BarbaraY

I retired ten years ago so most of the scars are gone or are very faint. Only two really remaining and they would only be visible by close inspection.

I rarely buy bottled water unless I'm traveling and forget to bring some from home. I have a well and the water is exceptionally fresh tasting. Not bragging up my well because others have commented on the fact. It has a very high lime content which I think adds to the taste.

I almost always stop at the Mad Greek in Baker on I-15 for Spanokopita. They have some good Baklava, too.

Me too!

Ladies, a very entertaining blog and all that ice cream.................Mmmmm! I think ice cream is a basic food group.

I have been getting some very sweet, tasty little red beets from the Farmer's Market. I haven't seen any Chioggas yet But am very fond of them, too. I don't really care for the white ones as I find them lacking the nice beety, earthy flavor.

A few weeks ago a couple of friends and I stumbled across a tiny Afghan restaurant in a small valley town where we least expected it. The food was delicious and only the second time I had had Afghan food. Of course I had to research this so I ordered two books from Amazon, Afghan Cuisine by Nafisa Sekandari and Afghan Food and Cookery by Helen Saberi.

We enjoy pork very much so I often buy a whole loin. There are only myself and my grown daughter so a loin goes a long way. I cut off one or two small roasts then cut a number of chops which I wrap individually. Odd shaped pieces are left whole so I can shred it for stir-fry or cube it for souvlakia.

To me, the very best cold soup is Gaspacho but without bread. So light and refreshing.

Still healing the one I inflicted on my middle left. Trying to slit the wrap on an English cucumber. Debated about going to the ER and getting a stitch but wrapped it tight and it's almost completely healed. Not the worst by far but bad enough.

Had things gone according to plan I would be seeing this beautiful place in person but due to unforeseen circumstances, we had to postpone our trip up the coast. Hoping to try to go in September instead. Keep up the good work. The photos are fabulous.

IMHO, the only thing at KFC that's worse than their gravy is the "mashed potatoes". Those are just plain nasty and far worse than most other instant potatoes.

Many many years ago, my grandmother would serve avocado cocktails as an appetizer. It was diced avocado, celery slices, and a sort of remoulade. As I recall, it was very good.

Today I picked up deli meats and crusty bread. Will make a green salad with balsamic vinaigrette. For some reason the acidy dressing makes me feel cooler. Lots of ice tea and diet pepsi chilled till it's slushy. It was 107 in town and I nearly keeled over when I walked out of the store because the store is well air conditioned. At least we don't have to contend with the humidity.

I spent two winter seasons working in Death Valley. I lived in an eighteen foot travel trailer. Neither the gas operated refrigerator nor the oven worked the first year I was there so I made do with just that, a few pans, and an ice chest. Oh yes! A waffle iron and rice cooker. I can get by with less but prefer having "luxuries". Sold the microwave to a co-worker because it took up too much space on my counter top.

If anyone were to taste the water in our county seat they would understand the reason for buying bottled water. It tastes vile. Fortunately, I'm on a good well so I don't have to do that.

There is no way anyone could make a cup of tea with my water in the microwave. When heated in the microwave it gets a nasty looking scum on it due to the amount of lime. I heat water in a teakettle but it does have to be decalcified frequently.

I know a lot of people who hate raisins and I say more for me. Bread pudding made with raisin bread. Keeps the raisins distributed all through the pudding insteads of sinking. Raisin chutney is very good. If I feel like a snack, I grab a handful and munch 'em. Put some in the breakfast oatmeal.

Your breads are beautiful. Nothing beats fresh baked homemade bread. Shopping local here would entail a great deal more travel than is worth the difference. Seafood would be iffy although I could get plenty of local fruits and vegetables. Flour? Not likely. I'm enjoying this blog. My daughter used to live in Pilot Mountain.

How new is new? Merle Ellis mentions the Flatiron steak in his book Cutting Up in the Kitchen Published in 1975. These steaks only recently appeared in our local markets and we're off the beaten track. I'm surprised that you couldn't find them. I haven't bought any because that strip of gristle in the middle is so off putting.

Thanks for your great blog, Lori. Took me a while to read it all since I was away for the first part. Your younger son seriously resembles my younger grandson. Close cropped red hair and all.

Yes! Yes! Pizza for breakfast! Another guilty pleasure for me, a Jumbo Jack with cheese. Only do it about every two months or more but love that grease and plastic cheese. Yum! My daughter, on the other hand wants In-n-out burger, which are OK but I want pickles. A burger without pickles just doesn't get it.

I am so envious! I love zucchini blossooms but haven't yet been able to get to our local Farmer's Market where we may or may not find them. Tonight it will be zucchini from my neighbor's garden, fanned and cooked on the grill with the chicken.

Some of our family favorites are: Crumbled, crisp bacon and horseradish Anchovy and a tiny bit of garlic Salsa.

I agree with everything you said. Not only are the cheapest ingredient used but the people preparing it are unskilled. Nowadays food is rarely cooked on the premesis but outsourced to an outside purveyor. Of course the lowest bidder gets the contract. We have a new hospital in our town. I was a patient there 1 1/2 years ago. Newly opened, the food was reasonably well prepared, bread was whole grain, vegetables were overcooked only once. I was pleasantly surprised. I had occasion to spend the night again in April. Everything had gone down hill and was just as bad as most places. One of the aides told me they were now using a contractor. The only thing the kitchen staff prepares is the salad. At least they do use mixed greens. My first cooking job was in a 25 bed privately owned hospital. The owner loved to cook and, especially, to eat so we served very good food.