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Archive for the ‘food’ Category

Don’t forget to come down today to Post 701 for a great BBQ and Craft Fair. Over 40 vendors: food, artisans and games of chance! 10-4pm.

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It’s baaaack! Riverlink Cafe opens Thursday, June 3rd for dinner. Click here to see photos of the park and restaurant. Exceptional location, food and wine. Support our beautiful park!

Spread the word.

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A friend on facebook named Tammy responded to yesterday’s post:

“While I agree with 100% that it is disgusting the amount of litter and cigarette butts are found along the side of the roads….I 100% disagree with you that the fast food companies, chip manufacturers or tobacco companies should have to pay any sort of surcharge on their packaging.

McDonald’s (nor it’s shareholders) should be held responsible because lazy ass people who happen to purchase their product decided to throw the wrapper on the ground. Same goes for Wise, or Hershey’s or Marlboro. It’s the lazy consumer who is at fault. Why should I have to pay an additional fee (because you know those companies will only pass that added cost on to the consumer) because some lazy ass other consumer is just that – a lazy ass?

This policy would punish me, a conscientious consumer, who does not litter….and that would be fundamentaly wrong. Instead, in addition to helping out by picking up stuff, why not ostracize those you see doing the littering. I do it all the time. :)”

A second friend, Bobby, kicked in with this:

“it does my heart good to know that some people still understand capitalism, and that any new tax, fee, or cost of any kind will be directly passed along to the consumer. I’m for raising the littering fines drastically, and making the lazy asses pay.”

To tell the truth (a theme that runs through several threads of life right now), I didn’t immediately have a reply. I understand being conscientious. I was taught early on that I am responsible for my body, my family, and my surroundings. I am in charge of keeping them all clean and safe. I also understand the importance of thrift and economy. I don’t want to pay any more than I already am at the grocery counter, gas station, or to Uncle Sam.

Given my undecided stance, I proceeded out again to let the litter do the talking. I headed up the west side of Brandt Place hill and started my picking just south of the McNulty sidewalk. Again, I faced the torrent of casually tossed wrappers, cups and bottles popping from the wintered weeds like brightly colored Easter eggs in assorted reds, greens, bursts of yellow, orange, cobalt and cerulean blue. There were shimmering metallic bags, faded plastic bottles, snow white Styrofoam cups and their brittle lids, and shorn bits of plastic bags. I stood every few minutes to scan where I’d been and what still needed tending, unable to control a heavy sigh of disdain every time. This is a massive, unrelenting problem.

While I scavenged through the brambles, I thought about the necessity to sculpt the attitude of our youth that they too might disparage this behavior. I was a child of the 60’s and 70’s. We were taught that pollution was ugly. Our slovenly ways made the iconic Iron Eyes Cody cry and we were ashamed. Earth Day was something we all wanted to be involved in. We knew we could make a difference. It’s ironic that this lesson has not persisted or apparently has not been passed on.

I thought about Tammy’s insistence that this is the responsibility of the lazy consumer. I absolutely agree. They deserve our contempt. These criminals (because the desiccation of our community is truly a crime) should be held accountable, but herein lies the problem: littering is inherently anonymous. It is a discarded snickers wrapper on the way home from fifth grade, the flick of a smoker’s wrist, or an intentionally jettisoned soda, beer or vodka bottle on a side road. It is thoughtless and casual. One rarely witnesses it. The highest fines in the world won’t stop this; it’s a closely guarded secret. Who do we ostracize?

I repeatedly thought about Tammy and Bobby, because I was becoming more and more sure that this evil must be sliced out at the root. With every handful of waste, I thought about how many times a day we are assaulted by advertisements for McDonalds, Burger King, Taco Bell, and KFC. You can’t watch Nickelodeon or the Disney Channel without being bombarded with commercials for juices, snacks, candy, and (let’s face it) crap.

These companies are spending unbelievably astronomical amounts on manipulating us and it’s working! After today’s pleasantries, I’d much rather see them half their air time and invest that money into finding the solutions to this crisis: give money to municipalities for cleanup efforts and develop rapidly degrading packaging.

We’re not talking mom and pop shops here. Tobacco and the “convenience food business” are enormously profitable, global concerns. Altria (the $43B dollar parent company to Phillip Morris & US Smokeless Tobacco Company) realized $3.21B dollars in profit last year. Sales went UP 7% in 2009, despite selling fewer cigars and cigarettes. Pepsico (also a $43B dollar industry giant) touts it’s “healthy, convenient and fun nourishment” portfolio that includes the $12B Frito-Lay lines (Fritos, Cheetos, Doritos, Tostitos, Lays – OMG, the number of bags I’ve ferreted out of the weeds) as well as a variety of drink choices (including Pepsi, Gatorade, and Tropicana). Interestingly, Pepsico recently announced its intent to promote higher rates of beverage container recycling in the U.S. Specifically PepsiCo said it intends to create partnerships that promote the increase of U.S. beverage container recycling rates to 50 percent by 2018. Let’s hope they chop the cost of this effort out of their profits and not our pockets. Big daddy Coca-Cola boasted of $48B in assets and $7B in profit for the year 2009. McDonalds serves a whopping 60 million people A DAY and made $5B in profits last year. As a mayor struggling to come up with $1.2M to continue to provide necessary services to my constituents, the amount of money spent on bubbly and sweet salty snacks almost makes me ill.

And sick we should all be, as the tasty treats we are imbibing in are not only killing the environment, they’re killing us too. Look at us and look at our kids. We’re heavier than ever and diabetes, cancer and heart disease are on the rise. Maybe it’d be good to carry the cost of cleaning up over to the consumer. Perhaps we’d eat less of this nonsense.

As you can see, I had worked myself into quite the rant and had only made it halfway down the hill. It’s amazing where the mind wanders when the body is exercising and productively engaged. I hope you’ll try this out yourself. You may come up with a better idea, but one way or another, we’ll all benefit.

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The photo below is of a lovely meal had on Friday night, the star entree being skillfully prepared by Manfred and Susan Phemister: BEAR! I have to admit that I had some trepidation in the days before our adventure, but the meat was darkly rich and completely delicious. Thanks to the Phemister family for a great time of feast, beast and the best of conversation. What a great get-together.

When Cooking Bear Meat, Remember to Keep It Moist and Tender
By Lorelie Scorzafava

Bear meat, if cooked properly, can be every bit as tasty as beef. Those who have harvested a bear and brought it to the table can attest to this. Bear meat is actually leaner than beef, because the fat is on the outside and can be cut away. As a result, once you remove the fat, it has fewer calories and is lower in cholesterol.

But the lean meat can become tough and dry if it’s not cooked properly, due to the lack of marbling. To make sure your bear meat doesn’t dry out, it should be cooked in such a way as to preserve or add as much moisture as possible.

It’s important to remember that unlike other game meat, bear meat must be thoroughly cooked. Bear meat, like pork, may carry trichinosis.

If you remove the fat before cooking, you can tenderize and moisten bear meat by marinating in lemon juice or an oil-and-wine mixture before cooking. To imbue the bear meat with flavor and moistness, baste it often while cooking. Or, cook bear meat in a closed environment, such as a Dutch oven, roasting bag or braising liquid. Bear meat is darker and may be stronger than other game meat. It is a coarser, heavier meat that may take more seasonings or sauces, and more cooking time, to tenderize.

Below is a bear meat recipe that produces fully cooked, yet tender and moist bear meat.

Braised Bear Roast

Slow braising in a Dutch oven tenderizes this shoulder roast. You may substitute any large roast if you don’t have a shoulder left in the freezer.

1/2 c. flour
Salt and pepper
1 tsp. dried thyme
3-4 pound beat shoulder roast (at least 2 inches thick)
Vegetable oil (for browning)
1/2 pound diced salt pork or thick sliced bacon
1/2 stick butter
2 large onions sliced
1 large apple peeled, seeded, and sliced
3 tbsp. brown sugar
1 12 oz. bottle of dark beer or beef broth
1 small can tomato sauce
¼ c. apple cider
1 bay leaf
2 cloves of garlic

Preheat oven to 325 degrees. Mix the flour, thyme, and salt and pepper in a large paper bag. Add the roast; and shake to coat. In Dutch oven, on the stovetop, brown bear meat on all sides in oil over medium heat. Remove bear meat; set aside. Add the salt pork to the pan and fry until brown and crisp and fat is rendered. Remove salt pork pieces from pan and reserve. Add butter to the drippings in the pan and cook the onions and apple slices until soft. Add sugar and cook and stir until onions are browned. Add beer, tomato sauce, and cider scraping any bits from the bottom of the pan. Return meats to the pan. Add bay leaf and garlic cloves. Cover; bake until bear meat is tender, about 2 1/2 hours. Serve sliced with mashed potatoes and pass the pan juices.

For an autographed copy of Lorelie’s award winning cookbook Gourmet Gone Wild, go to http://www.radicalbowhunter.com or visit your local bookstore.

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recipe

Best Chicken Saltimbocca EVER.
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 1-2 hrs

Ingredients:
4 chicken breasts (5 oz size)
4 thin slices Prosciutto ham
1 tablespoon fresh sage
3 ounces olive oil
1 ounce all-purpose flour
5 ounces artichoke hearts, quartered
1/2 ounce capers
4 ounces white wine
2 ounces fresh lemon juice
2 ounces heavy cream
1 tablespoon butter
1 tablespoon salt

Directions:
Lightly salt chicken breasts. Sprinkle evenly with chopped sage. Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.

Meanwhile, heat olive oil in a saute pan. Lightly flour chicken pressed with prosciutto. Place in heated oil, Prosciutto side down. Brown one side, turn and brown the other side. Drain off excess oil, and deglaze with white wine.

Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.

On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Recipe Location: http://www.cdkitchen.com/recipes/recs/567/Buca-Di-Beppo-Chicken-Saltimbo100527.shtml
Recipe ID: 71400

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