Pork Tenderloin with Creamy Herb Sauce

Author: swampkitty05  //  Category: Eating Local, Food Porn, North Market, Recipes

I had purchased a lovely pork tenderloin from Bluescreek Farms Meats in the North Market with the intention of making some Banh mi, but that idea panned out so I had the tenderloin on my hands with no concrete plans for it.

Pork Tenderloin with Creamy Herb Sauce

After checking a few sites, I settled on a recipe for Pork Tenderloin with Creamy Herb Sauce from Recipezaar, which was perfect because it uses a few ingredients that I needed to use asap, like carrots from the farmer’s market, the rest of a bottle of white wine, and some cream that was nearing its expiration date. We served it over mashed potatoes, and it was magnificent! The sauce is flavorful and rich. It doesn’t make a lot of sauce, but what sauce is there is enough for the amount of meat. This recipe is definitely a keeper!

 

Cheesy Spaghetti Squash with Sausage

Author: swampkitty05  //  Category: Farmer's Market, Food Porn, Produce, Recipes

If there’s one thing that I know and understand, it’s that my husband absolutely, positively, unequivocably hates squash of any kind. Detests it to the point that most of the time he doesn’t even want to be around when I prepare or eat it. I, on the other hand, LOVE squash. I picked up a spaghetti squash about a month ago (got to love the long life of winter squash!) at the farmer’s market for $1, and I’ve been trying to find a dish to make in which maybe I could hide the squash.

Cheesy Spaghetti Squash with Sausage

No dice. I couldn’t hide it. He was well aware of what it was, and was very reluctant to try it. But it’s got sausage! And cheese! Everything tastes better with sausage and cheese. So he gave it a shot. And liked it. And asked for seconds. AND asked me to make it again sometime. I never thought I’d ever hear the words “I want” and “squash” ever coming out of his mouth in the same sentence. Color me surprised. I guess there’s a first time for everything.

Here’s the recipe, from Recipezaar. We added just a touch more cheese than the recipe called for, but otherwise, we followed it exactly.

Paper Chef #22 – Slow Edition

Author: swampkitty05  //  Category: Copycat, Food Blogging Event, Food Porn, North Market, Produce, Recipes, Uncategorized

This is my first time participating in the Paper Chef event, so like an idiot, I misread the instructions a little. I’ll explain about that a little later. Paper Chef #22 – Slow Edition, hosted by Tomatilla, asks us to create a dish out of the featured ingredients, a la Iron Chef. For an amateur like me, it’s a daunting task. While I’m great at following recipes, and even winging it from time to time, creativity isn’t really my forte (at least not yet). To take four random ingredients and create a dish that tastes good? Wow, tall order. OK – here’s where I screwed up. I misread the instructions to read that we had to use at least three of the four ingredients listed. Oops, I left out one. My solution to that small problem is below, although it isn’t in the picture.

This months four ingredients were quite diverse – barberries (never heard of them, but luckily we were able to substitute another berry), pumpkin, spinach (good luck, I still haven’t found any fresh locally – but again, we were able to substitute any green), and slow.

slowsalad

Excuse the bluriness of the picture, my camera wasn’t quite cooperating with me with this salad, for some reason. This salad is inspired by the mixed baby greens salad at Pastaria at the North Market, and the dressing for the salad was based in part on Emeril’s Simple Balsamic Vinaigrette – I like my dressing sweeter than the recipe calls for, so I used 4 tablespoons of brown sugar rather than 2 teaspoons.

To make the salad, toss baby greens (there’s ingredient #1), with thinly sliced onions, goat cheese, blueberries (ingredient #2), and top it with the balsamic vinaigrette (ingredient #3 – qualifies as slow because it’s aged balsamic, and also because you have to incorporate the oil slowly so it emulsifies the dressing). As I mentioned, I forgot #4 – but I’d incorporate it by tossing some salted pumpkin seeds into the mix for a little crunch. :)

So there you have it – a salad. Simple, but effective. If you’d like to make it more like Pastaria’s version, you can also add a handful of golden raisins as well.

Nashville school board bows to parents of low achievers

January 25, 2004 | Matt Gouras, The Associated Press NASHVILLE, Tenn. – The school honor roll, a time-honored system for rewarding A students, has become an apparent source of embarrassment for some underachievers.

As a result, all Nashville schools have stopped posting honor rolls, and some are also considering a ban on hanging good work in the hallways – all at the advice of school lawyers.

After a few parents complained their children might be ridiculed for not making the list, Nashville school system lawyers warned that state privacy laws forbid releasing any academic information, good or bad, without permission.

Some schools have since put a stop to academic pep rallies. Others think they may have to cancel spelling bees. And now schools across the state may follow Nashville’s lead.

The change has upset many parents who want their children recognized for hard work.

“This is as backward as it gets,” said Miriam Mimms, who has a son at Meigs Magnet School and helps run the parent-teacher association. “There has to be a way to come back from the rigidity.” The problem appears unique to Tennessee, since most states follow federal student-privacy guidelines, which allow the release of such things as honor rolls, U.S. Department of Education officials said. go to web site blocked games at school

But Nashville school lawyers based their decision last month on a state privacy law dating back to the 1970s – a law that’s not always followed because no one challenged the honor roll status quo.

School officials are developing permission slips to give parents of the Nashville district’s 69,000 students the option of having their children’s work recognized. They hope to get clearance before the next grading cycle – in about six weeks at some schools.

Until then, school principals are left trying to figure out what they can and can’t do.

Sandy Johnson, chief instructional officer for the Nashville schools, says the restrictions go “far beyond the honor roll.” “It’s for anything having to do with grades and attendance or anything normally reserved just for the student or parent,” she said.

Getting parents to sign permission slips won’t help protect students from being left out, but at least it will comply with the law, school officials said. this web site blocked games at school

In Knoxville, school district spokesman Russ Oaks said they do not think posting good information about a student violates state law. He said they put such information in the same category as sports statistics.

But some school systems already get parents to sign a release before student information is made public. Others think it might be a good idea to get rid of the honor roll altogether, as Principal Steven Baum did at Julia Green Elementary in Nashville.

“The rationale was, if there are some children that always make it and others that always don’t make it, there is a very subtle message that was sent,” he said. “I also understand right to privacy is the legal issue for the new century.” Baum thinks spelling bees and other publicly graded events are leftovers from the days of ranking and sorting students.

“I discourage competitive games at school,” he said. “They just don’t fit my worldview of what a school should be.” Parents at most schools, though, have been close to outrage over the new rule.

“So far, what we’ve heard parents say is, ‘This is crazy; spend your time doing other things,’” said Teresa Dennis, principal at Percy Priest Elementary School. “It does seem really silly.” A similar issue over student privacy went to the U.S. Supreme Court two years ago, when some parents objected to students grading each other’s work. The court sided with tradition in that case, ruling the long-standing practice of teachers asking students to swap papers and grade them in class does not violate federal privacy law.

“It’s not always clear what falls into [the privacy laws],” says Naomi E. Gittins, an attorney with the National School Boards Association. “Schools often take a more cautious route.” On the Net:

Metro Nashville Public Schools, www.mnps.org Matt Gouras, The Associated Press

World Bread Day 2006

Author: swampkitty05  //  Category: Cooking Light, Food Blogging Event, Food Porn, Healthy, Recipes, Uncategorized, Weight Watchers

world bread day '06

October 16th is World Bread Day, and in its honor, Kochtopf is hosting an one-off event that challenges us to bake (or buy) a bread and blog about it. I’ll be the first to admit, I’m not much of a bread baker. My experience baking yeast breads starts (and ends) with my breadmaker. I hate the strange shaped loaves (even though the bread tastes great), so I don’t use the bread maker quite as often as I should. So, with that in mind, I decided whatever recipe I made would not use the bread maker.

Onion and Fontina Beer Batter Bread

I finally decided on Onion and Fontina Beer Batter bread, a Cooking Light recipe I’ve been meaning to try for quite a while. Since I had some nice hearty pea soup, I figured that this would be the perfect complement to the meal. This may be a personal preference, but I tend to eat bread more with soups and stews more than anything else.

Onion and Fontina Beer Batter Bread

The amazing thing is, even though this isn’t a yeast bread, the beer in the recipe gives it a very yeasty vibe, and if I didn’t know any better, I would have thought it was yeast-based. And even more amazing, this is a light recipe that does not taste light in the least. I’ll proudly add this recipe to my “tried and true” book, and make it whenever I’m making soup or stew. It’s really that good. The ingredient list is simple enough that I usually have the items it requires on hand, save the fontina cheese – others who have made this recipe have substituted mozzarella or Italian four cheese mix and had spectacular results as well.

Onion and Fontina Beer Batter Bread
from Cooking Light January 2006 issue

1 tablespoon olive oil
1 cup diced onion
3 cups all-purpose flour (about 13 1/2 ounces)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup (4 ounces) grated fontina cheese
1 (12-ounce) bottle beer (such as amber ale)
Cooking spray
1/4 cup butter, melted and divided

Preheat oven to 375°.

Heat olive oil in a large nonstick skillet over medium heat. Add onion, and sauté 6 minutes or until tender. Cool to room temperature.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, and salt in a bowl; make a well in center of mixture. Add onion, cheese, and beer; stir just until moist.

Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; drizzle evenly with 2 tablespoons butter. Bake at 375° for 35 minutes; brush with remaining 2 tablespoons butter. Bake an additional 23 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVING CALORIES 149(30% from fat); FAT 5g (sat 2.3g,mono 2.1g,poly 0.3g); PROTEIN 3.5g; CHOLESTEROL 12mg; CALCIUM 61mg; SODIUM 259mg; FIBER 0.8g; IRON 1.2mg; CARBOHYDRATE 22.2g, 3 WW POINTS
Tag:

 

MAYOR NEWSOM ANNOUNCES NEW ONLINE EMPLOYMENT RESOURCE AND JOBSNOW! SF PARTNERHSIP WITH MACYS.COM.

States News Service March 17, 2010 SAN FRANCISCO, CA — The following information was released by the office of the Mayor of San Francisco:

Mayor Newsom today announced that Macy’s.com will partner with the JOBS NOW! SF program to find qualified candidates to fill 45 job openings in areas related to marketing, technology, and customer service. JOBS NOW! SF is a program created by the City and County of San Francisco which provides Federal stimulus funds to businesses to hire local residents and subsidize 100% of their wages. Working together, the City, local businesses and nonprofits have put 2,110 San Franciscans back to work beginning in May 2009 through September 2010 (when the federal funding expires).

“Macys.com is another great example of how a local company can take advantage of the City’s local economic development programs to grow its operations and recruit talented, local job candidates in these challenging times,” said Mayor Newsom.

Additionally, Mayor Newsom announced that Macy’s.com will be the first employer to utilize HireSF.org to publicize their JOBS NOW! SF positions. HireSF.org is a new initiative of the Workforce Development Division of the Office of Economic and Workforce Development (OEWD), to help San Francisco businesses find the most qualified local job seekers to fill their open positions. The site has been designed as a “Virtual One Stop” job matching system, so that employers can easily recruit from among the 46,900 San Francisco residents who are looking for work. web site macys printable coupons

HireSF.org directly connects employers to JOBS NOW! SF -certified candidates, as well as to job seekers graduating from the City’s many job training programs. All San Francisco residents can register and create resumes searchable by employers by going to www.hiresf.org. By using HireSF.org, employers who agree to offer “on the job training” (OJT) to eligible job seekers hired through the One-Stop Career Center system can also access up to $3,000 in salary reimbursement. These “OJT” hires will qualify a business located in San Francisco’s Enterprise Zone for more than $37,000 in tax credits over 5 years. web site macys printable coupons

Employers who want to access job candidates and both the JOBS NOW! SF and OJT stimulus programs should register at www.hiresf.org. They will be contacted directly by a Business Services Representative who can answer all their questions.

The JOBS NOW! SF program is set to expire on September 30 of this year. However, President Obama is supporting an extension of the program for one year, to September 30, 2011 as part of his proposed Fiscal Year 2011 budget. Next week, the House of Representatives will take up a bill that could include an extension for one year of the funds used for JOBS NOW! SF.

“I thank the leadership of Congressman Jim McDermott, as well as our own Speaker Nancy Pelosi and Congresswoman Judy Chu, for supporting a federal stimulus program that’s working exactly as it was intended — putting thousands of people back to work in private, public and nonprofit sector jobs now,” said Mayor Newsom.

The Spice is Right VII: Seasons of Love

Author: swampkitty05  //  Category: Food Blogging Event, Uncategorized

With tons of food blogging events ending in the next couple of days, you guys are going to get a double-header this Sunday! I hope you enjoy reading and looking as much as I enjoy cooking and writing. :)

The Spice is Right event is usually hosted by Barbara of Tigers & strawberries (one of my favorite blogs, BTW), but for this edition, The Spice is Right VII: Seasons of Love, the reins are being turned over to Danielle of Habeas Brulee while Barbara is recovering from the birth of her new daughter.

In this edition, she asks us to choose a spice mix that is common to our family. We don’t have our own family mix (although, I really should think about developing one), but we use the spice mix I’m going to feature in just about everything.

Goya Adobo is a blend of salt, garlic powder, oregano, black pepper and tumeric that is typically used in Hispanic cooking. Since I grew up in a community with a very large Puerto Rican population, I became well acquainted with this spice at a very young age, putting it on just about everything I cook, from soup to vegetables, meat and more. It truly is an all-purpose seasoning. It’s been the main feature of many of the recipes I’ve featured on this site, like Roast Pork and Rice and Beans and Chicken Legs and Empenadas. In any case, most times I also pair it with another Goya seasoning called Sazon, which is MSG (I know, I know…), salt, garlic, cumin, coriander, and annatto, which gives it a pretty bright orange color. The ideas above are a great place to start with this spice, but if you’d like to try it out first (and get an idea of the flavor you’re working with), try sprinkling either or both on a chicken breast before you grill it. Simple, easy, and delicious.

I had a heck of a time finding it when I first moved to Ohio over a decade ago, so much so that I stocked up on trips back to New Jersey, but now it’s available virtually everywhere, with Giant Eagle having the best selection of Goya products out of the major grocery chains. Also, you can find it at any of the Spanish groceries in town, too. 

GIVING THEM SHELTER

The Record (Bergen County, NJ) August 13, 2001 | VERA LAWLOR, Staff Writer VERA LAWLOR, Staff Writer The Record (Bergen County, NJ) 08-13-2001 GIVING THEM SHELTER By VERA LAWLOR, Staff Writer Date: 08-13-2001, Monday Section: NEWS Edition: All Editions — Two Star B, Two Star P, One Star B Series: NEIGHBORS

The barking and pacing never stops, but attendants at the Bergen County Animal Shelter do not seem to notice.

With more than 200 cats and 145 dogs in residence, as well as rabbits, guinea pigs, ferrets, rats, and mice, workers have no time to waste. All the animals have to be fed and their cages and kennels cleaned before the doors open to the public at 1 p.m. It’s the same routine every day.

Doris Surkes, a retiree who volunteers at the shelter 12 hours a day, seven days a week, likes starting her mornings by feeding and cleaning up after the small animals in the lobby display units. Then she goes past a maze of cages full of cats to the laundry room, where a mountain of dirty blankets and towels awaits.

“This is my therapy. Instead of going to a shrink I come here to the shelter,” said Surkes, who has worked in animal welfare for 24 years. “I would sleep here with the animals if they’d let me.”

But working at the shelter brings its share of stress and emotion.

About 30 percent of the animals are euthanized either because they are sick or are not adopted.

Surkes and many other longtime staff and volunteers have a special bond with the shelter in Teterboro. They remember going door to door in the early 1970s, collecting 8,000 signatures on a petition for building the county shelter. Back then, just two for-profit pounds serviced homeless animals in Bergen County — in Lodi and Saddle Brook. The Bergen County Animal Shelter in Teterboro opened in June 1978.

It initially operated strictly as an animal pound with little or no emphasis on adoptions or wildlife rescue and rehabilitation. Today the shelter, which contracts to 51 towns and responds to animal-related calls from county parks, highways, and the Port Authority, has a staff of 23 and a budget of $680,000. On a recent weekday, Susan Formilan, one of the shelter’s six animal control officers, searched for a bat in a playground, picked up a dead skunk from a street, and rescued a duckling that had wandered up a driveway in Fairview.

Renee Trey, among those who campaigned with Surkes for the shelter, said the first wild animal to be lodged at Teterboro was a coyote. It had been kept illegally as a pet in Lyndhurst. howtogetridoffleasinyourhousenow.net how to get rid of fleas in your house

Since then, the facility has played host to a variety of animals, including an alligator, a llama, a ram, a boar, and a python. Because the shelter is open seven days a week, it’s become like a “library for animal questions” said Director Mary Ellen Stout.

The phone never stops ringing, with calls coming as late as midnight. Some people want to have wildlife taken from their property, others want to know how to get rid of fleas, and still others ask for a list of breeders because they want to mate their purebred pet.

Friends of the Bergen County Animal Shelter (FOCAS), founded in 1984, is the only volunteer organization authorized to raise funds for the Teterboro shelter. The non-profit group has 105 volunteers and sponsors such programs as spay/neuter, foster care, pet therapy and education, dog obedience classes, socialization of dogs, and controlled feral cat colonies.

“I like to concentrate my attention on cats,” Surkes said. “Each animal is an individual, just like human beings. Some are snappy and some are lovers. This cat here is Oliver — he only loves me, and when I have time, I come in here and sit with him.”

Marge Mullen, supervisor of animal attendants, said volunteers who want to be hands-on with the animals help staff clean cages and kennels, do feedings, check for sick animals, and walk the dogs. Others, she said, prefer to interact with the public, helping with adoptions and paperwork and responding to the shelter’s help line. Two of Mullen’s 10 children work with her at the shelter.

“When I started, I worked at the front desk,” said Mullen, who has been at the shelter for eight years. “I used to get in at 1 p.m. and the place back here was always clean — I had absolutely no idea the hard work it took to get it looking like that.”

Mullen said forming special bonds with the animals helps her and other employees cope with the huge numbers being turned in.

“At least we know we can take good care of them while they’re here,” she said. “I love to go home in the evenings and talk to my kids about the animals. There was one, a Chihuahua-mix called Scrappy, we had a very special bond. He was always so excited to see me. I couldn’t stop crying when he went to his new home because I really missed him.”

Because not all animals are lucky enough to find new homes, volunteers are cautioned not to get too attached.

“It’s very difficult for everyone at the shelter when animals have to be put to sleep,” said Trey, president of FOCAS. “I tell volunteers, `If an animal is not here when you come in, just go on to the next one that needs your attention.’ If they want to help the animals, there’s no point in getting upset over something they can’t control.”

The shelter is required by law to hold strays for seven days, to give owners the chance to reclaim them. After that, the animals become the property of the shelter. Animals are not put to sleep after seven days unless they are extremely aggressive, very sick, or there is absolutely no room, Stout said. And pets are never euthanized while volunteers are at the shelter.

The shelter is full this time of year, so Stout has to make decisions more often than she’d like. Many families are relocating without their pets, she said. A nationwide survey by the Humane Society of the United States found that moving was the primary reason for leaving pets at shelters. To make matters worse, animal adoptions are typically down this time of year because people are away on vacation.

“We don’t have one cage free and it’s discouraging when animals keep coming in,” Stout said. “I’m the one who has to make the final decision on who gets euthanized.”

There’s no list of pets to be put to sleep, and shelter staff often are hesitant to approach the director when they’ve run out of space.

“I hate to see them coming. I tell them wait until the end of the day because we might have more adoptions,” said Stout, who fosters kittens and baby wildlife in her home.

Stout said shelter staff are constantly on an “emotional roller coaster” and feel hurt when outsiders criticize them for putting animals to sleep. There’s never been a day in the history of the shelter, she said, when animals haven’t been turned in.

“We get animals other shelters turn away or that were adopted from other shelters,” Stout added. “What’s the alternative to euthanasia for non-adoptable animals? We do everything we can here to find them homes.

When we choose an animal for euthanasia, it’s because we feel it’s the kindest thing to do.”

On days when animals have to be put to sleep, Stout takes an elderly dog or cat home.

“I just brought an 11-year-old pug home,” Stout said. “Is this a way of saying forgive me? I don’t know. The ultimate goal for me would be for every pet to have a good home and for me to have to look for a new job.”

Animals scheduled for euthanasia don’t die alone.

“We sedate them and rock them in our arms,” said Formilan, who also fosters animals in her home. “Some people drop their sick or elderly pets here for us to euthanize because they can’t deal with it themselves. We rock those animals, too. It kills us.”

Stout said the shelter has an “open-door policy.”

“We can’t say, `There’s no room; go someplace else,’ Stout said.

“Once inside our door, we have to take the animals.”

Staff and volunteers cope with stress and grief by focusing on the many positives at the shelter, such as Alumni Day, when families come back to visit with the pets they adopted; photo shoots of animals with Santa and Mrs. Claus, The Blessing of the Animals, and the annual dog and cat shows. go to website how to get rid of fleas in your house

One of the first visitors to the shelter on a recent Saturday was a woman dropping off a 14-year-old cat whose elderly owner had died. The scared tabby hissed as a volunteer tagged his crate. Lydia Rutledge, the staffer who signed in the cat, hoped a family member would retrieve him.

“Last week, animal control picked up a cat under similar circumstances and the next day a family came from Atlantic Highlands to claim her,” Rutledge said. “The cat had been willed to them and they were anxious to be reunited with her.”

Next in line, a couple with an out-of-control shepherd mix came to adopt another dog in the hopes it would calm the shepherd. Mullen told the couple that another dog would make their dog even crazier and suggested they sign up their pet for the shelter’s obedience classes.

Once he was under control, she said, they could adopt a companion for him. They followed her advice.

Meanwhile, Rutledge asked a young couple why they were leaving their Jindo (a Korean sporting dog) at the shelter. The man said they had owned the dog for two years but could no longer keep him because they “traveled a lot.”

It was 2:20 p.m. and the lines in the lobby grew longer. The Jindo kept moving toward the exit as Rutledge explained to the owners that not every pet at the shelter finds a new home.

“If he gets sick here or if he’s here a long time, there’s a chance he may have to be euthanized. Do you understand that?” Rutledge asked the couple.

“Yes, I’ve thought about that,” the man said. “We still want to leave him here.”

FAST FACTS

DOGS:

{BOX} Total at shelter in 2000: 2,373*

{BOX} Reclaimed by owners in 2000: 501

{BOX} Adopted in 2000: 1,002

{BOX} Dogs returned to shelter after adoption in 2000: 196

{BOX} Euthanized** in 2000: 680

CATS

{BOX} Total at shelter (including ferals) in 2000: 4,626

{BOX} Cats adopted in 2000: 1,331

{BOX} Reclaimed in 2000: 92

{BOX} Returned after adoption in 2000: 115

{BOX} Euthanized in 2000: 1,678

* Of the total number of dogs and cats at the shelter, about 3,300 were strays; about 2,600 were handed in by owners,; 519 were dead dogs and cats picked up by animal control; 276 were trapped by the rabies task force; and 276 were abandoned outside the shelter.

** Euthanasia figures include at least two elderly or sick pets per week brought by their owners to be put to sleep.

THE SHELTER’S WISH LIST

Pedigree dry puppy food

Pedigree canned dog food

Dog biscuits

Iams kitten dry food

Baby food with meat for sick animals

Infant cereal and evaporated milk for infant wildlife

Blankets, sheets and towels

FOCAS currently needs volunteers literate in computer graphics; people to help with adoption counseling; and people to feed the animals and clean cages and kennels in the mornings.

For more information: (201) 943-4019 or www.petfinder.org/shelters/NJ29

Illustrations/Photos: 5 COLOR STAFF PHOTOS BY CHRIS PEDOTA 1 – Shelter Director Mary Ellen Stout — her hand showing a cut that was the result of a dog bite — with a cat suffering from a respiratory illness. 2 – Above, a kitten waiting for adoption. 3 – Left, Mary Ellen Stout in the cat room. The director says working at the shelter is an “emotional roller coaster” because some animals are euthanized. 4 – This baby raccoon, trapped in a garbage pail in Cresskill, was freed by an animal control officer. 4 – Left, caged felines at the Bergen County Animal Shelter in Teterboro checking out the stranger among them, a rooster.

Over the years, the shelter also has housed a coyote, a boar, an alligator, and a ram.3 STAFF PHOTOS BY CHRIS PEDOTA 6 – Denise Pate of Washington Township and her daughters, Chelsea and Taylor, getting acquainted with kittens that are up for adoption. 7 – Veterinarian Lester Morris and shelter Director Mary Ellen Stout giving a dog a free rabies shot, one of the shelter’s many community services. 8 – Volunteer Doris Surkes feeding a kitten. “This is my therapy,” she says. “Instead of going to a shrink, I come here to the shelter.”

VERA LAWLOR, Staff Writer

Retro Recipe Challenge #3

Author: swampkitty05  //  Category: Food Blogging Event, Food Porn, Recipes, Uncategorized, Weight Watchers

The Retro Recipe Challenge #3 event, hosted by Laura Rebecca’s Kitchen, challenges us to find a recipe from any publication originally published within five years of your birth year. Since I was born in the seventies (1972, to be exact) it wasn’t too tough to find a recipe that qualified.

Quick 'n Chewy Crescent Bars

I chose Quick ‘n Chewy Crescent Bars, which was the Grand Prize winning recipe of the 1972 Pillsbury Bakeoff. They are very simple to make, and sickly sweet. :) Actually, they’re not bad at all, quite good actually if you stick to the serving size they suggest – case in point, each square in the picture above is actually twice as big as they suggest they should be, so you’re looking at 4 servings up there. It sort of reminds me of the praline topping that I put on top of my yams at Thanksgiving, minus the booze of course.

And I also managed to discover sweetened condensed milk, an ingredient I’ve never worked with before, but now plan to in the future.

Quick ‘n Chewy Crescent Bars (Pillsbury)

1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 cup coconut
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup margarine or butter
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (14-oz.) can sweetened condensed milk (not evaporated)

Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, brown sugar and pecans. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside.

Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.

Bake at 400°F. for 12 to 15 minutes or until deep golden brown. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 servings.

Nutrtion per bar: 90 cal, 4 g fat, 12 g carb, 60 mg sod, 0 g fiber, 1 g pro, 2 WW points

Tag: RRC3

Mixology Monday VIII: Exotic Drinks

Author: swampkitty05  //  Category: Alcohol, Food Blogging Event, Food Porn, Recipes, Uncategorized

Mixology Monday 8

I’m not much of a drinker, so this is my first time participating in the Mixology Monday event. This edition, Mixology Monday #8: Exotic Drinks is being hosted by Meeta over at What’s For Lunch Honey? , so stop by early next week for the roundup.

Caipirinha

The theme this month is exotic cocktails. Heck, to me pretty much anything is exotic. I’ll be the first to admit I’m not adventurous in my drinking. So I’ve decided to highlight one of my husband’s favorites.

The caipirinha is probably the only good thing that came out of our awful trip to the churrascaria at the now-defunct Spain Restaurant. It’s a traditional Brazilian drink, made with a muddled mix of limes, Chacaca, and superfine sugar. My husband said it’s citrusy kick is an invigorating delivery system for the slow burn of the Chacaca. Chacaca (Brazilian rum) is fairly hard to find in Columbus, but we managed to find it at the state liquor store that’s in the same strip mall as Anna’s Restaurant on Sawmill Rd. up in Dublin.

It’s very simple to make, if you have the right equipment, especially a muddler (the green topped object in my picture). And lucky for us, someone’s already made a printable step-by-step PDF so you can make your own. Bottoms up!

Friday Round Up 10/13/06

Author: swampkitty05  //  Category: Friday Round Up, Life, Meta, Rant, Recipes

Another Columbus food blogger has come to my attention this week: CMH Gourmand. He likes a lot of the same places I do, too. :)

I was really happy to see Jeni’s Ice Creams featured in a Dispatch article this week. Two interesting things. It mentions that the Ohio peach flavor is low-fat. I wish I would have known that at the beginning of the summer! :) I’ll have to go see if they have any pints left since it’s seasonal and won’t be around much longer. The other thing they mentioned is that the Grandview location has apple crisp! Made with Honeycrisps! (my favorite variety of apple). I need to find an excuse to go to Grandview, and soon!


So, Central Ohio readers voted Chipotle as having the best salsa. Chipotle?? I mean it’s good, but I could whip up Chipotle salsa in my kitchen. This week, they want to know which restaurant has the best grilled tuna steak. I have to abstain on this one, unfortunately – I’ve never eaten that particular dish anywhere in town. If you’ve got an opinion on the matter, let them know and you might win a $25 restaurant gift certificate.


The recipes I found this week that tempted my palate so much that I now plan on making them: Flourless Bittersweet Chocolate Cake from A Mingling of Tastes, Fall Colors Vegetable Stew (great way to use those CSA veggies!) from Albion Cooks, Ham and Caramelized Onion Omelets from The Columbus Dispatch, Balsamic Onions from blog from OUR kitchen, Apple Cider Cupcakes with Caramel Frosting from Coconut & Lime, Twice Baked Cauliflower from Cookin’ with Cyndi, Cheesecake with Apples and a Brulee Top from Creampuffs in Venice, Gruyere Apple Grilled Cheese from Just Braise, Baked Spaghetti Squash from Eating for One, Dill Pancakes from My Husband Cooks . Whew, I think I gained weight just by looking at pictures this week!

And, because there’s always a little room to learn something new, learn all about pumpkins from Blog Appetit
, how to make the perfect grilled cheese from Slashfood, or 10 Ways to Improve Your Cooking at Spicing Up Your Senses.

I was really, really pissed off after reading an article on CarbWire. To give you an idea, here’s an excerpt from the entry:

“Why do go around making up diseases for every problem that we have nowadays? Could it be that we don’t really have a disease, we’ve just made some really bad choices for ourselves, hmmmm? Consciously choosing to do something that is detrimental to yourself in some way does not mean you are sick. Misguided, ignorant, or even bored, perhaps, but NOT stricken with an indomitable disease that cannot be overcome.”

As someone who has struggled (yes, struggled) with super morbid obesity all my life (and I mean all my life – I weighed 106 at age 5), I think it’s detrimental to those who need to lose weight to put the blame for the weight entirely on them. While eating and a sedentary lifestyle DOES have a definite impact on someone’s weight, there are tons of hormonal and chemical issues in the body that may make it difficult or near impossible for someone to lose weight. There’s tons of research on set point theory, satiety, and the effects of cortisol and gherlin on hunger and weight loss. There are some illnesses (in my case, PCOS) that have a definite adverse effect on weight loss. Even if you want to argue that it’s a mental issue (eating disorder), it’s sad to see that obesity is vilified to the level it is. As if being obese is some sort of character flaw. Unfortunately, this attitude is not limited to this one person. Even after weight loss surgery, I weigh darn near 400 lbs. And while I could use the breakdown of my surgery as an excuse, I don’t. I know I should eat better. I know I should exercise. I know I need counseling for any eating issues I have. But in the meantime, don’t seat me in the back of the restaurant so your other patrons don’t have to look at me. Don’t talk about me behind my back. Don’t act like you’re better than I am because you’re thinner. Don’t ignore me when I talk to you, as if I don’t exist at all. Don’t perpetuate the lie that the thinner you are, the better you are, and expect our young girls to reach an unhealthy ideal. Don’t generalize – not every fattie is a fattie because they sit on the couch all day eating bon bons. Even if I ever do win the battle against the DISEASE of obesity, I’ll still be a curvy girl, and damn proud to be one. *If* I lose my weight, it will be because I want to live long enough to spend the rest of my life (whatever is left of it) with my husband. Nothing more, nothing less.

Sorry to rant on about this, but it needed to be said. While I’m sure that most (probably all) of you don’t share the opinion of this one blogger, I’d be curious to know if those of you who are overweight encounter the same attitudes in society as I do.

Speaking of which, I’m throwing around the idea to do an experiment next year that has me trying 12 different ways of eating (one per month), while exercising the same amount all year, to see which one is the most effective for weight loss, which makes me feel the best personally (for example, I know I should be eating lower carb because of PCOS, but I don’t), and which one is right for my body. I still haven’t worked out all the details, though. If I do, I’ll probably do it in a separate weight loss journal while still documenting the food aspect of it here. Nothing’s definite yet.

Until next week, folks…

Columbus Events 10/13/06 to 10/19/06

Author: swampkitty05  //  Category: Columbus, Eating Local, Events

I’m a bit late getting this out tonight, so all events listed will be from tomorrow (10/14/06) on… my apologies.

Tomorrow (10/14) is the 1st Annual AleFest, held at Columbus Convention Center at 2pm-6pm. It’s an “annual charitable craft beer festival showcasing the finest beer styles of the world in an educational, responsible, and enjoyable fashion. You’ll have the opportunity to sample 20 different types of craft beers from over 200 ales and lagers. You must be 21 to enter, and costs $35 at the door. ”

Also of interest on Saturday is Wine, Dine, and Antiques, a fundraiser for Trinity Elementary School — the event will be held at St. Christopher Church at 1420 Grandview Ave and Trinity School at 1381 Ida Ave in Grandview, starting at 6:00. It “features Dr. Wes Cowan, star of the PBS television series “History Detectives” and featured appraiser on “Antiques Roadshow”. Bring your carryable items or photos of antiques for appraisals. Enjoy Taste of Grandview cuisine, and wine tasting. $25 per person.”

Starting Saturday and continuing on Sunday is the Ohio Proud Harvest Festival. “More than 20 Ohio Proud companies will offer samples and sell products from salsas and mustards to butter toffee confections and ostrich burgers. Ohio Proud products are at least 50 percent raised, grown and processed in Ohio.” It will be held from 10am-6pm on Saturday, and Noon to 6pm on Sunday, and admission is free. Call 800.467.7683 for more information.

On Sunday, October 15, “Unwind with Smooth Jazz during Sunday Brunch presented by Crestview Cadillac and C.V.Perry…”above and beyond.” Stop by between 10AM-2PM at the Polaris Grill (1835 Polaris Parkway) located on the southeast side of the I-71/Polaris Parkway exit. Smooth Jazz will broadcast live and feature the smooth sounds of Kim Pensyl & the Smooth Jazz Trio. The brunch buffet features eggs, bacon, made-to-order omelets, belgian waffles, roast beef, poached salmon, ham, turkey, peel & eat shrimp, salads and an array of desserts. Brunch is $15.95 per person. Call the Polaris Grill at (614) 431-5598″.

Additionally, this Sunday is the Champagne and Chocolate Gala —Live music, art, live auction and more, proceeds benefit the Concord Counseling Services Suicide Prevention Program, 2 p.m. Sun. 774 Park Meadow Road (Westerville). $25, $30 at the door. Call 614-890-8202 for tickets or more information.

October 18th marks the beginning of the Circleville Pumpkin Show, that annual fall tradition that exposes you to everything pumpkin – as the website says, each year “Most foods are pumpkin related, such as, pumpkin pies, pumpkin donuts, pumpkin cookies, pumpkin burgers, pumpkin taffy, pumpkin ice cream, pumpkin cake, pumpkin soups, pumpkin waffles, pumpkin cream puffs, pumpkin fudge, pumpkin ice cream, pumpkin milkshakes, and many other concoctions that can be made with pumpkin. Admission is free, and the event runs until October 21st. All the information you need at attend can be found at the website, linked above.

Thursday, October 19th from 3:30pm to 8:30pm is the City of Dublin’s 2006 Halloween Spooktacular, wherein residents are invited to join the city for fun fall activities like hay rides, hay mazes, pumpkin decorating, pumpkin bowling, trunk or treating (local businesses and orgaizations pass out candy from the trunks of their cars), and more. The event will be held at the Dublin Community Recreation Center at 5600 Post Rd, and admission is free. If you’d like more information, please call 614.410.4545.

Also on Thursday, October 19th: Europia Gourmet Wine Tasting, an “open and informal wine tasting at each Gallery Hop from 2-11pm. No sign up required, this is a great way to taste high-end wines ($2 each), no cheap grocery wines here!” Call 614.460.3000 for more information.


This week’s classes at Sur La Table:
Sat, Oct 14 – Baking Basics II: Breads (Hands On) 10:30a $65 (FULL)
Monday, Oct 16 – Local Flavor (Hands On) 6:30p $65 (FULL)
Wednesday, Oct 18 – Pasta Workshop (Hands On) 6:30p $65 (OPEN)
Thursday, Oct 19 – The Art of Roasting (Hands On) 6:30p $65 (FULL)

To register for the open classes, or be put on the wait list for the full classes, call Sur La Table at 614.473.1211.


Elsewhere in Ohio this week:

In Gallia County, on October 13-15, “join the annual celebration of the harvest season at the Bob Evans Farm Festival, 9am-5pm. The event attracts thousands for entertainment, traditional arts and crafts, farm contests, food, children’s activities and demonstrations. For more information, call 800.994.FARM or 740.245.5304 or visit the Bob Evans web site.”

Also on October 13-15 is the Algonquin Mill Fall Festival. Here, “crafters give demonstrations on old-fashioned crafts, hearty food will be available and young ones can enjoy the children’s entertainment area.” Mill Farm, St. Rte 332, Carrollton. Hours are 9am-5pm each day, and admission is free. Call 877.727.0103 for more information.

October 14-15 marks the Ashtabula County Covered Bridge Festival, where you can “celebrate Ashtabula County’s covered bridges with crafts, entertainment, historical vehicles and engines, a farmers’ market, a quilt show, a parade, and great food.” It will be held at the Ashtabula County Fairgrounds, N. Poplar St, Jefferson on both days from 8am-5pm. Admission for adults is $4, and children are free. Call 440.576.3769 for more information.

Also on October 14-15, the Harvest Festival will be held at Hale Farm and Village at 2686 Oak Hill Rd. in Bath, OH. “Learn how every family member in the 19th century worked to prepare for the winter ahead by canning, pickling, repairing buildings and cutting firewood. Enjoy wagon rides, yards of straw to play in, pumpkin patches, cider and other fall treats.” Admission for the event is $14.50 for adults, $12.50 fore seniors, and $7.50 for children 3-12. Call 330.666.3711 for more information.

On weekends through October 22nd, the Devine Farms Pumpkin Festival will be held at Devine Farms at 672 National Rd. in Hebron. “Enjoy wagon rides, a corn maze, pumpkin painting, air brushed pumpkins and more.” Sat 10am-6pm, Sun 12-6pm. Admission is $1. Call 740.928.8320 for more information.

Also, through October 15, the Pumpkin Train will be held at the Northwest Ohio Railroad Preservation Inc. at 11600 County Rd 99 in Findlay. “Ride a quarter-scale train to the pumpkin patch where visitors choose a pumpkin and have it shipped back to the station.” Admission is $1. Call 419.423.2995 for hours and more information.

One of the really cool events happening elsewhere in Ohio this weekend is the Old Thyme Herb Fair happening this weekend at Lewis Mountain Herbs and Everlastings at 2345 St. Rte 247 in Manchester. It “features more than 200 booths of herb specialists, workshops, cooking classes, demonstations, story telling, musical entertainment and garden and greenhouse tours.” Going on Saturday and Sunday from 10am to 5pm. Admission is free. Call 937.549.2484 for more information.

Speaking of cool (and I mean so cool, that I really wish I could attend this one because it sounds really up my alley), Ohio Magazine had a feature this month on an event called “The Day of the Open Barn Doors. The concept of this is so freakin’ cool. Read this article to get an idea of the event, because I can’t summarize it in a way that will do it justice. From the article, “The “Open Barn Doors” party has evolved into a celebration of the harvest, and a celebration of friendship. And everyone is invited. “The great thing about McIntire,” says Slawinski, “is that you don’t have to know him to come here and be a part of the fun.” This October 14 will be the fifth annual celebration, and as McIntire is fond of saying, “if you’re waiting for a formal invitation, forget it.” McIntire doesn’t invite so much as he “announces” — and opens up those barn doors.”. For more information, “The Day of the Open Barn Doors” Saturday October 14, 2006, noon – ?, food served from noon – 7pm, music starts at 5pm. Contributions of food and drink will be accepted, but are certainly not expected as a requirement for attendance,” he adds. “Try to bring something you harvested, cooked, processed, produced, raised, discovered, aged, vintnered, or thought of yourself.” Contact Gary McIntire, 51211 Boston Hill Rd., Sardis, Ohio 43946. Visit Le Chateau Hillbille or e-mail gary@lechateauhillbille.com. I’m still half tempted to blow off everything else I have planned this weekend to attend this.

Saturday, October 14th marks the last day of the Fairfield County Fair. It offers all of your usual fair activities, including fair food. :) Fairfield County Fairgrounds, 157 E. Fair Ave, Fairfield. Call 749.653.3041 for more information.

As always, if you’ve got an event you’d like me to feature, drop me an email at columbusfoodieATgmailDOTcom and I’ll be sure to focus it in next week’s column.

HHDD #6 – F is for Fritter

Author: swampkitty05  //  Category: Food Blogging Event, Food Porn, Produce, Recipes, Uncategorized

hhdd

Hay Hay It’s Donna Day is a monthly event, hosted this month by Milk and Cookies. I can’t say I’ve ever heard of Donna Hay, being from the US and all, but from what information I gathered from the event history page, she’s Australia’s equivalent of Martha Stewart. In any case, this month’s theme was fritters, and I *love* fritters, so I’m all in!

Apple Fritters

The event description didn’t specify that it had to be a Donna Hay recipe (and I wouldn’t know where to find one anyway, since her magazine isn’t available here), so I decided to make apple fritters, using a Rachael Ray recipe. Super simple to make, and for once, I didn’t change anything about the recipe. It was wonderful as-is, maybe next time I’ll drizzle some caramel over it. It kind of reminds me of funnel cake with apples inside. It also was a great way to use some of these apples I have laying around.

Nothin’ to Fret About Apple Fritters (Rachael Ray)

Vegetable oil, for frying
4 apples, Red or Golden Delicious or, 2 of each
2 teaspoons lemon juice (1 wedge will do)
2 cups complete pancake mix, any brand
1 1/2 cups water
1/2 teaspoon ground nutmeg, or equivalent of freshly grated
1/2 cup confectioners’ sugar

Heat 1-inch vegetable oil on moderate to medium high heat. If you wish to test the oil, add a 1-inch cube of bread to hot oil. If it turns deep golden brown in color in a count of 40, the oil is ready.

Core apples with an apple corer. Cut into 1/4-inch thick slices across, forming apple rings. Sprinkle sliced apples with the juice of a wedge of lemon to prevent browning.

Mix together pancake mix and water, season with nutmeg. Place confectioners’ sugar in a sifter or a tea strainer. Place a piece of cardboard or brown paper sack on a work surface for draining fritters. Working in small batches of 5 to 6 slices, coat rings of apple in batter, and fry for 2 to 3 minutes, until evenly golden brown.

Transfer to paper bag or towels to drain. When all the fritters are cooked, let oil cool before discarding.
Top fritters with confectioners’ sugar and transfer to a serving platter.