tag:blogger.com,1999:blog-8980733003434239822023-11-16T06:54:43.290-05:00Life by ChocolateChocolate, white, milk, dark, in all its forms forms life. Chocolate truffles, caramels, and other confections are at the core of enjoyment. This is life by chocolate because death by chocolate is the wrong attitude.Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.comBlogger747125tag:blogger.com,1999:blog-898073300343423982.post-45011597884290878202017-01-29T11:54:00.001-05:002017-01-29T11:54:55.495-05:00The Proposed Menu for 2017 in all its Glory2017 Dinner Menu – Best of the last 13 years are chosen by the students of the Hudson River Valley Art Workshops<br/>
<br/>
Poule au Pot (2017)<br/><br/>
A wonderfully simple dish with matignon or edible mirepois with carrots, onions and celery as well as parsnip. The chicken will be braised over these vegetables and usually we will include ham into the matignon.<br/><br/>
Salmon en Papillote (2017)<br/><br/>
This will be with parsnips in the paper. All with the maple soy salmon marinade. Vegetable sides TBD.<br/><br/>
Beef Stroganoff (2017)<br/><br/>
The sauce will include mushrooms and will be served over egg noodles. For the GF, we’ll use GF egg noodles.
This will include roasted potatoes and other roasted vegetables such as asparagus. <br/><br/>
Rack of Lamb with pistachio and urfa (2017)<br/>
Sides will be the carrots and peas.<br/><br/>
Jambalaya (2017)<br/>
TBD the type of Jabalaya but will probably be served over red rice and may include another vegetable side.<br/> There will be a vegetarian version of this dish with okra and/or other vegetables.<br/><br/>
Pork Chop with Fruit (2016-2017) with butternut squash side.<br/>
We will start off the season with this. And it will include corn and acorn squash if they are in season else we’ll serve this with seasonal vegetable. However, this will only go on for the first month or two because we’ll be switching over to the Thai Fish Stew below. <br/><br/>
Fish Stew (2017-2018) Starts when Pork Chop finishes.<br/>
We will serve this Thai curried fish stew with red bell pepper, yellow bell pepper, and scallions on top. The stew will be served over black ride or brown rice.<br/><br/><br/>
Starters:<br/><br/>
Broccoli soup (2017)<br/>
This is the only soup that will have in 2017 because we did most of the soups in 2016. However, as a base, we will use the cauliflower soup.<br/><br/>
The rest will be salads of various designs. <br/><br/><br/>
Desserts:<br/><br/>
Chocolates. (Vegan and GF chocolates are also available.)<br/><br/>
Achi de Rana (2017)<br/>
This is a nice pasta dish for dessert.<br/><br/>
Napoleans (2017)<br/>
One of my all time favorites.<br/><br/>
CInnamon Ice cCeam (2017)<br/>
Same here. Yumm. We did this a little in 2016. (This is GF but not dairy free.)<br/><br/>
Carrot Cake (2017)<br/>
Yes we are bringing back the wonderful Carrot Cake.<br/><br/>
Dutch Apple Pie (2017)<br/>
This was requested by the amazing David Taylor and we’ll be serving it all season a la mode with super duper vanilla ice cream.<br/><br/> <br/>
Gluten Free and (mostly) Dairy Free Desserts:<br/><br/>
For the alternative desserts we will have the following.<br/><br/>
Vegan Chocolates<br/><br/>
Cinnamon Ice Cream (this is GF but not dairy free.)<br/><br/>
Fruit Cup<br/><br/>
Cupcakes<br/><br/>
Cookies<br/><br/>
Brownies<br/><br/>
Apple pie filling with a GF (and probably dairy free) streusel top.<br/>
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-40380173018521163282016-02-23T12:45:00.002-05:002016-02-27T17:17:12.659-05:00The Proposed Menu for 2016, subject to change by Chefschmarrn.<br />
This is subject to change and does not include the alternative menu for those that have dietary restrictions. Also, I am listing these in random order and does not reflect the order that they may be served in. Plus I do not guarantee that any of these will run the whole year. So sign up early and often.<br />
<br />
Remember, the theme for this year is "Best Of the Last Twelve Years" as chosen by our students. So there is no one cuisine. This year will be a mix of favorites. (As will next year. I have more than enough requests to do "Best Of" for the next three years. So do not worry, your favorite will eventually be made and served to your waiting palate, to inspire your artist's palette.) All items will be subject to change. Where a salad or soup is not specified, we'll serve one of our wonderful salads. Housemade breads will be served fresh from the oven for each of these entrees.<br />
<br />
<br />
<ul>
<li>Breaded Italian Chicken cutlet pounded with Italian seasoning. With this we will have Italian tomato salad. Sides will include sautéed zucchini and corn. Dessert will be tiramisu.</li>
<li>Fish Almandine with asparagus, roasted sweet potatoes, and chocolates for dessert.</li>
<li>Maple soy salmon (plain) with glazed carrots and snow or snap peas. A berry tart will be served for dessert.Cauliflower soup will be served before this entree. </li>
<li>Lamb Tagine with couscous or quinoa, green beans, and for dessert banana saffron ice cream.</li>
<li>Lion's head meatball with bok choi and rice noodles. Dessert will be carrot cake.</li>
<li>Steak Diane, with sautéed beets and roasted fingerling potatoes, smoked salmon chowder will be served before this entree. For dessert: beet chocolate cake.</li>
</ul>
<br />
<br />
If a salad or soup is not specified, a house salad will be served as always. And don't forget our freshly made bread. We'll make some wonderful bread to go with all these lovely entrees and serve it piping hot from the oven to your table.
<br/><br/>
This is a yummy line up. These are some of my favorites.Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-59065791749802417632015-12-28T19:36:00.000-05:002015-12-28T19:36:01.732-05:00Best of the last eleven years at the Hudson River Valley Art WorkshopsNext year, the year after and the year after that will be The Best of the Hudson River Valley Art Workshops of the last eleven years as chosen by our students. You, the student, have spoken. Here are the dishes that you wish to eat over the next three years. I have not decided which of these I will use to form next years menu. I also reserve the right to add a recipe not on this list, especially for a side or a dessert or bread.<br/><br/>
<br/>
Breaded Chicken cutlet pounded with Italian seasonings<br/>
Paella <br/>
Poule au pot<br/>
Salmon en papillote<br/>
Stracotto <br/>
Beef Stroganoff<br/>
lamb pistachio and urfa<br/>
lamb breaded with the parsley pesto<br/>
Almondine fish<br/>
Airline chicken (hot)<br/>
maple soy salmon without the coverings<br/>
Salmon en croute<br/>
Lamb Tagine<br/>
Lion’s head meatball<br/>
BBQ Beef Ribs with chocolate BBQ sauce<br/>
Steak Diane<br/>
Beef and Broccoli<br/>
Vegetarian Broccoli with mushrooms and cashews<br/>
Red cooked chicken<br/>
(Vegan) Chili Verde<br/>
Jambalaya<br/>
Fish Stew*<br/><br/>
Sides and soups and breads:<br/>
Truffle mushroom soup**<br/>
Cauliflower soup<br/>
Broccoli soup<br/>
Ciasubao<br/>
Mac N Cheese<br/>
Vegetarian Spring Rolls<br/>
Artichoke heart risotto <br/>
Butternut squash<br/>
Italian tomato salad<br/>
Smoked Salmon Chowder (New England)<br/>
Butternut squash side (butternut, butter, brown sugar, raisins, scallions, 3/8 cup brown sugar for a big sauté pan of squash. About 1/2 lb of butter. Salt and white pepper.)<br/>
beets<br/><br/>
Desserts:<br/>
Cranberry chocolate chip cookies***<br/>
Beet chocolate cake<br/>
Achi de Rana<br/>
Napoleans<br/>
LBC<br/>
CInnamon Ice cream<br/>
Carrot Cake<br/>
Brownie Pie<br/>
Dutch Apple Pie<br/>
Tiramisu<br/><br/>
Breakfast:<br/>
Strada<br/><br/>
* I do not know if I have this recipe but will look for it. I think this was a Jamaican stew.<br/>
** I will only do this soup if I can get reasonably cheap Perigord summer truffles.<br/>
*** We've never done this so it may not make it on the menu.
Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-50760683631091589512015-10-31T17:31:00.000-04:002015-11-01T12:47:39.619-05:00Mark vs. The Walnuts<br/>
As I was deciding on whether to put this escapade on my writing blog, <a href="http://markvincentlapolla.com/writings/the-omniverse-series" target="_new">MarkVincentLaPolla.com/blog</a>, I realized that I had the perfect vehicle for this short story. And, since I've been neglecting this blog, I could kill two birds with one walnut.<br/>
<br/>
We have a several walnut trees on our property and this year's harvest was a bumper crop. If you've been here before, and especially if you've been here this this year, you will remember the lawns full of walnuts in the fall and the walkways full of black walnut husks and shells that the squirrels, those litterbugs, left behind.<br/>
This year I decided to collect up as many walnuts as I could to cut down on the mess. I harvested northwards of 100 walnuts, some I shucked green as I collected them, and some I put in a bag or a box to let the outer coverings rot so that I could more easily shuck them. First lesson learned: If you shuck the walnuts while they are still green, it's more difficult but less messy. If on the other hand you shuck them after the outer covering has rotted, you will have a goopy, stainy, worm ridden pile of rotting walnut husks to deal with.<br/><br/>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4gSeCbUplSn1T9NeeLJVW9EmOfpjU0wCS5wOJVLkDIR2J3chuVPRS_0DHOqbICTrlWWe_Dv87BBMvEW3MDxKkJKCqKoAKjT8_RxBUqlY1lz0UFNPnLlFjjdplD46JMXykyUihVJ9r1py/s1600/walnut_stain_in_box.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4gSeCbUplSn1T9NeeLJVW9EmOfpjU0wCS5wOJVLkDIR2J3chuVPRS_0DHOqbICTrlWWe_Dv87BBMvEW3MDxKkJKCqKoAKjT8_RxBUqlY1lz0UFNPnLlFjjdplD46JMXykyUihVJ9r1py/s320/walnut_stain_in_box.jpg" /></a><br/>The Residue of the Mess.</div><br/>
A walnut, like a coconut, has an outer green shell that covers the nut inside. When the shell is green, it is hard to peel off and smells like Lemon Pledge. As you break the cover and take peel off, the inner nut is revealed. This is hard work. However, if you let the outer cover rot, you can easily take them off but it will be very messy. Kim's assistant assures me that walnut stain come from the walnut juice extracted from the meat. Even if this is true, the outer husk is very black, very messy and very oily and no longer smells like lemon Pledge. Second lesson learned: bit the bullet and shuck the walnut while green or at least put them in a tub of water for a day to soften and then shuck them. Do not let them turn black and rot. It is terribly messy.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfpE5AAKlHj77rfetavBESM1JL_oaTDgVOqO9-Y6sp8uxDh9Q6uBr2Acgca4tIWbeWRU_d5H409OzmvnGmFYol5wcrz_FpmZIpr9NEePxXkQNPZQJKPwJzLCOb1c7oEjoL58LZkaLY3FK/s1600/my_work_gloves_after_shucking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZfpE5AAKlHj77rfetavBESM1JL_oaTDgVOqO9-Y6sp8uxDh9Q6uBr2Acgca4tIWbeWRU_d5H409OzmvnGmFYol5wcrz_FpmZIpr9NEePxXkQNPZQJKPwJzLCOb1c7oEjoL58LZkaLY3FK/s320/my_work_gloves_after_shucking.jpg" /></a><br/>Stained Work Gloves</div><br/>
Third lesson learned: Some of the rotting walnuts will dry and that will make them almost impossible to peel. <br/>
For all this work, plus all the mess and the clean up, I got a pile of walnut husks in Kim's garden. It may be good biomass that's on its way to being composted but it doesn't looks nice. I plan on raking the husks out more evenly or perhaps burying them. Come the spring, I hope they'll look nicer.<br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUDLGkxPMDTg3mYkS7V7OyDvj9yAEpcEQcOs5jGBCc9XdxV4khub5LL_QxZ8Z8lsqRX3tG0gwHU7ypj5It6LmgD2G0Qm4AtuuM-Y5r4y3XhHxlThZ4rifnQWdtr_DVd7OcAQUnxmzXL2P/s1600/the_mess_I_left_in_the_garden.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJUDLGkxPMDTg3mYkS7V7OyDvj9yAEpcEQcOs5jGBCc9XdxV4khub5LL_QxZ8Z8lsqRX3tG0gwHU7ypj5It6LmgD2G0Qm4AtuuM-Y5r4y3XhHxlThZ4rifnQWdtr_DVd7OcAQUnxmzXL2P/s320/the_mess_I_left_in_the_garden.jpg" /></a><br/>The husks in Kim's garden</div><br/>
And the husks stained the porch. The porch needed to be retained anyway. I think it adds character to the porch.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihH81duUT95NAMkkgukxLT8RD15eZGljIZzjj2IQZn7-9pfMy5UpHKQp9zmH68mpneESdOYJd4n7CY7uN2RbfYmKEQKJsN8j6TStPMa9gwfnc8cEdkEHXzki4O9kQxIBZwBro-ShpUXy0f/s1600/my_workstation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihH81duUT95NAMkkgukxLT8RD15eZGljIZzjj2IQZn7-9pfMy5UpHKQp9zmH68mpneESdOYJd4n7CY7uN2RbfYmKEQKJsN8j6TStPMa9gwfnc8cEdkEHXzki4O9kQxIBZwBro-ShpUXy0f/s320/my_workstation.jpg" /></a><br/>My Workstation</div><br/>
And this wasn't even the hard work. Now that I have the husks removed, I have to dry them. I heated our two overs to 150F and then turned them off. I put the nuts on sheet pans with two piece of parchment paper underneath them. They're now in the off ovens, drying. At least I hope they are. The next step will be cracking the walnuts.<br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBJXm8ozclPaJVm6migr15D-Ns72o1SjFTUWfaNGst4g3iDw-NQApaKg1V5QZCCVuE31IjQ5yDpehkptj0swjk_gG2avNtMmMExQqABNucRp3IDKz1TJcNB1CZ29JrnKjxMtJECjwvv11/s1600/drying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBJXm8ozclPaJVm6migr15D-Ns72o1SjFTUWfaNGst4g3iDw-NQApaKg1V5QZCCVuE31IjQ5yDpehkptj0swjk_gG2avNtMmMExQqABNucRp3IDKz1TJcNB1CZ29JrnKjxMtJECjwvv11/s320/drying.jpg" /></a><br/>Drying Sheet One</div><br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnmNdjjctPu6KPJn0Sg7cva7RX1GAlBh_2SEe8iUrvbYvfkdGTMHsCc3waeKeee5gbjjz2xGUgh9YAuaSVWR7o5BM_LZTRbZCSZOde4rcMbEaBDBDI94FQ0L9pyo_MXFoXwsTCvPHbVj6/s1600/drying2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjnmNdjjctPu6KPJn0Sg7cva7RX1GAlBh_2SEe8iUrvbYvfkdGTMHsCc3waeKeee5gbjjz2xGUgh9YAuaSVWR7o5BM_LZTRbZCSZOde4rcMbEaBDBDI94FQ0L9pyo_MXFoXwsTCvPHbVj6/s320/drying2.jpg" /></a><br/>Drying Sheet Two</div><br/>
The next big hurdle will be opening the nuts. I've read that one of the best ways to open a walnut is by driving over it with your car. These are not the tame walnuts you buy in the supermarket. These are the very hard-shelled wild walnuts of your great, great, great, great grandparents. And I've also read that the best way to get the nutmeat out of the shell is to you a pair of wire cutters. I wish I had a vice or even a vice grip or a channel lock with long handles. <br/><br/>
I just hope these nuts are worth it. They better be the transcendental taste experience everyone says that they are.
Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-92216364784279386392014-12-24T17:37:00.000-05:002015-01-04T18:57:46.081-05:00Mark's Killer Eggnog RecipeFollow the <a href="http://lifebychocolates.blogspot.com/2009_12_25_archive.html">link</a> to the recipe. <a href="http://lifebychocolates.blogspot.com/2009_12_25_archive.html">Click here.</a>Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-9364586946345843422014-08-12T05:00:00.000-04:002014-08-12T16:15:25.678-04:00Poblano and chipotle Airline Chicken Recipe<Br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzABxovC18yxSDgwqnNIZjZPYH9SHSH7CrrZWvO56N6OyV1Crk6PmhM_OZbR7a_4PTKlgOMsWv34DzHA0m-NTOcG3TXG1_SR7OzT-n_hmKWglqrchSFNoK3NEdE6PeAyg3p9glD2RVQS2/s1600/Poblano+Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSzABxovC18yxSDgwqnNIZjZPYH9SHSH7CrrZWvO56N6OyV1Crk6PmhM_OZbR7a_4PTKlgOMsWv34DzHA0m-NTOcG3TXG1_SR7OzT-n_hmKWglqrchSFNoK3NEdE6PeAyg3p9glD2RVQS2/s320/Poblano+Chicken.jpg" /></a></div>
<br/>
I tell people that if they want a recipe for a particular dish they had here at the <a href="http://artworkshops.com" target="_new">Hudson River Valley Art Workshops</a> or <a href="http://fiberartworkshops.com" target="_new">Fiber Art Workshops</a>, to please remind me. Nay, bug me, I tell them. Well, you have nagged me enough and I thank you. I am going write down some of the recipes from this year and publish them on this blog, including the fabulous Nesselrode Pudding. (Yes, there are still places in this century that serve this fabulous dessert and the <a href="http://artworkshops.com" target="_new">Hudson River Valley Art Workshops</a> is one of them.) If you don't see a recipe you adore, please continue nagging me and bugging me and I'll get to it. Thanks again for coming to our inn and taking our art classes. You're the best.<br/>
<br/>
Ingredients:<br/>
<br/>
4 airline chicken breasts (This is a breast with the wing attached.) I use "skin on" airline breasts.<br/>
1/4 cup or honey <br/>
1/4 cup of lime juice <br/>
4 cloves of garlic (more if you like garlic) <br/>
4 poblano pepers<br/>
1 chipotle pepper<br/>
salt to taste<br/>
white pepper to taste<br/>
<br/>
Strip the seeds and the white membrane out of the poblano peppers and cut out any stems. Then, combine all the ingredients in a Cuisinart, using the basic blade attachment, and process until the poblano peppers are minced. Then marinate the airline breaks for at least 2 hours. Make sure the chicken is well covered. Put the chicken onto a greased sheet pan. Spoon the marinade onto the chicken. Bake the chicken at 400F for about one half hour or until the chicken reaches 165F.<br/><br/>Let the chicken rest for 5 to 10 minutes.<br/>
<br/>
I like to serve this dish with sliced beets. Slice one beet per two people and sweat them in a pan with salt and black pepper. Sweat until sweet. I also like to serve green beans with the chicken. Sauté green beans in sesame oil with salt and ground green pepper corns. (If you don't have green pepper corns, use white pepper.) Sauté until you get a deep green color change and the beans are hot. Serve immediately.<br/><br/>Serves 4. <br/>Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-71536189228084678352013-12-15T16:57:00.002-05:002015-01-04T18:58:16.448-05:00Follow the link to my eggnog recipe<a href="http://lifebychocolates.blogspot.com/2009_12_25_archive.html">Mark's killer eggnog recipe, click here.</a>Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-13720651043968192922013-12-10T14:27:00.002-05:002014-01-06T09:49:12.150-05:00My yummy Whiskey Sour Mix recipeThis is very easy to make and tastes much better than any store bought whiskey sour mix could be.
<br/><br/>
Ingredients:
<br/><br/>
1 cup water<br/>
1 cup sugar (or if you want it less sweet, use only 1/2 cup sugar.)<br/>
1 cup lemon juice <br/>
1/2 cup lime juice<br/>
<br/>To do:<br/><br/>
First bring the water to simmer and dissolve the sugar in the hot water, stirring until it is in solution. Once the sugar is dissolved, take the syrup off the stove and let cool. About 10 minutes. Then add the lemon juice and the lime juice. Stir well.
<br/><br/>
To make a whiskey sour, use your favorite whiskey, I suggest Marker's Mark bourbon. The recipe is simple, one shot of bourbon for every two shots of the mix. Or you can eyeball it.
<br/><br/>
Don't forget to make eggnog this season! Here's my wonderful recipe, <a href="http://lifebychocolates.blogspot.com/2009_12_25_archive.html">Mark's Killer Eggnog</a>.Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0Greenville, NY, USA42.4153596 -74.022076942.368466600000005 -74.1027579 42.4622526 -73.9413959tag:blogger.com,1999:blog-898073300343423982.post-10042412530969947532013-11-21T16:07:00.001-05:002013-11-21T16:45:07.349-05:00Tiramisu à la Greenville Arms 1889 Inn<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_lSc7Cm9bsJ_FxXYGXqu7D-b9bHfRHL5wNU2EWTo8tLdjtmM1TmGhCtx9eF5PlW0r14E9Ty1_rFefPQbSDeTSPIN5gvRuILk_82sC8t7y8H8nIeAqU-_7A1EMeAp2f4Sjkr-VcZvFcHd/s1600/Tiramisu_side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_lSc7Cm9bsJ_FxXYGXqu7D-b9bHfRHL5wNU2EWTo8tLdjtmM1TmGhCtx9eF5PlW0r14E9Ty1_rFefPQbSDeTSPIN5gvRuILk_82sC8t7y8H8nIeAqU-_7A1EMeAp2f4Sjkr-VcZvFcHd/s320/Tiramisu_side.jpg" /></a>
<br/>Side detailed view of the Tiramisu.</div>
<br/>
Serves 8 to 10<br/><br/>
You can make this tiramisu in individual portions, or as one big dessert in a large rectangular baking dish, like a lasagne dish. At the <a href="http://artworkshops.com">Hudson River Valley Art Workshops</a> and the <a href="http://greenvillearms.com">Greenville Arms 1889 Inn </a>we use individual glasses.<br/>
<br/>
INGREDIENTS<br/><br/>
3 free-range eggs, separated<br/>
3¼ oz granulated sugar<br/>
1 cup whipping cream<br/>
9 oz mascarpone cheese<br/>
½ cup Kahlua or other coffee-flavoured liqueur<br/>
1 cup espresso coffee - if you don’t have an espresso machine at home,
ask your local coffee shop to make you a couple of espressos to go<br/>
24 lady finger biscuits (Recipe to follow. We make our own.)<br/>
3½ oz dark chocolate (70% cocoa), grated<br/>
<br/>
Method<br/><br/>
Put the egg yolks and sugar in a bowl and beat using a cake mixer or electric beaters on moderate speed for about 10 minutes, or until pale and thick. Meanwhile, whip the cream in a separate bowl, being careful not to overbeat it. In another bowl, whisk the egg whites until stiff peaks form.<br/><br/>
When the egg yolk and sugar are done, add the mascarpone and beat gently with electric beaters until well combined. Remove the bowl from the mixer and, using a spatula, gently fold the whipped cream through and add ¼ cup of the Kahlua, mixing well. Fold the beaten egg white through. Pour the rest of the Kahlua and espresso into a flat dish or your parfait glass. We use juice glasses. <br/><br/>
Spread a thin layer of the mascarpone mixture on the bottom of the dish. Dip a lady finger biscuit in the Kahlua and coffee mixture for about 4 seconds per side - you don’t want the biscuit to become soggy nor do you want the ladyfinger to be dry. Place it on top of the mascarpone mixture at one end of the dish. Repeat the process, laying the biscuits side by side until you have a layer covering the bottom of the dish.<br/><br/>
Spoon a thick layer of the mascarpone mixture over the biscuits, then sprinkle half the grated chocolate over the top. Repeat the lady finger layer, gently pressing them onto the mixture underneath. Spread the remaining mascarpone mixture over the top and finish by sprinkling the last of the grated chocolate over.<br/><br/>
If you are using individual parfait glasses, first put into your parfait class some of the mascarpone mixture and then a well saturated ladyfinger diskette, more marscarpone, another ladyfinger, and finish by topping off the parfait with more of the mascarpone mixture. Sprinkle with the grated chocolate as above.<br/><br/>
Cover with plastic wrap and refrigerate for several hours before serving.<br/><br/>
Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0Greenville, NY, USA42.4153596 -74.022076942.368466600000005 -74.1027579 42.4622526 -73.9413959tag:blogger.com,1999:blog-898073300343423982.post-10942396368368429872013-08-07T20:05:00.001-04:002013-08-07T20:05:59.062-04:00The Very Long Awaited and Coveted Rack of Lamb Recipe<br/>I am serving this tonight. As I write this, I've actually served it. This means everyone has eaten it and loved it. This is one of the best dishes I do here at the <a href="http://artworkshops.com" target="_blank">Hudson River Valley Art Workshops</a> and <a href="http://fiberartworkshops.com" target="_blank">Fiber Art Workshops</a>.
<br/><br/>
I only serve 1/2 a rack. I cut a medium sized rack in half. (But first I wash it. Very important. I also French it and take off the membrane.) Season with salt and pepper. Be generous. This recipe calls for two racks cut into 4 half racks. Serves four.
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After coating the lamb properly, it should look like this:<br/><br/>
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<br/><br/>
To make the pesto coating, put into a Cuisinart<br/><br/>
1 cup packed fresh flat-leaf parsley springs<br/>
1/4 cup fresh rosemary leaves<br/>
6 T extra virgin olive oil (and use a good one.)<br/>
1 t finely grated lemon zest or to taste. <br/>
2-3 medium clove garlic, chopped. <br/>
2 t kosher salt<br/>
<br/>
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<br/><br/>
Process until chunky. This should look like a chimicurri sauce or a pesto. Then spread the coating thinly on the half racks. Do not coat heavily. Make sure every part of the lamb is coated.
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<br/>
For the crumb coating, put into the Cuisinart:<br/><br/>
2 cups 1 inch cubed fresh baguette with crust. A nice crusty baguette. Don't stint.<br/>
1 1/2 oz toasted pine nuts<br/>
1 oz finely grated Parmigiano-Reggiano<br/>
1 T finely grated lemon zest<br/>
2 medium clove garlic<br/>
2 t kosher salt<br/>
1/2 t ground pepper (or to taste.)<br/><br/>
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Put the crumb onto the top of the lamb and put the lamb on a sprayed sheet. Preheat the oven to 400 degrees and cook for 30 minutes. Check the temperature. Serve between 145 and 155. This should be somewhere between medium rare and medium. If you like it rarer serve at 135 but I would not serve it any rarer.Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-224110889616551342013-07-29T19:48:00.000-04:002013-07-29T19:48:47.083-04:00The Even Longer Awaited Chili Recipe.<br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJMjV2fyO2cuRNDfD3oGKXQrlRpi_E7_Lic8CVAYRs4cTChsJAfF90L1VEUbvDYHhXhSu5RUw_deCBBTrk8wAjbvY1i8UN2w3w-WpJbEFGi8YOhx3MyjyD6tnNMcHIqPawPMcFRo4nh5k/s1600/chili_finished.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQJMjV2fyO2cuRNDfD3oGKXQrlRpi_E7_Lic8CVAYRs4cTChsJAfF90L1VEUbvDYHhXhSu5RUw_deCBBTrk8wAjbvY1i8UN2w3w-WpJbEFGi8YOhx3MyjyD6tnNMcHIqPawPMcFRo4nh5k/s320/chili_finished.jpg" /></a></div><br/><br/>
2 lb of boneless short ribs<br/>
1 lb of flank steak<br/>
2 t of Black River Creole Seasoning (or to taste.)<br/>
2 t of salt <br/>
2 t of black pepper<br/>
1 t cumin powder<br/>
1 onion per 4-8 people depending on how much you like onion. I usually go with 8.<br/>
1 garlic clove or to taste minced. I add a lot of garlic.<br/>
2 poblano peppers diced. I use 4 per 8 people.
1 chipotle chili (optional) I usually add 1 per 4 people.<br/>
16 ounces of diced tomatoes, Romas. Use canned if you like else take skin off and dice and seed.<br/>
1 t fresh lime juice<br/>
16 ounces of pinto beans, and I suggest you use the canned variety.<Br/><br/>
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<br/>The first step in creating this wonderful chili is to braise the short ribs. Use as much as you want. I use quite a bit because I am feeding a crowd at a time. Figure on a half pound per person. And if you have any flank steak lying around, chunk that up as well but don't braise it. Rather, brown it separately and reserve. We'll deal with the meat later. <br/><br/>
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I braise the ribs in beef stock after seasoning both sides, pepper and salt, add the cumin to the short ribs, and putting on your favorite Creole Seasoning. I use <a href="http://www.savoryspiceshop.com/blends/blackriver.html" target="_blank">Black River from Savory Spice Shop</a>.
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Then I pour a little oil in a pot, heat the pot and start sautéing diced onions. I use a high heat. When they start becoming transparent, add the garlic. Add the peppers. (If you want crunchy peppers in your chili, add the peppers at the same time you add the beans.) Add the tomatoes and cook for 15 to 20 minutes. dd the liquid, too, if canned.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihjuKoehwwVixcGRD-06XHzLzkyrKH-q1FII1BHLD7ifCJoT-RYvNeoAOILUeYko9i0kbVvvuoDqOEBdPL_ov1QvqSjiaEuwflk1NlW1rKxgWPkmKWKahSJhHQ5hbS9QB8QeNK8R-e8wI/s1600/chili_add_tomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiihjuKoehwwVixcGRD-06XHzLzkyrKH-q1FII1BHLD7ifCJoT-RYvNeoAOILUeYko9i0kbVvvuoDqOEBdPL_ov1QvqSjiaEuwflk1NlW1rKxgWPkmKWKahSJhHQ5hbS9QB8QeNK8R-e8wI/s320/chili_add_tomatoes.jpg" /></a></div><br/><br/>Shred the braised short ribs and add the browned flank steak. <br/><br/>
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(As you can see in the picture, I added it right after the onions. Do that if you feel the short ribs need more cooking time.) Add the lime juice. Add half of the braising liquid. Simmer, uncovered, for another 45-60 minutes. Make sure you don't burn the chili. Add the pinto beans and cook until hot, 5-10 minutes. Add another teaspoon of Black River if you like it spicy. Serve over rice and with Irish Soda bread. (Trust me, it's great. I'll post a recipe for the Irish Soda bread.) Use Frank's hot sauce to heat it up. Also feel free to chop up and add chipotle peppers if you like it hotter.
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-88022787763313305622013-07-10T13:00:00.000-04:002013-07-10T13:00:02.595-04:00Ma Pêche: The second half of our trip to NYC for the Fancy Food Show<br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjed8NzvvQfrdbpZRUiGwLCtMZdaTqA4468qKyLt8G1uTO-HyxcLWc6PDSi14T7DhJQVOjqIdxnoW108lgvWD0MDWoWf_weoMQtdC5vu5jsXEt59qtl-n0ZpOIEtWgTgNds8LTnbppfLsT/s1600/MaPeche_sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjed8NzvvQfrdbpZRUiGwLCtMZdaTqA4468qKyLt8G1uTO-HyxcLWc6PDSi14T7DhJQVOjqIdxnoW108lgvWD0MDWoWf_weoMQtdC5vu5jsXEt59qtl-n0ZpOIEtWgTgNds8LTnbppfLsT/s320/MaPeche_sign.jpg" /></a></div><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob5JWcYUrzZhmrz7pDv40BPkfQWpZmbWowKB2K-QCpSjoEJPrQwoEKyPNo0T4G7dosbpEQ1ZQfzuE5pzQCAFXj04uXTuI32vWXqftHjghN3Y5mIXephEu1Wae8HOdRW6XxBGslinLhPt8/s1600/MaPeche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjob5JWcYUrzZhmrz7pDv40BPkfQWpZmbWowKB2K-QCpSjoEJPrQwoEKyPNo0T4G7dosbpEQ1ZQfzuE5pzQCAFXj04uXTuI32vWXqftHjghN3Y5mIXephEu1Wae8HOdRW6XxBGslinLhPt8/s320/MaPeche.jpg" /></a></div><br/><br/>
<br/>I am sure you have all been waiting for is my review of <a href="http://momofuku.com/new-york/ma-peche/" target="_blank">Ma Pêche</a>, a new David Chang restaurant. I have gone to <a href="http://innyourdreams.blogspot.com/search?q=Momofuku">Momofuku and thought it was good (click here for reviews of Momofuku, Perilla and WD-50 back in '06.)</a> (<a href="http://lifebychocolates.blogspot.com/search?q=momofuku">Click here for a list of great places we have eaten. It's an old list and will need much updating.</a>)<br/><br/>I liked Ma Pêche. The goats milk butter, a la carte, sold Kim on the restaurant. That and the sweetbreads. (I have no pictures of the goat's milk butter.) I had a bourbon old fashion which was nicely made but I would rather have a rye old fashion. I drink bourbon manhattans and rye old fashions. Yeah, I'm weird but that is how I was brought up.<br/><br/>It was like eating in a Giant Peach. Not the best color for a restaurant and the art they had up wasn't very good, conceptual or not. The service was OK but not anything spectacular. It was efficient.<br/><br/>Kim had the pork bao (bun) which she liked.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy118J-UJz2O63_zP-Xuxh6MpzWLOipQ-dqn0NC_fpsmoOv2KCJ2fVHqCE5P0Aig_uWvACPjFjbiJ46kGGYRdKTi_LrNyyIe9hddr0IfEEu2jparU2V3Vgjfq7JpyYtKEt8MANprmMEXj9/s1600/MaPeche_steamed_pork_bao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy118J-UJz2O63_zP-Xuxh6MpzWLOipQ-dqn0NC_fpsmoOv2KCJ2fVHqCE5P0Aig_uWvACPjFjbiJ46kGGYRdKTi_LrNyyIe9hddr0IfEEu2jparU2V3Vgjfq7JpyYtKEt8MANprmMEXj9/s320/MaPeche_steamed_pork_bao.jpg" /></a></div><br/><br/>I started off with the baby octopus. I can't find a picture of it. Kim had the sweetbreads. I liked them so much I ordered some for myself. She had them in a dinner portion, I believe, and I had the appetizer size.<br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBxHlLJYt1xm9wAnhDpYe4-iZd02Y5t3S7ELxhl1x2-V3D4cZrdCNW3Dv4PIsAE2X3zU_60bFlkzc94xtM4z552kiFFtu8jzEbaHm0MPVY6t9vyoZP1cG3xb7V_t4k1g8J-cKZuVXHWb3/s1600/MaPeche_Sweet_breads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBxHlLJYt1xm9wAnhDpYe4-iZd02Y5t3S7ELxhl1x2-V3D4cZrdCNW3Dv4PIsAE2X3zU_60bFlkzc94xtM4z552kiFFtu8jzEbaHm0MPVY6t9vyoZP1cG3xb7V_t4k1g8J-cKZuVXHWb3/s320/MaPeche_Sweet_breads.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcvv24MjWToYbHAHRIk9tTNxzbnM_YrYzTmXwWTj4EtXY7BwkVYAgDz8Ut-My6-s3J5Tq41ASMHzNvvNue-iIqBkns3Yxj_FE7SCaM8LJMRR75rvnCj9WT5ZkiW4NM6srnaGNSOGyvpd5/s1600/MaPeche_sweetbreads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJcvv24MjWToYbHAHRIk9tTNxzbnM_YrYzTmXwWTj4EtXY7BwkVYAgDz8Ut-My6-s3J5Tq41ASMHzNvvNue-iIqBkns3Yxj_FE7SCaM8LJMRR75rvnCj9WT5ZkiW4NM6srnaGNSOGyvpd5/s320/MaPeche_sweetbreads.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FQzH0tCMmzhyphenhyphen7mkJn0_erQ2ZQ52cMQHXk2jxT5pZS7UpaEilmdAzO0FdTmQkZMuLvJgn-m3RDtXVa1Ycdk4I5Zwx7_x_vK6nSIK4w3KoSFMpd5bMxwi9NccqTvb7uBByFApw-eGC3Eqz/s1600/MaPeche_sweetbreads_with_egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8FQzH0tCMmzhyphenhyphen7mkJn0_erQ2ZQ52cMQHXk2jxT5pZS7UpaEilmdAzO0FdTmQkZMuLvJgn-m3RDtXVa1Ycdk4I5Zwx7_x_vK6nSIK4w3KoSFMpd5bMxwi9NccqTvb7uBByFApw-eGC3Eqz/s320/MaPeche_sweetbreads_with_egg.jpg" /></a></div><br/><br/>I also had the duck, which I thought was pretty good. It was so book I had eaten most of it before I remembered to take a picture.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrDnEMzJ3kTBaomtzNqXwuvr3_zenhpWk5tnt_fRNqwNYu8DLB4PUpa90wNOH8TDLYH_YMig4gCAOAg64bgODT13IPwRC_IezUFIvFsepb_LT1aHDNrCMgsYabrfUC88EyojbFkcu5LXI/s1600/MaPeche_half_eaten_duck.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMrDnEMzJ3kTBaomtzNqXwuvr3_zenhpWk5tnt_fRNqwNYu8DLB4PUpa90wNOH8TDLYH_YMig4gCAOAg64bgODT13IPwRC_IezUFIvFsepb_LT1aHDNrCMgsYabrfUC88EyojbFkcu5LXI/s320/MaPeche_half_eaten_duck.jpg" /></a></div><br/><br/>We shared an unknown side that they gave us. I forget what this was. Can anyone help? I can't find it on the menu. Pretty good.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnS5kzfpEM0McwXg7Cq-lzXJG99hR-G0Clb3iidV34HyYIztvAWJy4F6X2LKEcmp_Kd7Y6eokRxXk2sh6Dj-kI_plZZfsm7eowkLV60D0z9jsYY5wX8dnB6Vxx_NJDIRV2dQTdM4OEPyy/s1600/MaPeche_unknown_side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUnS5kzfpEM0McwXg7Cq-lzXJG99hR-G0Clb3iidV34HyYIztvAWJy4F6X2LKEcmp_Kd7Y6eokRxXk2sh6Dj-kI_plZZfsm7eowkLV60D0z9jsYY5wX8dnB6Vxx_NJDIRV2dQTdM4OEPyy/s320/MaPeche_unknown_side.jpg" /></a></div><br/><br/>We had decaf lattes and espresso drinks. All in all, one of the best dining experiences we had until we got to Petrossian. Petrossian blew everyone one else out of the water. We only had lunch there.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyl3kj_i1liD1ZNMmRZXnFD7XHvK0CN7b5euJ9CWrhOeZxjQLVu2rL1lnULhuVmxgLpdrEgClPtd8gks7W5hi1Fj47tXUmPAStohGUEmoN4nI_O5wT5SMRWnB8mU0E-rVOXkzlAR1AWgi/s1600/MaPecheCoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyl3kj_i1liD1ZNMmRZXnFD7XHvK0CN7b5euJ9CWrhOeZxjQLVu2rL1lnULhuVmxgLpdrEgClPtd8gks7W5hi1Fj47tXUmPAStohGUEmoN4nI_O5wT5SMRWnB8mU0E-rVOXkzlAR1AWgi/s320/MaPecheCoffee.jpg" /></a></div><br/><br/>Next up: Petrossian and the rest of the Fancy Food Show pictures. (All of these pictures were taken with my iPhone 4. The lighting was very low.)Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com2tag:blogger.com,1999:blog-898073300343423982.post-11213010304838930572013-07-09T18:09:00.000-04:002013-07-09T19:22:39.142-04:00Breakfast at SaraBeth's: The second half of our trip to NYC for the Fancy Food Show<br/>I've been screwing around tweeting, mostly on <a href="http://www.twitter.com/MarkVLaPolla">my twitter account, follow me (click here)</a>, and posting on my Facebook account or my <a href="https://www.facebook.com/LifeByChocolate?ref=hl">Life By Chocolate Facebook page, follow us, (click here)</a>. Or you can follow <a href="http://www.twitter.com/LifeByChocolate">Life By Chocolate on twitter (click here)</a>. Time for some strenuous blogging! Back to work fingers. <br/><br/>This is my third post on the Fancy Food Show. Most of my posts about food are photo driven. These posts are no exception. See, <a href="http://www.lifebychocolates.blogspot.com/2013/07/fancy-food-show-eatathon-our-trip-to.html">Fancy Food Show Eatathon! Our trip to Manhattan and the fun we had (click here)</a> and then <a href="http://www.lifebychocolates.blogspot.com/2013/07/perilla-second-half-of-our-trip-to-nyc.html">Perilla: The second half of our trip to NYC for the Fancy Food Show</a> to catch up. Don't worry. It's mostly pictures.
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zLDeI6D6wKRV0UbhmRYNQLPb96XxXQ47p1FboIxZOOaCeIuu8kj0UedOTJDCGw5L6zbRVZY6veO7LfGxLpRbubS0z2B3z9XjZZ564HDOyqOgvmM0_bYQ4IGxLW-eYPF8ZdFHJ824yY_3/s1600/SaraBethBreakfastKim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5zLDeI6D6wKRV0UbhmRYNQLPb96XxXQ47p1FboIxZOOaCeIuu8kj0UedOTJDCGw5L6zbRVZY6veO7LfGxLpRbubS0z2B3z9XjZZ564HDOyqOgvmM0_bYQ4IGxLW-eYPF8ZdFHJ824yY_3/s320/SaraBethBreakfastKim.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT2q8-0mJ17UOMip5TGoWkAkRHNJwy2ZPSvM6TqHaFumy6x4iGU0htxyf07Z5MpeFKxZ4MBVGFbzLWuqtHBOrgIvHm0gMQyd3QjE5cDLd6Rj9ZfhtLbELHT7y09JJ8G5LIKgRn3YI0o4y/s1600/SaraBethMenu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRT2q8-0mJ17UOMip5TGoWkAkRHNJwy2ZPSvM6TqHaFumy6x4iGU0htxyf07Z5MpeFKxZ4MBVGFbzLWuqtHBOrgIvHm0gMQyd3QjE5cDLd6Rj9ZfhtLbELHT7y09JJ8G5LIKgRn3YI0o4y/s320/SaraBethMenu.jpg" /></a></div><br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKMHsidz0DLVSjl14NP6Z6Nkg1nO4WDLwA6Bbnv2YCdITKM6BRxid9xUpdQ9sUtetSS-bVXuG2MGpgQORzPkQOzIu6h563AO-z6WG_Y15RvqokAZYdMcp15CcHjqVD3IeFZCoq6ckpifK/s1600/SalmonBenedictAtSaraBeths.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcKMHsidz0DLVSjl14NP6Z6Nkg1nO4WDLwA6Bbnv2YCdITKM6BRxid9xUpdQ9sUtetSS-bVXuG2MGpgQORzPkQOzIu6h563AO-z6WG_Y15RvqokAZYdMcp15CcHjqVD3IeFZCoq6ckpifK/s320/SalmonBenedictAtSaraBeths.jpg" /></a></div><br/><br/>As you can see, we had a wonderful breakfast at <a href="http://www.sarabethsrestaurants.com/central-park-south/" target="_blank">SaraBeth's</a>. The service was terrific. I had a very nice Salmon Benedict. My only complaint was that it came out luke warm and not hot. The eggs were poached perfectly and, apart from the temperature, the food was very good.<br/><br/>Kim had oatmeal. She liked it but I was disappointed it wasn't steel cut. They may have had a steel cut the menu but I didn't see it and neither did Kim. So, SaraBeth, please put steel cut oatmeal on your menu. Thank you. <br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cSt_udRgtbLiumotLq7Id7zYdKLHP9qvhuRvcBByM35f_naiW8yATmR9iu01ka3IHrY6d4yr5gG7pPVO2ZvZ4Hmj-enhTwXxxQaImdwladPrQXguR3qnvQp-yNtd7WhmdlDmwUoHa1xj/s1600/OatmealKimAtSaraBeths.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_cSt_udRgtbLiumotLq7Id7zYdKLHP9qvhuRvcBByM35f_naiW8yATmR9iu01ka3IHrY6d4yr5gG7pPVO2ZvZ4Hmj-enhTwXxxQaImdwladPrQXguR3qnvQp-yNtd7WhmdlDmwUoHa1xj/s320/OatmealKimAtSaraBeths.jpg" /></a></div><br/><br/>I read my complimentary Wall Street Journal from the Essex House and Kim people watched. (She says she was only eating her breakfast but I know better. LOL. We talked over breakfast.) The OJ was also good if a little thin but it was probably fresh squeezed. And when the server forgot to bring my bacon to the table, she made up for it by tripling the size of my order, on the house. Kim and I shared in the bounty. I can't wait to have breakfast at SaraBeth's again. (Kim says that the huge bacon bounty was a normal sized order. Now we'll have to go back to see if that's the case or if the waitress was making up for her error.)<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWXSE16UBBaGO0tbVSvXEpsrRCDpwAdODJvpuK7X769FuvyizEsYKeV15v4-BQohugtp-WQnhOqXPzHZz5EqiIBsmiBfFYauB_dMQJdwjy4QZlsEQWDELXr6hDKPLq1FFgHMxDtwkSH5L/s1600/SaraBethBreakfastKim.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwWXSE16UBBaGO0tbVSvXEpsrRCDpwAdODJvpuK7X769FuvyizEsYKeV15v4-BQohugtp-WQnhOqXPzHZz5EqiIBsmiBfFYauB_dMQJdwjy4QZlsEQWDELXr6hDKPLq1FFgHMxDtwkSH5L/s320/SaraBethBreakfastKim.jpg" /></a></div><br/><br/>Coming soon: Ma Pêche and Petrossian. I promise.Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com2tag:blogger.com,1999:blog-898073300343423982.post-8910894485058717372013-07-08T20:06:00.001-04:002013-07-08T20:08:51.510-04:00Perilla: The second half of our trip to NYC for the Fancy Food Show<br/>.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFytnDSJ6xXVdsLxgVLnChl0RMRwzk0VSd98Suc5gRw1H3ye5co2i1WSUR1SY_LvQr-924LCZLKdnGnmFbxHYkM_tc3HP5ZPcg2HJnLuaf89SAPP3afxdwH4M52E42RFHnBsxBzIfvyuwZ/s1600/KimAtPerilla.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFytnDSJ6xXVdsLxgVLnChl0RMRwzk0VSd98Suc5gRw1H3ye5co2i1WSUR1SY_LvQr-924LCZLKdnGnmFbxHYkM_tc3HP5ZPcg2HJnLuaf89SAPP3afxdwH4M52E42RFHnBsxBzIfvyuwZ/s320/KimAtPerilla.jpg" /></a></div>
<br/>I admit it. We had every intention of going to the Fancy Food Show for all three days. We even planned to leave NYC at 5:45 so we could spend all day on Tuesday at the FFS. But we didn't. After grazing and tasting and eating for 7 hours on the first night, Sunday, we had a different view of how we should spend our time. <br/>
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We decided to explore new restaurants. I wanted to go to <a href="http://www.perillanyc.com/" target="_blank">Perilla</a> for one thing and one thing only, to try a new type of martini. I had my first Hendricks Martini there at Perilla and it was wonderful. I've been a convert ever since. So, I had a <a href="http://greenhookgin.com/" target="_blank">Greenhook</a> Martini and I did not like it at all. I drank it to make sure but I was not a happy camper. It just wasn't my idea of good gin. I have drunk a lot of gin in my time and before Hendricks, I usually drank Boodles. But now nothing but Hendricks, please.<br/><br/>
To be fair, before I say something I regret, I need to acknowledge that it was Sunday night. We had just had the cab ride from heck, through the <a href="http://www.nycpride.org/events" target="_blank">Gay Pride Parade</a>, which the concierge from the Essex House did not inform us was going to make getting to Perilla difficult at best. We were definitely under informed. If he had told us that we were heading into a massive parade, we might have postponed our trip downtown to the West Village. It all worked out anyway. Plus the parade, I love parades, was a blast. It reminded me of <a href="http://en.wikipedia.org/wiki/Exotic_Erotic_Ball" target="_blank">San Francisco's Exotic Erotic Ball</a>, always a fun time.<br/><br/>
Is Perilla slipping? I did not know if Harold was there but I have noticed that when he is not, the food isn't as good. Plus, as I said, Kim and I were stuffed. On the plus side, I asked them to make the appetizer portion soft shelled crab into a dinner portion and they did it. I love soft shelled crab and this was pretty good, even though it was batter dipped. I wish they'd just been lightly floured and panfried in butter or something like that. I had a nice white wine with it but forgot the name of the grape. Urp. Sorry.<br/><br/>
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And Kim had the stuffed artichokes. She thought they were good but that they were not outstanding. <br/><br/>
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I also got a very nice quinoa salad.<br/><br/>
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If you have not gone to Perilla, I would suggest it. It's a very solid restaurant. And the first time is magic. But please, Harold, change your menu. I can't wait to see what you come up with next. We didn't get any dessert that I remember but we were given these nice cookies.
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Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-9926191041058715342013-07-07T19:40:00.001-04:002013-07-08T20:09:28.249-04:00Fancy Food Show Eatathon! Our trip to Manhattan and the fun we had<br/>Kim and I decided to go to the Fancy Food Show to see what the trends are. To sum up the trends, GF (Gluten Free) Food is in. Organic is waning. The last time we went to the Fancy Food Show, they had an organic pavilion. No longer. The only pavilion that was in evidence was the cheese pavilion. There was a What's Hot section but that was more of a Fancy Food Show thing than an actual trend. Who knows, perhaps they're good predictors.
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The next hot trend was olive oil. Olive oil is the new wine. Or rather I should say, olive oil is the new chocolate because the last time we went to the show, chocolate was the new wine. There were not only single varietal olive oils but also single origin oils. I think I even saw single orchard oils but don't hold me to that. And speaking of chocolate, there were more retail and wholesale chocolate than ever before. Innovation was very evident. We even saw goats milk caramels, not enrobed.
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When Kim and I arrived on Sunday, we checked into the Essex House, now taken over my J.W. Marriott. Sigh! At least we got Marriott points for our stay. The room was large and very nice.
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Where do I start? How about we start at the beginning: The Train Station waiting for the train.
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We checked in to our nice hotel room at the Essex House, now the Marriott.
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Then a funny thing happened. We started talking to one of the security guards and he started talking about all the changes J.W. Marriott himself was making to the hotel. He also mentioned all the money Marriott was spending. The guard then took us on the tour of the new VIP lounges. They looked nice. We'll see once they're done if they come up to the quirky fun of the old Essex House.<br/>
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After checking in we took a taxi to the Fancy Food Show and ate our way across the Javits Center. 6 1/2 or 7 hours of eating took its toll. That's a lot of eating. And it wasn't in any logical order. We did not progress from starter to main course to dessert. No! Nothing was that systematic. Even though we were systematic in our browsing of the show, what we sampled jump around. Chicken here, pork there, olive oil, a cookie, a tamal, some salsa, chips, chocolate(s), fish, Indian food, balsamic vinegar, chocolate, kefer, yogurt, olive oil.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLEWoaTnehMZpI3wFfDtjxJ_kgjqmp_mtqb75KEjwhHR0eJjo-oQ8ofpMKFP7v5uLP9L9_PmmYUZU8JwAqdxndKZi_iFklwXVF4RknYIkxA95YQQyrrkQSTXx6dxy1Xsu3jmc-QeESIIF/s1600/EatingBolaCake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlLEWoaTnehMZpI3wFfDtjxJ_kgjqmp_mtqb75KEjwhHR0eJjo-oQ8ofpMKFP7v5uLP9L9_PmmYUZU8JwAqdxndKZi_iFklwXVF4RknYIkxA95YQQyrrkQSTXx6dxy1Xsu3jmc-QeESIIF/s320/EatingBolaCake.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGnlrIm4dIodOz0bgXi2g-ye2CKheIC_VT_m6Ql17VCLpGKZMAL16VPnoHMaL-Pn8TTRpDB_SXJxxyl6y2k-1pEX4s6t0o0Awq9kigEF1YbU3w5T8NUoKS3byVtV6o0JcCnMwUUwdgqCb/s1600/ChocolateChipCookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGnlrIm4dIodOz0bgXi2g-ye2CKheIC_VT_m6Ql17VCLpGKZMAL16VPnoHMaL-Pn8TTRpDB_SXJxxyl6y2k-1pEX4s6t0o0Awq9kigEF1YbU3w5T8NUoKS3byVtV6o0JcCnMwUUwdgqCb/s320/ChocolateChipCookies.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuXYf9x6xPTq_nxtc_WaQK5d9ZbEQFwnU7rqh7cuMTT2vVC6qKzQyuhZVrtF-WDJBpCFiXf2dfMqPu7t9UPxvPG1h9Wq3Q7MjFwoJmBLex2ybpzyNXBux5DFjy7HGhTkQ9vwWlkCl4EgN/s1600/ChocolateBars.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbuXYf9x6xPTq_nxtc_WaQK5d9ZbEQFwnU7rqh7cuMTT2vVC6qKzQyuhZVrtF-WDJBpCFiXf2dfMqPu7t9UPxvPG1h9Wq3Q7MjFwoJmBLex2ybpzyNXBux5DFjy7HGhTkQ9vwWlkCl4EgN/s320/ChocolateBars.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbYeuTalP-82oFxp3K1e_EaijyOOV2S7qy2MRJlH6JqEfLwTJS8BLN4RJ1Wk460FBNv3DjaPU0GL9rTrCi4MMqo-hJ1BY-w4dAjC81mCg6m0xfMwlYc3pMMQs2SHS84L3G6F3f4fU5OBU/s1600/SiggisKefer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjbYeuTalP-82oFxp3K1e_EaijyOOV2S7qy2MRJlH6JqEfLwTJS8BLN4RJ1Wk460FBNv3DjaPU0GL9rTrCi4MMqo-hJ1BY-w4dAjC81mCg6m0xfMwlYc3pMMQs2SHS84L3G6F3f4fU5OBU/s320/SiggisKefer.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI27KChw4Yw0_5gBSaWksZrdCnCgFvxj2iNYC7TFMNkzjPY1elvqpJEyCSm7_YTnRQxzS9X604uklkVWtTb2B1tRbDTMpoI8AYKGmEiaIBccKTv3X7VhKrU-U-i3dK3Fz1hB5rhIjv0uL/s1600/Toffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBI27KChw4Yw0_5gBSaWksZrdCnCgFvxj2iNYC7TFMNkzjPY1elvqpJEyCSm7_YTnRQxzS9X604uklkVWtTb2B1tRbDTMpoI8AYKGmEiaIBccKTv3X7VhKrU-U-i3dK3Fz1hB5rhIjv0uL/s320/Toffee.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu_82nubYh89TSfoyQB70ovZxMn2EdFA9RODYaxXnqCzV3iptKJ6_klQ2HXJDrLUqcC-PBE_RhWiC0-6VeuL-wCyJ1dMgMN7Lpk3cH0yAE5G0maRYIbWyYEwMv45zxSGpKbMJbB1a4y4_/s1600/WineSticks.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOu_82nubYh89TSfoyQB70ovZxMn2EdFA9RODYaxXnqCzV3iptKJ6_klQ2HXJDrLUqcC-PBE_RhWiC0-6VeuL-wCyJ1dMgMN7Lpk3cH0yAE5G0maRYIbWyYEwMv45zxSGpKbMJbB1a4y4_/s320/WineSticks.jpg" /></a></div><br/><br/>The above were some of the more interesting products. Most were Gluten Free.<br/><br/>
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Olive Oil is the new chocolate and we all know that chocolate was the new wine. There were single varietal olive oils. Single origin, single varietal olive oils. There were even single orchard, single varietal, single origin olive oils. There were flavored olive oils. You name it; it was there.<br/><br/>
I would say over the two days we went to the Fancy Food Show, we burnt out and didn't go the third day, I must have tasted around 100, maybe even 200, olive oils.
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Gluten Free was the other trend. Everything was gluten free. Organic was absent. Vegan was too, regretfully.
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Packaging was also very evident. And I must point out that there were more chocolate retailers and wholesalers than ever before.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxkEo8q-LrLDyhYXm5rvMc4oIR1-ZVjWeVMbH8NecRiE3W3izt5MGYhM1ePUvaiW25wMm5kRy1fKuwBv9WSkhJZkF1MDr7sQ4Yi50YMnBtu_S0Y_IH1CsKquTywvdMDVYax6triREf44b/s1600/ValentineHeart.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxkEo8q-LrLDyhYXm5rvMc4oIR1-ZVjWeVMbH8NecRiE3W3izt5MGYhM1ePUvaiW25wMm5kRy1fKuwBv9WSkhJZkF1MDr7sQ4Yi50YMnBtu_S0Y_IH1CsKquTywvdMDVYax6triREf44b/s320/ValentineHeart.jpg" /></a></div><br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcUpWclX4qFcIRYtATV4DJI3xwZ8xJ9ETxB3MF-F0Hkqc_ru872OZ9AHfMijNgVdMKbsQ0eSt9v56U3oY-10fPvGPJTz9Gu4YSrMSAQ281S_K6cdW97dL81a8kuQ2oWfLb0Mhe7dVcH5E/s1600/Packaging.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcUpWclX4qFcIRYtATV4DJI3xwZ8xJ9ETxB3MF-F0Hkqc_ru872OZ9AHfMijNgVdMKbsQ0eSt9v56U3oY-10fPvGPJTz9Gu4YSrMSAQ281S_K6cdW97dL81a8kuQ2oWfLb0Mhe7dVcH5E/s320/Packaging.jpg" /></a></div><br/><br/>
I also took pictures of all the loot that was given to use over the course of the long weekend. (It actually started on Sunday and we left for home on Tuesday.) The first picture is Kim's Loot and the second is mine.<br/><br/>Kim's Loot.<br/><br/>
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJUn_W55L7hgm5WkXiqWdmmSD97YnUG9bauNaG6BkcmYVFHTcrCLBQ_2GX46uZ9ONFuCq70ppmU5ZvXAp5ktw6sVWt645Ysl2be3lizxwAI3rITpkRIdrQQpYIgU0TaAVPZ7LnJh5ZUEU/s1600/KimsLoot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXJUn_W55L7hgm5WkXiqWdmmSD97YnUG9bauNaG6BkcmYVFHTcrCLBQ_2GX46uZ9ONFuCq70ppmU5ZvXAp5ktw6sVWt645Ysl2be3lizxwAI3rITpkRIdrQQpYIgU0TaAVPZ7LnJh5ZUEU/s320/KimsLoot.jpg" /></a></div><br/><br/>My Loot. <br/><br/><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrS2F5uMKqElEXNm831GUBVygwP7fkME-udqNiRwkR_Gy0KbObmimbyt4-MEeX960wROX2JMtz0U3nZypxuiWU11sHX4aN1a295UipDaPaTUBGRGvr3bapE0mrl1V-Qx1GLWo3b1PmAkF/s1600/MyLoot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrS2F5uMKqElEXNm831GUBVygwP7fkME-udqNiRwkR_Gy0KbObmimbyt4-MEeX960wROX2JMtz0U3nZypxuiWU11sHX4aN1a295UipDaPaTUBGRGvr3bapE0mrl1V-Qx1GLWo3b1PmAkF/s320/MyLoot.jpg" /></a></div><br/><br/>
My next post will be on all the restaurants we ate at, including Petrossian, Birraria, Ma Pêche, and SaraBeth's. You may now start being jealous. <br/><br/>Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-15374940005364388752013-06-27T20:25:00.001-04:002013-07-08T20:09:49.905-04:00The Long Awaited Chicken Jambalaya recipe <p>This is the recipe I use at the <a href="http://www.artworkshops.com">Hudson River Valley Art Workshops</a> and the <a href="http://www.fiberartworkshops.com">Fiber Art Workshops</a> at <a href="http://www.greenvillearms.com">the Greenville Arms</a>. Unfortunately, it's for 12-20 people. I'll give you the 12 people version, which also feeds my staff of 5. So, hang on to your hats. It's time to dust off your Creole Cookin'. A note. I make a Creole version of Chicken Jambalaya not a Cajun version. It's spicy but not hot.</p>
3 wogs (These are small 3 pound chickens. WOG stands for With Out Giblets.)<br/>
3 yellow unions finely chopped. I like a small to medium dice, not a mince.<br/>
6 chicken sausage, sliced. Use your favorite.<br/>
1 chicken kielbasa,sliced. Believe it or not, you can buy it in the grocery store.<br/>
4 poblano peppers, medium dice. These are sweet.<br/>
1-2T <a href="http://www.savoryspiceshop.com/blends/blackriver.html" target="_blank">Black River Creole Seasoning.</a> Depends on taste.<br/>
3 cups of long-grain white rice.<br/>
1-4 T minced garlic. Depends on taste.<br/>
3T chopped fresh thyme<br/>
4 dried bay leaves<br/>
2 bunches of celery. If you like celery make that 3. I slice the celery thin but not too thin. About 1/2 inch.<br/>
4 carrots chopped, small dice<br/>
1 cup thinly sliced scallions<br/>
1 bunch asparagus, chopped small<br/>
<br/>
Serve this with <a href="http://franksredhot.com/" target="_blank">Frank's Hot Sauce</a>. One of my favorites.<br/>
<p>
Season chickens. (Salt and black pepper.) First roast chickens at 375F until internal temperature is 155. Do not worry if the chicken looks undercooked because we'll be cooking it more in the Jambalaya.<br/><br/>
Pick the meat clean from the bones of the chicken and use the carcass and leftover parts to make stock. Making stock does not have to be hard. You put in 2 carrots, cleaned and chopped, 4 pieces of celery, chopped, 2 chopped onions, and the chicken bones. Cover with water. Put on stove at medium heat and simmer for one after after the water comes to a boil. Use a big stock pot. I use a 20 quart stock pot. Strain the stock when it is done. Taste and then season. (Salt and Black Pepper. Remember, when a chef says season, he means only salt and pepper.)<br/><br/>
To a large flat pot, mine is about 3-4 feet across, add the olive oil. Add the onions and sauté for five minutes, stirring.
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Then add the garlic and continue sautéing.
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Then add the chicken sausage and cook through. (You may want to precook the chicken sausage to make it easier to slice.) Next add the chicken kielbasa. Then add the poblano peppers. Add the shredded chicken. Now add the Black River Creole Seasoning. Stir.<br/><br/>
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Add the rice and stir. Cook for 5 minutes.
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Then add in 7 cups of the reserved chicken stock.
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Add the bay leaves, cover and cook for about 40 mins to an hour or until the rice is done. One would expect the rice to be done in 15 minutes but it doesn't work out that way. Check the dish after 30 minutes to see if the rice is done. As soon as the rice is done, add the celery and carrots. Cover and let stand 10-15 minutes.<br/><br/>
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Add in the scallions and fluff the jambalaya. Serve immediately. Garnish with the asparagus. (We plate this into bowls and garnish with some asparagus.)<br/><br/>Enjoy!
Mark by Chocolatehttp://www.blogger.com/profile/04665003177388089336noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-36968903829385823312013-05-30T16:41:00.001-04:002013-05-30T16:41:25.906-04:00My new website for writing<br/>Please check out <a href="http://www.markvincentlapolla.com">Mark Vincent LaPolla.com</a> for my new writing website. Enjoy!Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com2tag:blogger.com,1999:blog-898073300343423982.post-50704025496776717022013-05-11T14:26:00.001-04:002013-05-11T14:26:13.447-04:00Buying an American Sycamore for Vera!<br/><a href="https://en.wikipedia.org/wiki/Platanus_occidentalis">Plantus Occidentalis</a> as a memorial to our head housekeeper, Vera Kraker. We're buying the tree along with the planting kit from <a href="http://www.fast-growing-trees.com/AmericanSycamore.htm?utm_source=google&utm_medium=base&utm_campaign=BASE&utm_term=%7Bkeyword%7D&gclid=CJmX0-zUjrcCFcJw4Aod01YArg">Fast-Growing-Trees.com</a>.<br/>Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-17647093392205712862013-05-02T21:06:00.002-04:002013-05-02T21:06:44.126-04:00Making dinner for some late arriving guests<br/>I am making dinner, from scratch, of course, for some late arriving guests. Airlines are becoming harder to deal with and the service is getting worse. Time to come up with a better mode of transportation. Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-787420547856773122013-05-02T13:47:00.000-04:002013-05-02T13:47:39.058-04:00Lavender Ganache is back! But it wont stay long. Only as long as our Spring Cubes!<br/><a href="http://www.lifebychocolates.com/gourmet-chocolate.html/products_id/140">Lavender Ganache</a> is back under truffles. Enjoy them while they last.<br/>Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-51275912412181079982013-04-30T17:28:00.001-04:002013-04-30T17:28:40.613-04:00The swimming pool here at the Greenville Arms (1889 inn)<br/>The pool is up and running. It's not yet swimmable. Just shocked it and I could see the algae dying in droves. Spring is finally here at the <a href="http://www.greenvillearms.com">Greenville Arms</a> and the <a href="http://www.artworkshops.com">Hudson River Valley Art Workshops</a>.
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-52534514793017901862013-04-12T12:48:00.002-04:002013-04-12T12:48:50.243-04:00Our 2013 Anniversary Trip to The Rabbit Hill Inn<br/><a href="http://www.greenvillearms1889inn.blogspot.com/2013/03/innkeepers-holiday-rabbit-hill-inn.html" target="_blank">Kim has already beaten me to the punch and published her account of our 21st Anniversary Stay</a> at <a href="http://www.rabbithillinn.com/" target="_blank">The Rabbit Hill Inn</a>. (And yes, Kim is my trophy wife.)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcL3nCzF-jaUtPPLlHDH871KgQWtB074-mfD3PTQbe9oboXaY-2R3rZ85tO8OJqXAwffDNnfttsmQOXb1wQeak3VIHXh-h_O7yvUiVaHdZLlP1E5lnOQ6mmGp-j-VovPpzem-KXJwCEO26/s1600/trophy_wife.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcL3nCzF-jaUtPPLlHDH871KgQWtB074-mfD3PTQbe9oboXaY-2R3rZ85tO8OJqXAwffDNnfttsmQOXb1wQeak3VIHXh-h_O7yvUiVaHdZLlP1E5lnOQ6mmGp-j-VovPpzem-KXJwCEO26/s320/trophy_wife.jpg" /></a>
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But I have all the cool pictures. I already published many of those pictures on Facebook but here they are with my story and I'm sticking to it.
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Our trip began with a rousing and clarifying <a href="http://www.greenvillearms.com" target="_blank">drive from our inn in Greenville, NY</a> to The Rabbit Hill Inn in Vermont, where we were destined to eat, play and sleep for almost every day of our stay. (<a href="http://www.artworkshops.com" target="_blank">Sound familiar?</a>) We stopped off on the way to some cute and quaint shops and had lunch chocolates and coffee, saw the sights and enjoyed our drive. Go read <a href="http://lifebychocolates.blogspot.com/2013/04/the-trip-up.html" target="_blank">The Trip Up</a> before continuing.
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The first thing we did was the arrive at the inn.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsO6UmYactja84x1QAHDhN4oEpRBdanI6nnzHb2JyRIy9jq2OSGc66YN6cuOuj2UkUPw9yhRseEwBMfcZKXYagfjh6Kb8Teouam6TISI4H6Xx-cWvqlrI8cdbSInuHRgiGUHYkvhkKYsMa/s1600/The_Rabbit_Hill_Inn.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsO6UmYactja84x1QAHDhN4oEpRBdanI6nnzHb2JyRIy9jq2OSGc66YN6cuOuj2UkUPw9yhRseEwBMfcZKXYagfjh6Kb8Teouam6TISI4H6Xx-cWvqlrI8cdbSInuHRgiGUHYkvhkKYsMa/s320/The_Rabbit_Hill_Inn.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05n1gGJLsQvJfx9X41XyW18bA16x9MB5ltPj7tD1PjuJaUFfkop7ZUqXvLAF2cx4TKNCHwgtFTTbAsVhyphenhyphenglL25-Ar8Tq9pCc8LLj1q1naJNaNO5JqFWB4iw6CSS75JOlgVsLhjTsKUrqa/s1600/Arriving.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj05n1gGJLsQvJfx9X41XyW18bA16x9MB5ltPj7tD1PjuJaUFfkop7ZUqXvLAF2cx4TKNCHwgtFTTbAsVhyphenhyphenglL25-Ar8Tq9pCc8LLj1q1naJNaNO5JqFWB4iw6CSS75JOlgVsLhjTsKUrqa/s320/Arriving.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq76CGf0uKw6jewja5_3jBFxueaDn6cwlx49_eE6dgx3a2IFwIzc68ouHsHhCXjTuM3E1L1Fie7C1f9ppClq87NG_d8Lo2JZtddcT382AsgcsrSoy-jSbmYbYdq2n21xqBhtOaCtwqDlRs/s1600/The_Front_Door.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq76CGf0uKw6jewja5_3jBFxueaDn6cwlx49_eE6dgx3a2IFwIzc68ouHsHhCXjTuM3E1L1Fie7C1f9ppClq87NG_d8Lo2JZtddcT382AsgcsrSoy-jSbmYbYdq2n21xqBhtOaCtwqDlRs/s320/The_Front_Door.jpg" /></a>
<br/><br/>
<a href="http://lifebychocolates.blogspot.com/2013/04/the-self-referential-room-post-nest-room.html" target="_blank">We had a beautiful and luxurious room. The room was called The Nest.</a> Half of it was hot tub, shower and vanity WITH, I might add, a fainting couch. A fainting couch is not a luxury but rather a necessity if your wife is a silent film star, a quilter or a knitter. Now, go read about our room now, and then come back here. The devils and enjoyment are in the details and I'm not cluttering up this postmodern Bauhaus post with post-premodern details. Did I mention all the pictures? <a href="http://lifebychocolates.blogspot.com/2013/04/the-self-referential-room-post-nest-room.html" target="_blank">They're on the prePostBauhaus Room Post. Swedish Furniture.</a>
<br/><br/>
What else did we have, food of course. We ate at the inn and the food was good. I wont give you an exhaustive bite by bite but I will give you a barrage of pictures. The problem with food pictures is that I am not always sure what I ate where. I should make up a sign and photograph it before I do the food. I'll have more pictures from other restaurants in my next post. And so concludes my Anniversary Trip Main Article. There is one breakfast picture. Can you find it?<br/><br/>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuVtfaf7fizR9z4d7A5xqYbRi1Ej7DT8tq5VBSQnrPCVAy0VIiU_4MSQdoC_CxZ77Z4SZ251QnM_1q17A35cB02uSd3PS5kZnvhXfmRABCGm-KRatLsiW3NlPPyGKjUiNvbFfQKX19njw/s1600/IMG_2802.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRuVtfaf7fizR9z4d7A5xqYbRi1Ej7DT8tq5VBSQnrPCVAy0VIiU_4MSQdoC_CxZ77Z4SZ251QnM_1q17A35cB02uSd3PS5kZnvhXfmRABCGm-KRatLsiW3NlPPyGKjUiNvbFfQKX19njw/s320/IMG_2802.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWAiMe7L7lJCH0brio2tw2nEei6WroiOWKE484f4XN7opYDbkeliUMGblCsE9Sjn5WLzZXqPxNVAVUOvajUoEmUoJVa-oJNbIV8DcKahBJtsU3XcCpUB5rn1rABwtsoCIei_vz6watDyU/s1600/IMG_2801.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeWAiMe7L7lJCH0brio2tw2nEei6WroiOWKE484f4XN7opYDbkeliUMGblCsE9Sjn5WLzZXqPxNVAVUOvajUoEmUoJVa-oJNbIV8DcKahBJtsU3XcCpUB5rn1rABwtsoCIei_vz6watDyU/s320/IMG_2801.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvJkhHx1bsvasQT1fdH0fF07IqbDqLYj7lEM4yx_7jSMwcWXoO4coAdBJhCWGsDpLqEcTIsDHF15L1Lc8peI8bbQE37W0kmusqsxaOLFw4yFxL8vPEyOhF1OKGorpomKM0ulUL3zCP-Zm/s1600/IMG_2803.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCvJkhHx1bsvasQT1fdH0fF07IqbDqLYj7lEM4yx_7jSMwcWXoO4coAdBJhCWGsDpLqEcTIsDHF15L1Lc8peI8bbQE37W0kmusqsxaOLFw4yFxL8vPEyOhF1OKGorpomKM0ulUL3zCP-Zm/s320/IMG_2803.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGWwYGhx8kTQdHOmR72CdzCAniBOHKLIa25RscCacgM_wBCs2UeHQKJb8CMd32OfRHMnXE8XMy0V-SzJOxqwAHud0wO_O9Jq1cgzo15Pc02Gs-7G4ii9iUBeRRNi8HiGO_yfYdGfvQISw/s1600/IMG_2804.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwGWwYGhx8kTQdHOmR72CdzCAniBOHKLIa25RscCacgM_wBCs2UeHQKJb8CMd32OfRHMnXE8XMy0V-SzJOxqwAHud0wO_O9Jq1cgzo15Pc02Gs-7G4ii9iUBeRRNi8HiGO_yfYdGfvQISw/s320/IMG_2804.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTmHLOHYBdNKAfTYFEcvfS4pGtBUqOl4J0XQZRNI4xdeJtRsoEjugg-Ge6FiLs0slJpFDzO1sJVqoCamPBNiEvAyIIdZ7J53Arpoya4MBKYw0QF0knXVFCSGRIbXtwtjRMBc1uyquFR16/s1600/IMG_2805.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTmHLOHYBdNKAfTYFEcvfS4pGtBUqOl4J0XQZRNI4xdeJtRsoEjugg-Ge6FiLs0slJpFDzO1sJVqoCamPBNiEvAyIIdZ7J53Arpoya4MBKYw0QF0knXVFCSGRIbXtwtjRMBc1uyquFR16/s320/IMG_2805.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzengFuDCXW4JqdT2JGiSb4kG89gzjYA-0qMUgx1LKbdLOun3FpEfWsnVwOCqzXEC0qasgVXNeaWzfe0FI4UCASnsIKtl1G2beJK_7bPTmdzPqvUytKZYUpoInpw8Tf7z455Xm8UJmjxs/s1600/IMG_2806.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzengFuDCXW4JqdT2JGiSb4kG89gzjYA-0qMUgx1LKbdLOun3FpEfWsnVwOCqzXEC0qasgVXNeaWzfe0FI4UCASnsIKtl1G2beJK_7bPTmdzPqvUytKZYUpoInpw8Tf7z455Xm8UJmjxs/s320/IMG_2806.jpg" /></a>
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-86249823162645370452013-04-11T18:44:00.000-04:002013-04-11T18:44:15.430-04:00My writing website is coming together.<br/>I wont be moving my writing posts from here to there but I do have three more writing posts that I have been sitting on and I'll inaugurate my new website with those posts and more. I also have some great shots of the inn and other stuff.<br/><br/>
I do post on <a href="https://www.facebook.com/TheInnAtTheCrossroads?ref=hl" target="_blank">my Facebook pages</a>. Example,<br/><br/>
It's not that hard to get back to work on novel three now that I know how it will go. All I had was the introductions and a few pages of the first chapter. Now I am finished with Chapter 8. I'm on a roll again. This is turning out to be a horror novel in the Omniverse setting.<br/><br/>
I find it harder to get back to my editing of Book 2. Writing is easy. And I am getting much better. Book 3 is heads and shoulders above Book 1. Though, to tell the truth, Book 1 is pretty good.<br/><br/>
I've also outlined a new horror novel not set in the Omniverse. I had the idea for a long time but finally it gelled. Thank you Stephen King. :-) I've been reading On Writing by Stevie. Good book.
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-69023529835379475752013-04-06T10:32:00.000-04:002013-04-06T10:32:15.357-04:00The Self Referential Room Post: The Nest Room<br/>Here's another supporting function for the main post about <a href="http://lifebychocolates.blogspot.com/2013/04/the-trip-up.html" target="_blank">our trip</a> to The Rabbit Hill Inn. I am not going to put<br/><br/>
Defun TheRoom(Y)<br/>
<br/>in this post. No need. You get the idea. It's not meant to stand on its own as a post but rather it's meant to go hand in glove, or in this case, romantic hand in romantic hand, with the main post. Because I am practicing making all of my novels (posts) stand alone, I will assume you have not read anything else before this post and write accordingly.
<br/><br/>
Our room was huge. (I know, I know. If you've come here from the main program, ah, post, you know this already.) It had a two person Jacuzzi. I almost said two man but in this case it was a one man and one woman hot tub though I'm the one who loves going into hot tubs, not Kim, and I only went once. I needed it. I had slipped an fallen on some black ice and my rear end hurt for our entire stay. I might have gone into the hot tub more but we were having such a great time that I kept forgetting.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VBcXUC0hyqP4o-d035XHZschLYw8huisuWsnRpPzTs0DRRtvG_3biM_jaxbJocONgYPiCg8MqZRO85eS3u0ONIkoyfgiAU9tKn4rGQ-AM0s7KDGB9i2E2mnJ2AzRbx09t9lMmPuI-I9t/s1600/hot_tub_for_two.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9VBcXUC0hyqP4o-d035XHZschLYw8huisuWsnRpPzTs0DRRtvG_3biM_jaxbJocONgYPiCg8MqZRO85eS3u0ONIkoyfgiAU9tKn4rGQ-AM0s7KDGB9i2E2mnJ2AzRbx09t9lMmPuI-I9t/s320/hot_tub_for_two.jpg" /></a>
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Go ahead, weep with envy. We also had a beautiful four poster
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeTUoXIQZXFprVrx2LkHzESOtqaOf9vOglQbUxZNfRVzkPdQtABjNuK2pfjPs9GMiFK775NP51ovQXZRSRvz23D8-QpMLUBe3TDYqk2kTqp2U3IZ4ZGCu5X-QORf66_7C8U-Cq63F_eT6/s1600/the_bed.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYeTUoXIQZXFprVrx2LkHzESOtqaOf9vOglQbUxZNfRVzkPdQtABjNuK2pfjPs9GMiFK775NP51ovQXZRSRvz23D8-QpMLUBe3TDYqk2kTqp2U3IZ4ZGCu5X-QORf66_7C8U-Cq63F_eT6/s320/the_bed.jpg" /></a>
<br/><br/>
with a romantic fireplace. (As seen from the comfy bed.)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDLFkFNKC3c1vMEpRZ-0-rHP2BUs6UieJ4NKxQSSMefqISquAK6FCIkeVtqNSQBZ3MB1ygUHI5g0K6-sLOSnUk8RrnhgUByGMvNbgM9rKFLTY-8r-KyNDndbKSfClh5nYZwtbMgRo3H0p/s1600/the_fireplace.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDLFkFNKC3c1vMEpRZ-0-rHP2BUs6UieJ4NKxQSSMefqISquAK6FCIkeVtqNSQBZ3MB1ygUHI5g0K6-sLOSnUk8RrnhgUByGMvNbgM9rKFLTY-8r-KyNDndbKSfClh5nYZwtbMgRo3H0p/s320/the_fireplace.jpg" /></a>
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Now, you may sob. Get on with it. Don't worry, sob in the privacy of your own office, family room, bedroom. We wont tell.<br/><br/>
Add to the bedroom area a loveseat and a chair, both wicker. (In my mind, I've divided the room into two areas, "bedroom" qua "bed and fireplace and other stuff" and "bedroom" qua "spa".) Don't forget the coffee table. From the loveseat, I wrote and edited my novels. I brought my laptop with me. I've read that many great writers stayed at and lived in inns. I'm hoping that some of that goodness rubs off on me. Can you picture me, hunched over the glass coffee table typing away? I can and that's why I later moved down into the bar area. More on that later.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BHC9i3JgISV_ZzaALijkf5yqTAcQKHCbN-plDYDqohyphenhyphenlqmPXDPBZJIpDKHaUyn9-5MSHPEDpiY6zXQVhpHu3v3Rd_bYvm-jszwO3lHSIXl57_KDytrdwsYvBhW0_FkSJiYpNuRkayrd0/s1600/love_seat_and_table.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5BHC9i3JgISV_ZzaALijkf5yqTAcQKHCbN-plDYDqohyphenhyphenlqmPXDPBZJIpDKHaUyn9-5MSHPEDpiY6zXQVhpHu3v3Rd_bYvm-jszwO3lHSIXl57_KDytrdwsYvBhW0_FkSJiYpNuRkayrd0/s320/love_seat_and_table.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mehB57AVwMTyxyVWeHGeekIhRFObcqTnQ3GAda0EtDUoI2UJ6Uuj3g2gfc7QtZ6JWG4zQ05GsDKNh2tvoWQhV7ZWQ0sfFwkTvJN2koWko9_nfaLF0V5q_nnWd7mRYfjTeGdLJPBqDfbv/s1600/chair.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3mehB57AVwMTyxyVWeHGeekIhRFObcqTnQ3GAda0EtDUoI2UJ6Uuj3g2gfc7QtZ6JWG4zQ05GsDKNh2tvoWQhV7ZWQ0sfFwkTvJN2koWko9_nfaLF0V5q_nnWd7mRYfjTeGdLJPBqDfbv/s320/chair.jpg" /></a>
<br/><br/>
Finally, we come to the all important fainting couch. Next to the wicker fainting couch was a vanity. I remember my sister Colette had a small wooden vanity. This was a large wicker vanity and, though I had no use for a vanity and I don't think Kim used it except as a place to drink her morning coffee, Kim did use the fainting couch. She knitted socks on that beautiful fainting couch.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFA9xRVegsJBNddoH6ZUcxxffAXTUTSTV78R9vlz0zyCV5e4HVR9h4fzWJ-YJtCxynnkyRHeSgarzdi65jJErrLgih3vRqI8lsjRIV08qCPMEBtC15kcpV1Kk0er7uJBRcKzBAHC2BDjr/s1600/fainting_couch.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFA9xRVegsJBNddoH6ZUcxxffAXTUTSTV78R9vlz0zyCV5e4HVR9h4fzWJ-YJtCxynnkyRHeSgarzdi65jJErrLgih3vRqI8lsjRIV08qCPMEBtC15kcpV1Kk0er7uJBRcKzBAHC2BDjr/s320/fainting_couch.jpg" /></a>
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And finally, I didn't take a picture of the nice and serviceable shower or the toilet. They were together in the "rest room" located in the "spa" portion of the bedroom. Nor did I take a picture of the sink which was outside the "rest room". Those of you who think I'm criticizing the arrangement need to rethink that. This inn was built in the 18th century and space is an important consideration. Just the fact that they were able to fix all this into The Nest is impressive. <a href="http://www.greenvillearms.com/rooms-with-private-bath.html" target="_blank">Our inn, or that house that became the inn, was built in the 19th century, a hundred years later, and even so, Room 6 has its private bathroom in the hall and a sink in the room.</a> It also has a TV. The only guest room that does.
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But I did take a picture of the view outside the window from the sink area.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5E3GN7KqRMHF4QFHRuFNPEooRrIMUt7MVCv9vIp2pNdp6HOoj5N6GiPiYaOMDlug68p9hB_PrW1_AhV5l1nxtRnuhQQ2BJB0_UksW3EW1pOOETItzdMDXTpA1GkK6rsV7cvOLspdqUR7/s1600/outside_sink_area.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-5E3GN7KqRMHF4QFHRuFNPEooRrIMUt7MVCv9vIp2pNdp6HOoj5N6GiPiYaOMDlug68p9hB_PrW1_AhV5l1nxtRnuhQQ2BJB0_UksW3EW1pOOETItzdMDXTpA1GkK6rsV7cvOLspdqUR7/s320/outside_sink_area.jpg" /></a>
<br/><br/>
(cond <br/>
(done(Y)
(return-from TheRoom(<a href="http://www.rabbithillinn.com/room/luxury-rooms/nest/" target="_blank">TheNest</a>))
<br/>
(else NIL))
Anonymoushttp://www.blogger.com/profile/04767676613118412329noreply@blogger.com0tag:blogger.com,1999:blog-898073300343423982.post-79534033215798492352013-04-05T12:16:00.002-04:002013-04-05T12:37:45.680-04:00The Trip Up!Defun TheTripUp(X)
<br/>
Not to have the Brits out do us, this is a very short version of Kim and I going to OUR North Country and enjoying the sights. Since I was, and in my heart of hearts still am, a software engineer, you may call this post a subroutine. (It's really a function, though.) It isn't meant to be executed (read) on its own but rather is meant to be executed (read) in context of the larger main program (post). Jump: But first, go see the movie, <a href="http://www.youtube.com/watch?v=Xxq-I_e_KXg" target="blank">The Trip</a>. "She was only sixteen years old."
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Great, now that we got rid of those fuddy-duddies, we'll get on to the good stuff. "Gentlemen to bed, for we leave at nine thirtish."
<br/><br/>
Kim and I labored in good weather and in better weather driving, riding through harrowing adventures, with only one purpose in mind to relax at <a href="http://www.rabbithillinn.com/" target="_blank">The Rabbit Hill Inn</a>. And harrowing doesn't quite cover this adventure. (Just a little gratuitous foreshadowing.) But before I can return a value from this subroutine (really a function) I have to post pictures of our trip UP. That's the whole purpose of this block! "Gentlemen, and Ladies, to bed! We ride at a quarter past ten!"
<br/><br/>
First we stopped off at this Café for pulled pork sandwiches, Kim's favorite. Yeah, I too wish our North Country had better restaurants! What I wouldn't have given for some truffled pâté de foie gras. The Cafe was called, Kim tells me, <a href="http://www.yelp.com/biz/big-moose-deli-and-country-store-hoosick-falls" target="_blank">"Moose something or other."</a> (Hey, it was almost two months ago. OK. A month and a week. But a lot has happened. I've sent out <a href="https://www.facebook.com/TheInnAtTheCrossroads?ref=hl" target="_blank">my novel</a> and have <a href="https://www.facebook.com/pages/The-Inn-of-the-Star-Crossed/526160900756289?ref=hl" target="_blank">written a second</a> and started another. I can't remember the name though I know it isn't the Blue Moose or the Cool Moose!) Thank God I didn't get the sweet (maple) sauce but the original recipe.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bCzES0h0MSXILNRupooX2Ab2wWm7amdMpAZZYDOPPK41qVlzzWZIpzzMKhqRu5L2qhmVbq3noAAS1CJeOVNZ-Snd2hSjHdu8dYYOdXPPJS-5ZF-MdYB-3x83UGTu4qe2xf1cylF_W37H/s1600/Pulled_Pork.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3bCzES0h0MSXILNRupooX2Ab2wWm7amdMpAZZYDOPPK41qVlzzWZIpzzMKhqRu5L2qhmVbq3noAAS1CJeOVNZ-Snd2hSjHdu8dYYOdXPPJS-5ZF-MdYB-3x83UGTu4qe2xf1cylF_W37H/s320/Pulled_Pork.jpg" /></a>
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And we browsed the stuff. The Cafe was mostly store. The Cafe part was a couple of tables in the back and a grill up front behind the cash registers. If you get a chance, stop there at the Mouse Cafe something or other.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDhh1ugoDleeKnntV0pkkHey-koJDE7w6FioiPAPiOjbmIfga08EJ5CfGvtBVWuQMG96z_7PDUbEqZYl-v0AUlxOuCs6GEc0Y6dynA5CU1u20zETq9iLQx4JPVAIZF-ztpc0yR-BcHBNH/s1600/Big_Moose_Store_Mark.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLDhh1ugoDleeKnntV0pkkHey-koJDE7w6FioiPAPiOjbmIfga08EJ5CfGvtBVWuQMG96z_7PDUbEqZYl-v0AUlxOuCs6GEc0Y6dynA5CU1u20zETq9iLQx4JPVAIZF-ztpc0yR-BcHBNH/s320/Big_Moose_Store_Mark.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspSYyHfjxThwkAZZYeGMbnSaqgMVe_OYpzLs_QfbXeDcdXZBT2fWWGz5YLGHHofD2zgK71Jf5miUcQ9qQ-Xek-WKOeBhyphenhyphenoaaRvN_3CjNtJZj4QUy9pLfQeGk3dcFMTJ3jrZmpjlrQPMXR/s1600/Big_Moose_Store_Kim.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspSYyHfjxThwkAZZYeGMbnSaqgMVe_OYpzLs_QfbXeDcdXZBT2fWWGz5YLGHHofD2zgK71Jf5miUcQ9qQ-Xek-WKOeBhyphenhyphenoaaRvN_3CjNtJZj4QUy9pLfQeGk3dcFMTJ3jrZmpjlrQPMXR/s320/Big_Moose_Store_Kim.jpg" /></a>
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With hindsight, ah, hartsight, um, more like moosesight, no that doesn't sound right either. Let me think. With mooseaforethought, we should have continued on to <a href="http://www.moondogcafe.blogspot.com/" target="_blank">The Moon Dog Cafe in Chester, Vermont</a>. We had great scones and some good espresso drinks. Not that Big Moose something or other was bad, the pulled pork original, though overly sweet, was still decent. I think Kim and I would have preferred a less sweet sammy.
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Moon Dog carried <a href="http://www.lifebychocolates.com" target="_blank">Life By Chocolate</a> but no longer. They now have some other, not as good, chocolate. I'm not even sure it's organic. But the confections are too sweet, again, for our tastes but that might be the original sauce talking.
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkeBlXVXMs8vp3Wyi74HSBlOP5XkCO5MOs2Qm8GEvU5ZMKQXJEwPoojCJJYXRdie0JRw7WBs6oVUUHu28e0WKgRZ-W9lZVMJD0-37CmOfBlxtvkOJ73QIQnQwHmSFafB0MwkHZyb11uRe/s1600/Eating_At_Cafe_Mark.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkeBlXVXMs8vp3Wyi74HSBlOP5XkCO5MOs2Qm8GEvU5ZMKQXJEwPoojCJJYXRdie0JRw7WBs6oVUUHu28e0WKgRZ-W9lZVMJD0-37CmOfBlxtvkOJ73QIQnQwHmSFafB0MwkHZyb11uRe/s320/Eating_At_Cafe_Mark.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtQFRz0vspWGsbovrV7dXbnEEsFbReFxZeftxRfupBlKA7hlceon_pW4dCoRv3FmTWWUnbraTSypxCKQ6AdRgM141pfUqpKNO6s6XOHMI8nAirnv15ZlsdNcKr5A9BbYlndzKYbYEyKNQ/s1600/Eating_At_Cafe_Kim.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJtQFRz0vspWGsbovrV7dXbnEEsFbReFxZeftxRfupBlKA7hlceon_pW4dCoRv3FmTWWUnbraTSypxCKQ6AdRgM141pfUqpKNO6s6XOHMI8nAirnv15ZlsdNcKr5A9BbYlndzKYbYEyKNQ/s320/Eating_At_Cafe_Kim.jpg" /></a>
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And how fantastic is this? There's <a href="http://www.vermontquilting.com/" target="_blank">a quilt shop, Country Treasures,</a> right next to the cafe? I hope some of <a href="http://fiberartworkshops.com" target="_blank">our quilting and dying students</a> read my blog. I know they read <a href="http://innyourdreams.blogspot.com/" target="_blank">the Art Workshops blog</a>, right?
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojiFQ977EqqlKLcJXL2tB14p9TNk1aKeVM9CR2UD0n8xq7W-Qbrxu3A0bp9DyM_OAce-VZ5CD0uGF9Q1v_Ky82X9vvhCK9UAElvY0FjdGik3N8PbZ4tntZHhOrNCXzElu85D8T1WR5Li0/s1600/Country_Treasures.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiojiFQ977EqqlKLcJXL2tB14p9TNk1aKeVM9CR2UD0n8xq7W-Qbrxu3A0bp9DyM_OAce-VZ5CD0uGF9Q1v_Ky82X9vvhCK9UAElvY0FjdGik3N8PbZ4tntZHhOrNCXzElu85D8T1WR5Li0/s320/Country_Treasures.jpg" /></a>
<br/><br/>(Kim is giving me a blow-by-blow of a passerby deciding whether he wants to take a workout or bench-press bench our across the street neighbors put out as trash. He's putting it in his truck, taking it out of the truck, back in the truck, looks at it, takes it out of his truck, puts it on the ground, picks it up, puts it down, picks it up and puts it down. Kim is softly saying, "Indecision, indecision, indecision. They just put it out. Our across the street neighbors just put it out with a futon." Then he picked it up and put it in his truck, walked away from the truck, circled the truck, took it out again and then finally put it in and drove away. "Let's see if he comes back in a few minutes. I'm sure he will," Kim tells me. Now she's off to get the mail.)
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Gratuitous yellow houses:
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeAAJiJYdaOPX8JMigT5MIbJ2ZAztHdAAjOkWff7MPXslwKKZcBijcAFjXEebH21-2kr2PcM_dzZwc4PbYMOyTtHvok81VPc4Fu4n7fz_g419UJIGwf_Oo2EuWVJcIr_pnOZBoFvXU7EI/s1600/Cool_Yellow_House_1.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIeAAJiJYdaOPX8JMigT5MIbJ2ZAztHdAAjOkWff7MPXslwKKZcBijcAFjXEebH21-2kr2PcM_dzZwc4PbYMOyTtHvok81VPc4Fu4n7fz_g419UJIGwf_Oo2EuWVJcIr_pnOZBoFvXU7EI/s320/Cool_Yellow_House_1.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqVMUt7k4kHq18qOh3EE5avI_ZnhvCNuQwo-HQvOT6z97nPY49Bre9NtfnvZSMXlxP3bzLlkgqzfwO3nifeVF1l3ibJWDa9y4Sba5ePySodIulLqANxUVGasRM7KuuTLqwnTiJTNY2OHq/s1600/Cool_Yellow_House_2.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHqVMUt7k4kHq18qOh3EE5avI_ZnhvCNuQwo-HQvOT6z97nPY49Bre9NtfnvZSMXlxP3bzLlkgqzfwO3nifeVF1l3ibJWDa9y4Sba5ePySodIulLqANxUVGasRM7KuuTLqwnTiJTNY2OHq/s320/Cool_Yellow_House_2.jpg" /></a>
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And now, back to the car, for we ride at 14:35 hours, more or less! We have relaxing to do. No lollygagging, neither in snow nor sun for this is our vacation (holiday.)
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHurRW1tpIvD7mGMraIECBtAmlfJHKahoiD6nNPjx4NESEtVc9m93jlzlEyfNnR5oKA2h5HKb6BqdaCMFghtYX-dDE9pN9lFGYufxvg4pulfwH2nUn9YFVZSFBXhgvEOahha9PW-ueVf-M/s1600/We_Ride.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHurRW1tpIvD7mGMraIECBtAmlfJHKahoiD6nNPjx4NESEtVc9m93jlzlEyfNnR5oKA2h5HKb6BqdaCMFghtYX-dDE9pN9lFGYufxvg4pulfwH2nUn9YFVZSFBXhgvEOahha9PW-ueVf-M/s320/We_Ride.jpg" /></a>
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(cond <br/>
(enjoyedReading() (return-from TheTripUp (made-it x)))<br/>
(else NIL))<br/>
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