Monthly Archives: January 2012

Banana Sour Cream Bundt Cake

I’m not sure about the rest of you, but I’m a little weird about bananas – I love them, but only really like eating them out of hand if they’re mostly bright yellow with still a little green at the top. Go figure, considering I only really enjoy plantains when they’re really ripe. So a lot of bananas around here end up in the freezer waiting to be made into muffins or cake or some other recipe that calls for the puree of very ripe bananas. This cake recipe, which I happened upon by accident when browsing Recipezaar (now a while back, is the best banana cake I’ve ever had and is now my “go to” recipe. So, so moist and delicious. Next time around, I may add a few chocolate chips to the batter.

Banana Sour Cream Bundt Cake

Banana Sour Cream Bundt Cake
recipe courtesy Recipezaar

1/3 c. butter, softened
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 c. flour
1 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sour cream
3/4 c. chopped walnuts

In a mixing bowl, cream together butter and sugar. Add eggs, one at a time, until well blended. Stir in vanilla and bananas.
In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in nuts.
Pour into a greased and floured 10″ bundt pan. Bake in a preheated 350F oven for 50 minutes or until tests done with toothpick. Cool, then dust with powdered sugar before serving.

Gateau au Citron (Lemon Yogurt Cake)

Love what the yogurt does to an otherwise normal lemon cake. Since I don’t really enjoy frosting on any cake I eat, this recipes serves up a perfect balance…

Lemon Yogurt Cake

Gateau au Citron (French Style Yogurt Cake with Lemon)
recipe from Orangette food blog

This type of cake is an old classic in France, the sort of humble treat that a grandmother would make. Traditionally, the ingredients are measured in a yogurt jar, a small glass cylinder that holds about 125 ml. Because most American yogurts don’t come in such smart packaging, you’ll want to know that 1 jar equals about 1/2 cup.

For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil
For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar
Preheat the oven to 350 degrees Fahrenheit.

In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. At first, it will look like a horrible, oily mess, but keep stirring, and it will come together into a smooth batter. Pour and scrape the batter into a buttered 9-inch round cake pan (after buttering, I sometimes line the bottom with a round of wax or parchment paper, and then I butter that too).
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick or cake tester inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.

When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Variations: This type of yogurt-based cake is a terrific base for many improvisations. For a basic yogurt cake, simply leave out the lemon zest, and do not use the lemon juice glaze. For an almond version, try replacing 1 jar of flour with 1 jar of finely ground almonds. You can also play with adding various fruits (if frozen, do NOT thaw before adding) or nuts, if you like. When I add fruit, I generally pour half the cake batter into the prepared pan, top it with a layer of fruit, and then pour in the other half of the batter, sometimes adding more fruit on the very top.

Restaurant Week Columbus 2012: Spagio

I haven’t been able to attend Restaurant Week (614 or Dine Originals) in more than a year either because I was in the hospital or just plum couldn’t afford it. My loss, too – I’ve heard stories of many fabulous meals at many fabulous restaurants on a variety of newer food blogs that have started up since my last time covering Restaurant Week. And they’ve picked up the slack quite nicely, as their entries had me yearning for meals that I missed. But I’m back, baby, and I’m really hungry.

I’ve been missing Spagio’s goulash for ages. They took it off the menu a few years ago, and other than a seasonal reappearance a while back (of which I had none, because I didn’t make it there in time), we’ve been reliving that particular meal time and time again in the interim. So, having said that, the goulash (which appears on this week’s Restaurant Week menu) was what drew us in this time around. About Restaurant Week: 614 Magazine’s version of the concept encompasses a wide variety of chains *and* independents, at many different price points ($15-35 per person) for 3-4 courses. Spagio’s menu is somewhere in the middle with 3 courses for $25. And well worth it, too – given the amount and quality of the food.

We got there when they opened to a very empty restaurant. One of the waiters joked that even though they’ve been busy all week, today was particularly dead because it seemed as though Columbusites have forgotten how to drive in snow. I actually enjoyed getting there and not having the place be as packed as it usually was on my last few visits. Our waiter brought us out a nice basket of crusty rolls, which were fantastic with a bit of butter – you can opt for olive oil if butter isn’t your thing.

Crusty Rolls @ Spagio

For my appetizer, I chose the Prince Edward Island Mussels, which were steamed in a cast iron cocotte with a heady broth of smoked bacon, white wine and cream. The combination of flavors was outstanding – the juices released by the mussels made for a great “pot liquor” (so to speak) and they were cooked perfectly. Easily one of the best preparations I’ve ever had of the dish. The number of mussels given were quite substantial, and it took me a while to finish them.

Prince Edward Island Mussels @ Spagio

P. (not a mussel fan) went with the Minestrone Soup – nothing about it stood out, really – it was solid interpretation of a classic recipe.

Minestrone Soup @ Spagio

About the goulash – while the flavor of the dish was just as we remembered, there were a couple of things about the preparation that were a little less than perfect: namely, a small puddle of oil near the bottom of the dish, and a few tough beef cubes (while others in the same pot were melt in your mouth tender). Still, it’s a dish we would order again because despite its inconsistencies, it’s still a stellar dish. P., especially, used the rest of the crusty rolls to mop up the flavorful gravy.

Hungarian Goulash @ Spagio

For dessert, P. chose the multi-layered Chocolate Pot au Crème, a nice take on the recipe which topped a rich chocolate pudding with a layer of Crème Anglaise and whipped cream. It was rich enough that we were able to happily share it. Because of the way it is prepared, this is one dessert you’ll want to eat in-house.

Chocolate Pot au Creme @ Spagio

I chose the Cherry and Cheese Strudel, which was a strudel made in the same way that my German great-grandmother used to prepare hers – a flaky, layer upon layer strudel crust, filled with a cherry and cheese combination that didn’t really stand out in its flavors – but isn’t strudel all about the pastry anyway?

Cherry and Cheese Strudel @ Spagio

We were quite pleased with the attentive and well-paced service, and went home with enough food for me to get another meal out of it (guess who’s having leftover goulash and strudel for a midnight snack tonight?). A great value, as we both left thoroughly stuffed and happy with the overall experience. Definitely worth checking out before Restaurant Week ends this Saturday night. Just be sure to make reservations if you’d like to check it out, given that Fridays and Saturdays are usually very busy for restaurants in Grandview.

If you’d like to go: Spagio, 1295 Grandview Ave., Columbus 43212, 614-486-1114. More information on other restaurants participating in Restaurant Week Columbus (along with their menus) can be found on their site.

Beefy Tomato Pasta Soup

If you’re in the mood for soup (to warm you up on an icy winter day, natch) but not in the mood for an expensive, time consuming, heavy stew, then consider this super simple (and budget conscious) soup that is a hit with kids and adults alike. We like to make it a bit healthier (not that it isn’t well-balanced already) by using lean ground beef or ground turkey and protein-enriched pasta (like Barilla Plus). I’m sure Italian sausage (sweet or hot, chicken or pork) would work just as well in this recipe. We also like to grate fresh Parmesan into it. Consider this one of those recipes that is a template, and adjust it to your own family’s tastes.

Beefy Tomato Pasta Soup

Beefy Tomato Pasta Soup
recipe courtesy Quick Cooking magazine

1 lb. ground beef
2 medium green peppers, cut into 1-inch chunks
2 medium onions, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14.5 oz. each) Italian diced tomatoes, undrained
1 can (6 oz.) tomato paste
1 tbsp. brown sugar
2 to 3 tsp. Italian seasoning
1 tsp. salt
¼ tsp. pepper
2 cups uncooked spiral pasta
Croutons (optional)

In a Dutch oven, cook the beef, green peppers and onion over medium heat until meat is no longer pink. Add garlic, cook 1 minute longer. Drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta.

Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts).

Nutritional Analysis: One 1-cup serving (prepared with lean ground beef; calculated without croutons) equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein. Diabetic Exchanges: 2 starch, 1 meat.

Farm Fresh and Local Produce 6/4/2011

When the farmers markets started up for the season, I unfortunately was still in the hospital being weaned off a ventilator and hopelessly weak (I couldn’t even sit up without toppling over). Going to the farmers market is the one thing that grounds me, no matter how frenetic the rest of my life is at any given time. It’s a yearly ritual that I hadn’t missed for years. Paul did a great job going to the markets for me, taking plenty of pictures, and bringing me fresh fruits and veggies (btw, a quick shout out to the folks at Select Specialty Hospital is in order – they were so great in adjusting my meals to make things that I could tolerate eating – their veggie omelet (which included whatever fresh veggies they had laying around, along with some nice melty cheese) is one of my fond memories of that time. The other biggie? The shampoo cap that was super relaxing – go figure.

I’m planning on attending the first markets of the year later this spring. Going without asparagus and morels and ramps and other spring goodies had me a little bit down, as did not being able to plant or tend to my garden. This year, nothing will keep me from picking up where I left off before I got sick. All of these pictures were taken at the North Market, if my memory serves right.

So, as the temperature plummets tonight and a little bit of snow falls, look at these pics as a reminder of what’s to come in just a few short months…what spring rituals are you most looking forward to?


Praying Mantis Nests

Heart Shaped Cucumber

Grape Tomatoes

Green Onions


Obituary: Lucienne Bloch

The Independent (London, England) April 3, 1999 | Nick Caistor BORN IN Switzerland in 1909, living most of her long life in the United States, the artist Lucienne Bloch is best-known internationally for her friendship with a Mexican couple.

The first record of Lucienne is as a small child in her birthplace Geneva, photographed with her brother and sister by her father, the composer Ernst Bloch. Bloch was also a photographer and taught Lucienne how to develop photographs as a child. In 1917, Bloch sailed with his family across the Atlantic to take up a position in New York, and a few years later became director of the Institute of Music in Cleveland and then, from 1925, of the San Francisco Conservatory of Music. He had a somewhat tempestuous relationship with his wife, who after a few years took her children back to Paris. detroit institute of arts

Lucienne studied at the Ecole des Beaux Arts in Paris, and spent a year making glass sculptures in Amsterdam. Returning once more to the United States, it was in 1931 that she both held a one-man show of her glass in New York and first met the formidable Mexican painters Diego Rivera and Frida Kahlo. In her diary, Bloch recalled that this was at a dinner in Rivera’s honour in New York, where she was seated next to the great man, much to the irritation of the jealous Kahlo, whose first words to the bemused young Swiss woman were: “I hate you.” Soon though, Kahlo became satisfied that Bloch was not infatuated with her husband, and over the next few years, she became Kahlo’s faithful companion, accompanying her during the difficult loss of her child, and the death of her mother, and even travelled to Mexico with her. On one occasion, in August 1932, Bloch wrote in her diary: “We took cold chicken in a little basket and went to Belle Isle dragging Diego with us at the last instant. It did him good to go out. He was so surprised at the beauty of the trees when lying down in the grass. He says trees are ugly and nature is hokum, but he can’t help admiring it when he’s in it.” Bloch herself was a talented sculptor – Frank Lloyd Wright offered her the post of sculpture director at his school in Wisconsin. But she was particularly impressed with the public murals that Diego Rivera was busily creating in Mexico and the United States, and instead became Rivera’s assistant. She also fell in love with his chief plasterer, the Bulgarian Stephen Dimitroff. She helped on Rivera’s most controversial projects, at the Detroit Institute of Art, and on Man at the Crossroads, for the Rockefeller Center in New York. Nelson Rockefeller had commissioned the 1,000sqft work, but the Rockefeller family was horrified when it discovered that Rivera intended to make it a paean in praise of Communism, with Lenin as the great spiritual leader of mankind. Rivera was quickly paid off, and armed guards moved in while the mural was covered with screens. Bloch attempted to defend it, even going so far as to scrawl on the whitewashed windows of the Rockefeller Center: “Workers unite! Help protect Rivera M-” – at which point, she was dragged away. She returned however, on 8 May 1933, with Dimitroff and Kahlo, and while Kahlo distracted the guards, Bloch climbed up on the scaffold and with her camera managed to capture the only images of the mural to survive. Throughout the 1930s, Bloch continued to work as a muralist and sculptor in glass and terracotta. She and Dimitroff married and became an artistic fresco team, he handling the plaster and she the painting on around 50 projects around America. Her photographs of Frida Kahlo were widely shown, but she also took photos for Life magazine, again demonstrating her strong political convictions, as in the series of striking carworkers in late 1930s. Dimitroff became a union organiser until the couple moved to California in the 1960s. Towards the end of her life, there was a renewed interest in Lucienne Bloch’s work. The singer Madonna, researching for a film project about Frida Kahlo, talked with her at length and set up a fund to preserve the best of her murals, The Evolution of Music, in the George Washington High School in New York. From 1965 Bloch lived in Gualala, California, and it was here that the first exhibition of her photographs of Frida Kahlo was recently held. Lucienne Bloch, muralist: born Geneva 1909; married Stephen Dimitroff (died 1996; two sons, one daughter); died Gualala, California 13 March 1999. see here detroit institute of arts

Nick Caistor

November 2010 Roundup

In savory recipes, Bison & Butternut Squash Chili from A Good Appetite, Southern Buttermilk Biscuits from Annarasa, Nigella’s Spanish Chicken with Chorizo and Potatoes from Annes Kitchen, Spinoccoli Pizza, Spinach Artichoke Dip, and Sweet Potatoes with Sage Butter Crumb Topping from Annie’s Eats, Beer-Braised Chicken with Sriracha from Appetite for China, Spicy Mole 3 Bean Chili from Apple & Spice, Cheesy Chicken Spinach Soup from Ask Ms Recipe, Greek-Style Turkey Burgers and Yummy Honey Chicken Kabobs from The Baking Beauties, Creamy Leeks from Behind the Skillet, Sushi-Bowl from Betty’s Bites, Thomas Keller’s Roast Chicken from Big, Bold, Beautiful Food, Broccoli & Cauliflower Gratin from Big City Cooking, Asiago and Parmesan Cheese Dip from Bite Me New England, Sweet and Spicy Glazed Chicken Thighs with Scallion Rice from Blackboard Kitchen, Make Your Own McRib from Blog on a Toothpick, Lobster Risotto with Lemon and Mascarpone from BrokeAss Gourmet, Broccoli, Brown Rice & Cheddar Casserole from Cafe Cyan, Rice Cooker Mushroom Risotto from Ceci n’est pas un food blog, Sweet Potato and Date Chicken Tagine from Chefdruck Musings, Pork and Poblano Tamale Pie from Chewing the Fat, Cha Gio (Vietnamese Imperial Rolls) from The Chocolate Bunny, Root Vegetable Risotto from City Satiety, Tacos al Pastor from Confections of a Foodie Bride, Bavarian Style Chanterelle Cream of Mushroom Soup (Pfifferlingcremesuppe) from Cooking with Rosie, Beetroot Burgers from The Creative Pot, French Bread Rolls from Dine and Dish, Quinoa, Leek and Corn Chowder from Eating Bird Food, Spiced Lamb Steaks with a Warm Moroccan Couscous Salad from The English Kitchen, Cheddar and Chive Beignets from Evil Shenanigans, Thanksgiving Squash Soup from Food and Things, Turkey Cocktail Meatballs with Orange Cranberry Glaze from Food Wishes, Gnocchi with Mizithra in Brown Butter & Sage from girlichef, Creamy Leek Soup with Ham from Home with Mandy, Pan-Seared Pork Chops with Cider Sauce from KitchenDaily, Turkey Dinner Pasties from Mama with Flavor, and Slow-Cooker Bacon Jam from Stirring the Pot.

In sweet recipes, Cardamom Cupcakes with Masala Chai Frosting from alpineberry, Jeanette’s Caramel Corn from And Now for Something Completely Delicious, Snickerdoodle Cupcakes from Annie’s Eats, Quick Fix Microwave Brownie from Art of Dessert, Panna Cotta alla Melagrana (Pomegranate Panna Cotta) from bell’alimento, Harvey Wallbanger Cake from Bite Me New England, Banana Butter Rum Pudding from Cheeky Kitchen, Strawberry Clafoutis from Entertaining Made Easy, Spiced Sweet Potato Bundt with Brown Sugar Icing from The Food Librarian, Pig Candy (Bacon Peanut Brittle) from Former Chef, and Bacon Fudge with Bacon-Caramel Shards from girlichef.

Met Life shut out of public offering. (bond offering of Carolina Power and Light Co.) here met life dental

National Underwriter Life & Health-Financial Services Edition May 1, 1989 | Ness, Immanuel Met Life Shut Out Of Public Offering Metropolitan Life confirmed that it had attempted to directly participate in a $100 million bond offering of Carolina Power & Light Co. The insurer’s bidding, however, was reportedly thwarted by four Wall Street investment banking firms who were seeking to prevent such unprecedented competition.

If Met Life’s bid had been accepted, it would have become the first insurance company to compete directly with major investment banks in bidding for an offering that would otherwise be sold to the public. Met would have bought the whole issue for itself.

Under the proposed arrangement, the insurer would have received investor safeguards that would not have been available to bonds sold publicly.

These safeguards included protection against changes of ownership in Carolina Power, based in Raleigh, N.C. Since Met Life incurred a $40 million loss late last year in the value of its RJR Nabisco bonds when the company was taken over in a leveraged buyout, it has been seeking investor safeguards to prevent similar bond losses. In the RJR takeover, Met Life also faced the possibility of seeing its entire $340 million RJR holdings turned into junk bonds, Met Life said that Carolina Power had informed it an hour before bidding was to begin on April 18, that its bid would not be accepted.

The Wall Street Journal reported that Met Life was forced out of contention for the bond issue as a result of pressure from securities firms that had disapproved of the insurer’s competition. The firms included Morgan Stanley & Co., Goldman, Sachs & Co., Merrill Lynch & Co. and Shearson Lehman Hutton Inc. go to website met life dental

“We understand the securities firms felt that the change of control provision included under the terms of the issue on which we were bidding would not be acceptable in a publicly distributed issue,” said Met Life, in a prepared statement.

Insurers are prohibited from selling stocks and bonds to the public, but they are permitted to purchase new offerings for their own accounts through private placements.

Met Life said that it will consider doing transactions of a similar nature in the future.

“We’re certainly willing to purchase direct 415 issues that present a good opportunity for us and that fit our investment parameters and portfolio needs,” said Robert E. Chappell, executive vice president of Metropolitan. “Metropolitan has an ongoing program of understanding and anticipating the financial needs of its customers, and we viewed this as an opportunity that could benefit both parties in the transaction.” SEC rule 415 is a registered security or bond.

The two-year issue of Carolina Power first mortgage bonds was finally won by a group of securities firms led by Morgan Stanley.

Ness, Immanuel

Mediterranean Chicken & Hummus Meatballs in Apricot Glaze

Once in a while I get intense cravings for a certain kind of food (Asian, BBQ, soups and stews, to name a few examples) – when those cravings hit, I pretty much eat nothing else but that type of food for a week or two at a time. During a recent craving for Middle Eastern food, I came upon this recipe from the Curry and Comfort blog – we decided to try it out, and it was so delicious that we’ve made it a couple of times since then. This one is truly a show stopper. The meatballs are where it’s at, with hummus being a greater addition than I would have even imagined. For the record, we used Sabra Red Pepper hummus the first time, and Sabra Garlic hummus the second time, and both were great. Their blog also has a ton of other ethnic meatballs ideas that I’m dying to try. We, too, served it with Israeli couscous, which was a perfect suggestion.

Mediterranean Chicken and Hummus Meatballs in Apricot Glaze

Mediterranean Chicken and Hummus Meatballs in Apricot Glaze
recipe from Curry and Comfort

Ingredients for Meatballs:

1 lb of ground chicken
15-20 mint leaves
small handful of parsley
1/2 Tbs of ground cumin
1/4 white onion
3 cloves of garlic
1 tsp of lemon juice

Seasoning Salt and Pepper to taste
1/2 container (about 5oz) of your favorite hummus and the center flavorings.

Directions for Meatballs:

In a food processor (or you can do this by hand) grind up or finely mince your parsley, mint, garlic, onion and lemon juice. Then mix with all the ingredients listed above. Form into your desired size of ball. Do not over work the meatballs mixture. The meatballs will be a little soft, but they form well.

Heat a large skillet with 2Tbs of canola oil. Once heated add your meatballs and brown on all sides. Once they are browned, set aside on a plate to finish cooking in the sauce.

Ingredients for the Apricot Glaze/Sauce:
1-2 cups of chicken broth or water/bullion equivalent
juice if one lemon
1 tsp of ground cumin
1/4 tsp of ground all spice
1 cinnamon stick
2 cloves of garlic minced
1 jar of Apricot Jam (12oz). ** See note
1/2 cup of green olives
1 bell pepper cut into strips or sweet chili peppers cut into strips
Salt Seasoning

Notes: I ended up using all the jam because I used the two full cups of chicken stock and made more of a sauce than a glaze. If you want a thicker glaze you can use 1 cup of stock and half the jam.

Directions for the Sauce/Glaze:

In the same skillet you cooked the meatballs, saute the garlic. I also bloomed my cumin in the oil for a few seconds.
Now add your chicken broth, juice of your lemon, your spices, cinnamon stick and the apricot jam. Stir well until the jam melts into the liquid. Season with salt (or soy sauce). I do love the flavors of apricot jam and soy sauce. Since I was making a Mediterranean theme dish, I opted for seasoning salt. Simmer for 3-4 minutes.

Then add your peppers and olives and finally the meatballs to finish cooking. Simmer on the stove for 15 minutes. If you decide to use less chicken stock, you may need to keep an eye on your glaze. I added more stock so I just let it simmer. Taste for seasoning and turn off the stove.

Serve with savory cous-cous or as an appetizer. Enjoy.

October 2010 Roundup

In savory recipes, Thanksgiving Meatballs with Pan Dripping Gravy from A Boston Food Diary, Wisconsin Cheese Risotto with Peas and Nueske’s Bacon from A Duo of Chefs, Soft Pretzels (Bretzen) from A Feast for the Eyes, Eggs Havana from A Pookie Pantry, Corned Beef Hash and Sweet and Sour Pork Balls from a taste of savoie, Roasted Garlic Soup from A Veggie Venture, Beer Cheese Fondue from A Year of Slow Cooking, Bacon Wrapped Chicken Stuffed with Jalapeno Poppers from Adventures in Food, Kartoffelpuffer (German Potato Pancakes) from Almost Bourdain, Leaky Cauldron Soup from Amy’s Table, Columbian Arepas with Cheese (Arepas con Queso) from Andrea Meyers, Braised Red Cabbage with Cider & Apples from Angie’s Recipes, Spicy Bolly-gnese from Anne’s Food, Jalapeno Popper Dip from Annie’s Eats, Confit Pork Belly from Antics of a Cycling Cook, Three Ways with Beetroot Gnocchi from Around Britain with a Paunch, Buffalo Boneless Wings…And Ranch from The Beans Blog, Moo Shu Pork from Belzy’s Kitchen, Easy Orange Chicken from Better Than Burgers, Red Wine Braised Short Ribs with Root Vegetables and Thyme from Big Flavors Flavors From a Tiny Kitchen, Balsamic Mushrooms from Biscuits and Such, Pasta Pie and Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes and Lemon Oregano Oil from Bite Me New England, Tart and Tangy Meatballs from Butter My Kitchen, Garlic Oil and Sea Salt Focaccia from ButterYum, Crab Cakes with Poached Eggs and Aioli from Capital Cooking with Lauren DeSantis, Pot Roast Pasta from Champaign Taste, Mom’s Legendary Meatballs in Gravy from The Changeable Table, Monster Nachos from Cheeky Kitchen, Grilled Coriander & Lime Chicken from Cherry on a Cake, Vietnamese Chicken Meatballs from Chewing the Fat, Chinese Crisp-Roasted Pork from The Clayton’s Blog, Blue Cheese Mashed Potatoes topped with Caramelized Onions and Mushrooms, Thanksgiving Eggs Benedict, Wild Mushroom Pasta with Truffles and Roast Turkey Cuban Sandwich from Closet Cooking, Mom’s New England Clam Chowder from The Comfort of Cooking, Bucatini with Turkey Meatballs from Cook (almost) Anything at Least Once, The Best Spinach Dip Recipe on the Planet from Cook & Be Merry, Sun-Dried Tomato and Lobster Mushroom Risotto from Cook. Vegan. Lover., Greek Zucchini Cakes from Cooking for My Peace of Mind, Outrageous Garlic Soup from Cooking For Seven, Steak & Onion Pizza with Cheddar Cheese and Garlic Cream Sauce from The Cooking Photographer, Stromboli from Cooking Rut, Creamy Eggplant Soup from Deliciously Organic, Bacon Kimchi Fried Rice from Dishing Up Delights, Baked Gnocchi Mac & Cheese from Eating, Etc., Symon’s Crab Tater Tots on a Roasted Butternut Squash Salad with Warm Cider Vinaigrette from Eats Well With Others, Rarebit Jacket Potatoes from The English Kitchen, Chicken with Cider and Bacon Sauce from Fake Ginger, 17 Bean and Barley Soup from Fallon’s Cucina, Cheesy Dirty Rice Beer Bread from Fat Johnny’s Front Porch, Pizza Muffins from Finding Joy in My Kitchen, Wild Boar and Venison Chili with Black Beans and Goat Cheese Crema from Food Renegade, Cedar Plank Sockeye Salmon with Citrus Glaze from Food-G, Turkey Meatloaf Muffins topped with Spinach and Roasted Garlic Mashed Potatoes from For the Love of Cooking, Browned Butter Orzo from Frugal Antics of a Harried Homemaker, Sausage and Butternut Squash Hash with Baked Eggs and Crab Tater Tots from Got No Milk, Roasted Beet Salad from Having Fun in the Kitchen!, Paneer Butter Masala from Home Cook’s Recipes, Croquetas with Blue Cheese and Jamon Serrano from Hungry Sofia, Fried Grouper with Sweet and Sour Sauce from I Can Do That!, Braciole (Stuffed Beef Rolls in Tomato Sauce) from JBug’s Kitchen Antics, Roasted Butternut Squash Salad from La Tavola Marche, Italian Spinach Pie from Lemons & Love, Slow Cooker Buffalo Chili from Lexie’s Kitchen, Beef Burgundy from Little Bit of Everything, Michael Symon’s Mom’s Lasagna from Living in the Kitchen with Puppies, Fried Green Tomato BLTs from Love and Olive Oil, Clean Eating Beef Stroganoff from Loves to Eat, Tuscan Minestrone Soup from Lynda’s Recipe Box, Clean Eating Brie and Crab Pizza and Clean Eating Pizza Dough from Lynsey Lou’s, Asian Orzo from Mary Ellen’s Cooking Creations, Skillet Beef Stew from Meals for Real, Baked Eggs with Chanterelles and Caramelized Onions from Mon Appetit, Cheddar Ale Dip from Mrs. Regueiro’s Plate, Red Wine Risotto with Pan-Fried Shiitake Mushrooms from My Easy Cooking, 4 Packet Roast from My Name is Snickerdoodle, Kefta (Meatball Tajine with Tomato and Eggs) from My Year on the Grill, Wild Mushroom and Garlic Chicken from Our Italian Table, Chicken Normandy from Palmabella’s Passions, Inside Out Pork Dumplings from Pink of Perfection, Beef Sauerbraten with Red Cabbage and Pretzel Dumplings from Serious Eats, German Pork Burgers from Simply Recipes, Bacon Wrapped Pineapple Bites and Bacon Wrapped Jalapenos from Simply Scratch, Chicken and Dumplings from The Kitchn, and Zucchini Carbonara from ZOE.

In sweet recipes, Apple Puff-Up Pancake (Dutch Baby) from A Feast for the Eyes, Apple Crepes with Calvados Butter from All Our Fingers in the Pie, Vanilla Panna Cotta with Pomegranate Arils and Drizzled Honey from All That Splatters, Salted Caramels from An Edible Mosaic, Pumpkin Pecan Cinnamon Rolls with Cream Cheese Icing from An Opera Singer in the Kitchen, Almond Joy Cookies from April’s Home Cooking, Swedish Pancakes (Pannkakor) from Arctic Garden Studio, Perfect Ten Apple Cider Pound Cake from Auntie E’s Kitchen, Sweet & Salty Brownies from Bake at 350, Gluten Free Pumpkin Spice Doughnut Holes from The Baking Beauties, Toasted Coconut Glazed Crullers from Baking Bites, Butterscotch Pots de Creme from Bay Area Bites, Sweet Potato & Maple Pecan Bread Pudding from Bentobloggy, Pumpkin Flan from Bitchin’ Camero, Swedish Pancakes from The Bitten Word, Pumpkin and Cream Cheese Muffins with Pecan Streusel from Brown Eyed Baker, Honeycrisp Apple and Vanilla Crumble from ButterYum, Apple and Brioche Bread and Butter Pudding from Citrus and Candy, Pumpkin Pie Cheesecake from Closet Cooking, Sea Salt Caramel Candy from The Comfort of Cooking, Pumpkin Spice Scones with Maple Pumpkin Glaze from Cook Like a Champion, Oatmeal Pancakes from Cooking for Comfort, Sweet and Salty Chocolate Chip Cookies from Cooking in Stilettos, Bread Machine Jam Rolls from The Cooking Photographer, Microwave Pumpkin Pie Oatmeal and Baked Pumpkin Spice Donut Holes from The Craving Chronicles, Turtle Caramel Corn from Culinary Concoctions by Peabody, Sweet Potato Pudding Cake from Culinary in the Country, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting from Deliciously Organic, Pumpkin Pie Steel Cut Oats from The Double Dipped Life, Chocolate Rice Krispie Bars with Ovaltine and Milk Chocolate Bavarian Cream from Eat, Show and Tell, Bacon Brittle with Maple, Brown Sugar and Cranberries from Fab Frugal Food, Butterscotch Brulee Pie and Browned Butter Chocolate Chip Cookies from The Family Kitchen, Apple Spice Bundt with Caramel Sauce from The Food Librarian, Orange Julius Recipe from Get Cooking, Banana Beignets from Get Off Your Butt and Bake!, Pumpkin Spiced Crepes with Pumpkin Butter and Pumpkin Butter from Gina’s Skinny Recipes, Snickerdoodle Cupcakes with Vanilla Bean Buttercream from Gotta Little Space, Concord Grape Sorbet from Lottie + Doof, Cannoli Cupcakes from Loves to Eat, Sweet Potato Pie Fudge from Maple n’ Cornbread, and Pumpkin Spice Cream Cheese from Sherry Starts Cooking.


The Wisconsin State Journal (Madison, WI) August 13, 2008 Byline: CARRIE ANTLFINGER Associated Press ELKHORN — When Tallan “T-Man” Latz was 5, he saw Joe Satriani playing guitar on TV. “I turned around to my dad and said, ‘That’s exactly what I want to do.’ ” Three years and countless hours of practicing later, 8-year-old Tallan is a blues guitar prodigy. He’s played in bars and clubs, including the House of Blues in Chicago, and even jammed with Les Paul and Jackson Browne. He has a summer of festivals scheduled and has drawn interest from venues worldwide.

And what, you might ask, would a kid not even in the third grade have the blues about? The state of Wisconsin for one, and some possibly jealous older musicians for another.

When Tallan’s father read him the state’s letter saying he couldn’t play clubs anymore (he can still play festivals), the boy’s response – like his music – seemed beyond his years.

“He goes, ‘It’s not how many times you get knocked down but it’s how many times you get back up and go forward,’ Carl Latz said his son told him. “And I told him that’s exactly what this is all about and if nothing else, this letter just taught you a life lesson.” The lesson can be stiff: Each day he performs, the employer can be fined $25 to $1,000 and the parent from $10 to $250. website child labor laws

Jennifer Ortiz of the state Equal Rights Division said her agency has a responsibility to enforce the law once it becomes aware of a violation.

“Well, the law prohibits it, and the Legislature enacted the laws to protect the health, safety and welfare of all children.” Latz, who also is Tallan’s manager, has asked a legislator for help changing the law but it’s unclear whether any action will be taken.

Backlash against T-Man Latz received the letter a few days before Tallan was to perform at Lil Downtown Lounge in suburban Milwaukee, where club co-owner Michelle Boche said the boy always packed the place when he sat in with other musicians.

Latz claims that two weeks before getting the letter he overheard local blues guitarist Jammin’ Jimmy, whose real name is James Kemeny, say Tallan shouldn’t be in a bar and he was going to turn him in.

Kemeny, who’s been playing for 44 years, denied bad-mouthing Tallan.

“It seems totally unbelievable that somebody would even go to that extreme to send a letter to somebody, let alone looking to find something about child labor laws,” Kemeny said. site child labor laws

Boche said she has received backlash from musicians and area bar owners because she supports Tallan. Some have tried to take patrons away, she said. Some even called in fake incidents to police, causing them to look for guns or underage drinkers, she said.

“If my doors close and I never open again and this boy becomes successful, then I will be the happiest person in the world,” she said.

Tallan’s agent, Sharon Pomaville, said she received a threatening letter June 2 warning her to stop booking the boy. She thinks he’s a local musician and believes he’s harmless. Deputies came to her house, but she didn’t want to pursue the case.

Greg Koch, 42, an internationally known guitarist and clinician for Fender Musical Instruments, called the backlash despicable.

He said most 8-year-olds don’t have the strength or attention span to pursue guitar or can’t endure the calluses.

“It’s strange that a kid at this age would glean onto this particular kind of music and show the intensity and kind of the ability to function as kind of 8-year-old blues guy,” he said.

Drawing inspiration Brad Tolinski, editor-in-chief of Guitar World magazine, said child guitar prodigies are rare, with one emerging perhaps every four or five years.

“It would be unusual to find an 8-year-old who can play Joe Satriani licks,” he said.

Carl Latz said there’s no explanation for Tallan’s blues connection other than he seems to have an old soul.

“I’ve had more people tell me, they say, ‘It’s a kid’s body but it has a 70-year-old dude inside,’ ” Carl Latz said.

Tallan, whose heroes are Jimi Hendrix and Stevie Ray Vaughan, has 13 guitars and endorsements from at least nine companies to use their equipment. He can read music but plays mostly from memory.

He has two bands – one with veterans called T-Man’s Blues Project and another with 16-and-younger bandmates called Tallan “The T-Man” Latz and the Young Guns. He also sings and plays drums, harmonica, bass and piano.

Tallan said he likes to play guitar to “put smiles on people’s faces” when they are having a bad day.

“It sounds awesome,” he said. “I think it’s so much you can do on the guitar.” He knows 30 to 40 songs and someday hopes to write his own. It was his idea to start playing in public.

“He drags me around,” his dad said. “I don’t drag him around.” Tallan said the problems he’s faced have done nothing to dampen his ambition to be a blues rock star when he grows up.

Just the opposite, in fact.

“Because I got more inspiration, I got more sadness in me,” Tallan said. “I’m just feelin’ it.” CAPTION(S):

MORRY GASH – Associated Press Tallan “T-Man” Latz performs Monday at Summerfest in Milwaukee. A blues guitar prodigy, the 8-year-old has played in bars and clubs, including the House of Blues in Chicago, and even jammed with Les Paul and Jackson Browne.

But the state of Wisconsin says Tallan cannot play in taverns and nightclubs here because of state child labor laws.

Putting on his best blues face, guitar prodigy Tallan “T-Man” Latz jams at Summerfest in Milwaukee Monday. Latz, now 8, began playing when he was five after seeing Joe Satriani playing guitar on TV and vowing to his father,

Farm Fresh and Local Produce 9/5/2009

When I was going through my drafts to see what I have and have not posted yet, I came across this market report from 2009 that has never been shared. I’ve got to tell you, looking at this makes me homesick for August/September when we can get the best of what summer has to offer (tomatoes, sweet corn, peppers, eggplant) AND the best of fall as well (apples, winter squash, potatoes and other root veggies). Am I the only one who is counting down the days to spring in the same way that a baseball fan counts down the days to the first day of spring training?


Onions from Elizabeth Telling Farms

Winter Squash


Various Peppers

Sticky Buns from OK Mercantile

Fruit Basket from Gillogly Orchards

What are you looking most forward to? Events, or seasons, or produce, or whatever, all replies welcomed.  Next up, the market reports from 2011…


Albany Times Union (Albany, NY) September 14, 2003 Byline: CAROLYN HAX Washington Post Writers Group DEAR CAROLYN: I have a group of about 12 close girlfriends from college. At the end of our senior year, one of those girls, “Heather,” became engaged. Heather wasn’t my closest friend, but we were certainly considered in the same “group.” I am extremely offended that I was not included. If I were in Heather’s shoes, there is absolutely no doubt in my mind that I would invite her. Am I overreacting?

— Offended DEAR O: No, not unless your engagement party, shower, bachelorette, rehearsal dinner, wedding and brunch invitations got lost in the mail. If I were in your spot, I’d be really, really hurt.

But there’s getting validation and there’s getting over it, and don’t be so tempted by the former that you keep putting off the latter.

It won’t help, but look at it this way. You have 11 friends who will miss you and one who’ll be glad you stayed home. That not only makes for pretty good likability stats, but also is probably how it would be if you were invited but weren’t able to go — right?

Because, setting aside that you would have offered Heather a courtesy invitation, you and she aren’t close, and I’m sure there’s mutual indifference for some of the others, too. Few of us ever go 12 for 12 when it comes to impressing people, and your sense/illusion/delusion of being liked by all 12 wasn’t bound to outlast your 20s. (Ask any over-30 member of a school-era “group.”) You just had the veil ripped off in one swipe, whereas most watch it slowly wear thin.

DEAR CAROLYN: I lost touch with my best friend a year ago — she and I had a falling out when I revealed to her that I had feelings for her. She was in a really bad place in her life and, unbeknownst to her, so was I, though my feelings for her were true.

We’ve always been victims to bad timing; she liked me a few years back, when I was in a relationship. Right now we live in different cities, but I don’t see my future without her. I tried to get in contact with her right after our argument but she told me she would call me back and never did.

I can’t get her off my mind. Should I just forget about it and hope she comes back to me? I don’t know what else I can do … without looking like a chump.

— Missing Her DEAR MISS: If you want to look like a chump, then let fear of looking like a chump keep you from getting in touch. I mean really. Is saving face more important to you than saving a meaningful friendship?

Say, “No.” Good.

Now call her. If Chumpty Dumpty has a great fall, so what? At least you’ll have shown her that you had guts enough to try. And you have enough feelings for her. CAROLYN: My roommate brings over his on-again, off-again girlfriend just about every night, and I can’t stand her. I just want to scream, I’m so sick of seeing her there. I’ve tried talking to my roommate about it, and he seems to be of the opinion that he pays rent to have the freedom to do as he chooses. But I’m going out of my mind. Is there something I can do? see here essing wedding invitations

— L.R. DEAR L.R.: Move. (Just in case the mind-loss is advanced.) He freaked out! He felt that my not telling him sooner was an indication that I might be hiding other information about myself. Am I supposed to say, “Hi. My name is Jane, I’m a divorcee, I love margaritas and long walks on the beach”? Or, is it OK for me to feel things out before deciding whether it’s going somewhere and needs to be disclosed? — In Need of Divorcee Etiquette DEAR DIVORCEE: Nice to meet you. I’m “In Need of a Forehead Slap.” It’s a divorce, not an ill-gotten virus. You had a husband, and now you don’t, and even though few little girls wish upon a star that they might grow up to become ex-wives, it’s been a while since people used a stage whisper to say the D-word.

September 2010 Roundup

In savory recipes, Vietnamese Grilled Five Spice Chicken with Sticky Rice from 3 Hungry Tummies, Pan Seared Salmon with Creamy Leeks from 80 Breakfasts,Buttermilk Dipped Fried Ravioli Appetizers with Marinara Dipping Sauce from A Feast for the Eyes, Smoked Salmon Chowder from A Good Appetite, Beef Barley Soup from A Pookie Pantry, Slow Cooker Hoppin’ John from A Year of Slow Cooking, Fingerling Potatoes with Aioli from Aga Kitchen, Asian Chicken and Dumpling Soup from Amy’s Table, Plantain Mash with Bacon from The Bacon Show, Shrimp in Moroccan-Style Tomato Sauce from Bewitching Kitchen, Fideos with Seafood from Bite Me New England, BLT Hot Dogs from Blog Chef, Leek, Butternut Squash and Potato Soup from Cannelle et Vanille, Smoky Macaroni and Cheese from Cassie Craves…, Turkey Picadillo Stuffed Poblanos from Cassie’s Ruminations, Flageolet and Meatball Peasant Stew from Constables Larder, Beef and Guinness Pie from Cooking and the City, Chicken Tikka Masala and Rice Pilaf from The Cooking Photographer, Hungarian Goulash from Cooking Weekends, Chicken Teriyaki Burgers from Cooking with Cristine, Beef Chow Mein and Spanakopita Meatballs from The Creative Pot, Chicken & Dumpling Soup from Culinary Cory, Chive Risotto Cakes from Cupcake Rehab, Pot Roast Like No Other from Drick’s Rambling Cafe, Mexican Sweet Potato Risotto from Eats Well With Others, Macaroni Shepherd’s Pie from The English Kitchen, Bruschetta Chicken Pasta from Erin’s Food Files, Pizza Spaghetti from Fake Ginger, Italian Pork Loin from Food & Fire, Triple Truffle Mushroom Arancini from Fresh Approach Cooking, Tea-Cured Salmon from From the Kitchen of Olivia, Irish Potato Salad from Full Bellies, Happy Kids, Moroccan Chicken with Sweet Potato Mash from The Goddess’ Kitchen, Shiitake and Morel Ravioli in Brodo with Gremolata from Herbivoracious, Moroccan Chicken Meatballs with Couscous from Jaded’s Kitchen, Salsa Verde Pork Carnitas from Joelen’s Culinary Adventures, Shrimp and Grits from Kitchen Belleicious, Zucchini Skillet Dinner and Mexican Chicken with Jalapeno Popper Sauce from Krista’s Kitchen, Inside Out California Roll from Lexie’s Kitchen, Spicy Fried Chicken from Life’s Ambrosia, Rice Cooker Mushroom Risotto from Living in the Kitchen with Puppies, Heirloom Tomatoes with Creamed Corn and Basil from Living Local in California, Sweet Corn & Poblano Chile Chowder from LunaCafe, Chicken Fried Steak and Spicy Kettle Corn from Macheesmo, Roasted Tomato and Garlic Soup from Mrs. Wheelbarrow’s Kitchen, Grilled Flank Steak with Coffee Sauce from One Perfect Bite, Spanish Rice with Chorizo and Prawns from Ooh, Look…, Chopped Liver with Schmaltz and Gribenes from Plating Up, Sunday Gravy in a Pressure Cooker from Smoke Under Pressure, Homemade Soft Pretzel Sticks and Pretzel Rolls from Telly’s Tasty Tidbits, Baked Scallops (Capesante al Forno) from Thibeault’s Table, Tad’s Fire Island Salad Nicoise from Treat a Week Recipes, Thai Style Corn Fritters with Sweet Chili Sauce from Une-deux Senses, and Frontera Grill Chiles Rellenos from Wives with Knives.

In sweet recipes, Maple Pots de Creme from 17 and Baking, Sweet Potato Walnut Bread from A Well Fed Seed, Pineapple Upside Down Cupcakes from Abby Sweets,Honey Peach Frozen Yogurt from Always Order Dessert, Summer’s End Nectarine Sorbet from Apartment Therapy: The Kitchn, Bacon and Cashew Caramel Corn from The Bacon Show, Pumpkin Bread Pudding from Baked Bree, Ricotta Ice Cream with Peaches in Muscat from Bay Area Bites, Sweet and Spicy Fried Peach Pies from The Bitten Word, Pancake Cupcakes with Maple-Bacon Buttercream Frosting from Brown Eyed Baker, Strawberry Moscato Granita with Moscato Jelly from Citrus and Candy, Quick & Easy Apple Tart fom The Comfort of cooking, Tiramisu Bundt Cake from Cookies on Friday, Nutella and Banana Oatmeal from Cooking with Cristine, Chocolate Overload Mud Pie from Culinary Concoctions by Peabody, Apple Pecan Cinnamon Rolls from Cupcake Project, Peach Brown Butter Shortbread from eat make read, Sweet Potato Bacon Chili Crunch Cupcakes from Egg Day, Caramel Apple S’Mores from Hoosier Homemade, Easy Honey Cake from Ingredients, Inc., Bacon Pancakes from Joelen’s Culinary Adventures, Roasted Banana and Rum Raisin Ice Cream from montcarte, Peach and Brie Pie from Piccante Dolce, “Sin”amon Morning Muffins from Simply Scratch, and Grahamy Mallow Brownies from tahinitoo.

Shahid floored by ‘Black Swan’ (Movie Snippets)

Hindustan Times (New Delhi, India) March 9, 2011 New Delhi, March. 8 — Bollywood actor Shahid Kapoor, a trained dancer, is in awe of the critically acclaimed film ‘Black Swan’, which features Oscar winning actress Natalie Portman as a New York-based ballerina.

The actor recently saw the Fox Star Studios’ movie, and posted on Twitter: ‘BLACK SWAN…

Stunningly poetic… in our site black swan movie

What a violent interpretation of the serene swan lake…

Bravo!!!!!!! In awe…

Total respect (sic)’ ‘Black Swan’ was released in India Feb 25 and is attracting audiences ever since Portman’s performance won her the best actress Oscar award this year.

-*- Mona Singh wants no ‘star’ on her wedding!

Unlike many others who dream of having Bollywood stars like Shah Rukh Khan dance on their weddings, actress-anchor Mona Singh says she would rather be the star herself on her D-day!

‘I wouldn’t want any star to come to my wedding and hog the limelight. It will be my day so I would rather have people look at me than be awestruck by a Shah Rukh or any other star!’ said Mona. web site black swan movie

The ‘Jassi Jaisi Koi Nahin’ actress is currently hosting Imagine TV’s ‘Shaadi 3 Crore Ki’, where a middle class family is given the whopping amount to organise a wedding.

-*- ‘Tanu Weds Manu’ composer wants to work on R&B album Music composer Krsna, who is riding high on the success of ‘Tanu Weds Manu’ songs, desires to create an R&B album and market it internationally through the internet.’These days everyone thinks of reaching an international audience. Rahman’s ‘Jai Ho’ was such an Indian song – yet it became a rage across the globe thanks to its popularity online. That’s the best about music – it has no language and connects with all,’ he added.

Published by HT Syndication with permission from Indo-Asian News Service.

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