Appropriate and Beautiful - Thank you Lars
18 years ago
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- 18 years ago
- 18 years ago
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Happy Birthday Lars!
Comments (51)Thanks for all the birthday wishes and greetings! Dinner last night went well, but DB forgot to bring his camera. I thought he would be able to use his phone, but he didn't bring that either :(. We'll try to take pictures this week-end, however. For dinner I had filet mignon, medium rare, and it was huge. I ate half of it and took the other half home, which I think will reheat fine, since I left the middle. I like eating the crusty outside parts first, and so I can make a new crust on the leftover part, which looks completely rare. I had garlic potatoes and broccoli (I ate all the broccoli first) as sides, and Kevin ordered the two lobster dish that was a special of the day. It was supposed to be an appetizer since it was a la carte, but he had it as a main course and ordered a side salad. I had New England clam chowder as my first course, which I really liked, and I gave DB half of my garlic potatoes, as the portions were huge. We even have a couple of lobster claws left over, which I will have later today. The restaurant is one year older than I am, minus two days, and they had a picture of Liberace at the entrance, and so I guess he ate there. Lars...See MoreCollard Greens/Lars
Comments (19)Petra, I agree with Mustangs as I don't know why you want this pulled or that you want to stop posting. I saw your smiley and I did one too at the end. You did state just Southern states (even after Mustangs and I posted) and believe me people cook this way all over the US and beyond and like it. You just prefer them a different way which is fine but there is nothing wrong with a person that wants to cook them to "mush" as you call it either. My MIL was born and raised in Pekin, IL and cooks them that way. She is far from the South. Some people have very warm memories of the days of eating that food that their grandmother cooked in the country. Maybe not for you but for others, yes. Those people are gone out of our lives and it's a way to "feel" like they are with us again. Plus, there is nothing wrong with Southern Cooking IMO. I don't cook like that everyday. I think a lot of people watch Paula on TV and think that we eat that way morning, noon and night and that is just not true....See MoreThank You Lars and Kevin
Comments (7)Here are some trees from the Olivas de Oro ranch. Kevin took this photo because I kept forgetting to take my camera with me. Olive trees need a lot of space, as they drain a lot of nutrients from the soil. There are a few oak trees still interspersed among the olive trees. Annie, there are a lot of places to go for olive oil tasting. I found out that there is a very good olive farm in Ojai, less than an hour from L.A. Ojai is a delightful town with nice restaurants, spas, and beautiful countryside. There are also olive farms in Temecula, where there are vineyards as well. I think Kevin and I will go there soon, as it is an easy day trip - we've been to Ojai several times, but will go back also. Ann, I do think that bread (especially your sourdough) is a very good way to appreciate the olive oil. I especially like the Arbequina Reserve for its fruity flavor, but I also like the Mission Reserve, which was one of my favorites. The Arbequina won a silver award, but I did not know that at the time I bought it. Annie, I look forward to your next visit to California! Lars...See MoreA grandgirl!...and.... How Lars Saved My Sauces
Comments (6)Congratulations on the granddaughter! That has to be exciting for you, and I can see how it will take up a lot of your time - but in a wonderful way. I was afraid that I had not sent you enough for all the garlic that you sent me, but the timing was a bit off. I'm getting more chilies now, but will be making them into sauce so that I have that for later. The leaves freeze nicely, and so those should be good for whenever you want to use them. You might want to dilute the Habanero sauce I gave you - think of it as a tincture of chili - a little goes a long way, which is why I put it in such a small bottle. You can dilute it with water or a flavorful vinegar, such as white Balsamic (which is what I use). I also mix it with mayonnaise for use on my sandwiches....See More- 18 years ago
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