and rabbit the rock band…
Van Gogh, Still Life With Ginger Jar and Onions, September 1885. Oil on canvas, 39.3 x 49.6 cm. McMaster Museum of Art, Hamilton, Ontario.
Gourds, decorative and otherwise. Pumpkins, whole and spiced both.
And onions…lots of onions are good, too.
Cranberries. In tarts. Because.
It’ officially the season for these seasonings.
Rocket science, this is not
– unless you work for NASA…
If you eat, you’ll probably have dishes. Eventually.
You might eat out. Frequently. Regularly. Often. A whole darn lot.
There are also times that you eat in.
I’m assuming that not every meal is straight from the can/box/pretty microwave plastic dish it came in.
Even if your home life includes no meals at that home (excepting those from their own containers) you might bring a lunch to work that needs a plate/bowl/cup/fork/spoon/knife.
That’s where the dish-washing magic comes in.
The dishes must be removed from the eating place and brought to the washing place.
I hate to start with the obvious, but those dirty dishes don’t walk themselves to the sink to be cleaned.
Well, almost never.
Then scrape them off. No solids. Leftovers for later or compost or trash – your call.
Rinse them. That way when you stack them there will be less nasty stuff stuck on the back of the dishes.
Load the dishwasher.
Unless you ARE the dishwasher.
Then fill a sink or basin – a clean sink or basin – with hot water and a squirt or two of dish-soap.
Add the flatware – that’s table knives and forks and spoons – and then the glasses.
Wash the glasses, outside first and then inside with a clean dish cloth. If you use sponges, change them frequently, they’re germ bombs and are prone to nastiness. Rinse outsides and then insides with hot water. Put in dish drainer when rinsed.
Put the plates in the basin, and then wash the flatware. Rinse the flatware and drain.
When the flatware is done, wash the dishes, bowls, etc – Again, backs and fronts and rinse back to front.
“Woe to you, teachers of the law and Pharisees, you hypocrites! You clean the outside of the cup and dish, but inside they are full of greed and self-indulgence. Blind Pharisee! First clean the inside of the cup and dish, and then the outside also will be clean.”
Then, if the water is still hot and not too floatsy, start with the serving bowls and plates. Lastly, the pots. If the water gets cold or nasty – get rid of it and start another sink full or basin full. All the dishes are washed, outside and inside, and rinsed in hot water the same way. Air drying is best, or use a clean dish towel if pressed for time or space.
And it may be good for you – click HERE
There is more, hack and tips and things to obvious to need mentioning…….But I was raised by scrubby people, and even when my place is a mess, it’s a CLEAN mess.
Here’s a link to Martha Stewart on Dish Washing
Isn’t that the word for the anniversary of a cinema?
Plimoth Cinema started up ten years ago….
2007 was an autumn of really bleak pictures.
We opened with
which is about the life of Edith Piaf. It’s sad story. The music was wonderful, but mournful. Many of the movies of 2007 were pretty bleak.
Well, you get the picture…
This was a short term project. We were just going to run movies two nights a week for a couple of weeks.
I volunteered to make the popcorn. As long as we used REAL butter, no substitutes.
And although the subject matter of the films was down, down, downer…
Attendance kept going up, up, UP.
So much so that the short run ran longer, and before December was out, we were coming back not as a limited run, but a full out program.
Thus out of small beginnings…..
Besides the usual popcorn and candies, we also offered hot dogs and Indian Pudding at the Concession stand.
If I were to make Indian Pudding flavored popcorn….ginger, cinnamon, a little molasses and butter…..? I digress.
To Ed and Charlotte Russell , to Anne Phelan and Kathleen Curtin – thank you
Fluff Fest is coming up – Saturday the 23rd – in Somerville Fuff Centennial Fest 2017
It’s been 100 years since Joseph Archibald Query created the magic that is FLUFF in his kitchen in Somerville, MA and sold it door to door.
He didn’t invent marshmallow. He just repacked and renamed it for immortality.
were sold last year.
There is a recipe contest at the Fluff Festival..I’ve been thinking of Fluff….
I was reading Laura Shapiro’s What She Ate
In the introduction (no, she doesn’t mention Fluff….bear with me) she writes of Nell B. Nichols who published a food calendar in Woman’s Home Companion. For May 7, 1953 Nell offers a recipe that dips peanut butter sandwiches in an egg-milk batter and then fries them. That’s right – Peanut Butter Sandwich French Toast. And I thought….
That baked French Toast that I made a variation of, has been on my mind. My brain has been full of all kinds of bread and egg and milk things.
But, before I have a recipe to test, I have a few more thin gs to ponder. Like – what bread? It has to hold up, but fluffy white bread is classic for a fluffernutter…and maple syrup wouldn’t be assertive enough on top…..
Chocolate syrup on top would be better then maple. √
Or how about chocolate BREAD….now it’s officially dessert…and chocolate syrup doesn’t go on top of chocolate bread.
See – close, but no actual recipe.
Maybe next year.
Photo by Chalmers Butterfield
The same, real Brown Derby restaurant that Lucy and Ethel went to when they went to Hollywood. The Episode where Lucy dumps food all over a movie star – William Holden.
William Holden orders a Cobb Salad…a Hollywood Salad! A GLAMOUR Salad!!!!
Of course, since Lucy is involved……and there was a pie…….
It was a few years later that I found out what was in a Cobb Salad….
One way to remember the ingredients:
I recently had a Cobb Salad that was a variation on the theme. It was made with radicchio instead of greens, which was a little too warming for a summer salad, but for an autumnal one…..Mmm Mmmm Good!
And it was chopped up nicely. Somewhere in the 21st century we’ve forgotten that salads are eaten with forks in public places and that they’re supposed to be ready to eat and not need more knife work.
This version also had roasted butternut squash and turkey instead of chicken and dried cranberries, a Plymouthy version. Good, and got me thinking about a few more tweaks. I’d do chopped radicchio as the base, great color, nice change from KALE (hasn’t the clock ticked past that by now????)
Anyhow – turkey instead of chicken – but a roasted turkey. A roasty flavor would help here. Maybe toss a turkey breast in while roasting the butternut squash.
Now that the nights are cool – last night was downright COLD – a little “toss a sheet pan of something in the oven” action is NOT out of the question., and if it helps to stave off another night of not turning the heat on…more power to that!
I might use fresh cranberries, once they once they come in, instead of dried. Blue cheese. Hard boiled eggs – easy. Bacon? No hardship there. I also have managed not to start a jar of bacon grease, so get a jar ready….I’m going to go with black olives as the O…..I just don’t like raw onion, and since it doesn’t like me right back, we’re even on that score.
What have a got so far?
Hmmmm – What the A?
A stands for Apple!
If I make an Apple/Maple dressing, a little chopped apple will temper it, give the sweet to go with the rich/spicy/…apple cider vinegar, chopped apple, maple syrup and a touch of oil….
The temptation to ‘pumpkin spice’ this is nearly overwhelming, but I’ll try to resist.
September Salad – The Thanksgiving Cobb – check.
Team photo: Boston Americans 1901 – proto-Sox
Wednesday, September 6, 2017 8:20 pm
Wednesday is Food Section Day. I pick up both the Boston Globe and the New York Times.
Manage a fairly “on time” home arrival and even the signs put up by the Gas Company that the places where I usually park will be a Tow Zone starting tomorrow at 7 AM doesn’t prove to be much of a hindrance – I get a place even closer to my house than usual.
Not sure what to have for supper. Had a big salad for lunch, so maybe some toast, or there’s more of the bread and cheese not Baked French Toast. (The real problem with eating food that has no name is the effort to have to describe it every time.)
In the Globe (I start with the food sections, headlines can wait – what is this about Red Sox stealing signs???? Applegate? No, Boys of Summer – steal BASES, not signs …)
There’s a “Sicilian pasta with Ricotta” and I remember that I bought some ricotta at the Farmer’s Market – last week, the week before?? Better check the expiration date.
All good – AND there’s the box of tri-colored rigatoni that I got on sale…
Put the water on, salt it like the sea.
Re-read the recipe to make sure there is no hidden ingredient or technique that will trip me up …so far so good.
SICILAN PASTA WITH RICOTTA
16 oz. short pasta shape (cavatappi, radiatore, mezzi rigatoni) I had tricolor penne. Prince. It had been on sale. It was also 12 oz. so I adjusted accordingly.
16 oz. whole milk ricotta – 2 cups. I scooped out half and then half of what was left.
¾ cup pasta water – I used 4 oz.
1 cup freshly grated pecorino Romano for serving
Olive oil, salt and pepper for serving.
- Bring salt water to a boil. Add pasta, in this case 6 minutes (more or less. I stand over it, spoon in hand, scooping up single pieces, “Are you DONE? Are you Tender? Are you Ready YET??” I look and taste to al dente.
- I have a measuring cup that fits under my colander, so when I drain I can have all the pasta water I want. If the water from a can of chick pease is acqua faba, shouldn’t past water be acqua pasta? Or acqua basta, as enough already!
- Pour ½ cup of the pasta water back into the pan, toss in the ricotta, and stir it all around. Add the hot penne and stir some more.
- Decide it needs more contrast, more bite, more zing than more cheese, so fish out a jar of Kalamata olives – just the thing.
- On the plate – a soup plate, because – I put the pasta, top it with some olives and a nice twist of black pepper.
Claudia Catalano Boston Globe Wednesday September 6, 2017, p. G4
I eat at kitchen table.
The downstairs people get a Peapod delivery while I sit down.
Leftovers will be for lunch OR a supper frittata later this week.
Time to put on the kettle for a cup of tea. And to read the rest of the papers.
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