Friday morning was the Chili Cook-Off at the Stephen Foster Community Center. Lawrenceville. Four out of the five entries were Vegetarian and the Spicy Bison prepared by Kathie H took first place. It was very flavorful.
It was a tasty event and I enjoyed participating. I cooked a Slow Cooker Vegetarian Chili with Sweet Potatoes a recipe from my daughter Laura which my friend Vincie was able to pull up on her computer.
I used silver sugar tongs to put some corn chips in little snack bags.
I used to read a lot of cookbooks, especially at night. I have three shelves full but don’t refer to them often. They are there for reference. This winter I’m hoping to rectify that situation and keep a stack nearby to reacquaint myself.
My friend Joanne just sent me an article 25 Most Influential Cookbooks of the last 100 years.
I have just four from the list in my possession. I’ve had a few others but who knows where they disappeared -Moosewood, Silver Palate and the Marcella Hazan Italian Essentials were a few I’ve had I my collection.
A mug fell on my souvenir spoon rest. I was trying to hang the mug on the hook above. It slipped out of my hand and cracked the otter. Not into smithereens, though.
I bought the glass otter spoon rest when my sister and I were on our 2016 Alaska trip. It was an artist cooperative shop in Homer.
Now I should just throw it out.
But I’m looking at it on and off for a day, wondering.
Could I glue it?
Such a clean break.
It’s just a spoon rest. It’s broken.
Why do I think about it? Gather the pieces and put them in the trash!
Wikipedia answers this question and says…
What is the point of a spoon rest?
A spoon rest (also known as a dublé) is a piece of kitchenware that serves as a place to lay spoons and other cooking utensils, to prevent cooking fluids from getting onto countertops, as well as keeping the spoon from touching any contaminants that might be on the counter.
A saucer works just as well- holds the cooking spoon after I stir the sauce. Never touches the counter. Phew!
Sunday Morning Farmer’s Market sweet corn.
Some butter- salt and freshly ground pepper.
I’ve taken to a quick steamy fast boil with lid on the skillet instead of a rolling deep water boil. I read one recipe that said add lemon juice to the pot but I never have.
Saturday afternoon I received this photo from blog follower dc. A frequent commenter and friend. He says he wears this apron when he prepares “Hotdish” I was going to add it to the Aprons Then and Now post but I was attending a Fiber Fest in Delmont PA and didn’t get to add it. Then I thought no one would see it if I just added it to the original post so now I’m giving this great response its very own post!
It can be a noun and a verb. Summer seems to be Grill season although I know people who Grill year round. Even in the snow.
I don’t own a grill but when I saw this Grill display I thought it could be a blog post.
If you answer yes, what do you like to grill?
Slicing onions to sauté for rice snd beans supper I looked down snd saw a face in the onions Center. No one in particular. Just a little face. two faces in two slices. Smiling. I felt a little bad chopping them up.
From the archives
This huge head of cabbage came in the Farm box this week. I used half for a fresh cabbage salad. The other half will be used in a minestrone soup.
Lots of my friends enjoy stuffed cabbage but I’d find that a challenge to make. And although I like Sauerkraut, that’s not on my to do list either.
How do you like your cabbage prepared?
