Wondering what a blog is? Better yet, what a food blog is? Seattle Times features an article describing just that. Naturally, it focuses on bloggers in the Seattle area.
I went to the butchers the other day and I bet her 50 quid that she couldn't reach the meat off the top shelf. She said, "No, the steaks are too high."
My friend drowned in a bowl of muesli. A strong currant pulled her in.
I went to a seafood disco last week...and pulled a muscle.
Two Eskimos sitting in a kayak were chilly. They lit a fire in the craft, it sank, proving once and for all that you can't have your kayak and heat it too.
Our ice cream man was found lying on the floor of his van covered with hundreds and thousands. Police say that he topped himself.
Man goes to the doctor, with a strawberry growing out of his head. Doc says "I'll give you some cream to put on it."
What do you call a fish with no eyes? A fsh.
Thanks, Ross. I think.
There's a new doughnut store in town. Not my town, but West Richland, Fla. in the central part of the state. The owner is a fast food vet and understands the key to success: Customer Service. The folks in town are glad to have a new doughnut shop, and the owners are responsive to their particular tastes. They prefer buttermilk to cake doughnuts and love those maple bars.
Tres leches cake is one of my favorites. And, I haven't found a recipe for it. Yet. But, there's one at Betty Crocker. Just can't see myself using a cake mix from a box, and I prefer to make my own whipped topping, not use cool whip. But, at least it's a starting point. Maybe?
The other Betty Crocker thing is this: I got something in the mail from "her." When I looked at the BC site a few days ago, I noticed their lack of history. Usually companies have "our history" or "about us." BC didn't. I contacted the web manager and noted the lack of history on the website. Someone contacted me, asked for my mailing information, and I received several pamphlets the other day. Haven't read them yet. But I shall.
It's a shame that I won't make this year's Vidalia Onion Festival held in Vidalia, Georgia. It's their 29th annual, if you can believe that. Their website is filled with useful information. First, there's the list of onion growers; some have websites. Guess that's so you can bypass the supermarket/middle-person and buy direct. Next, there's the history of the Onion Festival. Moses Coleman started it all in 1931. Here are other interesting bits taken directly from their history page:
In 1986, Georgia's state legislature passed legislation giving the Vidalia Onion legal status and defining the 20-county production area. The Vidalia Onion was named Georgia's Official State Vegetable by the state legislature in 1990. More than fifty years after its humble beginning, the Vidalia Sweet Onion is a valuable industry for the state. In 1990 it was named Georgia's official vegetable. Onions contribute over $90 million to Georgia’s economy annually.
(photo from http://www.visit-statesboro.com/one_tank_trips.html)
What else? The merchandise is pretty standard: hats, aprons, t-shirts and tote bags.
There is an arts & crafts festival where I hope one could buy all manner of onion-themed wreaths, quilts, flower arrangements, soaps, and pottery; if it's like most arts & crafts festivals affiliated with harvest festivals like I've attended closer to home.
But mostly I was looking at all the events. There's the softball tournament, the Little Miss Vidalia Onion Pageant, Music, Culinary extravaganzas, street dancing, a rodeo, an air show, a dutch oven demonstration. Even the library is in on the action. Surely the Vidalia Onion Cook-Off & Tasting is the main event. That, or the World Famous Onion Eating Contest.
I received an invitation to attend the third annual potluck picnic for northeast Tennessee libraries. Of course, most librarians et al in the state of Tennessee were invited as well. I'll go this year. I rsvp'd and was asked to bring a potato side dish goes well with BBQ. Then I was encouraged to bring "dessert and of course anything chocolate." That chocolate Guinness cake I made for Easter seems an excellent choice for "anything chocolate." But potatoes... Potato salad might be rather boring.
3rd-Annual Potluck Picnic to Be Held for Northeast Tennessee Libraries
A Potluck Picnic for ALL library staff members (pages, assistants, support staff, librarians, directors, LIS students, etc. - we mean EVERYONE!) of libraries and other information spaces in Northeast Tennessee; yumbo-licious BBQ graciously provided by anonymous donors; everything else to be provided by those attending (if you lack culinary skills or time to cook, you are welcome to make a monetary donation towards the BBQ). Also, feel free to bring family members/co-workers!
Rotary Park, Harris Pavilion, 1001 N. Broadway St., Johnson City, TN
Friday, April 28, 2006 - Networking to Begin at 6:00 p.m.; Eating to commence around 7:00 p.m.
Because we believe in networking, getting to know each other better, and just having fun! We want others to see how much fun Boone Tree is so they can be part of the professional development action in Northeast Tennessee!
Cool Door Prizes!!!
Tonight at Barnes & Noble in Johnson City, Tennessee Fred Sauceman signs copies of his new book The Place Setting: Timeless Tastes of the Mountain South, from Bright Hope to Frog Level (2006). I'll be there buying a copy of two and having him sign them for me. Hope you'll be there, too. I think it begins at six. His appearance at the bookstore is part of ETSU's Celebration of Books and Authors.
Coming up with the perfect Easter menu was tricky. And Ian says that I always make too much. Not that I make a bunch of one dish, but that I make far too many dishes. I believe folks ought to have options when they're sitting at a strange dining table.
After leafing through a few cookbooks I decided on what to make. Once that decision was made, I called my mother-in-law, Barbara and asked her to bring deviled eggs, green bean casserole, rolls, and her fluff. I thought I'd written about the fluff previously. But I have not. It's deceptively simple, versatile, and very good. Barb talks up it's low-cal specialness, but I'm not convinced of that. Ingredients include a box of vanilla pudding, buttermilk, cool whip, and any fruits you want; Barb usually does mandarin oranges and pineapple. I've made it with raspberries, blueberries, and blackberries.
Then I asked Aleda to bring her sweet potato casserole; the one with mega-sized marshmallows topping it. She brought cheese and crackers to snack on and also a plate of deviled eggs, which was good because otherwise we would have run out.
Most of my inspiration came from Nigella Lawson this holiday, though I did use a Martha Stewart recipe as well. And, sadly, I took no photos of this feast. Cooking for two days, and cleaning the house, then being the ultimate hostess left me no time to fritter away behind a camera. Take my word for it, my meal was aesthetic. In fact, Andrew, my brother-in-law who loves Giada De Laurentis and is quite the burgeoning foodie with all the right kitchen equipment, complimented me on such a colorful menu. He liked that the food was Not all the same color. I'm glad he noticed. Variety is something I strive for on the dinner plate.
Aside: Jennifer's mother told this story the last time I was at Jen's house. There was a couple she knew, probably worked with. The man was quiet and rarely spoke. The woman likely was not quiet. And she had the task of cooking dinner for him every evening.
After sampling his food one evening, he raised his head and spoke: Everything is the same color. He lowered his head and resumed eating.
The next night as he he sat at the head of the table, his wife placed his plate in front of him. A grin flitted across his normally expressionless face: Each item was a different color! His wife used food coloring to tint the mashed potatoes blue, the macaroni red, and the cauliflower green.
Sara Lee is building a new food distribution center in Macon, Georgia. That means jobs for 100 folks initially with another 40 to follow. That's good news for Maconites, but we all know why companies build in the South: cheap property, low/no taxes, and they get away with paying substandard wages to Southerners. They say it's because the cost of living is cheaper here. Right.
I was hopeful when I read the news that 7Up, the uncola, is bowing to consumer pressure to make the drink's ingredients completely natural. My question was whether they'd still use high fructose corn syrup as the main ingredient in the drink. Yup. Sorry 7Up, high fructose corn syrup, is about as unnatural as you get. I'll refrain from drinking it, or any other carbonated beverage. I want pure unadulterated sugar in my drinks like in the old days.