tag:blogger.com,1999:blog-166541522024-03-14T04:00:07.315-07:00The Moveable Feast Food BlogThe Moveable Feast is a Personal Chef Service that serves the Hampton Roads area of Southern Virginia. This blog is an extension of my web site www.themoveablefeastpcs.com and will go into more details about food and any food service industries. Any pictures and or recipes that are published here are all the property of The Moveable Feast unless otherwise noted.vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-16654152.post-33364858942866612312008-09-15T05:46:00.000-07:002008-09-15T06:10:35.753-07:00<div align="left"><span style="font-family:arial;font-size:130%;">Simple Pasta</span></div><div align="left"><span style="font-family:arial;">by Vickie</span></div><div align="left"><span style="font-family:arial;">I have been hearing about this dish for years but never have made it and really wasn't sure about one of the ingredients in the dish. So I was watching TV and heard this dish mentioned in passing and decided that I had to make it to see what all the fuss was about. </span></div><div align="left"><span style="font-family:arial;"><br /></span></div><div align="left"><span style="font-family:arial;">I am an admitted carbohydrate addict. Anything that is a carb and bad for me in more than moderate amounts; I am all over it. Give me a white potato that has been boiled, sauteed, fried, steamed, mashed and baked! Bread, don't even get me started...</span></div><div align="left"><span style="font-family:arial;"><br /></span></div><div align="left"><span style="font-family:arial;">So here is my dish that I have now fallen totally in love with. It's such an easy dish to make any night of the week as long as you have some of the very basic ingredients. Cooking doesn't have to be complicated nor do the ingredients and that's why this dish is so perfect. This dish is very versatile. Meat eaters and Lacto-Ovo Vegetarians e can make this dish.</span></div><br /><br /><div align="left"><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/SM5cSSVZmqI/AAAAAAAAA4Y/QlE-f5GNsK8/s1600-h/IMG_3207.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5246232085162203810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/SM5cSSVZmqI/AAAAAAAAA4Y/QlE-f5GNsK8/s400/IMG_3207.JPG" border="0" /></span></a><span style="font-family:arial;"> PASTA CARBONARA<br /><br />1/4 lb package of mild Italian sausage</span></div><div align="left"><span style="font-family:arial;">1/4 lb prosciutto ham, thinly sliced</span></div><div align="left"><span style="font-family:arial;">1/2 cup minced parsley</span></div><div align="left"><span style="font-family:arial;">3 well beaten eggs</span></div><div align="left"><span style="font-family:arial;">1/2 cup Parmesan cheese</span></div><div align="left"><span style="font-family:arial;">2 tablespoons melted butter</span></div><div align="left"><span style="font-family:arial;">1/2 package thick spaghetti<br />Cook Sausage until almost done. Add prosciutto and parsley until all is cooked.<br />Cook the pasta according to package directions; drain.<br />Add to pasta the butter, eggs, parsley, meats, cheese and pepper. Mix well and serve immediately.</span></div><div align="center"><span style="font-family:arial;"></span></div><div align="left"><span style="font-family:arial;"></span> </div><div align="left"><span style="font-family:arial;">Just a warning about making this dish. When you add the raw eggs be sure that you are very careful because you can scramble your eggs. I made the dish above and did well without scrambling the eggs but got all creative the last time and scrambled the eggs. So you have to toss the pasta with the eggs very quickly. </span></div><div align="left"><span style="font-family:arial;"></span></div><div align="left"><span style="font-family:arial;"></span> </div><div align="left"><span style="font-family:arial;">Things to change: we added grilled sweet Italian sausage to the mix. We have even tossed frozen English peas into the mix too. This recipe can be used as a base to build on. </span></div><div align="left"><span style="font-family:arial;">Have fun!!</span></div>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com5tag:blogger.com,1999:blog-16654152.post-47850181478631811692008-07-28T10:34:00.000-07:002008-11-18T12:22:10.088-08:00Mexican Pork<span style="font-size:180%;">Mexican Pork</span><br /><span style="font-family:arial;">I have no idea why we made this dish or how it came about. I am thinking we were watching something with Mexican food involved and then we just had to have something Mexican. I think other than Italian food Mexican is my all time favorite cuisine. I am not this kind of a <a href="http://www.rickbayless.com/">chef</a> but I do love anything Mexican or even close to being Mexican cuisine. Other than going out to eat, making new things that I have found on the Internet has been a lot of fun.</span><br /><br /><span style="font-family:Arial;">I had a recipe in mind and DH found it on the Internet. This site had some good recipes and this <a href="http://www.epicurean.com/">one</a> was a great one!</span><br /><br /><span style="font-family:arial;font-size:130%;">Pork Chimichurri Recipe (Mexican Pork)</span><br /><span style="font-family:arial;">1 pound pork tenderloin, cut into 3/4 inch cubes</span><br /><span style="font-family:arial;">4 TBS olive oil</span><br /><span style="font-family:arial;">2 TBS each crumbled oregano and chopped fresh parsley</span><br /><span style="font-family:arial;">2 garlic cloves, crushed</span><br /><span style="font-family:arial;">1 tsp paprika</span><br /><span style="font-family:arial;">1 tsp salt</span><br /><span style="font-family:arial;">1/2 tsp each crushed red pepper flakes, ground black pepper and white pepper.</span><br /><br /><span style="font-family:arial;">Directions:</span><br /><span style="font-family:arial;">Combine all ingredients together well in a plastic zip bag and refrigerate 4-24 hours. Prepare hot grill and remove pork from marinade. Toss remaining marinade. Skewer cubes and grill to cook evenly. Serve with sweet potato pieces and Plano peppers alongside rice and black beans.</span><br /><span style="font-family:arial;">Serves 4</span><br /><br /><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIy1W46t-lI/AAAAAAAAAx8/gSDpCOd71kg/s1600-h/IMG_3226.JPG"><img id="BLOGGER_PHOTO_ID_5227752672310721106" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIy1W46t-lI/AAAAAAAAAx8/gSDpCOd71kg/s320/IMG_3226.JPG" border="0" /></a><br /><span style="font-family:arial;">We didn't exactly follow the directions the way it said. We did manage to marinate the pork for about 6 hours, but we have a nice grill skillet and we used that instead of the skewers. It worked very well and the pork was very tender.</span><br /><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I didn't have any sweet potatoes or poblano peppers but I did make black beans and rice and we ate the pork over that. It truly was yummy and not your typical taco or burrito sort of food. This is a keeper that I think we will eat again and again!</span><br /><br /><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/SIy2U_Vz0oI/AAAAAAAAAyE/G5HxFvmhXh0/s1600-h/IMG_3227.JPG"><img id="BLOGGER_PHOTO_ID_5227753739186852482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/SIy2U_Vz0oI/AAAAAAAAAyE/G5HxFvmhXh0/s320/IMG_3227.JPG" border="0" /></a>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com6tag:blogger.com,1999:blog-16654152.post-2252195856298050582008-07-28T05:28:00.000-07:002008-11-18T12:22:10.802-08:00The Musical Fruit<span style="font-family:Arial;font-size:180%;">The Musical Fruit</span><br /><span style="font-family:arial;">Last year we tried to grow some musical fruit but sadly all I got was about 1/4 cup. Not really enough to make anything <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">substantial</span> to eat. I was disappointed. The problem is I am a beginner gardener and I still am learning about crop vs yield. I am not really sure how many beans come from a bean plant. Are you supposed to continually pick and then that creates more blooms. Do you leave the pod on the plant until it dries, then pick the beans? When do you pick a Snow Pea? How small should it be? Once it is out of control can you shell it and just eat the peas? </span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/SIh6CLPDErI/AAAAAAAAAxE/Wfbp8JZwt0U/s1600-h/IMG_3096.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5226561545357693618" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/SIh6CLPDErI/AAAAAAAAAxE/Wfbp8JZwt0U/s200/IMG_3096.JPG" border="0" /></span></a><span style="font-family:arial;">Having a garden creates so many questions and is like going to school all over again. It's been fun learning what works where in our garden. </span><br /><br /><span style="font-family:arial;">I got the name of a seed company from another <span class="blsp-spelling-error" id="SPELLING_ERROR_1">blogger's</span> site and have ordered from them once last year but we are about to order for the fall garden and see how that goes. We have only done a summer garden but I think we should try our hand at a fall or winter garden. I have gotten into this gardening thing so much that we have even batted around the idea of building a cold frame. (this picture was taken back in May when we first planted our garden)</span><br /><br /><span style="font-family:arial;">Our first venture into the musical fruit realm didn't yield as much as I had hoped so this year we dedicated almost one of beds to just </span><a href="http://www.iit.edu/~beans/jacob.html"><span style="font-family:arial;">the beans</span></a><span style="font-family:arial;">. These are not just any beans mind you. These are beans that are talked about in the Bible. I did not know this until I asked Google about how when to pick these beans. It lead me to a site where I learned a lot about my choice of beans. I didn't remember it's an heirloom bean but now I know. I will plant more again next year and every year that I can. I just love how easy they are to grow and the the way they look. Of course there is an side effect mentioned at the site above but who cares! </span><br /><br /><p><span style="font-family:arial;">Here is a beauty shot of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">Jacob's</span> Cattle as they have started to dry on the plant. I did look up how to pick them on that above bean site and I found out that I had done the right thing by leaving them on the vine.</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/SIh_aMIHGzI/AAAAAAAAAxc/2j4wIrwmklw/s1600-h/IMG_3250.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5226567455472032562" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/SIh_aMIHGzI/AAAAAAAAAxc/2j4wIrwmklw/s320/IMG_3250.JPG" border="0" /></span></a><span style="font-family:arial;"> Some are more dried than others, but it's a start. I have a wonderful feeling that I will have more beans this year than last year. I will put the dried beans in a jar until I find the most perfect bean dish for them. They look pretty <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">haggard</span> but when you shake them they rattle and then you pop it open and you get...</span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIh_yy8JTzI/AAAAAAAAAxk/0VykXxdwXys/s1600-h/IMG_3251.JPG"></p></a><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5226567878207688498" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIh_yy8JTzI/AAAAAAAAAxk/0VykXxdwXys/s320/IMG_3251.JPG" border="0" /> Here is what I had time to pick yesterday. I shelled them and the beans are in various states of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">dryness</span>. I know now to leave the rest of the pods on the plants until they make more rattling noise when I shake them. Live and learn!</span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIiAv3cp1uI/AAAAAAAAAx0/EjjJYvHj5wk/s1600-h/IMG_3253.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5226568927389800162" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/SIiAv3cp1uI/AAAAAAAAAx0/EjjJYvHj5wk/s320/IMG_3253.JPG" border="0" /></span></a><br /><span style="font-family:arial;">You might be able to see the white markings on the ends of some of the beans. So we are on our way with the bean crop. Stay tuned for more garden updates!<br /></span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com0tag:blogger.com,1999:blog-16654152.post-91180301336251292862008-07-21T16:41:00.000-07:002008-11-18T12:22:11.407-08:00The fruits of our effortsThe Fruits of Our Efforts<br /><br /><br />Surely you knew that the next post I would write about is what I did with the blueberries that we picked. It's not going to be exciting or especially creative, but who cares! They were yummy. I keep Bisquick around at all times. It's a habit from when we were a pretty new couple. You can make anything with this stuff and it was cheap. I was not a scratch cook when I was younger and I have gotten away from some things from scratch and this is one of them.<br /><br /><br />I could not resist making blueberry pancakes with our fresh blueberries. It was just too easy and very quick. The batter did not turn blue because they were fresh. <a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/SHqT3dT1ZnI/AAAAAAAAAwA/bfQg6Fp71gw/s1600-h/IMG_3230.JPG"><img id="BLOGGER_PHOTO_ID_5222649298859419250" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/SHqT3dT1ZnI/AAAAAAAAAwA/bfQg6Fp71gw/s320/IMG_3230.JPG" border="0" /></a>Since the berries had not been frozen and full of melting blue juice, my batter was a nice creamy color. Using fresh berries make such a difference. I did not over beat the batter and just incorporated the berries to keep from crushing them.<br /><br /><br />See how the batter is still the same creamy color?<br /><br /><p>I am not a huge pancake expert, but I was pleased with the way they turned out.<a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/SHqUPG1w1lI/AAAAAAAAAwI/S09IdB82p0M/s1600-h/IMG_3231.JPG"><img id="BLOGGER_PHOTO_ID_5222649705144571474" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/SHqUPG1w1lI/AAAAAAAAAwI/S09IdB82p0M/s320/IMG_3231.JPG" border="0" /></a> </p><br /><br /><br />I am not an expert pancake maker but I was pretty pleased at how they turned out. So the fruit of our efforts paid off well. DH said they were good and it was not our usual bacon and egg breakfast. I hope to have more about blueberries in the near future. Maybe I will get up off the couch when I see it's time to pick corn...maybe...<br /><br /><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/SHqVJxBKHFI/AAAAAAAAAwQ/56d_eqo7ax4/s1600-h/IMG_3234.JPG"><img id="BLOGGER_PHOTO_ID_5222650712899066962" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/SHqVJxBKHFI/AAAAAAAAAwQ/56d_eqo7ax4/s320/IMG_3234.JPG" border="0" /></a>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com0tag:blogger.com,1999:blog-16654152.post-81318868159101224552008-07-16T15:39:00.000-07:002008-11-18T12:22:12.308-08:00How I spent this past Saturday<span style="font-family:arial;font-size:130%;">How I spent this past Saturday.</span><br /><span style="font-family:arial;">I have to say that I am pretty much a creature of habit and a confirmed couch potato. I like spending my time knitting and watch an unhealthy amount of TV while doing it. So after a week of non stop rain, this past weekend I had to get up out of my favorite chair and do something outside. Of course it was food related!</span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">We have a section in our local newspaper that published all the U-Pick It places in our area every summer. Right now is prime time berry season. I was too lazy to pick strawberries so we missed that one. After hurricane Isabelle came and I lost all the berries that I had been on my hands and knees picking for hour after hour in the sun, I just <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">couldn't</span> bring myself to pick a ton of berries. It's been a few years since that happened so I guess I am getting over the trauma of losing $350 worth of food. It still haunts me seeing all those ice chests lined up in my kitchen with all our food packed in them with bags of ice. We tried so hard to save our food but it was just too much running out to get bags of ice that everyone else was looking for too. It just wore us out. I guess that old saying that time heals all wounds is just about right because on Saturday we went to pick berries.</span><br /><br /><span style="font-family:arial;">DH saw in the Sunday paper from the week before that the farms were open and they were ready for business. So we decided that if it wasn't raining yet again, we would go and pick. We are not professional pickers like some of the folks we saw in the bushes. They come with little cute buckets with their names written on them in big fat letters like they might not know their own names after standing in the bushes for hours picking berries. So armed with three plastic shopping bags off we went. </span><br /><br />When we got there they waved us on because you can't get a weight on a wimpy plastic bags. Usually they weigh your container, put a piece of masking tape with the weight of the container and send you on your way. You walk into blueberry heaven underneath bird netting and you are off and going. <a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/SHqPD4AQDHI/AAAAAAAAAv4/fZgonla5-LI/s1600-h/IMG_3220.JPG"><img id="BLOGGER_PHOTO_ID_5222644014625328242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/SHqPD4AQDHI/AAAAAAAAAv4/fZgonla5-LI/s320/IMG_3220.JPG" border="0" /></a>When you look up you see the holes that I can only imagine that hungry birds have pecked to try and get to those lovely berries. Here is where we went to pick our berries. I want to give <a href="http://home.hamptonroads.com/funplaces/detail.cfm?placeID=1168">them</a> credit for being a friendly place to pick and do business.</span><br /><br /><span style="font-family:arial;">Down each row you can hear private conversations of stranger to stranger talking about the last time they went to pick berries with a loved one who had passed away since last summer. There were whole families of three generations toting those named buckets up and down the aisles calling out Marco Polo to each other when one wanders off too far. These people have done this before. They came with a little plastic wagon to put all the buckets in. Very smart. Way too prepared for the likes of us. They had water bottles. What were we thinking?? No water, just three plastic shopping bags.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidt95VBv09fchyb23j0uI7a38f-duB3RWfoGue9HQO8Q7AyJpVQ2Q8la7imAcUxhx4hMvSq0M3xODB1hTZu9X1zuXqZy4cIlPZXcNt6L-fZ4QoszqMRa0y843PqsKBvYohaNOa/s1600-h/IMG_3215.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5222636850523962466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidt95VBv09fchyb23j0uI7a38f-duB3RWfoGue9HQO8Q7AyJpVQ2Q8la7imAcUxhx4hMvSq0M3xODB1hTZu9X1zuXqZy4cIlPZXcNt6L-fZ4QoszqMRa0y843PqsKBvYohaNOa/s320/IMG_3215.JPG" border="0" /></span></a><span style="font-family:arial;"> </span><span style="font-family:arial;">I tried my best to take pictures but something weird happens to you when you go to pick. You get carried away. You get picky. Then you can't stop. I only wanted to pick a few blueberries to have with my yogurt. I kept telling myself that I would stop after I finished the next bush. Then I would look up see these and have to have them.</span><br /><br /><br /><span style="font-family:arial;">Your mind starts to drift off to cookbooks that you know will have good blueberry recipes. Can you make a blueberry pound cake? How about your own blueberry vinegar? How long will these last? Will I need to come again before the season is over in August. Yes, I think so.</span><br /><br /><span style="font-family:arial;">When we finally left 90 minutes later and with 6.6 pounds of blueberries in those embarrassing plastic shopping bags, all I could think about is a nice cold glass of water. Maybe those families with the names on their cute little buckets with their bottled water knew that they were doing. Lesson learned!</span><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LUsxVuKmCqOX8J_SJ6oE5MR3LLA44kxm-vJhnZELwNOAQqSnrV6Kd8FfdmMcn0jsUqQd7wTMOMQdUkNC7ZU7jRAI8LxrCP0mNmb3UbY8VoJ25tuUaWc_uiXyjQsZf0eRsvUG/s1600-h/IMG_3217.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5222638348828393266" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4LUsxVuKmCqOX8J_SJ6oE5MR3LLA44kxm-vJhnZELwNOAQqSnrV6Kd8FfdmMcn0jsUqQd7wTMOMQdUkNC7ZU7jRAI8LxrCP0mNmb3UbY8VoJ25tuUaWc_uiXyjQsZf0eRsvUG/s320/IMG_3217.JPG" border="0" /></span></a><span style="font-family:arial;"> I had to take a picture of the berries that were yet to ripen. They are a nice shade of mauve. They are so pretty. You really have to see them in person to see the beauty. While I was taking this picture, I was wondering who the first person was that discovered that the berries were sour when mauve and wonderful when blue. Like I said, it was hot and I had no water...</span></p><p><span style="font-family:arial;">The worst part (if it's really all that bad) is getting home with your little berries and having to decide what to do with them. I teach a food sanitation class in the culinary school here and we tell our students not to wash off the produce because the residue of water causes decay quicker. I never follow directions so here is what I did.</span></p><p><span style="font-family:arial;">I took one bag and washed off the berries in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">colander</span> and let them drain for about 30 minutes, then I lined a sheet pan with paper towels and rolled the berries around on the paper towel to dry them off a bit more. I was very gentle with them because I didn't want blue hands.</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/SHqMwEp98ZI/AAAAAAAAAvg/oAELP79W1mY/s1600-h/IMG_3224.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5222641475400888722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/SHqMwEp98ZI/AAAAAAAAAvg/oAELP79W1mY/s320/IMG_3224.JPG" border="0" /></span></a></p><span style="font-family:arial;">It didn't take that long to do 6 pounds plus using this method. Then I had to decide how much to put in each freezer bag. I didn't want them to freeze in clumps so I decided to measure out two cups of berries. After looking at them flat on the counter I decided one more cup would be okay. So I have 6 bag containing three cups each.<br /><br /></span><span style="font-family:arial;"><p></span></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicVT8suwICW3cFGV_9ygNgBPzl-nPK-CFdSO5RMvMbOOHgL9vpvwHcm-Nlk3jwMsZN9j73OiiXiQG4jKi5uz6tdQsmFc2B9wSLJcXG7To6fbiODirhasSLKqtGCZr1xHi2QoV/s1600-h/IMG_3223.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5222642156430595058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicVT8suwICW3cFGV_9ygNgBPzl-nPK-CFdSO5RMvMbOOHgL9vpvwHcm-Nlk3jwMsZN9j73OiiXiQG4jKi5uz6tdQsmFc2B9wSLJcXG7To6fbiODirhasSLKqtGCZr1xHi2QoV/s320/IMG_3223.JPG" border="0" /></span></a><span style="font-family:arial;"> I put the berries in the freezer but left some in a bowl for use to each fresh. I think we are going back in early August and pick again. I pray no hurricane will kill our efforts! Now off to look blueberry recipes. I am so excited!</span> <p><span style="font-family:arial;"><em>PS. If live in an area where you can pick your own produce of any kind, take the time to make a family memory with your children or spend time with a friend. It's a great way to teach your children to appreciate the hard work that goes into our food and it creates a loving memory from childhood. Support your local farmers so they can keep providing us with this wonderful food and the experiences.<br /></em></span></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com0tag:blogger.com,1999:blog-16654152.post-30004033236312584802008-07-13T15:28:00.000-07:002008-07-13T15:38:50.147-07:00No Explaination, No Excuses<span style="font-family:arial;font-size:130%;">No Explaination, No Excuses...</span><br /><span style="font-family:Arial;">I have nothing to say except I have been a slacker. Mostly I want to say that I have not been cooking much and that goes in cycles. I have been taking pictures hoping that my food blog mojo would return. Thanks to something that someone else shared with me, I am hoping that I can blog most frequently. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">I have been reading my usual line up of food blogs but to be perfectly honest I am far more interested in my knitting and learning about that than I have been with food and all that entails. I have been smitten with knitting and that has been my focus for a few years. So I have been working on that instead of my food blog. I know, I know, shame on me.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">So I have been taking pictures and saving recipes so that if I ever got off my duff and posted, I would have plenty of material. So I have plenty of posts. Now I just have to get them written down and post them. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Thanks to all who have been breezing by only to be disappointed that I have not posted. Hopefully I will be more faithful now.</span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">Stay tuned... I will be blogging here shortly. I promise! </span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com2tag:blogger.com,1999:blog-16654152.post-83116193511318432442008-02-06T05:57:00.000-08:002008-11-18T12:22:12.556-08:00<span style="font-family:arial;font-size:180%;"><strong>Been Busy, Been Cookin'</strong></span><br /><span style="font-family:arial;">I have no real valid excuse for not blogging in so long so we'll just skip that part of the post. I have been cooking, taking pictures and thinking about blogging. I have a few hours every day that I could be blogging, but as my friend <a href="http://accidentalscientist.blogspot.com/">Michelle</a> knows, I spend the time doing <a href="http://thevirginiapurl.blogspot.com/">this </a>instead of here. I have often thought about just posting that I won't be posting, but I am still drawn to blogging, and somehow feel like I really don't have that many exciting things to blog about. Someone told me this past August that if you blog once a week, that's plenty. So maybe I should adopt that attiude. Now, if I can really stick to it....</span><br /><br /><span style="font-family:arial;">I love our cold weather and the fact that when it's colder I don't mind cranking up the oven to bake anything or cook something on the stove all day. Since I teach five days a week and some of those days are split by an early afternoon class and an early evening class, the crockpot has gotten a work out. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">Earlier, when the weather faked us out by getting really cold for about three or four days in a week and then jumped up to nearly 80, I turned on the oven. I had a day off and thought about making something to have with some tea. I wanted something sort of sweet but not too sweet that it would over power my tea. I rummaged through the freezer, which was getting a bit full and found three full bags of frozen blueberries. I thought about baking a blueberry cobbler, but got side tracked with that idea when I opened the pantry door and saw a cake mix. I checked out a few cookbooks and found something that would fit the bill.</span><br /><br /><span style="font-family:arial;">This is a "cheater" recipe. It's not from scratch but it's really easy. I guess if you are ever in a pinch for something to take to a coffee group, this would be perfect. This is a cousin of the Pineapple Upside Cake. It made two 9" layer cakes, but I wasn't sure if I was supposed to flip one on top of the other or no. So I decided I would not flip it. So we ate one and then I froze the other. About a month after baking the two cakes, I gave the spare to my son to take to work. I guess they liked it because it didn't come home and he never said it was horrible. So for a 23 yr. old, I guess that's good, right?</span><br /><br /><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/R01068trs8I/AAAAAAAAAgU/63m2MU081V8/s1600-h/IMG_2783.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5137891305978573762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/R01068trs8I/AAAAAAAAAgU/63m2MU081V8/s320/IMG_2783.JPG" border="0" /></span></a> <span style="font-family:arial;">The recipe came from one of my old faithful books</span> Farm Journal's Country Cookbook. I have had this book for years and years. The recipes in the book are pretty simple and I do think that sometimes that less is more and simple is right. There is a reason for KISS (Keep It Simple Stupid). <p><span style="font-family:arial;">Blueberry Upside-Down Cake</span></p><p><span style="font-family:arial;">Serves 9</span></p><p><span style="font-family:arial;">Cake mix makes this a quickie dessert1/4 cup butter or margarine</span></p><p><span style="font-family:arial;">1/2 cup sugar</span></p><p><span style="font-family:arial;">2 cups fresh or frozen unsweetened blueberries, thawed</span></p><p><span style="font-family:arial;">2 tsp grated lemon peel (divided in half)</span></p><p><span style="font-family:arial;">1 (8 1/2 oz) pkg. yellow cake mix</span></p><p><span style="font-family:arial;">1/2 cup heavy cream (whipped)</span></p><p><span style="font-family:arial;">Melt butter in 8" square baking pan. Sprinkle sugar evenly over butter.</span></p><p><span style="font-family:arial;">Mix blueberries and 1 tsp lemon peel; sprinkle over sugar. </span><span style="font-family:arial;">Prepare yellow cake mix according to package directions, stirring in 1 tsp of lemon peel at end of mixing. Spread batter over berries. </span><span style="font-family:arial;">Bake in moderate oven (375) for 30 minutes or until cake tests done. Let stand 10 minutes. Turn out on platter. Serve warm. Top with whipped cream at the table if you wish. </span></p><p><span style="font-family:arial;">I know that some like to make cakes from scratch, but honestly, these days I flat don't have the time. I would love to go back to the days of being a housewife who could stay home, go shopping and hang out with my friends, but those years are way behind me. I totally feel the pain of those who have even less time than me and little ones to feed and look after. I understand their need for quick and easy. </span></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com8tag:blogger.com,1999:blog-16654152.post-22628917948907254092008-01-31T05:49:00.000-08:002008-01-31T05:54:16.526-08:00<span style="font-family:arial;font-size:180%;"><strong>Time Out</strong></span><br /><span style="font-family:Arial;">I know I have taken a huge time out and haven't blogged in months. My heart was just not into it and I let myself take way too much time thinking about what to do about not keeping it up. I have been cooking and of course taking pictures. I will take some time to start catching up and posting more often. Since discovering knitting, I have been paying more attention to my knitting blog instead of this one. So we're off and running again in a few days after I have time to get some posts together. Stay tuned...</span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com2tag:blogger.com,1999:blog-16654152.post-28953126409528511682007-09-28T12:08:00.001-07:002008-11-18T12:22:12.881-08:00<span style="font-family:arial;font-size:180%;">Beauty Unfolds.</span><br /><span style="font-family:arial;">Yesterday I was looking out the porch window when I heard a skuffle by the corner of the house. I could see the Sadie poking her nose at something as if to provoke it. Then Moose came over to give his expert opinion and then Charlie followed suit. I started to think about the baby racoon that we had to bury because of the same pow-wow. I dashed out on to the deck with a broom and looked at what all the fuss was about. I scattered the dogs by yelling at them to leave it alone. They lost interest because mom was having a melt down with a big blue broom in her hands. </span><br /><br /><br /><span style="font-family:arial;">Here is what all the fuss was about.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98zOmoO5WwRpn3wbQwePB_tHEg1ZJ5P7f1SgY_bfNYGH8QCt-3l6WDTo0bCM_S-fMDFmmoRpei6dTfAQH-1OLbEVaGhsxunekllUNtqowZcVCg0cRr_Nd93LeasjXC_GtWK3Z/s1600-h/IMG_2744.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5115334925704187666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi98zOmoO5WwRpn3wbQwePB_tHEg1ZJ5P7f1SgY_bfNYGH8QCt-3l6WDTo0bCM_S-fMDFmmoRpei6dTfAQH-1OLbEVaGhsxunekllUNtqowZcVCg0cRr_Nd93LeasjXC_GtWK3Z/s320/IMG_2744.JPG" border="0" /></span></a><span style="font-family:arial;"> Remember my parsley eating friends? Well they grew up without my supervision or me even knowing where they were. Last time I didn't get to see this part, and thanks to three noisy dogs I got to see what grew up after it ate all my parsley.</span><br /><br /><br /><span style="font-family:arial;"></span><br /><br /><span style="font-family:arial;">So here is to what eats my parsley almost every year and it's beauty unfolded...</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPE8Qi66VZfBpdLZu3_qQTQdBlH9KPb8pEARj0OnLn-yGrwC-uHqNNqHrt-utaGSmihIdYWlfFSKr9xrJzKrNnK1spg2vSPJY6EclQrC90gXKM0lm2qGP4xB4d7g3DkFI6gJc/s1600-h/IMG_2747.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5115336081050390306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPE8Qi66VZfBpdLZu3_qQTQdBlH9KPb8pEARj0OnLn-yGrwC-uHqNNqHrt-utaGSmihIdYWlfFSKr9xrJzKrNnK1spg2vSPJY6EclQrC90gXKM0lm2qGP4xB4d7g3DkFI6gJc/s320/IMG_2747.JPG" border="0" /></span></a><br /><br /><br /><span style="font-family:arial;"></span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com13tag:blogger.com,1999:blog-16654152.post-52607470265816761262007-09-22T08:08:00.000-07:002008-11-18T12:22:13.661-08:00<div><span style="font-family:arial;font-size:180%;">What's for Breakfast?</span></div><br /><div><span style="font-family:arial;">I am a HUGE fan of breakfast. I rarely eat it during the week but on the weekends when I have time I like to try new things. I love </span><a href="http://www.blogger.com/"><br /></a><br /><span style="font-family:arial;color:#000000;">On Satuday mornings, I get up with the dogs at 3-yes that's AM and then curl up in my favorite chair and fall asleep watching some LMN movie with at least two of the four dogs in my lap. I wake up starved and the creative juices start to flow. Should I have the standard breakfast? How about an omlet? Blueberry pancakes? French Toast? Mock McMuffin? Bagel and Morning Star sausage? Too many choices! </span></div><div><span style="font-family:arial;"></span></div><div><span style="font-family:arial;"><span style="font-family:arial;">Lucky for me we had spaghetti for dinner the other night and hub came home with a nice loaf of French bread. I used it for garlic toast and had more than half the loaf left over. I have no idea where this came from, but I had a dream about Banana Stuffed French Toast. I think I have seem it on some Martha Stewart show many years ago, but never wrote it down and never have looked up that kind of recipe either. So this morning it sounded like it would hit the spot.<br /><br /></span>I had some sad looking bananas sitting on the kitchen counter and I was good to go. I took some of the left over French bread and cut 4 huge slices of it. I cut a pocket in each one the way you would if you were stuffing a pork chop or a chicken breast. One banana was good for two of the bread slices. So I stuffed about half a banana in each bread pocket. I cracked two eggs (the only two I had left in the house) and put about 1/2 cup of milk in the bowl</span></span><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rv1NgUG_TtI/AAAAAAAAAdM/ia69C9dPrRs/s1600-h/IMG_2737.JPG"><span style="font-family:arial;color:#000000;"><img id="BLOGGER_PHOTO_ID_5115329969311928018" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rv1NgUG_TtI/AAAAAAAAAdM/ia69C9dPrRs/s200/IMG_2737.JPG" border="0" /></span></a><span style="font-family:arial;">.</span></div><br /><br /><div><span style="font-family:arial;">I thought I remembered something about vanilla being added in the Martha version so I put about 1 tsp in with the milk and egg. I plunked the bread into the liquid and let it sit while I got the skillet out. <a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rv1PC0G_TuI/AAAAAAAAAdU/CGXX7jcdCSU/s1600-h/IMG_2739.JPG"><img id="BLOGGER_PHOTO_ID_5115331661529042658" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rv1PC0G_TuI/AAAAAAAAAdU/CGXX7jcdCSU/s200/IMG_2739.JPG" border="0" /></a>Then I flopped it over to the other side. It was a like a huge sponge. I started to get nervous because there wasn't very much liquid for the second set of pockets. I used about 2 TBS of butter in a non-stick skillet and set the two wet pockets in the pan. I had to add more milk to the bowl so that the second set could soak up what was left. </span></div><br /><br /><br /><br /><div><span style="font-family:arial;">I managed to get all four pockets in the pan together. I let them get golden brown and then flipped them over. In hind site, I could have put some cinnamon on the bananas and that would have added some more flavor. Anyway, I got them all cooked and ....</span></div><br /><br /><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rv1PbUG_TvI/AAAAAAAAAdc/0apBQStjZ6g/s1600-h/IMG_2740.JPG"><img id="BLOGGER_PHOTO_ID_5115332082435837682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rv1PbUG_TvI/AAAAAAAAAdc/0apBQStjZ6g/s200/IMG_2740.JPG" border="0" /></a><br /><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rv1P0kG_TwI/AAAAAAAAAdk/WSMQFoN-EBE/s1600-h/IMG_2741.JPG"><img id="BLOGGER_PHOTO_ID_5115332516227534594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rv1P0kG_TwI/AAAAAAAAAdk/WSMQFoN-EBE/s320/IMG_2741.JPG" border="0" /></a> And breakfast from a dream is created!! IN case you don't have dreams like mine. Here is version of <a href="http://www.epicurious.com/recipes/food/views/2983">Stuffed Banana French Toast </a>that sounds really good!vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com8tag:blogger.com,1999:blog-16654152.post-45917399136160099822007-09-20T06:52:00.000-07:002008-11-18T12:22:14.851-08:00<span style="font-family:arial;font-size:180%;"></span><br /><div align="center"><span style="font-family:arial;font-size:180%;">What do you buy in Little Italy?</span></div><br /><div align="left"><span style="font-family:arial;">My friend Julie and I had some time before I had to start my 6 hour drive home from my Personal Chef conference, so we decided to visit Little Italy in Philly. When they say little, they mean little. During the 80s, I went to Little Italy with an Italian friend of mine and I sure remember it being much bigger. Seems like a lot of the shops don't get as much business as they used to and many have either gone out of business or they are only open on the weekends. Lucky for us Claudio Specialty Food was open and I had a ball.</span></div><p align="left"><span style="font-family:arial;">Julie got some this...</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvJ-ocSXaFI/AAAAAAAAAbk/3kRMXJtf-nQ/s1600-h/IMG_2612.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112287760272025682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvJ-ocSXaFI/AAAAAAAAAbk/3kRMXJtf-nQ/s200/IMG_2612.JPG" border="0" /></span></a><span style="font-family:arial;">which I thought was the most colorful pasta I have ever seen. It almost looks like that old fashioned ribbon candy you used to see at Christmas. Very pretty stuff but it had to travel back to NC on a plane in Julie's lap. I was afraid for the pasta!</p></span><p align="left"><br /></p><div align="center"><br /></div><br /><div align="left"><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvJ_XcSXaGI/AAAAAAAAAbs/4tfXRGXL23s/s1600-h/IMG_2611.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112288567725877346" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvJ_XcSXaGI/AAAAAAAAAbs/4tfXRGXL23s/s200/IMG_2611.JPG" border="0" /></span></a><span style="font-family:arial;">I don't know if it was the fact that I was starving when we went or I was like Alice in Wonderland when I went into the store, but I could not help myself! I was so excited that I was driving home and I had remembered to bring an ice chest. So I let the implusive shopping begin! With things like this pretty pasta and these, who in their right culinary driven mind could not resist? Is this like the neatest display of olives? They had a nicest cold buffet of olives you have ever seen. I wanted one of everything! </span></div><div align="center"><span style="font-family:arial;">Here is what I ended up buying.<br /></div></span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKB-cSXaII/AAAAAAAAAb8/vkkuadjbUf8/s1600-h/IMG_2616.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112291436764031106" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKB-cSXaII/AAAAAAAAAb8/vkkuadjbUf8/s200/IMG_2616.JPG" border="0" /></span> </a><span style="font-family:arial;">I have never made Polenta before and I figured that this would be a good place to start.<br /></span><br /><img id="BLOGGER_PHOTO_ID_5112291952160106642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKCccSXaJI/AAAAAAAAAcE/RTX-LQKvNoc/s200/IMG_2617.JPG" border="0" /> <span style="font-family:arial;">Next since I was craving carbs, I had to buy Arborio Rice to make Risotto. I love the creaminess of risotto and have many different recipes I can use this for. So it was a must.<br /></span><img id="BLOGGER_PHOTO_ID_5112293206290557090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKDlcSXaKI/AAAAAAAAAcM/SB9e21pv3J0/s200/IMG_2618.JPG" border="0" /> <span style="font-family:arial;">Then I headed for one of the most important ingredient in Italian cooking, the olive oil. I was told that this was good stuff. So why buy a little when you can buy a gallon? I am hoping that it will not go rancid before I get a chance to use all of it.<br /><br /></span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/RvKEP8SXaLI/AAAAAAAAAcU/ePtUR50eFwo/s1600-h/IMG_2619.JPG"><img id="BLOGGER_PHOTO_ID_5112293936434997426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/RvKEP8SXaLI/AAAAAAAAAcU/ePtUR50eFwo/s200/IMG_2619.JPG" border="0" /><br /><p align="center"></a></p><span style="font-family:arial;">I bought this while still in a carb euphoria state. They look like this out of the bag. I hate to say this but they look like little worms. We'll see how they look after boiling. </span><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/RvKFKMSXaMI/AAAAAAAAAcc/YDJJtF7KvhY/s1600-h/IMG_2623.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112294937162377410" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RvKFKMSXaMI/AAAAAAAAAcc/YDJJtF7KvhY/s200/IMG_2623.JPG" border="0" /></span></a><span style="font-family:arial;"> Then I bought these since I don't see them where I live either. I have not cooked any of this as of yet, but I will! </span><br /><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKFpcSXaNI/AAAAAAAAAck/K8yij7FEjqA/s1600-h/IMG_2620.JPG"><img id="BLOGGER_PHOTO_ID_5112295474033289426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKFpcSXaNI/AAAAAAAAAck/K8yij7FEjqA/s200/IMG_2620.JPG" border="0" /></a><span style="font-family:arial;"> Here is what they look like on the plate.<br /></span><img id="BLOGGER_PHOTO_ID_5112296105393481970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RvKGOMSXaPI/AAAAAAAAAc0/Dp8XsKkLhTI/s200/IMG_2625.JPG" border="0" /><span style="font-family:arial;"> Then I bought three different types of salami, both domestic and imported from Italy. By the time I left there I was exhausted and that olive oil was really heavy to carry!<br /></span><span style="font-family:arial;"></span><br /><span style="font-family:arial;">We stepped off of one curb and on to another and right into the next place to spend more money. I bought some loose teas and these two items.<br /><br /></span><span style="font-family:arial;"></span><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112296968681908482" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RvKHAcSXaQI/AAAAAAAAAc8/FJUQlsJxwyY/s200/IMG_2615.JPG" border="0" /> </span><span style="font-family:arial;">This is a combination of spice for mixing with olive oil and then doing the dunking thing. I know I could have made a mixture like this at home, but what they heck!<br /><br /></span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/RvKHM8SXaRI/AAAAAAAAAdE/oaNiAZB6B5Q/s1600-h/IMG_2626.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5112297183430273298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/RvKHM8SXaRI/AAAAAAAAAdE/oaNiAZB6B5Q/s200/IMG_2626.JPG" border="0" /></span></a><span style="font-family:arial;"> This is powdered spinach that you can add to any pasta dough to make it green. I didn't see anything red, but if I had you would be seeing it right now. I have a pasta machine that needs to be used so this will be the inspiration that I will use to drag it out of the cabinet and pretend I know what I am doing. The name of the store is The Spice Corner. It's cute and quaint and I just loved it. So I had a good time spending my money in Philadelphia not only at the restuarants but at the Reading Terminal Station, and in Little Italy. If you ever have a chance to visit Philadephia, go and explore and spend those culinary driven dollars!<br /><br /></span><br /><p><br /></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com4tag:blogger.com,1999:blog-16654152.post-45424177358275540812007-09-15T09:50:00.000-07:002008-11-18T12:22:15.043-08:00<span style="font-family:arial;font-size:180%;"><strong>Here Today and Gone Tomorrow...</strong></span><br /><br /><span style="font-family:Arial;">I am not the world's best gardener. I know very little about gardening. I do know three things for sure though. You need lots of sunshine, plenty of water at the proper times and you need really good soil. I have control over only one of those three things and I am still not very good at that. I did have hubby buy some organic manure compost a month after we planted our garden and we blended in there so it would help with pests and the plants would get more nutrition. </span><br /><br /><span style="font-family:Arial;">I had not counted on these guys this year. <a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RuwORL97pEI/AAAAAAAAAak/oMnCumMr1XI/s1600-h/IMG_2708.JPG"><img id="BLOGGER_PHOTO_ID_5110475365591786562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RuwORL97pEI/AAAAAAAAAak/oMnCumMr1XI/s320/IMG_2708.JPG" border="0" /></a></span><br /><br /><br /><p>They and I mean about 8 or so of them, completely desamated my little flower box of parsley. They have been here once before a few years ago. I haven't seen them in a while and then I went out the back door to let the dogs out day before yesterday and something looked funny. There were these green stalks just sticking up out of my box and no leaves. Surely my lack of attention and our lack of rain did not leave just green sticks? I remember I was out there not more than two days ago looking at the parsley and there was some there! </p><p>Okay, so like I said-I am not a REAL gardener, just someone who plays at it. So let's take a closer look at what we are dealing with...<a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/RuwPSr97pFI/AAAAAAAAAas/ChxIfrl9LTI/s1600-h/IMG_2699.JPG"><img id="BLOGGER_PHOTO_ID_5110476490873218130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RuwPSr97pFI/AAAAAAAAAas/ChxIfrl9LTI/s320/IMG_2699.JPG" border="0" /></a></p><p>Boy, these guys are fat. They have eaten everything they could find. I never saw it coming. Well, I take that back. I was sitting in the living room looking out the window at the gardenia bush and saw one of <a href="http://www.holoweb.com/cannon/black4.htm">these...</a> All I did is admire the butterfly saying how pretty is was to the hubby and then finished knitting. I was never thinking about my little parsley patch!</p><p>So, I guess I will be buying parsley from the store the rest of this fall. If I see any chrysalis I will let you know. They were hard to spot the last time this happened. After I saw the chrysalis I would go out two or three times a day to check them. I don't know how they got past me but they were gone. So I may not get to see them again this time either.</p><p>Despite losing all my parsley, they are truly pretty and it's so amazing to me how one female butterfly can find my dinky pathetic patch of parsley to lay her eggs. <br /></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com6tag:blogger.com,1999:blog-16654152.post-8689329476572400332007-09-11T07:14:00.000-07:002008-11-18T12:22:15.592-08:00<span style="font-family:arial;font-size:180%;"><strong>Trying New Things</strong><br /></span><span style="font-family:arial;">I have been cooking when I have time. The rest of the time we either eat left overs, do take out or hubby cooks. When I say hubby cooks, I use that term "cooks" loosely. He grills. I have no problem with that because it's less I have to do in the kitchen and it doesn't mess up the kitchen either. So we are eating.<br /><br />After a trip grocery shopping hubby surprised me with some white asparagus. He is getting more and more adventurous when he has that grocery list in his hot little hand along with the checkbook. I think it's great that he likes to try new things and doesn't mind playing culinary guinea pig. Hence the photo below...<br /><br /></span><br /><p><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ruai7j0_iwI/AAAAAAAAAZc/4cyb70hMRYo/s1600-h/IMG_2650.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5108949971411897090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ruai7j0_iwI/AAAAAAAAAZc/4cyb70hMRYo/s320/IMG_2650.JPG" border="0" /></span></a><span style="font-family:arial;"> I love green asparagus but have never tried the white ones. After eating them, I see why now. They were crisp and perfectly formed, but lacked flavor. We grilled them the same way we do the green version and it did nothing for them. I was a bit sad since some asparagus lovers make such a fuss over the white ones. I will continue to buy the green and be perfectly happy with those.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RualNT0_ixI/AAAAAAAAAZk/56hp0CvJgh0/s1600-h/IMG_2654.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5108952475377830674" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RualNT0_ixI/AAAAAAAAAZk/56hp0CvJgh0/s320/IMG_2654.JPG" border="0" /></span></a><span style="font-family:arial;"> Along with the white asparagus experiment, we have been eating a new fruit that we found in the local store where a I work part-time. I see new things, I have to try them. Now let me say that I am not a huge plum or apricot fan. I had this thing about fruit with hair on it when I was a kid. So I have avoided peaches and apricots for years and years. I would eat canned peaches, but never fresh ones. Of course any peach could be consumed as long as it was in pie or cobbler form, but not fresh.<br /></span></p><p><span style="font-family:arial;">I don't know when I changed my mind. I guess it's been since becoming a chef, that I decided that I should not make judgements without trying something first. So I started slowly with those packaged dried apricots. They were rather chewy but it thought they were okay. So I started cooking with them and just eating from the pouch as a snack when chocolate was scarce.<br /><br />Then we got something called a <a href="http://www.producepete.com/shows/pluots.html">Dinosaur egg </a>at work and I had to try it. I think in some parts of the country they are called Pluots.(click on the link and read more about how they came to be. It's pretty interesting) They are a cross between a plum and an apricot. So it's a hair-less plum with some character.</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ruamuj0_iyI/AAAAAAAAAZs/FTayok7Jw68/s1600-h/IMG_2659.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5108954146120108834" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ruamuj0_iyI/AAAAAAAAAZs/FTayok7Jw68/s200/IMG_2659.JPG" border="0" /></span></a><span style="font-family:arial;"> Here is an up close photo of what the skin looks like. It's speckled a bit. Some don't have as much speckling but the inside is just as wonderful.<br /><br /><br /><br /><br /><br /></span></p><p><span style="font-family:arial;">Here is what the inside of this one looks like...it's a redish pink color and sweet as the day is long. The skin was a bit tough on the outside but the sweetness on the inside made up for the extra chewing to get there. I have eaten the Pluots at two different places and one batch was sweet and red, the other was not as red in the middle and not as sweet. So I guess the redness is a sign of ripeness. I really love these. They are just what I was looking for. I sweet fruit with no hair. </span></p><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5108955202682063682" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RuansD0_i0I/AAAAAAAAAZ8/YYsIY66QATc/s200/IMG_2660.JPG" border="0" />I know we all have our little weird things about food and now you know one of mine!<br /></span><p></p><br /><p><span style="font-family:arial;"></span></p><br /><p><span style="font-family:arial;"></span></p><br /><p><span style="font-family:arial;"></span></p><br /><p><span style="font-family:arial;"></span></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com5tag:blogger.com,1999:blog-16654152.post-22603401774458889242007-09-05T14:02:00.000-07:002008-11-18T12:22:15.873-08:00Men alone with the Food Network...very bad!I knew I should not have headed off to the Knitting Corner for a few hours to get some help with a few slipped stitches. That meant, my darling husband was home alone with the remote and <a href="http://www.foodnetwork.com/">The Food Network</a>. I have left him unattended before, but this time he really went over the edge. Hubby was home alone watching <a href="http://www.foodnetwork.com/food/show_pa">Paula Deen </a>evidently.<br /><br />I love her shows because she cooks with real food that anyone has access to. She seems to be an authentic person and I just love the way she laughs. But I have to say, she seems to have this really weird hold on my husband. He just loves her shows! We have to watch them when they are on and now he has gotten hooked on her son's show Road Tasted. While I love all the shows, I don't really use any of the recipes. I can't use all that butter and we don't do a lot of fried foods anymore. So watching is just to appease hubby.<br /><br />I should have learned my lesson when I left hubby alone with <a href="http://themoveablefeastpcs.blogspot.com/2007/04/tv-dinner-i-know-that-i-watch-way-too.html">Tyler Florence</a>. That one cost us a fortune in extra groceries. It was a tasty meal, but a lot of work for me. This time I didn't left a finger and got some benefits (in pounds) from all of his work.<br /><br />Hubby headed off to the store with a list in his hand. I had not idea what he was up to, but I had give him a few things to pick up for a Labor Day cookout. I did knot know he had added things to the list. Boy did he ever!<br /><br />I sat in the chair knitting away while he did his thing in the kitchen. He stopped and asked me a few questions, but he really did do all of this himself.<a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rtsqcz0_ilI/AAAAAAAAAYM/ftpZlIA_vz8/s1600-h/IMG_2666.JPG"><img id="BLOGGER_PHOTO_ID_5105721276991769170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rtsqcz0_ilI/AAAAAAAAAYM/ftpZlIA_vz8/s320/IMG_2666.JPG" border="0" /></a><br /><p>This is what he made. I didn't ask about the ingredients but I could smell chocolate wafting throughout the house. It drove me nuts and after the help I got at The Knitting Corner, I dropped some stitches thinking about what on earth that was. </p><p>Here are the results.<a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/RtsrGz0_imI/AAAAAAAAAYU/Gqf9Imn97OI/s1600-h/IMG_2667.JPG"><img id="BLOGGER_PHOTO_ID_5105721998546274914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RtsrGz0_imI/AAAAAAAAAYU/Gqf9Imn97OI/s320/IMG_2667.JPG" border="0" /></a> It certainly looks innocent enough, but don't be deceived...there was more to come.<a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RtsrhD0_inI/AAAAAAAAAYc/Huv-xAfP6lo/s1600-h/IMG_2673.JPG"><img id="BLOGGER_PHOTO_ID_5105722449517841010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RtsrhD0_inI/AAAAAAAAAYc/Huv-xAfP6lo/s320/IMG_2673.JPG" border="0" /></a>Not only was hubby trying to knock my socks off with this slice of chocolate pie that tasted like a brownie, but then he made me put ice cream on the top. My eyes rolled up into the back of my head with one bite. It was like a brownie baked in a pie shell with pecans scattered throughout. Then the ice cream just sent me over the edge. I am not supposed to have sugar or ice cream either one. Do you think hubby is looking for my life insurance policy as I sit here and type??</p><p><span style="font-family:arial;">The recipe is below: </span></p><p><span style="font-family:arial;"><strong>Corrie's Kentucky Pie </strong></span></p><p><span style="font-family:arial;"></span></p><p align="left"><span style="font-family:arial;">Recipe courtesy Paula Deen</span></p><p align="left"><span style="font-family:arial;">4 large eggs, lightly beaten</span></p><p align="left"><span style="font-family:arial;">2 cups sugar</span></p><p align="left"><span style="font-family:arial;">1 (12 ounce) package semisweet chocolate morsels, melted</span></p><p align="left"><span style="font-family:arial;">1 cup sifted self-raising flour</span></p><p align="left"><span style="font-family:arial;">1 cup (2 sticks of butter), melted</span></p><p align="left"><span style="font-family:arial;">2 tsp. vanilla extract</span></p><p align="left"><span style="font-family:arial;">2 cups chopped pecans</span></p><p align="left"><span style="font-family:arial;">2 (9 inch) deep dish unbaked pie shells or 3 (9 inch) unbaked regular pie shells</span></p><p align="left"><span style="font-family:arial;">Ice Cream (optional)</span></p><p align="left"><span style="font-family:arial;">Preheat oven to 350 degrees F.</span></p><p align="left"><span style="font-family:arial;">Combine eggs, sugar, and melted chocolate in large bowl. Add flour and mix well, stirring in remaining ingredients except for pie shells. Bake 30-40 minutes.</span></p><p align="left"><span style="font-family:arial;">Serve warm with ice cream. Freezes well!<br /></span></p><br /><p><span style="font-family:arial;"></span></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com0tag:blogger.com,1999:blog-16654152.post-63137033864071789572007-08-23T19:31:00.000-07:002008-11-18T12:22:16.817-08:00<span style="font-family:arial;font-size:180%;"><strong>My newest favorite kitchen tool is...</strong></span><br /><span style="font-family:arial;">A ball peen hammer. I kid you not. It is such a useful tool, that I am seriously considering having it the kitchen gadget drawer.</span><br /><br /><span style="font-family:arial;">The chain grocery store where I work did some shuffling of products a few months ago and it was shuffled practically in front of my face. I am addicted to this stuff and have loved it since I was introduced to it. It comes in many shapes, forms, colors and countries. I have eaten the "garden" variety for years. As a child I was unaware there were other choices. Having gone to culinary school, I found out there were other kinds that I could love and have been ever since. </span><br /><br /><span style="font-family:arial;">What is this mysterious stuff that I am so enthralled with? Well it's a common thing that causes many heated discussion and is blamed for many a health problem. People try to eliminate from their diets, while I am sampling new versions. Are you curious enough now? It comes in black, pink, white, brown and probably more I have not yet discovered. Peppercorns you say? NOPE.</span><br /><span style="font-family:arial;">Drum roll please.....</span><br /><br /><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rs5GFz0_ifI/AAAAAAAAAXc/rscHXt0ZV0U/s1600-h/IMG_2642.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102092493483117042" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rs5GFz0_ifI/AAAAAAAAAXc/rscHXt0ZV0U/s320/IMG_2642.JPG" border="0" /></span></a><br /><div align="center"><span style="font-family:arial;">Yes, it is the dreaded S word...SALT. </span></div><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I grew up with a father who loved it dearly and I can't remember a meal that he didn't pour some on everything at the dinner table. He was a heavy smoker so I am guessing that the longer he smoked the more dead his taste buds were. So he has to up his daily dosage of it to taste anything. I have vivid memories of a small pile of salt on a plate with a freshly washed green onion on the side. Get ready for this....my dad would lick the end of the green onion and dip the freshly wetted end into the salt pile and eat the onion. Being the good daughter I was, I copied that behavior. To this day every now and then, I dip for the memory of my father. I will say that he died of Leukemia and not high blood pressure. </span><br /><br /><span style="font-family:arial;">After going to culinary school, I discovered there were other salts out there that I had not conquered with my little green onion trick. I graduated to this stuff...</span><br /><br /><div align="center"><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rs5Hkz0_igI/AAAAAAAAAXk/z-B5FNPedfQ/s1600-h/IMG_2643.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102094125570689538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rs5Hkz0_igI/AAAAAAAAAXk/z-B5FNPedfQ/s320/IMG_2643.JPG" border="0" /></span></a></div><div align="left"><span style="font-family:arial;">I really thought I had found salt Nirvana when someone introduced me to this stuff. The ritual of sprinkling it over my food, gave me this weird chefness satisfaction that I did not understand. I loved it so much that I bought myself a "salt pig" and started sprinkling my favorite kosher salt from that at home. If that wasn't bad enough, I got others hooked on my addiction. Others that live with me have now developed the careful sprinkling habit over their food too. </span></div><br /><div align="center"><span style="font-family:arial;">As if that wasn't bad enough....I did a vertical tasting at a chef's conference with my friend Kathy. She showed me new treasures I had never seen and I thought I had died and gone to salted heaven. Who knew there were so many? Then I bought other salts to add to my collection. This was next...</span><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rs5JoD0_ihI/AAAAAAAAAXs/1CK2LABVJA0/s1600-h/IMG_2645.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102096380428519954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rs5JoD0_ihI/AAAAAAAAAXs/1CK2LABVJA0/s320/IMG_2645.JPG" border="0" /></span></a><span style="font-family:arial;"> My habit is getting out of control. Everyone warns me this is a habit I must give up. But why? I have great blood pressure and until they tell me to stop, I must keep going. </span></div><br /><div align="left"><span style="font-family:arial;">So now my interest is totally peaked and I am mad about this stuff. So mad that I read this book. Now how nuts do you have to be to read this; about as nuts as the rest of us that put this on the New York Times Best Seller List. Now how's that?</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5K5T0_iiI/AAAAAAAAAX0/lmnw2O-wZHc/s1600-h/IMG_2644.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102097776292891170" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5K5T0_iiI/AAAAAAAAAX0/lmnw2O-wZHc/s320/IMG_2644.JPG" border="0" /></span></a><span style="font-family:arial;"> Okay, I don't have every salt that I should but I am still working on my collection. Fleur De Sel is not in my arsenal of yet, but it's on the short list.</span></div><br /><div align="left"><span style="font-family:arial;">Back to the ball peen hammer. This is what I have been driven to in my pursuit for the most wonderful seasoning in the world.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5LqT0_ijI/AAAAAAAAAX8/oxIvoAmzO4w/s1600-h/IMG_2641.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102098618106481202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5LqT0_ijI/AAAAAAAAAX8/oxIvoAmzO4w/s320/IMG_2641.JPG" border="0" /></span></a><span style="font-family:arial;"> The store moved all the Pink Moroccan salt right in front of where I work. It's like a chocolate addict watching a bar of their favorite chocolate sit on a shelf in front of them all day long without getting to smell it, or touch it, and you can forget getting a bite of it. So being the addict I am, I broke down and bought the little salt mill filled with the smallish grains of pink Moroccan salt. I took it home and used it on my food as I was smitten. It was putting talcum powder on your food. It was so light and salty. I used less of it because it was very salty. Those little holders only hold so much. So I bought the larger box that had hunks. And I mean hunks. You should have seen me trying to make those hunks smaller; thus the ball peen hammer.</span></div><br /><div align="left"><span style="font-family:arial;"></span></div><br /><div align="left"><span style="font-family:arial;">I know how silly I must have looked with a plastic zip bag on the kitchen floor with three or four hunks of pink salt and beating the day lights out of them. I had to have them smaller so they would fit into that new salt grinder. I have now officallly lost my mind.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5NNT0_ikI/AAAAAAAAAYE/qZ6u7On9H8w/s1600-h/IMG_2640.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5102100318913530434" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rs5NNT0_ikI/AAAAAAAAAYE/qZ6u7On9H8w/s400/IMG_2640.JPG" border="0" /></span></a><span style="font-family:arial;"> Okay, so you see how huge those hunks are? The ones on the front of the plate are the ones I beat to a pulp to get them into that grinder in the back. It worked and I am back in business. So now I am trying to decide if the ball peen stays in the kitchen drawer for more salt emergencies or not. See what foodies do. Desperate times call for desperate measures!<br /></span></div><br /><br /><br /><br /><span style="font-family:arial;"></span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com6tag:blogger.com,1999:blog-16654152.post-43517541658832587762007-08-19T05:58:00.000-07:002008-11-18T12:22:17.201-08:00<span style="font-family:Arial;font-size:180%;"></span><br /><div><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RshBPz0_iZI/AAAAAAAAAWs/4fT6K3CGfzw/s1600-h/IMG_2629.JPG"><img id="BLOGGER_PHOTO_ID_5100398317863405970" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RshBPz0_iZI/AAAAAAAAAWs/4fT6K3CGfzw/s320/IMG_2629.JPG" border="0" /></a><span style="font-family:arial;font-size:180%;"><strong>Fennel is the NEW Cabbage</strong></span><br /><div><span style="font-family:arial;">Yesterday I did my monthly demo at my local </span><a href="http://www.freshmarket.com/"><span style="font-family:arial;">Fresh Market</span></a><span style="font-family:arial;">. My regulars were pleasantly surprised at trying a new vegetable; </span><a href="http://www.theepicentre.com/Spices/fennel.html"><span style="font-family:arial;">fennel.</span></a><span style="font-family:arial;"> As far as I can remember, I had never eaten any fresh fennel as an adult until I stumbled upon a great recipe for a fennel and tomato tart. I made it for some clients and they loved it. I got over my fear of trying a new vegetable and was truly happy that I had tried something new. For some reason, fennel and tomatoes baked together seem like a marriage made in veggie heaven.</span></div><br /><div><span style="font-family:arial;">While my pictures are not perfect, I was told over and over that the recipe for the </span><a href="http://www.freshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1346"><span style="font-family:arial;">Cilantro Fennel Slaw</span></a><span style="font-family:arial;"> was a surprise that was wonderful. They said it was a nice summery use for the vegetable. So here are the only two pictures I had time for and the link for the two recipes I made at the demo. The first recipe was for </span><a href="http://www.freshmarket.com/recipes/recipes_details_review.aspx?RecipeID=1345"><span style="font-family:arial;">Halibut Skewers with a Chili Citrus Sauce</span></a><span style="font-family:arial;">. </span></div></div><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/RshBcj0_iaI/AAAAAAAAAW0/Y1NnpRy8GSg/s1600-h/IMG_2630.JPG"><img id="BLOGGER_PHOTO_ID_5100398536906738082" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RshBcj0_iaI/AAAAAAAAAW0/Y1NnpRy8GSg/s320/IMG_2630.JPG" border="0" /></a> I know that's hard trying a new vegetable. I am not a picky eater but sometimes trying something new is not easy. So if you know or try fennel and you don't like it, you can use regular green cabbage for the slaw recipe. If you want to go one more step further with the slaw, trying chopping up some fresh Roma tomatoes and adding them to the slaw. It's a great summer slaw! So get out there try something new!vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com0tag:blogger.com,1999:blog-16654152.post-65755060296481203522007-08-14T07:03:00.000-07:002008-11-18T12:22:17.601-08:00What I did on my summer vacation<span style="font-family:arial;font-size:180%;"><strong>What I did on my summer vacation</strong></span><br /><br /><span style="font-family:arial;">I know that I have been very neglectful of my food blog. I have really been putting more effort in to my </span><a href="http://thevirginiapurl.blogspot.com/"><span style="font-family:arial;">knitting blog</span></a><span style="font-family:arial;">, but I am back and ready to be a better food blogger again. Work has taken up so much of my time that at the end of the day all I feel like doing is plunking down in front of the idiot box and knitting my cares away. Knitting has taken the place of standing in front of the refrigerator and eatifood, golden beets, Loews hotel, personal chef, Philadelphia, Strawberry Short cake, USPCA 2007 conferenceng the days trouble and stress away.</span><br /><br /><span style="font-family:arial;">I am lucky enough to get to pow wow with the some fabulous people once a year in mass. It's the annual <a href="http://www.personalchefconference.com/attractions/">United States Personal Chef Association conference</a>. We go to some place <a href="http://www.personalchefconference.com/pastconferences/">new</a> each year and this year we went to Philadelphia. I have to say that I wasn't exactly thrilled to be going there after having lived pretty close to there years and years ago. I remember it was a pretty dirty and unappealing place for me. Going back there after years of absence, was a real treat. So much has changed and so much has been cleaned up. I was pleasantly surprised and even more so with the food that the city had to offer. </span><br /><br /><br /><p><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/RsG4msTN2-I/AAAAAAAAAT0/aScLKeCq4I8/s1600-h/IMG_2536.JPG"><img id="BLOGGER_PHOTO_ID_5098559228026412002" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/RsG4msTN2-I/AAAAAAAAAT0/aScLKeCq4I8/s320/IMG_2536.JPG" border="0" /></a><br /><span style="font-family:arial;">This is the view from the 26th floor of the <a href="http://www.personalchefconference.com/travel/">Loews hotel</a>. At night it was even more impressive. I am a bit leery about high buildings since Sept 11, but it was just fabulous. I want to brag on the Loews hotel for a moment before I start talking about the food we at. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I don't do as much traveling as I used to but when I do travel I always notice customer service. I am not a cranky, bitchy, demanding guest. I want a clean room, clean bathroom and good air conditioning. Being a middle aged female, air conditioning is MOST important. The Loews hotel met all of those criteria and more. I have never had such wonderful customer service from the top to the bottom of the employee chain. This is how great the customer service was. My friend J and I were walking down the hallway and there was a maid vacuuming the hallway. She stopped vacuuming once we started to walk down the hall towards her. I told her that we didn't want to stop her from doing her job and she said she didn't want the noise of the vacuum cleaner to interrupt our conversation. Now who does that?? I was impressed. What can I say. I vacuum here and if you are in my way, I will plow you over to get my work done. Yes, I know I am not in the hotel service industry but it just stuck out in my mind at how much work Loews puts into their customer service. I have numerous impressions (all wonderful) about their customer service. Everyone was eager to please and they did. If you are ever in Philly and want to stay someplace where everyone and I mean everyone is friendly, spend your travel dollars at the Loews hotel. Okay enough of the commercial.</span><br /><br /><span style="font-family:arial;">Now on to the food. We ate three lunches at the hotel but I only managed to eat at two of them, but boy were they good! Since I am a meat eater who has some Vegan and Vegetarian clients I eat meatless once a year at conference. I want to see what is out there in the commercial food world that is being massed produced. I sadly did not get a picture of my lunch but it was a roasted vegetable risotto with a garnish of sauteed Swiss Chard. I thought it was pretty good. I am kicking myself for not getting a picture but I have about 80 others of the food we ate.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RsG7pMTN2_I/AAAAAAAAAT8/RGC1HDGuEQU/s1600-h/IMG_2545.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5098562569510968306" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RsG7pMTN2_I/AAAAAAAAAT8/RGC1HDGuEQU/s320/IMG_2545.JPG" border="0" /></span></a><span style="font-family:arial;"> I have to say that hotel food at a more upscale hotel have improved ten fold and they set some pretty mean tables!</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RsG8KcTN3AI/AAAAAAAAAUE/CngZZXru4-Y/s1600-h/IMG_2546.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5098563140741618690" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RsG8KcTN3AI/AAAAAAAAAUE/CngZZXru4-Y/s320/IMG_2546.JPG" border="0" /></span></a><span style="font-family:arial;"> Even though I didn't get the glamour shot of the Vegetarian entree, I did get a shot of the salad. It was really nice and was really tasty too. There were greens with a nice light dressing of some sort and about three cubes of red beets and then the same with the golden beets. Beets seem to be gaining popularity everywhere in the last few years. I am not a huge beet fan only because I have never gotten over one experience with them as a child. As a chef I have to be more open to foods both for myself and my clients. So I have been trying more and more beets. I have even got a few red beets growing in my garden here at home. Truly the picture does not give the presentation justice but you get the jest of it.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RsG9OMTN3BI/AAAAAAAAAUM/WxBy9RkaQ5g/s1600-h/IMG_2547.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5098564304677755922" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RsG9OMTN3BI/AAAAAAAAAUM/WxBy9RkaQ5g/s320/IMG_2547.JPG" border="0" /></span></a><span style="font-family:arial;"> Lovely menu tents were posted at every meal. I did get this one but who can read this. If you can from the photo, you have better eyes than mine. The vegetarian entree is at the bottom of the page. Everyone else had fish. But this next shot really had my attention focused.</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RsG95cTN3CI/AAAAAAAAAUU/7-5eo8tcQEs/s1600-h/IMG_2551.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5098565047707098146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RsG95cTN3CI/AAAAAAAAAUU/7-5eo8tcQEs/s320/IMG_2551.JPG" border="0" /></span></a><span style="font-family:arial;"> This was Loews version of Strawberry shortcake. It certainly worked for me! It was just sweet enough to satisfy my wicked sweet tooth. The sliding amber colored item on the top of the cream is hand spun sugar. I just love those kinds of little details. They had to make about 300 of them. Not such a small detail when it's your job to make them, but I sure appreciated the person who did because as soon as I got this shot, that baby was being crunched down on! </span></p><p><span style="font-family:arial;">Over the next few weeks I will post more about what and where I ate in Philly. I could not get some pictures of the food due to lack of lighting, but I did try. So I am back and will try to have more enthusiam about my food blog again. Thanks for hanging in there with me while I had some down time! </span></p><p><br /><span style="font-family:arial;"></span><br /></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com4tag:blogger.com,1999:blog-16654152.post-42456780077909134312007-07-21T07:58:00.000-07:002008-11-18T12:22:18.395-08:00<span style="font-family:arial;font-size:180%;"><strong>If you can't get to Texas...</strong></span><br /><span style="font-family:arial;">My husband and I miss Texas. We miss the barbecue, the people, the open road, the whole life style and our families. We can't get there any time soon, so we did the next best thing. I know I am really behind in my blog but over Father's Day weekend we tasted Texas in our own backyard. Hubby calls me from Lowes to ask me a questiona and makes an off hand remark about how much he would love to buy a smoker. So I said that since I hadn't gotten time to buy him something (this was on Saturday of that weekend) he should just buy it and I would pay for it. So he did. I have never seen anyone so happy to have a new toy in my life. It was like he had died and gone to smoker heaven. </span><br /><br /><span style="font-family:arial;">So he put it together. Then there was another trip to get wood chips, charcoal, and new lighter, and a huge piece of cow. This man loves his brisket and he wasn't wasting any time thinking about what the first thing would be to hit that smoker. I guess in his mind it was a given. I, on the other hand would have done a pork shoulder or a picnic. I love pulled pork, but since I wasn't in control, it would be brisket. </span><span style="font-family:arial;">I didn't take any pictures of the cooking process, but maybe another time. I just wanted to show you the meat. It was fabulous. It had that nice pink ring around it and it had a nice smoky flavor. It tasted like Texas to me.</span><br /><br /><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RqIhA8TN2wI/AAAAAAAAASE/8ke9PmJjS_Q/s1600-h/IMG_2501.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5089666828952525570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RqIhA8TN2wI/AAAAAAAAASE/8ke9PmJjS_Q/s320/IMG_2501.JPG" border="0" /></span></a><span style="font-family:arial;"> This baby weighed a ton and took nearly 6 hours to smoke, but trust me it was well worth it. Half of it is in the freezer because we just couldn't eat it all in a few days.<br /></span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RqIhYMTN2xI/AAAAAAAAASM/X1lErpuWTDA/s1600-h/IMG_2502.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5089667228384484114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RqIhYMTN2xI/AAAAAAAAASM/X1lErpuWTDA/s320/IMG_2502.JPG" border="0" /></span></a><span style="font-family:arial;"> You can see the pink around the outter portion of the meat. I hear that's a good thing, but since I know squat about smoking I will take the Food Network's barbecuing chefs word for it. I could care less about the pink ring, just pass me a fork and I will go to town.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1CNSQhXjelVt1d2MPdjzBZUigG13A7LjJggxLZmij79H1eHs-2Rb_YYUzzCZJ4GCcDIpbi5dfFvLRRe4v1l-X7arDvCNiEscOFu4XYRLznAzJjdWnckljNAoSKD9Wlcx3bOY/s1600-h/IMG_2500.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5089667795320167202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1CNSQhXjelVt1d2MPdjzBZUigG13A7LjJggxLZmij79H1eHs-2Rb_YYUzzCZJ4GCcDIpbi5dfFvLRRe4v1l-X7arDvCNiEscOFu4XYRLznAzJjdWnckljNAoSKD9Wlcx3bOY/s320/IMG_2500.JPG" border="0" /></span></a><span style="font-family:arial;"> My youngest son loves brisket just as much as his father. He almost couldn't wait to get into it. When we finally got all the fixin's to go with it, I watched my son's eyes roll up in the back of his head. He doesn't say much but words were not needed when I saw his face. His dad got a thumbs up! Isn't that what every cook/chef looks for?<br /></span><p><span style="font-family:arial;">There was one more thing that the smoker was good for...</span></p><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RqIinMTN2zI/AAAAAAAAASc/zvt3iRbUdyE/s1600-h/IMG_2504.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5089668585594149682" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RqIinMTN2zI/AAAAAAAAASc/zvt3iRbUdyE/s320/IMG_2504.JPG" border="0" /></span></a><span style="font-family:arial;"> Need I say more??</span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com7tag:blogger.com,1999:blog-16654152.post-2476633267793892862007-07-08T03:24:00.000-07:002007-07-08T03:36:12.808-07:00<span style="font-family:arial;font-size:130%;"><strong>Still Here</strong></span><br /><span style="font-family:Arial;">I am still around, but I have been extremely busy. Cooking and taking pictures have been the last things on my mind. I have been working for a weekly Zone client. If anyone knows anything about the Zone diet, you know it's a lot of chopping, dicing mincing, etc. Not to mention the amount of shopping for fresh product it requires. Then I picked up an Extreme Fighter and he had an even more detailed diet. It was supposed to be a 12 week diet but, he pooped out after only two weeks. So that freed up one day of the week that is now gone this week with my yearly "at the beach" clients from NY and CT. I still have my three day a week grocery store job and the in-store demos for my local Fresh Market grocery store. As if that wasn't enough, a teaching position I applied for earlier this year has opened up and I will be teaching for 5 weeks starting the end of this month. I had not counted on that job starting until mid May next year. Plus I have been trying to squeeze in some knitting for Christmas presents for friends and family. </span><br /><span style="font-family:Arial;"></span><br /><span style="font-family:Arial;">I haven't been doing any cooking worth posting on the blog. I have just been doing your basic "get by" cooking. So this all explains my long period of silence here. I am sorry but it's going to be a bumpy summer and the fall isn't looking too smooth either. I will be attending my yearly Personal Chef conference where I will be teaching a ServSafe class and then it's home again to resume the hectic pace. I will try to post things as time allows so don't give up on me!</span><br /><span style="font-family:Arial;">Thanks!</span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com2tag:blogger.com,1999:blog-16654152.post-7606340005279170192007-04-29T16:52:00.000-07:002008-11-18T12:22:18.713-08:00<span style="font-family:arial;font-size:180%;"><strong>A Fish Tale</strong></span><br /><span style="font-family:arial;">Since I work in a local chain grocery store and then shop on my days I work for my personal chef clients, hubby does our personal grocery shopping. He has been doing it for so many years I can't remember. We have a computer generated shopping list and we just check things off that we are out of and off he goes. The problem with that is...well he buys things that aren't on the list. A month ago he bought some Tilapia. I don't really like fish that much so it's just been sitting there taking up space where we could have MEAT! So I had to come up with an idea to get rid of the fish and actually like it when I fix it. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;">I know how much hubby loves going to San Diego on business and eating things there. He always comes home and tells me about what he eats and then he wants me to make it. I spend time looking for recipes on the net that sound like what he ate. So, I am thankful for the <a href="http://web.foodnetwork.com/food/web/searchResults?searchString=Baja+Fish+Tacos&site=food&searchType=Recipe&gosearch.x=12&gosearch.y=11">Food Network</a>. This recipe is from their web site. It's easy and it tastes good. </span><br /><span style="font-family:arial;"></span><br /><span style="font-family:arial;font-size:130%;"><strong>Baja Fish Tacos</strong></span><br /><span style="font-family:arial;"><em>Serves 4-6<br /></em></span><strong><span style="font-family:arial;">White Sauce</span></strong><br /><span style="font-family:arial;">1 cup Mayo<br />1/4 cup milk<br />4 TBS lemon juice<br />1 tsp garlic salt<br /><br />Mix all ingredients together and set aside<br /><br /></span><span style="font-size:130%;"><span style="font-family:arial;"><strong>Fish Tacos</strong></span><br /></span><span style="font-family:arial;">Oil<br />2 pkgs Tempura Batter Mix<br />1 can beer<br />1 tsp salt<br />1 tsp garlic powder<br />24 ounces boneless cod, cut into 2-inch pieces<br />6 corn tortillas<br />2 cups shredded cabbage<br />2 limes<a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RjUztQU5UGI/AAAAAAAAALs/4y_7yKVexOk/s1600-h/IMG_2403.JPG"><br /></a></span><span style="font-family:arial;"><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RjUztQU5UGI/AAAAAAAAALs/4y_7yKVexOk/s1600-h/IMG_2403.JPG"></a></span><img id="BLOGGER_PHOTO_ID_5059006608990359650" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RjUztQU5UGI/AAAAAAAAALs/4y_7yKVexOk/s320/IMG_2403.JPG" border="0" /><br /><br /><span style="font-family:arial;">Preheat fryer or deep pot halfway with oil to 375 degrees F.<br />Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.<br /><br />Using the other package of batter-add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep fry for about 3 minutes, or until golden brown and cooked through.<br /><br />Place fried cod pieces on warmed tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime to taste.<br /><br /></span><span style="font-family:arial;font-size:130%;"><em>Chef Notes:</em></span><br /><span style="font-family:arial;"><em>I really didn't want to fry fish. So we just grilled the fish and added some lime juice, salt and pepper. We didn't have cod but used Tilapia instead. I did use everything else the recipe called for. Here is the end result.<a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/RjU0pwU5UHI/AAAAAAAAAL0/nYOA4h8fp6s/s1600-h/IMG_2409.JPG"><img id="BLOGGER_PHOTO_ID_5059007648372445298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/RjU0pwU5UHI/AAAAAAAAAL0/nYOA4h8fp6s/s320/IMG_2409.JPG" border="0" /></a><br /></em></span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com9tag:blogger.com,1999:blog-16654152.post-87315530233151500512007-04-23T16:10:00.000-07:002008-11-18T12:22:19.727-08:00<span style="font-size:180%;"><span style="font-family:arial;"><strong>TV Dinner</strong><br /></span></span><span style="font-family:arial;">I know that I watch way too much TV. I loved it as a child and that habit has carried over to my adult life. That might explain why I pack on the pounds so easily. I have to confess that I am not an out door type of girl. I like to be in the house during the winter with a roaring fire and a hot cup of tea. I love being in the house in the summer because frankly, I am not built for a bathing suit and I burn quickly. Spring sparks something in my core to dig in the dirt only to retreat to the house the minute it gets hot or someone mentions the word summer. I hate to be hot. Heat and humidity makes my hair look like a poodle has taken up residence. So TV is my faithful friend.<br /><br />I love TV so much that once while visiting my husband’s family in Dallas I squealed with delight when I found out that they had that network that I had been hearing about; The Food Network. I could not take my eyes off of that TV almost the whole visit. I was smitten. I used to be a pretty faithful watcher of the <a href="http://www.foodnetwork.com/food/tv/">Food Network </a>until work increased and there was a struggle between paying bills or watching TV. Guess which won?<br /><br />Yesterday I had a store demo so I really didn’t push myself to do too much around the house. So I sat and knitted and watched TV. Hubby had the remote and he flipped it over to The Food Network. We got to watching <a href="http://www.foodnetwork.com/food/show_tu">Tyler’s Ultimate</a>. For some reason, my hubby couldn’t resist that show. I have long known that Tyler graduated from my almamater, Johnson & Wales. We did not attend school at the same time nor the same campus but there is a loyalty there to other grads for me. So I watched. I looked over at hubby and he was plotting. You know the look. I had a feeling that wasn’t going to be good for me, after standing in one spot in a grocery store for three hours. I was going to have to come home and cook DINNER. UGH! Yesterday was my 6th day to work in a row and when you stand on your feet all day, the very last thing you think about is how can you stand up another two hours doing dinner. Really! I love to cook but when your feet are begging for a day off…<br /><br />So guess what? I stood in the kitchen for two hours and did what hubby wanted. He doesn’t ask too much from me, ever. So I had to do this. All the recipes talked about here can be found at the Food Network. I really did not want to have to type all of the recipes so please follow the <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35268,00.html">link</a>. Here is what we ate…</span> Baked Rigatoni with Eggplant and Sausage<br /><br /><br /><p><img id="BLOGGER_PHOTO_ID_5056768078911326786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Ri0_xp8LSkI/AAAAAAAAAKE/qCuO7efgpaw/s320/IMG_2388.JPG" border="0" />This was easy to make and boy was it ever wonderful. Hubby bought the best fresh morezzlla he could find. It took two of these for the recipe...<a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ri1Af58LSlI/AAAAAAAAAKM/1QWr6-aogbI/s1600-h/IMG_2378.JPG"><img id="BLOGGER_PHOTO_ID_5056768873480276562" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ri1Af58LSlI/AAAAAAAAAKM/1QWr6-aogbI/s320/IMG_2378.JPG" border="0" /></a><br />It wasn't bad enough he wanted to make a main course but half way through that, another recipe was thrust upon the kitchen cart and I had to make a side dish. Well, I made two; one with a recipe and the other without. The recipe that was on the show for this is <a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35269,00.html">here...</a><br /><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Ri1BPp8LSmI/AAAAAAAAAKU/7d7RZRuvoOY/s1600-h/IMG_2380.JPG"><img id="BLOGGER_PHOTO_ID_5056769693819030114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Ri1BPp8LSmI/AAAAAAAAAKU/7d7RZRuvoOY/s320/IMG_2380.JPG" border="0" /></a> Then he wanted dessert. I have created a culinary MONSTER! </p><div align="center"><a href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_35270,00.html">Berry Trifle</a></div><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Ri-MHgU5T-I/AAAAAAAAAKs/2nqVh8wgNmo/s1600-h/IMG_2383.JPG"><img id="BLOGGER_PHOTO_ID_5057414967124905954" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Ri-MHgU5T-I/AAAAAAAAAKs/2nqVh8wgNmo/s320/IMG_2383.JPG" border="0" /></a><br /><p></p><br /><p><br />When it was all said and done...dinner was fabulous. Hubby has had his remote control privledges revoked. I have to get over the 2 1/2 lbs I gained from this wonderful meal.<a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ri1Cb58LSoI/AAAAAAAAAKk/gj-C62qX-IA/s1600-h/IMG_2389.JPG"><img id="BLOGGER_PHOTO_ID_5056771003784055426" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Ri1Cb58LSoI/AAAAAAAAAKk/gj-C62qX-IA/s320/IMG_2389.JPG" border="0" /></a></p>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com2tag:blogger.com,1999:blog-16654152.post-47831361718963632172007-04-09T10:30:00.000-07:002008-11-18T12:22:20.070-08:00A Chick with Sticks<strong><span style="font-size:180%;"><span style="font-family:arial;">A Chick with</span> <span style="font-family:arial;">Sticks<br /></span></span></strong><br /><span style="font-family:arial;">I love to have things on the grill. It doesn't matter much to me where the inspiration of the grilled dish comes from as long as it ends up on my plate. I am not a picky eater. Nor am I a person who hates to have food touching on the plate. After all, where does it all end up? All mixed up in your belly.<br /></span><br /><span style="font-family:arial;">A few weeks ago, the weather was in the 80s and I could hear the grill calling me. Okay, okay, I confess. It's easy on my if I prep the food and hubby does the grilling. I do quick sides while he is running in and out of the house checking the food. I get to sit down and knit. I love to knit so I am always looking for short cuts in my day so I will have more time to dedicate to knitting.<br /><br />I have loads of cookbooks and some I use seasonly and others are dependable year round books. One would think this one would be a seasonal </span><a href="http://www.amazon.com/Sticks-Skewers-Ryland-Peters-Little/dp/0737020342/ref=sr_1_1/104-8220716-9406334?ie=UTF8&s=books&amp;amp;amp;amp;amp;amp;amp;amp;amp;qid=1176140246&sr=1-1"><span style="font-family:arial;">cookbook</span></a><span style="font-family:arial;">, but I have found plenty of good recipes that are wonderful no matter what time of year it is.<br /><br />One of my most favorite recipes is </span><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rhp8A12QUzI/AAAAAAAAAI8/JerYWL424M0/s1600-h/IMG_2356.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5051486285945918258" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rhp8A12QUzI/AAAAAAAAAI8/JerYWL424M0/s200/IMG_2356.JPG" border="0" /></span></a><span style="font-family:arial;">Scallion Chicken Skewers. This is such an easy recipe that it's just silly. So here is one of the easiest recipes I know for year round grilling. <em>The photo to the left is taken from the book itself.</em><br /><span style="font-size:130%;">Scallion Chicken Skewers</span><br /><em>Serves 4</em><br />8-12 Thighs, skinned and boned, cut into 3-4 pieces each (chicken breast work perfectly well with this recipe too.)<br />About 12 schallions, cut into 1 inch pieces<br /><br /><span style="font-size:130%;">Ginger Marinade</span><br />2 garlic cloves, crushed<br />2 TBS ginger puree or grated fresh ginger<br />1/4 cup fish sauce or soy sauce (recipes says about 1/4 cup)<br />1 TBS sesame oil<br />1 TBS sesame seeds, toasted in a dry skillet<br />1 TBS sugar<br />1 TBS corn oil (I used canola)<br />24-36 wooden or banboo satay sticks, soaked in water for 30 minutes.<br /><br />Thread 1 piece of chicken and 1 piece of scallion onto each skewer. Mix the marinade ingredients together in a flat, shallow dish. Add the skewers and turn to coat.<br /><br />Cover and chill for 3 hours or overnight, turning in the marinade from time to time.<br /><br />Light an outdoor grill or preheat a broiler. Cook for about 5 minutes on each side or until done.</span><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rhp9vF2QU0I/AAAAAAAAAJE/39ZyTGnyQ5M/s1600-h/IMG_2358.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5051488180026495810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/Rhp9vF2QU0I/AAAAAAAAAJE/39ZyTGnyQ5M/s320/IMG_2358.JPG" border="0" /></span></a><span style="font-family:arial;"> Don't they look yummy? I took wanted to add more vegetables to our diet so I added some red bell peppers to the skewers. They gave the kabobs more color and eye appeal. Then I sauteed some bok choy and made some rice to round out the rest of the meal.</span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rhp-YV2QU1I/AAAAAAAAAJM/qJ-vYllj4T0/s1600-h/IMG_2359.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5051488888696099666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rhp-YV2QU1I/AAAAAAAAAJM/qJ-vYllj4T0/s320/IMG_2359.JPG" border="0" /> </span><p align="center"></a></p><span style="font-family:arial;">Dinner is served!<br /></span>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com13tag:blogger.com,1999:blog-16654152.post-14761570244815680062007-04-03T10:55:00.000-07:002008-11-18T12:22:20.560-08:00Let Them Eat Cake<span style="font-family:arial;font-size:180%;"><strong>Let Them Eat Cake</strong></span><br /><span style="font-family:arial;">I have to confess; I am not a cake eating person. I love to bake them but I am not a huge fan of cake. I keep thinking that I will find some cake out there that I will forsake pie for but alas, it has not happened. I came close with this <a href="http://themoveablefeastpcs.blogspot.com/2006/12/boxed-cake-i-know-this-is-strange.html">one</a>. This recipe comes in a distant second but I still have not found THE cake. I am a flaky pastry person. Give me pie any day! Even a cookie will do for me.<br /><br />I felt inspired to bake a few weeks ago. The weather was hinting of spring and for some reason I needed to fire up the oven and create. I also had some fruit that was dying on the kitchen counter that needed to be dealt with so here is the sum of my effort. It’s from my favorite bedraggled <em>Farm Journal’s Country Cookbook.<br /></em><br /><strong>Blue Ribbon Banana Cake</strong><br />¾ cup shortening (I used the Crisco that is in the green can)<br />1 ½ cup sugar (I used the white baking Splenda)<br />2 eggs<br />1 cup mashed bananas<br />½ tsp salt<br />2 cups sifted cake flour<br />1 tsp baking soda<br />1 tsp baking powder<br />½ cup buttermilk<br />1 tsp vanilla<br />½ cup chopped pecans<br />1 cup flaked coconut ( I toasted my coconut on a sheet pan in the oven for a few minutes at 350 even though the recipe did not call for it to be)<br />Creamy Nut Filling<br />White Snow Frosting<br /><br />Cream together shortening and sugar until fluffy. Add eggs; beat 2 minutes at medium speed. Add mashed bananas. Beat 2 minutes. Sift together dry ingredients. Add to creamed mixture along with buttermilk and vanilla. Beat 2 minutes. Stir in nuts.<br /><br />Turn into 2 greased and floured 9” round layer cake pans. Sprinkle ½ coconut on each layer. Bake in a moderate (375) oven 25-30 minutes. Remove from pan. Cool layers, coconut side up on racks.<a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RhKWWw71wuI/AAAAAAAAAIU/-NUpUOp20ZU/s1600-h/IMG_2349.JPG"><img id="BLOGGER_PHOTO_ID_5049263450072924898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RhKWWw71wuI/AAAAAAAAAIU/-NUpUOp20ZU/s200/IMG_2349.JPG" border="0" /></a><br /><br />Place first layer coconut side down and spread on Creamy Nut Filling. <a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/RhKW0Q71wvI/AAAAAAAAAIc/XTipW40NTlQ/s1600-h/IMG_2350.JPG"><img id="BLOGGER_PHOTO_ID_5049263956879065842" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; CURSOR: hand" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/RhKW0Q71wvI/AAAAAAAAAIc/XTipW40NTlQ/s200/IMG_2350.JPG" border="0" /></a>Top with second layer, coconut side up. Swirl White Snow Frosting around sides and about 1” from the top edge, leaving center unfrosted.<br /><br /><strong>Creamy Nut Filling</strong><br />Combine ½ cup sugar, 2 TBS flour, ½ cup cram and 2 TBS butter in heavy saucepan. Cook until thickened. Add ½ cup pecans, ¼ tsp salt and 1 tsp vanilla. Cool.<br /><br /><strong>White Snow Frosting<br /></strong>Cream together 1 egg white, ¼ cup shortening, ¼ cup butter, ½ tsp coconut extract and ½ tsp vanilla until well blended. Gradually add 2 cups sifted confectioners sugar, beating until light and fluffy.</span><br /><br /><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/RhKXPA71wwI/AAAAAAAAAIk/Xvg3a-t0_lU/s1600-h/IMG_2351.JPG"><img id="BLOGGER_PHOTO_ID_5049264416440566530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/RhKXPA71wwI/AAAAAAAAAIk/Xvg3a-t0_lU/s320/IMG_2351.JPG" border="0" /> <p align="center"></a></p>This is the finished product.<p align="center"><a href="http://1.bp.blogspot.com/_ViTxSlF2VPg/RhKX3w71wyI/AAAAAAAAAI0/RnBvb1jrQEM/s1600-h/IMG_2353.JPG"></p><img id="BLOGGER_PHOTO_ID_5049265116520235810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://1.bp.blogspot.com/_ViTxSlF2VPg/RhKX3w71wyI/AAAAAAAAAI0/RnBvb1jrQEM/s320/IMG_2353.JPG" border="0" /> <p align="center"></a></p>This is what a slice looked like. I think I globbed a bit too much of the Creamy Nut Frosting in one spot when I put the layers together, but it didn't matter. It still was moist and a really nice piece of cake. Despite not being a huge cake fan, this was a good cake.vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com2tag:blogger.com,1999:blog-16654152.post-44510550298010432732007-03-26T12:16:00.000-07:002008-11-18T12:22:20.754-08:00<div><strong><span style="font-family:arial;font-size:180%;">Lentil Soup</span><br /></strong><span style="font-family:arial;">I really love split pea soup. This past weekend was pretty cool. It seems like its almost winter’s last gasp. So I needed some soup; split pea soup to be exact. I went to the pantry just sure that I had some dried split peas that I could make warm my soul; nope, none. I moved some things around and low and behold I saw plan B. Plan B is very popular in this household. I am always sure I have all the ingredients to make something and then find out I am one thing short or it’s not the right size. Such is life. This is where that old adage applies about lemons and lemonade. You know the one.<br /><br />So I substituted my brown lentils for the split peas and made <span style="font-size:130%;">Lentil Soup/Vegetable Soup</span>. This recipe comes from my old stand-by for old fashioned food, <a href="http://www.amazon.com/JOURNALS-COUNTRY-COOKBOOK-REVISED-ENLARGED/dp/B000H3NSMC/ref=sr_1_4/103-2155024-3824614?ie=UTF8&s=books&qid=1174936383&sr=1-4">Farm Journal’s Country Cookbook</a>, circa 1959. I just love this book. It’s my kind of food; old fashioned, rib sticking, country folk food. I am not a fancy eater so this fits me to a T. If I want to eat high brow, I go out to eat. Every once-in-awhile I will cook more high brown food, but it’s for special occasions.<br /><br />While this dish lacks in upscale presentation, it hits the spot on an over cast Saturday afternoon after pulling weeds in the garden for a few hours.<br /><br /><span style="font-size:130%;"><strong>Split Pea (Lentil) Vegetable Soup</strong><br /></span><em>You can float a frankfurter or Polish sausage slices in piping hot soup</em>.<br /><span style="font-family:arial;">1 lb. dried split peas (2 cups)<br />3 qts. Water (use chicken stock for more flavor)<br />1 meaty ham bone or 1 ½ lbs. ham hock<br />2 tsp salt<br />½ tsp pepper<br />¼ tsp marjoram leaves<br />1 ½ cup chopped onions<br />¾ cup chopped carrots<br />¾ cup chopped celery<br /></span><br />Combine peas and water in large kettle. Bring to a boil; simmer for 2 minutes. Remove from heat, cover and let stand for 1 hour.<br />Add ham bone, salt, pepper, marjoram and onions. Cover and simmer for 1 ½ hours.<br />Add carrots and celery. Continue simmering until tender, 30-40 minutes. Add more salt if necessary. Serve piping hot. Makes about 3 ½ quarts.<br /></span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rggc8wO9XoI/AAAAAAAAAGY/mqevaoe_YfA/s1600-h/IMG_2346.JPG"><img id="BLOGGER_PHOTO_ID_5046315212534013570" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rggc8wO9XoI/AAAAAAAAAGY/mqevaoe_YfA/s320/IMG_2346.JPG" border="0" /></a></div>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com5tag:blogger.com,1999:blog-16654152.post-83300742311603710692007-03-15T14:19:00.000-07:002008-11-18T12:22:21.247-08:00<span style="font-size:180%;">Kentucky Fried Wanna-Be</span><br /><span style="font-family:arial;">I love fried chicken. I think I got my taste for it when I would go to my grandmother’s house and she fried it in a wonderful black cast iron skillet. That chicken would be perfect every time. I have two skillets of my own. One is for grill marks and the other is just a regular round skillet. I haven’t done too much frying in the round skillet but I gave it a run for its money last weekend.<br /><br />Hubby went to the commissary and on the list was wings, family pack-please. I had it in my head that I would have him grill them outside. The weather has been really warm lately and it’s time to fire that bad boy up and get it going. Two weekends ago, we grilled pizzas. Too yummy.<br /><br />I got home from work and decided that I really didn’t want to cook so I would have hubby fetch some KFC. NO money, so I had to cook. I decided that I wanted my wings both fried and BBQed. So I whipped out my skillet and tried to emulate my grandmother’s fried chicken.<br /><br />I cut the wing tips off and made stock with them. I can’t waste any parts! Then, I put s&p on them, dipped them in a beaten egg, and dredged them in flour. A few minutes in the oil (about 20) and they were done. I did this cycle four times. It takes a while so no need to be in a hurry.</span><a href="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rfm4he-Tn_I/AAAAAAAAAE4/cqd4SgFJjX0/s1600-h/IMG_2323.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5042264143207571442" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://4.bp.blogspot.com/_ViTxSlF2VPg/Rfm4he-Tn_I/AAAAAAAAAE4/cqd4SgFJjX0/s200/IMG_2323.JPG" border="0" /></span></a><span style="font-family:arial;"><br /><br />Once the chicken was fried, I put it on a paper towel to drain. I didn’t really care if it got cold, because I knew it was going to be dunked and then grilled.<br /><br />Here is the finished product…..<br /><br /></span><a href="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rfm4z--ToAI/AAAAAAAAAFA/7sOBOG6wbyY/s1600-h/IMG_2324.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5042264461035151362" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://2.bp.blogspot.com/_ViTxSlF2VPg/Rfm4z--ToAI/AAAAAAAAAFA/7sOBOG6wbyY/s200/IMG_2324.JPG" border="0" /></span></a><span style="font-family:arial;"><br /><br />The dunking...<br /></span><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rfm5LO-ToBI/AAAAAAAAAFI/KYCmSrFF_U4/s1600-h/IMG_2325.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_5042264860467109906" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rfm5LO-ToBI/AAAAAAAAAFI/KYCmSrFF_U4/s200/IMG_2325.JPG" border="0" /></span></a><span style="font-family:arial;"><br />Dinner!</span><br /><br /><br /><br /><br /><a href="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rfm5fO-ToCI/AAAAAAAAAFQ/7OzPo8IWXJc/s1600-h/IMG_2326.JPG"><img id="BLOGGER_PHOTO_ID_5042265204064493602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://3.bp.blogspot.com/_ViTxSlF2VPg/Rfm5fO-ToCI/AAAAAAAAAFQ/7OzPo8IWXJc/s320/IMG_2326.JPG" border="0" /></a>vlb5757http://www.blogger.com/profile/05444876262831798051noreply@blogger.com6