tag:blogger.com,1999:blog-221088952024-03-12T19:23:40.919-04:00Sauces and StuffTypically updated once a week on Thursdays, meals, comments and recipes from a software guy who always wanted to be a chef.Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.comBlogger90125tag:blogger.com,1999:blog-22108895.post-53740232287645958542009-02-02T16:37:00.003-05:002009-02-02T16:41:23.967-05:00Here we go again<div style="text-align: center; font-weight: bold;">With all that is going on in the world, one would think that the Massachusetts Attorney General would have better things to do with her time.<br /></div><br />Free the Grapes!: Massachusetts Attorney General to Spend Taxpayer Money to Maintain<br />Discriminatory Ban on Wine Direct Shipping<br /><br />February 2, 2009, Napa, CA – Despite a decisive opinion and remedy order by widely respected<br />U.S. District Court Judge Rya Zobel, Massachusetts Attorney General Martha Coakley will spend<br />taxpayer dollars to appeal the judge’s decision, which promised an expansion of consumer choice<br />in fine wine.<br /><br />On November 19, 2008, Judge Zobel ruled unconstitutional a Massachusetts statute that bans winery-to-consumer shipments from wineries producing more than 30,000 gallons and who retain a Massachusetts wholesaler; these wineries account for over 90% of all of the wine produced in the US each year, according to the plaintiff’s filing (Family Winemakers v. Jenkins). On December 18, Judge Zobel enjoined the state from enforcing Sections 2, 18 and 19(F) of the Massachusetts General Law Chapter 138.<br /><br />Now, Attorney General Coakley intends to appeal the final decision to the 1st Circuit Court of Appeals.<br /><br />“The 30,000 gallon cap statute has been a lightning rod for consumer anger and press opposition. Now that it has been ruled unconstitutional, Massachusetts’ citizens should wonder why their taxes will go to defend this anti-consumer statute whose sole purpose appears to be to maintain a state-sanctioned monopoly in wine distribution,” said Jeremy Benson, executive director of Free the Grapes, a national coalition of thousands of wineries and 300,000 wine lovers.<br />(www.freethegrapes.org).<br /><br />According to Free the Grapes!, if successful, the AG’s appeal will:<br /><br />• Reduce Consumer Choice: Maintain a law that effectively bans all winery-to-consumer<br />wine shipments, making MA one of the remaining 15 states that continues to prohibit its<br />of age citizens from purchasing the wines they want directly from licensed, regulated<br />wineries;<br /><br />• Ignore Working Solutions: Successful direct shipping “model” legislation is working<br />successfully in a majority of the states – the model bill satisfies state regulators and wine<br />lovers, and in several cases, provides states with a new source of tax revenue;<br /><br />• Waste Taxpayer Money: If the state loses, then the case will have expended taxpayer<br />money on needless legal wrangling;<br /><br />• Ignore Opposition in Other States: The “cap” approach has been introduced<br />unsuccessfully for three consecutive years (FL), litigated (AZ), angrily opposed by<br />consumers (OH), and now ruled unconstitutional (MA);<br /><br />• Provide No Benefit to Massachusetts Wholesalers: Even the chairman of the country’s<br />largest wine and spirits distributor, Southern Wines & Spirits, was quoted in IMPACT<br />trade magazine that direct-to-consumer shipping has “…not hurt us in any way.”<br />Free the Grapes! encourages Massachusetts consumers to visit its website at<br />www.freethegrapes.org and personalize a message sent automatically to Attorney General<br />Coakley, as well as to send letters to local newspapers for consideration.<br /><br />Massachusetts Background<br /><br />In 2005 Massachusetts House Bill 4498 was introduced and passed both the House and Senate.<br />The bill was condemned for seeking to place conditions on out-of-state wineries that did not exist<br />for Massachusetts’ wineries. No in-state wineries produced more than the 30,000 gallons, and<br />they could sell directly to Massachusetts consumers as well as through state wholesalers.<br /><br />Out-ofstate wineries over the 30,000 gallon cap would not have this option – they would have to either sell directly to consumers or through a Massachusetts wholesaler, if a wholesaler chose to<br />represent them. Wineries that retained a Massachusetts wholesaler and produced more than<br />30,000 gallons were prohibited from direct-to-consumer shipping. Governor Mitt Romney vetoed HB 4498 in November 2005 – commenting on its "anti-consumer effect, as well as its dubious constitutionality" – but the veto was overridden. In January 2006, Governor Romney introduced, but failed to pass, a separate bill similar to legislation working successfully in many other states, commenting that “It’s time we end the monopoly that wholesalers have over wine sales…”<br /><br />Instead of passing the Governor’s new bill, the wholesaler supported HB 4498 became law in 2006. On September 18, 2006, Family Winemakers of California v. Jenkins was filed, stating that current Massachusetts law violated the nondiscrimination principle of the Commerce Clause, which prohibits “laws that burden out-of-state producers or shippers simply to give a competitive advantage to in-state businesses.” (U.S. Supreme Court, Granholm v. Heald, May 2005). The case was funded in large part by the Coalition for Free Trade (www.coalitionforfreetrade.org) with Family Winemakers of California as lead plaintiff.<br />Massachusetts is the seventh largest wine consumption state in the U.S. (source: Adams Wine<br />Handbook, 2007, figures from 2006 data). For more information, visit www.freethegrapes.org,<br />www.familywinemakers.org, www.coalitionforfreetrade.org.<br /># # #<br />Media Contact: Jeremy Benson, Free the Grapes! (707) 254-1107Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-21174838545733873952008-07-11T09:44:00.004-04:002008-07-11T10:02:11.569-04:00What’s happening?<span style="font-family: arial;font-family:arial;" >It has been since March 16<span class="blsp-spelling-error" id="SPELLING_ERROR_0">th</span> that I posted an entry and a lag of almost 6 months is not typical for me. Unfortunately, life has taken hold and finding the time to blog has not really been the issue, but finding the time to post new and interesting things has.<br /><br /></span><div style="text-align: center; font-family: arial;">Seriously how many times can you post the different variations of the same things over and over again without it getting tiring to even yourself?<br /><br /><div style="text-align: left;">Since the last post the baby is now over a year old! I have a new job and all that a new job entails. Traveling a lot for work as well to places like Zurich, Amsterdam and even Newark!<br /><br />Also, I have been training for a few sprint triathlons later this summer including-<br /><br /><a href="http://www.doversherbornboosterstriathlon.com/">Dover <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Sherborn</span> Boosters <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Triathlo</span></a><a href="http://www.doversherbornboosterstriathlon.com/">n</a><br /><a href="http://www.wkfiretri.com/"><span class="blsp-spelling-error" id="SPELLING_ERROR_3">FireMan</span> Triathlon</a><br /><br /><div style="text-align: center;">Needless to say it has been a busy summer!<br /><br /><div style="text-align: left;">So what about the food posts? Assuming I make something creative (and I have a few ideas) I will be back to make the post. Otherwise look for some new content in the fall when I bust out the slow cooker!<br /><br /><br /></div></div></div></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-77424580196275419392008-03-16T10:04:00.002-04:002008-03-16T10:20:35.572-04:00Shrimp Scampi<div style="margin: 0px auto 10px; text-align: center; font-family: arial;">Shrimp Scampi is one of those dishes I really enjoy but rarely get in restaurants. Along the lines of spaghetti and meatballs, it is a dish best kept simple but people try to make fancy.<br /><br />The list of ingredients is fairly short and simple:<br />shrimp<br />linguine<br />parsley<br />lemon juice<br />shallots<br />garlic<br />parmesan cheese<br />white wine<br />olive oil<br />butter<br /><br /><div style="text-align: left;">The amounts of this items can vary based upon your taste of even what you have in your kitchen, fresh parsley is a must though. Most people have everything listed above except the shallots and the fresh parsley, so pick some up when you hit the store to get your shrimp.<br /><br />Speaking of shrimp we actually cheat sometimes and roll with pre-cooked, shelled, de-veined frozen shrimp. I spoke with the fish guys at Whole Foods and they said all their shrimp are frozen when they get them, so aside from what the recipe calls for, the representation was that there is little difference.<br /><br />One could defrost them in a brine, which always makes shrimp tastier, or even get them raw and brine them but the plan is to put a fresh dish on the table in 30 minutes. When we grill shrimp we always try to make a point of brining them first, it is worth the effort.<br /></div><br /><div style="text-align: left;">To make the scampi, I prep first by mincing up the garlic and shallots </div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p2XQsBijIcqF8qycxztbfbVlBVeLbf0z2bgHK3UPnuZkhon7nDDrH7mi5XwqdrSIlP9UX6dQR0kBou1cdipFoDl1vPnSTRD60NJDEz47-7Yy1QNesQ2iTjrhfkTeQq3h9_hO/s1600-h/HPIM2239.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5p2XQsBijIcqF8qycxztbfbVlBVeLbf0z2bgHK3UPnuZkhon7nDDrH7mi5XwqdrSIlP9UX6dQR0kBou1cdipFoDl1vPnSTRD60NJDEz47-7Yy1QNesQ2iTjrhfkTeQq3h9_hO/s320/HPIM2239.JPG" border="0" /></a><br /><br /></div><span style="font-family: arial;">and then sauté them in about 1-2 tablespoons of olive oil and a tablespoon of unsalted butter over medium heat for about 4-5 minutes.</span><br /><span style="font-family: arial;"><p></span><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0vvfRpfhTnfMfbkKZzfP3r2d26K8mBD4JAZJYmUWhLEQTnwk6fRDL5O096jJ13HFsYN0jz6et1e0mPFIRFcJp_0z3z8JIsliNGwlkdChRgNl21-O1lewdPddZTg0oS3_ts5K/s1600-h/HPIM2243.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO0vvfRpfhTnfMfbkKZzfP3r2d26K8mBD4JAZJYmUWhLEQTnwk6fRDL5O096jJ13HFsYN0jz6et1e0mPFIRFcJp_0z3z8JIsliNGwlkdChRgNl21-O1lewdPddZTg0oS3_ts5K/s320/HPIM2243.JPG" border="0" /></a> </div><span style="font-family: arial;">At the same time, I have the pasts boiling and in to cook. Once the garlic and onions are sautéed, I add 1/4 cup of white wine, the juice of half a lemon and then the shrimp. Since the shrimp is already pre-cooked, it is mostly a quick stir or two at this stage. I then remove from heat. Once the pasta is done, I plate the pasta, then spoon the shrimp / sauce over the pasta, finish with some parmesan cheese and fresh parsley.</span><br /><br /><p><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrC9Z-J0wK4YgCnda6M0jydw5YUlYh6U0XyaLkMNQiyBz9JRWD0XxkDjlluw1DxGT3RccT5hXp6846NB4ECwx223OQo0vTMVrcStZRmegxX3nWBMvlwJBarFhPJeoLwf6Fr1l/s1600-h/HPIM2246.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsrC9Z-J0wK4YgCnda6M0jydw5YUlYh6U0XyaLkMNQiyBz9JRWD0XxkDjlluw1DxGT3RccT5hXp6846NB4ECwx223OQo0vTMVrcStZRmegxX3nWBMvlwJBarFhPJeoLwf6Fr1l/s320/HPIM2246.JPG" border="0" /></a> </div><span style="font-family: arial;">Some fresh ground pepper to taste and you are good to go. Serve with some crusty bread and the rest of the white wine and you have a pretty tasty and quick meal. A non-tradition variation to this dish is to add some tomatoes to it. It adds some nice color to the dish as well as a good contrasting flavor.</span><br /><br /><span style="font-family: arial;">We now make this about once a week and have served it for company. The only gotcha is that with the pre-cooked shrimp you have to be careful not to overcook it when you incorporate the sauce and the shrimp together.</span><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBKj_WXGUALxOqbrT5CBvxs99AIWT3PIeQKq6DAjyyZl-eh9CgoehenYQsMWWSRTYviyZCoo42cGymMQBoh-guYU3poqraR3O63EeoT1En6mE3UEo2zwaiwY-k6HU-tzv1twqu/s1600-h/HPIM2248.JPG"><br /></a> </div><div style="clear: both; text-align: center; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-22380670366437867122008-02-28T15:35:00.002-05:002008-02-28T15:50:26.988-05:00Give a Cow a Day Off<div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><p><span style="font-family:arial;">Roughly a month ago I received a very nice email from Megan telling me about the Ronzoni "Give a Cow a Day Off" campaign in support of the new Ronzoni Smart taste pasta. Smart Taste pasta that contains as much calcium as a glass of milk, and because of that cows can take a day off.</span></p><p><span style="font-family:arial;">There is a pretty funny </span><a href="http://www.cowsdayoff.com/"><span style="font-family:arial;">web site </span></a><span style="font-family:arial;">for the campaign as well as a </span><a href="http://youtube.com/watch?v=-SE14PsRoOY"><span style="font-family:arial;">Youtub</span></a><span style="font-family:arial;">e clip. Megan was also nice enough to send me a box of Ronzoni pasta and a recipe to give the new stuff a twirl-</span></p><p><span style="font-family:arial;">Having a soon to be 5 year with a huge hunger for pasta, the appeal of her getting more calcium is very important to us, so I was willing to try it out.</span></p><p><span style="font-family:arial;">The recipe is simple enough-</span></p><p><span style="font-family:arial;">ROASTED CHERRY TOMATO, SPINACH AND ASIAGO PASTA<br />Serves: 6<br /><br />Ingredients:<br />3 cups cherry or grape tomatoes, halved 1/4 cup balsamic vinegar<br />2 tbsp. olive oil 2 cloves garlic, minced<br />1 tsp. salt and pepper 1 bag baby spinach leaves, about 4 cups<br />1 pkg. RONZONI® SMART TASTE™ Thin Spaghetti 1/2 cup shredded Asiago cheese (approx.)<br />1/4 cup chopped fresh basil or parsley Toasted pine nuts (optional)<br /><br />Directions:<br />1. Preheat the oven to 400°F (200°C). Toss the tomatoes with the balsamic vinegar, olive oil, garlic, salt and pepper.<br />Spread the tomatoes on a foil-lined, baking sheet.<br />2. Roast the tomatoes for 20 to 30 minutes or until shriveled and lightly browned. Scrape the tomatoes and juices into a<br />large bowl. Add the spinach.<br />3. Meanwhile, prepare the pasta according to package directions.<br />4. Toss the pasta with the spinach, roasted tomatoes, Asiago and basil. Sprinkle with toasted pine nuts (if using).<br />Serve with additional cheese on the side.</span></p><p><span style="font-family:arial;">The only hard part about the recipe is that the smell of the balsamic vinegar drives the sou chef out of the kitchen and I really enjoy having her in there to help me out.</span></p><p><span style="font-family:arial;"><br /></span></p><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH93PeZKODvfr8u1xbTW9VHwbXUgr08-Sp4mU6ijEL3KpSAPbglJrzdfp0t-_RbPJo7UvHSm01WCJiTqPxiUUwyIep-QRnGi1DFje3VKFkmT-zmCAjTXvxfSC32eOaHi4MbMJR/s1600-h/IMG_0118.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH93PeZKODvfr8u1xbTW9VHwbXUgr08-Sp4mU6ijEL3KpSAPbglJrzdfp0t-_RbPJo7UvHSm01WCJiTqPxiUUwyIep-QRnGi1DFje3VKFkmT-zmCAjTXvxfSC32eOaHi4MbMJR/s320/IMG_0118.jpg" border="0" /></span></a><span style="font-family:arial;"> </span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;">easy to recognize box</span></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYy4Jee136qp5szqrRvfXoHy2eeBg_btRxRfNQAjZ_tK_jWIpRtlRXTbY6QPqtAJPxKQ9eElRKpEcOYi9Wh1xLpeOYAMhEXtHxwcX7-MUSzx4Jewa8lijedqLBG0IhCo7MhxZ/s1600-h/IMG_0116.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYYy4Jee136qp5szqrRvfXoHy2eeBg_btRxRfNQAjZ_tK_jWIpRtlRXTbY6QPqtAJPxKQ9eElRKpEcOYi9Wh1xLpeOYAMhEXtHxwcX7-MUSzx4Jewa8lijedqLBG0IhCo7MhxZ/s320/IMG_0116.jpg" border="0" /></span></a></p><p align="center"><span style="font-family:arial;">the stinky tomatoes roasting away ( I actually like the smell)<br /></span></p><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR99cp6zBV4zxUwO_A9SAy5mVhzIv09ze0C3iRNR5bdbM_g7dBlb5G8kAfaS3eECrDdasE2Bl5kVzOOQgNOgILmaOBdfho0ZgWeS2jScuTU_QVWhhDhJm7fJ-dpZhM879hR4a6/s1600-h/IMG_0122.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR99cp6zBV4zxUwO_A9SAy5mVhzIv09ze0C3iRNR5bdbM_g7dBlb5G8kAfaS3eECrDdasE2Bl5kVzOOQgNOgILmaOBdfho0ZgWeS2jScuTU_QVWhhDhJm7fJ-dpZhM879hR4a6/s320/IMG_0122.jpg" border="0" /></span></a><span style="font-family:arial;"> </span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;">the whole combo mid toss</span></div><br /><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP1D6yZHq0KUVclg7EvTpVHe0PmKUEXscvnNdUsSk4p73jBgPF3dXN25Ln6T51aBQOKlFQ3pZ4DOYG_dnfXj97FjNM3bEwp9zMaadJpL-nEqLDQG_Ol5r2gQdrxbbwhQGoUl4/s1600-h/IMG_0133.jpg"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWP1D6yZHq0KUVclg7EvTpVHe0PmKUEXscvnNdUsSk4p73jBgPF3dXN25Ln6T51aBQOKlFQ3pZ4DOYG_dnfXj97FjNM3bEwp9zMaadJpL-nEqLDQG_Ol5r2gQdrxbbwhQGoUl4/s320/IMG_0133.jpg" border="0" /></span></a><span style="font-family:arial;"> </span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;">ready to go with a spoon and fork</span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;">So the conclusion? I would give both the pasta as well as the recipe two hooves up. Get it! "Give a Cow a Day Off" and two hooves up!!! Stop me now!</span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;">Seriously though, the pasta tastes the same which to me is a big deal. We tried the Barilla Whole Grain pasta but gave it up since it never seemed al'dente. The Ronzoni cooked up the same way and had the same feel in the mouth. Seems like a no brainier to me.</span></div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="MARGIN: 0px auto 10px; TEXT-ALIGN: center"><span style="font-family:arial;"></span> </div><div style="CLEAR: both; TEXT-ALIGN: center"><a href="http://picasa.google.com/blogger/" target="ext"><span style="font-family:arial;"><img style="BORDER-RIGHT: 0px; PADDING-RIGHT: 0px; BORDER-TOP: 0px; PADDING-LEFT: 0px; BACKGROUND: 0% 50%; PADDING-BOTTOM: 0px; BORDER-LEFT: 0px; PADDING-TOP: 0px; BORDER-BOTTOM: 0px; -moz-background-clip: initial; -moz-background-origin: initial; -moz-background-inline-policy: initial" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></span></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com3tag:blogger.com,1999:blog-22108895.post-48140715441964273642008-01-09T21:43:00.000-05:002008-01-09T22:08:31.521-05:00A post about everything<div style="text-align: center; font-family: arial;">This is a post about the most simple and delicious of things<br />a cupcake<br /><p><br /></div><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGkHT4lyDWu9Y8lofdVRyAP5LNuxFdRfQlDlL3ajanVNaum7-khLJCuLftvj9vTcEgDu_ZQFrd67b9ohHRGP1I58Hf-34rYuqz6WQXUY92BevT7CdhVePUjqbTc4k4jQnt42I/s1600-h/HPIM2160.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPGkHT4lyDWu9Y8lofdVRyAP5LNuxFdRfQlDlL3ajanVNaum7-khLJCuLftvj9vTcEgDu_ZQFrd67b9ohHRGP1I58Hf-34rYuqz6WQXUY92BevT7CdhVePUjqbTc4k4jQnt42I/s320/HPIM2160.JPG" alt="" id="BLOGGER_PHOTO_ID_5153673879858284978" border="0" /></a><p><br />I could leave it at that and enjoy the vanilla frosting, the multi-color jimmies and the soft chocolate cake but there is much more then just that.<br /><p><br />For making these cupcakes was about everything in life that is important. Some sweetness, some delayed gratification (in the waiting for the cupcakes), some instant gratification (in the licking of the spoon), some silliness, a lot of laughing and spending time together putting cup cake mix on our noses.<br /><p><br />For these were not just any cupcakes mind you, they were cupcakes that my 4 1/2 year old made with my wife and I. The cupcake baking kit was a present from one of our close friends who absolutely adores both of the girls. She also knows that every tooth in our 4 1/2 year olds mouth is a sweet tooth.<br /><p><br />I have a lot of memories about my mother and most of then involve food and the kitchen. When I was sick, there was always a hot bowl of matzoth brei ready and when I could not keep that down a bowl of white rice. I remember the half a loaf of bread she used to make grilled cheese sandwiches after football practice freshman year and I remember that her matzoth balls were always soft and never rock hard.<br /><p><br />I also remember my father making fresh apple sauce with my mom and my sister and I sneaking spoonfuls of the still hot sauces out of the pot. I also know that for the life of me I still manage to screw up omelets, while my father made such crazy ones as a banana and jelly omelet.<br /><p><br />I cook because I enjoy it, I also cook because it keeps me connected to who I was as well as who I am. I get untold pleasure in being able to share that connection with our girls.<br /><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAkIcIAiCo9k7XV5vvdqMOLtIfqvkfxPTdOCPGj1DdNhdTQyBppi5n6TUncqHq69bRtV2hDUIldHUxeOzpyllJLM7QfteMCV0USHFDkIPRaKXp5LXrT-lr1swAtDSX6QFuKqy/s1600-h/HPIM2129.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNAkIcIAiCo9k7XV5vvdqMOLtIfqvkfxPTdOCPGj1DdNhdTQyBppi5n6TUncqHq69bRtV2hDUIldHUxeOzpyllJLM7QfteMCV0USHFDkIPRaKXp5LXrT-lr1swAtDSX6QFuKqy/s320/HPIM2129.JPG" alt="" id="BLOGGER_PHOTO_ID_5153676697356831170" border="0" /></a>(setting the cups in just right)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBOrqpFwcyr79Uk-iCT40CPL3QAPr4FseKSYfEg4sOT-OdsAYV-Wca6txLB8WflydEP0cjA_9yQZxxTD7EYk8hsQfYe1Awo4DVAIMCaEQBfcwor_snOo_N4KMZxvrjP3eLvdR/s1600-h/HPIM2143.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBOrqpFwcyr79Uk-iCT40CPL3QAPr4FseKSYfEg4sOT-OdsAYV-Wca6txLB8WflydEP0cjA_9yQZxxTD7EYk8hsQfYe1Awo4DVAIMCaEQBfcwor_snOo_N4KMZxvrjP3eLvdR/s320/HPIM2143.JPG" alt="" id="BLOGGER_PHOTO_ID_5153677186983102946" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmBOrqpFwcyr79Uk-iCT40CPL3QAPr4FseKSYfEg4sOT-OdsAYV-Wca6txLB8WflydEP0cjA_9yQZxxTD7EYk8hsQfYe1Awo4DVAIMCaEQBfcwor_snOo_N4KMZxvrjP3eLvdR/s1600-h/HPIM2143.JPG"></a>(mom (as always) providing gentle guidance)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwS7oANG-E8Goozrn9I8pm_aNFYnPFO-OdKl83UfSbsNMDXgbuxFIcl3qb8KsB-MSUiPKMVuTmYaCKzdaU0OXTNR6uKIVafu7EDMeZdAx1C7TokfyiNFYyCdyy1gUyFsKosPX/s1600-h/HPIM2156.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkwS7oANG-E8Goozrn9I8pm_aNFYnPFO-OdKl83UfSbsNMDXgbuxFIcl3qb8KsB-MSUiPKMVuTmYaCKzdaU0OXTNR6uKIVafu7EDMeZdAx1C7TokfyiNFYyCdyy1gUyFsKosPX/s320/HPIM2156.JPG" alt="" id="BLOGGER_PHOTO_ID_5153677414616369650" border="0" /></a>(one bit for the cupcake, one bit for me)<br /><p><br />Some day years from now our children will be making cupcakes with their children. They will say, I used to make these with your grandparents when I was your age and that would be the sweetest thing of all.<br /></div><span style="font-family: arial;font-family:arial;" ><br /></span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com4tag:blogger.com,1999:blog-22108895.post-59109930713526571222008-01-07T16:44:00.000-05:002008-01-07T16:48:55.869-05:00The RWT Chili Cookoff - The Roundup!<span style="font-family:arial;">A thanks to running with tweezers for the </span><a style="font-family: arial;" href="http://runningwithtweezers.typepad.com/runningwithtweezers/2008/01/the-rwt-chili-c.html">RWT Chili Cookoff</a><span style="font-family:arial;">! For those of you who are new to Sauces and Stuff a very hearty welcome and to everyone else welcome back. There are some excellent and varied recipes for chili on </span><a style="font-family: arial;" href="http://runningwithtweezers.typepad.com/runningwithtweezers/2008/01/the-rwt-chili-c.html">RWT</a><span style="font-family:arial;"> so make sure to take a look!<br /><br />And click on the tasty bowl of chili for my entry for the Chili Cookoff and if you are interested, send me an email and I would be happy to mail out a sample of my homemade chili seasoning.<br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://saucesandstuff.blogspot.com/2007/03/chilly-willy.html"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb6CS0dPwfbVmXgRgRFc39XQqY2nqoo4mCyq5g9E_H84ESXyIcpEdgxyuCxi6WVcKAaMcIFlP4MVPHd-SZ2uFQmIkr5-f4ujIDTxy6dj-xQedbsLCJBE86hqbRw-UlfmLSgWtO/s320/chili+bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5152854692155984290" border="0" /></a>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com2tag:blogger.com,1999:blog-22108895.post-89618423203244058342008-01-07T09:47:00.000-05:002008-01-07T10:21:53.130-05:00Put a steak in it<span style="font-family:arial;">Unless you have a great relationship with the local butcher or want to pay through the nose for something like a </span><a style="font-family: arial;" href="http://www.lobels.com/store/main/item.asp?item=2">whole tenderloin roast</a><span style="font-family:arial;"> from </span><a style="font-family: arial;" href="http://www.lobels.com/">Lobel's</a><span style="font-family:arial;">, purchasing a tenderloin and doing the trimming yourself is the best option.</span><br /><p><br /><span style="font-family:arial;">I have seen Alton Brown go to Costco and trim up the huge tenderloins but that is overkill for what we needed. I went down to the local Stop and Shop and purchased 6 pounds of tenderloin. If you are a fan of </span><a style="font-family: arial;" href="http://www.cooksillustrated.com/">Cook's Illustrated</a><span style="font-family:arial;">, you will know that in their taste tests, the Stop and Shop tenderloin beat out all the local as well as national brands including Lobel's and Niman Ranch. The only downside (or upside from my perspective) is that you need to trim it up yourself.</span><br /></p><p><br /><span style="font-family:arial;">Trimming your own tenderloin has many advantages; 1) you only pay for what you need 2) you can make sure it is trimmed correctly and 3) you can tie the tenderloin up in different thicknesses to facilitate better temperature per your guests liking. Tie one end thinner and it will cook faster then the thicker end and 4) it looks nicer and takes little time.</span><br /></p><p><br /><span style="font-family:arial;">Most butchers can trim a tenderloin fine but in a grocery store they won't go the extra and needed step of removing the silver from the tenderloin. What they usually do is trim the outside and then tie the silver sides against each other. The tenderloin looks pretty but it has that tough fibrous section running through it. </span><a style="font-family: arial;" href="http://www.taunton.com/finecooking/articles/how-to-trim-tenderloin.aspx">Removing the silver</a><span style="font-family:arial;"> is an important step in prepping the tenderloin and should not be skipped at all. if you do not know how to </span><a style="font-family: arial;" href="http://www.taunton.com/finecooking/articles/how-to/roast-beef-filet.aspx">trim a tenderloin</a><span style="font-family:arial;"> it is pretty simple to do, but I won't walk you through all the steps here.</span><br /><br /></p><p><br /><span style="font-family:arial;">Basically you need a few things; 1) a wicked sharp fillet knife 2) paper towels 3) butcher twine. Trim away any of the fat you do not like, make sure you flip the meat around and hunt out all the little bits. Remember that you are paying a lot for this beef and just trim away the fat only. When it comes to the silver you should see a silver band that runs down the back. </span><br /></p><p><br /><span style="font-family:arial;">Because my hands were pretty gross at this point I did not take a photo but I found this one on the web. The method that I use is to use my knife to pull up one section then hold the meat with one paper towel and hold the tip of the silver with another paper towel. This way I can pull the silver right off the tenderloin with out using the knife. Also, I would never use a knife on a metal surface. They should of put a cutting board inside the sheet rather then cutting on the metal.</span><br /><br /><br /></p><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.filtsai.com/cooking/tenderloin/remove_silver_skin.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://www.filtsai.com/cooking/tenderloin/remove_silver_skin.jpg" alt="" border="0" /></a><br />(above photo stolen from internet)<br /></div><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"> </div><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"> </div><span style="font-family:arial;">When you are done trimming you are left with a mess of beef that you need to assemble into something presentable.</span><br /><p><br /></p><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRabwFqZFRmq0kP1Alr_ccMpbbpOyLn8HsHDCl0EvMTrALHdkmtdfYdmT57s56JagFhY8FTb8eHtGnJfHqJQJvgpMdG0dn0r8-4mdYZ6_uR7H1-nqzeAx4SbFJSZgxwgt99aRA/s1600-h/HPIM1885.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRabwFqZFRmq0kP1Alr_ccMpbbpOyLn8HsHDCl0EvMTrALHdkmtdfYdmT57s56JagFhY8FTb8eHtGnJfHqJQJvgpMdG0dn0r8-4mdYZ6_uR7H1-nqzeAx4SbFJSZgxwgt99aRA/s320/HPIM1885.JPG" border="0" /></a><br /></div><p><br /><span style="font-family:arial;">You can see from the various shapes that there is a natural sort of Lego fit to everything.</span><br /></p><p><br /></p><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5o_qv9UPgS-INVULaOdPwmVP49WaeyKnMILCeBcO2gKMKTw4lbH_QnnFZxAhyEEcoA31recCw0a4ZqP7dFgdPkRfWUuO9g0piy0jhsgKdGhoiQWUHTVNyKdczKRoxnp7_oXh/s1600-h/HPIM1883.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj5o_qv9UPgS-INVULaOdPwmVP49WaeyKnMILCeBcO2gKMKTw4lbH_QnnFZxAhyEEcoA31recCw0a4ZqP7dFgdPkRfWUuO9g0piy0jhsgKdGhoiQWUHTVNyKdczKRoxnp7_oXh/s320/HPIM1883.JPG" border="0" /></a><br /><br /><div style="margin: 0px auto 10px; text-align: center;"> </div><div style="margin: 0px auto 10px; text-align: center;"> </div> </div><p></p><div style="margin: 0px auto 10px; text-align: center; font-family: arial;">When you place it all together and tie it up the tenderloin takes on that familiar look. I purposefully left one side a bit thinner as my father enjoys a more well done piece of tenderloin.<br /><p><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_BOo5qlraStQDffCCG8dcG1wAvWZvsjGfLR0xchjUc-Iczsiyw5cSZXaBmYjtZ1OdMK5jGG-wj4AEpVf35ByVU84-72GgnSFNKYv554MuY2DRCSuDyRg0DezTbU9YjQKvyAo/s1600-h/HPIM1887.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ_BOo5qlraStQDffCCG8dcG1wAvWZvsjGfLR0xchjUc-Iczsiyw5cSZXaBmYjtZ1OdMK5jGG-wj4AEpVf35ByVU84-72GgnSFNKYv554MuY2DRCSuDyRg0DezTbU9YjQKvyAo/s320/HPIM1887.JPG" border="0" /></a></p><div style="margin: 0px auto 10px; text-align: center;"> </div> <div style="margin: 0px auto 10px; text-align: center;"> </div> <div style="margin: 0px auto 10px; text-align: center;"> </div> <div style="margin: 0px auto 10px; text-align: center;"><p><br />I sprayed the tenderloin with Pam and then generously rubbed with fresh ground peeper and salt. I wrapped the tenderloin up in plastic wrap and rolled it to make sure it was all evenly covered. This went into a pre-heated oven at 375 for about 25 minutes or until the thickest part reached 120 degrees internally.<br /></p><p><br /></p><div style="margin: 0px auto 10px; text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7oyqNYqZoajSgNaF6LFBNVVdSTjERc9xHA8E3P4D3-kFl0dfuXT5PhJroNP_lqZdKZ-LySyDwO-B7tNAR1cW-3I5KpyQCI8HxgxBjPCpEv8wNuwBpys8_DV5tqpNRkz4IrkW/s1600-h/HPIM1905.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhl7oyqNYqZoajSgNaF6LFBNVVdSTjERc9xHA8E3P4D3-kFl0dfuXT5PhJroNP_lqZdKZ-LySyDwO-B7tNAR1cW-3I5KpyQCI8HxgxBjPCpEv8wNuwBpys8_DV5tqpNRkz4IrkW/s320/HPIM1905.JPG" alt="" id="BLOGGER_PHOTO_ID_5152746922836593026" border="0" /></a><p><br />The above shot is after resting for 10 minutes and the shot below is after about 15. The inside sections were nice and red with some of the thinner sections a nice pink hue.<br /></p><p><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnD1MMAlMkn4ow8vps2UobboKtFeSKFZd8XjF8uuGOStAfbSPkAhmCR9VyUeeF3CAf5AYXSVpWE9encCfgYZab2_y7_2KLmhFOPYX7Wp2EqImYEbKjLtp78MUktATzpk84FH4/s1600-h/HPIM1907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibnD1MMAlMkn4ow8vps2UobboKtFeSKFZd8XjF8uuGOStAfbSPkAhmCR9VyUeeF3CAf5AYXSVpWE9encCfgYZab2_y7_2KLmhFOPYX7Wp2EqImYEbKjLtp78MUktATzpk84FH4/s320/HPIM1907.JPG" alt="" id="BLOGGER_PHOTO_ID_5152747068865481106" border="0" /></a></p><p><br />Trimming you own tenderloin is a useful skill and makes for great presentation.<br /><br /></p></div> </div> </div><div style="clear: both; text-align: center; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-58063966121826015342007-12-17T08:45:00.000-05:002007-12-17T08:55:38.975-05:00Leftovers<span style="font-family:arial;">I am a pretty big fan of leftovers. If it was good the first time, it has to be good the second time around right? Chili is an excellent left over meal and when I saw the RWT Chili Cook-Off, I dug through my previous posts and sent in my chili post.<br /><br />What is the RWT Chili Cook-off?</span><h3 style="font-weight: normal; font-family: arial;" class="entry-header"><a href="http://runningwithtweezers.typepad.com/runningwithtweezers/2007/12/the-rwt-chili-c.html">The RWT Chili Cook-off!</a></h3><span style="font-family:arial;">follow the directions:</span> <ul style="font-family: arial;"><li>The <strong>RWT Chili Cook-Off </strong>will start on <strong>December 5th</strong> and go through <strong>December 31st</strong>. In that time, post your favorite chili recipe to your blog.</li><li>There are no rules. I encourage all sorts of recipes and ingredients. They don't all have to have ground beef in it! Add pork, veggies, sausage, beans, chicken...let your imagination go wild. </li><li>After the closure of the challenge, a winner will be chosen (i haven't decided if this is going to be a democracy or not) and awarded a food-related prize!</li><li>Send your cook-off submissions to <a href="mailto:runningwithtweezers@gmail.com">runningwithtweezers@gmail.com</a>. <strong>Include in your email: your name, your blog name, your location, the permalink to your post, and your recipe name.</strong> </li><li>Good luck!</li></ul> <span style="font-family:arial;">So here is the link from earlier this year, </span><a style="font-family: arial;" href="http://saucesandstuff.blogspot.com/2007/03/chilly-willy.html">Chilly Willy</a><span style="font-family:arial;">, it is a bit more then a chili recipe as it includes my home made chili spice mix as well as homemade cheddar cheese biscuits.<br /><p><br /></span><h3 style="font-weight: normal; font-family: arial;" class="entry-header"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoqBfyMO1tvBl2CrXK6RXZ0I9Wj1_GKP3ZjN3tigDBtubDq4-0TvcTRdtQsidQwyxPaaBYiGoFmWUqbbDhA_J8rE6Vg6XdnPvJYaVfrywFSWjDTIPjR8sCE8QH4EFRtRevWzw/s1600-h/chili+bowl.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoqBfyMO1tvBl2CrXK6RXZ0I9Wj1_GKP3ZjN3tigDBtubDq4-0TvcTRdtQsidQwyxPaaBYiGoFmWUqbbDhA_J8rE6Vg6XdnPvJYaVfrywFSWjDTIPjR8sCE8QH4EFRtRevWzw/s320/chili+bowl.jpg" alt="" id="BLOGGER_PHOTO_ID_5144939651545008434" border="0" /></a></h3> <span style="font-family:arial;"><br /></span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-4634262884932189202007-12-15T10:29:00.000-05:002007-12-15T10:42:41.801-05:00Ads<span style="font-family:arial;"><br /><br />A while back I asked people's opinion on the ads in my blog. The feedback was mixed though pretty consistent. Folks that had ads on their blog liked them and folks that did not, did not like them.</span> <p style="font-family: arial;"> Even so, there are a variety of ways for people to monetize traffic to their blog. One of the blogs I read, <a href="http://www.cforcooking.com/">C for Cooking</a>, has a Amazon page where referrals are paid if you purchase items through his page. </p><p style="font-family: arial;"> So as an early New year's resolution, I am going to make a concerted effort to click through on all the ads on the blogs I read. Some of the blogs that I really enjoy have no ads at all such as <a href="http://culinarytypes.blogspot.com/">Culinary Types</a> and <a href="http://www.stephencooks.com/">Stephencooks</a> and others such as <a href="http://foodblogga.blogspot.com/">Food Blogga</a> and <a href="http://whitetrashbbq.blogspot.com/">WhiteTrash BBQ</a> have a few tastefully placed ads. Just go over to the right and select from the blogs that I have listed. </p><p style="font-family: arial;"> The point of is that the food blogging community is fairly small. Regardless of your position on blog ads, it makes sense to support those of us who do choose to place them on our blog.<br /><br />If you feel so inclined, the best way to do so on Sauces and Stuff is to use the google search window that is at the top of the page.</p><p style="font-family: arial;"><p><br /></p><p style="font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL43rXe2IDAxGqWNPGyKmK3k-nm0sVlmGPm1IUNH7NGhRXzhl2FuzQbULb1Q7o-TVjdF0rqnguDxAWrzpyxYcDXBlC5rVlf_CocvBe14OHpidK7rJ2kLELiTFRFwwIu2f4z3H3/s1600-h/search.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL43rXe2IDAxGqWNPGyKmK3k-nm0sVlmGPm1IUNH7NGhRXzhl2FuzQbULb1Q7o-TVjdF0rqnguDxAWrzpyxYcDXBlC5rVlf_CocvBe14OHpidK7rJ2kLELiTFRFwwIu2f4z3H3/s320/search.JPG" alt="" id="BLOGGER_PHOTO_ID_5144225020526561554" border="0" /></a><p></p><p style="font-family: arial;">Just enter what you are looking for into the search, the same way you would do in Google and click on any of the four ad links that are shown!</p><br /><p style="text-align: center; font-family: arial;">Thank you all for your support!<br /></p>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-33133171519406426632007-12-13T09:29:00.000-05:002007-12-13T11:27:41.636-05:00A whole lot of stuff<span style="font-family: arial;font-family:arial;" >As my friend Rob pointed out a while back for a blog named Sauces and Stuff there is very little sauce and a whole lot of stuff. I did point out that the blog is names Sauces and Stuff, not Just Sauce so there is a little wiggle room here.<br /></span><span style="font-family: arial;font-family:arial;" ><p></span><br /><span style="font-family: arial;font-family:arial;" >Rather then post the same ol, oh I made a turkey for Thanksgiving photo</span><span style="font-family: arial;font-family:arial;" >s, I figured I would follow-up with a very simple salad dressing. Is that sauce enough for you Rob?</span><br /><span style="font-family: arial;font-family:arial;" ><p><br />When most people think of Italian in Boston, they think of the North End. The North End, ain't what she used to be. For the most part the food is still very good but most of the smaller mom and pop restaurants have been replaced by more of the regional commercial type of restaurants. That combined with the lack of parking and waiting in line for a marginal meal makes the trip not worth the effort.</span><br /><span style="font-family: arial;font-family:arial;" ><p></span><br /><span style="font-family: arial;font-family:arial;" >If I am in the area, the one exception I will always make is to stop by <a href="http://www.northendboston.com/bovabakery/">Bova Bakery</a> . Bova is open every day 24 hours a day and serves fantastic pizza and calzones until 1:00 am.</span><br /><span style="font-family: arial;font-family:arial;" ><p></span><br /><span style="font-family: arial;font-family:arial;" >For Southern Italian food one of the best restaurants I believe is <a href="http://www.carloscucinaitaliana.com/index.shtml">Carlo's Cucina Italiana</a> in Allston, MA. The food is fantastic, the prices are more then reasonable and the Stracciatella Alla Romana soup is to die for.<br /></span><span style="font-family: arial;font-family:arial;" ><p></span><br /><span style="font-family: arial;font-family:arial;" >The house salad they serve is sinfully simple. Greens, thinly sliced carrots, </span><span style="font-family: arial;font-family:arial;" >olives, red onions and a simple dressing.<br /></span><span style="font-family: arial;font-family:arial;" ><p></span><br /><span style="font-family: arial;font-family:arial;" >The dressing is easily made at home by combining, one part lemon juice to 5</span><span style="font-family: arial;font-family:arial;" > parts light olive oil and a splash of red wine vinegar.<br /><br /></span><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDkrn3Y-xZOzftP_XZpbpvmgIovr2q4v8wdfMjrq74l2qyY-u-iX0L2H-FxsZ1WloMcglB082OLPWHN5OSnRBRt8EYm6HAhMFbIUOEw9H589JJPdxMpyiFpstJHt75_5ts1GI/s1600-h/HPIM1478.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPDkrn3Y-xZOzftP_XZpbpvmgIovr2q4v8wdfMjrq74l2qyY-u-iX0L2H-FxsZ1WloMcglB082OLPWHN5OSnRBRt8EYm6HAhMFbIUOEw9H589JJPdxMpyiFpstJHt75_5ts1GI/s400/HPIM1478.JPG" alt="" id="BLOGGER_PHOTO_ID_5143489699690658002" border="0" /></a><br /><span style="font-family: arial;">The dressing has a very simple flavor to it and it is best served by dressing the bowl and then adding the greens to it.</span><br /><span style="font-family: arial;font-family:arial;" ><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMQ6vssXhyphenhyphen5NiRSS52083dTBfvQ4bU-2idy4O7NAkbCibOWHr8x7a7qmjzhjwVsxbZZVTjTP9h0lxg0NPYJ0e7S4aQoT2ooSEAxvnd9d5Gko-CyZyfnC9-Z4Q2q7vlE9lj4Iu/s1600-h/HPIM1479.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMQ6vssXhyphenhyphen5NiRSS52083dTBfvQ4bU-2idy4O7NAkbCibOWHr8x7a7qmjzhjwVsxbZZVTjTP9h0lxg0NPYJ0e7S4aQoT2ooSEAxvnd9d5Gko-CyZyfnC9-Z4Q2q7vlE9lj4Iu/s400/HPIM1479.JPG" alt="" id="BLOGGER_PHOTO_ID_5143490086237714658" border="0" /></a><span style="font-family: arial;">The final thing that makes this dressing so great is that pretty much at any time most folks have a lemon, olive oil and some red wine vinegar in their house. Try it tonight!</span><br /><span style="font-family: arial;font-family:arial;" ><br /></span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-5497430755604013752007-12-03T10:06:00.000-05:002007-12-03T11:34:12.124-05:00Let it snow<span style="font-family: arial;font-family:arial;" >Let us call it Winter's first snow. We did have some snow a few weeks ago, but since the Christmas decorations were not up yet I am calling privilege and saying today it the first snow.<br /><br />Were we live-</span> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://img.viacomlocalnetworks.com/images_sizedimage_336234406/xl"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px;" src="http://img.viacomlocalnetworks.com/images_sizedimage_336234406/xl" alt="" border="0" /></a><span style="font-family: arial;font-family:arial;" >we barley qualify for the Dusting / 1-3 inch line. In fact, I think we are the line. However, </span><a style="font-family: arial;" href="http://wbztv.com/slideshows/local_slideshow_334081350">WBZ</a><span style="font-family: arial;font-family:arial;" > is calling it the first winter storm so lets go with it.</span><span style="font-family: arial;"> With the snow outside it would seem to be a perfect time to talk about the salsa verde I made about a month ago. It is loosely based upon the recipe at </span><a style="font-family: arial;" href="http://kalynskitchen.blogspot.com/2007/10/salsa-verde-with-green-tomatoes.html">Kalyn's Kitchen for Salsa Verde with Green Tomatoes, Avocados, and Cilantro</a><span style="font-family: arial;">.</span><br /><br /><span style="font-family: arial;">The conundrum we had at the end of the summer was that the tomatoes left in the garden had not ripened. With Fall coming we could not risk loosing them. The sou chef made the call and she picked the few remaining tomatoes.</span><br /><br /><span style="font-family: arial;">The ingredients were simple enough to pull together, a few tomatillos, small onion, the green tomatoes, avocados and a chili pepper. The red tomato was added for some color.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_Yd2fBPTNK6RZ226saqFDRI5EPeB_gfNDTCsBlnZuQDiqH9m4QlnpM_9rAzk3qQLAznNJLOO7Twui6HEn7VgSv5isM_A7z0V1iY65di_mTekoZ2HLwrWIJgq4mKmr5uwKckb6/s1600-r/HPIM1488.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZe1A-r-tydmPjEArKRn9NoxmbdEWaNHVUAc_IrZAo0_6Kttr1ckbhinrZGx-79kh4GTn1BQ0INS7pZQK1qQRwHk_5dO0wLRNUqge07FxOmV9qZRPDsrymA3CPYfXWiHr6iX5/s400/HPIM1488.JPG" alt="" id="BLOGGER_PHOTO_ID_5139775639606343810" border="0" /></a><br /><span style="font-family: arial;">All of the vegies got rough chopped and the limes were reamed for the juice.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuAKWMHnOxWW4qlWECX1nTPhNUtbaCRJkPHVXWI2ZzvRRy4-EEwq7gC8lBq6a5XotqiRJ1KqnpWXkCPjdlRoIRPmrOXOhL6_zfGVf9xHRHwYw7tqK-BmV1_s00iXOAq0OB_HEN/s1600-r/HPIM1489.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIInFu4nmpdjpGSpb47ioBnbIUOZo1-EFUMx0bFfrIJGpTNrGdU9ho0h5ETnQAVxVu6M0xpiNjzARaEAo3AYn57bLaUVhwM-zpFKVNgzz6Dai8gSxOU91b8owghnzHjZKroUwz/s400/HPIM1489.JPG" alt="" id="BLOGGER_PHOTO_ID_5139776726233069714" border="0" /></a><span style="font-family: arial;">To the veggies, I added some sea salt, some olive oil, about a teaspoon of garlic, chopped fresh parsley and mixed it all up.</span><br /><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4M1mDoMyW-dYOShRZGvjUNihKcjj5711VM9CC94rGi-ecpUcskH5DPniCt_6ciSSJaoXkSHtLhRS5c4Y0Vj9ouQITlm3F31YwJfSo7JzuKW68uEiesrOLGZIPGrK0qpb3Y_zN/s1600-r/HPIM1493.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvCQAKe9gNScYSdcERArm2Aw3VyfDz4SCGco8w0gbafc2kqxNe7L5ZE9w6U93AqKZbTf4wh0l7b0aa_ovQRtC3arlHh6O64nzH1E92XcvkE-r5w9As51-dxXNfg9zt8oF0fYk/s400/HPIM1493.JPG" alt="" id="BLOGGER_PHOTO_ID_5139778027608160418" border="0" /></a><span style="font-family: arial;">We plated it up in a chip dish with contrasting chips and the salsa in the middle.</span><br /><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiUqf9of0yH6W9TY58t-ZYVnDW6lGDUpO8pi8JK9uTj6q27b7d3Rycrgslc_TOCszSJB5cZOCZJ-AuFU4RyN3Rp4zPUumwC7JAUf6QmYFWazwvpmJ8DVmNbCgj-i-k2FG3mwF/s1600-r/HPIM1503.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtp5gC07SnaTjvidUUdaaX0PGeu9EOBw_09fOEuhCjCuYAruXQ-j6WD3nKCz7H_vc5PMUyrxcMeNEoeSHhTCqc2qGaFEg3BJlxnLElfjsC8ldqhZtBrNlimv3K584b0HiWaLXC/s400/HPIM1503.JPG" alt="" id="BLOGGER_PHOTO_ID_5139785586750601410" border="0" /></a><br /><div style="text-align: center; font-family: arial;">so lonely, yet so delicious<br /><br /></div><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbdTTZEjGKeYeelTRGJMozETziGs3jXlFp4pF66NUU_ZENoY3BSAJcgaA8WAQJYbptGtP84Jeok5fei_WoQVa7dJC5_7kBDfPZsZsJdttzliIeLmmTzfFe_B4d_6nAQ6LoMRw/s1600-r/HPIM1494.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUNjtypRHAoxaOvroQf5RmA78u3-V898wePD0B6H8K32SUpex30X19Qivx0GRRkOED7qHOfrubFs-3VezL4HGi-eQwtg21-NKfRZkyOC5hHFHVbIKhGlBtb7Jq7re-hdWQHb_P/s400/HPIM1494.JPG" alt="" id="BLOGGER_PHOTO_ID_5139784341210085554" border="0" /></a>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-83174493652596679942007-11-28T12:51:00.000-05:002007-11-28T12:58:20.371-05:00DhuIn my opinion the best cooking magazine around is having a book signing at the home of <a href="http://www.americastestkitchen.com/">America's Test Kitchen</a>. ATK is probably the best pure play cooking show around and the companion show to <a href="http://www.cooksillustrated.com/">Cook's Illustrated</a>. For the record <a href="http://www.saveur.com/">Saveur</a> is probably the best food magazine around.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://link.ixs1.net/s/lt?id=e301031&si=e108937583&pc=82001&ei=o153266"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7DnzqrKkuDM4BJbw9qOQRg3GoiSoX1vSm1AxNfmkiVTB_otFq3Pr_sP1fN1AbZF7f8a3oJDMmw7s79cY7cFXniUKFMjt4xV15CMzrtDPkwV11sWJgy1mfTJzhQ5agY2hZeG3v/s400/untitled.JPG" alt="" id="BLOGGER_PHOTO_ID_5137950955645840690" border="0" /></a>Not sure if the RSVP link works, if not you can call the number listed at 617-232-1000. See you all there!Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-50660816277040082832007-11-11T19:28:00.000-05:002007-11-11T19:33:35.279-05:00Viva Las Vegas<div style="text-align: center; font-family: arial;">I am traveling for work this week to ...<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://z.about.com/d/gosw/1/7/O/6/1vegas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://z.about.com/d/gosw/1/7/O/6/1vegas.jpg" alt="" border="0" /></a><br />I get back at the end of the week so look for some new posts next week and as we all know Thanksgiving is right around the corner so who knows what this year has in store. Anyone for <a href="http://en.wikipedia.org/wiki/Turducken">Turducken</a>?<br /><br /></div><div style="text-align: center;"><span style="font-family: arial;">Can I get a little ZZ Top to rock us out of here?</span><br /></div><div style="text-align: center; font-family: arial;"><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/KLUl8xkKSTk&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/KLUl8xkKSTk&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /><br /></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-23071009839138389322007-11-06T09:20:00.000-05:002007-11-06T09:58:30.034-05:00Popcorn Time<div style="text-align: center; font-family: arial;">Not sure you heard, but there is only one undefeated team left in the NFL<br /></div><br /><br /><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTussPekThi-kx85G-Is0tSu9hj_4qJB_yosiXXw97fo5pFYOmEaiU7JLflrsOdYe21tKgrPhuzpBPUjIujMBVrGJ5vbCBln_SV279WfU5q8yQ8vBeEJYmUIIxQ1A-MueZVl-d/s1600-h/1194228589_9414.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTussPekThi-kx85G-Is0tSu9hj_4qJB_yosiXXw97fo5pFYOmEaiU7JLflrsOdYe21tKgrPhuzpBPUjIujMBVrGJ5vbCBln_SV279WfU5q8yQ8vBeEJYmUIIxQ1A-MueZVl-d/s320/1194228589_9414.jpg" alt="" id="BLOGGER_PHOTO_ID_5129732334255482418" border="0" /></a>When you can make catches like that, why wouldn't you still be undefeated?<br /><br />The Colts are a very good team but I doubt that they would have been able to overcome the level of bogus penalties that New England faced during the game. <a href="http://chicagosports.chicagotribune.com/sports/football/bears/askthereferee/cs-061212askjerrymarkbreit,1,2292725.story?coll=cs-bears-asktheref-headlines">Faceguarding</a>, come on that used to be a penalty but has not been in years, next time roll out the A team for the umpires.<br /><br />The Dallas / Pats game was really not a call for popcorn regardless of what TO had to say. However, truth be told, any time we have an excuse to make some popcorn we jump on it. Both the sou chef and I are huge fan of popcorn, or as we say in Massachusetts, we think popcorn is pissa!<br /><br />About a year ago I <a href="http://saucesandstuff.blogspot.com/2006/09/great-cornholio.html">wrote about</a> our love affair with popcorn and the fantastic <a href="http://whirleypop.125west.com/">Whirley Pop Popcorn Popper</a>. So we got on the step stool climbed to the top of the pantry and pulled ol'reliable down.<br /><br />In terms of actual popcorn we have tried pretty much everything. From the organic stuff at Whole Foods, which was not that good, to the fancy <a href="http://www.williams-sonoma.com/products/sku6931851/index.cfm?pkey=xsrd0m1%7C15%7C%7C%7C0%7C%7C%7C%7C%7C%7C%7Cpopcorn&cm%5Fsrc=SCH">White Cat Popcorn</a> at Williams-Sonoma. The best, most reliable popcorn is still <a href="http://en.wikipedia.org/wiki/Orville_Redenbacher">Orville Redenbacher</a> popcorn. We use a half a cup of popcorn, a shake or two of sea salt, about one tablespoon of oil and one tablespoon of unsalted butter. All of this goes into the Whirley and away we go.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qBlAtbYzzirCbainUbaYbT4B5yFtdtuUf8pk0DTCOeVjX1YqYKymhBv_uOh6Dj99jJ3KmJHHN4hS7TsKblL8kdbWKv1PQyIEcandZKJ4SfbFC8W1Qc4vd2ke3F6uEumnVtI1/s1600-h/HPIM1536.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6qBlAtbYzzirCbainUbaYbT4B5yFtdtuUf8pk0DTCOeVjX1YqYKymhBv_uOh6Dj99jJ3KmJHHN4hS7TsKblL8kdbWKv1PQyIEcandZKJ4SfbFC8W1Qc4vd2ke3F6uEumnVtI1/s320/HPIM1536.JPG" alt="" id="BLOGGER_PHOTO_ID_5129736470308988498" border="0" /></a>The sou chef went to town on cranking away<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X83AyVvb3EwEBMQXRifbaR5waDznnZ2wrmglfUShEMN9akkmxHS6p57Kz84HyGc0NRkuuWcLLqng2v0NSrAo6otHOfiEOtETDwJxRk5rMJnSxzJ4uB5yyXLah3HjC8YU8fii/s1600-h/HPIM1537.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6X83AyVvb3EwEBMQXRifbaR5waDznnZ2wrmglfUShEMN9akkmxHS6p57Kz84HyGc0NRkuuWcLLqng2v0NSrAo6otHOfiEOtETDwJxRk5rMJnSxzJ4uB5yyXLah3HjC8YU8fii/s320/HPIM1537.JPG" alt="" id="BLOGGER_PHOTO_ID_5129736693647287906" border="0" /></a>a few minutes later out came the fluffy white gold.<br /><p><br /><br /><br />Rather then just have the standard popcorn we did a little combo action. We made four varities of popcorn; 1) <span style="font-style: italic;">black pepper</span>, 2) <span style="font-style: italic;">lime popcorn</span>, 3) <span style="font-style: italic;">hot sauce and Parm</span><span style="font-style: italic;">igiana cheese</span> and, 4) <span style="font-style: italic;">plain or just salted popcorn</span>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVMU_jUHTtJrR2n2DuCAHUEIt815JzLCulQn0Df6K27AOF0RJtmuSCALDXhrS8nU7178CfKvhrcyN0doGLFR66erFYodw3NmG3jvE6ke46gZEB5N1LrhPD7svGjKduglrHCgt/s1600-h/HPIM1548.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVMU_jUHTtJrR2n2DuCAHUEIt815JzLCulQn0Df6K27AOF0RJtmuSCALDXhrS8nU7178CfKvhrcyN0doGLFR66erFYodw3NmG3jvE6ke46gZEB5N1LrhPD7svGjKduglrHCgt/s320/HPIM1548.JPG" alt="" id="BLOGGER_PHOTO_ID_5129738802476230258" border="0" /></a>A little bit of all the variations<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tQKw3NUFi1vOvg2_Lka20LtzmcX-YC14a5ve3qYUCC53ouMKCS5rroQ4xExYXZMaq8sqofXqF0Nw0qvtH4vhU1sBUOk14tJ6mnjfDkl6Bc-FjWviCmdjeJtisa7n_zcuMIS1/s1600-h/HPIM1549.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6tQKw3NUFi1vOvg2_Lka20LtzmcX-YC14a5ve3qYUCC53ouMKCS5rroQ4xExYXZMaq8sqofXqF0Nw0qvtH4vhU1sBUOk14tJ6mnjfDkl6Bc-FjWviCmdjeJtisa7n_zcuMIS1/s320/HPIM1549.JPG" alt="" id="BLOGGER_PHOTO_ID_5129739025814529666" border="0" /></a>You can see the hot sauce trapped in the popcorn<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU0FK1SdS-KoDRY0bEXHlem7nSGrVM4KAtO1fut7FpGM77LcEP3H0J7vPkZrktvHWtK5SO4Pw9TuHnbBoUpNgW3xFIjbgVOO5Kp0EwaEeIVe5RjHOkgWA24Fc46DHpzDkkd4l/s1600-h/HPIM1551.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsU0FK1SdS-KoDRY0bEXHlem7nSGrVM4KAtO1fut7FpGM77LcEP3H0J7vPkZrktvHWtK5SO4Pw9TuHnbBoUpNgW3xFIjbgVOO5Kp0EwaEeIVe5RjHOkgWA24Fc46DHpzDkkd4l/s320/HPIM1551.JPG" alt="" id="BLOGGER_PHOTO_ID_5129739219088058002" border="0" /></a><br />Hard to show 'lime' popcorn but you get the idea<br /><br />The easiest way to add anything to popcorn is to scoop some into a lunch size brown paper bag and the add the topping or flavor. This way you can shake it up really well and the bag takes any excess oil away. For the <span>hot sauce and Parm</span><span>igiana cheese, I add a good four to five shakes of sauce and then maybe a tablespoon of cheese. You can use cayenne pepper as well but I like the way the sauce gets trapped. Add the sauce first then the cheese, shake it up real well and the when you pour it into a serving bowl make sure the excess is kept in the bag.<br /><br />We have also made kettle corn, which is basically adding sugar at the very moment of popping, but that takes over the whole batch. If you want to pretend you are at a fancy restaurant I will make some with truffle oil and charge you $12 for the serving.<br /></span><br /></p></div><span style="color: rgb(255, 255, 255);font-family:arial;" >popcorn, truffle, cheese, hot sauce</span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com3tag:blogger.com,1999:blog-22108895.post-52759377373253116382007-10-31T12:16:00.000-04:002007-10-31T12:38:20.286-04:00Boo!<div style="text-align: center;font-family:arial;"><span style="color: rgb(255, 0, 0);"><span style="font-size:180%;"><span style="font-weight: bold;">Happy Halloween!</span></span><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV91qYJCe5B9ChFKFikdpsq-pddSO4dfKHSZwVYhA7eFhu2HrhyphenhyphenlY6nsKcOyhRwAMC9Hq23duITrkm9oSAzPItQ7uYMPTEwuD0DzFj_B7MKixWoxD7dClqhbJ3TiD9OLXiHfS/s1600-h/Image1028-2107TV131.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeV91qYJCe5B9ChFKFikdpsq-pddSO4dfKHSZwVYhA7eFhu2HrhyphenhyphenlY6nsKcOyhRwAMC9Hq23duITrkm9oSAzPItQ7uYMPTEwuD0DzFj_B7MKixWoxD7dClqhbJ3TiD9OLXiHfS/s320/Image1028-2107TV131.jpg" alt="" id="BLOGGER_PHOTO_ID_5127536051189065234" border="0" /></a><span style="color: rgb(153, 153, 153);">Talk about a scary photo - thankfully we won the Series and all is fine with the world.</span><br /><span style="color: rgb(153, 153, 153);"><br /></span><br /></div><span style="color: rgb(153, 153, 153);font-family:arial;" >We did our usual carve the pumpkin last night and saved the seeds to make roasted / toasted pumpkin seeds. There are hundreds of overly complex recipes for doing this on the internet. Me, I like to keep it simple</span><br /><br /><br /><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtGqmATehE_k-p91O-lEQOC1lzaTYeiLt1H0e0DlQa1_9kubNj3IuNE78fGKf_lIRed8HbMCj_8oKujho7DKAgbULBdXgQtcGzFmWxfFEnpoX_nkieq6u2kXq6r8DJuoqk2wq/s1600-h/HPIM1570.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAtGqmATehE_k-p91O-lEQOC1lzaTYeiLt1H0e0DlQa1_9kubNj3IuNE78fGKf_lIRed8HbMCj_8oKujho7DKAgbULBdXgQtcGzFmWxfFEnpoX_nkieq6u2kXq6r8DJuoqk2wq/s320/HPIM1570.JPG" border="0" /></a></div><br /><span style="font-family:arial;">Remove as much of the pumpkin stuff from the seeds as possible, then fill the bowl with water. If lucks has it, most of the stuff sinks and then you can scoop up the seeds.</span><br /><div style="text-align: center; font-family: arial;"><br /></div><br /><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uCUwgyAkW7jc8-_NOHGwsjdgS6V07Q3L5bp528n9xSOiaxcEWB5joYWRWtSLtAyikZNId3pXwAnLfaDseKDZhxYaYkGhao9vrnsM6_xwJ3i9SEKc0Eifj1VAejbcgA4KGmRl/s1600-h/HPIM1572.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7uCUwgyAkW7jc8-_NOHGwsjdgS6V07Q3L5bp528n9xSOiaxcEWB5joYWRWtSLtAyikZNId3pXwAnLfaDseKDZhxYaYkGhao9vrnsM6_xwJ3i9SEKc0Eifj1VAejbcgA4KGmRl/s320/HPIM1572.JPG" border="0" /></a><br /><br />I then like to toast them in a large non-stick skillet for a few minutes over medium heat to remove as much moisture as possible.<br /><br /></div><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRl7LbxzP6d3k2wwQnfWMH_X0FFRdWL9k0CI1ZMtFycVrTaDmO_oEL9yfAyttl7E0zTBMw6wp8geR_0CyzR8ZzfGolzRS9SN3XVzif1E3bo74sMBEMx2JpbbnWL4x9OsCkzLv/s1600-h/HPIM1574.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRl7LbxzP6d3k2wwQnfWMH_X0FFRdWL9k0CI1ZMtFycVrTaDmO_oEL9yfAyttl7E0zTBMw6wp8geR_0CyzR8ZzfGolzRS9SN3XVzif1E3bo74sMBEMx2JpbbnWL4x9OsCkzLv/s320/HPIM1574.JPG" border="0" /></a><br /><br />After that into a 350 degree over on parchment paper for about 20 minutes or so.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg2xLif7k83gky5Wh9Jgg1dgMbrnfnS0FP5RPzO-A7Lb8KuuJQc7FRqtnRWNwBIyT4_b5wMgZ8m1xUe7BACenOIOH-3uVMEi2sgN88gGtzzMBk_ZrYt2RkS6gXZMhT8s6-Z7s/s1600-h/HPIM1575.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDg2xLif7k83gky5Wh9Jgg1dgMbrnfnS0FP5RPzO-A7Lb8KuuJQc7FRqtnRWNwBIyT4_b5wMgZ8m1xUe7BACenOIOH-3uVMEi2sgN88gGtzzMBk_ZrYt2RkS6gXZMhT8s6-Z7s/s320/HPIM1575.JPG" alt="" id="BLOGGER_PHOTO_ID_5127536321772004898" border="0" /></a><br /><br />Afterwards, I toss lightly with some salt and into a Tupperware. I am snacking on some right now as I sip my Dunkin Donuts and write this post.<br /><br />Delish!<br /><br />And by the way, I seriously don't like candy corn<br /><br /><object width="425" height="355"><param name="movie" value="http://www.youtube.com/v/YVp-ZSlE5ic&rel=1"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/YVp-ZSlE5ic&rel=1" type="application/x-shockwave-flash" wmode="transparent" width="425" height="355"></embed></object><br /></div><div style="clear: both; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com6tag:blogger.com,1999:blog-22108895.post-81761882307720137042007-10-23T12:01:00.000-04:002007-10-27T09:59:48.283-04:00Mmm...cheesy<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1wZOpa5LL7EH0Q_sNsfTR-R36LE7T_HBSOt6MgHVc-rxmi_BXyoV2HZjVrNNdHx-WWdR1IwHVjmYSvyiZpqJ09oKFEF91Y1rC6wXb2wCsWznxjpxC2H6l0GocvLkRU1mieG2/s1600-h/1193310862_4208.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-1wZOpa5LL7EH0Q_sNsfTR-R36LE7T_HBSOt6MgHVc-rxmi_BXyoV2HZjVrNNdHx-WWdR1IwHVjmYSvyiZpqJ09oKFEF91Y1rC6wXb2wCsWznxjpxC2H6l0GocvLkRU1mieG2/s320/1193310862_4208.jpg" alt="" id="BLOGGER_PHOTO_ID_5125265057166534082" border="0" /></a><span style="font-family:arial;">These games are killing me. The games start late and then they run late. Being a Sox fan I am never completely convinced we have won till the game is over. Last night I stayed up late for the entire game even though it was pretty clear that the Sox have won. Today the weather is damp, cold and that bone chilly. Great weather for a nice warm bowl of macaroni and cheese!</span><br /><br /><span style="font-family:arial;">5 ingredients for GrandMa Tisch's macaroni and cheese:</span><br /><br /><span style="font-family:arial;">-elbow noodles</span><br /><span style="font-family:arial;">-butter</span><br /><span style="font-family:arial;">-half a can of stewed tomatoes</span><br /><span style="font-family:arial;">-block of gruyere cheese</span><br /><span style="font-family:arial;">-finely chopped medium yellow onion</span><br /><br /><br /><br /><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBdxaRJ-69do-ZRwEQllFS3zH5H4KsPA1iVzE2I0GDz77C1FOTp4Fdu_mgQ2kcv38SREiTgYVWfoMIFWEiDSDdnFyM4XL7MdVFpT7x9j4emw_DsC_ZKqSuWkSOgd7wX-1OozS/s1600-h/HPIM1391.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQBdxaRJ-69do-ZRwEQllFS3zH5H4KsPA1iVzE2I0GDz77C1FOTp4Fdu_mgQ2kcv38SREiTgYVWfoMIFWEiDSDdnFyM4XL7MdVFpT7x9j4emw_DsC_ZKqSuWkSOgd7wX-1OozS/s320/HPIM1391.JPG" border="0" /></a><br /><br />melt a whole stick of butter<br /><br /></div><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLyzSj03NSyXzRNvZgLI69udndw5_gSFzEkos-PJQAqAaCpgfTMlN5IkT1eW2vO0_ELaKQ_m8RsM4s_N4_8nHT2URDuHlA6Spmr1I8lQrrfj5IutbD2qQ5m0rrfRF4PIjJ6To/s1600-h/HPIM1392.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcLyzSj03NSyXzRNvZgLI69udndw5_gSFzEkos-PJQAqAaCpgfTMlN5IkT1eW2vO0_ELaKQ_m8RsM4s_N4_8nHT2URDuHlA6Spmr1I8lQrrfj5IutbD2qQ5m0rrfRF4PIjJ6To/s320/HPIM1392.JPG" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: arial;">add the gruyere cheese and slowly melt it down<br /></div><br /><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjOlSS_DUqOfsG8CMw3YAwCL9LxXwt8_b9keKNneOzbdsL4_Hyxm9nTM-y4peW6l67XISwu0H-TJF8S40YZAc2JYXmZcvIvNv4t2AvqiXcH3kbdMXDn6PPeMdH9l8rRI8oQ4d/s1600-h/HPIM1394.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAjOlSS_DUqOfsG8CMw3YAwCL9LxXwt8_b9keKNneOzbdsL4_Hyxm9nTM-y4peW6l67XISwu0H-TJF8S40YZAc2JYXmZcvIvNv4t2AvqiXcH3kbdMXDn6PPeMdH9l8rRI8oQ4d/s320/HPIM1394.JPG" border="0" /></a><br /><br />over low heat melt the gooey mess down and add the boiled elbows, the 16oz can of tomatoes and the chopped onion.<br /><br /></div><div style="text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIU8e56twrXdz7a2skKhDPdPwAbVDvyvX_6XOX51SwIiKdBFF4sRx3fO7MglGus-CNpNj_rN2vQd0uNXiTp-Kx2_JujNRWcXfiALm27Y4mkcOWsAFcvg8ugVeS9JAuHD_zMZs/s1600-h/HPIM1395.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivIU8e56twrXdz7a2skKhDPdPwAbVDvyvX_6XOX51SwIiKdBFF4sRx3fO7MglGus-CNpNj_rN2vQd0uNXiTp-Kx2_JujNRWcXfiALm27Y4mkcOWsAFcvg8ugVeS9JAuHD_zMZs/s320/HPIM1395.JPG" border="0" /></a><br /><br />keep stirring over low heat and serve.<br /><br />Sticks to your bones and warms you from the inside.<br /><div style="text-align: center;"><br /><br /><span style="color: rgb(255, 255, 255);">Williams-Sonoma, cook books, coupons</span><br /><br /></div></div><div style="clear: both; text-align: center; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-65347794251659744322007-10-18T20:11:00.000-04:002007-10-19T10:33:14.342-04:00For once, then, something<div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;"></span> </div><div style="margin: 0px auto 10px; text-align: center;" align="left"><span style="font-family:arial;">Summer has finally passed and with it we had the final harvest from our garden. As far as a first attempt at a garden the sou chef and I did a pretty good job. W</span><span style="font-family:arial;">e lost the basil and the black eye peas to some sort of animal yet we saved the tomatoes and the cucumbers. </span></div><div style="margin: 0px auto 10px; text-align: center;" align="left"><span style="font-family:arial;"><p></p></span></div><div style="margin: 0px auto 10px; text-align: center;" align="left"><span style="font-family:arial;">The garden was something that I really wanted to do and share with our daughter. You experience a lot of joys with children but introducing them to something like a garden where they can tend it, watch it grow and then enjoy the bounty is a treasure. Few things bring greater joy then hearing a 4 year old shout excitedly over the things they have achieved.</span></div><div style="margin: 0px auto 10px; text-align: center;" align="left"><span style="font-family:Arial;"><p></p></span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;">We decided to pick the tomatoes early rather then loose them to a frost. We decided to make<br /></span><a title="permanent link" href="http://kalynskitchen.blogspot.com/2007/10/salsa-verde-with-green-tomatoes.html"><span style="font-family:arial;">Salsa Verde with Green Tomatoes, Avocados, and Cilantro</span></a><span style="font-family:arial;"> from the excellent blog Kalyn's Kitchen.</span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;">I have also been working on my photos and feel these are much improved.</span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhyRbxDFmUWi4pMYeZStcEPrJX9DyKtpryZeJn8x6gG2AE5rKYFETzpDbKS1w9BgTjyCBreFCawp9-C_KNpCaCMHpnGpBH_DuZlVGfL6l4DpQJ9y4JCeVNQorEsQcNOUf0_Wh/s1600-h/HPIM1448.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlhyRbxDFmUWi4pMYeZStcEPrJX9DyKtpryZeJn8x6gG2AE5rKYFETzpDbKS1w9BgTjyCBreFCawp9-C_KNpCaCMHpnGpBH_DuZlVGfL6l4DpQJ9y4JCeVNQorEsQcNOUf0_Wh/s320/HPIM1448.JPG" border="0" /></span></a><span style="font-family:arial;"> </span></div><p align="center"><span style="font-family:arial;">looking good team!<br /></span></p><div style="margin: 0px auto 10px; text-align: center;" align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qSK-g-SXgWsxMJNH4IWuB4YGojAqLlvPTLddeiVHIsj0stFOMo7H8Qy7-MUQuCh-V_Vd_5BmO8iK_zvhcpBzw60L9v1uen_zbC9il783WONgxY6128IEOtxOJbZsoyOQhsTl/s1600-h/HPIM1451.JPG"><span style="font-family:arial;"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8qSK-g-SXgWsxMJNH4IWuB4YGojAqLlvPTLddeiVHIsj0stFOMo7H8Qy7-MUQuCh-V_Vd_5BmO8iK_zvhcpBzw60L9v1uen_zbC9il783WONgxY6128IEOtxOJbZsoyOQhsTl/s320/HPIM1451.JPG" border="0" /></span></a><span style="font-family:arial;"> </span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;">Big, bigger , biggest</span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;"></span> </div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;">And since it is the end of summer (technically it is Fall but I am wearing shorts as I write this) who better then Robert Frost to escort us out-</span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;"><p></p></span></div><div style="margin: 0px auto 10px; text-align: center;" align="center"><span style="font-family:arial;">For once, then Something<br />by Robert Frost<br />Others taunt me with having knelt at well-curbs<br />Always wrong to the light, so never seeing<br />Deeper down in the well than where the water<br />Gives me back in a shining surface picture<br />Me myself in the summer heaven godlike<br />Looking out of a wreath of fern and cloud puffs.<br />Once, when trying with chin against a well-curb,<br />I discerned, as I thought, beyond the picture,<br />Through the picture, a something white, uncertain,<br />Something more of the depths—and then I lost it.<br />Water came to rebuke the too clear water.<br />One drop fell from a fern, and lo, a ripple<br />Shook whatever it was lay there at bottom,<br />Blurred it, blotted it out. What was that whiteness?<br />Truth? A pebble of quartz? For once, then, something.</span></div><div style="clear: both; text-align: center;" align="center"><a href="http://picasa.google.com/blogger/" target="ext"><span style="font-family:arial;"><img style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" alt="Posted by Picasa" src="http://photos1.blogger.com/pbp.gif" align="middle" border="0" /></span></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com2tag:blogger.com,1999:blog-22108895.post-72480255816073128082007-10-12T09:25:00.000-04:002007-10-12T10:11:18.893-04:00Glutney<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.hobees.com/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis88-rZUSXmarVZgAFC4M1sWhedKqi3aMQbDYxTLyfhkS_E7mQdZB9nBFIVWh9tKMEo7xce64HqvgJfrWRzqrPeC7z4bkiNoghvbxZDhiKJooU61NRETWGrF_0WU_aEQkn_cuT/s320/logo.gif" alt="" id="BLOGGER_PHOTO_ID_5120451005546807218" border="0" /></a><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><br />Earlier this week I was in California for work. While I usually do room service for dinner, I prefer to eat breakfast out.<br /><br />If you are ever in the Silicon Valley area Hobbee's is pretty much a California institution.<br /><br />Below is what I had for breakfast for under $10.00<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjtKwfIhsz9kuDWmnzXa9c9FoHvbRKSxJGcu51pRrTaedwkOTOtwNDv6W0AhRZJ4uhAk_qg7iYMjBgcxgQ0Y85Z437ehoIqP8eG6C9YJxWH_8y8EAUuawoB8N5tzy6I2YzXyx/s1600-h/HPIM0004.jpg"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjtKwfIhsz9kuDWmnzXa9c9FoHvbRKSxJGcu51pRrTaedwkOTOtwNDv6W0AhRZJ4uhAk_qg7iYMjBgcxgQ0Y85Z437ehoIqP8eG6C9YJxWH_8y8EAUuawoB8N5tzy6I2YzXyx/s320/HPIM0004.jpg" border="0" /></a><br /><br />The crazy looking bowl of eggs is actually their variation on Huevos Rancheros. According to the menu it is:<br /><b><br />"Huevos Rancheros:</b> A tortilla topped with black bean chili, cheese, 2 eggs, sour cream, and tomatillo sauce.. Served with coffeecake, toast or Hobee's "Country-style" hashbrowns.($8.75)"<br /><br />The huge slice of blueberry coffeecake is a standard at Hobee's.<br /><br />So if you are ever in the Silicon Valley make sure to add Hobee's to your visit.<br /></div><div style="clear: both; text-align: center; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-32066025001760916722007-10-05T16:16:00.000-04:002007-10-05T16:31:49.132-04:00Sweet and Simple<div style="margin: 0px auto 10px; text-align: center; font-family: arial;">Life has been ramping up lately. Work has been going at full speed, the sou chef started her second year of pre-school and her assistant (I guess that would be the line cook?) is now hitting 15 weeks.<br /><br />Time for meals that are both wicked fast and can be frozen or kept for left overs later that week.<br /><br />enter<br /><br />the<br /><br /><span style="font-style: italic; font-weight: bold;">chop-suey</span><br /><br />According to <a href="http://en.wikipedia.org/wiki/Chop_suey">Wikipedia the dish I ate growing up is not chop-suey</a> at all. Rather it is just elbow macaroni, ground beef, diced yellow onion and 2 16 ounce cans of stewed tomatoes.<br /><br /><div style="text-align: left;">I don't care, I call it chop suey, my wife calls it chop suey and besides, meat and macaroni sounds a bit sketchy to me.<br /><br />This could be a one dish meal if you cooked the meat in the same pot you used to boil the pasta. Basically it it is as simple as can be-<br /><br />1 lb of ground beef<br />1 lb box of elbows<br />1 medium yellow onion diced<br />2 cans of stewed tomatoes<br /><br /><div style="text-align: center;">Mix and serve<br /></div><br /></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0MP09yIBoblRCgb88jGTi8DbDZUNNqvSp2Q0vjeiIWnBGqo-Ekt6GwOzGSRoqXBB5dw9r3ZWbvMSeHOujNuBo-kEkI1JOrIXRTM6ZlNDwSxLMw6ItT9tavmbLV0Vgz8WIBWJ/s1600-h/HPIM1345.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR0MP09yIBoblRCgb88jGTi8DbDZUNNqvSp2Q0vjeiIWnBGqo-Ekt6GwOzGSRoqXBB5dw9r3ZWbvMSeHOujNuBo-kEkI1JOrIXRTM6ZlNDwSxLMw6ItT9tavmbLV0Vgz8WIBWJ/s320/HPIM1345.JPG" border="0" /></a><br /></div><br /><div style="text-align: center; font-family: arial;">We got a little fancy and added some parmigiana cheese to it for the wife and I.<br /><p><br /></div><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0VAj07Ib61bPNDRfnQW5f-wEdgSmxf-zMWXw5I9rQWPpsxPV-0rWYgZXfwSp0BRuSmaL3WFRbdPTmWsS6EeDrrxKanADejhMNEISocbwlMRfao2Xs1Fs6-cvcCH5VqHUHsV9/s1600-h/HPIM1349.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr0VAj07Ib61bPNDRfnQW5f-wEdgSmxf-zMWXw5I9rQWPpsxPV-0rWYgZXfwSp0BRuSmaL3WFRbdPTmWsS6EeDrrxKanADejhMNEISocbwlMRfao2Xs1Fs6-cvcCH5VqHUHsV9/s320/HPIM1349.JPG" border="0" /></a><br /><br />The sou chef, who won't eat hamburger, ate up the 'meatballs' in the chop-suey.<br /><br />I do like to make fancy dinners but during the week this hits the spot. It is cheaper then take out and there is enough leftovers for lunch the next day.<br /><br /><br /><div style="text-align: left;">A brief programing note. The photos are something I have never been real thrilled with on Sauces and Stuff. Some of the blogs I read have really over the top photos. Over the next few months I will be working on the photos on the site.<br /></div><br /></div><div style="clear: both; text-align: center; font-family: arial;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-15074550168421676392007-09-26T21:16:00.000-04:002007-10-02T09:12:41.373-04:00Scalloped<div style="margin: 0px auto 10px; text-align: center;"><br /><br /><div style="text-align: left;">So wasn't I a lucky duck! For my birthday (which was several months ago) my wife made me dinner! Usually it is a team effort around the house but this time I got to hang with the kids and let her have a go in the kitchen. The dish was scallops in a butter cream sauce. The cream component being creme fraiche.<br /><br /></div>First the scallops dredged in a flour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7qNetFe02_XK5KvWZTQ2mIkoRM4fZeyv3mumIB5UCxDKsQx7Ak211BqO9Gd9LK2bbScgI36ioTPlk38pYqtd6nfx2cBJ8k8nXzi9wEthkqjhhlZrFFkJJjPKxJX3in2Fy2f8/s1600-h/HPIM0930.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7qNetFe02_XK5KvWZTQ2mIkoRM4fZeyv3mumIB5UCxDKsQx7Ak211BqO9Gd9LK2bbScgI36ioTPlk38pYqtd6nfx2cBJ8k8nXzi9wEthkqjhhlZrFFkJJjPKxJX3in2Fy2f8/s320/HPIM0930.JPG" border="0" /></a><br /><br />A little bit of butter into the pan.<br /><br /></div><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvZRQDdUIiKieb0Ea_N-E-MPg1qmnMzSfJ2JXKGGYkr9NJ5jlMJxIcd8JeMnb4xiyI2i83BIJA7C3hoZ-KZ6M-JInTvrhiX7GKAkzrBAXwJvJOl4LKDfqdIlVVu-hcc_rVEqY/s1600-h/HPIM0935.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvZRQDdUIiKieb0Ea_N-E-MPg1qmnMzSfJ2JXKGGYkr9NJ5jlMJxIcd8JeMnb4xiyI2i83BIJA7C3hoZ-KZ6M-JInTvrhiX7GKAkzrBAXwJvJOl4LKDfqdIlVVu-hcc_rVEqY/s320/HPIM0935.JPG" border="0" /></a> </div><br /><div style="text-align: center;">The floured scallops go into their nice little butter bath!<br /></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxjKdKOygxwprPka79TKh3y5xv2BC3VBpuFXj9b1QyOslpaKswz1EayR60_Z9EgGfOqrKruJLGTGTX8yn5bY_o4SMWo9Lxjphw8J3G1C8hhPJorQeQgkued5xeYaDUTwqhXru/s1600-h/HPIM0936.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXxjKdKOygxwprPka79TKh3y5xv2BC3VBpuFXj9b1QyOslpaKswz1EayR60_Z9EgGfOqrKruJLGTGTX8yn5bY_o4SMWo9Lxjphw8J3G1C8hhPJorQeQgkued5xeYaDUTwqhXru/s320/HPIM0936.JPG" border="0" /></a> </div><div style="text-align: center;">Just about 45 seconds or so per side over medium heat.<br /></div><br /><div style="margin: 0px auto 10px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCgMW-ATKDQjxHZpTMr5_QRRaVElhm2u5UGBC0ej_4dTVIo7zYhBFeQG3COEgvPuYuCq9Srohlf8LVmOiQxC7iaAgGRdmgmnhWfySCwxmPvJIrac-8K-fn8_L2dxQNFvVnBCp/s1600-h/HPIM0937.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVCgMW-ATKDQjxHZpTMr5_QRRaVElhm2u5UGBC0ej_4dTVIo7zYhBFeQG3COEgvPuYuCq9Srohlf8LVmOiQxC7iaAgGRdmgmnhWfySCwxmPvJIrac-8K-fn8_L2dxQNFvVnBCp/s320/HPIM0937.JPG" border="0" /></a><br /><br />Out come the scallops and into the pan goes the creme fraiche, some more butter and some lemon juice.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsKZXdmIH5YlBr1WozqnpRVUAYMbLx-Xj4XACMscRGEHXVKcwA7CdoTeJG7a4XhCbjazxd0lerHU9bBaleToMq9zka2sZrr-V5Ik6rsNVPA534G0IoxU8RobAqRsL0JvHvhrc/s1600-h/HPIM0943.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZsKZXdmIH5YlBr1WozqnpRVUAYMbLx-Xj4XACMscRGEHXVKcwA7CdoTeJG7a4XhCbjazxd0lerHU9bBaleToMq9zka2sZrr-V5Ik6rsNVPA534G0IoxU8RobAqRsL0JvHvhrc/s320/HPIM0943.JPG" alt="" id="BLOGGER_PHOTO_ID_5114688572479815522" border="0" /></a><br />Let the whole thing come to a boil to reduce.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnixuTmwlg_-HHhwSiM-5UXjTzKCPJhl8heS_DoDcfbGZ-jIlFzjcUsLuC6WUEbbYyIOF3OEzNnp6WtQhJu4fYN-aja9TfT9N2RPj9IYTBjn0nLd7RWf2NNPk94CPkc6XG1EH/s1600-h/HPIM0942.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnixuTmwlg_-HHhwSiM-5UXjTzKCPJhl8heS_DoDcfbGZ-jIlFzjcUsLuC6WUEbbYyIOF3OEzNnp6WtQhJu4fYN-aja9TfT9N2RPj9IYTBjn0nLd7RWf2NNPk94CPkc6XG1EH/s320/HPIM0942.JPG" alt="" id="BLOGGER_PHOTO_ID_5114688370616352594" border="0" /></a>Then add some salt and pepper, top with parsley and it is done!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhb_uQygNklGbTPbyYAeHO9PnBQZ_yY464hvKM04oBGVYgyzys55Q119wHYvFixzBp_7b7T6NIL3a9LtnquOra52arELl15ae2xWDDwSSOp7iwQ6oJ22b23fDMqEQh3zazK_H/s1600-h/HPIM0944.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFhb_uQygNklGbTPbyYAeHO9PnBQZ_yY464hvKM04oBGVYgyzys55Q119wHYvFixzBp_7b7T6NIL3a9LtnquOra52arELl15ae2xWDDwSSOp7iwQ6oJ22b23fDMqEQh3zazK_H/s320/HPIM0944.JPG" alt="" id="BLOGGER_PHOTO_ID_5114688855947657074" border="0" /></a><br />She served this with a side of fettuccine and some steamed asparagus. This was a hit and certainly a dish that we could serve for company.<br /><br /><br /></div><div style="clear: both; text-align: center;"><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-38034093907539589042007-09-20T09:55:00.000-04:002007-09-20T10:05:14.014-04:00A garden grows<span style="text-decoration: underline; font-family: arial;"></span><br /><span style="font-family: arial;">If this was colonial times this garden would not sustain us through the day must less the winter. However, that was not the point. We wanted a way for the sou chef to understand the connection between the food she eats and where it comes from. She loves cucumber and tomato salads so planting cukes and tomatoes is an obvious choice. As an added bonus we planted some basil and black eyed peas. The basil we think got eaten by one of the many bunnies and animals that run around the yard here in the 'burbs.</span><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><br />black eye peas - still small but growing<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3UvEJxVrUCaC-UnRe31MiKYEXt_InzmnlRtUAaXpEIs6L5OHOsyLtYBriCmNFiyAMxNv7wtr52Ua5jlO7JrcPoH5OJsZcsxknwBinFpC8FOuUDue6Win8IZ_uwTERpkx-Ebl/s1600-h/HPIM1135.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3UvEJxVrUCaC-UnRe31MiKYEXt_InzmnlRtUAaXpEIs6L5OHOsyLtYBriCmNFiyAMxNv7wtr52Ua5jlO7JrcPoH5OJsZcsxknwBinFpC8FOuUDue6Win8IZ_uwTERpkx-Ebl/s320/HPIM1135.JPG" border="0" /></a><br /><br /></div><div style="text-align: center;">the only cucumber that grew<br /></div><p><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMQNzR8Inz6ZPlLxd_sS8GDxMfhmLBzAtB4OddkxC-KRGMN2t7ymv7cHd64wmUUtzhgoy1rG07XOtjiLdnSJIOczS-sOPNhIy_uvNpueAQOOfsp59tks_YZIe-rKgvCFI_Pdl/s1600-h/HPIM1131.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMQNzR8Inz6ZPlLxd_sS8GDxMfhmLBzAtB4OddkxC-KRGMN2t7ymv7cHd64wmUUtzhgoy1rG07XOtjiLdnSJIOczS-sOPNhIy_uvNpueAQOOfsp59tks_YZIe-rKgvCFI_Pdl/s320/HPIM1131.JPG" border="0" /></a> </div><div style="text-align: center;">a few good looking tomatoes<br /></div><br /><div style="margin: 0px auto 10px; text-align: center; font-family: arial;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLczVhgLk2HXkYrNXiRCqZWhg7MpAbjvVaLJgb73yDNXuLO1PMgkAjR8g8a9WX1YwXmWUY-a1ALHkBUKQWcljMOdnmfUZ6APvzCH9E8bww8p4Kc-qUyJmzjFtxNspvnJ2Fk0Z/s1600-h/HPIM1132.JPG"><img id="BLOGGER_PHOTO_ID_" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRLczVhgLk2HXkYrNXiRCqZWhg7MpAbjvVaLJgb73yDNXuLO1PMgkAjR8g8a9WX1YwXmWUY-a1ALHkBUKQWcljMOdnmfUZ6APvzCH9E8bww8p4Kc-qUyJmzjFtxNspvnJ2Fk0Z/s320/HPIM1132.JPG" border="0" /></a> </div><div style="clear: both; text-align: center; font-family: arial;">About two weeks later we went out and the sou chef picked the tomatoes and cucumber. The salad was rated as 'very yummy'. Based upon the success of the garden we are gonna to expand it next year.<br /><br /><a href="http://picasa.google.com/blogger/" target="ext"><img src="http://photos1.blogger.com/pbp.gif" alt="Posted by Picasa" style="border: 0px none ; padding: 0px; background: transparent none repeat scroll 0% 50%; -moz-background-clip: -moz-initial; -moz-background-origin: -moz-initial; -moz-background-inline-policy: -moz-initial;" align="middle" border="0" /></a><br /><br /><br /></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-68506310181360887972007-09-20T09:32:00.000-04:002007-09-20T09:46:15.237-04:00Free the Grapes<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.freethegrapes.org/"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://www.freethegrapes.org/images/shackles_undone.gif" alt="" border="0" /></a><br /><br /><span style="font-family: arial;"> Massachusetts has ridiculous laws around direct shipment of wines into the </span><a style="font-family: arial;" href="http://bensguide.gpo.gov/support/faqs.html">Commonwealth</a><span style="font-family: arial;">. </span><br /><p><br /><span style="font-family: arial;">For those of you that do not live here, the it is very difficult to get wines shipped here. In the realm of every day life it is not that big of a deal. So short of driving to New Hampshire to get something different that has not been marked up 20% one's options are limited.</span><br /><p><br /><span style="font-family: arial;">There are a few wineries that have paid the fees and gone through the permitting process to be able to ship to Massachusetts. </span><span style="font-family: arial;">I have added a list of wineries that are able to ship to Massachusetts to the site. Some of these wines are pretty expensive but I would encourage everyone to buy at least one bottle from any of these wineries. Let them know that there efforts are noticed and appreciated!</span><br /><p><br /><span style="font-family: arial;">If you are looking for an advocay group, click on Shackles the grape above to go to </span><a style="font-family: arial;" href="http://www.freethegrapes.org/">Free the Grapes</a><span style="font-family: arial;">.</span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-37032348544263684732007-09-11T14:08:00.001-04:002007-09-11T14:09:45.346-04:00Remember<div style="text-align: center;"><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://farm2.static.flickr.com/1235/1356559117_cf8ce59cc8.jpg?v=0"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://farm2.static.flickr.com/1235/1356559117_cf8ce59cc8.jpg?v=0" alt="" border="0" /></a><br />Reposted from Ann Althouse's blog, <a href="http://althouse.blogspot.com/">Althouse</a>.<br /></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com0tag:blogger.com,1999:blog-22108895.post-60192714677931828972007-09-06T09:01:00.000-04:002007-09-06T12:19:52.784-04:00Pizza Spectacular<a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.geocities.com/%7Eteddarnold/hugglypizza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px;" src="http://www.geocities.com/%7Eteddarnold/hugglypizza.jpg" alt="" border="0" /></a><br /><span style="font-family: arial;">For my birthday I was the happy recipient of a </span><a style="font-family: arial;" href="http://www.amazon.com/Villaware-V035-41000-U00-VillaWare-Stainless-Steel-Pizza/dp/B000ATUP5G">VillaWare St</a><a style="font-family: arial;" href="http://www.amazon.com/Villaware-V035-41000-U00-VillaWare-Stainless-Steel-Pizza/dp/B000ATUP5G">ainless-Steel Pizza Grill</a><span style="font-family: arial;">. For some time I have been making pizza on the grill as well as in the oven without the benefit of any pizza stone. Overall, I was quite happy with the results but the pizza monster inside of me always wanted to try a pizza stone.</span><br /><br /><span style="font-family: arial;">The challenge was trying a pizza stone on a grill. Technically speaking, one can not use a baking stone directly on an open flame. Not sure if this is folk lore or the actual truth but I read it on the internet and as we all know if it is on the internet, it </span><span style="font-style: italic; font-family: arial;">must</span><span style="font-family: arial;"> be true.</span><br /><br /><span style="font-family: arial;">A combo pizza stone and rack seemed to be the way to go and the reviews have always been positive for the VillaWare product. Amazon has it for a great price and with my Amazon Prime membership I got it in two days for free shipping. Hard to shake a pizza crust at that!</span><br /><br /><span style="font-family: arial;">We decided to make two pizzas, a cheese pizza for the sou chef and a sort of margarita pizza for us.</span><br /><br /><span style="font-family: arial;">The sou chef did her usual great job of assembling the pizza-</span><br /><br /><span style="font-family: arial;">a little bit of sauce<br /></span><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUo3mqw-CeAc36rUdU-hwbsMwZb5anBjZXmS07DyBJw5_oU5zG39jC61N87t0FxZRSP7Jc3-028DG05prPdRKbcmWKAiprZRlBbKZGk7s0eVnUnte8M-WOUbwoKXZ_Myc3N17o/s1600-h/HPIM0903.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUo3mqw-CeAc36rUdU-hwbsMwZb5anBjZXmS07DyBJw5_oU5zG39jC61N87t0FxZRSP7Jc3-028DG05prPdRKbcmWKAiprZRlBbKZGk7s0eVnUnte8M-WOUbwoKXZ_Myc3N17o/s320/HPIM0903.JPG" alt="" id="BLOGGER_PHOTO_ID_5107122519671670594" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">a little bit of cheese<br /></span><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-g9dmaVRIknsjAjV3YM3SXouvqwOIYWcNjBxSblKt70BfAQNvDb8BUGoHDnIa4StSIxLdO4TpTDshN4Uzgkt2Qzw8MLoArTKQ_CMiq7Mxg5-ZHiuUoZ7KPUTLUWsqvwAx3he/s1600-h/HPIM0904.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG-g9dmaVRIknsjAjV3YM3SXouvqwOIYWcNjBxSblKt70BfAQNvDb8BUGoHDnIa4StSIxLdO4TpTDshN4Uzgkt2Qzw8MLoArTKQ_CMiq7Mxg5-ZHiuUoZ7KPUTLUWsqvwAx3he/s320/HPIM0904.JPG" alt="" id="BLOGGER_PHOTO_ID_5107122661405591378" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">even more cheese<br /></span><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtuvzSOB68fDmw6BqIzfwX1ONWUG6inj-A7g1ImSCLdX3vUJy8MqaiJA2lLGdaSc42hMMOVHsBbrIPOV0KP4od72S1PHrwdRKiRWiJVRAf5Ea7MSwH49hBOL0-U-ody2HDEKg/s1600-h/HPIM0905.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwtuvzSOB68fDmw6BqIzfwX1ONWUG6inj-A7g1ImSCLdX3vUJy8MqaiJA2lLGdaSc42hMMOVHsBbrIPOV0KP4od72S1PHrwdRKiRWiJVRAf5Ea7MSwH49hBOL0-U-ody2HDEKg/s320/HPIM0905.JPG" alt="" id="BLOGGER_PHOTO_ID_5107123013592909666" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">then onto the Pizza Grill<br /></span><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG7opstjiJCVLgU6zoa5BXnc61iGwLaLG9yP5pqZ5Dh4yOrj7MsxPrZaWtwaB_wWzyqHNuF1fPTwdKxmKB5f6tcekEDTMC0x5_UgqQUS5B-VIqT3SfL-KQTvzsALMDU0aSNAx/s1600-h/HPIM0907.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvG7opstjiJCVLgU6zoa5BXnc61iGwLaLG9yP5pqZ5Dh4yOrj7MsxPrZaWtwaB_wWzyqHNuF1fPTwdKxmKB5f6tcekEDTMC0x5_UgqQUS5B-VIqT3SfL-KQTvzsALMDU0aSNAx/s320/HPIM0907.JPG" alt="" id="BLOGGER_PHOTO_ID_5107123404434933618" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">for some tasty results</span><br /><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcvIjAJmiW32bEdMWS_SoL7eoihsBVwFyOPRgAYdzIfWjtPDwo-XOolXE7wnPlV7FdXQBWR1VLPWPMnw5Bk9ETf-Wq1XkH_H-T2CMbTUNZodS7bIABRNs1rliQrtZOxUXUcmm/s1600-h/HPIM0906.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCcvIjAJmiW32bEdMWS_SoL7eoihsBVwFyOPRgAYdzIfWjtPDwo-XOolXE7wnPlV7FdXQBWR1VLPWPMnw5Bk9ETf-Wq1XkH_H-T2CMbTUNZodS7bIABRNs1rliQrtZOxUXUcmm/s320/HPIM0906.JPG" alt="" id="BLOGGER_PHOTO_ID_5107123700787677058" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">Our pizza was equally as tasty</span><br /><span style="font-family: arial;"><p></span><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW28nOwJoSlrHQalMuWKRcTw9Bo-rZS1dGOdIc6ek2gwOW79-iUUJssEXx-phVmZntUe8qHkuhmg77ywgc15Jq8o2UELHYcacD4ipFwphydj-QGog6b2xepeQ6REohYaWD-aG/s1600-h/HPIM0902.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwW28nOwJoSlrHQalMuWKRcTw9Bo-rZS1dGOdIc6ek2gwOW79-iUUJssEXx-phVmZntUe8qHkuhmg77ywgc15Jq8o2UELHYcacD4ipFwphydj-QGog6b2xepeQ6REohYaWD-aG/s320/HPIM0902.JPG" alt="" id="BLOGGER_PHOTO_ID_5107123967075649426" border="0" /></a><br /><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">Fresh tomatoes from </span><a style="font-family: arial;" href="http://www.volantefarms.com/">Volante Farms</a><span style="font-family: arial;">, mozzarella from </span><a style="font-family: arial;" href="http://www.mountainmozzarella.com/">Maplebrook Farm</a><span style="font-family: arial;"> (you can buy it at Roche Brothers, Sudbury Farms and Whole Foods and basil from our 'garden'<br /><p><br /></span> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IJBfepcQCEbaThnfzX3Cag54nfzx2K9Am_vEZABYzrsQNQS9FGIvHteyspl3marSEVwl0Zau0rYGz2ryT1LpGWctjHCcjHbLg0B7etpzq59Gg13EbSk-2skRnptiBkxtxDWI/s1600-h/HPIM0911.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6IJBfepcQCEbaThnfzX3Cag54nfzx2K9Am_vEZABYzrsQNQS9FGIvHteyspl3marSEVwl0Zau0rYGz2ryT1LpGWctjHCcjHbLg0B7etpzq59Gg13EbSk-2skRnptiBkxtxDWI/s320/HPIM0911.JPG" alt="" id="BLOGGER_PHOTO_ID_5107124138874341282" border="0" /></a><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">So how were the results? The sou chef has proclaimed that it was the best pizza ever and she now only wants to eat daddy's bar-b-que pizza. I liked the crust that the pizza stone created. The built in thermometer was very handy as my Weber one has died a slow death some time ago.</span><br /><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">What are my complaints? For starters the thing needs to heat up for about 20 minutes, this combined with any additional grilling sucks a lot of LP out of the gas tank. The other two 'issues' is that the Pizza grill takes up a lot of space on my Weber. Not the grills fault but of course now I </span><span style="font-style: italic; font-family: arial;">need </span><span style="font-family: arial;">a bigger grill and finally, if you make pizza as an appetizer the questions of where one puts a wicked hot pizza grill and frame is a bit of an issue.</span><br /><span style="font-family: arial;"><p></span><br /><span style="font-family: arial;">For less then seventy five dollars with free shipping this was a great deal in my mind.</span>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1tag:blogger.com,1999:blog-22108895.post-64099350360177848492007-08-30T13:47:00.000-04:002007-09-01T14:29:00.209-04:00Bring on the night<div style="text-align: left; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.vineyardvines.com/images/site1/shared/bannerContainer/whale_bg.gif"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 278px; height: 133px;" src="http://www.vineyardvines.com/images/site1/shared/bannerContainer/whale_bg.gif" alt="" border="0" /></a></div> <span style="font-family:arial;">A few weeks ago, I wrote about our friends </span><a style="font-family: arial;" href="http://saucesandstuff.blogspot.com/2007/07/shrimp.html">shrimp recipe</a><span style="font-family:arial;">. If you have not had a chance to read it, I highly recommend it. Not only is it very easy to make but it is quite tasty. In fact we had it last night for dinner.</span><span style="font-family:arial;"> </span><span style="font-family:arial;"><br /><br />Several weeks ago we had the very good fortune of being able to head out to Martha's Vineyard to our friends house who we got the recipe from. It was a very good weekend as usual and they are very good friends and gracious hosts.</span><span style="font-family:arial;"> </span><span style="font-family:arial;">For the 'adult' dinner we had a tremendous meal of </span><a style="font-family: arial;" href="http://www.lobels.com/store/main/wagyuMain_whatis.asp">Wagyu Strip Steaks</a><span style="font-family:arial;">,<br /><p><br /></p></span> <p><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKxXdDZJslbRB_qF0BoBu4TwjtXcCy54A94nkN36mKQ3MhNbAZ701s7IEGEU0vzw0vqH23KN8xfMG25XjkS5vkP1UNNJEhxSrjqamsED1hicggUvp8pUqRnn9AIlMGhiplCRM/s1600-h/HPIM1051.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKxXdDZJslbRB_qF0BoBu4TwjtXcCy54A94nkN36mKQ3MhNbAZ701s7IEGEU0vzw0vqH23KN8xfMG25XjkS5vkP1UNNJEhxSrjqamsED1hicggUvp8pUqRnn9AIlMGhiplCRM/s320/HPIM1051.JPG" alt="" id="BLOGGER_PHOTO_ID_5104561817220122306" border="0" /></a></p><div style="text-align: center; font-family: arial;"> <p><br />native Vineyard corn<br /></p></div> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEz8snq03tXirACxCenc8qwruM79yt18hKlDVnadK14GZxyMqptiMOL1zEcDTJjvllFHgfirzCOOZs_V6qZg15hwjaz-Srhv-8UW9oPha72-J3kizz-kaJF16uH-EpzeBSvgX/s1600-h/HPIM1030.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsEz8snq03tXirACxCenc8qwruM79yt18hKlDVnadK14GZxyMqptiMOL1zEcDTJjvllFHgfirzCOOZs_V6qZg15hwjaz-Srhv-8UW9oPha72-J3kizz-kaJF16uH-EpzeBSvgX/s320/HPIM1030.JPG" alt="" id="BLOGGER_PHOTO_ID_5104562135047702226" border="0" /></a><div style="text-align: center; font-family: arial;"> <p><br />fresh Island beans<br /></p></div> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOrGTgaah-_YD3Lmvhipc4x2T7i1dm3EJd2QBRJrJcuLX0X8p7zp4amZZP3yV52hWadVxCQOoza7HsWesYumLvAFwtMDZ06u-Q7kLfDrFgwt5hyphenhyphenHsRslJFE7-0rHgeEBzXOf-/s1600-h/HPIM1031.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZOrGTgaah-_YD3Lmvhipc4x2T7i1dm3EJd2QBRJrJcuLX0X8p7zp4amZZP3yV52hWadVxCQOoza7HsWesYumLvAFwtMDZ06u-Q7kLfDrFgwt5hyphenhyphenHsRslJFE7-0rHgeEBzXOf-/s320/HPIM1031.JPG" alt="" id="BLOGGER_PHOTO_ID_5104562375565870818" border="0" /></a><div style="text-align: center; font-family: arial;"> <p><br />and salad with Lawrence's shrimp.<br /></p></div> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHndTABwrQLo6czRBFFsVmBpvEIbBqLe8fJe46kVnLrMpTY8hX0GJGoQB_evCBMSelLkr1lGHdabgU6q81ERt4NbPzc66rGNF2HQvg9wSp6tjNmY5LqjcFMstaa_SfQBTutn1/s1600-h/HPIM1056.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfHndTABwrQLo6czRBFFsVmBpvEIbBqLe8fJe46kVnLrMpTY8hX0GJGoQB_evCBMSelLkr1lGHdabgU6q81ERt4NbPzc66rGNF2HQvg9wSp6tjNmY5LqjcFMstaa_SfQBTutn1/s320/HPIM1056.JPG" alt="" id="BLOGGER_PHOTO_ID_5104562813652535026" border="0" /></a><div style="text-align: center; font-family: arial;"> <p><br />All of this was accompanied by a health side of margaritas<br /></p></div> <a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVUovE7VSS7GVVEN_XhieFAT2Nd4pH8GlbkBmG3NlGQkn-hU9q2uy7rCxUM-TCvYqKa4TlzfvMKnjKoojkxXHPFJZmV-S0BKQSjfR9ZhHDiHjXvHLV87YQWQWuV341wGFoeEd/s1600-h/HPIM1034.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJVUovE7VSS7GVVEN_XhieFAT2Nd4pH8GlbkBmG3NlGQkn-hU9q2uy7rCxUM-TCvYqKa4TlzfvMKnjKoojkxXHPFJZmV-S0BKQSjfR9ZhHDiHjXvHLV87YQWQWuV341wGFoeEd/s320/HPIM1034.JPG" alt="" id="BLOGGER_PHOTO_ID_5104563642581223170" border="0" /></a> <p><br /></p><div style="text-align: center;"><span style="font-family:arial;">until there was no more...</span><br /></div><p> </p><p><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLk8NCfbcIoZZNoSEWbe6SP8xmEr5WEhyA6IrazzbD837CwBz6W72jd9k14kM_IWYahpkQTx9dlJz1XFqsyPKU9k3k46NaPKwh6g7FGGcKb7ChaxozDDVCBeXid9mNjDot8qz/s1600-h/HPIM1036.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpLk8NCfbcIoZZNoSEWbe6SP8xmEr5WEhyA6IrazzbD837CwBz6W72jd9k14kM_IWYahpkQTx9dlJz1XFqsyPKU9k3k46NaPKwh6g7FGGcKb7ChaxozDDVCBeXid9mNjDot8qz/s320/HPIM1036.JPG" alt="" id="BLOGGER_PHOTO_ID_5104564007653443346" border="0" /></a> </p><p><br /><span style="font-family:arial;">The preparation for the steaks was sinfully simple</span></p><p><br /></p><p style="font-family: arial; text-align: center;">a little salt</p><div style="text-align: center; font-family: arial;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsFMSBAW_lcpFYXp6lgmpsxGqAs50Ka47dUBKOuhjW9cmZQSfoD-66yemYnB2bXR3TDeGonW1kUjOn769yz6AdNSoVUNhEQCLFJKekS9emGD_MBxx7qFaJXdPl2ZnIrBK75Ca/s1600-h/HPIM1052.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvsFMSBAW_lcpFYXp6lgmpsxGqAs50Ka47dUBKOuhjW9cmZQSfoD-66yemYnB2bXR3TDeGonW1kUjOn769yz6AdNSoVUNhEQCLFJKekS9emGD_MBxx7qFaJXdPl2ZnIrBK75Ca/s320/HPIM1052.JPG" alt="" id="BLOGGER_PHOTO_ID_5104565162999645986" border="0" /></a> <p><br />a little pepper<br /></p></div><br /><a style="font-family: arial;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCXmtQtlEqY9HoS4-Pwj1lti4xKlpcEZyseaYIksR7KhQsxq-in5in8QZBO-xnjsBe9bu4NtAZt5tjRXWvYs0jQQPjxBy-unywdoXVc7WcR07fVQiLmP9hVYh-yVU0ebR-FSQ/s1600-h/HPIM1053.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifCXmtQtlEqY9HoS4-Pwj1lti4xKlpcEZyseaYIksR7KhQsxq-in5in8QZBO-xnjsBe9bu4NtAZt5tjRXWvYs0jQQPjxBy-unywdoXVc7WcR07fVQiLmP9hVYh-yVU0ebR-FSQ/s320/HPIM1053.JPG" alt="" id="BLOGGER_PHOTO_ID_5104565437877552946" border="0" /></a> <p></p><div style="text-align: center; font-family: arial;"><br /><br /><div style="text-align: left;">When you keep things simple it usually works out the best with food.<br /><p><br />Dinner was quite good and the steaks were the best steaks I have ever had.<br /><p><br />The weekend was a very relaxing time over at the Island. We listened to a lot of the Police running around getting stuff for dinner, so bring on the night<br /><br /><object height="350" width="425"><param name="movie" value="http://www.youtube.com/v/rBYPxDGdi-w"><param name="wmode" value="transparent"><embed src="http://www.youtube.com/v/rBYPxDGdi-w" type="application/x-shockwave-flash" wmode="transparent" height="350" width="425"></embed></object><br /><br /><span style="color: rgb(255, 255, 255);">wagyu, salt, pepper, margarita</span><br /></div></div>Bradleyhttp://www.blogger.com/profile/08524655208100895827noreply@blogger.com1