Just rolled up cabbage?
Yum! Having company here at the lake this weekend and you just gave me my menu.....Low Country Boil ! I'll also add some mussels to it as well. Taste great but is also a ton of fun and perfect "cottage" fare.!I'd love to have you at our annual crab pickin' next month. tables lined with newspaper, butter cocktail sauce, corn, slaw, baked and stewed potatoes, Ritz crackers, potato salad, bread, desserts and the beverages of your choice. Plenty of napkins and wipes.
Not really like rootbeer. It has a strong herbally smell with a perfectly balanced bitter/sweet flavor. It's the only pop I still like--everything else tastes too sweet. Maybe it's an acquired taste. I've been drinking it since I was a kid during our frequent visits to Maine. Good luck to your daughter finding it unless she's in Maine or maybe NH..After reading this, I had to look into Moxie. Is it close to root beer?
My kid is visiting the NE this week. I may have her pick up a twelve-pack.
Fresh new peas! My great aunt used to go into the garden and bring back her apron full. We'd shuck them and she would cook them up, then add a splash of cream and a big dollop of butter. For years and years, it was the only way I'd eat them.Pork Marsala with cremini mushrooms, fresh new peas and mashed potatoes
Yeah, we have those places nearby, tried them both. My husband ordered some sandwiches from them years ago, neither of us liked Jersey Mikes, Blimpies was okay.Yum! Do you have a Jersey Mikes near you? How about Blimpies? Been doing comparisons recently.
I love beet greens when they thin the rows, steamed whole with the itty bitty knob of beet at the end. A little dash of apple cider vinegar and they are heaven. I also get a kick out of peeling and chopping fresh beets because they are so pretty--and turn the whole counter purple, but hey, it's worth it. Boiled or even better, roasted...now you've got me wishing they were ready here! Canned and pickled beets just aren't the same.Nothing special for the entree, but one of the side was beets that were raised by a long time friend of mine on his farm, canned using a recipe that has remained unchanged for over 100 years.
Pure and simple goodness, something that seems lacking nowadays.
I’ve eaten a lot of subs from a lot of different places in my time but I always find Jersey Mikes to be the best for cold subs. For hot Italian subs I’ll get them at a good pizzeria or restaurant.Yum! Do you have a Jersey Mikes near you? How about Blimpies? Been doing comparisons recently.
Beets have always been a favorite of mine. My other guilty pleasure is chicken gizzards.I love beet greens when they thin the rows, steamed whole with the itty bitty knob of beet at the end. A little dash of apple cider vinegar and they are heaven. I also get a kick out of peeling and chopping fresh beets because they are so pretty--and turn the whole counter purple, but hey, it's worth it. Boiled or even better, roasted...now you've got me wishing they were ready here! Canned and pickled beets just aren't the same.
Me, too.Deli turkey and Swiss cheese sandwich, grilled, and another salad., For some strange reason I crave salad lately.
Got any leftovers? Sounds delicious!Italian breadcrumb coated fried flounder with lemon and cocktail sauce, 1/2 salted baked potato, corn on the cob, iced tea.
What is sumac like? Do they use the leaves or berries or what?We had a salad with tomatoes, cukes, onions, crispy and spicy garbanzo beans, yummy Moroccan olives and a few crumbles of feta that needed to be used up. Dressing was lemon juice, olive oil, sumac, fresh dill and some dried oregano, salt, pepper.
Very refreshing on a hot day.
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