Susan in FL

Cool! I had occasion once again to think of you two, also... I hard-boiled eggs yesterday and used your method and timing. Very good, indeed! Tonight we had Russ's chili and Alaskan Brewing Co.'s 2003 Smoked Porter. Yum, on both counts.

Good endorsement! I will report back after the smoked porter. Anybody, any ideas on what food it might match up with... snack, lunch, dinner, anything? ← The calendar says it's fall, and for the past few weeks we have enjoyed weather which has usually been cool enough to turn off the A.C. and open the windows... Perfect opportunity to eat chili and get that bottle of Alaskan Smoked Porter out of hiding! Russ made the chili and I remembered the beer. This was the best smoked beer I've ever tasted. We were prepared and had the back-up plan for a bottle of wine in case we really didn't like the smoked part of this beer. That didn't happen; in fact, we want more. I love porters, and wish more were available here, especially with the coming of the cooler weather. This had a subtle flavor of smoke that was just right. And the pairing with the chili was perfect. Again thanks Lloyd, and thanks OK-Bob for the suggested food matches. We were recently given venison (there are deer in Florida!), and wish we had more of this beer to go with that. Cheers!

Usually on week days when I'm off, it's brunch to break the fast. Today was an egg salad and smoked salmon sandwich, OJ, and coffee.

Tonight's dinner was for me much more fun to cook than to eat. It is the recipe for November that is on the Food and Wine Calendar stuck to our fridge, Acorn Squash and White Beans with Autum Pistou. Russ likes squash more than I, and he liked this more than I. We had rolls, butter, roasted red peppers, & anchovies and Montepulciano D'Abruzzi with it. Still to come, which I definitely have room for, is homemade ice cream!

Wendy, I'm taking this opportunity to thank you for your blog, in case I don't get back here before it comes to an end. You presented us with a beautiful food pictorial! I now know how time-consuming blogging can be, and I appreciate all the time and effort you took to show us your home and your great city. I hope you enjoyed eG foodblogging as much as we enjoyed following your blog! Please give our compliments to Dayne as well.

We didn't make it to the festival this year. Thanks to everybody who did and posted about it. At least we were able to read about it here!

The Panera near us is quite good, and better than most local bakeries. Of course, that's not saying all that much in the Daytona Beach area.

I love the palm garnish in the wine. So much more original than the paper umbrellas. (You better be laughing, Susan.) ← Oh I am.... talk about ROFL! Good eye, Tana!! And Behemoth, loved that about the same Penfolds. Ah yes, great minds... Palm garnishes and all.

Much more, since eG, and buying Ed's book, and discovering the good stuff.

I did make extra and yum I am glad I did. Dinner indoors tonight! Thanks, Behemoth. It was our appetizer tonight, on TV trays. Russ grilled a pork tenderloin which I dry-rubbed with Montreal Steak Seasoning and ground cumin. We had that served over baby spinach and drizzled with a mixture of lime juice, orange juice, orange zest, garlic, fresh oregano, S&P, and EVOO (a sort of mojo sauce), and roasted potatoes with EVOO, S&P, garlic and cumin seeds. With the appetizer was white "house wine," and the photo shows (check it out, Suzilightning! ) what wine we had with dinner.

Mmmm Percy, I'll take Huevos Rancheros your way, or Surf n Turf your way, or most anything your way for that matter! Though cloudy outside, we had another lovely breakfast setting today. Only by the time we ate it, it was a champagne brunch (non-capitalized champagne meaning not Champagne, but sparkling wine ). Fried eggs over warm lentil salad with lardons, adapted from Sara Moulton's recipe, and the ever-popular toasted left-over baguette with goat cheese.

Good for you, Wendy! Behemoth, thanks for following up with the photos. It looks wonderful... wish I could have helped you out with your leftovers. Enjoy!

No, I don't... It's in the local Tar-jais store and I've thumbed through it there, but so far have opted not to buy it. Do you have it? The recipe was supplied as a testing assignment from Leite's Culinaria. It was good... delicious, easy, and very inviting of wine!

I hate it when that happens. But you're right, it does make for a nice dinner for two with a lot already done in advance. I will try that. Maybe tonight. It sounds good!

First course was a test recipe for David Leite: Apple, Sage, and Onion Soup with Cheddar-Bacon Croutons, by Andrea Immer. It was delicious. I would call it onion soup with apple, sage, and cheddar-bacon croutons, as it was more of an onion soup than an apple soup. It's another keeper. Her wine recommendation was an Alsace white, but we didn't have one and I wasn't up for shopping around for it today, so we had another Symphony, 2002 Lusia Estate, California. It turned out that was a fine choice. Main course was veal chops, Grilled Polenta with Corn and Parmesan, and a sweet pea salad which didn't make it into a successful photo. I seared the chops in the cast iron skillet, then removed and set aside; caramelized some shallots and garlic in the skillet, deglazed with Port, then chicken stock, then beef stock, all the time reducing; then added back the chops and and coated them with the glazy sauce; and served them garnished with tiny sage leaves and a few drops of the very aged balsamic vinegar. The wine was 2000 Banfi Chianti Classico Riserva, another good match.

Breakfast like dinner is not just what we're eating, but also with whom, the sights, the sounds, the smells, the weather... what a way to start the day. So was the case for our breakfast of eggs, potatoes, juice, and coffee on the porch this morning.

We opted to have Friday Happy Hour Dinner at home on the porch tonight: Mojitos (here's one in a new Mojito glass... I didn't know there was such a thing as a special glass for Mojitos) and then Buffalo Wings, the original Anchor Inn recipe; celery and homemade blue cheese dressing, using Maytag Blue; homemade french fries, and sparkling wine.

No, not into composting, at least yet. I've heard it attracts unwanted critters in these parts. Yes, on the bouquets of herbs, only we use them as centerpieces on our dining room and porch tables.

Horray! That might be pressing your luck. Thanks, this might be a place for Russ to try if he goes up north for Oyster And Etc. Shopping before Thanksgiving.

Just reading your menus has been mouth-watering, no telling what it will do if you start posting new-camera shots! I keep a running list of ideas that I get from this thread, and I've just added the polenta with horseradish cheese, risotto with rainbow chard, and the cheese-rind stock for risottos or for whatever. I love this place. Steamed clams, I'm assuming... ? What approximate amount of fermented black beans? Thanks in advance, Ling.

Now that's reason to visit Seattle!

Still following your blog and loving it, and so glad it's full of photos... I haven't taken the time to comment a lot, but I'm here and enjoying it. You have great shopping places! Several things are jumping out at me, too numerous to mention. I so agree with you about wild salmon, and wish we had the availability more often. And... Pringles and Champagne, yes! I love buttery salty popcorn with Champagne so I'll be trying that. Another reason your blog is so much fun is that you have several eGulls from the PNW contributing... awesome! Keep up the good work.

Thank you for the extra details. And thank you for that, too.... I'm glad to be back home to the dinner thread. Everything was "new" tonight and tasted so good: First time for homemade cream of mushroom soup, and it was garnished with the last of the quail eggs; Lentil and Celery Root Salad which was a new recipe for me and the first time I have cooked celery root (the blue cheese was Maytag)... We could have eaten lots more of this than I fixed, it's definitely a keeper recipe; and 2002 Fleetwood Cellars California Symphony, the first time to taste a Symphony varietal -- very good and a great match with the food.

Real nice picture, and yummy looking food!

We're glad too that it wasn't locked yet, thanks! We want to make this soon.