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

Posts tagged “eggs

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


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


Daily Prompt: Ingredients

This is the first time the daily prompt really spoke to me- ingredients.

WordPress offers daily inspiration to bloggers, if they want to respond.  Here is the prompt by Ben Huberman

” What’s the one item in your kitchen you can’t possibly cook without? A spice, your grandma’s measuring cup, instant ramen — what’s your magic ingredient, and why?

Photographers, artists, poets: show us KITCHEN.”

Here’s part of my kitchen.  Isn’t love the secret ingredient?  I read a blog that says it is.

But I think I’ll choose the Kitchen-Aid mixer, the Kitchen-Aid mixer my dad bought me 25 years ago. The one I’ve used to make cakes for all the kids’ birthdays and graduations and cookies for all occasions. Now they are all grown and gone.

You need a lot of ingredients-

An electric kettle (thanks Laura)

The edge of the farmhouse sink  and bit of my stove, the portable dishwasher top is laden with stuff- the knives,

a tin of olive oil.

I added my favorite nesting Pyrex bowls  I’ve a  thing for the big yellow one. It’s like the one my mom used to make her bread dough. Let it rise.

My grandmother’s recipes are in the wooden box on the shelf.

A couple of beat up baby cups, including my pewter one engraved with my name- Ruth Ella 1952

Tea in a tin.

Handwoven potholders.

My favorite French pepper mill a gift (1974) from my sister’s college friend Janet.

The bread board my sister gave me.

And how could I manage without vanilla?

Garlic keeper from Fredda at my shower in college.  Got to have garlic. My brother sends me the best organic garlic from Okanogan WA.

But just one thing?  I chose the mixer.

Definitely need butter, eggs, sugar and vanilla. Such a lovely start to so many things.

My Kitchen

the close up

and then the shot with a bit more distance to see the all of the clutter  ingredients

Love my stove, oven and range hood, too.  My pots and pans.

Pyrex BowlsNow you can see the dirty dishes in the stainless bowl and the remnants of the sink skirt adhesive I tried to stick onto the sink once upon a time. Need to get some Goo Gone.


Fresh Eggs Make the Best Omelet

My colleague brought me a dozen fresh eggs from her chickens. Thanks S.

I loved how each egg had a date written on the end.  I made an omelet this Saturday morning with some Cabot Creamery Extra Sharp White Cheddar.  Maybe a tad too much butter.  Couldn’t cook and photograph with the cell phone simultaneously.  I was told you want “sound” when the eggs hit the pan.

I know the chickens are well cared for and eat organic feed.  Fresh eggs make the best omelet.  It was delicious.  If I were a true photographer I would have made a neater looking one and photographed it again but no one else around to eat the wrinkled one. I went on Google images to see how my omelet fares by comparison and I think it is fine. These eggs are too precious to waste.

 

Eggs

beating eggs

butter in the pan

making omelet

Yes, a little too much butter.  Eat the toast with jam no butter due to excess amount on the eggs!

Hiding the imperfect folds with the farm grain bread toast. Now to polish the French PepperMill that was a wedding gift in 1974.

omelet


Pignolis- An Heirloom Recipe from a Friend’s Mother

The one thing I can tell you is, don’t mess around with the confectioner’s sugar amount as it is needed to make the cookie take shape!

Parchment paper is key, too.

You can see I should have put this recipe in a plastic sleeve. It is well used and always appreciated.  People devour them.

Thinking of how wonderful it is that Esther was so generous to share her hand written recipe at least twenty years ago.  Her daughter, Diana,  will take her iPad to show her this post on Tuesday as we have no school due to the storm winds and rain predictions.  I called and asked if it would be okay to post and Diana said, “Yes” so thank you Diana and her mother, Esther.

I baked these for Laura’s wedding last year and made them for the House Concert for my gluten-free friend.

(Smidge, this recipe is for you, too!)


Duck Eggs in Iceland- Guest Post

My sister and her friends went on a trip to Iceland.  Euthemia sent me this photograph yesterday in response to the farm eggs post.  I emailed and got permission to post her photo today.

Here’s what she wrote-

“Thought you’d like to see these. To add to your collection of beautiful naturally colored eggs. They taste much stronger than chicken eggs. I think scrambled with herbs would be better than the hard boiled were.

Love, Euthemia”


Fresh Eggs Color Study from Mar’s Neighbor’s Hens

They look as if they were dyed with food coloring for Easter.

They are not.

These eggs were a gift to Marlene from her neighbor when the family was visiting in Hardy, Virginia.   The variety of colors in the shells was amazing to me.  And they tasted delicious.  


Cooking Five Omelettes at One Time

UCONN-Rome dining hall Grillmeister cooking five omelettes simultaneously, while the fillings heat up under the small paper plates we’d each handed him with our filling choices.  His cooking skill was something to watch.  We had waited all week to get in the omelette line and today was the day.  Well worth the short wait. Back to oatmeal tomorrow before we leave.

Watching the grillmeister perform a synchopated omelette making.

You should have seen him twirl the spatula!


Sunday Scrambled Eggs and Biscuits on Fiestaware at Joan’s

There was honey from Argentina for the biscuits.

There was honey from Argentina for the biscuits.


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