• Michael Adams

    No, not lunch, breakfast, on a leisurely Saturday morning, if I ever have another one.  The best coffee in five states, with whipping cream, if I know you’re coming.  (We don’t stock it, but it’s  nice for a treat.)my own scones, fruit, then a segue into some protein, all the while solving the problems of the world.  The guest list would include, Martel, Sadie, Anne Coulter, Book, of course, Danny, Sue, definitely.  (Don’t worry, Sue, the Corelle broke years ago. We have some nice English Blue-Calico) We might finish in time to start cooking lunch.

  • 11B40

    Greetings:

    I grew up in the Bronx of the ’50s and ’60s. The two large demographics in our small by New York City standards neighborhood were those of Irish heritage and those of Jewish heritage, so the 1967 Arab-Israeli War was certsinly a topic of discussion.  When I asked my father what the Israelis should do with the Arabs, he replied, “Take ‘em down to the river [Jordan], point ‘em East, and give ‘em a decent headstart.”  

    Hopefully, Mr. Condell will be coming on board soon; he seems to have reached the end of his tether.

     

  • Charles Martel

    Condell asks how long it will take for the Arabs to wake up to the sickness of their hate. The question is like asking how long before they square the circle. Arab culture, especially that part based on the Qu’ran, thrives on hatred and envy. It wouldn’t be Arab if that weren’t the case. The culture’s raison d’etre would be gone.

    So the answer is that the Arab heart will (temporarily) change once it has forced Israel to turn Damascus or Gaza into a smoking nuclear ruin. Sometimes you have to hit the jackal with a 2 x 4 to get its attention.   

  • SADIE

    Michael Adams
     
    I am flattered. It’ll have to be a very late breakfast – I am not a morning person. I prefer Bustelo coffee, which is marketed to the Cuban population. For years, I could only buy it NYC or order it from a distributor in the Miami area. Changing demographics, to my delight, has a nearby Walmart stocking it now. As for lunch, I’d be delighted to bring the lox, sable, cream cheese, tomatoes, onions and bagels and oh yeah, the capers for the lox.
     
    11B40
     
    So one day, I was driving around with some friends and we stopped at some cafe/truck stop for a coffee break and noticed to my right a large group of tourists dressed in white and getting Baptized in the Jordan River. The group was a short way from the river’s edge and they were not even standing waist deep. I am thinking the Arabs should be pointed more in the direction of wherever they dumped OBL. The Jordan runs like a little creek in some areas – you could barely wet your feet. Of course, I wouldn’t be opposed to holding their faces in the creek for an extended period of time …. your father certainly had the right idea, though.

  • Charles Martel

    Michael, thank you for the invitation. I would be honored to attend and would even try to use silverware.

  • SADIE

     
    Charles Martel
     
    But what if …. :)


    http://www.youtube.com/watch?v=QzVHR21iExI
     
     

  • http://poliwogspoliblog@blogspot.com poliwog

    Michael Adams

    I’ve got to do something to become worthy of an invite to your place.  Sounds like absolute heaven.

    Sadie

    What is Bustelo coffee?  Always interested to find new ways of making/drinking coffee.  Also, agree on the Jordan.  I’m from Colorado and was shocked at how tiny it was during a fairly wet spring.

  • SADIE

    poliwog
     
    Bustelo is dark and strong. The company sells ground for brewing or instant for a short expresso, but I have used the instant to make a regular cup.  When I brew I like to mix the Bustelo with hazelnut – it then becomes a dark, rich mocha blend. Add a little half and half (that’s been shaken to get it nice and foamy). If you like new tricks, pour a bit of the foamy stuff into your cup first, then add the coffee. If you type in Bustelo into your search engine, you’ll find additional information. The coffee has only one distributor that I am aware of JavaCabana online, but the product is sold in supermarkets.-I am just not sure which ones since there has to be a audience/market for it. If you can find a market or neighborhood store that markets towards  Spanish speaking coffee drinkers, you should find it, hopefully.
     

  • SADIE

    p.s. poliwog
     
    I had no idea the company was sold this year. I better make sure I am stocked up on the original beans and flavor.


    http://www.miamiherald.com/2011/05/18/2223308/cafe-bustelo-sale-a-milestone.html

  • kali

     
    This may get me thrown out of the Bookworm Breakfast Club– if I were ever invited–and don’t you guys need an audience? Can’t have a group of nothing but witty conversationalists–but I still believe the evils and pathologies of Islamic countries are due to their corrupt governments. Islam can’t progress, can’t reform as long as the gross, tyrannical heirs of the Ottoman Empire find its control over hearts and minds so useful. It isn’t a coincidence that the House of Saud pushes such a puritanical and all-encompassing form of Islam, not just in its own country, but in prisons, mosques, schools, and faculty lounges all around the world.
     
    How to break it?  Break the money machine that pumps the heart of radical Islam. It’s tied to oil, so develop those huge reserves of oil in the free world and starve the Islamic oil nations. When the money stops flowing to the mosques and madrassas and faculty lounges, more independent thought and theology will arise.

  • SADIE

    When the money stops flowing to the mosques and madrassas and faculty lounges, more independent thought and theology will arise.
     
    Salafism/Wahabbi brand of Islam in Saudi was up and running long before the first oil wells were in place. It’s the Koran and hadith that “pumps” radicalism. It’s that absence of a Renaissance in the Arab world – instead of moderating during the last thousand years, it has escalated and upped the ante. They have produced nothing but misery for themselves and for the rest of the world. Not one industry, not one life-saving pharmaceutical discovery, not one surgical technique.

  • suek

    Michael…

    My first thought was “What can I bring?”…but it sounds like you have it pretty well covered!

    Of course, if we’re heading towards lunch, I could bring my Mom’s recipe of Shrimp Louisiana…

    In the old days, entertaining was a necessary part of an officer’s wife’s life. A necessary part of entertaining was having recipes that were unique – meals that you didn’t “meet” at every dinner you were invited to. So Mom had a couple of “secret” recipes…and Shrimp Louisiana was one of them. It’s easy – although time consuming. Especially in that time, where the shrimp was only available as raw and shells on. Now I can just open a package of pre-cooked shelled shrimp and half the job is done.

    Or Rum Bisque…great dessert!

  • Mike Devx

    suek: at every dinner you were invited to. So Mom had a couple of “secret” recipes…and Shrimp Louisiana was one of them. It’s easy – although time consuming.
     
    I’d love to see the recipe.  I have a relatively easy dish that I love, I call it cajun pasta.  I take a bag of cocktail shrimp, a whole beef or pork sausage, and two cooked chicken breasts, and cut them up.  Boil up one box of pasta (penne in my case).

    Sauce: A 1/4 of a container of cajun spice mix powder (any grocery store will have it or mix your own), add paprika, cayenne pepper and garlic powder in quantity as you wish.  A pint of heavy whipping cream and 1/3 stick of butter.  Add a small can of tomato paste for that added flavor if you wish.  Heat until it can all mix together well.

    Store it all in the fridge separately or mix all the meat, pasta and sauce together and store it.  I store it all in separate containers.

    Makes several meals worth.  Just mix each portion as you eat it – the pasta, meat, and sauce – together and heat in a pan with some water added.   I actually heat it slow for 20 minutes and then one minute in the microwave, but the pasta in the microwave can get a little gummy.

  • Mike Devx

    Oops – if you mix it all together first in a pan and then add water to heat it, make sure you boil the water away, or the heated sauce will be too runny.  I actually heat only the meat and pasta together in a little water on the stove, drain the excess water, and then after microwaving the sauce separately, mix the heated pasta and meat with the microwaved sauce in a big soup bowl, and eat.
     

  • suek

    I should have added – another part of the entertainment problem was that the company was usually limited to the population made up of the officers on your particular facility. In peace times, individuals were normally on a 3 year rotation, so there was some change of who made up the “group”, and there were frequently out of town visitors, but otherwise, a very limited number of individuals. Sort of like a family – it’s hard to make a special occasion out of every day dinners.

    Mike D…

    I have to laugh at your recipe – it’s kind of like some of Mom’s…”1/4 of a container…”….any particular size container??? Mom’s recipe calls for 1/3 of a bottle of ketchup. In her day, ketchup came in 12 oz bottles, I know – but I normally buy a 48 oz size. Times and styles change. I suggest adding a clue about the size of the container!

    However…

    Her recipe is a lot like a shrimp gumbo, I’m told – but not quite.

  • suek

    Shrimp Louisiana

    ¼ lb butter
    12 med onions, sliced
    2 Tbsp Worcestershire
    8 large bay leaves
    1 tsp celery seed
    Sherry, if needed
    3 cans mushroom soup
    1/3 to ½ can sherry
    ½ C to ¾ C catsup
    3 4oz cans mushrooms, stems/pieces, drained
    4 lbs green (uncooked) shrimp (or similar quantity of cooked shrimp)

    Melt butter and add ingredients down to celery seed. Cook onions _very_ slowly till very soft. Add sherry slowly to soup and beat. Add this, catsup and mushrooms to frying pan with onions. Add shrimp (cooked if bought uncooked) just long enough to get hot. Add sherry it needed to thin. Freeze without shrimp.

    Serve over rice.

    This serves a _whole_ bunch of people. Mom used to make up a big batch, freeze half the sauce in one pint containers, and then just add shrimp right before serving. If the shrimp is (shrimps are???) heated in the sauce too long they shrink and get tough.

    Enjoy.

  • SADIE

    I think BW will have to add a food tag to this thread, since it was she who added “lunch” – how’s this look for dinner?
     
     
    I am saving this recipe for the really first cold month of winter.  I’ve already done the spice mix since I didn’t have to buy anything from spice list. Hmm…I can smell it cooking. I guess if you not a lamb lover, you could use another cut of meat.
     
    Chouia (Yemenite Lamb Stew)
    (Serves 4 to 6)

    Ingredients
    -Olive oil
    -2 pounds boneless lamb chuck, cut into 3 inch cubes
    -2 whole tomatoes (in season) chopped, or 1 15-ounce can whole tomatoes, chopped
    -1 medium onion, chopped
    -6 large garlic cloves, sliced
    -3 baby eggplants, quartered lengthwise or 1 large eggplant 
    -2 small sweet potatoes, peeled and quartered
    -½ cup chopped fresh coriander leaves
    -½ cup chopped flat-leaf parsley
    -1 ½ tablespoons Hawaish* spice blend, recipe follows
    -Salt and pepper to taste

    Directions
    1.  Place a Dutch oven or heavy bottomed pot over medium high heat, and add enough olive oil to lightly coat the bottom.  Add lamb in a single layer and brown well on all sides, being careful not to overcrowd the pan.  Remove browned lamb and set aside.
    2.  Add the chopped onion and sauté until the onion begins to brown.  Be sure to scrape up all the brown bits from the bottom of the pot.  Add the garlic and sauté for another minute, just until it turns translucent.
    3.  Return the lamb to the pot and add all of the other ingredients.  Season with salt and pepper to taste and mix thoroughly.
    4.  Bring the pot to a strong simmer, then cover and reduce heat to low.  Allow to simmer gently for 3 hours.
    5.  After 3 hours, season to taste and serve.

    *Hawaish (Yemenite Spice Blend)

    Ingredients
    -2 tablespoons ground cumin
    -1 tablespoon black pepper
    -1 teaspoon ground coriander
    -1 teaspoon ground turmeric
    -¼ teaspoon ground cloves
    -½ teaspoon ground cardamom
    -¼ teaspoon ground nutmeg

  • suek

    Interesting…! We like lamb but I know some who don’t! Mom said “never serve lamb to someone you don’t know” – or actually, whose taste you don’t know. Then there was always the cattlemen vs the sheepmen issue. Lots of military folks came from agricultural areas, and cattle vs sheep was a real topic for animosity in certain areas. If you didn’t know someone, it was best to watch your step!

    I’ve never seen lamb “chuck” – I’m assuming shoulder would do?

    And fresh coriander leaves – I know as cilantro…(probably the Mexican influence in So. Cal)

    PS. Copy and paste is one of the wonders of the computer!!

  • SADIE

    PS. Copy and paste is one of the wonders of the computer!!
     
    It sure is.  One of my food folders is nothing but. I don’t have a printer,  so when I want to actually cook something, it’s paper and pen and then filed into my kitchen recipe folder. I always know how frequently I use a recipe by the amount of stains, food marks and fingerprints on the written piece of paper, which varies from time to time.
     
    One day I was out shopping in the local nut store. They sell more than nuts, but it’s their signature item. Anyway, I got to talking with another shopper who shared an easy recipe for a cookie. The only handy piece of paper I had in my purse was a empty envelope from the bank – the small narrow ones for cash. I wrote down that recipe on the envelope – it’s filthy ;) the cookies were great!

  • suek

    Before the copy and paste era, I clipped magazines. I have tried to organize my clippings, but didn’t make a whole lot of progress until I discovered the plastic page covers sold in quantities of 200 at Costco. I still need to do a lot of work to get them actually compiled in a useable form, but if I slip the whole page into a plastic cover, it’s protected, useable, and I can move them from notebook to notebook as I categorize. It isn’t exactly a readily workable method, but it’s become a hobby thing. One of these years, I’m going to learn to use my scanner in a way that allows me to enter them into a data base form so that I can search the easy way…on my computer! Unfortunately, I haven’t reached that level of skill yet, so when I have a recipe I like, it goes on an index card and into a card file. Very primitive, but easy to find.

    One of the problems was that a magazine will have one or two recipes on a page. Initially, I cut out the single one or two. That didn’t work well. I put them in brown envelopes. That was better, but still not great. Often the magazines would print recipes on the fronts and backs of pages…disaster! Somewhere along the line, they started doing pages of recipes on one side of a page, and put full page ads on the other side. That was better…but I still found it easier to manage if I just saved the whole page – and then I found the plastic page covers!

    As I said…it’s become a hobby thing…

    By the way…did you know that “Taste of Home” magazines were Reader’s Digest owned? I was surprised – and then not so much because it seemed as if “Taste of Home” came out of the blue and suddenly was everywhere. I was surprised that they went from nothing to everywhere so fast – but the Reader’s Digest ownership explained that.

  • http://bookwormroom.com Bookworm

    I love the recipes, but you don’t realize the irony:  I am a terrible cook!

  • SADIE

    The more I read the less I know, or so it seems. While I was singing the praises of Cafe Bustelo and to my complete surprise I found the article that JM Smuckers(jams and jellies fame) bought the company. Couldn’t figure out why on earth would they want a coffee company, too. I went to their website – gees, they own Jiff, peanut butter too,
     
    Take a look at just how many products they own that don’t have the JM Smuckers name on it. Wouldn’t be a bit surprised one of these days to see Taste of Home on their website.


    http://www.smuckers.com/family_company/brands/default.aspx

  • SADIE

    For the terrible cook, but great writer.
     
    Find (2) frozen Stouffers cheese souffles and (1) Frozen spinach souffle.  Remove them from their little frozen containers stack them with the spinach in the middle and bake for 90 min. or until they all puff up in a real professional looking souffle dish. Ta-dah! Done and yummy, too. You can test for readiness by sticking a wooden skewer in the middle before embarrassing yourself ;)




    http://www.stouffers.com/products/details/98/STOUFFERS-Spinach-Souffle.aspx

  • suek

    Wow Sadie!

    Sounds yummy!

    I can’t top that one, but my super easy for the non-cook would be Adobo chicken (I’ve also seen this called Filipino chicken. Same same…).

    Chicken thighs – one per person. This is for 4 thighs

    1/3 cup soy sauce

    Add white vinegar to soy sauce up to the 1/2 cup line (you can also use rice vinegar, but cider vinegar is not good. Never tried wine vinegar and don’t intend to!)

    garlic powder

    Heat a frying pan, add some oil (of your choice), add chicken skin side up. Brown for about 5 minutes on med heat. Turn chicken skin side down, sprinkle heavily with garlic powder, pour soy sauce/vinegar mix over and cover. Turn heat down low and cook for about 20-25 minutes.

    Serve with rice.

  • SADIE

     
    It is “was” when I checked online, it seems Stouffers stopped making the cheese souffle.  I won’t bother BW with even a simple souffle recipe.
     
    I love chicken, it’s the ultimate food. You can play with the Adobo recipe a lot too. Add a little sesame oil to the pan, a few drops – it adds a nice flavor and some grated orange rind and a bit of OJ or change from soy to tamari – it gives a more smokey flavor.. Also, sweet rice vinegar for cooking is a nice touch, too – you don’t need to use much of it.
     
    I am still hungry after fasting today from last night. I’ve eaten twice since sundown and I’ll stay up late enough to shovel down more of something.

  • Charles Martel

    Only on a site like Bookworm Room could a great riff against Palestinian stupidity morph into a recipe swap that reminds me of an Amish barn raising. Gad, I love this place.

  • SADIE

    Funny you should mention Amish, Palestinians and morphing in a single sentence …. ;)
     
    Four Amish men have been arrested, charged in one of four bizarre attacks on other Amish people.
    The attackers barge into homes and use scissors to cut the beards and hair of the victims.
    Investigators believe members of the “Bergholz Clan,” which has been described as a group of religious castoffs, are responsible.
     
    http://pittsburgh.cbslocal.com/2011/10/07/4-amish-men-charged-in-bizarre-attacks/

  • Michael Adams

    If our breakfast ran too late to cook anything for lunch, I always have carne guisada, made by a pretty traditional Mexican recipe, which I modified to make it in wide mouth quart canning jars, processed an hour and a quarter at ten pounds pressure.  If the church has a potluck and I goofed up on the calendar, I take a couple of jars of that, or my famous cassoulet. I’d send Martel down to the HEB for baguettes, if it’s the cassoulet, or tortillas if we decide upon the carner guisada. Sue, right you are about the coriander/cilantro. I use this as an example when I try to explain to people in the North East that the immigration enforcement movement is anything but racist.  Our Texan culture is so mixed that there are herbs for which we can not always remember the English names. There’s more in that discussion, but this is the relevant part, for this evening.
     
    Anyhow, the food would be plain and good, the conversation brilliant.
     
    Sadie, we can get Kenya beans at HEB, quite good, and, of course, we have our own grinder.  Austin was a coffee kind of town when Starbucks was only a local chain in Seattle. When I’ve taken my Kenya to the homes of Cuban clients, they rave about it.  Most of the Cubans I have known have been of a blunt sort, not like, say, Mexicans, who will not hurt your feelings if they think the coffee may be poisoned.

  • SADIE

     
    Michael, had to do a double take on the HEB and realized on the second take that it’s a supermarket chain. They do call it cilantro even here on the east coast, but the recipe that I cut and pasted used coriander.  My first taste of it was about  20 years ago and only knew the leaves by its HEBrew (get it) name and   learned the English/Spanish later on in a supermarket locally after “sniffing” through the herb section. What a sight that was …”yes, yes” I am shopping give me another minute to sniff my way clear to what I am looking for.”
     
     
     

  • Charles Martel

    “Yes, yes” I am shopping give me another minute to sniff my way clear to what I am looking for.”

    ROFL.

    Take me now, Lord.

  • Mike Devx

    suek: I have to laugh at your recipe – it’s kind of like some of Mom’s…”1/4 of a container…”….any particular size container??? 

    SueK, I laugh too! I am a terrible cook.  This is an easy dish to make, and I left it vague because to me, (being a terrible cook) it’s just about creating something that tastes reasonably good.  The exact proportions, I change each time, trying to figure out what would taste best.   I add lots of garlic powder and cayenne pepper because, well, because I personally like it that way! Real butter I add because I love it too, and I could care less about Mayor Bloomberg’s “health issues” with such.

    On the size of container for my store-bought cajun seasoning, it’s the same size that the usual spice containers come in. (eg, garlic powder, basil, etc, all of ‘em… they sell “cajun sauce” in exactly the same sizes. Mine, almost empty now, says 5.75 oz.)
     

  • Michael Adams

    SADIE,
     
    About ten years ago, my son drove across half the US, looking at colleges. He turned around at Williams and came home by another route, looking at more schools. The first thing he said when he came back was a question, “Daddy, why don’t they have HEB?” They are probably the best supermarkets in the world, a local chain founded in Kerrville, in 1905, by the first or second Howard Butt’s mother. They combine low prices with a very broad selection. Things that other stores leave to specialty or “health food” shops, are right there in HEB, and cheaper. Fifteen years ago, some NPRnik discovered Fiesta, which caters mostly to our Hispanic population, of course.  They gushed about how you could pay the light bill right there in the store, etc. They’d never think of mentioning HEB, way too Protestant, etc., which offered more services than Fiesta, decades before Fiesta was even a gleam in somebody’s eye. I have a friend whose sister, when she came from Pittsburgh for a visit, had to make several pilgrimages to HEB.
     
    The chain is still owned by the Butt family, very nice people, kindly, generous, involved in Baptist charities with money, board service, and hands-on, too, which is how I met some of them, back in my University days.
     
    I loved the mind-picture of you, shopping with your nose.

  • suek

    My son in Texas lives about 2 miles from an HEB…so we shopped there while visiting him. It is indeed an outstanding store.

    By the way…

    We have a “Friends of the Library” bookstore. People donate their used books, and “Friends” sort them and sell them, with the money received going to support the library. It’s a very bad place for me to visit! In any case, I picked up a fairly large book produced by Better Homes and Gardens that is the history of America as told by the foods we eat. As I said, it’s fairly large – maybe intended as a cocktail table book? – about 14″ x 16″ in size, and about an inch thick. It starts with the Indians that lived in the original colonies, and progresses through the colonists and the migrations that followed. It even gives recipes for some of the early (boring usually!) foods. We are _so_ lucky to live when we do!

    Of course, we should also remember that the new world was discovered because Columbus was looking for a new way to the Indies to bring home more….ta da…

    SPICES! Those folks _knew_ their stuff was boring! and they wanted to spice it up!! So here we are … the lucky recipients of their efforts. I guess you could say America was the result of wishing for better cooks…or dinners…or something! I haven’t finished reading it yet…it isn’t something you can sit down and read cover to cover…but I do find it fascinating. Lots that I knew, but lots that I didn’t know as well. As usual. I thank somebody for adding it to their collection once upon a time – and someone else who decided to donate it instead of throwing it out! I hope my kids will do the same when it’s my turn to leave a house full of books!

  • SADIE

    SPICES! Those folks knew their stuff was boring!
     
    Amazing isn’t it all, including aromatics. Remember that old ad – “I’d walk a mile for a camel.” Feh. People schlepped and sailed thousands of miles for spices. 
     
     
    “Daddy, why don’t they have HEB?”
     
    If he’s ever on a rode trip again….
    http://www.answers.com/topic/wegmans-food-markets

    The closest Wegmans to me is about 6 miles, but not for long – another will be opening in the next 6 months less than a half-mile from my front door. Due to its size, a recent article in the newspaper and local news stations put out the word – they need 600 employees for the new store. 
     

     
     

  • http://ymarsakar.wordpress.com Ymarsakar

    Hunger is the best sauce Book. Keep those kids on starvation rations and they won’t know where the delicious food came from.

     

  • michal

    a bit late but I was in the states and then the Jewish holidays happened.
    Great ideas for food.
    Guest of honor? I’ll pass.
    He seems to make all the right noises about the Palis, but his overall stand on religion, ethics and morality is not based in logic, IMHO.
    Example: in one of his speeches, he claims the US Constitution is the greatest basis of government in the world, but the US constitution derives its authority from G_D. Duh, aren’t you an atheist Mr. Condell?  If not G-d, then where do all these wonderful, just ideas you represent come from? What makes them “right”? Just because it seems the best way?  Because they are respectful of Human rights? what are human rights? Who says humans even have rights? Tell me, explain to me, Mr. Condell.
    See why I won’t come to brunch?  I’d give you all an upset stomach and a headache.
    My position is that without G-d, there isn’t any absolute morality or ethics.  Men just don’t have the authority to say what is right or wrong.
    I learned this idea when I was 5 yrs old from my uncle the math professor:  It’s isn’t enough to have the correct answer.  You have to show your work, you have to prove how you got to the correct answer.  We were discussing why 2+2 = 4, by the way.
    So, nu, Mr Condell?
    Not being a great student of world religions or philosophy, I’m sure you all can take me apart here.  Have at it or me, as the case may be.
    My final offer on the logic or rationality of belief in G-d is this:
    http://www.simpletoremember.com/media/a/rational-judaism/
    Have a great week.