The restaurant at the Alluvian, Giardina, is well known— and rightly so. Weather last evening was perfect so we wandered down to the Courtyard and looked at the menu online. Settled on three apps, a salad, and wine. Called it in and they did a right proper room service. Best First hotel room service we’ve
Final evening of Labor Day grilling. Mr. Big Food does BBQ chicken over charcoal and hardwood to perfection. Pro tip: Mop the chicken multiple times with tea before finally slathering on the sauce. Sweet Back Cherry tea was a perfect compliment to Maple Bourbon glaze. Over mesquite. [And no. 1-armed me still cannot cut my
We dined at the dining room table last evening. We took great care to be sure we did not get red wine or steak sauce on Gran’s old linen tablecloth. 🙂 I am not ashamed to mention also that we used the “fancy” napkins pulled from the paper towel roll. This weekend of grilling is
Weather is outstanding. (Knock on wood.) Mr. Big Food planned a long weekend of grilling, and I am here to report that the first evening was a huge success. We enjoyed grilling on the Flat Top while listening to High School Football the crappy old fashioned way– on a radio! Flat Top slide show below
Believe it or not, we have one million volunteer tomatillo plants that are overloaded with fairly small but ripe tomatillos. They are easy enough to husk– even 1-handed– so today I will pick a few pounds and later this weekend, Mr. Big Food will turn them, along with some of our thousands of Hungarian and
Picked up supper at The Asian Market in Starkvegas yesterday. Business was hopping! Dine in is still not open but the takeout orders were stacked up and it was only 5:30. Good to see. Lots of new people working there and the Help Wanted sign was still up. FYI for those who know the store,
Originally posted June 2016, updated May 2019; Serve with Cold Gazed Ham and French Potato Salad Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of Delicious Cold Dishes (1968) one
Originally posted June 2016; Serve with Cold Glazed Ham and Bloody Mary Soup The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe
Originally posted June 2016; Serve with French Potato Salad and Blood Mary Soup This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked
Today is Wednesday– the day slated for Pages Past. And as it looks rather warm out there, I’m reposting a few things having to do with cold suppers. We’ll begin with an overview, and then some recipes. To celebrate the arrival of that Southern Season known as Summer (as contrasted with Almost Summer which is
Originally posted August 2016 As I mentioned earlier, I cobbled together this recipe from several sources, though the basis is from the little cookbook that accompanied our countertop electric ice cream maker. WATERMELON SORBET 3/4 C water3/4 C sugar3+ sprigs of fresh mint1 Tbsp grenadine2 1/2 lbs cubed watermelon1 Tbsp lemon juicemint or other garnish Make a
Nedah brought us a BIG bag of pears from her farm when she came for Farm Circle last Week. Mr. Big Food was beside himself looking for crisp and pie recipes. The plan is to do some baking and then freezing. This Pear Crisp is beyond good slightly warmed with some heavy cream.
Mr. Big Food just retuned from cutting the Range, Southwest, and Hidden Pastures. He proclaimed, “Still growin’ down there.” I walked to the sink, pointed with my cast arm and said, “Look!” He got a big ol’ grin on his face and said, “Oh s^*t! Looks like we’ll be freezing more peppers!” Little know fact.
The Girls and I have a running text thread filled with pics and videos of ‘Phen, his new kitten, tie dye and other artistic creations, lunch plates, complaints, comments on daily life, the occasional long winded rant (those are fun coming from three people who have a larger than normal vocabulary and a superb command
“Note TIP on day ahead preparation to give you more free time the morning of your luncheon.” —Pillsbury’s Food for Friends (1978) “TIP: May be prepared, covered and refrigerated 1 day ahead. Bake, uncovered, 40 minutes.”
Introduction to the recipe: “Turn your leftover turkey into a Hot Brown. Thanksgiving is now over and hopefully you can sit back and relax with a full heart and great memories shared with family and friends. But if you’re left with a little more than you bargained for in terms of turkey (because we all
Back when we were first venturing into the grocery stores again, Mr. Big Food found this 13 pound turkey on sale for $.99 a pound. Since there wasn’t much else to choose from (from which to choose) he snapped it up, recorded all the appropriate information in his spreadsheet, and put it in his deep
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