• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Followers 0
lucylou95816

Foodblog: Lucylou95816

116 posts in this topic

And an indispensible ingredient in REAL Paminna Cheese.

Was there ANY cheese in that topping as well?  I've never tried broiling Durkee's before, but didn't know it would glaze like that.  Must be the eggs and xanthan gum.

Paminna cheese? Sounds interesting. What's the recipe?


Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Share this post


Link to post
Share on other sites

stephanie,

wow what beautiful food. i want those thanksgiving onions. i've loved the pictures of the animals as well. thanks for blogging on a decidedly busy week.

suzi


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites
So I mentioned cooking for a homeless shelter. I am a member of the Junior League of Sacramento, and we had commited to making a Thanksgiving Dinner for St. John's Shelter for Women and Children. [...] For those of you that don't know, the Junior League raises money to help disadvantaged women and children.  One of the ways we do that is to sell cookbooks.  Here's a link if you'd like to buy a soon to be newly released cookbook as a Christmas gift.  If that isn't appropriate to put here, please let me know.  They should be shipped by Christmas.

Is there a Junior League anywhere in the country that does not produce a cookbook as a fundraiser for their charitable work? IMO, "Junior League Cookbook" should be trademarked like "Girl Scout Cookies."

I signed up to make stuffing.  After contemplating my week, I decided that I'll take some Stove Top stuffing and (please god don't strike me down) Sandra Lee it.  (I don't condone that woman, personal opinion.)

You have heard, haven't you, that Miss Semi-Homemade has a new autobiography out?

It's called Made From Scratch. :huh: The customers on Amazon.com give it decidedly mixed reviews.

I am really enjoying your blog! Umm..what's durkee sauce?

Here you go:

Durkee Famous Sauce - An American Cult Classic Since 1857!

It's great on roast beef, among other things.

Thanks for putting up the information regarding durkee sauce. Yes, I do believe that the Junior League and Girl Scout Cookies should be in the same category. I guess the cool thing about Jr. League cookbooks from different regions of the US is that you would probably get a "regional" type of cookbook based on where the League is based out of.

Well, being that I am not a Miss Lee fan, I will probably pass on her book. Thanks for reading!

Share this post


Link to post
Share on other sites
And an indispensible ingredient in REAL Paminna Cheese.

Was there ANY cheese in that topping as well?  I've never tried broiling Durkee's before, but didn't know it would glaze like that.  Must be the eggs and xanthan gum.

I will double check on the cheese question. I don't believe so. But in the spirit of the egullet foodblog, I may have to wander down to the pub in a little bit, because more than likely, the chef of the yankee doodles will be there. But after I post some pics from the farmers market today.

Share this post


Link to post
Share on other sites
stephanie,

wow what beautiful food.  i want those thanksgiving onions.  i've loved the pictures of the animals as well.  thanks for blogging on a decidedly busy week.

suzi

Suzy, thanks for the message. I am glad that it has been enjoyable. We're not done yet, so be sure to check back. If you'd like the recipe for the onions, let me know, I can ask my dad's girlfriend for them and PM you the recipe when I get it.

Share this post


Link to post
Share on other sites

Hi Everyone, the last day of the foodblog, hard to believe. But first, I would be remiss to not wish Riley a Happy 11th Birthday. Happy Birthday Riley! He's as happy as an 11 year old can be:

gallery_45680_5396_59207.jpg

Ok, I went to the Sacramento farmers market today. I have so many pictures, that it's good that the blog is almost over, since my account is practically filled up. I apologize in advance, for slower internet connections, I edited out a bunch but really felt like the ones I picked needed to be in here.

It takes place under a freeway, as hzrt8w had said back in his blog several months ago.

gallery_45680_5396_68621.jpg

Why it takes underplace there I have no idea. I typically only go to this market when I want to buy tomatoes or cucumbers for canning. Today, actually surprised me with lots of stuff I have never noticed before or that is new. I didn't buy a whole lot, in fact this is all I got:

gallery_45680_5396_156490.jpg

Some onions that I'll need to for dinner tonight and some fresh tomatoes for a salad at some point this week.

Of course, being that we are a political town, no farmers market would be complete without your political advocates

gallery_45680_5396_47912.jpg

Ok, so on with what the market had to offer today

gallery_45680_5396_20392.jpg

gallery_45680_5396_154794.jpg

Don't know what these are, I couldn't understand the guy. Maybe someone knows?

gallery_45680_5396_45884.jpg

I would hate to have a dishonest wine? Would that give you a different type of hangover?

gallery_45680_5396_108129.jpg

Lots of heirloom tomatoes still out there.

gallery_45680_5396_56407.jpg

Oh taters how I miss thee

gallery_45680_5396_21.jpg

Sweet green onion? I'm going to try them tonight in something.

gallery_45680_5396_207824.jpg

gallery_45680_5396_50444.jpg

gallery_45680_5396_61586.jpg

gallery_45680_5396_38797.jpg

gallery_45680_5396_42071.jpg

gallery_45680_5396_133897.jpg

gallery_45680_5396_96601.jpg

gallery_45680_5396_137186.jpg

gallery_45680_5396_193929.jpg

gallery_45680_5396_164539.jpg

gallery_45680_5396_16991.jpg

gallery_45680_5396_21334.jpg

gallery_45680_5396_123219.jpg

gallery_45680_5396_16052.jpg

gallery_45680_5396_153757.jpg

gallery_45680_5396_85501.jpg

gallery_45680_5396_78324.jpg

gallery_45680_5396_174580.jpg

gallery_45680_5396_149781.jpg

The Lady asked me to take a picture of that, something that you can grow your own mushrooms on.

gallery_45680_5396_87878.jpg

gallery_45680_5396_171606.jpg

gallery_45680_5396_110575.jpg

gallery_45680_5396_71914.jpg

gallery_45680_5396_125415.jpg

These are hulled cherry tomatoes. The guy let me have one to taste, and they were really nutty tasting. He said that some people say almost pinapple/nutty. I thought they were really good. I should have bought some.

gallery_45680_5396_123828.jpg

gallery_45680_5396_158048.jpg

Some of the biggest garlic I have seen in a while out here.

gallery_45680_5396_54403.jpg

gallery_45680_5396_177228.jpg

gallery_45680_5396_63328.jpg

gallery_45680_5396_160872.jpg

surprised to see corn still in season.

gallery_45680_5396_36865.jpg

gallery_45680_5396_180070.jpg

gallery_45680_5396_11834.jpg

gallery_45680_5396_84363.jpg

I think I 'll start a new post, some of the pictures weren't coming up.


Edited by lucylou95816 (log)

Share this post


Link to post
Share on other sites
And an indispensible ingredient in REAL Paminna Cheese.

Was there ANY cheese in that topping as well?  I've never tried broiling Durkee's before, but didn't know it would glaze like that.  Must be the eggs and xanthan gum.

I googled Paminna Cheese and got referred to a post of yours..on egullet :laugh:

Share this post


Link to post
Share on other sites
I am really enjoying your blog! Umm..what's durkee sauce?

Thank you, looks like Sandy beat me to the durkee sauce. It actually has quite a high carb count, I think like 8 grams per serving, which is probably no more than 2 tbsp.

Yes thanks Sandy! I will have to pick some up on my next trip to the States..quite the story..Durkee sauce.

Share this post


Link to post
Share on other sites

My second journey of the day was to one of my other favorite grocery store. Before I go, let's check my list to make sure I have everything I need on it for dinner.

gallery_45680_5396_82044.jpg

Tonight's dinner, for your viewing pleasure, I'll be making Tyler's Ultimate Meatballs, with a low carb twist.

So here we are off to Corti Brothers.

gallery_45680_5396_112293.jpggallery_45680_5396_761.jpg

I like this grocery store for many reasons. One is the personalized service that you can get, from the Deli to the Meat Counter to the wine section. Their produce is not always the best of the best, but they did have the cardoni that I was interested in trying.

gallery_45680_5396_125678.jpg

In fact, the produce guy said that they are usually the only ones to carry it. You'll also find all kinds of Italian specialties, Panattoni Bread and probably the world's largest selection of pasta. Let's just get to that. I have never seen a pasta aisle like this before ever.

gallery_45680_5396_216188.jpggallery_45680_5396_76251.jpggallery_45680_5396_31200.jpggallery_45680_5396_166216.jpggallery_45680_5396_54452.jpggallery_45680_5396_227141.jpggallery_45680_5396_227328.jpggallery_45680_5396_92954.jpggallery_45680_5396_66763.jpg

Not likely to see any golden grain or generic brands in that group.

The main reason I come to Corti's is for the meat. They do the obvious, order fresh turkeys for Christmas and Thanksgiving, they can order just about any cut of meat you want, they really are a one stop shop.

gallery_45680_5396_46599.jpg

They just started carrying Estancia meat. I haven't bought any yet, but a friend has and said it was great.

gallery_45680_5396_88881.jpg

gallery_45680_5396_77915.jpg

Lamb

gallery_45680_5396_43650.jpg

ground meats and bacon

gallery_45680_5396_106317.jpg

Pork

gallery_45680_5396_45241.jpg

chicken parts and pieces

gallery_45680_5396_71701.jpg

fish, which was a little sparse today. If we get any crabs from SF, which may be sparse this year due to an oil spill, they usually are filled up with crabs.

Next is their deli section, which is equally as cool.

Starts off with a prepared food section. Twice baked potatoes, meat loaf, salads, not quite sure what those things in the right hand section are. Usually this stuff is great, since they make it right there.

gallery_45680_5396_197616.jpg

gallery_45680_5396_114610.jpg

Fresh cheeses and pesto

gallery_45680_5396_70772.jpg

gallery_45680_5396_843.jpg

Next are wursts, salami's, sausages

gallery_45680_5396_3313.jpg

gallery_45680_5396_107100.jpg

All types of cured hams

gallery_45680_5396_47770.jpg

gallery_45680_5396_210267.jpg

They roast alot of their own deli meat, which is really good.

gallery_45680_5396_38028.jpg

More sausage

gallery_45680_5396_198109.jpg

Huge selection of cheese in the deli

gallery_45680_5396_145126.jpg

gallery_45680_5396_53491.jpg

Huge Olive bar

Now if that deli cheese wasn't enough for you. They also have a self serve cheese area and here's what it looks like:

gallery_45680_5396_163733.jpggallery_45680_5396_99241.jpggallery_45680_5396_171342.jpg

I forgot to take a picture of the other end which has a bunch of asiago, parmesan, etc.

They usually have one or two out for sample too.

gallery_45680_5396_24004.jpg

Some other things that are unique to Corti's, one that I forgot to photograph was their selection of San Marzano tomatoes. At least 10-15 brands. I like using these when I am making a tomato sauce, as you'll see tonight.

They have an excellent wine selection

gallery_45680_5396_166517.jpggallery_45680_5396_181260.jpggallery_45680_5396_6215.jpg

It would not be unusual to be out to dinner with a friend, and see the wine gurus from Corti's having dinner, and trying multiple bottles. This happened to us one night, and the wine guy came over, because he knew someone we were eating with, and gave us each a glass of dessert wine they were tasting to go with our dessert. That was pretty cool.

I also found this interesting wine in a weird package. Maybe something like what Sam was talking about earlier this week.

gallery_45680_5396_105729.jpg

gallery_45680_5396_56069.jpg

Juice boxes for adults.

In the freezer section, they have some of the coolest ice cream available anywhere. A while back I had posted something about Dr. Bob's on the dinner thread. By far, one of the best chocolate ice creams out there.

gallery_45680_5396_123629.jpg

gallery_45680_5396_31324.jpg

And demi glace as well as house made raviolis, sauce, gnocchi and almost anything else you can imagine.

Whew, ok, I need a break, loading all of those pictures takes some time. I think that we'll head off to Raven for a bit, see if the yankee doodle girl is there, and ask Hugo about how to prepare this cardoni. See you all after dinner!

Share this post


Link to post
Share on other sites

Sometimes egullet likes to play tricks on me. Perhaps the posts were too photo heavy, so'll cut the farmers market one up into two:

gallery_45680_5396_80433.jpg

Some big ass squash. I forgot the name, I am sure someone here will know. They were nearly 3 feet long.

gallery_45680_5396_3047.jpg

another veg I don't know the name of. I think its used in Asian cuisine?

gallery_45680_5396_1139.jpggallery_45680_5396_165039.jpg

Apples are big here, since up about 40 minutes away is Apple Hill that is a popular place to go this time of year for apples, apple pie, wine tasting, getting Christmas trees. It's fun, but gets really crowded.

In addition to all this, they had a pork guy, an oyster guy, a couple other fish guys, some bread, cheeses, lavender plants. I may have to start going back.

Well, that's it from the farmers market. I'll start a new post, since its picture heavy from my trip to one of my favorite grocery stores.

Share this post


Link to post
Share on other sites

Totally enjoying your blog. Wonderful photos. Adorable beasts. I have a male yellow lab who looks alot like yours- he is such a foodie- roasted asparagus, cantaloupe, quality apples, carrots, and currently in love with Asian pears- but they have to be peeled and please do not include any core.

The cardoni- cardoon- looks like an artichoke but the flowers are very small and not edible, the stems are harvested and have a mild artichoke flavor when properly cooked. They are usually blanched in the growing process like celery - tied to keep them white & to make them more tender. They are very bitter. I have cut them raw from the garden and accidentally gotten juice on my finger, then eaten something. The bitter rests on your palate a long time. Most recipes pre-cook them to get rid of some of the bitter. Chardgirl has a potato- cardoon gratin in RecipeGullet that is a standard prep. The ones you have look kinda tired and I think they are better harvested in cooler weather. I would ask the gentleman who sold them how they are preparing the type you purchased. Thank you again and looking forward to more.

Share this post


Link to post
Share on other sites
Totally enjoying your blog. Wonderful photos. Adorable beasts. I have a male yellow lab who looks alot like yours- he is such a foodie- roasted asparagus, cantaloupe, quality apples, carrots, and currently in love with Asian pears- but they have to be peeled and please do not include any core.

The cardoni- cardoon- looks like an artichoke but the flowers are very small and not edible, the stems are harvested and have a mild artichoke flavor when properly cooked. They are usually blanched in the growing process like celery - tied to keep them white & to make them more tender. They are very bitter. I have cut them raw from the garden and accidentally gotten juice on my finger, then eaten something. The bitter rests on your palate a long time. Most recipes pre-cook them to get rid of some of the bitter. Chardgirl has a potato- cardoon gratin in RecipeGullet that is a standard prep. The ones you have look kinda tired and I think they are better harvested in cooler weather. I would ask the gentleman who sold them how they are preparing the type you purchased. Thank you again and looking forward to more.

Thank you for the message. Labs are great dogs, aren't they? Mine isn't the smartest lab in the world, but she is pretty (IMO) My exboyfriend had a black lab named Willie and he and Riley were the best of friends. Willie lived with me for a while, and he taught Riley how to jump up and pick peaches off the tree in the backyard. They'd both sit in the back yard munching on peaches. The pits were really small, and Willie swallowed them, you'd see them out the other end. Riley wouldn't eat the pits. Since that relationship ended, Riley hasn't wanted a peach ever again. I would buy him some and give it to him, but he couldn't be bothered. I guess the memory of his old friend was to sad for him to continue eating peaches.

I did take the cardoon down with me last night to the bar, since I knew that Hugo, my Italian friend would be there to show me how to peel it. In his opinion, that one he said was very tender, and he almost wanted to take it home. He's going to go to Corti Brothers today and buy what they had left. I did taste it (a teeny piece) raw last night, and it almost tasted like celery. Like you said, you want them white, he said. We'll give it a try tonight and see how we like it. Mark is not a fan of artichokes, so we'll see if he likes it.

edited to add the cardoon information


Edited by lucylou95816 (log)

Share this post


Link to post
Share on other sites

I love those cat pictures! I love cats that love each other, even though it looks like Peabody is suckling Pickles...which is a wee bit weird... It makes me miss my cat even more! But I wish she were as affectionate as your furballs.

Your TG dinner looked amazing. I didn't get a TG dinner this year--either a Canadian or an American one. It's good to see that one can eat well, even on Atkins. :smile:

Share this post


Link to post
Share on other sites

Lucy, this has been a fabulous blog. Lots of lovely pictures, some great tips on wines I'll never find in Pennsylvania, I suspect, and adorable pet photos. Glad to hear that Atkins, loosely interpreted, is working for you.

Thanks a bunch for sharing your week with us!


Sandy Smith, Exile on Oxford Circle, Philadelphia

"95% of success in life is showing up." --Woody Allen

My foodblogs: 1 | 2 | 3

Share this post


Link to post
Share on other sites

gallery_45680_5396_3047.jpg

Lucy - that vegetable is the chayote or sayote as we call it in the Philippines. We usually use it in stir-frys and sometimes as a substitute for green papaya in a chicken soup dish called tinola.

The fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavour and may be eaten as part of the fruit. (Wiki)


Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

Share this post


Link to post
Share on other sites

Lucy, thanks for taking the time to dazzle us with the amazing blog during such a busy time of year; it was most enjoyable. I loved all the photos of your adorable pets, wine, Thanksgiving meal, amazing farmers market and grocery. I wish there was something even close to that in my area. Thank you, again for sharing! :wub:

Share this post


Link to post
Share on other sites
I love those cat pictures!  I love cats that love each other, even though it looks like Peabody is suckling Pickles...which is a wee bit weird...  It makes me miss my cat even more!  But I wish she were as affectionate as your furballs.

Your TG dinner looked amazing.  I didn't get a TG dinner this year--either a Canadian or an American one.  It's good to see that one can eat well, even on Atkins. :smile:

I think that Peabody likes to warm his head in Mr. Pickles big belly. :raz: These two defintely love each other. They chase each other around and play rough, but then they snuggle with each other.

Thanks for the message, yes, as far as Atkins, we're back on the horse, so to speak, eating the right way. I think I said that after this week, all the wine, that I am not weighing myself until Friday. It will be nice to see a little loss then.

Share this post


Link to post
Share on other sites
Lucy, this has been a fabulous blog.  Lots of lovely pictures, some great tips on wines I'll never find in Pennsylvania, I suspect, and adorable pet photos.  Glad to hear that Atkins, loosely interpreted, is working for you.

Thanks a bunch for sharing your week with us!

Thanks Sandy, I appreciate the message. Unless you are one of those states that they don't allow wine to be shipped to, I am sure any of those places would be happy to ship to you. :biggrin:

Share this post


Link to post
Share on other sites
gallery_45680_5396_3047.jpg

Lucy - that vegetable is the chayote or sayote as we call it in the Philippines. We usually use it in stir-frys and sometimes as a substitute for green papaya in a chicken soup dish called tinola.

The fruit is roughly pear shaped, somewhat flattened and with coarse wrinkles, ranging from 10 to 20 cm in length. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Although generally discarded, the seed has a nutty flavour and may be eaten as part of the fruit.  (Wiki)

Thanks! I appreciate the information. I was suspecting that is what they might be, but I couldn't tell for sure. I wonder if it has alot of carbs?

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.
Sign in to follow this  
Followers 0

  • Similar Content

    • By chefmd
      My son married a lovely young lady from Yakeshi, Inner Mongolia, China.   Mongolian: ᠶᠠᠠᠠᠰᠢ ᠬᠣᠲᠠ (Ягши хот); Chinese: 牙克石; pinyin: Yákèshí
       
      We had a wedding in the US but her family also wanted to have a traditional wedding in China.  DH and I have never being to China so this was an exciting opportunity for us!  We spent a few days in Beijing doing touristy stuff and then flew to Hailar.  There is only one flight a day on Air China that we took at 6 in the morning.  Yakeshi is about an hour drive from Hailar on a beautiful toll road with no cars on it.  I wish we took pictures of free roaming sheep and cows along the way.  The original free range meat.
       
      The family met us at the airport.  We were greeted with a shot of a traditional Chinese spirit from a traditional leather vessel.  Nothing says welcome like a stiff drink at 9 AM.  We were supposed to have a three shots (may be they were joking) but family took pity on us and limited it to one only.
       

       
    • By Panaderia Canadiense
      Wow, this is my third foodblog for the eGullet….  Welcome!   I'll be with you from Palm Sunday through Holy Sunday to give you all a taste of the veritable food festival that is Easter in Ecuador.  As usual, I intend to eat on the streets, visit a plethora of small shops and vendors, and talk about (and eat copious amounts of ) the specialty dishes of the holiday.
       
      A bit of background on me and where I am.  I'm Elizabeth; I'm 33 years old and since the last foodblog I've ceased to be a Canadian expat in Ecuador, and become a full-fledged Ecuadorian citizen.  I run a catering bakery out of Ambato, and I deliver to clients on the entire mainland.  I've got a large customer base in nearby Baños de Agua Santa, a hot-springs town about an hour downslope of me to the east; I'll be visiting it on Wednesday with close to 100 kg of baked goods for delivery.  Ambato, the capital of Tungurahua province, is located almost exactly in the geographic centre of Ecuador.  It's at an average elevation of 2,850 meters above sea level (slightly higher than Quito, the capital) - but this is measured in the downtown central park, which is significantly lower than most of the rest of the city, which extends up the sides of the river valley and onto the high plain above.  We've got what amounts to eternal late springtime weather, with two well-marked rainy seasons.  Ambato has about 300,000 people in its metro area; it's the fourth largest city in the country.  But maybe the most important thing about Ambato, especially to foodies, is that it's a transport hub for the country.  Anything travelling just about anywhere has to pass through Ambato on the way; it gives us the largest, best-stocked food market in South America.  I have simply staggering variety at my fingertips.
       

       
      This view, which was a teaser for the blog, was taken from my rooftop terrazzo.  It is a fraction of the panorama of the river valley that I see every morning, and since Easter is traditionally somewhat miserable weather-wise, the clouds stick to the hilltops.  The barrio you can see in the middle distance is Ficoa, one of the most luxury districts in the city.  Ambato is notable amongst Ecuadorian cities for having small fruit farms (300-500 m2) still operating within city limits and even within its most established barrios - it's from this that the Ambato gets one of its two sobriquets: The City of Fruits and Flowers.  The tendency for even the poorest barrios to take tremendous pride in their greenspaces gives the other: The Garden City.  My barrio, Miraflores Alto, is a working-class mixture of professors and labourers, and my neighbours keep a mixture of chickens, turkeys, and ducks in their yards; someone down the hill has a cow that I frequently hear but have never seen.  Consequently, if the season is right I can buy duck eggs from my neighbours (and if the season is wrong, entire Muscovy ducks for roasting.)
       

       
      Today, I'll be doing my largest fresh-food shopping at the Mercado Mayorista, the largest market of its kind in South America - this place covers nearly 30 square blocks, and it exists to both buy and sell produce from across the country.  Sundays and Mondays it also opens up to a huge, raucous farmer's market where smaller quantities are available for purchase.  Sunday is the day of the freshest food and the largest number of vendors.  And I'm going to cross more than half the city to get there - I've moved since the last blog, and my new house, on the slopes of the river valley is further away than the old one on the high plain.  I promise to take many pictures of this - particularly close to the High Holy days, the Mayorista is alive with vendors and there will be special sections cordoned off for sales of bacalao, truly enormous squashes, and if it follows the previous years' trends, a festival of Hornado (about which more later).  Apart from mangoes, which are just finishing up their season, it is harvest time across the country, and the Mayorista will be well stocked with all manner of fruits and vegetables.
       

       
      To start us off, I'll demystify one of my teasers a bit.
       

       
      The Minion head that peeks out of my cupboard every day belongs to my jar of ChocoListo, the Ecuadorian equivalent of chocolate Ovaltine.  Since I gave up coffee for Lent, it's my go-to morning beverage.  ChocoListo normally comes in the plain white jar with orange lid that you see in front of the Minion; that's now my hot chocolate jar because I just couldn't resist when the company came out with the specialty jars.  I firmly believe that one is never too old to have whimsical things!
       

    • By therese
      Good morning, y’all, and welcome to the party chez Therese.
      As per the teaser, this week’s foodblog does indeed come to you from Atlanta, where I live with my two children (hereafter known as Girl and Boy) and husband (hereafter known as The Man). Girl is 11, Boy is 14, and The Man is old enough to know better.
      Atlanta’s huge: the total metro population is about 4 million, and there are no physical boundaries to growth like rivers or mountain ranges, so people just keep moving (and commuting) farther and farther out of town. Atlantans can be divided into ITP (inside the perimeter) and OTP (outside the perimeter), the perimeter referring to the interstate freeway that encircles the downtown area and surrounding neighborhoods, separating it from outlying suburbs. The politically minded may note that these areas could be designated red and blue. I’ll let you figure out which is which.
      We’re about as ITP as it gets, with home, work, school, and restaurants all in walking distance. The neighborhood’s called Druid Hills, the setting for the play/movie “Driving Miss Daisy”. The houses date from the 1920s, and because Atlanta has so little in the way of “old” buildings the neighborhood’s on the National Register as a Historic District. Charming, sure, buts lots of the houses need some updating, and ours (purchased in 1996) was no exception. So we remodeled last year, including an addition with a new kitchen, and this week’s blog will look at the finished product.
      So, some encouragement for those of you presently involved in kitchen renovation, some ideas for those who are considering it.
      But never mind all that for the moment: What’s for breakfast?


      Dutch babies, that’s what. And even better, these Dutch babies are produced by my children, the aforementioned Girl and Boy. The first picture is right from the oven, the second is after the somewhat messy job of sifting powdered sugar on top. They are delicious (the Dutch babies, I mean, not the children) and a great weekend treat.

      The Man drinks coffee in the morning whereas I prefer tea. He's not up yet, having played poker last night. I'm hoping he makes it out of bed in time for dinner.

      I also eat fruit whereas he prefers, well, anything but fruit. This is not such a bad thing, as it means that I don’t have to share the fruit. Pomegranates are a pain to eat, but not so bad if you’re reading the newspaper at the same time. This one’s from California, but you can also grow them here if you’ve got enough sunshine (which I don’t).
    • By Shelby
      Good morning, everyone and happy Monday!  
       
      It's me again....that girl from Kansas. 
       
       
      This is VERY spur-of-the-moment.  I was sitting here yesterday thinking of all of the canning etc. that I needed to do this week and I thought, well, why not ask you guys if you want to spend the week with me while I do it?  I got the ok from Smithy so away we go!
       
      This will not be nearly as organized as my first blog was.  But, really, when does a sequel ever measure up to the first?     
       
      Most of you know all about me--if you missed my first blog you can read it here.
       
      Nothing much has changed around here.  Same furry babies, same house, same husband  .
       
      Right now we have field corn planted all around the house.  In the outer fields we have soybeans that were planted after the wheat was harvested.  Sorry for the blur....it was so humid the camera kept fogging up.
       

       
      I just came in from the garden.
       
      I snapped a few pictures....for more (and prettier) pictures you can look in the gardening thread.  I always start out saying that I will not let a weed grow in there.  By August I'm like..."Oh what's a few weeds" lol.
       
       
       
      Here's a total list of what I planted this year:
       
      7 cucumbers
      8 basil
      23 okra
      4 rows assorted lettuce
      20 peppers-thai, jalapeño, bell, banana
      4 rows peas
      5 cilantro
      1 tarragon
      2 dill
      many many red and white onions
      7 eggplant
      3 rows spinach
      57 tomatoes
      5 cherry tomatoes
      7 rows silver queen sweet corn
      11 squash
      4 watermelon
      2 cantaloupe
      6 pumpkin
       
      I killed the cantaloupes...and I tried damn hard to kill the squash lol.....sigh...squash bugs came early this year and we sprayed with some kind of stuff.  WOW the plants did not like it, but they've come back and are producing.
       


      I just love okra flowers

      Found some more smut   
       

       
       
       
       
       
       
    • By Pille
      Tere õhtust (that’s „Good evening“ in Estonian)!
      I’m very, very, very excited to be doing my first ever eGullet foodblog. Foodblogging as such is not new to me – I’ve been blogging over at Nami-nami since June 2005, and am enjoying it enormously. But this eGullet blog is very different in format, and I hope I can ’deliver’. There have been so many exciting and great food blogs over the years that I've admired, so the standard is intimidatingly high! Also, as I’m the first one ever blogging from Estonia, I feel there’s a certain added responsibility to ’represent’ my tiny country
      A few words about me: my name is Pille, I’m 33, work in academia and live with my boyfriend Kristjan in a house in Viimsi, a suburb just outside Tallinn, the capital of Estonia. I was born and schooled in Tallinn until I was 18. Since then I've spent a year in Denmark as an exchange student, four years studing in Tartu (a university town 180 km south), two years working in Tallinn and seven years studying and working in Edinburgh, the bonnie & cosmopolitan capital of Scotland. All this has influenced my food repertoire to a certain degree, I'm sure. I moved back home to Estonia exactly 11 months and 1 day ago, to live with Kristjan, and I haven't regretted that decision once Edinburgh is an amazing place to live, and I've been back to Scotland twice since returning, but I have come to realise that Tallinn is even nicer than Edinburgh
      I won’t be officially starting my foodblog until tomorrow (it’s midnight here and I’m off to bed), but I thought I’ll re-post the teaser photos for those of you who missed them in the 'Upcoming Attractions' section. There were two of them. One was a photo of Tallinn skyline as seen from the sea (well, from across the bay in this case):

      This is known as kilukarbivaade or sprat can skyline A canned fish product, sprats (small Baltic herrings in a spicy marinade) used to have a label depicting this picturesque skyline. I looked in vain for it in the supermarket the other day, but sadly couldn’t find one - must have been replaced with a sleek & modern label. So you must trust my word on this sprat can skyline view
      The second photo depicted a loaf of our delicious rye bread, rukkileib. As Snowangel already said, it’s naturally leavened sour 100% rye bread, and I’ll be showing you step-by-step instructions for making it later during the week.

      It was fun seeing your replies to Snowangel’s teaser photos. All of you got the continent straight away, and I was pleased to say that most of you got the region right, too (that's Northern Europe then). Peter Green’s guess Moscow was furthest away – the capital of Russia is 865 km south-east from here (unfortunately I've never had a chance to visit that town, but at least I've been to St Petersburgh couple of times). Copenhagen is a wee bit closer with 836 km, Stockholm much closer with 386 km. Dave Hatfield (whose rural French foodblog earlier this year I followed with great interest, and whose rustic apricot tart was a huge hit in our household) was much closer with Helsinki, which is just 82 km across the sea to the north. The ships you can see on the photo are all commuting between Helsinki and Tallinn (there’s an overnight ferry connection to Stockholm, too). Rona Y & Tracey guessed the right answer
      Dave – that house isn’t a sauna, but a granary (now used to 'store' various guests) - good guess, however! Sauna was across the courtyard, and looks pretty much the same, just with a chimney The picture is taken in July on Kassari in Hiiumaa/Dagö, one of the islands on the west coast. Saunas in Estonia are as essential part of our life – and lifestyle – as they are in Finland. Throwing a sauna party would guarantee a good turnout of friends any time
      Finally, a map of Northern Europe, so you’d know exactly where I’m located:

      Head ööd! [Good night!]
      I'm off to bed now, but will be back soon. And of course, if there are any questions, however specific or general, then 'll do my best trying to answer them!
  • Recently Browsing   0 members

    No registered users viewing this page.