salad

I won a gift pack from Right at Home and SC Johnson! I was quite excited as I rarely win anything. Most everything in the box was something I would use regularly. . .except the Ziplock containers. We like glass. I took the freebie supply and this great post and came up with a foodie gift plan that I intend to use regularly from now on.

To me, cooking (like sewing) is becoming a lost art. So, I decided to use my pack of 5 2-cup Ziplock containers as gifts to encourage others to spend a little more time in the kitchen. I went through my mother's cookbook and found tried-and-true recipes that fit in the 2 cup containers. I copied off the recipe and highlighted the title and the liquid ingredients. Then, I mixed all the dried ingredients into the container. The recipe, folded in half, fits perfectly inside the lid, but I would tape it for extra security.

Ranch Dressing a la Claire

• 1 C mayonnaise
• 1 t onion powder
• ½ t garlic powder
• ¼ t celery seed powder
• dash red pepper
• 1 t lemon juice
• ½ t sugar (optional)
• 1 t sweet basil
• 2 t parsley
• 1 t chives
• ¼ t salt or to taste
• ¼ C milk or ½ C milk

Mix mayonnaise, lemon juice, and dry ingredients. Add ¼ cup milk for dip or ½ cup milk for salad dressing. This makes a good dressing for cole slaw.

Variation: 1,000 Island: Add ¼ cup dill pickles, finely chopped and 1 tablespoon ketchup.

Pastry Shell

• 1 C sifted all-purpose flour
• ¾ t salt
• ¾ t Sugar (optional)
• ¼ C vegetable oil
• 2 T skim milk

Preheat oven to 475° (very hot), or according to recipe for filling. Mix flour, salt, and sugar in a bowl. Combine oil and milk in measuring cup and pour all at once over flour mixture. Stir with fork until mixed.

Shape into a ball, place on sheet of waxed paper, flatten, and cover with another sheet of waxed paper. Roll out with a rolling pin (dampen table top if necessary to prevent slipping) and peel off top paper. Turn dough upside-down over pie pan, peel off bottom paper, and fit dough into pan. Trim. If dough tears, mend without moistening. Flute edge. If crust is to be baked before filling is added, prick pastry all over with a fork and bake about 10 minutes. Cool before adding filling. If filling is to be baked with pie, do not prick crust, and follow directions of your recipe. (For a 2-crust pie, make double amount of pastry and divide into two balls.) Makes one 8- or 9-inch pie crust.

Shortcake Biscuits

• 1 3/4 C sifted all-purpose flour
• 4 t baking powder
• 1 t sugar
• 1/2 t salt
• 1/2 t cream of tartar
• 1/2 C butter or margarine
• 2/3 C milk

Sift flour, baking powder, sugar, salt and cream of tartar. Cut in shortening until mixture resembles coarse crumbs. Add milk and stir with fork until soft dough is formed. Turn out on lightly floured board and pat or roll lightly until dough is 1/2 inch thick. Cut with floured 2-inch biscuit cutter. Place on ungreased baking sheet. Bake at 450° for 10-12 minutes, or until golden brown. Yield: 16 biscuits.

Waffles

• 1 C sifted al-purpose flour
• 1 ½ t baking powder
• 1 ½ t sugar
• ½ t salt
• 2 eggs
• ¾ C milk
• 2 T cooking oil

Sift together flour, baking powder, sugar and salt. Beat eggs until thick; add milk and oil. Add flour mixture and blend until smooth. Pour 1 cup batter onto preheated grid. Close unit and bake until light goes off. Yield: 4 large waffles.

The week was winding to a close. We had been having a blast. BUT I was doing my best to keep Nora on her schedule (which meant getting up at 0530 in Denver, 0730 our time, while keeping up with Paul, Brent, and Tim and their late hours. Not that I'm complaining. I'm just pointing out that it is a bit of a challenge remembering all the events of the evening when we dined here.

I remember the display case of desserts at the front of the restaurant. (How rude of me to start with the sweets.) I was enthralled with the idea of sweet potato cinnamon rolls. I love cinnamon rolls and am learning how to bake sweet potatoes into new, and tasty sweets. The large rolls were $1.25 each, and I couldn't imagine eating a large beauty by myself. However, later one of the boys told me I could have bought four of yesterday's rolls for only $1 each. I could have shared them with the three guys for breakfast on Wednesday, which would have made them quite happy. Sorry I didn't think about it then. However, I'm really interested in buying some fresh sweet potatoes and trying my hand at such a wonderful creation.

OK. So, it's obvious from the photograph and from proceeding ones that I haven't a clue how to flute my crust. I also think I never seem to have the right size pie plate or the right size crust for these activities. Luckily, they are reasonably forgiving if you can overlook the sometimes unappealing-to-the-eye look. By the way, this is a continuation of yesterday's story about the bright and perfectly ripe flavors of the tomato corn salad I made for my grandmother who requires soft foods to chew. (I also started writing it about 12 hours ago. My how a baby really changes everything!) We get one loan zucchini at a time from our garden. I had already had pasta the day before, and was looking for a better idea for my zucchini. I came across some eggs in the fridge with an expiration date past the return date of my mom and suddenly had my inspiration for the tart. I used my mom's oil crust recipe and created my own zucchini filling recipe. See what you think.

Cost to Make Zucchini Tart

Note: Cost is based on my shopping list even though it used my mother's ingredients.

Recipe for Oil Pie Crust

• 2 C all purpose flour
• 1 t salt
• ½ C oil
• ¼ C cold water

Mix flour and salt. Blend oil and cold water with fork (lots of bubbles). Add liquid mixture to flour and stir. Roll dough between 2 pieces of waxed paper. Place dough in pie plate. Flute if you have the talent. Poke 5 sets of holes in the bottom of the crust with a fork.

For this use, I pre-baked the crust just about 7 minutes. For other uses, it isn't always necessary.

Recipe for Zucchini Filling

• 1 good-sized zucchini, thinly sliced
• 1/3 onion, thinly sliced
• 1 teaspoon olive oil
• 2 eggs
• 2 Tablespoons milk
• 1/2 cup cheese, finely shredded and divided [my mom had the four cheese blend]
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon salt or more to taste

Saute zucchini and onion in olive oil about 5 minutes just to soften. Beat eggs, add seasonings, salt, and milk. Beat together. Layer onions and zucchini on pie crust. Top with half of cheese. Pour egg mixture over vegetables. Top with remaining cheese. Bake at 400 degrees until top is golden brown, about 30-35 minutes.

Cost Per Person $0.36

As I mentioned last week, we sat with my grandmother over Memorial Day Weekend while my parents went away. My grandmother has difficulty chewing, and I was looking for soft foods that would pack on much of the summer flavor, but not be too difficult for her to enjoy. The zucchini tart and accompanying salad really fit the bill. I've even made the salad again since then. The key is to have the freshest ingredients. It helps when it comes out of your own garden! I believe the fresher the ingredients, the less salt and pepper you have to add.

Cost to Make Tomato Corn Salad

• $0.50 Corn (Publix)
• Free Tomatoes (From ours and my parents' gardens)
• Free Chives (Mom's garden)
• $0.04 Lemon (Publix)
• $0.01 Salt (Walmart)
• $0.10 Pepper (Walmart)
• $0.60 Total for three people

Recipe for Tomato Corn Salad

• 2 ears corn
• 3 Patio tomatoes
• 2 Tablespoons chives, chopped (or more if you've got it!)
• Dash lemon juice
• 1/8-1/4 teaspoon salt
• 2 twists pepper grinder

Cook corn in microwave. My mom's took 1:30 for one. Peal the corn and stand the ear up in a bowl. With a good knife, cut kernals of corn off cob so they fall into the bowl. (This is easier than it sounds.) Dice the tomatoes. Add all ingredients together. Serve immediately or chill one hour before serving.

Cost Per Person $0.20

Paul's sister and her husband, Elizabeth and Dag were in town this weekend visiting Nora, and we went to dinner at Seasons 52. (No one really wants to see us anymore. We understand.) The waiter was excellent. Very kind and gracious. And he really did the job his managers want him to do because he talked up the curry (originally made to be served with fish, but easily substituted out for tofu), which was a steeper-priced featured dish to the point where even though I don't like curry, I actually ordered it very willingly. Paul got the Market Vegetable Plate, and we switched dishes half way through the meal.

Truth be known, I was really sorry I had to share my curried tofu with Paul. I felt like I was on some of those lame commercials where one spouse hides food from the other. But in this case, I did my best to show true love and gave up half of my curry for my husband to enjoy. But, I emphasize "just half". I would be very happy if this item were always on the menu and would say it was well worth the additional price tag.

Cost Per Person $20.00

So there was a bit of communication error and excitement last night when this meal was served that led to a photo only of the risotto and not of the salad. However, the salad is highly recommended, if you can be encouraged without a matching photo, make it while the strawberries are ripe. I'll be making it again myself and will be sure to include a photo next time.

The risotto recipe came from the March 2010 Bon Appetit and was really good. Because my father doesn't like eggs, I didn't use the dish as a "nest." Also, I didn't have the mushrooms and asparagus; and as I'm still in the "cleaning out" process, used what we had on hand. I chose green beans and corn to add to the carrots and onions. If I had it to again, I would not add the corn. It was quite sweet in comparison to the rest of the ingredients.

Remember just yesterday I mentioned that I would start sharing when I got to use the production from our container garden? Well, I got to garnish the risotto with our parsley. I was so proud!

Recipe for Strawberry Pecan Salad

Serves 4

• 1 head Living Lettuce
• 1/2 pound strawberries, halved
• 1 1/2 cups whole pecans
• 3/4 Tablespoon Agave Nectar
• 1/2 cup Asiago cheese, shredded
• 1/2 mini cucumber, sliced

Put agave nectar in small skillet and add pecans. Stir to coat. Toast nuts on medium heat, remove from heat and let cool. In large bowl add lettuce and arrange cucumbers and strawberries on top. Sprinkle with cooled pecans including any left over syrup. Top with cheese.

Use salad dressing link above, white balsamic vinegar, or skip the dressing completely!

What are your big plans for strawberry usage this spring?

We dined at Infusion Tea tonight even though it wasn't as early as I had planned. Even at 5 and 6 o'clock, there was a nice stream of diners at the restaurant, which is always encouraging. Generally a full restaurant suggests a good restaurant.

I don't think I've ever been disappointed by Infusion Tea. Tonight was no different. They even offered a Prix Fixe menu in honor of Eat Local Week, hosted by SlowFood Orlando. Paul ordered the Prix Fixe option, which I passed on because we're pretty sure blue cheese isn't recommended on the diet of pregnant women. Although the restaurant is all vegetarian, there are some vegan options that are clearly marked on the menu. The clear details make ordering carefully much less stressful.

Cost Per Person $8.00

Well, let's start by apologizing for a complete lack of tweeting this evening. My phone was dead when I awoke this morning. (The brain is forgetting to charge it at night.) And I appear to have lost my travel charger. I didn't get home until after dinner to get the phone charged.

We dined with our friends, Sarah and John at Harmoni Market and Bistro in Longwood this evening. We have eaten at the one in College Park nearly two years ago and thought it would be a nice opportunity for all four of us to try this new restaurant.

I didn't look at prices, but I will say the market part is kind of spiffy with its food selections. The pasta sauce available is one highly recommended by Smitten Kitchen. I think such things are good to note when you evaluate the estimated quality of food.

Cost Per Person $10.00

Our first night eating local started off pleasantly in at a great little restaurant on Orange Ave. in downtown Orlando. Virgin Olive Market used to be on Clay, and I think the change in location surely must have increased its exposure. There was a nice, steady stream of customers during our entire dining experience. Virgin Olive makes the grade in a couple of areas. First, it is a fast, very friendly, and significantly cheaper restaurant than the two restaurants it's sandwiched in between. Next, it holds down the spot as a source for good coffee and breakfast in the immediate vicinity. Also, it offers healthy (generally), light, budget friendly meals on top of some unusual foodie items for sale to take home.

Cost Per Person $6.00

The concierge at our hotel needed to direct us to a reasonably fast dinner location. Paul said Italian pizza sounded good, and she made a reservation for us at Salute! on Madison Ave. and then directed us on the best way to get a cab to Carnegie Hall for a beautiful, but long performance of Handel's Messiah. (In case you never knew, the Hallelujah Chorus is not the end of the program, only of Part 2.)

Salute was an amazing restaurant with a bar in the front and lots of tables in the back. The monochromatic color scheme made the room very inviting, and we loved our seats looking out the window.

A kind lady met us at the door and waited patiently while I removed both coats and packaged my gloves and hat so as not to lose them. Then, she led us to a table, that I'm sorry to say was very tipped. However, we were happy to have a seat and the leaning table was never a problem.

Our waitress arrived with menus and took our order for drinks. New York water tastes very good. However, I have learned to order lemon with my water, especially when I'm dehydrated. The lemon never came.

Cost Per Person $30.00

I haven't blabbed about it yet, but the story would make much more sense if I did. Here goes: I am not planning a dining schedule this week for a couple of reasons. Firstly, Paul is gone to a convention, and since he can be so much of an inspiration to me, I'm happy dining on PB&J and fresh seasonal fruit until his return. Secondly, I had a small trip to the ER (As if any emergency trip is small!) on Friday morning and am currently in a position where I am not allowed to be off my feet long enough to make anything other than PB&J, which means I have to sit to cut my orange, too. I tried to move some furniture in the middle of the night (Why would a pregnant woman be up in the middle of the night?) and the furniture won. I broke my toe at the joint where it connects to the foot and have been tied up in a very unattractive, winter boot to hopefully keep the bones in place until they heal back together. Praise God it was a clean break and--unless I don't take care of it properly--will not need further treatment.

So, after a medium-sized walking day at work, I purchased a salad with the last of my Jason's Deli Giftcard in order to eliminate any additional time on my feet. This was only the second salad that I have purchased from Jason's and like the other girl at the bar said, it really does seem like a good deal.

Cost Per Person $6.99

Well, we're back from a lovely Thanksgiving trip to Star, Mississippi, and I'm happy to say we've brought a bit chillier weather with us. So, I cracked open my Moosewood Restaurant Soups and Stews cooking "deck of cards" this morning and laid out some recipes to investigate this week. We also have some leftover sweet potatoes, mashed sweet potatoes, and mashed white potatoes. So aside from a quick trip to Publix to take advantage of the sale that started on Friday, my time in the grocery store will be pretty limited. I hope a quick tasty supper will allow us time to plan a few things as well as do some last-minute computer shopping thanks to CyberMonday.

Menu Items for Week of November 30

• Jamaican Tomato Soup with Popovers (under Side Dish tab)
• Cream of Spinach Soup with Carrot Orange Salad (under Side Dish tab)
• Risi e Bisi with Arugula and Warm Mozzarella Salad (under Side Dish tab)
• Sweet Potatoes au gratin, Veggie Turkey and Gravy, Veggies
• Leftovers or sandwiches

And lots of seasonal fruit for dessert!

When Paul's folks were getting to Orlando last night, it was near dinner time. I asked Paul if he wanted to meet them somewhere and eat faster. I wasn't surprised with his choice of Dandelion CommuniTea Cafe. We have done a lot of eating there recently, including last month when Paul took a group of fellow attendees at an internet conference there for dinner on a Saturday night. The restaurant is a great choice for individuals who are vegan or who are allergic to dairy or wheat. Since I have pretty much been perfectly happy with salad, grapes and an occasional pizza during this pregnancy, I was more than happy to visit the restaurant for a salad I didn't have to make or clean up myself.

In case we haven't shared a photograph of it before, the Giddyup can be a salad or a wrap in "haystack" style--chili, blue corn chips, mixed greens, tomatoes, scallions, and vegan or organic cheese. We always choose the side of hummus, and Paul adds a ranch-style salad dressing called "green goddess" for an extra $0.50. My salad included a nice variety of vegetables, and I always like the sunflower seed topping.

Cost Per Person $8.50

This is another one of my mother's popular recipes. She makes her own ranch dressing. Because it doesn't have a strange aftertaste that sometimes comes with buttermilk ranch, isn't as salty, and can be made dairy-free, it's quite popular. In fact, I know people who don't like ranch dressing at all who each this dressing. It also works great as a dip. The dip in the photograph was slightly thicker because I didn't add milk due to known food allergies of the guest of honor.

The only caution is that this recipe is significantly about taste. Taste it. Taste it often. Be very careful to follow the recipe. When I made this two months ago, I wasn't so careful because I thought I remembered the recipe well and have never ruined it. . .til now. It came out way too salty. Generally, there are ways to fix almost any mistake with this dip. If it is too salty, add a little more mayo and additional seasonings. Too much lemon? Salt helps that out. That's why I say: TASTE IT!

This dip has so many uses. You can use it to dress potato salad with some green onions and veggie bacon bits. I love to make cole slaw out of it. It even tops a Mexican salad well. The last thing Mom created from the base was her 1,000 Island dressing. The notes for that are at the bottom of the recipe.

Recipe for Ranch Dressing a la Claire

• 1 C mayonnaise
• 1 t onion powder
• ½ t garlic powder
• ¼ t celery seed powder
• dash red pepper
• 1 t lemon juice
• ½ t sugar (optional)[I don't ever add this.]
• 1 t sweet basil, dried
• 2 t parsley, dried
• 1 t chives, dried or fresh
• ¼ t salt or to taste
• ¼ C milk or ½ C milk (optional or soy, if preferred)

Mix mayonnaise, lemon juice, and dry ingredients. Add ¼ cup milk for dip or ½ cup milk for salad dressing.

For 1,000 Island Dressing: Add ¼ cup dill pickles, finely chopped and 1 tablespoon ketchup.

Sometimes, it's really hard to think of dinner. Sometimes, it's even harder to think of an entire week's worth of dinners! This is what happened yesterday. I had a lot going on. We had salad for lunch and leftovers and peanut butter and honey for dinner. (Hey, it's what the baby wanted!) However, today my mind got back on track surprisingly quickly as it all came to me while I was at work, and I actually have a meal plan for the week that isn't 100% salad and ice cream.

Dinner Menu for October 12

• Tonight we had the butternut squash pasta bake/lasagna that I took from last year's post and tweaked. I'll have an alternate recipe up as soon as Paul edits the pictures. There's still enough left for another night.
• Butternut squash soup--again trying to perfect a recipe, but suddenly we're in record highs of 90's! May have to come up with an alternative.
• Dilled roasted potatoes and green beans maybe cornbread, too. (High in iron.)
• Salad (just in case the baby rabbit doesn't want anything else as has happened of late.)
• Burritos

We have some great-looking fruit that my be a night's meal with peanut butter and honey toast or cereal or maybe just for desert.

Just before school started, Paul's college had a nice dinner for staff and spouses. We really appreciated the fun, and I enjoyed meeting some of Paul's coworkers and even talking to people I've known longer than Paul has known them.

The purpose of this post is actually to point out a discussion we had at the dinner table with six other people. I had only met one of them previously. One of the ladies asked if our vegetarian plate was good. Everyone else was eating chicken or steak, maybe? Anyway, our plate was more the topic of conversation because the lady asked what was in our vegetarian strudel. We honestly could not answer. I was pretty sure there were mushrooms somewhere, onions, and yellow and red bell peppers, but they were all more mashed, which made them less recognizable. Still, there was another base item, and we just couldn't figure out what it was. The lady nodded as if she understood and said "Yes, I used to be a vegetarian, but I found I preferred to be able to know what I was eating."

Wow! How true. I started thinking How often have I been somewhere and had no idea what was on my plate? Let this be a lesson to people who cook for vegetarians and who own restaurants. At any time, people want to be able to figure out what they are being served.

Yesterday James, a new drug rep that I had not previously met, had lunch catered for the office. I suspect it could have been the best catering job we've ever experienced. It came from Sweet Tomatoes, and although I don't think much of them since they chewed me out for photographing their food, I can't say I was sorry for the delightful lunch. There were two ladies delivering the food, and I have never seen a faster set up and nicer arrangement of a meal for 60 people in our small kitchen.

The menu included three pre-made salads--a broccoli, lettuce, and bacon that was a success with my friends; a Caesar (with a dressing that I'm pretty sure is non-vegetarian, but I ate anyway based on the fact that I needed the vegetables), and a couscous with chick peas, red bell pepper, celery, and black olives. Although the couscous was a little bland without a great spicy dressing, it really was pretty good.

We went to Big Louie's Pizzeria on recommendation and were happy for the edible meal because the beach had made us hungry. We had passed up a number of restaurants with tempting menus on Las Olas Blvd.--including one or two that were Zagat rated. However, they did seem rather expensive. Too late, we learned that most restaurants had the same range of prices. Perhaps we would have reconsidered Noodles or Mancini's had we known. But, that's life.

Big Louie's has a good reputation and seemed rather busy. They offer gluten-free and whole wheat alternatives for additional cost. The salad was superb. The vegetables were clearly fresh, and I especially loved the creamy Italian dressing. I would go back again just for the salad. That being said, I would also opt for tasting the pasta, which did look yummy at other tables, instead of ordering another pizza. Paul had the basic margherita. He really enjoyed it because the sauce was divine. I just didn't like how greasy it was. His pizza also had a thicker crust that made the meal much better.

I recognize that Father's Day was some time ago, but as is evident with all my posting, it's been hard to bring myself to talk about food extensively without making my stomach upset.

So, the brunch idea was misleading because there wasn't a variety of breakfast and lunch dishes. It was simply a collection of lunch dishes served closer to breakfast time (starting at 11:00). I also thought the selection wasn't so balanced and wide enough for the price. And, I think it seemed like a way to dispose of leftovers. We were only the second guests dining at the cafe soon after it opened for brunch. The salad, soup, fruit, and desserts were self-serve, but the hot items were served for you. The buffet was all-you-can-eat, which meant you got to go back for a new plate. None of us had room for more than the first trip. Also, the $9.95 price for the buffet did not cover any drinks.

Reliving our trip to France, I had thought of making open-faced grilled cheeses or croquettes without ham a few times, and finally got around to it. I chose a good time because we had some fabulous fresh veggies to make a good salad take center stage with the sandwiches on the side. Honestly, because I used Paul's favorite Cabot Extra Sharp White Cheddar Cheese, the sandwiches weren't tops in my book. I just can't learn to love a really sharp cheese. But Paul enjoyed it. I think the recipe was right on, I just need to find a cheese that I adore.

Recipe for Croquettes

• Four slices whole wheat bread
• 2 pads butter (half for each slice, more if preferred)
• 2 teaspoons sweet paprika
• 1/2 cup sliced cheese (more or less to taste
• 1 Tablespoon dried parsley, crushed

Spread half of each pad of butter over bread. (Some people say to toast the bread first. I didn't think it necessary, but it is certainly an option for really crunchy toast.) Lay slices of cheese over bread. spinkle paprika over cheese. Sprinkle parsley on top. Cook on top rack of oven with broiler set on 500 degrees for just a couple minutes until c cheese is melted and edges are toasty. It isn't necessary to preheat the oven in this case. Also, especially if you've never used a broiler before, don't allow yourself to be destracted by the rest of the meal. Do it ahead--even the salad part. Because the bread will toast quickly, and I have blackened toast just by turning my back around.

Sometimes, the photos of a meal go up on flickr before I get around to posting the story behind it. Our dear friend, Brent, had the kids by himself over the weekend while Lisa, his wife, was away with her family. Brent saw our picture of the Mexican Pizza, guessed how to make it, and made one for the kids. He said Kyle liked it, and he loved it. Apparently, Elena wasn't so sure about it. Therefore, I can actually post the opinions of this dish beyond our household. The first photo was from our dinner and the second is from Brent and the kids' dinner. Notice that Brent had mushrooms and bell pepper on the top of his pizza. The options are endless!

Recipe for Mexican Pizza

• 2 Burrito-sized Flour Tortillas
• 1/8 onion, sliced
• 1/4 small bell pepper, sliced
• 1/4 cup sliced black olives
• 1/3 can Fire Roasted Tomatoes
• 1/3 can Refried Beans
• 1/2 cup (more or less) cheddar cheese

Preheat oven to 350 degrees. Place one flour tortilla in the center of a jelly roll pan (I like a pan with edges so juices don't run). Spread refried beans over the tortilla. Lay the onions, bell peppers, and black olives around over the beans and top with one layer of cheese (optional). Place second tortilla over the toppings (like a quesadilla), and top with the tomatoes and additional cheese. Bake in oven 7 minutes or until edges are brown and cheese is bubbling.

Cost Per Person $0.86

Metro is very special to us. It is the restaurant where we ate just after Paul proposed. One thing I love about Metro is that it is in a building with its back to Lake Eola. You can't see the lake while dining, only the street, which can be entertaining enough. But, I love to park half way around the lake and walk to Metro to take in the beautiful sights of the fountain, swans, and owners walking their dogs.

I was nervous that Metro would be feeling the crunch of the economy. I don't think we have been to Metro this year because we no longer live downtown, but five exits or so up from the street leading to the lake and to the restaurant. But, I was happy to see that, if anything, the economy has not hurt the family-owned-and-operated restaurant. In fact, I think it was the busiest I had ever seen it. There wasn't even room for us to eat at the tables outside.

Before Jeremy came a

Has Buca di Beppo been bought out? There have been some radical changes that this family is not fond of. We met some very old friends (We realized we had known each other for 20 years! What a special anniversary for us cause we were so young!) at the Bucca di Beppo at Florida Mall on a Monday night during a recession. I point this out because Mondays are traditionally slower evenings at restaurants, and I would expect great effort to keep customers during a recession. The following is a list in no particular order.

I have a list of items I need to use up before we leave for Washington. We have a week visiting friends and shopping. Paul has a convention in Seattle, and we'll be participating in the Bloomsday Race in Spokane.

So, here's what I have and need to use. Whatever doesn't get for dinner becomes lunches for the week. Paul gets to eat out at the great new vegetarian cafeteria attached to Florida Hospital a couple times a week, but not this time!

Jose's is located just one exit from the Jackson Airport. We ate there right after we landed from a delayed flight. That being said, we likely are biased on the food because we were so hungry, but we thought it was really good!

After the successful deviled egg recipe in The Splendid Table's How to Eat Supper, I was excited to try the Sardinian version on the opposite page of the cookbook. Boiled eggs always tend to happen toward the latter life of a dozen because I know I can get away with boiling all of them at one time. In this case, I boiled some a day or two ahead of the game and kept them in a sealed container in the refrigerator until I was ready to make this recipe. Pre-boiled eggs takes at least 10 minutes off the prep time.

Paul explored the town and cathedral in Bayeaux with his parents, and I got lost on my own and finally ran into my own parents. This was very odd since I had seen no one else that I knew on my treck around the town. So, Paul and 'em ate a bouquet of mozzarella and tomato sandwich on a baguette (pictured above) on-the-go, which was very good. He saved me a bite for when we met up on the bus.

Last week's menu plan went really well. The only thing I never got around to was the Dutch Boy. Sadly, I still won't get around to it this week because we're out of eggs and there will be no grocery shopping until we return from a long Easter weekend with Paul's family.

Le Tango Du Chat

6, rue Saint Severin
75005 Paris
Tel: 01 43 54 69 69

I don't know how we found this restaurant, how we got there, or how much we paid for the meal. I was just following the group for a change instead of leading the pack.