Susan in FL

Following suit about weather and breakfast... It was a nice sunny Sunday here, the first weekend in weeks that we weren't drenched with rain (which made the weeds grow like crazy), and so we skipped breakfast and took the opportunity to work in the yard. Alinka, thanks for mentioning what kind of camera you have. I ditto what Michael said about close-ups: So anyway, whatever breakfast is on the porch tomorrow morning, even if just coffee, it sure will be a pleasure to look at the yard.

Great, Karen! I'm glad you found some ideas. Coffee can work miracles. l'm looking forward to hearing where you go. Enjoy.....

Highchef, I wanted to let you know I took your comment in the spirit in which it was intended. Thank you for posting, and thank you for your work for the Red Cross! I too remember back in the day when hearing about a hurricane on its way, my first thought was having a hurricane party. Sadly those days are gone, and it's a very sensitive subject for many in and around Florida. I try to put positive reframes on everything. That's one of the reasons I did the blog-like thing during Frances last year. It is also of interest to me about how our food lives continue during disasters such as this, so I hope this topic survives however many hits and misses there are during hurricane season 2005. Tony and all, good luck with today's hurricane survival instruction. I'm looking forward to hearing about it. I never did get into the storm mode for Dennis, even when there was a chance it was coming here. I did have my mind on everybody affected, every moment it was going on though, especially the Pensacola area. I'm sure my denial mode won't work for me much longer. I think I'm ready to start buying a bit of food and water a little at a time, to put away. Thinking positively: Come November 30th and we didn't have a bad hit, we'll use our supplies for a Celebration of No Bad Hurricanes in 2005 party.

I love hot dogs. Speaking of hot dogs, click here for a most awesome hot dog thread. It is what turned me on to Usinger's, which changed my hot dog life. I like ketchup and onions on mine.

Tonight: Dandelion greens salad, served on a garlic crouton; artichoke and homemade mayo; and smoked salmon, watercress, tomato, and onion sandwich on a buttered toasted bagel.

? Is that asparagus I see there? How do you make the sauce? ← I posted the oldie-but-goodie pasta recipe. Click here for RecipeGullet. It's one of those simple dishes, the goodness of which is determined by quality of ingredients. Home grown tomatoes and flavorful avocados make it divine! Asparagus... with the quail? Those are nice young skinny green beans, or should I say Haricot Verts.

Pasta With Uncooked Avocado and Tomato Sauce Servings: 4 as a main dish This also works well for a first course of pasta, serving six to eight depending on how generous the servings. If you wish to make the sauce ahead, it can be refrigerated before adding the olive oil; however, bring the bowl of sauce ingredients to room temperature before doing so and then proceed. 1 lb pasta -- radiatore suggested 2 avocados, diced or chopped Juice of 1/4 to 1/2 of a lemon 2 ripe tomatoes, diced or chopped Pinch of dried red pepper flakes 6 T extra virgin olive oil Salt, to taste 1 T finely chopped fresh flat-leaf parsley In a large pot of boiling salted water, cook pasta according to package directions, until al dente. Meanwhile, place the avocado in a large bowl and sprinkle with lemon. Put the tomatoes on top of the avocado, and then add the red pepper and olive oil. Add salt to taste. When pasta is done, drain and quickly add to the bowl. Toss gently to mix and sprinkle with parsley. Serve immediately. Keywords: Main Dish, Vegetarian, Easy, Pasta, Lunch, Dinner ( RG1344 )

Pasta With Uncooked Avocado and Tomato Sauce Servings: 4 as a main dish This also works well for a first course of pasta, serving six to eight depending on how generous the servings. If you wish to make the sauce ahead, it can be refrigerated before adding the olive oil; however, bring the bowl of sauce ingredients to room temperature before doing so and then proceed. 1 lb pasta -- radiatore suggested 2 avocados, diced or chopped Juice of 1/4 to 1/2 of a lemon 2 ripe tomatoes, diced or chopped Pinch of dried red pepper flakes 6 T extra virgin olive oil Salt, to taste 1 T finely chopped fresh flat-leaf parsley In a large pot of boiling salted water, cook pasta according to package directions, until al dente. Meanwhile, place the avocado in a large bowl and sprinkle with lemon. Put the tomatoes on top of the avocado, and then add the red pepper and olive oil. Add salt to taste. When pasta is done, drain and quickly add to the bowl. Toss gently to mix and sprinkle with parsley. Serve immediately. Keywords: Main Dish, Vegetarian, Easy, Pasta, Lunch, Dinner ( RG1344 )

There are some impressive dinners going on, and excellent photos! I'm in a slump with my pictures. I need to refocus, figuratively and literally speaking... start using the tripod again and spend more time on lighting, etc. Apparently I also need to set the camera outside on the porch ahead of time. It's been so hot and humid, often when I go from the air-conditioned inside to the porch, the lense steams up. This first one, though, I thought I would keep for the effect. I'm doing some catch-up on posting. This was a dinner in celebration of my purchase of a Dyson vacuum cleaner (and also a celebration of having our house to ourselves again), starter, new red potatoes with sour cream and the usual cheap caviar; deep-fried quail and my very favorite risotto-stuffed tomatoes; and mango mousse. Another night we had another oldie-but-goodie, radiatore pasta with an uncooked sauce of avocado and tomato. Last night with company for dinner, we had hummus and pita bread for a starter; crabcakes made with Jumbo Lump blue crabmeat; warm sweet corn and onion relish; asparagus; sliced tomatoes, and a noteworthy Cambria Katherine's Vineyard Chardonnay. It just didn't fit in to the evening to take the time for photos.

Ahhh yes. I'll take that anytime. Great picture, as well!

Corn something. Corn and crab are great together, and corn is a great match with Chardonnay as is crab. A corn salsa of some kind is what I usually serve, and I've also served corn on the cob if it's very casual, or corn pudding, etc. etc. Another nice looking presentation is asparagus spears criss-crossed around the crabcake in a square pattern. The sauce ideas are good, too (I love a beurre blanc with them), and you can't go wrong with some mixed baby greens as a garnish. Another idea... Avocado tastes real fine next to crab cakes, and all you need to do is dress the avocado slices with lemon or lime juice and salt and pepper.

Yesterday Camilla, Morten's girlfriend, flew back to Denmark and for breakfast, Russ cooked to order... Eggs any style, scrapple, ham, bacon, potatoes. This was her last meal with us before her flight. We had another pound of scrapple unopened from what Morten brought to us from Delaware, and we "encouraged" her to try it before returning home to Denmark after her first trip to the U.S. Her comments, with her lovely accent: "It's OK". Note the absence of sunlight. Dennis is passing by, but not hitting us this weekend, thank goodness for us. This morning Morten left to drive up to Delaware. He'll be in the country for at least the rest of the summer. This morning was our first just-the-two-of-us meal in a long time. It's all good. ...discovery of a great flavor combination, scrapple topped with a slice of baked fresh beet and an egg.

John's post about Christmas in July at the Grey Lodge Pub reminded me that we are over a week into this special beer time of year, and we haven't had any discussion about observances other than that thread. I haven't even had a Christmas beer yet this month. Back in the day, on the Prodigy Beer Board, we had great celebrations of Christmas in July. I'll be keeping an eye on that thread already in progress, to see a report back about the Christmas beers Friday night at the Grey Lodge, and meanwhile look for what we have put away to taste throughout the month. Troeg's Mad Elf Holiday Ale is one of them, and we have a few different years of Anchor OSAs. If you have any Christmas brews in your stash at home or can get your hands on beers of holidays past, please join in on the tastings and share some notes here! Do any of your local beer bars or pubs have CIJ offerings, as mentioned by John and Rick in the above linked topic? All are invited and welcomed to share your impressions... from you experts at beer tasting notes, to those of us who say something like "this was really good!" Merry Christmas in July, and Cheers!

Are they actually starting an advertising partnership, do you know?

Therdogg and Snowangel and anyone else interested, here is the recipe for the cake (dessert bread). It bakes in loaves, so it won't be a traditional looking birthday type cake, but it sure tastes good. Hope you think so, too.

Smithy and anybody else interested, the recipe for white chocolate macadamia ice cream is now in RecipeGullet.

Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )

Key Lime Dessert Bread 2/3 c unsalted butter, room temperature 2 c granulated sugar 4 eggs, slightly beaten 3 T Key lime juice Zest of 3 Key limes 1 tsp vanilla extract 3 c all-purpose flour 2-1/2 tsp baking powder 1 tsp salt 1 c whole milk Glaze 3 T Key lime juice 2/3 c granulated sugar Prepare two loaf pans by greasing well with butter or oil. Preheat oven to 350 degrees. Cream butter and sugar. Add in the eggs and beat together well. Pour in the Key lime juice, zest, and vanilla extract and combine well. Set aside. In a separate bowl combine the flour, baking powder, and salt. Add a little of the milk into the dry mixture, then add a little of the creamed butter and egg mixture, and then alternate the additions until all combined into a batter. Divide into the two loaf pans and bake for 50 to 60 minutes, until cakes are firm and nicely browned. Mix together the 3 tablespoons Key lime juice and the sugar. Spoon mixture over the baked breads. Cool for 15 minutes, then remove from loaf pans. Wrap, and store for about 24 hours. Slice, and serve. Keywords: Dessert, Easy, Breakfast, Brunch, Snack, Bread, Cake ( RG1339 )

White Chocolate Macadamia Ice Cream This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving. 1-3/4 c half and half 6 egg yolks 1/2 c sugar 1 tsp vanilla extract 1 pinch of salt 8 oz white chocolate, preferably imported, finely chopped 6 fl oz whipping cream 3/4 c macadamia nuts, toasted and coarsely chopped Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled. Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container. Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker ( RG1338 )

White Chocolate Macadamia Ice Cream This recipe makes about a quart, and benefits from freezing overnight to allow flavors to mellow. If that produces a more solidly frozen ice cream than you prefer, let is soften in the refrigerator before serving. 1-3/4 c half and half 6 egg yolks 1/2 c sugar 1 tsp vanilla extract 1 pinch of salt 8 oz white chocolate, preferably imported, finely chopped 6 fl oz whipping cream 3/4 c macadamia nuts, toasted and coarsely chopped Over medium heat in heavy small saucepan, scald half and half. Remove from heat. Whisk egg yolks, sugar, vanilla, and salt in medium bowl. Gradually whisk hot half and half into the egg mixture in the bowl. Return the mixture to the saucepan and stir over medium-low heat until it thickens and leaves a path on the back of a spoon when finger is drawn across it, about 8 to 10 minutes; do not boil. Remove the pan from heat and add white chocolate, whisking until melted and smooth. Stir in cream. Strain mixture into another bowl or container, and cover. Refrigerate until well chilled. Transfer custard to ice cream maker and process according to maufacturer's instructions. Add nuts when ice cream is almost set. Freeze in covered container. Keywords: Dessert, Intermediate, Snack, Ice Cream, Ice Cream Maker ( RG1338 )

Thanks for the follow-up, All, and for the fine-tuning on this technique from Maria! The petal pattern makes sense. I haven't been sure if I will try this again, but now I'm thinking I want to put all this great advice to good use.

I had a recipe for key lime cake which tastes heavenly. It's dense, like a pound cake. I have no idea where it is, but I'll look for it, in case you're interested. If you don't mind using artificial stuff, you could add a bit of green food coloring. I'd take it for my birthday any day!

Yeah!

Interesting you mentioned that about the Fat Tire, Evan. My son bought a sixer to have for me when we got to his house. The first one I drank I thought maybe it wasn't as good as when I had it before, which must have been a few years ago. Like you said, still very good, though. As for the setting in which to drink another one, at Grand Canyon, I think anything would have tasted heavenly! Last night while fixing dinner we drank a Monty Python Holy Grail Ale. Fruity, bitter, a little roasted or burnt flavor(?), and a hint of sweetness that I didn't remember from last time I drank it... quite enjoyable.

I so enjoyed it all. I liked the town of Moab, which surprised me because I had pictured it as more of a tourist trap. It turned out to be more of an attraction than a trap! I didn't realize Utah had so much beauty and I can see why it's nicknamed "God's Country." Is the Scorpion Pale Ale your favorite at Moab Brewery? Apparently some people don't know what they're getting themselves into when they order it... Our wait-"person" said she warns everyone who orders it, unless she knows them to be a regular customer! And I'm so glad you advised us to eat there! I can't find it in Zagat now, but I heard that at one time it was the only gas station rated in Zagat.