One thing you should never ask the Fedex guy.

A neighbor and friend of mine- who for the purposes of this post will be called Mrs. Ed- is a horse breeder, trainer and competitive rider.  She loves horses and is incredibly knowledgable and enthusiastic about what she does.   She told me the other day that her brood mare was in heat and that she had to “order an overnight from the stallion” to whom she was breeding the mare.  Since the stallion of her choice was in another state they had to get “the goods” shipped quickly in order to inseminate the mare.   

 

Late the next day she walked up our driveway.  After neighborly chatting about weather and kids I asked how things were going with her mare.  She said the Fedex guy had been there early that morning with her overnight shipment from the stallion’s owner.  She had been watching the clock anxiously because she needed to coordinate the shipment’s arrival with her veterinarian. 

 

She was so relieved when Mr. Fedex pulled into her driveway that she ran out and greeted him by saying,

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Let the good times (blog)roll!

You may have noticed a new addition to our blog and site.  We’re now sporting the “Foodie Blogroll” icon.  We’d like to thank Jenn DiPiazza a.k.a. The Leftover Queen for the invitation to join the wonderful community at the Foodie Blogroll and we look forward to a long, happy relationship with them.  Cook on!

 

I’d also like to thank Jenn for her astute observation that my comments links weren’t working.  Whoopsie!  They’re fixed now.

Whirley Pop Rah Rah Rah

The Whirley Pop and GoodiesThe mail carrier brought us an unexpected treat today. We were the lucky recipients of a brand new Whirley Pop Gift Pack courtesy of my Aunt Molly.   We immediately tore into the box.  Thankfully, I remembered I was an adult in time to grab the instructions.  The boys and I promptly seasoned the pan according to directions and then grabbed one of the most important articles in our kitchen- the roasting pan/popcorn pan/granola pan.  It is the only pan large enough to hold a sufficient amount of popcorn for our crew. 

 

Next step?  Decide which popcorn to make first.  The popper came with buttery canola oil and sweet caramel glaze.  Pause to drool.  We opted for making a buttery/salty batch first immediately followed by a caramel glazed batch.  [Read more...]

So easy a four year old can make it…

In my column for the Record-Eagle last week I put my recipe for yogurt dill dip.  I got some really nice feedback from a reader who had recently been diagnosed with celiac disease and had been looking for a Ranch-type dressing and dip that she could eat without adverse reactions.  The dip fit the bill!  It was really nice to be able to help out someone I’ve never met.  Not that I think I can save the world with my cooking, but it is nice to make a difference no matter how small!

 

It got me to thinking about how when you know you can’t eat something (my reader couldn’t eat gluten, artificial flavors and other things that made her favorite dressing off-limits) you want it even more.  Even though I’m not a breakfast person, when I had to “fast” before my blood sugar tests when pregnant I was famished! 

 

Thinking about being hungry led me to ponder about the paradox of eating certain foods and still being hungry afterward. 

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I love beurre manie!

For years, whenever I made any kind of stew or meat dish that required first braising the meat and then thickening the sauce, I used the flour and water method—mix some flour with some water, whisk or shake well to remove lumps, and slowly pour into the hot broth a few minutes before the dish is done. Now, I used this because my mother used this method, and she inherited this practice from her mother. It is an effective method, not entirely without risk in the lump category, but I always had to make sure I had cooked the broth down enough so that the dilution that resulted from adding this water/flour mixture would not seriously weaken the flavor of the final product. This was always a balancing act, something of a guessing game, and did not always turn out to my liking.

 

Enter Beurre Manie—this is a mixture of equal parts of butter and flour, creamed together to make a paste. You then would toss in small bits of this mixture into your bubbling stew, and the butter would melt, releasing the flour into the sauce, beautifully thickening in the process, and without diluting the broth. As with the water and flour method, you need to reserve a few minutes of cooking time to be sure you get rid of that raw flour taste. And if you have made too much of the paste, just store in your refrigerator for the next use.

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Take another little pizza my heart…

I am speed typing right now.  I have to share quickly.  In my oven, nearing completion, is a pizza that makes my heart go pitter patter.

 

On a homemade, hand-tossed semolina crust sprayed with garlic juice is a layer of finely chopped grilled London broil and barbecue chicken tossed with homemade brown sugar hickory barbecue sauce.  On that is finely diced smoked provolone cheese, gorgonzola, asiago, parmesano, Pecorino Romano, and mozzarella cheese.  It is topped with minced bacon and caramelized onions.  I anticipate great joy.

 

This pizza is something of a reprisal of one made last week: It had leftover barbecue chicken tossed with barbecue sauce, topped with asiago, queso asadero, queso blanco, monterey jack, cheddar and mozzarella, grilled baby zucchini, mushrooms, bell peppers and red onions.  Here is a before oven picture and a finished product picture.This is the chicken version of the bbq pizza prior to baking.  Love those baby zucchini! [Read more...]

The New Grill on the Block

I received a bright shiny new gas grill for Mother’s Day.  This is a departure from the norm because my husband and I have been charcoal purists for nearly a decade. 

 

There was an episode of King of the Hill years ago when Hank and their new Laosian neighbor had an argument over whether charcoal or gas grilling was superior.  Kahn said, “I like charcoal.  It gives meat nice taste of wood.”  Hank retorted, “Well propane gives meat nice taste of meat!” 

 

The fact of the matter is that occasionally we find ourselves short on time.  Now and again we don’t have the time to get charcoal started AND cook with it during the dinner crunch.  Additionally, we need more space to cook with as often as not.  So this new grill is there to augment- not supplant- our cherished old grillmaster charcoal beastie, Genghis.  They will be tag-teaming to grill for us.  Most meat on the charcoal, lots of veggies and any overflow meat on the gas grill. [Read more...]