Happy Easter Monday! I’ll start posting recipes from brunch and dinner shortly. But first, I must recover from a Monday morning trip to the grocery store. Shelves were barren. Carts in the aisles everywhere. People hustling and bustling to get the selves restocked. Unknown cashiers. TTYL!
Fabulous. The star was the grits bread. Recipes coming soon. Mr. Big Food and I had a lovely conversation about this and that. Some continental philosophers came up. We listened to Rimsky-Korsakov’s Russian Easter Overture. We lingered. All very civilized. Soon it will be time to prepare Easter Dinner. I’ll set the dining room table!
Nothing fancy. In fact, with all of the kitchy pottery, it’s sort of silly. I think Mr. Big Food is calling it “How we do Easter Brunch in Dixie.” The asparagus and mint were picked minutes ago. They’ll be used later in the day. FYI I am going to have to check some crappy old
It’s quite remarkable, isn’t it? I don’t think it’s necessary to sit around all day thinking about it, but it is good from time to time to recall that people were engaged in the same things thousands of years ago that we today engage in. We shop, prepare meals, eat, bathe, sleep, make homes for
Just to give you some perspective, in the first picture– looking down into the excavation– I’m standing near the pedestal (second) with the map of the project (third).
Jaffa Gate entrance into the Old City of Jerusalem, and the Armenian Quarter. I think the tower in the background of the second photo is The Tower of David.
And I can understand why. Currently 77*, 71% relative humidity, 32,500 Lux, pressure 1007hPa and steady, wind 7mph & gusting up to 20. Mr. Big Food started the corned beef in the crockpot at 5am this morning– just in case.
Drudgework Homemaking Monday. Dreary, rainy, perfect. Think I’ll fire up Stuppy and Stuppy Jr. and get to work. It’s the Ides of March! We should commemorate that in some fashion. I shall see what I can come up with. Maybe I have a book laying around somewhere that will inspire me.
Yesterday was Mr. Big Food’s Birthday! (Daughter C’s, too!!) This was beyond good. Served with a nice salad, Shrimp Scampi III, and homemade garlic cheese bread. BEEF TENDERLOIN A LA NANCY 1 onion, chopped1 clove garlic, minced1 stick butter1½ C fresh mushrooms, chopped6 oz seasoned croutons (preferably homemade—see recipes in Basics and Baked Goods sections),
Mr. Big Food has requested this as his Birthday Cake! FIG PRESERVE CAKE WITH GLAZE 2 C flour1 tsp baking soda1 tsp ground nutmeg1 tsp salt1 tsp ground cinnamon½ tsp ground cloves1½ C sugar1 C oil1 C fig preserves3 eggs1 C buttermilk1 Tbsp vanillaGlaze Preheat oven to 325o. Sift together flour, baking soda, nutmeg, salt,
Would you look at that!?! Published on March 2, 2020 I was working on a long post and lost interest as things out there beyond the Farm whirled around. So I give you a few short takes. Hereabouts, there is no shortage of TP or bottled water. One explanation is that we Country Mice are woefully
Just for fun– or as we used to say in high school, for sh*ts and giggles– let’s look back. First, you buy a can opener Published on March 2, 2020 I’m working on a longish random thoughts post. But I just came across this: You should also stock up on canned foods that contain liquid, such
Originally published on February 22, 2017 In commemoration of George Washington’s birthday, here’s the exchange wherein he is informed that’s he’s been elected to the office of President of the United States of America. PROCEEDINGS INITIATORY TO THE FIRST PRESIDENTIAL INAUGURATION. [From the Washington Papers (Executive Proceedings, vol. 17), Departmentof State.] Charles Thomson, esq., Secretary of
Mr. Big Food out did himself yesterday. This was fabulous. Rice is a side to Chicken Breasts in Cream. “Great with barbecued steak or fish and ultra-easy to put together.”—The Best of Bon Appetit (1979) PAT BOUTONNET’S RICE AND ARTICHOKES 4 to 6 servings ¼ C (½ stick) butter¼ C onion, chopped1 clove garlic, minced10-oz
This is not the sort of cooking for which Mr. Big Food is famous. But when he wants to cook a special fancy dinner for me, he’s pretty darned good at it. It was delightful and I cannot wait for lunch to have leftovers. Served with Pat Boutonnet’s Rice and Artichokes, and a a nice
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