Saturday, February 24, 2018

A short trip, and other

The St. Mary’s County Historical Society (housed in Tudor Hall in Leonardtown) is open some Saturday’s, this being one of them.  MFO (keeper of one of the keys) got a call saying she was needed to come over and “open” for business today.

So, on a foggy morning we climbed in the MOMSTER, and headed over to Leonardtown.   Our first pause was in front of the used to be Behind the Bookcase, or BTB.  Mr. Brad Brown who has been on the Leonardtown food scene for a while apparently finally sold the place and it is now

“The Social Coffeehouse and Speakeasy” if you can’t decipher the sign.  We never much frequented the place other than to get a coffee now and then.  Before BTB took over, it was kind of nice coffee house by the name of….old age robs the brain. In those days, it was a meeting place for the town’s movers who often met for morning coffee.  Since BTB altered the space to accommodate the “Speakeasy” behind the bookcase, it robbed many square feet from the coffee space, which made it much smaller and less conducive to sitting and talking..   I don’t know if the new regime has changed the (what I considered a silly) procedure where you have to call on the phone from the front and I think know some code and the door is opened to let you into the speakeasy space which recreated a prohibition lounge.  Many people liked the drinks, but the Feeder never visited.  Anyway, things change.

After the pause (which took less time than it did to read the above) we drove over to Tudor Hall.  I sat in the MOMSTER with the window rolled down, and it was a very pleasant time.  Despite being in the middle of Leonardtown, it is sort of isolated on a hill, and so it was quiet.  The birds were active and singing, and in a short time I heard Titmice, Woodpeckers working someplace, Bluejays, Robins, and saw cardinals and that Red Bellied Woodpecker.  It’s nice habitat for them with plenty of cover and other trees

Since it was almost 100% humidity there was water condensed on the trees, and I saw a nice little droplet.  I only had the little point and shoot, but got a fairly nice shot with it.

We took the leisurely way home, a nice little outing.

A Bit of Shameless Self-praise (not often)
Been a rewarding couple of days for the Feeders.  Thursday night, MFO attended a function organized by Sheriff Tim, to honor “Joe Lee” Somerville, the first African American Sheriff in St. Mary’s County, the longest continually operating Sheriff department in America.  In honor of MFO’s work on “the book”

She, along other authors present was recognized received an honorary badge

I told her to keep it in the car for when we’re stopped (which has been zero times in 20 years) we could flash it.   Anyway, it was a very nice gesture by the Sheriff..  I’m not being political at all, but he’s a nice guy.

Then last night we attended the Sotterley’s Annual Board Meeting of at Elements.  The Feeder (in his real guise) was honored as a “Sotterley Fellow”, along with a few others that have helped Sotterley in one way or another.  I was thanked for helping them start what has turned into the Boeing Lecture Series. 

We had a nice dinner, and Chef Plant cooked a couple of appetizers and a low sodium steak for me which was darn good.   

Good food, good experience.  AND, of course I WAS


Wednesday, February 21, 2018

Not James.....

Well, sometimes you live and learn. I found out last Monday that things can change.  Big surprise.  I had an appointment with the skin doc over in Leonardtown.  Since the appointment was at 1045 we arranged to meet a friend for lunch at a time governed by the medical stuff.  So we got to the office on time, and I have such a long history of skin maladies that I know the staff at the place pretty well, and was able to “catch up” with them while waiting. 

Finally, I was ushered back to the exam room, and after pleasantries with the young lady, she left with the deadly: “he’ll be right in”.  Every time you hear that, settle in for a long wait.   It really didn’t take too long, and surprisingly I don’t have any nips being taken for further review.  So all in all, it was a pretty good visit.  We called our friend and said it was time to launch.  We had decided to meet at the Front Porch for convenience, so we headed over.   As we got closer to the place, it became evident that they either had no customers, or were closed.  Drove in and confirmed the latter was the case.  It apparently was “cleaning day” as the prep tables were in the parking lot getting powerwashed.  Oops! 

Plan “B”? our friend suggested Jessie’s Kitchen..  Well, okay it’s close.  I had not been too hot on the place after an initial visit soon after they opened.  Anyway, we pulled up in the little strip that used to be Winegardner’s used cars, but now is home to Jessie’s place plus the Urban Barbecue eatery.

We arrived first, and went inside.  I never can completely trust my memory (what day is this again?) but my recollection was that it was one of those places where you went in, looked at a menu, went to the counter and ordered and eventually you got some food.  Well, as I said in the lead in, “things change”.  Inside the door there is now a hostess stand, and the first server to notice you greets you, gives you some menus and seats you at a table.   For a storefront it isn’t a bad place, but you know you’re in a store front.  There is a small bar on one end, along with a cooler for the beer and wines, 

and some decorations on the wall.  

It uses (or inherited) the “industrial “ decorating scheme, with exposed roof trusses and one of those huge black tubes for the HVAC.  Truthfully, I am not a fan of that and although it might fit some venues, I would rather not eat in a warehouse. What I recalled as a double sided one page menu is now the familiar tri fold arrangement

They feature “Asian fusion” cuisine, which is not unexpected since I think Jessie originally started at Tea-riffic in San Souci.  It’s a pretty nice selection of small plates, salads, soups and noodle dishes, entrees, and desserts.   I can’t find their menu on line, but you get the idea.  There was also an insert of “luncheon specials” tucked in the menu. 

What did catch my eye was the list of “Spirits” (partially visible in the above image).  It contained a quite extensive list of top shelf stuff.  List includes several bottles of single malts, quality bourbons (like Knob creek), Gray Goose and Tito’s (handmade)

Vodkas, and if your eyes can handle it, this poor picture of the back bar reveals some of them..

Although the list of spirits was quite impressive, a closer look revealed no gins.  I thought that odd, and so upon leaving I asked our server and he said yes, our only gin is that bottle of Bombay Sapphire, and pointed to the familiar blue bottle perched high on top of the shelves (barely visible on the right side of the cabinet).  Besides the spirits they also have a nice list of beers, many from “local” breweries, and so called “craft” beers. 

Not willing to make them scale the shelving (even though I deserved a Martini), we all ordered a ($9) glass of “Tom Gore Chardonnay” (Geyserville, CA; 98% Chard, 2% Sauvignon Blanc), which turned out to be okay.  Although I liked most of the other features of Jessie’s, they serve the wine in a “stemless” glass, which I don’t like (since I don’t own the restaurant).   Besides looking like a tumbler, there is no stem to pick it up with, lending the heat of your hand to the wine.  And, while I’m on a little diversion here I also don’t like my water served in a mason jar.

Anyway we gave our server a couple of “not quite ready yet” excuses to continue our conversation and sipping the Tom Gore.  But finally got around to considering food.   Now that I am on a “limited Sodium” regimen, I have to be a bit careful what I order, and always add “no added salt, please”.  One strategy is to try to figure out what is cooked “a la minute”, basically cooked to order.  No pots of soup, sauces, baked dishes, all of which (understandably) probably contain significant salt.    So despite some really attractive choices which I really miss), I got the “Chicken Wrap”, figuring hunks of chicken in a tortilla would be a safe bet.  I ordered that, MFO got some Teriyaki Chicken skewers and our friend got one of their noodle bowls (upper right in the menu shot, along with that unfortunate wine vessel).  Plus we got a starter of “Garlic Fries” for the table.  They arrived fairly smartly, and were VERY GOOD.  I had three or four as a guilty indulgence

The place was getting busy (President’s day?) and the rest of our food took quite a bit to appear.  I was surprised at what my “wrap” turned out to be.

Certainly not what I expected.  I took “wrap” to heart, and forked some onto one of the Romaine leaves, kind of rolled it up and ate it from my hands, much as one would hold a cigar.  Nice crunch from the lettuce, and the “stuff” was quite tasty.  The other two dishes were nicely presented and also enjoyed by their owners.

We eschewed dessert, boxing the Satay and a few fries (which MFO tempted me with last night for cocktails).

In summary, when I first looked at the place last January, I thought it could be a chain since if you googled “Jessie’s Kitchen” you get a bunch scattered around the east, and given the walk to the counter and order number three at the time, I kind of dismissed the place.  Well, I was quite wrong.  While not “just right” worthy, it is certainly worth a visit.  They have all the elements of a nice restaurant: good beverage options, good interesting food, non-intrusive service, and fairly nice décor.  It is unfortunate it is stuffed into a one room, yes, I’m a store front, venue.  If they had a more conventional space it could be much nicer.   That’s not to say don’t go there, DO!.  She’s “local” and goodness knows Leonardtown can use more decent dining options, with a Tex Mex poised to move in.   Sigh…

Nutritional Supplement for Optional Reading:  
Since internal fluid buildup was a major cause of worsening my condition before Hopkins, I have to weigh myself every morning and record same.  Seems like that is the major indicator of fluid buildup (evidenced by a gradual continuous weight gain over a number of days) so I have to do that.   Well, the next morning my weight jumped a pound and a half.  Looking back, the color of my chicken stuff, kind of screams “Soy Sauce” which is LOADED with salt.  Didn’t occur to me at the time.  Thankfully this morning it had declined pretty much the pound I gained.   It was a lesson learned for me!  Sorry, didn’t mean to branch off..


Bonus Cooking TIP!
Oh, before I leave, and to get back on a foodie track, I offer a cooking tip:

if you add a teaspoon of coconut oil when sautéing your Kale you will find that it makes it much easier to slide it out it of the pan into the trash”.


Thursday, February 15, 2018

There's a MAD moon on the rise...

Well, after I got my little tantrum off my chest, maybe it’s better we move back into civility and…. Food.   Well, places that serve food anyway.  Readers know that I am partial to “local” places, and recently I visited a couple of sort of new ventures here around the Park.  

The Coffee Quarter in San Souci Plaza was kind of a fixture there for a while, offering locally roasted coffee and a side room that offered more privacy than the big boy up the road.  They off and on offered alcohol in one form or another along with sandwiches, wraps, and salads.  The sandwiches were constructed with Boar’s Head ingredients and weren’t bad in general.  It was purchased from the original owner by Sunny who presided over Bollywood next door which eventually moved up the road into “Lenny’s”.  I guess the hassle of two separate venues caught up with him and he eventually sold it. 

Within the last couple of months, a new resident has moved in, setting up a more or less same themed place, oddly named

Whose web site proclaims: “Mad Moon Café & Lounge is no ordinary coffee shop. This is your local chill spot that's family friendly and locally oriented. We pride ourselves for having small batch locally roasted coffee (Virginia), organic fair trade loose leaf teas, craft beer and specialty wines, non-GMO fruit smoothies…..etc”.  besides the usual java preparations, they also offer breakfast sandwiches, soups, salads and the like.    The menu slings around “house made” quite a bit…

I met a friend there the other day for morning coffee and conversation.  Pretty much the same layout as the previous occupant

With maybe not quite the warm feel as before with those cool tones.   The (local)art on the wall is for sale they continually remind you with signs.  But good to be offering local art.

Ordered my usual, and it was.  Conversation was good!

Cuppa Joe..
The second place I visited is a new landing spot for somebody who’s been around for a while,  You know that odd circular shape  building (see Lagniappe note below) on Shangri La Drive just south of the “Roost”?  well it is now (permanent?) home to St. Inie's Coffee. 

Their locally roasted coffees have been available and poured at local Farmer's Markets and some functions, but now you can go see them and sit down.  Besides taking their coffee seriously, they also take the “community” part seriously and the community seems to be responding.   The service area is in “the middle”, and the two circular rooms are set up with tables for sipping or small meetings.  We’ve been visiting Cole Travel (across the street) a lot lately (saying good bye to our Columbia River trip, thank you very much pulmonary disease) and there seems to be a steady stream of people going into the coffee shop for those “community” purposes.  Most carrying binders and notebooks and little brief cases, a sure sign of meetings..

They have created plenty of room for such endeavors, in pleasant surroundings

And if you just want to relax there are several bookcases containing things to escape reality with.

And in talking with the proprietor they books are from the annual Friend’s of the Library book sale, which is not far away incidentally. 

Coffees are for sale and listed and described on their web page (there is also a facebook page)

Interesting that they describe their coffees using “coffeespeak” terms (hints of.... overtones of... etc.) like wine folks do as the Ethiopian Yirgacheffe I wound up with

is described as: “Sweet with Tropical Fruit, mango, hops, pineapple notes"Maybe their use of winespeak is not surprising as her background is with some well-known Southern Maryland wine folk. They now have a Keurig grind which i used.  It was quite good and maybe I convinced myself got overtones of pineapple (in coffee?).  

Anyway, they seem to be a good addition to our community. 

Late Breaking Lagniappe:  I find out there is a storied history about that “round” building.. will follow up with more research and report later..

And finally, I saw a commercial on TV the other day (I see a lot of TV) for a BBQ place called “Dickey’s Barbecue Pit”.  Often seeing a commercial for something not already around here portends its appearance.   Although I keep seeing Jersey Mike’s commercials and so far we haven’t been graced with their presence (Hard to imagine). 

Anyway, Dickey’s Barbecue Pit is: “is a family-owned American barbecue restaurant chain based in Dallas, Texas. Travis Dickey established the restaurant in 1941. The restaurant is the largest barbecue franchise (with nearly 600 locations in 43 states) in the United States” has anybody ever seen one?  Their menu is full of the standard (smoked) stuff, brisket, pulled pork, chicken breast, ribs, etc., all of which they claim are smoked on site.  Absent are “burnt ends” a staple in classic KC joints. They also have an unusual something they call “Butcher’s tacos” which are things like a Brisket and Cheese Taco: Slow-smoked beef brisket topped with delicious cheddar cheese.  The shell looks more like a pita than a tortilla.  Watch out. They may be “coming soon”.

okay, enough of a tour.. almost time to go get


Wednesday, February 14, 2018

Catharsis of sorts

Before we get back to more food related ramblings (have to make a field trip yet for data), a couple of short rants maybe to fill the void.  And I know some of the readership kind of disapproves of these, but it does make me feel better.  So if you’re “rant averse” this one’s not for you..  and there's no pictures!

And the lead rant will be a repeat of something I complain about every two years, summer and winter games.  As most folks know, the winter Olympics games from Pyeong Chang, South Korea are going on.  Of course as usual with some of my gripes, it is directed more at “the media”, not the athletes nor the games themselves.  But, our only window to them is through the magic of television, which is controlled by….. the Media, who decide what and how we see.

Olympic Gripe Number One:  Time zones.  The games are being played in Korea which is 14 hours removed from us.  So that creates the usual problem that live stuff is going on mostly when we’re not.  I like to watch sports “real time”, but the time difference makes it difficult.  I realize and mostly accept that. But what gets me going is the network pretending I’m too stupid to realize that and I will think they’re showing real time.  Case in point, Opening Ceremonies.  We watch the DC NBC outlet here at the digs, and generally watch the (local) news in the am.  So the morning of the opening of the games, Channel 4 cut to Eun Yang their anchor who was over there.  The first thing she said was:  “The opening ceremonies which have just concluded were fantastic” and talked a little about the American team, etc.  Fine.  True.  So then at 7am, The Today Show comes on the air with Samantha Guthrie leading off with “Tonight is the opening ceremonies of the Olympics which you can see right here on NBC, it should be a wonderful show”.  Not: “the opening ceremony was gorgeous and you can see the replay tonight… etc.”.   And before I tuned away after taking as much as Samantha as I can, there was “only a few hours to the opening ceremonies of the 2018 Winter Olympics!”

Olympic Gripe Number Two:   Medals.  Originally (I’m told) the Olympic games were a celebration of amateur athletes engaging in competition to challenge their ownabilities, and measure personal performance against the most talented people in the world.  Emphasis on giving your best, and mostly your opponent was yourself.  I don’t know the evolution here, but now it is country against country, proving that “My Country” is better than yours as measured by trinkets around your neck.   Again, I’m not sure that’s how the contestants view it, but it seems that the American’s fascination with “Who’s Number ONE” is all that matters.  A sports report this morning said “the US only trails Norway (?) by 4 medals and hopes to have a big push today”.  Obviously the objective is to have more toys than the other guy.  Never mind the personal sacrifices these athletes have made for years just to compete, only question for them is not “did you do your best?”.  It’s “what medal did you get?”

Okay, sorry, that’s enough for at least two years!  I do like watching the curling!

On a happier note, the Westminster Dog show was/is yesterday and today.  Over 2000 dogs compete for champions of their breed, then group, and so are qualified for tonight’s “Best of Show” (okay, okay, who’s number one).   It seems that there are more newly recognized breeds every year.   We thoroughly enjoy watching them.  I was surprised to see Shannon Sharpe appear on the broadcast team.  Apparently he is an ardent dog lover and knows a lot about them.  Today we watched the judging of the Wirehaired Pointing Griffons (to which our grand dog Stanley belongs).  It was streamed live on Facebook by one of the group members. 

And okay, I’ll descend a little bit.  Almost as much fun as watching the dogs trot around is watching their “handlers” who lead them around, pose them for the judges (move that rear right foot three inches) and try to make the best showing for their charges as possible.  While they are absorbed in putting the best paw forward, all the pup seems to be interested in is “treats”, which are used to lead them around, make them hold their head up, look this way, look that way, and so on.  And there are several techniques for the handler to store and dispense said “treats” (which apparently are mainly liver).  Some have little bags on their waist, but some seem to hold them IN THEIR MOUTH, and with all due respect, there was a lady today that reached under her top, and that’s all I will say.

Tonight we finish the last of the “Sea To Table” dishes, by doing something with the Northwest Pacific Cod (report to follow).  Good luck MFO

I’ll be

Saturday, February 10, 2018

something is Fishy here....

As alert readers will remember, we are signed up for Blue Apron food delivery service; and as those alerts will also remember, I am on a reduced sodium regimen.  Which means that we don’t add salt to anything, but some of their proteins are more rich in salt than others.  So I have temporarily (?) ceased their deliveries, and instead have signed up for

They are similar to BA, but deliver the seafood with no other ingredients, and it’s up to you what you do with them, although their web site does have “suggestions” as to prep and dishes.  They have a nice variety of products, some usual and some not.  Salmon, Cod, and shrimp appear but so does Maine Redfish, Winter Skate, and Spiny Dogfish  . 

They club you with reminders that they are “wild caught, sustainable, and traceable”, trendy but not unusual terms these days.  Being our first time, we got a “such a deal” starter pack consisting of

A nice touch is that it is packed in dry ice, eliminating the problem of floppy unfrozen ice bags that often arrive with the BA.   I was surprised to see that they did follow through on their “traceable” claim, which you can find if you turn over the little bags
Dutch Harbor, AK?  Google maps will show you the location.  

Anyway, we decided to jump in the water (get it??) by starting with the Coho Salmon. Which had beautiful color and texture

We decided to prepare it with a variation (if I were a trendy foodie, I’d say “riff”) of “en papillote”.  Beginning with doing it “en aluminum foil” while the classic would use parchment.  There is a very nice recipe in the “Stone Soup Cottage (Missouri) cook book”, but it calls for tomatoes, leeks and so forth.  Worthwhile if you have the time, but we did the “what’s in the fridge?” technique.   So MFO buttered up some foil squares, sliced some carrots and lemons, pepper, and made up a bed for the Salmon.

put the fish on it, added some flakes along with a few capers

sealed it up, popped it in the oven along with some slices of little red potatoes that were tossed with oil and some smoked paprika, and after a bit

We plated it, added a glass of New Zealand Sauvignon Blanc, and had a very nice meal!   

We both thought it was some of the best salmon we’ve had lately, terrific flavor, nice texture.  I am eager to try some of the rest of their products…

Incidentally although “en papillote” sounds swishy, it is a very easy and rewarding way to prepare seafood.  In the packet it stays moist, absorbs flavors of whatever stuff you put with it and no worries about burning or drying it out.  Try it sometime..

And while we were preparing the dish we saw the Gary Chouest come under the bridge and head for Norfolk.  It had been moored up by Myrtle point for a couple of days after arriving in the mist and fog.

Anyway, while not turning to a pescatarian diet I am looking forward to exploring Sea to Table further. 

And next time we’ll find out what in the world is that thing adorning the roof of the Feeder’s digs?

Meanwhile don’t forget to

DFD (with limited sodium!)

Sunday, February 4, 2018

A drive through history (and okay, a small rant)

Well, not to bombard you, but I like to keep up..

Last week when my visiting nurse was here, she mentioned she was probably going to buy a lot and build, and it was on Colton Point Road, in the legendary “7th”.   We talked a little bit about it and she said it “has an old church on it”, which of course caused MFO’s antennae to raise.  We kind of located it with the help of Google, and MFO opined that it might have been associated with All Saints Episcopal Church in Oakley.

We consulted a local history expert and he checked into it and found that the land was indeed acquired by the vestry of the All Saints (Episcopal) Church in Oakley, which is quite a few miles up the road.  Sure enough, after borrowing from that excellent resource: “I’m Goin’ Down County” by Kirk Ranzetta, we found a few more facts.  There it was reported that due to the influx of summer visitors and local watermen, that the church found it needed to establish a mission to minister to the residents of Colton Point, who lacked transportation to get to the main Church in Oakley.  Members of the vestry purchased the land in 1900 from a Mr. Robert Yates, and erected a Gothic Style Church adorned with a projecting tower.  Called St. Agnes Chapel of Ease, it was used as the main place of worship when the original Church in Oakley built in 1846 underwent repairs, and the congregation had to move the Chapel in 1906. Eventually maintaining two churches proved too costly, and the parish sold the property in 1962 to a Mr. John Choporis, a surname known to some county residents..   You never know what a conversation with your home health nurse will lead to..

So this morning we decided to kill time until “the Game” by taking a little road trip to check out the place.   It’s always fun to drive around the county, you never know what you will run across.   We started out on a rainy morning and soon discovered a local hawk embarrassing him/herself by eating worms from a lawn


Continued on through Leonardtown, down 234 and turned circuitous left at the new traffic circle in Clements, and headed into the 7th on Rte. 242.

Always something interesting and picture worthy to see along the way

Turned left on Oakley Road and saw the All Saints church, oddly enough once again undergoing repairs

Despite the renovations it has a historical charm, kind of nice on the gray day.

Then continued on down through Avenue passing Holy Angels (Catholic) Church (where services were just concluding)

And eventually found the St. Agnes Chapel of Ease, or what remains.

Still standing after over a hundred years and change.  Love our county. 

On the way home, as we were going back through Leonardtown, I spied an odd cargo in the back of a pickup

Hey!!  what's that???!!  but there were those giveaway orange buckets

Only in SOMD do you stand to see (manual) Oyster Tongs going along the road.  Love our County,

So was a nice way to pass the time before the “game”..

And I was going to stop here, but damn it, I have to get in a small rant.

Rant begins NOW!

A few years ago we sort of stumbled on some pregame programming called the Puppy Bowl.   Cute little pups doing cute little puppy things, chasing, nipping, yapping, and so forth.  Who doesn’t love a puppy?

So we decided to tune in to Animal Planet this year and watch again.  What a disgusting display of gratuitous crap.  They actually had a “Sports Desk” like the networks have with three talking heads, who feigned to be serious and talked about the little dogs like they were people.  “Wags is a tenacious player; we look for him to try to end around…”  blah, blah blah.  Didn’t even crack a smile, just acted dead serious.   They introduced the Lineups from Team Ruff and Team Fluff with more silly descriptions.  “a fast competitor, looking to score touchdowns”.  Even more disgusting was The National Anthem, with bunny cheerleaders, dogs looking doped, and even a parrot pecking at a smart phone “Putting out Tweets”.

Oh, this year there were “Stands” cardboard cut outs, with silhouette flat profiles of “Fans” who were wiggled up and down (The fans are going nuts!)  As for the action “on the field” the pooches ran around aimlessly nipping, chasing, and every once in a while picked up a toy and happened to run to the end of the “field”, where the announcer shouted “touchdown”.  We were nauseated by this time and turned it off.  Embarrassing treatment of the animals and idiotic behavior by the humans.  The only good thing that might be gleaned is that most of the canines were rescue..

Never again. 

Well, almost time for the ultimate sporting event of the year.  And I ain’t going to


Go...... whoever!

Saturday, February 3, 2018

Errata and et cetera

The ways of the internet are crazy indeed.  some rule was apparently violated yesterday in the second paragraph of the "Hummus" blog, which turned it into gibberish, only perhaps understood by the machine itself..  Maybe it was the "less than" symbol.   For clear thinking readers, I hope this will come through and reveal my intended text.  Apologies

As we enter the world of “restricted” Sodium, less than 2300 milligrams per day, we are on the search for lower sodium dishes, and so I read the “nutritional” labels a lot.   One of our finds through a friend is a salt substitute made from Kelp granules.  Go figure.  Trying to keep the cocktail hour a civil exercise, we’re always on the lookout for things to replace (sigh) cheese for instance, although we do allow me an ounce or so depending on the variety of said fromage. 

Since I'm typing, a few random thoughts to fill the white space:

That obnoxious adolescent little twerp in the "Fios" commercials that preaches to the ignorant adults or smirks his way through his gaming friends is, well, obnoxious.

In the same league as the other little twerp who apparently has his Ipad glued to his nose asking his mother (after she asks him a civil question) "what's a computer?"  Wonder how he'd like his device shoved up that nose...

Tomorrow is the Superbowl, I suppose I'll watch, although I don't have much of a dog (or Eagle or Patriot) in the fight.  I guess I can use the old "I'm only watching for the commercials" excuse.

In years past we used to either host or attend a "party" with many of our dearest friends.  time passes, and most of them have scattered to various coasts or cities.  So tomorrow we're going to have a "virtual" party, probably texting and trading pictures as we go.  MFO is preparing (reduced Sodium) snacks for us.  Superbowl is a time where you can wallow in lovely, but not so healthy food like Gumbos, Nachos, and Jambalaya things which are pretty much off limits for the Feeder now.  There will not be Kale chips..

enjoy, and maybe


a quote from MFO trying to copy some recipes out of our expanding library of "Healty Eating" and "Low Sodium Delights" books: "there ought to be a law that all cookbooks have to lie flat!!"

Friday, February 2, 2018

Humming along..

Now that I can get around a bit without having to sit every two minutes, I have begun to mess around in the kitchen some.

As we enter the world of “restricted” Sodium, <2500 a="" allow="" although="" always="" an="" and="" are="" cheese="" civil="" cocktail="" day="" depending="" dishes="" do="" exercise="" figure.="" finds="" for="" friend="" from="" fromage.="" go="" granules.="" hour="" i="" instance="" is="" keep="" kelp="" labels="" lookout="" lot.="" lower="" made="" me="" mg="" nbsp="" nutritional="" o:p="" of="" on="" one="" or="" ounce="" our="" re="" read="" replace="" said="" salt="" search="" sigh="" so="" sodium="" substitute="" the="" things="" through="" to="" trying="" variety="" we="">

We’ve found is that Hummus is pretty low sodium, in amounts that still provide some satisfaction.  Same with Whitley’s Deluxe Nut Mix, an ounce or so of that is surprisingly more than one or two nuts.  Anyway, I got it in my head to make my own Hummus.  There are a million recipes out there, with only slight variations.  So I came across one I thought would be good, set out to duplicate that.   Ingredients for basic Hummus are fairly few and easily obtainable in our local grocery outlets (No, haven’t been to Harris Tweeter yet).  So I assembled them (with my house made roasted Garlic)

And did my Mise en Place

And chucked everything into the food processor, and “processed” until smooth.

And turned it out into a bowl, put into the fridge to let the flavors get happy (as Emeril might say)

So we dished it up last night along with some stoned wheat thins.

As with any recipe I think it needs some tweaking.  I cut back on the cumin, and only used three of the roasted garlic cloves, and of course eliminated the “Salt to taste” line.   The result was kind of a bland, pretty stiff mixture that you had to know contained roasted garlic for instance. 

So, I added some more oil, more cayenne, and a bit of lemon juice

and i'm going to punch up the roasted garlic more..

Of course, Hummus is pretty bland so needs some help.  we'll see, update later!  more research needed at cocktail hour when we are maybe