and Vincent Van Gogh
Haystacks under a Rainy Sky –
Created in Auvers-sur- Oise, France in July, 1890.
Located at Kröller-Müller Museum.
Because art is good (brain) food. Read this
Created in Auvers-sur- Oise, France in July, 1890.
Located at Kröller-Müller Museum.
Because art is good (brain) food. Read this
Claude Monet Jar of Peaches
Why did the peach blush?
Because it saw the salad dressing!
There are so many things that can be salad…..really – like
even kale can be a salad
But the mostest salad I’ve eaten in my days is a lettucey, leafy greens base with stuff in/on/around and topped with
Dressing that increasing came in bottle form…..
Ken’s reminds me of steak and baked potato and a side salad. Now I mostly eat it without the steak, and I’m as likely to put it on the potato as the salad. But when there IS steak it is also good on leftover steak – a thing I did not know existed in the world until I moved out and away from 4 brothers – in a sandwich with sliced tomato the next day for lunch. Excellent good, in fact.
The supper salad – the home game, versus the away game lunch salad – was increasing dressed in the bowl, like I was taught in ’60’s, but with more variety, like in Red, White and Blue Salad, which I had thought I had already shared, but it’s not showing up here when I searched for it…so here it is, possibly again
RED, WHITE AND BLUE SALAD
2 cups red cherry tomatoes (or grape tomatoes or big ole vine ripened tomatoes, chopped and equal to the grapes)
2 cups white grapes
Optional: ½ cup roasted and chopped nuts
1 Tablespoon Blue cheese
1 Tablespoon wine vinegar
3 Tablespoons yoghurt
2 Tablespoons oil
1 garlic clove
½ teaspoon smoked paprika
- Put all dressing ingredients in blender and blend (use a food processor if you prefer. Creamy, rich, tasty goodness.
- Put aside.
- Wash and dry the fruits. Cut the cherry tomatoes and grapes in half over the bowl you toss them into.
- Top with the dressing and mix.
- Top with chopped nuts if you prefer.
Dorry Baird Norris. Sage Cottage Herb Garden Cookbook. The Globe Pequot Press. 1991, 1995. p.267
Back in the day, we walked out back, pulled weeds and gathered what was ripe.
And tossed what was eaten by insects and animals.
One year the peppers had strange bites taken out of them, while they were still on the plant…..rabbits??? squirrels??
Turns out it was
A typical mid-August haul would include zucchini, summer squash, peppers of various sorts, possibly an eggplant or two. We didn’t grow eggplant every year, some years omitted by design, some years there just weren’t any that survived drought or flood or powdery mildew or cutworm….
It was not uncommon to bring in a haul, wash them off and start lunch.
A good circle of oil in the bottom of a good sized frying pan.
Cut up an onion (we never grew onions, for reasons I know not, which is a pity (was a pity?) because they are dead easy if you start with sets); cut up the pepper and add it next. Nothing really browns, it cooks and gets a little weepy….cut, add, stir around……
Then the green zucchini, cut into circles or half moons or triangles, depending on big around they are….they should all be the same size, and not too terribly big.
Summer squash….same delio.
Cut and seed tomatoes.
I know you got’em
……add them last, stir again.
Any fresh herbs in your garden?
Come on – if you’ve got tomatoes, you must have basil
– wash, chop and add.
Serve over pasta or leftover rice or just put in a nice bowl ….top with grated cheese…..Lunch is ready.
Imagine my surprise when I caught Julia Child making this on The French Chef….and it was called
from Mastering The Art of French Cooking
1 lb. eggplant
1 teaspoon salt
6-7 tablespoons olive oil, more if necessary
1/2 lb. (about 1 1/2 cups thinly sliced yellow onions
1 pound firm red tomatoes, or 1 1/2 cups pulp
2 (about 1 cup) sliced green bell peppers
2 cloves mashed garlic
salt and pepper to taste
Peel the eggplant and cut into lengthwise slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut the zucchini into slices about the same size as the eggplant slices. Place the vegetables in a bowl and toss with the salt. Let stand for 30 minutes. Drain. Dry each slice in a towel.
One layer at a time, saute the eggplant, and then the zucchini in hot olive oil for about a minute on each side to brown very lightly. Remove to a side dish.
In the same skillet, cook the onions and peppers slowly in olive oil for about 10 minutes, or until tender but not browned. Stir in the garlic and season to tastes.
Slice the tomato pulp into 3/8 inch strips. Lay them over the onions and peppers. Season with salt and pepper. Cover the skillet and cook over low heat for 5 minutes, or until tomatoes have begun to render their juice. Uncover, baste the tomatoes with the juices, raise heat and boil off several minutes, until juice has almost entirely evaporated.
Place a third of the tomato mixture in the bottom of the casserole and sprinkle over it 1 tablespoon of parsley. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Put in the rest of the eggplant and zucchini, and finish with the remaining tomatoes and parsley.
Cover the casserole and simmer over low heat for 10 minutes. Uncover, tip casserole and baste with the rendered juices. Correct seasoning, if necessary. Raise heat slightly and cook uncovered for about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Be careful of your heat; do not let the vegetables scorch in the bottom of the casserole.
Set aside uncovered. Reheat slowly at serving time or serve cold.
Ratatouille – it’s also a movie….starring…a Rat.
Once upon a time salad was leafy green….mostly that meant iceberg lettuce
And salad dressing was a verb, what my mother did after the potatoes were mashed and before we had to wash our hands to sit down to supper,
The lettuce was ripped and put in the salad bowl, and then the tomatoes were cut on top. Cukes – peeled and sliced. Cut in half to make half moon or in quarters to make little triangles. Radishes – sliced and added but not always.
Not a lot of fancy ingredients – olives always got their own dish, croutons didn’t show up until the ’80’s – salad was salad and not much more.
Now do I remember the order of what comes next?????
Oil, a circle around, not too much. And not EVOO, this is before Rachael Ray. Our oil often had
Sprinkle the salt –
Sprinkle the pepper
Wine vinegar – just a little.
Toss some more.
Put the bowl on the table, wash those hands and sit down at the table.
Things got fancier in the ’70’s…..
Good Seasons, of course was the gateway bottle to the Wishbone and Kraft and Kens Dressings that would flood the market – and our table – in the ’80’s…
To be continued……..
or is it Traditional?
A painting can be authenticated.
It was created at a certain time with certain materials by someone. It doesn’t really change. With good conservators, what you see now is what was available to see then. there is a through line.
Can food be authenticated? Can it be authentic?
Can it be counterfeit, fake, false, falsified, unauthorized, ungenuine, unreal?
Let’s take pizza.
You all know what it is.
At least you think you do.
And regardless of how All-American it is packaged or that it’s available in lots of fusion forms, you probably think of it as Italian. Let’s go with that.
The term “pizza” first appeared “in a Latin text from the southern Italian town of Gaeta in 997 AD, which states that a tenant of certain property is to give the bishop of Gaeta duodecim pizze (“twelve pizzas”) every Christmas Day, and another twelve every Easter Sunday” ( Salvatore Riciniello (1987) Codice Diplomatico Gaetano, Vol. I, La Poligrafica)
Do the ingredients need to have a certain provenance?
If I use Italian tomatoes on my pizza is it more Italian, more authentic, then if I used local tomatoes? (Are tomatoes even properly Italian? the subset questions – we’ll get back to that later)
So, if in Naples only San Marzano tomatoes will do, does that mean all pizza everywhere must use those, and only those tomatoes?
But, assuming my Nonna from Gaeta, Italy who was making pizza back in the day, the day being the first third of the 20th century (she came over in 1936 – she was born in 1890. We just passed the 125th anniversary of her birth last July 26th) and that she was making ‘authentic’ pizza, did the pizza become less authentic, less pizza when she used American tomatoes? Or is it the local-ness of the tomatoes that matters? Or do the tomatoes matter at all?
Is it the oven that makes pizza authentic pizza?
What about the pan – or lack of pan?
And we haven’t even gotten to the dough and the cheese….
But one thing I know isn’t pizza, no matter what the advertising…….
Back in the day….
A practical, sensible, fully functional plot of dirt that had one and only one purpose: to put free, fresh veg on the table and into all of us.
Every year, it was both the same and yet completely different. This was not some Zen thing, but rather the place where Irish and Italian and Yankee and a growing family converge.
There would be tomatoes.
They would be purchased in flats from the garden store or a farm stand or would be a gift from someone who started too many or be started under grow lights in the cellar OR all or none of the above.
The tomatoes would be all the same variety, each plant a different variety, a hodge-podge of unknown varieties or volunteers sprouting up from the tomatoes we had missed on the plants from the season before. They would be put in too early or too late or overtaken by horn-worms or eaten by the birds or sat on by the dog or they would be the very definition of abundance..
They would be staked with bamboo or trellised in wire cages or staked with broken hockey sticks or left unstaked (but only until Uncle Al came to visit, when he would put things to rights. He staked tomatoes like grapevines in a vineyard.)
And there would be summer squash. And zucchini. Bell peppers. Hot Peppers.
Lettuce. Cucumbers. Basil. Parsley. Dill. Eggplants.
Lots of weeds.
Chick weed, chicory, dandelion, purslane, crabgrass. Now I know many of the weeds we pulled are edible…as many things are if you’re hungry enough.
And the weeds and the peelings and the ones we missed and got beyond ripe, went into compost, to be part of the next garden, because we were influenced by the Yankee thrift.
In later years we would be green. In retrospect. But not until the Carter Administration.
For reasons that make no sense whatsoever, Lawrence Welk has been on my brain. I share this earworm.
Lawrence Welk Theme Song
Adios, Au Revoir, Auf WiedersehnGoodnight,goodnight,until we meet againAdios,Au Revoir, Auf Wiedersehn ’til thenAnd though it’s always sweet sorrow to partYou know you’ll always remain in my heartGoodnight, sleep tight, and pleasant dreams to youHere’s a wish and a prayer that every dream comes trueAnd now ’til we meet againAdios, Au Revoir, Auf WiedersehnGoodnight– lyrics by Jack Elliott, music by George Cates
In honor of National Farmers Market Week, The Plymouth Farmers’ Market invites submissions from vendors and customers for our 1st Annual Pie Contest! Pies will be judged by a Guest Judge Panel, then slices will be sold for $4 with all proceeds benefiting PFM’s Culinary Insights and health-based programming in the community.
Best Kid Made Pie
Best Gluten-Free Pie
Best Use of Seasonal/Local Ingredients
PIE DROP OFF: 2pm-3:30pm
PIE SLICING: 4pm
Sign up beforehand or just bring a pie last minute!
Please bring a recipe card that lists all ingredients.
For food safety reasons, NO dairy-based pies (like custards) are permitted (though butter in your crust is fine).
Email Mia at email@example.com to sign up in advance (name, email and category, please) or just bring a pie!
We can’t wait!
August 3rd is National Watermelon Day. This is endorsed by the Watermelon Board.
I’ve been somewhat melon obsessed because of work…There was a watermelon article that used a 17th century painting as a source, which made me wonder:
I looked at more paintings of melons
The swirly bits holding the seeds are not some sort of varietal variation, but are a sign that the fruit is not ripe.
All of this is going to take a little more work and study…but first I must find some watermelon to EAT!
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