tag:blogger.com,1999:blog-70139584895259300662024-03-13T10:37:24.179-07:00The Pilot's PalateA travel and food blog from an airline pilot's perspective.Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.comBlogger74125tag:blogger.com,1999:blog-7013958489525930066.post-91410464532383827332017-07-30T12:54:00.002-07:002017-07-30T12:54:57.678-07:00Smoked Chicken<div align="left" class="bloggerplus_text_section" style="clear: both;">
I live in Texas and that means the BBQ is dry rubbed and smoked. I like to use mesquite wood since I live in Texas, but hickory is a close second. I have some good friends out in West Texas who have a small acreage where they raise mesquite trees, cactus, and rattle snakes. Their wood is often in my smoke box. I've never put a snake on the pit but wouldn't rule it out for now. It is always nice to add some sweeter smoke which comes from fruit or nut trees. <br />
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I bought my smoker about 5 years ago and use it several times a year. It is a Texas size pit which means my record for cooking chicken was 40 pounds which I used to partially cater a friend's daughter's wedding. I liked it so much I self catered my own daughter's rehearsal dinner feeding over 60 on ribs, chicken, and sausage. </div>
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Chicken thighs and legs are not only affordable they are my choice when it comes to the BBQ.</div>
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They work great out on the smoker and the end result is a tender juicy delightful taste.</div>
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I buy the frozen bags which my local grocery store sells for about 6 bucks for 10 pounds of chicken. I know, I know they are probably raised in little cages and fed hot dogs... I let it thaw out in the refrigerator overnight and the next morning I begin the party. </div>
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I rinse them off and let the pieces drain in a colander then it's time to rub them with flavor. You can use your favorite rub ingredients or you can buy a pre made one or copy the one I used on this batch. Today it's going to be a Dr Pepper steam infusing my smoke. I like to use Dr. Pepper because it's a Texas tradition to drink. It was first made by a man down near Waco in 1885 and a bottling plant opened up in Dublin later. Having said all that I've also used apple juice, cola, cherry cola, or other sweet drinks. This is a nice place to start but where it goes is up to you. Remember the smoke will dominate anything they are rubbed in so get creative and generous with the rub. By the way if you don't have a smoker you can enjoy this rub on the grill too.</div>
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I just start sprinkling and stirring it all up in a big pan. Remember it will taste less intense on the finished product so let go and be over the top with the rub. A little brown sugar is also a great addition to any grilled item as the smoke tends to be a little bitter and the sugar mellows it down.</div>
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Give them 4 or 5 hours at about 225 degrees F for a healthy quantity of smokey taste. Bring them in and freeze what you won't eat now in foil adding about a half cup of chicken broth. To prepare the frozen chicken simply place the foiled chicken in a pan and put it in a 200 degree oven for 3 hours then bump up the temperature to 275 for another 3 hours and you will be amazed. </div>
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The portion you are going to eat it now you will need to treat it the same way by foiling it and adding some broth, seal it up well and bake it at 275 for a couple of hours. I hope you enjoy it!!!</div>
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PS those are welding gloves and they work great for working around the grill.</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-8110952683786441242017-07-22T10:57:00.001-07:002017-07-22T10:57:56.779-07:00Stolkholm's Slinger Bulten Revisited<div align="left" class="bloggerplus_text_section" style="clear: both;">
Stockholm's Slinger Bulten is a wonderful meal and a great value for Sweeden. I've written about it before but can't say enough good about it. Reference my June 2012 blog on it...good food...</div>
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Situated in the old town it has a simple warm charm and the manager is fabulous and takes care of us.<br />
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On this trip we exchanged greetings and he remembered me and where I had sat and eaten a couple of months earlier.<br />
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He asked if we would like to try the reindeer appetizer as a starter. One of the guys was kind of squeamish about eating Rudolph and I assured him this was a bully reindeer who had laughed and called him names. He was cool with that.....<br />
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So Devine...simply wonderful!!!! Probably not a flying reindeer from the North Pole.<br />
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We ate a tomato salad. Super duper, that's food talk for real good.<br />
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I just can't go to this place without eating some fish stew. It is always superb and so robust in the fish part.<br />
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I drank a special local beer. It was so good.<br />
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Then the main courses.....</div>
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Someone had the traditional Sweedish meatballs, potatoes, gravy, and lingon berry sauce. I love the lingon berries. You can buy a pre made frozen version at Ikea which will give you an idea. Of course minus the ambiance....well, Ikea can be fun shopping but.....<br />
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Another fish dish of some sort.<br />
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And I chose fish also. The Atlantic Char...who knows, some fish from the cold northern waters.<br />
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Oh so good!!!!!!!!</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-25792494286483335242017-07-22T10:57:00.000-07:002017-07-22T10:57:48.310-07:00Stockholm Sweden<div align="left" class="bloggerplus_text_section" style="clear: both;">
I took these pictures 5 years ago in Stockholm Sweden. For many years it was one of my favorite layover cities in Europe. Unfortunately, I no longer fly the B757 which Delta flew up there each summer, so looking at this older draft blog was kind of sad for me. If you want to escape the heat I'd recommend a trip up to Stockholm in the summer. You can go to the ABBA museum, watch the changing of the guard at the palace, take the hop on hop off water taxi, see the amazing recovered 16th century war ship which never left the harbor sinking on it's maiden voyage, take in one of the great museums, or just wandering the streets of the old town. You must go!</div>
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I do enjoy Sweden in the summer. It is cool and refreshing from the heat of Texas.</div>
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Yes, the people are wearing jackets in the summer.</div>
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I didn't go to any museums or boat rides, I just walked around and enjoyed the views.</div>
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I was just in a light mood.</div>
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Enjoying all the scenes and cool temperatures. A truly beautiful place to visit.</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-44152205288277022412017-07-17T10:35:00.002-07:002017-07-17T10:35:24.788-07:00Balsamic Onion Talapia<div align="left" class="bloggerplus_text_section" style="clear: both;">
Well it has been a very long time since my last post. I stopped for a variety of reasons but now at the encouragement of some friends and relatives I'm going to start posting again. I had written this one some time ago and can't even remember the meal but I'm sure it was good. Enjoy:</div>
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If you are trying to be healthy and wanting a new recipe for fish you may want to try this one out. </div>
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As in my last post I'm thinking of your weight and cholesterol. This is a wonderful healthy meal served with grilled veggies. </div>
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I marinated the fish in a mixture of balsamic fat free salad dressing, garlic, pepper, and paprika. I let the vegetables soak with the fish. I caramelized some onions adding garlic, balsamic vinegar, and salt towards the end. I did sauté the onions in about two TBS of olive oil. This was the only oil I added. </div>
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<br />In a glass dish I laid down a bed of spinach and covered it in the onions. I then placed the fish on top of that. If you wanted to you could put it all on a bed of rice or polenta instead of the dieters spinach. Poured the marinade over it and there you have it! Let it bake for 20 At 375 degrees F. Wonderful!</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-16764045758629320532014-04-21T08:38:00.004-07:002014-04-21T08:38:58.451-07:00A Wonderful Lunch And An Afternoon In Barcelona<div align="left" class="bloggerplus_text_section" style="clear: both;">
I love Barcelona it is a charming coastal city with history and ruins back to the Romans. It's not hard to imagine some of the mid evil walls and buildings looked very much the same when Christopher Columbus walked these same streets. </div>
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I have a new favorite travel app. Trip Advisor City Guides. In the process of checking it out I found a little cafe which looked interesting. I had filtered the thousands of restaurants down to the cheap ones. I may indeed be one of my favorite dates but it doesn't mean I'm going to break the bank on myself either. </div>
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My destination was El Casal and without the aid of Trip Advisor City Guides and the map function I would have been very hard pressed to locate this little gem. In making a comment on apps I will point out a weakness of the app. It's map representation lacks a directional arrow. City Maps to go is another great app and it has the arrow but lacks the depth of ratings and recommendations which City Guides has. Use them both! They are both free. </div>
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They have a standard pre fix 10€ lunch. Which gives some limited choices but great pricing. I had a bowl of soup, a beef stew on noodles, a beer, and coffee or desert. I chose espresso. </div>
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The soup was a chorizo lintels and cabbage creation which was excellent. The stew was really more like roast beef and carrots. Really hardy food. The espresso was a fine ending on a great lunch. </div>
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My afternoon continued with my next quest. To find the old mid evil synagogue. This was truly an adventure in GPS maps. I knew I had to be right on top of it but couldn't see it and then I saw it. </div>
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I was looking for a more impressive entrance for sure. Of course the streets are now 6 or 7 feet higher up. So a little humbled stoop door to now the entrance to a basement which was once the main Synagogue. A tour guide gave me and a couple of American college girls a nice presentation. The Christians blamed the Jews for the Black Plague. It seemed the hygienic rituals of washing kept the Jewish community safe from the Plague but not the Christians who were persecuting them. Many were killed during the period. Then along came a more tolerant King and ended the blood shed. </div>
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My day continued by winding my way through the tiny streets. </div>
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I found this shot interesting showing three distinct periods in the arched windows. </div>
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Made my way to the basilica where I prayed for my readers around the world. My day was winding down so I headed to the more tourist laden Las Rambalas for people watching while waiting on my crew for dinner. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-52297790891698911452014-04-14T21:54:00.000-07:002014-04-14T22:00:30.083-07:00Amsterdam's Cafe Piazza<div align="left" class="bloggerplus_text_section" style="clear: both;">
There is a wonderful little quiet Italian restaurant at the end of the canal at Nieuwmarket square in old Amsterdam. The owner is a delight. She is a vivacious young lady from Poland who makes you feel comfortable in her place. Agata will answer your questions and help you pick the correct meal for your tastes. <br />
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The laid back quaint nature of the establishment will be a true vacation from the noise and mayhem that can consume the inner city. <br />
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Don't forget she has some great local beers on tap to accompany your meal. You won't be disappointed on your experience here. Oh and by the way she also has Polish perogis which may or may not be on the menu so be sure to ask. </div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-16948272402513461142014-03-01T09:45:00.001-08:002014-03-01T09:49:44.922-08:00Yummy Chicken Tostadas<div align="left" class="bloggerplus_text_section" style="clear: both;">
OK, I was visiting Facebook and a post of the food network got my attention. You know I do enjoy Mexican food or as in the grocery store in Sweden referred to the isle, "Tacos," well not Texas tacos. It is a pathetic selection of "Mexican" food or as they might call it, "Taco food." Anyway, that is a different story. Back to my blog intent. So I was checking up on my Facebook feed and a wonderful picture of a tostada showed up. I began to crave them and within 20 minutes I knew what was for supper!<br />
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The recipe was a little different and it caught my attention. It used shredded chicken. Well it just so happened I had some cooked chicken just asking to be shredded chicken for a tostada. But it needed something to kick it off. It needed tang. I put my head to it and tang...something new was created. <br />
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The tang wasn't the typical just add some "taco sauce," salsa from the taco isle at the Swedish market. It is based on chorizo. Now I know that just turned a stomach or two, (perhaps the one it was made from...) as the grocery clerk said, "once you know what it's made of..," but it is necessary. </div>
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So buy it and cook it in a skillet. I soaked up some excess grease with a paper towel. </div>
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I chopped an onion and added it to my skillet. </div>
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I then added some chipotle peppers in adobe sauce. I love the flavor but they are hot, even for me. I opened the can and used half and froze the other half. They were so hot the freezer started thawing before taking charge of the situation. No, they are not really that bad. </div>
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I also put in a can of green chilies, they are super mild but have a great flavor. </div>
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I then added chicken bouillon, and some water.<br />
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I cooked it down for a while and it was ready to top a tostada. I buy the pre-made shells and just toast them up to make them extra crispy. You need a thin layer of beans spread across the tortilla. I then put a layer of my Chorizo Chicken and covered it in my world famous Pico De Gallo. If you don't know about that then you need to check out my recipe for it from August of 2012. <a href="http://thepilotsplatate.blogspot.com/2012/08/pico-de-gallo.html">http://thepilotsplatate.blogspot.com/2012/08/pico-de-gallo.html</a><br />
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If you want to put a little shredded lettuce and cheese or even some sour cream or guacamole. Be my guest, it is an open face crispy sandwich which you can assert your creativity as you customize it. Go do it!!!</div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-4129917835765861872014-01-30T06:54:00.001-08:002014-01-30T06:54:39.472-08:00San Francisco <div align="left" class="bloggerplus_text_section" style="clear: both;">
San Fransico has a special place for all, wheather you've been there or not. Of course we've all been there at least through the movies or TV. As a child I can remember chasing down bad guys on "The Street's of Sanfransico." Humming "Rice a Roni, a San Fransico treat." Tootsie walking coming down the hills to the apartment. As of recently a bunch of Apes taking the bridge to the man... Oh that list could go on and on. <br /><br />One of my first encounters with the city was a memory of my father. A young Korean War soldier eating his first pizza, and Chinese food before shipping out. There is something about seeing The Golden Gate Bridge in person, that incredibly awe inspiring achievement of engineering. There is also the joy of walking along fisherman's wharf and smelling the salt and sea. Hearing a sea lion barking and gulls jabbering. </div>
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The Golden Gate engulfed in fog. </div>
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But of course fisherman's wharf is about fish. The bounty of their labor for those land lubbers who want to feast on the oceans treasures. </div>
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Crabs!!</div>
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It's lunch time!!!</div>
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"Mine! Mine! Mine!" Hey you, this isn't yours, it's mine!</div>
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Can't blame them. It was so wonderful. If you are in the city make it a point to get a sampling of the sea. Have a lunch with a gull, and quietly hum, "I left my heart, in San Francisco..."</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-45241389395523828972014-01-29T08:52:00.000-08:002014-01-29T08:56:44.359-08:00I'm back! Or hip???<div align="left" class="bloggerplus_text_section" style="clear: both;">
Ok so I know it's been almost a year since I've last posted. I do have an excuse all be it perhaps weak. Last spring my hip pain had progressively gotten worse to the point I'd go to a great city and not feel like getting out. In May, I had a total hip replacement. </div>
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Out of myway!! I'll run you down. Anyway I'm back to 100% and will be taking in the sites and ambiance to share with you. <br />
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By the way some friends helped out by cooking meals for a week or two. They were all great and a joy to consume. <br />
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I look forward to sharing with you soon. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0Denton, TX, USA33.2148412 -97.13306829999999132.7898512 -97.7785153 33.6398312 -96.487621299999986tag:blogger.com,1999:blog-7013958489525930066.post-60170073208450300022013-04-08T21:57:00.000-07:002013-04-08T21:57:36.938-07:00Diet to die for!!!!<div align="left" class="bloggerplus_text_section" style="clear: both;">
Well this is a keeper whether you are watching the calories or the fat. Tilapia is a great choice and the flash frozen fillets are inexpensive. </div>
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This is also pretty quick and easy. Start by making a salsa for the topping, this is where the labor is. My suggestion is getting a good helper to cut up the stuff. No, I didn't get help and it was even my birthday. </div>
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It is a strawberry salsa. If you want mango or kiwi that would be good too. It just so happened that the springtime strawberry sales were perfect. $1.99 for a quart of nice berries was perfect. <br /><br />Chop them up nice and fine. Cut it all very fine. It lets the variety of flavors marry in a unique way. <br /><br />Strawberries<br />Red onion<br />Cilantro<br />Jalapenos<br />Red/yellow bell peppers<br />Garlic salt<br />Lime/lemon juice</div>
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I put mine on a bed of asparagus because I like it and it was on sale. Cooked rice, squash, green beans, peas...whatever you like. <br /><br />I put the asparagus in a 400 degree oven after spraying them with Pam butter, garlic salt, pepper, lemon pepper, and paprika. </div>
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I cooked them on top of the asparagus. The asparagus got a 5 minute head start. I cooked the fish for about 18 minutes. <br /><br />Topped it with the salsa and it was great. Maybe 300 calories a serving. I ate two!!!! Enjoy</div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-10938327901134510582013-02-11T12:18:00.000-08:002013-02-11T12:18:03.283-08:00The Bull<div align="left" class="bloggerplus_text_section" style="clear: both;">
You may enjoy the bull fight, or for most people, not. I was in Madrid a while back and we decided to go watch one just to experience what it was all about. Interesting to say the least, gruesome to say the worst.<br />It's not like a man and a bull enter the arena to fight to the death. Not like that at all. First Mr bull gets beat up, Mafiosi style. After hazers wear him out horse backed riders gouge him with jousting sticks. Now if this isn't enough the picadors come out and stick 2 foot long spears in his back. <br /><br />OK so I'm not sharing this trying to make you anti -bull fight just telling you about my experience. It was to say interesting....</div>
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It's not like they choose a big riding bull. Just a little fighting bull. Still bull I will add.<br /><br />So on another Madrid layover. We met for dinner to go to the oldest restaurant in Europe. Sure to be good. Well it has been here a while. <br /><br />We took the bus to Plaza Del Sol and then walked to Plaza Mayor. </div>
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We saw sponge Bob and a dozen Mickey Mice along the way and then entered the Plaza Mayor. I suppose when your unemployment rate is about half for young people you get a few Mickey Mouse activities.</div>
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Once the kings of Spain watched parades, executions, and the bull fight here. Ole</div>
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Now it is a memory of those grande events and today boasts restaurants, bars, and shops with street performers highlighting the day. One such bar which lines the courte is the Bull Bar. It reminds us of days past. Now the young cabeleros fight soccer balls. <br /><br />This place sympathizes with the bull. Boasting pictures of Jimmy Carter, Bob and Teddy Kennedy, amidst post heroes slain by the bulls. </div>
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These young bulls hitting the mark before being slain without thoughts. </div>
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Eat drink but be ware. The bull is out there...</div>
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Today it is bueno comedo, bueno vino e mucho fun. Come and enjoy. </div>
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The Bull!!!!!</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-85528872114845597782012-12-15T14:36:00.000-08:002012-12-15T14:36:18.284-08:00Valencia Spain on A Summer Day<div align="left" class="bloggerplus_text_section" style="clear: both;">
It is mid December and it is perfect shorts and t-shirt weather for me here in Texas, but I know for many of you it is winter and cold. I hadn't posted anything for a while so I found this draft that I never got around to posting. Hope you enjoy the beach and the thought of summer days...<br />
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Located on the Costa De Sol, or coast of the sun it is a favorite beach town for Europeans. </div>
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We met in the afternoon on the beach to enjoy the sand and surf. A nice beach chair under an umbrella was perfect to soak it all in. It is all such a relaxing laid back atmosphere. Yes it is warm but with the breeze blowing in off the Med. Sea it isn't so bad. </div>
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Beach side sangria and tapas. Yummy and fun!</div>
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Good to the end. PS. That was broiled calamari squid. Yea looks a little odd but was so good!!!! It kind of looks like a rubber band and if overcooked it will have the texture of one, but when cooked correctly it is so succulent floating in garlic butter. The Spaniards do a good job with their sea food. Audios </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-12778769853323937922012-11-26T12:59:00.001-08:002012-11-26T12:59:34.641-08:00Italian Ravioli Kale Soup<div align="left" class="bloggerplus_text_section">
Most people don't associate Italy with cold weather but in the north you have those wonderful snow covered alps. The food is also a bit different. When you come in from a day of skiing nothing is better than a hearty bowl of soup and a crusty loaf of bread. <br />
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This dish can be made from scratch making your own Raviolis (that will be it's own blog at some point but not now) while cooking down some chicken broth. Another quicker solution is to use some canned broth and grocery store raviolis which you will find in the refrigerated section. You can do cheese ones but I prefer the sausage ones. </div>
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The heart of the dish is fresh kale. After washing it cut out the heavy stem and discard that. Take the green leaves and cut it up. Boil them in the chicken broth. I put in some chopped onion and garlic. Tinker with it until it tastes yummy and the kale is cooked tender. Now you can add the pasta and cook until they are tender and hot. Don't overcook the pasta or they will start falling apart. This is a great soup and so simple. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-69255463201637941612012-11-22T07:42:00.000-08:002012-11-22T07:42:07.906-08:00No Party is Complete Without A Police Visit and Every Holiday Needs A Fire!<div align="left" class="bloggerplus_text_section">
Holidays are a fun time for enjoying family and friends. Relaxing and reminiscing about all the past good times and even dreaming of the future ones. Decorations and seasonal music and the sweet aroma of A FIRE!!!!</div>
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We started a new tradition at thanksgiving and that is the burnt offering of food. </div>
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The truth is we don't always pray for just the meal but we offer a burnt offering unto the Lord. Not a bad idea to also pray for our safety as things get hectic around the holidays what with company and all. Have you noticed alot of those stupidest videos where people do dumb stuff are shot with a Christmas tree in the background?<br />
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This actually occured last year but the sentements are still the same. Be careful as you cook for the hollidays!!!!</div>
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It's good to keep in mind even the best chefs will make mistakes. I always like to keep a box of baking soda handy to dowse the occasional oven fife</div>
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It's also a good idea to have brilo pads available!!!! Please don't attempt this trick in your own kitchen. (No don't do it someone elses either!)<br />
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-63668818509267133492012-11-14T07:21:00.001-08:002012-11-14T07:21:51.784-08:00Potato Chips<div align="left" class="bloggerplus_text_section" style="clear: both;">
When I was a little kid we pretty much had plain potato chips with either ridges or not. Then a little later on there were also sour cream and onion or bar-b-Que. aside from potato chips there were Fritos and Cheetos. <br /><br />Doritos came on the market making snacking even have more variety. First came the plain ones and then they expanded into the nacho flavor. Now they make many variations of which I eat little. <br /><br />I remember back in 1985, I experienced my first kettle fried jalapeno potato chip. It was love at first bite, I was addicted. They are so good. Now you can find several brands of these little treasures.<br /><br />Well of course one of the joys of traveling the world is going to the grocery stores and looking at the differences. The chip isle is one of my favorite places to check out. </div>
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Here you can really see marketing differences. Take Lays brand for instance, a US company, but different products for different countries. My latest favorite flavor (well aside from the jalepeno flavor) is the balsamic vinegar carmalized onion. Wow are they good!!! Not marketed in the US but I found them in Belgium. Can't wait to go back. Too bad they get crushed in a suitcase. <br /><br />A couple of years back I was really into the mushroom flavored chips. I found these in Kiev Ukraine. Sorry we longer fly there and haven't seen them since. </div>
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Whether you are a chip conasour or just a couch potato don't be afraid to branch out and try a new flavor. That is something to be said for our modern world. Variety. </div>
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The grand Platz in Brussels. Just a couple of blocks from here not only can you get Belgium Waffles, Belgium chocolate, but also Lays potato chips!!!</div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-19826543848879813292012-10-25T08:50:00.001-07:002012-10-25T08:50:23.638-07:00The Coffin Bar<div align="left" class="bloggerplus_text_section" style="clear: both;">
So I've been to Brussels many times and I've heard of the "coffin" bar but had just never made my way to it. But since Halloween was approaching I figured now was the time. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_eu_mzulCQzsSAL4Gv-nRHnuMyKHNVbAgKqShKmtEpxj18wIxHNbyRr1ZRxD3I4Rc5VCYqKY2q9OfIU31bMRSvGh3MKDZt9y1m4XFcoDs5cGw6Q_ozkqgkk3wjcsGwiW9j9WZF_Sp6XEJ/" /></div>
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Yes the name of the place is Le Cercueil, and it is located right off the Grand Platz. </div>
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This isn't just a Halloween sort of decorating thing but a year round event. </div>
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The table is a glass covered coffin. </div>
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I had heard it was expensive which was true. I heard it was cheesy which was also true. I heard you could get a great beer in a skull mug. Also so true. </div>
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My thoughts are you should check it out but don't plan a trip to Brussels just to see it. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-33084097360247872112012-10-23T13:25:00.000-07:002012-10-23T13:25:29.907-07:00Dublin and "The Bleeding Horse" Public House<div align="left" class="bloggerplus_text_section">
Ireland much like the British are not known for their fine cuisine. Nice people yes, but I don't bid trips to Ireland to enjoy the meal. <br />
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On a recent visit to the emerald isle I went to the Bleeding Horse. I just had to! Yes you can bet I had a pint of Guiness, after all it is made there.</div>
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Looking at the menu it was a toss up for the mixed grill or a hearty roast beef casserole dish. The grill won out in the end. It was really good, or I was just very hungry. </div>
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The pub is really quite interesting, it was established in 1649. It was built or added to creating little quaint sections, a large bar, an upstairs with more little nooks and crannies. It was built centuries ago at a major cross roads now in the middle of town. The name has several reported origins but at one time they used to bleed horses ears as a remedy for the staggers. There was a farrier at the Inn located here who did this for the local's horses. Of coarse we bled people in the past too in efforts to cure them. They say George Washington was down a few pints when he passed. There is another possibility of the name's origin, during a battle in 1649 reportedly a wounded horse fled the battle and rested at this location. Who knows<br />
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Next time you're in Dublin stop in for a pint and a warm fire, or if you aren't going to Dublin anytime too soon you can visit the web site below:<br />
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http://www.dublinpubs.ie/pub.asp?id=67</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-86740910289718798172012-10-12T22:34:00.001-07:002012-10-12T22:34:20.486-07:00Museo Del Jamon<div align="left" class="bloggerplus_text_section" style="clear: both;">
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We
headed towards the Plaza Del Sol in search of the Museo Del Jamon. (OK, so my spell checker thinks you don't know it is the Museum of Ham...) After
feeling as though I'd been violated in many ways by an overly crowded
sub way car, I was relieved to surface into fresh air. Rush hour in a
crowded, shoving, sweaty, mass of humanity trying to escape the work
place is not too much fun. But at last I was free gasping for air! <br />
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And
what should I surface into but a mob of protesters upset by threats of
austerity. Well someone's got to pay for it and for now let it be the
Germans. Don't even suggest cutting the benefits! Anyway they were
protesting peacefully to the the delight of the police. </div>
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After
watching the parade it was time to continue our quest. Yes, the quest
in the fashion of med evil crusaders, we were looking for the holy grail
of ham and beer, Museo Del Jamon. </div>
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As I've commented at other times I find the Spaniard's love for dry cured hams fascinating. The other day I heard of a place in Madrid which specialized in these hams. The Museo del Jamon or translated, The Museum of Ham. Located between the Plaza Del Sol and Plaza Mayor, it is a fun place and an excellent value. </div>
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I apologies for the picture quality but it was a bit dark. Not really a museum at all but a bar restaurant deli, serving ham in many different forms. It is very difficult to see but there are literally hundreds of pig legs drying on the walls of the building. </div>
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The best part of this place is the price. Wow what a great value! The beers are €0.70 or roughly a buck. </div>
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I figured the cheap beer was a come on to get you to buy expensive ham. Not the case at all. I ate a house specialty meal which is also very typical Spanish. </div>
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Ham served with fried eggs, French fries, croquet's, salad, and even soup!!! Too much for one person at € 7.30. <br />
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Great food and drink for the price!!!! Go to Spain quickly before it is Germany or our economy is equally devastated...</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-69002804259451506052012-10-10T01:36:00.001-07:002012-10-10T01:36:35.435-07:00Easy Chicken Florentine Ala Chef Beau<div align="left" class="bloggerplus_text_section" style="clear: both;">
I'm a huge fan of Sam's Club rotisserie chickens. They are big, tasty and such a great bargain. You can get these pre cooked chickens at any grocery deli and you can do so much with them. <br /><br />If you want a low calorie dinner that is quick and easy just check this idea out. Start with some cooked chicken. </div>
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Place the required amount of chicken in your dish. Then in a skillet take some garlic and basil, maybe some onion and saute it adding some frozen, or fresh spinach to it, if you have to canned. Cook it until you and it are happy or hungry. <br /><br />Now mix in some grated Parmesan cheese. The next step is to cover your chicken with the spinach. </div>
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Now place a piece of cheese on top. What kind? What is in the refrigerator??? I would suggest provolone, mozzarella, or in my case Gouda. <br /><br />Put it in the microwave for a few moments, perhaps splash it with pepper to taste. <br /><br />Dress it with tomatoes and serve it with garlic bread, a Caesar salad and presto dinner!!!!! So good. Ciao!</div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-8618820781607434642012-09-30T11:31:00.000-07:002012-09-30T11:31:20.919-07:00A Spanish Picture Of A Truth<div align="left" class="bloggerplus_text_section" style="clear: both;">
I know you're probably going to laugh at my stupidity, ignorance, or more accurately my naivety. Once again enjoying an evening of tapas in Madrid we stopped into a trendy outdoor place with misters cooling the hot dry air. The menu was colorful with many bright photos of food. I enjoy the picture menus in foreign countries because often you have no idea what an item is, and a picture can speak a thousand words or even more when your language skills are lacking. </div>
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OK, so we see some fresh guacamole and chips, everyone around us are speaking Spanish (in Texas 80% or more Spanish speakers are of Mexican descent) so it is only natural to not question the picture or the product. <br /><br />But...but...almost butt...<br /><br /></div>
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You've got to be kidding!!!<br /><br />Really??? The picture???? Where was that??? Kind of like when people look at my 16 year old picture of when I was hired at Delta that appears on my ID. Then they start giggling before erupting in belly laughs. OK so some things have changed in 16 years. Back then I had a state of the art pager. A mobile phone was nearly the size of a shoe box. Computers, well computers were as big and slow as dinosaurs. Big slow ones...<br /><br />Back to the guacamole...so the thought of that icky stuff which comes in cans and jars not resembling anything on the label comes to mind....the chips were good.</div>
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Yes, I should have known better being a seasoned road foodie, but it wasn't just me we were all fooled by the allure of the pretty little picture! It just wasn't right. <br /><br />So next up was an order of the grilled veggies. Cute little shish-kabobs all lined up on a plate.....again this looked great in it's picture. Well the picture was made somewhere in fantasy land. (kind of like a model or movie star, more paint than perfection. Hello Hollywood!!!<br /></div>
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(Read in a sultry Catherine Hepborn voice please...) "Hummm, lovely. I'll take a dozen darling...Thank you..."<br /><br />But the picture again was a bit deceptive....<br /><br /></div>
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OK, I'll give them the point that there was a semblance of a row. Not quite as neat but kind of lined up. Not marine precision. More like kindergarten water fountain lines, fluid in motion trying not to get out of synch but not really knowing how to synch. <br /><br />Bottom line they tasted great! Marinated in some sort of teriyaki kind of Asian fusion Spanish Mexican.... No, they were yummy. <br /><br />The final tasting was a shrimp dish. It was a little fishy but my cat Lizzy would have loved them. I ate them with mucho gusto. Meow!!!! <br /><br />One more picture to add to this saga...this one was taken in a grocery store in Stkholm. <br /><br />If you ask the store clerk where to find The liquid green slimy stuff resembling guacamole, and the yellow chemicals bearing the name of Cheese stuff he'll probably send you to the "Taco" isle.....Now I'm sure I would know better than to buy "taco" food in Sweden. Duh, the vikings got around but never to Texas,....I dont think. (reference the rune stones in Oklahoma) Stick to prickled/semi-rotten fish!!! They know how to do that!!!! <br /><br />Bottom line a picture can often lie!!! Be smart!!! </div>
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-77873095489611313092012-09-13T18:14:00.000-07:002012-09-13T18:14:31.817-07:00Psaros's, at the base of the Acropolis<div align="left" class="bloggerplus_text_section" style="clear: both;">
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Athens, cradle of democracy and hence protest. Their voices are heard and sometimes felt. Probably nothing new about it at all. Let's just hope that peace and stability will rise to the top. </div>
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Truly amazing stuff. How the could build such things? </div>
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For the Delta crews in Athens, Psaro's Taverena is the favorite dinner spot. We say we are with Delta and they treat us like kings. It really is a wonderful restaurant sitting on a steep incline right at the base of the Acropolis. In the summer you can dine outside and look up at the lit up Parthenon and it simply takes your breath away.</div>
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Perhaps equally amazing is the Greek food served here. A fresh healthy salad. So typically Greek. No lettuce! That must be an addition we in America and Europe add to make it go farther.</div>
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Moussaka, a very traditional casserole much like lasagna but with eggplant. Even if you don't like eggplant you will like this one. I keep intending to make some at home.</div>
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A baked smoked cheese which is just so unbelievably good. "crack cheese". </div>
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(some of you will get it) "Once you taste it your addicted and can't stop."</div>
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Fried calamari, so light and tasty. Athens is on the sea so the sea food is always fresh and cooked to perfection. If you over cook it, like most sea food, it gets rubbery. If you have tried calamari and don't like it more than likely it was over cooked.</div>
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Samples of other's dinners. There is a stuffed squid, shrimp, and???? The huge portions they serve makes sampling your friend's choices so easy.</div>
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Leg of lamb. </div>
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A pasta casserole. </div>
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OK yes, after that we all needed to take a run in the original Olympic stadium. Too cool. </div>
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Beautiful historic city, a great restaurant, nice people, good prices, and great food. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-32377637441740892612012-09-10T15:04:00.001-07:002012-09-10T15:04:22.980-07:00Keflavik Iceland and The Lobster House<div align="left" class="bloggerplus_text_section" style="clear: both;">
My visit to Iceland was quick and certainly deserves another visit. It is definitely an interesting place. </div>
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A coastal country ripe with great fish. Dinner was The Lobster House sea food fantasy. But first about the flight, it was never really dark near the peak of summer this far north (I did this trip about a week after the summer solstice.) The arrival showed a very volcanic island with steaming vents and pools here and there. </div>
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It reminded me of New Mexico except north. One of my colleagues referenced it to lunar. Very different landscape. </div>
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There are lots of organized tours you can take but after being up all night I wasn't in the mood. So after a 3 or 4 hour nap I was forcing myself to awaken and see this place. </div>
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There were plenty of people enjoying the short sunny summer. I thought it was a bit too warm in the sun but it really wasn't so much the temperature it was just the intense sun that far north. </div>
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They have a lovely modern church fitting of this cute little town. I had to keep moving in order to meet up with the captain and a flight attendant or two. We had picked a lobby time for dinner and my walk was needing to be cut short. </div>
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The front desk recommended The Lobster House so off we went. It was a beautifully decorated colonial style home/building. </div>
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The food was fitting of the ambiance. </div>
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They gave us a free little raw bar sampler. It was excellent, just so fresh. I chose the sea food fantasy which was so good. </div>
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A wonderful looking salmon</div>
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Ok not huge portions but enough. </div>
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It was an interesting visit and a nice dinner!</div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-91894340679848828562012-09-07T10:13:00.003-07:002012-09-07T10:15:04.348-07:00Cinque Terre<div align="left" class="bloggerplus_text_section" style="clear: both;">
Five lovely villages connected by footpaths along the cliffs of the Mediterranean are a mecca for the photographers, hikers, foodies, sun bathers, and romantics. This is a popular tourist resort area located along Italy's north western coast. </div>
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Each little town has its own personality. Each one deserving of a visit. We chose to make the visits via a ferry boat. After an hour or so on the train we made our way to the ferry and purchased an all day ticket. I wish I had taken pictures of the loading and unloading process. Picture a 12 foot long gang plank with hand rails rising and falling a foot at a time. Meanwhile it is continually moving in and out as the waves toss the boat. </div>
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Lunch was more than wonderful. I had seafood pasta. </div>
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I didn't eat the more expensive lobster. Feast. </div>
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We headed up to the next city for beach time. </div>
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This is me centering myself with the cosmic universe. Well a flight attendant placed the rocks on me while I dozed. </div>
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Pretty stressful!!!! NOT. </div>
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The day was ending and time to eat again...</div>
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That was the best melon and <span class="st"><span style="font-family: inherit;">Prosciutto</span><i> </i></span>ham. Yummy!!! </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-1344545079661194212012-08-21T06:51:00.000-07:002012-08-21T06:51:13.996-07:00Pico De Gallo<div align="left" class="bloggerplus_text_section" style="clear: both;">
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPuT6orLDcn1E5DSHXFPVj4BRsnQdZMTsaoWUhB2YxSobnEjwcDw1A00BCEm-ltzJcwS4Y70r3zEZh5XN9-VuCqJ14l4RWPHxBCb7NDS7uEhidNQJE0zVNU2DwUkFg-gepkh6yqHZpVAY9/" /></div>
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I love spicy food in general and this one is the ticket. I've sampled it in Mexico many times and in Mexican restaurants galore. If you're one of my non USA readers you may not be able to get the ingredients. <br />
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One thing I love to do is go to grocery stores around the world. Even within the United States regionally there are differences. Up in New York where I stay between trips not only is the Mexican food generally lousy but the stores don't carry much selection of Mexican food ingredients. <br />
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Several years ago I was making a visit to Germany to stay with a friend. They requested I bring them salsa saying it was hard to get if you could find it at all. <br />
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Enough of that and hopefully if reading this leaves you craving pico you can find the ingredients.<br />
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The first I ever ate pico de gallo was down in San Antonio Texas in 1985. My mother's cousin Bill Baker made it for us. I've been eating it ever since. </div>
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For me lots of cilantro is critical. You may call it coriander. In the states coriander is just the seed and the green part is cilantro. If you grind the seeds you wind up with cumin. Just chop the tender leaves up nice and fine. Where I live in Texas you can get it in any grocery store for about $0.50 a bunch. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiox9FEHL0fFVpmC_DOVf1BtyMwgkAoX2weLchW86P2jh3c-gYDcACARe9GC5CEM2ne7UELeorYZzAzsB59O-mQuuqoyw54BVOhPguw88lUmuPnFUC8509erRywLJH4mNbjyJa2UDFM2vrt/" /></div>
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Next chop up some onion. The finer the better. Doesn't look like I did a very good job in that area. I guess I was too excited to get it all together and start eating it!<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFEu8towHz933Z7X2cCx-VoU0GGxMScTPVRxyJ7aibnBKpqgNsxctu_to9xQ_o8y_TaFlzHpTLPeQZD9qB8xQ8nvrpq2NjjS5qp_9-4BDej1aqt57LQh21ImLEUzot-AuuZ9XP3_yZu0e7/" /></div>
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Chop up some tomatoes. I like the Italian Roma variety because the are less juicy and more meaty. </div>
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Ah yes, the heat. Again in Texas these guys run about $0.50 per pound. If you prefer you could use a hotter pepper or a milder one. By removing the seeds and white veins you can cut the heat down. Leave them in if you want to jack it up. Funny but just writing this is making my forehead sweat. </div>
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OK pretend that piece of fruit is green not yellow! Yes, use a lime or two if you have them. I only had lemons in the refrigerator and didn't feel like running out for them. Sorry about that purests, you could use the bottled variety too.<br />
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Garlic salt to taste. You could use fresh garlic or garlic powder seperate from the salt but I find the ratio in the garlic salt to be good. If you do use fresh garlic be sure you mince it very fine because you want the flavor to come out evenly. You can manipulate the quantities of any of the ingredients as your taste buds deem perfection. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdkG3KVP-t9TCaZaqxnSJODCE1PTp4lNhW0FLHbsag6ndgNRVy8VQ9_4u8n9xFkCMTVRrlclOLe65bPP8c6ORkaiEhGsIo2iQaNumhK3TeAjvR7936I7-nOU7mVAUnb9vyS2y0hoE64OEt/" /></div>
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Get a bag of tortilla chips and dig in!! Thank you cousin Bill for turning me on to this treat!<br />
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If you know Bill, or have someone who has inspired you in a culinary fashion, or if you just like Pico De Gallo you should send him or her a message telling them about it, they will enjoy your appreciation.<br />
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P.S. Try to not eat the whole bag of chips, notice I dip it liberally!<br />
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Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com0tag:blogger.com,1999:blog-7013958489525930066.post-49944252517833332702012-08-18T11:31:00.002-07:002012-08-18T12:04:17.857-07:00Knish<div align="left" class="bloggerplus_text_section" style="clear: both;">
Being the world traveler and not to mention spending alot of time on Long Island I've never had a Knish. What is it? A bread filled with a mashed potato mixture. I personally think it was created by a poor Jewish mother trying to fill up her children not to mention how can you go wrong with portable mashed potatoes!!</div>
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Here's how I made them. I must confess I was motivated by one of my favorite blog sites. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdjNDuEatsSxbAj8AMcLR7MBsErS30NaDBR_bVzsdaEDi1d8TU0RRktfAT_iS67zuX84kdKcfcBCtL7mGoCV1WDgvQCpmitjK5UVX2DHffkf0e4ypqhfnUSRr9pbWDPkBJb4sIgrrrsax/" /></div>
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I made an egg based bread dough. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7CnpffbQ_vzyu0Yd9qVHwKoJ5Qnnws8w6fSIsiaOnW8a5yC1yGNOXF3U2K-Tesi4L81cyn3Mh24FhYFX7S_g372LPO6xp3OmUFIoLQjcoRvZUhUtZRFFMVSa9p6mt9Lj105dhVS6zgXKA/" /></div>
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I boiled some potatoes while working the dough. </div>
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I used whole wheat and probably wouldn't next time. It was a bit heavy. </div>
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I chopped some onion and a low fat cooked sausage. </div>
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I cooked the onions and then added the sausage to it. </div>
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I then combined the cooked potatoes to this mixture. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiOemIT584oJ4rROlzfv-5KsTqU-dTf53BwuSGJaBWbXuM1qm_XKKJkhR7IP19LR9ofWgcbw-zp08zXCSA7JzJr-2dyS6BkidJB_6Dqc81DaEEBFptIHglPEQ2ZcoH_DTsY-FfpV_cOkTq/" /></div>
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I bathed the sausages in a beer. Makes it real yummy as the beer cooks down covering the sausage. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj672s952KdeUYNR4LmG8orDKm3oomY2JiLpwxCZtvilh8TIQECnXjBrW9HWAYuq7zPV_TNCsuxVvDFCap6ElRYPqm-cHr9ILVvP3npQ0dB_DBPAV1F_2S8QHVaTvlXrH5WkdCW4GSABkbm/" /></div>
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I guess I should own stock in neufchâtel cheese. But here again I used it in this recipe adding it to the potato onion sausage mix. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE2XZwvld_PPwo4Fqq0P226Ilz-xzRfRk79AajkUkDHmrsXr_1h6orgPvwtk56Kktl3sYRj-CwuHN-3jDSM-d30JJ4dfa9w5I5UJA2-yDTfPiS9dK6ysf57uM0XxQ5Yxm82MdovRJT4mLK/" /></div>
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I used some of my favorite seasonings to add some depth. </div>
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Mixed it all together and added some steamed carrots just to sneak in some veggies. </div>
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A bit of mustard to sharpen it. </div>
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Now the real work begins. I did get better an tried a couple of different techniques I had read about. </div>
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After cutting it into rectangles I placed some of the filling on it. </div>
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Rolling the dough into a tube while pinching the ends I pulled it into the little loop. </div>
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This was method two I called the sausage roll. Making a longer tube I then squeezed it off and twisted the segments into separate pieces. Then I separated them and made the little loops. </div>
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Bake them at 375 until nice and brown. Not bad. Give it a try. </div>
Anonymoushttp://www.blogger.com/profile/11037245913342058737noreply@blogger.com1