suzilightning

OHHHHH can I come visit for hunting season? I promise to help with the fall deep cleaning. I never understood WHY we did spring cleaning. t makes more sense to deep clean before we have to shut the house up for winter. Are we seeing birds and beasts? Not too crazy about the fins but that was my mom's favorite part. She would come home from work, change into her fishing clothes then go out and fish until almost dark any day she could......flounder, weakfish, stripers, blues......I can LIVE without the blues Then in the fall we would also go out and scap.....dredging or netting scallops and then spend hours opening them after culling the stuff off the board. I remember I cooked my first black ducks when I was 7 years old and mom was incapacitated. Came out pretty well .... can't wait for more.

Getting ready to head out for a bit of hawkwatching today so a bunch of small stuff to eat throughout the day: chicken salad with cranberries, pecans and green onions tomato and ricotta salata salad bread and butter hard boiled eggs various bars - some gluten free for John; some with fruit for me watermelon and some wine grapes and the MOST important thing for attracting broadwing hawks CHOCOLATE oh and plenty of water

Not even fresh ones from your part of the state? John said the same thing until I cooked him some fresh ones while we were down in the Crest....now he likes them. Same thing with fresh English peas..... You could head down to West Cape May this weekend as it is the Lima Bean Festival this Saturday.

Will send you my address and a money draft...........

Here's my counselling.......GET OVER IT!!!! You tried them multiple times and didn't like them.......let it go!!!! I used to try liver for my grandfather every few months when I made it for him........NOOOOOOOOOOOOOOOOO. I finally realized it wasn't for me. I make salmon for Johnnybird. After trying salmon multiple times including in Sequim, WA where it was fresh out of the water.. NOOOOOOOOOOOOOOO. Do I still cook it for him - YES. Do I beat myself up because I don't like it? Heck no. As Idina Menzel sings in FROZEN "Let it go"

Johnnybird will not eat beans if he can avoid them. I eat beans cold from the can or with sausages as beanie weenies. My favorite thing though is fresh lima beans with fresh corn kernels with butter and salt and pepper............... If you can't like them after trying many times...........F*%^ 'em. Don't eat 'em. They aren't for you. Do you eat many other forms of fiber/protein? Then F*%^ it .......you are fine.

OHHHHHHHH.... name that fish! (a game we play on hawkwatches) Yesterday I was at Scott's Mountain Hawkwatch and took plenty of water, a big container of watermelon, a tomato and ricotta salata salad, some nice crusty bread with some butter.

First attempt at making gluten free for the husband...blueberry and lemon muffins. Followed the recipe on Bob's Mill replacement flour and it came out OK. I will have to cogitate on what I want to up or add to get it to the exact taste/crumb I am happy with. Guess I'll check my notes from when I was testing for a book....... I do believe that Marion Burros recipe for plum cake may be on the front burner for this weekend.

First dinner for Johnnybird last night was rice noodles with steamed veg, some thinly sliced duck breast and some hoisin sauce. Second dinner was an avocado and some chicken salad. Mine was a reheated burger - nacked - and a salad of tomatoes sent from John's friend, some basil and parsley, ricotta salata and a basalmic vinaigrette. Dinner tonight will be roasted chicken sausages with red pepper, onions and red sauce over some sort of pasta. Smooch made for John to take with him for the weekend.

I woke up HUNGRY so, inspired by @Kerry Beal's recent visit to our beautiful state, it was toasted English muffin, well cooked egg and sautéed thin bologna slices instead of Taylor pork role as I didn't have any. Accented lightly with some ketchup and mayo.

Sauteed yellow and green squash with thinly sliced onions, jasmine rice and duck breasts that were slowly cooked until the skin was crispy then finished and a sauce made with some leftover lingonberry jam.

Went up Wednesday to celebrate my FIL's and his wife's 25th anniversary and it was wonderful to be able to see them....we went out to dinner Thursday but before then Johnnybird, his sister and I hung out at her house and we did breakfast for dinner..... I had stopped at Quaker Creek Store in NY and got some of their homemade bologna. On the way up I stopped at Quattros store in Pleasant Valley NY to use some of the gift certificates I have received over the last year. Got some duck breasts for later... some salads for right now and then some local free range eggs. Can you say bologna and egg frittata with toasted bread? One of the best and satisfying things I have had in a while. Now I just picked up some heirloom tomatoes, peaches that need to be ripened and an ear of local corn....

second that about your patient.... when Johnnybird was going through his treatment smells bothered him horribly....and sometimes something he could tolerate in the morning would not fly in the afternoon. I used to eat a lot out of the house.

Hey....thought you were coming to AC? Or is that next week?

Some rice pasta finishing cooking on the stove for John. I've pounded out two chicken breasts and seasoned them with my Italian spice mix. When Himself is ready to eat I'll quickly sear the breasts in olive oil, add some yellow grape tomatoes I need to use up along with some capers then add the rewarmed pasta. Made a salad with some local red and green leaf lettuces. Cukes and thinly sliced red onion along with some vinaigrette. Simple but good on a cooler day.

Don't know about you but why is it if it's something I want it's extravagant BUT if it's something HE wants it's necessary. I say enjoy the food, the beach, the company and, if you can, an extravagant bottle of something to imbibe!!

Also be brave and tell your husband helllll no it's your birthday! No concert for him! John took me out for lunch yesterday to a local place I requested. It's called 4 Seasons Mediterranean in a little town nearby, Wharton. There was a range of food inspired by Spain, France and Italy on the menu. Paellas, pastas, etc..... I chose French onion soup(light on the cheese, please) and a tomato burrata salad and John had an entrée of scallops wrapped with salmon served with green beans and roasted potatoes in a wine sauce. The food was very, very good and I see us going back for lunch again. It was a slightly overcast day but we sat outside on the patio and enjoyed watching the world go by.

@liamsaunt years ago when we were in P-town we used to get Portuguese sweet bread -NOT the bread I make but more like a sweet breakfast treat my MIL loved ........have you seen it or heard of it?

carrot rice sounds interesting.... don't hate me but everything got bolloxed up .... ended up reheating some wheat pasta then adding butter and ketchup.....had a tomato and red onion salad with blue cheese and vinaigrette earlier. Johnnybird's stomach was a bit uneasy so before he went off to the concert some boiled potatoes and leftover Cornish hen with gravy NO veg. chicken breast sandwiches for after as he can't seem to go more than 30 minutes in the car without SOMETHING to eat. Ask me to tell you about the supplies I need for a roadtrip. Tomorrow will be different ......maybe. still have a bit of steak to work with....

Thank you!!! I love it!

Last night was a roasted game hen stuffed with lemon and garlic on a bed of roasted veg - rainbow carrots, eggplant, sweet potato along with some steamed yellow beans. I think I will take my dinner inspiration from @huiray's of a day or so ago with some steak with tarragon, baby red potatoes but, instead of the collard greens I do believe I will visit a local store and pick up a bit of Mr. Ron's coleslaw. I've already roasted off some chicken breasts to make sandwiches for John and will pick up some shrimp to make shrimp and rice noodles for him to nosh on the next few days....

All right, all...am I the only crazy person who, when someone is food/road tripping, grabs my travel atlas and follows along???? Looks like if you cut across the peninsula you can get to Garnish.....how appropriate for a food blog.

you mean the cheddar? very common from my mom's side of the family who came from Rhode Island via England.....it is sweet and sharp my husband, on the other hand from the Hudson Valley feels only a la mode or with heavy cream are acceptable

BUMP since we have some new folk I want to know what .... if anything ... you want for your birthday. Cake ... food ... a restaurant meal. I have been working on my birthday resolutions for this year and the one thing that I have come up with is a phrase ...."BE BRAVE". I have always been a timid person. I love order and constancy. I hate disorder and sloppiness, I tend to say yes when I want to say no way, Next week ....30 August ... I will be 62. I have outlived my uncle and grandmother.... IF I live to 63 I will have passed my mom..... I plan to celebrate and honor those who have gone before and try this next year to do some things I haven't yet . the other day Johnnybird asked if I wanted to go see BRUCE. Uhhh NO. Darius Rucker ... YES PLEASE................ BUDDY GUY...OH HELL YES.......... so he is going to see Springsteen on my birthday I have a coupon for 10.00 off a dinner entrée, a coupon for a free burger at a local chain that is pretty good.but I am craving a steak.... so I want to go out for lunch and have steak frites ...the other thing I love, like Carla Hall. is a pucker. A friend did a lemon pound cake with vanilla yoghurt but, when I suggested using lemon yoghurt, she went me one better with lemon and lime greek yoghurt and lime juice and zest as well as the lemon juice and zest. HEAVEN. Thank you, Karen.

love this trip but if I EVER have to eat scallops again I will have a reverse peristaltic reaction. After opening them day after day during the season and eating them 3 to 5 times a week..............not interested. why didn't you ask for some cheddar cheese? after all "Apple pie without the cheese is like a kiss without the squeeze"