...and the eggs

Happy Birthday, Kitty-mom!

noreply@blogger.com (Arties32) — Fri, 09 Sep 2011 14:36:00 +0000

Last Saturday was a flawless day in Virginia Beach, perfect for celebrating a milestone birthday. We decided on a cocktail party with an Alice in Wonderland theme. The guests arrived wearing themed hats!!

My sister Emily made truffled deviled eggs, which were heavenly. The food was simple yet elegant, and by the end of the party, it was gone. A good indication that it was a success!! Beets on arugula with goat cheese and chopped walnuts, dates drizzled with honey and manchego cheese, figs with balsamic glaze, Parmesan cheese and fresh black pepper, Louisiana pickled shrimp, hearts of palm stuffed with bleu cheese, baby fingerling potatoes with caviar and sour cream... It was one of those spreads where one thing just looked better than the next!!

We were entertained by the fabulous Steve Organ, who sang and played his guitar throughout the event. The cake was masterfully made by Burgess Hodges!

The party was an enormous success. Fun was had by all, especially the birthday girl. I can't wait for next year...and the eggs.

Marilyn Ethel Moon

noreply@blogger.com (Arties32) — Sun, 12 Jun 2011 13:09:00 +0000

Mention of the passing away of Marilyn, TLMM and JAM's mother and Savannah's grandmother, is most appropriate on a food blog. Marilyn was...shall we say...food obsessed. I can't remember a conversation with her that didn't include questions about what we ate that day or what we planned to eat later. She was the wife of a minister and she, along with the other women of her church and generation baked, baked and baked some more. Her confections had names like Ruth Burig's Mother's Ladylocks, Doris' Luscious Apricot Bars, Linda Dougherty's Holiday Fruit Squares and Rhea Myer's Seven-Layer Cookies. Her specialties included nut rolls, ginger cookies, apricot filled cookies and TLMM's favorite, Angel Food Cake. We have a thousand recipes, some of which were her mother's and were formulated to make 200 servings which (we think) were meant to feed the congregation.

When Marilyn was taken to the hospital on Friday evening, I arrived to find her resting in her room in the the cardiac intensive care unit. She promptly asked me what we all had for dinner and then told me that she wasn't hungry.

Marilyn fought a long, long battle with kidney disease, which eventually led to other serious problems. She was in the hospital so much over the past couple of years that she would ask the ambulance driver to take her to the facility with the best food. She was like the Zagat's guide to hospital fare. In case any of you reading this need to know, and I sincerely hope you never do, Marilyn recommends South Miami Hospital. The facility is "smaller" and "older" than other hospitals nearby, but the culinary fare is "superior"...and the eggs.

You Have Got to be Kidding Me!

noreply@blogger.com (Arties32) — Fri, 19 Nov 2010 20:30:00 +0000

Doctor Sues Restaurant for Not Showing Him How to Eat Artichoke!

Click HERE

InStyle Cupcakes. In the Style of What?

noreply@blogger.com (Arties32) — Fri, 05 Nov 2010 15:42:00 +0000

I recently purchased a Groupon from a Miami cupcake company, InStyle Cupcakes. I thought a gift of a delivery of cupcakes would be a great little pick-me-up for TLMM, especially considering they advertise red velvet cupcakes--her favorite! With her half-birthday in mind, I had an email exchange with the company a week ago, adding to the order and arranging 10:30 AM delivery.

Today was the big day. Well, folks, 10:30 AM came and went, and at 11:30 AM, TLMM called! I expected to hear one surprised, happy cupcake girl on the other end of the phone. That's not what happened. TLMM told me that she had just received a phone call from a man with a heavy accent asking for me (Jennifer) and saying that he had a cocaine delivery and was on his way. I guess you could say the surprise was pretty much ruined at that point. I just giggled and acted like I had no idea what the phone call was about.

But really. How hard could it be to follow a simple order? I did finally receive a telephone call from who I presume is the owner of the cupcake shop, asking me how they could make it up to me. I had no idea how to respond. The gift wasn't delivered...her half-birthday wasn't acknowledged the way I planned it out...and now TLMM may suspect I am a junkie. I don't know how anyone could make it up to me...and the eggs.

Happy Birthdays!!

noreply@blogger.com (Arties32) — Mon, 24 May 2010 19:19:00 +0000

Happy Birthday to two of my favorite girls- my niece, Savannah and my sister, Jill Bari!!

This is Savannah with her cake- she turns 18 today!! Jill Bari turns 29 (again).

Savannah's beautiful cake was made by Madison Avenue Cakes in Pittsburgh, PA. Their website is www.madisonavecakes.com.

I hope you both enjoy your special days! Much love to you both and wishes for many, many more...and the eggs.

Jack Reed Moon

noreply@blogger.com (Arties32) — Tue, 20 Apr 2010 13:19:00 +0000

If there ever was a man who enjoyed eating, it was Jack Reed Moon. TLMM's father Jack passed away last Friday from cancer. We enjoyed so many amazing meals together, I wouldn't know where to begin. I picked one post I especially like because as I wrote it, I was looking forward to a visit from him and Marilyn. Click here. The first time I met Jack, we shared a meal at a Japanese restaurant in Pittsburgh and he informed me that I wouldn't like France very much because the portions are very small. We laughed! He had me pegged. One of the best meals I have ever had was at their apartment - click here. One year, we celebrated his birthday at Joe's Stone Crabs- see here. Jack read ...and the eggs, and even commented now and again.

Until a couple of weeks ago, Jack was eating everything you could fit on his plate. After his move to Florida in 2008, Jack had the chance to try Cuban food- he especially liked Cuban sandwiches. He was always game to go out to a new restaurant, and it was easy for him to find something to try. He was adventurous with food and instilled that curiosity in his children. We will miss Jack for so many different reasons, I will especially miss my dining companion...and the eggs.

Fresh Ham, Cuban Style and then Carnitas Tacos!

noreply@blogger.com (Arties32) — Fri, 09 Apr 2010 18:08:00 +0000

As a nice follow up to Passover rolls, I present to you one of the best pieces of pig I have ever had the pleasure to place on my palate!

It's really very simple. The day before you want to eat it (pork leg or butt), take out a small bowl. Make a paste out of 10 minced garlic cloves, 1 T salt, 2 teaspoons dried oregano, 2 teaspoons ground cumin, 1 teaspoon fresh ground black pepper, 1/2 teaspoon bay leaf powder and 2 T olive oil. Add some extra olive oil if the paste isn't pasty enough. Cut deep slits in the fresh ham and rub the paste all over it, forcing it into the slits. In another bowl, combine 1 1/2 cups sour orange juice, 1/2 cup sherry and 2 large onions, thinly sliced. Place the roast in a large plastic bag and pour the wet mixture in, massaging as you go. Let it sit in the refrigerator overnight or even over two nights. Turn a couple of times a day.

On the day of cooking, remove from plastic bag and put in large roasting vessel. Preheat oven to 350 degrees. Put in oven, uncovered. Flip after 2 hours. A 10 pound fresh ham takes 3 1/2 to 4 hours to cook.

The photo above is before we put it in the oven and the photo below is after 2 hours, when it was time to flip it.

As you let it cook, your kitchen and surrounding areas will fill up with the most incredible smell. If I could only bottle it...

Finally it's done! Our Cuban pork cooking guru, Mr. Jimenez, told us that it would be done when about 2" of that big bone was sticking out. He was right--see photo below. Remove from oven and let it sit for 20 minutes. It is easiest to slice into chunks, around the large chunks of fat. It almost cuts itself.

The pork is incredibly tender, and the herbs give the perfect amount of contrast to the porky flavors. We served this with a corn casserole and green beans. It was wonderful. Another great thing about this pork is that you can use the leftovers to make carnitas tacos, which we did. Just buy a package of corn tortillas, an onion and some avocado- it's really all you need. The tacos were addictive. We just heated a skillet with a little bit of vegetable oil and threw the leftover pork, sliced up. Let it cook for about three minutes, so that it is warmed through and slightly charred on the outside. You'll be glad you did...and the eggs.

Passover Rolls- A Taste of Childhood

noreply@blogger.com (Arties32) — Thu, 01 Apr 2010 20:38:00 +0000

As a child, I got to eat these only during Passover. My mother recently sent me the recipe and I got to work making them!

1/3 cup margarine or shortening

2/3rds cup water

1 1/2 Tablespoon sugar

1/8 teaspoon salt

1 cup matzo meal (for a finer roll, use cake meal- I did!)

3 eggs

Combine shortening, water, sugar and salt in a pan and bring to a boil. Add matzo meal or cake meal and cool slightly. Add eggs, one at a time.

Drop on greased cookie sheet. Bake at 400 for 10 minutes and then turn heat down to 350 and cook for 20 minutes more. This usually cooks hollow, almost like a cream puff.

I doubled the recipe, which I highly recommend so that it makes more than 12. The result is delicious! The rolls aren't heavy - they are light and they have that taste that I remembered. Slightly sweet, slightly matza-y. It's easy to eat 3 or 4 of these suckers since they're so light. They're perfect to take to work with leftover chicken or brisket. I brought some to work and shared them with my Jewish co-workers (and one non-Jewish co-worker) and they were loved by all. The recipe has already flown around my group of friends. They freeze well- I should have made more 'cuz they're all gone now. Well there are still 5 days of Passover left, I will whip up another batch tonight. Thank you, mom, for the recipe and for helping to make me feel like I was home for the holiday...and the eggs.

People + Food - C'mon Y'all!!

noreply@blogger.com (Arties32) — Fri, 26 Mar 2010 21:21:00 +0000

A couple of years ago, I had a great idea for a blog, which combines my two passions- people and food. It's a place where people share their own stories about the food that they love. Simple idea! Well, people submitted some great memories and now I would like to get it going again. Please email me a portrait-like photo of yourself and a short story about a food memory! I'd love to get some more stories on the blog. Click here for an example, or to see the blog, click the people + food link on the upper right hand corner. Email me at JenniferNaomi147@comcast.net. Thank you and I'm looking forward to sharing your stories!!

Scotch Bonnet Peppers as a Muse!

noreply@blogger.com (Arties32) — Sun, 21 Mar 2010 21:00:00 +0000

Last week, my co-worker Scott gave me these scotch bonnet peppers he and his wife grow in their backyard garden. I wanted to do them justice so I started thinking...there is a large Jamaican community in Miami and I pass Jamaican markets all the time, but had never ventured into one. There was never a better time to learn to make an authentic jerk dish.

WARNING: SCOTCH BONNET PEPPERS ARE EXTREMELY HOT! HANDLE WITH CARE! I used gloves to de-seed and mince them.

Marinade:

1/3 cup vegetable oil
1/3 cup white vinegar
4 green onions (chopped)
2 garlic cloves (chopped)
2-5 scotch bonnet peppers, de-seeded and minced (The two I used give it a 3 on a heat scale of 1-10)
3 bay leaves
3 peppercorns
1 tablespoon cinnamon
3-4 allspice berries, crushed
1 teaspoon pepper
1/2 teaspoon ground nutmeg

Combine oil and vinegar in a bowl. Add other ingredients and whisk until mixed up!

I used two pork tenderloins for this recipe- but you could use some thick pork chops too. Put the meat in a shallow container and pour marinade over it. Leave in refrigerator for 24 hours, turning every 5 hours or so.

The next day- you're ready to cook! Let the meat sit for 15 minutes or so at room temperature. Preheat the grill and then turn it down to medium heat. Put meat on the grill. I left it on for 30-40 minutes until the internal temperature was 160 degrees. Turn it every 15 minutes or so. Leave the grill closed and if you are using charcoal, leave the meat on indirect heat. When it's done, let it rest for 15 minutes.

At the Jamaican grocer, I bought a box of Festival. The best way to describe it is that it is a little like a hush puppy. It was as very easy to make out of the box. You add water, let it sit for 15 minutes, divide the dough and fry it. It was a great side dish because it was slightly sweet, complimenting the spice of the jerk flavors. There were many interesting ingredients at the grocer including mustard oil, rose water, strange-looking fresh vegetables and cans of things I have never cooked with before. Another item caught my eye. The only kosher balsamic glaze (it says so on the bottle). It looked out of place among all of the exotic ingredients from the islands, but there it was.

Back to the jerk pork. WOW!! The meat was tender and the flavor was complex and amazing. Yes- sure the scotch bonnets gave it a kick, but the heat did not overpower all of the other flavors. They all came together and a well-balanced jerk flavor that everyone could enjoy was the result. Enjoy it we did- we even fed Joel and Michael, the guys trimming our poinciana tree in the backyard. We ate and then ate some more. The jerk pork will now be part of my repitoire. Thank you for the peppers, Scott!

The next time you are at a farmer's market, pick one seasonal ingredient that looks great and see what you can come up with...and the eggs.

Brussels Sprouts with Leeks and Bacon

noreply@blogger.com (Arties32) — Sat, 23 Jan 2010 13:17:00 +0000

Do any of you have a favorite brussels sprouts recipe? Before the holidays, I was in the waiting room of my doctor's office, reading Good Housekeeping. A recipe caught my eye- I had been looking for a way to prepare brussels sprouts ever since I ate the best sprouts I had ever tasted at my friend Phil's house for his annual holiday get together a couple of years ago. His dish included chestnuts. I asked Phil for the recipe, but he is one of those people who doesn't measure anything. When I saw this recipe in Good Housekeeping, I made a note of it! I finally got around to making it this week, and it was exactly what I was looking for- even without the chestnuts.

You can refer to the recipe in its entirety for specifics but here is the routine with my twists. The recipe calls for twice as many sprouts as I bought, so I cut the other ingredients in half, except (of course) the bacon. You can prepare the sprouts the night before by washing them and trimming the tough stem. Put it in a pan, pour 3/4 of a cup of water over them. Cover and simmer for 12 minutes or until tender. Drain well and put it a tight container and put in the refrigerator overnight.

To make the rest of the dish- cook 4 strips of bacon cut into 1/4 inch slices over medium heat until they brown and render their tasty and delicious fat. Remove with slotted spoon and reserve- but don't turn down the heat!

Place sprouts in the pan. Add 1/4 teaspoon each of salt and freshly ground black pepper. Cook for about 10 minutes until browned, stirring frequently. Remove to bowl and keep warm.

Add olive oil and leeks to pan- the leeks have been sliced once lengthwise and then crosswise into 1/4 inch strips- the same as the bacon. Add salt and pepper. Cook 12-14 minutes until leek is tender and browned. Add bacon, sprouts and 1 tablespoon of cider vinegar (I had no cider vinegar so I used balsamic). Cook on medium high heat for 2 - 4 minutes, stirring frequently. The recipe calls for fresh chopped parsley at the end but I didn't have any, so I didn't use it. The end result did not suffer in the least. The sprouts were perfectly tender throughout, and the taste of the leek, bacon and touch of balsamic were just what they needed to push the flavors through the roof!

This was one of those dishes that I could eat every day. One and a half pounds of sprouts was much more than enough for two people. I think the recipe in the magazine was intended to be used as a holiday side dish, in which case you might need the 50 ounces of sprouts. In any case- we loved it. Without as much time as I used to have to cook and share recipes, I have chosen to be selective and make what I love the best. So far, so good...and the eggs.

El Santo Coyote - Revisited.

noreply@blogger.com (Arties32) — Sun, 17 Jan 2010 12:00:00 +0000

Another trip to the Mexico in my own backyard.

Fresh salsa- we have had this 4 times now and it is consistently great!

This is the fajita dish I was telling you about - carnitas. Slow cooked, marinated succulent shredded pork. Slightly charred in the second heating process. Put it on a soft corn tortilla, bite, and let the flavors sink in.

Heaven. It's so juicy and full of flavor that you are forced to take your time to savor it.

This is a chile relleno platter. It looks like something has gone wrong but there was too much going on to put my finger on it, so I just took a bite. The rice is cooked perfectly. The poblano chile is all about flavor, which was there. They smothered it in some sauce with a kick, having been told about my affection for heat, but it took away from what might have been a perfect chile relleno. Don't ask me about that radish because I just don't know. The dish looked like something from a Mexican food version of Cakewrecks (if there was a Mexican food version of Cakewrecks). You win some, you lose some.

As I have heard from some friends who visited El Santo Coyote on my recommendation, the owners are anxious to hear your feedback- good or bad. It's a new restaurant and they appreciate your praise and and constructive criticism- and will bend over backwards to make you happy. Another note taken by my friends concerns the service. From what I have gathered during my visits, this is an extended family operation and mom, dad and cousins are the hostess and wait staff. It is easy to see that polish is lacking, but I have been to some much higher end restaurants with much worse service. I will return again and again for what it is and hope that, with experience, those kinks work themselves out. We need some restaurants down here, folks- there are diners with dollars to spend south of Pinecrest...and the eggs.

Easy Ambrosia Cake- Happy Birthday Me!!

noreply@blogger.com (Arties32) — Thu, 07 Jan 2010 17:56:00 +0000

My niece, Savvy, happened to be visiting on my birthday, so I asked (forced) her to bake my birthday cake. To her credit, she was willing to take on a difficult cake, but I didn't have the heart to make her do that. We found a recipe to tweak a boxed cake mix and decided to give it a whirl. If you love ambrosia, this cake's for you!

1 package moist yellow cake mix (we used Duncan Hines)
4 eggs
1 cup vegetable oil
1x11 ounce can of mandarin orange segments
1x8 oz. container of frozen whipped topping, thawed
1x20 oz. can crushed pineapple with juice
1x3.5 package instant vanilla pudding mix

Preheat oven to 350 degrees. Grease and flour 9x13 pan.

In a large bowl, break and beat eggs, add cake mix, oil and mandarin oranges with juice. Pour batter into pan. Bake for 35-40 minutes or until toothpick comes out clean. Allow to cool.

To make the topping, mix together the thawed whipped topping, crushed pineapple with juice and vanilla pudding mix. Let it sit in refrigerator to set for a couple of hours, then it's ready to frost!

We sliced the cake in half since we wanted a layer cake- you could also use three round pans- we didn't think of that! It came out beautifully anyway.

The taste of the cake is definitely reminiscent of ambrosia, and it's delicious. Not too sweet- not too rich- just right. Very easy to make. Exactly the recipe we were looking for!

Give it a try the next time you guilt a teenager into baking you a birthday cake, it works like a charm! Thank you, Savvy...and the eggs :)

Salsa Fresca!

noreply@blogger.com (Arties32) — Wed, 06 Jan 2010 22:00:00 +0000

Whilst searching for a large outdoor planter, we happened upon a new Mexican restaurant! El Santo Coyote is South of Cutler Bay, FL. The building and grounds was formerly a shop selling Mexican crafts, and they recently added a restaurant. The salsa there merits a blog resurrection!! The food we tried also deserves raves- everything is made fresh, from the salsa made tableside to the guacamole.

This salsa was the best I have ever tasted- because I asked for the heat I wanted! Our waiter didn't just toss in extra dried red chili peppers- he went to the kitchen and got one especially spicy dried pepper and ground it into the mixture with the mortar and pestle. I highly, highly recommend the carnitas fajitas. The sangria is wonderful- no canned fruit cocktail here.

For their website, click here.
Ole... and the eggs.

Happy 70th Birthday, Mom!

noreply@blogger.com (Arties32) — Sat, 18 Jul 2009 10:37:00 +0000

Here she is, in a very rare moment of relaxation. My mother is not the laid back type, she is always busy doing something, but I guess that's why she looks so good at age 70!

This week, a book I have been waiting for arrived from Amazon. It's a Ruth Reichl book entitled Not Becoming My Mother & other things she taught me along the way. To be perfectly honest, I didn't see the "and other things she taught me..." part of the title until the book arrived. Not becoming my mother has been one of the focuses of my adult life, and all the while I thought that was my bit of rebellion. Turns out that (just like Ruth's mother) I suppose that's what my mother wants. That's what parents want- for you to have it better than they did. For you to take advantage of the times and attitudes in the world in ways they were less encouraged to. For you to not become them but perhaps to become, in some way, a better them. I certainly haven't lived up to that, but I am fortunate and thankful to have the opportunity to tell her that I'm trying.

Here she is on my birthday making my cake. Mom, happy birthday, I love you and I wish I was there to make you a birthday cake...and the eggs.

Cooking School in China by Guest Blogger Linda Lou!

noreply@blogger.com (Arties32) — Fri, 03 Jul 2009 11:49:00 +0000

Lou is this summer's guest blogger, and I have been living vicariously through her news and photos for over a month. This post is beautiful- hope you enjoy!! Thank you, Lou.

It’s 8pm and I am only now beginning to think about food again. I am sitting in the courtyard of the Gigging Tree Hostel, a delightful inn located about 5 km outside of Yangshuo. If you like to look at beautiful countryside from an old but comfortably renovated mud-brick farmhouse, away from the “action” of the city, then this is the place for you. Though I’ve become accustomed to the hustle and bustle of China, I confess that the aggressive and persistent souvenir hawkers in the city streets and the never-ending shouts of “bamboo, bamboo” from hopeful rafters wanting to give you a ride along the river have put me off just a bit. Don’t get me wrong, Yangshuo is wonderful. I am simply glad that we have the Giggling Tree to retreat to rather than one of the many hotels downtown.

This morning we took a cooking course at the Yangshuo Cooking School. Originally begun by an Australian woman in an old farmhouse in Chaolong Village, the school now has two branches – the original in the village and a new facility located directly on the Li river. Both morning and afternoon classes are offered in each location six days per week. We took the morning class in the Li river location, and we were not disappointed.

Class began with a trip to the local market where we looked at a nearly unending variety of vegetables, spices, and varieties of tofus. In an adjacent portion of the large space was the meat section. The meats came in many different forms including roasted, butchered, in the process of being butchered and still alive. Duck eggs, chicken eggs, quail eggs, pickled eggs, so-called 1,000 year eggs – all were there. We were warned that some of the vendors don’t appreciate having their picture taken by invasive tourists (the tofu ladies, apparently, are particularly sensitive on the matter) and that pickpockets were a possibility, so I kept my camera in the backpack in order to devote my full concentration to the tour guide and his knowledgeable discussion of the many ingredients on display.

Having toured the market we departed for the cooking school. The location is simply gorgeous. We sat down for a cup of green tea in the open courtyard sitting above the Li river. As tourist boats passed by we chatted with the other cooking students, one couple from England, one couple from Australia, one couple from San Diego and us. They were an interesting and charming group – foodies are such wonderful people! The discussion of food, travel and cooking classes in exotic locations was fascinating to listen to.

After tea we went into the classroom, where the large windows also opened onto the Li river and individual cooking stations were prepared for each of us. Our instructor, Leo, demonstrated the chopping and cooking techniques we would need for each dish. We tasted his, and then made our own under his guidance and the watchful eyes of assistants who moved with ninja-like stealth and speed to turn down one of our gas stoves before the garlic burned or to point to which ever ingredient was needed next.

The first dish we prepared was steamed chicken with mushrooms. We finely sliced chicken and seasoned it with salt, pepper, and rice wine. This was placed on a plate, to which was added sliced ginseng root, reconstituted dried Chinese mushrooms, a couple of dates and an ingredient that I have never seen called wolfberries. These are smallish pink seeds with a texture similar to raisins and a lemony taste. Finally a touch of sesame oil was drizzled on top. Each plate was placed in its own, numbered bamboo steamer (numbered so we’d each get our own dish when it came time to eat). The steamers were stacked one atop of the other over a wok with boiling water forming a small, food filled bamboo tower.

Our second dish was egg-wrapped dumplings. According to Leo, you won’t likely find this dish in a restaurant in town, but if you go to a local home in the country or a village eatery you will see them consumed in large numbers. The filling is primarily ground pork with simple salt and pepper seasoning and an unexpected ingredient – fresh mint leaves. Hot peppers are optional, and Leo had us add a small amount of oyster sauce to the dish which is not included in the printed recipe booklet we got when the class was finished. The final ingredient was a beaten egg. We used duck egg, but I’m sure that any old egg would do. When the wok was hot, oil was added to make a small pool in the bottom. A small portion of egg, perhaps a tablespoon or so, was added to the center of the hot oil. The egg immediately began to set, and a dollop of the pork mixture (around a teaspoon) was added to one side of the egg disk, flattened out a bit, and then folded over like a turnover. Leo made the process look easy, though it took a bit of practice. Once formed, the dumpling was pushed up the side of the wok, out of the oil and away from the direct heat, and the entire process repeated until the egg mixture and filling was all used (6-9 dumplings depending upon how big you make them). Though formed, the pork filling was not fully cooked, so we flipped the dumplings and moved them back to the center of the wok before adding water and covering for a few minutes. When the water evaporated it was time to eat. We took a short break to eat our dumplings before moving on to the remaining dishes.

We completed the chopping for our next two dishes, Eggplant Yangshuo Style and Stir-fried Pork with Vegetables and Oyster Sauce together before cooking. The eggplant was sliced into planks about one quarter inch thick and two inches long. These were stir-fried with garlic, ginger and sweet red pepper. When softened, a touch of salt and a teaspoon of a condiment made of bean paste and chili was added. About one table spoon of water went in next along with a bit of oyster sauce. When the water was evaporated, sliced green onion was tossed in and the dish was complete.

Thin sliced pork loin was then added to a hot wok with garlic for the next dish. When the pork changed color, carrot, sweet red pepper and the main surprise which Leo called garlic stalks were added. I’m not sure if these are actually garlic or not, because they didn’t really taste like garlic and were added more for their crunch than for their flavor. They were green, very crunchy and a bit less than ¼ inch in diameter. Leo said that anything crunchy like cucumbers could be used in their place, which would be good but would definitely change the flavor of the dish. At any rate, the garlic stalks were cut into ¾ inch pieces. We added the vegetables to the pork and cooked for 1-3 minutes based upon our preference for crunchy or soft vegetables in our stir fry. I like crunchy, so I pulled the dish off relatively quickly. Both the eggplant and the pork dishes were placed under our wok cover to keep warm.

Our final dish was one of my all-time China food favorites, simple stir-fried greens. As simple as it is delicious, this dish only requires a bit of oil added to a hot wok along with some seasonal greens (bok choi or even spinach would be fine at home) and garlic. A bit of water is added after a minute or so of stir frying. Once the vegetable is tender to your taste, yank it from the flame.

It was lunch time! And if I do say so myself, the food I ate was marvelous! The flavors were more subtle than what I have grown accustomed to during my month in Chongqing, but were every bit as interesting and delicious especially because of the ingredients that were new to me.

The beautiful surroundings, pleasant teaching staff, charming companions and toy poodle mascot were all bonuses – but the food was the real star. My only regret was not signing up for the second class, with its own unique menu, that is offered on alternating days.

Country Style Donuts, Richmond, VA

noreply@blogger.com (Arties32) — Sat, 27 Jun 2009 15:51:00 +0000

Upon arriving in Richmond, we picked up our rental car and headed to the city. At one of the first intersections, we saw this donut shop and made a mental note of it. For that, the next morning we were rewarded with--hands down--the best donuts we had ever tasted. Specifically the one they call the Old Fashioned. It has an almost crisp texture on the outside and the inside is so heavenly in it's plain-ness that all you want is more!

The Old Fashioned are at the top of the box. Each morning during our visit, we went to Country Style. The first day we went, we stood in a long line, wondering if it was normally that crowded. Someone told us that they had just done a story about the shop that morning on the local news. Go figure.

The assortment is vast, and each day we bought a dozen donuts which, by the time the next morning rolled around, were somehow almost gone. They were a great treat to have on hand with relatives stopping in, pre-wedding. Everyone enjoyed them. All their varieties are very good- but for me, nothing compared to the Old Fashioned. The coffee was fantastic, by the way.

I am not responsible for this sad sight...and the eggs.

Cakewalk in Portsmouth, Virginia

noreply@blogger.com (Arties32) — Sat, 13 Jun 2009 12:09:00 +0000

Portsmouth has a new cake shop in it! Burgess and Shannon recently started Cakewalk- and business is booming! Take a gander at these incredible cakes! The keyboard cake is the most amazing cake I have ever seen in person. It was made as a groom's cake for JB and Steve's wedding last weekend.

Butterfly cake!

Easter cake!

Little black dress cake!!

Check out this one, which was made for an adoption celebration.

The photos speak for themselves, don't they?? If you would like to order a cake from Cakewalk, call Burgess Hodges at (757) 735-7883 or Shannon Campbell at (757) 615-7391, and they will hook you right up...and the eggs.

JB and the Captain!

noreply@blogger.com (Arties32) — Fri, 05 Jun 2009 14:47:00 +0000

We're in Richmond, Virginia for the wedding of my sister and Steve!! Their friend Teri of Celebrations Catering is doing the food for the wedding, so check back for pictures next week! Our friend Burgess has a brand new cake company out of Portsmouth, Virginia- and created an amazing groom's cake shaped like a keyboard (Steve is a musician)- so check back for a post all about the new company, complete with recent cakes they have created.

It will be a weekend to remember...and the eggs!!

Louhead's First Guest Blog From China!

noreply@blogger.com (Arties32) — Fri, 22 May 2009 09:41:00 +0000

While some of us are enjoying our stay-cations, one of my friends is off on a great adventure. It's her second trip to China and her first guest blog post. Linda-Lou is a professor at a university in Minnesota, a singer/songwriter, a foodie, a dog lover, a seasoned traveler and, best of all, a kind soul.

Climbing Jinyun Mountain: Sichuan Cuisine with No Middle-Man

For the true foodie, no trip to China would be complete without a healthy sampling of Sichuan cooking. Known as one of the Four Great Traditions of Chinese cuisine, Sichuan (Chinese: 四川) food can perhaps be best described by four words: spicy, hot, fresh and fragrant. Complex in flavor and rich in tradition; the food is hearty and unpretentious. No dainty portions or fussy plating. The food is served family style with diners reaching in and taking what they wish with their own chopsticks. As we began our meal our wonderful guide told us of the Chinese proverb that states - “There are no short arms at the table”. The message was simple. Dig in.

And dig in we did, because we were all hungry. Who are we? We are a traveling band of students, plus one professor, from Minnesota. We have the pleasure of spending the next several weeks at Southwest University in Beibei, Chongqing China. Today we climbed to the top of Jinyun Mountain, the largest of the peaks surrounding Beibei. About half way up we dined at the Great Well (大水井). No, that is not a typographical error. The well is great here, not the wall. To be honest, I didn’t actually see the well but the water from the faucets in the outdoor sinks ran cold and clean and was very refreshing to wash hands, face and neck after our long climb on a warm, bordering on hot, day.

The Great Well Restaurant is more like a family home than a restaurant. It is nestled high in the hills, surrounded by bamboo forests, accessible only by steep paths. It is inhabited and run by a family that includes four generations; three were involved in cooking our meal (the fourth was off at school when we arrived). Whatever you call it, the Great Well epitomizes Sichuan cuisine. The food was spicy, hot, fresh and fragrant.

Let’s begin with fresh. In America most of us live our lives rather disconnected from our food. Even if we are avid cooks we likely obtain most of our food partially prepared and neatly packaged from the supermarket. Not so at the Great Well. We arrived, sat down and had a cup of tea while our guide ordered. With the food order in, a live black chicken was selected for us, brought into the kitchen and killed. It doesn’t get any fresher than that. Black chickens are more expensive than white chickens because their strong color is thought to be good for the health. The feathers and skin were definitely black in color and the meat considerably darker than the grocery store birds found in the US. Our chicken was plucked, cleaned, and singed over an open flame in a matter of minutes and the family of chefs swung into action chopping, steaming, and stir-frying in the kitchen, only occasionally slowing down to step around yours truly, who was constantly getting in the way with the camera. The family seemed amused, but not at all annoyed at my curiosity and intrusion into their kitchen.

I watched as the family sliced small, tender fresh bamboo stalks retrieved from a plastic paint bucket where they had been rinsed, spicy pickled ginger and chilies, and fresh lotus root. Corn and pumpkin, were sitting ready for cooking in bowls on the counter. Cucumbers were brought around from the back of the house, which leans into a steep hill, by the eldest generation of the family. It wasn’t until our meal was over that we walked out this way and I saw that the family garden was there. I didn’t recognize all of the crops, but I saw corn and beans and a variety of other plants. I suspect that most, if not all, of the vegetables we were served came from the garden or the surrounding forest. I didn’t see a pig, but one of the students saw a family member leaving a stall located away from the house with some pig’s feet. These did not go into our meal, but I watched the family cut thin slices of smoked pork, and julienne strips of fresh pork loin for stir frying.

With the well-oiled efficiency of those who have worked together forever, the family steamed and stir-fried our food in large woks. When the chilies went into the wok, smoke filled the room, and even the family coughed and sputtered. At this point, with the meal about to begin, I left the kitchen and rejoined the group.

Our meal began in the typical Sichuan manner, with a cold course of tofu that one adds to small dishes of spice mixes or sauces. At the Great Well we ate our tofu with red chili oil laced with small piles of red chilies, ginger and garlic. The cucumbers were added to the table. These were served fresh, salty, and heavily seasoned with garlic. Delicious.

Subsequent courses were rapidly added to the table. Our hot vegetable courses included pumpkin, which was absolutely perfect in its simplicity and as a counterpoint to the spicier dishes, and my personal favorite, green beans prepared Sichuan style, which is quick fried. I don’t know if it is the preparation or the actual beans themselves, they are a bit bigger in size and appear to be harvested at a more mature state than typical European or American green beans. Whatever the reason, the green beans here taste like nowhere else. Often they come highly seasoned with chilies and garlic, but at the Great Well they were served relatively simply, like the pumpkin, highlighting the fresh perfection of the vegetable itself. Bowls of seasoned potatoes that were boiled in a pressure cooker and then stir fried were also added to the table. These were a big hit with the Minnesota natives.

But don’t be alarmed. The Great Well did not miss the mark with the spicy criterion. This came in the meat dishes which were served next. Our chicken was featured in a dish that highlighted the areas signature ingredient, the sichuan peppercorn. These actually bear no relation to black or red peppers but are the outer pods of tiny fruits. In the US I obtain these dried and typically grind them up before adding them to a meal. Those used at the Great Well seemed fresh and were tossed in whole. In and of themselves, sichuan peppercorns aren’t really hot or pungent. They actually have a taste that, to my buds, is lemony and woodsy at the same time. If you bite directly into one, which I enjoy doing though it may be strong for some and is definitely woody in texture, it produces a tingly, numbing sensation in the mouth. It is usually paired with “hot” spices like chilies for one of the trademark tastes of Sichuan cooking. In our chicken dish, the hot spices included mass quantities of pickled ginger and chilies that I’d seen chopped up in the kitchen just minutes ago.

The pork dishes followed. The fresh pork julienne found its way into a spicy and delicious marriage with garlic and fresh chilies. The smoked pork was combined with lotus root and green peppers. At this point, again typical of a meal in China, the rice was served from a gigantic bamboo steaming basket. I’m not sure why, but rice is always served towards the end of a meal in China, perhaps so that guests don’t fill up on it before they are able to sample the many other dishes provided. We added rice to our bowls and placed bits of meat and vegetable on top to be eaten along with the staple. Finally, bowls of some version of steamed bitter greens were brought to the table. These came plain and were absolutely delicious and wonderfully cleansing to the palate. I’ve heard that bitter tastes are good for the digestion and this was good for us, as our climb up the mountain was only two-thirds of the way complete (and this was before we got lost, but that adventure is another story).

We left an hour and a half after we arrived – quite a quick pace by Chinese standards where lunchtime lasts from noon to 2:30 every day, even in university offices and laboratories. This break in the day, unacceptably long by American standards, allows one to linger over a fantastic lunch and even take a short nap when it is through. Perhaps we should add another word to our description of Sichuan cuisine to capture this ability to take time to savor and rest. How about spicy, hot, fresh, fragrant and civilized?

S&S Diner- A Miami Institution since 1938

noreply@blogger.com (Arties32) — Wed, 06 May 2009 10:30:00 +0000

We last lunched at the S&S on "Turkey Tuesday", and THIS was the plate of turkey (all white meat by request) they served!

This was the salad that went along with it!

As you can see, you will leave full of food and full of love for this 71 year-old restaurant. Our waitress, Yolanda, has worked there for 30 years and it seemed like she was waiting with baited breath to hear what we ordered, just so she could tell us what we should have ordered instead, smiling all the while- see?

Yolanda does not suffer fools.

The S&S's famous horseshoe-shaped counter.

She let me order this, my favorite dish at the S&S- blackened chicken with salad. I like spice and this lit up my taste buds. It's just as good every time I have had it, and it's hard to order anything else.

This was the menu board last Tuesday and as you can see they had already run out of a few favorites. I wanted to try the stuffed cabbage, but I just love that blackened chicken.

Yolanda finally caved and allowed two in our party to order hamburgers since they said they were the best burgers in Miami.

Good old diner mashed potatoes- the epitome of comfort food.

Just when we thought we couldn't eat any more, we spotted these on the counter, and got some key lime cheesecake to go. Mmmmm. A tart layer of key lime stuff on top of creeaaammy cheesecake. To die for.

It wasn't my first trip to the S&S and it certainly won't be my last. Yolanda recommends the daily specials but from what I have seen, you can't go wrong with any of the dishes here. The diner's address is 1757 N.E. 2nd Avenue and it's open from 5:30 AM to 7:00 PM Monday through Friday and 6:00 AM to 2:00 PM on Saturday and Sunday. Stop by and enjoy the food, watch the people and chat with the regulars for a while, it will be an experience you won't forget...and the eggs.

It's Still Chilly enough for Chili!

noreply@blogger.com (Arties32) — Sat, 25 Apr 2009 11:35:00 +0000

To enjoy the last few humidity-free days in South Florida, I decided to work on my chili recipe. A camp friend from way back, Ian, has an annual Chili Bowl, and since I can't go to Minneapolis to compete, I browsed his friends' winning recipes from previous years and picked one for the basis of my own. Bud's Batch was the perfect recipe to play with, as I can control the amount of jalepeno, chili powder, the type of meat and the bean varieties. Here is the basic recipe:

3 Tablespoons vegetable oil
2 1/2 pounds ground beef
1 large red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic
2 red jalepeno peppers
2 green jalepeno peppers
1.5 teaspoons salt
1/2 teaspoon seasoned salt
1/3 cup chili powder
28 ounce can crushed tomatoes
28 ounce can diced tomatoes
15 ounce can of black beans
15 ounce can of kidney beans
15 ounce can of chili beans

I used the ground beef but also added cubed beef tenderloin I had in the freezer. I couldn't find red jalepenos so I used green, finely diced. I omitted the seasoned salt, added corn and doubled the whole recipe so we would have a lot left over to freeze since I don't plan on making chili during the summer months. TLMM made the best cornbread recipe ever, and I mean ever- and that will be my next post!

Veggies, after all the chopping.

Place 3 tablespoons of vegetable oil into large pot over medium-high heat. Add onions, peppers (including jalepeno), garlic and beef and brown until the onions are translucent, about 10 minutes (all of the times in this post will be more if you double the recipe). Add the tomatoes, salt and chili powder. Wait for it to boil and then partially cover it and turn it down to a simmer, stirring once in a while. Now leave it alone at a simmer for 1 1/2 hours. Add beans and bring back to a boil. The recipe says it can be eaten now or left to simmer. I let it cook for another couple of hours.

This chili is so good because the flavors - first you taste the beef, chili powder and the beans and then the peppers start creeping in. The addition of the tenderloin added a layer of texture reminiscent of chili con carne. We garnished with grated sharp cheddar cheese, chopped onion and cooked some white rice as an afterthought. We froze what we didn't eat because no matter how good it is on day one, for some reason, chili is always better after a deep freeze. Now I feel more comfortable tweaking the recipe even more, maybe with a different type of protein to really mix things up. Before the weather gets too warm, put on a pot of chili. It will make your house smell divine and will keep in the freezer until you are ready for some more...and the eggs.

Happy 50th Birthday, JAM!

noreply@blogger.com (Arties32) — Tue, 14 Apr 2009 10:13:00 +0000

My brother in law turns 50 years old today! We celebrated with him over the weekend with a pool party (what else?!) and some family favorites, including ambrosia salad, "funeral beans" (which, while they may not be pretty, are the best baked beans going) and pickled eggs and beets made by his parents.

His cousin, Cynthia, won the prize for traveling the furthest for the occasion- she drove from Panama City to bring him this hideous gift we pass back and forth every few years.

We had a fun day, I hope he did too. Now if he would just get that lamp out of my house. Happy birthday, JAM --and many, many more...and the eggs.

Finnegan's River

noreply@blogger.com (Arties32) — Mon, 13 Apr 2009 23:04:00 +0000

On the Miami River, you can pull your boat right up to Finnegan's and have a meal, a drink, play pool and swim in the pool. The space is amazing- it's huge. There's outside seating as well as inside. It was hard to go just for a quick lunch, but I will be back.

First and foremost, the food. It took too long to get service which was the only major glitch in our plans. Finally, it was straightened out and we ordered drinks and meals.

One of the specials- Suzy ordered a salad with fried calamari and fish fingers. The calamari was tender and perfectly seasoned and cooked.

Another special was Finnegan's version of shrimp scampi. David loves pasta so his order wasn't a surprise. Huge shrimp! It looked fine, it's hard to mess up shrimp scampi.

Blackened dolphin sandwich- of course, Ed the Cowboys fan had to eat a dolphin for lunch! Look at that grin. He said it was very good.

I had to try a plain old burger because unlike shrimp scampi, it is easy to mess up a hamburger. It's all about the flavor of the meat, and this one was very, very tasty. Thumbs up.

If I hadn't had to return to work, I would have had a beer or two and played pool.

It was a beautiful day as we sat and ate and watched boats of all shapes and sizes float by. We saw at least two incredible yachts.

There's ample outside seating including a few gazebos with benches and swings. Remind me that this is where I want to go the next time I venture out for happy hour!!!

Every Sunday, these folks roast a whole pig and you can buy it by the plate and enjoy a dish that has real local flare.

They also have a large selection of sushi on the menu. Finnegan's internet site is here.

The food was fine- I would say above average but not spectacular. The atmosphere is spectacular. I highly recommend a trip to Finnegan's but if I were you, I'd go for lunch and take the rest of the day off to enjoy the scenery...and the eggs.

Nut Rolls!

noreply@blogger.com (Arties32) — Sat, 04 Apr 2009 21:31:00 +0000

Nothing says home like the smell of hot fresh baked goods coming out of the oven (that I didn't have to bake)! TLMM's mother, Marilyn Moon ("MM"), is getting ready for Easter. That includes baking her famous nut rolls. I better hurry up and have a slice before Passover starts.

MM and TLMM's father, Jack, recently relocated to Miami from Pittsburgh. Fortunately for us, baking was almost like a competition for the women at the various congregations Jack served as a Methodist Minister for 35+ years. You should see the recipes this woman has in a fireproof lock box! They take their baking seriously, and this recipe is one of my favorites.

This recipe makes 8 nut rolls- so share them with your friends or wrap them tightly in aluminum foil and freeze them until the "churchers" as I call them come over for tea.

The day before or the morning you make the rolls, throw a bag of recipe ready walnuts into a food processor and blend until fine. You'll need these as you assemble the rolls.

9 cups flour
2 teaspoons salt
1 cup sugar
4 sticks softened butter

Put the above ingredients into a large bowl and mix well by hand. Break up with fingers into small pieces. Yes, with your hands. Wash them first please.

Mix 4 eggs into mixture. Add 1 cup of canned milk (not fresh). Dissolve 1 1/3 cake of yeast into 1 cup warm water; stir until dissolved. Put in mixture.

Knead with your hands. This will be sticky so put flour on your hands and fingers. Plastic bowl is best to put it in. Cover and let it rise for 45 minutes in a warm place.

Heat oven to 350 degrees.

Divide dough into 3/4 pound pieces (makes about 8 pieces). Let it sit for awhile- about 10 to 15 minutes.

Knead each in hand with floured hands. Roll on floured board to 1/8 inch thick (very thin!). Keep the edges clean as you add the following ingredients on top of the dough.

Melt butter. Brush on dough generously.

Add 1/2 cup brown sugar and spread over dough.

Put 1 cup of finely chopped walnuts on that and spread over dough.

Remember the edges that you kept clean? Dip your fingers in water and spread it on the edges so it will seal. Roll the roll tightly. Wet end again if necessary to hold it together. Place edge on bottom. Put two in the pan at a time- don't bake more than two at a time or they will go together. Poke a few holes across the top with a fork to vent. Bake at 350 for 30 minutes.

Let them sit for 15 minutes and then brush with melted butter.

These are so good, you can't have just one slice. I don't even like nuts in my food- but they are so finely chopped in this recipe, they aren't like nuts, they're more like textural candies.

Sure, they are a little work but if you can catch someone else in the holiday baking spirit, maybe they'll make them and share them with you. That's what I did! Seriously, MM was making them anyway- I just asked her if I could blog it. So happy Easter, Happy Passover, Happy Spring...and the eggs.