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Posts tagged “Food

Stylin’

Summer farmer’s markets beckon and we are helpless to refrain from buying gorgeous produce such as grape tomatoes. Taste! Freshness! It the time of year. How can you go wrong? A few days later and you are left with a lot of tomatoes and nowhere to go. Pasta! Simple – garlic, basil, olive oil. It cooks up fast and tastes great! My photos don’t do the dish justice. It’s gluten free pasta. So, the pasta tends to stick to itself. Hence, it is not easy to blend the ingredients and distribute it evenly into the pasta. Add grated parmesan. You are good to go.

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Surf ‘n Turf

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In the middle of winter this is a fond memory and portent of things to come albeit in a few more months time. Grilled pork and salmon. It even looks juicy and inviting on the grill. It was moist and tender. After I initially seared the meat, I had an indirect flame. I’m learning not to flame everything. It’s never too late to learn. I used tzatziki sauce over everything. The pork was moist. That’s not easy. I hope I can do it again.


Eat this

Jessop’s Tavern has been our favorite by the sheer number of return visits. I have seen but have never tried the Shepard’s pie. Most recently sister Jane tried it. She nibbled and took the rest with her. She doesn’t believe in ‘doggie bags’ but we coaxed her and I carried it out of the restaurant. The portion was larger than my head. Needless to say, I did not finish it either. This was my first attempt. I’m trying to be cognizant of sensible portion control. For a Shepard’s pie this is a showstopper no doubt.


Flag cake

1889 26 Flag cake

4th of July – we had a BBQ one year and this was the cake we made and served. Someone brought their own Tonic Water. She left it behind in the fridge. Days later I came home late, ate dinner, pour myself a drink. I like to mix juice and fizz so I added a good measure of tonic. A few minutes later my face flushed. I asked the family if it was warm in the house. Not warm – drunk. I am intolerant of ETOH. I flush, get a headache, then fall asleep.

I have had this aversion since my first vodka screwdriver when I was a high school senior. We ate a greasy hamburger and went riding on the No. 7 train to Times Sq. As is our want we rode the last car and when the train jerked to its stop at the last station I promptly threw up and it floated under the engineer’s door. I am ashamed to say we ran.

Back to my story. Yup! That tonic was laced with gin. Our guest had mixed her own and brought it. No need to inform me. And of course, I found out. Luckily it was night and I slept off the effect before heading back to the OR the next morning. I shall ever suspect unaccounted food in my fridge.


Bacon

Do you like it? Do you eat it? My mom made BLT’s for me during college on Sundays. It would be Sunday lunch with shoe string fries that she fried up in the bacon fat for an extra flavor taste. What did we know about unhealthy eating back then? I used to get a BLT in Morgantown WV when we traveled there for orthodontic appointments. They were memorably sublime. Kidding! I just remember that we’d stop in the same diner downtown and I’d always have a BLT. Some who know me also know I’m a creature of habit. I still like a BLT. …very occasionally, ‘cause they are not exactly healthy to eat. This package was unrefrigerated in the grocery aisle. I paused. Ha ha. This sh*t is worse than Spam. 70 calories 45 from fat! Well, Spam’s worse – 120 cal/slice 110 from fat. Either way, look at the price per unit – $31 /lb. Eat steak. Eat filet mignon. Eat as much as you want. Bacon is fat and it’s expensive fat. Where’s the bang for your buck? I? Me? I still like a BLT when I can persuade my personal cook to make one. Otherwise I don’t order one in a restaurant. So many choices so little time…


Scallion pancake

2722 32 Greenwich Village

A scallion pancake is a staple in many Chinese restaurants these days. This place in the ‘village’ (Greenwich) downtown was a joint I’d passed many times. I’d never stopped. It looked vaguely unclean. It was a joint. There were many better choices. Finally?! We stopped one day – ate at one of the picnic tables. I ordered scallion pancakes. The rest is history. It is one of Dave’s favorites. We order them whenever they are on the menu. We’ve had them in restaurants all over. Dave will eat an order all by himself. Ha! Who knew? But, it was here. Right in this place. It all started here. I don’t know if it’s still in business. It wasn’t that great in the scheme of things. But here’s where the memory began. … well we did pass this street recently. The restaurant is gone. Long live the fond memory.


Bananas

2571-18-banana.jpgYou dream of snowy days when you go skiing. It happens rarely enough that I dream of it. Oh, the powder, and, to ski on freshly fallen snow, the skis just shushing along quietly carving a turn…. We would rent a ski place for a long weekend and everyone brought stuff (groceries). Where do you put your bananas? I laughed when I came across this slide. Yeah, it was pretty practical…and funny.

We were a considerate lot. Everyone chipped in and brought food. Hence, two sets of bananas here… Dinner in or out? I remember one memorable dinner in which one spouse accused another’s of food poisoning. Who knows? Maybe? But he never ate her chicken again. Yes, it was pretty nice to meet up and share the fun. Unfortunately, conditions in the east are not always ideal. And the ski level of the group ranged from the (eeek!) amateur to the (calm) expert. It was always fun to pick a trail every one could navigate.


What do you keep

2547 26 Refridgerator

Don’t laugh I take pictures of the oddest things. What’s in your ‘fridge? I never kept ketchup in it. Lisa’s family did. Vinegar? We kept peanut butter there. Mustard? Oil? Butter? I was told that butter can sit out covered in a dish. It might be soft, but, it’s oh so spreadable. We all have our bias about what goes in and what stays out. I keep bottle cranberry juice out. It doesn’t go bad, a testament to those chemicals at the end of the ingredient list. Yup, I’m still here and untouched by food poisoning. We got Crisco in there? And that’s a chestnut cake (whipped cream frosting). So, it was the prelude to Thanksgiving. I guess that justifies the picture. There ain’t no style in this food photo.


Paul Revere

Revere ware. It’s the pots I grew up with. My mother had a set. I had some too. Then I lost them. Don’t ask. I’ve been collecting them again – thrift stores are a great place to find things. I have a lot of mismatched pots at this point. And among them are Revere pots. But this latest find was from the later copper clad collection. It was used and abused, found in the discard pile at the thrift store the other day. It would sell in the antique store for real money. Here, it was a steel (sic). No, silly! Copper.


BLT

This is the follow up to the meringue cookies. If I didn’t tell and you didn’t know, then flat cookies look good next to a BLT. This is the quintessential sandwich of my childhood. It is best eaten when someone else has made it! And yes! This was made for me by a someone else – beloved! The cookies were good! Too! And my cats? Well, they are my 10%ers now. Spice was all over the bacon. Hey! Don’t mess with daddy’s food! She got nearly a slice before I could finish. Yes, they are predators at mealtime. Eat fast or perish.