• 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.

Dave Hatfield

eG Foodblog: Dave Hatfield - a food adventure!

109 posts in this topic

Here I am back again for my third food blog. I hope everybody will enjoy this one even though it going to be somewhat narcissistic. Please bear with me; I'll try not to be too boring.

This blog is going to give my food/cooking history over the years. Because I'm older than dirt that makes for a lot of history. Monday will have me born & my food history up to 1980. Then a decade a day up to Friday and a close off on Saturday. As this is my personal food history elements of my life outside food will have to be included. I'll keep these to a minimum, but they will be necessary to provide context to the food history.

What I'll do in answer to questions or comment is the following: (pretty standard, but I like things to be clear.)

- I'll answer if I can.

- If the subject is too personal or somewhat off topic I'll answer, but either deflect or steer back on topic in my answer.

- If really out of line I'll just ignore the question/comment.

Equally, I'll do my best to stay on topic.

I really don't think that PM's are appropriate when discussing a food blog so I'd like everything to be out in the open. If you have questions that are off topic in regard to food or my food history, but pertinent to France, living or visiting here then by all means PM me.

Enough about that.

In this blog I'm going to not only take you on a culinary journey, but a physical one as well. The USA to Spain then Spain back to the USA then the USA to Belgium then Belgium to England then England to the USA then back to England then back to the USA and finally to France. There's Japan and Asia squeezed in somewhere as well. I've travelled a bit.

At a class reunion a few years ago somebody asked me why I'd travelled so much? My answer then and now is: "I needed to keep one step ahead of the sheriff"

Until tomorrow. I'm going to have fun with this.

My autofoodography? My cusineography? You name it.

PS: Having looked at what I've written I've decided that its too literary. Thus I'm going to post topical ( i.e. what's happening this week) inputs which will be far more pictorial.

PPS: Yes, I do have a mystery object. Wait for it.

4 people like this

Share this post


Link to post
Share on other sites

Am so looking forward to this, Dave.


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

You are far more peripatetic than I've been. I think this is going to be wonderful! Thanks for laying out the ground rules at the outset.

I already have a question that I hope isn't off-topic: what languages do you speak? Which, if any, did you study in school before starting to travel? How has your exposure to new countries changed your sense of what constitutes good food, good cookery, good food ethics? Okay, that's more than one question. I expect that the last will unfold during the course of the blog, if you care to address it.


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

How's Rupert?

3 people like this

Share this post


Link to post
Share on other sites

You are far more peripatetic than I've been. I think this is going to be wonderful! Thanks for laying out the ground rules at the outset.

I already have a question that I hope isn't off-topic: what languages do you speak? Which, if any, did you study in school before starting to travel? How has your exposure to new countries changed your sense of what constitutes good food, good cookery, good food ethics? Okay, that's more than one question. I expect that the last will unfold during the course of the blog, if you care to address it.

Gosh, I could write a whole blog just answering your 'question' Languages, I speak good English, good American, lousy French, have lost most of my once OK Spanish and can be almost polite in German. Did French in High School because I had to do a language thinking I'd never use it. Dumb!

Its hard to answer about my food perceptions since I've spent so much time abroad that I can't remember what I originally thought. What I'd say now is that I like honest food honesty prepared and presented. I'm not quite sure what you mean by food ethics so can't really answer.

How's Rupert?

Don't think I'm supposed to spend too much time on Rupert, but I can say that he's fine in good health and has his own blog these days. (www.adoginfrance. blogspot.com)

1 person likes this

Share this post


Link to post
Share on other sites

I'll have my dogs check out Rupert's blog tout de suite.

Share this post


Link to post
Share on other sites

""" Don't think I'm supposed to spend too much time on Rupert """

where does it say that? having had 2 1/2 stunning dogs in my life, i bet for sure Rupert on his walks perfectly sets you up for your

personal cuisine. So, what does R' like to eat? is he a fan of Domaine du Bresse?

but I bet he Loves a 'bit of cheese' probably not the "plonk"

Share this post


Link to post
Share on other sites

Thought I'd start you off with a look at the Sunday market in St Antonin. I needed a few things for lunch so drove over. Let me apologise up front for the quality of the pictures. It was overcast this morning & I was using the camera in my phone, but I still think they give an impression of the market.

FLOWERS_edited.jpg

Bought some flowers here at L's request for the table.

BREAD 1_edited.jpg

Bread stand number one

BREAD 2_edited.jpg

Bread stand number two

BREAD 3_edited.jpg

Bread stand number three

BREAD 4_edited.jpg

Bread stand number four. Eat your heart out rotus

CAFE_edited.jpg

Can't go to market without stopping at the café.

CHEESES 1_edited.jpg

Some cheese

CHEVRES_edited.jpg

More cheese. These are little chevres coated with various herbs & spices.

CHICK GOOD_edited.jpg

Roast chicken for lunch?

CROWD_edited.jpg

People walking down the main street.

FLOWERS 2_edited.jpg

Some more flowers.

MACAROONS_edited.jpg

Do you like macaroons?

MORE CHEESE_edited.jpg

More cheese

MORE SAUSAGE_edited.jpg

Dry sausages.

OLIVES_edited.jpg

How about a few olives.

PATES_edited.jpg

Canned pâtes

SAUSAGES_edited.jpg

Yet more sausages

TRUMPETS_edited.jpg

Who can guess what these are?

WINE_edited.jpg

A bit of wine.

WOOD STUFF_edited.jpg

A bit of wood.SARAH_edited.jpg

My friend Sarah. She & her husband make organic wines. Their children raise free range turkeys for the holiday season. Wine flovoured turkey, yummy!

WAY HOME_edited.jpg

View from up the hill on the way home.

VIEW HOME_edited.jpg

View going down the other side of the hill. Our village d house above can barely be seen.

So, there's my little market foray. All I bought today were some loaves of bread, the flowers for Linda & some tomatoes to roast for lunch.

Because the software went a bit funny on me the tomato pic & the Rent a donkey sign got put in the wrong place. No big deal/

AINE SIGN_edited.jpg

TOMATOES_edited.jpg


Edited by Dave Hatfield (log)
3 people like this

Share this post


Link to post
Share on other sites

""" Don't think I'm supposed to spend too much time on Rupert """

where does it say that? having had 2 1/2 stunning dogs in my life, i bet for sure Rupert on his walks perfectly sets you up for your

personal cuisine. So, what does R' like to eat? is he a fan of Domaine du Bresse?

but I bet he Loves a 'bit of cheese' probably not the "plonk"

R is my avatar. He mainly eats dog meal with roast chicken (the chicken coated with salt, pepper, garlic granules and herbs de province. He has yet to meet a cheese he doesn't like.

1 person likes this

Share this post


Link to post
Share on other sites

Love those French roast chickens - I swear there is almost nothing better in the world

Mushrooms? Trumpet? - or reindeer horns - it's kind of hard to see given the size of the pictures.

K


Edited by Kerry Beal (log)

Share this post


Link to post
Share on other sites

Lovely market. At this time of year what produce was available? The tomatoes are still producing? In the cafe shot what was on the long table. It looks like a flatbread and wooden mortar and pestles????

Share this post


Link to post
Share on other sites

Those are dried or very badly lit chanterelles, I believe.

Share this post


Link to post
Share on other sites

Jinx! Shelby.

1 person likes this

Share this post


Link to post
Share on other sites

I too want to know about the mortar and pestle sets, and what look like salad bowls with servers. Are those olive wood?


Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Share this post


Link to post
Share on other sites

post-22910-0-73706000-1381695844.jpg

Trompette des Morts?


~Martin

Unsupervised rebellious radical agrarian experimenter, minimalist penny-pincher, self-reliant homesteader and adventurous cook. Crotchety cantankerous terse curmudgeon, nonconformist, contrarian and natural born skeptic who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it! 

 

Share this post


Link to post
Share on other sites

Well Ive come late here I think they are Mushrooms but its beyond me which kind

as Im Post-epileptic on the Bread, Bread, Bread etc and the Cheese. etc

Im very please to see that Mr. Rupert get his Chicken decently seasoned.

I also bet he like his cheese on a Nice Crust ??

good for Him !


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

Lovely market. At this time of year what produce was available? The tomatoes are still producing? In the cafe shot what was on the long table. It looks like a flatbread and wooden mortar and pestles????

Local produce at this time of the years includes; tomatoes (soon to be gone). salad, artichokes and the root vegetables are beginning to appear. (turnips, rutabaga, swedes, parsnips, Brussels sprouts and early potatoes.) Apples are plentiful as are prunes (more like what we might call plums) These will feature in Sunday's lunch. I'm also seeing pomegranates (don't know if they're local) and quince.

I too want to know about the mortar and pestle sets, and what look like salad bowls with servers. Are those olive wood?

You're right. They are objects made from mainly olive wood. As noted mortar & pestle sets, salad bowls, serving boards plus wooden containers & utensils. Did anyone notice the mini wine/cider presses in the other picture?

Unfortunately, the guy who sells Limoges china seconds by weight wasn't there yesterday. He only comes about once a month.

I also bet he like his cheese on a Nice Crust ??

good for Him !

He's a bit of a philistine actually. He eats rind & all. He can't be bothered with bread unlike his owner.

I'm glad so many people got the mushrooms. Shows how knowledgeable you are and that you were paying attention.

2 people like this

Share this post


Link to post
Share on other sites

Here's the first instalment of my autofoodography. Enjoy.

I was interested in food from an early age.

If my Mother is to be believed I was allergic to milk so was fed on whisky & orange juice. I rather doubt it, but she insisted that it was true. My earliest food memory is having warm unhomogenised milk at kindergarten. It had lumps in it which turned my stomach. We HAD to drink it, but if I was lucky I could snag one of the chocolate flavoured bottles which were somewhat drinkable.

My family were plain cooks in the English style. My Grandmother had been a cook in the lumber camps in Oregon; plain food, but lots of it. My Mother followed suit. I tried my hand early on with things like bacon & eggs and pancakes. Cookies of course.
Where I really started to take a real interest in food was at my friend's houses. Most of them were third generation Italian immigrants. Their Mom's or Grandmother's did the cooking, delicious! I learned about garlic & herbs. I also learned about wine. At first a bit of wine with lots of water then as the years passed more wine less water. The wine came from 2 gallon jugs from under the table and was made by Dad, or Uncle or cousin or friends.

There were no particularly interesting food experiences all the way through school & college (food was fodder), but things got interesting after I joined the Air Force. I was lucky enough after lots of training to get posted to Madrid. That opened my eyes; beef, lamb, seafood, paella, wonderful vegetables, you name it. Madrid was so inexpensive at that time that even on a fairly paltry military salary one could afford to eat in the really good restaurants on a very frequent basis. I will never forget my first meal at Botin; baby eels & roast lamb.
During my service I was also lucky enough to spend two 3 month periods in France. Great stuff. A friend & I finally got to have a long weekend in Paris. I fell in love, who wouldn't! We were so broke that the best we could afford were the student cafes. The cheapest identifiable meat on the menu turned out to be horse meat. Another first.

We (I was married by now) returned to the states the day of Kennedy's assassination. Welcome home! I found a job in the computer industry, but yet again no notable food experiences until in 1967

My employer asked me to join in opening an office in Brussels. The basis being that I was the only technical person who had ever been to Europe. The food in Brussels was wonderful; moules, superb beef, the mobile frites stand that came every Thursday. The beers of course.
Two years later we moved to England where I spent all of the 1970's. English food at the time was good if plain, Lots of steaks & chops, great meat pies, super fish & chips, but I never learned to like hot desserts. I still wasn't doing any cooking because my wife didn't like men in the kitchen. She was a cook in the style of my Mother & Grandmother, plain, but good. Luckily for me, however, I was travelling all over Europe building up the European operations of the Silicon Valley start up I'd joined. My associates quickly learned that I loved good food so I began to be shown the best restaurants in the major cities around Europe. What a lucky guy I was, they paid me to eat in all these great restaurants! I remember going to lunch (frequently) with the owner of our French distributor; his 'cafeteria' as he liked to call it was a Michelin 1 star where he had the same table every day.

At the end of the 70s my marriage broke up, I returned to the states to head up Marketing of my company and I, finally, started to cook!

More on that tomorrow when I'll cover the 80s.

Questions so far?

2 people like this

Share this post


Link to post
Share on other sites

I did notice those lovely little fruit presses - if I had unlimited room - I'd have one! As a kid growing up we had a much larger one that lived in the garage. Dad and the neighbours used to squish the revolting labrusca (concord) grapes, which were the only ones you could buy at the time in southern Ontario.

Which silicone valley start up were you working for in the 70's?

Share this post


Link to post
Share on other sites

Did I miss it or did you not tell us where in the US you were born and raised?


Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites

How's Rupert?

Don't think I'm supposed to spend too much time on Rupert, but I can say that he's fine in good health and has his own blog these days. (www.adoginfrance. blogspot.com)

A man after my own heart. Tucker, the beast who is my avatar, has his own FB page. Very selective, only friends Airedales. Keeps out the bad element.

1 person likes this

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Similar Content

    • By weinoo
      Le Coucou is the new restaurant (opened for reals last week) collaboration between restaurateur Stephen Starr and Chef Daniel Rose of Spring, a fairly acclaimed restaurant located in Paris. That backstory need not be explained here; suffice to say that Significant Eater and I have had the pleasure of dining at both the tiny Spring 1 (once), and the more ambitious Spring 2 (a number of times), and it was always a fun and delicious time.
       
      Plenty of restaurants open in New York City; often they come with lots and lots of hype. Le Coucou is certainly one of them, as the PR bandwagon got rolling a while ago. And normally we like to give restaurants at least a little while to get their footing, but with this one we just couldn't wait, so off we were to Lafayette Street - on night two of service. I didn't even know if we'd get a table, since we were sans ressies, but we figured we could just grab a cocktail, even if we couldn't have dinner. But arriving early, we were offered a table by the charming Maître D' and lovely hostesses and hosts, though we did have a drink first, in their rather intimate lounge area.
       
      Now, I'd introduced myself and Sig Eater to Daniel at Spring years ago, as a friend of a friend. And again, when we were lucky enough to dine at the new Spring. But here, even before I was seated, Daniel (who had zero idea we were coming to have dinner) was by our side, greeting me by name and with hugs and cheek kisses - you know, that lovely French way. And even though he looked like he wanted nothing more than to pass out on the extremely comfortable banquette, he returned to our table any number of time during our meal, to make sure we were enjoying our dinner, to see if there was anything we'd like him to "whip up." Basically the consummate host.
       
      French has been seeing a serious revival in NYC over the past couple of years, and that makes us happy, as we love French cooking.  I mean, one need look no further than Rebelle, or Racines, or MIMI, or Chevalier, or...well, you get the picture. And here, with classic French technique executed fairly flawlessly, we were in heaven. One of our favorite dishes is a simple Poireaux, poached leeks served in a bracing vinaigrette. Here, chef adds a little something extra, topping the leeks with sweet, roasted hazelnuts. What about fried Delaware eel? Normally, my eel exposure is limited to sushi bars, where the earthy eel get a sweetish topping. At Le Coucou, the Anguilles frites au sarassin are as light as a feather, the eel's buckwheat batter playing well with curried vinaigrette and a subtle brunoise of citrus.
       
      Mimolette is a French cheese that as recently as a few years ago had its import halted by the food police, aka the FDA. It's back, and here it graces Asperges au vinaigre de bois. It's a simple lightly-roasted asparagus salad, made special by a smoked wood vinegar sourced somewhere in the wilds of Canada.

      Asparagus salad
      One of the dishes chef sent to our table was a knockout - a whole sea bream stuffed with lobster - and my guess is the menu is changing daily, because as I look while writing this, it's not on the online menu now. But here's a picture anyway.

      Lobster stuffed sea bream
       A classic of the French culinary canon is Quenelle de brochet. As Julia says in Mastering the Art I, "A quenelle, for those who are not familiar with this delicate triumph of French cooking, is pâte à choux with a purée of raw fish...formed into ovals or cylinders and poached in a seasoned liquid. Served hot in good sauce, quenelles make a distinguished first course. A good quenelle is light as a soufflé..."

      Quenelle de brochet, sauce américaine
      Yes it is. And indeed it was. Our main course, which we shared because we wanted to save room for cheeses, was Bourride, a Provencal fish stew that might be known in places like Nice as bouillabaisse. Here, the fabulous fish fumet is stocked with halibut, mussels, clams, and Santa Barbara spot prawns. Served alongside, toasted baguette slathered with aïoli. Suck the head of those prawns, dip the bread, and pretend you're somewhere other than Chinatown - it's easy enough, once inside, because this is a lovely space.
       
      Our 3-cheese selection (all American) was swoon-worthy to Significant Eater, and served alongside was an accompaniment of 3 different beverages, which I don't really know if everyone gets - or if Daniel was just being extra nice to us.
       
      Speaking of nice, the service staff is super. There was a horde of people working on both the floor and in the kitchen. The front of house people were professional, yet casual. There have a been a few notable restaurant openings this year, where service has been a bit "clumsy." Not here, where everyone is on the same page, and that enhances the experience greatly.
       
      What else can I write? Well, I am sad we didn't get to enjoy dessert - we just ate too damn much, but next time! And while we were unexpectedly treated like old friends, with 3 comped dishes from the kitchen and a couple of glasses of champagne when we sat down at our table, I looked around the restaurant any number of times, and everyone sure looked happy. The wine list is extensive - maybe that's part of the reason? There are tablecloths on the tables. There are comfortable chairs. Reservations are taken. All grown-up stuff. But most of all, once you taste this cooking, I think you're going to be happy as well.
       
      Le Coucou
       
    • By borgr
      I want to leave my sourdough (itself, not baked loaves of sourdough bread) for a while (going abroad) but I do not want it to die, can I leave it in the freezer? do you have other ideas?
    • 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).
  • Recently Browsing   0 members

    No registered users viewing this page.