Friday, April 26, 2013

Above the Masses


Taken April 15, 2013.

Click image to see larger version

28 comments:

  1. Morning all. So what food discussion is on the menu for today? :)

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  2. Morning Andi,

    I like the picture, but what's the name of that flower?

    Waiting for coffee, but last night I think I actually got a full night of sleep. Oh it feel good to wake up after that. :)

    Whit

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  3. Howdy Whit. The flower is a bloodroot. Happy morning coffee to you ... mine just got cool enough to drink.

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    1. Bloodroot - I don't think I've ever seen one. I'm plowing through my first mug of coffee now and was wondering where would we be without coffee. I've got to start re-reading my comments better. Leaving out words and letters makes me feel like I just started elementary school. :)

      Food seems to be a never ending discussion. It's so like people being varied and different.

      I was thinking this morning on how far behind I am in technology. Heck I just got my first cell phone a couple of years ago and it's just a basic no frills type of phone. Most people that know me know that I'm not a phone person. I've never texted a message in my life. Most of the stuff y'all taught me back when I first came onto the net I've forgotten. I see a big learning curve coming again. I'm going to try to get a new e-mail address today so I don't have to keep logging in as Anonymous.

      So back to food. Does anyone know where I can get some fresh Poi. We don't seem to have many Taro roots around here and Hawaii is just to far away. :D

      Whit

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  4. Morning all! It's "pretend to go to work but hole up in a coffee shop and work on the novel" day! Mason's already awake, and I need to get moving. ;-)

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    1. Morning Larry,

      I tried to leave a comment over at your place yesterday, but it didn't take. Hopefully once I get my email I'll be able to.

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  5. Tomorrow I'm making a ham, some braised/browned brussels sprouts and roasted cauliflower. Today I'm making soup and dessert but I haven't decided what kinds yet. I baked E some gluten-free bread yesterday but forgot to start bread for me last night -- I've begun to make it with an Italian overnight starter technique and it tastes even better than before. (Next up: baguettes and sourdough.)

    Mangiare bene, y'all. ;)

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    1. Morning Jen,

      I used to love to cook, but the closest I ever came to making bread was one of the automatic machines.

      Whit

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    2. The first time I ever made bread from scratch was after we moved here to Ohio. I did it entirely by hand and it was so difficult that I could not believe that people actually sold bread for a dollar. I swore that: a) if I sold it, I would charge a hundred dollars per loaf; and b) I would never make bread again from scratch in any case.

      But I LOVE bread, especially fresh and warm, so of course I kept messing around with it. I don't like what the bread machines do to the dough's consistency so I won't use them, but I do use a stand-mixer with a dough hook to do the kneading, which makes the process easy enough that I can throw together fresh loaves/rolls of virtually any flavor/grain whenever we want them. (And anyone who knew me as a child would believe that the Smurfs had forcibly taken over the Department of State before they'd believe I was making from-scratch bread every week, lol.)

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    3. One of the things I used to love about where I lived in Germany was that there was a bakery and butcher shop right across the street. Once my landlady taught me what to say, I used to have fresh bread whenever I wanted. The freshest bread is what you make and take out of the oven, but if you remember I am supremely lazy. I think one knead and I'd say that is too much - where's the Wonder bread. :)

      Whit

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    4. I make our bread too -- usually a loaf every 4-5 days. (Andi knows, I show her photos of it all the time as it seems I'm always making it when we're emailing, ha.) It's super easy. Knead it in the kitchen aid for majority, then by hand. We've got a lot of food issues (allergies etc.) in the house to work around, so having control/knowledge of the basic ingredients was a necessity. Now it's all routine. And fresh whole-grain bread ftw.

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    5. Same here. Gluten-free/dairy-free for E and soy-free for me. Almost everything we eat, I make from scratch. It was daunting at first but now I wouldn't have it any other way. :)

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    6. Jen and Candis - Care packages please? :D

      Whit

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  6. It's breakfast I'm looking forward to (to continue the gluttony theme). At home I have porridge every day and couldn't face a big cooked breakfast but on holiday it's different We usually stock up on breakfast and skip lunch on holiday, or just a coffee somewhere - and American breakfasts are so fabulous, and so varied! Favourite is waffles and bacon and maple syrup but to be honest I'll eat what's on offer!

    In preparation for the trip I'm re-reading the Williamsburg novels by Elswyth Thane, written in the 40s and 50s, and the reason we're going there. I'm also reading Susan Coolidge's What Katy Did series for the umpteenth time as they were the inspiration for the trip to Colorado Springs, so you see how well prepared I'll be for 21st century USA! (I'll try not to be disappointed that people aren't dressed in bustles and frock coats with rifles and bearskins slung over their shoulders - the way people sometimes assume all Brits wear bowler hats and live in castles!)
    Oh, it's going to be fun!

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    1. Hi Nicky,

      I used to never eat breakfast, but now I look forward to it. I've gotten out of the habit of cooking and will go to one of our fast food places. I usually get one of their platters. Bacon, eggs, hash browns, biscuit with sausage gravy, and of course grits. This has to be had with a pot of strong/sweet coffee.

      I had a chance to go to Williamsburg once but didn't. My family went there and said they enjoyed it. BTW do you mean every Brit doesn't have a castle? :)

      Whit

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  7. Hi, all. No coffee place for me but I could go for a nice high tea!

    Nicky, can't wait to meet you. Maybe we can even do breakfast together one day.

    Jen, how do you roast the cauliflower? I love cauliflower and am looking for a good recipe.

    Have a great Friday, all.

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    1. It's a simple, tasty preparation. Preheat oven to 400F. Clean cauliflower, cut into large pieces or thick slices (as you prefer), slice an onion or two into thick slices (or wedges), and peel a couplefew cloves of garlic. Tumble all of that together in a roasting pan with enough olive oil to coat, salt & pepper to taste, roast until tender, about 40 minutes. This is usually eaten straight up, but sometimes I put it in a large bowl with a hunk of cream cheese and then take a potato masher to it, which is also very tasty.

      Enjoy! :)

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    2. If you like broccoli too, here's a recipe that Jim and I really love.

      Roasted Broccoli and Cauliflower

      2-4 T olive oil
      1 head cauliflower, florets only
      1 bunch broccoli, florets only
      5 garlic cloves
      1/2 t. salt
      15 grindings pepper

      Preheat oven to 425.

      Chop garlic coarsely. In a bowl, mix garlic, broccoli, cauliflower with olive oil, salt, & pepper.

      Put in a single layer on baking sheet.

      Turn after 15 minutes.

      Cook another 15 minutes.

      Sprinkle with parmesean cheese (optional).

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    3. ... afterthought: you can easily reduce this recipe by getting loose pieces of broccoli and cauliflower instead of heads, in which just put on enough oil to coat the veggies and reduce the salt & pepper accordingly.

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  8. I love roasting cauliflower. Jen, I truly think we were separated at birth. Only you spell better than I do. :)

    As to the Grits and Polenta. I was just being silly. I love both and don't see much difference between them 'cept for the hoity toity factor.

    Game 5 tonight. We're all pretty excited and stressed. Kamploops player dissed the Portland fans publicly so that should be fun. Called us a bunch of losers. Punk.

    Can't even explain how gorgeous it is here today in PDX. Not a cloud in the perfect blue sky. Goldilocks weather. Not too hot, not too cold. Jusssssst right.

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  9. Thanks, Jenn. That sounds delicious. And I forgot to say that the secret to bread making (which I loved to do before I hurt my back) is to pick someone you are mad at and knead the dough is if it was him!

    Andi, one of the few things I agree with Bush, Sr. was about broccoli. Can't eat it cooked though I don't mind quite as much if it is raw in a salad.

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    1. If you like brussel sprouts (I love 'em and have since I was a kid and called them little cabbages), the recipe works for them too -- trim off the ends and cut the sprouts in half.

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    2. Anger Bread, grrrr. ;p

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  10. Andi, that flower looks like it would be at home in a marsh/swamp, growing up from the water. Lovely.

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    1. The ones around here all seem to grow creekside so they would apparently agree with you.

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  11. I just got off the phone having made probably Shinobi's final grooming appointment. Going to get her washed and a nail grind. Haven't had a pro do it for some time and we've haven't given her a bath in two years since surgery and her old age makes her very "wimpy". She is a rare lab in that she doesn't like water, the beach or anything to do with a hose.

    She's very arthritic. Nails super long due to meds she no longer will take after her last surgery. She's not being walked as it's just too hard on her.

    She's almost 15. That's OLD for a labby.

    We're nearer to the "rainbow bridge"... Doing all we can for her. Not sure how she'll get IN the car. But the place says they do a hydro wash which is very good for old, arthritic dogs. At least the water will be nice and warm, soothing.

    We won't leave her for a second as she gets anxiety issues when left behind at such places.

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    1. Oh, such a hard time. Hugs and love to all of you. xoxo

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  12. Western Conference Champions = Portland Winterhawks!

    Whooot!

    I was on the jumbo tron three times!!! Once for each period. Awesome!

    imageshack.us/a/img827/5140/466eb.jpg
    The mighty hockey handshake!

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