"Place, with a trace of humanity" Photography/Photo of the Day/Pittsburgh

Cooking and Eating

When it bakes, you smell autumn

One of the good things about fall.

It’s a simple dessert. The time of year when the apples are perfect, so fresh

A sign of fall.  Apple Crisp.

If you want to be inspired with Apples Galore, stop by Rufus’ Food and Spirit Guide blog.

I peeled a lot of apples(10), sliced and chopped and put them into a buttered 9×13 glass dish.

Cut a stick of butter into 2 cups of oats (we skip the flour) some salt and about 1/2 cup of brown sugar. Just hint of cinnamon, not to overpower the apples.

Crumble the buttery oatmeal crumbs over the apples.  Bake about 50 minutes.

Marlene adds a cup of cranberries to her apples and that makes it nice and tart with the contrast of sweet.

(and a little salty caramel or vanilla ice cream on the side- or even mint, eh Maura?)

Golden Delicious Apples

apples on the cutting board

Oh no, I didn’t photograph the fragrant apple crisp as it cooled or when it was dished up on plates with the ice cream.

We just ate it!


My Go-To Comfort Food

Comfort food.

“Comfort foods may be consumed to positively pique emotions, to relieve negative psychological effects or to increase positive feelings.[4] The term was first used, according to Webster’s Dictionary, in 1977.” Wikipedia

 A topic I study and explore from time to time.  Take a poll.

In fact, i asked this question just last December.

I was with a friend on Saturday and we were talking about eating in response to stress.

 His choice? a pint of Ben and Jerry’s (i forget which flavor)  

It’s a new school year.

Grilled cheese on stove and plate below. 

“Comfort food is traditionally eaten food which often provides a nostalgic or sentimental feeling to the person eating it,[1] frequently with a high carbohydrate level and a simple preparation.[2] The nostalgic element most comfort food has, may be specific to either the individual or a specific culture.[3]” Wikipedia

Grilled Cheese Sandwiches

 

 

grilled cheese sandwichYes, that is a slice of summer tomato on Laura’s Birthday grilled cheese dinner.  I asked her what she would like me to make for her birthday (they were in town for Celeste and Shawn’s wedding weekend)


Single Ear of Sweet Corn

You can still get great tomatoes. Come January we’ll long for them. 

I was at a friend’s house and she made corn for us.

Butter, salt and fresh black pepper.  

I think it was the first ear of corn I ate all summer.

Delicious.

Had a half of an ear last Sunday at a Garden Party, but

will savor this photo come fall.   

Thanks Ann.

ear of corn

 

 


80 Pounds of Fresh Linguine in a Day

No, not eaten.  Made!

I can tell you that it is delicious. Today I was buying walnuts and Amish butter and fresh eggs to make biscotti.

On Tuesday they make ravioli.  Mushroom, Imported cheese, artichoke, and many other varieties

Here is Carol in the Groceria Italiana (established 1958) in Bloomfield neighborhood of Pittsburgh.

She is of Irish German descent but is married to an Italian, she told me. Very hospitable and didn’t mind my questions at all.

There is a lovely photograph of Gloria who has passed but who made fresh pasta for years and years using these same machines.

One machine is 27 years old.

Thanks for letting me photograph the process with my iPhone.  I will return with my good camera one of these days.

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Another machine rolling the dough into strips.

 

 

 

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Preparing the strips for the machine.

 

Carol making linguini 2

Here the pasta strips are being cut.

 

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Carol can make 80 pounds of fresh linguine in a day!

 

pasta cutterYou can see the different widths on the pasta cutter machine. Gloria’s photo is above the machine. Carol said her spirit is with them still.


Chef Josef Karst and Mr. Pete Bevilacqua – Men at Work

Weddings don’t just happen.

There’s a lot of planning, decisions made, deposits paid. And there’s a lot of work by a lot of people.  Here are two of those people.

Isn’t it great that when it’s actually happening, there are professionals who have done it many times before and make it a success?

These two men made Jessica and Matthew’s wedding at the National Aviary a success, and guided a team of professionals to make it seem effortless.

Josef

Executive Chef Josef Karst ,originally from Germany, prepared a special dish for one of the guests who needed her meal to be gluten free.

(I found a link to a recipe of his for Kaese Spaetzle -not gluten free)

Josef Karst 2

 

Thanks Chef Josef for letting me photograph you at the reception on Saturday.  Everything was delicious.

Pete Bevilacqua

His years of experience benefit everyone at the wedding but especially the bride and groom who needed to relax and enjoy their special day and not worry about any more details.  Thanks to Mr. Pete Bevilacqua,everything was perfect.  (he was not in charge of weather!)

Jessica thanks them

Grateful for all they did to make the wedding wonderful and delicious, Bride Jessica thanks Chef Josef Karst and Mr. Pete Bevilacqua

wedding drinks

 


Eddy Teach’s Raw Bar- St. George Island FL

As I write this post at almost midnight, I can hear the music still. Eddy Teach’s Raw Bar.

My friend Kristin and I  walked by tonight.  And of course I had my camera.

 

Eddy Teach's Raw Bar

 

 

 

They were playing Rocky Top (Tennessee) originally recorded by the Osborne Brothers in 1967

 

 


Latte Art at Big Dog Coffee on Southside

Met Leah at Big Dog Coffee (former student teacher) this morning for coffee, oatmeal ( w almonds banana and cinnamon) and conversation.

Look at the latte art and appreciate the skill it took to create it. A cup full of beauty. Delicious.

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Strawberry Rhubarb Preserves Evoke Memories

A bolt of lightning knocked out the internet so blogging from my phone
Rhubarb says Spring to me.
When the three kids were younger, we’d pile in the car and drive 7 hours to New York City to visit my sister. I’d park in the lot by the pier on the Hudson and we’d make our way up the five floor walk-up to her apartment. Everyone would be asleep on the floor camping out and in the early morning, Aunt Mary would walk to Zito’s Bakery on Bleecker Street, come home with warm loaves. She’d have the butter out and a jar of her homemade strawberry rhubarb preserves. She’d slice the bread on a wooden board. That’s what the kids woke up to – warm bread and butter and strawberry rhubarb preserves-

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Berenice Abbott took this photo of Zito’s in 1937.

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Today I went to the Farmer’s market on the South Side and bought two bunches of rhubarb and fresh picked strawberries. I was trying to remember the method and chopped the stalks in one inch pieces, put them into a large enamel kettle and sprinkled with sugar to sit.

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Added the strawberries and cooked it down. I wish it wasn’t so late and I could have called for the recipe. Just did it from memory.

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The loaf from the Farmers Market on the bread board, a gift from my sister.

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Postcard stamp on the back of Zito’s card a dime. I pulled it out of the frame tonight. Read what you wrote.

Before Matthew was born and he’s 33!

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Kids grown up and gone but tonight as I taste the strawberry rhubarb preserves, I remember.

P.S. And to answer your question Mary, on the card-
I did get that assistantship and that’s how I was able to get hired at Pittsburgh Public Schools in 1989!

P.P.S. Zito’s is gone now.


Food Revolution Day Pittsburgh

Fortunately, I ran into a former colleague and her daughter and they were able to explain what was happening at the field at Obama Academy this afternoon when I was driving home from school. Food Revolution Day!   In conjunction with Jamie Oliver, the third annual Food Revolution Day was taking place all over the globe today.

 

I took home an organic purple pepper plant for my neighbor to plant in his garden.

 

 

Here is Jen’s daughter Wylie, feeding a kid at the petting zoo.

Wylie feeding a baby goat

 

I sampled some grilled cheese and Non GMO Shagbark Seed and Mill Corn Chips at the Food Truck

Grilled Cheese

 

 

Shagbark Seed and MIll Chips

 

 

 

Added Sugar

Sugar display…

 

BeesHelp the Bees by planting the right plants

 

 

Food REvolution

 

Lots of food to sample. This was on top of polenta.

 

East End Food CoopEast End Food Coop Exhibit

 

 

 

 

 

 

 

I ran into four people I know.

 

Wylie and her MomIMG_7557IMG_7551

 

 

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I Know Two People Who Collect These Stickers from Fruits and Vegetables

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Especially if they are interesting or different.  Unique.

I thought these produce stickers’ design would qualify as a keeper. Although I’m not starting a produce sticker collection today, I thought about two people I know who save them.

What do you collect?  vegetable sticker

Hey ML? Do you still save these from your fruit and veggies?

 

Here is what I made with the two zucchini and yellow squash.  

In a large skillet sautee an onion and a couple of garlic cloves in olive oil, throw in two yellow and two green squash (cut up) then add salt and pepper and red pepper flakes.  Add a bit of water and let them cook until soft. Mash up with potato masher.   Boil water and cook eggy pasta noodles, drain and toss in squash sauce. Grate fresh cheese on top.  I learned to cook this from Anna Fevola of La Cucina Flegrea. See the cooking class post in 2010 (from before the restaurant moved downtown to Market Square)  Everything she cooks is delicious!

 

Zuchinni and Yellow Squash

 


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