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Old 03-28-2011, 07:12 AM   #589
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Pizza

We had these awesome pizze Saturday night.
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Yesterday my wife and oldest son baked the bread for the week. All natural handmade and baked the old fashioned way.
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Old 03-28-2011, 11:18 AM   #590
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Wow Top -

Your kitchen, well really, your whole house must have smelled amazing. The smell of fresh baked bread is one of our favorites.

Thanks for posting and sharing your images!

Your friends,
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Old 03-28-2011, 12:41 PM   #591
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OK, I'm GAINING WEIGHT just looking at everyone's pictures of all your good eats, not to mention I'm drooling! Top, just thinking of the great smells in the house of the fresh bread......, Ohhhhhh......Myyyyyyyy.......GOSH!!! Wish we were there to help you eat it all. Regards,


Terry.
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Old 03-28-2011, 11:24 PM   #592
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March 21st, 2011

Monday last week we had dinner at Ducca in San Francisco.

We started with meatball sliders at the bar. Gemma had mussels and clams in a fennel tomato broth for an appetizer, flounder with baby turnips and brussel sprouts as an entree and tiramisu for dessert. We split an order of pappardelle with lamb ragout. Murray had a arugula, apple and beet salad for an appetizer, filet mignon with a red wine mushroom reduction and sauteed spinach for an entree and a lemon pine nut frangipane tart for dessert.

And just in case you're all thinking how can we put all of that away - we didn't. There were lots of take out boxes involved. Guess what we had for dinner the next night?
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Old 03-30-2011, 11:35 AM   #593
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OK, last night we had a very good roast, and after THREE LONG YEARS OF WAITING, our first meal of fresh from the garden asparagus. SO MUCH BETTER THAN WHAT YOU GET AT THE STORE!, and applesauce. Sorry, no pictures, we didn't eat till 9:30 pm and by that time......., well it's self explanatory. Dessert was marble coffee cake. Got the potatoes, chard and royal burgundy green beans planted 2 weeks ago, and they are out of the ground, Yay!
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Old 04-01-2011, 08:02 PM   #594
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Tonight we had grilled chicken spinach salads and for dessert, tootsie roll pops!
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Old 04-02-2011, 10:36 PM   #595
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Southern Comfort

Tonight we had Red Beans & Rice with Andouille Smoked Chicken Sausage. For dessert, we had Strawberry Swirl Cream Cheese Pound Cake with Ice Cream.
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Old 04-03-2011, 03:18 PM   #596
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∆bleskiver

We're having ∆bleskiver for dinner tonight - courtesy of my growing up in Denmark. The kids LOVE them!
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Old 04-03-2011, 07:51 PM   #597
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We're having ∆bleskiver for dinner tonight - courtesy of my growing up in Denmark. The kids LOVE them!
Hey audiv8q;973467:

Looks great, but what are they?

For dinner tonight we had grilled Tilapia and grilled vegetables with garlic rolls. For dessert, ice cream with chocolate sauce.Bon Appťtit!
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Old 04-03-2011, 09:45 PM   #598
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Looks yumms!

∆bleskiver - Wikipedia, the free encyclopedia
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Old 04-13-2011, 07:24 PM   #599
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We're having ∆bleskiver for dinner tonight - courtesy of my growing up in Denmark. The kids LOVE them!
Lookin' good!!! Is the pan you make them in the one from Lodge Cast Iron? How do you turn them to get them so perfectly round? Please describe what you serve with them.

I have seen the pan that Lodge makes, and I have considered buying one....but I need more info!
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Old 04-13-2011, 11:52 PM   #600
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Lookin' good!!! Is the pan you make them in the one from Lodge Cast Iron?
I don't know what company made the pan. I bought one at the Scandi-store in Hillsboro, OR, and the other from Bed, Bath & Beyond

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How do you turn them to get them so perfectly round?
I use a knitting needle made of metal. My mom used a blue one, so I went to JoAnn and found one just like it.
Make your batter, and heat the pan until water drops can "dance" on the pan. Put a little bit of melted butter in the hole. Fill the hole nearly to the top with the batter. After a few moments, stick the needle to the bottom of the batter, and "pull" the batter up the side of the hole, spilling the uncooked batter over the edge of the cooked part into the pan. after a few more moments, repeat the movement, but in a different direction - say - 45 degrees different or so. One more turn is required to complete the sphere.

As a rule, I usually screw up the first batch of 7 due to improperly heated pan - it's either too hot or not hot enough.

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Please describe what you serve with them.
Black currant preserves and powdered sugar. My wife and kids BASTARDIZE them, by using LEMON JUICE (aaarrrrrggghh!) - but unfortunately I have to admit it isn't all bad. Makes them taste like "Dutch Babies"

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I have seen the pan that Lodge makes, and I have considered buying one....but I need more info!
What else can I do to help? Do you need the recipe for the batter?

Good luck! The turning motion takes a little bit of practice. It's all in the wrist.
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Old 04-14-2011, 10:52 AM   #601
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What else can I do to help? Do you need the recipe for the batter?

Good luck! The turning motion takes a little bit of practice. It's all in the wrist.
Wow!!! Thanks for the turning instructions! I am sure I will mess up a few, but I will honor your mom by picking up a knitting needle the same color as hers.

If you are willing to share your recipe, I would love to try it.

Thanks so much...

Btw....Audi A3 TDI driver here!
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Old 04-14-2011, 04:04 PM   #602
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Is it me, or does everything just taste better in our Airstreams? I swear I cook the best when on road trips!
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