Bubble Blowing Champ, Model Railroad Men, Pickle the Mini-Dachshund, Sheep and a Storm at the State Fair
This is what the sky looked like as we made our way down the midway to the van.
Then the rain started. We’d been at the Ohio State Fair about two hours. The photos are not enhanced, that’s the color of the sky!
A deluge. The view from the van shows the lightning. Shortly after four in the afternoon. It got dark as night. When we got home, the power was out so we
went to eat dinner at House of Japan. Thanks to the Kroger booth people at the fair for sheltering me and the kids while Erika ran and got the van and the nice State Trooper who guided us to the van as the wind blew and the rain fell. No hail today, thank goodness. We got pretty wet and it came up fast but all is well.
The first photo of the fair is a small combo at the entrance gate playing Life is a Cabaret. They were good musicians and set the mood.
As we listened to the music we saw this gentleman approach the exit.
His name is John and he blew an eleven inch bubble to win the bubble gum machine and the trophy. He was a good sport and allowed me to photograph him.
The nice woman with the mini-dachshund, Pickle ( 1 yr), let the children pet the sheep and Michael had fun feeding one. Thanks Carrie.
William , originally from Wheeling, was one of the men running the Model Railroad display.
And that is Dave in the PETA shirt in the Sheep Pavilion.
I asked one of the men how they judge the sheep in the competition. He said, they’re choosing the ones who will look best on the table. Some of you know that two out of my three kids are veg, but the one said to me, “Ma, ask that man if you can photograph his shirt!”
Thanks for graciously allowing me to post your photos on the blog today. It was good to talk with everyone we met.
Sea Bass on a Bed of Grilled Zucchini and Yellow Squash
And butter! Erika, Anna, Maura and I ate out one Friday night at The Lakes. Good etiquette training, too. The “boys” were at a Cleveland Indians game.
3 Year Blogoversary- Food Truck and Cart Fest, Columbus Ohio
Thanks for following, looking, commenting and sharing. I appreciate your writing emails and sending photos to me.
Three years ago today I started the blog.
This is the 1027th post as I didn’t postaday when I started, it was just random.
Thanks to the nice mom and dad who said I could blog their baby eyeing the pizza from Late Night Slice and great idea SIL James.
* The Boa Constrictor’s name is Sally May*
Ceramics by Katie Kikta and Eric Rausch
Pittsburgh Steelers T shirt by 8 Bit Apparel
Vintage and Handmade Jewelry by Katie Guagenti
Camera Onesie by KLZART
And you can see This Guys Art on Cardboardmetravels.com today
Parmesan Crusted Onions Baked in a Brick Oven and My Lunch
My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.
Inspired by Three of My Favorite Fellow Bloggers
You’ve read their comments on my blogs. Flat Ruthie has been fortunate to have been hosted by all three bloggers.
I’ve posted links to their photographs and recipes for some wonderful dishes.
It’s summer vacation and I’ve a bit more time on my hands. Have a plan to try some new recipes and what better way than to experiment with fellow bloggers posts of beautiful and delicious dishes.
And my daughter-in-law’s kitchen makes me feel like I’m on a cooking show! Six burner stove and all.
When I forwarded her the recipe for Roasted Chicken Stuffed with Citrus she agreed it would be good for dinner and we had all the ingredients, including fresh tarragon from her garden. You can get the recipe at Rufus Food and Spirits Guide and see a great looking photo of Greg’s Roast Chicken. I am already behind as yesterday Katherine posted a Blue Crab Dip recipe and today it is stuffed zucchini. I can’t keep up!
And a nod to Chicago John as I attempted to make the garlic cloves fall onto my keyboard but was unsuccessful! (see his posts of berries and an earlier one of peas at his blog From the Bartolini Kitchens ) Watch for a future post as I make homemade pasta for the first time.
Food photography is a challenge unless I’m just shooting what I’m eating. When I try to set something up, think too much about it and what I am trying to accomplish, it’s stressful.
People as subjects seem easier than assembled ingredients.
By the way the aroma alone is worth the cooking effort for this recipe.
Divine! and delicious. The kids loved it! So thanks to Greg and Katherine and Chicago John.
Green-Tipped Straightneck- Organic Baby Squash
Bought from the Farmer’s Market in East Liberty Monday afternoon. In haste. It started to pour. Will get the name of the vendor next week!
Green-tipped straightneck squash and a few baby zucchini. I liked the green-tips which looked as if the squash ends were dipped in green paint.
Butter- Salted or Un
A variety of butter in the Dairy Case of the Clintonville Community Market in Clintonville Ohio. (walking distance from Laura and James’ home)
Minerva Dairy Amish Butter is on the right and Hartzler Family Dairy butter ( from Wooster, OH) on the left.
Just last Thursday I ate dinner at a friend’s and she told me that someone told her, “Butter is love.”
A year ago this month the butter sculptor and “butter cow lady” from Iowa, Norma Lyon, passed away and her obituary is in the New York Times.
The butter in this photo was captured in early April. When we lived in Germany the commissary sold Danish butter and I see my family buying Irish butter these days.
What’s your favorite butter?
Fresh Baked Pies on Handmade Ceramic Pie Stands at the Farmer’s Market
(I am posting this with our dear friend Rob in mind . You might remember he guest blogged for National Pie Day when he was a pie judge)
Okay, I posted the donut for National Donut Day and then yesterday’s baked goods upgrade of the elegant French macarons.
Today it is the fresh baked pies. Fresh Baked Pies from Annie Oakley’s Kitchen that is!
Meet Annie the owner of Annie Oakley’s Kitchen and her sister-in-law Christa, who is a pie apprentice. They were sporting company shirts and aprons and selling delicious looking pies at the South Side Farmer’s Market on Carson Street.
I loved that they had a box of forks so you could dig right in after purchase.
Annie the pie maker on the left and Christa (sister-in-law) the pie apprentice on the right.
And Mom, Bryna, is the ceramicist who created the pie/cake stands for the display. She also makes ceramic pie plates for sale.
What a fun booth they had set up in the Farmer’s Market on Carson Street. They are at the Whitehall Farmer’s Market on Mondays.
I sampled the apple butter which she sells on ETSY for just $4 a jar.
I bought two small strawberry rhubarb pies for $5 which was a sweet deal.
What’s in a Name?
We were at the neighbors’ farm in Hardy, VA this past weekend. They graciously allowed the grandchildren to pet the baby pig and the baby turkeys.
Anna asked what the pig’s name was- ”Doesn’t have one.”
The baby mini-mules and their miniature horses don’t have to worry but then again, they have NAMES!
Bob the Mule. Heart the Horse.
The egg-layers are spared.
Oh yes, they have a couple of ducks. And their names? Christmas and New Years.
The second image? Those are a couple of (seven pounds apiece) pork butts that Pap smoked for the Paleo crowd. The veg branch of the family didn’t come this past weekend. I don’t think the meat had names.
Korean BBQ at Kim’s Restaurant in North Philly- Guest Post
You know how happy I am to hear from my grown up kids.
They’re busy with their lives (and families of their own) but when the little ding sounds on the phone, I am like Pavlov’s dog and I salivate with expectation to see what tasty morsel they have sent over the net. I love the updates, the communication, the pics.
When Mark was on business in Philadelphia last week, he met up with his high school friend, Prem, and the two of them enjoyed an authentic Korean BBQ at Kim’s. Mark said it was delicious.
Here is what he sent over the phone.
I enjoyed seeing what they are eating and I like the one he took of himself and his friend at the table.
Peda in the Indian Grocery Case
Peda, White
Took this photograph when I was in NYC on Spring Break and my sister was shopping in the Indian Grocery shop.
Here is a recipe for the sweet peda. Flavored with cardamon. It is made with khoya - ”semi-solid thickened milk” One post said it is similar to ricotta cheese texture but I haven’t made it and would like to know and the recipe says to “grate the khoya” so that doesn’t possible if it is similar to ricotta. Not enough research but hope someone will comment and fill in the gaps. I was attracted to it in the case and I shot through the glass.
Breakfast in Louisville, Guest Blog
It always feels good to receive communication from your grown up children. The little ding on the iPhone and it’s a photo message from my son. It wasn’t quite like having breakfast together but I enjoyed receiving this before the start of the school day Thursday morning.
Mark was on business in Louisville and took this shot his breakfast at the Anchorage Cafe. I read about this Farm to Table place and Mark said it is worthy of endorsement, “Mom, they make all of their own stuff from local sources.” When I asked him if I could blog his breakfast shot, he heartily agreed. “The Rwandan medium roast coffee was French pressed to perfection.” he told me. “And the chef makes the scrambled eggs sprinkled with fresh ground pepper, topped with two strips of Benton’s Smoked Bacon. The BEST bacon in the universe.” I asked for more info on the bacon.
He said,” it tastes like smoky smoked smoke”. Hmmmm. Hickory. I liked how he sent me the details on the food items. And how he appreciated the chef’s efforts.
Hearing from him makes for a happy day.
African- Caribbean- Latin American Food at the Global Food Market in Pittsburgh
We were walking around Highland Avenue after a quick supper at Brgr, headed to the Shadow Lounge for the CD Release Party starting in a bit last Saturday night.
Popped into the Global Food Market and had a tour of all the ingredients available. (Thank you, Moses.) Going to research some recipes and try something new and completely different.
Hard to delete the photos – be sure to check out the giant yams with white inside and the pounded white yam powder.
Here is a link to explore African Cooking and Recipes
Joe’s Dairy on Sullivan Street, New York City
Shot last week -Spring Break in NYC. My sister walked us by and it was open.
They couldn’t be nicer. People behind counters are captive. I ask for permission after a bit of conversation. Sometimes you get “I’d rather not.” but here I got a “Sure!”.
Thanks, Rose.
If you want to read more about Joe’s Dairy on Sullivan Street click here. Everyone talks about their smoked mozzarella!
(And if you want to make your own cheese go here and click on the Cheesy Stuff page)
Meet Rose Pianoforte. I know, her apron says Angela.
She was really nice and helpful. And gracious to allow me to photograph her.
Those are olives stuffed with cheese on the counter.
Easter Weekend
You want to shoot a photograph with some life in it!
I learned in a workshop, photography can be exasperating. And one thing I know-
Sometimes you are an observer and sometimes you are a participant.
You can’t capture the sound of bells ringing in the sanctuary and bell tower simultaneously, a Gregorian chant, the trumpet, everyone holding a candle in the darkness and as the lights are turned up in the dark city church, late Saturday night, you long to capture the spirit, the glow .
You can’t whip out a camera and show the three out of four grandchildren racked out in the pew, or the smell of candle wax or incense or the feel of freshly blessed sprinklings. A good place to think. Mechanical limitations. The intrusion of the moment.
You are’t on assignment from a newspaper, illustrating the occasion. The grandparents have to head back home for work early Monday so we drove downtown for the Easter Vigil. It’s an early dinner at noon. Then we’ll load the cars and drive back east and south.
The thoughts of Easters growing up, the new suits, shoes and hats. Remembering those you love and who loved you the best and have gone on before. i said to my friend, “vacation flies by’ and she said
“just like life.”
I think of unconditional love. Thanks Matthew. Missed you.
Vincenzo Displays Easter Breads in Preparation for Sunday
Pasticceria Rocco. 243 Bleecker Street. When Mary and I had our hot cross buns and cappuccino, this nice young man gave me a detailed tour of the pastries in all the glass cases. He knew I was from out of town. When we returned the next evening he was there and I asked if I might take his photo. He reached for the loaves (Egg Bread and Panettone) and was an enthusiastic subject. Friday, the devout are fasting and not considering eating the delicious breads until Sunday but you should have seen the Egg Cookies being wrapped up in white boxes and tied with string, flying out of the place! The Struffoli looked enticing, too.
Easter Egg Cookies, not the Egg Bread.
Breakfast, Snack, Dinner in NYC
Forgot to photograph lunch- apple slices, Irish cheddar, tomato soup, matzoh and LiLac dark chocolate egg
This starts with dessert and goes in reverse order, Still learning how to blog from the phone.
Shitake Logs Explained* (Lentinula edodes)
At the 6th Annual Farm to Table Conference I was fascinated by the Shitake Logs Display. Quiet Creek Herb Farm and School of Country Living was doing a brisk business with just one Shitake Log left to sell. There were quite a few with SOLD tags on the logs, propped up against a table. I was shooting unobserved and then noticed and that is how the pose came to be. Got a good laugh and was granted to permission to blog it anyway. He said, “You didn’t get that did you?” and I said “Yes, I did.” He didn’t think I was that quick.
And here is the explanation how to to choose a log, choose spawn,inoculate,soak and thump(thumping triggers fruiting), stack, incubate, and harvest. I will count on Rufus- Shitake and Garlic Scapes and Chicago John’s Dad’s Puffballs (not Shitake) to tell you how best to use them in recipes. Shitake - Lentinula edodes- are originally from Japan.
*(Obviously I don’t really know how to explain Shitake Logs but the kind people at quiet creek(at)windstream(dot)net know everything about the process and will be happy to assist you with all your Shitake questions in addition to herbs, soaps, salves and bags of Worm Wonder for all your worm composting needs.
How to Revive a Slice of Cake
Place in a bowl and pour some cool fresh milk over it. Eat with a silver spoon. My father used to do this and I'd turn my nose up. Boy, was I wrong about this practice! Delicious
Pyrex Fruit Bowl Levitation in Afternoon Light
When I get home from school I put the kettle on and make a cup of tea. Or a cuppa as some friends say. Unwind.
And I sit at the kitchen table, wait for the water to boil. I saw the fruit bowl reflected in the diner print.
I am sure it has been there before but today I saw it.
J Sets a Colorful Table for a Spring Supper
Mexican Chicken Stew, Spring Mix Salad with Cucumbers and Feta, Greek Salad dressing made with Olive Oil and Lemon Juice, Bread and Amish Butter
and Vanilla Cake with Chocolate Espresso Frosting
Everything was delicious!
Yes, That’s Crabmeat on the Asparagus- La Cucina Flegrea
V and I went La Cucina Flegrea on Murray Avenue for a decade and then it closed. We had missed going there for the Spaghetti Arugula and Rigatoni in Vodka Sauce. J and I took a cooking class there, you might remember that post click here
Well, Chef Anna is back and she was glad to see us. Our first visit to the new place. She opened last November but it was Laura’s wedding and all. It was my friend R who told me about this new location. Here is the website for the new one, complete with menu-La Cucina Flegrea to downtown’s Market Square. We were celebrating V’s birthday. Happy birthday V!
We started with the 5 Fagioli soup and then because we ordered the Baccalá with Sweet Onion and Shrimp Sauce, a Mozzarella Wagon with Fresh Tomato sauce came as an appetizer- 4 balls of mozzarella breaded and fried and accompanied by a delicious sauce. Here’s a shot of the Asparagus with all the lovely, succulent crab meat on it.
Dessert was Baba au Ruhm. Whipped cream and raspberries, a rum sugar sauce. And a cup of hot tea.
It was a happy birthday dinner and we were glad to eat at La Cucina Flegrea again. Everything was delicious.
The La Cucina FLegrea entrance is the Pumpkin colored awning
Where’s Noah in the Plateful of Paleo Supper?
The phone rang after six. My eldest son was on business and saw a sign that said Pittsburgh 35 miles, so he cancelled his hotel reservation and drove to the city. (So that is why his wife called earlier to see what I was doing)YIKES! I was boiling a pot of water for some Spinach Ravioli but Mark is on the Paleolithic diet these days. No grain! The tiredness I felt from a school day dissipated as I got in the car and drove the two miles to the Whole Foods Market where I bought some Grass Fed Beef, Organic Garnet Yams, (I had two zucchini at home and a jar of coconut oil which I hadn’t even tried yet) and got back home to fire up the broiler, pronto! Got out the cast iron skillet for the zucchini slices, chopped up some romaine I had already washed and drained. Pulled it together in no time at all. As I set the dining room table he said he would rather eat in the kitchen so we did.And there we were eating in the kitchen and the house came alive again. We used his iPad and Face Time to talk with the kids before they went to bed and we had a happy time together.
VOILA- a quick Paleo approved meal- this is the son who baked the Carrot Cake, Paleo Style.
For dessert we had coconut milk frozen Mint Chip with No Sugar Added.
From the Paleo Food website gluten-free, grain-free, bean-free, potato-free, dairy-free, and sugar-free. (they are eating some dairy still)
Ingredients used: meat, fish, shellfish, eggs, tree nuts, vegetables, roots, fruit, berries, mushrooms, herbs and spice seeds. Oh yes,after dinner he showed me the you tube of Derek Redmond and his father from the 1992 Olympics in Barcelona. Tears rolling down my cheeks. Mark said he wants to be that kind of father. And he also played me a couple of Seekers songs as he remembers my cassette tape of them singing Someday, One Day, Right now he is sleeping in the room across the hall, to get up at 5 AM to get to somewhere in Ohio, early. I feel fortunate.
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