Wine time

Wonder if you can tell what my favorite kinda wine is....
And, which glass is holding cider instead of wine?
And, do you recognize any local restaurants? Or, "foreign" ones?

Mmmmm

Perhaps tonight is the night for Mama's hot fudge sauce.

Must be served over Breyer's Natural Vanilla.

Recipe from "Just Like Mama Makes"

(Little bit of heaven.)

My old standby...

You know what's good? 

A good poached egg or two.

(If you're my facebook friend, you know this already.)

Here's what I do:

I follow the instructions for poaching an egg that I learned here. Lately, though, I've added a little vinegar to the water, too. Sometimes I cook two eggs at a time. I even put them both in the same bowl with vinegar ahead of time. It's kinda remarkable to me that if you get a good enough vortex going, the two eggs still cook separately.

While my eggs are cookin', I heat some olive oil in a sauté pan with some garlic and crushed red pepper. I add my greens (usually kale, spinach or arugula ) about the same time I begin cookin' my eggs. You want 'em to wilt, but not too much.

I like to serve 'em on an English muffin so I push the toaster button about the same time I begin timing my eggs. (Lots of action in the kitchen all at the same time. Keeps me on my toes.)

When everything is done, I quickly butter my muffins, quickly top that with my greens, and then top with egg, salt and pepper (I like coarse grind for both) and a very generous portion of Parmesan cheese.

Sometimes, when I'm feeling like being very special to me, I serve myself a Mimosa to go with it.

Pretty sure this is better than a peanut butter sandwich. :-)

Biscuit Recipe

I've had a request for my mama's biscuit recipe.

Here's the recipe I wrote down years ago from her instructions over the phone. I can't tell you what "the right consistency" is. You just have to know it. :-)  And, after you preheat the oven to 450°, you just have to know that you cook until they're golden brown.

One must just KNOW that you pat the "right consistency" dough out to the right thickness and use a biscuit cutter to cut out the biscuits. If you don't have a biscuit cutter, use a glass. They work well when placed on the toaster oven baking sheet (even if you use the regular oven) all squished together.  And, don't forget to put a pat of butter on top of each biscuit before they go in the oven.

(But here's a secret: Mama discovered, when she was in her 80's, that Laura's biscuits tasted better than hers. Laura's secret? The White Lily recipe on the back of the package.)

 

I don't use the cooking spray... I just use Crisco on the pan. (Yes, I know Crisco is not good for you, but sometimes you have to do things like your mama did anyway. Sometimes I use the healthier version) It's important to not to handle the dough too much so it stays fluffy. I still use the toaster oven pan and I still put a pat of (REAL) butter on top of each biscuit. Oh! And, I just use the self-rising flour so I don't have to add the baking powder and salt. And I still add the milk to "the right consistency." Notice, also, that the White Lily recipe says to cook 'em at 500°.

So, there you have it! 

If any of you make these, let me know how they turn out. And, if you want to order White Lily flour, you can do it here.

Have a happy day!

(And, P.S. -- Smaller is better. Better to eat lots of small delicious biscuits than to get too full on one that's too big.)

White Lily

 

You know what's good? A good biscuit. And, my mama always said that White Lily flour is the best. Unfortunately, White Lily isn't sold in stores in Bellingham. So, for my 50th birthday (way back in May), my sister sent me a 5 lb. bag of All-Purpose flour and a 5 lb. bag of Self-Rising. And, I made biscuits. It was fun even though I don't think of myself as a baker. I enjoy cooking more often than baking, but it was fun to bake biscuits that were light and delicious. 

I served 'em with fresh peaches just to feel EXTRA southern.

I used up all of that 5 lb bag a few months ago, but I bought more.  And, I've tried to make pizza crust like Goat Mountain Pizza -- and it was pretty good -- but it didn't taste like GMP's crust. My girls have made cakes and crepes and french bread...

I almost ALWAYS think of mama when I'm baking (and especially when I see the White Lily label). And, that feels pretty good...Staying connected to her even though she's no longer here. Love that.

Goat Mountain Pizza

Tonight we went to our family's favorite pizza place...

There are many good things about this place...

• the owners are friendly... 
• they obviously like good food
• the atmosphere is casual and cozy
• the menu is simple, but delicious

I don't remember who recommended this place to us, but I'm so thankful. Our family has finally found a pizza place that we all like... (In the olden days, I was the only one who wanted "good" pizza. My family would settle for sub-par just to fill their stomachs. Not me.) We can all find a pizza that we like and we can get the size we want (I'm pretty sure I eat more than the rest of the family.)

The crust is the best crust I've ever had. (I tried to re-create it at home, but I failed.) Pizza toppings rotate periodically. Some of our favorites have been Bacon Pesto, Spicy Fennel Sausage, Margherita, and the Caramelized Onion with Blue Cheese.

They also have a delicious Quinoa Salad -- which usually includes chickpeas, pomegranate, carrots, bacon topped with different dressings. The salad is a meal in itself, but we've shared it before when we wanted both pizza AND salad.

And, for a sweet touch, they give us each a tiny, delicious cookie. Just enough sweet to finish the meal.

They also serve local beer on tap and they are quick to recommend the beer that compliments the pizza of choice.

They're open for lunch, too. Check out their facebook page

If you haven't been, give 'em a try. Let's make sure that this delicious food establishment is in Bellingham for a long time to come!

I love this place.

Cheese Meat(s) Beer

Once upon a time Travis Surmi and Annalou Vincent opened a restaurant in Bellingham.

They arrived approximately 10 months ago and set up their little place in the Whatcom Museum.

One could tell that they truly loved food. Not just any food, but good-tasting, well-made food. Food that held a lot of love. Artistic food.

Travis made all the pickles and the sausages and meats. They made every effort to source local ingredients. And the beers and ciders and wines were chosen carefully.

Bellingham is a tough place for restauranteurs, though. So after much thought, they made the tough decision to move on for the good of their family.

Cheese Meat(s) Beer was one of only a handful of restaurants in Bellingham that excel in combining delicious food in an artistic way and in a friendly atmosphere. It's unfortunate that it didn't work for all of us 'cause I, for one, am already missin' 'em.

Wishing Travis, Annalou and Elouise the very best. ♥

 

Autumn Maple Cider by The Bruery

Travis' homemade pickles

Butternut Squash and Pork Rillette Alsatian Piza

Smoked beet salad with maytag blue, cider vin, baby greens, dried lemon zest, thyme and sea salt.

Pork Sugo with Creamy Polenta and Pesto

Pork Rillette and Berry Compote Alsatian Pizza

My last dinner at Cheese Meat(s) Beer

Deep Fried Farm Egg with yummy sauce

Spicy Roasted Game Hen

Thai Style Pork Knuckle with Spices, Jasmine Rice and Stewed Mustard Greens

Sweet Black Rice with Toasted Coconut and Smoked Salt

You can keep up with their food world on their facebook page.