Zalco posted this about Anglophilia on the Cooking Board today....
My3dogs ME zone 5A
3 years ago
Featured Answer
Sort by:Oldest
Comments (48)
Zalco/bring back Sophie!
3 years agolast modified: 3 years agoMy3dogs ME zone 5A thanked Zalco/bring back Sophie!Related Discussions
Mine came today! And the outgoing box is headed out today!
Comments (32)What a great haul of goodies!! Aren't red kitchen goodies great? I started with a red KA mixer (not the color I originally planned on) and realized what a great accent color red is for the kitchen. "Biker approved" How funny!!!! A crème brûlée set! I asked for one of these for Christmas last year, but my son figured I wouldn't get much use out of it and bought me Dave's Insanity Hot Sauces instead. Well, the sauces were really good, but I still want a cb set, LOL! "My rascal son asked it he could have the torch." LOL, I have two sons who were quite a handful growing up. I can just imagine what would've happened if one of them got their hands on something like that!!!! Great box, Carol....See MoreCooking In My Friend's Kitchen In Berkeley
Comments (21)This morning, the sky through the bedroom window was bright and blue and cloudless. SWMBO pointed out that we had lox and cream cheese, so all we needed was bagels and red onions. I pushed the dog off my legs and walked outside, turned left, crossed a street and another, and in three minutes was at a bagel shop. Across the street, the grocery store had onions, and red potatoes. If coffee wasn't making back in the house, two cafés were a block further down. My shoes could have been repaired, a burrito eaten, a used book or DVD purchased, or any number of other daily errands done, within a block of where I stood, onion and bagel and potatoes in hand. Three minutes stroll later, I was slicing bagels in "our" kitchen. A walkable neighborhood is magical. It feels like Star Trek, where the Enterprise could warp from planet to planet in less than a minute (of TV time) and the crew could teleport up and down from the planet surface in seconds. In a walkable neighborhood, you can beam from bagel-world, grocery-planet, coffee-station, with less effort than it took to walk from the bridge to the transporter room. In comparison, a driving community feels to me like hitching up a covered wagon and rattling for hours through two-light intersections and endless parking lots, from big box to strip mall. It is so much of a harder way to live, I think. In Portland we live in a "semi walkable" neighborhood. There is a grocery store, coffee shop, several eateries and brew pubs, pizza, a haircut place, and a few assorted stores within an eight minute walk. The much denser commercial streets are more like 15 minutes' walk. The more convenient way to get around is on a bicycle, which I think of more like Luke Skywalker's X-wing. It is a fun way to get around, you get to swoop and speed, but there is a certain pre-flight delay as you unlock the bike, buckle on the helmet, clip into the pedals, and you need a certain degree of alertness, lest your fragile craft be smooshed by Imperial Battlecruisers of the Buick class. I love riding my bike and living in a cycling neighborhood, but there is something even more special about living in a walkable neighborhood. I feel so lucky to be spending two weeks in such a place. I'm thinking about how I can manage to live in a walkable neighborhood someday. The potatoes were for crab chowder. No recipe was followed. Just melt some diced onions in butter, cube red potatoes with skins, add boiling water and half a bouillon cube (no stock being handy), simmer for awhile, then mash up some of the potatoes to thicken. Add consistent sized cubes of stuff with pleasant colors - I had cucumber, but bell pepper would work - little strips of parsley or scallions or other greeney, salt and pepper. Bacon is always recommended but I had none, so I threw in a Parmesan cheese rind and some cubes of gruyere cheese. After the seasonings are right, add heavy cream and simmer a bit more. A flour slurry if you want thick spoon-standing chowder, but I prefer a more liquid soup. The crab comes last. Let it stand and the flavors mingle, then reheat and serve....See MoreWhat Will Cooking Forum Be Talking About In 2040?
Comments (17)Most folks I know of already eat highly processed nutrition sparse foods. Meats, processed carbs, fat, sugar and salt to feed desire to eat it. A cultivated taste and allows multinational factory-machine-based businesses to use cheap, easily mass-produced and petroleum intensive ingredients that have long shelf lives, ship all over world. That food is affordable to the masses, not the hand-crafted stuff. I see that trend continuing, and fewer and fewer being able to live or even care that they are missing out on the local, foodie lifestyle. We are the exception, not the rule. The menus in the few restaurants in my hometown are ground meat, pizza, chicken, simple pastas, processed carbs, and a choice of onions, carrots, celery and lettuce for vegetables, with perhaps coleslaw and crunchy tomatoes and a dill pickle or two. Of course lots of products made out of commodity crop/genetically modified soybeans and corn, sugar beets and wheat is on it's way towards that. Things that can be grown with minimal human effort but lots of machines and chemicals. I see that trend continuing despite the backlash. Food will less and less resemble the natural ingredients it came from, and we won't care. Also continuation of profiteering on people feeling unwell as a result. And a continuation of people working to counter that, in the counter culture. But they will be rarer and rarer and confined to pockets of culture surrounded by a sea of monotony. Kind of like monasteries kept culture alive in the Middle Ages. One can only hope cool innovative ways to live sustainably will come out of these pockets. Two conflicting tides moving in opposite directions. Some of us will band together and try to keep the old ways and old knowledge alive. Just like they did in the Middle Ages and just like we do now. In my impoverished state, there are some hotbeds of local culture and hand crafted food trends, but out in the hinterlands where the lower middle class and working class mostly live, there is an impoverishment of the food shed. My county used to be riddled with orchards, for example. A viable way for small businesspeople to make a living. Families I grew up with. All gone. Shows no sign of returning. Instead, fruit growing increasingly concentrated to fewer and fewer large growers, and profitable plant breeds. Same apple varieties for sale all over the region. Even the few remaining orchards in my region are struggling. At some point in the near future, the small family food producing business will be almost totally eradicated. It's close to it now, and the ones that are hanging on are running on fumes. Folks will work in agriculture, just not own the food production business. We are trying to figure out how to move to one of the better foodsheds. Everyone I know in my hometown says, "I have to drive somewhere to do all my shopping." Ironic since my town is the county seat and was once thriving with farms. That's how I grew up learning to love eating local. Also ironically, sooner or later it will be more and more difficult to drive somewhere, due to the cost of fuel. That will bring about an interesting dynamic. It's already here in my home town. The food available locally is what the poor people can afford because that's what will sell. The higher end stuff will mostly sit on the shelf. Yes, some left to buy, but not enough to make a profit on vs. cost of having unsold stuff sit on shelves. Our local supermarket is paring down selection, slowly but surely. Slow enough not to panic most folks is the key. Frog in slowly raising temperature water, not immediate boil....See MoreIf any of you remember my post about starting over....
Comments (94)Amy, I'm late reading this post, but wanted to mention the "Trio" program for which many colleges (including 2 year/community) write grants. The programs include Upward Bound, Gear Up, and Focus. Upward Bound often has a branch specifically for Veterans, as well. The program's offices may be housed on campus. I have taught high school Upward Bound students for eight summers at our small town's college and have become acquainted with employees from all three programs both there and through contact at my regular school. If you'll Google nearby colleges and Trio Program (and maybe Upward Bound, which usually hires more employees than the other two), you may find counseling, teaching, and advisory positions that interest you. FWIW, I have complete faith in you! Long time reader/lurker/rare poster, Carol...See Morebeckysharp Reinstate SW Unconditionally
3 years agoMy3dogs ME zone 5A thanked beckysharp Reinstate SW Unconditionallybeckysharp Reinstate SW Unconditionally
3 years agoMy3dogs ME zone 5A thanked beckysharp Reinstate SW Unconditionallybeckysharp Reinstate SW Unconditionally
3 years agolast modified: 3 years agoMy3dogs ME zone 5A thanked beckysharp Reinstate SW Unconditionallyelunia
3 years agoeandhl2
3 years agohcbm
3 years agoOlychick
3 years agoZalco/bring back Sophie!
3 years agobeckysharp Reinstate SW Unconditionally
3 years agoZalco/bring back Sophie!
3 years agoOutsidePlaying
3 years agoOakley
3 years agolast modified: 3 years agojust_terrilynn
3 years agolast modified: 3 years agoIdaClaire
3 years agolast modified: 3 years ago
Related Stories
KITCHEN DESIGNA Cook’s 6 Tips for Buying Kitchen Appliances
An avid home chef answers tricky questions about choosing the right oven, stovetop, vent hood and more
Full StoryLIFEHouzz Call: What Has Mom Taught You About Making a Home?
Whether your mother taught you to cook and clean or how to order takeout and let messes be, we'd like to hear about it
Full StoryKITCHEN DESIGNHouzz Call: Tell Us About Your First Kitchen
Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space
Full StoryKITCHEN DESIGNWhat to Know About Using Reclaimed Wood in the Kitchen
One-of-a-kind lumber warms a room and adds age and interest
Full StoryKITCHEN APPLIANCESLove to Cook? You Need a Fan. Find the Right Kind for You
Don't send budget dollars up in smoke when you need new kitchen ventilation. Here are 9 top types to consider
Full StoryMOST POPULARWhat to Know About Adding a Deck
Want to increase your living space outside? Learn the requirements, costs and other considerations for building a deck
Full StoryKITCHEN DESIGNLove to Cook? We Want to See Your Kitchen
Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you
Full StoryHEALTHY HOMEDetox Your Kitchen for the Healthiest Cooking
Maybe you buy organic or even grow your own. But if your kitchen is toxic, you're only halfway to healthy
Full StoryFEEL-GOOD HOMEPost-KonMari: How to Organize Your Kitchen Storage
Find out which storage tools are essential and which are nice to have to keep things looking neat
Full StoryKITCHEN DESIGNNot a Big Cook? These Fun Kitchen Ideas Are for You
Would you rather sip wine and read than cook every night? Consider these kitchen amenities
Full Story
Sarah Robbins