The statue of Lincoln was completely carved from cheese (MyFoxDC)
Friday, July 31, 2009
Thursday, July 30, 2009
food is good. making invitations for dinner parties is better.
Lately, I have been having just as much fun making stationary as I have cooking. There is something equally as fulfilling and creative about the freedom of paper that parallels the freedom I feel when cooking. It also gives your friends something to hang on the fridge and get excited about a week or two before the party. These days, I feel like everyone needs something fun to look forward to. What better than a dinner party?
Wednesday, July 29, 2009
this is vital information.
Top 10 Hangover Cures:
10) Cucumbers – No doubt the eyes need some major TLC to de-puff…
9) Ice pack – Applying a cold compress works wonders on a throbbing head.
8) Tomato Juice – If you can’t stomach the “hair of the dog” with a Bloody Mary, then tomato juice contains sugar to help break down the alcohol in your stomach.
7) Coffee with Lemon - Lemon juice alleviates nausea and the caffeine helps shrink blood vessels that cause that pounding headache…
6) Crackers with honey – This naturally flushes the system to rid your body of alcohol fast!
5) Peppermints – Kills two birds with one stone by freshening breath and helps stop a churning stomach …
4) Gatorade – Dehydration is a major cause of a hangover; give your system a hydrating boost and replenish electrolytes with your fav flavor…
3) Bananas or better yet, banana milkshake - Bananas helps calm the stomach and the milk soothes the stomach and re-hydrates your system.
2) Bacon, Egg and Cheese Sandwich – The greasier, the better to soak up all those celebratory tequila shots and eggs help re-hydrate…
1) Advil – make it Extra Strength – no explanation needed…
http://www.onewed.com/blog/savvy-scoop/
case in point.
http://www.latimes.com/features/food/la-fo-foodtrucks22-2009jul22,0,7542552.story
copy and paste the article.
xo
copy and paste the article.
xo
Monday, July 27, 2009
Sunday Traditions.
Growing up, we always did the same thing on Sundays. I think that is a large part of the reason I had grown to hate Sundays so much. Wake up, go to church at 9:00, go to the grocery store with my mom, make breakfast, eat breakfast, clean my room, read, nap, make dinner, go to bed. Recently, I have discovered an appreciation for my own traditions, which include the farmers market, hiking, and making dinner with the girls. Last week, we did shredded chicken tacos with beans, guac, and everything in between.
Friday, July 24, 2009
Fish Lips
Restaurants on the road are the new craze. First was the Kogi truck and now Fishlips. Follow them on their site to see where they are located at any given moment. I have actually heard they have extremely fresh ingredients and melt in your mouth sushi. Give it a whirl.
Burbon Ball Milkshakes.
From Martha Stewart Living. August. 2009.
BOURBON BALL MILKSHAKES
recipe from Lynn’s Paradise Cafe, a gem in the Louisville dining scene
makes 4
12 large scoops (about a 1/2 gallon) vanilla ice cream
4 ounces (1/2 cup) bourbon, preferably Woodford Reserve
2 tablespoons heavy cream, plus 1/4 cup, whipped, for serving
1 cup walnut halves, plus more chopped for serving
1/2 cup semisweet chocolate chips
Puree ice cream, bourbon, heavy cream, walnuts, and chocolate chips in a blender. Divide among four 16-ounce glasses.
Top with whipped cream. Garnish with walnuts and chocolate chips.
Wednesday, July 22, 2009
Monday, July 13, 2009
summertime means corn.
"When I was growing up in Connecticut, corn was on the table every summer night. “It’s a short season,” my father would say, passing around the platter for the fourth time. My mother would steam the ears in a huge canner and heap them onto a big kitchen towel on a platter, then wrap the towel around them to keep them warm. She might also make a big platter of ripe beefsteak tomatoes and meat of some kind. But when fresh corn was on the menu, we hardly noticed anything else. Our family of six could go through two dozen ears at a sitting.
These days, corn is bred to be sweet, and the taste depends less than it once did on the perfect moment for harvest and getting it to your plate shortly thereafter. Some say the new hybrid sweet corn will never taste as sweet as the old-fashioned corn of my childhood, but I’m not sure how much I really mind. Sweet corn is still pretty wonderful, and summer is the season for it.
Corn is a grain that we treat like a vegetable when we eat it fresh, on or off the cob. It should only be cooked for four or five minutes, and the sooner after you buy it, the better. Steaming is the easiest way to cook corn on the cob.
Corn is a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate and about a quarter of daily value for thiamin."
Fragrant Puree of Corn Soup
This soup is all about corn, intensely so. If your corn isn’t sweet, the soup will be dull, so make sure it’s good before you begin. Use the cobs for the stock and the kernels for the soup. The soup should be velvety smooth -- don’t skip the straining step -- and very fragrant.
For the stock:
The cobs from 3 large ears corn
1 small onion, quartered
1/2 pound carrots, sliced
1 garlic clove, peeled and crushed
2 quarts water
Salt to taste
For the soup:
1 tablespoon canola oil
1 small or 1/2 medium sweet onion, chopped
Salt, preferably kosher salt, to taste
Kernels from 3 ears corn
For garnish:
Cooked kernels from 1 ear of corn
1. Make the stock: Combine the corn cobs, quartered onion, carrots, garlic and water in a large soup pot, and bring to a boil. Season with a small amount of salt (you will be reducing this broth, so don’t salt fully at this point). Reduce the heat, cover and simmer one hour. Strain and return to the pot. Bring to a boil, and reduce to 5 cups. Taste and adjust seasoning.
2. Heat the oil in a heavy soup pot, and add the onion and 1/2 teaspoon salt. Cook, stirring, until tender, about five minutes, and add the corn kernels. Cook gently for about three minutes, stirring, and add the stock. Bring to a simmer, cover and simmer over low heat for 30 minutes.
3. Transfer to a blender in 1 to 1 1/2-cup batches, taking care to cover the top with a towel to avoid hot splashes, and blend the soup until smooth. Put through a medium strainer, pressing the soup through with the bottom of a ladle or with a spatula, and return to the pot. Heat through, taste and adjust seasonings. Place a generous spoonful of corn in each bowl, ladle in the soup, and serve.
Yield: Serves four.
Advance preparation: You can prepare the soup several hours before you serve. Heat through gently on top of the stove.
Martha Rose Shulman can be reached at martha-rose-shulman.com.
source: http://www.nytimes.com/2009/07/06/health/nutrition/06recipehealth.html?ref=dining
Heirloom Tomatoes
This week at the Melrose Place Farmers Market, there was a plethora of heirloom tomatoes in many different varieties. There are over 600 types of heirlooms and while they are extremely difficult to grow, the taste is absolutely wonderful. Be on the lookout for these tomatoes all summer long...and whip up your favorite tomato sauce, caprese, or even something as simple as a blt.
limited time!
Everyone loves new desserts so for a limited time starting on July 6th everyone will be able to enjoy Reese's Peanut Butter McFlurry. You want to try our new Reese's McFlurry? You better hurry, it will go away on October 3rd.
source: http://www.mccalifornia.com/
Sunday, July 12, 2009
Friday, July 10, 2009
mac and cheese.
Last night I got home from work and I realized there was nothing in the fridge but milk, cheese, and butter. Perfect I thought: homemade macaroni and cheese. Mac and cheese is a great comfort food and there are so many variations, you can really prepare it to suite your personal taste. Here is my recipe, and feel free to add peas, pancetta, broccoli, mushrooms, red peppers, etc.
Cook 1 1/2 cups elbow macaroni in boiling, lightly salted water per package directions. Then drain in a colander, rinse with warm water, set aside. In a pan, melt 3 tablespoons of butter; and blend in 2 tablespoons flour. Then slowly whisk in 2 cups of milk and stir constantly until thick and bubbly. Add 1 1/2 cup of graded sharp cheddar cheese, and 1/2 cup of graded Parmesan; stir in until melted. Toss in the cooked elbow macaroni, blending well. Turn out into a lightly buttered 1 1/2 quart casserole (top with bread crumbs if you want). Bake at 350 degrees for 30 minutes or until golden brown on top and bubbly. Makes about 6 servings.
*** If you want to make personal servings as I did, fill lightly buttered ramekins with mac and cheese and bake for about 20 minutes at 350.
Thursday, July 9, 2009
tear.
His bologna had a first name. His bologna had a last name. So did he. More than simply a brand name or the punchline to a catchy ad jingle, Oscar G. Mayer, the former chairman of his family's eponymous meat products company has died. He passed away Monday at the age of 95 in a hospice facility in Fitchburg, Wis., reports the Daily Herald.
Founded by three German immigrant brothers, Gottfried, Max and Oscar Mayer, the company began selling sausages in Chicago in the 1890s. The basis of their success was the bratwurst, weisswurst and liverwurst made by Gottfried, a trained wurstmacher from Nurnburg. His sausages proved so popular that the Mayer brothers were soon making deliveries by horse-drawn wagon throughout Chicago, expanding their reach well beyond the city's German enclaves.
They began using the Oscar Mayer brand name in the 1920s, stamping it on the country's first packaged, sliced bacon, which the Mayer brothers introduced in 1924 -- an innovation that earned them a U.S. government patent.
Oscar G. Mayer began working for the family business in 1936, the same year the company introduced its popular Wienermobile. Mayer was named president in 1955 and chairman in 1966. He retired from the company in 1977 after 41 years. No word on whether the funeral procession will be led by the Wienermobile.
-- Elina Shatkin
source: latimesblog.latimes.com
FYI...Melrose Bar and Grill
image: losangeles.citysearch.com
"New On The Menu"...
Sweet Potato Fries
Stuffed Chicken Parmesan
panko-parm crust, mozzarella
on a lite-tomato sauce...yum!!Melrose Bar and Grill is located at:
8826 Melrose Avenue
West Hollywood, CA 90069
Phone: 310.278.3684
Fax: 310.278.3095
Monday, July 6, 2009
Being from the Land Of Lincoln, I couldn't resist
Abe Lincoln Cheese
Sculpture in DC
Updated: Friday, 03 Jul 2009, 7:30 PM CDT
Published : Friday, 03 Jul 2009, 6:11 PM CDT
(MYFOX NATIONAL) - Those strolling through the nation's capital this Fourth of July weekend might catch a glimpse of Abraham Lincoln in the form of cheese.
For the past three years, Troy Landwehr has been commissioned by the Cheez-It cracker company to carve a sculpture with a patriotic theme to be displayed in Washington, D.C.
The Post-Crescent reports that Landwehr created the life-size statue of Lincoln out of 1,000 pounds of cheddar to commemorate the bicentennial year of Lincoln's birth.
"I think it's a big honor to carve Lincoln," Landwehr told the Post-Crescent last week while working on the sculpture.
Landwehr spent five days carving the masterpiece after looking at every detail of the president's face. He made sure to capture Lincoln's beauty mark, sunken cheeks and even his smirk. "It's a lot of research," he said. "I really enjoyed this carving so far -- nothing's fallen off or broken."
source: http://www.myfoxchicago.com/dpp/news/offbeat/dpgo_abe_lincoln_cheese_sculpture_lwf_070309_2636922
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