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

Cooking and Eating

Fried Bologna Sandwich First Attempt 

Fried Bologna Sandwich? It’s a Pittsburgh thing.

I didn’t grow up here so I’ve only heard about them. Today I looked the the fridge and found the deli bologna I bought for Steve to make his Akron Sandwich special. I think it might be sliced a bit thin but then I actually looked up a Recipe  one said 3 thin better than one thick. Hmmmmm

Got out the trusty cast iron skillet and put iibutter in the hot pan. Didn’t take long for it to sizzle and fry up. Put on a slice of bread with mustard.  Delicious.  I would add it to the comfort food list for sure! I know  I’ve heard Pittsburghers refer to  bologna  as Jumbo. 

It’s Game Day in the Burgh! 

 



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Waiting for Sunday Breakfast

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Fresh Ravioli

iPhone shots at Groceria Italiana this morning. 

I’ll go back another time with my camera and maybe capture two more People at Work for my series. Carol and Adrienne (sp?) These women were working hard to make all of these beautiful ravioli in short order. So many choices of fillings. 

And yes, I bought a dozen of the fresh ravioli, they boxed them for me right there. I poured sauce over them and  baked  (covered  w foil) for 40 minutes. 

A salad on the side and we had a hearty dinner on a day cool enough to fire up the oven. Delicious. 

Drying in the freezer before being boxed 


Watching the two women prepare the ravioli this morning made me think of Chicago John of Bartolini  Kitchens blog and his family stories about how his mother and his dear aunt, Zia, would get up at five to make fresh ravioli for holiday dinners. Click the blue link for his post. 


Homegrown Chives Garnish Pierogies Supper

While the men loaded up the chairs, Suzanne gave me a tour of her garden and shared some chives. She said you can eat the blossom! 
After we pulled away from our friends’ house,(where we’d gone to borrow folding chairs) Steve and I needed something to eat. 

We drove down the hill to the Bryant Street Market, and found homemade Pierogies in a ziploc bag in their freezer.

I sautéed plenty of sliced Vidalia onions in butter, too.  

Added the snipped fresh chives garnish which complemented the potato and cheese filled pierogies. 


A Pie Map, Not a Pie Chart

This is an honest to goodness pie map !

My two friends flew in to visit me in Pittsburgh.  Earlier today we visited the Frick Mansion, Clayton. 

Discussing dinner options, Steve suggested Grant  Bar and Lounge in Millvale.

This map shows where all the pie eating people hail from and because Kristin ordered a coconut cream pie to go, she and Linda got a pushpin to stick on the Grant Bar and Lounge Pie Lovers map- their cities are Gainesville and Boston. (We got a tapioca to go, too) and there are some pickled beets in the take away container.

Kristin and Linda are nurse midwives I met in Fort Knox, Kentucky in 1975 and Linda on right delivered my son Mark, 40 years ago this month!


Silent Sunday

   

 


Portuguese Orange-Olive Oil Cake

Did some research for a Portuguese dessert and this cake came up in two places.  Recipe for Orange-Olive Oil Cake.

I went across the Allegheny to Labriola’s and bought a new Zoe Olive Oil as recommended in the recipe. Fresh eggs. And five navel oranges were five dollars at Whole You-Know. 

Zested three oranges and squeezed four to get 1 1/2 c of juice. 

Used a tube pan as I did not have a light colored bundt pan. Baked it 1 1/4 hours. 

Make it at least a day before serving. I did.  

 Will let you know what the verdict is after Friday night dessert. I usually don’t make a new recipe to share, untested.

  

   
 
  
I put it on a glass cake stand after it cooled. 


One Potato, Two Potato, Three Potato, Four

Some  circles.

All piled up in the produce section. 

  
There were other shapes besides Circle, too. 

Do you like yours baked, boiled or mashed? Or sweet ones, instead? 


So Bad but Sooo Good

Working on photos, getting bleary eyed and thinking about finishing up for the night – and Steve brought home Sea Salt and Caramel ice cream from WF. Uh-oh!

 

And then to top it off- he comes upstairs with a sweet foamy combo-

A Dr. Better float

 But hey, no preservatives-

And No caffeine –

(what happened to the I before e, except after c rule?) 
Not quite ready to pull an all-nighter, though. 


After sharing the recipe with friends, I finally made it myself

My friend Joanne’s guest blog of the Nine Minute Pasta was well received. I’d read the article about the backstory for the Nine Minute Pasta recipe here The recipe was originally developed by Nora Singly .  You may have an abundance of tomatoes.  Here’s my report.

J mentioned a bit of gumminess at the end and threw in a 1/4 cup of wine. She said she’d make it again.

Since I’d sent the recipe out to many friends, (figuring I’d missed it when it went viral a few years ago so perhaps they’d missed it too), I decided to fire up the stove and make it myself. Plus, I had all those delicious cherry tomatoes from the East Liberty Farmers Market.  Steve brought up a linguine that had a 9 minutes cooking time on the box.  Yes, you do have to mind the pasta so it doesn’t become a solid block, separate the strands.  I used a knife.

The only thing I changed from the original recipe was to let the covered pan sit for two additional minutes (with the burner off). Next time I’d add a few MORE cherry tomatoes.  The cutting them in half was the only time consuming part of the effort. I actually weighed the tomatoes to follow the recipe.  The fresh garlic from my brother in Okanogan WA and the fresh basil really added to the taste.  Going to try a brown rice pasta version and adjust cooking time and liquid if necessary.