The Marx Foods and Foodie Blog Roll Iron Foodie Contest!

I am so excited. Iron Foodie? A challenge in the kitchen? I'm there and ready to whisk everyone away.

Why do I want to enter this contest?

Well, even being here today to type this response via virtual ink is a gift as I was only given two weeks to live a few years ago. Cooking saved My life as it gave Me something to look forward to.
I want to give back a little something with a great recipe from Marx Foods products that you can enjoy and share with your families and friends. Cooking is the way that I express My love and creativity. I want to express that love and creativity with you as well. Whats more is I want to prove something to Myself, that I am useful, that I AM creative. Creative enough to compete and WIN. I want to leave something behind for My family to be proud of. Winning this contest would not just thrill Me, but My family as well.

Who's kitchen would I like to spend a day in and why?

Julia Child. Why? The lady is a culinary icon yes, but she was also an honest to good down to earth person. I used to watch her show on PBS at times and simply crack up as she was so hilarious in the kitchen. I think a sense of humor is so very important in a kitchen and that Julia Child and I would get some serious cooking done along with some serious laughter during the process. I would love to simply listen to her experiences and learn whatever I could from her and use that knowledge in My own kitchen along with My own experiences for a wonderful yin and yang of cooking joy!

What morsel of food would I be most likely to swipe off a friend or family members plate?

It would most likely be cheese or a nice juicy mushroom. I adore cheese, so much in fact, that My Grandfather used to say that I was part 'rat'. Mushrooms also make My taste buds tingle. They are like morsels of meaty goodness with an earthiness that cannot be matched with any other thing (unless it is a Truffle that is). ;) So yes, I would steal a piece of cheese in a heartbeat and maybe even a mushroom too. Double the goodness, double the score!

Sum up My childhood in one meal.

Mercy. Living with a single father, our meals were oft times scary to say the least and at many times would make Me question My fathers sanity, however, Dad did make one meal every Sunday that we actually looked forward to. Beans and Franks with Mac and cheese (from the box). We didn't have a lot of money and usually ate cheaper cuts of meat such as liver on sale etc. Beans and Franks was the best part of My childhood meals, the rest could send a person running to the hills in fear, shock and horror. (Love you Daddy). :-)

The one mainstream food that I cannot stand?

Well, let Me think here as I enjoy most everything that ends up on My plate. Mainstream? Is fast food considered 'mainstream'? If so, I would say cheap sauces/add ons that fast food chains try to pawn off on customers to dress up their already horrible food that they have been serving since the ice age. I hate those fast food chains constantly 'revamping' their existing menu items such as one of their burgers with some so called snappy mainstream type of topping such as 'onion chips with black peppered mushroom sauce' when really all it is... well, is a cheap mushroom goop with processed onions in a tasteless greasy batter. Insert any new supposed thrilling burger name here________. Yuck. Just work on giving Me a good burger instead of trying to make your not so good burger more than it is with your cheap additions and icky sauces. I am NOT into the 'next big burger' from your fast food chain no matter how wonderfully popular it supposedly is.

The Gothic Gourmet lives...

Hello dear readers (if there are any left after such a long absence).

I have been quite busy trying to stay out of the hospital (had a few visits in the past few months) and have been busy writing My cookbook and cooking/canning many things. I wanted to check in and let everyone know that yes, I am still here and thankfully, am not in the hospital at the moment.

I just finished making and canning up tons of homemade apple butter which I made from homemade applesauce. The house smells divine and the apple butter is the best I have ever tasted if I do say so Myself. (I also used a few lovely varieties of pears along with several different kinds of apples (including some of the biggest giant apples I have ever seen in My lifetime.) These were called 'apple crisp' and were so crisp, juicy and luscious that they almost didn't make it into the pot.

Last night I made homemade candy (turtles) which are called 'Billionaire chocolates'. They taste like a billion bucks and I decorated them with silver and gold glitter/sugar tops to make them look just as rich as they are. The recipe is quite easy and I will include it on this entry. So easy that I am almost embarrassed to list it. But, with the holidays upon Us, a little time saving candy making recipes go a long way and giving these as gifts is such a lovely way of sharing your sense of style and love through food.

I canned quite a few items for this winter and made a very fine/expensive homemade French Onion Soup that I canned up for a cold day. I saved a few jars for the hubby and I to enjoy now with crusty croutons/French Bread and thick sharp Provolone cheese rounds to place on top of the hot crocks. I will also include a recipe for this (all though some of My secrets will be left out). Don't worry, the results will still be the best you have ever tasted and more than likely it will be your 'go to' French Onion Soup recipe all though it is a bit involved and time consuming. Be sure to make plenty so that you can can several quarts for your cold and wet winter days ahead.

Lets see, what else? Oh yes, I have canned up more beans, corn (is coming next) fruits, and various spreads. I have to make a list of things to can including some more soups such as vegetable and chicken noodle. I did make some lovely chicken noodle soup made out of homemade stock that had been boiled down with lovely root vegetables for a few days. The result was rich and tasty. My days ahead will be making and jarring up homemade pasta/tomato sauce. I have some lovely new homemade fresh pastas to make and some wonderful sauce/pesto recipes to go along side them. I love homemade pasta. Raviolis will be nice as well.

Speaking of soups, is there nothing nicer on a cold winters day than a nice hearty crock of soup? I don't know...but for Me, soup is good for the soul. I should also include My Greek Lemon Rice soup recipe that was handed down to Me by a very wise lady with years and years of cooking experience. This is an authentic Greek recipe. I love the lemons in it, and often use lemon in every soup I make as a secret weapon. I am a citrus freak! Lemons and limes are My most favorite cooking ingredient. I just made a Key lime pie for friends this past week.

I have a few artichokes in the refrigerator that I need to use tonight and luckily have a great stuffed artichoke recipe that I have been longing/aching to make. Cooking is so therapeutic for Me, I just can't express that in mere virtual words.

Oh yes, the candy I made, I boxed up in the cutest of boxes that I found at Michael's craft store yesterday. The holidays are so fun and cute aren't they?

Speaking of cooking, I need to make a pineapple upside down cake for a friend today. (Not My favorite of cakes) but I enjoy making anything that brings joy to others. That is My joy.

So, on with the joy...

Chocolate Billionaires: (This recipe can be doubled etc.)

1 large package 14 oz of wrapped caramels (unwrapped of course)
1 1/2 teaspoon of water.
3 cups of chocolate chips or semi sweet chips or a mixture of both
1 1/2 cups of chopped Pecans
1 cup of puffed rice cereal.
1 teaspoon shortening.

Directions:

Line two (2) baking sheets with waxed paper.

In a large saucepan over low heat, melt your caramels with the 1 teaspoon of water until smooth. Remove from heat and stir in your Pecan pieces and your one cup of puffed rice cereal. Set aside.

Meanwhile, in a microwave or over a double broiler, melt your chocolate chips and teaspoon of shortening until smooth.

Drop your caramel mixture by teaspoon fulls onto your wax lined baking sheets. Refrigerate for about ten minutes or until firm/pliable. Once pliable, roll with your clean hands into spheres (or leave like they are which would be more flat/turtle shaped). Dip into chocolate, shake off excess chocolate and place back on baking sheets with waxed paper. Refrigerate until chocolate is set and package up in pretty boxes lined with pretty colored paper. Give as gifts (or eat them all yourself). Your choice! :-)

I sprinkle the tops of My chocolates with edible silver and gold glitter/sugar or gold leaf to give these chocolate billionaires a true rich billion dollar look.

I will take a picture of these for you all to see.

French Onion Soup (enough for dinner and canning up for winter)

Note: I am writing this recipe off the top of My head. Amounts may not be exact. You will get the gist of the recipe and can make as much as you like according on the amounts of ingredients you choose to use.

1 to 2 bay leaves
bunch of fresh thyme
boquet garnet. (bay leaf, thyme bundle and whatever other herbs you want to use tied together with butchers twine and hung over pot.
Herbs de Provance (to taste)
Parsley (fresh to taste)
Kosher salt or Fluer de sel (or another fine nice sea salt)
Freshly ground black pepper
cracked green peppercorns
cracked red peppercorns
2 lemons zested and juiced (or as little or as much as you prefer to taste)
Dry white wine (half a bottle or more) or to taste
Red wine (half a bottle) or to taste
A bit of nice Sherry or Cognac (or both!)
6 or more large sweet peeled and sliced (half moon slices) of Onions (or to taste) I use more sometimes.
1 to 2 or more quarts of homemade beef stock/broth
2 cans of beef consume
1 or more quarts of homemade chicken stock
Fresh Parsley for garnish
1 French loaf of bread cut into 1 inch thick rounds
Swiss, Mozzarella, Provolone, Gouda, cheese (your choice or a combo of your choice).
3 to 4 cloves of fresh garlic chopped fine (minced)
4 stalks of celery chopped (this is for flavor and will not end up in your finished soup).
a few dashes/or how much ever you like of nice soy sauce
a few dashes/or how much ever you like of worcester sauce
olive oil
butter

In a large saucepan, melt some butter along with a bit of olive oil and add in your onions. Cook until caramelized which can take up to an hour. After onions are caramelized, add in your garlic and cook a few moments being sure not to burn it.
Add onions and garlic into a large stock pot (very very large)
Add your white wine to your pan and get up all the brown bits with a wooden spoon. If you have an aversion to wine/spirits just use beef stock to de-glaze your pan instead on wine. Your end result will still be a nice rich hearty warm your soul soup (just not as good and not as French).
pour the contents of pan into your stock pot
Add your boquet of herbs and hang over side of pot for easy removal.
Cover your onions with half of your beef stock and chicken stock along with your cut up ribs of celery. If you are fortunate, you will have a large giant stock pot with a strainer inside. Place the celery in this part of your pot so that you can easily separate it from your onion soup part of the pot.
Add in your beef consume along with a bit of water. If you like an even richer flavor, add in some soup base (beef) the very high grade liquid base that is much likened to syrup. Beef syrup that is. Williams and Sonoma sell this for 29.99 a jar (which is quite high) but only a few teaspoons or tablespoons are needed. I make My own which takes a very long time of reducing but is well worth it when you can it in 1/2 pint jars so that you have it on hand when you need it. I have a veal, vegetable and mushroom base as well as chicken on hand.

OKAY, where were We? Oh yes, flavoring. At this point I like to add in My soy sauce/worchester sauce and a bit of parsley. I also add a fresh bundle of thyme and My lemon juice to taste. Salt and pepper to taste as well.

Your soup should be getting very rich and hearty with a nice broth of wine and onions with a hint of citrus zing. I zest My lemons and put the zest in a bit of a time to taste and add the lemon halves to the pot along with the celery (in the strainer part). This adds even more intense flavors. Taste, taste and taste some more and let simmer on low heat for hours! I cook mine all day long and it is even better the next day. Keep your lid on your pot to keep the soup simmering constantly and nice and hot by the time you need to fill your crocks.

Now, for My super cool hints on keeping your crock of French Onion Soup LAVA HOT during your meal:

Heat oven to 425 degrees F. and place two oven safe soup crocks (Mine are relics which are brown with handles on each crock) on a baking sheet. Leave in the oven while you cut your French loaf of bread into as many slices as you will need for toasting your lovely croutons for your soup. Cut into 1 inch slices (or to your desired size). Place on the baking sheet (or a separate baking sheet) in your 425 degree oven and heat until toasted on one side. Your soup should be nice and hot at this point.

Open your oven and with an oven glove pull out your baking sheet towards you and add in some shredded cheese in the bottom of each crock. The cheese will sizzle when it hits your hot crocks. Ladle enough soup to nearly fill each crock of soup but leave enough head space for each of your French crouton slices. Put French crouton piece in each crock toasted side down and lay two to three (depending on how cheesy you are) slices of sharp Provolone cheese/Swiss/Gouda etc. on top of each crock. The slices should fit just over each crock opening (enough to hang over slightly) and bake onto each crock. Sprinkle a few fresh sprigs of Parsley on top for garnish and close your oven door and broil your soup on 500 to 550 degrees F. until cheese is melted and bubbly with bits of brown on top. This shouldn't take long as your oven is already hot and so are your crocks and the molten lava soup inside.

Use extra caution when removing your baking sheet from oven (I just grip the crock handles with My pot holder) but depending on what crocks you are using, you may need to take the whole baking sheet out or at the very least, use two oven mitts to grab onto each crock of soup.

Transfer crock of soup onto oven safe/glass plate so that you can carry your soup to your desired eating destination with ease and without much fear of being burned to death.

Eat soup with extra crusty bread and butter on the side along with a nice salad of your choice. Caesar salad is a nice addition to this soup with homemade anchovy/Caesar dressing. I also have a lovely Caesar salad and dressing that I have perfected over the years if you would like Me to share it with you. Just leave Me a comment and let Me know.

For desert, I usually have Creme Brulee or French Chocolate/custard/Mousse. Divine. I also have recipes for these two things which My husband is in love with. He especially loves My pot de creme (chocolate Mousse) as it is made of eggs, lots of heavy cream and specialty chocolate that is so rich, it should wear the Hope Diamond. Again, leave a comment and I will try and jot those recipes down for you via virtual ink when time permits.

Speaking of the French, I have a lovely pork roast that I made French Style a few weeks ago and have purchased another to make this week in the same manner. I tell you ladies, My hubby isn't going anywhere as long as I can cook. :-D

That with triple milled, mashed, and whipped potatoes which have also been pressed through a sieve like they do at a famous restaurant in Las Vegas, along with a seasonal fresh veggie and bingo, We are in business.

I made a divine Risotto a couple of weeks ago which I may share with you if you twist My arm hard enough.

Well, onto making this cake and a special request dinner tonight which includes fresh French croissants... YUM.

I'll try to remember to take pictures of those candies before they are all gone. Until then, keep laughing, loving, cooking and above all else? LIVING!

As always,
The Gothic Gourmet.

A veggie plate tonight...

I am trying to hone down on what veggies I want on this plate this eve, I am narrowing things down (or am trying to).

Mashed potatoes and gravy sounds nice along side some freshly canned green beans with smoked bacon. Add some homemade mac and cheese? We may be in business here. German potato salad however is still on the list and may knock out the mashed potatoes. First and foremost, I need to go make bread. No meal is complete (even a vegan meal) without good bread. So...sigh, I'll pop upstairs to the kitchen to get that recipe going. BEST ROLLS YOU WILL EVER TASTE. If time permits, perhaps a few jars of apple butter are in order. Hubby loves apple butter.

I really would love to make a nice chicken pot pie (but that won't go over well here seeing as I live with a diabetic father. However, there is a youngun here (yes I spelled that wrong so sue Me) who would love the pot pie (they are bought frozen here for him) and hubby loves them too...what to do?

I'll keep you filled in and include My recipes.

Until then,
Keep living, laughing, loving, and above all else...cooking!

As always,
The Gothic Gourmet.

Arrowroot Starch or are you really using Tapioca?

I have extensively searched this great black hole that We call the WWW. The same black hole that has led Us together (so it cannot be all bad eh?).

As it were, I have been using Arrowroot Starch ever since I saw a bit on it on the Television show entitled 'Good Eats' With host, Alton Brown.

This man has gotten Me into arguments and a good deal of trouble with My husband as after I watch his shows...there are times...when I MUST seek out the odd ingredients he has made mention of on any particular episode. (Don't get Me started on Grains Of Paradise). My husband may strangle Me! ;)

I read that most of the commercial Arrowroot that people buy these days is made of Tapioca? Be sure to do your homework when buying Arrowroot starch. I can provide (My list) of suppliers that I buy from here in My hometown if you like.

In a previous comment from a previous blog entry, someone had made mention that their Grandmother (if I am not mistaken) used Arrowroot starch in several of her applications but limited those to certain veggies as the other veggies became 'slimy'.

True. Arrowroot starch can cause slime. Ick eh? Napoleon himself even made mention of Arrowroot. It must be important if a little parasite like him spoke of it. Certainly so... could it be that the Arrowroot supported British colonies? More into this later.

I Myself use Arrowroot as a thickener (in place of cornstarch) for sauces/gravies/soups etc. You must however be careful in your application as heat can actually counteract the thickening and make your dishes a bit...runny. Heat thins Arrowroot at times.

Arrowroot starch (in it's purest form) is likened to fresh fallen snow. It is a white powder like substance (not unlike cornstarch). It is odorless (all though some say that there is a faint smell when Arrowroot is mixed with boiling water). I Myself don't seem to notice much but again, don't really mix the starch with boiling water often as mentioned above, it can counteract the intended purpose of the starch to begin with.

This starch is perfect for vegans and has a lower particle count than that of less than finer/less expensive of starches say (Potato etc.)

Interesting factoid: Arrowroot used to be used in paper making. A more economical efficient ingredient was later used thus making Arrowroot starch void of any importance other than that of cooking (and some say treating poison arrow wounds). I'll have to research that subject more when I have the time.

As far as being used as a thickening agent, My favorite application for this starch is used in My Chinese Hot and Sour soup. In the olden days this starch was used for dietary purposes until Scientist found no true proof of its value to those with dietary restrictions. Also, I use this in My Greek Lemon Rice soup because Arrowroot is wonderful when combined with 'acidic' foods. It help to thicken homemade tomato sauces as well. (Great in tomato and vegetable soup that has a lot of acidity to it ie. tomatoes and My secret weapon of all time...lemon juice).

In any event, the cons are that A). Dairy products and Arrowroot starch aren't very good friends in the culinary world. I think about the movie Ghost Busters and the famous line "It slimed Me". Think on that for a moment. Ponder it... The why this happens (the Scientific part We will discuss later). Another con, Arrowroot works best at low temps meaning (for rues etc. this is not a good thickening agent to use unless you know what you are doing and know how to temper). Why take the time though if you don't have to? Use what you have on hand and what works best for you. I happen to like Arrowroot for many reasons (some which I will discuss later) than that of other starches.

Con or pro? Arrowroot starch like other pure starches is pretty much naked/lacking in the form of protein. Also you carb nuts? It's pretty much PURE carbs like that of other pure starches. Beware. (I Myself being only 79 to 80 pounds soaking wet am not concerned with such matters).

I also use Arrowroot starch in replacement of creme of tartar for meringue's at times. More on Meringue's later.

What do YOU do with Arrowroot? I would love to hear about your applications. I can lead you to where it is sold in bulk if you like (that is if you have this store in your region). I suppose you can buy it online as well. I think you can buy about anything online (even love they say). Yeah yeah.

Think I will make that Lemon Meringue pie tomorrow for the hubby as a coming home surprise. He has been working ungodly hours as of late and I feel so sorry for him. His body aches as much as Mine does (of that I am not for certain but it sure does seem so). A pie, just for him...his favorite and perhaps a foot bath complete with a rub down and a buffing of the nails, lotion and the full red carpet treatment. Yes, I think he deserves this. He can eat his pie while I wash his poor tired feet.

Well, until We meet again via virtual ink in this virtual world? Keep laughing, cooking, loving, and above all else? LIVING!

As always, your in food,
The Gothic Gourmet.

Homemade German mustard. Ask and ye shall recieve!

Somebody asked for this recipe (which I said I would provide if asked for) so here it is.

Now, I do hope you like heat dear readers, and I do hope that you are familiar with German mustard which is a horse of a different color as compared to American yellow mustard.

Also: disclosure: BE CAREFUL when making mustard. Ever hear of mustard gas? The same principle applies here. When using your microwave you must be careful or you could not only make a mess, but really mess yourself up.

Gothic German Mustard. What makes it Gothic? Me of course!

You will need:

around 4 TSP. Light or dark brown sugar. (I like dark but this is of course My preference).
1 half cup of dry mustard powder.
Around 1 cup of Apple Cider Vinegar.
1/2 cup Water.
1 cup of pickle juice (Sweet pickle juice). You may substitute with a mixture of vinegar, sugar, water, salt and pepper and you'll be fine but you won't however, have all the seasonings/flavor that come along with sweet pickle juice (either homemade or commercial).
1 TBS. Garlic powder.
1/4 cup of brown mustard seeds.
1/4 cup yellow mustard seeds. (You may use all yellow seeds if that is all you have but I like the look of the black seeds along with the yellow). I suppose this is a variation of French mustard as they use the black seeds as well.
1/2 TBS of good Paprika.
1 TBS. Turmeric.
1/2 TSP cayenne pepper (or to taste)

Additional equipment: Spice grinder (coffee grinder used specifically for spices) or a mortar and pestle. (Grinder is best, saves time and will keep you from pulling out your hair) however, use what you have. Don't go spending extra money if you don't have it for mustard, but, in the long run a coffee grinder set up especially for spices is a grand thing to have in any foodies kitchen.

More salt and some fresh cracked black pepper (which is added later to individual taste only if you like). I am a salt and pepper junkie.

Directions/Instructions/

First dear reader let Us find a bowl that can house all of our ingredients. Make sure that this bowl is microwave safe. We don't want any meltdowns going on here with this recipe do We? ;)

Mix your sugar, mustard powder, paprika and garlic powder (or your paste that you made) with a whisk and set to the side. You can also combine these ingredients in a plastic container with lid or a plastic baggie and shake shake shake if you like.

Meanwhile, in another bowl/container combine your pickle juice, cider vinegar and water and set aside. Next, grind your mustard seeds in your grinder for a minimum of 1 minute. Check your seeds and pulse if needed a couple of times. After you are finished grinding your mustard seeds, quickly add them to your dry ingredients (sugar, paprika etc. etc.) and then add your liquid mixture that you have waiting on the side. Whisk whisk whisk to combine.

Place your mixture (which should be in a microwave safe container already) into the microwave and nuke for oh, a minute to a minute and 1/2. (This is where you have to be careful) ie. mustard gas. Remove your mixture from the microwave and puree in a food processor (or use a stick blender which happens to be one of My favorite Christmas gifts) for around a minute. If you like a more grainy mustard, use your best judgment and process to your liking/texture.
Pour into a couple of decorative glass jars (or one large jar) and set aside until cool (uncovered).

There you have it! You can always tweak this recipe to your liking but this one has been used in this family for years and it is oh so lovely. Great, now I want pretzels and mustard. The Gothic Gourmet's stomach makes a long hollow sound...

Oh, as for storage? Store this mustard in your fridge for up to a month or more. I stir mine with a fork or spoon each time before use. If you want French mustard I can help you there too. (Well, with the dark mustard seeds We basically have a German/French variation of mustard sans the white wine).

Where is the pretzel recipe? All in good time. All in good time. I have to make sure someone read this first eh? Okay, how about tomorrow for time? I'll try. I could post it now but really need to get a bit of sleep. Besides, I think I want to make them Myself and should take pictures of the process? I know, another big IF. I will however post the recipe shortly.

Until We meet again via virtual ink? Keep laughing, loving, cooking, creating and above all else? Living!

As always,
The Gothic Gourmet.

Upcoming topics:
Authentic old world German Pretzels
Blueberry Pie with all butter pie crust
Beef Wellington with a bonus PLUS two plating sauces to choose from.

A comment? Are you serious?

Wow, I must seem like a real geek but I am so thankful to know that SOMEONE, SOMEBODY is reading My entries. Now please understand, I hardly see My blog (this blog) as a quid pro quo for anything of great importance. Why do I underestimate Myself? No, I am not doing that. I am in fact, being a realist.

Oh crispy crackers! There I go again, off the beaten path. Back to the topic at hand..

I have two comments! To those of you who are veteran blogger's with really cool blogs? I don't know if you can go back way back when to when you got YOUR first comment however, how thrilling it was for Me and that is the unvarnished truth.

Maybe I am easily amused? Well, in truth I am (Daddy always said that) but that isn't what this is about. I am actually thrilled that someone out 'there' saw Me. Heard Me. When I am gone...someone will have saw what I had to say no matter how trivial it may have been. Still, I want help those reading. If you have a question for The Gothic Gourmet on canning, cooking, etc. ??? Just ask. I would love to comment back. I read ALL My comments. All two of them so far.


;).

As it were, I am trying to decide what to make tonight for dinner.... I have narrowed it down to Cheddar cheese souffle or.. homemade mac and cheese. I am chickened out or I would make another chicken casserole. I looked in the freezer and no ground beef or steak or...a homemade Beef Stroganoff would be in order. I have a pasta roller and could make the egg noodles Myself. May be soothing even though I have egg noodles in a bag in the pantry.

There is something to be said about making your own pasta. Anyway, no beef but I do have fresh crispy cooked bacon and I do have vinegar, broth, onions and potatoes so....German potato salad could end up being a side. Hubby loves it. Don't you? I have a wonderful recipe (handed down) if you want it...comment! Your family will crown you Queen or King of your castle and you will feel as if you are in Berlin during Oktoberfest!

(You have to ask however). This way, I know someone else read My perhaps pretty trivial blog. If I do provide this recipe? I expect comments from the peanut gallery on the end result.

I also have a great German Pretzel recipe and homemade spicy German Mustard that I...may be... willing to share if...you twist My arm behind My back and all that jazz. ;)

I make these pretzels ever so often and the hubby goes ga ga. Everyone goes ga ga. You'll love them and the mustard too or My name isn't... (yada yada yada).

In any event, I must go as I seem to have some egg whites to beat with..oh a little cream of tarter or maybe some of My arrow root starch. (Never forget the power of the arrow root starch). More on that later. Don't even get Me started on the freaking leaking peaking grain of paradise that Alton Brown got Me to searching for) which to the credit of Mr. Alton Brown, I found a wonderful place full of interesting spices, salts and vinegars and to that? I cannot ever repay My thankfulness. I will fill you foodies in (who live in the greater Indianapolis area) on this marvel that is called?... You have to ask and a link will be provided. Aren't I selfish? No, just want to make sure someone read this.

I am a Scientist first and a foodie second (I think) I keep getting those two confused. So... We will discuss later the arrow root starch and of course, creme of Tartar. I ALSO have a wonderful Lemon M. Pie recipe to share with you...if...well, of course you twist My arm behind My back for it.

How exciting! Two comments. I know, so trivial it seems, but when you are alone and holed up at home with only your wits, your food and your computer at hand? It means a great deal to know that people are at the very least, looking.

So, what to do? What do make. Aha! Life is easier when you know the answers to your own questions isn't it?
Thank you!

Until We meet again via virtual ink in this black hole of cyberspace? Keep laughing, loving and above all else? Living!

As always,
The Gothic Gourmet.

I'm feeling green...

I keep thinking about the song Kermit the frog sang...feeling green...

Yup. After dealing with a whole bushel full of green beans, snapping them, stringing them, cutting them and then canning them? Oh yeah, I'm feeling pretty green about now.

Still, I have plenty to speak for after all the hard work. 14 quarts of pretty lovely green beans. I had some today which I heated up with salt, pepper butter and fresh cooked bacon. Low and slow. I served them with a fresh chicken casserole (hubby's favorite) which took Me all ding dang long to make. Today was a hot day, the kind of day where you feel like a Crayon and that you may melt into the other colors of the world, blend in.. and fade away into nothingness.

I am up late/early actually. I went to bed a bit early as I was feeling pretty yucky today. It is approximately, 0214 hundred hours.

The movie "Monster" is on which stars Christiana Ricci and Charlize Theron. If you don't know who Charlize Theron is, well, she is a beautiful blond that starred in the movie "The Cider House Rules". Gorgeous actually. In this film? You would never know it was her. She looks exactly and I do mean exactly like the real serial killer Aileen Wuorons who was convicted of killing seven men. The film won several awards including 'makeup'. Amazing what makeup can do. It can make or break a woman.

In any event, I have a WHOLE BUNCH of cucumbers in the garage that I have to tend to. Some of them are getting a bit soft so I plan on making relish out of those (cutting off the good parts and discarding the bad/soft parts). Why let anything go to waste? Right.

Sooooo, until We meet again in this virtual black hole called the 'net' I bid you ghoul eats!

As always,
The Gothic Gourmet.