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.
I think it is the lighting from the range hood that gives it the unreal color cast. I hope.
A good friend brought a quart of vegetable soup and some homemade bread for tonight’s supper.
Especially welcome as I just got home after being in Ohio for the Thanksgiving break and no chance to go to the store yet.
Simmered the soup and sliced the bread and enjoyed the delicious meal. Thought of how fortunate I am to have good friends.
My friend J in Omaha trades a quart of homemade soup each week with her friend A.
I won’t return the mason jar empty!
For those followers who celebrate traditional Thanksgiving this Thursday……which is your preference?
Fresh, Frozen or Veg?
We’re holing up.
Waiting for the predicted snow.
Not quite a burrow but definitely staying close to home.
It’s probably going to impact Thanksgiving travel plans for many in this neck of the woods.
I’m avoiding all stores with crowds- as everyone rushes to get milk and the last roll of T.P.
There’s urgent hype on the car radio as I drove home from school and I hear from a friend that reports on TV are insistent.
Came home and baked the dozen in some vodka sauce from the pantry (don’t ask) for 45 minutes and pretty soon there was a meal worthy of a winter night that feels like February instead of November.
In the dining room. What made the meal though?
The grater was in service again tonight. This time for the Parmigiano- Reggiano cheese. Steve added the beer and we had spinach salad. The candles made it seem warmer.
The challenge of unexpected seemed fun but challenging.
Added a couple you’ve seen but seemed good for the theme. Knowing when to stop adding to the gallery is the difficult part.
Downtown by the Convention Center a wall of pink water for Breast Cancer Awareness
Birthday gift from her brother
Discovering the rush of air
Two fake geese that I thought were real in Powell , Ohio
Finding the costumes at the History Center in Virginia.
Low thirties temperature makes me want to make soup or chili, some sort of stew. And devour it, too.
A pot of something simmering on a low flame, creating a welcoming aroma when you enter the house.
Dinner was chili and beans with a side of brown rice on the adjacent burner. It’s time to pull out that Cold-Weather Cooking cookbook that my sister uses (author Sarah Leah Chase).
Tonight I used grass fed beef, sauteéd with organic onion and garlic from my brother in Okanogan Washington. Last weekend , I’d replaced my chili powder with a new glass jar of organic chili powder.
Earlier today a friend had posted an article about the 8 Foods Experts Won’t Eat and I remembered the article and got worried about the canned tomatoes (I used the Fire Roasted Muir Glen Organic Crushed Tomatoes) and wondered if the acidity of the tomatoes had leached the can lining into them but ate the chili anyway. Not sure if they use liner with BPA in it or not. I read they have a non GMO commitment so surely they don’t line their cans with the bad stuff.
You could lose your appetite if you think about things deeply.
What is safe to eat these days? Is there any way to totally avoid the pesticides, preservatives, additives and harmful chemicals and the genetic modification nightmare?
Layers. Layers of cake. Seemed an easy theme to respond to – and I’m sure the layers of cake will be posted by many other bloggers.
The only problem with this week’s challenge is knowing when to stop adding photos of layers.
And then there’s the question of whether or not to have the photos “peopled” or “unpeopled”.
This took FIVE hours to make. Seriously. It has lived in my freezer for a time. Not a cake but created in a bundt pan with many layers of jello, some layers mixed with yogurt to get the different tint. When I taught visual arts I always had to remind the students the how to make a tint by adding white. No worries,this item it was not ingested.
Charlotte and Joel’s Valentine wedding cake with vintage cake topper from her grandparents who were married on Valentine’s Day, too.
The layer cake I baked for a photo shoot for a specific anniversary event at PERSAD- Steve took it to the office and everyone enjoyed it. There were two pounds of butter in it between the cake and the frosting.
Alexis and Jarrett’s first slice is missing in the one layer!
Vicky and Justin’s September cake. I posted this for the weekly challenge of purple, too.
Bobbi Jo and Tim’s Destiny Hill Farm wedding and their layered cake!
Laura and James’ cake November 12, 2011. Layers baked and decorated by Cake Dot. A pair of Etsy lovebirds on top.
Sweet challenge this week. Piece of cake.
A perfect dish for the fall.
(and Bill McC, enjoy your day!)
Photographed last June when I visited my sister.
Mango Vendors on the sidewalks of New York City.
And here is a link to an article Fruit of her labor is to put kids through college by Roslyn Kramer
Photographed with iPhone before bed-
guests coming for brunch in the morning -
From Jean-Marc Chatellier Bakery in Millvale PA
(I vote for the brioche every time )
I happened to be at the Milk Shake Factory on Carson Street last Wednesday. Did I mention that they have Happy Hour and all Milkshakes are half off fro 4-6 PM? You might remember the post I did of the place.
It’s right down the street from the Post Office where I had to mail a couple of packages.
Anyway, the chocolate covered bacon, by Edward Marc Chocolatier, was looking at me.
There are eyes on it, aren’t there?
Once my friend R brought some over to the house but I can’t remember how it tasted except I know how bacon tastes and I know how chocolate tastes but can’t remember the combo.
Didin’t buy any , just got a half price milkshake, but caught a shot of it with the phone and wondered who got the idea to dip bacon in chocolate.
There are recipes for chocolate covered bacon all over the internet ( I just checked) and it says that it is a popular dish at state fairs.
Note the Pirates Flag at the mouth of the Liberty Tunnel- Red ligh
Of course I posted the Pittsburgh at daybreak and then they call for GOOD MORNING challenge
Some new some from the archives.
School buses arrive at school
Sunrise in the windows of school
Vending machine loading at Hudson River NYC
Behind farm machinery in Ohio
My artist friend J gave me a dozen stems of dried Allium from her garden.
J knew that they’d be great for pictures.
The kids enjoyed arranging them and taking photos of the outer space orbs.
After school I tried putting one into a glass globe my neighbors had given me (minus the crazy centerpiece, which has since been trashed).
The top flower had broken off from the stem but didn’t take away from the dried flower end.
The round glass globe creates some interesting effects in the images. I see that you need to plant bulbs if you want Allium in your garden next Spring.
I’d always wondered what they were when I saw the tall purple alien- looking flowers.
Some of the flowers were gigantic. The stems are called scapes.
And if you want a recipe for scapes, (which aren’t available now but you can plan ahead for next season) check out recipe from Bartolini Kitchens Chicago John’s calling for “6-9 garlic scapes“ or Rufus Food and Spirit Guide for Stir Fry with Chicken, Zucchini and Garlic Scapes
My food blogging friends know allium well. I just didn’t know what they were named. Shot with iPhone.
I was going down to the Strip to work on an ongoing photography project I started.
Seemed like a good day to go as I was in town, no school on Sunday and the weather was perfect.
As soon as I neared the Strip, I saw an incredible amount of traffic backed up and some tent tops. Parked immediately instead of trying to get closer and walked the rest of the way. Here’s what I saw
Strip District World Festival- A Community Event
I ate a delicious Baklava from Taverna 19, a new place with Greek food and dancing at night. (Right across from Primanti’s) I had already eaten lunch at home. Who knew?
Manuela the Caricaturist
Dance to the Music
Steel Dragon Kung Fu members dance the Lion Dance
This note from Chris at Steel Dragon the dance is actually a LION DANCE
I would like to mention that actually we did a lion dance today. The MC confused the name of what we were doing. Our name (as you know) is Steel Dragon (or Gong Lung in Chinese). What we did was a lion dance. The actual name of the one we did today is “Eight Immortals Carry the Mountain to Fill the Eastern Sea”, which is a story from a classic novel called the Eight Immortals Cross the Sea.
Incidentally, Dragons have many more people than lions (7-100 people vs 2 in a lion) and when you see the head, you can tell their different. If you want, you can check out the video we just posted which has clips from lion and dragons dances on it (plus I just edited so I love when people look at it ) The link is on our website under videos. (see link)
Look behind you!
Alex and Ben were the Lion with Steeler Colors
Two Pound Pepperoni Roll and Mr. Sunseri
Schorin’s has everything
Mr. Bennett Price
About an hour and a half away from the city, Mountain Craft Days take place at the Somerset Historical Center grounds. This year was the 44th year for the event!
V saw it mentioned on TV and it look interesting so she suggested we go.
Clear weather and lots of interesting demonstrations – here is a sampling of what we saw- blacksmithing, log splitting, cider making, basket making, spinning, lacemaking, pewter making, wood carving, felting and knitting, weaving, soap making, food preparation and if you are into “coopering” you can even get some materials and supplies at the Center to make your barrels.
Dulcimer music wafted through the woods, the smell of wood fire. A bagpiper walking down the path and some Civil War reenactors with drums and fifes marching past the covered bridge. Bought some dried apples that were nothing but apples, very tasty and tried a Maple Walnut sundae with real maple syrup.
The Broom Maker- Lone Oak Brooms - Bob Haffly from Amberson PA
He was so nice and said I could photograph him when I asked. We watched him make a broom from start to finish and it was amazing to see. You can watch the YouTube video of his making a broom below.
Who knew there were so many different types of brooms. Brooms for kitchen floors and brooms for concrete floors and whisk brooms and all handmade with a machine made in the late 1800′s. Seriously.
A carousel horse carver
Woman walking down the path carrying a basket
Lacemakers from Five Rivers Bobbin Lacemakers You can try your hand at it, right on site!
Blacksmith and Storytelling
Fried Mush Lots of wood fires burning
A bagpiper walking and playing along the path
The log cabin and the cooking demonstration were interesting.
An apiarist explained how he harvests the honey.
The loaves of bread baked in the Dutch Oven.
Glowing coals inside the log cabin called a Settler’s Cabin.
Be sure to go and watch Bob Haffly craft a broom on YouTube
My friend V said let’s go to the Renaissance Festival. She’d been with her niece more than a decade ago and they’d enjoyed it so much they went the next year. She saw it on the news.
We looked it up in the paper, got the details and set out for a fun Sunday, the last day before the students start school!
It was like taking a trip back in time. And a good photo opportunity.
Too bad I left my camera battery charging in the wall at home so I couldn’t use my camera. Yep. A cell phone captured the day.
This nice festival goer said that the festival is a break from his mundane reality,
What I found after lunch at the inservice today at Pittsburgh Filmmakers-
Sure this King has been shot a thousand times but it was my first sighting and he made me laugh out loud when I looked up and saw him.
I did attempt to purchase an ice cream sandwich ( I know, I know….) from the frozen vending machine and the lid of the freezer compartment opened and the vacuum hose was at the ready to suck up a sandwich but the machine was empty and rejected my dollar bill. Waaaaaaaaah!
The man at the equipment desk with the retro Pirates hat came to assist and told me that sometimes, if you are lucky, the ice cream sandwiches get stuck together and he has actually seen as many as FIVE get sucked up and dispensed. Several colleagues waited with me, hopefully. EMPTY!
And here is the shot I got when I left my driveway on the second day of back to the school year. Just had the iPhone camera once again.
What do you find in your dryer lint? I asked- early June – in a blog post
Here is another one for the series. My family’s lint seems more interesting than mine at home.
A hint, allusion, to something about to happen. Foreshadow. Sounds ominous. Doesn’t have to be.
I remember studying foreshadowing in high school English class. A tough challenge to “nail” this week.
Another photo essay today. An iPhone essay.
My friend J sent a huge styrofoam chest filled with fancy steaks, filets, chicken breasts, some gourmet franks and burgers, too. It arrived today.
Going to be a birthday grill out but Mark’s mind started thinking……… memories of science class?
Mark carried the package to the basement. We put the food in the upright freezer and then he proceeded to entertain and teach the four kids about the properties of dry ice and how it could be used for special effects on stage or movies. He was careful and warned them about how you couldn’t touch it and why it was doing what it did as he poured water of different temperatures onto it. It was quite a show and much appreciated by all.
Well, Maura(4) hung back. Said she didn’t like it.
Solid Carbon Dioxide- dry ice
Thanks Joanne for the lovely present. Who knew the packing material to preserve the food inside would become a blog today!
All the precautions on the bag. I am sure most people just dispose of it. But maybe not.
Tough challenge this week. For me, at least.
I didn’t want to post a painting from the Metropolitan Museum from my archives or someone else’s idea.
There have been a lot of creative and unusual masterpieces posted by fellow bloggers . And although there’s plenty of grandchildren artwork where I’m vacationing, how could I chose a single piece from one of the four?
In Ohio, there are no majestic tall ships with light on their sails like Frizz in Germany or Colline’s intricate handmade ship models, or Francine’s stunning views of the Grand Canyon or Meg’s post of Capri. Or Madhu’s edible masterpiece.
There are so many others to see and even a brand new grandchild for Gilly
So keeping it simple. Very simple
One more photo from the Ohio State Fair to meet theWeekly Photo Challenge: Masterpiece.
Look, an egg!
As promised yesterday, here’s a sampling of the food available at the Ohio State Fair.
People were generous in allowing me to photograph the food they purchased and were about to consume.
I’m sorry I didn’t get pics of the actual Roast Beef Sundae and the Donut Burger. There is a lot more to see and eat.
Chocolate Covered Frozen Banana with Sprinkles
The Ribbon (potatoes fried) with Cheese and Ranch Dressing.
Deep Fried Everything
Deep Fried Buckeyes
Cotton Candy Booth
Dipping the Roasted Corn in Butter
A Burger in a Donut for a Bun
Peppers and Onions on the Grill
Muddy Pigs Booth
Fairgoers eating Deep Fried Turkey Legs?
The Butter Cow Sculpture
(I wanted to see this as I remember seeing one a long time ago when I was young)
I read an interesting obituary in the New York Times Norma Lyon, the Butter Cow Lady in 2011
543 Hours to Create the Butter Sculpture Display Kept at 46 degrees F
Ohio State Fair Youth Choir Founder, Glenville Thomas (d. 1991) Honored in Butter Sculpture
Kettle Corn Booth
French Fries Booth
Funnel Cake with Powdered Sugar on Top