tag:blogger.com,1999:blog-4406252458975415348.comments2022-11-09T06:57:27.904-08:00Eating Every DayCharles Sherehttp://www.blogger.com/profile/10480432901356490235noreply@blogger.comBlogger540125tag:blogger.com,1999:blog-4406252458975415348.post-19997866278165857762018-11-28T12:22:04.012-08:002018-11-28T12:22:04.012-08:00Sad Camino is closing. We need to get there before...Sad Camino is closing. We need to get there before it does. rchrdhttps://www.blogger.com/profile/10173134583891999855noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-38929287253409731282018-10-03T19:55:43.758-07:002018-10-03T19:55:43.758-07:00"Mario, via del Moro (Trastevere). Don’t know..."Mario, via del Moro (Trastevere). Don’t know the address or the phone number, and no one recommended it but the guy who walked in ahead of us, talking to his friend: That other place is more upscale, you know, but this place is comfortable and the price is right. And it was raining, and we were hungry, so we followed them in. It was crowded in the main room; we sat in a side room, under a number of framed drawings artists had left long ago on the table-papers, and thankfully next to a portable stove, because it had been snowing. We had antipasto italiano, spaghetti amitriciana, stracciatella, and baccalà, and it was perfectly ordinary, and perfectly acceptable." <br />- Roman Letters ;-)mehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-76422625878035040172018-09-11T09:23:41.630-07:002018-09-11T09:23:41.630-07:00I always love your childhood sandwich stories...an...I always love your childhood sandwich stories...and this one has the added bonus of calling to mind an “Out Our Way” show many years ago, where during the intermission they were selling VERY disreputable looking fried egg sandwiches. More than selling them, they were hawking them—which, come to think of to, is a funny thing with eggs!Giovannahttps://www.blogger.com/profile/16421483187094188495noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-15636968496006353582018-09-06T10:59:48.382-07:002018-09-06T10:59:48.382-07:00As a kid I loved my Mom's pork chops, seasoned...As a kid I loved my Mom's pork chops, seasoned with lemon pepper.<br />If only she hadn't turned them into pork "chips." <br />Always killed the juices right out of them.<br /><br />Joan<br />Schellvillemehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-20734585745468974442018-08-08T20:11:57.664-07:002018-08-08T20:11:57.664-07:00I have to admit that the scene really ticked me of...I have to admit that the scene really ticked me off when I saw the movie in the theatre.<br />He walked away for too long! The plates should have been closer! Too much flame!<br />It has bothered me for more than 20 years...I know. I have problems ;-)<br /><br />I almost didn't click your link to see it again. So sure was my indignation. So long held.<br /><br />I'm glad I did. It is brilliant. It always was. <br />I'm a different person after these many years. I've learned a few tricks in the kitchen.<br />I'm not as angry. Matured...Evolved.<br /><br />Thanks for your good work. Have Fun!<br /><br />Joan<br />Schellville<br /><br />mehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-17026831794507127202018-04-21T10:43:21.631-07:002018-04-21T10:43:21.631-07:00We were in Portland (and Seattle) two weeks ago. D...We were in Portland (and Seattle) two weeks ago. Daughter Viva took us to Renata for pizza, which we really enjoyed. http://www.renatapdx.com/<br /><br />We also had a great time at Mediterranean Exploration Company http://www.mediterraneanexplorationcompany.com/<br /><br />followed by drinks and dessert at Jake's Grill http://www.mccormickandschmicks.com/Locations/portland-oregon/portland-oregon/SWTenthAve/menus.aspx<br /><br />Lots of great choices in Portland (and Seattle) these days.<br />In West Seattle we enjoyed a dinner at Raccolto http://www.raccoltoseattle.com/#raccolto-welcome<br /><br />The only unfortunate aspect of all these places was the noise level. Why? <br /><br />rchrdhttps://www.blogger.com/profile/10173134583891999855noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-50673236510251116742017-12-25T03:42:33.723-08:002017-12-25T03:42:33.723-08:00Re Black Walnut Cake. My grandmother, also from t...Re Black Walnut Cake. My grandmother, also from the Minnesota/Canada line of immigration, made this. It wasn't easy to get black walnuts in Montana - they came from her Canadian cousins. She particularly made it for her son Scott. One year when I was walking into her kitchen, as was Scott, she told him she had made him his favorite- black walnut cake. He looked at me (he generally wasn't a very cheerful person) and said, "I hate black walnut cake". For some reason I thought this was both funny and illuminating. louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-37642471121039799082017-12-17T14:09:02.955-08:002017-12-17T14:09:02.955-08:00Slice them in half. Or a couple of inches thick. O...<i>Slice them in half. Or a couple of inches thick. Or maybe I was thinking of veal shanks. Lamb shanks in this country (USA) can be pretty big.</i>Charles Sherehttps://www.blogger.com/profile/10480432901356490235noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-22918864816242152252017-12-17T08:24:15.722-08:002017-12-17T08:24:15.722-08:00"saw the lamb shanks into slices"????
Re..."saw the lamb shanks into slices"????<br />Really? I've never heard of such a thing. Doesn't that kinda negate the idea of shanks and legs? And visually, it would suffer, I would think. I don't believe I will try it, but if I do, how thick are the slices?<br />Thanks, and be well.Anonymoushttps://www.blogger.com/profile/01387904301736862361noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-22609998329612201292017-12-06T03:43:58.780-08:002017-12-06T03:43:58.780-08:00From reading your posts I think you are much more ...From reading your posts I think you are much more educated about current dining habits than many of us! I will say though that I find it strange how my sons all eat out SO MUCH, compared to what I was doing when they were growing up - and how much they follow the growth of new restaurants etc. For me, too expensive, for them, they deserve it. And the use of language - one of my particular issues - please just make it clear. I realize that I am tending to go to tried and true, and despite reviews, often avoid the newer ones - both because of atmosphere as well as ideas about what food means. I cook about 5 days a week, and when I decide to go outside of my own domain, I really don't want to be surprised in a bad way. louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-83768753404977430732017-12-06T03:34:37.190-08:002017-12-06T03:34:37.190-08:00It's interesting to me how many people don'...It's interesting to me how many people don't have a preference for pork chops. Since I was very young, this was my favorite meal - usually with cream of mushroom soup, but my mom had some ideas of her own and would slice and braise some onions which went on top ultimately. Maybe the problem was I grew up in beef country. When asked about what I wanted this was it. Still today, and with many modifications now, I love pork chops. louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-59841924992233323282017-12-01T17:17:20.069-08:002017-12-01T17:17:20.069-08:00We overlapped with you in Rome for a few days, but...We overlapped with you in Rome for a few days, but overlapped in restaurants only at Grappolo d'Oro where I had excellent cardi alla parmigiana and baccala alla romana—though I had thought of returning to Piperno, have never made it up the hill to Litro, and must must next time make it to Cesare al Casaletto. Otherwise we were happy at Flavio, Armando al Pantheon, Pianostrada, Il Bocconcino behind the Colosseum, our old favorite Gran Sasso, and lunch at the AAR. Buon appetito and please keep writing—Anonymoushttps://www.blogger.com/profile/05019448413547398313noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-74131965514108456342017-05-20T08:21:53.145-07:002017-05-20T08:21:53.145-07:00Actually the flavoring included also green onions,...Actually the flavoring included also green onions, garlic, and quite a bit of marjoramlsherehttps://www.blogger.com/profile/17975622841172655240noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-76469299928403962672017-05-20T07:45:18.534-07:002017-05-20T07:45:18.534-07:00This is my favorite non-mayonnaise potato salad re...This is my favorite non-mayonnaise potato salad recipe from the awesome folks at<br />Wood Prairie Farms in Maine <br />http://www.woodprairie.com/<br /><br />French Potato Salad<br /><br />Ingredients:<br /><br />4 medium waxy potatoes, cut into 1" cubes and simmered in salted water until tender<br />1 cup sliced celery<br />2 hard-boiled eggs, coarsely chopped<br />2 tablespoon drained capers<br />3/4 teaspoon salt<br />pepper<br /><br />DRESSING INGREDIENTS BELOW:<br /><br />1/3 cup olive oil<br />3 tablespoon Dijon-style mustard<br />3 tablespoon white wine vinegar<br />1 clove garlic, finely chopped<br />1/2 teaspoon dried tarragon leaves<br /><br />Directions:<br /><br />In large bowl, whisk together dressing ingredients. (last 5 ingredients listed) Add potatoes, while still warm, add celery, eggs, capers, salt and pepper; toss gently to combine.mehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-86325050283361511062017-04-09T11:32:45.319-07:002017-04-09T11:32:45.319-07:00Dear Charles (Charlie?),
I'll try that pasta ...Dear Charles (Charlie?),<br /><br />I'll try that pasta recipe soon. I wish you have regained some forces by now and can enjoy quietly April in Rome.<br /><br />François (from Paris)Françoishttps://www.blogger.com/profile/09956912700445199931noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-15304948757676919392017-04-06T14:06:54.043-07:002017-04-06T14:06:54.043-07:00We had a good lunch at Da Francesco in 2008. Came...We had a good lunch at Da Francesco in 2008. Came for pizza but the oven was only open during dinner.<br /><br />I ate from the generous antipasti spread. It was near the end of our trip and I was very emotional about how great the food was...there, in Rome, in Italy.<br /><br />I only learned after we returned home that the tradition is to have the waiter prepare your plate from the buffet. It still makes me cringe that I helped myself. But they were very nice and I never knew my mistake.<br /><br />Buon Appetito!<br /><br />Joan S.<br />Schellville, CA USAmehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-55953975823251640372016-12-11T03:34:27.484-08:002016-12-11T03:34:27.484-08:00This makes complete sense. Though I've travel...This makes complete sense. Though I've traveled so much less than you, one of the trips I've taken is to the Yucatan. There turkey is often the meat highlighted, and I had wonderful meals with tortillas, turkey, black beans, pickled onions etc. Since that visit I've been a big advocate of turkey tacos - not something much considered in our region. So this soup feels like an extension of that food combination - and I'll do it myself! louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-37875771468126541632016-12-04T21:36:04.571-08:002016-12-04T21:36:04.571-08:00In Montana when I grew up "a la king" me...In Montana when I grew up "a la king" meant on toast. This could be chicken, tuna, turkey etc in a mushroom/cream sauce but always on toast. I was just in Portland visiting my oldest son and his family - he has decided he is not willing to make anything he calls "casseroles" which for him means food combinations cooked usually with some kind of cream sauce and then baked. I'm not sure if this is a rejection of the Montana cooking he has had growing up or a dietary choice - but at any rate even his sons didn't know what I was talking about when I asked if they had a casserole dish. Interesting about how food choices evolve. At any rate turkey tetrazzini is something I am quite familiar with, like, and don't personally connect to Italy. It seems very midwestern to me. <br /><br /><br />louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-35582534974460590312016-11-23T08:27:19.496-08:002016-11-23T08:27:19.496-08:00Yes, but $15 for half a pound of salt! I don't...Yes, but $15 for half a pound of salt! I don't think so …Charles Sherehttps://www.blogger.com/profile/10480432901356490235noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-62666450032840627342016-11-23T08:26:11.252-08:002016-11-23T08:26:11.252-08:00BloggerJoan said...
Maybe the next time you're...<br />BloggerJoan said...<br />Maybe the next time you're over here in Sonoma you can pop in to the newish Williams Sonoma flagship store on Broadway<br /><br />http://www.williams-sonoma.com/stores/us/ca/sonoma/<br /><br />They seem to carry the salt <br />http://www.williams-sonoma.com/products/fleur-de-sel-french-sea-salt/?pkey=e%7Csea%2Bsalt%7C139%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH<br /><br />Have Fun!<br /><br />November 23, 2016 at 7:45 AM<br /><br /> Charles Sherehttps://www.blogger.com/profile/10480432901356490235noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-17386642000482214082016-11-23T05:55:54.520-08:002016-11-23T05:55:54.520-08:00There is a bug going around in the Bay Area that f...There is a bug going around in the Bay Area that friends and I have been fighting - kind of weird because it seems like a cold with respiratory stuff, flem,hot and cold feelings, coughing etc - but also stomach stuff which isn't usually linked. Very touchy about what is eaten. Lasts a couple of weeks. Just in case knowing it is around is helpful. louannhttps://www.blogger.com/profile/16967764775123042458noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-20402351734886844232016-10-03T20:57:44.254-07:002016-10-03T20:57:44.254-07:00That's really cool.
Wiki has Satureja horte...That's really cool. <br /><br />Wiki has Satureja hortensis defined as Summer Savory 'Savory plays an important part in Georgian, Bulgarian and Italian cuisine, particularly when cooking beans.' 'Related to rosemary & thyme.'<br /><br />I've heard of the tradition of cooking beans with savory but have not tried it myself, nor grown savory in the garden.<br /><br />Have fun.mehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-1295268159514521012016-10-03T08:58:39.407-07:002016-10-03T08:58:39.407-07:00The people at an adjacent table at last night'...The people at an adjacent table at last night's restaurant said that <i>cerea</i> is dialect for an herb rather like marjoram. Satureja, in botanical Latin; you can see how that would devolve to cerea. Charles Sherehttps://www.blogger.com/profile/10480432901356490235noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-3532728452930098932016-10-03T05:51:40.425-07:002016-10-03T05:51:40.425-07:00According to Google Maps & Wiki "Cerea is...According to Google Maps & Wiki "Cerea is a town and comune in the province of Verona, Veneto, northern Italy."<br /><br />Maybe that's it.mehttps://www.blogger.com/profile/03797534950736389063noreply@blogger.comtag:blogger.com,1999:blog-4406252458975415348.post-16489166466534664022016-09-27T14:49:32.739-07:002016-09-27T14:49:32.739-07:00Nice place; I wish it was closer.Nice place; I wish it was closer.Terre Rouge & Easton Wineshttps://www.blogger.com/profile/08038988660123727289noreply@blogger.com