Monday, December 31, 2012

New Year Repast - Scents of Memory

I choose many things by the scent of them. Scent is the key part of taste. People that lose their sense of smell often lose their enjoyment of food. Smell is transport or torment, as simple as hunger, as complex as love. Scent is memory, simply the whiff of something takes us back. The smell of Charlie perfume, six months I spent in London on an assignment years ago where I bought some in an apothacary, the fresh clean air smell of raw corn silk, brushing my nose as I waited in an Indiana blind. Rosemary baking on bread and the floral steam scent that was my Mom hand ironing everything in our house, including the sheets, while I played with my little Tonka trucks underfoot. Waking up now, the faint scent of shampoo and vanilla on my pillow.

The smells of childhood are all their own, be it your own childhood or that of your children. Clean milky skin, the scent of fresh grass, bicycle oil and band aids, the bite of apple in a school lunchbox, soap bubbles and Hershey's chocolate. The teen years are simply a smell of angst, gangly legs and sweat, locker rooms, Right Guard deodorant, burnt rubber and a corsage that lay dying in a bedroom drawer.

Then the smell of a hospital, a smell I hate to this day, watching someone become more and more body and less and less self, until the self was so wrapped up in pain all that was left was the body, wasting away, releasing its scent to the room. Yet I could still hug them and could still smell, if only in my mind, the warmth of cookies, the smell of Wind Song perfume and baby shampoo. Not for me, an end like that, lay me out where I smell only fresh rain or motor oil, release me to the wild, to become part of it, then never look back.

Scents are like colors, bringing back memories some would wish swept away. Crayons, Flesh and Indian Red, colors not politically incorrect, and soon bleached to remove possible offense. Just as some mask the breathy clean musk of natural beauty with too much powder and perfume, covering up that which is innately desirable. But scent, like colorful crayons, remains vivid in memory, drawing horizons on pieces of paper that went back home to that kitchen that smelled of perfume and cinnamon. I can still walk through my childhood home and take in those scents, of yeast and meat, spice and coffee, tracing them with my noise through alleyways of retrospection, cataloging them with the smells of other things, marionberry pie, fresh cotton, the exhaust of a muscle car.

There are scents that in just one moment, take us back to a place, a single, distinct point of time.

The stale air in a bedroom, the smell of sleep laying deep in your throat as your brain refuses to rest. You watch someone sleeping, looking at that exposed place on their neck where the sheet and their hair almost meet, the skin laying pale in the moonlight. Flesh, bridging a contrast between soft silky hair that smells faintly of sandlewood and the sheets pure smell of crisp softness. You place your lips on that space of skin, inhaling softly and deep, breathing in the balm of future tears.

The oily jet smell of a turbine engine blowing up and out from the hot eternal darkness of a engine, the odor rising like flame and blowing cleanly back, across tarmac. You never forget that odor, the vivid, dead perfume that is a dinosaur cooked on a kerosene stove, coating everything it touches.

That particular smell followed me throughout the years. The air smells like brimstone, upon the disembodied plane of it, our shadows move, walking in grids, slowing, not stopping, as if our shadows only congealed for a moment, in proximate musings. That coppery smell of blood for me, is not just a smell of maturation, it's a visceral journey to those places I've stood, the blaze of remaining fire swimming in my eyes like two tiny torches, daring me to tear up. I don't, I can't. Not here, not now. The tears will travel back, harsh, sparse swift drops, brought back with the scent of soundless explosions and cold fire, to be gathered up into a sealed red container, where they remain as I drive home.

But, there are other smells, so many smells, that bring only smiles. The smell of wet dog, soaked and tireless, rushing from the water that beads on his dense fur, as slow as chilled glycerin. The smell of green, as the wheels of an airplane pull away from it, the length and breadth of life measured in the takeoff run on a freshly mowed runway. Garlic baking, a peppery meat infused scent of Merlot poured into glasses at lunchtime, stealing away from work and duty for a few days of leave in a city foreign of sight and scent, dim sum and sourdough, the salty scent of an oceans' release.

There is the smell of fresh blueing, the smell of the first handgun I ever bought. I held it, taking in the deep blued finish that seemed to hold all reluctant light and breath, feeling the weight in my hand, the scent of cold steel bracing me. Then I simply stepped up and fired it. A single shot, in which a lifetime lay behind me. A single shot, upon the bare and pock marked wall, the shadow of its form shuddered in what was not the wind, but my own trepidations, until holding it steady, I squeezed the trigger with one intake of virgin breath.

In that moment, in the rich, trembling roar of its power, the trepidation fell behind and I knew that this would be one desire that would stay with me always. In that moment, the sounds and smell of every old hunting rifle I had ever shot came in that single converging brace of gunpowder smell and noise that was that moment, spoiling me for anything else.

So many smells, so many memories. Food and wine, and guns and love, all intertwined, the power and the need of it all. I wonder what scents tomorrow will bring to store up for later? The snow falls from above, covering the landscape of both form and flaw, cleansing the sky of all burden and need.  I open the door to breath deep the scent of the air, curtains inhaling in and out with a breeze that is as fresh and new as the day waiting to be breathed in deep.

Sunday, December 30, 2012

Bits and Bites - More Weekend

There is one thing that is a given if one visits the Range (either crash pad one or otherwise.) You will NOT go hungry.

After a good night's sleep, our hostess and the tired travelers were to bed early Friday night, they being tired from the trip, me tired from some long duty days and early mornings this week.

Saturday morning, I awoke before anyone, and baked some pastries, set out to rise overnight, assembled a couple of days prior then put in the freezer.

Homemade  croissants, these  from my Croissants Pain au Chocolat  recipe with a tiny dab of  sweet and fragrant almond paste replacing the chocolate in the center.

Then it was off to half priced books!
I love the antique typewriters on the top of the shelves, but laughed at the Sci Fi Fantasy aisle also containing Westerns AND paranormal romance (The Quick and the Undead? Bella Star?) I was amazed at the growth of the paranormal romance books (Dad hates your boyfriend, bring home a horny werewolf, that will show him).

I think the audience is either housebound soccer moms or hormonally overactive young teens (In my day, we just went and rode the horse around for a while). Still it it made me smile to see the mix of what was in the aisle.
New Reading material for everyone, with a couple books for friends!

Then it was time for lunch, meeting a couple of friends, including Scout26 and offspring for lunch at one of the area Irish pubs. Miss D., on the left had the corned beef and cabbage, the rest of us trying less traditional fare, including a barbecue flat bread pizza the kitchen made up for young R. even if it wasn't on the weekend menu!
The young man had a brand new RC airplane, Miss D. gave him some lessons in aerodynamics while I scouted out a good operations site that was flat, open to the public and free from hard things to fly into. Unfortunately the local winds picked up to almost 30 miles per hour, double that of the max allowance for the craft, so the aircraft had to remain hangared. Barkley offered him self as backup to the boy, who got to play with big black dog for a while, while the grown ups caught up.

Then it was "girls afternoon out", while Miss D. and I took the bat truck and headed into the city.  We'd invited Tam and Roberta X. to join, but they were out of town with other plans, so we did the solo trek to some of our favorite haunts.
Goose the Market.  A piece or two of the jowl bacon will go well in green beans tonight simmered in a bit of stock with shallots and a pinch of red pepper, Along with that, a simple Goose the Market locally raised pork tenderloin, encrusted with French herbs and cooked in a few Tablespoons of garlic infused stock in an enamel pot until spoon tender. A simple supper after a day of fine food.

But for now? Bacon and chocolate gelato? Oh my. . but alas, we are still full from lunch. Next time.

So many good flavors, carrot cake with cream cheese, frosting, Turkish coffee and others. It was tempting, but we still have mead tasting and dinner together later.

With a little bit of everything including the kitchen sink, in our Goose the Market bag,  we were on our way to the  New Day meadery. 

D. and Peter have brought me their wines before, but I'd not visited.  How fun!  I'd never tried mead until Partner in Grime  made some Christmas of 2011.  I was hooked,  but when we had run out of the small bath, I found that  the liquor store pre bottled mead tasted like alpaca spit mixed with lemon scented dish washing detergent. The first taste I had of New Day's product was "THIS is what it's supposed to taste like, it's as good as what I first tried!"

We were very warmly greeted and made to feel at home.  There's a beautiful sitting area and gourmet foods and desserts to try if one would like a little food with their sampling.  They also have honey products from Wildflower Ridge Honey, LLC and other places (honey sticks in watermelon flavor. . oh yes).  We really try and do our business with local artisans and craftsmen. I will gladly drive a ways further, and pay a little bit more to keep our local small businesses successful/  Big Box Mart and the Chain Restaurants rarely, if ever, see my hard earned money.

So many different meads and ciders from which to choose.

I was driving so I took just the tiniest of sips of the ones I'd not tried. The Cranberry one definitely was coming home with me to share with our supper, and another bottle of blackcurrant carbonated mead for another special occasion.
We got to pick six different meads and ciders to sample.  Then it was home, to craft the light supper, while we caught up on stories, (the perils of chicken ingestion in a  low flying fighter engine and how NOT to get the handle of "Coop", how Barkley and Oleg's Cat combining forces in "the Royal Order of Dander" would be dangerous, and the merits of a REALLY good blue cheese with our crackers and wine).

After more mead and  perplexing Barkley with the Jedi Pocket Knives, (a gift from Santa in my stocking), we were off to sleep.  For some strange reason, everyone slept in this morning, the house chill as it got down to the low teens during the night.  Brrr, kick that heat on! But before Miss D. and Peter hit the road, there was breakfast at a great little Indiana restaurant, a ways from me, but worth the drive.  Emmy's pancake house in Avon, Indiana.

It's in what was once a totally vacant strip mall, where a large Oriental buffet used to be. Now there's a small college auxiliary campus and a VERY busy restaurant in the old giant buffet area.   The flaming dragon/neon fixture decor can only be described as Terminal 2 at Kai Tek airport in Hong Kong with some bottles of maple syrup and retro oatmeal tins lying about,  but it's  SO worth a try.  Much of the menu is standard breakfast fare, but they have some menu items that top anyone's in  the area, the eggs Benedict and pancakes being the best in town and the crepes we saw coming out, looking wonderful!

Taken with D's cell phone camera   Peter's Florentine eggs Benedict with spinach.

And my breakfast scramble with hash browns and pancakes. (scrambled eggs with ham, pineapple and Cheddar, throw on a dash of Shirachi, and it's even better)

We made a drive around the local area, commenting on how winter IS the best time to buy a house as you can really see by the obvious bare patches in rooftop snow, who has decent insulation. The worst homes for roof insulation, apparently the $189,000 and up, pricey for Indiana, homes in a new subdivision, the older brick and bungalows snug as a bug with their roof snow undisturbed, even around chimneys.

Barkley food was picked up at the pet supply place and then we had our nice long drive home, while Miss D. entertained us with stories of bush flying in Alaska.

The weekend was drawing to a close too soon.  The blog meet is this afternoon, but I have an invite to a colleagues for a housewarming, and my guests need to hit the road, for work very early tomorrow.  It was a great time.  There may be a treadmill and a salad in my future  tomorrow but it was worth it.   

Thanks for sharing
Brigid and Barkley

Saturday, December 29, 2012

Winter Adventures

My long time pilot friend Miss D. and her husband Bayou Renaissance Man arrived safely last night, bearing gifts of mead. I got to meet Peter a few months ago when they came up for  a weekend, and it was good to see them both again. Oleg V. was hoping to tag along but that didn't work out, another time.

I had time after getting off duty this week to to make dark chocolate cheese cake with ganache and espresso sugar topping for a dessert to our dinner and almond paste filled homemade croissants for  this morning's breakfast.  We are off to the book store then are meeting IND blogger Scout 26 and son for Saturday pub brunch and then it's girls day out to Goose the Market.  Beyond that, who knows!

Barkley is still not feeling too perky from his bout with kennel cough, hence no formal group plans this weekend, as I wanted to stick pretty close to home and vet.  Peter is going to hang with him this afternoon while we do our girl's jaunt.  But Barkley is off the narcotics. That made for an interesting dog.  Sometimes he just sat and kinda of leaned.  He would NOT get on the couch or his bed "Mom, I can't get on my dog pillow bed,. . it's too TALL, I might fall off. . burp".

And somewhere in there he got the munchies. . . .

At least I didn't catch him selling the remainder of the Turbotrol to a German Shepherd for biscuit money "No Barkley, our neighbor's a cop, he's probably undercover canine!"

But the medicine did clear up the awful wheezing/choking that kept us up all night right before Christmas and very quickly too, thanks to the vet coming in on Christmas Eve to take care of him.

Til later!

Thursday, December 27, 2012

Bacon Gravy and Southern Biscuits - Yea Doggies!

I'm sure some people are contemplating their New Year Resolution, eat better, lose weight.  I try and eat healthy 95% of the time but when I read a healthy eating blogger's words that each piece of bacon I eat takes a day off my life, all I could think of was "wow, I should have been dead in 1914!'

So I'm not starting that "no bacon" thing any time soon.  Especially when, with a foot of snow, high winds,  the driveway and Barkley's "path to the yellow snow", both needing some serious shoveling, Biscuits and Gravy just seemed the thing to do (recipe is for 3-4 folks, adjust as necessary).

  • roughly 1/4 pound bacon
  • 1/3 cup flour
  • 1/3 teaspoon Himalayan pink salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon maple sugar
  • 2 and 1/2  cups milk plus 1/2 cup half and half (both at room temperature)

 click on this picture to enlarge, Barkley double dog dares you

First cut the bacon into thirds. Put it into a large skillet and fry it over medium heat until cooked but not too brown. Remove the bacon and keep warm. Stir the flour into the bacon grease (you want no more than 1/4 cup fat, if you have really fatty bacon or make extra pieces, remove any excess fat beyond 1/4 cup and save for your green beans).

Whisk over low/medium heat until the flour absorbs the fat and is just turning golden brown.  Add the salt, maple sugar and black pepper. Stir the milk a third at a time, whisking after each addition, allowing it to warm before adding additional milk.  Stir it in slow, using the whisk to keep it from getting lumpy.  Simmer (not a full rolling boil please!) for 3-5  minutes, until thickened, increasing heat as needed but NO more than medium. Serve over  fresh Southern Biscuits  (no cans!) sprinkled with the crumbled bacon pieces and a pinch or two of Sweet Paprika.

Sunday, December 23, 2012

THE NUTMEG OF CONSOLATION - a Recipe idea for Christmas Eve

I've thoroughly enjoyed the Patrick O'Brian nautical historical series, starting with Master and Commander and continuing on. Some of you may remember this from one of my later favorites - The Hundred Days.

"I am very sorry for the pandemonium, Stephen, he said at last they sat down to their breakfast, brought in by a now silent, timid Killick. "All this mad rushing up and down, bellowing like Gadarene swine". The breakfast itself was adequate with quantifies of fresh eggs, sausages, bacon, a noble pork pie, rolls and toast, cream for their coffee, but there was little to be said for it as a fleshly indulgence, since every other bite was interrupted by a message from one ship or another, often delivered by midshipmen, washed, brushed and extremely nervous, presenting their captains compliments.

I've been on the go all year it seems  Lots of travel, taking care of Dad, professional obligations.  It's been good when I could get home for a hand crafted meal, a chat with a friend on the phone and a decent night's sleep.  So it  didn't take much more than a mention of  this breakfast repast  in the book to get me thinking about creating something of the pastry/meat variety.

Meat pies are part of almost every culture.  In the US, outside of the "pot pie" they are not really popular in U.S. cuisine, with the exception of the Natchioches meat pie which is one of the official state foods of Louisiana.  The Cornish Pasty, found in the Upper Peninsula of the U.S. where mining is still a good industry has it's origins in another land.   In Latin American empanadas may be pies or sometimes pastries, baked or fried and are popular in the Southwest U.S. as well. Steak and kidney pie and pork pies are seen in both England.

In Australia and New Zealand the meat pie is a common convenience food found in gas stations and convenience stores.  

But for this holiday, something Canadian in origin and my personal favorite.  From Quebec. Tourtiere is typically made and served on Chrismas Eve (though it's tasty ANY part of the winter) the recipe passed down from generation to generation. I'm proudly American but I also have family from Montreal. I'm a sucker for the gourmet Canadian Cuisine as well as the Halifax Donier, and will not turn down a fresh beavertail with my coffee if offered.   

But this is a dish worth making when you have the time.  It's delicious in any culture, and "mmmm" sounds pretty much the same wherever you are. No, this isn't a typical tourtiere, but my own adaption..  The recipes vary from family to family and city to cities, many with all pork, some, from Quebec city, with more game meats. There is good natured rivalry for who has the best recipe that exceeds any seen at a Hockey game.  This may not be the best, but it is my favorite. 
  • 1 tbsp extra virgin olive oil
  • 2 lb ground pork, beef and veal
  • 1-1/2 cups beef stock
  • 2 T. bacon fat
  • 3 onions chopped
  • 3 cloves garlic , minced
  • 1 cup finely chopped celery
  • generous handful of chopped fresh mushrooms
  • 3/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp pepper
  • 1/2 tsp dried summer savory
  • 1/4 tsp cloves
  • 1/8 teaspoon nutmeg
  • tiny pinch of red pepper flakes
  • 2 teaspoons of cognac
  • a pinch of maple sugar
  • 1 cup chopped fresh bread crumbs
  • 1/2 cup chopped fresh parsley
  • Pastry for double-crust pie 
  • 1 egg , beaten
  • 1 tsp water
  • a pinch of maple sugar (optional)
Cook meat in a a heavy pan of French oven over medium  heat in oil, breaking up with spoon until it is no longer bright pink in center.  Do not brown, as it will cook further in stock.  Drain off the fat and set meat aside but do not rinse meat.  In a couple of tablespoons of bacon fat, cook onions until starting to soften, add in celery and  dried spices, stir over medium for a couple of minutes, adding the mushrooms in the last minute. Then add meat back in with the stock, cooking on low to medium low for 40 minutes until you have about 2 Tablespoons of liquid remaining.  Remove from heat, add cognac, and stir in bread crumbs and fresh parsley. Cover and put in the fridge for at least a day (trust me, it gets better as it sits).  Make up double crust pie, making bottom crust about 1/8 inch thickness.  Place in pan, spoon in filling, smoothing the top and top with remaining pastry pressing edges together and sealing.  Combine egg, maple sugar water and brush over top, making small steam vents in the top with a small knife.  Bake at 375  for 45-50 minutes until goloden brown.  Leftovers are as good cold as they are hot and make a great lunch.
Easy perfect pie crust. (from my butcher at Moody's Butcher Shop)  Makes 3 crusts, two for a pie, one for a quiche.
  • 3 cups of flour
  • 1 cup of rendered lard (if you've not tried, get thee to a butcher shop)
  • 1 egg
  • 1 Tablespoon of vinegar
  • 5 Tablespoons of water
  • 1 teaspoon of salt
Cut the flour and lard together. Beat egg in a cup and add the vinegar, water, and salt. Add to the flour mixture. May need a little more water to make a nice ball. Roll it out. Makes about 3 crusts. Bake at 350 degrees unitl done.

Thursday, December 20, 2012

Canine Aerodynamics

50 mph winds at home tonight.  I'd like to stay in but I have a pet.

Just think . . . . . Control Line Labrador Retriever.   (No!  No! Barkley, elevator UP, trim, then drop the cargo load!)

You all stay safe out there, this is a nasty storm.
Love - Brigid

Wednesday, December 19, 2012

Christmas Coffee - a Recipe from a Friend

Want something warm, spicy and sweet for your Christmas brunch?

You need to have some good friends.

I was out at Dad's, I don't usually post as to the quick visits, but I do get out there regularly to check on him.  It's 6 hours on a plane and a couple hours or so in a rental car, neither cheap or easy, but I do what I can to make sure he is safe and happy. Big brother lives close by so I don't worry too much.

One visit, a few months ago,  my good friend Brighid at  Brighid's Place  was able to came over, as she was visiting her grandkids who live only an hour or so from Dad.

When you see a beautiful blond  in tight jeans in a HUGE truck pull up, there's not much guessing who it is.

It was a fun visit, and between fun visits out West we share all sorts of things, bad jokes, photos of kids, gun reviews, elegant poems that rhyme with Nantucket and recipes.  She's a budding chef, I'm her muse and she is my supply of really, really good wine when I'm at Dad's (Thunderbird?  Dad,  Really?)

So here is one she sent me a few days ago to try, with just a couple  of HOTR tweaks (OK, alcohol and Scandahoovian Spice was added).  Enjoy!

Whip two Tablespoons of unsalted butter until very fluffy.  Then add:

3/4 cup packed light brown sugar
1 and 1/2 teaspoons Vietnamese cinnamon
1 and 1/2 teaspoons cloves
1 and 1/2 teaspoons nutmeg
a tiny pinch of Cardamon
a pinch of lemon zest (the finely grated peel of a washed fresh lemon).

Mix 1/2 cup Cognac and 1/2 cup heavy cream (you can do all cream for young adults and non drinkers) in a separate container with an airtight  cover.
Fill each coffee mug with 1 tablespoon of the spice mix, a shot glass of the cream mixture and the rest with good hot strong coffee.  Stir well.  Makes about 12 cups, and both the spice mixture and the cream mixture will keep  in separate covered containers for a week or two in your fridge to make single servings

Monday, December 17, 2012

Seasoning and Greetings - Weekend Adventures

Christmas just isn't Christmas around here without a party with food, friends and a Billy Mays "Big City Slider Station Mini Slider Maker"

The house was tidied up, and the 1960's Aluminum Tree and color wheel assembled.  This is not a reproduction but an actual tree from the Sixties, complete with old color wheel. The house seemed empty without Barkley, but guests in nice clothes (one with a serious dog allergy) a table full of snack sized food, and a excitable lab don't always mix. So he was having a sleepover elsewhere during the party, though I made him his own dog friendly "cheese straws" for later.

Just a few things left to do. Extra chairs were brought over and a couple digital cameras were made available for guests to take shots to share by email later.
Now for the food assembly. Bacon wrapped dates are always a hit.  Here's the first tray ready to go in the oven.

Chips, fresh veggies and dips were prepared.

The Pimento Cheese Dip was a huge hit (recipe in the comments).

Eggnog was made and the bar was readied with some things for cocktails, plus red wine, mead and . . . Liquid Wrench? That got a few smiles before it was set aside and drinks mixed.
Of course there were toys, you can't have a house full of geeks without toys. Radio Controlled helicopters, board games and of course, the stuff in the shop. The hosts and designated drivers got to play with the lathe in the Bat Cave. (I think the camera crew for this one got some spiked eggnog but you get the somewhat blurry idea).
. . . . while guests more loosened up with Liquid Wrench had the option to play with Mr. Blick, International Bean of Mystery (much safer).
The sandwiches and hot food were put out. Bacon!
There's sandwiches with cranberry, turkey and Swiss, marinated bits of steak on top of smokey cheddar and toasted baguettes, bacon!, apples with homemade caramel dip, chips, dips, veggies, cheese straws and two rolled dark chocolate cakes, one filled with peanut butter frosting, the other cream cheese and raspberry frosting, waiting to be sliced and of course, Christmas cookies and drinks on the side buffet.

Someone, get a picture.  To friends!

The food went quickly, the conversation lively, not a blog friend group, just folks that go back many years and some new friends, an assortment of squirrels, scientists, engineers, architects and teachers. Always a fun group for parties.

The evening went well, even as the food disappeared, no limbs were lost in the Bat Cave and there was only one or two near mid airs with the RC helicopters. Time to open the White Elephant Gifts, which some of the group brought to share.
There was an assortment of the deliberately useless and tacky, including the Billy Mays Slider Maker (because just making 5 small burgers is SO hard but wait there's more act now and get the special slider flipper for only $19.95 shipping and handling.) Another fun one was the small children's story books, hard bound. Or shall I say 10 for $10 BADLY edited children's story books. "Jack and her Brother Jill went up the hill" (??) and a little Red Riding Hood where the editor just couldn't handle the historical ending of Red Riding Hood which did NOT end happily ever after, instead, substituting a vague, "we're not sure what happened to Red Riding Hood, no animals were harmed in the making of this book. THE END."

The party wrapped up about 1 am, everyone  tired and full, heading home to sleep and church the next morning. It was a great time but I was getting sleepy as well. Dishes were washed and soon, I too, was snoozing.


The weekend wasn't over yet, Sunday, was cold and grey, but the earlier rain had let up. The phone rang about noon. It was time for another adventure, a late lunch with Midwest Chick and Mr. B.

The Warsaw Inn in Lynwood IL. Even at 2 pm the place was packed.  Fortunately, we got a parking spot near the door as someone was leaving. Mr. B and one of the Og Clan had discovered this little gem and Mr. B. suggested meeting there for a meal, as though the drive would not be short, it would be about the same distance for all of us.  Partner in Grime was free to join us as well.  Excellent!

The decor was dated, yet the overeager wallpaper, framed prints and a room full of families wearing everything from day wear to formal suits with bowler hats just "fit", and if you add in the accordion player that frequents the place some days it doesn't get more Polish than that. The buffet itself is a bit smaller than most "buffet restaurants", but quality takes time, and there was everything we wanted, all tasting like something one's Polish Grandmother spent all day cooking.

There's daily specials in addition to the daily sausages and chicken, carved beef and ham.  This day was turkey and a pork tenderloin that was as good as Mom ever made, plus all kinds  of side dishes (perogies!) salads, homemade noodle soups and homemade bread with honey butter (check them out at )

There was much catching up, tales of daring, stories of mountaineering and dog hair and the latest in home renovations, during this wonderful meal which Mr. B.generously treated us all to.

After the last little plate of pastries and blintzes was picked up by our outstanding waitress, plans were made for a weekend together after the New Year. A few hugs were dispensed, goodbyes were exchanged and it was time for the long drive back home. Our waitress offered money off coupons for the next visit. There WILL be a next visit, I'm certain.

Soon it was home and nighttime again, a couple hours to just put the feet up with a glass of Mead, Dr. Who and many thanks for good friends and the blessings they bring, year round.

Saturday, December 15, 2012

Entropy Housecleaning

Wait until it reaches the lowest level of energy and then scoop it up. 
 See how easy that is?