suzilightning

Right now Tamar Adler's newest book....if Smudge will get off of it. I like her way of attacking food history and hope to meet up with her when I move back up to the Hudson Valley.

For me the most important nomination was the Lebanon one. I posted on the page and also wrote privately a person I have known for many years asking how to get it nominated. It was ...didn't win but should have. It was a incredible piece of reportage.

hey...I get it. I'm thinking about ordering a small cheese pie and a piece of lasagna right now.....

did my invite for the meatloaf get lost in the mail?

I agree but I am a bit of a person that hates to hear her husband complain about them not doing the food to his satisfaction and then how his intestinal system is in distress......how I heard about the bit of butter on the English muffins and how they were burnt so I had to luck the burnt bits off....but not perfectly as himself had to pull off more

Be STRONG.....I'm sure we can find a 12 step program for you an the hubs....

No, sweetie......you aren't. I have a McDonald's and Wendy's within 2 miles and never eat there since it's so near to home I know I can make better food so close

nacho fries are back in a 5.00 box with two tacos..... gonna check it out this week

Not sure when he will be eating it but just sent Johnnybird off with the following: leftover baked cod mixed with mashed potatoes to make codfish cakes and tartar sauce eggy potatoes blueberries minced chicken salad I will be grateful when his appliances are fully integrated into his mouth and I am able to cook food that doesn't have to be minced or whizzed in a food pro.....

so with dry socket....(who in their right mind schedules oral surgery 3 days before a 21 day vacation? oopppsss…...the husband does) what is something you can eat and gives you carbs and protein? OK....if you can't get salt fish cakes with over easy eggs you can get an egg sandwich.....which the husband did all across Newfoundland and Nova Scotia and New Brunswick and Maine and New York......and here at home. forgot to add that HIMSELF did not know that if you order without cheese and without ham/bacon and lightly toasted they make them to order. Since John doesn't eat American cheese and without his teeth he can't eat the ham/bacon.

My how plans change...11 years later and John and I have just spent 16 days in Newfoundland. Came acrosd on the ferry yesterday and spemt the night in Bras d'Or. Found a little place across from the motel we were staying in called 1840 Kitchen right on 105. Nothing terribly fancy but good, well seasoned food. I had a cup of chili which was not too spicy but I have a question for y'all. What is it with mushrooms in chili? I noticed several other places that they were a regular imgredient and when I was speaking to the staff last night they were surprised that I should even ask. The winner last night was John's choice: fish cakes and baked beans. He said the fish cakes were the best he had had all trip;fresh tasting anf mot fried to super crusty. The beans were creamy and sweet but not as sweet as commercial products. I suspect molasses and maple syrup and salt pork. The outstanding things were the sides: coleslaw and "chow"which is used in place of tartar sauce. The slaw was one of the best I have ever tasted...creamy with just a touch of sweet. But the chow!!!! It is their version of chow-chow relish. It was sweet, vinegary, spicy all at once. I asked if they got it from the local market next door but they said it wasade in house. I was sad and told them I had hoped to get a jar to take home with me...and a small styrafoam container appeared with complimemts. Sad to say I opened it and snarfed a couple of warm spoonfuls and was teased by our server...but I didn't care.

Oh...so happy for this, one of my favorite trips! At one of the B&Bs we were staying at I met a woman who owns 140 acres on the island. She couldn't believe this Yank A) knew where it was B) knew folks who went there She was very well acquainted with the two places Kerry works works. Have a blast!!

So at The Edge of the Avalon Inn in Trepassey for dinner John had a 12 oz draft Quidi Vidi 1892 and an Iceberg. I had a cod sandwich with fries and John had a bowl of pea soup and an appetizer portion of fish cakes. I had had the pea soup the night before and it was wonderful. John ate all the soup and I ate the sandwich and half the fries so he had the fish cakes and chips for breakfast this morning as we left before the dining room breakfast was served. While we were eating the chef, Norm, came,out and talked with us, saying it was great meeting us and cooking for us. It was his birthday as well so he was leaving a bit early(about 8) to have a bit of time with his wife after the 3 kids were off to bed. Happy birthday and happy Canada Day!

No earthly idea...we will be on the ferry from Channel Port aux Basques, NL and New Sydney, NS. Back on the mainland about 630 ADT. Not sure if we will try to push on a bit or find some place to stay. I NEVER thought I would EVER say this but I am going to miss the rock.

Safe home... And now you can start planning for next year!

Dessert HELL!! Junior's cheesecake is its own food group. Some feel that it is the best expression of NY cheesecake.

Oh.....so sad. I can totally identify as sometimes I have a taste in my head of what I want to eat and then nothing else will come up to scratch. Sad thing is that your pictures make the food look fabulous.

For breakfast John had the Titanic Breakfast: 2 fish cakes, 2 eggs(over easy for him), hash browns and toast. He had one of the fish cakes and some leftover lobster for lunch as we were exploring the area in a fog bank this afternoon. Looks like this is going to be his go to for the next two days.

According to the tour guides yesterday they aren't eaten in Newfoundland and we were where there were half a million of them. Now the common murres were eaten fairly regularly and some folks still do.

Shoot!! First semi smart phone and I still haven't figured it out yet. Was going to ask if you had gotten a chance this trip or one of your others to try the local cheese from Five Brothers and if so how was it? The website says it is served at Tavola... John has tried local wines and we have tried the local jams and jellies which I adore because they aren't too sweet. P.S. Didn't see your p.s. until I just re-read your post. We are in Trepassey and tomorrow we are heading over to bird Cape St. Mary's. Found an interesting cook here who makes his fish cakes with fresh steamed cod, rough masef potatoes and chives then serbes them with a lemon dill cream sauce.

I'm not @ElsieD but I asked the same question when we were there so I hope she doesn't mind if I throw my "loony"in... I was told it is made on premises and is regular iced tea with a bunch of herbs added to it.

Dinner was at a place we are staying in on the Irish Loop around the Avalon Penninsula of Newfoundland. John's dental problems have pretty much resolved. He ordered a lobster dinner and ate most of it. Funny that he has always said to me that the tail is the best part as that was what his mom told him. I BEG TO DISAGREE. The claw and knuckle are the sweetest and most succulent. The chef here did something different with fish cakes - fresh steamed cod, rough mash, chives and something else I'm forgetting. Served with a light lemon dill sauce and a lemon aioli.

They are starting to expand... I noticed a newly opened one on Rt 10 between Witless Bay and Bay Bulls on the Avalon Peninsula.

Where are the Tim Bits for snacking while driving? Learned about them on our Gander tour and John was introduced to Tim Horton coffee this trip...he decided he likes it much better than Starbucks and all the folks up here on the rock are great about accommodating his coffee quirks. Place we are in tonight,because of an overbooking, the proprietor is from Fogo and had spent time in Gambo. Mentioned Sansome's and the places you ate amd she was ecstatic ... she remembered them with great appetite. Eat on!!!! Love it.

So sorry about your sad reason for heading there but MAYBE some walleye could be in the offering?