Monday, October 5
Tuesday, September 1
Saturday, August 15
French Rivera Tuna Salad
This is a recipe I made based on the tuna salad recipe in The Joy of Cooking.
It makes a colorful summer meal reminiscent of Salad Niçoise ("NEE-suaz").
Serves: 2 moderately hungry adults with a little leftover
Ingredients:
15 oz canned tuna, packed in water
1/2 cup celery, finely chopped
1 tbsp fresh parsley, minced
1 small beefsteak tomato fresh from the garden, small dice
1/4 cup canned black olives, finely chopped
2 tablespoons olive oil, extra virgin
2 tablespoons lemon juice
olive bread from the farmers market, 3-4 slices
pepper to taste, freshly ground
lettuce
butter (optional)
summer beer like Leinenkugel's Summer Shandy (optional)
Create the Salad:
Refrigerate tuna until chilled.
Add tuna to medium mixing bowl. Flake with fork.
Add the celery, parsley and olives.
Add the tomatoes, leaving the tomato liquid out.
Add the olive oil, lemon juice and pepper. Stir, coating everything.
Refrigerate again.
To Serve:
While the tuna salad is chilling:
Toast the bread, let cool and cut into easily managed toast points.
Lightly butter the toast.
Put the lettuce on the plates.
Remove salad from fridge and stir again.
Serve salad on the lettuce. Add toast points.
Enjoy with the beer.
-
It makes a colorful summer meal reminiscent of Salad Niçoise ("NEE-suaz").
Serves: 2 moderately hungry adults with a little leftover
Ingredients:
15 oz canned tuna, packed in water
1/2 cup celery, finely chopped
1 tbsp fresh parsley, minced
1 small beefsteak tomato fresh from the garden, small dice
1/4 cup canned black olives, finely chopped
2 tablespoons olive oil, extra virgin
2 tablespoons lemon juice
olive bread from the farmers market, 3-4 slices
pepper to taste, freshly ground
lettuce
butter (optional)
summer beer like Leinenkugel's Summer Shandy (optional)
Create the Salad:
Refrigerate tuna until chilled.
Add tuna to medium mixing bowl. Flake with fork.
Add the celery, parsley and olives.
Add the tomatoes, leaving the tomato liquid out.
Add the olive oil, lemon juice and pepper. Stir, coating everything.
Refrigerate again.
To Serve:
While the tuna salad is chilling:
Toast the bread, let cool and cut into easily managed toast points.
Lightly butter the toast.
Put the lettuce on the plates.
Remove salad from fridge and stir again.
Serve salad on the lettuce. Add toast points.
Enjoy with the beer.
-
Tuesday, August 11
My Sister, the Celebrity
"The Central Scholarship Bureau held a luncheon Thursday to honor the recipients, who can use the money for any postsecondary school plans, from construction apprenticeships to graduate school.
...
Megan Calvert, a graduate student studying to teach English as a foreign language, spoke of her work with students from around the world. She won a Kassap Family Scholarship in order to support her passion for teaching."
From the Baltimore Sun article - August 10, 2009
...
Megan Calvert, a graduate student studying to teach English as a foreign language, spoke of her work with students from around the world. She won a Kassap Family Scholarship in order to support her passion for teaching."
From the Baltimore Sun article - August 10, 2009
Monday, August 10
"Red Turnip" Pickles (Picked Beets)
I made these a few weeks ago and took some to my in-laws' for my brother-in-law's birthday. He liked them so much, that his wife asked me for the recipe.
The recipe is from American Home Cooking by Jamison & Jamison.
Page 304 of my hardback edition.
"Red Turnip" Pickles.
2 lbs whole beets, trimmed of greens
2 tbsp packed brown sugar
pinch of salt
2/3 C fruit vinegar
1/2-1 tsp grated fresh horseradish or 1-2 tsp prepared horseradish, optional
Steam the beets until tender but not mushy, 30-40 minutes, depending on size. Plunge the beets into cold water, and when cool enough to handle, peel them.
Slice the beets into wedges, no thicker than 1/2" at their widest edge.
Place the beets in a glass bowl.
Sprinkle the sugar and salt over the beets, then add the vinegar, horseradish, and 1/3 C of water.
Cover and refrigerate the mixture overnight or up to several days, stirring occasionally.
Drain the beets with a slotted spoon.
Serve chilled or at room temp.
The beets will keep week for a week or longer.
The recipe is from American Home Cooking by Jamison & Jamison.
Page 304 of my hardback edition.
"Red Turnip" Pickles.
2 lbs whole beets, trimmed of greens
2 tbsp packed brown sugar
pinch of salt
2/3 C fruit vinegar
1/2-1 tsp grated fresh horseradish or 1-2 tsp prepared horseradish, optional
Steam the beets until tender but not mushy, 30-40 minutes, depending on size. Plunge the beets into cold water, and when cool enough to handle, peel them.
Slice the beets into wedges, no thicker than 1/2" at their widest edge.
Place the beets in a glass bowl.
Sprinkle the sugar and salt over the beets, then add the vinegar, horseradish, and 1/3 C of water.
Cover and refrigerate the mixture overnight or up to several days, stirring occasionally.
Drain the beets with a slotted spoon.
Serve chilled or at room temp.
The beets will keep week for a week or longer.
Friday, August 7
Ode To The Arster
Ode To The Arster by Ogden Nash
The arster is an amazing suitor,
It's masculine, minine, or even neuter.
But whether husband, pal, or wife,
It leads a soothing sort of life.
I'd like to be an arster,
say, In August, June, July, or May
found at www.thebaylab.org while researching St. Mary's County for fun things to do.
The arster is an amazing suitor,
It's masculine, minine, or even neuter.
But whether husband, pal, or wife,
It leads a soothing sort of life.
I'd like to be an arster,
say, In August, June, July, or May
found at www.thebaylab.org while researching St. Mary's County for fun things to do.
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