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More Tales from the Tailgating

September 11, 2007 By Carole

I have a few more random things to tell you about the Jimmy Buffett concert but before I do I want to ask you to go wish Kim a happy birthday today. Go ahead, I’ll wait.

Are you back? Good. And thanks for doing that. It can’t be easy having a September 11th birthday and I know Kim will love the love. Anyway, back to Jimmy Buffett. Hope you don’t mind. Even if you do, stick around because I’m going to share a great recipe at the end of this post.

~I do believe that One Particular Harbor is my new favorite Jimmy Buffett song. When he introduced it at the show he said, “All you people who wore grass skirts tonight get ready to wiggle.” I wasn’t wearing a grass skirt but I did my share of wiggling.

~Many of the people tailgating were playing games. We saw bean bag tosses and card games but my favorite was the limbo. No, I did not participate.

~There were many, many canopies and chairs and tables and grills set up throughout the parking lot. I commented to Dale that one row in particular was especially hard to maneuver. It was like a friggin’ field sobriety test, if you know what I mean.

~There is something truly pleasurable about watching 55,000 people swaying to “fins to the left, fins to the right and you’re the only bait in town.”

~The best part of our tailgate picnic was the pickled shrimp. The recipe came from Sean way back from our picnic at New Hampshire Sheep & Wool in 2006. I don’t think he’ll mind me sharing the recipe. I don’t have a photo but trust me, it’s fabulous.

Pickled Shrimp

2 lbs cooked shrimp
Marinade:
1 cup veg oil
3/4 cup cider vinegar
2 large-ish onions thinly sliced
1/2 cup pitted, chopped black olives
2 T Worcestershire Sauce
Juice from one lemon
a clove or two of fresh, minced garlic
salt and pepper
2 bay leaves
Tbs or two of sugar (to taste)
1/2 bottle of capers with the juice

Mix all of the marinade ingredients together and pour over two pounds of cooked shrimp. Chill overnight and serve with sliced baguette.

Eat.

Smile.

Filed Under: Food, That's Life

Eating Local. Eating Better.

August 7, 2007 By Carole

I managed to pull together another local meal the other night for One Local Summer.

chicken_zucchini.jpg

The photo isn’t great but that’s chicken pot pie and stuffed 8-ball zucchini. The pie is from a local poultry farm and it’s delicious and a frequent meal at our house. In fact, there’s almost always one in the freezer. It’s a great dinner for those nights when I forget to plan something. In the winter I usually serve this with mashed potatoes but I decided to lighten things up for a more summery feel to our dinner so I stuffed these adorable 8-ball zucchinis.

I cut off the tops of two zucchini and scooped out the center. I microwaved the whole zucchini for a couple of minutes to soften them up and while they were cooking I sauteed some chopped up zucchini (the center from the rounds ones plus another small regular one), a couple of plum tomatoes and some onion. When the vegetables were soft I added some Parmesan cheese and bread crumbs and then I stuffed the zucchini with this mixture. Put their little covers back on and throw ’em in the oven for about 15 minutes. Serve ’em up when the filling is piping hot. They were fabulous!

We’ve also been eating loads of local vegetables and eggs. I feel really good about adopting this lifestyle. What have you been eating that’s local?

Filed Under: Food

Pickles!

August 2, 2007 By Carole

We had a bumper share of cucumbers from the CSA this week so when I got home from work yesterday I decided to try making refrigerator pickles.

pickle_prep.jpg

I took my inspiration from a recipe at Coconut & Lime but then I sort of made it my own. I used the jar that I usually make pickled eggs in and quartered up all the cucumbers and threw them into it.

pickle_spices.jpg

Then I added 8 cloves of sliced garlic, a few handfuls of pickling spice, some salt and lots of fresh dill. I filled the jar halfway with water and then filled it the rest of the way with white vinegar.

pickles1.jpg

pickles2.jpg

Don’t they look pretty in the sunlight?

Now they are tucked away in the fridge. These were super easy to make. The hard part is going to be waiting a week until they are ready to eat!

Filed Under: Food

Eating Local. Sort Of.

July 19, 2007 By Carole

As I mentioned last week, I signed up for One Local Summer. I figured with the CSA this would be a snap. But you know what? Eating local isn’t as easy as it sounds. I’m motivated and I’m trying but it’s the middle of July and I haven’t put a completely local meal on the table yet. Sigh.

quiche_dinner.jpg

This is the closest I’ve gotten. Swiss Chard Quiche, tossed salad and steamed kohlrabi. Everything is local except for the pie crust ingredients (although I did make the pie crust myself) and the cheddar cheese in the quiche. And it was delicious. The quiche was made with local organic eggs and milk and the dressing for the salad was made with herbs from my sister-in-law and the kohlrabi was a new vegetable for my family. We enjoyed it all.

csa_share_week4.jpg

The share we picked up yesterday including a huge amount of zucchini, both green and yellow, and cucumbers. Anyone got a good pickle recipe?

Filed Under: Food

Comfort Food

March 8, 2007 By Carole

As I may have mentioned a time or two, I take great comfort in serving delicious food to my family and friends. While this may account for my current XL size, there’s no reason why you shouldn’t benefit from my extensive research in this area. So, allow me to show you what we had for dinner on Monday night.

chicken_tomato_stroganoff.jpg

Chicken Tomato Stroganoff

2 lbs boneless chicken breast cut into bite-sized pieces
1 lb mushrooms, sliced
2 cans Cream of Mushroom Soup
2 cans stewed tomatoes
salt, pepper, basil to taste
1 lb cooked pasta
8 oz shredded mozzarella cheese

Brown chicken and mushrooms in olive oil. Stir in soup, stewed tomatoes, salt, pepper and basil. Bring to a boil and then mix with the cooked pasta. Pour into a casserole dish and top with mozzarella cheese. Bake at 350° for 30 minutes.

Simple and certainly not fancy but very, very good. Maryse, you really missed out.

Filed Under: Food

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