About a month ago I "got carrried away" again bidding on items from the Miller Estate. The Miller's had Miller Gallery in Hyde Park. They had been early "mentors" for me to keep painting. It wasn't enough to just bid on one lot of cookbooks, it was fun to continue bidding on a second lot.
Little did I know that the second lot would be in boxes in the basement and would require numerous trips by me alone to get them out of there, up the basement stairs, out the front door, down several more steps and finally put them in "Little '88" (my Acura Integra hatchback). There were other lots that I won - a Eureka upright sweeper, some appliances, silver tea set and silver trays (some sterling and some plated).
It took many more trips from the car into the house to unload the books - cookbooks, garden books, pet books, odds and ends books. Finding places to put all the other items has been a challenge, too. The sweeper is now in the possession of Lynn Swanson (friend and art student) - I pulled out the full bag of dirt, got some new sweeper bags, wiped it down and delivered it to Lynn for $23.00 (my cost).
For many evenings I enjoyed turning pages of all the cookbooks. I'm not sure if there was residual dust/damp floating about from the books, but it probably wasn't the best idea to surround myself with old books. I did experience eye strain and eventually I realized I had a "book bug".
Most of the cookbooks are now stacked on the back desk in the room where I display and store cookbooks and cooking magazines. Some of the cookbooks are going to the other lady who had been bidding on the cookbooks for her granddaughter.
I enjoyed seeing recipes and names of people that were familiar to me. I imagine my mother would have known many more of those people. There were favorite recipes - long forgotten - but worth trying again. I'll be sharing some of them here with you.
Now it's so easy just to "Google" a recipe. And, watching all the wonderful cooking programs on TV keeps me inspired. I'm gradually getting my kitchen(s) in good order again. I'm looking forward to preparing a lot of delicious food for our Native American Dinner on Nov. 14th, 2010 @ 6 p.m. @ Karen's Studio.
Saturday, October 30, 2010
Pumpkin Cake Roll
Thanks to Marcia Schuckman for sharing! (But, now 9/25/2014 - I will be not making it - because I'm following Wheat Belly lifestyle - no grains - meaning wheat flour and no sugar - meaning no sugar. So I now will make this by substituting almond flour & use Swerve as the "sugar". Onward!
Pumpkin Cake Roll
1. Prep the following: 1 Grease 15X10 Jelly Roll/cookie sheet & line pan with wax paper covering all sides and grease/flour paper thoroughly.
2. dampen and sprinkle lintfree cotton towel with powder sugar spread flat set aside for baked cake to invert and roll up to cool.
Preheat oven to 375*
1. Sift together dry ingredients: 3/4 C flour 1tsp Baking Powder, 1 tsp Pumpkin Pie spice, 2 tsp Cinnamon, 1/2 tsp salt, 1/2 tsp Nutmeg mix in small bowl and set aside.
2. In large mixing bowl beat together 3 eggs, 1C Regular cane sugar until fluffy
add 2/3C canned Pumpkin until blended.
3.Stir in sifted dry flour /spice ingredients and mix thoroughly.
Pour batter into prepared Jelly Roll sheet distribute evenly. Bake @375* for 15 minutes until cake is golden and springy to touch.
Invert cake onto preped damp/sugared towel and peal off wax paper sheet. Sprinkle cake w more Powered suger and fold towel over covering top of cake and envelope short end of cake to make double over roll and let cool about 1 hour. While cake is cooling mix filling:
4. Mix together cream filling :
1-1/2C Powered Sugar, 6T Butter, 1tsp Vanilla, 8oz Cream Cheese. Mix for 2 min until creamy smooth.
Add : chopped walnuts/pecan nuts optional to filling. Refridgerate until needed.
5. Once cake is cool unroll from towel spread cream filling over top cake end to end evenly. Then roll cake back up with seam to bottom and place on oblong serving dish add more powered sugar covering cake. You may cut ends of cake to create a more precise swirl design roll effect. Can be made a few days ahead and refridgerated until ready to slice and serve.This is easier than it sounds once you do it a couple times and serves 10-12 slices. It has been a favorite family autumn holiday dessert for Years! Enjoy!
Pumpkin Cake Roll
1. Prep the following: 1 Grease 15X10 Jelly Roll/cookie sheet & line pan with wax paper covering all sides and grease/flour paper thoroughly.
2. dampen and sprinkle lintfree cotton towel with powder sugar spread flat set aside for baked cake to invert and roll up to cool.
Preheat oven to 375*
1. Sift together dry ingredients: 3/4 C flour 1tsp Baking Powder, 1 tsp Pumpkin Pie spice, 2 tsp Cinnamon, 1/2 tsp salt, 1/2 tsp Nutmeg mix in small bowl and set aside.
2. In large mixing bowl beat together 3 eggs, 1C Regular cane sugar until fluffy
add 2/3C canned Pumpkin until blended.
3.Stir in sifted dry flour /spice ingredients and mix thoroughly.
Pour batter into prepared Jelly Roll sheet distribute evenly. Bake @375* for 15 minutes until cake is golden and springy to touch.
Invert cake onto preped damp/sugared towel and peal off wax paper sheet. Sprinkle cake w more Powered suger and fold towel over covering top of cake and envelope short end of cake to make double over roll and let cool about 1 hour. While cake is cooling mix filling:
4. Mix together cream filling :
1-1/2C Powered Sugar, 6T Butter, 1tsp Vanilla, 8oz Cream Cheese. Mix for 2 min until creamy smooth.
Add : chopped walnuts/pecan nuts optional to filling. Refridgerate until needed.
5. Once cake is cool unroll from towel spread cream filling over top cake end to end evenly. Then roll cake back up with seam to bottom and place on oblong serving dish add more powered sugar covering cake. You may cut ends of cake to create a more precise swirl design roll effect. Can be made a few days ahead and refridgerated until ready to slice and serve.This is easier than it sounds once you do it a couple times and serves 10-12 slices. It has been a favorite family autumn holiday dessert for Years! Enjoy!
Sunday, October 10, 2010
Dim Sum at Jan's
Our Cincinnati Brunch Club Meetup group met today at Jan's Chinese on Montgomery Rd. in Montgomery for Dim Sum again (our third time). We've been getting acquainted with this fun dining challenge. We sit around a round table with a lazy-susan in the middle. Pots of Chrysanthemum and Oolong tea are set on the lazy-susan. We pour ourselves some tea and look at the menu for some Dim Sum possibilities.
We had seven people today. I made name tags on my SLP 440 label maker which seems to helps us to become familiar with names and faces. After we get settled with our plates and chopsticks, we still want ice water and forks.
Soon the cart (s) arrive. They are loaded with small, round metal steam baskets of interesting food. We're beginning to know what we like and we also try new items. The crispy tarot root and the turnip square is wonderful. The chive-filled dumpling isdifferent.The shrimp crisps are good, too.
I tried the chicken feet - not much meat and I wondered if I was supposed to munch them to bits! We spun the lazy-susan again and again after loading it up with new dishes from the carts. The dessert cart arrived, too. There were spongy round cakes filled with red bean "jelly" and another coconut round cake had some peanut butter stuffing. The custard dessert was nice, too. And, so was the lemon tart.
We had plenty to eat and some left over for me to share or have as a treat. Total cost per person with 15% tip was about $12.53 - rounded off = $13.00 - one great bargain! Thank you Jan's!
We had seven people today. I made name tags on my SLP 440 label maker which seems to helps us to become familiar with names and faces. After we get settled with our plates and chopsticks, we still want ice water and forks.
Soon the cart (s) arrive. They are loaded with small, round metal steam baskets of interesting food. We're beginning to know what we like and we also try new items. The crispy tarot root and the turnip square is wonderful. The chive-filled dumpling isdifferent.The shrimp crisps are good, too.
I tried the chicken feet - not much meat and I wondered if I was supposed to munch them to bits! We spun the lazy-susan again and again after loading it up with new dishes from the carts. The dessert cart arrived, too. There were spongy round cakes filled with red bean "jelly" and another coconut round cake had some peanut butter stuffing. The custard dessert was nice, too. And, so was the lemon tart.
We had plenty to eat and some left over for me to share or have as a treat. Total cost per person with 15% tip was about $12.53 - rounded off = $13.00 - one great bargain! Thank you Jan's!
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| Dim Sum |
Embers
Went to Embers http://www.embersrestaurant.com/ for another GCI fine dining experience. I had two more coupons from GCI, Greater Cincinnati Independents to use. I ordered seaweed salad to start, then we had Spyder Sushi Rolls followed by Lobster Thermidor with "pommes frites" (French for french fries). For dessert, we split a Warm Chocolate Souffle with Raspberry couli and vanilla ice cream! Total - about $30 (with coupon and water for a beverage). Delicious!
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| Sushi Rolls |
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| Lobster Thermidor |
Friday, October 8, 2010
Local 127 Edible Incredible!
I consider myself to be a Foodie.Thanks to the genius of Shauna McKenzie who was the orginator of Food Chain here in our tri-state area of Cincinnati, Northern Kentucky and Southeast Indiana, thousands of other "food-lovers" follow and support local, family-owned and run restaurants. Food Chain evolved into a group over on http://www.meetup.com/ now called CLEO which is Cincinnati Let's Eat Out. Amy Brenner is the organizer for CLEO. Amy plans many wonderful dining out opportunites throughout the year. She has assistant organizers, too.
My dining Meetup groups are Tea Toads (non-alcoholic), The Cincinnati Brunch Club and Healthy Choices.
I've been part of Meetup for more than three years. It's because Food Chain joined Meetup that I found a terrific place to plan and organize events. I love http://www.meetup.com/ because we can focus on our individual interests and find others who share our interests - anything from book clubs, handicrafts, business, dogs, hiking, politics - on and on - the list is endless and it's worldwide!
Recently I've become interested in all the wonderful coupon offers that are available. I get coupons from Greater Cincinnati Independents - GCI, which is geared to local independent restaurants. And, I really like www.Restaurant.com! Picked up some coupons at 90% off! Got $160.00 worth of coupons for about $16! Wow!
Last night a couple of us went to Local 127. We had some really incredibly interesting and amazingly delicious food. It's truly for FOODIES! We had the Chef's Meat Platter for 2, Local Bison and Panna Cotta. I forgot to take a picture of the Panna Cotta (exquisite dessert served in a cup).
Here are the pictures of our dinner last night, Oct. 7th at Local 127.
My dining Meetup groups are Tea Toads (non-alcoholic), The Cincinnati Brunch Club and Healthy Choices.
I've been part of Meetup for more than three years. It's because Food Chain joined Meetup that I found a terrific place to plan and organize events. I love http://www.meetup.com/ because we can focus on our individual interests and find others who share our interests - anything from book clubs, handicrafts, business, dogs, hiking, politics - on and on - the list is endless and it's worldwide!
Recently I've become interested in all the wonderful coupon offers that are available. I get coupons from Greater Cincinnati Independents - GCI, which is geared to local independent restaurants. And, I really like www.Restaurant.com! Picked up some coupons at 90% off! Got $160.00 worth of coupons for about $16! Wow!
Last night a couple of us went to Local 127. We had some really incredibly interesting and amazingly delicious food. It's truly for FOODIES! We had the Chef's Meat Platter for 2, Local Bison and Panna Cotta. I forgot to take a picture of the Panna Cotta (exquisite dessert served in a cup).
Here are the pictures of our dinner last night, Oct. 7th at Local 127.
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| Chef's Meat Platter |
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| The Daring |
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| Crostini |
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| Local Bison |
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