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Andi Pena Longmeadow Farm

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  1. Hello all! I have been missing for awhile, but I am back and looking forward to much participation. I own a farm and after a long day in the cold, chopping ice off of cow troughs, I made this light and airy, bunch of freshness, Prawns in Cream Sauce. Took minutes to prepare, and lit the pan with some brandy, added the cream at the end. You get this beyond extraordinary delectable nourishment. Thanks for looking, and it was wonderful!
  2. I use these as appy's sometimes...the real small potatoes. I add sour cream and chives to the top and you pop them in mouth at a casual party. I bake them for 1 hour / 5 min. then do a cross cut, push, and add toppings, sometimes blue cheese, sour cream, chives, course salt. Put them back in oven for 2/3 minutes until cheese melts a bit. All gone!
  3. Talk about beautiful shots! Yummy~
  4. Haven't posted in ages, but thought I would add this to what we eat for dinner... Sliced Egg with Ketchup on a Ritz~ And Three Pepper Pizza~
  5. I agree, I don't understand the "no taste tasters" either. Mine has lots-o-flavor, and tastes, well........heavenly. Have to say, this is one recipe that can be made over and over, and I get a big bang for the buck.
  6. There are so many variations of this delightful, easy loaf of bread. I make this bread about every other day, and it gets gobbled down. Thought I would post pictures of my clay pot, during cooking, and final product. As a farmer, this loaf satisfies the feeding of the family, as well as my time constraints. 30+ year Römertopf Clay pot "Look Ma!, I am a big bread loaf now!" Yum, especially made into a bologna sandwich.
  7. I get mine out of the back garden. In fact, the two I used this year to puree are volunteers. They are not sugar, or special pie pumpkins. I have not had a problem, and they taste like the freshness that embraces the farm now. I do the same as Nyleve Bear, although I suspect that draining the large amount of water is due to the volunteer pumpkins, and not so much for pie pumpkins. Will post back with pictures.
  8. Bump up ~ Have been devouring the post(s) on Mexican salsa....etc. I wasn't into just making "salsa" - been there done that. I REALLY think that the recipe that Jaymes provided (us) was a very unigue, flavor filled slasa. I was skeptical, and thought "how can this recipe with three ingredients be THAT great". I mean NO offense to Jaymes, but this salsa, at it primate level is terrific. I grew peppers in garden, and was amazed that a canned tomato could give you that level of taste. Hale, hale to Jaymes, wherever you are. Thank you. EDA: well is and it are TWO different words,
  9. Haven't been around the past week, (my FIL passed away - in the above mentioned post regarding Lexington Mkt. ) but hope you found places of good taste and nature, or will in the future. Regarding Gertrude's in BMA, I applaud it! Love John Shields, and the food is consistant, and good for your soul. Hum. Interesting note about Towson/hotels and such. I haven't heard about drug deals, etc in Towson hotels, but I would suggest rather, Hunt Valley, (has a Wegmans!) and a pretty area. Good luck~
  10. Well I am not fully aware of what is going on in Baltimore, but the Yankee's in town w/Orioles could be part of the combo. Usually attracts a big crowd. Also, the Comics/Baltimore/Diamond at Convention Center. Sept 8-11 Defenders Day Star Bangled Banner weekend, War of 1812 re-enactments, parades, fireworks etc. I guess that is why it is booked up. Don't know where you can stay, but the Hunt Valley, Towson area is another thought, depending on where you event is.
  11. I have enjoyed this thread so much...and although I can't be a offical member, cause of menoPauzw, I still have great cravings for the following: 1. large amount of red meat, (very rare). 2. drinking pickle juice out of the jar, (when no one is looking ) 3. involuntarly eating bologna. Lordie help those poor cattle we have on the farm.
  12. Surprised this wasn't mentioned, but a dozen or so hot STEAMED crabs, piled high with Ol' Bay, and a "Natie Boe" - from good old Balmer........... oh my, just might have to go order a couple of dozen today............... and or softies, fried simply, with a bit of flour, on a piece of white bread. Only in Maryland............
  13. Now THAT is a name I haven't heard in ok,...... well, years. Reflecting back, I remember the "Gino Giant" and their fries could beat Mc'D's, (at least in Owings Mills, MD). Ahhh....life, and the way fast food used to be.
  14. Having worked at Johns Hopkins Bayview for a number of years prior to "farming", I had many wonderful lunches at Samos, it is as quoted "Greektown's best-kept secrets.." by CitySearch. If you do get back in September, ghostrider....this would be a great, welcome to Balmer, kinda dig. As far as McCormick & Schmick, well you know.............eh. Mexico for crab.....good grief. Please come back, we have lots of wonderful, high end and or/ relaxing, or casual dining........that really does shine. Just don't go to Lexington Mkt, unless that is.......you get a raw one at the oyster bar, and devour a crabcake from Faidley's of course, while standing.... Sorry 'bout the trip to Mercy. 4 hours sounds not bad.
  15. Tried go find if a review had been done from fellow eGullet(ers) on Lexington Market. This afternoon I had a chance to revisit this market, (after visiting my ill FIL @ UMD Med Center, MICU). My FIL has family visiting from Peurto Rico, and they were wondering about the market and how it compared to open farmer's market in their area. Upon entering through Faidley's (which smelled just like Faidley's and looked the same, which is a good thing) I encountered the "rest" of this market. It was absolutely disgusting! Sorry to say this, and I must be an old' stick in the mud, but I thought it was not the market of yester/year. Has anyone else been there recently? Maybe it's just me, living on a farm, and being out of the flow of the big city.
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