I’ve been here before…

Spruce Run

After the Troy Farmers Market, Marty and I headed down to NJ to my brother Dan’s place. My sister Jennifer and her kids were going for the weekend too.

I never heard of the town where Dan, his wife Liz, and their 3 daughters live. We took the NY Thruway to Route 287 in NJ to 78. Once we got on 78, things looked very familiar. The closer and closer we got, I kept telling Marty that I’ve been this way tons of time on my family’s Sunday drives. 

Just as I said, “I do know this place,” I saw the sign for Spruce Run reservoir. That’s it! My father loved Spruce Run, so we visited there a lot when I was little. He also used to fish there with his friends. 

As the GPS led us to Dan’s, I knew the turn for Spruce Run was coming up on the right; my brother’s home is directly across the street from the turn and the sign into the reservoir. What are the chances?

My brother’s farmhouse and the road just one mile to Spruce Run.

My brother and his wife Liz own a 210-year-old farmhouse across the street from where George Washington stayed, ate, drank, and made strategic plans during the Revolutionary war. My dad and I both loved American history; maybe that was why he loved this place. After all, there are plenty of other beautiful places stocked with fish he could have gone to. 

Have you ever seen one of those movies where a character misses meeting people who were destined to meet in their lives? They keep “just” missing each other. They are often at the same places simultaneously but didn’t cross paths…then later, after they do meet, they connect all the dots. 

This has been true for me many times. Marty and I were at the same music events at the same time when we were young adults. I dated the guitar player in a band where Marty was the lead singer. I never saw their band play; I just used to watch Tom practice his guitar at his house.

I can imagine sitting in the backseat of my parent’s smoke-filled car on our way to Spruce Run; I am about 8 years old. After we pull off Route 78, we turn down a country road, then veer off to the right, turning to the reservoir. We drove and turned right in front of my brother’s place before he was even born. The movie audience gasps when they make the connection themselves when they recognize Dan’s future farmhouse.

The movie has many flashbacks, and this would be a big moment in the film. Almost bigger than not meeting Marty until the time was perfectly right. 

I believe people are in our lives to serve a purpose, who are here with us while working through our Earth School lessons. Some people are good, others bad; it’s all about making the right choices and realizing this person’s role and is part of your soul group. It’s very complicated psychic & spiritual shit, but I know for me, this is 💯 true. 

Their farmhouse was pretty incredible, especially since their home is older than ours, and it is right smack in the middle of the Revolutionary War area, very close to Valley Forge. George Washington and Old Honest Abe are my favorite presidents. As a complete wacked out Hamilton fantastic, the play made me retune into the Revolutionary War time period and how much I love learning about it.

The Tavern where George Washington slept, ate, and planned the next steps during the Revolutionary War.

The fireplace in their farmhouse was massive! I’ve never seen one this big except in Williamsburg, Va, on a family vacation one year. I remember watching the actors in their 1700 clothing cooking in a fireplace just like Dan’s. I wanted to eat what they were cooking, I remember. Lol!

There was a big metal arm on the left side of the fireplace with a hook at the end. The arm swung back and forth; the hook was to hold a pot. There was also a built-in bread oven located at the back right wall of the fireplace; I imagined how many loaves of bread and what types of different foods that were prepared. I love food anthropology, and this stuff is right up my alley!

All the wood in the farmhouse was just like our home; hand-plained beams with marks in the wood. The house was solid for sure; they all were, that’s why they are still structurally 200 years later. 

Dan and Liz are restoring the farmhouse, not renovating, keeping, and replacing as many authentic things as they can. We tried to do this when we were restoring our home as well. 

The weekend was a family-filled time of barbecuing, sitting around a fire pit, talking and getting to know each other, watching movies, and laughing. Having a large family like this is something I never thought I’d be a part of.

My four nieces and nephew…

I could almost feel my dad’s presence when the adults all went for a historic walk near their farmhouse. This is where in that make-believe movie I mentioned, people start to get chocked because it’s just so heartwarming that we found each other and now we were all together in the same place I used to come when I was a little girl; long before my brother was even born since he is 13 years younger than me. 

When the audience puts away their tissues, they are ambushed with such raw emotion between a sister and a brother. They watch as they get to know each other and see just how absurd it is they the two have more in common than imaginable. Health issues, spiritual beliefs, emotional issues, the same food likes, the love of cooking, and we both love to play the drums and are self-taught. 

Realizing we have gone through so many similar life situations and only knowing each for less than 2 years makes everything bittersweet. I have many things in common with my sister Jennifer; that too would make your head spin. DNA is a curious thing when you never had it in your life before.

I am so blessed and lucky that my family circle has expanded, but it also closed a big hole in the circle at the same time. Every birthday growing up, I wished for siblings whenever I blew out my birthday candles; this gives the movie audience’s heartstrings another tug and a happy ending. ❤️

***I’ve wanted to post this sooner but just haven’t had a spare second actually to sit down and write. I’m getting it in under the wire of my bedtime, which will be very soon. Good-nite! 😴

Chowder…

Seafood chowder…

Last Sunday as you know, I made a large low-country boil for Sam’s birthday. As I planned, we had a decent amount of leftovers. I knew even before I made the low-country boil that I wanted leftovers to make seafood chowder. 

I didn’t use a recipe for my chowder, I start all of my chowders the same. Sometimes I saute bacon, remove it from the pan, and set it aside to put it back into the chowder later. Next, I saute the veggies in the bacon fat. This time I wasn’t going to add bacon to the chowder since I had some kielbasa to add at the end. This time I sauteed some celery and onions in a little bacon fat that I keep in a jar that I call liquid gold in the refrigerator.

When the onions were translucent I added potato starch to create a roux. I let the roux cook then I added some leftover corn that I cut off the cob and baby potatoes. I let the veggies cook for a few minutes then I added half and half. Not too much because I can always add more to thin it out later. 

As the half and half got warm the chowder started to thicken. I added a bit more and let the chowder simmer gently for 15 minutes; then I added the leftover seafood, basically just heating it through for a few minutes. I made sure not to overcook it or the shellfish would get rubbery. I tasted the chowder for seasoning and added a pinch of kosher salt and black pepper.

Such a simple use of leftovers for a super yummy meal. I sent a bowl with Sam to work with a couple of cheddar bay biscuits that I made. He told me a couple of days later when I saw him how delicious it was. ☺️

Planning meals can be tricky enough so when you can squeeze out a second meal with leftovers it’s like a two-for-one sale! Hurray!! 🍲 🦞 🦐 🌽 🥔 🥛 🧅 

Checklists galore…

A tired-looking me early this morning in the production kitchen. Thursdays I am more tired than usual since I belly dance for 3 hours on Wednesdays. I know I was feeling dehydrated too, we sweated our asses off in the dance space last night. I love dancing until sweat is dripping off of us!

Hello strangers! I haven’t had the chance to write for a couple of days, not because I didn’t want to; life is bat shit crazy right now.

Since last week, all of our large wholesale customers have put in substantial orders because it’s almost Oktoberfest season which begins at the end of September. We’ve also heard from a few retailers that haven’t ordered for a while.

Filling large wholesale orders is never a problem, except right now, we are scrambling to get them all done and shipped out before we leave for Vegas in less than 10 days. The good news is since they will have just received their product, there shouldn’t be any big surprise orders when we get back.

When we first started the business, I would get stressed out looking at the big picture; on the journey, we fill one order at a time, feeling accomplished as we check each customer off the order/delivery list.

I am a list maker; I plan everything, down to the last detail, which helps keep me feeling in control and calm…well, ok, not calm, but calmer. I make to-do lists, shopping lists, menu planning lists, business to-do lists. I use my calendar for everything because I can’t remember shit anymore.

This week besides filling orders, I am organizing and packing for a trip to my brother Dan’s on Saturday. We are leaving directly from the Troy Farmers Market, so everything has to be packed Friday night since we get on the road Saturday mornings around 5:30 am.

My sister Jennifer is going too, along with her kids Sofia & Julian. Dan and his wife Liz have three girls Tabby, Celeste, and Lizzie. We were supposed to all spend Labor Day weekend together last year, but like everything else, it didn’t happen.

I am super excited to spend time with my brother and his family. So far we’ve all only spent time together during Christmas and New Years up here in Vermont back in 2019. I love learning more about my biological siblings every time we get together. We text and stay in touch during the year, but in person is best for getting to know someone.

My siblings and I have so many things in common it’s amazing; we all love to cook; Dan and some of his family need to be gluten-free like me, which makes food prep easy since we know what each other can have or not have.

Jennifer, Dan, and me…the shrimp in the middle! Jennifer is bending down lol!

When they visited Vermont, they all stayed at an Airbnb close to where we live. The three of us, plus Marty went grocery shopping, we planned our meals earlier, and we all pitched in cooking. This made me so happy being able to show them cooking tips and hacks. We have another sibling who, ironically, is a chef. Jennifer and Dan said that I move around the kitchen just like he does; I am told we also have a lot in common. My other brother and I have never been in contact, but hopefully, he will want to someday.

All of us back in 2019…

We plan to get back to Vermont Monday afternoon; we have a lot of prep work to do in the production kitchen. Tuesday, we are having a pool installed. WAIT WHAT? That’s right; we bought a pool yesterday! I got tired of my water mister and pretending I was at a pool. On our way home from deliveries to Saratoga, NY, we stopped at a pool place to see what they had. They had our pool! 💦

We said in the car if we could find a good quality above-the-ground pool at a good end-of-the-season price, we would consider buying one. We ended up buying the 15 foot round floor model that comes with a brand new liner and everything else you need for a pool. Plus, they could install it! Marty and I do everything ourselves, but we didn’t want to tackle putting up a pool right now.

Am I excited? Hell yes! After all, we picked our Vegas vacation, a hot and sunny place with lots of pools. Both our quick getaways had pools, so I was thinking, we work hard, we love pools, so why the fuck not?

Marty prepped the spot where the pool will be installed on Tuesday. I will be able to see it every time I look out the production kitchen packing room window!

It turns out we have the perfect level spot in our yard. Marty used to have a large garden railroad with LGB trains. Since we started the business four years ago, he hasn’t had the time to rebuild the layout like he wanted to do. There will still be plenty of room for his garden railroad; now, the trains can run around the pool!

The rest of next week will be spent in the production kitchen and making our big deliveries in NY. We are leaving next Sunday night for our trip, staying in Albany overnight, making getting to the airport, which is across the street from the hotel, a snap, plus we have a safe place to leave our vehicle.

Needless to say, I’ve got a lot to look forward to in the next two weeks. I’ve packed for the weekend and for Vegas in my head a dozen times. I have a traveling checklist for the first trip ready to go; I have to start working on the Vegas one ASAP. Luckily we have a Walgreens downstairs in the hotel just in case I forget something important. Whew!

Sam’s birthday dinner…

Yesterday was Sam’s birthday. It’s hard to believe how quickly 21 years have flown by; it’s even harder to imagine that Noah will be 26 in December! My boys grew up so fast, I was looking through a few photos yesterday, and I picked out a few that I love and a few that show how much they have grown. I have different relationship dynamics with each of my sons, but I laugh a lot with both of them.

Last night after Sam’s birthday dinner, he kissed me on top of the head and said,  “Thank you, everything at dinner was perfect.” 🥰

As a cook and someone who likes to entertain, this was such a great thing to hear. Yes, the food was delicious, and the cake was decadent; but the table, the outside temperature, the fan keeping flies away, and the company all set the stage for that perfect dinner. 

After I picked up the seafood for the seafood boil, which ended up being a combination of a low-country boil and a New England clam bake, it was a lot of prep work, but the cooking portion was a snap! 

I made my court bouillon with the Old Bay seasoning I made the other day, along with a whole head of garlic, red and green onions, and some fresh herbs. I made the bouillon earlier in the day so the flavors would have time to develop, and indeed they did. 

While I prepped everything, I put each component into its own containers. It wasn’t all getting dumped into the stockpot at once; they would go in one at a time, beginning with the potatoes, corn, colossal shrimp, clams, and the lobster went last. 

I dressed my table the traditional way with lots of newspapers, a tray covered with newspapers, and lots of lemons not only for squeezing on the seafood feast but also to keep the flies away. I also had Marty set up a fan to blow in the direction of the table, which is an entertainment trick to keep bugs away. 

I got out the little seafood cocktail forks and nutcrackers. The newspapers were our plates, and I had lots of paper napkins on hand. I usually prefer cloth napkins, but not in this case. Everything had to be simple and rustic. 

When the seafood pot was done, I literally piled it in the center of the table, on the large flat tray covered in newspaper. After everyone had a cup of drawn butter and a little cocktail sauce, we dug in. 

It was so much fun watching everyone cracking lobster tails and claws, peeling the colossal shrimp, and dipping their baby potatoes and mini pieces of corn in their butter cups. The clams were amazing, and only two didn’t open, just like last time. 

Everyone took their time while they ate, and slowly the huge mound of the seafood feast was whittling away. 

Clean-up was a snap, or I should say roll and fold. We rolled and folded up the newspapers and threw them directly into a garbage bag. The table was clean and didn’t even need to be wiped down!

I grabbed the birthday cake, which was a Boston Cream Pie, one of Sam’s favorites right after we ate. It was getting late, so I didn’t want to wait; I know Noah was beat and needed to get up early. 

The cake came out good; at a couple of points, the cake became a huge pain in the ass, but in the end, it was better than I hoped. Sam’s eyes danced when I told him what kind of cake it was. 😊

We had some funny conversations while we were having dessert. My heart was so happy that the four of us had such a great dinner together, and everyone loved the food. A cook’s dream…always. 

Everything that was presented at dinner looked like it was smooth sailing. Cooks, chefs, and hostesses know that this is what you strive for whenever you cook and serve others. The dinner guests don’t see the cluster-fucks that go on behind the scenes in the kitchen. 

I am always honest with you guys, so I’ll share the three fuck ups that I had to fix. The first one was the pastry cream for the cake. I made it on Friday, trying to save time on Sunday. While it was cooking, it seemed ok and tasted good. I put some film over the top so a skin wouldn’t form and popped it into the fridge. 

Sunday morning, I pulled out the 2 yellow cakes and the pastry cream. The cream got thin after it cooled. “Sons of bitches!” I sounded like Ralphie’s father from the movie A Christmas Story.  

Ralphie tells us that his father “worked in profanity the way other artists might work in oils or clay. It was his true medium. A master.“ Illustrating the point, Ralphie says that the Old Man “wove a tapestry of obscenities that as far as we know is still hanging in space over Lake Michigan.” Change Lake Michigan to Arlington, VT, and it could be me that Ralphie described when things go wrong in the kitchen. 

Before I started another batch of pastry cream and looked up a recipe for a rich custard, this is what I should have made in the first place, not the pastry cream I use for cream puffs…dumb ass Julz!

The next flub up was the amount of chocolate ganache I made; I didn’t make enough. I clean as I go, so I dirtied the clean double boiler, whisk, and spoons again when I had to make a second batch. Grrr!!!  

The last mistake took me by total surprise. I used a small aluminum pot to melt the butter for the seafood; I usually use a stainless steel pan. I used the aluminum one because the other one was dirty from the second batch of ganache in the dishwasher.

I put the butter into the small pot and put the heat on to the lowest setting like I always do. Scientifically, aluminum is a better conductor of heat; in other words, I burnt the damn butter! Think Ralphie’s dad again, this time ten minutes before the rest of the meal was going to be ready. I had to get the pot I usually use out of the dishwasher and wash it quickly by hand; what I should have done in the first place. 

I forgot about all of my flub-ups when we sat down to eat. When we finished dessert, I asked Noah what he wanted for his birthday dinner in December. “I really want that Korean beef and noodles with those kimchi arancini balls you made a few months ago. That meal was one of the best bites of food I’ve had this year!” Yay, this night couldn’t get any better for me as a cook.

I gotta tell you that this made my heart happy again; I can’t wait to make this meal for him again. Shit, I wish I wrote it down when I made it! It’s a good thing my palate can remember flavors so I can duplicate things. 

Birthdays are low-key for our family without big fancy gifts or cards given just for the sake of it. We enjoy each other’s company while chowing down on the birthday person’s dinner of choice, which apparently turned out to be perfect! 

We had our house painted…

One day last week, Marty noticed a man with an easel set up diagonally from our house. Marty came and got me, and we went over to say hello and set what in the hell he was doing. It turns out that the man’s name is Ned, the husband of Maria who we know through the business. 

Ned Reade

Maria and Ned went to Martha’s Vineyard earlier in the month; Maria told me she loved our front porch with all the flowers. She said our house looked like the ones on Martha’s Vineyard or Nantucket. Apparently, Ned liked our front porch too; he decided to paint our house while my flowers were still in all their glory. 

We take such pride in our 1832 home and do our best to keep it well kept; it is a piece of Arlington history and should be treated with respect. We count ourselves lucky to be our home stewards. I consider us stewards rather than current owners; since we are caring for this historic home during our lifetime, and hopefully, many other people will do the same over the years. These old homes deserve it and so does our little town which was the first capital of Vermont.

I noticed a sketch of our house on paper; we left him to his artwork. I had no idea what to expect. I didn’t know how talented he is.

Our house!

Marty went out to check on Ned about an hour later, and he was done! Marty took photos of the artist, his painting, and easel with our home in the background. The painting was beautiful! It captured that hot sunny summer day perfectly!

Ned’s view, he didn’t paint our trash cans lol!

It turns out Ned is one of the artists who were painting pieces for an art exhibit of “Arlington gardens” or something like that. 

After yesterday’s farmers market, we went to the art show and looked at the beautiful works of art done in both oil and watercolor. Our house didn’t make the show because the artist could only select a few pieces; Ned had four on display.

What a great feeling and an honor to have someone admire our home and come by to paint it. Somebody literally painted our house! The funny part of this story is that our next-door neighbors David and Arthur are having their beautiful, white, historic Deming House painted right now.

Thanks, Maria & Ned!

Old Bay…

Traditional low country boil photo image from Pinterest

Ever since our boys were little we let them choose whatever they wanted to do or have for their birthday dinner. When I was little my parents gave me the choice of where I wanted to go out to eat for my birthday; I always picked either a Chinese or Italian place.

My dad’s 20+ year old seasoning

I am making a low-country boil tomorrow for Sam’s birthday. I’ll also be making a court bouillon to “boil” the shrimp, potatoes, corn on the cob with lobster or crabs if I can find them, hopefully they aren’t outrageously expensive; however, if the four of us went out to dinner it would be much more expensive for sure.

I’ve made a low-country boil before, but I when I did I didn’t make a flavorful court bouillon, I may have used just water.

I looked up a few legit low-country boil recipes and saw they all used either Zatarain crab boil seasoning or Old Bay. I had an old crab boil seasoning way in the back of my spice cabinet. I didn’t buy it so I am guessing I took it when I closed up my mother’s apartment after she had her stroke. Why she would have it is beyond me since she didn’t cook. It was probably my dad’s who passed in 2000! Yikes talk about old spice! Lol! 

I wasn’t going to buy either Old Bay or crab boil seasoning since I don’t make low-country boil often; plus I have all the spices that I needed right here. 

When I looked up recipes for crab boil and old bay, true to my nature I decided to combine both and make my own low county boil seasoning.

Out of curiosity I looked at the almost empty crab boil can to see what the ingredients were: salt, red pepper and spices. Very specific indeed! 

I used 16 spices, which is a shit load, more than my jerk seasoning that I make. I grabbed a spoon and started throwing spices into the mortar and pestle. I had an idea of the quantity ratios from the recipes I read. 

I tasted mine then bravely tasted the 20+ year old crab boil and there was no comparison. Well no kidding…one was old as dirt and one used fresh spices, but it wasn’t even that, the combo I used was better. For a 20 year old the crab boil still packed a ton of heat, that was about it. 🔥 

I was surprised to see the large array of spices used in Old Bay, ones you wouldn’t think of. I started digging through my spices and got out my mortar and pestle. 

Making your own small batches of spice blends is a practical idea. When I see people at warehouse stores buying their spices in bulk I think how long will it take them to use that shit up…like my father’s crab boil seasoning. 

I’ll let you know how it comes out on tomorrow. I also made a gf yellow cake and pastry cream for a Boston cream pie as Sam’s birthday cake. It’s a surprise do don’t tell him! 😉

Lights, camera, action!

Sam in all his glory teaching me techie things…

When I started this blog back in January, I knew very little about…well, everything. Marty & Sam gave me short tutorial lessons then left me to figure things out, which I needed to do.

The stuff I figured out is so damn basic to some people, but to me, learning to embed a video from Youtube or share a link were high five moments.

When we head off to Vegas next month, I want to take short video clips while we are there, then edit them into a real video. I know exactly what I want to do; I have to learn to do it.

My fall/winter project is to start making cooking videos or demos. I saw an advertisement for a brand of cameras used in shooting a cooking video. Yowza! That’s how I can do it; I thought when I looked at the ad. Now I need the equipment to make it happen. I did shoot a few very short video clips while I was making my version of Bombay Sloppy Joes the other day. I was holding my phone/camera, so the video is shaky as shit, but I saw how easy it would be to film.

The ad I saw online…fancy shit!

I showed Sam the photo of the ad of the woman making a cooking video, and he said, “Wait here!” I watched him run out to the barn workshop. Within a few minutes, he came back in with a tripod he used to take photos of stuff he sells online.

He showed me all the different positions of the tripod and how to film me talking, just my hands and workbench or over at the stove cooking. How exciting; I can’t wait to get started. Next, Sam told me I need to build a set so the videos will look professional; I also need different lighting to change with what I am cooking. He took a quick video of me talking; then he panned down to my hands, pretending to chop, then went back up to me. I looked like a fucking dork, but there are endless possibilities. 🤓

My favorite shot, seeing my stove on my camera on the tripod.

So get ready to bear with me while I start experimenting with videos. I’ve decided that the videos I make in Vegas will be in different categories rather than day 1, day 2, etc. Categories like restaurants and food, bars and drinks, attractions, our hotel, and activities, you get the idea, I have to remember while I am there to take the videos!

Klaus is helping. My polka dot socks and my rug needs to be centered on the no slide pad! LOL!

Now that the summer is coming close and fall is right around the corner, I have something to look forward to and not think about how much I dread the long, cold, dark winter.

Back to the fair!

What a gorgeous sunny, hot summer day we had today. The sunshine felt great after days of cloudy, rainy weather. Today, after our deliveries, we decided to take advantage of the nice day and go to the Washington County Fair; Sam came too since he was off and was our delivery driver. Our deliveries were in Saratoga, so we literally had to drive right by the fairgrounds.

The fair was quite packed when we got there shortly before 4 pm. You could see it on people’s faces that they were so happy to be able to go to the fair again after last summer, you remember, the summer where not a single fucking thing happened. Concession stand workers looked happy to be back in business; kids showing their animals had huge smiles on their hot red little faces. Hell, even the animals were happy to be there and relaxed.

Sam’s birthday is on August 29, always back to school time. I had a planned cesarean section and could pick his birthday. I chose August 29, which was close to my due date. I wanted to be sure to have him before the school cut-off on September 1. My thoughts were it would suck to be held back a whole year because you missed the cut-off by a day or two. If he was ready to go to Kindergarten, he could go; he could wait until the following year if he weren’t ready. He was ready for school by the time he was 3, for pity’s sake. I asked his pre-school teachers what they thought, and they said, “Oh my goodness, he’s ready!”

We always celebrated Sam’s birthday by going to the fair, which happens to be on his birthday week. Today, I was so happy he said he wanted to go with us. Marty and I have gone to the fair alone after the boys were grown up, but it was nice to have him come along.

Going to the fair with an almost 21-year-old is, of course, different than going with two young boys. I listened to one father say, “If you don’t stop it, we are going home!” “Wahhhhhhh no,” cried his son and got his shit together quickly, I am guessing. We all laughed because it’s funny to see when you’ve already been through it. I don’t miss having to reprimand my boys, but I do miss when they were little.

I kept seeing the cutest little girls in cowboy hats, dresses, and cowboy boots with braids. I know grandchildren, I mean granddaughters aren’t in the immediate future, but I keep hoping one day I will have a little girl or two to take places and have someone to do girly things with me. God blessed me with two amazing sons, but dammit I want granddaughters someday. LOL! 😉

Before my tattoo sleeves and piercings…

This morning I found a photo of Sam and me getting ready to ride on the Himalaya. The photo was from 2009; Sam was turning 9. I am such a mush because I started to cry when I looked at his little face next to me. Every time I looked at it, I said, “Aw, he was so little.” Today, although we didn’t pose on the ride Himalaya because they didn’t have that ride, we tried to re-create the 2009 photo, which was the first Facebook photo I ever posted.

I wore my hair the same on purpose, it was lighter back then, medium brown which would get super brassy every summer. It was blah and didn’t do a thing to make my features pop as I got older.

We walked around the fair; it was hot and sunny. We supported a local fire department and ate our dinner at their stand. They had local sausages for their sausage, pepper, and onions which we had bunless. The best news was that the only thing they cooked in their fryer was french fries so we could have them. Score! It was delicious, and they did a nice job. It was important to us to get something from a local fundraising group and not a carny wagon. I did get a rootbeer sno cone from a carny truck before we left since they were the only ones that had them.

So my youngest turns 21 on Sunday; age has never been a thing I’ve thought about much when it comes to Sam; he’s so darn mature, always has been, an old soul. I’ve been saying for years that I hope one day that I can be half as mature as Sammy when I grow up.

Fried Flounder

Fried flounder, homemade tartar sauce with Indian spiced lemon rice.

When I was a kid, the only fish we ever had at our house were fish sticks, Gordon’s Fishermen beer-battered cod, or tuna fish. We never had real fish or even shellfish; my parents liked to go to seafood restaurants down the Jersey shore. 

I’ve always been leery of fishy fish; I never order it out or make it at home. However, I do make shellfish all the time. Whenever I watch cooking programs, I am always interested in watching different chefs prepare different fish types.

Our friend Martin, a chef, has always introduced us to different kinds of fish over the last two years with the premise that if we don’t like it, he will make us something else. He’s never had to make us something else, by the way. 

I know how much people love salmon, but never eating it when I was younger made me shy away from it, ok afraid of it. I have had it on several occasions; I will eat it, but it’s not my favorite, and I would never order it out. Martin’s salmon is better than others that I’ve choked down since his salmon isn’t fishy at all; he removes the blood vein that tends to make it fishy. I had to eat creamed salmon at a friend’s house at a holiday dinner party and suffered through that meal, but I ate it because that’s what we had to do when we were being brought up.

Martin has made us other kinds of fish; Oysters Rockefeller, which was my favorite! I’ve still never tried a raw one, but I want to with a mignonette sauce. I need a couple of drinks in me, and someone who loves them, and I would try them.

Over the last couple of years, the only type of real fish I’ve made is fish fry-style using cod or haddock. Last month, I picked up some frozen flounder fillets. I wasn’t sure what I would do with it but knew I would come up with something. 

I looked through some flounder recipes, went the safe route, and made flounder bread with a “Ritz” cracker crust. I’m our case a gluten-free cracker crust. I used the brand Schar’s entertainment crackers that are similar to Ritz. I know it’s still like a fish fry, but I’m still new at this fish jazz.

I read a couple of recipes and knew I could wing it. I set up my usual dredging station with cornflour, eggs and I ground up the gluten-free Ritz-type crackers in a food processor. I breaded the fish earlier in the day; one recipe said to bread the fish and let it sit for an hour or two in the refrigerator uncovered; it helps the breading stick to the fish better. Okie Dokie, by the way, it worked.

I used the shallow fry method on the flounder using a cast iron frying pan. Once the fish was golden and crispy, I let them drain on a baking rack over a baking sheet pan that I had in the oven set at 140 degrees while I fried the rest of the fish. 

I made a simple tartar sauce and served the fried flounder with fresh lemons and Indian spiced lemon rice as a side dish. I chose the Indian spiced lemon rice because I didn’t want the whole meal to be fried, so french fries were out. The Indian spices and the lemon flavor from the rice enhanced the dish rather than weighing it down as french fries could.

The flounder came out better than I ever thought it would. The fish had absolutely no fishy smell when it was raw. The house didn’t smell like fish either dinner. The fish wasn’t greasy or heavy with batter and had a lovely lemony flavor. For fried fish, it had a delicate texture and was pleasing to the palate.

I’ll be making this again, it’s something different from the usual suspects that appear at our dinner table, plus it tasted great. I was pretty happy that the meal came out so well and didn’t stink up the house.

I know lots of people who cook fish all the time, and for someone who likes to cook as much as I do, it’s bothered me that this is one category that I completely lack in. I’m not sure what I’ll try to make next or when I will have the chance to try my first raw oyster, but I want to at least. 🦪 

French Macrons…

My love of Paris, France, started when I was a little girl. I loved reading the Madeline series of books that I used to check out of the library. I read each book dozens of times. I forgot about Madeline until our oldest son Noah was small, and we watched the cartoon Madeline.

Noah wasn’t a fan of Madeline, but I remembered how much I loved those books as a young girl. Paris just seemed like a magical place; I wished I was one of those little girls who stood in two straight lines. I wanted to be friends with Madeline because she was a caring, fun, and adventurous little spitfire of a redhead.

Madeline is a 1939 book written and illustrated by Ludwig Bemelmans, the first in the book series of eleven books, which inspired the Madeline media franchise. It is considered one of the major classics of children’s literature through the age range of 3 to 8 years old.[1][2] Wikipedia

“In an old house in Paris that was covered with vines
Lived twelve little girls in two straight lines
In two straight lines they broke their bread
And brushed their teeth and went to bed.
They left the house at half past nine
In two straight lines in rain or shine-
The smallest one was Madeline.” 

― Ludwig Bemelmans, Madeline

As an adult, I still love Paris and still think it may be one of the most magical places in the world. I haven’t been to Paris yet, but I will someday. It’s been on my bucket list of places to go for 30 years. I recently found a copy of a Gourmet Magazine that is decades old called Paris on a budget. I reread the magazine, and all the hotels and cafes that talk about are still not only in business but still for people looking for French excellence on a budget. 🙋🏻‍♀️

Last week when Marty and I took a ride to Amherst, MA, we stopped at a 7-11 on our way home. It was an emergency potty pitstop where the employee let me use their private bathroom since they had no public restrooms—what a nice guy who didn’t have to be. I believe when you treat someone nice, and with respect, you get results likewise.

After we both used the restroom, I looked around the store for a snack since we still had over an hour ride home. I was so pleasantly surprised by what I found. I found legit, real French macrons. I also found some other snacks that I have not seen before in other convenience stores.

When I opened my sexy package of macrons and tasted one, I was like, “Shut the fuck up!” OMG, they were the real Macoy! In 7-11, for Pete’s sake! On our ride home, I looked up these macrons and found an article about 7-11 and how they are striving to offer high-end gourmet snacks along with their own brand of snacks. They won an elegance award for their new product lines back in 2019.

Here’s the thing…they want to carry these types of gourmet snacks that cannot be found in any other convenience stores. They want their customers to remember these products and seek out a 7-11 for their specialty snacks. Guess what? I went looking for one in Albany in search of more macrons. I tried the vanilla & raspberry ones, but I want to try the chocolate & pistachio ones. Chocolate and pistachios are two of my favorite flavors!

So you may be thinking, why am I so excited over macrons? Well, because I love them, the flavors and colors they come in, plus they are not common, at least in this neck of the woods anyway.

A macaron (/ˌmækəˈrɒn/ mak-ə-RON;[1][2] French: [ma.ka.ʁɔ̃]) or French macaroon (/ˌmækəˈruːn/ mak-ə-ROON[3][4]) is a sweet meringue-based confection made with egg white, icing sugar, granulated sugar, almond meal, and food colouring.

The macaron is traditionally held to have been introduced in France by the Italian chef of queen Catherine de Medici during the Renaissance. Since the 19th century, a typical Parisian-style macaron is presented with a ganache, buttercream or jam filling sandwiched between two such cookies, akin to a sandwich cookie. The confection is characterized by a smooth squared top, a ruffled circumference—referred to as the “crown” or “foot” (or “pied”)—and a flat base. It is mildly moist and easily melts in the mouth. Macarons can be found in a wide variety of flavours that range from traditional (raspberry, chocolate) to unusual (foie gras, matcha).Wikipedia

In Paris, the Ladurée chain of pastry shops has been known for its macarons for about 150 years.

The next question you may have is there a difference between French macarons and the heavy coconut macaroons Americans think of whenever they hear the word macron?

According to Masterclass, they say this about macaroon vs. macron, not to be confused with macaroni. LOL!

Macarons and macaroons differ in their main ingredient, which for macarons is almond meal, and macaroons is shredded coconut. … Coconut macaroons are made from shredded coconut held together by egg whites and granulated sugar. They have a craggy surface and chewy interior and are often dipped in chocolate.

I have never attempted to make French macarons because I know they are tricky to make. They are also gluten-free, like coconut macaroons. I watched a program on Tasty where one of the producers, Alex, tried to make French macarons, and she had an extremely hard time with them.

Tasty is a social media giant that shows people how to make unique and different recipes. I’ve never had the time or wanted to go to the extent they go to, like making a 100 layer lasagna or mirror cakes. Some of the recipes they show are easy and great ideas, but others are out of most people’s leagues. Now, if I was being paid as an employee of Tasty, you bet your sweet ass I’d make time to try to make those tricky recipes too.

After reading this, you may think I am even crazier than you first thought. As a food person, I think about food, what am I making, eating, buying 24 hours a day, 7 days a week, and this, my friends, was a great food find! Until I can get to a French bakery in Paris or even a little closer in New York City, I’ll be stopping at every 7-11 I see and pick up packages of those sexy little macarons.