Cocktail Recipes, Spirits, and Local Bars

The Food Almanac: Monday, May 20, 2013

The Food Almanac: Monday, May 20, 2013

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Today's Flavor
Today is Quiche Lorraine Day. Strangely, it seems to be celebrated only in America. The people in the French province of Lorraine, where the dish was created, are eating only their usual number of quiches with ham, cheese and onions. Quiches had a run of popularity in the early 1970s. It was the sort of thing you'd have with a salad as a light lunch or light supper. But I think it's best role may be for breakfast. It's mostly eggs, for starters. And the universe of breakfast foods needs more variety. I wish more breakfast places made quiches.

Today is also Farewell To Oranges Day. The end of the orange season--at least as dictated by nature--is now. Orchards throughout most of the Northern Hemisphere have dropped their last citrus and are working on next year's. Of course, fresh oranges continue to remain available, most of them coming from the dry orchards of California, where the oranges can be more or less left on the trees as living storage bins. But they will grow increasingly more expensive, and will not be as juicy as the ones we enjoyed back in the late fall and winter.

The flavor of fresh orange juice is so enjoyable that, even if you drink it every day as I do, you enjoy it as if you were tasting it for the first time. Few foods are like that. If orange juice were alcoholic, we'd accord it the same respect we lavish on wine. The flavors vary with the variety of orange and their place of origin, as wines do. Supermarket oranges used to come from either Florida or California, depending on the season. We no longer get that choice; almost all of Florida's thin-skinned, extra-juicy oranges now go into frozen concentrate. I haven't seen fresh Florida oranges here in five years. California oranges, being free of many pests that thrive in Florida's wetter environment, are prettier, but have thicker skins and a smaller amount of more concentrated juice.

The Old Kitchen Sage Sez:
Think about cooking with oranges. The juice is great in a lot of sauces. The zest can add something to both desserts (cheesecake, creme brulee, chocolate mousse) and savory (orange zest is a great addition, believe it or not, to a brown gravy).

Deft Dining Rule #223
You know you've found a good breakfast restaurant when the orange juice is squeezed from fresh oranges, you can get poached eggs with hollandaise, and the biscuits were made a little while ago.

Gourmet Gazetteer
Orange is a country crossroads in northern Alabama, ninety-four miles northwest of Birmingham. It's in rolling terrain with a mix of woods and open fields, interspersed with creeks that form the headwaters of the Tennessee River Valley. Orange is well into the hinterlands, and while there's a church there you have to drive four miles to the nearest restaurant, Merrell Potter's. Start with orange juice and go from there.

Edible Dictionary
zingara, [zingah-RAH], French, adj.--The name of a brown sauce "in the Gypsy style," borrowing an Italian word for the Roma people. It begins with an espagnole (which is about the halfway point between beef stock and demi-glace). To that are added ribbons of beef tongue (the essential ingredient found in almost all versions of zingara), ham, mushrooms, white (not red) wine, and enough cayenne to make it noticeably but not flagrantly peppery. Most classic recipes call for truffles, but I've never seen that in any zingara dish I've ever seen. But I haven't seem many. It's ripe for a revival.

Annals Of Food Recalls
Today in 2003, because of a single case of bovine spongiform encephalitis (a.k.a. "mad cow disease") found in Alberta, beef from Canada stopped being imported into the United States. Other countries banned it, too. The move immediately cause the price of beef to spike.

Eating Around The World
Cameroon became an independent republic today in 1972. It's on the Atlantic coast of Africa, right in the corner. It's a tropical land of great physical diversity, from mountains to marshlands. Fishing is a big industry, and the eating in Cameroon includes a lot of seafood. One of the owners of Bennachin, an African restaurant on Royal Street here in New Orleans, is Cameroonian and served the food of her land.

Food In Politics
On this date in 1768 Dolley Madison, the wife of the fourth president, was born. She set the standard for First Ladies as a hostess, serving in the capacity not only during the James Madison Presidency, but also part of Jefferson's. Her dinners were grand and civilized. She was also something of a war hero; when the British invaded Washington in the War of 1812, she rescued many valuables from the White House, including the Gilbert Stuart painting of George Washington. "Dolley" is the correct spelling. Her parents didn't want her confused with the junk-food cakes of the same name.

Eating On Long Trips
On this date in 1927, Charles Lindbergh took off on his famous solo transatlantic flight. He reported later that the food on the flight was mediocre at best, but that Jimmy Stewart (whose birthday, coincidentally, is today in 1908) kept him entertained. In 1747, an experiment was begin to determine how to prevent scurvy among British sailors. The answer was eating lemons, oranges, and limes. The latter resulted in British sailors being called "limeys. " All those things contain the then-unknown Vitamin C, also known as ascorbic ("no scurvy" is what that means) acid.

Annals Of Food Research
Eduard Buchner, who won the Nobel Prize in Chemistry in 1907, was born on this date in 1860. He discovered the mechanism by which yeast cells break down carbohydrates--namely, by producing enzymes that did the job. That is an essential process for winemakers, bakers, and brewers, among many other producers of food and drink.

Food Namesakes
Richard Charles Cobb, a historian whose many books--none of them corny--included A Sense of Place,was born in 1917. . Missy Cress,catcher in the women's pro baseball league, stepped onto the Big Diamond today in 1970.

Words To Eat By
"An orange on the table, your dress on the rug, and you in my bed, sweet present of the present, cool of night, warmth of my life."--Jacques Prevert, French poet.

Words To Drink By
"I've never been drunk, but often I've been overserved."--Comedian George Gobel, born today in 1919.

Jonathan's Almanac

Your unique and independent spirit will serve you well this weekend, Aquarius. While Neptune's third space-time continuum is in SUPERWANE, be sure to listen to that quietly nagging voice that tells you not to follow your most primal, drunken instincts, which, though having served you well in a past Tinder rendezvous, could be to your detriment on Saturday. That gin and tonic that someone sloshes at you during Sass Dragons' set at Chop Shop may or may not have some leftover oyster juice from the day before "inadvertently" spilled into it. Stick with your absinthe smoothies, you fucking weirdo.

Pisces: February 19- March 19

Pisces, as the Beastie Boys so eloquently said, "First of all, get off the wall. It's time to party, so have a ball." Check your elusive nature at the door, because this is no time to steer clear of all the Facebook friends you've been avoiding IRL the whole year. Use your fanciful, dreamy nature to conjure up new ways to shotgun Pabsts in the bathroom instead of how to escape the Double Door without being seen. Take your head out of the metaphorical clouds and insert it into an actual cloud of the dankest weed smoke in the alley behind Subterranean just for this weekend. It might very well be the social event that keeps you from wandering onto the El tracks after Al Scorch's hauntingly beautiful ballads about the inevitable suffering of the working man sends you spiraling back into the mines of depression. "There's Zoloft in them thar hills!"

Aries: March 20- April 18

Gravity is not your friend this weekend, Aries. With Gorbachev's Belt in full reclusion this month, your chances of maintaining uprightness are very slim, especially when your competitive nature compels you to continually challenge people to foot races up and down the steep staircase at Subterranean on Friday night. Your body's blood becomes stair blood as the sweet sounds of Space Blood send you careening to the ground after several victories, which have made you greedy for more. Why not put that feisty spirit to good use and see who can take the most Malört shots while standing on your head- you or Sam Edgin? Either way, you lose.

Taurus: April 19- May 20

Your persistent nature, though annoying as fuck to everyone that knows you, finally pays off this week, Taurus. After weeks of insisting that you will not pay for even one show on one day of Ian's Party since your band had to open the entire weekend a few years ago in South Barrington, your best friend's uncle dies on Friday afternoon, and she has no choice but to surrender her weekend pass to you as she tearfully boards the train to O'hare. A feather in your cap! Use the money you would have eventually shelled out at the last minute to see The Mons on Sunday to indulge your decadent nature at Chop Shop. Who just bet you that you couldn't eat six Reubens in one sitting? Now's your chance to prove them wrong. But hey, that third sandwich? Dedicate that one to Uncle Bill. It's the least you can do.

Gemini: May 21- June 20

Gemini! Sunspot X522LK9983 flares during Ecuador's last Blood Moon of the decade, leaving you in a prime position to parlay your charming demeanor into being unofficially crowned King or Queen of Ian's Party. Your usually fickle nature plays to your advantage this week as you pit the members of Nervous Passenger against Sweet Cobra with gossip so juicy that the henhouse won't stop a-cluckin' for months! Apologize after things escalate a bit too quickly, and bask in the afterglow that only comes from solving a problem that you yourself created, as from nothing.

Cancer: June 21-July 22

People always complain that you're overly sensitive, Cancer, but they won't be saying that after you foil a domestic terror plot during Elephant Gun's set on Saturday. You suspected you were just dealing with a bunch of n00bs when you overheard the middle aged suburban couple behind you referring to the marimba as a xylophone, but you got really suspicious when they kept saying things like, "Boy, a good xylophone solo sure does TRUMP a guitar solo, in my opinion. Right, honey?" or, "TRUMPets are so boring, don't you think? They should really hit the xylophone more- reminds me of cartoon skeletons dancing. Speaking of skeletons dancing, we should really leave before he hits that C note for the FOURth time, don't you think, babe?" In all the commotion of nine people loading onto the stage at SubT, no one could have possibly seen a crazed right winger loading up Jon Olson's third of 12 instruments with explosives, but your quick thinking kept an entire city's worth of musicians alive to play another gig. Now, aren't you glad you didn't stay home this weekend, like your other dumb ass horoscope instructed?

Leo: July 23- August 22

Leo, you're facing a somber ride in Fortune's Hot Air Balloon of Justice if you follow your normal instincts this weekend. With Jupiter's Terre de Plume in the sixth house of ascension, your constant desire to be the center of attention may bring more focus to your shabbily dressed body than you had previously planned. You see, while it is true that you heard Ditch Club's Frank Okay call for "a karaoke singer up here," what he really asked for was a "Cherry Cokey Slinger up here," which is a high end cocktail that essentially amounts to a Singapore Sling topped off with cherry soda. And though your exuberant confidence usually carries you through and wins the day, this Saturday it wins you an evening in Cook County Jail.

Virgo: August 23-September 22

Virgo, your meticulous attention to detail served you so well as you created an app for personal use that mined all of your own data to create a perfect Ian's Party schedule just for you. Not only did you program it to include all of your favorite bands, but it also learned and grew to suggest new things for you as it analyzed your tastes. A gentle buzzing on your leg reminded you when it was time to move on to the next venue, and since you built GPS into it as well, you never missed one second of one band that you wanted (or didn't know you wanted) to see. Fuckload of good that did you when you chunked your phone at the bar on Saturday night after the bartender wouldn't serve you that eighth shot of Fireball, eh? Lucky for you- you're a terrible shot and no one got hurt, but for the rest of the weekend you're floating between venues, lost- like a ghost in a mountain valley, not sure what band to see, or when, and the wailing is constant. Go back on Sunday morning and find your phone. (Hint: Check the duct tape on Canadian Rifle's banner.)

Libra: September 23- October 22

Danger! The sands of the Sahara have shifted to the Northeast, Libra, which calls down the dreaded Tumultuous Typhoon of Tribulation upon your head this weekend, SO BEWARE. You are commonly referred to by your friends as The Diplomat for your uncanny ability to mediate an argument, jovially settle a bet sans the use of Google, and (although distasteful, but effective nonetheless) talk the struggling farmer down in price for organic eggs at Logan Square Farmer's Market. Unfortunately for you, "The Diplomat" is also what the off-duty cop who moonlights as a security guard at Subterranean calls his flashlight. I should also mention that he refers to the space between his clenched fists as a "mediation-free zone." So, when you see him dumping a full beer on a young man's head for trying to sneak it out of the club while he smokes a cigarette, just remember that some arguments don't need settling.

Scorpio: October 23- November 21

Hermit-like dedication to your secret plan ultimately pays off this week, Scorpio, as the Arctic Tundra descends into madness, as foretold by the Dead Sea Scrolls, lo, these many eons past. Having finally completed your full scale paper-mâché re-creation of all the members of Prizzy Prizzy Please and their instruments, you are simply over the moon when they casually glance and laugh nervously at your unholy creation. Lights flash so brightly inside your eyes when they hand you a CD-R demo they recorded in 2005 (free of charge OMFG. ) that you have to find the darkest corner of Double Door and just sit there for hours, sweating and mumbling, until your hand soaks all the way through the paper into which your new CD is folded. The limp home through the warm sewers is a blur.

Sagittarius: November 22- December 21

The curtains are drawn on Death's Door, Sagittarius, and for that you should be thankful. Your unemotional nature serves you well through the most touching, heartfelt set you've ever seen Cokegoat perform at Chop Shop on Sunday, but try to at least blend in with the rest of the sobbing crowd, who inevitably surge onto the stage and raise the members of the band above their heads, proclaiming them as Godmen. Realize that joyous crowds can turn into ravenous mobs on a dime, so try to at least shed a tear (call up memories of your dead pet sea monkeys if that helps) and try to obtain a chunk of one of the members' hair, lest you be the first sacrificial lamb on the altar to the new Saviors.

Capricorn: December 22- January 19

Caution, Capricorn, as Shame's Bicycle is in full motion on this New Year's Weekend. Use your keen sense of organization to set up a mass square dance during Velocicopter's set on Saturday at Chop Shop. Though many people might shoot you a queer look or, in some cases, even hiss at you for merely approaching them, once everyone is in sync on the huge floor, boot-scootin' their li'l hearts out with smiles as wide as Texas, they'll be glad they listened to you. And YOU'LL be saved the overwhelming embarrassment of being the only one to stomp through the flimsy floor of the club to your own demise in the murky sub cellar of an aging building.

Free 2-Month Weather Forecast

May 2021 Long Range Weather Forecast for Southeast
DatesWeather Conditions
May 1-3 Showers, cool
May 4-10 Rainy periods cool north, warm south
May 11-15 Sunny, cool
May 16-28 Scattered t-storms, cool
May 29-31 Sunny, cool
May temperature 69° (2° below avg.)
precipitation 6.5" (3" above avg.)

June 2021 Long Range Weather Forecast for Southeast
DatesWeather Conditions
Jun 1-9 Sunny, warm
Jun 10-18 T-storms, then sunny, cool
Jun 19-24 Scattered t-storms, warm
Jun 25-30 Rainy periods, cool
June temperature 76° (2° below avg.)
precipitation 5.5" (1" below avg. north, 3" above south)

Southern With A Twist

No don't bake these. They will be hard as a rock. You can pan fry them in a shallow pan instead of deep frying them. Just keep checking and turning them so they don't burn. Drain them on a cake rack with paper towels underneath.
Hope this helps!

Oh my soul - my husband will LOVE these! I definitely need to make them ASAP :) thanks for sharing this!

Well I just couldn't pass up a recipe title like this! Nothing beats andouille in my book!
Michelle @Ms. enPlace

What is the dipping sauce you are serving them with?

Do you "deep fry" these or just fry in a skillet and how much oil do you use for frying?

Dont know where I can find Andouille sausage in Australia could I just substitute it for Chorizo.

I think they are similar - not quite sure - I'm a Northern Girl - but I love Southern food :)

Yes, Chorizo is a great substitution for andouille. You could also use Portuguese sausages Chourico or Linguica :)

Cannot wait to try these! My mind is cooking up variations Galore! Lynn , you ALWAYS inspires me!! <3

Oh, Lynn, there are so many good flavors going on in these Voodoo rolls! I'm sure they taste absolutely amazing!

Thanks Lisa! They are yummy if I do say so myself! LOL

Thanks Justine! They really are yummy! I had to come up with these when the restaurant quit selling them. I actually like mine better than Red Lobster! LOL

Yummmm! You know I love these.

I know everyone here would love those! The flavors just sound amazing!!

I just love all the details you offer w/recipes! Really helps, especially w/this one! Spectacular! xoxo

Thank you so much Ally Girl!

Sounds like a delicious combination!

Love the name. I'll take one.

LOL I'd have to give you the thunbs up too cause my mouth would be full of that yummines xoxo

These look phenomenal! I am drooling!

Oh my goodness, these look divine ♥

Oh my! I love it! I have to use shrimp since cant get crawfish here! I am making this for my Fat Tuesday! LOVE IT!

Miriam I made these a few days ago and took to work they are amazing and were gone within minutes. Can they be frozen or refrigerated. I have been asked to make these for the up coming holidays. Again I thank U for this wonderful recipe.

Thanks Miriam! They can be frozen before cooking. I have not tried to refrigerate them. Before cooking they dry out. After cooking they get soggy. Either freeze them, or cook and eat right away is my best suggestion.

Tried these man Bella good

you did a fantastic job on these they are mouth watering!

Thank you so much Claudia!

Wowzeee LynneeePoooo! Now this looks ahhhmazing! And, I'm loving all your photos that show step by step!! xo

My mouth is watering!! I love the easy step by step photos you included in the post, it makes it look easier to make!

I've never thought to make my own. great idea

Reaching right through this screen to grab me some of your fabulous food.

I love these for the name alone, but I also know that all those ingredients must make up one heck of a delicious roll. I need to make these soon!!

I will be making Sunday for the game

The Food Almanac: Monday, May 20, 2013 - Recipes

I would have sparkling water, potato salad, french bread, cheese, chocolate chip cookies, deli meats.
jslbrown_03 at yahoo dot com

A sandwich on sourdough bread, fruit, and buffalo bleu kettle chips.

2nd entry tweet -
jslbrown_03 at yahoo dot com

My basket would contain wine, cheese, crackers and fruit - oh and jalapeno Kettle chips! Did I mention wine? :-)

A pasta salad. I don't have a recipe I just use whatever is floating around my refrigerator, canning closet and garden. The only constant is, well, pasta. If it includes meat or enough cheese it's a complete meal. Salt and Pepper are my favorite Kettle chips.

Sandwiches on homemade bread plus fruit, always.

I almost always pack sandwiches, or anything that we can easily eat with our hands- no utensils at picnics! Power balls, cookies, carrot sticks .. simple is key. I am a traditionalist with potato chips. Simply plain and salted for me.

Jackie in MD Sliced roast beef with horseradish sauce. separate containers so it doesn't get soggy . strawberries, blueberries and grapes mixed together as fruit salad, crackers and cheese and cookies for dessert.

Ham and provolone cheese sandwich on fresh baked crusty bread. I really like the salt and vinegar baked chips.

Backyard BBQ I love BBQ chips and you have got to have pack zesty dill pickles caponefamily3[at]

My favorite picnic basket food is Chicken Salad sandwiches with Deveiled Eggs and of course Sea Salt and Vinegar Kettle chips! Dessert is filled with blueberry strawberry cheesecake in Mason Jars for each as we gather, and of course top it off with Strawberry Lemonade.

Picnic fare for me: Road Trip Sandwiches (normally venison or lamb with cheese), tater chips (preferably cracked black pepper or barbeque), and grapes or strawberries. Most of my picnics are road trip related so everything needs to travel and keep really well.

My Mothers homemade chicken salad sandwiches

We pack Portuguese rolls, peaches, and water. The sea salt kettle chip variety are my favorite.

mami2jcn at gmail dot com

mami2jcn at gmail dot com

I like to make tuna with mayo and sour cream.
I also include diced tomatoes, jalapenos, white onions.
We eat the creamy tuna salad with crackers.
My favorite chips are Kettle Vinegar and Salt.
I also enjoy Poore Brothers Jalapeno.

We pack pasta salad, fresh fruits and water bottles

Our picnic basket likes cold fried chicken, potato salad and watermelon! Frankly, plain potato chips are my year-round Kryptonite. and right now there aren't any in the house, arg.

mainely.deelight at

We always include chips and fresh fruit.
reklaw422 at hotmail dot com

We usually have wraps of some kind on our picnics. I really enjoy the sea salt chips.

I pack cheese and wine. My favorite chips are Kettle Salt & Vinegar

Something healthy-but-not, like cinnamon apple chips. :)

chambanachik at gmail dot com

My sandwiches are usually meat, cheese, lettuce, homemade pickle slices and mayo on mine, mustard on Joe's. I also love to add avocado and sprouts if I have them on hand. Plain chips are my favorite.
Cannot wait to try this sandwich.

Picnics end up being PB&J all to often! My favorite kettle chips are the baked variety - topped with a blue cheese sauce. I am going to try this recipe though.
carolbeech at hotmail dot come

cheese, crackers, summer sausage, pickles, and bite size pieces of fruit are favorite picnic items. I always go for salt and vinegar chips but the onion and Thai varieties sound tasty too.

Our favorite picnic always includes a loaf of fresh bread, a roasted chicken, and a huge wedge of brie. Marinated asparagus, too, if we can find it. And I polished off a bag of Buffalo Bleu just this past weekend! By. Myself. Soooo yummy!

Thanks for the opportunity! I love a pressed muffaletta sandwich.
mmckee AT wi DOT rr DOT com

Back in 1976 my little family lived in Michigan. Every Sunday after church we went to the same place and had a picnic. We always took the same things. cold cuts, chips(before Kettle Chips), can of Van Camp pork and beans, cookies, always pickles, and apples, always Wonder Bread. Michigan has lots of apples! Those are some of my favorite memories of my children. It was a " place in time".
Moms and Dads, your children grow up so quickly. make some wonderful memories while they are young. My children are 43, 40, and 38.
In 2013 give me some Kettle Chips Original. my favs. Lee [email protected]

Adore this sandwich idea. Going to try it! I love just a good hogie, that has soaked up the vinagarette and some crunchy sea salt kettle chips!
Lisa at

Always home made cookies, this is a no oreos household. Fav chips are barbeque, salt and vinegar a close second. Jan at [email protected]

I love an Italian sandwich with lettuce, tomato, and vinaigrette dressing. Yum!
marciemf at msn dot com

I'm not a huge fan of sandwiches but I like to build little cold pizzas with salami, pitas, pizza sauce, and fresh mozzarella. The Bakes Sea Salt & Vinegar chips would be great with the pizzas. And, of course, we'd have some big chocolately brownies for dessert.

kjramstack at yahoo dot com

Love the picnic pictures, very inviting! Shannon from CanterLily

i always gotta have water!

I like the idea of a no-mayo tuna sandwich and I love artichoke hearts. :)
My favorite picnic food is a sandwich made with soft goat cheese, sprouts and tomato on multigrain bread, all homemade and homegrown of course! My favorite Kettle Chips are the ones with the black pepper, yum!
calicocandy1958 at gmail dot com

I'm partial to chicken salad sandwiches with grapes and pecans mixed in. I would like to try the salt and pepper potato chips. Don't think I've ever had them before.

victoriangal at sbcglobal dot com

As a matter of fact, we just got back from a rode trip and we always bring a picnic. We brought egg salad sandwiches, grapes, and cottage cheese. We love Kettle Chips and usually have either the Jalapeno or the Sea Salt. Thanks, Susan.
aseasononthemountain at gmail dot com

OH BOO YAH - this is what I'm making for my lunch tomorrow. It can sit under my laptop in class and make other people wonder where the smell is coming from.

Is that gross? I just really like to mess with people's minds. Meanwhile, I'll be having a delicious lunch.

Now. to find some salt and vinegar Kettle Chips to make my lunch complete.

Love this recipe-and the no mayo approach. We have picnic nights all the time here at the cabin-especially when it is hot and no one feels like grilling or cooking. We normally have prosciutto and melon, 3 cheeses, fresh home made bread, olives and tabouleh and/or hommus. Sometimes I get it together to make tapenade or pesto (and buy local tomatoes in season). But we are huge fans of picnics, whatever the occasion.

But now I'm going to try your sandwich, maybe with some black olives for a nicoise feel, and I would buy salt and vinegar chips. Actually I would eat these before they ever made them home, but whatever.

We would have smoked turkey sammies, homemade tater salad and bbq Kettle chips, our fav!

In my picnic basket is cheese, crackers, red wine, kettle chips (honey Dijon is my fave) and nuts and chocolate
tvollowitz at aol dot com

I like a picnic with ham and cheese sandwiches, wine, and cookies.
I love the BBQ chips!
madelinebrubaker gmail [dot] com

Tweet link:

madelinebrubaker gmail [dot] com

Oh, how I enjoyed *sharing* this picnic with you! Wonderful! Our picnics (every season, often indoors, too) include roast beef-cheese-pickles on home-made baguette (one of your recipes), salad (typically greens, with some pistachios, carrots, celery, tomato, cheese, olives added), and always, always potato chips! Kettle is a 'recent' find for us - and as we're 'plain' folks, we go with those. Yummy! In fact, I think my dinner plans for tonight have just been made.
Love your site, Sue - I've been a follower for close to four years now!!
[email protected]

I love tuna sandwiches, too. Since I live near the Pacific Ocean where tuna is readily available and sold right off the boats in most ports on the coast. So, I home can albacore tuna nearly every summer and I grow Walla Walla sweet onions in my garden. Did you know that canned tuna and Walla Walla sweet onions were meant for each other? I chop the onions, add them and a jar of my canned tuna in a bowl and a nice dollop of mayo. Mix well. Now, you are ready to make the sandwich with bread of choice. Top with bread and butter pickles, or not, but they are another good choice with tuna. This mix will yield 3 thick sandwiches or 4 thin ones. Be sure to add Kettle Chips for the perfect meal. I like the plain unflavored ones for my tuna sandwiches. The saltiness of the chips are perfect with my tuna/sweet onion sandwiches.

My husband loves tuna salad. I've just become a fan my self. Right now I want to be sitting on a picnic blanket with wine, cheese, fruit and some crusty bread with the warm sun shining on my face.

We take a large sized loaf of crusty bread,hollow it out and build an italian hoagie inside it with boar's head meats and cheeses.Sea salt chips would go perfectly.Don't forget the pickles and six pack of favorite beer.
pincushionqueen at comcast dot net

I would pack sub sandwiches, potato chips, fresh fruit and wine

We usually pack ham and/or turkey sandwiches with chips and Little Debbie chocolate cookie packs. I've never tried the Kettle chips. I think I would like the sea salt variety. debgirotti at gmail dot com

We usually pack turkey sandwiches with hot pepper cheese, chips and cookies. [email protected]

Sandwiches, hummus and veggies, fruit, and cookies. And iced tea to drink.

Israeli Chopped Salad, Turkey Sandwiches, Kettle Waffle cut chips w/ sea salt. Iced Tea. Watermelon for dessert.
[email protected]

I always include something sweet (like summer fruit) and something salty (like chips), cheese, bread, and wine.
cgies25 at hotmial

Cheese, nuts, potato salad, water., I love jalapeno chips

Sandwiches and lots of water and fruits! harleychrys at hotmail dot com

I pack sandwiches, chips, and cookies.

Fried chicken, french bread, brownies, and lemonade.
[email protected]

I’d include italian sub sandwiches cut into small servings, chips, fruit and ice tea. I love the sea salt and vinager.
Thanks so much.

I Tweeted:
Thanks so much.

Chicken salad sandwiches with lots of pickles and my favorite kettle brand chips! (regular bag)
tadavies70 at

We pack bread and cheese and veggies and fruit.

And we love chips -- all flavors, especially cheese!

dsbernhardt at ballstate.bsu dot edu

I love tuna salad sandwiches. This is a new way of sandwiching my tuna and I will give this recipe a try.
bearliner at gmail dot com

We have sandwiches, chips, and fresh fruit.
[email protected]

potato salad and I like Jalapeño flavor

eddiem11 (at ) ca (dot) rr (dot) com

mainly finger food - fresh chopped fruits and veggies for us

sksweeps (at) earthlink (dot) net

I would pack corned beef sandwiches, pasta salad and brownies. My favorite Kettle chips are the Jalapeno Jack.

I always pack homemade salsa

I would include turkey sandwiches, grapes, and potato chips

I would take ham & cheese sandwiches, lemonade, and sunscreen.

I usually get BBQ wraps, chicken fingers, cole slaw, and water for my picnics :)

I would include fried chicken, chips, fruit, and more.

Fried chicken, pasta salad, pimento cheese sandwiches. yum!

We pack fruit salad, water and trail mix.
I like Jalapeño flavor.
tcarolinep at gmail dot com

Cheese, crackers, fruit and some sandwiches and chips too! Oh, and some water bottles!

On picnics with the kids, there are always PB&J's, chips, fruit and soda :) Then we add other stuff based on what we have or what's on sale :)

I would include turkey sandwiches, chips of course, fresh fruit, and brownies for dessert. Thanks!

I've never tried Kettle Chips (I know--sad!!), but I think the Krinkle Cut Cheddar and Sour Cream chips sound super good.

Pressing your sandwich on the bottom of the cooler--very clever idea!!

I'd pack carrot sticks, an Izzie beverage in Clementine, roasted red pepper hummus, and a Greek salad.

My favorite flavor would be Sweet Chili Garlic.

I pack broasted chicken, potato & pasta salad, fruit like cherries and grapes, brownies ad chocolate chip cookies. Favorite Kettle chips are the Sea Salt ones [email protected]

Tweeted: [email protected]

pita chips, hummus, veggies, feta

Thanks! Janna JOhnson [email protected] Janna johnson on GFC

i'd pack a nice salad and some tasty bread
stigay at

It varies depending on the occasion, but my go to is cold grilled chicken, my homemade macaroni salad and fruit salad ([email protected])

I tweeted

sandwiches, fresh fruit, and fresh veggies! scg00387 at yahoo dot com scg00387 at yahoo dot com

Lunchmeat, bread, chips and diet sodas. I prefer plain kettle chips

Watermelon! My family loves it.

Kettle chips are my favorite! I would bring sandwiches, chips, and fruit on my picnic

I like to pack fresh fruit in our picnics, whatever is in season and my favorite kettle chips are the salt and vinegar.

I like tuna but Hub won't eat it - so chicken salad for him, made with homemade pickle relish, and I wasn't much of a chip fan until I met salt and pepper chips. pengwenhsd at gmail dot com

While I'm not much for picnics, per se, when I take the grandkids on a walk to the local park we often bring along some eats. Personally, The Salt & Pepper or (in deference to my Canadian friends) Vinegar Chips would be just fine, but I'm afraid I'd probably be over-ruled in favor of more flavor?

The kids say they like Deviled Eggs, but they only eat the whites. (Fine by me) Cookies or muffins, or maybe Banana Bread, and perhaps some Blueberries or Strawberries would be nice.

The concession stand at the park sells foot-long Free-Zees to quench ones' thirst after a long walk, play session, and eating salty chips.

Although we had 37 degrees this morning (with frost warnings!) the sun is out now and it's supposed to warm up to about 60 today. A trip to the park is not out of the question.

I like to pack a watermelon, feta and mint salad. I love the original Kettle Chip but put them in my sandwich just before eating it for a great crunch ! Whole Wheat Rye with avocado, tomato, turkey and perhaps some minted mayo. Some dark chocolate for desert !

Potato salad and ham n cheese croissant sandwiches are included in my picnic basket.

We pack deviled eggs potato salad fresh fruit and a flavored beverage.
Thank you.

barbara dot montyj at gmail dot com

I would include fried chicken, coleslaw, potato salad, and kettle chips, of course!

Thanks for the chance to win!
wildorchid985 at gmail dot com

wildorchid985 at gmail dot com

I always include fruit, iced tea, and some ham and cheese sandwiches! I like the original kettle chips.

I pack grapes, brie, prosciutto wrapped melon and triscuits! Oh, and wine!

wbailey113 at hotmail dot com

wbailey113 at hotmail dot com

In My Picnic Basket I Include Sandwiches, Kettle Sweet Onion Potato Chips, Fresh Fruit And Apple Pie!
hthr83heather at yahoo dot com

I Tweeted: hthr83heather at yahoo dot com

I switch around the main items but I always, always, always include pickles!
onefrugalgirl AT gmail DOT com

water, wine, fruit, sandwhiches, chips, pickles, desserts

grape juice and pb j's jen gersch [email protected]

always need something salty like chips and fresh fruit especially watermelon or cherries and i like their sea salt and vinegar chips
[email protected]

I like to take fresh fruit (watermelon, grapes, cantaloupe), along with deli meat and cheese for sandwiches. My favorite chips are Sea Salt.
[email protected]

sandwiches, potato salad and chocolate chip cookies
addictedtorodeo at gmail dot com

Fresh fruit, cut up veggies, artichoke dip , chips and cookies and sandwiches. With pop and juice boxes.

I would take some italian sandwiches, cheese, fruit and maybe some veggies and ranch dressing to dip in.

I would take sub sandwiches deviled eggs and bread and butter pickles. buckyandtux at gmail dot com

tweet buckyandtux at gmail dot com

My son is a fruit-a-holic, so fresh fruit is a must in addition to hummus, whole grain pita chips, cheese, nuts, and some turkey.
ashaldridge at gmail dot com

Tuna fish sandwiches are a must (I like the look of yours), salad, chips, cheese, fruit and sweets of some kind or other.

margueritecore [at] gmail [dot] com

margueritecore [at] gmail [dot] com

Cold fried chicken. the best!

Every day's a Holiday, every meal's a picnic if you have Kettle Chips.

nelljeancam at gmail dot com

Sandwiches on homemade bread, home-dried fruit, homemade cookes, maybe some chips (my husband's had a heart attack so we watch the fat closely).

Couscous salad with feta, grape tomatoes, cucumber,& olives.
classic sea salt kettle chips for me!

Forgot my e-mail. Duh!
[email protected]

Lots of beer in the picnic basket! I like the sea salt kettle chips the best.

My ideal picnic basket has:

1. a very pickly egg salad sandwich on soft potato bread. It has tons of diced gerkins and onions and rests on a bed of mixed baby greens.

2. potato salad- not red potato salad, just the traditional creamy potato salad with a good squirt of mustard

3. crusty artisan bread. just to munch on

4. sparkling flavored water

5. CHIPS! My favorite Kettle Chip is SWEET ONION, HONEY DIJON and now MAPLE BACON.

bearandmaverick AT gmail DOT com

I've started making curried tofu salad sandwiches for picnics. They pair well with wine and fruit. I like vinegar kettle chips the best.

That tuna sub sounds great!! Wine, cheese, perhaps some grapes and my handsome hubby. Food is great but the people you share with make the difference.
lorilei at Verizon dot net

I'm partial to the sea salt and vinegar Kettle Chips, but they're all tasty. As for the picnic basket, I always take sandwiches (like this delicious tuna sandwich you posted!), jars of iced tea I make just for the occasion, fruit salad, and beer (or wine). I like to throw in a few snacks, just depending on what I have around. I usually try to avoid a bunch of stuff that will require heavy duty manhandling to eat or assemble, just because out on picnics I tend to touch dirty things and I don't want to eat my germs.

We always bring fruit salad, macaroni salad, sandwiches, sea salt kettle chips, homemade cookies and lots of bottled water!
[email protected]

We usually pack ham and turkey sandwiches, chips, and Little Debbie Swiss Rolls. :) I'm sure at one time I've tried the Kettle chips. but I'm really not familiar with them. will have to check them out next time I'm at the store. debgirotti at gmail dot com

I usually just pack what ever we have in the house, but your tuna recipe lots amazing! I love those artichokes too! What an excellent combo! I will try it this weekend :) We also love Kettle chips, they are so crunchy! Salt and pepper, or just plan. I also love you Farmgirl! I moved to Dublin OH from Los Angeles and your story is so inspiring :) [email protected]

Pesto, roasted red pepper, and grilled zucchini on a baguette with sea salt and vinegar kettle chips. But I'll have to try this as I love the idea of tuna without mayo so that it'll probably hold up to the heat of a hike better. Thanks for the post! k_winkleblack at yahoo dot com

Besides whatever we're hungry for, I like to have a container of baby wipes with the picnic basket.
Also, if my basket is actually a cooler, I try to put all my food in sturdy containers and lay my ice packs on top of the food. Since cold air moves down, this tends to keep the food cold longer. Cover the ice packs with a towel to add extra insulation.
Salt and vinegar is my favorite kettle chip flavor!

I love packing quinoa in a picnic. It's so versatile. It can be savory or sweet, served warm or hot. My favorite right now is warm quinoa with cotija cheese (mexican sheeps cheese aka queso fresca) and avocado and arugula. Toss together with salt and pepper and voila! Bon appetite!

Picnic lunch for me usually includes great dill pickles, my pasta salad made with pesto dressing, and of course great bread either by itself or for sandwiches. Sea salt and vinegar Kettle Chips are great in the sandwiches for an extra crunch!
mdunajski at gmail dot com

I pack bagels and sliced fruit!

Heather S
heatheranne99 at gmail dot com

Heather S
heatheranne99 at gmail dot com

I pack turkey sandwiches, chips, usually a salad or veggies of some kind, berries and water!

marciamoore2 AT hotmail DOT com

I haven't had a picnic in a long time, but I always bring sandwiches, chips and cookies.

For my picnics, definitely cheese and crackers, possibly potato salad and chicken. Yum! I've never had Kettle chips before but I would probably like just the plain old chips!

oneoldgoat at verizon dot net

I like to make sandwiches with a bagel because they don't squish. Usually smoked turkey, cheese, lettuce and a tomato if I have it. Salt and pepper chips are my favorite.

I don't like lunch meat sandwiches so my picnic would be salads, pasta salad, guacamole salad, maybe some hard boiled eggs.

I checked out kettle chips website, now I'm on the hunt to find maple bacon chips!

Ok, first Sea Salt and Cracked Pepper are my favorite flavored chips.

Now, my picnic basket. Buffalo-style breaded, boneless chicken, a pint of olive mix (greek, kalamata, stuffed green and black olives), fresh mozzarella and imported sharp provalone cheeses and some triscuit rosmary and olive oil crackers. Oh. and don't forget the chilled bottle of Pinot Grigio Santa Margharita!

Yes I do have a picnic backpack with a separate compartment for keeping the wine chilled. Those ice packs I get from the doctor for sprains and strains work great to keep things cool and are reusable.

Oh one more thing. I liked the tuna/artichoke recipe. Since I fish off NJ every summer I'll have to try it with fresh yellowfin tuna. Its shark season now, so that'll have to wait til August.

(bet you can guess my name! LOL!)

Fruit salad, baguette with cheese and veggies and kettle chips!

Chunks of Fresh Pineapple, Strawberries, Watermelon, slices of Swiss Cheese or Amish Cheese, Fresh baked Multi Grain Crusty Bread, a container of Homemade butter, Some Kettle Chips ( I like Plain so I can dip them in all sorts of Flavored Dips), Some Homemade Bread and Butter Pickles, A container of Warm Chocolate Frosted Brownies and a Home made Apple Pie from my Grandma Benson's Recipe. and a Jug of Iced Lemonade.

we love a variety of cheeses, a loaf of fresh bread, olives and a bottle of wine. Sometimes we'll throw in some smoked salmon or duck. For chips, I've always been a sucker for sea salt and vinegar.

myoungstudios at gmail dot com

Love turkey & swiss on Bunny bread, Yum. Salt & Pepper kettle chips rock!

We like to bring sushi, especially for beach picnics. Can't wait to try the tuna recipe and some of the other great ideas here! And I can't resist sea salt & vinegar kettle chips.

I love the Salt & Pepper Kettle Chips with smoked pimenton/garbanzo bean dip. I like to take brie and sun dried tomato sandwiches on a picnic alongside a vinegary potato salad with tons of parsley and red onion.

Chips, macaroni salad, potato salad and cold sandwiches

We pack PB&J, chips and homemade salsa, lemonade, and homemade chocolate chip cookies!

fruit, salad, coke and juice
i like BBQ flavor

I like potato salad (my Mom's recipe with Miracle Whip and mustard, celery, onion, green pepper and sliced eggs). Also from my Mom, something she called 'Swedish Salad' (sliced cucumbers, green pepper, onion and celery marinated in white vinegar).

My favorite Kettle Chips are plain. I just can't get into flavored chips :GRIN:

You can reach me at my Google profile.

I usually pack pb&j and fruit.

I love finger food for picnics: fruits, veggies, appetizer-type things, chicken fingers, olives from the gourmet olive bar at WHole Foods, mini quiches, and of COURSE, kettle chips. I never met a potato chip I didnt like. Grazing all afternoon is my idea of a FABULOUS picnic. shirleystann at q dot com

Cheese, crackers, almonds, chicken salad with sourdough bread. We like the Zesty Ranch Kettle chips and sweet tea. Grapes and watermelon.

Hummus, pita wedges, tabouleh, brownies, wine, cheese. I'm inspired now!

seaweedandsassafras at gmail dot com

I'd pack some muffaletta sammies, cucumber salad, fresh fruit cocktail, wine coolers and water, and plain kettle chips.

I make a pressed roasted veggie and pesto sandwich sometimes to eat with chips.
bethelderton59 at gmail dot com

When I eat outdoors, it's usually part of hike, so I love to come across good no-mayo recipes like this. I also like to pack hard-boiled eggs, fruit, and a homemade cookie of some sort.

I had never been to the Kettle Chips site before, although of course I'm familiar with them. They offer quite a variety! I'm usually a plain, classic chip kind of gal, but some of these, like the baked potato, might have to grace a fall picnic this year. (Fall because it's way too hot for summer picnics where I live!)

I am always a fan of fruit. chocolate chip cookies, bottled water, cheese and crackers. Oh, and I tried making your sandwich, and it was delish! My favorite Kettle brand is any of the baked ones :)

I love picnics (and breakfast for dinner!). What I pack depends on my mood and what's in the fridge. This week, it was home-grown, home-smoked turkey (Yum!) and fresh fruit.

I love Kettle Chips, especially the sweet onion, but potato chips are the one thing in the world that I have NO self control with, so I try not to buy them unless I'm going to a potluck, otherwise I eat the whole bag by myself.

majorasue at hotmail dot com

I like to make a frittata with sun dried tomatoes and basil, sometimes even adding garlic and peppers. It is great cold and slices nicely into wedges! Then fruit is big with us too! We also like a cookie or brownie for that sweet and chocolate fix we all love! The chips would be the cheddar ones, my favorite! Thank you for e chance to win!

Small fruit salad (raspberries, strawberries, grapes, and some banana slices) with potato salad, a side salad, and roast beef sandwiches with horseradish sauce! That's in my picnic basket.

Favorite kettle chips are the jalapeño ones!

A summer couscous salad (mint, almonds, crasins).

Fav Kettle Chip = plain! Love the salty crunchy goodness! :-)

I love picnics..pastrami sandwiches and salt and vinegar kettles. yummmm

For a lovely casual picnic, I bring sandwiches, fruit, chips (regular Kettle Chips the fave), and something to drink. Love picnics.

Though I haven't tried them yet, I would love to try the Beer Cheddar chips. What can I say - I'm from Wisconsin! Our picnics ALWAYS include beer and cheese.

kjramstack at yahoo dot com

We have locally made ollalieberry pies that are perfect for picnicking! I also love pate and crusty french bread, ham and butter sandwiches also on baguette (along with those little cornichons! mmm, mmm,) so apparently my picnic style is french! LOL. I also make a quinoa salad with fresh veggies and a mustard vinaigrette: radishes, celery, carrots, green beans, cukes, zukes, kidney beans or garbanzo beans, scallions, cherry tomatoes. it's pretty darn fab and really a main dish salad on its own. A big potluck favorite!

My favorite Kettle chip is the sour cream and onion, but I like the plain ones and the salt & vinegar ones too.

Simple kayaking cooler picnic lunch: thinly sliced cooked chicken breast (from the deli), spread vegetable cream cheese mixture, add slice of cooked bacon, slice of avocado and roll together. Store in a sandwich bag. Add a side of fresh blueberries and refreshing lemonade and you're all set!

Favorite Kettle Chip - Sea Salt

Devilled eggs if they won't have to sit out for too long, and Bread and Butter Pickles! Favorite Kettle chips are the BBQ ones!

Since I'm somewhat of a food borne illness worry wart, I usually pack a creative peanut butter and jelly sandwich using different types of bread and spreads. My absolute favorite is a toasted (bread from bakery at Target Deli) peanut butter and raspberry jam wrapped in tin foil. For sides, I always pack 2 whole fruit choices and veggies with ranch dip in a container.

e-mail: [email protected]
Fav Kettle chip: jalepeno. I had no idea they had so many flavors, I'll have to keep my eyes open!

I always pack a couple of frozen bottles of drinks. They keep food fresh and become nice and cold to drink when it comes time to eat.

I like to pack bread, lunch meats, potato salad, macaroni salad, and some sodas to drink. dwelchert at yahoo dot com

Crusty bread, cheese, meat, fruit salad and for the adults, a thermos of Sunshine Slush (nice, fruity frozen drink with rum). Salt and Vinegar kettle chips are my fave!

December 2015 update: Hi! For some reason I can't figure out, Blogger hasn't been letting me leave comments on my own blog (!) for the last several months, so I've been unable to respond to your comments and questions. My apologies for any inconvenience! You're always welcome to email me: farmgirlfare AT gmail DOT com.

Hi! Thanks for visiting Farmgirl Fare and taking the time to write. While I'm not always able to reply to every comment, I receive and enjoy reading them all.

Your feedback is greatly appreciated, and I especially love hearing about your experiences with my recipes. Comments on older posts are always welcome!

Please note that I moderate comments, so if I'm away from the computer it may be a while before yours appears.

I try my best to answer all questions, though sometimes it takes me a few days. And sometimes, I'm sorry to say, they fall through the cracks, and for that I sincerely apologize.

I look forward to hearing from you and hope you enjoy your e-visits to our farm!

The Food Almanac: Monday, May 20, 2013 - Recipes

A-Chi ah A-Chi! What can I say?

You are so good at everything! AKK is one of my favourite kuey and I love the texture especially the skin.

Need to pay you a visit soon! :D

your angku kuey so beautiful. just want to grab one from you. haha. that day i just see the stall selling the bean n i want to buy some to try your recipe.

Since my first failure, Im yet going for 2nd round, will be arranging my rechallenge with your recipe!! Thanks yo!! ^^

I haven't tried AKK before :P They look so pretty with its vibrant color ! Lovely mould as well , a bit heavy but with different designs , it's a good buy :D

Such a beautiful shape and pattern! I've never had a chance to eat this before, but you always entertain me with all the new ingredients and techniques!

Yummy! Wish I can eat some. Good to know that I can just process the sugar and oil in the food processor instead of frying it, that's short cut for me. :)

These look so so pretty sonia! I have been away from the blogsphere for a while because its been utter madness at school, and now that I'm finally back (alive, phew!) it's so wonderful to hop around food blogs and see gorgeous food like this ang ku kueh (one of my favourite kuehs!). I feel almost tempted to buy the moulds just for these now!

these look wonderful would love to try them and the shape is fun

wow. so pretty. Gotta try it out soon. The last time I made akk, they were a mess. Am inspired by your post to try out again. :)

I simply adore the oblong shape mould. It's not easy to find

Lovely result. I have tried once and I found that the skin will get harder once it is cold. Any idea to get the skin to stay soft? Thanks!

BB, for this batch, it can stay soft till the next day, do try it out.

i've tried your purple akk last time, very nice..i think i've probably seen this type of mould here too..

Oh wow! These looks LOVELY! Love the idea of using orange color sweet potatoes than food colouring! After looking at yours & Jesssie's , now I'm tempted to make some myself. But too bad I don't have AKK mould. I came across the plastic AKK mould but not the wooden ones during my stay in KL last year. Love the wooden moulds !

i had tried black glutinous one but never did try the red akk.
i had a problem because my black akk crack after steamed.

Can the angku be frozen prior to steaming? Will it crack when it is being thawed?

I just made it today, looked and taste awesome. One thing I encountered is the skin is very soft before I wrap it. Is that normal? Also it's very difficult to get it out from the mould, so have to powder it everytime. Any suggestions if I don't use banana leave cos it's hard to get it abroad. Thanks

Hi ter
Thanks 4 sharing e recipes. Made tis today, my hubby ,in-law & I simply love it )

Hi ter
Thanks 4 sharing e recipes. Made tis today, my hubby ,in-law & I simply love it )

Hi there,
Thank you for sharing this recipe.
I made it today and it turns out great.

hi there, may i know what is the difference between glutinous rice flour and rice flour? and which brand did you use?

What 8 the purpose of adding rice flour?

Hi, where did u get the mould?

Sonia, notice some recipe has mixture of glutinous rice flour & rice flour while some only use glutinous rice flour. Can advise what's the difference?

On This Day: Corned Beef for Dinner.

Methinks it is time to give you another ‘on this day in food history’ snippet, as much to remind myself to revive the never-ending project, as to amuse your good selves.

On May 31, 1844, the well-known writer Nathanial Hawthorne was cooking his own dinner, his wife being away. Corned beef was on the menu, but it must have been long-salted and very hard, because it took too long to cook, as noted in his American Journals:

“I get along admirably, and am at this moment superintending the corned beef, which has been on the fire, as it appears to me, ever since the beginning of time, and shows no symptom of being done before the crack of doom. Mrs. Hale says it must boil till it becomes tender and so it shall, if I can find wood to keep the fire a-going. . Meantime, I keep my station in the dining-room, and read or write as composedly as in my own study. Just now, there came a very important rap at the front door, and I threw down a smoked herring which I had begun to eat, as there is no hope of the corned beef to-day, and went to admit the visitor.”

We have considered corned beef (and corned buffalo hump) a number of times in this blog (see the links below), but there is always something new to find out about everything in the known universe, isn’t there?

Presumably, eventually, the corned beef did become tender, and presumably, eventually, Nathaniel was faced with a plate of odd bits and pieces - leftovers, comebacks, or bits requiring secondary cookery - call them what you will. The blindingly obvious thing to do with leftover corned beef of course is to make it into hash, but we have explored that option several times already. What else to do with leftover corned beef?

Here is an idea from Miss Eliza Leslie, a well-known cookbook writer from the time of Nathaniel Hawthorne that would seem to suit his purposes very well.

To Stew Cold Corned Beef.
Cut about four pounds of lean from a cold round of beef, that tastes but little of the salt. Lay it in a stew pan with a quarter of a peck of tomatos quartered. and the same quantity of ochras sliced also two small onions peeled and sliced, and two ounces of fresh butter rolled in flour. Add a tea-spoonful of whole pepper corns, no salt, and four or five blades of mace. Place it over a steady but moderate fire. Cover it closely and let it stew three or four hours. The vegetables should be entirely dissolved. Serve it up hot. This is an excellent way of using up the remains of a cold round of beef at the season of tomatos and ochras, particularly when the meat has been rather under boiled the first day of cooking it.
New Receipts for Cooking, (Philadelphia, 1854)

And if Nathaniel was a truly thrifty (and sensible) man-cook, he could have made soup from the cooking liquor.

Corned Beef Soup.
When the liquor in which corned beef and vegetables have been boiled is cold, remove all the grease that has risen and hardened on the top, and add tomatoes and tomato catsup and boil half an hour – thus making an excellent tomato soup or add to it rice, or sago, or pearl barley, or turn it into vegetable soup by boiling in the liquor any vegetables that are fancied. Several varieties of soups may have this stock for a basis and be agreeable to the taste.
New England Cook Book, Annie B. Copps, 1905

P.S. The beef did eventually cook, for on June 2nd Nathaniel wrote

“The corned beef is exquisitely done, and as tender as a young lady's heart, all owing to my skilful cookery for I consulted Mrs. Hale at every step, and precisely followed her directions. To say the truth, I look upon it as such a masterpiece in its way, that it seems irreverential to eat it. Things on which so much thought and labor are bestowed should surely be immortal.”

Recipes for corned beef hash are here and here.

Other food stories starring Nathaniel Hawthorne are here, here, and here.

Quotation for the Day

I am a great eater of beef, and I believe that it does no harm to my wit.’
William Shakespeare, Twelfth Night.

Date Milk.

When I came across a reference recently to ‘date milk’, I assumed that it was something made from steeping or emulsifying dates in a liquid – something therefore along the lines of almond ‘milk’ or a date milkshake. I don’t know how I could have gotten to the age I am, and done the reading I have on all sorts of food topics, without coming to the knowledge that date milk is more along the lines of maple syrup. Sometimes my own ignorance astounds me.

This is how date milk comes about:

A white liquor known by the name of date-milk is drawn from the palm tree. To obtain it, all the branches are cut from the summit of one of these trees and after several incisions have been made in it, they are covered with leaves, in order that the heat of the sun may not dry it: the sap then drops into a vessel placed to receive the liquor. The milk of the date tree has an agreeable sweet taste when new it is very refreshing and is given even to sick people.
The companion for the orchard: An historical and botanical account of fruits known in Great Britain, Henry Phillips, 1831.

Naturally, this sweet sap lends itself beautifully to fermentation and distillation. Date wine may also be is made by fermenting a either mixture of dates soaked in water, or a syrup made by boiling dates. Distillation of the fermented beverage produces a form of ‘toddy’, or in the case of the sap, a very potent beverage sometimes called ‘cream of the valley.’

A very famous date wine was apparently produced in Egypt in ancient times, and exported to Rome where it was enjoyed at the best tables. Marco Polo (or his ghost-writer) mentioned Egyptian date wine in his Travels, and noted that it had spiced added “and very good it is.” Some biblical scholars also suggest that the ‘strong drink’ of the Bible may have been date (or palm) wine.

For the recipe of the day, I do not give you the specific instructions for making date wine, but instead have chosen one of the delights included in the Date Cook Book, published in 1919 by May Sowles Metzler – a book originating in Coachella Valley, “The American home of the date”.

Syrian Method of Preserving Dates.
Take the largest dates obtainable, preferably before they are entirely ripe peel them with a sharp knife, put them in a pot, add a little more than enough water to cover them, boil until they are soft then slip the seeds out and put an almond or pistachio, with a clove, in the cavity boil dates in syrup with a little lemon peel until the proper consistency take them off the fire and let them stand overnight then bring to a boil again and put in glass jars.

Quotation for the Day.

Men become passionately attached to women who know how to cosset them with delicate tidbits.
Honoré de Balzac (1799-1859)

Lime Curd

PRINT: Click here for a printer-friendly version of this recipe

Zest of 1 large or 2 small limes

½ cup (1 stick) unsalted butter, room temperature

½ cup lime juice, freshly squeezed (about 4 to 5 limes), or bottled key lime juice

½ teaspoon pure vanilla extract

Use a carrot peeler or zester to remove the zest from the lime(s), being careful to avoid the white pith.

Place the zest in a food processor, add the sugar and pulse until the zest is very finely ground into the sugar.

In a stand mixer fitted with the paddle attachment, cream the butter until smooth, about 1 minute. Add the lime-sugar mixture and beat on medium speed until combined. Add the eggs, 1 at a time, beating well after each addition. Add the lime juice, vanilla extract and salt and beat until combined.

Pour the mixture into a small saucepan and cook over medium-low heat until thickened, stirring constantly, about 10 to 12 minutes depending on your stove. The lime curd will thicken when it reaches a temperature just below a simmer (170 degrees).

Remove from heat and refrigerate to set.

To store: Transfer lime curd to an airtight container and refrigerate for up to 4 weeks or freeze for up to 1 year.

I'm a recipe collector and have a filing cabinet full of recipes from scouring magazines, newspapers, trading with friends and my cherished family recipes that were passed on to me by family . . . some I have no idea where they came from. I attempt to list sources when I have them . . . I'm not trying to claim any recipe as mine unless it is . . . I'm a serious foodie . . . not a professional chef!

I will also be posting those recipes that look promising to me since I'm always looking for new recipes to try out.

I'm a third generation sicilian italian-cuban-american who was fascinated with everything that happened in the kitchen as I grew up, next to my nana's side . . . watching every move that she made. She started giving me little jobs to do in the kitchen to keep from stepping on me . . . I learned how to cook at a young age, throwing things together, rarely using measuring utensils. Cooking is a passion which takes lots of tasting and nurturing what you are cooking until it is just right.

Here's the twist to my italian cooking . . . I married a southern gentleman whose mom prepared the best southern comfort food meals . . . and as a young adult, I was right there by her side, learning how to cook southern style. He and I combined the two cooking styles into our own style that never disappointed our guests.

Since my southern gentleman passed away, I got used to cooking for one . . . so there is yet another twist to my cooking . . . cooking a big meal and turning it into totally different meals.

I've since remarried and my new husband (yep, another southern gentleman) has a similar cooking style . . . and we are perfecting the art of making great meals using leftovers :)

Watch the video: Ανθεστήρια Παρασκευή του Πάσχα 10 Μαίου 2013 (May 2022).


  1. Wethrby

    nakanezzto! thanks.!!!!!

  2. Shinzaburo

    Not at all. I know.

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    I'm sorry, but, in my opinion, mistakes are made. I propose to discuss it. Write to me in PM, it talks to you.

  6. Constantino

    And what do we do without your brilliant ideas

  7. Welford

    Thanks. Just thank you for thinking out loud. In the quotation book.

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