I'm not a huge Civil War buff and have ridden past some
of the major sites without calling for a pullover. Did
That era is a lot more fascinating to me. The politics of it are still
on going here in NC tho; over issues and battles long fought.
I contend that the south won that war.
do Antietam, though, after several misses over 40 years
We've not done that, and despite many times passing thru the Richmond
area, have yet to explore the sites/museums listed on the side of the
road attractions billboards.
Well, you'd get scanty information about the
political situation from most of those sites/museums.
and Was underwhelmed as always (except for Gettysburg).
We did Gettysburg some years ago, bought the drive it yourself CD so
spent the better part of the day exploring the battlefield.
My trip there predated CDs by a lot. In my day, the
Gettysburg diorama (I believe not the same as the one
currently on display under that name) was the height
of technology.
buttered
(margerined). I made the change to butter after leaving home,
dropped > the salt on corn almost completly around that time also.
Once upon a time I preferred corn oil margarine
but am much less the harmonizer now and more a
contraster, so it's butter all the way.
Mom bought margerine for years, usually the A&P or Victory store brand.
She made the switch to butter after all of us left home, after trying to change when she first started working. At that time we were young enough
that our taste buds wanted something familiar so she went back to
margerine. Don't recall how many of us kids preferred it to butter, but
with 5 kids, she deferred to the taste buds of the majority.
There were many reasons for choosing margarine.
Most of them were bad reasons.
I'll still take a pass on them. ML> > ML> I've given them a quick
taste. Like coarse, sour ML> > ML> spinach - survival food at
best. > ML> > Nothing I need to be overly concerned about at this point. (G) > ML> As things are, we won't starve.
No, and we could forage off the land if needs be.
No doubt.
Grab your Euell Gibbons book.....
Nah, I figure between me and my friends we can do
as well as any old shill for Post cereal.
Title: Pennsylvania Pasta with Fresh Mushrooms
Just have to make sure you know your wild mushrooms. One of the vendors
at the local farmer's market is a mushroom forager/grower. Last fall
Steve took pictures of a mushroom, brought them in for her to identify.
She called it a Lion's Mane, very edible so we went and harvested it.
Took it back to the market; it weighed in at about 7 1/2 pounds. Gave
her part of it and we still have a bit in the big freezer. Steve keeps checking the tree it was growing on as she said that they will often
regrow in the same spot.
The lion's mane doesn't taste like much, though it
indeed is edible.
Calabatta Spitz, Porcini mushrooms, fresh goat cheese, lemon
categories: German, Kolnisch, main, Michelin-starred
servings: 4
400 g veal round in 4 medallions
oil or butter
100 g fresh goat cream cheese, Chavroux or Picandou
- rind removed
100 ml whole milk
1 lemon, juice of
50 ml best olive oil
200 g fresh porcini mushrooms
1/2 bn tarragon
1/2 bn chervil
Some frisee or dandelion salad
Salt
Fresh ground white pepper
30 g butter
Season the veal well with salt and pepper, brown
on both sides in clarified butter or canola oil.
Put in a preheated 125C/260F convection oven and
cook to an internal temperature of 58C/136F, about
25 min. Let the meat rest at 50C/122F or minimum
oven temp.
For the vinaigrette, puree the goat cheese and
milk with a stick blender. Season with salt, pepper
and lemon juice and mix with the olive oil.
Clean the mushrooms dry with a brush or kitchen
paper and cut into hazelnut-sized pieces.
Pluck the salad into bite-size pieces and wash,
also pinching tarragon and chervil into small bits.
Carefully mix the herb salad and chill.
Slice the meat 1 mm thick and arrange on a plate.
Fry the mushrooms in foaming butter over medium heat
and then season with salt.
Distribute the warm mushrooms on the meat, arrange
herb salad around, and drizzle with the goat's cream
vinaigrette.
Serve the dish lukewarm with toast.
MaibEck Cologne DE
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