About Doug and June

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This Blog was the brainchild of Doug and June...as they spend as much time discussing food as just about anything else. I (June) suggested Food Porn as a name for this blog, but he (Doug) thought people would get the wrong idea and be looking for some oddly shaped cucumbers or something like that and I had to agree. So he came up with Food DJ (Food Doug & June) if you couldn't figure it out on your own. But you will find here is some awesome recipes and lovely pictures of food (and possibly the equally lovely Doug eating said food). However just warning you, I believe Doug has an unhealthy preoccupation with bacon. Might I (June)add that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... ahh I smell sex and bacon.

Friday, June 29, 2012

Thank all the gods ..it's Friday!! Eat Panini!!



Good morning , my foodies, food porn stars, et al, 


Sic hoc legere scis nimium eruditiones habes!


     We are ignoring Thursday on purpose...la la la la la la ..it never happened.  I am amazed at all the confusion and miscommunication and insanity around me lately...and it's not just me....It's that damn Saturn Retrograde!! 


 
     Because Saturn definitely brings lessons into our lives, then you can say that these lessons are karma working in our lives. Retrograde motion pulls back and gives you an opportunity to take care of your past (old business). The past that needs to be resolved is directly related to the planet involved.


    When Saturn is retrograde, he is sending you back to your room to think very carefully about what you are doing, goals you have started working towards and the commitments you have made.  A sane person is well justified in asking: what is the purpose of such arduous experience? The answer is to comprehensively teach, develop, and empower us toward becoming a perfected spiritual being. For those who do not rebel against Saturn’s lessons ennobled character, spiritual refinement, and invaluable life wisdom become the most notable rewards. While in Libra Saturn is teaching us to develop exemplary levels self-discipline, diplomatic ability, relationship strength, selflessness, and patience. It is also teaching us profound lessons about the nature of time, peacemaking, and maintaining internal equilibrium. To truly test and develop these qualities we are thrown into the fire so-to-speak, alchemical fire, which manifests through the various life trials we have and will experience. Saturn operates in an environment of extreme discomfort but in this way its lessons are life lasting. In truth, some lessons are only learned, as it were, the hard way. The “School of Hard Knocks” belongs to Saturn. 



   There are typically two kinds of response to a Saturn retrograde: one may feature the famous change to what we thought was solid and sure, basically a replacement of what was sure with what’s uncertain, or we may be freed-up from restrictions or containment–it can be a time of realizing that our reality is not bound in quite the way we thought it was. So, we can see either of these basic approaches (or both, as some people experience one internally, one externally) applied to difficult-but-smart communications, a reality or materially-based relationship or earning/ financial situation, and perhaps a challenge: those ambitions and desires you’ve been working to solidify just might happen (or dissolve once and for all into dust) at this point–are you ready to get what you want? Or do you believe something will be taken away from you?



 *  Ok if you say so..it sure as hell was unique and special..Good news...It's over! woo hoo hoo.  UMM what lessons did I learn?  NEVERMIND.



 
I am not particularly enamored of cooking indoors in summer heat...correction I dont do it unless corerced..and feeling guilty.  Me? I like sandwiches and salads and grilled foods. 

     Now basically I am a simple person (and lazy, I fear)- foodwise anyways.  When I was a kid lived on american cheese sandwiches (sometimes with sweet pickle relish) and sandwich spread sandwiches (a commerical preparation of mayonaise, and sweet pickle relish), amd lettuce and tomato sandwiches...you though I was kidding when I said I didn't eat meat, I bet.  I also didn't like store bought cookies, but I LOVED potato chips which I never got for lunch (go figure)...and yes, NO ONE ever wanted to trade lunches with me.,..surprised?   I was always so jealous of the kids whose mom gave the little plastic baggies of Nestle's Quick Powder to mix in their milk cartoon.. spoiled, rich kids..pfft!. 

    Now my sandwich fillings have gotten more exotic..I have move into the world of turkey and chicken..and about once a year I lose my senses completely and eat a genoa salami sandwich with provolone cheese. 

   One of my favorite places to eat is Panera Bread... ohh the delights..soups of many varieties and even more salads to fantasize about and sandwiches and paninis...and of course hot baked BREAD!  We wont even discuss the pastries and bagels...

   So, I thought, since no one want my cheese sandwich recipe (2 slices of white bead, one slice of american cheese and eat... my mother had it so easy..my brother was the same way..2 slices of white bread and one slice of weaver's chocken roll  no comdiments.... we were basically a condimentless family)  I would post some intersting sandwiches I do like to eat (look for themes).




1) Chicken and Pancetta Panini with Fontina, Arugula and Provençale Mustard

(sounds daunting ..is easy)

Serves 6 (or 3 really hungry people)


  • 6 boneless skinless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon olive oil plus additional oil for brushing grill
  • 12 thin slices pancetta**
  • 2 cups shredded Italian Fontina***
  • 1 bunch arugula leaves****
  • 6 teaspoons Provencale or tarragon or any herbed mustard (I will add a simple recipe after)
  • 6 (4" x 4") squares focaccia (any kind), split horizontally

  • Heat a panini grill or grill pan over a low flame.

    Place each chicken breast between two sheets of waxed paper; gently pound with a meat mallet or the bottom of a small heavy saucepan until evenly thick. Season both sides of chicken with salt and pepper.

    In a large skillet, heat one teaspoon olive oil over a medium flame. Cook pancetta in batches until golden. Remove each batch with a slotted spoon, and drain on paper towels.

    Meanwhile, lightly brush grill or grill pan with olive oil. Working in batches, grill chicken, covered, just until cooked through, about 5 minutes.

    To assemble the panini, place a chicken breast on the bottom half of each square of focaccia. Top with 2 slices pancetta, 1/3 cup Fontina, and 3 or 4 arugula leaves. Spread one teaspoon mustard on other half of bread and place on top of arugula. With the palm of your hand, press down gently. Repeat with remaining chicken breasts.

    Place one or two panini on grill or in pan; cover and cook until cheese melts and bread is toasted, about 5 minutes. Slice each sandwich in half. Repeat with remaining panini.

    ( no panini pan or grill?  fear not..heat a heavy fry pan..just about a tsp of olive oil..spread it around a paper towel on the bottom..put sandwich in, my nonna used a plate on top and push down..cook a few min and flip and repeat)


    (I often will but a bunch of boneless chicken breasts and cook on the outside grill and ziploc into the fridge for easy meals)

    **Panchetta (pronounciation pan - CHET- uh)...Pancetta is often called Italian bacon. That's a true enough description, but unlike American bacon, which is most often smoked, pancetta is unsmoked pork belly that is cured in salt and spices such as nutmeg, pepper and fennel. It's then dried for a few months. Outside of Italy, pancetta most often comes rolled (rotolata) so that the fat and muscle spiral around each other. Rolled pancetta is normally cut into circular paper-thin slices before being fried, while slab pancetta is usually chopped or diced before being added to a dish.

    ***Fontina Cheese -  is a classic Italian cheese. Fontina can be semisoft to firm in texture, with a range of flavors from mild and creamy to more intense and pungent. The cheese is quite popular in Italian cuisine, especially in the region around the Alps where the cheese originates.  All fontinas must be made from cow's milk. As a general rule, the milk is usually raw, and the best fontina cheese is made from milk which is as fresh as possible. The interior of the cheese tends to be a rich straw yellow to pale cream in color, and it is classically riddled with very small holes. The milkfat content is usually around 45%, so the cheese tends to be very rich and creamy, with a nutty flavor which gets stronger with aging. The cheese also melts very well.

    **** Arugula ( pronounciation /əˈRUːɡjʊlə/)-  Arugula is a spicy green leafy plant, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. I like it, but I prefer it "tamed" in flavor by having it with other foods, like on a sandwich with fresh mozzarella and tomato! It's tasty in salads, too.

    ***** Focaccia (pronunciation: fo-KA-cha) The word Focaccia refers to a type of Italian yeast bread baked in flat sheet pans. Focaccia dough is flavored with olive oil and sometimes topped with herbs and other vegetables.  Focaccia bread is made using a strong flour, such as bread flour which is high in gluten. The dough is rolled out, placed into the sheet pan and then brushed with a generous amount of olive oil. After the dough proofs, the baker will use fingertips to press little dimples into the focaccia dough. The focaccia dough is then topped with coarse salt and herbs, frequently rosemary, and any other toppings. Common focaccia bread toppings include olives, mushrooms, green onions or tomatoes.


    Simple Recipe For Provençale Mustard:


    1/2 cup Dijon mustard
    1 Tablespoon white wine
    1/2 Tablespoon chopped fresh tarragon
    1/2 Tablespoon chopped fresh flat-leaf parsley
    freshly ground black pepper



    In a medium bowl, combine purée, mustard, wine and herbs. Season with black pepper to taste. Chill until ready to use.




    2) Roast Turkey Panini with, Pesto, Roasted Red Peppers and Fontina




  • 1/4 cup prepared basil pesto
  • 8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
  • 8 ounces very thinly sliced roast turkey breast
  • 1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
  • 6 ounces fontina cheese, thinly sliced, to cover the bread slices
  • 1 tablespoon extra-virgin olive oil

  • Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

    Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

    Brush the outsides of each sandwich lightly with some of the olive oil.

    Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.


    this one is from Emeril Lagasse, nice Massachusetts boy

    my recipe for easy pesto:

     

    How to Make Pesto like an Italian Grandmother

    One key to perfect pesto is chopping all the ingredients by hand, preferably with a sharp mezzaluna or knife. This pesto will keep a bit in the refrigerator, but it really hits its peak when served soon after it is made. The technique here is: chop a bit, add some ingredients, chop some more. I think part of the reason she does it this way (instead of chopping everything all at once) is because some things get chopped into oblivion, while some not as much - it encourages specturm of cut sizes throughout the pesto contributing to the overall texture. All told, the chopping took me a leisurely twenty to thirty minutes, I wasn't in any particular rush.
    You'll notice this recipe doesn't have any added salt (just the saltiness from the cheese), make sure your pasta water is well salted if you are going to use this pesto on pasta or the overall flavor profile will fall flat. Also, be sure to adjust for seasoning before serving. With food this simple, you need to get the seasoning right.

    Recipe for Pesto

    1 large bunch of basil, leaves only, washed and dried
    3 medium cloves of garlic
    one small handful of pine nuts
    roughly 3/4 cup Parmesan, loosely packed and FRESHLY GRATED
    A few tablespoons of extra-virgin olive oil


    Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more. I scrape and chop, gather and chop. At this point the basil and garlic should be a very fine mince. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop. Add half of the Parmesan, chop. Add the rest of the Parmesan, and chop. In the end you want a chop so fine that you can press all the ingredients into a basil "cake".  Transfer the pesto  to a small bowl. Cover with a bit of olive oil, it doesn't take much, just a few tablespoons.
    You can set this aside or place it in the refrigerator until you are ready to use it. Just before serving give the pesto a quick stir to incorporate some of the oil into the basil.

    NB..this is wonderful on cooked pasta too...mm you can add some cooked panchetta for more flavor.







    Wednesday, June 27, 2012

    Pictures of Doug's Meat- PEAMEAL BACON






    I know.. I know..I was expecting something better too.. damn



    These are the pictures Doug sent me..as I was questioning him about his comment about cooking peameal bacon up for sandwiches...This he assures me is called "peameal bacon"...hmm never heard of it..looks like a pork roast to me... so my little foodies..what is peameal bacon??   and what the hell do you do with it??   back to Wiki

    Peameal bacon (also known as cornmeal bacon) is a type of bacon originating in Canada. The name reflects the historic practice of rolling the cured and trimmed boneless loin in dried and ground yellow peas, originally for preservation reasons. Since the war years it has been rolled in ground yellow cornmeal. It is low in fat, and slow cured.
    Bacon made of pork belly instead of the loin are not as lean. Peameal bacon is made from boneless pork loins, short cut from the leaner portions of the loin, to ensure a more uniform product. External fat is generally trimmed to within 1/8 inch. Smokeless and tender, this product is sweet pickle-cured and rolled in a traditional golden cornmeal coating.

    Peameal bacon sandwiches are often considered to be a signature dish of Toronto. 

    NOW that explains everything!!  Toronto..I should have known!!








    I assure you Doug will teach you the intricacies of Peameal Bacon..




    Frittatas...Or one of the many delicious things my Nonna ever made.





         According to the Wikipedia a frittata is "a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stovetop on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts."

    A frittata is just an Italian version of an omelette. Having a good frittata recipe in your repertoire is an incredibly useful idea. When you need a quick vegetarian protein hit, there are few things more satisfying.

         Now, my Nonna made these with what she had leftover in the fridge...and she always cooked them on the stove till almost done, then baked them. I never remember them ever having meat or pasta and I wouldn't cause I never liked meat (remember ..refer to earlier posts).. so the only ones I would eat had only vegetables.. so here are a couple of variations..

    Don't get pissy with me, I have no written recipe..so I am winging it here.. 

     and do not call this a "frit ta ta"... so anglo... pronounced "fri thar ta (accent on the 'thar')




    Spinach Frittata

    6-8 eggs, beaten
    2-3 Tbsp. olive oil, divided
    1 onion, finely chopped
    1-2 tomatoes, chopped and drained (this depends on size..and type..I like plum tomatoes)
    1/2 tsp. salt (optional)
    about a pound of chopped fresh spinach, cooked or a package of frozen, defrosted
    1/3 cup parmesan or other hard, grating cheese
    2 Tbsp. minced parsley,and/or basil
    1/4 tsp. freshly ground black pepper

    Ok now, foodies, get a good cast iron frying pan, (seasoned)..or any good size heavy frying pan (preferably with a handle that doesn't melt).  Put your pan on a medium flame/heat.  Put olive oil in your pan..heat till fragrant and then add onion and cook till caramelized (a little browned).  Then add tomatoes and spinach and herbs..cook till just heated through...beat cheese into eggs. Add eggs and cheese to spinach/tomato/onion pan.  Let it cook on top of the stove till bottom is set... now you can do a couple of things here..I do both depending on how lazy I am and how hot it is. You can either put a cover on the pan and continue to cook slowly till the top is set or..you can put the pan in a 350 degree oven till it is cooked..top will be a little browned that way.  Now, if you want you can sprinkle cheese on top too before baking..and if you are using good imported Italian cheese, omit the salt.

    Now some people add garlic...but really??  why ruin a perfectly good frittata

    Variations...

    *with this spinach mixture..use feta cheese instead of Italian cheese (Nonna never made it this way but I do..and it is mmm yummola)

    *Instead of spinach use cooked sliced zucchini (mm love this too...she did do this one, especially in summer when zucchini was plentiful..in other words people were putting bags on your porch, ringing the bell, and running away..lol)

    *One of my favorite variations of this is made with potato...ohh ..just delish.  If you use potato..either use left over hash browns or home fries.. or make some.  Omit the spinach, tomato and basil..cheese is optional.. but a good sharp cheddar works.. not very Italian, I know..but half of me is British.

     *bacon alert* (ohh Doug, if you do make this with potato and cheese...crumbled cooked bacon is awesome in it)

    *You can also use summer squash, sliced and cooked instead of zucchini or both together.




    as my Nonna would say, Mangia!! (say MAHN-djyah)


    Godere ed essere felice



    hubba hubba

    People have asked me why there are only pictures of sexy men in the blog and not women..
    well for one thing I don't swing that way...
    and Doug can post pictures of sexy women...
    I mean just let him try it...just once


    Words of Wisdom from Mama: 
     Never make love in the garden – the corn has ears,the potatoes have eyes, and the tomatoes will blush

    Happy Wednesday or Where the Hell Did Tuesday Go?

         Hello my little blogees..Thank you for reading..I find it amazing you do!!  As today's title says..I am wondering what the hell happened to Tuesday...and no I am NOT that old..thank you very much. 





        Life tends to happen in spurts..(read that... a ton of crap happens all at once..and then we have a calm..like the eye of a hurricane).  I went to the doctor, ate at McDonald's, was sick all day!  That was Tuesday and the less said about it the better!!   Today I will add a recipe..promise..even if its not mine...I have been looking for my handwritten cookbook everywhere...kicking things and muttering to myself!  So today is Wednesday..the thing about mornings is ..it gives you the opportunity to have a "do over".  Except that THIS morning I managed to screw up the layout for the blog..Don't even ask me what I did!!  Believe me, I have spent too many hours already trying to get it to it's former glory...shut up..don't even start with me!! 

    My sweatshirt's old
    My tea is cold
    I have some clothes I need to fold
    My tea is cold
    My sweatshirt's old
    And now my story is all told.   (with apologies to Dr Seuss)


       No, I am not high and I haven't taken too many meds...jeez try to be amusing and people jump all over you!  I feel bereft of witty repartee today... and I am definitely trying too hard with little success.



        Someone sent me one of those.."send this to everyone you know and you will be given a million dollars..or don't send it and you will be sent to the firey pits of hell" things..  really HATE those.. you just have NO idea!!  (it's ok if you sent it..I still love you).   So, as per my usual self.. I decided to wax philosophically about it.




         I* L*O*V*E**Y*O*U*  T*O*O*

    Everyday is I LOVE YOU  day.  Send to everyone you love. (or don't..who the hell cares..J)

        So many people come into our lives...and some leave shallow footprints and some deep..but everyone we meet gives us some of themselves whether they know it or not.  We are so blessed when someone comes into out lives and stays..giving us their love, understanding, care, devotion and help us become better people for it...Those people we know we love.  They teach us how to love unconditionally, trust emphatically and believe in miracles. 
         But others come into our lives for a brief time..it may even seem insignificant or even a mistake, but these too have helped us become better...they have helped us learn the lessons we need to learn.  It's not often kind or easy...sometimes we are hurt..our feelings bruised, our hearts broken, our self confidence shattered.  In time, we heal and those broken places are stronger.  If we never had a broken heart, how could we recognize real love?  If our feelings were never hurt, how would we learn compassion and empathy?  If our self confidence was never deflated, how would we learn that the most important person we can love is ourselves?  Don't you just there was an easier way?
     

        Bless the miracles in your life...honor the people who love you.   But also bless those who have taught you the hard lessons. 
      

       Right now at this moment, there is someone who loves you deeply, madly and truly...maybe you are blissfully aware.  Or maybe they are out there looking for you ...waiting, praying and searching. Just hoping to find you.  Always be open to love.  It is all around us.  Someone, somewhere waiting for you touch, your smile, your laughter..if they are in your arms, in your heart or in your dreams...never forget that. Just because love hasn't come to you yet, doesn't mean it will never. It just means you are ready yet.
      

       Personally, I think it's much sadder to love someone and never tell them, then it is to tell them and risk being hurt.   Nothing worthwhile is ever easy. 

      “The truth is, everyone is going to hurt you. You just got to find the ones worth suffering for.” ― Bob Marley
        I believe in true love. I believe in unconditional love.  I believe in love at first sight.  I believe love lasts forever.  I believe that every one of us has a soul mate.  I believe every person should be allowed to love whomever they want.  I believe the course of real love is not easy, but I also believe it is worth every second.  I believe a child (no matter how old) never has to earn their mother's love..it's inehaustable and unending.  (mushy, as Doug would say!)
     

         Bless, believe, trust, hope and dream.  The Universe is unfolding exactly as it should.  We don't have to understand everything.  But we do need to be accepting and loving.  I do love you..and I wish you many good things but most of all I wish you love in your life...and that you can see it and accept it.

                       
                        
                If you are reading this...know I love you!!
                                        
                                      June






    Monday, June 25, 2012

    Happy Monday...musings with June



         Hello and a happy and exciting new week to you.  I know my postings have been sporadic the last few days.  Well, so has life.. C'est la vie.  I think this might be a good time to share...after all, we have shared so much.... In case you don't know me by now (you will never ever know me...no wrong song).... oh and yes, Doug..finally, finally, the phone has been shipped..

        My name is June..yes real life name..crazy huh..being real on the Internet??  I am the mother of 8, count them 8 wonderful children {Kara, Laura, Anthony, Michael, Meaghan, Nicole, Jenny and Chris..see remembered them all} ( and a bevy of others I claim as my kids..yes..you know who you are...lol.. the list is too long and I fear I will omit some of my darlings)..I live near Boston, Mass US..about 17 miles south actually.  I love to cook and bake..obviously..  I love to travel my favorite place of all time, hands down is Disney World... I would live there if I could.. I even thought about it once..trying to figure out if a room at the Caribbean Resort  is cheaper than a mortgage.  (It's not).

         I do like living in the Northeast..I love changing seasons..and I love snow as much as sand and water.

         My hobbies are varied and eclectic...crossword puzzles, gardening, reading, playing on my computer, I don't watch much TV but I do love baseball.  I like movies in movie theatres.  And I like my vampires to be scary and sexy..but especially scary...no sparkling vamps!  My favorite reading matter (and movies too) are mysteries.  I love puzzles and figuring things out.  Ohh and just to even things out..I love Teddy bears and Winnie the Pooh is my favorite.  (Read the Tao of Pooh sometime).   My social networking is done via Internet ...and of course my all time best friends are Doug and Diane. (their Internet names will not be disclosed for their privacy...wait....is that backwards???).

    I am a Gemini...and well..I am!

        Light, fun and carefree the Gemini woman is a breath of fresh, always quick to make fun of a bad situation and find a solution to it.

       Gemini's are amongst the intellectuals of the zodiac, known for their cleverness, curiosity and excellent communication. Always questioning and often insightful they're typically fascinating and light spirited companions with a diverse knowledge. Highly adaptable, they're fast thinkers and fast talkers, often able to get inside other peoples heads while discussing almost anything. Due to this your Gemini woman is likely to be highly adept at flirting and very hard to beat in an argument!

        Being so insightful comes with a price. Everything has multiple sides, and often maintaining a fixed viewpoint is the only thing which allows order to made from chaos. While the meaning of the twins is often taken as being two-faced, it really represents multiple viewpoints of the same subject. This mental complexity is however sometimes misconstrued as being contradictory, superficial or unreliable. (note well..misconstrued)

        As with other highly intellectual signs the price paid for her mental firepower. She thinks too much, which has some consequences in many aspects of her life. (ask Diane)

       Dynamic and exciting she's easily bored, and favors variety in all things. She probably has multiple interests, each holding her telescopic attention for short bursts. 

    well yup that is kind of me in a nutshell...





        Now about, Diane... she is from the Northwest US.  And is such an amazing woman.  She is bright, funny, loving, kind, generous, wise, reserved until you get to know her and such a beautiful woman- sassy and sexy.  She keeps me sane...and that us no easy task, campers!!  And when I fall apart...she is ALWAYS there for me. She is the best friend anyone could want....the sister I never had and always wanted...  We share all the craziness of our lives...good and bad.  I always say we share EVERYTHING...and we do...She helps me sort out the insanity in my life.. She is more stable, and calm than I am.  She is practical and sensible.  (more qualities I lack).. I could write about her for paragraphs...but she would never read it..she thinks I write too much... yada yada yada..she says!  lol She is a Capricorn and I love her..nough said. 


    (translation for the visually challenged...She is a guardian of sunlight, lost in thought, surrounded by rose blushed airy flowers.  She is exuberant youth and mature knowledge in one.Capricorn women are born old and wise and become younger with time..acquiring the exuberance of childhood while retaining the wisdom of the crone. She teaches patience and persistence and to have faith in our ability to handle the uncertainties of life)



        Capricorn women want to succeed. Whether it's in a career or as a homemaker they typically don't do things by halves. Goals and a practical viewpoint often characterize this lady. Outwardly reserved the Capricorn woman is a complex bundle of practicality, endearing modesty and self discipline in selected areas, often reserving her fun and sexy wild side exclusively for those who are very close to her.

         Down to earth, self motivated, patient and responsible. Capricorn women are generally among the harder signs to understand, with a number of personality traits which often confuse partners in the early stages of a relationship.

       While the Capricorn woman is as romantic and emotional as anyone else, she can be somewhat inhibited in expressing her emotions, often preferring to perform practical tasks to help loved ones in preference to making purely romantic gestures. She is very cautious by nature, and not one to rush into anything, so don't be misled if her interest appears mainly platonic initially.


    How do you eat an elephant? One spoonful at a time..

         A Capricorns greatest strength is the ability to set long term goals and pursue them until attained. Nothing gets in the way of a Capricorns plans and ambitions, and they don't like taking shortcuts or cheating as either devalues their later satisfaction. They value steady progress over short bursts of activity, and are exceedingly patient. Bad news affects them less than other signs, and rarely holds them back for long.

         They often feel the need to challenge themselves. Pessimistic by nature they sometimes have a slight inferiority complex or fear of failure which drives them so hard to succeed and to stand on their own two feet while doing so. Respect, recognition and praise are important to them, as is their public image.


    They are dependable particularly in a crisis though they dislike chaos and unpredictability. When asked, they give sound and practical advice. As a rule they're not aggressive people and only express hostility as a defense.




                            I was reminded..I never put the hunky guy pic in..so here it is



    Potato Salad Recipes- American, Italian, Southern, Canadian, German






    Good Morning, my little blogees...What to do today?? Well, since it is summer and it is sunny and hot and I personally HATE cooking indoors in the heat..Hate to sweat while I cook....(in the kitchen at least)....(and I can't possibly eat take out pizza every night..although I would like to try..and not look like Jabba the Hut.. but I don't think that is possible, pizza being the crack cocaine of the food world.. except you DON'T lose weight when you eat a ton of it, in fact I am pretty sure it works the other way.. mmm pizza ) ..Nicole and I are discussing music and food.. how perfect, eh?

    ...I am trying to convince Doug to share his grilling techniques with us. Not sure how a Canadian has learned such things...never even saw Texas or Louisiana.. Mine are not very exciting..turn on grill, put meat of your choice on said grill, cook until not raw anymore... ta da! And if you want to get really wild, about 5 minutes before meat is done..throw on barbeque sauce of your choice...since I have NO flying idea when that would be, ever..I just kind of throw it on at the end. I know...and I call myself a good cook... well..yeah, I cant know how to cook EVERYTHING...


    So I will not discuss grilling.. Instead I will wax ecstatically on what to eat with grilled meat (careful there.. mind out of the gutter).


    There is such a choice of things to eat with Barbecue.. the traditional potato salad and/or in all its varieties and forms..coleslaw, pickles, corn on the cob....and the like... these I can cook..so I guess I will start there...mmmm Potato Salad...Food Porn at it's finest






    **Potato Salad- Traditional with Mayonnaise and Egg


    Now, my mom never used egg in her potato salad..don't ask me why..I just know cause as a kid I never ate meat..of any kind...or eggs of any kind...but I did love potato salad.. but as I got older (IE..married with children, I learned to like eggs and other things too). So this is a good basic recipe..if you don't know where to start... (as always my little foodies... feel free to adjust... and I will give you some hints at the end as always).. This recipe is from the jar of Hellman's Mayonnaise.. you usually can't go wrong with a recipe on a label...But I guess it does depends the label. and what you are making...



    Ingredients

    • 2 lbs. potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks

    • 1 cup Mayonnaise (and I wouldn't use a cup..I would add some and keep adding till the consistency is where I want it..I don't like mayonnaisey potato salad...like like as little as possible actually)

    • 2 Tbsp. vinegar

    • 1-1/2 tsp. salt

    • 1 tsp. sugar ( I would always leave out the sugar..but that's me)

    • 1/4 tsp. ground black pepper

    • 1 cup thinly sliced celery

    • 1/2 cup chopped onion

    • 2-4 hard-cooked eggs, chopped (optional)

    Directions

    1. Cover potatoes with water in 4-quart sauce pot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 minutes. Drain and cool slightly.

    2. Combine Mayonnaise, vinegar, salt, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. (I would never eat it at room temp but that's me... and it really needs to sit in the fridge overnight..for flavors to meld well)


    Serves: 8 (on another planet, in another dimension, maybe..lol)

    See the above recipe..PFFT..that makes enough potato salad for 8 people... for a real people (with a few left overs)..you need to at least double this ( or triple this depending on the potato salad eating lovers in your circle of family and/or friends).



    HELPFUL HINTS:



    Now, I use Miracle Whip Light instead of Mayonnaise.. I think Mayonnaise is too heavy and greasy.. but that's just me... and I don't use vinegar either.


    Diane suggests using thin sliced green onions (scallions) which I prefer myself. And she crumbles cooked bacon on top.

    Doug gives thumbs up to added bacon...surprised?









    **Italian Style Potato Salad version 1.0



    Ingredients




    • 6 medium red potatoes, cooked and cubed
    • 2 garlic cloves, minced
    • 1/2 cup thin sliced red onion
    • 3 plum tomatoes, quartered
    • 1/3 cup olive oil
    • 3 leaves fresh basil, chopped
    • 1 can of pitted black olives (optional..but not really)
    • 1 (5 ounce) jar stuffed green olives, drained and halved (optional)
    • 1 teaspoon dried oregano
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon pepper

    In a large bowl, combine ingredients; toss to coat. Cover and refrigerate until serving.  This is easier and tastier than it sounds...

    Are you lazy???  Cook some potatoes, cut up some onion and tomatoes..and add bottled Italian Dressing..let sit chilling for a few hours.




    **ITALIAN POTATO SALAD Version 2.1



    Ingredients
    5-6 Medium to Large Yukon Gold Potatoes – cooked and cut into large pieces – skins on or off: up to you
    2 Large Cloves Fresh Garlic – chopped finely
    2 Stalks Celery – chopped coarsely
    2 Tbsp. Fresh Chopped Flat Leaf Italian Parsley
    4 Tbsp. Chopped Fresh Chives (you might want a few more to sprinkle on top)
    1/2 c. Sliced/chopped Black Olives or Kalamata Olives or Cerignola Black Olives
    1/4 c. Sliced, drained Peperoncini (optional..cause I don't like it)
    Salt to taste & lots of fresh ground black pepper
    2 Tbsp. Drained, rinsed, patted dry Capers for sprinkling over top (optional..cause I hate capers)

    Dressing
    1/3 Extra Virgin Olive Oil
    Juice of a fresh lemon
    Salt and Pepper to Taste
    Instructions:
    You can make this a day ahead if you like – it just gets better!
    Prepare potatoes, garlic, celery, & parsley as directed above
    .Add chives, olives, peperoncini, salt and pepper.
    Mix gently.
    Mix dressing ingredients well and add to the potato mixture.
    Gently toss and incorporate.
    Top with capers and refrigerate.

    HINT..this tastes better day 2.  and I prefer vinegar to lemon juice ...





    **Southern Style Potato Salad











  • 3 pounds boiled potatoes
  • 4 hard boiled eggs, chopped
  • 4 tablespoons of mayonnaise or miracle whip, then add to taste
  • 2 tablespoons of sweet pickle relish, then add to taste
  • 1 teaspoon of yellow mustard, then add to taste
  • 1/4 teaspoon salt, then add to taste
  • 1/4 teaspoon pepper, add to taste to taste
  • paprika, sprinkled over top of salad
  • parsley, sprinkled over top pf salad




  • Cooked bacon



  • Recipe Instructions:
    As always the key to great cooking is to be prepared and to use quality ingredients.

    1. Rinse potatoes thoroughly under running water. Place potatoes into a large pot and cover with at least two inches of cold water. Bring water to rolling boil and cook potatoes until tender. Don't allow the water to boil out. Once potatoes are done remove from heat, pour out water and allow to cool. Go ahead and clean your large pot because you will use it later to mix up your potato salad.

    2. Place eggs into a small boiling pot and add cold water. Cook eggs on medium-high heat until done. Remove from heat, add cold water and allow to cool before chopping.

    3. Now that the potatoes have cooled peel them and mash them up one at a time into your large pot. Add chopped eggs, mayonnaise, yellow mustard, sweet pickle relish, salt and pepper. Mix all of the ingredients thoroughly. Start with the exact measurements and adjust to your desired taste.

    4. Spoon the combined mixture into a suitable size bowl with lid. For the purpose of presentation, top mixture with a sprinkle of paprika and parsley. Now you have southern style potato salad. Cover with lid and refrigerate. Serve potatoe salad cold.

    I figure the trick that makes this Southern...is SWEET...





    **German Potato Salad









  • 5 slices bacon, diced and cooked until crisp
  • 2 tablespoons bacon drippings
  • 1 1/2 tablespoons all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon prepared mustard
  • 1/2 cup cider vinegar
  • 1/2 cup water
  • 4 cups sliced cooked potato


  • Cook bacon; set aside. Heat bacon drippings; blend in flour, sugar, salt and mustard. Gradually add vinegar and water, stirring constantly until smooth. Continue cooking over low heat, stirring, until thickened. Add potato and heat through, gently stirring to mix. Sprinkle with reserved bacon. Can be served hot or chilled...or even room temperature I guess.
     Serves 3-4.

     (figure it this way...more potatoes and more bacon!!!)


     **Canadian Potato Salad 

     (I kid you not...lol..You do realize Canada is part of America...just saying.. and this seems more Mexican than Canadian.. no moose meat at all)






    With its smoky chipotle dressing, this two-tone salad complements many barbecued dishes. Tote the salad and dressing separately, then all you need is a quick toss together for the table.

    Ingredients

    • 4 Yukon Gold potatoes , (about 2 lb/1 kg)
    • 3 sweet potatoes , (about 2 lb/1 kg)
    • 3 tbsp vegetable oil (45mL)
    •  1/2 tsp (2 mL) salt
    •   3/4 cup (175 mL) frozen or canned corn kernels
    • 1 sweet red pepper , diced
    • 2 green onions , finely chopped
    • Dressing:
    • 3/4 cup (175 mL) light mayonnaise
    • 1/3 cup (75 mL) buttermilk
    • 1/4 cup (60 mL) chopped fresh coriander or fresh parsley
    • 2 tbsp lime juice  (30 mL)
    •  2 tbsp (30 mL) minced chipotle peppers in adobo sauce
    •  1/2 tsp (2 mL) ground cumin
    •  1/4 tsp (1 mL) salt
    •  1/4 tsp (1 mL) pepper

    Preparation

    Peel and cut Yukon gold and sweet potatoes into 1-inch (2.5 cm) cubes; place in large bowl. Add oil and salt ; toss to coat. Spread on large greased rimmed baking sheet; roast in 425°F (220°C) oven, stirring once, until tender and golden, 60 to 65 minutes. Let cool on sheet.

    Dressing: Meanwhile, in bowl, whisk together mayonnaise, buttermilk, coriander, lime juice, chipotle peppers in adobo sauce, cumin, salt and pepper.


    In large bowl, combine potatoes, corn, red pepper and green onions.

      (Make-ahead: Refrigerate potato mixture and dressing in separate airtight containers for up to 2 days.) Pour dressing over salad; toss to coat.

    Source : Canadian Living Magazine: July 2006


    Recipe of the Day

        German Potato Salad and Kielbasa


  • 3 pounds baby red potatoes, halved or quartered, depending on size
  • 1 1/2 cups beef consommé, from a can
  • 8 slices of thick-cut bacon, chopped
  • 1 medium red onion, sliced thinly

  • 2 tablespoons sugar
  • 1/2 cup cider vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and freshly ground black pepper
  • 1 cup parsley, chopped

  • In a large pot, place all the potatoes and cover them with cold water. Bring up to a bubble over medium-high heat and cook until tender. Drain thoroughly the return them to the pot. Add the beef consommé and give them a quick stir.

    While the potatoes are cooking, cook the bacon in a small skillet over medium heat until crispy. Remove to a paper towel-lined plate to drain. Cook the onion in the same skillet with the bacon drippings. If there's too much oil in the pan, drain off all but 1 tablespoon. Cook the onion until soft, about 3 minutes, then set aside.
    Dissolve the sugar in the cider vinegar, about 1 minute. Season with salt and ground black pepper, and mix in the oil. Pour over the cooked potatoes and toss them together with the parsley and onion and bacon mixture.

    Preheat a grill pan or large non stick skillet over medium high heat.  Drizzle sliced kielbasa with oil and cook for 2 minutes on each side, until hot and edges are crispy.  Fold into Potato Salad.