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Posted

Hard to beat. I’ve had similar, several times this summer.

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Posted

Last week - the first of the season heirloom tomato BLT:

1-IMG_0127.jpg.202a7a2ea7637677e04532f9ef06bdc8.jpg

 

1-IMG_0128.jpg.844fd15682e98aa4a73ff6cff71e4df8.jpg

 

Another lunch from last week at our old favorite pizza place, Mary Angela’s.  Slices:

 1-67942278073__D74277EC-6CF4-485F-85D8-70215D098821.thumb.jpg.8352ba3bf261c2b36430657ced688302.jpg

 

We shared a steak & cheese and fries:

1-IMG_0135.jpg.782b7a65a17a33f4d032b79ad85bf353.jpg

 

1-IMG_0136.thumb.jpg.c2860e1ebbedad32d88e1754f8a47e26.jpg

 

We heard that all the Virginia Shoney’s are going to be closing by the end of 2023.  Not being sure what that meant for our immediate are, Jessica and I went to one of the nearby remaining ones for what could be our last Hot Fudge Cake ever:

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It was as good as we remembered.  We also had some onion rings:

1-IMG_0145.jpg.0f2db1643c3419e2b5ed64a76cbdd41a.jpg

Good, but nowhere near as good as the ones we had in Staunton (on my mini food blog I posted).

 

Saturday was our day to make and deliver lunches to 4 homeless shelters.  We stopped for lunch afterwards at our favorite soul food place, Ms. Girlee’s.  I had a crab cake sandwich and mac and cheese:

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The mac and cheese was delicious, as always, but the crabcake was disappointing.  I’m pretty sure that it was made of claw meat – very dark and strong tasting.  No filler or green peppers, though, so that was a plus.  Mr. Kim’s Baby Club was fantastic:

1-IMG_0166.jpg.37144fb7f6f429d0403d54515fae0bfd.jpg

The slices of meat were thick and not dry at all and the turkey was obviously cut from a roasted breast.  In the future, I’ll stick with country food and sides. 

 

Brunch after church at Shorty’s Diner.  Mr. Kim had a cheeseburger and I had Eggs Benedict and hash browns:

1-IMG_0173.jpg.0a05e60aaef5cf05401ff094e9b10b0d.jpg

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Posted
1 hour ago, Kim Shook said:

Last week - the first of the season heirloom tomato BLT:

1-IMG_0127.jpg.202a7a2ea7637677e04532f9ef06bdc8.jpg

 

1-IMG_0128.jpg.844fd15682e98aa4a73ff6cff71e4df8.jpg

 

Another lunch from last week at our old favorite pizza place, Mary Angela’s.  Slices:

 1-67942278073__D74277EC-6CF4-485F-85D8-70215D098821.thumb.jpg.8352ba3bf261c2b36430657ced688302.jpg

 

We shared a steak & cheese and fries:

1-IMG_0135.jpg.782b7a65a17a33f4d032b79ad85bf353.jpg

 

1-IMG_0136.thumb.jpg.c2860e1ebbedad32d88e1754f8a47e26.jpg

 

We heard that all the Virginia Shoney’s are going to be closing by the end of 2023.  Not being sure what that meant for our immediate are, Jessica and I went to one of the nearby remaining ones for what could be our last Hot Fudge Cake ever:

1-IMG_0148.jpg.e83e8cf38af938e50e649249e5ebceb7.jpg

It was as good as we remembered.  We also had some onion rings:

1-IMG_0145.jpg.0f2db1643c3419e2b5ed64a76cbdd41a.jpg

Good, but nowhere near as good as the ones we had in Staunton (on my mini food blog I posted).

 

Saturday was our day to make and deliver lunches to 4 homeless shelters.  We stopped for lunch afterwards at our favorite soul food place, Ms. Girlee’s.  I had a crab cake sandwich and mac and cheese:

1-IMG_0163.jpg.5000a1a79779861ff599594acf5376e0.jpg

 

1-IMG_0165.jpg.c3e58aa5d5c6fe5648ec41698b7749be.jpg

 

The mac and cheese was delicious, as always, but the crabcake was disappointing.  I’m pretty sure that it was made of claw meat – very dark and strong tasting.  No filler or green peppers, though, so that was a plus.  Mr. Kim’s Baby Club was fantastic:

1-IMG_0166.jpg.37144fb7f6f429d0403d54515fae0bfd.jpg

The slices of meat were thick and not dry at all and the turkey was obviously cut from a roasted breast.  In the future, I’ll stick with country food and sides. 

 

Brunch after church at Shorty’s Diner.  Mr. Kim had a cheeseburger and I had Eggs Benedict and hash browns:

1-IMG_0173.jpg.0a05e60aaef5cf05401ff094e9b10b0d.jpg

That tomato looks amazing. Did it taste as good as it looked?

  • Like 1
Posted
9 minutes ago, KennethT said:

That tomato looks amazing. Did it taste as good as it looked?

It really did.  Our area has been known for years for a local tomato- the "Hanover".  Kind of like a Vidalia onion.  Not sure what has changed, but in the last few years the flavor and even the LOOK of them has been different.  Last year, we never got a really good Hanover, so we started filling in with produce stand heirlooms and they were good all summer.  We've bought a couple of the Hanovers this season and found the same thing.  Another one for lunch today:

1-IMG_0211.jpg.01e889e710baf13497235d467dcdd708.jpg

 

1-IMG_0212.jpg.ae621279dca2c4d5b66a5ac07a27ecdd.jpg

 

  • Like 9
Posted

Back home after a holiday in India. The weather in England has cooled down a bit but it's still dry and WARM, so- barbecue! Yes, grilled meat is bbq in England.

IMG_20220723_145852.thumb.jpg.8c0e91820e2414f69d8ab143d61bc9e6.jpg

Corn, with chilli to accompany IMG_20220723_145859.thumb.jpg.48e78f03b60f0c4bac5613faa20e1872.jpg

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A salad with apple, mozzarella, basil, radish.

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Sausages. Looking burnt but actually perfectly done.

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Chicken drumsticks. I've cut the tendons, one of the most useful tips I've learnt on eGullet.

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Butterflied leg of lamb.

IMG_20220723_160915.thumb.jpg.6019f16351140841e1c45cd6db645c22.jpg

The miracle of fire.

IMG_20220723_161048.thumb.jpg.8924048007ade4360c6ffa905c10ba87.jpgIMG_20220723_161214.thumb.jpg.1df1bf61b72522d449dc3c16293e4651.jpg

With salad in a bun. Everyone happy.

 

IMG_20220723_151853.jpg

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Posted

@Kerala cooked out on the grill is BBQ'd here in Southern California as well. "Come on over we are having a BBQ"

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Posted

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods.  There is no other such place anywhere around.

I had the shrimp pad tjai and she had the drunken noodles.

We were wondering why they are called 'drunken' noodles.

Anyway, she loved the dish and vowed that I'd order it on the next trip there.

  • Like 4
Posted
1 hour ago, Kerala said:

Back home after a holiday in India. The

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted (edited)
23 minutes ago, lindag said:

Yesterday my friend and I had lunch at my very favorite restaurant, a Thai place with authentic Thai foods.  There is no other such place anywhere around.

I had the shrimp pad tjai and she had the drunken noodles.

We were wondering why they are called 'drunken' noodles.

Anyway, she loved the dish and vowed that I'd order it on the next trip there.

 

I was told they got that name, pad kee mao,  because they were frequently served from street carts, late at night, to patrons who'd been out on the town and needed some food in their bellies.  So it's more the patrons who were drunk, rather than the noodles!

 

Edited to add:  Scroll down on this page for a good description from Leela Punyaratabandhu and a recipe from her book in case you want to make them yourself. 

 

 

Edited by blue_dolphin (log)
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Posted
18 minutes ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

Silly me thought it a punctuation issue. I inferred the grilled lamb on a bun with salad. 

  • Like 1
Posted
56 minutes ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

Salad hiding the lamb in the bun😋

Posted

I'm obviously having some problems with my second language grammar. God help I, it's all me know.

  • Haha 4
Posted
16 minutes ago, Kerala said:

Salad hiding the lamb in the bun😋

Thanks but I admit to being somewhat disappointed.
It is by no means  automatic to me to put lamb and salad together hence my assumption that they were being served separately. 

I find salad, particularly the type that you are illustrating, challenging to manage with a fork always but especially when you are in a casual venue. I thought perhaps you had come up with a better way of serving a salad under those circumstances.

I find chopsticks work well But they would not be suitable at a barbeque. 
Perhaps if I were an influencer I could put forward such an idea as salad on a bun. 
 

Your meal looks very appetizing. 

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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
21 minutes ago, Kerala said:

I'm obviously having some problems with my second language grammar. God help I, it's all me know.

I think your grammar is just fine.

  • Like 3

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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted (edited)
4 minutes ago, rotuts said:

@Anna N 

 

you influenced me

 

and so many Lurkers

 

to consider and try Campari 

 

tomatoes.

Now if only I could persuade people to serve salad in a bun so I didn’t have to chase the lettuce around the plate!

Edited by Anna N (log)
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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
1 hour ago, Anna N said:

Yes that trick with the tendons in the drumstick is something worth learning. Salad in a bun? Intriguing. A trend or just something your family did or does?

I missed that.  Could you enlighten me please?

Posted
10 minutes ago, Okanagancook said:

I missed that.  Could you enlighten me please?

 The neatest  way and the one that will avoid bone splinters is to run a sharp knife around the bone of the drumstick at the narrow end. This will release the tendons which will retract when cooked and you will have a nice plump piece of meat. 
The quick and dirty method is to simply lop off the end of the bone. It works but you do risk bone splinters. 

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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Posted
47 minutes ago, Anna N said:

 The neatest  way and the one that will avoid bone splinters is to run a sharp knife around the bone of the drumstick at the narrow end. This will release the tendons which will retract when cooked and you will have a nice plump piece of meat. 
The quick and dirty method is to simply lop off the end of the bone. It works but you do risk bone splinters. 

When you're faced with 22 drumsticks it's certainly tempting to just cut through the bone. I think though, people would prefer the presentation of the whole drumstick, just with a surprisingly plump and non-stringy piece of chicken to eat. @Okanagancook have a look at this

IMG_20220723_215709.thumb.jpg.0c57e06a435cfceeff29b92c7a269fcf.jpg

If you don't cut the tendons, the drumsticks can end up a bit dry and stringy as they cook.

  • Like 4
Posted
20 minutes ago, Kerala said:

If you don't cut the tendons, the drumsticks can end up a bit dry and stringy as they cook.

It is quite amazing what a difference this simple technique can make. And considering that drumsticks still remain one of the cheapest proteins available…(at least here in Canada) 

I wish I knew who to credit with this idea because it certainly was not me!

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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)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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