Problems with e-mails came out of the firmament this morning, and so flummoxed the feeder that creative juices were sapped. Something is in works, and am attending the concert today, so material will be there for tommorow. Hopefully the e-mail will also..
How did we get along without computers again?
i may even not
DFD
Tuesday, September 15, 2009
Monday, September 14, 2009
Monday Potpourri
Just a conglomeration of weekend stuff, with nothing very spectacular (they’re real…).
Food Part:
Food selections for the weekend included Pizza take out from Ruddy Duck, a bar meal at Corbels, and a couple of home cooked “eating” not dining meals. One of which was I decided to unthaw some leftover Nathan’s dogs and grill them. Since I had to run some errands including a trip to Giant, I decided to pick up some fresh hot dog rolls or buns, depending on your heritage. So after deciphering their new aisle line up designed so that you cannot find anything without random roaming of the aisles, I finally found the bread section (wouldn’t you think “Bread” should be on those hanging down things at the ends of the aisles? Not yet, anyway). After finding the usual blank space where the Pepperidge Farm “Original” white bread should have been, I spied the buns/rolls on the lower shelf. As I reached for a package of the hot dog variety, I noticed they were labeled as “Classic Hot Dog Buns”. Great. However, in slightly smaller print was “top sliced”. Now, I am from the Midwest, but in that world, a “classic” hot dog but would be sliced on the side. I never even heard of a top sliced until recently, but maybe I’ve lived a sheltered life. I don’t think I’m against it, it does have it’s pluses, like it’s easier to keep the condiments from falling out, and generally you turn a side sliced 90˚ anyway. (did we have this discussion before?).
I just got my October Food and Wine – with a cover story of “Food and Wine Pairing Guide”, with a sub title of “a photo with every recipe”. Great. I always have to look at the dish before I can begin thinking about the wine. I haven’t cracked the issue yet, but will…
Thanks eagle eyed readers – I guess there is no such thing as prime rib of beer, although it might have some merit…
Non Food Part
As noted, MFO and I spent the day Saturday at different venues in the county, I at Historic St. Mary’s City, and she at Leonardtown. I got to sit at the Woodland Indian Discovery Day information booth, and the other half Tudor Hall. I had a great time talking to the visitors (along with directions to the rest room, informing people that it wasn’t free, you need a ticket, etc.). The little kids were the most fun as they got to make beads, putting red clay on their face, and generally making a mess. It’s fun to get out and see people. You never know what’s going to turn up..
Sports and observations part
I’ve seen more Michael Jackson after his demise than before…..enough already!
Speaking of demise, I thought Jay Leno retired. Again, over the past few weeks, I’ve seen more of him than in years before. NBC spending mega bucks pumping our enthusiasm for his new show. I won’t’ be watching..I think his ego is as large as his lower mandible..
Rant Part:
We’re number….. To placate America’s apparent hunger to make sure there’s a “number one” in everything, most sports have devised a playoff system. Most work okay, with somebody at least winning playoffs, not necessarily synonymous with “number one” (which implies our favorite concept, “the best”). The two notable exceptions are college football which continues to flounder around in the BCS swamp and by far the worst is the stupid FedEx cup. Trying to come up with a “playoff” in a sport where you compete against others only in relation to par has proven difficult. All (?) the other formats involve a “one on one” team or individual contest in which the winner continues and the other goes home. But, unless you come up with a match play format which would take forever, it just doesn’t work in golf. That incomprehensible goofy point system doesn’t mean anything. Tiger is currently leading with 7,196 points and number two has a measly 5,692 followed by the trailers with only 3 grand. What the heck does that mean? Every televised event this year tried to generate enthusiasm for “the FedEx cup”, but it just didn’t work. This last weekend was the last chance to be one of the lucky 30 into the “finals”, which apparently 25 of them cannot win, even if they win the dang tournament. That’s nice, is there any other sport in which winning the last playoff event does not make them the overall Champion? On the first round last Thursday, NBC began with the first stroke of the first of 70 players saying: “if it ended right now – he’d be in Xth place”!. What idiocy. Gee, there’s only 70 players playing 4 rounds, at roughly a par 70 course, meaning there were about 20,000 strokes to be played before Sunday. It got to be ludicrous. I thought Furyk had a nice rejoinder yesterday to my buddy Jimmy (the weasel) Roberts who eagerly asked: “I’ll bet you were really concentrating on your place in the Cup as you played today!” Jim said: “no, that’s you guys job, most of the players don’t care and just play golf”. Nuff said.
Nice job, Spartans, losing to what was known when I was a kid as “Mt. Pleasant Teacher’s College”. And, sorry Charlie, Return to Glory delayed one more week..
This is not original, but worth passing along…Did you ever wonder when you want to turn off your computer you go to “start”?
Quick Cultured Part:
another in the land of nothing to do, there's a concert tomorrow (tuesday 9/15) at noon in St. Mary's Hall of St. Mary's College featuring Beverly Babcock and Brian Ganz playing Bach Concerto in f minor, and the Beethoven Concerto No. 5 in E-flat Major. After attending the concert, i'll be
DFD
Food Part:
Food selections for the weekend included Pizza take out from Ruddy Duck, a bar meal at Corbels, and a couple of home cooked “eating” not dining meals. One of which was I decided to unthaw some leftover Nathan’s dogs and grill them. Since I had to run some errands including a trip to Giant, I decided to pick up some fresh hot dog rolls or buns, depending on your heritage. So after deciphering their new aisle line up designed so that you cannot find anything without random roaming of the aisles, I finally found the bread section (wouldn’t you think “Bread” should be on those hanging down things at the ends of the aisles? Not yet, anyway). After finding the usual blank space where the Pepperidge Farm “Original” white bread should have been, I spied the buns/rolls on the lower shelf. As I reached for a package of the hot dog variety, I noticed they were labeled as “Classic Hot Dog Buns”. Great. However, in slightly smaller print was “top sliced”. Now, I am from the Midwest, but in that world, a “classic” hot dog but would be sliced on the side. I never even heard of a top sliced until recently, but maybe I’ve lived a sheltered life. I don’t think I’m against it, it does have it’s pluses, like it’s easier to keep the condiments from falling out, and generally you turn a side sliced 90˚ anyway. (did we have this discussion before?).
I just got my October Food and Wine – with a cover story of “Food and Wine Pairing Guide”, with a sub title of “a photo with every recipe”. Great. I always have to look at the dish before I can begin thinking about the wine. I haven’t cracked the issue yet, but will…
Thanks eagle eyed readers – I guess there is no such thing as prime rib of beer, although it might have some merit…
Non Food Part
As noted, MFO and I spent the day Saturday at different venues in the county, I at Historic St. Mary’s City, and she at Leonardtown. I got to sit at the Woodland Indian Discovery Day information booth, and the other half Tudor Hall. I had a great time talking to the visitors (along with directions to the rest room, informing people that it wasn’t free, you need a ticket, etc.). The little kids were the most fun as they got to make beads, putting red clay on their face, and generally making a mess. It’s fun to get out and see people. You never know what’s going to turn up..
Sports and observations part
I’ve seen more Michael Jackson after his demise than before…..enough already!
Speaking of demise, I thought Jay Leno retired. Again, over the past few weeks, I’ve seen more of him than in years before. NBC spending mega bucks pumping our enthusiasm for his new show. I won’t’ be watching..I think his ego is as large as his lower mandible..
Rant Part:
We’re number….. To placate America’s apparent hunger to make sure there’s a “number one” in everything, most sports have devised a playoff system. Most work okay, with somebody at least winning playoffs, not necessarily synonymous with “number one” (which implies our favorite concept, “the best”). The two notable exceptions are college football which continues to flounder around in the BCS swamp and by far the worst is the stupid FedEx cup. Trying to come up with a “playoff” in a sport where you compete against others only in relation to par has proven difficult. All (?) the other formats involve a “one on one” team or individual contest in which the winner continues and the other goes home. But, unless you come up with a match play format which would take forever, it just doesn’t work in golf. That incomprehensible goofy point system doesn’t mean anything. Tiger is currently leading with 7,196 points and number two has a measly 5,692 followed by the trailers with only 3 grand. What the heck does that mean? Every televised event this year tried to generate enthusiasm for “the FedEx cup”, but it just didn’t work. This last weekend was the last chance to be one of the lucky 30 into the “finals”, which apparently 25 of them cannot win, even if they win the dang tournament. That’s nice, is there any other sport in which winning the last playoff event does not make them the overall Champion? On the first round last Thursday, NBC began with the first stroke of the first of 70 players saying: “if it ended right now – he’d be in Xth place”!. What idiocy. Gee, there’s only 70 players playing 4 rounds, at roughly a par 70 course, meaning there were about 20,000 strokes to be played before Sunday. It got to be ludicrous. I thought Furyk had a nice rejoinder yesterday to my buddy Jimmy (the weasel) Roberts who eagerly asked: “I’ll bet you were really concentrating on your place in the Cup as you played today!” Jim said: “no, that’s you guys job, most of the players don’t care and just play golf”. Nuff said.
Nice job, Spartans, losing to what was known when I was a kid as “Mt. Pleasant Teacher’s College”. And, sorry Charlie, Return to Glory delayed one more week..
This is not original, but worth passing along…Did you ever wonder when you want to turn off your computer you go to “start”?
Quick Cultured Part:
another in the land of nothing to do, there's a concert tomorrow (tuesday 9/15) at noon in St. Mary's Hall of St. Mary's College featuring Beverly Babcock and Brian Ganz playing Bach Concerto in f minor, and the Beethoven Concerto No. 5 in E-flat Major. After attending the concert, i'll be
DFD
Friday, September 11, 2009
Turn Times Three ...
The Byrds remind us…to every thing there is a season…
One of the (few) things I enjoy about maturing in life is observing the inevitable changing of the seasons. When it’s coming into spring, the warming weather is good for the soul after enduring the long dark days of winter. Then, as the warmth of spring turns to summer, the spectre of picnics, outdoor concerts and so forth seems appealing. However, as I approach more maturity, I think I enjoy most the change of summer into of fall. By the time September arrives, we’re all pretty tuckered out with yard work, pulling weeds, heat and humidity, and look forward to cooler days and earlier evenings. We begin to think about pulling out the reds, and relegate the whites to appetizers or early day imbibing. Salads, grilled fish, chilled soups, and lighter fare begin to give way to food of substance, that daube of beef, your favorite (not the “Best!”) chili recipe is located, perhaps a slow roasted prime rib of beer, and we can enjoy a good hunk of steak (although I will give you that it’s also good in the summertime).
Nature also seems to be weary of the green growing frenzy of summer, and begins to prepare for the winter’s slumber. The green leaves slowly turn to the wonderful hues of autumn, fields display various soothing shades of beige, with different textures. I suppose at this point one could launch into some sort of metaphor on fall and life, but I won’t. I think about it, but we don’t have to discuss it.
Speaking of fall, everyone comes out and does stuff. Great events are everywhere, and step on each other. For instance, tomorrow (9/12) is Woodland Indian Discovery Days at Historic St. Mary’s City, a chance to see how the early Yaocomaco Indians lived and did, with exhibits and activities for all. Toward the other end of the county will be “Wharf Days” in Leonardtown, featuring musical performances, a sail boat race between two local high schools, and I hear a historic boat tour. At Tudor hall, there will be art exhibited, plays presented, and MFO has created a special genealogical exhibit on the (National Anthem) Keys. It was the residence of Phillip Key, father of Francis Scott. Too bad there’s nothing to do in the county. Next weekend will be one of those “Tastes of St. Mary’s County”.
And the subject that won’t die, somebody sent me a link to a review in the Wash Post of a place called “Counter” in Reston. Part of a new chain of burger joints, it features upscale patties where you have to “first choose beef, turkey, veggie or chicken and one of three sizes. Then, there are 10 kinds of cheese -- herbed goat spread, anyone? -- plus 28 toppings, including dried cranberries and fried eggs, and 18 sauces. Some are free, some cost extra. In total, there are more than 312,000 possible combinations.” There's that ubiquitous incredible, edible, egg again!!
On the sporting scene, that tinkling you heard the other night was the glass tennis shoe that fell off the foot of Melanie Oudin at the US Open. NBC hurriedly spent $$$$$ for numerous “Georgia Peach” promos with fuzzy shots of an open mouthed Melanie staring at the firmament, along with the "gleeful mother (a whole other story) interview", announcers fawning about "the kind of kid you want next door!" Well, guess what, she met an opponent other than a brooding Russian, and was excused in a straight set loss, negating the Media's entitlement to the finals. No doubt she has talent, but not yet the savior of women’s tennis in the USA. Remember Michelle Wie….
And I do remember that eight years ago today, I was standing in the radio room in Hazelrigg staring in disbelief at the events that changed our world forever..
DFD
One of the (few) things I enjoy about maturing in life is observing the inevitable changing of the seasons. When it’s coming into spring, the warming weather is good for the soul after enduring the long dark days of winter. Then, as the warmth of spring turns to summer, the spectre of picnics, outdoor concerts and so forth seems appealing. However, as I approach more maturity, I think I enjoy most the change of summer into of fall. By the time September arrives, we’re all pretty tuckered out with yard work, pulling weeds, heat and humidity, and look forward to cooler days and earlier evenings. We begin to think about pulling out the reds, and relegate the whites to appetizers or early day imbibing. Salads, grilled fish, chilled soups, and lighter fare begin to give way to food of substance, that daube of beef, your favorite (not the “Best!”) chili recipe is located, perhaps a slow roasted prime rib of beer, and we can enjoy a good hunk of steak (although I will give you that it’s also good in the summertime).
Nature also seems to be weary of the green growing frenzy of summer, and begins to prepare for the winter’s slumber. The green leaves slowly turn to the wonderful hues of autumn, fields display various soothing shades of beige, with different textures. I suppose at this point one could launch into some sort of metaphor on fall and life, but I won’t. I think about it, but we don’t have to discuss it.
Speaking of fall, everyone comes out and does stuff. Great events are everywhere, and step on each other. For instance, tomorrow (9/12) is Woodland Indian Discovery Days at Historic St. Mary’s City, a chance to see how the early Yaocomaco Indians lived and did, with exhibits and activities for all. Toward the other end of the county will be “Wharf Days” in Leonardtown, featuring musical performances, a sail boat race between two local high schools, and I hear a historic boat tour. At Tudor hall, there will be art exhibited, plays presented, and MFO has created a special genealogical exhibit on the (National Anthem) Keys. It was the residence of Phillip Key, father of Francis Scott. Too bad there’s nothing to do in the county. Next weekend will be one of those “Tastes of St. Mary’s County”.
And the subject that won’t die, somebody sent me a link to a review in the Wash Post of a place called “Counter” in Reston. Part of a new chain of burger joints, it features upscale patties where you have to “first choose beef, turkey, veggie or chicken and one of three sizes. Then, there are 10 kinds of cheese -- herbed goat spread, anyone? -- plus 28 toppings, including dried cranberries and fried eggs, and 18 sauces. Some are free, some cost extra. In total, there are more than 312,000 possible combinations.” There's that ubiquitous incredible, edible, egg again!!
On the sporting scene, that tinkling you heard the other night was the glass tennis shoe that fell off the foot of Melanie Oudin at the US Open. NBC hurriedly spent $$$$$ for numerous “Georgia Peach” promos with fuzzy shots of an open mouthed Melanie staring at the firmament, along with the "gleeful mother (a whole other story) interview", announcers fawning about "the kind of kid you want next door!" Well, guess what, she met an opponent other than a brooding Russian, and was excused in a straight set loss, negating the Media's entitlement to the finals. No doubt she has talent, but not yet the savior of women’s tennis in the USA. Remember Michelle Wie….
And I do remember that eight years ago today, I was standing in the radio room in Hazelrigg staring in disbelief at the events that changed our world forever..
DFD
Wednesday, September 9, 2009
Qwick Wead for Wednesday the 9th
As I write this Lite Wednesday entry, in just about an hour, it will be 09:09:09, on 09/09/09. I’m sure it will be noted in the press and on TV. Not sure there is any evil association with a trio of 9’s such as there might be if this were back in early June of 2006, with that more famous grouping of 6’s. I already heard one report about “not happening”, etc. Unless I’m wrong (too often the case) it was true last year in August, and will be true again in October next year (if you allow double digits). After you get by “12” things will get scarce.
A reader reports seeing that egg (raw and fried) in the middle of a Pizza, in France.
And I could go off on the new sports media darling Melanie Oudin, but I won’t. Although she’s just 17, I hope she
DFD
A reader reports seeing that egg (raw and fried) in the middle of a Pizza, in France.
And I could go off on the new sports media darling Melanie Oudin, but I won’t. Although she’s just 17, I hope she
DFD
Tuesday, September 8, 2009
It does Rule!!
Confirming the old saying about apples falling from trees and the distance thereof, it is not surprising that both FOJTE and FOJTY enjoy the culinary arts. The former is more taken with nouveau style, while the latter quite knows his way around a smoker and barbeque. He passed along some shots of what you can do with 2 pounds of bacon, sausage, and some seasonings, resulting in what must be the king of pork fat. The formal name for the dish/creation is called a “Bacon Explosion”. Basically you start with a bacon weave, layer of sausage,
more bacon,
more sausage, seasonings
and then roll it up.
On the smoker (or oven) for a couple of hours (with some cooling beverages), and you got it. Unfortunately there were no shots of the finished product (been there, done that!), but you can see the whole formal process on the web. Can’t go wrong with pork fat.
MFO also did some pork product this weekend, however it was in the form of a sage crusted pork tenderloin, from a recipe (p. 39) in the October Cuisine at Home.
So all the flutters enjoyed a weekend with the alternate white meat''
Oddz and Endz
Server Lexicon – thanks to the reader who added the fact that unless the server is willing to respond to a menu selection with: “Bad Choice!”, then saying “Good Choice!” probably isn’t necessary.
Food Trend? – another reader has noticed a trend of putting a fried egg on things, including a burger. I seem to remember seeing that done someplace..
Sports note: Over the weekend, I did spend some couch time with the US Open tennis. While commenting on the grunting and squealing might be appropriate in today’s pork related blog, it’s something else. I’ve noticed a trend (?) that when a player hits a good shot for a winner, it is not uncommon for them to clench their fists, do a semi-crouch, and scream/shout/say: “C’mon!”. I am not sure what their intent is. Does the player want us to join up and go with them someplace? Are we to jump down on the court? Where are we going? Does s/he feel they’re slipping behind and need to hurry up? I don’t get it.
and, even if it's for a bacon explosion, you can still
DFD
more bacon,
more sausage, seasonings
and then roll it up.
On the smoker (or oven) for a couple of hours (with some cooling beverages), and you got it. Unfortunately there were no shots of the finished product (been there, done that!), but you can see the whole formal process on the web. Can’t go wrong with pork fat.
MFO also did some pork product this weekend, however it was in the form of a sage crusted pork tenderloin, from a recipe (p. 39) in the October Cuisine at Home.
So all the flutters enjoyed a weekend with the alternate white meat''
Oddz and Endz
Server Lexicon – thanks to the reader who added the fact that unless the server is willing to respond to a menu selection with: “Bad Choice!”, then saying “Good Choice!” probably isn’t necessary.
Food Trend? – another reader has noticed a trend of putting a fried egg on things, including a burger. I seem to remember seeing that done someplace..
Sports note: Over the weekend, I did spend some couch time with the US Open tennis. While commenting on the grunting and squealing might be appropriate in today’s pork related blog, it’s something else. I’ve noticed a trend (?) that when a player hits a good shot for a winner, it is not uncommon for them to clench their fists, do a semi-crouch, and scream/shout/say: “C’mon!”. I am not sure what their intent is. Does the player want us to join up and go with them someplace? Are we to jump down on the court? Where are we going? Does s/he feel they’re slipping behind and need to hurry up? I don’t get it.
and, even if it's for a bacon explosion, you can still
DFD
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