Feeding a crowd?
The recipe is by Susie Fishbein and is on this blog link from a cookbook Kosher By Design 2003 shown below. I was able to buy a used copy of this book as Roxann made a beautiful Wild Mushroom Veloute (avert your eyes dc) that I’d love to replicate
Three decades of knowing one another, these two neighbors lived in the next block. One still does. We reunited today to share stories of past times remembered.
I drove out to Ohio today. Fresh salad with our summery supper Friday night. Picked minutes before the photos were taken. Here’s some of the bounty from James’ garden.
A chubby groundhog has been devouring my tomatoes. The ones that were taking time to turn red. These two little yellow tomatoes are all I have to show for my farming efforts this summer. Next year I’ll have to put up a chicken wire fence.
One homegrown tomato apiece.
They were delicious but you definitely experienced a hankering for more.
The lacy leaves in the three photos (above) were not to be eaten….by humans, that is.
And Laura took this last shot (below) on my phone as she was putting James’ lunch salad together.
A cicada, expired.
Don’t think he was the leaf eater though.
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
Food-
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
Late Sunday afternoon, I drove across the river to shop for dinner ingredients and some fruit for lunches this week. The larder was looking a bit sparse. It was either go shop or eat another grilled cheese and/or egg sandwich. M and I had just talked on the phone, earlier in the day about wanting a real meal. She was thinking Thanksgiving like. I opted for meat and potatoes.
At the meat counter I asked the butcher for two petite steaks (on sale). Not too big. It’s funny about meat. Sometimes it actually turns me and I can’t even think about eating it, and other times I am actually craving a serving. It was one of those days of wanting it. Not thinking about it having a face.
Came home and sautéed an organic yellow onion in some Amish butter and then sliced up a box of fresh mushrooms. Baby Romaine salad with Steve’s favorite brown Clamato tomato( I swear they look chocolate) and a drizzle of olive oil and red wine vinegar. Garlic smashed Russets.
After I plated the food, I used the phone to capture the dinner. Feeling ready for the start of a new week, fortified.
My DIL and I went to lunch while the kids were at two different day camps today.
I photographed the food with my iPhone. Used available light.
We started with these delicious Parmesan Crusted Baked Onions. So soft and the tang and salt of the Parmesan offset the sweetness.
Regular white onions. I asked. Baked four times.
Erika was able to order from their gluten free menu. I ate the Goat Cheese Ravioli with Cabbage, Pancetta and Mushrooms on top.
On the right is the Chopped House Salad.
Oh yes, the restaurant? Marcella’s in Polaris. They have another location in Short North.