tag:blogger.com,1999:blog-26023951754972060842024-03-12T18:33:08.387-07:00Heaven on EarthUnknownnoreply@blogger.comBlogger73125tag:blogger.com,1999:blog-2602395175497206084.post-43788867333445856382011-06-09T14:28:00.001-07:002011-06-09T14:31:03.820-07:00Back to BloggingI've been recovering from a life threatening,<br />totally life altering disease. I'm not the<br />same person I was in 2009 before everything<br />happened. I'm physically unrecognizable and<br />I feel physically, and spiritually a totally <br />different person. So what!!!<br /><br />But I miss blogging and so I'm going to try <br />to come up with a little something frequently.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2602395175497206084.post-3218284463604671932011-01-10T06:16:00.000-08:002011-01-10T06:20:21.810-08:00First Post of the New YearSo much has changed since December of 2009. 2010 was the weirdest year of my life.<br />I had to deal with a yearlong of treatments for a mortal disease. Me!!!<br />So, since nodbody reads this blog anyhow, I'm going to post about anything and everything and not worry about taking pictures of food all the time.<br />What are your resolutions for the New Year?<br />Mine are to get healthy and stay healthy and try and find<br />something worthwhile to do with the rest of my life.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2602395175497206084.post-18001002975459100702010-03-15T06:45:00.001-07:002010-03-15T06:47:37.450-07:00Yes this tasted as bad as it looks.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/S546MDVkn-I/AAAAAAAAA1w/OZBQ4NdcoWU/s1600-h/IMG_4426.JPG"><img style="margin: 0pt 10px 10px 0pt; float: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/S546MDVkn-I/AAAAAAAAA1w/OZBQ4NdcoWU/s320/IMG_4426.JPG" alt="" id="BLOGGER_PHOTO_ID_5448856577893507042" border="0" /></a><br /><br /><br />These were originally purple carrots.<br />They cooked up to a hideous black color.<br />And they tasted like evil.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2602395175497206084.post-80357181931985220572010-02-13T14:27:00.001-08:002010-02-13T14:46:55.448-08:00Candied Grapefruit PeelOK. Still trying to catch up with<br />Christmas 2009. So as I said before<br />this is early Christmas 2010.<br /><br />For me Christmas wouldn't be Christmas<br />without candied grapefruit peel.<br />This recipe comes from Gourmet <br />November 1979. My husband<br />bought the magazine for me.<br />It was my first Gourmet ever.<br />And I've made the peel every year since then.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/S3cpp7C5PpI/AAAAAAAAA1g/R3CcgGhdOG4/s1600-h/IMG_4371.JPG"><img style="float:center; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/S3cpp7C5PpI/AAAAAAAAA1g/R3CcgGhdOG4/s320/IMG_4371.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5437860875274370706" /></a><br /><br /><br />Take four large grapefruit.<br />Quarter lengthwise. Remove the peel,<br />including the pith and<br />cut into 1/2 inch strips. In a kettle<br />cover the peel with cold<br />water, bring to a boil over high heat, and <br />simmer peel for 10 minutes. Drain the peel.<br /><br /><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S3coXyt3q1I/AAAAAAAAA1I/4no8eYiL9tw/s1600-h/IMG_4404.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S3coXyt3q1I/AAAAAAAAA1I/4no8eYiL9tw/s320/IMG_4404.JPG" alt="" id="BLOGGER_PHOTO_ID_5437859464289430354" border="0" /></a><br /><br /><br />Pat the peel dry with paper towels.<br />In a 4-quart kettle combine 3 cups<br />sugar, 1 1/2 cups water, and 1/4 cup<br />light corn syrup, bring<br />the mixture to a boil over moderately<br />high heat, and boil it for 30 minutes.<br />Stir in the peel and simmer for 30 minutes,<br />until the syrup is thickened. <br />Being careful not to let the syrup<br />burn, simmer the peel, stirring,<br />for 15 minutes more. Transfer the peel with <br />gongs tosheets of was paper covered<br />with sugar and roll each strip to<br />coat it well.<br />Let the peel dry on the paper for 24 hours.<br />It keeps very well. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/S3coLF3gqoI/AAAAAAAAA1A/sgUhhXhJXCg/s1600-h/IMG_4385.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/S3coLF3gqoI/AAAAAAAAA1A/sgUhhXhJXCg/s320/IMG_4385.JPG" alt="" id="BLOGGER_PHOTO_ID_5437859246091840130" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2602395175497206084.post-81150277754791673672010-01-25T14:53:00.001-08:002010-02-03T15:44:05.084-08:00Gugelhupf<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S14gszjYURI/AAAAAAAAA0o/xG5KTD5XPpE/s1600-h/IMG_3935.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S14gszjYURI/AAAAAAAAA0o/xG5KTD5XPpE/s320/IMG_3935.JPG" alt="" id="BLOGGER_PHOTO_ID_5430814154780332306" border="0" /></a><br /><br /><br />I'm very late with everything. I've been thrown off<br />track by life. I want to post about my usual<br />Christmas things. So maybe I'll just say<br />that I'm early this year.<br /><br />I make this as a gift for a Saint (really and truly)<br />that I know.<br /><br />This recipe comes from<span style="font-style: italic;"> Gourmet's Old Vienna Cookbook</span><br />by Lillian Lanseth-Christensen. It's a real treasure chest.<br /><br />This recipe is very easy. It's just got a lot of ingredients.<br />And if you are type of person who is nervous about<br />bread baking it doesn't get any easier than this.<br /><br />OK.<br />Dissolve 2 envelopes of yeast in 1/2 cup warm milk and<br />add 2 tablespoons sugar. Put the mixture n a warm place<br />for 1/2 hour.<br /><br />Sift 4 cups flour. Add 3/4 cup sugar, 1 teaspoon salt,<br />1 teaspoon vanilla, 1 cup raisins, 3/4 cup sliced almonds<br />and the grated rind of 1 lemon and toss to combine.<br />Make a well in center of flour, pour in the yeast mixture.<br />Stir 4 beaten eggs and 3/4 cup melted butter into the dough<br />and work in gradually 1/2 cup warm milk, to form a smooth<br />dough. This will be a very soft and sticky dough. Don't worry<br />you don't have to handle it much. Cover the dough<br />and let it rise for 2 hours until double in bulk.<br /><br />Punch down the dough and shape it quickly into a ring.<br />Put in a well-buttered and floured 10-inch<br />gugelhupf pan. I put slivered almonds in the bottom.<br />Let rise for 1 bour. Bake at 375 F for 1 hour.<br />When cooled a bit and removed from pan<br />dust with confectioner's sugar. It's better<br />the next day.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-80108060687906497932010-01-25T14:25:00.000-08:002010-01-25T14:43:30.069-08:00BuckeyesThis recipe is from my German grandmother.<br />She lived for a long time in Ohio, the<br />Buckeye State. Buckeye is another word<br />for horse chestnut.<br /><br />My Grandmother is much on my mind lately.<br />She was a rather difficult person and<br />she had a very sad life. When she died<br />we weren't on the best of terms. I'm about<br />to go through a sadness she had and<br />I guess it gives us something in common.<br />And maybe somehow will atone for the past.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/S14bbHsE83I/AAAAAAAAA0I/_2kFe8BXsSE/s1600-h/IMG_3843.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/S14bbHsE83I/AAAAAAAAA0I/_2kFe8BXsSE/s320/IMG_3843.JPG" alt="" id="BLOGGER_PHOTO_ID_5430808353389736818" border="0" /></a><br /><br />Here is probably the only example of her handwriting I have left.<br />She typed out the recipe and wrote a note to me.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S14bP9nU-HI/AAAAAAAAA0A/EY0-PVGCL2g/s1600-h/IMG_3833.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/S14bP9nU-HI/AAAAAAAAA0A/EY0-PVGCL2g/s320/IMG_3833.JPG" alt="" id="BLOGGER_PHOTO_ID_5430808161706899570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/S14ayHBSSII/AAAAAAAAAz4/yndG6I9-CVA/s1600-h/IMG_3831.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/S14ayHBSSII/AAAAAAAAAz4/yndG6I9-CVA/s320/IMG_3831.JPG" alt="" id="BLOGGER_PHOTO_ID_5430807648835618946" border="0" /></a><br /><br />I always make these at Christmas time.<br />Beware they make a TON.<br /><br />You need<br />3 lbs. of powdered sugar<br />1 pound of butter<br />2 lbs. of peanut butter<br /><br />I mix everything in my KitchenAid.<br />So roll them into balls the size of -- chestnuts.<br />Chill them a bit. Then melt some semi-sweet<br />chocolate in a double boiler. I think you will need 24 oz. at least.<br />I just use chocolate chips.<br />Dip the peanut butter balls into the chocolate<br />so they look like chestnuts. Store in the fridge.<br />They freeze VERY well.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-18927496508508484472009-12-10T12:11:00.001-08:002009-12-10T14:13:07.946-08:00Kraeuter-DoemchenThis past fall I had the good fortune to go<br />to Germany. I went to Cologne for the first<br />time and it was love at first sight. The<br />cathedral - <a href="http://koelner-dom.de/">Koelner dom</a> - was more than I even imagined it<br />could be. I had no idea<br />at the time but the remains of the magi<br />are at the Cologne cathedral.<br /><br />Check out the website. They've got<br />a webcam so you can gaze at it any time you like.<br />You can also <a href="http://www.koelner-dom.de/domglocken.html">listen to the bells</a>. They all have<br />their own names and you can pick which one<br />to listen to. The cathedral was bombed extensively<br />during WWII. It wasn't destroyed because the<br />towers were good visual guides for the allied pilots.<br />But how beautiful it is now!!!<br /><br />In the gift shop they sold cookie cutters in the shape of<br />the dom.<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SyFYbtZ5BMI/AAAAAAAAAzs/lVMHAG2w_Hg/s1600-h/IMG_1988.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SyFYbtZ5BMI/AAAAAAAAAzs/lVMHAG2w_Hg/s320/IMG_1988.JPG" alt="" id="BLOGGER_PHOTO_ID_5413705460143948994" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SyFXLuA_HoI/AAAAAAAAAzk/hyTw-QVTLqs/s1600-h/IMG_3632.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SyFXLuA_HoI/AAAAAAAAAzk/hyTw-QVTLqs/s320/IMG_3632.JPG" alt="" id="BLOGGER_PHOTO_ID_5413704085918391938" border="0" /></a><span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search"><cite></cite></span></span><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFXCANok8I/AAAAAAAAAzc/oYWjF1ktr0o/s1600-h/IMG_3634.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFXCANok8I/AAAAAAAAAzc/oYWjF1ktr0o/s320/IMG_3634.JPG" alt="" id="BLOGGER_PHOTO_ID_5413703919004586946" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFW0N5AYtI/AAAAAAAAAzU/gNDbLyMEcMI/s1600-h/IMG_3636.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFW0N5AYtI/AAAAAAAAAzU/gNDbLyMEcMI/s320/IMG_3636.JPG" alt="" id="BLOGGER_PHOTO_ID_5413703682157994706" border="0" /></a><br />I had to translate the recipe from german<br />so here goes:<br /><br />200g flour<br />30 g rice flour<br />160g cold butter cut into pieces<br />1 egg<br />5 tablespoons parmesan<br />2 tablespoons finely chopped rosemary<br />1/2 teaspoon chili powder<br />1/2 teaspoon salt<br /><br />1 egg with milk to glaze the biscuits<br /><br />Sift the flours together. Take the rest of the<br />ingredients and mix in starting with an electric mixer.<br />Then knead by had for a bit. Chill for<br />an hour or so. Roll thin and cut out.<br />Paint with milk and egg mixture.<br /><br />Bake at 350F for 15 minutes. (you'll have<br />to judge about the baking time. The recipe<br />said to bake for a lot longer but they got too dark).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFWksgyu7I/AAAAAAAAAzM/GM_5oyGnhSE/s1600-h/IMG_3644.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SyFWksgyu7I/AAAAAAAAAzM/GM_5oyGnhSE/s320/IMG_3644.JPG" alt="" id="BLOGGER_PHOTO_ID_5413703415500028850" border="0" /></a><br /><br />Enjoy with koelsch beer!!! More about the beer later.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-69903229941806961772009-11-08T09:57:00.000-08:002009-12-10T12:10:59.617-08:00Lunch in Traben-Trarbach<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvcIBlKyCEI/AAAAAAAAAzE/RyWIARMS73U/s1600-h/IMG_1906.JPG"><img style="margin: 0pt 10px 10px 0pt; float: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvcIBlKyCEI/AAAAAAAAAzE/RyWIARMS73U/s320/IMG_1906.JPG" alt="" id="BLOGGER_PHOTO_ID_5401795101304424514" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvcHYGL-y5I/AAAAAAAAAys/nCdfKKz6zTM/s1600-h/IMG_1887.JPG"><img style="margin: 0pt 10px 10px 0pt; center: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvcHYGL-y5I/AAAAAAAAAys/nCdfKKz6zTM/s320/IMG_1887.JPG" alt="" id="BLOGGER_PHOTO_ID_5401794388613319570" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SvcHP1NM7-I/AAAAAAAAAyk/Owlx48Uleb4/s1600-h/IMG_1883.JPG"><img style="margin: 0pt 10px 10px 0pt; float: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SvcHP1NM7-I/AAAAAAAAAyk/Owlx48Uleb4/s320/IMG_1883.JPG" alt="" id="BLOGGER_PHOTO_ID_5401794246616084450" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvcG7Y4DoUI/AAAAAAAAAyU/ZIQDMugB9KI/s1600-h/IMG_1875.JPG"><img style="margin: 0pt 10px 10px 0pt; float: center; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvcG7Y4DoUI/AAAAAAAAAyU/ZIQDMugB9KI/s320/IMG_1875.JPG" alt="" id="BLOGGER_PHOTO_ID_5401793895413817666" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvcHEoA4TeI/AAAAAAAAAyc/loir3UsNGs8/s1600-h/IMG_1880.JPG"><img style="margin: 0pt 10px 10px 0pt; float: center; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvcHEoA4TeI/AAAAAAAAAyc/loir3UsNGs8/s320/IMG_1880.JPG" alt="" id="BLOGGER_PHOTO_ID_5401794054096178658" border="0" /></a>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-2602395175497206084.post-81119982815170353842009-11-04T11:09:00.001-08:002009-11-04T11:26:11.929-08:00Market at Kollwitzplatz BerlinYes, I've joined the ranks of the lucky ones <br />who get to travel a bit and take<br />pictures of glorious food.<br />These are all from Kollwitzplatz market in<br />Berlin. It's just the tip of the ice berg.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHUOmvukRI/AAAAAAAAAyM/h-_NA4D2lJE/s1600-h/IMG_2764.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHUOmvukRI/AAAAAAAAAyM/h-_NA4D2lJE/s320/IMG_2764.JPG" alt="" id="BLOGGER_PHOTO_ID_5400330775577923858" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SvHT8f5szgI/AAAAAAAAAyE/GIv8fg78SwM/s1600-h/IMG_2760.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SvHT8f5szgI/AAAAAAAAAyE/GIv8fg78SwM/s320/IMG_2760.JPG" alt="" id="BLOGGER_PHOTO_ID_5400330464503057922" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHTs147dnI/AAAAAAAAAx8/mQW67Kc0VVY/s1600-h/IMG_2767.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHTs147dnI/AAAAAAAAAx8/mQW67Kc0VVY/s320/IMG_2767.JPG" alt="" id="BLOGGER_PHOTO_ID_5400330195527497330" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SvHTf5VYxNI/AAAAAAAAAx0/G1BCo21YG6g/s1600-h/IMG_2759.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SvHTf5VYxNI/AAAAAAAAAx0/G1BCo21YG6g/s320/IMG_2759.JPG" alt="" id="BLOGGER_PHOTO_ID_5400329973113865426" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHTTUcDVsI/AAAAAAAAAxs/lQ4UCN8QgZI/s1600-h/IMG_2753.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHTTUcDVsI/AAAAAAAAAxs/lQ4UCN8QgZI/s320/IMG_2753.JPG" alt="" id="BLOGGER_PHOTO_ID_5400329757051279042" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHS7nrcZ-I/AAAAAAAAAxk/BocmDP4Vaqg/s1600-h/IMG_2755.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHS7nrcZ-I/AAAAAAAAAxk/BocmDP4Vaqg/s320/IMG_2755.JPG" alt="" id="BLOGGER_PHOTO_ID_5400329349899249634" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHSsz3X_OI/AAAAAAAAAxc/ckqi5q2DIbs/s1600-h/IMG_2754.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SvHSsz3X_OI/AAAAAAAAAxc/ckqi5q2DIbs/s320/IMG_2754.JPG" alt="" id="BLOGGER_PHOTO_ID_5400329095472479458" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHSakwGKrI/AAAAAAAAAxU/aGTJAWbkzhQ/s1600-h/IMG_2752.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHSakwGKrI/AAAAAAAAAxU/aGTJAWbkzhQ/s320/IMG_2752.JPG" alt="" id="BLOGGER_PHOTO_ID_5400328782177774258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHSNuEmGQI/AAAAAAAAAxM/PnjQoROmSSI/s1600-h/IMG_2751.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHSNuEmGQI/AAAAAAAAAxM/PnjQoROmSSI/s320/IMG_2751.JPG" alt="" id="BLOGGER_PHOTO_ID_5400328561341372674" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHR9twqDsI/AAAAAAAAAxE/ISFl4c3ncNg/s1600-h/IMG_2750.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SvHR9twqDsI/AAAAAAAAAxE/ISFl4c3ncNg/s320/IMG_2750.JPG" alt="" id="BLOGGER_PHOTO_ID_5400328286379839170" border="0" /></a>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2602395175497206084.post-66051179293059727042009-10-11T11:50:00.000-07:002009-10-11T12:08:18.515-07:00Treacle TartWhen I was a bit younger, I had the good luck<br />to spend a whole summer in England in Oxford.<br />My daughter was young and I had wonderful<br />time spending every day with her. In the evenings<br />we would often go down to the local pub and<br />eat outside. We loved the sunlight that lasted till around<br />ten at night. My favorite dessert was the<br />treacle tart. They would heat it up and serve it<br />with whipped cream. An actual person made this<br />tart. And the actual person actually gave the<br />recipe.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SnCaZlx21LI/AAAAAAAAAUM/YRlLeMpFd14/s1600-h/IMG_0004.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 220px; height: 320px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SnCaZlx21LI/AAAAAAAAAUM/YRlLeMpFd14/s320/IMG_0004.jpg" alt="" id="BLOGGER_PHOTO_ID_5363956920626894002" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SnCak6Kt6dI/AAAAAAAAAUU/j5Lr6lFDYhs/s1600-h/IMG_0005.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 233px; height: 320px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SnCak6Kt6dI/AAAAAAAAAUU/j5Lr6lFDYhs/s320/IMG_0005.jpg" alt="" id="BLOGGER_PHOTO_ID_5363957115078437330" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SnCdA7Mg8QI/AAAAAAAAAUs/jBE02LkiwdE/s1600-h/SaraPictures-30062009-05242009+555.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SnCdA7Mg8QI/AAAAAAAAAUs/jBE02LkiwdE/s320/SaraPictures-30062009-05242009+555.jpg" alt="" id="BLOGGER_PHOTO_ID_5363959795414003970" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCdmUbAbFI/AAAAAAAAAU0/siDGXXAx_tc/s1600-h/SaraPictures-30062009-05242009+562.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCdmUbAbFI/AAAAAAAAAU0/siDGXXAx_tc/s320/SaraPictures-30062009-05242009+562.jpg" alt="" id="BLOGGER_PHOTO_ID_5363960437840833618" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCdv7fSvhI/AAAAAAAAAU8/RjBpEf3PGsw/s1600-h/SaraPictures-30062009-05242009+566.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCdv7fSvhI/AAAAAAAAAU8/RjBpEf3PGsw/s320/SaraPictures-30062009-05242009+566.jpg" alt="" id="BLOGGER_PHOTO_ID_5363960602946616850" border="0" /></a><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCeM2S-GnI/AAAAAAAAAVE/N_Xf8YuuXqc/s1600-h/SaraPictures-30062009-05242009+588.jpg"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SnCeM2S-GnI/AAAAAAAAAVE/N_Xf8YuuXqc/s320/SaraPictures-30062009-05242009+588.jpg" alt="" id="BLOGGER_PHOTO_ID_5363961099768961650" border="0" /></a><br /><br /><br />In case you can't read the recipe here it goes:<br /><br />Pastry to Line Tart<br /><br />6 oz self raising flour<br />3 oz butter<br />2 fuid oz milk<br />Half an egg<br />Pinch salt<br /><br />Filling<br /><br />16 fluid oz (1lb) Golden Syrup<br />5 oz fresh white breadcrumbs<br /><br />Top Pastry<br /><br />4 oz butter<br />2 oz castor sugar<br />half an egg<br />6 oz self raising flour<br />1 egg to gild tart<br />2 teaspoons castor sugar<br /><br />Preparation<br /><br />Put breadcumbs in basin and pour golden syrup over.<br />Leave to stand.<br /><br />Make the pastry to line tart by mixing butter<br />lightly into the sifted flour and then forming the mixture <br />into a dough with the milk, half an egg and salt.<br />Knead lightly and place in the refridgerator for 1/2 hr.<br /><br />Make top pastry by creaming the butter and sugar,<br />adding half-beaten egg when thoroughly combined<br />folding in the sifted flour. Place in refridgerator to chill.<br />Pre-heat oven to 375 F or 5 gas.<br /><br />Method<br /><br />1 Roll out bottom pastry to a 10 inch circle.<br />Line 9 inch flan ring stading on a greasted tray.<br />Trim off pastry and prick base with end of a sharp knife.<br /><br />2 Fill pastry case with combined syrup and<br />breadcrumbs.<br /><br />3 Roll out top astry ona well floured board or <br />press out with hands -- roll lightly with the<br />rolling pin and then roll over pin.<br /><br />4 Place gently over patry bottom and press edges<br />together. Trim off excess pastry. Prick surface, brush <br />with beaten egg and sprinkle with castor sugar.<br />Bake in oven for approx. 20 mins - 25mins. Remove from oven<br />and leave to cool.<br /><br />Service<br /><br />The tart must cool for 1 hour then can be reheated at <br />250 degrees F. gas 1 for 5 mins.<br /><br />You will note that two pastries are used.<br />This si the vital secret of this superb English dish.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-2602395175497206084.post-60483669798327999692009-10-10T12:01:00.000-07:002009-10-14T13:53:02.802-07:00Wild Mushroom PizzaThis recipe comes from <a href="http://www.epicurious.com/recipes/food/views/Sausage-Red-Onion-and-Wild-Mushroom-Pizza-231717">Bon Appetit.</a><br />I used chanterelles for my mushrooms.<br />Usually they cost $20/pound but Costco<br />had a wonderful deal for a big box for just $9.<br /><br />This pizza is especially good in the fall.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDaoYIxneI/AAAAAAAAAwk/nnc2GbXWa5E/s1600-h/IMG_0166.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDaoYIxneI/AAAAAAAAAwk/nnc2GbXWa5E/s320/IMG_0166.JPG" alt="" id="BLOGGER_PHOTO_ID_5391049141171363298" border="0" /></a><br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/StDabiINkgI/AAAAAAAAAwc/ZnXnSt0crho/s1600-h/IMG_0173.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/StDabiINkgI/AAAAAAAAAwc/ZnXnSt0crho/s320/IMG_0173.JPG" alt="" id="BLOGGER_PHOTO_ID_5391048920515056130" border="0" /></a><br />Mmmm chanterelles.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/StDaSloSzCI/AAAAAAAAAwU/SpDTIkgBrBQ/s1600-h/IMG_0176.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/StDaSloSzCI/AAAAAAAAAwU/SpDTIkgBrBQ/s320/IMG_0176.JPG" alt="" id="BLOGGER_PHOTO_ID_5391048766836100130" border="0" /></a><br />Putting together the pizza. I just make one big one<br />rather than two small round ones.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/StDaI0yNWfI/AAAAAAAAAwM/I3zmTSZIcjI/s1600-h/IMG_0181.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/StDaI0yNWfI/AAAAAAAAAwM/I3zmTSZIcjI/s320/IMG_0181.JPG" alt="" id="BLOGGER_PHOTO_ID_5391048599105526258" border="0" /></a><br />The problem is that we ate the pizza before we<br />had the chance to properly photo it.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-14705365443794550152009-10-10T11:46:00.000-07:002009-10-10T11:58:43.947-07:00Pickled PlumsYes we need more blue food. OK this is purple but its<br />close. This recipe comes from <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Nika</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Hazeldon's</span> <span style="font-style: italic;"><br />The Swiss Cookbook.</span><br /><br />The plums are very useful around Thanksgiving<br />and Christmas.<br /><br />Take 3 pounds of purple Italian plum, wash them<br />and poke each of them with a needle a couple of times.<br /><br />Boil 1 1/2 cup red wine, 1 1/2 cup red wine vinegar,<br />2 1/3 cups sugar, 15 cloves and a couple of pieces of<br />cinnamon sticks for 5 minutes.<br /><br />Let the mixture cool. Then pour over the plums.<br />Cover and leave till the next day.<br />Pour off the liquid and bring it to a boil.<br />Let it cool and then pour it over the plums.<br /><br />Next day SLOWLY heat up the plums<br />till they begin to tear in one or two places.<br />IMMEDIATELY remove the plums<br />and put them in hot sterilized quart jars.<br />Boil the rest of the liquid till it thickens a bit.<br />Not too much or there won't be enough liquid.<br /><br />Pour the liquid over the plums and seal the<br />jars. Process them for 15 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDXF1Qr8dI/AAAAAAAAAv0/eTj6uLgxvRc/s1600-h/IMG_0006.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDXF1Qr8dI/AAAAAAAAAv0/eTj6uLgxvRc/s320/IMG_0006.JPG" alt="" id="BLOGGER_PHOTO_ID_5391045249158869458" border="0" /></a><br />See how one is torn. If you cook them too much they<br />turn to mush.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDW9VrtitI/AAAAAAAAAvs/jKa9mwEVtlA/s1600-h/IMG_0012.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDW9VrtitI/AAAAAAAAAvs/jKa9mwEVtlA/s320/IMG_0012.JPG" alt="" id="BLOGGER_PHOTO_ID_5391045103243332306" border="0" /></a><br />My dog loves them!!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDWxiPkhaI/AAAAAAAAAvk/T0zz4k8QC2k/s1600-h/IMG_0033.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/StDWxiPkhaI/AAAAAAAAAvk/T0zz4k8QC2k/s320/IMG_0033.JPG" alt="" id="BLOGGER_PHOTO_ID_5391044900456531362" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2602395175497206084.post-54573592639468243882009-10-06T12:54:00.000-07:002009-10-06T18:17:31.955-07:00Comfort me with apples some more - Apple PieYes, it is apple season. I think the apples are pretty<br />good this year. I used a mixture of honeycrisp and<br />gala. All locally grown.<br /><br />So make your pie crust.<br />I use 1 cup of flour and a 1/2 teaspoon of<br />salt. 1/3 cup butter and 3 to 4 tablespoons of ice water.<br />You know the drill. If not I'll be happy to fill you in.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsuhZ7CvRSI/AAAAAAAAAvE/aYdPXS0rcSE/s1600-h/IMG_0146.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsuhZ7CvRSI/AAAAAAAAAvE/aYdPXS0rcSE/s320/IMG_0146.JPG" alt="" id="BLOGGER_PHOTO_ID_5389578845796910370" border="0" /></a><br />For the filling I added some brown sugar, white sugar,<br />cinnamon, 1/4 cup or so of flour. Cloves and<br />the secret ingredient which you have no idea<br />how generous it is of me to divulge this:<br />rosewater. 1 tablespoon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsuhPd95HRI/AAAAAAAAAu8/kFO-aqbxR7E/s1600-h/IMG_0148.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsuhPd95HRI/AAAAAAAAAu8/kFO-aqbxR7E/s320/IMG_0148.JPG" alt="" id="BLOGGER_PHOTO_ID_5389578666193263890" border="0" /></a><br />Roll out your dough. I only use 1 crust and curl it<br />over. So roll it out very thin and line your pie pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/Ssuh9SZv7rI/AAAAAAAAAvM/OCise-n3jKg/s1600-h/IMG_0151.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/Ssuh9SZv7rI/AAAAAAAAAvM/OCise-n3jKg/s320/IMG_0151.JPG" alt="" id="BLOGGER_PHOTO_ID_5389579453362859698" border="0" /></a><br /><br />Put in the filling. I add about a tablespoon of<br />butter. Fold the dough over the<br />apples.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Ssug5OJC6YI/AAAAAAAAAus/DksUvy_6n0c/s1600-h/IMG_0153.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Ssug5OJC6YI/AAAAAAAAAus/DksUvy_6n0c/s320/IMG_0153.JPG" alt="" id="BLOGGER_PHOTO_ID_5389578283987954050" border="0" /></a><br />Bake at 400 F for 15 minutes. Then reduce the heat to 350 F<br />and bake another 50 minutes to an hour.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsusqWRBS0I/AAAAAAAAAvc/upuJtI3t7gY/s1600-h/IMG_0162.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsusqWRBS0I/AAAAAAAAAvc/upuJtI3t7gY/s320/IMG_0162.JPG" alt="" id="BLOGGER_PHOTO_ID_5389591222610381634" border="0" /></a><br /><br /><br /><span style="font-style: italic;">Soutenez-moi avec des gateaux de<br />raisins. Fortifiez-moi avec des pommes;<br />Car je suis malade d'amour</span>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-50761794163517911722009-10-04T11:43:00.000-07:002009-10-04T13:08:43.277-07:00Anise BiscottiI can't remember how I found the blog site<br /><a href="http://thym-thym.blogspot.com/">64 sq ft Kitchen. </a><br />It's just one of those very lucky, serendipitous things<br />you come across on the web. It's absolutely gorgeous.<br /><br />In the posting for these cookies, Warda, writes of her<br />grandmother and a dream<br />she had of her. I guarantee it is so beautiful<br />you will cry. So go check out her<br />site. You won't be sorry.<br /><br />This is just the first of many things I intend to try<br />from her site.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsjuB__oawI/AAAAAAAAAuk/eJHhMyUOM2E/s1600-h/IMG_9891.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsjuB__oawI/AAAAAAAAAuk/eJHhMyUOM2E/s320/IMG_9891.JPG" alt="" id="BLOGGER_PHOTO_ID_5388818672274402050" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Ssjtw4cmu7I/AAAAAAAAAuc/lIxRk0reYTA/s1600-h/IMG_9894.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Ssjtw4cmu7I/AAAAAAAAAuc/lIxRk0reYTA/s320/IMG_9894.JPG" alt="" id="BLOGGER_PHOTO_ID_5388818378190666674" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SsjtZnwgrtI/AAAAAAAAAuM/YyQMUlgpWV0/s1600-h/IMG_9927.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SsjtZnwgrtI/AAAAAAAAAuM/YyQMUlgpWV0/s320/IMG_9927.JPG" alt="" id="BLOGGER_PHOTO_ID_5388817978573762258" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/Ssjtn9o_zxI/AAAAAAAAAuU/Bs3zxkpjWVk/s1600-h/IMG_9923.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/Ssjtn9o_zxI/AAAAAAAAAuU/Bs3zxkpjWVk/s320/IMG_9923.JPG" alt="" id="BLOGGER_PHOTO_ID_5388818224965996306" border="0" /></a><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsjtFt_vZ5I/AAAAAAAAAuE/slcynyw631s/s1600-h/IMG_0003.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 240px; height: 320px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsjtFt_vZ5I/AAAAAAAAAuE/slcynyw631s/s320/IMG_0003.JPG" alt="" id="BLOGGER_PHOTO_ID_5388817636650870674" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-38055916163821597872009-10-03T14:31:00.001-07:002009-10-03T14:42:26.107-07:00Blue GnocchiI thought with a new month I might move<br />on to a new color but it doesn't look like its going to<br />happen. I'm definitely in a blue period.<br /><br />So for blue gnocchi boil 1 pound of blue potatoes.<br />Mash them up so they are not lumpy at all.<br />Add 1 1/2 cup of flour and a beaten egg.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsfDrofIcpI/AAAAAAAAAt8/TUH4f5Lf-kY/s1600-h/IMG_9551.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsfDrofIcpI/AAAAAAAAAt8/TUH4f5Lf-kY/s320/IMG_9551.JPG" alt="" id="BLOGGER_PHOTO_ID_5388490633541874322" border="0" /></a><br />Make a nice non sticky dough.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsfDhAjV1KI/AAAAAAAAAt0/5CiNNFUhKNc/s1600-h/IMG_9553.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsfDhAjV1KI/AAAAAAAAAt0/5CiNNFUhKNc/s320/IMG_9553.JPG" alt="" id="BLOGGER_PHOTO_ID_5388490451023418530" border="0" /></a><br />Roll into a coil about 1/2 inch thick.<br />Cut into 1/2 inch pieces of however big or small<br />you like.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfDTalntQI/AAAAAAAAAts/T4XERupOyf0/s1600-h/IMG_9555.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfDTalntQI/AAAAAAAAAts/T4XERupOyf0/s320/IMG_9555.JPG" alt="" id="BLOGGER_PHOTO_ID_5388490217494131970" border="0" /></a><br />This is where I fell down on my sword.<br />You are supposed to put an indentation in them<br />so they sort of curl up. I couldn't get the hang of it.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfDInSa0hI/AAAAAAAAAtk/Zilo1qVFjR8/s1600-h/IMG_9556.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfDInSa0hI/AAAAAAAAAtk/Zilo1qVFjR8/s320/IMG_9556.JPG" alt="" id="BLOGGER_PHOTO_ID_5388490031924695570" border="0" /></a><br />Bring a big pot of salted water to a boil.<br />Boil gnocchi till it rises to the surface.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfC_EtYm_I/AAAAAAAAAtc/4SvSoer7sBk/s1600-h/IMG_9568.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SsfC_EtYm_I/AAAAAAAAAtc/4SvSoer7sBk/s320/IMG_9568.JPG" alt="" id="BLOGGER_PHOTO_ID_5388489868023733234" border="0" /></a><br />I served it with some melted butter and sage.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-66789839330257265522009-09-29T19:13:00.001-07:002009-09-30T12:38:52.295-07:00Leek and Blue Potato SoupThis is the last post for this September.<br />It has been a beautiful month. I thought<br />we should end with one more blue note.<br /><br />Take two onions and chop them up.<br />Chop up 2 or 3 leeks. Sweat them<br />in 3 tablespoons of butter.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLArVN1wwI/AAAAAAAAAtM/_Qeqwx-qgpU/s1600-h/IMG_8969.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLArVN1wwI/AAAAAAAAAtM/_Qeqwx-qgpU/s320/IMG_8969.JPG" alt="" id="BLOGGER_PHOTO_ID_5387079954950636290" border="0" /></a><br /><br />Chop up about 4 or so medium potatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLAfUpF1TI/AAAAAAAAAtE/P3T5DXgomwA/s1600-h/IMG_8971.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLAfUpF1TI/AAAAAAAAAtE/P3T5DXgomwA/s320/IMG_8971.JPG" alt="" id="BLOGGER_PHOTO_ID_5387079748638070066" border="0" /></a><br /><br />Add them to the leeks and onions. Put in a teaspoon of salt.<br />Add enough water to cover and cook until the potatoes<br />are tender.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsLAUi-1LXI/AAAAAAAAAs8/gNLuynB87tA/s1600-h/IMG_8974.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SsLAUi-1LXI/AAAAAAAAAs8/gNLuynB87tA/s320/IMG_8974.JPG" alt="" id="BLOGGER_PHOTO_ID_5387079563508788594" border="0" /></a><br /><br />Add about 2 cups of milk and 2 tablespoons of butter.<br />Taste for salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLALoPIy8I/AAAAAAAAAs0/DSR5Yjnm2Co/s1600-h/IMG_8976.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SsLALoPIy8I/AAAAAAAAAs0/DSR5Yjnm2Co/s320/IMG_8976.JPG" alt="" id="BLOGGER_PHOTO_ID_5387079410300537794" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-19413818208821575342009-09-29T14:44:00.000-07:002009-09-29T14:57:00.190-07:00Sour Cherry BaklavaJust a brief blog today. I got this wonderful<br />sour cherry pastry from a bakery in NY <a href="http://www.gulluoglubaklava.com/">Gulluoglu.</a><br />It's on 52nd and 2nd. They have all kinds of baklava<br />as well as savory foods too. Supposedly the baklava<br />is flown over from Istanbul and it comes from<br />the largest baklava producer in Turkey.<br />Who knows! But what I got was delicious.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SqbQ32Ic1lI/AAAAAAAAAmk/BQBa3leUZzI/s1600-h/IMG_8215.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SqbQ32Ic1lI/AAAAAAAAAmk/BQBa3leUZzI/s320/IMG_8215.JPG" alt="" id="BLOGGER_PHOTO_ID_5379216462782977618" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-66008794934255371422009-09-28T12:49:00.000-07:002009-09-28T13:07:20.876-07:00Comfort me with apples - apple dumplings<div>It's fall now and apple season.<br />This recipe is adapted from Bill Neal's<br /><span style="font-style: italic;">Biscuits, Spoonbread, and Sweet Potato Pie.</span><br />This is an excellent cookbook. Full of all kinds of essential<br />recipes for baked goods, things like<br />biscuits waffles and all kinds of Southern goodies.<br /><br /><br />Make a recipe for pie dough. I use 2 cups of flour<br />2/3 cup cold butter and 6 tablespoons cold water.<br />Refrigerate.<br /><br />Syrup: 1/2 cup water<br />1/2 cup sugar<br />1/2 cup butter<br />4 cinnamon sticks<br /><br />Boil together for five minutes set aside.<br /><br />Pare and core 6 small baking apples.<br />Take 6 tablespoons lightly packed brown sugar<br />and 6 tablespoons butter and 1/2 teaspoon cinnamon and mix together.<br /><br />Roll out pie dough to a 7-inch square. Stuff each<br />apple with butter mixture. Wrap the dough around it sealing<br />it nicely. Put in a covered baking dish. Pour syrup over the<br />apples. Bake for 45 minutes at 350 F.<br /><br /><div><a href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrvR5HHagJI/AAAAAAAAAr0/u3U4V7gO9vg/s1600-h/IMG_4546.JPG"><img id="BLOGGER_PHOTO_ID_5385128558544453778" style="margin: 0px 10px 10px 0px; width: 320px; height: 240px;" alt="" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrvR5HHagJI/AAAAAAAAAr0/u3U4V7gO9vg/s320/IMG_4546.JPG" border="0" /></a><br />The sauce is wonderfully spicy and thick and caremelized.<br /><br /><br /><div><a href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrvRrTHXfvI/AAAAAAAAArs/xX3pE0ADKo4/s1600-h/IMG_4556.JPG"><img id="BLOGGER_PHOTO_ID_5385128321247313650" style="margin: 0px 10px 10px 0px; width: 320px; height: 240px;" alt="" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrvRrTHXfvI/AAAAAAAAArs/xX3pE0ADKo4/s320/IMG_4556.JPG" border="0" /></a><br /><br /><br /><br /><div><br /><br /><br /><br /><br /><div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-60883476331833226372009-09-25T13:40:00.000-07:002009-09-25T13:06:50.380-07:00Cranberry BeansJust a quick blog today.<br />Its fall now and cranberry beans are out.<br />Aren't they beautiful? I shell<br />them and cook them in a bit of<br />water with some savory and salt.<br />They lose a bit of their color<br />but they gain an incredible fragrance.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SrFNxLI9TdI/AAAAAAAAAqM/WtzCctmpBt0/s1600-h/IMG_8759.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SrFNxLI9TdI/AAAAAAAAAqM/WtzCctmpBt0/s320/IMG_8759.JPG" alt="" id="BLOGGER_PHOTO_ID_5382168536883744210" border="0" /></a><br /><br />Here is my own private hill of beans. On top of<br />it is some of my own savory that I grew all by myself.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrFNjqT-xbI/AAAAAAAAAqE/AXm-sxYk7bk/s1600-h/IMG_8765.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrFNjqT-xbI/AAAAAAAAAqE/AXm-sxYk7bk/s320/IMG_8765.JPG" alt="" id="BLOGGER_PHOTO_ID_5382168304733308338" border="0" /></a><br />They kind of make you think of that poem<br />by Gerard Manly Hopkins about<br />praise be to God for dappled things...<br />Oh darn, now I have to go find the poem.<br /><br /><br />Pied Beauty<br /> <span class="uppercase">By Gerard Manley Hopkins</span><br /><br /> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;">Glory be to God for dappled things – </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> For skies of couple-colour as a brinded cow; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> For rose-moles all in stipple upon trout that swim; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;">Fresh-firecoal chestnut-falls; finches’ wings; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> Landscape plotted and pieced – fold, fallow, and plough; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> And áll trádes, their gear and tackle and trim. </div><br /><br /><br /><div style="text-indent: -1em; padding-left: 1em; font-style: italic;">All things counter, original, spare, strange; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> Whatever is fickle, freckled (who knows how?) </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> With swift, slow; sweet, sour; adazzle, dim; </div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;">He fathers-forth whose beauty is past change:<br /><br /><br /></div> <div style="text-indent: -1em; padding-left: 1em; font-style: italic;"> Praise him.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-9983937985521615432009-09-24T12:25:00.000-07:002009-09-24T12:45:01.559-07:00Blue Cornbread Sticks & Blue Fried PotatoesAnd yes we have even more blue potatoes coming up.<br />I boil the potatoes until they are tender.<br />I fry up some bacon. Then I fry onions in some<br />bacon fat till they are nice and soft.<br />Brown the potatoes in some bacon fat.<br />Cook green beans till tender. Put them all together<br />and heat up and salt and pepper. Lots of pepper<br />please. Now you are a for real Southerner.<br /><br />As far as corn bread goes my grandmother taught<br />me how to make cornbread. Please don't put<br />any sugar in cornbread it's just wrong.<br />You need a cast iron frying pan or<br />a cast iron corn stick mold pan.<br />When you go to preheat your oven<br />put the pan in the oven. To get a good crust<br />the pan must be very hot.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Sqqk9EIzyvI/AAAAAAAAAoc/q_kutiJVnQQ/s1600-h/IMG_8432.JPG"><img id="BLOGGER_PHOTO_ID_5380294073837144818" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/Sqqk9EIzyvI/AAAAAAAAAoc/q_kutiJVnQQ/s320/IMG_8432.JPG" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqqkvaM3LXI/AAAAAAAAAoU/ed2B-LnqV74/s1600-h/IMG_8423.JPG"><img id="BLOGGER_PHOTO_ID_5380293839241555314" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqqkvaM3LXI/AAAAAAAAAoU/ed2B-LnqV74/s320/IMG_8423.JPG" border="0" /></a><br /><br />This recipe comes from <em>The Joy of Cooking.</em><br /><br />Preheat the oven to 425 F. It must really be hot.<br />Sift together 1 cup all-purpose flour<br />1/2 teaspoon baking-soda<br />1 1/2 teaspoon baking powder<br />1 teaspoon salt<br /><br />Add:<br /> 3/4 cup cornmeal (I used blue)<br /><br />Combine and beat:<br />1 1/2 cups buttermilk or yogurt<br />2 eggs<br />3 to 4 tablespoons bacon drippings<br /><br />Stir the liquid into the dry ingredients with a few swift strokes.<br /><br />Put some bacon grease in the preheated pan<br />and then add the batter.<br /><br />Bake for 25 to 30 minutes.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/Sqqkk-upJDI/AAAAAAAAAoM/RCqkHxvM818/s1600-h/IMG_8439.JPG"><img id="BLOGGER_PHOTO_ID_5380293660068357170" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/Sqqkk-upJDI/AAAAAAAAAoM/RCqkHxvM818/s320/IMG_8439.JPG" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-36064369222344356072009-09-23T14:48:00.000-07:002009-09-23T14:48:00.238-07:00Blue Potato ChipsContinuing with our blue theme...<br />Blue Potato Chips<br /><br />OK. Get some more of those nice<br />blue potatoes from the farmer's market.<br />Slice paper thin with a mandoline.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbTAXBDqSI/AAAAAAAAAm8/72NwL6rXdrQ/s1600-h/IMG_8025.JPG"><img id="BLOGGER_PHOTO_ID_5379218808072546594" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbTAXBDqSI/AAAAAAAAAm8/72NwL6rXdrQ/s320/IMG_8025.JPG" border="0" /></a><br /><br />Soak in ice water for a little while.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SqbYBRQytZI/AAAAAAAAAnE/pGDXFcZNgO8/s1600-h/IMG_8027.JPG"><img id="BLOGGER_PHOTO_ID_5379224321265939858" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SqbYBRQytZI/AAAAAAAAAnE/pGDXFcZNgO8/s320/IMG_8027.JPG" border="0" /></a><br />Dry on paper towels.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbYLdony9I/AAAAAAAAAnM/YXeUyRpmQgE/s1600-h/IMG_8029.JPG"><img id="BLOGGER_PHOTO_ID_5379224496385805266" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbYLdony9I/AAAAAAAAAnM/YXeUyRpmQgE/s320/IMG_8029.JPG" border="0" /></a><br /><br />Deep fry till nice and crispy.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqbYfSX9q7I/AAAAAAAAAnc/394Db9FxAaE/s1600-h/IMG_8031.JPG"><img id="BLOGGER_PHOTO_ID_5379224836960529330" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqbYfSX9q7I/AAAAAAAAAnc/394Db9FxAaE/s320/IMG_8031.JPG" border="0" /></a><br /><br />And there you go.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbYm1StipI/AAAAAAAAAnk/LfdjegNqYw0/s1600-h/IMG_8034.JPG"><img id="BLOGGER_PHOTO_ID_5379224966592826002" style="MARGIN: 0pt 10px 10px 0pt; WIDTH: 320px; CURSOR: pointer; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_BXoNDJQ-VTE/SqbYm1StipI/AAAAAAAAAnk/LfdjegNqYw0/s320/IMG_8034.JPG" border="0" /></a><br /><br /><br />Don't forget to salt them nicely.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-5993576947059598242009-09-21T16:19:00.001-07:002009-09-22T12:15:34.420-07:00Blue PolentaYes, everything HAS to be blue this month!!!<br />Making polenta is a very good thing to do if you<br />are a nervous type. Its a form of meditation.<br />Take 8 cups of water and 1 teaspoon of water<br />and bring it to a boil.<br />Take two cups of blue (or any other cornmeal)<br />and add slowly to the boiling water.<br />Whisk until smooth. Continue cooking polenta<br />over a low heat for 40 minutes stirring most of the<br />time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrkgvG_GYfI/AAAAAAAAArc/SKh2I-_wrCI/s1600-h/IMG_8758.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrkgvG_GYfI/AAAAAAAAArc/SKh2I-_wrCI/s320/IMG_8758.JPG" alt="" id="BLOGGER_PHOTO_ID_5384370823199351282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/Srkgft2hD5I/AAAAAAAAArU/VY7ORxun_cA/s1600-h/IMG_8789.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/Srkgft2hD5I/AAAAAAAAArU/VY7ORxun_cA/s320/IMG_8789.JPG" alt="" id="BLOGGER_PHOTO_ID_5384370558754426770" border="0" /></a><br />You can either eat it now or pour it into a buttered<br />cookie sheet and let it cool. When it is cool cut it into<br />squares and fry on both<br />sides until nice and crispy. You can also<br />cut it into nice little scalloped edged circles with<br />a biscuit cutter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrgMDtF1RbI/AAAAAAAAAq8/TqcxlzIQS5A/s1600-h/IMG_8797.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrgMDtF1RbI/AAAAAAAAAq8/TqcxlzIQS5A/s320/IMG_8797.JPG" alt="" id="BLOGGER_PHOTO_ID_5384066612304627122" border="0" /></a><br /><br />I admit that it looks a lot like fried spam.<br />This is a very inexpensive and healthy dish.<br />Cornmeal is a whole grain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrgLSy6c0GI/AAAAAAAAAq0/mcZjGrytjqE/s1600-h/IMG_8800.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SrgLSy6c0GI/AAAAAAAAAq0/mcZjGrytjqE/s320/IMG_8800.JPG" alt="" id="BLOGGER_PHOTO_ID_5384065772053909602" border="0" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-24678254947603276392009-09-21T11:51:00.000-07:002009-09-21T16:16:05.635-07:00Blue Mashed PotatoesI think I understand now why September's birthstone is<br />sapphire: everything is a clear blue in September.<br />To celebrate we've been trying to cook anything<br />we can find that's blue.<br />Here again are those blue potatoes from<br />the Farmer's Market.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqASQLjUkkI/AAAAAAAAAkU/7u_cUiXl3as/s1600-h/IMG_7723.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqASQLjUkkI/AAAAAAAAAkU/7u_cUiXl3as/s320/IMG_7723.JPG" alt="" id="BLOGGER_PHOTO_ID_5377318024268517954" border="0" /></a><br /><br />I like to rice my potatoes when I mash them.<br />I just use a little of the water the potatoes were<br />cooked in and some milk and salt and a few<br />tablespoons of butter. These potatoes<br />really are the best. The color is weird but<br />they are the most potatoey potatoes around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqAQh6DQc9I/AAAAAAAAAkM/JKxEGxOeBwc/s1600-h/IMG_7728.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqAQh6DQc9I/AAAAAAAAAkM/JKxEGxOeBwc/s320/IMG_7728.JPG" alt="" id="BLOGGER_PHOTO_ID_5377316129785017298" border="0" /></a><br />We had some pork tenderloin and green beans with<br />onions and bacon, a Southern staple.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-2602395175497206084.post-25135456684785851382009-09-18T11:44:00.000-07:002009-09-18T14:04:39.061-07:00Blue Pommes AnnaWe get these fabulous blue potatoes at the<br />Farmer's Market. They may look funny but<br />they taste great. They taste very potatoey.<br />For the pommes anna it is nice to have<br />a special copper pan. My husband gave me this<br />years ago. Its probably worth a fortune now.<br /><br />Line a pommes anna pan with parchment paper.<br />Slice the potatoes very thin on a mandoline.<br />You can do it by hand but a mandoline is best.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqAOw-ucZVI/AAAAAAAAAjc/1zOD2z_Xa7E/s1600-h/IMG_7883.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqAOw-ucZVI/AAAAAAAAAjc/1zOD2z_Xa7E/s320/IMG_7883.JPG" alt="" id="BLOGGER_PHOTO_ID_5377314189714679122" border="0" /></a><br /><br />Melt some butter in the bottom of your pan.<br />Start layering potatoes putting butter and salt<br />and pepper between layers. Do this till the pan is<br />about 3/4 full. Put the pommes anna lid on the pan.<br />Bake at 400 F for about an hour.<br />When done, flip over the pan and... Voila!!!<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqAPLsH-R7I/AAAAAAAAAjs/VPxnpIovRBI/s1600-h/IMG_7886.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqAPLsH-R7I/AAAAAAAAAjs/VPxnpIovRBI/s320/IMG_7886.JPG" alt="" id="BLOGGER_PHOTO_ID_5377314648577951666" border="0" /></a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-2602395175497206084.post-48803797903742048782009-09-17T14:40:00.000-07:002009-09-17T14:46:59.771-07:00Grape SorbetYou can't get much easier than this.<br />Take two pounds of concord grapes and<br />remove them from their stems.<br />Put them in a blender and puree<br />one pound at a time. Put puree through<br />a sieve to remove skins and pips.<br />Add 3/4 cup sugar to the puree.<br />Chill several hours. Freeze in an ice cream maker.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqbPvrecWeI/AAAAAAAAAmE/H-qie-pMXEs/s1600-h/IMG_8141.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://3.bp.blogspot.com/_BXoNDJQ-VTE/SqbPvrecWeI/AAAAAAAAAmE/H-qie-pMXEs/s320/IMG_8141.JPG" alt="" id="BLOGGER_PHOTO_ID_5379215222971849186" border="0" /></a><br />Its fun to watch the sugar disolving in the puree.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqbP301qqGI/AAAAAAAAAmM/87-2_QsvYz4/s1600-h/IMG_8197.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://2.bp.blogspot.com/_BXoNDJQ-VTE/SqbP301qqGI/AAAAAAAAAmM/87-2_QsvYz4/s320/IMG_8197.JPG" alt="" id="BLOGGER_PHOTO_ID_5379215362924128354" border="0" /></a><br />The resulting sorbet is not at all icy. It's velvety.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrKs9vWBMWI/AAAAAAAAAqs/S765xLcuIr0/s1600-h/IMG_8777.JPG"><img style="margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="http://4.bp.blogspot.com/_BXoNDJQ-VTE/SrKs9vWBMWI/AAAAAAAAAqs/S765xLcuIr0/s320/IMG_8777.JPG" alt="" id="BLOGGER_PHOTO_ID_5382554681341981026" border="0" /></a><br /><br />Very pretty color too. The recipe is from Gourmet magazine.Unknownnoreply@blogger.com0