monavano

You're very welcome. That sounds like a great use for it.Last night's dinner for us was spaghetti, tossed with six kinds of heirloom tomatoes, fresh basil, good French olive oil, a little wine vinegar, sea salt and pepper. We had lots of rich food on Sunday, and wanted simple and delicious last night. ← Six kinds of heirloom tomatoes! Ain't summer grand?

Not sure if this has been asked before..but....How long do hard boiled eggs last in the refrigerator?Thanks!

Yeah, I might have to give that a try, but it's kind of a last resort since I've got sliced chiles and corn in the sauce and I don't want to puree them. It's my own stupid fault -- I knew the milk was too hot but I was in such a hurry. Now I've got stringy sauce!! ← Do you have any more chiles to add after you blend it? I think it's the only way to recover. Add a little more milk or cream when you blend. I think the stringy cheese is a bigger problem than pureed chiles and corn. It will taste just as great. Good luck! Let us know what happens, k?

I think celery would be really nice too. I've been getting tasty Silver Queen from my neighbors who have been visiting Lancaster County PA and getting it fresh from the Amish farmers. It's been wonderful as well. And thanks. I've been working on the photo skills. Thank goodness for digital.

I think the corn was a Michael Chiarello trick. I'v seen a suggestion of using a bundt pan too. It works really well. Sometimes I just use my large wood cutting board at even then some kernals fly away. You know..I figure the corn cooks in the soup so I've never blanched it (really too lazy the first time I made it). I like it good and crunchy. BTW...have you pick up any of the Mirai corn at the farmers market this summer? It it fantastic and perfect for this soup because it's not overly sweet.

My favortie chowder! This is one soup that I crave in the heat of summer. I use Ina Garten's recipe for cheddar corn chowder and tweek it a little. I think the cheese boosts the savory aspect of the soup and compliments the corn. I use thyme (dried) also to compliment the flavors as well. Here's mine. Enjoy!

Hi rooftop! I'm happy to see another Joisey blog. Ah, Taylor pork roll. I grew up in Philly and this stuff was the best. Do you (if your old enough) remember Tay-strips? These were Taylor ham in the shape (kinda) of bacon. We had it for breakfast with "dippy" eggs. Kaiser rolls with freshly sliced deli meats and cheese also brings me back... Looking forward to your blog.

Spicy! breakfast sausage from the farmer's market, toast with tomato sauce, fried eggs and a smidge of butter.

From the farmer's market dinner tonight: Fried green tomato with fresh mozzarella and tomato sauce ( a la Marcella Hazan), sauteed squash with thyme and parm. Not seen: Mirai corn on the cob.

Beautiful gnocchi! They just look so perfect.

Del Ray market in Alexandria was hopping yesterday morning. What a gorgeous day. Here's the take from Sat. that we'll be working on all week. That big ol' green tomato is getting fried in a few minutes and will be topped with tomato sauce (a la Marcella Hazan) and fresh mozzarella. The corn is more Mirai from Toigo. Get it before it's gone!

Great review Charles. Everything sounded delicious. They sound like great hosts.

I made a great recipe yesterday. It uses oats (processed into a flour) and nuts (walnuts and pecans). Here's the recipe and some pics!

Pan seared chicken breast wth fresh salsa, cheddar and sour cream (being inspired from a Mexican meal here). Sides are leftover succotash and smashed potatoes turned patatas bravas with saffron aioli.

Oh those croquettes caught my eye too. What a beautiful setting. Happy birthday and enjoy that gorgeous ring.

Yay for spiedies here! Ever since a friend from Central PA introduced this sauce to me: http://www.spiedie.com/ It's a chicken's best friend.

I like dining alone too. Hey, I'm good company! I like being alone with my thoughts and the opportunity to just stare off into the distance. Here's a question: when you eat alone, do you usually ask for a table, or go to the bar?

Wrap paper towels around them and store in a zip loc baggie in the veggie compartment of your fridge.

Bravo, bravo! Things are really looking up on this thread .

Great blogging! Is that produce stand on the "honor system"? These stands also dot Bucks County, PA where I used to live.

I freeze my ginger too and take it right to the ginger grater. I don't even bother peeling the skin. It's so thin it's negligable to me.

Thank you thank you thank you!!! This is a problem I always have. I did not realize it was because I was cooking it too quickly. Is there a point to the medium pan? ← Ooops. I meant a pan over medium heat so that the protein doesn't sieze up on you quickly.

Just don't make the menu sound like any of the cheftestants on Top Chef season 1. Dear God, every time Tiffany would start with "Here we have...." and 8 minutes later, she's finished and the food is cold. Here in the DC area, it is very common to note on the menu, where every blessed thing comes from. What farm, where etc. It seems to be a means of conveying to the customer that the chef sources locally and therefore, cares a great deal about the quality of the ingredients and supporting local producers. So, I appreciate spending verbage on that, just not a dissertation about what will be on my plate, what method was used to cook it or how it is aerosolized or made into powder form!

Practicing Physical Therapy for 18 years, I highly recommend you visit one. A PT can address a multitude of issues including posture, muscle imbalances, strength, proper body mechanics and ergonomics. Trust me, if you devote yourself to a regimen which addresses the whole picture your body mileage will increase. Take the time to educate yourself about your body and how to care for it. Without devotion to a physical regimen, you'll wear out before your time! Good luck.

That sounds simple, delicious and Greek to me! If you really want to put on the dog, give it a side of tzatziki! My most requested recipe is my "mona's meaty minestrone" soup. It's been passed halfway across the country!