Tuesday, July 30, 2013
Monday, July 29, 2013
Note - I've been making this regularly since 1999.
Tuna now comes in 5 oz. cans, not 6 (or even the 7 I remember. Why couldn't they just leave the same size and raise the price?!) The original recipe was for white potatoes, but I have used reds and small russets too. When I say no balsamic vinegar or scallions I mean it! I've tried them at one time and they were not right for the recipe.
* did you know that the flatter the onion the milder it will be? So if you have only a pointy onion be sure, after you have chopped it, to rinse the pieces under water in a sieve.
Friday, July 26, 2013
|The Dyson DC24 - I do recommend it!|
There’s the operative word for this essay: foolproof. Too many fools are buying appliances these days. You can tell by the warnings in the instruction booklets: they have to include warnings so that users will not do stupid things with the machine. I’m sure they have include the warnings because they’ve already run into, maybe have already been sued by users who misused the appliance. The Dyson is so well engineered that there’s only one warning: when vacuuming stairs leave the vacuum at the bottom, not the top of the stairs where you could pull it over on yourself. That sounds logical to me.
Tuesday, July 23, 2013
|Obviously, this is the Before shot.|
|Our seats at The Glen, grey stands, right scross from the pits - |
Field glasses, camera and the handy stop watch ready for the race.
|After, of course.|
Monday, July 22, 2013
1 large Italian sweet sausage, casing removed, meat broken up
½ tsp. dried thyme
½ cup fresh or frozen peas
2 Tbsp. milk or ½ n ½
1 Tbsp. butter
Salt and pepper to taste
Friday, July 19, 2013
...in honor of Lasagna Awareness Month I am reposting this essay from two years ago.
|Funivia from Rapallo to Montallegtro|
|Pansotti alla Noce|
Tuesday, July 16, 2013
Besides keeping heads warm, hats are providing a note of needed cheer these dreary winter days. On second thought, perhaps cheer doesn’t quite cover the gamut of what hats are now providing, so let’s add some words like drama, adventure flair, and hoot – as in “that hat’s a hoot.”
Monday, July 15, 2013
This is seafood au gratin for two – or one, or three, or eight!
Friday, July 12, 2013
Tuesday, July 9, 2013
Speaking about adages and quotes and such, it was, by coincidence, the birthday of Robert Heinlein. There are so many memorable lines from Heinlein, and such great, often intermixed stories in his repertoire, that after a while it all becomes, as I once read, “random Heinlein”. If you read most of his works, as I have, it all becomes a separate compartment or pocket of people, ideas and sensations in your (alleged) mind. Heinlein said “Don’t handicap your children by making their lives easy.” How true, how true.
Monday, July 8, 2013
This is a recipe I use every Saturday. It’s great for both waffles and pancakes, and takes little time to whip up. Of course, it serves 2. Here goes:
Preheat your waffle iron or griddle, and meanwhile
In a 2-cup Pyrex measuring cup or similar thing, add and whisk together well:
½ cup milk
1 Tbsp. sugar
2 Tbsp. vegetable oil
Pinch of salt
After mixing that, put in on top of it
½ cup flour, then on top of that
1½ tsp. baking powder –
With your fork or whisk, sort of swirl the baking powder into the top of the flour to mix them a bit, then mix it all into the liquid until it is fairly lump free. Voila: your batter is ready. Just enough for two Seniors. Double or triple as needed.
Don't forget to get creative with any fruit you may have on hand. Add cut up fruit to the pancake batter, or heat the fruit chunks in some maple syrup, with a bit of cinnamon to pour over your waffles.
Friday, July 5, 2013
|These are my mother's parents. Their granddaughter can be|
seen in reflection, taking a picture of the pictures.
|My Great-grandmother and Great Aunt|
|St. Maximilianus Church in Ruhrort|
where my grandfather was baptized.
This is my picture from 1996
Tuesday, July 2, 2013
Monday, July 1, 2013
My usual method for recording recipes is to do it as though I was speaking to you. I don't often list all the ingredients at the top of the recipe, but include them as I go along, narrating how to prepare the dish. It is a good idea to read through the entire procedure before you start, making sure you have everything on hand and know what's involved.
cook 2 slices thick-cut bacon, diced and cook until crisp.
3T white wine
Whisk 2 eggs with 1/3 cup of half ‘n’ half,
Add the mix to the pasta, along with the bacon, a handful of baby spinach (optional),