• 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
Malawry

eG Foodblog: Malawry - Expecting a future culinary student

228 posts in this topic

Thanks for all the column ideas, people. Keep them coming.

I'm departing in a few hours for tonight's class. Before the class, I need to finish getting supplies, and then it takes me a while to get everything set up. I won't be getting home until rather late, so you'll have to wait until tomorrow for post-class photos and explanations. Meanwhile, here's what I have working so far:

Frederick Community College has a professional culinary program that’s only a couple of years old. They also offer recreational cooking classes, as do many community colleges. Right now I teach classes via the recreational program as an adjunct faculty member, but it is my goal to start teaching in the professional program (here or somewhere else) at some point in the next year or two. I signed up to teach six classes this session: French Bistro Favorites, Global Foods for Kids, Chocolate for Your Valentine, Tapas Party, How to Give a Dinner Party, and Chemistry of Cooking for Kids. I’ve already taught the first two on the list; tonight is the chocolate class.

I am not a pastry chef by any stretch, but I have more understanding of chocolate than your average layperson, and for a 2-hour community college class I figure that’s probably all I need. I get a budget for each of the classes I teach; tonight’s is $100. I am supposed to buy all my ingredients at Weis, a supermarket chain from Pennsylvania that has a location less than a mile from the school where there is a house account. This particular Weis is reasonably nice; I’ve been able to find more unusual ingredients here than at the supermarkets closer to home, and my husband has a special fondness for the Splenda-sweetened “Waist Watchers” sodas they carry.

I usually write down a plan of attack and assemble a handout with recipes before my classes take place. Here’s what I have scratched out for tonight:

Course objective: To learn about the different types of chocolate available, how they differ and what their content is. To learn about chopping, melting and cooking with chocolate. To learn about ganache and truffles. To learn two basic chocolate recipes, brownies and (if time) mousse.

Schedule:

Have people assemble tasters of chocolate when they come in

Introduction

Read objective

Discuss chopping, melting, cooking with chocolate (what is tempering, what are pistoles/callets, water is the enemy of chocolate, burn ranges, using a bain marie)

Assemble and bake brownies

Start tasting chocolates: describe how to taste, guide sequence of tasting, explain differences among chocolates

Make ganache

Demo rolling ganache truffle centers

Make mousse, if time

I also have a pack list and a shopping list. If I don’t write out a packing list, I will forget things inevitably. FCC bought me some side towels to use for my classes on the condition that I take responsibility for laundering them, so tonight’s pack list includes all the side towels I’ve accumulated and washed in the last couple of weeks. It also includes all the chocolates that I chopped in advance, my big box of Noel 70-something percent pistoles, a pastry brush, and some index-card numbers I wrote out last night for me to use in blind-labeling the chocolates we’ll taste. The shopping list includes eggs, Hershey’s chocolate, Baker’s chocolate, chocolate bark (if they have it), heavy cream, eggs, and a few other things.

I teach most of my FCC classes in the family and consumer sciences (that’s home ec to those of you playing along) classroom of a middle school across the street from the college. It’s resplendent in its burnt orange décor and features retro electrical appliances (I think of electric ranges as old-skool, probably because I grew up cooking on them but have insisted on gas since I graduated from college). FCC provides a big locked closet packed with almost any equipment I could need for my classes. There are a few ingredients like olive oil and flour that I’ve left in there since I use them so often I see no reason to schlep them to and from the facility. There’s also a nice sturdy cart I can use to move things between the closet and the classroom, or my car if needed. I usually pack my ingredients and supplies from home in a rolling cooler for ease of schlepping, so I see little reason to take the cart outside the building. I usually load in myself, and get students to help me pack out at the end of the night.

Share this post


Link to post
Share on other sites
Mashed vegetables: Now, there's a good idea. Even if I don't cover that as the primary subject, I'll be sure to address it in the text of my article.

Yes! You should check out Chufi's dinner posts and Dutch cooking thread for inspiration - she makes the most amazing, creative mashes!


"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan

eG Foodblogs: 2006 - 2007

Share this post


Link to post
Share on other sites

Due to Weis's paltry selection of quality chocolates, I hit Trader Joe's and Wegman's on Sunday night to purchase chocolates, which FCC will reimburse me for. In addition to these chocolates, I plan to purchase Hershey's and Baker's chocolates as well as chocolate bark when I hit Weis late this afternoon. Here's what I have on tap for tonight:

White chocolate: Lindt, Perugina, and Ghirardelli in the big chunk.

Milk chocolate: Lindt, Ghirardelli, Valrhona and Villars.

The Scharffen Berger cocoa powder is for rolling ganache truffle centers.

gallery_1160_2482_154052.jpg

Dark sweet chocolates: Scharffen Berger 60%, a Valrhona that I think is in the 50s, and Ghirardelli "semi-sweet" chocolate

Dark 70-something chocolates: Scharffen Berger, Valrhona, two different single-source chocolates from Chocovic, Villars and an organic Trader Joe's label.

Behind the darks: Cacao Noel 72% pistoles. I usually have Noel 60-something pistoles hanging around, but my supplier was out last time I bought so I ended up with a stronger chocolate.

gallery_1160_2482_125983.jpg

Ultra-dark chocolates: Scharffen Berger 80%, Valrhona 85% (ouch!)

gallery_1160_2482_155761.jpg

I wasn't really intending to focus so much on the 70-somethings, but I felt it would be nice to compare an organic bar and a couple single-source bars to what else is out there on the market...and I couldn't find other strengths of organic or single-source bars. As for the pistoles, here's my chocolate secret: I HATE CHOPPING CHOCOLATE. I will do anything to avoid it! So I am bringing the pistoles to a. show my students what they are and b. use them in whatever recipes we make so I don't have to chop so much. (Though, I may just have students chop up the remaining chocoalates and use those in the recipes. We'll see.)

Last night, I chopped up at least half of each of these bars and separated them into individual baggies for people to sample them at the class.

Share this post


Link to post
Share on other sites

It's great to see you blogging again and congratulations on the "developing culinary student".


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
Where is the Wegmans you referred to?

Sterling, VA (near Dulles Airport). My husband has a choir that rehearses near there every Sunday night, so I go with him periodically and shop at Wegman's. It's a wonderful shopping experience...I really love going there.

The Trader Joe's I visited was in Centreville, VA, about 12 miles from said Wegman's. I'd forgotten that TJ's in Virginia carry beer and wine...the Maryland stores don't due to the liquor laws...and I stocked up on cheap bottles for cooking. Someday, I will be able to DRINK wine again. Sigh.

Share this post


Link to post
Share on other sites

I'm hungry, and I'm thinking it's about time to head out for my class. I'm considering stopping by Costco and eating a hot dog for my early dinner. As I confessed in this Costco snack-bar thread, I am deeply in love with the Hebrew National kosher hot dog and often buy one from the food court when I am in or near a Costco. For $1.58 including tax and beverage, it's got to be one of the cheapest meals going.

I'll likely be back tomorrow with plenty of photos and whatnot for your perusal. It may not be until around lunchtime, but that depends on how I sleep tonight. (Usually I'm so exhausted after my Tuesday classes that I have trouble sleeping through the night afterwards, if that makes sense.)

Share this post


Link to post
Share on other sites

Rochelle, congrats on the coming addition to the fam! While I see that there's a sizable mashed potatoes contingent here, I know that artichoke season is nearly upon us, and many people I know haven't a clue about how easy it is to prepare them. I'm a big fan of the toothpick stool: after trimming and lemon-juicing the cut parts, stick three toothpicks into the base and you've got a handy steaming stand, with the tough stem down but not immersed in the water.


Chris Amirault

camirault@eGstaff.org

eG Ethics Signatory

Sir Luscious got gator belts and patty melts

Share this post


Link to post
Share on other sites

I immediately said "Yeah!" when I saw who was blogging this week!

One question occurs to me: Are there any strange regulations at the community college, like a requirement for a written final exam? When I was in undergraduate school at SUNY at Purchase, they had to give a written final exam even for Yoga! (Musical instrument lessons didn't require any written tests, though, and neither did Sight Singing/Dictation.) And how's the paperwork?

Share this post


Link to post
Share on other sites
Where is the Wegmans you referred to?

Sterling, VA (near Dulles Airport). My husband has a choir that rehearses near there every Sunday night, so I go with him periodically and shop at Wegman's. It's a wonderful shopping experience...I really love going there.

The Trader Joe's I visited was in Centreville, VA, about 12 miles from said Wegman's. I'd forgotten that TJ's in Virginia carry beer and wine...the Maryland stores don't due to the liquor laws...and I stocked up on cheap bottles for cooking. Someday, I will be able to DRINK wine again. Sigh.

Wow -- thanks! My dh just started working in downtown DC (we live in south central PA) and is driving to Shady Grove every day below Frederick and then taking the metro downtown. I don't suppose there's a metro station within walking distance of either Wegmans or Trader Joes? You see, I live in a tiny town of 1100 souls and all the other towns around us are tiny, too. Makes ingredient procurement challenging on a budget...

I understand about the too tired to sleep well when pregnant thing. I was casually discussing it with my childless (and apparently clueless) dentist when I was a few weeks away from birthing my third child. He patted my arm and reassured me and said, "Oh well, after you have the baby you'll be sleeping much better." Um, no. Cheer up, though. That baby is 10 now and I've been sleeping pretty well for several years. :biggrin:


~ Lori in PA

My blog: http://inmykitcheninmylife.blogspot.com/

My egullet blog: http://forums.egullet.org/index.php?showtopic=89647&hl=

"Cooking is not a chore, it is a joy."

- Julia Child

Share this post


Link to post
Share on other sites
I don't suppose there's a metro station within walking distance of either Wegmans or Trader Joes?

The Trader Joe's in Bethesda is within walking distance of the Bethesda Metro station, though it is not exactly close to the station. Maybe a 10 minute walk? Bethesda is just a few stops from Shady Grove on the same line, so maybe you can talk him into stopping there periodically...


Cooking and writing and writing about cooking at the SIMMER blog

Pop culture commentary at Intrepid Media

Share this post


Link to post
Share on other sites
So, I need everybody's help here. I need to finish my next column for the Journal-News by Monday (though I'd rather finish it Friday if possible). I've suggested mashed potatoes as a subject because one of the midwives in the practice I visit lobbied for them, but I'm open to other ideas. I've only been writing the columns for a few months now. So far I've covered candied almonds, waffles and braised short ribs. I'm planning to do asparagus next month (which may be a little early still, but what the hell, I adore asparagus). I was thinking a starchy side dish would be a good one to hit this time around. I don't want to do anything too complicated...the column is called "Cooking 101" and is supposed to be about basic foods that you can accomplish well in a home kitchen using the supplies available in your usual Food Lion/Wal-Mart type supermarket. Ideas? I need to commit to something by tomorrow afternoon.

How about Mac N Cheese? There are so many variations, baked, stovetop, with crumbs, with add ins, etc, etc.

Share this post


Link to post
Share on other sites

CaliPoutine beat me to it! :laugh: Great ways with Mac 'n Cheese.

Although ... I have a fondness for mashed potatoes. They make great baby food, especially after said baby has gone from the pick-it-up-in-my-fingers stage to the Yes-I-Can-Eat-With-A-Spoon-All-By-Myself stage (no darlin', you cant. but you can try....). They also made great mom-to-be food when the baby-to-be put her darling little foot across key digestive organs during the last couple months.

Plus (is this foodie sacrilege? :unsure: ) they freeze well in "plops" on a cookie sheet. They nuke warm fast, and make great fast meals. Your midwives might photocopy your column and hand it to every new client.

And the opportunities for debate beyond the add-ins (horseradish, yum): creamy or chunky? Thin or thick? With or without the peels (no peels, pleeeeeeeease!) etc etc etc.... I've talked myself into hoping you'll do the mashed spud column!


"You dont know everything in the world! You just know how to read!" -an ah-hah! moment for 6-yr old Miss O.

Share this post


Link to post
Share on other sites

congratulations on the work and the addition to the family, rochelle.

i was thinking along the same lines a cali with - at least here- the return of coldish weather of mac and cheese or stew of some sort.

i'm assuming that you are aiming your column at beginning/moderately skilled cooks and will probably go with more farmer's market/ seasonal foods as it gets warmer.

pot pies?

roast chicken?

casseroles - stuffed shells, lasagna

in the warmer weather maybe something with the ubiquitous squash - as johnnyd will tell you don't leave your car unlocked.

meatballs? sweet and sour, danish, for gravy?

some easy soups?

i'm trying to think of the things i have been working with my sil on since THANK GOD at age 35 she has indicated an interest in cooking....


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
I have returned to eating old-fashioned breakfast foods since I got pregnant, including things like oatmeal and waffles. Sometimes I have supplies leftover from classes or catering that I need to get rid of; today’s breakfast kills the remaining 1.5 cups of buttermilk hanging on from a class 2 weeks ago. I made Mark Bittman’s “Easy Overnight Waffles,” a favorite recipe that I covered in a recent column I wrote about waffles. They’re easy if you can remember to stir up the mixture the night before you want to eat them, which I managed somehow.

The batter fluffs up a great deal overnight from the yeast action. This is with the egg yolks tossed in, before I stirred the batter.

gallery_1160_2482_125440.jpg

After I stirred in the yolks, you can see how significantly the batter deflated.

gallery_1160_2482_53681.jpg

My husband bought me this super-fancy waffle iron as a first anniversary gift back in 2002. It came from Williams-Sonoma and it has a cool art deco look to it...it's made by VillaWare. My favorite feature is that it has something called "Waffle-Tone" which makes a sound like a wounded bird when your waffles are ready. You can see some completed waffles in the background.

gallery_1160_2482_152827.jpg

I am currently eating two squares of waffle with a ramekin of warmed Vermont maple syrup that I picked up on our December vacation to the snowy state. I don't like to pour the syrup over my waffles because they get soggy that way, so I break off bites with my fork (or my fingers  :unsure: ) and dunk them in the syrup en route to my mouth. I'm drinking some cranberry-raspberry juice alongside.

Whew! That's a lot of quote; sorry! I was wondering if the maple syrup didn't make the cran-rasp juice taste terribly acid? I know that as a kid, when I drank milk with waffles in syrup, the milk would always taste sour compared to the syrup. That's why I always had to have a dribble of coffee in the milk... :biggrin:

Congratulations, by the way! Has "terrible tummy" been a problem for you? Sure hope not!


"Commit random acts of senseless kindness"

Share this post


Link to post
Share on other sites

Good to see you back, Malawry!

Your column was one of the first that got me into eGullet. Man, that seems like a long time ago! Since then, I've finished my own culinary schooling (though I take classes whenever they fit into my schedule!) and have been volunteering at a local French restaurant (Jean-Robert at Pigall's, Cincinnati's only 4-star restaurant) for over a year now.

Congrats on the pregnancy!


-drew

www.drewvogel.com

"Now I'll tell you what, there's never been a baby born, at least never one come into the Firehouse, who won't stop fussing if you stick a cherry in its face." -- Jack McDavid, Jack's Firehouse restaurant

Share this post


Link to post
Share on other sites
So, I need everybody's help here. I need to finish my next column for the Journal-News by Monday (though I'd rather finish it Friday if possible). I've suggested mashed potatoes as a subject because one of the midwives in the practice I visit lobbied for them, but I'm open to other ideas. I've only been writing the columns for a few months now. So far I've covered candied almonds, waffles and braised short ribs. I'm planning to do asparagus next month (which may be a little early still, but what the hell, I adore asparagus). I was thinking a starchy side dish would be a good one to hit this time around. I don't want to do anything too complicated...the column is called "Cooking 101" and is supposed to be about basic foods that you can accomplish well in a home kitchen using the supplies available in your usual Food Lion/Wal-Mart type supermarket. Ideas? I need to commit to something by tomorrow afternoon.

Risotto?


"Life is a combination of magic and pasta." - Frederico Fellini

Share this post


Link to post
Share on other sites

I'm all for mash, and second the recommendation to take a look at Chufi's Dutch cooking thread.

Eating rice with most meals makes me long to serve mash in silver dishes, to the sound of harps and trumpets!

* Mash with swedes or spring turnips, mash with sharp spring tastes like watercress, mash with apples...

* Mash rolled up in slices of beef

* Mash piled onto pork medallions, or firm fish pieces and grilled, with or without cheese or other topping

Congratulations on your anticipated baby. You won't have any trouble knowing whether he or she is musical...musical kids start to sing and hum tunes before they can talk. Unfortunately they don't come with an inborn desire to practice scales or learn the names of chord inversions...

Share this post


Link to post
Share on other sites

Rochelle! Yay! Kiddle says "Yay!", too! We have used a few of the ideas from your blogs; we love your taste buds. I was going to suggest roasted cauliflower, just because we've been addicted to it this winter. Let me just add this, raising a person is the most fun, most fascinating and most rewarding thing you may ever do. Our best wishes to you on becoming a family. Blog on, and, um, keep some crackers and seltzer handy? :laugh::laugh:


More Than Salt

Visit Our Cape Coop Blog

Cure Cutaneous Lymphoma

Join the DarkSide---------------------------> DarkSide Member #006-03-09-06

Share this post


Link to post
Share on other sites

Thanks, everybody, for your comments and suggestions.

My editor likes the mashers idea, so I'm going with that. They're coming Friday at 11am to snap the story, so I have a few days to think it through and review Chufi's thread as suggested.

I am back from my class, which went well...this is the third one I've taught in this particular space to this demographic and I think I finally nailed everything tonight. I took some pictures of things and will post them with more detail in the morning. I did end up going to Costco and having a hot dog for dinner. I'm hungry again now...I barely eat anything when I'm teaching because I spend most of my time yapping my trap instead. :rolleyes:

Share this post


Link to post
Share on other sites

Malawry,

Did the courses you are teaching exist and the college needed someone to teach them, or were you able to suggest courses that you wanted teach?

Share this post


Link to post
Share on other sites

Great to see you blogging again, Rochelle. I thought teaching cooking classes was the most fun of anything I've ever done in the food business.

Are you referring to the baby as "he" because you know it's a boy, or just being generic?

I have a recipe for what James Beard called "Disgustingly Rich Potatoes" with butter, heavy cream and Gruyere. The potatoes are first baked, then mashed with a fork--good if you wanted to do a taste test on boiling vs. baking the potatoes first.


Ruth Dondanville aka "ruthcooks"

“Are you making a statement, or are you making dinner?” Mario Batali

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.