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

Posts tagged “eating

Lahma bi Ajeen at Joan’s Thursday Night

Steve and I drove across the Highland Park Bridge to Joan’s for dinner. You’ve seen Joan’s spools of thread  and checking out where she used to teach.

Since I went out of town on my  birthday, we made a plan for when I would be back in town and when we could get together

Joan made James Beard’s recipe for  Lahma bi Ajeen. The fresh tomatoes, cucumber and peppers,Baba Ganoush, Hummus, Yogurt Sauce with Fresh Dill from her garden, and wonderful olives.

Lahma bi Ajeen

The Lahma bi Ajeen recipe from Beard on Bread cookbook (A well used page)

James Beard Recipe

 

 

buttermilk pound cake with rhubarb

Buttermilk Pound Cake from World of Baking by Delores Casella topped with fresh rhubarb sauce.  Rhubarb from Joan’s garden- we ate outside.

 

Joan's Garden

 

Thanks for a nice dinner and good conversation, Joan.  Everything was delicious

 

 

 

joan

 

Joan inside her doorway keeping the dogs inside.

 

 

 

buttermilk pound cake

 


Delores’ Sweet Shoppe – Apalachicola, Florida – Key Lime Pie

“Where the locals meet” the sign says. The shop is closed on the weekends- open 7-3 Monday through Friday

After we got some provisions at the Piggly Wiggly grocery, my friend’s sister made a stop so I could get a couple of pies for supper. Her son Jack accompanied me as I didn’t know how to find the door on the side of the wrap around porch.   I needed help carrying the boxes.

Here is Delores, who has been here for twenty years, holding the box with one of the Key Lime pies.

She sells Pecan Pies, too. And Breakfast and Lunch/ Daily Specials, too.

Delores Pie

 

Delores sign

This is a great sign.

 

 

 

Delores Buns

 

 

 

 

Delores Sweet Shoppe

You can sit down and eat or order take out.

 

wrapping up the cinnamon  bunsOkay, we’ll take six cinnamon buns, too!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


Tuna Melt For My Lunch and Thistle Seed for the Goldfinch

 

Picked up Laura for lunch at the Brown Bag Deli in German Village, Columbus OH.

We had a glass bottle of 1/2 Tea 1/2 Lemonade, some Cape Cod Kettle Chips and a dill pickle on the side.

 

Tuna Melt

Tuna Melt reminds me of my friend Joanne and also my childhood.  As I remember they were on an English Muffin half then.

 

Mark has to keep filling the Goldfinch feeder as they flock in and love to eat the nyjer/ thistle seed.  It hangs in a birch tree in their backyard.

My mother’s parents, Charlotte and Judd Van Sickle,  were real bird watchers and kept a life list of all the birds they saw. Cousin John still has the list and maybe I can get him to guest blog it sometime.

I thought of my grandparents  as I watched the finches gather in to dine.  Only one brave finch stayed to eat as I crept around with my 70-200 lens and camera.  They were attuned to an intruder but this one stayed to eat anyway.

American Gold FinchSo my lunch and bird lunch on the blog today

Goldfinch 3My first shot as I approached the backyard feeder. The question is, how do the other finches know to come to this particular place to find the thistle seed?


While Waiting for Wedding Cookies Post #2

To the bakers of the wedding cookies  for Vicci and Ben  

‘Twas Three Days Before the Wedding

 

While aunties and cousins are baking all day,

Kennywood’s open- people scream while at play

 

Upstreet the neighbors, childhood friends, drop in to chat.

They help eat misshapen rejects, reminisce and laugh.

 

Praline grahams, oatmeal raisin, and chocolate chip

Coconut macaroons all lovingly dipped.

 

Nut horns, peanut blossoms, dough rolled out, shaped and cut.

Almond, vanilla, sticks of butter, chopped nuts.

 

Ladylocks, pinwheels, and sugar cookies in a heart,

snowballs , biscotti and pecan tassie tarts.

 

Cookie tables laden, all homemade sweet treats

Pittsburgh baking traditions cannot be beat.

 

(Marlene is gathering the photos of Wednesday’s Cookie Baking from various members of the family.  Stay tuned)

 

Taken after I left the cookie bakers on Monday evening

 

steel phantom2

 

 

 

steel phantom

 


Wedding Cookie Production Begins- Part 1

Monday night I got a preview of the beginning of wedding cookie production but today Marlene sent me this cookie dough still life photo she took Tuesday.

She said she knew I would like it.  Nice photo Marlene.Thanks for sending it tonight for the blog.

photo 1

 

Marlene sent these photos she took today also

 

 

Here are a few I took Monday evening as they were just gearing up.

 

 

 

I took the portraits through the screens using my 70-200mm Canon L Series lens.

 

aunt linda

Aunt Linda

 

 

Aunt Marlene
marlene

Stay tuned for more baking for Vicci and Ben’s wedding


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

 

 

IMG_7546

 

 

 

 

IMG_7530


I Looked Over at Lunch and Saw her Cheezits – Organized!

My wonderful student teacher Miss E (you are supposed to say Preservice these days) had her last day on Friday.

She is a very organized person and did a great job at our high school.  The students are missing her this week.  She is graduating from Penn State this weekend.  (Congrats, Miss E!!)d

The other day we sat at lunch and I looked over and she had arranged her orange Cheezits in a pattern.

It looked like a Jeopardy board, a quilt, all line up so neatly.

Ms.L asked her if she HAD to do that in order to eat them and the answer is NO!

Of course, I asked if I could take a photograph of the design.

Art at lunch.

Miss E's Cheezits

 

 


Weekly Photo Challenge: On Top

On Top

Peeps®  on top -

of doughnuts.

Doughnuts-

on top of grass.

Purchased for photographic purposes outside Columbia City, Indiana.

The doughnut shop was connected to a gas station.

 

easter doughnut

Photographed in Rockford Illinois in a motel parking lot as the sun was going down.  It had snowed the day before!  Did not eat them.

 

 

 


But What’s a Hoogie?

Submarine sandwiches are called lots of things – depending on where you live.

A grinder, a hoagie, a sub, a hero, a blimpie- to name a few.

Last Sunday afternoon,  I filled up the tank in Clintonville, Ohio  before heading to Pittsburgh and saw this sign.

A new name or a typo? Well,no typewriter was involved but a misspelling? or intentional naming of a new type of sandwich.

Shot from inside the car through the windshield. With the iPhone.

My DIL said, why didn’t you go in and ask them. Never occurred to me.

Hoogie Sign


Congregation in Market Square- Light, Video and Sound Art Installation

Saturday night, in the dark and rain,  Steve and I went to dinner at La Cucina Flegrea to celebrate twenty one years since we first met.

When we got to Market Square we saw a crane, lights, people in motion,  and heard music.

Lines and shapes of light, moving designs and patterns were on the ground and on the large screen.  We saw the title of the work Congregation and I took some photos with the iPhone.

After dinner I shot a few more.  We were fascinated by groups of people following the circles of light on the pavement and then racing to another area and it showed up with light patterns and movement on the huge screen in front.

“Congregation is an interactive kinetic video and sound installation designed and choreographed for pedestrian performers, created by UK-based media artists KMA – Kit Monkman and Tom Wexler”

The score is by Peter Broderick from Portland.

Here is a Post-Gazette article by Diana Nelson Jones about the installation.  Lights on the side of the PPG building kept changing color.  It was a fun experience, despite the rain.

Congregation in Market Square

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Here you can see the crane with the lights and camera

 

people in light

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

light on feet

 

Patterns and lines of light kept changing as people moved about the installation

 

 

 

Steve watching the scree

 

Steve taking in the action on the screen

 

 

ppg with blue light

PPG building with blue lights

 

 

 

 

circle of light

 

People standing in a circle of light

 

 

circle of light 2

 

 

 

 

Cannoli

 

Steve ordered the cannoli for dessert

 

 

parfait

 

I had the Lemon Cream Custard  Parfait with Berries and Kiwi

 

 

twenty one years

Twenty one years!

 

 

 

people in the market square

People in Market Square Pittsburgh PA interacting with CONGREGATION- Kinetic Art Installation by Kit Monkman and Tom Wexler, Music score by Peter Broderick.

 

Get down there as soon as you can as it is only there until March 16th.

 

 

 

 

 

 

 

 

 


Night Diner

9th Street       South Phillynight diner


Fat Tuesday

Mardi Gras/Fat Tuesday


It’s a Meat Week- blogging from Jim’s Steaks Philly

Steve and I drove out 290 miles after school. He’s going to a conference and Mary and I are making it a mini vacation. She’s back at the hotel but we hoofed it .6 miles to South Street to Jim’s Steaks

20140228-234203.jpg

Here is a cheesesteak with

Yea, we ate organic cheddar from Mercer County on the drive out bit tonight it is Cheez Whiz , baby. No provolone.
Plenty of grilled onions

20140228-234401.jpg
And here it is. We shared one.

20140228-234508.jpg

More for Philadelphia tomorrow

20140228-234612.jpg


DJ’s Butcher Block in Bloomfield

Since we’re talking about meat…..

on the way home from school I stopped at DJ’s Butcher Block (Butcher Shop) on Penn Avenue.

What a selection of-

antibiotic free, local, grass fed, custom cut and ground meat.

There is also Amish Butter and Organic Cheese, one item I bought today was from Mercer County.

Local farms provide fresh eggs and rich milk that separates in a glass  1/2 gallon bottle   (to be returned)

DJ the proprietor is a also a chef,  trained at the Culinary Institute of America (I read in this Pgh CityPaper Article)butcher dj

Butcher Block and CleaverSteak thickness

He knows what he is doing

Bacon Soap

for the vegetarian?    A couple of vegetarians were in front of me buying sausage today.

Someone else was picking up a custom order of braciole.

IMG_3209

You can get a Savory Meat Pie to take home and bake.

pound of ground steak

I bought a pound of the grass fed ground beef and made burgers which were delicious, fried up in a cast iron skillet.

During Little Italy Days I had photographed DJ at night.  Thanks for allowing me to tour your butcher shop and photograph you again.

dj- butcher-block for blog


Where the Wild Boar Roam

Erika and I went to order lunch at Hill’s Market in downtown Columbus on Sunday.

We were at the Deli Counter and I saw the Wild Boar Salami packages.

Printed on the labels it  said Made From Free Roaming Wild Boar

so I asked the man making the sandwiches where the Wild Boar roamed free before they were made into salami.

He had no idea.                 I figured it wasn’t Columbus, local.

I picked up the package and read the fine print but no location mentioned.

It’s mentioned on the Creminelli website though-    TEXAS!

Then I looked it up on the internet and it says there are “wild pigs in FORTY FIVE states” (USA)

I remembered hearing Wild Boar in the Grafenwoehr trash in Germany, scraping a jar or a can along the concrete walk in the middle of the night.  And going to the Wild Boar Park in Germany, seeing baby wild boar.  Ate a plate of Wild Boar meat at a Boar Fest, remember his snarly face on the spit. Ugh.

Anyway the packages in the deli case got me wondering about Wild Boar and where they roamed free in America.

Have you seen any wild boar lately?

wild boar salami


Cookbook Shelves Shared and Eat and Grow Slim Clipping

Thanks to blog followers who shared their thoughts and comments on Feb 15th post Share Your Cookbook Shelf and to the two below who emailed photos of their cookbooks.

From Colleen

“This is about half my cookbook collection.  I have over two hundred altogether.  Another bookcase this size and lots of little stacks around the house. Last year I decided I would pick a cookbook a month and make five recipes I’d never tried.  I did not complete the task every month but it was a lot of fun trying.”

 Colleen

Colleen's Cookbooks

just half? Thanks for sharing your photo, Colleen.

and from Euthemia  who says “My favorite cookbook is 660 Curries” 

660 Curries

plus another photo of her three shelves of cookbooks

Euthemia's Cookbooks

Euthemia sent this photo of her three shelves filled with cookbooks.

 

 

and here are a couple of photographs of my old cookbooks, a bit grainy in the low light shot with the iPhone

Old CookbooksMy parents spent their wedding night at The Palmer House in Chicago Illinois, August 28, 1939. I remember my dad said they ate Tomato Soup.  The next day they took a train to New Haven where they would  live for the next three years and they didn’t get a sleeper car but sat up (less expensive).

Palmer House Cookbook

I bought the The Palmer House Cookbook on ebay and it is signed by the Head Chef  Ernest E. Amiet in 1940 when it was published. I googled him and couldn’t find any further reference.

Palmer House Cookbook

Eat and Grow Slim

Eat and Grow Slim   like finding old clippings and notes inside the cookbooks

cranberry sauce and fowl

cranberry sauce and fowl- Affinity Foods

A way to a man's heart

52 sunday dinners

The Boston Cooking School Cook Book

Anyone Can Bake Cook BookAnyone Can Bake

how to mix cakefrom the interior of Anyone Can Bake

CAlves HeadAnd a photographic plate from the Palmer House Cookbook  of Calf’s Head en Tortue-   trends and tastes change over time.


Yellow + Blue = Green

Ready to whisk eggs  before scrambling,

adding some grated cheese, freshly ground pepper

It was the colors in the light that caught my attention.

 
eggs


Share Your Cookbook Shelf

What’s on your cookbook shelf?  These days, many people are cooking from recipes on the internet instead of cookbooks.

Did you ever discard or pass on a cookbook and then later regret your having gotten rid of it?

Diets, tastes and trends change over time.  I have a wooden box of my grandmother’s recipes but I’m  not making them.

I always enjoy reading a cookbook in bed, planning meals or dishes to try. Thinking about entertaining.  What I usually end up doing is making the same things over and over again for the most part, not using a recipe.

Comfort foods as of late, with the ongoing winter temps I feel motivated to cook hearty meals-  and eat them!

Here’s my sister’s cookbook shelf in NYC.  You might remember seeing her kitchen.  I love the Coldweather Cooking book and have a copy myself. I love to bake the Brown Mountain Cake out of the Farm Journal Country Cookbook.  The Fannie Farmer makes me think of my mother’s Boston Cooking School Cookbook,  tied with a ribbon.

I open old cookbooks, find a handwritten note or  a yellowed recipe between the pages, see my mother’s hand- memories of my childhood or my children’s childhood, recipes past, present and the ones I’ve clipped for the future (always heavy on the desserts!)

I’ll share my cookbook shelf another post.  Hope you will share your cookbook shelf photo.

Cookbook Shelf

It was hard to get it all in one shot, it’s a tight space!


Leftovers – Love ‘em or Heave ‘em?

-or save them first and then heave them after they get a bit furry in the fridge.

Or eat them cause you feel it a duty, but not enjoy them wholeheartedly?

How do you feel about leftovers?  Does it depend on the type of food saved?

Today as I drove home after school, I thought about the spaghetti sauce in the fridge and although freshly made pasta is preferable, warming up a bowl of leftovers with hot sauce poured over top was incredibly satisfying.

A little fresh grated cheese.  Mmmm.  Eating my way through winter…………..

Didn’t have to start a meal from scratch and it was a relief to know it was there waiting on a shelf in the refrigerator. I looked forward to eating it again.

I thought the spaghetti sauce tasted even better today.

Some people don’t enjoy leftovers or being served leftovers for supper.

And true, certain dishes are better than others in the leftover department. Chili seems to improve, the flavors marry as they say.

I know I have wrapped things up and put them away or I have saved food in a little plastic container and forgotten all about it and then when I unearth it, it’s inedible and needs to be pitched.  Storing in clear glass is key to seeing what is there to eat.

Does gender make a difference in leftover preference?  Do you have a limit as to how long you will keep a dish?

When I did some research on leftovers I found an article about how Americans waste about twenty pounds of food each month. Yikes, that seems like a lot and is a disgusting statistic. So wasteful.

Growing up you were encouraged to consume everything and clean your plate. My mother had a book as a child The Sunny/ Sulky Book and one of the  naughty kids (the book could be turned upside down to read about the good children)  always took more on his plate than he could eat.  One night he was visited by a Fairy-Eat-It-All in a dream and given a spoon to consume the mountain of food he had wasted.  Eyes bigger than his stomach situation I guess.

A moral tale.

spaghetti sauce

One time I posted how to revive a piece of leftover cake 

 


One of the Fancy Apples

A welcome gift.  Fancy fresh fruit. Perishable, DO NOT FREEZE the boxes state.

Tonight as I cut up a couple of perfectly ripe pieces for the family to share,  I remembered another fancy apple I ‘d cut with the apple sectioner at home in Pittsburgh.  Steve’s former colleague had shipped them and his former boss sent some succulent red grapefruit.

Our cracker selection a bit pedestrian but paired well with the cheese and fruit.

Each apple wrapped in green tissue, cradled in a partitioned box,  accompanied by a handwritten map telling which type of apple was in each space.  Refrigerate upon receipt.  

Here in Ohio there were juicy pears in gold foil papers, sheets of green foam cushioning their journey from Oregon.

A box of oranges are in the garage keeping cool.

Doesn’t fruit always taste better when someone else cuts it up and places it on a plate?

You might remember a similar photo of a  cut pear from a 2012  Weekly Photo Challenge: Surprise post -

fancy apple

 

 


What’s Your Guilty Pleasure Comfort Food? One of a series…..

Okay, it’s not good for you.  I know it!   Beanie Weenies.  

Here’s the recipe. Cut a package of hot dogs like coins.

Throw in pan and turn up the gas flame.

Open can of beans

and pour over sizzling “meat”.

Simmer and serve.

Buttered toast on the side optional.

Yep, it’s dark outside, every day getting shorter and shorter and  the winter looms.  (actually today felt like Spring so let me think of a different excuse)

It’s easy. You have it in the house and don’t have to go to the store.

And you have a taste for something simple that isn’t good for you.  It’s on your mind.

My friend said you can go through a lot, getting to what you wanted in the first place.

 

Make it, eat it, be aware it isn’t a healthy choice.

My vegan, veg, Paleo, Primal, non-processed food, gourmet bloggers, and real- food conscious friends and family will have to avert their eyes today.

 

Weenies sliced like coins

 

I think it is the lighting from the range hood that gives it the unreal color cast.   I hope.

 

Simmer Baked BeansAlmost ready.  Don’t read any labels.  Enjoy.

Beanie Weenie SupperPut  your knitting aside.                           Try to not spill supper onto fleece robe and plaid pajamas.


Main Dish Preference- Fresh, Frozen or Veg?

For those followers who celebrate traditional Thanksgiving this Thursday……which is your preference?

Fresh,       Frozen     or  Veg?

turkey featherHardy Virginia Turkey Feather from Neighboring Farm, November 2012


Roast Beef Sundae – Guest Blog

Sunday afternoon at the car show in Columbus, Ohio-

my son Mark saw this sign, photographed it and sent it to me on the phone.

I’ve not seen a sign like this before, so maybe it is new to you, too!

Roast Beef Sundae Sign


Sawdust on the Floor, Hot Pastrami on Rye, Six Foot Sandwich and Send a Salami

Katz’s Deli in the Lower East Side of Manhattan.

My sister took me there for lunch on Thursday.  We shared a hot pastrami on rye with both fresh and pickled pickles.   I’d never been to Katz’s before but would definitely go again.  Everyone gets a ticket upon entering.  You have to show it when you leave and pay, even if it is blank like mine was as Mary treated.

I sat at the table while she got in line for the carver to carve the meat.  I can tell you the sandwich was delicious. as were the accompanying pickles.

A huge menu and lots more to order but half a sandwich was plenty.  A nice woman let me photograph her matzoh ball but I didn’t think the photo looked good enough to post.

Before we went, Mary answered my query by googling and finding the chow hound telling the difference between pastrami and corned beef.

While we were there she pointed out the sawdust on the floor. Lots of celebrities photos and neon beer signs from floor to ceiling.

I’d heard of the slogan- Send a Salami to Your Boy in the Army but didn’t remember the song which is also my sister’s reference. Thanks Mary.

Neon sign at Katz's Deli

Sawdust on the Floor

Katz's Deli interior

A popular spot for lunch.  Fellow diners at the deli.

Pastrami on Rye

Hot Pastrami on Fresh Rye as photographed by my iPhone.

Two kinds of pickles

Two kinds of pickles. both delicious, iPhone shot again.

Six Foot Sandwich

You can order a six foot sandwich to go for $275

(Took this with the Canon 5D 50/ 1.2L  lens, no flash)

6 ft sandwich to go

Packing up the six footer in a special box.  Plenty of muster and mayo went with it.

Katz's Deli interior

Send a Salami

Send a Salami to Your Boy in the Army

Katz's Deli sign


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