Tuesday, August 13, 2019

Kitchen Confessions (Confidential?)

Just when you think you're getting somewhere this happens:

It all started innocently enough.  I decided it was time to upgrade our baking/casserole gear (vanity speaking), so found a nice price on amazon for a double set of baking dishes from Staub (highly regarded, less expensive than Le Creuset or Emile Henry)

 in sizes (11x 8; 9x7) more suitable for just two Flutters.

An aside here, and I’m sure familiar with other home cooks, a lot of the recipes I find on the net and have saved over the years are marked “serves 6 or 4” rarely two.  Which then leads to: a) loading up our already packed freezer with unmarked Tupperware containers (what the heck is this stuff)?; or b) since I don’t probably eat a “normal” serving anymore, having the same stuff three nights in a row (boooring!). Some recipes are amenable to cutting, but lead to having to measure a 16th of a tablespoon or something.

So (back to the point) I found a recipe YouTube for Rice Pilaf "how to cook classic rice pilaf: chef John, allrecipes.com for 4 that was cooked in the oven, not cooktop.  I have failed many times with the latter approach.  Besides it called for even amounts of rice, butter, oil, stock, and an optional “pinch” of saffron (half a pinch is??).  Cooked in oven in “tightly sealed casserole”; Minimal prep, and I get to use my new gear.  let’s go for it!

Easy, right?  Well……


The rice: had to chop a quarter of an onion (half of original’s “half”) then cook in 1 TBL spoon(!) of butter and olive oil till “just past translucent”..  Kind of easy (10 minutes of monitoring), tough to find a pan in which 2 tablespoons doesn’t get lost, then combine (1 ½ cups stock), salt, tsp cayenne and the optional Saffron (no got) in a pan and reduce (simmer 5 minutes).  Then combine with the 1 c. rice (making sure “EACH GRAIN IS COATED”).  So spread over rice in (new) dish and mixed it up carefully watching EACH GRAIN.  Lesson One: there wasn’t enough liquid to easily cover EACH GRAIN despite stirring around for another 8 – 10 minutes, so some of the grains were NOT COATED..

Spread stock, et al., then “tightly cover pan with heavy duty foil.  Lesson two: the hooty doody Staub dish has NO LIP, so how do you do anything to “cover tightly” but sort of lay it on the top and lop over the edges?  Put in 350 degree oven for (original) 35 minutes.

Quandary One: original recipe (2 C. rice); should I shorten the time because less volume?  I did, going for 27 minutes.  Removed from oven and let sit (still covered – no peeking) for 10 minutes.   Elapsed time over an hour, nerves partially shot.

The Saucier
Meanwhile the Hollandaise: 1 large egg yolk, 1 ½ teaspoons freshly squeezed Lemon juice, pinch cayenne, half a stick unsalted butter, ½ Tsp. Kosher salt.  That’s not much stuff but I don’t have a blender that small (just my mini prep food processor - one speed, on or pulse)

And the combined yolk juice and cayenne barley covered the bottom of the mini - prep (not even up to blade).  While I have used it successfully for house made mayo with the little drip doo-dad on the top, half a stick of melted butter doesn’t drain so well, plus speed not high enough to mix well.. result: not well combined. 10 minutes, nerves continue to fray.


I found in that packed freezer some “Pacific Dover Sole” from Sea to Table that sounded good with the rice.

I must admit I have had good luck with Sea to table seafood. 
“tracker” said my order shipped on 7 August, to be delivered no later than 8pm on the 9th.  We had to go out on the 9th, and by chance the FedEx truck was entering “the Farms” as we were leaving.  MFO followed it and was able to obtain our box from the driver.  Uh, Oh, box very moist on bottom.  MFO turned the MOMSTER round and went directly home (fuming over delay getting to event), and opened said box to discover COMPLETLY thawed Sole (and scallops) tepid and limp.  Had no choice but to stick them in the freezer anyway.   (happy aside: I sent a note to them, and they refunded the whole order.   Once it leaves their hands, it’s out of their control; FedEx doesn’t care~apparently).

the filets were so thin, thinner than a strip of commercial (regular) bacon.  No choice but to cook them all (except our dinner)so did first batch

Which while looking good, it belies the fact that by the time they were nicely browned, they were overcooked to the point of being dry and hard.

Then I did the batch for serving
Same result, dryish tough fish

un serveur
So plated up our "dinner" with the hollandaise thinner than I wanted, and to my chagrin the rice was underdone and while not exactly crunchy, was uh, al dente (to be kind).

Appetizing, yes?  Probably two and a half hours of prep, making each item at it's station cooking and watching.  By the time we sat down, I was pretty much exhausted and the quality of the food wasn’t worth.   I texted both FOJ’s and a couple of friends that it was the worst dinner I have ever prepared.   Not far from the truth. we did eat it before turning it over to the

Reader’s help:  should I cook half the rice the recipe full time?  How the hell do you make a lipless dish “tightly sealed”?  not the right device for the Hollandaise?   what do you do about cutting recipes? (by comment or to Bill@Billsbottomfeeder.com)

I did talk to one of my chef friends and for the fish I should get the pan “screaming hot” and put the fish in for maybe 10 seconds.  That scares me but I think that’s right.

So anyway, time will dull the anguish and I’ll try again, maybe with less aggressive plans.  I have some scallops from Sea 2 Table, offering another chance to deal with high heat (?)

Until another attempt 

Au Revoir
DFD (in english)

Sunday, August 11, 2019

a french term!


is: a mixture of things, especially a musical or literary medley;
a miscellaneous collection MEDLEY

which is what I got for us today: since last posting, I have amassed some nine odd snippets of things I found interesting from the world of (duhhhh) food, sports, and just general interest.  Given my penchant of going on far too long about virtually anything, it may be best not to give you a nine course reading menu, but rather break it up into smaller bites, hopefully letting you savor each one (ha ha)

okay off we go, with a bit of humor I found amusing for some reason in the good old New Yorker magazine, a source of often esoteric and bizarre cartoons

Next:  some interesting statistics from my Restaurant and Hospitality publication:
Top Customer Service Complaint and Frustrations (in restaurants, in order)
One: The time it takes to receive their order (35%)
The Price of the Meal (34%)
Getting the order wrong (34%)
Not being satisfied with the quality of food (31%)
Rude restaurant Service (30%)

In other words, a third are not happy

Same Source:
68% of Millennials support a $15 minimum

And while I generally don’t like “Best of” things, they compiled a list of 10 best sandwiches in America, with no rankings.  All are independents (although some belong to Restaurant “Groups”)
From Antone’ Famous Po’ Boys In Houston founded in 1962

Hope you can read the description; note the cost data: sells for $9.95, cost of food is $2.75

From The Kentucky Inn Cuban Kentucky Inn, Denver ($13/$3.15)
(House –braised Pork, spicy brown mustard, bacon pickles and Pimento cheese made with roasted hatch green chiles and Monterey Jack in lieu of Cheddar; spiked with Sriracha; minced red onions; and jalapenos)

And Brooklyn Seoul; Rogue Sandwich Co., Springhill FLA ) ($8.50/2.10)
(steamed Pastrami; kimchi; Kimchi, Baby Swiss; Gojuchang-infused Russian Dressing)

All the rest show equally imaginative ingredients.  All look good!  Now I’m hungry

On we go:  Tips for Exploring and Foodie City
Wander around Farmer’s Markets for a true sense of local cuisine
Research the city’s Immigrant Communities (more and more cities taking in  refugees)
For “fine – dining” opportunities, research James Beard Foundation awards, (given to chef’s across the country)

Sport:  English Premier League Football season begins.  Great Stuff (watching MANU vs. Chelsea while I type).  Will spare you the usual rant on the Little League tournament.   Mothers are just as crazy.

Music:  MFO is reading a book loaned to us from (Blues aficionado) friends

I must confess I have not started it yet, but I am not sure about the “invention of the blues” note, hopefully doesn’t mean Robert Johnson invented them, however he is mostly considered the premier country blues singer (“better c’mon in my Kitchen..)  toward the end, the author inserts his observations and muses about blues audiences and contrasting white and black audiences.  Plenty of fodder for later, but I did like the following quote:
while white fans drink straight whiskey to get in a blues mood, Muddy Waters drank only champagne, and insisted that it be the real French stuff

Closing Potpourri one with two shots from our garden taken yesterday

While they are certainly DFD, I doubt they get sustenance from a

Tuesday, August 6, 2019

Dining "In" and "Out"

Which has special meaning for my friends in the Military (which I can never get straight anyway), I am much more mundane.. and apply the terms as I sees fits


Not to harp on it, but these days my eating away from home is more governed by access than choice of food.  I have not compromised my standards however, which further narrows choices.  For instance, I would never eat at Olive Garden if they met me at the door with a velvet covered sedan chair.  So in no particular order, choices are limited (but not restricted) to:  either of the two Ruddy venues, CD Café, and Cow and Fish.   To be fair, MFO and I did a drive about on the Solomon’s and most of the places over there (Solomon’s Pier, St. Charles Brasserie, Striped Rock, Lighthouse, and the ilk) have access ramps but kind of fail the food side of things.  A possible exception might be the Island Hideaway, which does require a bit of an overland transit to their sidewalk plus they don’t accept reservations on Friday or Saturday.

Anyway we sort of gathered our little “dining group” last Friday (2nd) since key members were (for once!) in town and all met at the Cow and Fish.  The food there remains quite good, imaginative, well prepared and presented, with the only distraction of spotty service (sometimes reciting “specials” almost before you sit down,) the stemless “up glasses”, and the most egregious Mason Jars.

As I have mentioned before the wine list (which hasn’t changed forever, hint, hint) has interesting choices, and if a second glass is desired the bottle is brought to the table, a civilized touch.

Anyway one of the party ordered steak (which was described by server as “Blue Diamond Steak with Blue Diamond Sauce”).   A google search turns up something called “Bleu Diamond Dressing" which is apparently no more, as posts referring to Blue Diamond Dressing. seem to have been removed.

Anyway, the steak (always a challenge to get a good photo, hence none offered) was quite tasty according to the diner.  As for the Flutters, MFO indulged her jones for a burger

Although she differs from the Feeder in choices of cheese (MFO=Swiss; BF=Cheddar!) it was tasty, however in truthfulness, “rare” means almost raw in the middle (caveat emptor!).  The feeder stayed away from Beef (no protein imitations offered…..yet) and went with scallops (the kitchen continues to be enamored of flowers)

Which were excellent.
A hunk o’cake was shared for a sweet at the end of the meal.

All in all a good experience, although DFD is also spotty.  Shorts and Caps are often seen. 

One of the Feeder eating like a bird at home (no, NOT seed) is quantity.  For instance if we get a small pork loin, even cutting it in half (freezing half) leaves us with enough meat for a couple of servings left over, which gets boring ; In the case of the pork, I do make Pork Fried Rice.  So I set out to do that yesterday. The labor comes in the prep side of things, getting the Mise en Places set up.   Fried rice is one of those “clean out the ‘fridge” things.   Aside from the rice you can put almost anything into it, as I did yesterday:

Clockwise from “12 o’clock “ – lower sodium Soy sauce; (elderly) frozen peas and butter beans; cubed pork loin; diced shallots and red onion/Garlic; (diced) green and red bell pepper; Poached chicken breast (for variety); egg strips (two egg omelet); and of course the (cold) rice. 

Then fabrication ensues.  I prefer to cook the separate ingredients singularly, 

just warming the meat to avoid making it tough; sweat the peppers till soft; sauté the onions till a little brown on the edges, adding the garlic at almost the end to avoid burning it. Finally incorporating into the rice, adding the Soy Sauce sparingly, mostly for color and allowing the grains to separate.
Warm through and plate!

Traditionally, bean sprouts and mushrooms might be added, but hey! if they’re not in the dark recesses of the ice box, they’re out.  
I normally sprinkle a bit of ground red pepper or cumin on it to zip it up a bit. 
Quite Good!

 And no MJ to be seen, and truthfully, maybe not appropriately

Sunday, August 4, 2019

One or two more rants - then i'm done

Well, I crammed a couple of rants into the last edition, and since then I have a couple more while I’m in that mood/frame of mind.   Then we can move on to some happier stuff.

Another Rant/Comment
I was working in the kitchen the other day, and had left the TV on in the other room, waiting for the evening news to come on, I believe it was on NBC.  Of course things went long, and a new program came on after the news.   I believe it was called “Access Hollywood”, featuring a couple of hosts who acted like they were either high or on laughing gas.  An inane smile never left their faces as they wallowed in salacious stuff about glitterati who seemed so full of themselves.  I suppose people watch this stuff, and probably subscribe to People magazine. Yes; I know there’s a “mute” button on the remote as well as an on/off command, but it was there and I was here…

This inanity was followed by something called “the Wall” which is too despicable to comment on.

Shakin' and Bakin"
And then there’s a show we are sometimes driven to watch waiting for a BritCom or Drama (Midsomer Murders, Vera, The Heart Guy, Shetland, etc.,) is “The Great British Baking Show” (as it’s known in USA).  Another one of those chef competitions but not (quite) as obnoxious as some of it American brethren.  Contestants are given “challenges” like “you need to make a Frangipane tart!” It has its moments mostly because of the contestants.  Okay, it is British/England, but the “judges” are extremely annoying and probably English to the core. 

The sort of “emcee” is Sue Perkins, who apparently has no food background, and her job is to occasionally shout: “okay bakers there are 30 minutes left” followed by quick shots of the contestants looking panic stricken.  Another “judge” is a bona fide Mary Berry who is a food writer, and seems to have compassion for the contestants mostly praising their work with usually some good suggestions.   Unlike Paul Hollywood a supposedly “celebrity” chef who never met a dish he couldn’t rip.  “this crust is soggy; could have been baked more; isn’t very attractive is it?” and so forth.  Officious bas***d.  many contestants are reduced to tears.

Gaaack dept.
Was going to quit (rants)  And here, but there is an article in the Post today (Sunday) that I can’t help but pass along.  Written by Laura Reiley (pg G5), it reports results of finding stuff in bagged lettuce.   Not bugs critters like frogs, snakes (!), some of whom “are not deceased”. As reported in journal Science of the Total Environment eight frogs, a toad and a lizard were found alive in bagged greens”.  The Centers for Disease Control and Prevention reported that 30 to 60 food borne illness outbreaks a year from 1998 to 2016 were caused by produce.  I could go on, but the last paragraph says: “even with triple washed bagged produce, it’s good practice to wash it at home.  And in the event that your produce contains unintended animal protein? It’s time to order a pizza!

No Cow, No Fish
I was going to finish with a quick reprise of a recent dinner at Cow and Fish, but I’m putting that on hold in the interest of brevity.. 

The game show:
Yesterday a got a package from Amazon, with no “from message” and it turned out to be a game that FOJTY sent (they find some interesting things) and look what it contained!

And with an endorsement like this

How can you go wrong?
I haven’t tackled the “recipe for play” yet, but there’s a board and everything.  Generally I am poor at this kind of thing, instead of showing how much I know, I generally show how much I don’t know. 

There is a board and that pack of cards is at least two inches thick.  Oh, my!

More to come
And don’t forget to
And despite liking C&F for food and presentation, I can’t break them of “no stem” up glasses, nor the stupid Mason Jars.   I will continue to fight the good fight

Tuesday, July 30, 2019

This and That and vindication/Rev A

If you read the feeder as originally posted, this should replace it.  somehow they screwed up the sizes of the actual pictures from the actual article

It’s been a while since I devoted ink to “rants”, and these all don’t qualify, they have that flavor.  

We're Number One! 

What is it with the American Psyche that drives sports fans to a seemingly insatiable desire and fascination of “who’s number ONE”.   In the wee smalls, one of my defenses for the demons of the night is to listen to Sports Talk Radio Shows from one network to another.  Granted, they are eager to fill their time slot somehow, but they feed the American beast by endless debates as to whether LeBron or Michael is the GOAT, or Brady and Montana.  Who the he** cares? They’re all talented athletes (or atha-letes as one host says) and can’t they just co-exist without designated one as the “Best” ever regardless of decade or whatever.

One of the last refuges from this mania has (to me) been in the world of golf.  You can watch a tournament on the weekend (the recent Open Championship) and just enjoy that event, and when it’s over, it’s over.  On to the next.  Okay, there are occasional comparisons of stats (Tiger/Nicklaus) but palatable.  Well, that has now changed.  Now, every weekend when Tournament du Jour coverage starts it begins with a statement like “CBS Sports welcomes you to the Ridge Open, part of the season long race for the FEDEX cup!!”; now you can’t just enjoy the competition without continuous screens showing the cup points and standings.  The only reason the “regular season” exists is to see who is eligible for the FedEx Cup, The SUPER BOWL, NBA playoffs, or World Series. The other night one of the sporting talking heads urged his listeners to call up and say why or why not their NFL team would be in the playoffs!!  I am not sure but I don’t think game one has been played, and scrimmages (OTA’s as they’re called) have just started. Ridiculous!  Makes me ill and takes the enjoyment out of watching weekly competition for what it is. 

Press One if...

Okay, enough of that..second aggravation.   The other night we were hosting some friends over for dinner, and I picked up my (Android) phone to look at contacts or something, and upon pressing Contacts, a green box appeared around it and the phone said:  “You have selected contacts, to continue you must double click the box, or long press to (do something)” OMG what have I done? Same for anything. I couldn’t make it stop.  Panic set in, my worst nightmare, a phone that took 2 minutes to do anything!  After flailing around unsuccessfully, I called my contact with MFO's phone at the local Verizon store and, bless him, he answered, and said I had apparently somehow turned on the TalkBack feature.   "It’s pretty involved to turn it off, but if you call Verizon at 611, selecting option 4 they can do it over the lines".  Okay, I’ll try.  Press phone icon “you have selected the phone icon, press it twice to continue or long press..”  finally was able to call 611 to get the “welcome to Verizon please enter your Verizon pin number”.  Crap! I never use it, let alone know what it is.. took shot (you have entered 6 green box, 3 you have entered three (green box), and finally “That is not the pin associated with that account, please try again later”.  Click. A few tries later it asked me to briefly describe why I was calling… “Stop phone from talking back   I don’t understand you, let me get someone to help” finally an actual human answered and we stumbled through the process.  Do you know it makes a difference (at least in that mode) whether you scroll with two or three fingers?  By this time my heart rate was a million, and my nerves were in shreds.  I hope I never get in that mode again.  Once again the phone proves to be much smarter than its owner.  Kind of tainted my whole evening.

Well, well well

Okay, I want to finish on a upbeat.  Alert and longtime “Feeder Reeders” know that I continually have harped over the years on proper behavior when in a restaurant.  You also remember that the food writer/critic for the Washington Post (Tom Sietsema) sometimes deviates from his weekly reviews of restaurants to comment on similar subjects.  Last Sunday, I found this synopsis from one of his on-line chats:

I found the article extremely interesting

The “cleaning up” part was about the growing practice of presenting “naked tables” (i.e., no linens) even in dressier restaurants with silverware resting on bare surfaces, and the cleaning of same.  Wiped down?  Disinfected?  It was surprising to me how many people objected to this practice and lengths they go to for removing them from the table top (hence the cartoon above)

“Showing up” was discussion on whether or not you should return the call from restaurants that go to the trouble to dial you up and remind you.  Some places actually release your reservation if they don’t hear back.  Are you obligated to confirm your booking!  Polite manners would be to call the restaurant only if you had to cancel, otherwise it should be understood you are planning to fulfill your commitment. More interesting discussion

But, But, But what really got me was his third subject (Does Tom read the Feeder??)

Reiterating things I have railed about for years – apparently sharing the opinion with Mr. Sietsema (and the WaPo fashion editor)

Interpreted for readability  Somehow blogger screwed up my pics from the actual article.   They would read:
“My pet peeve is men wearing ball caps in dining rooms, which didn’t go over very well with a chat participant who claimed to be seated at the upscale Fiola while wearing jeans and a hat.  He called my annoyance “Disrcriminatory” without providing any details.

Call me prehistoric, but removing one’s hat indoors demonstrates respect.  Was I missing something?  I took the matter to The Post’s esteemed fashion critic, Robin Givan, who settled the matter to my great satisfaction when she responded via email that “unless that dining room is at an actual ball park, I say take off your cap”.  To me, keeping it on just makes you look like you're ready to flee the scene at any moment.

Givan added, "it's a little like sitting in a dining room with your sunglasses on.  Take them off, stay a while

In other words

Another part of the Feeder’s definition of his DFD has always been to dress in accordance with the restaurant which he also addressed:

T-shirt and cargo shorts at the Inn at Little Washington is not going to match the décor; someone in a tuxedo at McDonald’s similarly clashes

It is gratifying to me that I am not just some loonie howling in the wilderness but have others (far more into the “scene”) than I that share similar opinions

Other short notes

67 years ago (1952) today marked the opening of the linking of Maryland's Eastern and Western shore from Annapolis to Kent Island.

Rumor has it that there is much activity on the long awaited restaurant in Leonardtown on the other corner of the old Café Des Artistes (sigh)

And as Tom and I would remind you

Friday, July 26, 2019

where's the beef?

Being able to have easy access to this laptop enables me to plague you more often… like now..

First of all, have to fess up to an error when I was talking about that lovely necklace I showed you from our “art o-the day” calendar. Worth a second look:

In the  accompanying yakking I calculated the age of the piece.   Thanks to an alert reader who always has appreciated my acumen with numbers from the early editions of the Feeder (I did things like “if you take the day of the month, and multiply by the number of the week, and subtract…you get the number of orangutans at the Bronx zoo.”  Well, in calculating the age of the necklace I stumbled on going from across the bridge from AC to BC.  Should have been 2019 – (  a minus ~ 1880) which makes the necklace nearly 400 years old!  Even more amazing.  I guess beauty has been a fascination of humans for centuries.

In the Kitchen
The other thing that I can do now, is cook certain dishes.  I recently got some lovely aged (which may have been Wagyu) beef tenderloin, and I decided to make

Like other dishes, there are many variations from simple preparations to one of those recipes with 50 ingredients.  But, I figured with premium beef, why mess much with it.  So I assembled the ingredients (mise en place)

And chopped up the beef some and mixed in the bottled stuff and...... Whoops! Forgot an ingredient!

So diced and added in the neglected Shallot chopped the chives and also the egg yolk (not previously pictured)

I let it rest in the refrigerator a bit and then assembled a nice appetizer tray, with the classic accompaniment of Cornichons and an unclassic Dry Manhattan on the rocks. 
It was pretty tasty, and there’s some for tonight.

And all the time I was assembling (winging it) the Tartare, I was treated the Dee of St. Mary’s a skipjack.   It’s such a graceful boat.   It was out last night, along with what we call “the little guys”.

Well time to prepare for cocktail hour, and I have to admit I am NOT
But there will be no Mason Jars within miles.

Wednesday, July 24, 2019

easier stuff now


Well, a couple of changes around the digs.   I finally acquiesced to MFO’s “suggestion” that I move the big boy laptop from the loft to my living room office.  I had resisted, but the 14 steps necessary to “get up there” were a deterrent from getting there.  And that is where “big boy laptop” with all my images and the software reside that I use to create this wonderful literary piece of literature called the Bottom Feeder. So now that it is on this level with no stair adventure involved hopefully means I’ll be able to victimize you more often!

Pop Quiz:   look at this lovely necklace

Where do you think it came from??  Answer at bottom (no peeking!)

The phases and changes stuff above is part of the reason you haven’t seen much of the Feeder lately, the other is:
The blue squiggly line is temperature, the orange is the associated heat index, and the vertical black line is rainfall (currently about a quarter of an inch), providing some much needed relief to both plants and mankind.

Somehow that weather saps my energy and (what little) creative juices I have and leave me almost catatonic.  

Anyway, now that I am slightly revitalized and relocated, we can see what I’ve been up to:

You may remember I was doing slow cooked chicken thighs.   Well, they haven’t been cooking THAT long, but they did turn out reasonably well. 

The lemon came through a lot.  I’ll have some changes for that mythical “next time”

Going Out
Last night, MFO and I went to the Cow and Fish for a meal “out”, for a restaurant meal to alleviate MFO needing to come with yet another iteration on Chicken, Fish, or salad.  Although some have had varying experiences we have always enjoyed our visits.  Chef Michael turns out interesting dishes and specials are always worth considering.   Being Tuesday night it was almost private dining (good for us, maybe not the house), and we didn’t feel rushed as there were plenty of empty tables (ditto).  After enjoying cocktails

(despite that stemless “up” glass, and the awful Mason Jar) once the server figured out we would like to linger a bit, things went well.  We split an appetizer of Fish Bites

Which could have served for an entrée.
MFO did lamb chops and I had a Hangar steak (helping my beef deficit) served on nicely done sautéed mushrooms (one of the better “Side” choices), and the leftover will serve for lunch. 

A glass (well, two) of Tempranillo paired well.
Throwing caution to the winds we “two forked” a nice lemon cake for dessert

Sylvia is always interesting to talk to…with the dwindling options for chef cooked food, the C&F is a treat.


We have a daily calendar from the Metropolitan Museum in NYC, that has a different item pictured for each day.  Quite interesting what they present.  Like these gorgeous panels of Tiffany leaded glass

Having at one point dabbled in leaded glass I can only wonder at those beautiful works, it ain’t easy folks.

Okay answer to pop quiz:  where is the necklace from??
Baltimore Craft show?  Smithsonian Craft show?  Nope!
Over two thousand years ago!!  Amazing.  You think of humans using burnt wood to draw on walls of caves, and then to see something like this..

Okay, enough rambling..  hope to publish more frequently now.   In the mean time I’ll fight to get Mason Jars removed from tables, and as always,

and just to close on a subject near and dear to me, a nice picture (to me)