Virtual Blue Ribbon Winning Bloggers

According to you, dear reader: I am not a slacker.

I appreciate the well wishes and virtual hugs from everyone. I guess I'm pretty hard on myself when it comes to completing tasks. I push really hard and when it's time to relax, I feel bad. As hard as I work, I always feel I can work harder, smarter, faster, stronger, and more efficiently. I'm a machine! A cute machine, but a machine nevertheless.

So... that being said, these awards are overdue. I was going to be cute and present them the night of the Emmys, but I was busy being busy, so pffft on that one.

It's time to acknowledge receipt of some awards and recognition given to me over the past few months.

It's also time to hand out awards to fellow foodies and bloggers, too. I don't remember the rules for each one, so I'm just going to do what I want and pass them out.

I have been lucky enough to have a group of loyal readers who enjoy what I write and I think y'all might like the food around this place, too. (hee hee. I said y'all)

From Ivy at Kopiaste, she's given this to me as a "welcome, new friend!" award. My first blog award, actually. I appreciated the gesture then, and I'm going to pass this award along with the same spirit in mind, now.

1. Darius of Everyday Cookin: I started reading his personal blog a few months ago. He decided to start a food blog because he loves food so much. He's going strong, gaining readership and even a corporate sponsorship to produce some web/TV shows! He's like...my brother from another mother. I'm glad to call him my friend.

2. Shari from Whisk: a food blog: I just happened upon her blog a few months ago, when she started Whisk Wednesdays, a group that follows the Le Cordon Bleu at Home cookbook, which in turn is the curriculum from the school (my alma mater...yayyyy). I am too busy to cook along, but I love stopping by to see her blogroll grow! And she's got me filed under Luscious on her blog. How cute is that?

3. Courtney of Coco Cooks: I love her blog. She's opened my mind to new and different food combinations and products. I'd love to take a look in her pantry, to see what I could find. I can learn a lot from her. She makes things at home that I'd never try to make if I worked in a restaurant. And she's a world-class lady to boot.

Given to me by Giz & Psychgrad at Equal Opportunity Kitchen, I'm ecstatic to receive this award. People comment "I love your blog!!" with such enthusiasm all of the time, it's kind of innocuous. But this little piece of lined notebook paper makes it real. Thanks, girls :)

That being said, I'm giving this award to the bloggers that make me laugh and bring tears to my eyes with funny and brilliant things daily. It's my requirement to laugh aloud at minimum 12 minutes a day (you burn 3 calories a minute, you know) and when these folks don't post, I get sad.

1. Adam of Baking with Dynamite: Adam is a cheesecake makin', baked good bakin', funny joke tellin', former bodybuildin', future chiropractor (i.e. Girls, line up! Catch him while you can!). He's awfully funny, smart, and full of great tips on FFF (Fun Fitness Fridays), another reason to get motivated to be fit on the weekends instead of laying around eating artery-clogging stuff.

2. The Spiteful Chef: This girl came out of nowhere and I fell in love with her blog and her spirit right away. She's getting married soon, and I see why her man loves her. She keeps him in line. She also keeps him and his fellows rolling in jokes, bittersweet humor, and yummy food. She posts her successes as well as her failures. Sweltering in the crazy Texas heat, she's a culinary student who is broadening her horizons each week by participating in weekly food events across the 'net.

3. Heather of Gild the Voodoolily: She's got millions of admirers across the world and I feel privileged and proud that she even does a side glance over here. She's pleasantly acerbic and witty and isn't afraid to cuss on her blog. It's like going to the neighbors' house and being allowed to cuss 'cause you can't do it at home. She has a pantry full of things of which professional cooks could only dream. And a true botanist's garden (cause she is one) full of the most beautiful produce known to man! She just gets an idea in her head, throws stuff together and it looks and (I'm sure) tastes good, too.

Bestowed upon me from Christy at Southern Plate, Teresa at Mexican American Border Cooking & Dharm at Dad ~ Baker & Chef. I must have done something right because these fine bloggers gave me this award right on the heels of one another. And if I haven't thanked you guys, I'm thanking you now.

I'm going to pass this award to some bloggers I've been following for a while, but they don't know it yet. Well, a few do. Maybe the ones that don't know me will become new friends, too.


1. Sue at Food Network Musings Ever since I gave up TV for Lent in the Spring, my TV watching habits haven't been the same. No matter, because I can just pop over, see Sue, and get the scoop (complete with TV stills!) on who, what, when and where it's going down on The Food Network. Another LCB alum, she's awesome. And I give her two snaps up, in a C-formation (C is for cook. Or maybe cool. I'm not sure yet. I just made that whole thing up. Thank you, In Living Color)

2. Emiline at Sugar Plum She is my favorite little baker. She makes beautiful, sinful desserts. She's got a lightbox, a good eye, and she's funny, too. It's always a treat to see what she's made. She's creative, honest and is saving up to go to culinary school. I can't wait for her to go. I haven't seen such passion in anyone who wants to go to school in a very long time. No...no...EVER.

3. Jen of Becoming A Foodie She has beautiful, sweet photos displaying her food and photography. She's so totally awesome and busy, living a glamorous life in California. I heart her blog, and she doesn't even know it. She also has a Polaroid blog which is just as beautiful and fantastic.

4. Miss J9 at Food According To Me I can't read her blog at work (because my browser at work is like...Windows 3.1-esque) but just go here. You'll like it. Trust me. Her blog gives me butterflies in my stomach and makes my heart beat fast. Her writing reminds me of my own when I'm well-rested and full of biscuits and coffee. Her food isn't shabby either. As a matter of fact, it's groomed quite nicely. Brilliantly delicious.

5. Donald of Mr. Orph's Kitchen: One of the first blogs I started to read regularly, he always gives a complete and thorough lesson on each ingredient. I am impressed with this gentleman's know-how and workability around the kitchen and the grill. He's got gadgets and equipment the make me think he really is a professional chef and he's pulled the wool over our eyes this entire time. But to love food is to know food. And this man does both very well.

From Kat at A Good Appetite and Rachel at The Essential Rhubarb Pie, I thank and gracefully blush because these ladies giving me this award warms the cockles of my keyboard. I think my blog is pretty yummy, too. While I do occasionally lick my screen while posting, (because my fingers are still sticky with sauces and flakes of truffle salt) I'm happy that someone other than my dog likes my food.

1. Teresa at Mexican-American Border Cookbook: This fine lady is a cookbook author, wife, mother, and culinary diva extraordinaire! Her spreads are always seasonal, beautiful, and full of Mexican and Southwestern US history. I love Mexican food and I've been learning the ins and outs of this cuisine because of her. She's got a Spanish word of the day at the bottom of every post, that crack me up...every time!

2. Christy at Southern Plate: This Southern diva makes the food I grew up on and reminds me of my roots every time I visit her spot. She's got a cookbook featuring all her family's recipes for sale and it's chock full of everything I know, love, and remember from "below the Mason-Dixon line."

3. Bekka at Potlikker: Potlikker is the liquid leftover after all of the collard greens have been eaten out of the pot. Some say it's the best part. Bekka's blog is one of the best parts, too. Another Southern lady, her blog was the reason why I started my blog. She says she sometimes fills the void of Southern food blogging, and that she does. The road trips and foodie ventures she and her husband take are full of interesting finds and deliciously gorgeous bites.


Also given to me by Christy, this award is just an excuse to give out more accolades to more blogs. Yay...'cause I didn't want to leave anybody out.

1. Kat & Matt at A Good Appetite Kat makes the food and Matt sometimes does, too. More often than not, he points to recipes and asks Kat to make them. But Matt is no slouch. He takes to the grill like a master from one of their favorite books. This couple makes food I'd eat if I had the time to plan. Each week, their CSA box is the inspiration for some tried and true favorites and some experimentation. I go here for inspiration for dinner. Thanks, guys.

2. Ivy at Kopiaste: There is a large Greek community here in Winston-Salem and I went to school with a lot of Greek kids. There are Greek restaurants all over the city. I thought I knew what Greek food was until I met Ivy's blog. I learn something new every single time I visit her. I've only been past Greece on a yacht headed to Italy but when I get the chance to stay, I'll know exactly what to eat. Thanks, Ivy.

3. Shirle of Rockin The Stove This personal chef lives down the road in Durham, NC (a great place for food, btw) and has the most interesting take on food I've seen locally. She rocks out in a band (though not currently, I don't think) and she rocks out with her pots out in the kitchen, too. Focusing on vegan and vegetarian food, if I weren't a professional foodie (I can't imagine my life otherwise) I'd hire her to make all of my meals (and ask if she'd sneak some chicken in every now and again).


This award is from Elle of Elle's New England Kitchen. It is my award, but it's not mine to give out to anyone. It's yours for the taking. She created this award for all of the Hard Working Food Bloggers on the Leftover Queen's Foodie Forum. But I'm going to take creative license and tell you that this is for you, too, dear reader.

OMG, that was time consuming. I can only imagine how the real Academy people feel. Oh, but yeah...they have people. Multiple persons. This cottage industry named Nikki is tired. No post-award party tonight. Unless you count me celebrating the Panthers win over the Falcons....

Oh, and if you see tonight's winners before I do, will you let them know what I have for them??

Thank you. And good night.

A Cake By Any Other Name...

I was starving after work the other night and I had no clue about what to throw together. Pasta is always an option, but hauling out the stock pot and waiting for it to fill with water is always unappealing.



I've been changing up my eating habits because my work schedule has changed. I try to snack (that's right...Nik snacks...) before work and have something for dinner at work, but sometimes it doesn't work out like that.



Enter stage left: Frozen chicken breast and broccoli and leftover gravy. Easy and simple, it came together in a flash. I ate some from-the-bag potato flakes while I waited for it to bake (yes, I added water, butter and microwaved them, too). And it was worth the wait.

It doesn't look that pretty, but that is the beauty of the galette. It's free-formed crust can make a faux pastry chef out of anyone. A galette is just a cake. No, not gateau, but something with a buttery, flaky crust that can be filled or cooked and layered with sweet or savory applications.




Savory Chicken & Broccoli Galette
makes for 1 or 2 servings

Galette Dough

3/4 cup all-purpose flour
4 Tbsp unsalted butter, cold, cut into cubes
2-4 Tbsp ice cold water (or more, if needed)

In a mixing bowl, add flour and cut in the butter until it is distributed through the flour. The mixture should be crumbly, the butter in large, pea-sized pieces. Alternatively, use a food processor and follow the steps. Next, add the ice water a tablespoon at a time, and mix just until the dough starts to come together. Squeeze dough and flatten into 1 or 2 discs. Wrap in plastic wrap and chill in refrigerator for 30 minutes. Don't worry if you see large streaks of butter; they are supposed to be there.

Filling

1 large chicken breast, small dice
1/2 cup frozen broccoli
1/4 cup brown gravy
egg wash (1 egg beaten with milk or water)
fresh cracked black pepper
truffle salt

Preheat the oven to 350 degrees F. Mix chicken, broccoli, and gravy in a mixing bowl. If your gravy is flavorful enough, additional seasonings aren't needed. Set aside. On your work surface, sprinkle flour. Remove the dough from the fridge. Flour your rolling pin and roll disc(s) into a circle about 1/8-inch thick. Place the dough circle(s) on a greased Silpat, parchment paper, or foil-lined baking sheet. Put filling in the center of each dough circle leaving a 1 1/2-inch edge. Fold the edges up around the filling, pleating as you go. Brush the dough with the egg wash. Sprinkle pepper and salt over the top of the galette. Bake for 20 minutes. Let sit for 5 minutes before serving.

This is my meal for the week for Frugal Fridays AND Ivy at Kopiaste's Savory Pie Event.

I love food. Don't you?? :)

No Apples Or Oranges, Just Lemons

I am a slacker.

Ok, if you've ever read this blog or looked around this place, you'll notice that I'm not really a slacker. I'm just crazy busy. I do have off weeks when I get to lay around all day until it's time for me to go to the newspaper. And other weeks, I'm rushing from one event to another, with barely enough time to swish some mouthwash and hope I have a spare pair of socks in my trunk.

That being said, I'm going to to try my best to post the good food you know and love as frequently as possible. I think I'm doing well if I manage to post a pic or two with a 5-word explanation of what it is and how it got there. So...please continue to support me. I need it. I need to know my efforts in and out of the kitchen are not in vain.

Onto la recette...


What's the difference between cornmeal and polenta?

About $3.

They're the same thing. Using the word "polenta" makes it possible to charge $3 for a muffin instead of $1 for a cornmeal muffin. Isn't that crazy?

Well, it's not crazy if you're the one making all of the money!

Before.

After.

Lemon-Rosemary Polenta Muffins
makes 12
adapted from Great Food, Great Beer: Anheuser-Busch Cookbook

Decorating or making a glaze for these would be nice. A little candied lemon peel on top would give them a nice touch, too. I took these to work and everyone who tried them, seemed to like them.

1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup yellow cornmeal
1/2 tsp baking soda
1/4 tsp salt
2/3 cup buttermilk
1/4 cup extra virgin olive oil or lemon infused olive oil
2 large eggs
2 tsp lemon zest (if using extra virgin olive oil)
1 Tbsp dried rosemary

Preheat oven to 350 degrees F.
Sift dry ingredients into a medium bowl. In another bowl (or large measuring cup) combine the wet ingredients, including the zest, if using. Add the wet mixture to the dry ingredients, stirring until moist. Pour the batter into the prepared muffin cups

Bake until a toothpick comes out clean or 40 minutes.

Let sit 5 minutes, then remove muffins to a cooling rack.

Bob's Country, This Of Thee

courtesy of countrybobs.com

I just became one of the many who have tried Country Bob's All-Purpose Sauce and have loved it. From the moment the box appeared on my doorstep, I've been pouring it on everything imaginable. I resisted the urge to put it in a cake batter. Seriously. And don't think I won't try it. Stay tuned, kids.

But it took a while for it to get to me. About 5 months ago, I was contacted by the company to do a product review. I'd just moved, and you know how little kids are afraid Santa won't find your house...because you're spending it at Grandma's? I felt the same way. My package never arrived.

I was sad, seeing others review the sauce. Seeing the saucy brown nectar, being dribbled over chicken, fries and steak...just as advertised on the bottle made me feel empty inside.

After another email exchange, I finally got my package!

The sauce starts out like ketchup then gradually upgrades to a BBQ-esque sauce with sweet undertones. It's slightly spicy, a little tangy, and reminds me of Heinz 57 with more molasses, brown sugar, and tamarind.

I won't regale you the story of Country Bob, where he originated or his product claims. Many a blogger hath tread this path before me. You can click below and hear (OK, read...) what a few other's have to say about Country Bob's All-Purpose Sauce.
Cooking With Anne
Noshtalgia
Coco Cooks

I will say that after doing a furtive search, the closest Country Bob's retailer is a Wal-Mart...50 miles away. But the Web site has a store where you can order the sauce. That's what I plan on doing when the last of the 2nd bottle has been poured out.

First, I put it on cornmeal crusted fries.

Then a oven roasted chicken sandwich.

I added it to my chicken gravy and honey glazed fried chicken.

Country ribs for Country Bob.

Accompanied with pan-fried corn & peas and buttermilk mashed potatoes.

Yesterday, made pasta dough, shredded the ribs, added peas and bleu cheese to make ravioli. I got some sage from a neighbor and made a sage beurre blanc, too.

Needless to say, Country Bob's All-Purpose Sauce is good. If you want the recipes for any of the above things, just email me at nicolettemiller [at] hotmail DOT com.

Simply The Best

It's cold today. The best way I know how to warm up is to either eat lots of food and sink under the covers to take a nap OR bake something to make the whole apartment warm and toasty.

I'm in a wedding in March, so the whole "eat a lot of food" thing won't really fly right now.

While I'm at it, I'll tell you about my new job. I started yesterday and I like it. We make biscuits (YESSSss, I get to make my boyfriends every day!), galettes, scones, muffins, cupcakes, cookies, frittatas, brownies and a bunch of other stuff. Can I tell you how good it feels to be doing something I love? I don't think I'm going to mind waking up at 3:30 a.m. a few times a week.

Today, I made some scones, and as I was patting them out, scraping up bits with the bench scraper... I felt this calm wash over me. It was like something was telling me I was supposed to be there at that moment, pressing down on that dough, folding in those cinnamon chips, covered in flour...pondering the thoughts that I was thinking. The same thing happened as I was cutting out the biscuits.


The goodness doesn't stop at home. How about some Sweet Potato-Ginger Muffins with Salted Caramel Sauce?





Sweet Potato-Ginger Muffins with Salted Caramel Sauce
Makes 12

1 3/4 cups cake flour
3/4 cup firmly packed dark brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp Kosher salt
3/4 tsp ground ginger
1/4 tsp ground cardamom
3/4 cup mashed baked sweet potato, cooled
1/2 cup nonfat/fat-free milk
2 eggs, lightly beaten
3 Tbsp vegetable oil
1 1/2 teaspoons orange extract
1/3 cup crystallized ginger, finely chopped

Preheat oven to 375 degrees F. Lightly grease 12 muffin cups with nonstick spray.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, ground ginger and cardamom.

In another bowl, mix together sweet potato, milk, eggs, oil, and orange extract, until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in crystallized ginger.

Spoon batter into prepared muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean. Remove muffin pans to wire rack. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.

Serve warm, or cool completely and store in an airtight container at room temperature.

Salted Caramel Sauce
Makes about 2 cups

1 1/2 cups sugar
1/3 cup water
1/4 cup heavy cream
1/2 tsp Kosher salt

Pour sugar and water into a large heavy-bottomed saucepan. Cook over low heat until the sugar dissolves. Don't stir. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes. Stir occasionally with a wooden spoon or heat-safe rubber spatula. It will go from caramel to burnt sugar very quickly. Stand back to avoid splattering, and slowly add the cream and the kosher salt. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.



I baked these a little too long :( (I was busy trying to catch up on my blog reading) They weren't tough, but definitely a tad bit crispy around the edges. The caramel came out perfectly. I want to pour it on my cereal, spread it on crackers, lick it off the counter. This stuff has made my day. And I'm not sharing.

I think I'm getting remnants on my keyboard right now.

The Multipurpose Room

This post is a melange of things today. Not only do I have an announcement, I've got some great recipes, and some blogging events to promote. It's like a party is happening at my laptop right now!

First, I'd like to thank everyone who participated in the 1st ever Texas Pete Prize Package giveaway...even though you didn't have to do much more than sign your name in blood at the bottom of the post. :)

Next, I'd like to announce the winner of the Texas Pete Southern Hospitality Prize package!

Natashya from Living In The Kitchen With Puppies!

Natashya will be receiving this:

32 oz Classic Texas Pete Hot Sauce, 16 oz. Texas Pete Chili Sauce,
Texas Pete Pepper Sauce, Quaker Grits, Roasted Praline Coffee from Carolina Cupboard,
located in Hillsborough, NC and the October issue of Southern Living,
all nestled in a treasure chest of which Blackbeard himself, would be proud.

So, congratulations, Natashya! We look forward to seeing what you do with Texas Pete and his friends!

Now let's get down to the business of the food!

I made some great recipes for three awesome blogging events this week (in no particular order):

Susan at Sticky, Gooey, Creamy, Chewy is celebrating her 1st Blogiversary!

Lore at Culinarty is collecting recipes for the third Original Recipe Round-Up!

Aggie of Aggie's Kitchen is celebrating fall with Food and Football!

Whew! Now that the business has been taken care of, it's time to party! Times THREE!


First, is a homemade Steak & Cheese hot pocket. I love HOT POCKETS® brand sandwiches (because that's how it's spelled on the box) and I lived on them my senior year of college. Since I made a pact with myself to make any and everything that I want to eat, these are no exception. Brought out for special occasions (football games, after-school snacks, birthday parties) everyone will be impressed.

Steak & Cheese Hot Pockets
Serves 6-8

1 12-inch loaf French bread
1 Tbsp olive oil
1 1/2 cups white onion, julienne
1-2 each red, yellow and green bell peppers, sliced
8 oz white button mushrooms, sliced
2 tsp garlic salt
12 oz low-sodium vegetable or beef stock/broth
salt and pepper, to taste
1 oz cornstarch mixed with water
8 oz shredded mozzarella or provolone cheese
1 lb thinly sliced rare beef tenderloin or roast beef
1-2 oz butter, melted

Cut loaf in half and hollow out each half. Set aside.
In a 12-inch skillet, add oil, onions, peppers, and garlic salt. Cook over medium heat until onions are translucent and peppers are cooked. Add beef stock and add salt and pepper to taste. Bring to a simmer. Pour cornstarch mixture slowly into the pan, whisking in the slurry to thicken the pan's contents. Cook for 30 seconds more and then remove from heat. Using tongs, put beef into pan and coat with pepper gravy mixture. Cook over medium heat for an additional 5-6 minutes, if desired.

Use tongs or wooden spoon to stuff each side of the hollowed-out loaf, pressing to fill as much as possible. Alternate spoonfuls of beef with mozzarella cheese. Brush or spread aluminum foil with butter. Place both halves together on foil. Use remaining butter to cover outside of loaf. Wrap in foil.

Heat in 350 F oven for 15-20 minutes. At final 5 minutes, unwrap loaf to ensure crusty outside.
Cut and serve.


Next, I have Miso Pumpkin Chili (pictured alongside some all-beef hot dogs). I made this last week for my So Much Soy, So Little Time class at Best Health. There is enough for a gaggle of Fraggles to enjoy. Too bad they don't eat chili.

Miso Pumpkin Chili
Serves 6

1/2 Tbsp extra virgin olive oil
1 cup onion, finely chopped
3 garlic cloves, minced
1 Tbsp miso paste
1 Tbsp ancho chili powder
1 Tbsp oregano, dried
1 Tbsp cinnamon
2 cups TVP (textured vegetable protein) OR
1 lb ground lean beef or turkey
2 cups red tomato, chopped (reserve juices)
1 cup pumpkin or sweet potatoes, cubed
1 cup low sodium/fat vegetable stock/broth
8 oz mushrooms, small (crimini or white button), sliced
1 Tbsp cider vinegar
1 Tbsp brown sugar

Heat olive oil in large saucepan over medium-high heat. Add garlic, miso paste, chili powder, oregano, and cinnamon. Cook until fragrant. Add TVP, tomato with juice, pumpkin, broth, mushrooms, vinegar and brown sugar. Bring to a boil. Reduce heat to low. Cover; stirring occasionally, for 30 minutes.

Last, is a Poutine Casserole. I've never eaten real poutine (cheese curds are not something that are a staple or even a thumbtack in the South. Oh...and let's not mention how I don't even know how to pronounce it) , but I think you'll like my version just the same. This consists of fried potatoes, gravy, and cheese baked into an ooey, gooey, yummy, dish.

I make the best gravy in the world, according to some circles (my friends who eat at my house for FREE) and I always make enough to freeze (for adding to stews and soups) and for the fridge (to put on everything from chicken and biscuits to savory sweet potato pancakes. It's the gravy that makes this yummy. By putting it in a casserole, it's portable and something that everyone at the party, the picnic, or the Wednesday night potluck will like!

Mustard Sage Gravy
Makes 2 cups

1/4 cup canola oil
1 onion, fine dice or minced
1/4 cup all-purpose flour
2 cups chicken stock/broth or water
1 Tbsp Dijon mustard or 1/2 Tbsp dried mustard
2 Tbsp rubbed sage
Salt and pepper to taste

Heat oil on medium-high heat, just until hot. Add onions and cook until just past translucent. Sprinkle the flour evenly over the oil, stirring the bottom with a high-heat spatula or wooden spoon to prevent lumps. Stir for a few minutes as the flour cooks, and browns. Adjust heat, if necessary. If the flour burns, you will have to start all over. Add chicken stock, mustard, sage, and salt and pepper to taste. Whisk in all ingredients and cook for a few minutes. Scrape the pan again, to lift the bits (called FOND) that might be stuck to the bottom. Bring to a simmer and stir until thickened. Season with salt and pepper.

Fried Potatoes
2 lbs russet or Yukon gold potatoes
Oil for deep frying

Using a mandoline or chef's knife, cut potatoes into 1/8 inch thick rounds. Soak potatoes in cold water for 30 minutes. In a heavy-bottomed stock pot or electric skillet, fry in oil at 375 degrees F for 10-12 minutes, until potatoes are tender and begin to brown. Using a slotted spoon, separate potatoes to ensure they don't stick to sides. Drain on paper towels and sprinkle with salt and pepper.

To assemble casserole: In a 9X13 pan, coat with nonstick spray and alternate layers of potatoes, gravy, and shredded cheddar cheese. Heat in 350 degree F oven, until cheese has melted and is bubbly.

The Sharpest Knife In The Box

Today was a great day. I realized today that I really enjoy my life. Aerosmith came on the radio after a Tupac song, the sun was shining, the breeze was blowing through my hair, the scent of fried chicken was in the air...


And I got the chance to meet and greet with some awesome people today.

Today's plan was to go to the Top Chef demonstration in Charlotte, NC. I planned to meet Spike and Andrew, shake hands, kiss cheeks, take photos, get in a little Q&A and go home happy. Well, Ike decided to scare the beejeezus out of everyone, prompting $5 gas, and even though I filled up before the scare...I didn't want to take any chances.

I had a back-up plan. It's been in my pocket for a month, and I'm glad I had it.

The Forsyth County (NC) Public Library has a festival each year called Bookmarks. It's sponsored by the local newspaper (not mine), a few radio stations, grocery stores, and the library, of course. Last year, I met Amy Sedaris (our photo together is on Facebook, if you want to see it. Oh, and you have to have Facebook AND be my friend to see it so...), Sue Monk Kidd, and Elizabeth Edwards (I do believe she knew about Rielle when I was shaking her hand).

This year, I went to meet the author of The Sharper Your Knife, The Less You Cry: Kathleen Flinn. I bought her book when I bought this but I have yet to actually read it. I felt inspired by our meeting today, so I'll be reading it soon.

What's it about? Well, Courtney at CocoCooks does a better job than I would, so click here.

Kathleen seems fun, regular and someone who you want to invite over for Sunday dinner (with her gracious husband who was a catalyst for her going to Le Cordon Bleu).

She was so sweet when signing my book.

Me and Kathleen Flinn. She's so awesome. And nice. Nice people rock.

So when I got home, I was tired, but not too tired to cook. I haven't cooked in days. The following is a recipe from the book.

Spaghetti Bolognaise de Sharon
(Sharon's Bolognese sauce for spaghetti)
adapted from The Sharper Your Knife, The Less You Cry

1 cup onion, chopped
1 Tbsp olive oil
4 cloves garlic, minced
1-2 carrots, grated
1 lb 97% fat free ground beef
1 mini bottle (350 ml) dry red wine
2 Tbsp tomato paste
1 tsp Italian herbs (I ripped up fresh basil, parsley, oregano, marjoram, & thyme)
Salt and pepper, to taste
1/2 lb spaghetti, cooked and drained
Parmesan, grated


In a saucepan or Dutch oven, heat olive oil and cook onions and carrots over medium heat until softened. Don't brown them. Stir in the garlic and beef. Stir and mash, using a fork or tined-utensil, until the meat cooks through and separates into crumbly pieces.

Add the wine and turn up the heat so that the wine bubbles continuously. Reduce by half. Skim off any gray foam. Add tomato paste and stir. Cover and turn the heat to low. Cook for a minimum of two hours and up to four. Stir from time to time, scraping the bottom to ensure nothing sticks or burns (a rubber spatula is great for this part). Shortly before serving, stir in the Italian herbs, taste, and season with salt and pepper. Taste again and adjust seasonings, if needed. Serve with pasta sprinkled with Parmesan.

I like more pasta than sauce, so a little bit goes a long way for me. And I'm a big cheese whore (I buy 5-8 different kinds every time I go to the grocery) so there was probably more cheese on this than sauce.

Thank you, Kat's friend and classmate, Sharon. This was good. No, no... delicious.

And I think that I'll submit this to Presto Pasta Nights, too. There's a first time for everything and this will be my 1st entry ever. I think this is the perfect dish for that. Go by and see Psychgrad, she's hosting this week. She and her people are hiLARious over there. For real.

Oh, and I met these people too:

Rue McClanahan, better known as Blanche Devereaux from The Golden Girls

The Nikkis.

Famed poet, writer, commentator, activist, and educator, Nikki Giovanni. And me.

Coffee Talk

I slung coffee and told people what to do for a little over four years at America's premier coffee retailer, Starbucks.

For years I endured abuse (mentally, verbally and physically) from fans and haters alike. It was more than a job: it was a career (for a time), a social outlet, a third place (apparently, if you're not at work and not at home, you should be at Starbucks).

Most of all, it was my life. My Starbucks family helped me turn from college graduate into a young lady. Well, I was a young lady before I knew Starbucks existed, but it made the post-collegiate transition easier. I met my (soon-to-be-ex) husband there. I met long-lost and new-fast friends there.

But I digress...

Starbucks and I parted ways in May of this year. For all of the good it did me, it was time to go. I don't miss cleaning up after people. I don't miss telling people where to go and how to get there (and them not doing it). I don't miss having to train people to do my job and them not doing it as well as me. And I certainly don't miss getting up at 4:35 AM to get there by 5 AM to pray to the coffee gods to let me get out on time at 1:30 PM.

But I do miss the coffee...

I was a Certified Starbucks CoffeeMaster for three of those four years. I probably won't be using those skills any time soon, so I thought I'd share a piece from a pamphlet I made for a coffee seminar.

Proportion
Use the right proportion of coffee to water

The recipe for great coffee is TWO tablespoons of ground coffee (10 grams) for each SIX fluid ounces of water. Starbucks did not invent this brewing recipe. The standard is based on consumer research introduced in 1945 by an organization called the Coffee Brewing Center.

Coffee is made when hot water pulls out the flavor components in the ground coffee and mixes them with water. A rich, aromatic cup is desired. Proper extraction yields full, round flavors too.
The best way to make a “weaker” cup of coffee is to add hot water to properly brewed coffee.

Using less coffee results in thin, bitter tasting coffee. More water passes through the grounds continuing the extraction process long after the desirable flavor components have been pulled out. This is why we recommend diluting full-strength coffee if a milder cup is the target.

To create a stronger cup of coffee, it is acceptable to use double the amount of ground coffee. Iced coffee is often brewed in this manner.




Grind
Different brewing methods require different grinds

If coffee is ground “too fine” then the water stays in contact with the coffee for too long, resulting in over-extraction. A common belief is that a finer grind will mean more cups per pound. The result of this practice is indeed more cups per pound, but all the cups are bitter and over-extracted.
If coffee is ground “too course” the opposite happens and the coffee is watery.

Basic brewing methods:
Drip coffee—uses paper or mesh filters, flat bottomed or cone-shaped.
Espresso—pump driven, steam driven, and stove top
Coffee press—Starbucks recommended brewing method

FIVE official grinds which every store should be able to reliably produce:

o Espresso
o Extra Fine
o Fine
o Medium
o Coarse

Espresso: for pump-driven and piston espresso machines
If the grind is wrong: shots will pour too fast or too slow

Extra Fine: for all cone-shaped filters and for steam-driven electric espresso machines.
If the grind is wrong: bitter-tasting coffee or producing coffee too slowly in a steam-driven espresso machine.
Gold cone filters are superior in the flavor they produce because the flavor oils ordinarily trapped in paper filters are allowed to pass through.

Fine: stovetop espresso makers and vacuum pots

Medium: for flat-bottomed paper filters
If grind is wrong: there is the possibility of grounds and water overflowing in the basket if the coffee is ground too fine. Coarser grinds are more forgiving.
If you are purchasing whole bean coffee for a gift or are unsure of the filter type, this grind will work better in a cone filter than extra fine will in a flat filter
Course: for coffee press, open pot, or percolator


Water
Coffee is 98% water. Always use cold, fresh filtered water. If your tap water is the best tasting water, by all means use it. Your coffee will taste as good as the product you put in.

Coffee Freshness

o Treat coffee as fresh produce or a loaf of bread. The enemies of coffee are oxygen, light, heat, and moisture.
o Never store coffee in the refrigerator or freezer for daily use. Moisture will collect on the coffee each time the container is opened, exposing it to damage.
o Coffee CAN be stored in the freezer for later in the year (ex. Christmas blend to enjoy in August), just put a piece of tape over the FlavorLock valve on the front of the coffee bag before storing.
o Keep coffee in an air-tight container in a cool, dark place for daily use.
o For best results, coffee should be ground fresh just before brewing. Whole bean coffee stays fresh longer because there is less surface area exposed to oxygen. By grinding beans each time you brew, the freshness is preserved.

Freshly roasted beans, from a portable bean roaster I used to have

Cornucopia of goodness

I have yet to go to the farmer's market to get fresh corn. Corn is my favorite vegetable. With creamy whole butter, it's my number one comfort food, I think. I love it on the cob or in kernels...it really makes me happy. Macaroni and cheese with crisp, sweet kernels of corn folded in, makes my mouth water. With the tang of some hot sauce or a bit of yellow mustard or even a smile pile of pickled peppers that Peter would loved to have picked....this is home to me.

Oh...I got a new job (as in additional job) as a baker in a local shop. I'm excited. Aren't you?

Until I get out there and get some husks, I'm using cornmeal for a new dish.

Cornmeal crusted french fries & steak pizzaiola

The fries are crispy, crunch and (somewhat) healthy



Cornmeal crusted french fries
Serves 3-5

2 lbs yukon gold, baking, or starchy potatoes
3-4 Tbsp vegetable oil
1 Tbsp each paprika, kosher salt, pepper, garlic powder, optional: brown sugar
1 cup course yellow cornmeal

Preheat oven to 350 degrees F.
Cut potatoes into julienne, french fry or any other desirable uniform shape. Submerge all potatoes in fresh, cold water to retard oxidation. When ready to cook, drain fries and use kitchen towels to blot as much water as possible from potatoes.
Drizzle oil over potatoes and add seasonings. using hand or slotted spoon, coat potatoes with seasoning. Add cornmeal and continue to mix until all fries are coated.
Place fries on a silpat-covered sheet pan or lightly greased sheet pan in a single layer. Use multiple pans, if needed.
Bake for 30 minutes. Remove from oven, and sprinkle with kosher salt, to taste.


Steak Pizzaiola
Serves 4

4 (1/2-inch-thick) steaks (t-bone, NY strip, sirloin--all acceptable)
1 tsp salt
1 tsp black pepper
2 Tbsp light olive oil
1 medium onion, thinly sliced
6 oz white mushrooms, trimmed and thinly sliced
3/4 teaspoon red pepper flakes
4 garlic cloves, minced
3 tablespoons triple sec
5 diced tomatoes with juice (approx. 2 cups)

Pat steaks dry and cut 3 slits 1 inch apart across center cartilage (if needed, to keep meat from curling). Sprinkle steaks with salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks in 2 batches, turning over once, until meat is seared and no more than medium-rare. Transfer steaks to a platter as cooked and keep warm, loosely covered with foil.
Sauté onion, garlic and mushrooms over medium high heat, stirring, until onion is golden. Add tomatoes with their juice, red pepper flakes, triple sec, then reduce heat and simmer, covered, stirring occasionally, until tomatoes and onion are tender. Remove lid and cook until most of liquid is evaporated, about 5 minutes. Add steaks and cover with sauce and cook until heated through. Spoon sauce on top of steaks.

Steak pizzaiola over the fries. Like Steak Frites the Southern American Way.

Don't forget to enter the drawing. I really, truly want you to win.

Something Crooked This Way Comes

There was a crooked man, and he went a crooked mile,
He found a crooked sixpence beside a crooked stile;
He bought a crooked cat, which caught a crooked mouse,
And they all lived together in a little crooked house.

What Mother Goose didn’t tell us was about the crooked little garden out front full of crooked tomatoes, onions, and squash.

Now is the time for crookneck squash, for me. Crookneck squash is a type of summer squash with a classically crooked shape and a rich, buttery yellow rind. If you’re longing for the short days and long winter nights filled with soups, stews, and all things hearty and filling, crookneck squash will fit the bill. They can be used interchangeably with other types of summer squash, such as zucchini. Crooknecks taste of winter squash and lend themselves to being versatile in all methods of cookery. Sturdy enough to be used as a vessel for crudités or hollowed out for gazpacho, the creamy fruit inside can be used in a myriad of ways. Grated raw over cool, crisp salads, lightly breaded and pan-fried, or sliced into soups, crooknecks might take over a vegetable crisper near you.




Soft summer type squash, like crooknecks, are picked when somewhat immature, with seeds small to non-existent. When looking for crookneck squash, look for ones with a nice lemon yellow color, four to six inches long, and heavy for its size. The rind should be tender and smooth. There should be no bruises or soft spots. The flesh should be bright and soft. If you find a crookneck that is older, tougher, and bumpy, that’s OK, too. Their taste will be more pronounced and need to be cooked longer.

Squash Crudités
Serves 10 to 15 people.

2 -3 pounds crookneck or other yellow squash
1 yellow onion, minced
2 medium tomatoes, seeded and diced
2 Tbsp butter, unsalted
1 cup heavy cream
1 cup white wine
2 tsp nutmeg
10 oz frozen spinach, squeezed dry
1 cup shredded parmesan cheese (optional)
Salt and pepper to taste

Wash and trim squash. Reserve two squash, while small dicing the others. Slice reserved squash on a diagonal cut, into 10-20 very thin (1/16 inch) slices for crudités base. Sprinkle each with a bit of salt. Set aside.

In a large saucepan, melt butter over medium-low heat. In an additional saucepan, stir in cream and white wine with a wire whisk and cook over low heat. Reduce liquid until 1 cup remains. Meanwhile, add onion and cook until translucent, about 5-6 minutes. Take care not to brown. Add diced squash and tomatoes to pan with butter and sauté for an additional 5-6 minutes, seasoning with salt and pepper. Stir in spinach with a wooden spoon. Add nutmeg and salt and pepper to taste. Set aside.

When cream sauce is reduced, add to squash/spinach mixture. Stir to incorporate ingredients. Place 1 to 1 ½ tsp mixture on raw squash slices. Garnish with shredded parmesan cheese, if using.

My Mexican-American Kitchen

My mother used to tell me that she thought I must have been Spanish in another life. Along with talking in my sleep and waking up everyone in the house with my laughter (while still asleep, mind you), she said sometimes I'd speak in Spanish. To whom, she did not know. But it freaked her out a little bit (especially since they don't teach Spanish very well in schools...or any other language for that matter).

I have been reminiscing about Latin and Hispanic foods lately. Yesterday's lunch was no exception. An indoor picnic for one (counter clockwise): whole wheat tortillas, chicken & steak, guacamole cream, reduced-fat shredded cheddar, fat-free sour cream, Spanish rice, shredded lettuce, tomato salsa

Whole Wheat Tortillas makes 3 to 5 tortillas
1 1/2 cups whole wheat flour

1 tsp baking powder
1/2 tsp salt
1 scant cup warm water (110 degrees F)

1 Tbsp oil

In a medium bowl, mix ingredients with a wooden spoon or your hands, until a dough forms. It should be of a stiff consistency, but not too firm. If the dough is too stiff, divide it into several pieces, sprinkle with 1 or 2 tablespoons of the remaining water and mix or stir again until a ball forms. Divide the dough into even portions and roll into balls. Cover with plastic wrap and let rest for 30 minutes.
Lightly flour your counter or workspace. Alternatively, lay down a piece of plastic or parchment paper and flour it. Roll each ball into a circle by flattening the ball of dough, lightly flouring it, and with a rolling pin rolling forward and backward over the dough. If using plastic/parchment, roll out the tortilla between two layers of the sheet. Alternate rolling, flipping, and turning the dough until your circle is formed (about 1/8 inch thick), re-flouring the work surface if necessary.

Cover each tortilla with plastic wrap after rolling. Repeat the rolling out process for the remaining balls of dough. Heat a skillet or cast iron pan over moderately high heat. Lay a tortilla on the griddle and cook for 20 to 45 seconds until tortilla bubbles and lightly browns on the underside. Flip the tortilla, using a spatula, and cook for another 30 to 45 seconds.
Transfer the cooked tortilla to foil or kitchen towel and wrap them up to keep them warm. Tortillas can be stored in a plastic bag and refrigerated until ready for use. Warm slightly in microwave or on griddle before serving.

Chicken, Steak, Pork or Tofu for fajitas

1/4 lb preferred protein sliced into strips or cubes, 1/4 inch wide
(chicken breast, flank steak, pork tenderloin, semi-firm tofu)

2 tablespoons olive oil
4 garlic cloves, minced
1 large pinch, paprika
1 large pinch, chili powder
1 large pinch cumin or cumin seeds
1-2 Tbsp extra virgin olive oil
2 Tbsp white vinegar or fresh lime juice
2 teaspoons dried oregano
1 Tbsp oil
Place everything in a 1 gallon plastic bag, press out as much air as possible and let marinate for a minimum of 30 minutes, and up to 24 hrs.

Heat oil in a skillet on medium-high heat.

Cook protein:
1-2 minutes for rare

3-5 minutes for medium

6-7 minutes for well-done







Mexican Rice serves 3-4
courtesy of Teresa at Mexican-American Border Cooking

1/4 pound long-grain rice
1 1/2 tablespoons shortening
1/4 small onion, chopped
1 garlic clove, minced
2-3 cups chicken broth (fresh or canned)
1/4 cup frozen (thawed) peas
1-2 stewed tomatoes chopped
1 small green pepper, diced
1 teaspoon chopped cilantro
½ teaspoon salt

Chop onions, prepare broth, thaw peas, chop tomatoes, and dice peppers. Heat shortening in a skillet and fry rice over medium heat until golden brown. Add onion and cook until fairly softened. Add minced garlic clove and chicken broth. Cook to a boil, reduce heat to simmer. Add cilantro and salt. Blend in diced pepper and chopped tomatoes. Cover and cook for 40 minutes stirring frequently to prevent from sticking. Add peas and cook for an additional 5 minutes.

101 Reasons To Read Nik Snacks

Today marks my 101st post! There are more than 101 recipes, musings, foodie information, and other good tidbits on this blog. Can you believe it? I've been blogging since January, and it has changed my life. There's no turning back now!

So, to celebrate Nik Snacks 9-month-aversary, I've created a movie...just for you.

There IS music. You may want to turn your speakers up, if you can. It's not necessary. I'm not singing and I have no idea who the artist is who put together the little music compilation, but there is music, nonetheless.

I want to make more movies like this. Tell me what you think. I need 101 more reasons to keep this blog going!

Flavor Of Repast: Family Meal in Wilmington, NC

*Scroll to the bottom of this post for contest details*

I hope you've been reading my adventures during the Flavor of the Past Tour
in Wilmington, NC this week. If not, that's OK. You can catch up HERE for Part 1 and HERE for Part 2. To make sure you NEVER miss a post, sign up for Nik Snacks email updates.

My one day tour of Wilmington turned into a four-day vacation. I hadn't been able to take a vacation all summer long. I didn't even get to go to the pool! If work wasn't calling me away, it was the bank shaking its head at my checkbook. I'm so glad I was able to get away and call it a beach vacation.

I had the opportunity to spend the weekend with my friend Oak and his family. They moved from Winston-Salem to Wilmington recently. They have a four-year old daughter, Ryan and just had baby Riley, 6 months ago. It was so gracious of them to welcome me into their home and eat their food!

Buffalo Chicken Wings
adapted from Good Eats episode: The Wing and I
(feel free to double and triple this recipe. We did.)

12 whole chicken wings
3 oz garlic-infused oil (or other flavor)
3 ounces unsalted butter
1 Tbsp red pepper flakes
1 small clove garlic, minced
1/2 cup Texas Pete hot sauce

Place a 6-quart saucepan with a steamer basket and 1-inch of water in the bottom, over high heat, cover and bring to a boil.
Remove the tips of the wings and discard. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Alternatively, use a rice cooker to steam the chicken wings for 10 minutes.

Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator for 1 hour. The wings can be layered or stacked on the pan loosely.

Preheat the oven to 425 degrees F.

Replace the paper towels with parchment paper. Brush wings with garlic-infused oil. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and brush alternate side with garlic-infused oil. Cook another 20 minutes or until meat is cooked through and the skin is golden brown.

While the chicken is roasting, melt the butter in a small bowl along with the garlic and red pepper flakes. Pour this along with hot sauce into a bowl large enough to hold all of the chicken and stir to combine.

Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.

I don't care what portion of the world you live in, this is the best hot sauce ever. Ok, it doesn't beat Sriracha, but it's the only hot sauce I let touch my food purely as a condiment. It's more flavorful than it is spicy, and it doesn't mask food's flavor with a crazy capsicum-laden film.

It's manufactured in my city, Winston-Salem, by the T.W. Garner Co. and they produce other products like hot dog chili, seafood cocktail sauce and honey mustard. Pete is a staple in the South. It brings joy to the cockles of my heart when I see Texas Pete hot sauce packets in a restaurant. It means you should eat there. They know what's up.


The beginnings of the 'itis. Oh. My. Goodness. I had to take off my jewelry to make sure I could get into my wings without interruption.

So, Oak is Thai and his wife is...well, I know she's not Thai but she's Asian, too. They eat a lot of Indian, Thai, and Chinese food. They've introduced me to a lot of new and good things. They're the ones that told me it was OK to go to the Asian grocery in the city. I'd seen it, but never went inside. Now, I go there every week. I can't stay away.

Edamame. Our snack. Nice and salty.

Kim chee soup. Add water and cook. It smelled like something was dying,

but it tasted wonderful.

Steamed buns. These are red bean paste (azuki) and taro root filled ones. The red bean ones were infinitely more tasty than the taro. It was like, "Oh, tare-NO!" I fed mine to the dog.

OK, so if you leave a comment at the end of this post, you will be entered in a drawing to win a Texas Pete prize package. I'm giving Pete away because I want to spread his goodness somewhere in the world. Tell your friends. Tell your family. Tell your fellow bloggers and foodie friends. Comments will be closed September 12 at 8:00 PM EST. The winner will be selected at random though the random number generator.

Flavor Of The Past: 19th Century Kitchens

This is Part 2 of 2, Flavor of the Past: A Trip To Wilmington, NC.
Did you miss Part 1? Click HERE to catch up. To make sure you don't miss a thing, sign up for email updates! Or add Nik Snacks to your RSS reader.

The Flavor of the Past tour spanned from the late 1800s all the way to the 1940s, during WWII. Wilmington, North Carolina was indeed a boom town during boom times. It sits at the mouth of the Cape Fear River in the coastal plains region of North Carolina. It was the largest city in North Carolina until Charlotte took over in 1910. Being a port city, trading of goods and people took place here. Affluent and well-educated merchants, architects, engineers, and laborers came here from the North to prosper.

The tour visited a few of the well-preserved homes of affluent and influential families.

I promise not to make this a history lesson. I learned and experienced so much on this trip, that I want to share as much as possible without making you feel like you're reading an essay.

The first kitchen was at the Bellamy Mansion. Bellamy was a physician by trade but made most of his money on a plantation in Columbus County, harvesting naval stores. As any 5th or 8th grader in North Carolina knows: tar, pitch, and turpentine. These materials were used to make ships in the harbor of Wilmington. There was a lot of money made in the naval stores and the long and loblolly pines cut down to make the ships.

It's still a sensitive subject, but Wilmington was built on the backs of African slaves and the occasional indentured servant. As politically correct as I can be, I'll refer to my ancestors as: African-American artisans instead.

The African-American artisans ran the households of the rich. For instance, Sarah, the Bellamy's cook was the "CEO" of the household, overseeing all of the servants and preparing the meals.

The Bellamy kitchen is located in the bottom of the house, where our basements would be today. There was no air-conditioning and the only method of ventilation was to open a window. Most kitchens were not housed inside. Most were in a separate shed or covered structure in the back yard of the home. To have an indoor kitchen (much like indoor plumbing) was truly a sign of affluence. There was an indoor stove, cabinets, a wooden table, sideboard, and plenty of room in this kitchen. It's amazing to know that food was prepared in there over 150 years ago.

Most of the kitchenware seen here is as old as this home. The kitchen was outfitted with the grandest and most expensive cookware. I would have taken more pictures of the kitchen, but it was incredibly dark in there. Also, there was a man in my way who refused to move. Even after I flashed my little press pass. Maybe he thought I was an indentured servant.

This is the Bellamy dining room. Located off to the side of the kitchen and ironing room, it is set for an every day meal. I felt like I was at my own home when I stepped into this room. The furniture is not original to the house, but pieces from the period that the house was built. When the house was built, the Bellamy's threw a grandiose party inviting the who's who of Wilmington. Two weeks later, the Civil War broke out and the house was abandoned.

Original to the Bellamy dining room

These tools were found in the kitchen of the William J. Price house. From top to bottom: a wooden spoon (I think it might be anachronistic in this application), a rolling pin or stir-stick, a whisk, a brush, a two-pronged stick used as a fork or set of tongs.

Don't think I forgot to add some food. A plate of cracklings. Also known as pork rinds, chicharrones, or tsitsarones. Chunks of cured pork skins are deep-fried and rendered into curls. Cracklings are used to season collard greens, cornbread, or just eaten as a snack. My grandmother would make cracklin' cornbread...

This is sugar. It was packaged in brown paper and special tongs were used to chip away at the cone. Sugar was expensive, so people usually sweetened things with the less refined molasses.

This has nothing to do with a kitchen, but I thought it was so cool, I couldn't help but share it. This is one of the 15 or so fireplaces in the Bellamy mansion. It's painted black, to cover the soot produced when in use. When not in use mirrored covers were put over the opening. Why mirrors? Well, the roads and walkways weren't paved then and there was lots of mud and soot about. The mirrored covers let ladies look at the hem of their dresses to ensure they were clean. That's me ensuring my jeans were clean. Well, at least my feet.

This chair was hard to capture with my camera. It's a cooking chair for African-American artisans, indentured servants, slaves...whoever...to cook in front of the hearth. The chair is low to the ground (no more than 7 or 8 inches) and enabled the cook to lean forward so as not to wear out the back muscles too much. The front legs are lower than the back.

Not used in affluent houses like the Bellamy's and the Price's this chair was just an example of how "the other side" lived.

A modern view of the port in Wilmington. These days, more movies and television shows are made in Wilmington than anything nautical. It's a beautiful coastal city, rich with heritage and burgeoning prospects for the future.