Grilled Meat Loaf, Mushrooms, Spinach, Cheese, on Sourdough

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 There’s lots of vroom vrooming going on in my neighborhood today marking the first appearance of the development- wide landscapers who have resumed weekly mowing and trimming of yards for the season. This is cause for some optimism, though my earlier overly enthusiastic notions from last weekends heatwave caused me to ignore this year’s frost date warning, and hence early this morning required tugging out from deck containers some those varieties of basil, patio tomato, and the grape plant, Pixie, temporarily now stationed in a bright corner of the sun room.

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Spring Salad, Mustard Vinaigrette

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Today I was out at Sooky’s salon, Noel Sy, everyone seemed abuzz with appreciation in the renewed spring weather. There was plenty to chat about with one of the owners, Michél, our conversation surrounding the theme of food and gardening, mostly herbs and vegetables. On my end, being a little more than enthused to share that Saturday past, I had spent the whole day planting the edible containers on my deck, from lettuces, hot peppers, strawberries, all sorts of herb varieties, and this year to include, a new patio grape plant, Pixie.

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2015 Philly Farm and Food Fest, the spirit of the entrepreneur

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On the wrap up, the 2015 Philly Farm and Food Fest proved another fantastic event. This year, outside of course, taking in the many excellent products to purchase or share in the upcoming year, I also couldn’t help but reflect back on the day itself with some bigger picture thoughts, such as the location in Philadelphia. Well not only the city itself, but thinking back on its history, a time of early roots, Benjamin Franklin, the beginnings of a developing commerce, trades, artisans, farms, foods, specialties, wares carried and delivered by horse drawn carts along cobblestone streets. It was a time of invention, or for those newly arriving from other shores, even a time of reinvention. Local citizens did business, getting to know each other in common gathering places, even such as town halls.

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Seltzer’s Lebanon Bologna and Philadelphia Cream Cheese Stacks

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Have you ever prepared something so simple and so popular that you never even bothered to write it down? Yes. There was a time I hardly went to a party in the Philadelphia area some many years ago, where Seltzer’s Lebanon Bologna and Philadelphia Cream Cheese Stacks were not served. Always a winner, I even used to prepare these for football tailgates.

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Green Speckled Thin Spaghetti

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So far, it’s been a rather blustery day, not unlike those we see in April. We all know that April showers bring May flowers, and so this gives us uplifting hope.

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2015 Philly Farm and Food Fest

Come on down and be a part of the fun at this years 4th annual Philly Farm and Food Fest, Sunday, April 12, 2015 !

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Along with being one of the most fun food- centered events of the year, the Philly Farm and Food Fest is the place to experience lots of delicious samples from among 150 local farmers and food artisans.

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Roasted White and Green Cauliflower with Red Cabbage and Bacon

 

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It’s probably fair to say that cauliflower has been trending in the food universe these days, along with many unique possibilities in its preparation. Adding to the excitement, one can now even add organically grown green cauliflower to the repertoire, so today I thought I would give it a try. Ultimately it worked nicely with my initially planned vegetable dish, combined with another recently past trending ingredient phenomenon, bacon.  Remember bacon, bacon, bacon?

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Asparagus and Strawberry Salad

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The Easter Sunday meal at my house most always means a large buffet for family and friends. A lamb seasoned with middle eastern style spices, grilled and served kabob style on skewers, there are always deviled eggs, and lots of spring salads, one of these, Asparagus and Strawberry Salad with Balsamic Vinaigrette.

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March Cottage Cooking Club, Bruschetta with Broad Beans and Asparagus

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Welcome to our March gathering Cooking Along with the Cottage Cooking Club, a place where our online international cooking group monthly prepares foods from the cookbook: River Cottage veg everyday! by author and British TV cooking entertainer, Hugh Fearnley- Whittingstall.

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Lasagna, and avoiding kitchen mishaps

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A few months ago assorted food bloggers were sharing posts on kitchen mishaps, some were really funny, some hilarious, but each provided a sure laugh to lighten the day. It got me to thinking, except that, well, first off, I’m just plain not that funny, and second, I don’t have any really great kitchen mishap stories.

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