A visit from Forum Friends
Some of the "old timers" here may remember our good friend San. Also known as "lakesidesan". I know her as Sandy, and she and her husband Ted came from New Hampshire for a family wedding. She couldn't come to Michigan without visiting me, so we got to spend an afternoon, an evening and a morning together. It was wonderful and she was just as lovely in person as she's always been on line. So, now she's no longer an "imaginary friend", she's real! And she's in my front yard!
Of course, I had to cook. We had a cider brined pork tenderloin:
I also baked 3 cheese dinner rolls with some of my homeground wheat, but forgot to take photos. We had a side of homemade pappardelle, rolled by hand since the Princess and I broke the pasta machine and I had not replaced it. It was sauced with a cream based parmesan sauce, with sautéed Italian sausage, red peppers and mushrooms. It was a bit thicker than I like, I like it paper thin, but my wrists gave out before I got it that thin!
We had snacks before, a tray of cheese, olives, sausages and crackers, and we ended up with a piece of homemade cherry pie. Crust was made with the lard I'd rendered and the filling was a mix of sour cherries from my trees and sweet cherries from a local orchard, with freshly whipped heavy cream.
San had some wine and Ted had some beer and Elery and I had Diet Coke and we talked and laughed and talked some more. They spent the night and the next morning I made a nice spinach and fontina quiche with a hash brown crust, some of our home smoked Canadian bacon and overnight cinnamon rolls courtesy of Alton Brown...
She had the "farm tour" in the Jeep, and the "garden tour", although the tall grass around the garden made her a bit leery of grass snakes. Luckily we didn't see any, and made it safely back to the house, after an introduction to my new batch of growing pullets. She met the cows, but not the horses and I completely forgot to introduce her to the pigs, LOL.
I was sorry to see her leave, we had such a grand time talking and eating and it was a nice break from my daily routine. I'd love it if she came back, but you never know, I might decide to take a trip to New Hampshire!
Annie
Comments (27)
- 11 years ago
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A great visit from GW friend
Comments (8)After that, we visited one of the greatest Sans collection at Phu Phamorn Garden of Mr Bunlue Lodwan, the president of Thai Sansevieria Club. Brian with the most beautiful variegated Sans. 'Samurai' Enjoyed taking pictures of neat collection. The longest leaf at the middle is variegated Sans stuckyi. One of the hi-end, variegated Sans. downsii Variegated Sans. concinna The most interesting were the hybrids that Mr Bunlue has done for many years. These are a few of them that Bunlue had selected for registering. Bunlue with his new hybrids. Finally, our friend took some nice hybrids back home....See MoreA visit from Forum Friends
Comments (3)Good to meet you, Tami! A visit with Annie is always a good time, and you couldn't have chosen a more picturesque spot! Linda...See MoreFood Forum Friends visit
Comments (15)Cathy, we were thinking about you, and agreed that next time we'll try to plan far enough in advance to have you come along, we missed you. Lars, when you do come to Michigan, we'll definitely have to have a get together, either here or in Chicago or SOMEWHERE, we can't let you come this far and not meet everyone! writersblock, the crust is a mixture of a one pound bag offrozen hash brown potatoes, one egg and salt and pepper. I press it into a buttered springform pan, mine is a 9 inch, and then add the filling and bake. My oldest daughter is celiac, so I'm getting better at gluten free cooking, even for other people, LOL. stir_fryi, that's my Grandma's recipe and the trick is to not overbake or they get crisp, like gingersnaps instead of staying chewy. The recipe was been very popular here over the last few years, then kind of dwindled away. Here it is, my favorite cookie since I was a child. Chewy Molasses Cookies (Annie CF) 1 1/2 cups of shortening (I use half and half with butter, but all butter makes them too crispy for my taste) 1 cups granulated sugar 1 cup dark brown sugar 2 eggs 3/4 cup of dark molasses 4 1/2 cups flour 1 teaspoon salt 4 teaspoons baking soda 2 teaspoons cinnamon 2 teaspoons ginger 1 teaspoon ground cloves Chopped crystalized ginger, optional, to taste. I used about half a cup, finely chopped and wish I'd have used more but I love ginger Coarse sugar or turbinado sugar for rolling Cream the shortening and sugars. Add the molasses and eggs and mix until well blended. Sift the flour (yeah right, I don't, LOL) and measure 4 1/2 cups into a separate bowl. Add the spices, salt, and baking soda and whisk to combine. Turn the mixer to low or stir, and add the flour slowly until well mixed. Stir in the chopped ginger and chill the dough for at least an hour. After the dough has chilled for an hour, roll tablespoonfuls of the dough into balls and roll the balls in the coarse sugar to completely coat. Place the dough balls about an inch apart on a greased or parchment-lined cookie sheet and bake for 12 to 15 minutes in a 350 degree oven. The cookies will puff up and crack. When the cookies are done the cracks should still look a little wet, but the outside should look dry. They'll "fall" a little as they cool, let them sit a couple of minutes on the sheet before you try to move them to cooling racks. Peppi, we love having Emma and you here, and your Dad too. All I have to do is find a "babysitter" for the dogs, the cows, the horses and the chickens and we'll be right there! (grin) And, as Peppi mentioned, we had beef stew the first night. Maybe not special company food, but something that could sit in the oven and give me some time to visit instead of "hands on". I did use a Porterhouse, a Sirloin and two Rib steaks, so it was kind of special... Annie...See MoreFrom a visit at my friend green house .
Comments (1)Very nice and thanks for sharing those pictures. Martin...See More
11 years ago
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Wonder woman and super hostess! ;)
San & I were swap partners way back. We did ours separate from the group the first time around. Artie loved the catnip bag she included in her package. I finally tossed it after he died. Didn't matter how many new toys he got, he still loved that funky bag the most. He'd lick it until it was soaked.
Speaking of swaps ... you were the one who introduced me to Honeycup mustard when you sent a jar along with homemade blueberry syrup and a few other things. I used some (not the same jar) the other night to do oven fried chicken with Panko.
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I just got a note from San, who wanted me to tell you all that she's reading the posts and she misses the fun we had "back in the day". (grin) She also said that it's nice to see so many old friends, still around and still cooking.L, I'm sorry I didn't let you know, I figured you had your hands full with your Dad and didn't need anything else to do at this point. I should have let you decide that.
Linda, it's been too long, we should get together too. After you move, which I just did and it takes forever, you'll need a vacation after that!
Ellen, no time for croquet, just enough for eating and talking and generally enjoying her wonderful company. Maybe croquet lessons for me next time...
Sally and Cathy, I'm glad you like the front yard, although I guess it's actually the side yard, since the house faces East, overlooking the pond, but the road is on the north, as is the driveway. So the entry to the house is on the north. Is that front or side? LOL (Hey, the pasture is on the south, THAT'S my favorite) Did you notice my resident geese out there, probably pooping all over the grass, nasty dirty birds.
LindaC, I remember you used to call her "San-ta". And true to her name, she didn't come empty handed. She brought some habanero catsup for Elery, and some hot pepper jelly and raspberry chipotle sauce, and some pizelle for me and chips and lots of other goodies! I sent her home with salsa, since she was flying I didn't want to load her up on the plane.
Elery is loving this stuff, he's had it on everything from omelettes to potatoes!
I think we're going to try this on the rye krisps with a bit of cream cheese. I'm thinking the ginger/pepper might be something I'd like.
San says she loves those Snapea crisps, so we're trying those next!
Oh, and Lars, my new pasta maker just came yesterday, so no more thick pasta here, unless you come to visit, then I'll hand roll it, just for you!
Annie
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