Play with food

Recreating Food Traditions via the Internet

2012-01-14T06:10:00.000-08:00

There is good and bad about the relationship between food and the internet. I can talk to fellow food bloggers around the world, experience the spice markets of Morocco, or see a patisserie in Paris, or "attend a street festival in LA, all in the same day. I can use resources like Food Blog Search, Epicurious, Food Network, to find that perfect dish to make with the fresh brussels sprouts I picked up at the Farmer's Market, or something different to do with my Thanksgiving leftovers. I can drool over food "porn" at Tastespotting and Foodgawker, and establish new relationships with the foodies who have posted there.

All of these things are great, but recently, I have seen a couple of examples that illustrate the value of the internet as a means to preserve and share food traditions. Just a couple of days ago a co-worker of mine came to me and asked if I know where she could find a recipe for something her mom used to make called Texas Cake. She described it to me as a rich and moist chocolate cake that was made with cocoa with chocolate frosting all made from scratch. She went on to recount how if she came home from school and her mom had made Texas cake she knew that someone was coming over. This friend has cookbooks and recipe cards from her mother, who had passed, but a search through them had not yielded the prized recipe. I told her that she should do an internet search since it is likely that someone else on the world wide web also had fond memories of that cake. About 15 minute later she IM'd me saying she had found a recipe online that sounded like her mom's cake that held such fond memories, but of course I knew this already because her food memories had prompted me to look up the recipe as well so I could add it to my list of recipes to try.

Only 20 years ago this recipe and the memories with it could have been passed on a recipe card to family, neighbors, church groups, but now people in Kansas City and Kabul can find it via a simple search. With extended families the exception rather than the rule in modern industrialized society, the internet provides a high tech way to continue and even recreate old food traditions.I guess we are a new generation since the computer and internet has become an instrument to preserve and restore food traditions and making the world our recipe box!

A Hidden Gem in Toano - Dudley's Farmhouse Grille

2011-11-18T03:38:00.000-08:00

Generally our area is not a food Mecca. We have a few shining stars, but Newport News and environs are not normally an area one would think of for fine dining with a few exceptions (Circa 1918, Trellis, Fat Canary...) Even more so Toano, a town near Williamsburg which is best known as the home of the Williamsburg Pottery Factory, but my daughter, who certainly can qualify as a foodie was looking for a new place to have dinner for her birthday and stumbled upon some positive reviews for Dudley's Farmhouse Grille. Since we were looking for a nice place for dinner, and I love trying new places to share with readers, we made a reservation for 5:30 on a Saturday, and prepared for a dining experience.

Our server took this photo-birthday girl Bridget, Molly, me and Gavin

Toano is a good 30 minutes from our house, but the drive was pleasant on a coolish October evening, We arrived a tad early and found that Dudley's was indeed a farmhouse, converted to a restaurant.offering indoor seating for 40 and outdoor seating when the elements permit. The outdoor seating area featured a lovely garden and outdoor heaters to keep outdoor diners warm. When we arrived, we were the first diners in the restaurant, and we were warmly welcomed, and seated at a nice table near the staircase. My husband immediately commented that he hoped that the lack of a crowd did not indicate the quality of the food., but his concerns were brushed aside as our server came to take our drink and appetizer orders. In preparing to go to Dudley's we had accessed their menu online so that we could each choose something we wanted, and get a chance to taste a variety of the offerings there.

This foie gras app was heaven!

We decided to order two appetizers to share- the foie gras with caramelized apples, bourbon raisins and savory maple cream and the wild boar sausage with fire roasted peppers and onions. All but my youngest tried the foie gras and declared it "amazing", every tiny morsel was consumed, the foie gras was perfectly prepared and the fruit and cream were a perfect complement to its richness. The wild boar sausage was spicy and delicious, but we all wished there had been more of the peppers and onions since we all shared, and the flavor really highlighted the spice and texture of the sausage. My husband also ordered a glass of their house wine, a Coastal Vines Merlot, which he really enjoyed. We ordered our entrees- the elk loin wrapped in Edwards bacon and served with Surry sausage and curried carrot puree for my husband, the Steak Rossini Dudley's style for the birthday girl, the Maryland crabcakes for my younger daughter, and I had the pan-seared squab. Dudley's offers a variety of game dishes and our server was very helpful (she tried to steer my husband toward ordering his elk medium-rare, but he insisted on medium-well, a decision he regretted later).

This Steak Rossini tasted even better than it looked!

Here I have to stop and say something about the dining environment at Dudley's. The restaurant is intimate without feeling cramped, the walls are adorned with art and prints that are also for sale, allowing the owner to showcase local artists and to change the scenery for diners. Service was warm and attentive, without the pretentiousness that is often evident at fine dining establishments, one of the servers, not even our own, offered to take a picture of the four of us when she saw us snapping photos. Water glasses and iced teas were filled promptly, used silverware removed smoothly and without missing a beat. Warm rolls and butter tasted as good as they smelled.

As we consumed our appetizers, the restaurant slowly filled up, and it was evident that many of the diners were regulars since the staff addressed them by first name, asking about children and knowing their "regular" favorites. Twice during the evening Chef James Kennedy circulated the room, speaking with diners at every table, asking what had been ordered or making recommendations. Clearly Chef James enjoys the interaction with his customers almost as much as cooking.

Once our entrees arrived, we were wowed - Bridget's steak was a center cut filet mignon rubbed with porcini mushroom dust, served on a portobello cap stuffed with garlic spinach and topped with foie gras and a demi glace; Gavin's elk loin was served with a side that everyone loved but was a mystery until we found from our server that they were curried carrots, and they had such a unique and different flavor. My twin squab were served with this carrot puree as well with a saute of barley and fresh corn that was simple but amazing. Molly's crabcakes were large and delicious with some roasted potatoes and served with a red pepper remoulade. The portions were generous and the side provided a subtle complement on the plate that highlighted the flavors of the entree. Everyone was delighted with their choices, and we all had a taste of each other's. My husband was wowed by the birthday girl's Steak Rossini- he said the aged beef just melted in your mouth.

Loved this Key lime pie - made in house at Dudley's

Even though we were stuffed my husband and I decided to select two desserts so we could see for ourselves if Chef James' magic touch with food extended to his desserts. Many of the desserts were made in house including the key lime pie which I ordered. The crust was crisp and just sweet enough to counter the tart lime filling that was smooth and creamy. My husband chose a chocolate mousse type cake (sorry, we both forgot the name!) that was rich and dark with just a hint of sweetness. As an aficionado of dark chocolate, it was the perfect choice.

Dudley's is a bit pricey but the food is out of the ordinary and very high quality, and portions are large. The atmosphere is charming and homey and the service is warm and attentive and not pretentious. If you have the opportunity, I would recommend heading off the beaten path and giving Dudley's a try- you won't be sorry!

Hurricane Prep - An Old Hand's Advice

2011-09-26T06:09:00.000-07:00

At least once a year in Tidewater Virginia we get to do this- prepare for a hurricane. Since many of you may be new to the area or this process, I thought I would share what I have learned from years of hurricane prep and from living through Isabel and the 14 following days without power. This is not a substitute for sites such as the National Hurricane Center, or Homeland Security's preparation lists, but an adjunct to help improve your quality of life during and after the storm. Hope this is helpful as you begin your preparations (and here is hoping you won't need them!).

Months - a week out
1. Have a plan, and prepare- We start this process at the beginning of Hurricane season each year. Make sure you have thought about under what conditions you would evacuate (this decision will be made for you if you are in certain areas). Know where you would go, what route you would take. If you have animals make plans for them. Make sure that you have pictures of your house and belongings and have your insurance documents within easy reach in case they are needed.

2. Start a list of things you might need and replenish supplies like bottled water, batteries and flashlights. If you think you need a generator, this is the time to go looking- once the storm is forecast they will be expensive and hard to find.

A week-3 days out

To do- 1) Do things like clean out your fridge (once power is out, those green moldy things in the back will get foul fast!!), and catch up on laundry so that if your power is out you aren't left with piles of dirty laundry.
2) If you have a basement where you can wait out the worst, make sure you have comfort measures like folding chairs, water and canned goods there along with flashlights, and a battery powered radio.
3) Keep things like cell phones, laptops, camera batteries (you might need to record damage) and for me, my Kindle fully charged.
4) Make sure storm drains are clean and any backyard furniture and other outdoor items are either secured or moved inside.
5) Keep your cars fully gassed, as gas will become scarcer as evacuations begin
6) If your home is two stories, make plans to stay downstairs during the storm to keep you safe from falling trees. If you are in an apartment above the first floor with large trees around, identify a place to go during the storm. Make friends with first floor neighbors or move to family or friends where you are safer- I am emphasizing this because some of the tragic fatalities during Hurricane Irene, including a young boy, was from trees falling on second floor apartments.

7) Once power and AC are out, the smallest household smells will become stronger, especially if you have pets. Before the storm, clean or refresh your carpets, get some of the battery powered spray air fresheners or even some of the solid air fresheners. If you have pets, take a minute to bathe them if possible. Sprays like Febreze or antibacterials like Lysol sprays will help keep odors at bay until the AC comes back on.
8) Freeze bottles of water- great to use in the cooler to keep things cold, and it is nice to have cold waters when you are working on clean-up

To get - Canned foods that you can eat without heating up, shelf stable milk, water, peanut butter, crackers and bread. Make sure you have a manual can opener, or else you will end up both hungry and frustrated. If you have a gas cooktop on your stove, make sure you have matches, since your electronic ignition will not work, but the burners will.Garden or leather gloves will help with the subsequent cleanup, and keep you from being exposed to poison ivy or splinters.

For Children- Make sure you have things like paper, coloring books, board and card games nearby, since life without electronics is tough for young people today. Maybe even some inexpensive handheld battery powered games will help pass the time. Books, puzzles, crafts anything that will keep kids from getting bored are worth pulling together so they are easily accessible once the power is out.

Once the storm has passed:

If you have a charcoal or gas grill and would use that as a cooking tool during a power outage, make sure you have charcoal and/or gas. If you are a camper, your campstove with propane is great for power-free cooking, but it must be used outdoors.
If you have a generator, make sure that you use it correctly and in a well-ventilated area. Also use outdoor-rated extension cords and use a surge protector between the generator power and any electronics that you plug in to minimize chances for power surge damage.
Post-storm is a great time to coordinate with neighbors- After Isabel- we had a gas cooktop that our neighbors could use to perk coffee, and one of our neighbors had a gas water heater that we could use to take a shower. Since we had a freezer and a generator, we held meat for friends and neighbors to minimize losses. We took turns making ice runs so we didn't add to the lines, to spread out the work, and conserve precious gasoline. We also did some of the most amazing communal meals. Our house was a magnet since we had a generator and a gas cooktop.We ran our generator only from about 4PM to 10PM, so people brought food that needed to be cooked, we fired up grills and the stove, and caught up on the news.

Hurricanes or other natural disasters can be a prart of life depending on where you live, and so making sure you are prepared not only to survive the storm safely, but prepared to manage in the aftermath can really make a difference in post-storm quality of life.

A Day for Prayer and Remembrance

2011-09-11T03:08:00.000-07:00

Remember those who died,support those who grieve, honor those who responded, pray for those who serve, and return to the spirit of caring and concern for our brother Americans that emerged on September 12. Never, ever forget.

Clearly Fresh - A Clear way to stretch your food dollar!

2011-08-12T20:27:00.000-07:00

I have seen this logo on my Costco broccoli florets for awhile

With food prices soaring and the bounty of summer produce, it is so important to be able to store food so that we can lengthen its shelf life and minimize waste. There is nothing worse than having to throw out half a container of fuzzy strawberries, or slimy celery. You may have noticed that some of your packaged produce at the supermarket has a sticker with wavy intersecting blue and green lines on it, the sign of packaging that provides for optimal moisture and air exchange to lengthen the shelf life of produce. This technology that has been used for years for commercial packaging and shipping of produce is now available for home cooks. You can buy this same kind of packaging to use in your home to keep your favorite fruits and vegetables fresh longer. I was intrigued when I was approached to try these new Clearly Fresh bags. I have tried other specialty products meant to help me beat mold and decay to delicate fruits and vegetables, but have not really been much impressed by the actual results in my kitchen.

However skeptical, when I received a sample of these new bags, I agreed to try them. I held on to them to see firsthand how they would work in helping me to extend the useable life of the produce I purchased on our way home from the Outer Banks. I used these to test their effectiveness with strawberries and raspberries, two fruits that are quick to deteriorate, as well as grapes that we got at Morris Market. I kept some of the fruit the way I normally would in the fridge and half I put in the Clearly Fresh Bags and stored. After about 4 days, the strawberries that were not stored in the Clearly Fresh bag were fuzzy and had to be discarded. However, my daughter ate the Clearly Fresh strawberries for a full week, which stayed fresh.

How do they work? These bags use BreatheWay technology that slows the respiration rate of produce and allows ethylene, a ripening agent to leave the bag freely. The result is packaging that allows the optimum balance of oxygen and carbon dioxide, slowing the rate of deterioration and keeping your precious produce fresh longer. I don't know about you, but with food prices the way they are, anything that helps me make the most of seasonal produce or bulk produce purchases is great by me.

So try these bags yourself, and take advantage of summer produce and bumper crops and your produce will be Clearly Fresh!

Question: What was the last spoiled item of produce you pulled from your fridge??

Welcome to the Mom Bloggers!!!"

2011-08-04T10:00:00.000-07:00

My post on food-based natural spa treatments was featured in today's Top 9! Thanks @dailybuzzmoms! http://bit.ly/qgtUIE Hope you new visitors find some things to interest you and bring you back!!

You Can Go Home Again! - A Trip to Winchester VA

2011-07-23T05:35:00.000-07:00

John Handley High School- My alma mater!

The GW's Lobby makes you feel like a VIP!

That saying "You can't go home again." communicates to me that you can't expect things to be the same when you go home because you have changes, your home has changed, those you love have changed. It is that reason that often people visiting the home of their childhood feel disillusioned or disappointed. So I tried to manage my expectations when we traveled to my hometown Winchester VA, to surprise my mom for her birthday at a barbecue hosted at my brother's house. Since we needed to keep our arrival a surprise (she had no idea we were coming), we needed to find a hotel, and while there were many hotels in Winchester (it is now home to a regional medical center and a DC bedroom community for commuters), I remembered the grand and glorious George Washington Hotel, an historic structure with grand ballrooms that was home to the Apple Blossom Festival's Queen's Ball and the weddings and events of Winchester's "haves". Since I had left home more than 30 years ago the GW had undergone quite an evolution. Overtime it became a bit rundown, as sometimes happens with historic structures and at one time was even a home for adults. However I had heard that it had been completely renovated, and after checking out the site, I knew that I had to take my family there.

Our room had a king bed and a sleeper sofa

This indoor pool is a jaw-dropper.

Since we had our two daughters (16 and 22) with us we got a room that had a King bed and sleeper sofa (there were no double double rooms available, and suites were out of my price range). From the moment we walked into the hotel, we were impressed. The renovation maintained the historic feel of the hotel and made you feel like one of the "haves" from the moment you walked in. Staff was courteous and helpful, the bed was super plush and the linens luxurious. And now let me say something about the pool-it takes a lot to impress my children but they were blown away! The indoor pool was like a movie set with Greek columns and statuary! Not Olympic size but a great place to unwind.

Another highlight of the hotel is its location on the fringe of the Winchester Old Town area, a place that as a child I remembered as home to McCrory's and Leggett. It is now a bustling area full or restaurants, shops and clubs on a pedestrian mall that provides a night life I wished had been around when I was a young adult!

We headed to Brewbaker's, a place where my brother's bands The Merge and T-51 often play, but we had a drink there. Brewbaker's had an extensive menu and I hope to return there (hopefully when my brother plays there!). We then headed to Picadilly Public House for something to eat.This old building dates from 1900 when it was an old grocery warehouse. Since it was late we got several appetizers off their pub fare menu and were very happy with the food and service. The ambiance of the old building was very welcoming, it felt like a neighborhood place. While not what I would consider a fine dining establishment, Picadilly's was an unpretentious gathering place with good food and many menu choices.

My brothers and I back in the day-nice hairdo, right?

Of course the highlight was surprising my mom for her birthday, and hanging out with my brothers and their families which we don't get to do that often. I am the oldest in my family and the only girl and what a pleasure it was to interact with my brothers and their wives and children- my stomach hurt the next day from laughing so hard. And seeing the cousins together and how they got along right away, exchanging Facebook and telephone information to keep in touch was just priceless. My sister-in-law who hosted us has celiac disease and so the menu was gluten free and her daughter is a diabetic and so there was an amazing gluten free mac and cheese and sugar- and gluten-free desserts that even the non-diabetics had seconds of!

My brothers and I at Mom's birthday celebration- handsome, huh?

It was such a success that we are thinking of doing this annually, and besides Brewbaker's, I am scouting some other dining destinations including Cork Street Tavern, where Anthony Bourdain was recently spotted, One Block West, located on Indian Alley, and Peru's Chicken, which is a hard-to-find place that garners 5-star reviews for their crispy-skinned Peruvian-style chicken, and favorites that I remember as a child - the Snow White Grill, which holds strong memories of my dad (my mom hated the smell of the sauteed onions on their mini burgers!), and the Wayside Inn, an historic inn where my husband and I went for our senior prom dinner.

For people in the mid to Northern Virginia area, Winchester is a great place for a weekend getaway even if you don't have family there - in the center of a lot of Revolutionary War historic sites, Civil War battlefields, historic homes and wineries, as well as quick access to the Skyline Drive, and some of the prettiest driving you will ever do. If you go, check out some of my favorite places and let me know yours. Because you can go home.... again, and again, and again.

Gourmet Take-Out at Coastal Cravings in the Outer Banks

2011-07-06T05:13:00.000-07:00

Driving up to Coastal Cravings in Duck, NC

While we are, like many of you, on a budget for our vacation, it was important for us to try some new and unique places, and we cooked most of our meals in to allow us the occasional splurge. Like many of you, I use sites like Trip Advisor and Yelp to see what other real people say about restaurants when I am looking at places to go in a new area. While restaurant reviews are a lot like movie reviews, very subjective, you can usually tell whether a restaurant is worth giving a try or the review can help you break a tie between two places you might be considering. In our case I used these resources to help identify places we might want to try while on vacation. They also help you determine the places that are kid-friendly, those that are meant for a special night out,or which are local haunts with good food and reasonable prices.

Not your typical take-out menu

The Ultimate Brie-L-T

Crabcake Sandwich and Fries

As I was reading reviews of places in the Southern Shores/Duck area where we were staying, I read about a shop called Coastal Provisions that also offered a drive-through, and after reading about 5 glowing reviews for their signature Brie-L-T sandwich, I knew we would have to check this out. One day for lunch my daughter and her husband took orders and went to bring food home. The menu is online so we could decide ahead, and we tried to order a variety of things. Of course the Brie-L-T was on my list, but other family members ordered the house roast beef and cheddar, the fish and chips and my daughter, who is very carb conscious ordered the Howard's Craving salad. Located in Duck, NC, Coastal Cravings is a a cute little place that is open from 7AM for breakfast through about 9 PM for those days when you come off the beach and just don't want to cook. The food was ready when they got there and I had to fight off hungry family to get some pictures. The Ultimate Brie L T was just outstanding, the crabcake sandwich had lots of meat and little filler, the fish and chips was outstanding, fresh fish fried lightly, and the roast beef and cheddar and salad were a hit as well. There were no leftovers at all, and everyone felt that Coastal Cravings was a hit- delicious food with a gourmet twist at a reasonable price! We are hoping to get there soon and try out their breakfast menu that includes a crabcake breakfast sandwich and a lobster benny- lobster benedict sandwich that sounds amazing. If you are in Duck, give Coastal Cravings a try- you won't be disappointed!

Spice Up your Life - A Trip to Penzey's in Richmond's Carytown

2011-06-28T13:04:00.000-07:00

I have written on this blog before about Penzey's Sp ices, spice purveyor extraordinaire with an extensive mail order business as well as a series of stores. Lucky for me, one of their retail stores is an hour's drive away in Richmond's historic Carytown, because as great as their online and print catalogs are, there is something special about the Penzey's store experience from the smells to the extremely helpful and friendly staff...did I mention the smells? Since we had run out of several of the spices and spice mixes I use regularly, we decided to make a special trip to Carytown to stock up for our vacation.

Carytown is a great destination itself, an old neighborhood full of little shops and restaurants. Our plan was to leave early, get to Richmond before Penzey's opened at 10AM, find a place to get a bite, do our shopping and get back by midday. Since traffic was great we got there before most restaurants were open and set out to find a place to get a little something to eat. That is when we stumbled upon Jaks, a bagel shop that is unassuming but features good homemade bagels and sandwiches. The smells that great you as you come in make you even hungrier!

My Jak Sprat from Jaks in Richmond's Carytown

We looked at their menu on a large chalkboard and selected something after talking with the very friendly staff. A steady stream of customers made us think we had made the right choice. I picked the Jak Sprat- a BLT on an Asiago cheese bagel with cream cheese. My husband chose the Jak-o-let that featured a 2-egg omelet with sausage on a bagel. While we waited for our sandwiches to be made (actually made, not reheated), we got a cup of coffee and sat at a table by the front window and did some people-watching. Our sandwiches were out in no time,and were everything promised. The bagels were tender with a chewy but not tough outside, the smear of cream cheese was rich, the bacon was thick and crisp and the tomato and lettuce were fresh. It was everything a great BLT should be, but with the bonus of being on a really high quality bagel.I took a picture of my Jak Sprat but my husband made short work of his Jak-O-Let, so I did not get a picture of his sandwich, but suffice it to say that he thought it was great.

But back to Penzey's. We selected all the spices we came for (and a few more that we just couldn't leave without) and picked up the latest catalog, which besides having all manner of spices, includes a lot of great recipes (a great reason to get on their mailing list!) Inspired by our trip, I decided to try a recipe for Tacos with Navajo Fry bread. The fry bread was very simple to make and was a great backdrop for the taco meat mixture and spices. The most fun was actually frying the bread , which was very dramatic as well- so much so that I made a video. The final result was delicious, with a crunchy outside and tender inside, a perfect foil for the spicy meat mixture. You can check out many of Penzey's recipes on their website and really spice up your life.

Getting to Paradise Found-Preparing for Two Weeks at the Beach

2011-06-25T04:50:00.000-07:00

My son Gavin (before urgent care) and Molly checking out the beach.

With any trip, a really important key to a successful trip is the planning and preparation, which is why we start weeks in advance packing, planning menus, and making lots and lots of lists (Foods to take, What to buy at the farm market on the way in, condiments and spices to take, etc) Keeping all these lists straight was a lot easier using Cozi Calendar which allows you to make to-do and shopping lists, which was really helpful and kept them all in one place. Cozi Calendar is a free application that allows you to keep all your family's appointments and commitments in one place- I have been using it for about a year, and besides its daily utility, it was great for helping me organize for our family vacation.

Crab dinner is always popular across generations!

Beside the obvious things like making sure you have the right clothes and the perfect bathing suit (for me this means one with lots of spandex), the biggest thing for me is planning meals. While there are good grocery stores in the Outer Banks (including Food Lion and my favorite Harris Teeter), I normally carry my proteins with me because I pre-prep many of them. It is my goal to bring as little food back as possible and for that, planning is essential. Also, because we were on a budget, I tried to plan dishes that could be prepared for a crowd without breaking the bank. For our meals when the largest number of people were planning to be there we planned a ham (great dinner and leftovers are good for sandwiches , omelets), pulled pork barbecue, crockpot carnitas, graduation chicken, tortellini-pepperoni casserole, taco salad, hamburgers and hot dogs, and steamed shrimp, and of course, steamed crabs. For meals with smaller groups, we made fish tacos (a big hit, even with the non-fish lovers), flank steak, and then we interspersed a nigh out at Rundown Cafe and some local take-out foods from Corolla Pizza and Coastal Cravings, and an amazing tomato pie from Dockside 'N Duck. Factor in some treats from Duck Donuts and Tullio's Bakery, and a special night out that my husband and I had at Metropolis, the food took second place only to our amazing location a stone's throw from the beach.

Preparing meals in Paradise Found's well equipped kitchen, was really a pleasure and the layout was perfect for a crowd. We usually made everything and then set up the food on the large bar like a buffet and let everyone serve themselves, which was very convenient.Then all leftovers (when there were some) were "bagged and tagged" and the dishes done by volunteers who had not helped with cooking dinner. Since we had adult children, they also contributed meals- Katie made her turkey-lettuce wraps for dinner and Colleen and LJ made 2 breakfasts, SOS (I know you all know what this stands for) and omelets.

One of the more important parts of our preparation was pre-trip shopping. Proteins and bulk foods were purchased at Costco, produce was procured on the trip down at Morris Market, and perishables were picked up as the last stop before we checked in. We even made a special trip to Richmond to Penzey's Spices to stock up on spices for our meals (this will be a separate post). While I am a foodie, and my family loves to try new things, this was, first and foremost a vacation so I chose things that were delicious, easy to prepare, and highlighted fresh ingredients and produce we could get locally. That allowed us to do what we came here to do- enjoy each other and the beach! See below the family water ballet in the pool!

Winners of BBQ Battle Tickets

2011-06-25T03:52:00.000-07:00

MimiJ and Georgia will be enjoying the BBQ battle this weekend in DC- More to come as we cover this event tomorrow!

Comment by 5PM today for free tickets to BBQ Battle in DC

2011-06-22T11:45:00.000-07:00

Still time to leave your comment and get some tickets to the BBQ Battle in DC!! Good food, great entertainment... hell, its Barbecue! What else is there to say?

Comment NOW: Win Tickets to National Capital Barbecue Battle in DC June 25-26 2011

2011-06-18T04:53:00.000-07:00

Picture yourself here enjoying the sights, smells and tastes of the BBQ Battle!

Who doesn't love barbecue? It is as American as apple pie and hot dogs. It is loved by men, women and children and combines meat, fire, smoke to appeal to the carnivore in all of us. Whether it is beef, pork chicken or even fish, barbecue masters make it something special.Thanks to Safeway and Perdue, I have tickets to the National Capital Barbecue Battle that will take place June 25-26 (yes, that is next weekend!)

Proceeds from this event, A Celebration for the Nation, benefits the Boys and Girls Clubs and has been called one of the 5 summertime events not to miss by CNN, and you can get tickets to experience the food, entertainment, and fun for yourself. In honor of Perdue's role in this event, simply comment here with your favorite sauce for barbecue chicken by and I will award pairs of tickets by random drawing from among those who comment by June 22 5PM EST (I need time to express mail tickets to you).

Mouth watering yet?

What can you see (and eat) at this event? On Saturday, June 25th, Perdue's corporate chef, Chris Moyer, will be hosting a chicken recipe demonstration at the Main Stage and the PERDUE ®“Sizzlin’ Chicken BBQ Contest” will be taking place all day at Freedom Plaza. Top contestants will compete for a $40,000 prize in the Pork Barbecue Championship, and you can get tips from barbecue masters like Myron Mixon of TLC's BBQ Pitmasters, along with tons of free food samples, activities, entertainment, and a few surprises. I am looking forward to a fun time and some great food....and I hope to meet some of you there!!!

NOTE: If you are not in the DC area or not in driving distance, feel free to share your sauce preference but note that in your comment so that tickets go to readers who can actually participate.

What Makes a Great Vacation Home- a Guide for Renters and Owners

2011-06-16T18:51:00.000-07:00

Each year as we vacation at the beach, we learn more and more about what makes a good vacation home from a renter's perspective, and as a landlord also, I also bring that perspective as well. Even though it is only mildly related to food (I will cover kitchen equipment, etc), I am posting about what makes a good vacation rental because it will help readers know what to look for as they plan their own vacations and perhaps some vacation home owners will read this and learn what features and equipment best leverages their investment and attracts renters.

Here are some tips that we have especially become aware of from our most recent vacation at Paradise Found, a Joe Lamb property:

These Double-Double rooms were great for teens and families

1) Make sure that the bedrooms, beds and sizes meet the needs of your family and peak guest count. Many rental homes have double bunk rooms that are great for family's with young kids, but not so great if you have grown kids. For us, we looked for more King and Queen rooms, and what some call a "family" bedroom, with a duobunk (double on bottom, single on top) or two doubles to accommodate parents and their minor children. Don't count on a sofa bed that is in the great room as sleeping space, since the activity of early risers will likely disturb their sleep, however sofa beds in game rooms or separate dens offer practical sleeping space.

2) Look for houses where the beds are made before you arrive. After the prep and packing,driving, shopping, and unpacking, the last thing you want to do is make 7-10 beds. I have done it, but I much prefer to spend my time at the beach instead of making beds on that first day.

3) If you have young children make sure that pools and hot tubs have separate gates to prevent them from entering those areas unaccompanied.

4) At the beach I love a house with a screened porch- it is a perfect place to watch the sunrise with your coffee in the morning, provides a place for more boisterous card and board games, and a place to pick crabs or have other messy (or smelly) foods. It provides a respite from bugs, and shade during the sun's highest points. You get to enjoy all the great things about the out of doors without the bad!

5) Paradise Found had everything labeled so I knew exactly which switch turned on the ceiling fans and which turned on the lights. Information like how to use the TV, DVD and stereo , and even the network key were readily accessible. I knew exactly where to look for the garbage disposal switch, a cookie sheet or plastic cups. It was the most renter friendly home I have ever been in because of the time and attention placed in making sure you could find everything you needed.

Amazing kitchen, huh?

The counters were perfect for setting up help-yourself meals!

6) Kitchen and Cooking - While many people on vacation eat out a lot, with the economy the way it is, we cook most of our meals and selectively go out to stay on budget, so how the kitchen is outfitted is important to us. Our rental this year had two refrigerators, one in the kitchen and one in the 1st floor gameroom, which made it much easier to make sure there were always cold drinks, and gave us space to hold things like a whole watermelon. We have used our cooler in the past for this function, but it requires constant restocking of ice, so the second fridge was a great convenience. Paradise Found had double wall ovens (I lined the bottoms with foil so that drips, etc. did not bake on), and two dishwashers which was great for our large crowd because we always had one running and one emptying. Another great feature at this home was that there was plenty of silverware and dishes to accommodate our peak meal crowds and we never ran out. Just about any utensil you could think of was there in a drawer labeled Gadgets, from spatulas to can openers to pizza cutters. For those of you who own, I would also note that while you can furnish you rental with cheap equipment and appliances, in the long run you probably save money because good quality things last- our rental had Corelle dishes, nice heavy pots and pans for cooking, stainless steel colanders, Pyrex bakeware. We were delighted to find the home equipped with a huge crockpot (which I used to make carnitas), a large electric skillet (which I didn't use) and a Krups Belgian Waffle maker (which prompted me to order one from Amazon as soon as I got back from vacation!). These extra touches were great for a foodie like me.

View from the driveway showing the ample, well-maintained decks.

7) When you are looking at homes to rent, look for one that is well-cared for and well-maintained. That indicates the level of care that the owner has for his property and will make for a much better experience for you. If you are worried about a loose deck railing, or a door that won't lock, you are going to have a hard time relaxing. At Paradise Found, the house was clearly well loved-no ripped screens, broken fixtures, all the decks were Trex, so no splinters and the railings were sturdy white resin- features that are not only great for renters, but for owners who save frequent sanding staining and repair costs! Another great feature was the additional door locks the owners installed- it really added great peace-of mind for a home with so many entrances, providing additional security.

Lots of room for crab dinner!

8) Something that is essential is ample and comfortable seating wherever people gather. Our rental had a large dining table with plenty of chairs, a breakfast bar with additional seating and an island with seating so no matter how big our crowd we could all be together. The great room had a huge sectional sofa with a chaise that my kids wanted to bring home, it was so comfortable. It often was the place for a quick after beach and pool nap for family members of all ages!

View from the end of our driveway to the ocean path.

9) Location Location, Location-This is as important for renting a house as it is buying a house. That semi-oceanfront may not be as good as it looks it you have to cross a main thoroughfare with boogie boards, beach towels, sand toys and young kids in tow. Are you close to a grocery store? How far to urgent care (you hope you don't have to use this but we did, and were so glad it didn't involve a long drive!)? Are you near condos, popular bars or other things that may increase traffic or noise? Can you see or hear the ocean noise, or is it drowned out by road noise or the sounds of construction? This is the advantage of checking out a property before you commit.

Knowing what to look for is as important as knowing what you want and will help ensure that your memories of your vacation are everything that will be your own Paradise Found!!

Back from Paradise Found in the OBX- Posts to Follow

2011-06-13T07:41:00.000-07:00

Now that we have safely returned home, I will be downloading my pix and sharing food, family and fun with you all shortly!! Including a post on the best dish I have ever eaten (hands down!)

Planning an Outer Banks Vacation- A Non-Food (well, almost) Post

2011-06-03T06:15:00.000-07:00

Each year, while many of you super-bloggers are planning to hike through the Andes, or go on a tasting cruise in the south of France, mini-bloggers like me are planning the annual family vacation. However, no matter how grandiose or humble your trip is, it takes great planning. Good planning can save you money, time, frustration, and ensure that your dream vacation does not become a traveler's nightmare.

Planning is especially important if you are traveling on a budget as our family does each year. With gas prices and airfares rising and the economy so uncertain, can you afford to take a vacation? I would say that you cannot afford not to. The memories that you make with your family are a real investment in your future and are priceless as they move out and start their own families. So how can you give your family a great vacation on a budget? Here are some tips:

1) Set a budget... and stick with it! Figure out what you can comfortably spend on a vacation. In our case, I take on freelance work during the year and my earnings guide what we can spend. Set aside a vacation fund, even a few dollars a week set aside can fund a long weekend at the beach or a trip to a theme park that you have been promising the kids. Another tip- We throw all of our change each day into a big jar and at the end of the year there is usually $200-300 there that we can use for groceries or a dinner out.

Gavin doing food research- homemade breakfast at the Border Station!

2)Find a destination within a day's drive. We are fortunate to be a couple of hours from both the mountains and the ocean and so those are our go-to vacation destinations. Proximity will allow you to do some research on places to stay and where to go, and the money saved on traveling can be spent on a longer vacation or special excursion or activity.

3) Do your homework. Check out hotels or rental houses online, check out restaurants or activities on Yelp and other review sites like Trip Advisor. For us, even though we know the area we are going to, we down-select some rental homes and then make a trip to see first-hand how they stack up. We have a list of features that we need to have (at least 6 BR, private pool, ocean view, proximity to neighbors,etc.) and we give each home a score to help us make our decision. Select by what is important to you- do you need a private pool or is a community pool an option for you? How many bedrooms do you need? Are things like a screened porch or gameroom a must for your family? Be careful when you make comparisons by price to include extras like linens and towels if they are not included, taxes, and any administrative fees, they can really add up.

4) Negotiate. Especially in these tough times, you want to get the most for your money and homeowners and rental companies want their houses occupied. Contact rental companies and let them know your budget and what you want. Watch the calendars of homes your are interested-homes that have large blocks unrented are often open to negotiating. If you can wait until closer to your arrival time, do so since many rental companies will not negotiate reduced rates until within 45 or 30 days of arrival. Develop a relationship with a rental agent- a good one is worth their weight in gold. I have worked with many rental companies in the Outer Banks area, but this year I had two great examples of service. Brindley Beach, a company that I have rented from before, looked for a house for me, but when there was nothing in their catalog available, she referred me to another rental company- definitely a Miracle on 34th Street moment and a great business strategy, since I definitely would refer someone to a company with that kind of customer focus. I probably contacted 5 rental companies this year, some were responsive, others, not so much. You want the best experience and support and if a rental agent doesn't answer your calls or treat you respectfully before you rent, they are likely to be not that supportive when you do.

After hitting a brick wall trying to find what we wanted for a a price we can afford, we contacted a smaller company, Joe Lamb, which has been operating in the Outer Banks for many years, but is not as big or well known as some of the other larger companies. They worked with us to find a beautiful home that was even more than what we were looking for and the owner was willing to offer a discount. Our rental agent was responsive and knowledgeable, friendly, and finalizing the lease was all done online, making it super easy. We even negotiated an early check-in (great for people like us who get up and travel early to beat the horrific traffic). This home is in a different area than we have stayed before and so there will be new restaurants and stores to check out ( and write about). We are so excited to have decided on a place that is sure to delight all.

I couldn't resist this huge Adirondack chair!

5) Make the search part of the adventure. In the search for the perfect home, we normally make at least 2 road trips to our destination, once to narrow down the field and once to make our final decision. If you can, this is a good idea- while website pictures are great, there is nothing like going there in person to make sure that your street is not full of new construction, or that you are not right next to a nighttime hotspot that stays open till 2 AM or that the oceanfront view pictured on the website can only be viewed from the far corner of the rooftop deck with a zoom lens. It gives you a chance to be familiar with the neighborhood, scope out the nearest grocery store, drugstore, etc. For Gavin and I we had a great time just the two of us stopping where we wanted to and just focusing on one another, and the promise of our Paradise Found.

After tons of calls, emails and negotiations- Our Paradise Found!!

The Best Laid Plans... The Case of the Missing Jarritos Soda

2011-05-03T13:10:00.000-07:00

One of the most fun things about being a food blogger is the opportunity to review and try new foods and food-related products sent to me by different companies. I really like being adventurous and trying new things and then sharing them with others who can benefit. For that reason, I was very excited when I was contacted to review Jarritos sodas, the national sodas of Mexico, made exclusively with real sugar. I knew exactly what I was going to do- I was going to have a fiesta, I selected a menu, and waited for my sodas to be shipped to me.

When the sodas came, my excitement mounted, because, besides jewel-colored bottles of soda it included a CD of music that I knew would make my Jarritos-inspired Mexican fiesta really sing. If you don't know Jarritos (I have tasted Goya sodas, and Mexican Coke, made with real sugar), you have got to go to their website- it is a fiesta in itself with virtual bottles of soda on ice, and each one, as you choose it, gives a description of the flavor accompanied by the sound of a bottle being pulled from a bed of ice- seriously, it is making me thirsty right now! And the flavors- from the more familiar strawberry and fruit punch to the more exotic guava and tamarind, they look so pretty- perfect for a summer barbecue or fiesta.

Which brings me back to my review. I am dreaming of fish tacos and guacamole with the sound of maracas as a background and an ice-cold Jarritos soda- I would definitely try the pineapple or guava. Since we have an extra fridge in the garage I put the Jarritos way in the back so they would be nicely chilled when the time came to guzzle them down they would be nice and cold. My plan for an excellent review post was coming together. Then it happened. My daughter went into early labor with my very first grandchild, family descended into town and my world for the next 72 hours was hospitals and fast food. When I finally came home a new grandma and went to tidy up the kitchen (which had been at the mercy of men and children for the last two days!), I felt my heart stop. Scattered all over the counter and island were Jarritos pop tops, littering the kitchen and the den. "Who drank these sodas?" The inquisition began.... I was getting to the bottom of this. My daughter was the first to cave, "Well I had two, but Gavin had three I think...." they were all singing like canaries, ratting one another out. I walked to the outside fridge only to find that every single soda, even the tamarind, was gone, along with my dreams of an authentic Mexican fiesta complete with jewel-toned Jarritos sodas. So here I am, reviewing a product that I never got to taste, but I can share the impressions of some of the toughest critics I know, my family. Molly, who rations her soda intake and never drinks sodas with sugar said that she had the cola and that it was "the best cola I have ever tasted. Bridget had the pineapple and the strawberry and she declared them, "really amazing- light and fruity and not too sweet." Gavin, who is a connoiseur of the unusual had the tamarind and Jamaica and he said they were both really good, he especially liked the tamarind ice cold. I have yet to get the rascals who drank the guava, lime and mandarin orange, but I haven't tried water-boarding yet.

So what can I say about Jarritos sodas? Well first-hand, not much, though I did manage to hang on to the awesome CD for myself, but frankly listening to it just causes a flashback that makes me want to chase after the Jarritos thieves with a pinata stick. I can say though that for the 16 to 30 crowd, they were a big hit. As for me, I will be heading to Amazon to order a case for myself (gosh I hope my kids don't read this blog....)

Hormel EZCook- There's an App for That!

2011-04-08T21:01:00.000-07:00

Search for a dish either by a code on the label or a drop down list of cuts

Gadgets and cooking are a match made in heaven particularly for the ipod, email, Twitter generation. While I am a bit before that generation (though only by a bit) I love to try a new technology especially related to cooking, so I was intrigued when Hormel contacted me to ask if I would like to try a new product, EZ Cook , that can be used on smartphones to help consumers select and prepare meals featuring Hormel's line of Always Tender meats. The idea is that by typing a code from an Always Tender meat package into your smartphone at the EZ Cook site, you can find a recipe using that cut. This sounded like a great idea perfect for someone trying to find dinner ideas for their family, and a fun way to play with food, so of course I agreed to give it a try.

This tool provides a grocery list for the dish you have selected that you can use at the store, or even print out for reference!

Since this was a new program, many of the labels on meats still in the store did not yet have the code, but luckily, the site allows you to look up by the cut as well as the code. Besides finding some great recipes tailored to the Always Tender meat line, the site has some great features, like a complete shopping list for the selected dish that you can use directly on your phone or even print out. I went to the site to look up something I could make and selected a boneless pork loin as the cut I would make. Well I found a recipe that looked great, but this wouldn't be play with food if I just pulled up a recipe and cooked it, so I started with an Always Tender Mesquite barbecue pork tenderloin- I picked something a little spicy since my husband was fighting a cold and he thought something spicy would appeal to him. I checked out the EZ Cook site and found this amazing recipe and I decided to alter it a bit- taking inspiration from what I saw. I kept the bacon-wrapped idea but I decided to kick it up a notch, brushing the roast with Chipotle Barbecue sauce that my friend Michael O' Boyle, the Chicken Fried Gourmet, had sent me to try. To go with the roast, I made some cheesy grits to offer a counterpoint to the spiciness of the meat , and shoepeg corn with mango and peach salsa for a bit of sweetness. The roast was easy to prepare, cooked perfectly, moist and juicy. and a tenderloin is a perfect cut to cook at the end of a long day, yet worthy of company meal.

All in all it was a very successful meal, and a successful experiment. I can't wait till codes permeate the market and I can give the app a try in its full functionality. Until then check out the site yourself and look at it as a chance for you to play with food!

I received a $100 stipend and product coupons from Hormel Foods to cover the cost of my groceries for my EZ Cook inspired meal. I am also entered to win a $500 gift card for writing this post.

Greek from Cava Mezze on Capitol Hill to Newport News

2011-03-20T08:12:00.000-07:00

Road Trip to DC!

I guess it might be a little strange to review a restaurant that you didn't actually go to, but with two tough reviewers like my husband and daughter who supplied me with both pictures and a sample, I feel pretty safe. Bridget had to travel to DC for a model shoot for PR@Partners as her brother's model, so my husband drover her up. In preparation, since he was driving right back the same day, I looked up restaurants where he and Bridget could go for a nice lunch. I narrowed it down to Spike Mendelsohn's Good Stuff Eatery or Cava Mezze , a well-rated and reviewed Greek restaurant on Capitol Hill.

In case you don't know, mezze is the Greek version of tapas, small dishes that are perfect as a small meal or pre- or post-theater food. Once they got to DC, Gavin had decided that he wanted to try Cava and so after a couple of trips around the block, they found a parking spot and went in.

Gavin enjoying harissa and olives

They were both impressed with the warm, casual atmosphere and the friendly staff. While they were waiting, the waiter brought some warm pita and some appetizers including olives, hummus and harissa, a spread made of hot peppers, that both Bridget and Gavin loved.

They both ordered the gyro, no surprise since where we live there are not many places to get a real gyro. When the gyros came, they were much bigger than expected given that Cava is a mezze restaurant. The lamb was delicious and Gavin loved the tzatziki that is an important part of a gyro. Both Bridget and Gavin were surprised that the Cava version included french fries!!They both agreed trhat we all have to go to Cava the next time we are in DC, since there were several things on the menu that they wanted to try. The waiter was extremely helpful, wrapping Bridget's half a gyro for the return trip home and providing am little container of harissa and pita for us to try at home.The verdict- If you have a chance to check out Cava Mezze , give it a try, it is a great place for a leisurely meal with friendly helpful staff and good food at a very reasonable price.

Gyro at Cava - Delicious!!!

When Gavin returned the other half a gyro was ready to be reheated and was even great after the trip back to Newport News and gentle heating in the microwave, so I can only imagine how good it was fresh. So check out Cava if you get the chance, it is one of the best restaurants I never ate at!

Really Playing with Food-Natural Spa Treatments

2011-02-19T07:07:00.000-08:00

Things have been a bit crazy lately in my life- at work and at home- there has been more than a little stress. I guess I should've known it was spilling over at home, when my 15-year old surprised me with a spa night. First of all she cleaned and organized my room and bathroom which had gotten a bit crazy, and set everything up nicer than a fancy spa- votives everywhere, heated towels, botanical scents, and quiet music. Molly had done a lot of research on the internet and had made skin and hair treatments from food ingredients such as avocado, grapeseed oil, yogurt, cocoa, egg yolks and sugar, and she was so excited to give these recipes a try to relax and rejuvenate. I was skeptical, but intrigued (and who is going to say no to a facial and massage?)

She started with an exfoliating mask that included cocoa and salt as ingredients. She slathered it on, and I was surprised that it didn't smell that chocolate-y. Luckily there was not a camera nearby since Bridget and I looked a little crazy. At the end of ten minutes, I had to wash it off, and, it was like a chocolate facial- it smelled amazing and the benefits of the scub were almost immediately obvious- my skin felt amazing, and I wasn't even done yet. The next step was a tightening mask that included, unripe tomato and honey. This mask was a bit sloppy but smelled fresh and amazing, and when rinse-off time came, I could really see the difference- my skin looked so much fresher and younger. The last step for my tired complexion was a moisturizing mask with egg, avocado and oatmeal that made my skin look and feel 10 years younger.

Does this sound heavenly- well it was! As if this wasn't enough, I got a massage, and a great hair treatment that included avocado, eggs and olive oil that made my hair shiny and gave great body.

At the end of the evening, I seriously felt like a new person, and I looked like one too. It was definitely a new twist on playing with food and one that I will use again. The products were inexpensive, effective and all natural, and since they were made just before use they were incredibly fresh. Thanks to my Molly (you will thank her too, if you try some of these!) Some of the many sites you where you can find spa-quality beauty recipes are Homemade Beauty Recipes,
Easy Home Remedy, Health recipes.com, and Homemade Skin Care Recipes. Have your own natural spa night, and you will be amazed how playing with food can make you beautiful as well as healthy!!

Cupcake Convert- Georgetown Cupcakes

2011-02-03T04:02:00.000-08:00

This is the line of Georegtown Cupcake devotees.

Okay, call me slow, but while cupcakes and cupcake sites have been popping up on the web and in cities like chickweed in my lawn, the whole trend was a bit lost on me. Sure, I like cupcakes and I see the advantage of the automatic portion control inherent in the cupcake, and the opportunity to try 3 or 4 different types of cakes without having to invest in making (or eating) several whole cakes. I tried to get on the bandwagon when my daughter moved to Shirlington, only a stone's throw from Cakelove, but the magic of the cupcake just eluded me.

I think I dreamed of this place as a child!

But that was before Georgetown Cupcakes. About a month ago, my son who lives in DC and daughter who was visiting made the trek to Georgetown Cupcakes. Now even if you haven't travelled to DC, you may have seen Georgetown Cupcakes on the TLC program, DC Cupcakes now entering its second season, though I have to admit I had not heard of it until my daughter came with a box in a bag.

I didn't appreciate just how popular Georgetown Cupcakes is until I saw the pictures my daughter took of their time waiting. But when I saw what was inside that box, I know I would've waited too.

With flavors like Salted Caramel and Chocolate Coconut and Mocha, and Lava Fudge, and Key Lime, and,,,,, okay, you get the picture, I am not sure how they picked, but the cupcakes I had (Salted Carmel and Chocolate Coconut) made me a Georgetown Cupcake convert. They were delicious, moist, with complexity and richness of flavor beyond their diminutive size.

Well, I know that you are all excited for me that I have finally jumped on the cupcake bandwagon, but it gets better- you can order your own dozen cupcakes either directly from GC or through TLC which airs the DC Cupcake Show. So if you are looking for something amazing and delicious, and worth every calorie, order your own and experience these bits of heaven for yourself!

Sargento Giveaway Winners - Spendin' Cheese

2011-02-02T19:09:00.000-08:00

Congrats to Jenna Z, Glenna, Joanne, Christina and Kristen! They were randomly selected from commenters on my Sargento Cheese post and will be getting a coupon for free cheese. If you have not heard from me via email or blog, please email me your address so that your coupon for free Sargento cheese can find its way to you! Thanks to all who participated and I hope you will be frequent visitors to Play with Food!

Giveaway: Sargento Makes it Easy to be Cheese-y

2011-01-24T15:51:00.000-08:00

Note: Sargento cheese products and coupons were supplied by the company for review and post.

I don't know about you but I seriously think that cheese should be it's own food group, not just part of the dairy group. Everyone in my family loves cheese- there are usually varieties from American slices (for grilled cheese) to Tallegio to Maytag in our fridge at any given time. But with the post-holiday weigh-ins and New Year's resolutions, the time for double and triple cream is past (or at least in moderation), the search for healthy and nutritious snack that won't tip the scales. And with so many people trying to increase their protein intake, cheese seems like a natural... but how to deal with the fat? Well it should come as no surprise that when Sargento- the persnickety cheese people decided to make a line of reduced fat cheeses, they did not reduce the quality and taste.

Now I know, if you are like me you may have tasted reduced fat cheeses that were bland and rubbery. I was skeptical too when they offered to send me some samples of their reduced fat snack sticks in Colby-Jack and Cheddar. But I have been taking these cheese sticks to work for the last few days to have as a snack with fruit or whole-grain crackers, and these snack-sized morsels have all the taste and texture with reduced fat (and consequently, less guilt!)

How does this Cuban Pressed Sandwich look as a quick dinner?

Don't believe me? Well thanks to Sargento, you can try for yourself. I have several coupons for free Sargento cheese that I will give to comments selected randomly - to win, Like Sargento cheese on Facebook, then leave mke a comment telling me you have done so, and I will select comments at random on February 1!! in the meantime, check out the Sargento cheese site for great recipes using their regular and reduced fat cheeses! And they have a special set of recipes for those of you looking for ideas for Super Sunday that you have got to check out- you can please the persnickety fans in your house, while keeping them healthy enough for a round of touch football during halftime!

Making Good on New Year's Resolutions

2011-01-16T12:53:00.000-08:00

My husband and I at The Crab Shack in Newport News

Did you think I was gone? That I abandoned the internet? That I stopped cooking for my family and succumbed to daily fast and processed foods? Or that I abandoned Play with Food and the concept that started me writing in the first place? Well, none of these is true. I am not sure myself what happened but after Project Food Blog, preparing for my son's wedding and hosting the rehearsal dinner, and general pressures of work and home, I was in a bit of a blog funk. I needed to take a break, get away, and rediscover the fun and passion that made me start this blog in the first place.

So I took some time, focused on my family and my jobs, all the while still cooking and experimenting, trying to create food and fun that would lure family and friends away from the hustle and bustle of modern life, electronics and cyberspace to spend time and break bread together.


I think this was Take 75- Clearly I am not top model material

With the beginning of the year, like many of you I made, not resolutions, but commitments to myself for the coming year. I want to be kinder to my body- eat better, take vitamins and supplements as prescribed regularly, exercise more, relax more. I want to reach out more- to family and friends, and to others in need to my community. And I want to rekindle my love for food, blogging and connect with others who enjoy sharing food experiences with others.

Family- Toughest critics you'll ever love!!

What does this mean for Play with Food? That I will be posting- perhaps shorter pieces, but on a more regular basis. That you will see me visiting your blogs, commenting and trying your recipes and getting inspiration from you. I will be using my Play with Food Facebook page to share quick tips, advice and impressions. I am going to improve my photography and use more video on my blog to change it up, make it more interesting and fun - and not just for you, but for me!

So I hope that my old friends will return to my cyber-kitchen table and that new friends will discover that cooking is not a chore, but a creative outlet and one that can nourish not only your body, but your soul. Happy New Year, and don't be a stranger!

If at first you don't succeed.... My Project Food Blog Journey

2010-10-01T18:42:00.000-07:00

Well, my journey with Foodbuzz's Project Food Blog is over- I am not advancing to round 3 of the competition. Besides the thrill of competing against other foodbloggers, what did I gain from competing? After all, there was the pressure of developing and writing posts on a tight timescale, the time spent planning, preparing, photographing, writing and editing. And for what?

I became familiar with so many new bloggers whom I hope to continue to follow. I have read so many posts with different styles, and voices and perspectives. I learned about new dishes and cuisines and ingredients. I had a great time being primped and posed like America's Next Top Model by my daughters who helped with the concept and the taking of my PFB profile picture. I enjoyed support from family and friends and readers.

Am I disappointed? Yes of course. Competing successfully and having your blog assessed by judges whom you respect as worthy is very validating, and as a Type A personality, I keep second guessing, "What could I or should I have done differently?" What can I do to make my blog better? How can I connect with more readers, increase my appeal? I will have to experiment, and stretch, and polish.

So now that my time as a competitor is over what will I do? First I will support my friends who are still competing in PFB ! I will turn my immediate focus on getting ready for my son's wedding on October 16 and the rehearsal dinner that I am hosting at our home. I will make new dishes and work to share the stories that go with them. I will share with my readers new restaurants, new ingredients, new experiences and I hope that these shared experiences will make my food and my life richer and full of flavor!

My Buss up puff up - Vote for my Project Food Blog Challenge 2

2010-09-28T19:17:00.000-07:00

Only a short while left to sign up on Foodbuzz and vote in the search for the next Food Blog Star. Check out my post and watch this video of my Buss Up Shut, a roti from Trinidad rising on my cast iron griddle!! Looks delish, huh?!!

Time to vote in Challenge 2... and the rest of the story!

2010-09-27T11:59:00.000-07:00

Thanks to your support of Play with Food, I made it to Challenge 2 and voting opens today to advance only 200 bloggers to the next level. Please check out my post featuring two dishes outside my comfort zone and cast your vote at the Foodbuzz page... and let me tell you here, the rest of the story.

I had been deciding what dishes to make for this challenge, and I thought this would be perfect- I had to travel to DC on business on Thursday, work on Friday and head up to DC again on the weekend for Molly's second model shoot, this time for Sebastian. My plan was to come home Monday and make my dishes and post before the voting started.

However, an accident on the DC Metro escalator (someone rushing up around me and knocking me off my feet) left me with a severely bruised finger that required two of my fingers to be taped together to avoid damage to the joint...and I realized that my post would have to be done before I left for Molly's shoot since the deadline was on Sunday, not Monday!! That meant that besides packing and preparing to go out of town for the weekend, I needed to make my two dishes, and take pictures and type the post with my fingers taped!! It made for a late night, but the up side was that when we got home today, our bobotie and buss up shut was waiting, just perfect for a rainy day!

Project Food Blog Challenge 2: Stepping outside my comfort zone with comfort food!!

2010-09-24T08:52:00.000-07:00

Challenge 2 of Project Food Blog calls for contestants to step outside their comfort zone and make a dish or use an ingredient from another culture. French and Italian were taken off the table, leaving the 400 remaining contestants researching and strategizing about what dish or foods or cuisine would most impress the judges. Since I often try dishes from other cultures, my selection process took me back to my readers and what it is they look for from Play with Food. While it is fun to search down and experiment with exotic ingredients, it can be prohibitively expensive and the whole idea of my blog is to encourage my readers by making good food, even the exotic and unfamiliar, seem approachable and attainable. So I chose a dish, that is comfort food in another culture, one that will seem vaguely familiar if you have eaten Irish shepherd's pie, or Italian lasagna, or Greek pastitsio, or even American chili!

Bobotie, is a sweet-spicy-savory South African dish that has as its base ground meat, usually lamb, onions, bay leaf, chutney, numerous spices including curry powder, coriander and turmeric. While many authentic dishes were hard to find in South Africa, with the end of apartheid, many indigenous dishes are now re-emerging, even becoming fashionable! This dish appealed to me because I really like lamb, but think many of my readers may not have tried it and this dish is a very non-intimidating way to try lamb. The dish is simple enough to make on a work night and unique enough for company. It has layer upon layer of flavor, complex and yet familiar. I found numerous recipes, each one a bit different, but many of the basic components were similar so I combined them in a way that appealed to me, yet kept the dish authentic.

The dish turned out amazing, but comfort food needs a carb so I also made Buss Up Shut, a Trinidadian (checking out their tourism site, made want to try it there-see photo left- but alas, no time to travel)bread with a name that represents this roti-type bread's resemblance to a busted up shirt. This bread is an awesome accompaniment to bobotie, adding a rich and savory component that complements the spicy-sweet flavors of the meat dish. And given that our country is a melting pot, I think it is perfect to combine dishes from two different cultures to make an amazing meal so delicious it crosses boundaries!

Bobotie

1 lb ground lamb or beef (you should really try the lamb, it has a sweeter, richer flavor)
1 stalk celery chopped
1 large carrot chopped or shredded
1 large onion, coarsely chopped
1 bay leaf
1 clove garlic, chopped
1/4 cup golden raisins
1/2 cup chutney
1 cup beef broth
2 tablespoons olive oil
2 tbsp sweet and hot peppers chopped
1 tbsp curry powder (I used Jamaican hot, but Indian would work fine too)
1/2 tsp coriander
1/2 tsp turmeric
1/4 cup almonds (I used whole, but I think next time I would use slivered or sliced)
1 tsp grated lemon rind
Salt and black pepper

Put oil into a pan, and brown lamb, until caramelized and brown, then add chopped vegetables, bay leaf, peppers, garlic and spices, stirring until the veggies start to brown. Add chutney, broth, and raisins and let cook for 10 minutes. Add almonds and taste. Salt and pepper to taste and add 1 tsp of grated lemon rind. Adjust seasonings or add more sweet hot peppers to get the heat you want. Serve in a bowl Serves 4

Note: Traditionally bobotie is served with either yellow rice or topped with a thin omelet made with egg whipped with half and half.

Buss Up Shut (Busted-up Shirt) Roti

2 cups white wheat flour (King Arthur, of course)
2 tsp baking powder
1/2 tsp salt
5 tbsp softened butter
3/4 c water

1. In a mixing bowl, sift together the flour, baking powder, and salt. Using your fingers, work 3 tablespoons of the butter into the flour, then add the water and knead in the bowl to form a smooth, soft dough.

2. Cover the dough with a towel and set aside for 30 minutes.

3. Divide the dough into 4 pieces. Roll the pieces into balls and set them on a floured surface to rest again.

4. Roll each ball of dough on the floured counter as thinly as possible into a 9-inch rounds. Spread each round with a thin layer of butter and dust with flour, then roll each round into a tight cone. fold each end into the center and flatten . Sprinkle with more flour, cover with a clean towel and let rest again for 30 minutes.

5. Heat a large well-seasoned heavy pan or griddle over medium heat. Add a drop of oil. Place the dough on the hot griddle. Brush with melted butter and watch as the dough puffs and swells. Cook for 1- 1 1/2 minutes and flip with tongs. then cook on this side for about a minute. Cook all four dough rounds this way. Serve warm. Note: I sprinkled my buss up shut with zatar, a middle eastern spice blend.

Bobotie and buss up shut: exotic-yes,delicious-yes, difficult-no. Enjoy these two great dishes from the Caribbean and South Africa... no passport needed!

So what is harder than making an exotic dish including bread in a food blogging competition including some of the best cooks around? Doing it with two of your fingers taped together!! That was my challenge after an accidental fall on an escalator on the DC metro left me with a damaged tendon in the joint of the middle finger of my left hand. Not sure what was harder- chopping or typing, but seeing the final dish, and especially watch the roti puff up exactly the way it was supposed to was a real thrill.

Last Dance, Last Chance.... to Vote!

2010-09-22T18:32:00.000-07:00

The last hours are ticking away, and I really need your votes to advance in Foodbuzz's Project Food Blog that seeks to crown the next food blog star!! Competition is tough, but I am hopeful that my readers as well as new visitors who have discovered Play with Food as a result of this contest will take the time to vote. GIven that there is not much time between the end of votig and time to post the next challenge, I have been thinking about what cuisone I would want to select to impress the judges, step outside my comfort zone, and intrigue my readers.

But for now, I will leave you with one of my recipes with a history: my pimento cheese recipe that my husband got from the labor and delivery nurses while I was eating ice chips and finding my focal point in labor with our 2nd daughter (she was 9 lb, 11 oz!!) This is a recipe that I get asked for all the time!

"Labor of love" pimento cheese

1 lb sharp cheddar cheese, shredded

1/4-1/2 cup mayonnaise (light mayonnaise is fine)

1/4-1/2 cup salsa (adjust the mayo and salsa according to your taste)

1 4 oz. jar chopped pimentos

Put all ingredients except pimentos into bowl of food processor and mix until smooth. Stir in pimentos. Chill and serve.

Note: This spread keeps very well. I usually make a double batch and store in plastic containers in the fridge.

I Want You... to Vote for Me!!!

2010-09-20T03:43:00.000-07:00

Today is the day that voting opens in Project Foodbuzz's Project Food Blog, and while I have no campaign manager or multimedia campaigns I am asking for your vote (assuming you are a Featured Publisher on Foodbuzz, of course). With so many talented bloggers competing, why do I deserve your vote? Here are some reasons:

1) I am not a professional chef, or a professional writer, or a professional photographer. I am a working mom who juggles work, family, and food blogging just like many of you. I started my blog to preserve my family's food traditions and to encourage others to do the same.

2) I share not just recipes or food porn (my photos can rarely be described that way) but myself. At Play with Food, every recipe has a story, and I think it is just as important to capture the stories as the ingredients. (See this post on the greatest chicken salad I will never make again)

3) I am adventurous- not only with the dishes I try, but with my blog. I have used photos, have participated in Foodbuzz's 24x24 by sharing camp cooking.
I have even used video in my posts (See Bridget flipping crepes in our Julie and Julia challenge,
and our out-takes from our pizza Iron Chef!

4) My blog is listed on the Epicurious Editor's Food Blogs We Like- I think they were fascinated that I worked in the world of quarks and gluons at a nuclear physics lab and moved easily from that to the kitchen counter!

5) Lastly, I have inspired all of my children to love cooking and good food, and if I can influence them, I think I can reach just about anyone!

So if you are a Featured Publisher, I am asking for your vote. If you are not a featured publisher, please stop by my cyber kitchen table, check out my recipes and the stories behind them, and leave me a comment- I love hearing from you!

Woman (and man and teen) vs Food: A Richmond Day Trip

2010-09-16T17:36:00.000-07:00

Just a reminder that I am competing to be the Next Food Blog Star in Foodbuzz's Project Food Blog. You can check our some amazing posts from over 1800 contestants for Challenge #1: Ready Set Blog! And don't stand on the sidelines- you can be part of the Foodbuzz community even if you are not a blogger-lots of foodies do! And check back on September 20 when voting begins. If you check our my challenge post, leave me a comment- I love to hear what you have to say!!

As a blogger and a person generally interested in food, a good percentage of my TV time is spent watching food-related shows - Top Chef, Diners, Drive-Ins and Dives, Anthony Bourdain, and even Gordon Ramsey's latest, Master Chef. It is especially exciting when a show features a restaurant or cook nearby, and that happened a couple of months ago when Man vs. Food did a feature on Richmond, VA. Several restaurants were featured in this episode but the one that really appealed to me was the feature on the "battleship" sandwiches at the Black Sheep, so when my work required me to take a day trip to Richmond, I took my husband and daughter Molly for a mini-adventure, culinary and otherwise.

The drive was pretty uneventful and we got to the Patrick Henry Building in plenty of time for me to make my meeting. The plan was for Gavin and Molly to wander around the recently renovated state Capitol building until my work was done and then we would head to the Black Sheep for lunch. I didn't know till I looked at the pictures that apparently there was a lot to see, even though my meeting was only an hour-ish long. You can see that Molly had a great time exploring(She took all the scenery pictures in this post-good,huh?)

Once I was done, we headed down near to Virginia Commonwealth University to find the Black Sheep. Once we located the small storefront, we had to circle a couple of times to find a parking space, and even though we were there before noon, we had about a 10-minute wait. Even though the restaurant was filling up, the staff was friendly and welcoming, getting us seated and giving us our menus. She also brought us our iced tea right away (it was extremely hot outside) and returned with a pitcher when she heard my husband was diabetic. We already had checked out the menu online and had a good idea what we would order. My husband and I were determined to try one of the fabled "battleship" sandwiches. I knew I would order the Virginia because I had seen this one on Man vs. Food and I am a big fan of chicken livers (I know some of you will be saying "Yuck!"), Gavin wanted to get the SS Sultana, but they were out of the lamb gyro meat, so he decided on a whole SS Congress filled with, what else but pork!! Since he had promised to take some home for Bridget who could not come, he ordered a whole battleship. Molly, who can be a fussy eater, ordered the Cuban Reuben. We enjoyed the decor, looking around at the eclectic variety of art, memorabilia, and knick knacks that adorned the brick walls (Molly particularly liked this guy, above).

When our food came we were blown away. Even though Gavin was having half of his battleship wrapped for Bridget, they insist on presenting it to you whole first. You can see the effect!!
The SS Congress is piled high with honey & chipotle roasted pork shoulder topped with a tomatillo barbeque sauce, grilled pineapple & mexican style pickled cabbage salad. The combination was traditional enough to please a meat and potatoes kind of guy, but with unique flavors that really pulled the different ingredients together.

My SS Virginia featured an unusual combination of fried chicken livers loaded into a toasted french baguette with shredded cabbage, green onions, granny smith apple & remoulade sauce.It is also offered with chicken for the less adventurous. I wasn't sure about the fried liver and apple combination, but it really worked- this was one of the best sandwiches I had ever had!

Molly's Cuban Reuben was served on a ciabatta roll with thinly sliced pastrami cured roasted pork loin, chorizo sausage, pink saurkraut, swiss, pickles and a special house sauce, pressed in the style of Cuban sandwiches. Even though this was a regular sandwich, it was piled with ingredients and Molly ate half and decided to take half home.

The staff at Black Sheep was very friendly and solicitous, making our lunch more like a meal with friends than a restaurant meal. Black Sheep has an extensive menu (I want to go back for their breakfast roast duck hash or green eggs and ham!) While it takes awhile to find, this little place is well worth the trouble!

Project Food Blog Challenge #1-Getting to Know Me

2010-09-11T20:13:00.000-07:00

What makes a food blogger? In the time since I began Play with Food, I have met and spoken to so many bloggers from all over and each one has a different answer. There are those who are writers who love food and use their craft to share their passion with others. Some are talented photographers who capture food as art, and can make your mouth water with their images. There are ethnic cooks who strive to share their culture, and specialty blogs reaching people with special dietary needs. There are humorous food blogs and even food blogs that rant and rave.

And then there is me. I am just an ordinary woman who grew up in Winchester, a small town in the Shenandoah Valley where apples are king. My dad died when I was very young, but my mom met and married a wonderful man who raised us as his own. Both my mom and dad worked, so once I was old enough, I was often the responsible one, watching my younger brothers until our parents were home. And thus began my passion for cooking. Encouraged by my dad who would eat anything I made with great gusto and endless approval, I explored and experimented. Some things, such as the time I made a giant biscuit to go with hamburger Stroganoff because I thought it would be more dramatic (you can guess the center was pretty doughy), or the time I heated milk on top of the stove in a Pyrex dish (I definitely wouldn’t recommend, since the dish shattered- luckily, I wasn’t hurt) were failed experiments. But each time I cooked something new, whether it turned out or not, I gained skills, and confidence. I learned how to plan, prepare, combine, cook, and serve food that would nourish the people I loved. I learned to love that feeling that came when someone asked for seconds, or savored each bite, or asked for a recipe.

Once I was married and had a family of my own, there were different challenges-very tight budgets, feeding children at varying ages and stages, and father-in-law who was a very-non-compliant diabetic. I also went back to college to finish my degree- no easy feat with 4 small children (I have 6 now!). I learned how to make a pound of ground beef spread out over five people, how to cook a flank steak to make it tender and delicious, or make a pot roast that could masquerade as Sunday dinner, Wednesday beef and noodles and Friday’s carnitas. I collected cookbooks by the score, recipes from friends and neighbors, tore pages from cooking magazines, always looking for ideas.

That brings me to what makes my blog, Play with Food, special. While food is an important centerpiece of my blog, it is folded into family, friends and fun. One can eat anything to survive. Food and mealtime is a time to get everyone together so I am always looking for a way to make a meal an occasion and to build occasions around food. During football

season, we all gather for “football food”, cheering on our team. We started a tradition- Chinese New Year’s Eve- in order to entice our teenage children to choose to stay home on New Year’s Eve, with chopsticks, homemade eggrolls, and my famous “hot beans” or twice-fried beans. We celebrate the Olympics by having food from a different country each night (we are not above the American hamburger, or Italian pizza to get through the games!). We check out markets and restaurants, and food producers, and wineries everywhere we go, expanding and extending our knowledge about food and ingredients. Every recipe that has become a family favorite has a story behind it (like the pimento cheese recipe my husband got from a nurse while I was in labor!) .

It is those stories that I capture and share that make my blog special because it communicates that every cook, every family has a story to tell, to save to share. I’ve not taken a class at Cordon Bleu, nor have I traveled to Europe nor have I tasted shaved truffles (though I would really love to!). But I have made an amazing Peking duck, drying the skin by hanging it on my cabinet knobs over the sink. I have cooked a venison tenderloin kissed by a sauce of cherries and chocolate and brandy. I have made my own bison jerky, and served ~20 people dinner every night for fourteen nights with no power after Hurricane Isabel. My blog allows me to include others beyond my own family and friends, encouraging them to realize that every time they break bread with others is a special occasion and an opportunity to make a memory. Sharing food is a powerful thing- it can bring enemies together, it can bond us, it can soothe our hurts, it can make us remember, and make us forget. Family, friends, fun, those are the not-so-secret ingredients that take food that is ordinary and makes a memory, and a meal, that is extraordinary!!

My Inspiration!

We will never forget

2010-09-11T08:21:00.001-07:00

Flag flying, candle burning... We will never forget!

Giveaway: Herve This's Kitchen Mysteries

2010-09-08T11:53:00.000-07:00

I was so excited to hear that this book was coming out in paperback as I had gotten a copy early in my blog history and found it very interesting. For those of you who don't know, Herve This is widely regarded as the father of molecular gastronomy and a scientist who seeks to understand food.

You can read my blog post about this book here, but if you would like to have your own copy, leave me a comment regarding a kitchen mystery you would like to have solved, and I will select a winner at random and the book (and the mysteries) will be yours!!

Upscale Potato Chips by Bridget

2010-07-14T18:39:00.000-07:00

I don't normally think of potato chips as being something I would serve for company. There are even jokes about the seven-course Irish meal- a six pack of beer and a bag of potato chips! Not that chips don't have their place- chips and dip are a great game-day or poker night snack. My sister-in-law makes a dip for chips that is legendary in our family and it can make cream cheese and a bag of chips disappear faster than David Copperfield can get rid of a 747. Potato chips, when crushed can be a great crust for oven-baked or fried foods (try crushed salt and vinegar chips on fish!)

So if you had told me that there could be a simple appetizer that you would be proud to serve at a cocktail party, I am not sure I would have believed it, yet my daughter Bridget made me a believer. These little morsels use the chip as the canvas for a topping of lime-laced sour cream, smoked salmon and chives. Amazing! Bridget threw these together as a snack at the beach and they were an instant hit (see the empty space on. Give them a try yourself - you won't be sorry. And I am throwing in the Dowd family recipe for the chip dip that is part of any casual Dowd gathering.

Bridget's Highbrow Potato Chip Appetizers

20-30 potato chips (ripple or kettle chips work best)
1 cup light sour cream
1 tbsp lime juice
2 tbsp chopped fresh chives
2 ounces smoked salmon, chopped

Mix the lime juice with the sour cream. Put a dollop on each chip and top with smoked salmon and sprinkle chives on top. Serve and get out of the way!!

Dowd Family Famous Chip Dip

8 oz cream or neufchatel cheese
garlic salt
Worcestershire sauce
2-3 tablespoons milk

Soften cream cheese and stir in worcestershire sauce and milk to achieve creamy consistency. Add garlic salt to taste.

Potato Chips

Fabulous Food Destinations in the Outer Banks

2010-07-11T13:49:00.000-07:00

When we planned for fun in the sun in the Outer Banks, while we planned dinners, we left some days free to give us some flexibility to go out or get takeout, or whatever struck our fancy. While the Corolla area is full of the typical sub shops, pizza joints and barbecue stands, we found several culinary jewels during our stay. Our first night, since it was breezy and cooler we went to Steamers to Go and got one of our favorites- their clam chowder, which they sell by the quart. It is a little pricey, but delicious and combined with some mahi mahi en papillote, it made a great dinner on the screened porch! Steamers has all kinds of seafood, and other great pre-made foods meant to make your stay at the beach easier, even if you are the cook!

During our two week stay we had pizza twice trying both the recommended Tomato P atch and Corolla Pizza, a place with local flavor in a little strip mall north of the Currituck Lighthouse. Tomato Patch is popular since it is a family-friendly sit down restaurant as well as pizza take out. Since our children are grown, we care primarily about the pizza. The Tomato Patch makes good pizza, but I have to say that the pizza at Corolla Pizza was my favorite of the two. The shop itself reminds me of our own neighborhood pizzeria where you can watch the dough being tossed. The crust was just the right thickness to please my thin-crust loving husband, with a crisp bottom and freshly-made taste. The sauce was not too sweet or acidic and the toppings were fresh and delicious. As a bonus, they had Mexican Coke, which I had read has real sugar like the Coke of my childhood, so I got two for the girls to try.

Before we left to go on vacation, I had seen something on Food Network about Tullio's Bakery in Duck, and we definitely put it on our list of places to try while we were there. We were not disappointed. Tullio's is a dieter's nightmare- the cases were full of all manner of treats. Cinnamon rolls, doughnuts, cupcakes, muffins, scones and desserts that were so tempting. We got a dozen assorted goodies for breakfast one morning and by noon, there was only an empty box (and the added pounds) to remind us of our stop there. Tullio's also offers half a dozen assorted bagels at a very reasonable reduced price and the bagels are amazing! So what if we had to do a few more laps in the pool? Tullio's was totally worth it! (Actually, writing this post has made me want to make the drive back down just to go there and try more of their breads and desserts!)

Next post- an elegant meal out in the Outer Banks

Travelling to Heaven in the OBX

2010-06-25T15:55:00.000-07:00

To get to A Perfect Escape, required planning, shopping packing, and of course, driving. Since we were staying for two weeks at the beach, and since for part of that time we were having lots of people and some with special dietary likes and dislikes, we did a lot of planning for meals. We wanted to have good food,but not include things that took a great deal of preparation, after all, it is a vacation! We decided to take two cars to avoid using our luggage carrier, packed up (always an ordeal), gassed up and hit the road.

We left really early to try to get ahead of traffic- a strategy that has served us well. Since check-in time is usually 4 o'clock, the later you wait in the day the longer your wait to get to your destination, and we couldn't wait to start our stay. If you are headed to a destination like the Outer Banks, even if you can't check in, it is best to be there before noon. You can always kill time at shops, and many rental companies will allow you to park your car at the home and go to the beach even before check in. Or follow our lead and negotiate an early check-in to beat the rush.

Between our house and the OBX are two required stops, both related to food. The first is a store my husband calls the world's best store - The Border Station- a combination restaurant-convenience store-souvenir shop that straddles the state line between Virginia and North Carolina. For years we thought he was exaggerating and we would sit in the car, until once, seeking a restroom the girls and I went inside, and what a surprise! They had a little restaurant making fresh foods all day long, beach and North Carolina goods including some made locally made goods. And this is where we found the "world's greatest fries". You know those fries you had as a kid- crispy on the outside and tender on the inside? These are the Border Station's fries- a real trip down memory lane. You can see on the left, Bridget preparing to enter Nirvana, and to the right the reason for our excitement (and weight gain!) If you get a chance try these fries, and from the looks of the lines they make an awesome homestyle breakfast as well!

Our second food-related stop was a bit healthier. One of my favorite parts of the trip to Corolla is passing the many fruit and vegetable stands that crop up during prime season.

There are several some small and some larger, advertising watermelons, peaches and corn all along the way, but our favorite is the Morris Farm Market is a huge market with all manner of produce, freshly made bread and baked goods, fruit ciders, and condiments. Morris is very busy on the weekends, with travelers stocking up for their beach stay and those coming back trying to take the tastes o the beach with them. Since they also have the cleanest restrooms, they are a popular stop, but well worth braving the crowds.

The best way to cap a great road trip was getting to a fabulous destination. We arrived at our Perfect Escape, and settled in, unpacking and getting organized for the week and then explored the beach to get started on a vacation to remember!!!

A More Perfect "Perfect Escape"- Part 1

2010-06-17T18:02:00.000-07:00

Family vacation. Those two words can strike fear in the hearts of many, but in the Dowd household, it is something we look forward to and plan for all year long. For many years before I began working at Jefferson Lab I never had paid vacation and when my children were young,when there was time there was no money, and when there was money there was no time. So now, vacation is an almost sacred time for our family. And while we love the mountains, vacation for us means the beach at the Outer Banks. This year was particularly special since,for the first time, we were taking 2 weeks !!! We were saving, and planning and comparing and negotiating from January to find a house that would provide a view of the ocean,and a pool,and were thrilled when we found out that the house we had rented last year in the Whalehead section of Corolla, A Perfect Escape, was available. We enjoyed the house so much last year we had reserved it for 2010 and were disappointed when we were told that it would no longer be part of the rental program. After three trips to scout other homes in the Outer Banks, we found out that it was again available through Sun Realty, and we jumped at the chance to stay there again. The house is situated just steps from the beach, has great views and plenty of room, and a great pool and hot tub- a perfect get-away whether you love walking the beach, swimming laps, or just soaking up the sun on the beach.

Planning is an important part of a successful vacation and for us that means making arrangements for our two dogs, making lists of what we want to take and planning menus. I ordered special shirts from Queensboro with the Dowd Beach Week logo. We actually started our countdown at about 145 days out, with Molly writing the number of days to the beach each day on the chalkboard in our kitchen. Since we knew we would have a large crowd the first week with extended family, we needed to plan meals that would be easy enough that I would still have a vacation, but still fun and festive and taking full advantage of the the local produce and seafood. Our meals had to appeal to a variety of eaters, some adventurous, some meat and potatoes, some gourmet. We had decided to carry some meats, cheeses and condiments that we thought we would have trouble getting or that might be more expensive in the Outer Banks. We carried our panini maker, which was a great hit last year, our own coffee grinder, and a couple of our own good knives since even the best rentals often have knives that are past their prime. I printed out new recipes I wanted to try, and carried along a couple of tablespoons each of baking soda and powder in case I decided to bake. We decided to take two cars in order to carry everything we needed, and packed the cars the night before. as a real treat,since we were going to be leaving on Memorial Day weekend and our rental was not occupied the week before, we were able to negotiate a price on an extra day to arrive on Friday instead of Saturday so that we could get settled and unpacked before the rest of the crew arrived.

Two weeks is a lot of time and a lot of family, fun and food I want to share, so this is the first of several posts that will take you through our perfect escape.

Summer Vacations - A Retrospective and Advice

2010-05-15T05:20:00.000-07:00

As we head toward Memorial Day and summer and are planning for a vacation in a tough economy, I realized I had not shared the fun and food from last year's Dowd Beach Week, and I definitely wanted to do that. But I decided that I wanted to do it in a way that would help readers get the most out of their vacation dollars. So here is my advice for a great vacation:

1) Take you time and find the right place - The Outer Banks of North Carolina are within a 3-hour drive of our home and since everyone in our family loves the beach, it is a logical place for a vacation. If your family is more a mountain climbing, or hiking, or kayaking, that is fine too, just pick a place and then enlist the experts. Our family makes choosing a place a big deal, after all, we really only do one vacation a year and so we want to get the most for our money. For a large group, renting a house is a much better deal than a hotel, it gives you room to spread out and you can prepare many of your meals in, which saves a great deal of money. We request catalogs from several different rental companies, look at houses in the areas and with the features we want in our price range, and narrow the list down. If you are close enough, take a page from our book. We plan a day trip to look at the houses in person since often the photos in the catalog or online may not give you the full picture of the good or bad points of a house. It is also a great time to scout out the nearest supermarket, where a movie rental is or how far it is to the beach.

2) Don't be afraid to bargain - While some people work only with one realty company year after year, we always shop around looking for the best deal for us. We have worked with Resortquest (now part of Brindley), Brindley Beach, Kitty Hawk Rentals and Elan, and the last two years we have worked with Sun Realty, one of the oldest rental companies with properties in the Outer Banks. Choose some homes you like and then establish a relationship with a rental agent to see if the owner might be willing to make a deal. Most owners (and rental companies) would rather rent at a discount than have their homes set empty. Many realty companies, including Sun, have early and late season weeks that they offer at a discount, so that is a good place to start.

3) Make a list and Prepare - We have several "beach nights" to prepare and plan. We start with the list of lists (Food/Menus, Room Assignments and who is arriving when, things to pack, things to be done before we leave, etc), then we fill them out. Planning meals is one of the most fun parts- we discuss what we had the year before,what worked, what people loved and what went begging. I don't try to do real gourmet since it is my vacation too, focusing instead on the fresh produce and simple foods that are light enough for the dog days of summer.

All this led up to an amazing week for us last year in Whalehead, where the houses are set on larger lots, providing privacy. Our home was aptly named A Perfect Escape, and no wonder- decks faced the ocean with nearly unobstructed views, a large pool beckoned, ample parking allowed our family and friends to all gather and the house itself was decorated and outfitted for relaxation and fun. The breezes off the ocean and the sight and sound of the surf were visible from almost everywhere and the beach access was a mere 200 feet away from our door! The house was prepared, the linens were waiting, and we were lucky to be able to check in early so we had time to settle in before extended family and friends began to arrive. The people at Sun were very helpful, the house was well-equipped, and they even checked our pool and hot tub midweek.

As a surprise and to commemorate our family being together for vacation, I wanted to have t-shirts made, but by chance I got a random email from the Queensboro Shirt C ompany
and found that I could, for nearly the same price, have polos embroidered with a design of my choice. They were so easy to work with, and for new customers, the embroidery set-up is free!
Everyone was surprised and delighted with the shirts, which were high quality, soft and well-made... and were perfect fora family photo!

My advice for a summer vacation-take one! Even if money is tight, there are ways to cut costs, but still make the wonderful family memories that come with being away from the day-to day responsibilities and a change of scene.

Next....Beach food

Going backwards- Model shoot # 1 in DC

2010-04-23T16:29:00.000-07:00

Freelance work and a reorg that gave me more responsibility at work has made my life really hectic, and I am trying to catch up and catch all of you up on the family and food events that have been going on. I just posted about a great food and family experience as we took Bridget to an editorial model shoot at PR at Partners in DC, but this was actually the second model shoot for the Dowd girls in just over a month, and since both involved food, I think I should bring you up to date on Molly's model shoot (her before shot with her brother, left) and our food experiences in Shirlington, near DC.

We drove up to DC a little over a month ago , because my son Gavin wanted to use his younger sister Molly for a photo shoot. He is a stylist in training at the PR@Partners at Metro Center and this was a contest for new stylists. We drove to Shirlington, where he lives and had to go shopping for a dress and shoes(a whole other story) before we could get dinner, but finally we were done and since everyone was a bit exhausted, we decided to get food in Shirlington, which is a lovely community with tons of restaurants of all descriptions in walking distance. My son, who has great food as well as fashion taste suggested that we get take-out from T.H.A.I. Shirlington restaurant so we could relax at his place and eat since we were going to have a big day the next day.

We ordered based on my son's recommendations, pad thai, drunken noodles, and beef kapow delight , a spicy dish for my husband. It was a quick walk to T.H.A.I., which looked very posh and warm (I definitely would love to go and eat in when we have more time!), and the smells emanating from our bag made us nearly sprint back to the apartment. I wish I had pictures of the food, but it went so quickly! We each had a little taste of everything, and the food was amazing. I am a pad thai addict, and T.H.A.I.'s were just the right mix of savory, spicy, with just a touch of acid. The drunken noodles were a new dish to me though it was one of my daughter Bridget's favorites, and we were all fighting for the last delicious bites. The beef dish was a hot and spicy counterpoint, and the beef was tender- just what my husband was hoping for. T.H.A.I. Shirlington takes take out to a new level, and thai is a great alternative to Chinese take-out!

The next day we hit the Shirlington Best Buns. What a treat! The smells alone made me gain weight. My husband and I got a coffee and one of their amazing pastries and picked a variety of scones, muffins and breads to take back to the sleepyheads still struggling to wake up. After some of the best breakfast breads and pastries I have had, we each went our ways- Gavin and Bridget went sightseeing and shopping while Young Gavin, Molly and I headed to Tenleytown for Molly to be colored, styled, made up and finally photographed. It was an amazing transformation from a 14 year old whose clothing of choice are any flannel pj pants to a cover worthy model.

A DC Weekend of Food- Part 1 - Oya

2010-04-15T17:27:00.001-07:00

A last minute trip to the city for the second daughter model shoot in a month (different daughter this time) meant that we needed to stay in the city near my son's salon, PR@Partners at Me tro Center. Since we were going to be there I wanted to find a really outstanding restaurant, but quickly found out that the very best restaurants are often booked well in advance. I wanted more than a meal, I wanted a great food experience with food and ambiance that matched, something I could never find within an hour's drive of Newport News. I wanted something special, something amazing.

After checking with friends, checking Washingtonian's list of favorite restaurants, Zagat, and fellow bloggers, I picked a handful and made calls and sent emails trying to find one that would take pity on me despite the fact that it was the final weekend of Cherry Blossom in DC. An email to Oya, a restaurant my son had been to before and one that came highly recommended and explained my situation and amazingly they said they could accommodate us. I had checked out the menu and Oya's menu included an Asian/French/American fusion that included dishes as diverse as a crispy shrimp roll, braised beef short ribs, and tofu caprese. This seemed like a great match for our family since we have very diverse food tastes. So with our dinner reservation made, we focused on our main reason for this trip- Bridget's editorial photo shoot. While she spent hours getting her hair highlighted, the rest of us checked into the Marriott at Metro Center Hotel and Molly and I checked out Filene's Basement, just about a block away at The Shops at National Press.

Finally, Bridget was finished for the night and she and young Gavin came to the hotel and we got ready to walk over to Oya for dinner. I have to admit I was a little anxious, because my husband is more of a traditionalist, and while he has adventurous taste in food, he is not that into the trendy, two-bite plate restaurant scene. It was really important to me that everyone have a great time and enjoy the evening. The jaunt to the restaurant was a very pleasant walk, and Oya's sleek glass facade was inviting, especially since we were all hungry.

Oya was breathtaking from the moment we stepped inside and saw the curtain of chains and the long modern fireplace. At this point (the chain wall) my husband said, "Never, never again",and I was really worried that this was going to be a really long night. We were quickly seated at a table near the fireplace, and our server came to welcome us and take our drink orders.While we waited we had time to look around and take in the incredible atmosphere. Besides the very cool fireplace and the aforementioned chain wall, a waterfall separated the front side of the house from the kitchen, a floor to ceiling capiz shell chandelier created a focal point and a wall of white roses continued a theme that combined old world elegance and modern lines into an environment that defies description. As we settled in, my husband began to relax a bit and our server brought us a dish of something that looked and tasted like bite-sized cheese popovers that we hot and delicious- light and airy. I had already decided I was going to take advantage of Oya's Prix Fixe dinner that offers three courses and a variety of choices- I saw this as not only economical but a great way to try several different dishes. Bridget, my husband and Molly all decided to do the same, but my son Gavin, a sushi aficionado, wanted sushi instead, so off we went. As the first course, Gavin Sr. and Bridget ordered the Spicy Tuna Roll , Molly ordered the chicken skewers that came with three different dipping sauces, and I ordered the calamari. Whatever doubts my husband may have had at the outset of the evening, were eliminated with the first bites of food- he thought the spicy tuna roll was the best sushi he had ever had. Molly, who at 15, is always the toughest to please, ate every bit of her chicken and everyone was sharing so that we could taste more than one thing. My calamari was as cute as it was delicious. Delivered in a small wire mesh basket lined with faux newsprint, they came with a spicy Thai chili sauce, the perfect complement for the crisp and tender rings. Portions were surprisingly good for a small plate-type restaurant, meaning that each diner could have a good portion for themselves with still a few bites to share.

The next course meant that young Gavin's plate of sushi arrived along with my husband's roast chicken, my salmon, Bridget's scallops and Molly's Spicy California and Chef Selection. While the music kept the energy up, our table was quiet as everyone was focused on their food which was incredible.My salmon was perfectly cooked, sauces were the understudy and not the star, and vegetables were crisp-tender. How do I know my husband loved his? Nothing but a bone left on his plate and he didn't even comment on the Lady Gaga music in the background.

Though we were getting full, we were anxiously awaiting our desserts since we had read a lot about Oya's selections. Molly and Bridget both chose the sorbet, which was three small scoops, one each of strawberry, coconut and mango. I had the molten chocolate cake that came with a little scoop of vanilla ice cream. Gavin had the bread pudding (no picture-it was gone before I could capture it on film!) that I had read a lot about and he was blown away-he usually doesn't like bread pudding but this dish was so good that he refused tastes of even my molten chocolate cake because he didn't want to spoil that taste on his palate!

Oya was everything I wanted for my city dining experience. So often a place that looks as impressive as Oya does not measure up when the food arrives, but we were all delighted-Oya was a place where the ambiance was more than matched by the delectable food. The Prix Fixe menu has got to be one of the best deals in Washington, but the full menu offers some really delicious sounding morsels that would bring me back to Oya. While the environs are unique and provide a plush and welcoming venue, it is the food that makes Oya something special.

HELP- Need restaurant recommendations!!

2010-04-08T11:07:00.000-07:00

Heading up to DC and cannot get a reservation anywhere near our hotel in Penn Quarter!! Jose Andres take pity- I am dying to go to Zaytinya or Jaleo, but alas only if I want to eat at 10 pm!!!
Since my husband is a diabetic, that is out of the question.

Any suggestions from readers on other places in that area (or a short cab ride) where I can get some really good food?!

Flourless Choco-Pama Cupcakes-A Simple Valentine's Surprise

2010-02-13T12:08:00.000-08:00

I was so intrigued when I heard about some fabulous cupcakes made with Pama, a pomegranate liqueur, but with the economy the way it is they were a little pricey. However, the folks at Pama, sent me some samples so I could try to create a Valentine's treat that anyone, even a cooking-challenged husband could make for that special someone for Valentine's Day. And so I did, and I am sharing this recipe for Choco-Pama Flourless Cupcakes. These take about 45 minutes from start to finish, takes 7 ingredients, and only 1 glass bowl to make!!!

So if you are doing dinner for that special someone and you really want to impress him or her with a special dessert, you have to try these. The combination of deep, bittersweet chocolate and the slight tang of the Pama, adds a dimension that is really outstanding Just think how impressed your Valentine will be that you made something so spcial from scratch, in less time than it would take you to run to the store and buy a dessert.And a bonus? Pama makes an amazing cocktail as well (make sure you try a Cosmo-pama-politan or Pama and Champagne!

Choco-Pama Flourless Cupcakes

4 ounces bittersweet chocolate (I used a Ghirardelli bittersweet bar)
1 stick unsalted butter
3 large eggs
3/4 cup white sugar
1/2 cup unsweetened cocoa powder
2 tablespoons Pama pomegranate liqueur

For the glaze(optional)

1 cup confectioner's (powdered) sugar
2 tablespoons Pama liqueur
1 tbsp hot water

Preheat oven to 350 degrees

Break the chocolate bar into pieces in a microwave-proof bowl and add the stick of butter. No need for a double boiler. Just melt in microwave on high for 1 minute. Remove from microwave and stir until any chunks are melted and the mixture is smooth.

Once smooth, then stir in the sugar until it is incorporated in the chocolate mixture, then stir in the three eggs, 1/2 cup cocoa and two tablespoons of Pama Liqueur until all ingredients are incorporated well.

Put cupcake papers in a 12-cup muffin pan and spray the papers with Baker's Secret to keep from sticking (Isn't that so much easier than greasing and flouring?)

Spoon the batter evenly into the cupcake papers, filling about 1/2 full. I am not telling you to lick the spoon, but believe me you will want to!

Put in the oven and bake for about 15 minutes or until the cupcake rise and the top looks a bit cracked.

Combine the glaze ingredients , remove from the cupcake paper and spoon the glaze over top. And then.... just collect the kudos!!

A Happy Valentine's Day to you all!!

Fudgesicle Triple Chocolate Low Fat - An Accidental Reviewer

2010-02-02T16:54:00.000-08:00

One of the fun things about being a food blogger is that you are often asked to try new products, and so I was thrilled when I was contacted by Popsicle brand to try new products targeted for those of us who are trying to pare down after holiday excesses. It is a well-known fact that often the best-intentioned diet is broken by the feeling of constant deprivation. Popsicle's new Sugar Free Tropical Bars and Fudgesicle Low Fat Triple Chocolate Bars were intended to address one of the toughest problems faced by parents and dieters alike-what can you eat for a treat when you are watching your sugar and fat? Popsicle has been around since I was a kid and they have gathered some data on eating habits that is very interesting, and it confirms what many of us as parents know - we are often sneaking these treats we buy for our children, and so choosing wisely is not only important for their health but for ours.

So when they offered me a sample of one of these new products and some coupons for free products for my readers, I jumped at the chance! Given my choice, and my strong penchant for chocolate, I chose the low-fat Triple Chocolate, and within a day or two, a package with dry ice and the complementary bars were at my house (as you can imagine, the dry ice was as exciting for the kids as the popsicles were!) The Triple Chocolate includes a white chocolate bar as well as more traditional milk and dark chocolate versions. Since the bars had been shipped in dry ice, I set them in the freezer to wait a day as recommended by the shipping instructions. Finally one night after dinner, I thought I would finally try each of the three flavors and write a review, but when I pulled open the freezer, I could see the box was open, but I was shocked when I saw the inside of the box (Share my dismay, right!) It turns out my husband and kids had been reviewing the bars for several days, and I think you can see, the Triple Chocolate Fudgesicles got rave reviews! After a severe dressing down, my husband brought back a new box for me to actually get a chance. I have to say that my favorite was the white chocolate -it was so rich and creamy that you would never guess it was missing the fat. For those of you who have to watch your sugar, Fudgesicle also has a No Sugar Added variety that is perfect for children or adults who want the flavor without the sugar

So here is the fun for you- Popsicle will be providing 10 coupons for free products so you can find Play with Food readers can find their own favorite frozen treat . Leave a comment with your best Popsicle-related memory, and I will pick ten readers at random on Valentine's Day.

Here is mine to start- I remember as a child the classic twin pops and how we used to push them on the edge of the counter top to break them in two, and how great those popsicles were on a hot summer day (before air-conditioning!) What a simple time! Now it's your turn!

Steve Jobs- Can the iPad be the electronic cookbook we have been waiting for?

2010-01-28T05:06:00.000-08:00

I am usually not a gadget person, but the idea of an electronic cookbook has been appealing to me for some time. How convenient would it be to be able to access your favorite cookbooks, cooking magazines, food blogs, and family recipe archives all in one place that you could actually use in the kitchen? I know I would love it. Since my laptop is essential for my foodblogging and freelance work, I am loathe to take it into the kitchen for fear of spilling something in it or knocking it over, so usually if I am following a recipe that is on the computer, I am walking back and forth between the den and the kitchen to avoid such a problem. But from what I see at the iPad unveiling, it could fit in my regular cookbook holder, hold electronic cookbooks, and provide access to an entire world of recipes and allow me to manage my menus, shopping lists, etc. in one place.

While I might not plunk down the dollars just to read the latest novel on an iPad, if I could fill my iPad with Bittman and Ruhlman, and Julia, as well as the blogs of my foodie friends and my favorite food sites, I could see that this could actually be a good investment!

So Steve, has a food blogger tried out your new device as the latest foodie kitchen tool? If not, I am volunteering.

Matt's Omaholiday!!

2010-01-03T06:48:00.000-08:00

The winner of the $50 gift certificate from Omaha Steaks is Matt. Thanks to all who left a comment during such a busy time of year. Congratulations to Matt, and I hope to be featuring more giveaways in the months to come!

P.S. Matt, you need to email me so that I can get the gift certificate to you!

Preserving Family Food Traditions- A Priceless Gift

2009-12-28T07:22:00.000-08:00

If you have been reading my blog for awhile, you know that the initial inspiration for starting a blog was to preserve family recipes and traditions for my 6 children. When I think back to my own childhood, many recipes that I would consider heirlooms from my family and friends have been lost. To the extent I can I do try to pass on the stories that go with the food traditions of my family, even if I don't have the recipes like how my Grandmother Knighting cracked scores of black walnuts for her famous applesauce cakes that she made as gifts. Even though money was very tight for her she would not compromise- English walnuts would not substitute. And despite her arthritis, she used cast iron bundt pans that gave her cakes a deep color, richness, and moistness that I have not been able to recreate with any recipe. Or how my Grandfather McKinney, who had been a cook in the National Guard, always made us breakfast when we were at my grandparents' home (we always requested SOS (shit on the shingle) because it was the only time we could say that word!). And how my Grandmother McKinney was an incredible bread and pie baker, and she would take the pie crust scraps and let me and my brothers spread them with jam or peanut butter and roll them up to make pinwheel cookies.Or how our neighbor in Hilton Village, Mrs "D", made me an apple pie (the best I have ever had) when I returned from the hospital after Andrew was born that was so good it made me want to get pregnant again.How about how my dad's favorite expression when something was really good was "It will make your tongue slap your brains out!"

This year for Christmas, my oldest daughter Colleen(Left, the blonde with her sister, NOT eating my food!) took this to the next level. Before Christmas, she sent us all a questionnaire with questions about food memories, favorite recipes and the like. We became more and more curious about how the information was going to be used and the answer was truly impressive. We all had to open our gift from Colleen at the same time under the tree so that the surprise would not be spoiled. She presented each of us with a binder that was covered with a version of the Dowd Family crest with some of the crossed swords and maces supplanted by mixing bowls and wooden spoons. Inside was a special introduction that choked me (and some of the siblings) up about how special our family is and how much she hopes that we hold to the traditions we have established over the years.Inside the book are recipes and stories she pulled from each family member's responses to the survey. She pulled from my blog and threw in some of her own recipes and stories as well. And to make sure the book is a living document, she established an email group with all of us as members where we can share new recipes or stories that we remember so that they are not lost and everyone can share. It was a very special and thoughtful gift, for everyone who received one, but particularly touching for me. To hear how important those memories are to my children and how much they treasured them and wanted to share and preserve them really touched my heart.

I guess I am sharing this since it has to do with food and family, two very important topics on this blog but also to encourage you to think about doing something similar as well. Whether it is a binder or a website, take the time and effort to save those special traditions for your family, it is a priceless gift that they will treasure forever. And a special thanks to Colleen for pulling it all together and to all those who provided their input to make the Dowd Family Recipes unique and special!

Merry Christmas

2009-12-25T05:24:00.000-08:00

The hustle and bustle is over. No more shopping or Amazon, or UPS trucks bearing packages. Thousands are at their holiday destination-home. One this day when the focus is on the Holy Family welcoming a new addition that has impacted millions throughout generations, may you enjoy all the blessings of family, no matter what that looks like. A very Merry Christmas, and a safe and Happy New Year to all of you and yours. And to those families who cannot be together because their mothers, brother, fathers, and sons are deployed, a very special wish for a successful mission and a safe return home.

Now, I am going to surround myself with family and enjoy my time with those I love! Now that is the magic of Christmas.

Merry Christmas!!

Let them eat steak!- An Omaholiday Giveaway!

2009-12-17T17:18:00.000-08:00

This is the time of year when thoughts go to Christmas cookies, and glistening hams and roasted turkeys or maybe even a goose the shade of one of the Real Housewives of Orange County. But here is something designed to help you escape the monotony of leftovers during the holidays- a $50 giveaway from Omaha Steaks. If you are not familiar with Omaha Steaks, they are a large company specializing in the processing and delivery of prime steaks, meats and other gourmet foods. Headquartered in Omaha, Nebraska (imagine that) Omaha Steaks has many retail outlets as well as shipping their high-quality meats all over the world. Their mail-order business has soared with the interest in food as a gift, perfect for those people that you have no idea what to buy for. Like many I have heard of the company, they have been around since 1917, so when they contacted me to see if I would be interested in hosting a giveaway for a $50 gift certificate, I jumped at the chance. As a bonus they sent me a box of filet mignons, so that I could write about their product.

Good meat needs very little in the way of seasoning, the meat should be the star, yet there are ways to complement a good steak, bringing out its flavor. When my filets from Omaha came packed with dry ice, we were looking forward to a great dinner. My steaks benefitted from my recent Julie and Julia experience- I learned that to sear meat you must dry the surface first. I used only some fresh ground pepper and kosher salt and then seared the steaks and cooked them until rare (for me) and medium rare (for my husband). I decided to make tow complementary condiments for my beautiful steaks - one, sauteed mushrooms with port wine and the other, avocado butter. Both of these added a different dimension to the delicious, tender beef.

Mixed Mushrooms with Port - Slice 2 cups assorted mushrooms into fairly uniform pieces (I used hen and chicks and button mushrooms). Melt 2tbsp butter, and saute the mushrooms until just tender, then add a tablespoon each of soy sauce and worcestershire sauce, and then 1-2 tablespoons of port wine. Stir until liquid is reduced by about half. Serve with steak.

Avocado Butter - Mash 1/2 a ripe avocado with 1/2 cup softened butter (since my husband is a diabetic, I use Smart Balance, and it works just as well). Form into a roll in plastic wrap and refrigerate until firm. Cut slices and serve with your steak- this is amazing- adding a richness that complements the beef perfectly.

So you want to win some steaks of your own to complement with these or other condiments? From now until December 31, do the following to win a $50 gift certificate from Omaha Steaks to create your own memorable meal:
1) Leave me a comment telling me your favorite complement to a great steak
2)Sign up to follow Omaha Steaks on Twitter @Omaha_steaks and ReTweet the contest details using the hashtag #OmahaHoliday.

The winner will be selected at random, and can start the new year with some fabulous beef!

Julie and Julia... Newport News Style (Part 1- The Preparation)

2009-12-13T19:43:00.001-08:00

Okay,okay, I know that every food blogger in the world has already posted on Julie and Julia and I am probably the last foodie to post on this movie.Originally, like the rest of the foodblogging world, I had plans to do a dinner and go with my daughters to see the movie, but time and other responsibilities interfered and there was such a dearth of posts, that it seemed superfluous. So last week when Julie and Julia came out on video, Bridget and I wanted to make our own try at mastering the art of french cooking and watching the DVD in the comfort of our own home.

First of all I have to tell you that my copy of MTAoFC came from a garage sale at our church. While I had plenty of cookbooks, I did not have this one and it seemed almost sacrilegious for any self-respecting foodblogger not to have a copy, and so for $4, the two volumes came home with me.I have to admit thought that they have been on my bakers rack since then, in a place of honor, seeming a bit daunting for me to even open up. However, the release of Julie and Julia and my promise to my daughter that we would cook from MTAoFC was my inspiration to pull these volumes off the shelf to do exactly what Julia had hoped- educate the average American on French cooking. The first challenge was to find a recipe to make - I wanted something that would be challenging but not so hard that I had little chance of success. I also wanted to not have to go out and buy a lot of ingredients. I had some lobster tails in the freezer, so I decided on lobster quenelles au gratin, a light, French dumpling with white sauce and cheese. Bridget decided to make crepes with a beef, mushroom and spinach filling and bearnaise sauce.Frankly,I thought we were both reaching but we were excited and our plan was to have dinner ready by the time the Redskins finished losing so we could start the movie and enjoy our own French masterpieces.

First, the quenelles. Quenelles begin life as pate a choux, the same pastry that is used for cream puffs . With the simplest ingredients- butter (of course), eggs, flour- and a lot of elbow grease can transform a bland paste into a light as a cloud dumpling that is just amazing. I added three pureed lobster tails, but you could use salmon, or other fish. After the pate a choux is made , it had to chill, and then cream was beat in half-tablespoon by half-tablespoon (not as easy as it sounds). Then the fun part. Julia said to poach the quenelles in water that is just barely simmering, another thing that is not really as easy as it sounds. When they we done a laid them in a bed of white wine white sauce and sprinkled them with swiss cheese. Then they were baked in the oven until the top was brown and bubbly.

Now Bridget's crepes. I have made crepes before, but honestly they have been so much trouble and either they are too thick, to thin, fall apart, etc. so I was a bit skeptical when Bridge said she was going to make them . The truth - I was blown out of the water! She was a crepe-making machine. See what I mean?

Part two: the food and movie....

Cooking Gifts for the Thrifty- $25 and Under

2009-12-12T18:14:00.000-08:00

This is a tough year for so many people with the economy doing poorly, and everyone is looking for ways to get gifts on a budget. So whether you are a young couple doing Christmas on a budget, a child trying to find something that you can buy with babysitting or paper route money,or just trying to stuff a stocking, here are my suggestions for some great cooking and kitchen-related gifts that won't break the bank.

Kitchen Aid Sheartoku - $9.99 at Target (I actually bought some tonight on clearance at $4.98 a pair) - My daughter bought me a pair of these last year for Christmas and they are the most-used utensil in my drawer. They are equally comfortable cutting boneless chicken thighs into tenders or cutting through joints of chicken wings or cutting up herbs.The bonus? The two pieces come apart and yield a Santoku knife that can hold its own in the kitchen! You will wonder how you got along without it!

Flexible Cutting Boards - $9.95 for set of five at Amazon.com. With these cutting boards you never have to worry about cross-contamination since you can use a different cutting board for every job and they can store about anywhere. These are dishwasher-safe, and you will use these every day! Actually now that I think about it I could use some more (hint, hint!)

Utensil Crock - $9.95 at Bed Bath and Beyond - One of these sits beside my stove full of whisks, slotted spoons, spatulas and the like. I saw this used at one of the beach houses we visited, and it was so convenient to have those tools right at my fingertips that as soon as we got back, I went out and got one. It will help undo the clutter in your utensil drawer, and make grabbing that ladle or whisk an easy task!

Pot Clip Spoon Rest - $6.95 at Amazon.com - I don't have these yet but they are on my Christmas list,because they hold your spoon on the side of a pot and since they are made with silicon,there is no heat transfer or grabbing a hot utensil...and the drips fall right into the pot!

How to Cook Everything by Mark Bittman- $17.96 at Barnes and Noble - This is a great book, particularly for new cooks but there are new recipes for even experienced cooks, Bittman is a real master. He even has a Quick and Easy Recipe book that is about $15.00 at B&N as well. Everything I have made from this book has been amazing.

Rubbermaid 2-Step Folding Step Stool - $25.94 at Amazon.com - This is another thing that is on my list this year. I saw one at a store that sells things for campers,and was really impressed, and at 5'1" this would be a helpful tool in my kitchen to reach things without straining. This stool can hold up to 300 lbs and has skid resistant feet and steps for safety.

Do you have some suggestions for inexpensive gifts you would like to share? Let me know if there are products you know have in your own kitchen that would make an economical gift for those out there trying to stir up a great Christmas with a side of economy!!!

And the Whoogas go to.....

2009-12-11T03:45:00.000-08:00

Jeanne of Simple Math Bakery will be warming her soles with her choice of ugg bots courtesy of Whooga Boots!!! Thanks to all of you who left a comment. And if you didn't win and have a blog, you can still enter the giveaway at Whooga Boots by displaying their badge on your own blog.And a special thanks to our friends across the pond at Whooga Boots.

Stay tuned because another giveaway is coming that will answer the age old question....Where's the beef!!

Ugg Boots Giveaway in time for Christmas for Play with Food Readers!

2009-12-03T19:32:00.000-08:00

I have been very fortunate as a blogger to have companies contact me and provide me with samples and new products to try. It is fun to get a surprise package with a new type of vodka or a new pizza crust, or other new food or kitchen tool and have the opportunity to try it and share that with my readers. But this time, I have an even bigger thrill. Whoogaboots, a site that sells the popular (and extremely comfortable) ugg boots contacted me to let me know that their site was offering a giveaway for bloggers and offered to supply a pair of Ugg Boots as a giveaway for Play with Food readers. And you will even get them in time for Christmas!

Whoogaboots is a UK company that specializes in supplying high quality ugg boots. It features styles and colors you have seen on your favorite celebrities, and prides itself on excellent customer service and fast shipping. Their ThermoFleece technology makes their boots particularly warm, while still allowing feet to breathe. And you actually have two chances to win- you can enter on their site, and leave a comment on this post telling me what your favorite Whooga Boots are and a week from now I will pick a random winner from those who have left comments...so comment away and enjoy a gift from WhoogaBoots and Play with Food!!

Indonesian Pork Sate - the Anti-Leftovers

2009-11-30T06:33:00.000-08:00

Getting past the glut of turkey leftovers and finding something that appeals to a houseload (including myself) of cold-sufferers who can hardly taste anything created quite a challenge, but it was met by a delicious dish I hadn't made in awhile- Indonesian sate. Sate is a dish that can be made with chicken pork or beef, but I usually use pork, it is a nice switch from chicken and boneless country style ribs have the perfect mix of lean and fat to be neither dry nor greasy, and you can often find them on sale. If you can't find boneless ribs, then any cut of pork loin will work.

In our family, the star of this dish is not the meat (which is delectable), it is the amazing peanut sauce which elevates the lowly jar of peanut butter to new heights with the addition of a very few common ingredients. I always double the sauce,because it is in great demand - a combination of smooth, creamy, sweet and spicy- served over long grain and wild rice, it is perfection!

How do I know this was the right choice for beating the leftover-and-cold-doldrums? Because before I could even get a picture, it was all gone!! Give this a try- you won't be sorry (and don't count on leftovers)!

Indonesian Sate

2 lbs of country style boneless pork ribs, cut into uniform-size chunks (you could use chunks of chicken instead)
3 tbsp soy sauce
3 tbsp sherry
1/2 tsp sate seasoning (I got this from Penzey's and it adds a lot of flavor, but if you don't have it, it is okay)

3-4 garlic cloves chopped
1 tbsp olive oil
1 cup smooth peanut butter
2 tbsp brown sugar
2 tbsp soy sauce
1 1/2 -2 cups chicken broth
juice of 1/2 lime
1-2 teaspoons red pepper flakes

Mix the soy sauce, sherry and spice in a zip-loc bag and put pork chunks in to marinate for an hour or so. In the meantime make the peanut sauce. Saute the garlic in the olive oil. Stir in the peanut butter, then add brown sugar, soy sauce, stirring to incorporate. Slowly stir in chicken broth until sauce has consistency you like. Stir in lime juice and then add pepper flakes a bit at a time until your desired level of heat is reached. Keep sauce warm. Remove meat from marinade, place on broiler pan and drizzle with olive oil. Broil meat until done, turning pieces as necessary. Serve meat with sauce and rice.

Pumpkin Soup for Hopey ! Or....Pumpkin, it's not just for pie anymore!!

2009-11-22T04:09:00.000-08:00

Some of the biggest fans of my cooking have been the friends of my children who have eaten at our house over the years. We have always had extra places at our table for dinners, both routine and holiday. One of my daughter Colleen's friends, Hope, came all the way from Florida to visit and ate dinner with us some time ago. Now first I have to say that Hope is a really great woman and I am so jealous since she has my dream job - she is a midwife. Since she visited us, Hope has become one of my Facebook friends and I have to admit I really look forward to reading her updates about the many babies she delivers nearly every day. Hope has become an honorary Dowd, even stopping in to visit my sister in law and niece when she and her husband took her dream trip to Ireland earlier this fall.

When Hope visited, I honestly don't remember what I cooked, but Hope sure does. I made a Pumpkin-Chipotle Soup that she has been begging me for the recipe ever since. I haven't been torturing her , but I made up the recipe, and I wanted to make it again to make sure I didn't give her a recipe for disaster. I actually made it in the interim but each time, I didn't think about writing down the ingredients until I was already halfway through. Well this past weekend when it was rainy and cool, I decided it was a perfect time to make Pumpkin Chipotle Soup and I was determined to capture the recipe so I could give it to Hope to recreate at home.

This is a wonderful soup recipe- a delicious meatless meal that is rich, but not heavy, with a touch of heat from the chipotle. When we serve it, we top it with crumbled bacon, grated monterey jack cheese and french fried onions.It would also be great with a dollop of light sour cream. I hope all of you will try it, but Hope, this one is for you and all the little pumpkins you deliver!! I guess it would be great for Autumn, too (maybe on Glee night!)

Pumpkin-Chipotle Soup

1 small onion chopped

2 tbs olive oil

1 can pumpkin (not pumpkin pie mix)

1 quart chicken stock

1 quart fat free half and half (or real half and half if calories are no issue)

1/2-1 chopped chipotle pepper in adobo sauce(add a little at a time until you get the level of heat you want)

Optional garnishes: crumbled bacon, shredded monterey jack cheese, french fried onions

Saute the onion in the olive oil, until transparent. Add chicken stock. Stir in canned pumpkin with whisk until smooth. Add half and half in a slow stream,whisking into pumpkin mixture. Chop chipotle pepper very fine and add a little at a time, stirring and tasting after each addition to get to the heat you want. Heat through but do not bring to a boil. Ladle into bowls and top with garnishes as desired. Serve with bread and a salad for a delicious fall or winter meal.

Recognizing Home Cooks- the Fun of Food52

2009-11-03T19:32:00.000-08:00

There are always new food sites popping up - new food blogs, product sites and food communities- just waiting to be discovered, and it is often hard to stay on top of your old favorites while exploring new and exciting sites. But sometimes the old opens up the new and that happened for me today and so I want to share my new find with you as well.. Today, I saw a post update by one of my favorite bloggers, Susan of Food Blogga, asking for votes for her oatmeal topping in the Quaker Oatmeal Challenge for charity as well as her chocolate cookie recipe on food52. As a blogger who is loyally devoted to my fellow blogger, I voted for Susan's topping (Cinnamon Comfort in Round Three for those of you who want to support Susan's charity as well!), and then travelled around until I found food52. The brainchild of Amanda and Merrill, both prolific food writers with the New York Times, the site has as its mission celebrating the best cooks in the world- home cooks, definitely a sentiment I share. Food52 offers a place for cooks to share recipes and tips, and a blog, as well as contests, pulling recipes that will eventually be included in a book. What a great idea!!

With the lofty goal of being the one site on food that you will need, food52 is a fun new site that is worth checking out (and make sure you take a look at my mother-in-law's stuffing recipe which is the cornerstone of the Dowd family Thanksgiving-you won't be sorry). Before you know it, food52 is bound to be an old favorite!

Curry Toast - A Penzey's Inspired Meatless Meal

2009-11-02T18:24:00.000-08:00

As I have posted recently, I am open to recipes wherever they come from. I particularly love to look in unexpected places for inspiration and recently my inspiration came from a Penzey's Spice catalog. Penzey's is an incredible purveyor of spices, but their catalogs, website and, and magazine, Penzey's One, are all great sources for unique and delicious recipes. So far I haven't made one recipe from them that hasn't been extraordinary, and this one is no exception. As a bonus this dish, Curry Toast, is a quick and easy dinner for those busy nights you get stuck at the office- Add a salad or some fruit and you have a balance meal in minutes. It also uses fairly cheap ingredients making it perfect for a family on a budget.

I used the recipe in the Penzey's catalog and made some adjustments based on what I had on hand, and every time I have made it it is a bit different based on the cheeses I use. As easy as a grilled cheese sandwich, but better!

Curry Toast

1 package (6 ) English muffins
5 tbsp butter
1 cup shredded cheddar cheese (Monterey Jack also works well)
1 cup shredded swiss cheese
1/4-1/3 cup mayonnaise (I used light with great results)
1 bunch green onions chopped (including the green parts)
1 tsp sweet or hot curry powder (your choice, but use Penzey's of course)
1-2 garden tomatoes

Split and toast the muffins, then butter and place on cookie sheet. Mix the cheeses, green onions curry powder and mayonnaise gently until well-combined. Slice the tomatoes in uniform slices and dry off with paper towels,placing a tomato slice on each muffin. Cover the tomato slices with the cheese mixture and broil for 4-8 minutes until brown and bubbly. Now try not to eat all 12 yourself!!

Land of 1000 Restaurants (and Pounds!) - Part 1

2009-11-01T16:03:00.000-08:00

I don't have to travel often for my job and usually it is a short jaunt twice a year but the beginning of October I had occasion (my boss was delivering Congressional testimony, and I was delivering him!) to travel twice within the space of 3 days to Washington DC. Once I drove both ways, but the second time I decided to take the easy way out and took the train. While it was a lot of travelling in a little time, the bonus was that I got to spend two nights with my daughter and son who live in Shirlington.

I grew up in Winchester VA, a town that is now a DC bedroom community, but I still love visiting Washington- there is so much to do and see and the pace is so different from where I live now. And as a foodie, there is all manner of food to experience there. One thing I know- if I lived in DC, I would probably weigh a lot more than I do because with so many choices, I would want to experience (and consume) it all!
So, in the land of 1000 restaurants, where did I eat during my visit? The first night, I arrived on a Sunday evening (after making my way through hellatious traffic), and my daughter,her significant other (boyfriend sounds so juvenile) and my son were debating where we should go for dinner. With choices like Ethiopian, Vietnamese, Greek, French, Chinese laid in front of me, I caved in and told them to decide. The guys proposed a Spanish/Latin American Restaurant in Dupont Circle that Gavin had been to and Olu had heard good things about and so we piled into Olu's car and headed for Lauriol Plaza. Even though Gavin told me it was big, I was in no way prepared for the modern urban building that looked like it took up a whole block! And even on a Sunday evening, the place was packed! Inside, the restaurant offered multi-level dining,and just being there gave you feeling of fiesta- laughter, clinking of glasses, conversation and music- it felt like home, only louder. I love Spanish and Latin-American food and the reviews I read while waiting for our table made me anxious to check out the menu. While we got settled, our waitress came and took our drink orders, and delivered salsa and some of the thinnest, crispest chips I have ever had. My son, who is a former sous chef, wanted Ceviche for an appetizer, but they were out so he ordered some mussels instead. Katie and Olu ordered some sweet plantains to split. I didn't try the plantains, but Gavin's mussels were cooked to perfection, and the broth made me want to ask for more crusty bread to soak up its goodness. When it was time to order entrees, I was conflicted- I overcame my overwhelming desire to order mole, which I do almost every time I am in the vicinity of Mexican food they offered a special of lamb fajitas which sounded amazing, but I decided on Enchiladas de Marisco, enchiladas stuffed with shrimp and scallops in a seafood sauce with cheese. I encouraged Olu, who was feeling a bit punk,to order the special that was a shrimp with garlic broth that sounded perfect for someone nursing a cold, but he ordered a pork dish instead. Katie ordered chiles rellenos with cheese, and Gavin ordered the Santa Fe Platter that had a cheese chile relleno, a cheese enchilada and a guacamole taco.

Gavin and I have the best luck- besides the fact that his mussels were an amazing app that easily could have made a dinner itself, his combo was full of cheese and had a complexity of spices that was pleasing even to a former chef. Katie was not very happy with her entree, but mainly because it was not what she expected. It was covered in a tomato-y sauce, but when she told our server she adjusted the bill. My enchiladas were amazing! Since seafood has to be cooked just right I was worried that they might be overcooked, but my fear was misplaced because Lauriol Plaza clearly knows seafood. The seafood sauce was delicately flavored and complemented, rather than smothered the morsels of shrimp and scallops. I would have loved to try dessert but I was stuffed to the gills, so we headed home. A great meal and a real dining experience in the land of 1000 restaurants! If you are in the DC area- check out Lauriol Plaza, you won't be disappointed!

In search of..... Recipes

2009-10-10T18:38:00.000-07:00

As a "foodie" (I really don't like that word!), I am always on the search for new recipes. Outside my collection of cookbooks, and fellow bloggers, as well as sites such as Epicurious (which I use several times a week) and Food Network, there are numerous places, both usual and unusual I have been looking for and finding great recipes that I'd like to share.

I am not sure how I found the site, but I subscribe to My Recipes.com, and they send me a new recipe everyday and so far, every one I have made has turned out great. It is a great site to explore, but I actually love getting the daily email recipe- it has often helped me break that "whadda you want for dinner" deadlock that happens in my house. And the price is right - you can sign up for free!

Looking into other people's family recipes isn't something you usually get to do, but I am fortunate that a coworker had a very fastidious cousin who wrote on recipe cards every recipe she ever tried. When she passed away, this collection passed its way through her family, where relatives took the recipes they remembered most fondly out of the collection. Since my friend knew I loved cooking, once family was done she gave the cards to me to peruse, and I am making my way through them . I have to admit I am taking my time browsing through them. First of all, it is quite an experience to think of the time she devoted to writing these recipes down by hand and the effort put into developing a collection that she could share with her friends and relatives. In the today of copy and paste, and computerized recipe boxes, there is something really special about this and I actually want to savor this experience, since it is unlikely that I will have many such opportunities again.

Recently a Fresh Market opened across from Jefferson Lab (now there's a triple threat- one stop across from your work with a Costco, a World Market and a new Fresh Market!!), and while I do not buy my regular groceries there I do shop their specials and to look for unique items I can't find anywhere else (it is Newport News, by the way!) After trying a few of their prepared foods (including a very good shrimp and grits cake) it occurred to me to check their website to see if they had recipes there, and what a treasure trove! From appetizers to desserts, there are some amazing recipes just waiting to be tried and some have already found themselves into my menu planning. Whether you are lucky enough to have a Fresh Market near you, you can enjoy the recipes and other great tips on their website, and they even offer shopping online!

Writing this post made me curious. What places do you go to search for a good recipe or inspiration? How many of you still have an old-fashioned recipe box or binder where you keep recipe favorites? Sharing of recipes is a great way to share your heritage, your ethnicity, your unique tastes, and your love... of food and friends!

Any Ideas for Glee Food?

2009-09-19T10:44:00.000-07:00

My family and I are addicted to the new musical show Glee on Fox. It is so different from everything else onTV, and of course, I want to make a food event around it. I mean if people can have Desperate Housewives and Grey's Anatomy-themed dinners, I can have a Glee-inspired tapas. But what to serve? Classic favorites from the cafeteria-meatloaf, mac and cheese, corndogs, etc.? What about having food made with beans? They are, after all, the musical fruit. Dishes inspired by songs or singers whose songs have been performed on the series? You see my dilemma!

So I am taking suggestions-how would you celebrate the fun, the music that is Glee, in food?

G.R.I.L.L.- the Other Clunkers Program

2009-08-29T05:18:00.000-07:00

Maybe you have traded in your gas-guzzling clunker for a more fuel efficient model or maybe you are sick of government give-aways. Either way, there is a new clunker program that won't raise your taxes or increase the deficit sponsored by Laura's Lean Beef. I only recently heard of this company that produces hormone-free, humanely-raised beef, but have been really impressed with their commitment to sustainable farming.

Their Grill Replacement Initiative from Laura's Lean (G.R.I.L.L.) invites website visitors, Facebook fans and Twitter followers to submit pictures and descriptions of their rusty, old, last-gasp grills for a chance to win brand new, stainless-steel, propane-powered replacements. Over three weeks, August 19 through September 8, LLB will be giving away three new grills. Contest details are available at www.laurasleanbeef.com/grill, and while you are there, you can check out tips and recipes that will make the most of your food dollar. If you want to see the competition, look at LLB's Facebook site where they will be posting the entries. It might even inspire you to use that broken down grill!

The contest made me think about what you need to have to make a good grill- is it charcoal, is it gas? Do you need a rotisserie or a side burner? What about smokers- do you need one of those too? What would your dream grill be?

Get those spider nests out of your grill and send Laura your pictures-maybe she will make your dreams come true!!

Waiting for my Birthday Present!

2009-08-08T17:48:00.000-07:00

There is an old adage that one should not buy a woman a gift that plugs in or that she can't wear in public. Well that might be true for some women, but there are some things that are exceptions that prove the rule. Luxury items, things that are out of the day to day budget or represent the best of the best are that for me. My husband will tell you that some of my favorite gifts are my Dyson vacuum, and my Wagner steamer(I know that sounds lame!), and my Bahama blue LG front-loading washer and dryer.

As a foodie, and a mom, I cook a lot and have a lot of food on hand, and we have had an old fridge in our garage that holds our waters, and extra perishables since it seems our fridge is always bursting at the seams. Finally, the poor thing died, and after looking at possible replacements, I talked my husband into getting a new fridge for the kitchen and moving our current fridge which works great but is over ten years old to the garage... and so the search began. We agreed that we would get what we want, rather than just what we needed and it would count as my birthday present - I was cool with that since I had my eye on one of the new french door models to replace my existing side by side.

What were the features I was looking for? I wanted space and shelving that is flexible to hold extra tall things as well as jugs of tea, and juice, and milk that we never have room for. Probably like a lot of you - my fridge seems to be overrun with condiments and ethnic ingredients that must be refrigerated- 4 kinds of mustard, kim chee, 3 kinds of olives, plus assorted cheeses, salad dressings, pickles, black bean sauce, marinated artichokes and sundried tomatoes in oil from Costco-leaving no room for actual fresh food !! While it is a luxury, ice and water on the door was a feature we wanted because my family is a bunch of ice fiends, and we save money by using filtered water instead of bottled. I want spillproof shelves (because someone is always spilling something), and I want shelves and bins that are strong and supported from underneath since we are always filling our bins full of lettuce, cabbage, or 20 containers of yogurt that I got on sale, which caused the plastic tracks of our current fridge to crack and break,and cost $30 per track to replace. The other thing that Iwas looking for was the accessibilityof the water filter, since our existing fridge had to be moved in order to change the filter.

I love my LG washer and dryer and so we started there, but my husband wanted to look at the Samsungs since we had heard a lot of good things about them. Seriously, when we opened the new Samsung, I thought a choir of angels should sing- the energy-saving LED lights came on gradually just like stage lights in a theatre. It had all the features we wanted...and and extra ice maker in the bottom freezer to boot!! We were sold... but our new fridge is backordered, so I have to wait between 7 and 21 days to out it to the test. Happy birthday to me!!

What do you think? What about your fridge do you love... or hate?

NOT Julie and Julia!

2009-08-01T05:08:00.000-07:00

Since I started blogging, now almost two years ago, foodblogging has exploded as a medium for chefs and home cooks alike, giving a voice to those who love food in all its forms from Boise to Boston, from Manila to Marseille, from Dehli to Dusseldorf. The food blogging trend started in the big cities that are full of unique and diverse food experiences, but soon, family cooks in small towns around the world found that blogging gave them a way to capture their own food traditions and to share those experiences and insights with other "foodies" around the world.

And what a rush! I was so excited the first time I got a comment from a reader in Scotland who worked in a lab as well and confirmed that scientists and engineers swarm food at the coffee pot in Scotland too! And being listed on Epi-Log in the same list with food luminaries like Ruhl man- I still have to check periodically to make sure that is real. I now have foodblogging friends all over the world. I share not only in their recipes but in their lives. I know who has had a baby, and who has lost a loved one, which one knits hats and booties for preemies, and which one has moved or renovated their kitchen, and which one is a photographer, which one makes their own sausage, which one loves baking and even which ones have turned their blogs into books! Foodblogging is like having an extended family in cyberspace.

Which brings me to Julie and Julia, which is causing a stir across the food blogosphere. Julie Powell's story,on the surface is a food blogger's dream - to have a blog that turns into a book and then a movie is amazing validation of what began as a labor of love, not to mention financially desirable. But it is Julie's personal journey that parallels what many of us "invisible" bloggers enjoy and endure every day. We have full-time jobs, families, responsibilities,but find that making time to cook and to share that with others is rejuvenating, rewarding. We get up at 5:30 AM or stay up with a Coke or coffee after the family is asleep to post our latest dish or visit our "regular" sites. We can't eat a dish without snapping a picture whether it is with a cell phone or a camera, to the consternation of our family and guests. We spend hours when we could be reading the latest hot novel or relaxing poolside searching for the perfect bread recipe, or the best pimenton, or a tip for poaching eggs.

Many foodbloggers I follow have been lucky enough to turn their blogs into books, and I celebrate that with them, and I am truly in awe of Julie Powell's journey to the big screen ("I'm not worthy! I'm not worthy!) But other than the few bucks I make from the hits on my blog or the free sample I get to review now and again, my blog will likely never make me money. However, I have made lifelong friends, I have captured the foods and experiences that make up my life and my children's memories so that long after I am gone they can recreate Grandma Dowd's Sausage stuffing, or my "Fricken Chicken", and remember and share the story behind each of those dishes. I have learned about foods from around the world, the struggles and triumphs of farmers and bakers and waiters, all who share a common love of food. So, like many of you, as I wait to see Julie and Julia, I know that even if my blog doesn't make me a dollar, every day it still makes me very, very rich.

"Iron Chef" Cabin Camping

2009-07-23T04:17:00.000-07:00

It will take me awhile to catch up so I am going back to the beginning of this crazy summer to bring you up to date on some fun and great food we have had. If you have read this blog you know that my family gravitates toward either the beach or the mountains for relaxation and recreation. Several weeks ago some friends of ours called and said they wanted to go camping before they were reassigned (they are military) since they could wind up anywhere. Even though it was not the best time since I was in the middle of proposal season and camping takes a lot of preparation, I thought we might be able to do it if there was a cabin, since then we wouldn't have to pack and carry our tent. I have to say, that I really didn't expect there to be one available, since cabins are usually all booked in the on season, but there was one available and so we were on for a weekend in the mountains!

Some of the best part of camping is the food, but it takes a lot of planning. Luckily, our friend Julie was up for a camping"Iron Chef", and so we set about splitting the meals and developed menus for the trip. For my dinner, I made a great recipe that I actually found on Foodbu zz for a flank steak and delicious cheesy polenta. But Julie blew me totally away this trip. She made a delicious version of eggs benedict that used thinly sliced roast beef with sauteed mushrooms instead of ham and a cream and cheese sauce instead of the routine hollandaise. Served on sliced brioche from Anderson's Cafe, a fabulous cafe in an upscale garden shop here in Newport News, this dish was a real hit, definitely better than usual camping food,and Julie even poached her eggs on a camp stove!!! I was amazed, since this is a skill I have yet to master. Round 1- Advantage Julie

I was sure that I could blow her out of the water since I had made homemade venison sausage.I planned pancakes but on a whim, I made the leftover cheesy polenta into patties and fried them with the sausage, and they were a great hit, the cheesy creaminess making the perfect complement to the spicy sausage. Since I had to cook in the rain- I give myself extra points. Round 2- Advantage Me

Our next dinner, Julie made a mushroom soup with toasted cheese sandwiches made from the Anderson's brioche with brie and gruyere cheese, and a clone of the Bonefish Grill's Saucy Shrimp Appetizer that was out of this world! Round 3-Goes to Julie

I hope I am not making it sound as if it were all competition since we had an awesome time with good friends, hanging out by the fire, talking and laughing and soaking up the beautiful scenery at Crabtree Falls. Besides the great food the hit of the trip was our tennis racket-style bug zapper which provided some unexpected entertainment, and our Mayan hammock which provided a great place for hanging out (and sleeping, for Lilly!)

Saucy Shrimp Appetizer Clone From Bonefish Grill*

1 ounce butter
5 ounces (50/60 count) shrimp, peeled and deveined
2 ounces sun-dried tomatoes

1/4 of the Bonefish Grill lime-tomato-garlic sauce (see below)
2 ounces feta cheese, crumbled

1. Add butter to sauté pan, coating pan. Pour excess butter out. Sauté shrimp, olives and sun-dried tomatoes until shrimp turn opaque.

2. Add one-fourth of the lime tomato garlic sauce (see note). Toss the
sauce with shrimp and vegetables and remove the pan from the heat.

3. Pour all ingredients onto an appetizer plate. Top with crumbled
feta and a pinch of parsley.

Lime-tomato-garlic sauce: Place 1/2 cup roughly chopped
sun-dried tomatoes, 1/2 cup roughly chopped fresh tomatoes, 1/4 cup
lemon juice, juice from 2 limes, 1/4 cup chopped garlic, 1/2 cup white wine and 5 tablespoons granulated sugar in saucepan. Stir and let cook until reduced in volume by half. Add 1 cup heavy cream, 2 teaspoons salt and 1 teaspoon white pepper. Stir and let simmer until the mixture thickens. On medium to low heat, slowly add 2 tablespoons butter (cut into small pieces) until melted. Remove pan from heat when all of the butter is incorporated.
Makes enough for 4 servings

*Adapted from:
http://www.razzledazzlerecipes.com/eatingout/eating_b/bonefish-shrimp-appetizer.htm

Awesome Julie's take on Anderson's Showplace Eggs Benedict*

1 loaf of Brioche, sliced
1 lb. of sliced deli roast beef, chopped
4 Portabella mushroom caps, diced
8 eggs
1 batch of mornay sauce (recipe below)
1 bag of baby spinach

1. Toast Brioche and set aside.
2. Boil water in deep skillet for poached eggs
3. Place mushrooms in pan with 1-2 tablespoons olive oil (if you
chose- if you are using a non-stick skillet this is not needed) and
saute.
4. Once mushrooms are cooked add chopped roast beef. Mix well and allow
to heat through.
5. Begin poaching your eggs and steam spinach.
6. Once eggs are cooked to order, put toasted bread on plate, top with beef, spinach and mushrooms. Add egg and top with mornay sauce and serve.
Serves 4

Mornay Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups hot milk
1/2 cup (2 ounces) shredded Gruyere
1/2 cup (2 ounces) freshly grated Parmesan cheese
Dash ground nutmeg
Salt and freshly ground pepper to taste
Dash of cayenne pepper

1. Melt butter in a heavy saucepan over low heat. Add flour and
cook slowly for about 2 minutes, stirring constantly. Remove
from heat. The mixture should get foamy or frothy but not brown.
2. Add the hot milk and whisk vigorously until smooth. Add the seasonings and return to the heat and boil for about 1 minute over medium high heat. Remove from heat, add cheeses and stir
until incorporated completely. Add cayenne.

Makes 2 1/2 cups

Catching up...

2009-06-28T12:18:00.000-07:00

You know that old saying that when it rains it pours? Well, this summer has been off to a bang, which is why I have been absent from both my own blog and yours over the past few weeks. Before I get back into the swing of things and share some great food, let me clue you in.

First of all, we had a great vacation at the beach. Our house, which we rented through Sun Realty was amazing- great views, expansive decks, and a great pool and hot tub. The owners really knew what they were doing when they named it A Perfect Escape, because it was exactly that. We had family and friends throughout the week and had some amazing food which I will be sharing in several subsequent posts.

We had just gotten back from the beach (depressing enough) and were putting everything away when I heard my daughter Bridget yelling for me from the kitchen, but nothing could have prepared me for what I saw when I went in. My husband was seated on the cooler we had just brought from the Outer Banks squirting (no exaggeration) blood from his leg. I called 911 and applied pressure trying to stop the bleeding and figure out what happened. While the fire station is only about two miles from our house it seemed like an eternity before the paramedics got there, and once they took over, the rest was a blur of moving furniture to make way for the stretcher, locking up the house and following the ambulance to the Emergency room. The paramedics were incredible using two trauma packs to finally stop the bleeding and Gavin was continually conscious, so I felt that he would be fine, but since he is a diabetic and had already seen a surgeon for really bad circulation, I was really worried about his leg.

It turned out that he bumped the cooler and caused a skin tear above a large varicosity that was close to the surface, so even though it took only two stitches to close, he lost nearly a liter of blood, making my kitchen look like the Manson family murder scene (Bridget snapped a picture on her phone when we came back from the hospital, but I will spare you!) An ambulance ride and two (can you believe it!) stitches later we were on our way back home to clean up the bloody mess. To make a long story short, this made the doctor move up his scheduled VNUS Closure procedure that uses RF (radiofrquency) energy to close veins that just aren't doing their job anymore. This takes the place of the old "vein stripping" that requires a hospital stay and long recovery with an office procedure that uses only local anesthetic and the patient walks out of the office in about an hour. My husband walked two miles the next day. Now two weeks later, his bad leg is about half the size it was, and ultrasound shows that he has very little venous reflux in either leg. Awesome,huh?! A big thanks is due his surgeon, Dr. John Newman, who is an expert in the VNUS closure and one of those rare doctors who takes time for his patients.

Now the bad news. In the midst of all this,our dear friend and neighbor Calvert lost his long battle with cancer (that is him at his birthday wearing one of his wife's famous homemade party hats!). He was an incredible friend and neighbor and a surrogate grandpa to our children since we moved to this neighborhood, and his loss will be felt so much by family, friends, and neighbors. We will be celebrating his life at a memorial this weekend, remembering his sense of humor, his fun-loving nature and warm heart.

Between taking care of Gavin, working, finishing a freelance proposal that was due, and helping our neighbor prepare for the post-service wake there has just been no time to post. But hopefully, we are past health issues and surgeries and any other bad news, and can begin bringing you up to date on the great food that we have enjoyed in and around these crises, and I will be stopping by your cyber-kitchens to check out what you have been up to!

Here comes the Sun!!! Countdown to the Beach!!

2009-06-02T06:48:00.000-07:00

After driving to Corolla three times, talking with four different realty companies and taking about 50 pictures and even video on my husband's new Flip video camera, we are quickly approaching our days in the sun (a pun, since the house we finally selected is managed by Sun Realty, an established firm in the Outer Banks that both rents and sells homes. This will be our first stay both with Sun Realty, and in Whalehead, a community in Corolla, so I will keep you posted about all the food, fun, friends and family that we can cram into our beach week!

If you are interested in vacationing in the Outer Banks (or likely almost any resort area), my advice is to check out reviews or references by others who have rented, and to talk to more than one rental company. The economy has resulted in fewer leases and owners would rather fill their house at a discounted rate rather than having it set empty. In fact some companies are even offering partial week rentals, something virtually unheard of during the "in" or peak season. Also if you live near the area of your rental, select a few you are interested in looking at and take a day to go down and see the property firsthand. Pictures often don't convey either the plusses or minuses of a house accurately. In our case we turned down a great rental deal right across the street from ocean access because there was a house built right in front, completely blocking the view! The house we went with is positioned on its lot to offer a great view from the decks and a straight shot to the beach- a winner for us!

I am feverishly making menus, planning what we have to carry, and what we want to get there... in addition to my regular job and writing a major proposal, so if you have any great suggestions for "beach food" (or drinks) that is simple and delicious, send them quick!

Mea Culpa to Readers and Country Bob!

2009-04-28T04:03:00.000-07:00

I have no idea how it got to be May and over a month since my last post. It is not like I stopped either cooking or eating, but the stimulus money and glut of proposal deadlines has taken up every free moment (and there weren't that many to begin with!) of my non-working time.

I will try to catch you up, and make a real effort to be a better citizen of the blogosphere despite my other commitments. So, here is a brief summary of what has been going on in my culinary (and otherwise) life:

We had a wonderful St.Patrick's Day complete with lots of family,lots of corned beef, and of course, the delicious corned beef hash the next day (my favorite part!)
For the past several months I have been preparing to officially become a Catholic. That journey culminated at the Easter Vigil when I celebrated the sacraments of initiation. My entire family was there except for my son Gavin, making it really special (it would have been perfect if he had been there too!). It was really an amazing experience, complete with a celebratory reception and champagne punch. The team at Our Lady of Mt. Carmel helped to make this process meaningful, providing opportunity for fellowship, introspection, and celebration.
I have been cooking a lot with just quick and easy in mind since I am in the middle of grant season, particularly with the stimulus funds out there. But I do have some good pictures on my camera and recipes up my sleeve due some other friends and family and their culinary inspiration. And I promise not to be away so long again...
One of things I love about being a foodblogger is getting products to try and blog about, but I have to admit that sometimes life overwhelms me and I am a little slower than I should be and such is the case with Country Bob's who sent me two bottles of their all-purpose sauce to try and blog about. While the sauce tasted great, it took me awhile to figure out how best to use it.I was in the mindset of a steak sauce, and for me a good steak really doesn't need any steak sauce.But recently, I had some beef short ribs and I though maybe Country Bob's would be great for cooking those ribs in. The result...ribs with meat falling off the bone,perfectly seasoned in a way that highlighted the flavor of the meat, not the sauce. My success led to numerous other uses of Country Bob's as an ingredient. I have used it in ground beef when I made burgers, and it was terrific. So even if you are not a steak sauce fan like me, you can find a place for Country Bob's in your pantry (at least as long as it lasts!)

Fall off the Bone Country Bob's Short Ribs

3 lbs bone in or boneless beef short ribs
1 bottle or can of any kind of beer
1 large onion cut in large dice
1 tsp salt
1 beef boullion cube
ground black pepper
1 tbsp olive oil
1/2 cup Country Bob's All Purpose Sauce

I shook my ribs with a little sprinkle of unflavored meat tenderizer. I then heated the oil in a heavy pan and browned the onions.I then added the ribs in batches, making sure each side was browned (otherwise you have ribs that are a kind of blah brown rather than a dark mahogany color).Once all the ribs were browned I added them back to the pot and added the rest of the ingredients. Then I simmered the ribs covered, checking the fluid level for about 2 and 1/2 hours. I wish I had a picture of these, but they went so fast, if I had set up a picture I would've missed my chance to actually eat one!! This would also be a great way to cook a chuck roast in the crockpot.