Winter Comfort Food

This is day two of the 20 Days of Chill writing challenge hosted by P. J. at A ‘lil HooHaa. Please join me as we share a month of reading, writing and discovery.  Today's topic is Favorite Winter Comfort Food.

Wow, who knew such a simple, straightforward topic would be so challenging?  There are a number of foods which fall into the category of "my favorites" and/or "comfort food", but they are not categorized by season. In fact, there are very few foods or dishes that I consider strictly seasonal.  It is not taboo for me to make soup in the summer or eat ice cream in the winter. 

When I think of comfort food, I think of dishes like mac and cheese, a plate of potato hash, a burger, pizza or anything with bacon, none of which I would relegate to the winter months.

That which comes closest to fulfilling both the winter and comfort requirements would be pecan pie. I only make this around Christmas and it is my favorite pie. While it is obviously food, and I only make it in the winter, it seems odd to call it my favorite winter comfort food.

What are some of your favorite winter and/or comfort dishes?









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Class of 1943

Today would have been Mom's 89th birthday. Seventy-one years ago she graduated from the Mattanawcook Academy. The academy was founded in 1847 as Lincoln High School. The name was changed to Mattanawcook Academy in 1850.  Today it is part of Regional School Unit No. 67, which includes Mattanawcook Junior High School, and Ella P. Burr Elementary School.

Here are some facts and other tidbits about her home town.

Lincoln was a small town with a population (according to the 1940 census) of 3,653, and the major business in the area centered around sawmills along the Penobscot River and the pulp and paper mill.  Mom's younger brother worked for a while in the paper mill, and if you have ever smelled a paper mill in production, it is not a scent you will forget.

As of the 2010 census, Lincoln had a population of 5,085 and having increased less than 1,500 in 70 years, it is still a small town.

Every area has their signature food, and a favorite of mine is the New England staple...Bean Hole Beans.  These are absolutely a treat.  First dig a big hole and build a fire.  Then take a cast iron pot with a lid (I have one of these), fill with beans, salt pork (or bacon), onions, dry mustard and molasses.  Bury the pot in the pit of coals and wait...8-10 hours later you will have a delicious pot of beans. I remember Mom telling me about eating bean hole bean sandwiches for breakfast.

Above and beyond the bean hole beans, the food that brings me a sigh squeal of delight is fried clams, preferably those found at clam shacks along the beaches.  Others may favor the oohed-and-aahed-over Maine lobster, but give me a plate of fried clams (whole or strips) dressed only in salt, and I am one happy camper.

These are from the Sea Hag in Florida.

On rare occasion you can actually get good fried clams somewhere other than New England. While these aren't quite the same, they are a good substitute.

Along with the good comes the not-so-good.  Black Flies.  If you live or have visited in the northern states in the summer, you know about Black Flies. They bite, but even more irritating to me is the swarming around your face. They are tiny, a 16th of an inch or less, and they can get in your eyes, so you are constantly swatting them away.

While doing research for this post, I found a list of residents buried at the South Lincoln Maine Cemetery, also known as the Mohawk Cemetery.  A number of my relatives are buried there, including my grandparents, great grandparents and uncles.  There is an old wrought iron fence around the cemetery, and at the gate there is (or was) a water spigot for visitors to get water for the flowers.

There is a lot more to the State of Maine and the Town of Lincoln, but these are a few of the things with which I have a personal connection.  For anyone interested, there is more information at their web site Welcome to Lincoln.

I miss thee, my Mother! Thy image is still
The deepest impressed on my heart.
- Eliza Cook

Happy Birthday, Mom!

Links to pictures and more info are in bold.

Pizza Pizza!

It is day 21 of the Third Second Annual 30 Minus 2 Days of Writing challenge hosted by Nicky and Mike at We Work for Cheese and today's prompt is Yes, I made that.  Head on over to WWFC to see what the other participants have cooked up.

Who doesn't love pizza?  I always look forward to pizza night, which is usually every other weekend. There are a number of places nearby that would be happy to deliver us the semi-hot pizza of our choice for $9.99 or whatever is the deal of the day.

However, according to my husband, the best pizza doesn't require a phone call, an internet connection or a tip for the driver.  The best pizza place is our own kitchen.

Yes, I made that.

Start with a ball of homemade dough, add sauce, cheese and your favorite toppings and bake. Then sit back with your favorite beverage and lose yourself in the deliciousness that is pizza. This is my favorite, pepperoni and onion.

Lest you think I do it all, it is a team effort.  Hubby takes it out of the oven, slices it and serves it up.  

Gouda

Image Source:  Antwelm

Today is the first day of the Third Second Annual 30 Minus 2 Days of Writing challenge hosted by Nicky and Mike at We Work for Cheese and we are starting off in a traditional cheesy fashion. Today's prompt is Gouda.

Now we all know Gouda.  He's a cheesy fellow whose ancestors hail from Holland, but he's easy going and doesn't mind it when things get dicey or somebody takes a slice off him. Nope, shredded or smoked, he always brings something good to the party.  

The one thing that does offend him is when we mispronounce his name. That's right, here in this country we call him goo-da or goo-duh. Before we send him into a complete meltdown, we should remember that he is a foreign visitor here and afford him the courtesy of pronouncing his name the way he's used to.

Listen to the Dutch Pronunciation of Gouda.  That's better!

Some Gouda facts: 

• Gouda is more of a style of cheese than a kind of cheese.

• It's taste is dependent upon how long it is aged.

• It is aged between 4 weeks (young, which is typically served on sandwiches either cold or melted), and up 12 months or longer.  These old Goudas are often served with strong pale beers or Port wine.

• It is the oldest recorded cheese still made today.

• It is not restricted, meaning that it is not required to be made in Gouda to be called Gouda, unlike Parmigiano-Reggiano which has a protected designation of origin and can only be made in certain regions of Italy. 

Now go and see what cheesy treats the other participants have cooked up.

The Fluffernutter

This was my lunch the other day.  Hopefully the nutrition in the peanut butter offset the empty calories of the marshmallow creme - a gooey layer of carbs and sugar slathered on a slice of white bread.

The Fluffernutter was a phrase coined in 1960 for the peanut butter and marshmallow sandwich.  Marshmallow Creme (also known as Marshmallow Fluff) was credited to several inventors Emma and Amory Curtis in 1913 and Archibald Query in 1917, both from Massachusetts.  During World War I Emma Curtis created a recipe using peanut butter and marshmallow creme on white bread, which she then sold to Durkee-Mower Inc.  They changed the name to Marshmallow Fluff, which paved the way for today's Fluffernutter.  It soon gained popularity and has been proposed as the official state sandwich of Massachusetts.

The Fluffernutter is still most popular in New England, so what is a Southern gal doing eating one?  My Mom was from Maine and she would occasionally make them for lunch as an alternative to the many, many bologna sandwiches I ate.

Now that I've admitted it, who else enjoys a Fluffernutter?

Is it a Blintz or a Crepe?

It is day 14 of the 30 minus 2 days of writing hosted by Nicky and Mike of We Work For Cheese. Today's prompt is "Where can I find a good blintz". Visit Nicky's post to see who's still hanging in, and where they go for a blintz.

This is the Sweet Sage Cafe in North Reddington Beach, FL.  We found this place last fall, and from the road it looks like a tiny little place, but there's plenty of seating inside plus a gift shop chock full of souvenirs, jewelry and pretty knickknacks.

The patio is even more quaint with signs, decorations and figurines everywhere.  They are open for breakfast, brunch and lunch, and the food is very good.

I'd never had crepes before.  I know you're asking how could anyone not have had crepes.  I like to try new things, especially while I'm on vacation, so when I spotted them on the menu I jumped at the opportunity.  I chose the banana & coconut, and they were warm with creamy filling and tasty toppings.  Hubby and I split this for breakfast.

Now from what I've read there is very little difference between crepes and blintzes.  However, since these are crepes, I can't tell you where to get a good blintz.  But I can tell you that I thoroughly enjoyed my first crepes, and highly recommend them, and the Sweet Sage Cafe.  It would be a lovely place for a Valentine's Day Brunch...if it just weren't so far away.

The Waiting

I sit and wait.  The waiting becomes unbearable.  I wonder will my suffering never end?  Suddenly I hear a deep rumbling growl.  Startled, I look around...nothing.  Tick, tick, tick.  I hear the clock slowly, painfully clicking off the seconds one by one.  Just when I think I can't take another minute - Ding!  Pizza!

Written for Friday Flash 55.

Got Doughnuts?

Picture this scenario.  Tina and Ryan are lounging in front of the TV watching a Food Network marathon when Tina yawns and says "you know what would be good right now?"  Ryan stands and stretches.  "Well, we just watched 3 hours of food shows, so I'd be surprised if you're not hungry."  

"You got that right!"  

"So, what do you want?  Are you having a Big Mac attack or is the piece de resistance a bucket of the Colonel's chicken?"

"Nope.  Do you remember where we used to go late at night after hours of old movies?  That last show reminded me."

"Let's see, the last show was about a family of immigrant bakers.  You want bread?"

"No, silly, doughnuts.  More specifically, Krispy Kreme doughnuts.  A chocolate covered, creme filled piece of pure deliciousness - and a large diet Coke, please.

Image source:  Steve Jurvetson

Now as I reside in the Krispy Kreme capital of the world, there is some measure of reality here.  

I remember as a teen going to a pajama party (I think the current term is sleepover) and the girl's dad worked 2nd shift.  When he got off work, he took a half dozen wound up teenage girls to Krispy Kreme for doughnuts at 2 a.m.  What a treat!

On another occasion, before we were married, hubby and I went and got a fresh hot dozen of the classic glazed doughnuts after some late night TV.  Now I think they close at 11:00.

This was written for Write on Edge.  This weeks prompt was to write a fiction or creative non-fiction piece in which a local or regional item or industry plays a role.  I chose to honor Krispy Kreme for 75 years of making the best in doughnuts and memories.

Learning to Eat

Written for the 30-day creative writing challenge hosted by Nicky and Mike of We Work For Cheese.  It is day 28 of the writing challenge and those who are still standing will be weighing in with today's prompt, the turning point.  Check out the Linky at WWFC to turn on to some great writing.

Today's prompt is the turning point.  That should be an easy topic to write on, right?  We've all had at least one, and probably many smaller, less significant ones.  So what is a turning point?  I found this definition:  When an action or an event takes a turn for the better or for the worse, or changes direction.  This could mean getting or losing a job, getting married or divorced, moving out or moving in, among other things.

Dinner at Waltz

I've experienced all but one of those, but perhaps a more significant turning point was food related.  I learned to eat!  No, not really, but it seemed that way.  My Mom was a great cook and everything she put on the table was delicious, however as a kid I didn't always like it and if I didn't like it (or thought I didn't like it) I didn't have to eat it.  My father was not an adventurous eater, and so Mom's repertoire was limited.  After fixing something once that he didn't care for, she vowed not to serve that to him again.

So I entered adulthood still thinking Mexican food came from Taco Bell, and wouldn't dream of eating Chinese, Japanese, Indian, (real) Mexican, German, or any of the other cuisines I now enjoy.

Then, when I was in my mid 20s, enter my boyfriend, who is now my husband.  He liked all these things and more, and wanted more than just meat and potatoes.  He took me to a Mexican restaurant called Casa Galliardo's, and that was the beginning of my conversion.

Before that going out meant seafood or steak.  With my newly discovered taste buds, I even became more experimental with seafood, and pretty much if it swims, I'll at least try it.  Well done steak - forget it!  I've eaten crawfish and alligator, and tasted kangaroo and ostrich.  I found I like spicy foods too...who knew?  Indian and Thai, bring it on.  Jerk and Cajun, yum!  Our most recent discovery is a lovely little authentic Greek restaurant. 

That was definitely was a major turning point which has made for some really delicious meals.  We like to say that we vacation for food because we like to check out all the local specialties.  So I say thank you to my husband for broadening my culinary horizons.

Waltz Seafood at John's Pass

Giving Thanks

Thanksgiving is a time for giving thanks for everything that makes our lives special.

Here are some of the things I am thankful for:

My husband

My friends

My cats

Good food

Wine 

Diet beverages

Being safe and warm in my house

Being able to buy groceries

Dining out

Summer days

Going to the beach

My sense of smell

My health

Exercise

My leaf blower

Electricity

Being loved

Clouds

Sunlight

Evening strolls

The freedom to be myself

Wishing everyone a wonderful and safe Thanksgiving!

Kicking Back

Today's Lunch - Fish & Chips

We're taking some time for a little R&R.  We will return to our regularly scheduled programming next week.

Easter Delights

Happy Easter everyone!  This year Easter falls on April 24, or one day earlier than the latest possible date.  Because of the changing dates, Easter could nearly be considered a "floating holiday".  I mean think about it, Christmas is always December 25 no matter what day of the week it happens to be, and Thanksgiving is always the fourth Thursday in November, no matter what the date.  But Easter can be as early as March 22 and as late as April 25.  Why is that?

The calculations are a bit complex, and I confess I find it too confusing to read, absorb and spew it back for you, so here is the way one source explains it:

Easter Sunday is the Sunday following the Paschal Full Moon (PFM) date for the year. In June 325 A.D. astronomers approximated astronomical full moon dates for the Christian church, calling them Ecclesiastical Full Moon (EFM) dates. From 326 A.D. the PFM date has always been the EFM date after March 20 (which was the equinox date in 325 A.D.).*

Aside from the date-related confusion, Easter brings many traditions, some religious, some cultural and some just for kids.  Here are some of the things you see around Easter.


Easter Eggs.  The egg, the pagan symbol of rebirth, was adopted by Christians as the symbol of Jesus' resurrection.  Today, a popular Easter activity is an Easter Egg hunt. Here's a tip for boiling all those eggs.

As with most holidays, there is one or more foods associated with it.  First is a tasty treat called Hot Cross Buns, which were allegedly small wheat cakes baked to honor Eostre, goddess of Spring.  Later, Christians substituted sweetbreads blessed by the church.

The roast lamb found on many Easter dinner tables dates back to the first Passover of the Jewish people.  People would eat the roast lamb, hoping that God's angels would pass them over, thus the term Passover.

Ham is another popular Easter entree.  In the early days before refrigeration, any fresh pork that wasn't consumed during the winter before Lent was cured, and since this process takes a while, the hams were ready just in time for Easter making them the perfect choice for Easter dinner.  

What are some of your favorite Easter traditions?

Source: http://www.gmarts.org/index.php?go=412 
Artwork from the Open Clip Art Library

A Green Giant

Have you ever seen

A pepper big as me

I think I must have fallen

From a giant pepper tree

I was such a handsome fellow

My picture she did take

She sat me on the scale

My weight she didn't fake

When she sliced me open
My secrets to reveal
What she saw I thought
Would surely make her squeal

Posted for One Shot Wednesday

Wine Tasting in Charlottesville, VA

Last weekend was filled with fun, friendship, and wine tasting.  It was a nice, albeit cold, weekend in Charlottesville, VA where our group of 13 tasted our way through some really good Virginia wines.  Please join us on our journey.

We kicked off the weekend on Friday night with dinner at the Aberdeen Barn.  The food and service were excellent, and it was conveniently located near our hotel.  We were all given consecutive rooms on the same floor so our enthusiasm wouldn't disturb the other guests.  After dinner we commandeered the breakfast room to meet and discuss our plans for Saturday.  The wine and conversation flowed freely around the tables we had pushed together, and we nailed down the wineries we wanted to visit.  This was our first visit to the area, so we were fine with whatever was decided upon.

We met in the parking lot after breakfast the next morning and sorted out riding arrangements.  It was cold but sunny, and a good day to be out and about.

The first stop of the day was First Colony Winery.  The tasting room was in a beautiful setting with gorgeous trees in full bloom, and daffodils and grape hyacinth dotting the walkway.  We tasted an array of wines including an interesting Tannat which is seldom used as a stand alone, and petted the resident cat as he dozed in his chair in the sun.  We walked out of there with several bottles of their more interesting varieties.

Next it was on to Blenheim Vineyard & Winery.  They were having an event in the tasting room, so our tasting took place outside.  Yes, it was cold, but we did have a gas heater to warm our hands and/or glasses of wine.  Blenheim  has a lovely selection of wines, and we enjoyed them all thoroughly.  We picked up a couple of our favorites whites, Chardonnay and Painted White.

By this time we were beginning to feel the need for lunch, and there was a small deli just a few miles down the road.  The sandwiches were yummy, but I think we overwhelmed them, so lunch took a little longer than anticipated, and to stay on schedule, it was decided to forgo the next winery.

We soon arrived at the much-anticipated White Hall Vineyards, and it was everything it had been described to be and more.  There was a crowd around the tasting bar where the pourers were holding court.  The guy who was pouring for us was an absolute hoot, and had us all laughing.  We tasted a lot of excellent wines and made more purchases.  One of the group favorites was Edichi, a sweet dessert wine with flavors of plum, walnut, and raspberry with a rum raisin finish.

Just when you think it can't get any better, we made our way to Veritas Winery & Vineyard just before they closed.  This was our first seated tasting, and we were divided between two tables.  We tasted six wines, which were all excellent, and guess what?  Yep, we bought more wine.  My favorite here was a sparkling wine called Scintilla, made from Cabernet Franc and Chardonnay grapes.

That brought an end to our tasting adventures, and we headed back to the hotel to regroup for dinner.

Sunday morning we awoke to an inch of fresh snow, and thus there was a snowball fight in the parking lot as we loaded the cars.

It was a wonderful weekend.  We ate, we drank, we bonded in ways that simply meeting for a couple hours once a month can't accomplish.  I am looking forward to more such getaways.

How to Make a Great Pizza Crust

Do you love a hot, fresh homemade pizza, but haven't been able to make a good pizza crust?  Now you can.  Follow these simple instructions and you'll be baking up delicious pizza in no time.

Pepperoni Pizza

Start with: 

1 3/4 cups of bread flour (all-purpose will work too).

1/2 teaspoon rapid rise/instant yeast.

6 ounces hot water - 110-120 degrees.

1/2 teaspoon salt

1 tablespoon olive oil.

In large bowl, mix all ingredients until all liquid is absorbed and no dry flour remains in the bowl.

Let the dough rest for 10 minutes.  This makes the dough easier to work with.

Knead the dough on a floured surface several minutes until it is pliable and not sticky.  

Form into a ball and place in an oiled bowl.  Cover with plastic wrap and let it rise in a warm place for about two hours or until doubled in size.

Turn the risen dough onto a floured surface and stretch or roll to the desired sized.  Top with your favorite toppings and bake in a preheated 500-degree oven for about 8-10 minutes, depending on the heat of your oven.  For a crispier crust, use a pizza stone as shown in the photograph.

Makes one 13 to 15-inch pizza.

Updated: 9/2020

Restaurants.com - New 80% Off Promotion

Restaurants.com has a new promotion going on now through May 31.  All gift certificates are 80% off.  Just use the promo code FLAG when you check out, and your discount will be applied.  You can get $25 gift certificates for just $2.

What a great way to eat out and save!   

Restaurants.com 80% Off Promotion - limited time!

Restaurants.com has a new promotion going on now through April 26.  All gift certificates are 80% off.  Just use the promo code MEAL when you check out, and your discount will be applied.  You can get $25 gift certificates for just $2. 

What a great way to eat out and save!   Offer Extended Until April 30.

Restaurants.com - 80% off...Again!

Restaurants.com has a new promotion going on now through April 6.  All gift certificates are 80% off.  Just use the promo code CHOW when you check out, and your discount will be applied.  You can get $25 gift certificates for just $2. 

What a great way to eat out and save!

March Madness - NCAA Team Napkins

Are you into Basketball?  Do you have a favorite NCAA team?  To round out your game-day parties, Sociale has folded napkins for your favorite teams.

Here are a few samples.

Call Donna (336-705-6888) or drop by the shop at 380 Knollwood Street in Winston-Salem.

Wine Lover's Club - March Meeting

The Wine Lover's Club held it's March meeting at Sociale on Tuesday the 16th.  It began on a somber note as we bid a fond but sad farewell to one of our members who passed away rather unexpectedly.  He loved French wine, so we toasted with a Bordeaux after a heartfelt tribute to him and what he meant to all of us.

As with all meetings, we handled the business end of things first, or in this case, second.  We decided on a design to represent our chapter of the American Wine Society going forward, and chose a new e-mail address that reflects our name change.  The minutes were read and the treasurer gave her report.

Now down to the real business of tasting wine!  Tonight's presentation was on Spain, and in particular, Tempranillo.  All wines tasted were 100% tempranillo, and in the $8 - $15 range:

Egruen Tempranillo Vino de la Tierra de Castilla -  2007 $7.99

Ercavio La Mancha Tinto Roble - 2007 $11.99

Venta Mazzaron - around $15

Volver Tempranillo La Mancha - around $13

Paso A Paso Tempranillo La Mancha- 2008 $9.99

I liked all but the first one.  The Egruen seemed a little harsh compared to the rest.  The Ercavio was much smoother and well balanced (my favorite).  The Venta Mazzaron was much more fruit forward with an almost sweet taste.  It was still a dry wine, but the fruit gave it sweetness.  The last two were smooth, easy drinking, but less fruity.  They all paired well with the food.  As you'll see below, we had a lot of different type of food to pair with.

 Here are the wines being opened for tonight's tasting.

Lots of good munchies to go with our wine.

One of our newest members prepared a fruit and dessert platter.  Doesn't that look pretty?

Everyone pitches in to clean up.

Meetings are currently held at 7 p.m. on the 3rd Tuesday of each month at Sociale, on Knollwood Street in Winston-Salem.