Just wanted to keep a list of all the major comfort/never foods (read that as Beef)that Mom had me make while I was here:
Beef stroganoff - froze three large containers. Just add sour cream.
Chicken soup base - three or four large containers of Chicken soup starter. Just add noodles, pearl onions, and peas for Ann Tabor stew, or make dumplings, or just eat.
Meat loaf - made three small loaves (or is that meats-loaf)
Beef brisket a la Rhoda Staub - Heinz Chili Sauce and onion. - 2 containers
Beef soup - three LARGE containers - just add potatoes
Ground beef with onion- browned and ready for spagetti or what have you - 5 one-plus pound bags.
Lemon and Garlic chicken - two containers with three thighs and one with six.
Twice baked potatos - a dozen; the triple by-pass special with butter, sour cream & cheddar cheese.
Still to mix up: Eleanor Klein's Bran muffins (that live in the fridge until you are ready to bake them) and molten chocolate cakes that do the same (wait for you).
It's good that Mom's issues are pulmonary and not cardiac!
Sunday, August 10, 2008
Sunday, August 3, 2008
California Eating
We have returned from Northern California, the Loire Valley of the United States, and we have eaten some amazing things. I thought that I should make a quick list of the area specific foods that we enjoyed:
Drakes Bay Oysters - medium ones were the size of bread plates. We bought five dozen of them at the estuary. Some we ate raw and most Al grilled (lightly). They steam slightly in their shell and only need a squeeze of lemon or a dollop of salza. Salty and delcious. Who knew? I've always hated cooked oysters!
Cowgirl Creamery cheese - Mt. Tam - a triple creme semi soft cheese was AMAZING! Red Hawk, a brine washed triple creme - is amazing but stinky. Once past your nose, you are good to go. Al said he once left it in the refrigerator for a couple weeks and it was even stinkier! You go, Al!
Marin French Cheese Co Brie - Yum. Made in Petluma. Available nationally I think.
Audelssa Estate Winery - only got a tour and a tasting, but Eric's 2005 & 2007 Cabernet blends are amazing. Broke down and bought some. They will arrive in October.
Pamela poured a '61 (you read that right, almost as old as I am) Mouton Rothschild. Pamela says that wines that old have a short window to drink once they are open. So we drank it. Tom made beef tenderloin, mashed potatoes, cauliflower with herbs de Provence, and a heirloom tomato salad. Yum again.
The peaches were amazing, like candy. Can hardly wait for Michigan peaches!
Illinois produce is, however, as delicious as the stuff we found. Really.
Drakes Bay Oysters - medium ones were the size of bread plates. We bought five dozen of them at the estuary. Some we ate raw and most Al grilled (lightly). They steam slightly in their shell and only need a squeeze of lemon or a dollop of salza. Salty and delcious. Who knew? I've always hated cooked oysters!
Cowgirl Creamery cheese - Mt. Tam - a triple creme semi soft cheese was AMAZING! Red Hawk, a brine washed triple creme - is amazing but stinky. Once past your nose, you are good to go. Al said he once left it in the refrigerator for a couple weeks and it was even stinkier! You go, Al!
Marin French Cheese Co Brie - Yum. Made in Petluma. Available nationally I think.
Audelssa Estate Winery - only got a tour and a tasting, but Eric's 2005 & 2007 Cabernet blends are amazing. Broke down and bought some. They will arrive in October.
Pamela poured a '61 (you read that right, almost as old as I am) Mouton Rothschild. Pamela says that wines that old have a short window to drink once they are open. So we drank it. Tom made beef tenderloin, mashed potatoes, cauliflower with herbs de Provence, and a heirloom tomato salad. Yum again.
The peaches were amazing, like candy. Can hardly wait for Michigan peaches!
Illinois produce is, however, as delicious as the stuff we found. Really.
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