If you're interested, you can read the article here, but I must warn you, she spells the word bl*g with an o instead of an asterisk. The recipe I contributed (soup, naturally) is here.
Showing posts with label thanks. Show all posts
Showing posts with label thanks. Show all posts
Monday, April 11, 2011
extra! extra!
Thanks to the lovely Cheryl Herrick of Cranky Cakes fame for including me in her Burlington Free Press article about making fabulous food on a budget.
If you're interested, you can read the article here, but I must warn you, she spells the word bl*g with an o instead of an asterisk. The recipe I contributed (soup, naturally) is here.
If you're interested, you can read the article here, but I must warn you, she spells the word bl*g with an o instead of an asterisk. The recipe I contributed (soup, naturally) is here.
Sunday, January 2, 2011
happy new year
Here's a toast to 2011, GFD'ers,
specifically toast made from this bread,
baked by the yachtsman on the first day of the year. (If you're still working on your resolutions for the new year, I recommend resolving to marry a man who bakes.)
And a toast to 2010, too, a year in which I ate a lot.
A lot of toast, a lot of soup, a lot of strawberries and apples, a lot of kale, a lot of whoopie pies and shortbread, a lot of gruel for dinner.
I'm in no way resolving to consume less in 2011, by the way. My resolutions for the new year are all about more: more reading and writing and cooking, more long walks with my long dog, more lazy mornings of toast and tea with the yachtsman, more posts to this bl*g. Because I miss you, bitches. A toast to you, then:
specifically toast made from this bread,
baked by the yachtsman on the first day of the year. (If you're still working on your resolutions for the new year, I recommend resolving to marry a man who bakes.)
And a toast to 2010, too, a year in which I ate a lot.
A lot of toast, a lot of soup, a lot of strawberries and apples, a lot of kale, a lot of whoopie pies and shortbread, a lot of gruel for dinner.
I'm in no way resolving to consume less in 2011, by the way. My resolutions for the new year are all about more: more reading and writing and cooking, more long walks with my long dog, more lazy mornings of toast and tea with the yachtsman, more posts to this bl*g. Because I miss you, bitches. A toast to you, then:
Thanks for reading in 2010. Thanks for commenting, thanks for trying the recipes you read here, thanks for letting me know what you liked and what you didn't. Thanks for the beautiful flowers. Thanks for guest bl*gging. Thanks for joining the club. Thanks for posting links to GFD on your own bl*gs and Facebook pages. Thanks for your patience when I went weeks without posting, and thanks for complaining when I went weeks without posting.
I started Gruel for Dinner as a way to catalog what I was cooking: I continue to post because of you. So thanks—no, seriously: thanks—for being here.
I started Gruel for Dinner as a way to catalog what I was cooking: I continue to post because of you. So thanks—no, seriously: thanks—for being here.
Wednesday, November 24, 2010
these thy gifts which we are about to receive
O frumpy turkey, squeezed awkwardly onto that platter, waiting to be carved open for your pale and watery breast meat, how unappetizing you are, and how insipid, too.
O squash and sweet potatoes, you whose potential is never realized on Thanksgiving Day when for some reason you are whipped and oversweetened and topped with mini marshmallows (WHY?).
O stuffing, I do so love bread, yet not, somehow, when it's been cooked inside a dead bird's carcass.
O gravy...no.
O green beans, inevitably overcooked and sprinkled with slivered almonds or stale breadcrumbs for pizzazz, how did you come to be the one representative of all other green vegetables at this meal?
O canned, jellied cranberry, sliced and placed on the table where you remain unmolested by all but the elderly and insane, not even a taste of your jiggling mass has ever crossed my lips.
O mashed potatoes and rolls, you are my best and only friends; my plate runneth over with your bounty of carbohydrates. Carbohydrates slathered with butter, no less! And for you both I am so thankful.
Tuesday, August 31, 2010
guest post: SueShu
[This last guest post of the summer comes from the lovely SueShu, who can whip up dinner for twenty at the drop of a hat. Seriously. I've seen her do it. Here she suggests a delicious way to devour late-summer vegetables, and while her ever-optimistic son jshu suggested that eggplants are a turnoff to some and I should substitute "aubergine" for "eggplant" in this post, I've left SueShu's wording as is. Because if you don't like eggplants you haven't had them cooked properly, and this recipe would be the perfect place to start: On the grill!]
Grilled Eggplant With Tomatoes, Garlic & Cheese
When we returned from our family vacay in Western Maryland (during which not a single one of us had to cook a single meal), we found our garden had become a jungle. This is what happens when you don't pay attention to it for a week:
But, fortunately, there were some lovely fruits hiding in the overgrown mess:
Debaro, Cherokee Purple, and Striped German—varieties chosen mostly because I liked their names when I ordered the seeds back in March.
Also, fortunately, there were some nice little eggplants from our CSA, Colchester Farm, lurking in the fridge:
When I'd decided what to make with these, it was back to the garden to harvest some basil:
So, with these three things on hand (plus some feta or goat cheese—see below) here's what to do: Chop up the tomatoes to make a couple cups worth, add a couple tablespoons of chopped basil and/or parsley, and a couple cloves of garlic—in this case, a variety called Music, also from the CSA:
Mix it all together and let the flavors mingle while you slice the eggplants lengthwise into ½ inch slabs. (If using conventional, bigger eggplant instead of the Japanese variety, slice crosswise.)
Put the eggplant slices on a foil-covered cookie sheet (if you're lazy like me and don't want to have to wash that cookie sheet later), brush with olive oil, and sprinkle with sea salt.
Grill the eggplant for about 3 minutes per side. Put them on a warmed serving platter and cover with that foil, and let sit for about 15 minutes to soften. Remove foil and top with the tomato mixture, using a slotted spoon to leave most of the juices behind. Break up some feta or goat cheese over it all and serve—four as a main dish and six as a starter or side.
My plan was to take a picture of the dish before serving, but since we had a neighbor over for supper, I didn't remember until after we ate, so here's the "finished" version, which we had with local sweet corn:
This makes a great breakfast (cold) the next morning, although your garlic aura will remain with you through the day. But on the other hand, you won't be bothered by vampires.
From Martha Rose Shulman's column in the NYT, July 16, 2010. (She called it Eggplant on the Grill.)
Grilled Eggplant With Tomatoes, Garlic & Cheese
When we returned from our family vacay in Western Maryland (during which not a single one of us had to cook a single meal), we found our garden had become a jungle. This is what happens when you don't pay attention to it for a week:
But, fortunately, there were some lovely fruits hiding in the overgrown mess:
Debaro, Cherokee Purple, and Striped German—varieties chosen mostly because I liked their names when I ordered the seeds back in March.
Also, fortunately, there were some nice little eggplants from our CSA, Colchester Farm, lurking in the fridge:
When I'd decided what to make with these, it was back to the garden to harvest some basil:
So, with these three things on hand (plus some feta or goat cheese—see below) here's what to do: Chop up the tomatoes to make a couple cups worth, add a couple tablespoons of chopped basil and/or parsley, and a couple cloves of garlic—in this case, a variety called Music, also from the CSA:
Mix it all together and let the flavors mingle while you slice the eggplants lengthwise into ½ inch slabs. (If using conventional, bigger eggplant instead of the Japanese variety, slice crosswise.)
Put the eggplant slices on a foil-covered cookie sheet (if you're lazy like me and don't want to have to wash that cookie sheet later), brush with olive oil, and sprinkle with sea salt.
Grill the eggplant for about 3 minutes per side. Put them on a warmed serving platter and cover with that foil, and let sit for about 15 minutes to soften. Remove foil and top with the tomato mixture, using a slotted spoon to leave most of the juices behind. Break up some feta or goat cheese over it all and serve—four as a main dish and six as a starter or side.
My plan was to take a picture of the dish before serving, but since we had a neighbor over for supper, I didn't remember until after we ate, so here's the "finished" version, which we had with local sweet corn:
This makes a great breakfast (cold) the next morning, although your garlic aura will remain with you through the day. But on the other hand, you won't be bothered by vampires.
From Martha Rose Shulman's column in the NYT, July 16, 2010. (She called it Eggplant on the Grill.)
Tuesday, June 15, 2010
rich in so many ways
A few thank yous are in order:
1. Thank you, Anonymous, for the peonies.
I felt like a bride walking home through the rain with that bouquet Saturday morning,
and the honeymoon is not over: I get such pleasure every time I pass the feather-petaled pink and white pom-poms spilling abundantly from a vase on my kitchen table.
2. Thank you to everyone who donated for the bowl-a-thon: With your generous support I was able to raise over $500 for VARF. Which brings me to...
3. Thank you to my lovely husband, who served as my pinch bowler on Saturday night when I realized I have more work this week than I can possibly do.
This photo is of someone else's lovely husband, taken by my own.
He bowled, I stayed home and proofread. Which brings me to...
I have more work this week than I can possibly do, so I probably won't be posting much. But the yachtsman has promised a Recommends—let's all thank him in advance, shall we?
1. Thank you, Anonymous, for the peonies.
I felt like a bride walking home through the rain with that bouquet Saturday morning,
and the honeymoon is not over: I get such pleasure every time I pass the feather-petaled pink and white pom-poms spilling abundantly from a vase on my kitchen table.
2. Thank you to everyone who donated for the bowl-a-thon: With your generous support I was able to raise over $500 for VARF. Which brings me to...
3. Thank you to my lovely husband, who served as my pinch bowler on Saturday night when I realized I have more work this week than I can possibly do.
This photo is of someone else's lovely husband, taken by my own.He bowled, I stayed home and proofread. Which brings me to...
I have more work this week than I can possibly do, so I probably won't be posting much. But the yachtsman has promised a Recommends—let's all thank him in advance, shall we?
Sunday, March 7, 2010
happy anniversary to us
That's right: One year ago today, Gruel for Dinner was born. One year ago today your bl*g mistress made not just her first but her first three posts here (someone was apparently quite bored on March 7, 2009). In the intervening 365 days, the readership of GFD has doubled from six to twelve people; I've made many pots of gruel; the yachtsman has made me fat on cake; and J Quizzle has made lots of comments, god bless him. To celebrate our first birthday, I'll be making not just one but three posts here this week. There will be gruel. There will be a free giveaway. And the most exciting Yachtsman Recommends segment to date. So set your bookmarks, clear you cache, and get ready to accept your cookies [whatever that means; the yachtsman wrote this part], 'cause it's year two of GFD.
Thanks for reading, bitches.
Thanks for reading, bitches.
Thursday, December 31, 2009
i hope your resolutions include posting more comments on this bl*g
Happy New Year, GFDers, and thanks for indulging me for the past nearly nine months.
New Year's Eve cocktail-boat ride on the Sassafras River
I look forward to sharing more recipes for gruel, soundbites from the yachtsman, and photos of my pets in 2010.
Love and nuts,
Your Bl*g Mistress
New Year's Eve cocktail-boat ride on the Sassafras RiverLove and nuts,
Your Bl*g Mistress
Thursday, August 20, 2009
thank god
Just a quick note to let you all know that Jackie and Laura were reunited in Phoenix today. Thanks to everyone who mobilized to help out.
I'll be back online on Monday with a final San Francisco post and a link to the Gruel for Dinner recipe index (did that sound exciting? it's not). In the meantime, have a great weekend...
I'll be back online on Monday with a final San Francisco post and a link to the Gruel for Dinner recipe index (did that sound exciting? it's not). In the meantime, have a great weekend...
Sunday, August 2, 2009
scenes from a weekend
Farmers booty.
More farmers booty: to keep me company while I proofread crap.
Couch Jedi.
The sweetest boy in the world.
Moto photo.
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