tag:blogger.com,1999:blog-18475034845252119672024-02-20T22:33:42.849-08:00A day in the life of the gypsygourmet...gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-1847503484525211967.post-43200001743130695852013-01-24T08:01:00.001-08:002013-01-24T08:01:21.089-08:00Followers and FriendsGreetings my Peeps!<br />
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I just realized without much more than a light bulb popping over my head, that some of you may not know that my blog has moved!!!!!<br />
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<a href="http://renegadegypsygourmet.com/" target="_blank">http://renegadegypsygourmet.com/</a> Is where you'll find all my content from now on. There's a place to subscribe to the blog, links to my publications, links to Facebook & Twitter, and all sorts of new content. I hope you enjoy the new site, as hundreds of hours of moving and creating content has been lovingly put into it. I'm proud of what's been done, and have added much of the content myself. However, credit needs to go to Mr Mike Schafir, without whom I could have never accomplished such a feat.<br />
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I'm so sorry folks, for my lack of foresight. It's been an uphill battle to keep up with the writing, both The Long Haul Magazine, The Grip, and getting y'all updates. I'm not complaining mind you, but tackling all that and running my trucking business has kept me out of trouble without a doubt.<br />
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Life has been interesting for sure, partnerships have changed, an enormous amount of work has been accomplished, a student has been trained for the truck, and hired as a co-driver, and life hasn't stopped moving at warp speed since the last time I wrote in August. One major significant thing has changed though. Chris and I are back together. If you want all the details in full you'll have to follow the link and catch up with the news of your Gypsy there, as this will be my last blog post here.<br />
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Each and every one of my readers are important to me. I know I have been absent, but please bear with me folks, as things are about to get terribly exciting in the days and weeks to come. Please join me on my new adventures, I'd hate for you to miss a thing!<br />
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Eat well, laugh often, be free, & be you!<br />
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Gypsy Gourmet<br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com1tag:blogger.com,1999:blog-1847503484525211967.post-79305726584100405732012-08-25T23:00:00.002-07:002012-08-26T00:20:41.304-07:00Update in the World of GGI can almost hear my faithful readers hiss each time they pull up my blog and see the same post. I am sorry, dear readers. (Grimace) I've been in a whirlwind of activity with so much going on in a short time frame, that alas, the blog and y'all have been sorely neglected. So this time instead of taking you on one single adventure with one recipe, I'm going to take you on several adventures and catch you up to date on my crazy life. You guessed it, the blanks will be filled, the mystery man revealed, and the secrecy around my quasi (and I DO mean quasi) celebrity status will be laid at your feet in a tale that should be a movie, yet is only the catch up on a few months and weeks out of my life. Nuts? Yep. Craziness? Some of that too. So hold on to your seats my loyal readers, the ride only gets better from here!<br />
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<u><b>Paul</b></u><br />
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<tr><td class="tr-caption" style="text-align: center;">That "Oh crap."Moment when he realizes he's a part of the blog.</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdghpNblAQUvKGdU7OmO6fb04pUx9VyBxOkqtdptoKgSv7W8bs4Bo6K2_EWki2HoFd-_O4sJiaBPG9SoBpW9NhdgKAMMkZ5TNQ2ZeAVHp0m7N9r5pFTG0FUK55Xp36A1LeNufD2vFYebE/s1600/End+ofAugust2011iPhonePics+1246.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdghpNblAQUvKGdU7OmO6fb04pUx9VyBxOkqtdptoKgSv7W8bs4Bo6K2_EWki2HoFd-_O4sJiaBPG9SoBpW9NhdgKAMMkZ5TNQ2ZeAVHp0m7N9r5pFTG0FUK55Xp36A1LeNufD2vFYebE/s320/End+ofAugust2011iPhonePics+1246.JPG" width="320" /></a>At the end of April, after an arduous journey of heartache, change, and renewal, entered Paul, stage left. We met a year ago August, in Denver, CO through work, and kept in touch over the following months. At the beginning of March, after that horrible break-up, we started talking everyday. Sometimes we'd talk through half a shift (that's like five-six hours, guys). When my life turned upside-down he listened. When I didn't know what else to do, he helped me think outside of the box for a better solution. When I said I wasn't ready for a relationship because I was broken, he said, "I'll wait." He has been a better friend to me than at times I deserved, been the calm to my storm, and the yin to my yang. I have been blessed with a true partner who walks with me through the good and the bad, showing me instead of telling me. Harley got a sweet little girlfriend out of the deal too; Maggie May. They're so stinkin' cute together it's seriously filling my hard drive with pictures of the two of them. <u><b> </b></u>We chose to make it exclusive at the end of April. Both of us a bit hesitant, but faith in God, and faith in us won the day as we merged our businesses and lives mid June. Seems quick, but in our industry things can change at an alarming rate, and two heads are better than one. We are currently partnering on his 2012 Kenworth with retro-fitted kitchen, and our two dogs.We hired an excellent driver for the Freightliner; I just can't give up on good ol' Buella. I've worked too hard to keep her to fail now. Her pay off date is November 16, and God willing, we'll get there one step at a time. So now you understand who I'm referring to when I say, "We.". Mystery man revealed. Ta Da!<br />
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<u><b>The Magazine</b></u><br />
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A few weeks ago I was approached to be a columnist for the online magazine, The Long Haul. Luisa Nims, the CEO of The Long Haul and I had been corresponding for almost a year. During that time I was helping her with a few side projects she had cooked up. I was blown away by the offer, fledgling magazine or not, because what a great opportunity to reach more people! Luisa has created a magazine for the transportation industry and those who drive it. Her vision is to fill the existing void with something akin to what Vanity Fair is to fashion. High end, exquisite pictures, serious information on technology, products we actually use, trends in the industry, and even fashion. I'm terribly excited for the debut at the end of August, and will be updating the progress as we go. The Long Haul will be available on Apple newsstands soon, and more information can be found on the website <a href="http://www.longhaulmagazine.com/" target="_blank">http://www.longhaulmagazine.com/</a> . As soon as I accepted the strangest thing occurred. Several loads fell into place in an almost divine succession that landed us in Portland, Or, where Luisa and her family reside. Luisa and her husband Mike graciously extended the offer to stay with them for the weekend. Luisa and I were able to put together a few missing elements for the debut magazine. We were also able to cook, laugh, and relax. They have the most adorable twin daughters, Abby & Zoey, who made the trip bright and sunny with their sweet selves. It was an awesome experience. I seem to be blessed with the ability to meet the most extraordinary people, and Luisa and her family are no exception. They are incredible people extending not only their warmth and hospitality, but providing an amazing opportunity to a budding writer. I am ever so grateful to work with them and to call them friends.<br />
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<tr><td class="tr-caption" style="text-align: center;">Dutch-oven roasted chicken w/herbs</td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<u><b>The Grip</b></u><br />
<a href="http://thegripgriffinnews.files.wordpress.com/2012/06/grip-logo.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="155" id="header-image" src="http://thegripgriffinnews.files.wordpress.com/2012/06/grip-logo.jpg" width="155" /></a>Just as I was gearing up for one deadline, hot damn I rounded the bend with two. I had dropped a line with local editor/owner, Jessica Gregory of The Grip, in what is now my hometown of Griffin, Ga. I had asked her if she needed any contributors for our independent newspaper. I thought it would be a great way to share some of my experiences on the road with my community while getting a little more writing in. Of course, I had sent this to her a couple weeks before the magazine opportunity came up. So in comes Jessica with a resounding yes! Omg, omg, omg. Turns out the very same day my deadline for The Long Haul was due, so was my first article for The Grip. I say to both, "Sure thing, no sweat, piece of cake!" Ha, the least of what I've forgotten is that I still drive the swing shift for Swift, 70 hours, seven days a week. Oh, as well as maintaining the Freightliner, and the paperwork associated with both trucks. All kidding aside, I love the opportunity to speak to my community and am rocking and rolling with the punches. I have been a crazy writing fool. Someone had said to me the other day something about when you have some free time, or get bored, check this blankety blank site out. To which I replied, "I don't get bored and free time is when I sleep!"<br />
If you want to check out the type of articles I write, you're welcome to follow this link, <a href="http://the-grip.net/2012/07/30/on-the-road-in-the-kitchen-with-gypsy-gourmet/" target="_blank">http://the-grip.net/2012/07/30/on-the-road-in-the-kitchen-with-gypsy-gourmet/</a> . There is a lot of great content and I think you'll enjoy some of the other articles as well. You can always get your own subscription at <a href="http://www.the-grip.net/" target="_blank">http://www.the-grip.net/</a> .<br />
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Drum roll please...........<br />
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<u><b>Quasi Celebrity Status</b></u> <br />
I have alluded from time to time about my "producers". Whether on Facebook, Twitter, or here, I have possibly mentioned meetings in New York, exciting prospects, and later updates. Well, I haven't mentioned much for a reason. It's not because I didn't want to, but more because I've had a small taste of what kind of delayed process any kind of publicity can be. When I was interviewed for CNN's Eatocracy back in October of last year, <a href="http://www.eatocracy.cnn.com/2011/10/14/a-big-rig-kitchen-on-wheels/" target="_blank">http://www.eatocracy.cnn.com/2011/10/14/a-big-rig-kitchen-on-wheels/</a>, they changed the concept and rescheduled a few times. So when I let the cat out of the bag the first time, I had to amend the release and the outlet. I wanted to talk about Rachael Ray contacting me soon after the article aired. Things seemed to move right along with them and they sent a film crew out to my location in Georgia. We filmed for an entire day. From the "B roll" footage to an interview, to an on-site filming at one of my favorite butcher shops locally, T&T Meats in Mc Donough, GA. All that was left was the in-studio taping and presto, a spot on nationally syndicated television. However, as season six of Rachael Ray progressed, my life turned upside-down with regular, normal, well, life. I went through a horrible break-up as you all well know, and gave them an update as things progressed. I'm not sure if that was it, if they honestly lost interest, got too busy, had folks a heck of a lot more interesting than me, or just deemed it worthy for the "project shelf". Last thing I heard was, "We don't have any more room in season six for you, maybe it'll be a good story for season seven. We do understand if you have to take other offers." This being said by a staffer I had NEVER spoken to before, and an email sent by me with an update was met by no response at all. Long story short, I love, love, love Rachael Ray, but am NOT holding my breath.<br />
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<u><b>Superfine Films & WME</b></u> <br />
I had been contacted by several producers after the CNN article came out about doing television. I say doing television because some said "reality tv", some said "recipe based show", and nobody could really figure out which avenue or category I fit into. The moment some saw amateur video footage, they said in that "fancy" talk of theirs, "Nope." I went round and round with this, and through it all was one consistent, funny, warm fella that just wouldn't give up. His name is David Levitt, and he is with Superfine Films. He scared me off for a few months by talking about something called a holding agreement. I was unsure of how that worked, how fast things were going, and in general was completely out of my element. Rather than pressure me to make a commitment, he patiently opted to wait me out. David checked in with me from time to time during the following months, but never made me feel like I had to run screaming from him. This was the clincher. It turns out that not only would I get a great bunch of producers, but would also be represented by the oldest talent agency in the country, William Morris Endeavors or WME. William Morris has been around since vaudeville, and were the first to represent the cooking industry with people like Alton Brown, Paula Deen, and my fave, Guy Fieri. So in March of this year I signed with them. It's taken a ton of painstaking research on the part of Superfine, and a bunch of scheduling conflicts later, to get to what I call "The Shoot".<br />
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<u><b>The Shoot</b></u><br />
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<tr><td class="tr-caption" style="text-align: center;">Right to left, David, Stephen, Me, And Alex.</td></tr>
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Two weeks after we were in Portland, OR finishing up with the finishing touches to "The Long Haul Magazine", the long awaited "Shoot" was scheduled in Brewster, NY. Superfine had finally found my niche market, and we were ready to put me in front of the camera to work my magic.The guys were more wound up than I was, and I had just gotten done running a few thousand miles, and was my usual sleep deprived self! We met at a place called The Red Rooster Drive-In, which is an iconic burger joint that has been serving up smiles for 30 years.<br />
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<tr><td class="tr-caption" style="text-align: center;">The Red Rooster</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Andy & crew at The Red Rooster</td></tr>
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Andy, the owner, was a great sport and graciously invited us to film at his restaurant. His crew were amazing, the food delicious, and the whole day went off without a hitch. David and Stephen have been vague these last months as to which networks are interested to keep me from being nervous and I am going to remain tight lipped only because I just don't want to jinx it. Anything that happens at this point is a huge bonus anyway. I do what I do because I love it, not because someone wants to put me on television. I look at it like this; I'm always going to blog about my adventures whether 36 people read about it or 360,000, I'm getting to write for the first premier trucking magazine this industry has ever seen, I get to write for my local independent paper and reach my community, and I'm still writing three books, whether anyone buys or reads them. I've always marched to my own drummer and I always will. I'd really like the opportunity to share this with a greater number of people, but hey, I will eventually no matter what happens.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdm3nTMIeKt_Fzj8eCJVLx8WAqXgSzpA0CEomtF9l8m1a3Yp_Ru-Oa_czqEjjB-uS_70scfvtPk6m3iiKo6M9mnd2u7Nv8M5eIJBcYLoBMgH2tquKsC1npQve8OI1x_eo0ABrxwrJkn4/s1600/photo+2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdm3nTMIeKt_Fzj8eCJVLx8WAqXgSzpA0CEomtF9l8m1a3Yp_Ru-Oa_czqEjjB-uS_70scfvtPk6m3iiKo6M9mnd2u7Nv8M5eIJBcYLoBMgH2tquKsC1npQve8OI1x_eo0ABrxwrJkn4/s200/photo+2.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvT8wt7WIE0ljnV4F-hdQPuyqqZqPE1WVM0K52QLwLYKMZ9bUFUkNdLNrPNv7529H3B9FtdZKIii4Juu1CCHuXQObHBiaBNq496gPRB6ypGFRxogdacFxPknSehxOFkhvaEJEWa-dEFyo/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvT8wt7WIE0ljnV4F-hdQPuyqqZqPE1WVM0K52QLwLYKMZ9bUFUkNdLNrPNv7529H3B9FtdZKIii4Juu1CCHuXQObHBiaBNq496gPRB6ypGFRxogdacFxPknSehxOFkhvaEJEWa-dEFyo/s200/photo+1.JPG" width="200" /></a>Voila! Mysteries revealed and you're almost caught up to date. Paul and I have been home for almost two weeks now, down for warranty repairs for the Kenworth. Something like this is bound to happen a few times a year whether you want it to or not. So I've been busy changing my website to a sleek, professional look, cooking, writing for The Grip, working with Luisa on The Long Haul's debut issue, (did I mention cooking?) getting some professional pictures taken for the first time ever (no offense Mike, but Stacy went to school for it), going to church, baking yummy breads, and trying to be active in my little community. You would think I'd take long naps, laze around in my pj's, and go to the beach, but a writer's work is never done, there IS always time for a nap somewhere, and some of my best work is done in my jammies. so until next time folks, eat well, laugh often, be free, & be YOU! It seems to be working alright for me.<br />
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PS I'll post another blog much sooner and include the recipe for the amazing banana bread I made tonight.<br />
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With Much Love,<br />
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gypsy gourmet<div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-83700896292723745532012-06-23T18:14:00.002-07:002012-06-23T18:16:30.539-07:00The Dekalb Farmer's Market, A Chef's Utopia with Summer Berry Trifle<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwlyAcvrXgCUKi07rUXViE3LEsc0eJxMTMaArRunfpg1WVEWet7L0FJROj05OU9l4ntL_QDP4uxesbpGn2MCa3nBBSE8sG4qTazX-JgQni-peNS6x7j0WOUlSfzNE5t6fRzkCay81uBs/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkwlyAcvrXgCUKi07rUXViE3LEsc0eJxMTMaArRunfpg1WVEWet7L0FJROj05OU9l4ntL_QDP4uxesbpGn2MCa3nBBSE8sG4qTazX-JgQni-peNS6x7j0WOUlSfzNE5t6fRzkCay81uBs/s200/photo+3.JPG" width="200" /></a>A few crazy scenarios in my life conquered, a few precious moments off, and here we are with another adventure! When I come home to Georgia I have several favorite places I like to haunt while I'm here and get to without fail. Safehouse Coffee and Tea in downtown Griffin is an absolute must. Thanks to my good friend Amanda Slade from Safehouse, The Dekalb Farmer's Market aka Dekalb Wolrd Market, is one of my favorite places on Earth. I am a brave soul to come here on a Saturday when it's at it's busiest. The feel of this place is as close to the frenzied chaos that surrounds me on a regular basis, so naturally I feel right at home! I love the bustle of busy people shopping, the variety of goods (17 different kinds of fresh chilies to swimming catfish), and the shear enormity of this place. It's been said that if you can't find it at the Dekalb Market, it probably doesnt exist. I'm happy to report there is truth to this statement, as the last time I was here I found the mysterious, extremely stinky Durian fruit.</div>
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Putting pen to paper (yes I'm archaic) I'm wondering just how to describe the cacophony of sounds and smells. The first smell to hit my nostrils was rich, strong black coffee. Whoa there darlin'! Necessary fuel to brave the largest farmer's market/specialty foods store I've ever been to. I thought Pike's Place market in Seattle was huge, but this takes the cake. Picture the largest Costco/Sam's Club you've ever been in and at least double it. I recently heard they are expanding said Market to make it even bigger. Hark! Are the angels singing again?! The scent of freshly brewed coffee brings me back to the task at hand and out of my delicious daydream of a bigger playground. I am a kid in a candy store after all. Coffee in hand, I am fortified with new focus(adult A.D.D. is a challenge) Without coffee I'm pretty sure I'd be distracted every few minutes by something "shiny" and all thoughts of a budget or list would be forgotten. I AM a "hot scattered mess", but I've been told it's part of my appeal. I'm betting I have a few peeps out there who "feel" me on this issue. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcPL-1UjmQE68r0J3P0Au-xM-mgOpuX0lpdQJYwsBAZmBtq29Ziv721AMFuAvWbJM7vCpYEh6KtTsTkJVa2whtASkPt1e0iPHLv5fi431nvToM8uMIznlZjYtiiLL4X0k4BrpazDRlns/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcPL-1UjmQE68r0J3P0Au-xM-mgOpuX0lpdQJYwsBAZmBtq29Ziv721AMFuAvWbJM7vCpYEh6KtTsTkJVa2whtASkPt1e0iPHLv5fi431nvToM8uMIznlZjYtiiLL4X0k4BrpazDRlns/s200/photo+4.JPG" width="200" /></a>While this is not my first visit to the Dekalb Market it's always a memorable journey. My pictures don't do this market justice by far, but will give you a pretty good idea of the euphoria I feel every time I walk into the joint. The brilliant red of the roma tomatoes smacks my senses as I'm pulled away from piles of fragrant herbs to choose a few for salsa. The Earthy aroma is intoxicating. For me it brings up sweet memories of my Grandfather's tomato plants, and the none too sweet memories of the years in AZ that it was difficult to get my hands on a tomato that tasted like a tomato. There are rows and rows of fresh produce. Everything you could possibly imagine from seasonal berries to oddball Asian melons I've never seen before.With collard greens, every potato known to mankind, mushrooms of every size and flavor, it's seriously every chef's dream. I have some good friends that will travel the 45 min every week, one way, to shop exclusively here. I thought they were crazy until I experienced it firsthand. Now I'm terribly disappointed if I go home and miss coming to the market.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLLhLOPyu43sjGn7poGDpuNA5-eRpFALFSMoO4n1hMGX30K73WCzX-XCgnag8KUHOzZS3lUEe75TdCXhyphenhyphenR-97OgDdkJh8qRfp6CgyQ2ErkDdDsdrtreBUoNYs8EJ2K0enYJDhGQgq0dQ/s1600/photo+5.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLLhLOPyu43sjGn7poGDpuNA5-eRpFALFSMoO4n1hMGX30K73WCzX-XCgnag8KUHOzZS3lUEe75TdCXhyphenhyphenR-97OgDdkJh8qRfp6CgyQ2ErkDdDsdrtreBUoNYs8EJ2K0enYJDhGQgq0dQ/s1600/photo+5.JPG" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EzbEfT7OUPx6vasXQ2_JQTmOlta58YneTm8Ap89Jsi4oWId8qotsQdrgfd-umP0Juwuq5PfCGVeIDinRPZZSZGpSy7oRT5BbXcv06OX-CkTjQzt9-up1XYlz4RAfF95BPgVR6GSrxzI/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-EzbEfT7OUPx6vasXQ2_JQTmOlta58YneTm8Ap89Jsi4oWId8qotsQdrgfd-umP0Juwuq5PfCGVeIDinRPZZSZGpSy7oRT5BbXcv06OX-CkTjQzt9-up1XYlz4RAfF95BPgVR6GSrxzI/s1600/photo+1.JPG" /></a>The produce gives way to isles of natural sodas from Stewarts to Hot Ginger Beer, but I'm on a mission. I skip through the sodas like a kid, ending up in the wall to wall tea section. Quickly making my choice (I love Yogi Stress Relief Kava tea), I skip back out of the specialty isles, dang proud that I didn't veer too far off my list. This is a serious accomplishment! Quit laughing! I'm headed down towards the meats and cheese sections on the other side of the store and got distracted by the daisies. I think by now we all know I'm a sucker for daisies. Thankfully I'm not far from the prize, stumbling across fresh summer berries. I'm heavily inspired by them to create a Summer Berry Trifle. It seems like everyone has a recipe for for trifle and I'm no different. Except mine's really good and terribly simple. So many folks want to mess it up with heavy pastry creams, and or (eeek) boxed pudding products. I take a simple and fresh approach to this by keeping it organic whenever possible. I'll be sure to tantalize your tastebuds with the pictures of the gorgeous meat cases, cheese displays, and seafood on a part two of Dekalb Farmer's Market. I'd really like to devote an adequate representation of what this place has to offer, so I'm sticking to the basics this go-around. Please remeber to use fresh seasonal berries, organic when possible, and buy locally when you can. Wash your berries thoroughly, and allow to air dry completely on paper towels before you begin.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mb_aKhe_dn_EDTHfCFJNwmuBmBpV_8TSJz2x2Ewab_aXSV7yrcsJaBPl7D3sjy4gqOxVBe9U9YViD2TAOTi659tSoANnpagmcknkyQKYo61fTf53gqluAFzUBfI8BDPufcpCXpgthqE/s1600/Berry+trifle.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Mb_aKhe_dn_EDTHfCFJNwmuBmBpV_8TSJz2x2Ewab_aXSV7yrcsJaBPl7D3sjy4gqOxVBe9U9YViD2TAOTi659tSoANnpagmcknkyQKYo61fTf53gqluAFzUBfI8BDPufcpCXpgthqE/s1600/Berry+trifle.JPG" /></a><br />
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<strong><em><u>Gypsy Gourmet's Summer Berry Trifle</u></em></strong><br />
1 Qt Fresh Strawberries sliced 1/4 in thick<br />
1 pint blueberries <br />
1 pint raspberries<br />
1 pint blackberries<br />
Zest of 3 key limes<br />
3-4 T locally sourced honey<br />
16 oz prepared angel food cake cut into 1"cubes<br />
1 Qt heavy whipping cream<br />
1/3-1/2 c confectioners sugar<br />
1 tsp pure vanilla extract<br />
seeds of 1 whole vanilla bean<br />
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<strong><em><u>Instructions:</u></em></strong><br />
Prepare the heavy cream in a mixer or with hand held beaters by adding the cream, vanilla, and vanilla bean, alternately adding the confectioners sugar a little at a time until stiff peaks form. Do not over beat, you'll have butter! Set whipped cream aside. I preach "mise en place" or "everything in it's place" for a reason folks. This is a simple dessert and can be made quickly during the regular preparation of a family meal as long as all of the ingredients are prepped. The best taste and flavors happen when you prepare it before you start dinner and let it sit for 2-4 hours. It's also great the next morning for breakfast with dry cereal or granola, if there's any left. Find a pretty bowl, clear is best, that holds at least 6 quarts. Figure three layers and garnish for the top, so if it helps you, please seperate beforehand. Start the layering with cake cubes, next zest of one key lime, and drizzle honey over the cake and zest. Layer the berries next, with strawberries on the outside for presentations sake. Refer to picture for help. Next comes the whipped cream. Repeat the layering until you reach the top of the bowl. Garnish with remaining cake and berries and do a final drizzle with honey on the top. Refrigerate until you're ready to serve. Voila! Yummy refeshing dessert that you can hardly feel bad about. This is a great addition to any summer dinner, tea with the girls, coffee clatch, or Sunday brunch.<br />
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I hope any or all of you have the chance to see some of the places I've mentioned here in the blog. While I know that's an unreasonable wish, I know at anytime you can live vicariously through me. I believe with all my heart that if you do have the chance to visit the Atlanta area, this is a must see for any kind of foodie. It will not disappoint. Make it a daytripper, ending in the ecclectic Little Five Points area. Have fun with it! I do almost every time I'm home. Be on the lookout for more exciting adventures coming soon, and until next time folks, eat well, laugh often, be free, and be you.<br />
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gypsy gourmet</div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com2tag:blogger.com,1999:blog-1847503484525211967.post-63518040942920442892012-06-12T08:41:00.001-07:002012-06-12T08:41:26.809-07:00Southern Staple or Gift from Heaven?<div class="separator" style="clear: both; text-align: center;">
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Hiya folks, GG back to give you a quickie! I'm working on a longer blog with lots of cool stuff involved but wanted to drop in with my newest discovery. You may ask, "How has she lived in the South this long and NOT experienced shimp & grits?" The answer to your question is," **Shrug** I dunno! Shame on me!" I'm enamored with this Southern staple. It was again like my experience with the tamles. I had a good idea of the method, but no real working knowledge of the spices or a recipe to follow. Picture being at the house after a few weeks on the road, a long day of trying to cram everything I've missed into one day, handling a claim for a broken windshield, trying to coordinate my roommate moving out, my co driver and bro working like crazy all day in the rain to get the truck ship shape, and after a quick trip to the local conglomerate all-in-one store for a new set of locks, it's now ten o'clock at night and I have a hungry crew. I know I write about chaos a lot, but seriously? This is the soundtrack of my life. I never stop. So I picked up some large shrimp, quick but not instant grits, and green onions. I figured a quick experiment would satisfy my crew and my curiousity all at the same time. Fortunately for me I had the luck of the South on my side and it was stupendous!<br />
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Now, Niki being from California had not ever had grits. The night before Ashley, Jared, Niki, and I had ventured over to the Waffle House in Jonesboro, and while the service was a nightmare, she still did get to try cheesy grits, and loved them. This was the motivation I needed to try something new myself. I just was pretty much beat with no motivation. Not even enough motivation to research a recipe. This is what my mom would call "Kitchen Suprise". I grew up in a family of foodies and the long standing joke between us when we had no idea what to make, was this phrase. (Also, when it was time to order out mom would tell us, "I'm making green Jell-O.") So back from the store, my meager supplies put away, I started my mise en place(Everything in it's place.) to begin. This recipe fed three hungry adults. It could feed four non-starving peeps.<br />
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<strong><em><u>Shrimp & Grits Gypsy Gourmet Style </u></em></strong><br />
2 lbs large shrimp 21-36 ct per lb peeled, devained, tails on<br />
1/4 stick butter (real!)<br />
2-3 tsp minced garlic, jarred or fresh<br />
1 T heaping cajun seasoning without salt (Mine came from Dekalb Market. Trader Joe's, Local Co-Op, or Sprouts bulk will work. Or make your own.)<br />
3-4 stalks of green onion , greens chopped and white part discarded<br />
1 c Quick grits, follow package directions<br />
1/2 c finely shredded sharp white cheddar cheese<br />
1/4 c finely shredded sharp cheddar cheese<br />
3/4 stick butter (real butter, no plastic tub crap please!)<br />
1/4 to 1/2 tsp sea salt or to taste<br />
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<strong><em><u>Instructions: </u></em></strong><br />
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To begin with gather your supplies and cut the green onions and set aside. Fix quick grits according to package instructions adding butter, cheese, and salt, stirring well and set aside covered. Get a large skillet hot on med-high melt butter, adding shrimp, seasoning, and garlic. Cook until done, meaning they're pink and not grey at all. This will go fast, so don't walk away or you will over cook the shrimp. At the last minute add green onions and stir, removing from heat. Voila! Shrimp and grits. Serve grits in a bowl and spoon the shrimp over the top. Easy & delicious.<br />
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This dish was a comfoting melody of flavors and substance after a crazy day. It only took about 15-20 min to prepare from start to finish, and Niki declared that it was the "New avocado." her favorite weakness. She asked me if it would be hard to prepare on the truck, and warned me that she'd ask for it on a semi regular basis. Remember folks, this is our little health nut, and she adored this recipe. I'm happy to repot that while it may or may not be exactly traditional, neither am I, and it was superb. I have taken all the time I can allow away from my crazy schedule, complicated blog, and general chaos that surrounds me. So until next time, eat well, laugh often, be you, and be free!<br />
<br />
gypsy gourmet<div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com2tag:blogger.com,1999:blog-1847503484525211967.post-7541843879927730142012-06-08T12:59:00.002-07:002012-06-08T12:59:34.690-07:00My Southern Menagerie a Damn Yankee's Attempt at Collard Greens<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Zb9vC_4AeLrgKO5D0vz-WcPi0aM6N6fHFWlArumHCmAutTcyqMuPCt9kvO0Ln1P-RKWwCc8ptzpV9pBirXtk9IvfRuG7i5gg016GGWj4RjF2JNsSxPKu98hC9QeB3UwqRMZgResAKs8/s1600/IMG_1902.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6Zb9vC_4AeLrgKO5D0vz-WcPi0aM6N6fHFWlArumHCmAutTcyqMuPCt9kvO0Ln1P-RKWwCc8ptzpV9pBirXtk9IvfRuG7i5gg016GGWj4RjF2JNsSxPKu98hC9QeB3UwqRMZgResAKs8/s200/IMG_1902.JPG" width="200" /></a>Hey folks! Gypsy Gourmet is back on the scene halfway across the country missing my "adopted" siblings (Jared & Ashley) like mad. I recieved a random text basically letting me know that there was fun in store for the weekend and am I coming home? Unfortunately scheduled maintenence and necessary repairs are keeping this team on the road. The final nail in the "homesick coffin" was, "P.S. Your Bubba misses you and is HUNGRY."<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1JysE53Zw282DceYvB1rvCNBqJlRodkIs8txPDrH1BiEtvsJVO2reNiVT9Dq4-OmtCrWNLZKvbI1mKlKlZr6EfWfPy2zdi0IinBogFp3-3qvaHKCQS42KhEtN6F-AaOT0RILeoCkWDg/s1600/Ms+Carol_crop.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV1JysE53Zw282DceYvB1rvCNBqJlRodkIs8txPDrH1BiEtvsJVO2reNiVT9Dq4-OmtCrWNLZKvbI1mKlKlZr6EfWfPy2zdi0IinBogFp3-3qvaHKCQS42KhEtN6F-AaOT0RILeoCkWDg/s200/Ms+Carol_crop.jpg" width="61" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ms Carol</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclH2TUeVxzyR0ST_2gGzyCxegUj_5GDrvIT6ydN7g5nhznGUPtM-d5_Lo4ykOxz5cf7uKyiTLwEVn_6k_HWUuE3GMzrGqqVWV9SMFyk9YvdFs_LOIGLWd0TsLjStflb9MUAxg7y1WQss/s1600/photo+3.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgclH2TUeVxzyR0ST_2gGzyCxegUj_5GDrvIT6ydN7g5nhznGUPtM-d5_Lo4ykOxz5cf7uKyiTLwEVn_6k_HWUuE3GMzrGqqVWV9SMFyk9YvdFs_LOIGLWd0TsLjStflb9MUAxg7y1WQss/s200/photo+3.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ashley & Jared</td></tr>
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Now I'm thinking of Georgia and everything I have come to hold so dear. Ms Carol is my downstairs neighbor and my "east coast mama", her husband Mr Charles is a quiet man, loves to eat, and is our fix it guy. Ashley is Ms Carol's daughter, sister of my heart, and is carrying my new nephew Dustin James who is due this September. Ashley's eleven year old son CJ is my favorite Butts County Braves baseball player and a sweet young man. Last, but by no means least is Jared, Ashley's husband. He has been my soul brother, my protector, and an excellent friend. He's that guy who's always there to lend a hand, share a meal, or be a good listener. People say you can't choose your family and while that's partly true, I think I've chosen my extended family well. Or maybe they chose me. Either way they bring a whole lot of joy to my world. I love each and every one of these people like they've always been mine. The sweetest moments of this last year in Georgia have included these amazing people. They keep me motivated to work harder, so I can stay home longer.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIilVIKzLfFVDUx1vaB6lFFCm6VCwb6BF-4TdRZqfqCSWWyJltgi3yikOoBwEvEEKQTFKMSXpji7ZDRNhPfAoIWWiZ3fD5eTqicqAKHWbti7Y7oLOg2mI24piDE0RC0N2jQChD4FShE/s1600/CJ+at+season+opener+2012+up+to+bat.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDHIilVIKzLfFVDUx1vaB6lFFCm6VCwb6BF-4TdRZqfqCSWWyJltgi3yikOoBwEvEEKQTFKMSXpji7ZDRNhPfAoIWWiZ3fD5eTqicqAKHWbti7Y7oLOg2mI24piDE0RC0N2jQChD4FShE/s200/CJ+at+season+opener+2012+up+to+bat.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">CJ up to bat @ season open '12</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tTKLR8NWZ4ZqpbL5e_YVueMogIf51ReoS5xIqcS62n156-TL-6IopNT8yFm8xxie0QSohIIlL1KzBoR7XUC9zLFVDIAVuctV4joAHNaNvW_HabjKozJELOCXCTpETHreGscCibnvarA/s1600/001.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5tTKLR8NWZ4ZqpbL5e_YVueMogIf51ReoS5xIqcS62n156-TL-6IopNT8yFm8xxie0QSohIIlL1KzBoR7XUC9zLFVDIAVuctV4joAHNaNvW_HabjKozJELOCXCTpETHreGscCibnvarA/s200/001.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jared and his tempramental tractor</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Our southern feast</td></tr>
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The characters in this play I call life don't end here. I have an incredible menagerie of friends and loved ones both in Georgia and all across the country, but we've got to save something for future blogs! Just know y'all, you will most probably will get a call asking if I can include you, and y'all have NOT been forgotten. That being said let's get on to the food!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdv87eHOGErQtnK2IMbQW4KjOrFD78fk1xKoJ95UIF1n6C8XxKZi_-yCi3xYd63okSNDQeHswpJFVYUpYVPzEsU9hbPtxqopdd0b8_MTLbrpQftnRZjBBB-dU6OJiaMoWy8GPQTbgf0g/s1600/photo+4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhdv87eHOGErQtnK2IMbQW4KjOrFD78fk1xKoJ95UIF1n6C8XxKZi_-yCi3xYd63okSNDQeHswpJFVYUpYVPzEsU9hbPtxqopdd0b8_MTLbrpQftnRZjBBB-dU6OJiaMoWy8GPQTbgf0g/s320/photo+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My daisies from Niki</td></tr>
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While home I prepared another feast for the eyes and the senses, with plenty of help from Niki. We had baked chicken, potato salad, coleslaw, several fresh locally sourced fruits, jalapeno cheddar cornbread muffins, collard greens, and a summer berry trifle that I'm including in my next blog. We went with a few healthier choices to keep the guilt at bay, but didn't sacrifice too much on our traditional southern fare. While I'm on the subject, my education on southern food just began a little over a year ago. I am originally from Minnesota. I have lived all across the country and just settled in Georgia last year. I have been told that for the first year I'm a "transplant" and after that I am referred to as a "Damn Yankee". While some look at it as a slur, I'm proud of my "Damn Yankee" status, and have tried like hell to make the South proud by fixing traditional dishes on my own with as little deviation as possible. However, I am who I am, and do add a bit here and there to suit my tastes. We all know that most folks ain't seen nothin' like me yet, so hopefully I'm forgiven for being an original. This particular feast included traditional collard greens, which I am in LOVE with. They're a super food packed with good vitamins and are yummy enough I could eat a bowl and forget the rest. I thought I'd give y'all the recipe I came up with, as it was worth the small effort and so incredibly delicious.<br />
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On a side note, Niki surprised me with flowers as a hostess gift(The girl's got manners too!). She bought me a lovely bouquet of daisies and they were so pretty I had to add them. I couldn't resist, I'm a sucker for daisies.<br />
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<strong><em><u>Damn Yankee's Attempt @ Collard Greens </u></em></strong><br />
2 pkgs prepared collards fresh (See even I cheat a little guys, I had a LOT to prepare. This took the guesswork out)<br />
1 smoked ham hock<br />
4-5 small russet potatoes peeled & 1/2 in cubes<br />
1 lg sweet onion (Vidalia if in season, we're from GA!) julienned into 1/2 in strips<br />
1/4 c minced garlic fresh or jarred<br />
1 T Better Than Boullion Vegetable base<br />
1 qt chicken stock<br />
1-2 T Tony Chacherie's Cajun seasoning, I used the extra hot.<br />
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<strong><em><u>Instructions </u></em></strong><br />
Use a heavy bottom large stock pot, I'm guessing 12 quart or better. I simply added the potatoes, onion, garlic, chicken stock, boullion, ham hock, and seasoning together, warming it up enough to dissolve the boullion. Then I added the two bags of collards, set the heat to med-low/simmer, covered it, and crossed my fingers. I had no idea how long to simmer, just used common sense and cooked until fork tender, checking occasionally to stir. When the collards and potatoes are tender, that's it. Voila! Collard greens so yummy there were hardly leftovers. Next up, turnip greens.<br />
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Every time I'm home it gets harder to leave. I love my little world. The safety, the feeling of "home", the sanctity of family, the holidays spent, the laughter, and the great joy surrounds us like champagne bubbles in your nose. It's a happy place that keeps me sane in this world of hustle and bustle, fast paced craziness, and just in time freight. Every day my life gets a little busier, with more demands on my time, more work to put out, bigger goals to attain, and larger dreams to chase. I'm no different than any of you, no matter where you come from or what you do for a living. Just remember folks, as busy as we all are, some things should never be taken for granted. Take the time to heal your spirit with adequate time with the people you love. Tell them just how much they mean to you and how much you appreciate them. Dorothy had it right, there's no place like home. <br />
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So until next time folks, while you're out there "just a-gettin' it" remember to eat well, laugh often, be you, and be free.<br />
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I love you ALL.<br />
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gypsy gourmet<br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-69627894942401324042012-06-02T12:49:00.003-07:002012-06-02T12:49:35.011-07:00New Jersey to Washington, Tilapia Made Easy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXthrXi6uSo4miUqiKJH6SiiwqnVikGoRMlJguZXE9k8iAH2NKEHAq-EPvJ5HQB6ei1MFk8Ah1G-Y6y-D4ZbdYR4gSnb0EbP2w_e6lk1kakH6lmZQ_dZQcocsl_mptGJ8rZ0TrwJzIpk/s1600/Harley+Dog.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcXthrXi6uSo4miUqiKJH6SiiwqnVikGoRMlJguZXE9k8iAH2NKEHAq-EPvJ5HQB6ei1MFk8Ah1G-Y6y-D4ZbdYR4gSnb0EbP2w_e6lk1kakH6lmZQ_dZQcocsl_mptGJ8rZ0TrwJzIpk/s200/Harley+Dog.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSASGyzmOhefJyqD8zB62BbaJSCSQMMNt9fLVdmNxTBT-SkOQ7BTKwk0y3zlUVxNyaEw5D0osnGc-R9v-RZtPzgTjKzhJJj7u7Z9g6d8_lauDZtYwKc960QdF2TxF0SLda3WtDq-4UFA/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">a</a>Welcome to another adventure! We have a badass addition to the Gypsy Gourmet franchise, Ms. Niki Stewart (Rouund of applause please!) She's a southern Californian(San Diego) with an amazing work ethic, a great personality, and did I mention she's a hottie? This girl definitely knows her stuff and has taught this ol' bird a few new tricks as well. Nice not to be solo anymore (Sorry Harley we know you'd drive if you could) and it's certainly a good thing to be a smokin' hot team again. We're back on the just in time (JIT) freight, hazardous materials endorsed, specialized division where we belong. Our first week out was a lesson in learning the ropes, but our second week out seriously kicked tail. 7010 miles accomplished in one week, safely and legally! However, on weeks like this we are lacking in the gourmet food porn department. It's tough to remember that it can only take a few minutes of preparation to produce food that's good for the body and the soul. Try living off of protein granola bars, non fat Greek yogurt, and fruit for days on end and see if your generally sunny disposition takes a turn for the worse. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSASGyzmOhefJyqD8zB62BbaJSCSQMMNt9fLVdmNxTBT-SkOQ7BTKwk0y3zlUVxNyaEw5D0osnGc-R9v-RZtPzgTjKzhJJj7u7Z9g6d8_lauDZtYwKc960QdF2TxF0SLda3WtDq-4UFA/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeSASGyzmOhefJyqD8zB62BbaJSCSQMMNt9fLVdmNxTBT-SkOQ7BTKwk0y3zlUVxNyaEw5D0osnGc-R9v-RZtPzgTjKzhJJj7u7Z9g6d8_lauDZtYwKc960QdF2TxF0SLda3WtDq-4UFA/s320/photo+1.JPG" width="320" /></a>The trick to running hard (on the road and in regular life) lies somewhere in that grey area that equals balance. I know that some of my readers don't drive professionally. It may be hard understanding what it's like to schedule your life around bathroom breaks and fuel stops, but I do know that you're all busy in your daily lives and this level of understanding chaos is universal. You can be a mom, a dad, a writer, a carpenter, a chef, or any number of occupations that are demanding. The bottom line is that finding time to be good to your body and spirit is a daily challenge. This next dish is a simple reminder that a tiny bit of effort can produce that balance that we all crave. Being good to yourself sets you up for success amid the chaos, and better prepares you for the challenges ahead. <br />
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Tilapia is a versatile fish that can easily be cooked from a frozen or fresh state. It is readily available at the best fish markets or in your local grocery store or food co-op. This dish is a one skillet wonder and you can keep it simple with your favorite all in one seasoning blend. I used a blend that has become one of my favorites (Thanks Jay for the introduction!). It's called Tex Joy and can be purchased all over Texas or online at <a href="http://www.texjoy.com/">http://www.texjoy.com</a>. If either way is inconvienient for you, Tony Chacherie's Cajun seasoning is an excellent substitute and can be found in the spice isle at your local supermarket. Round off your meal with fresh fruit and a sauteed veggie and you've only taken about fifteen minutes out of your day to create a hot, home cooked meal that you don't have to feel guilty about.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0-QLBTTqVBN4HEECgw1dVpVMi55T1HpTwowjfJmZB5sL_kl9bd9TlZFfsH_5-kNtRoYpT8A0C9ZzPdKhXiDePXKnkU0osuTyeZz6oex-j_7JQ3RNfUJN53iYXaNO0LQsFXFa-Aqg_6w/s1600/15+min++Tilapia.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY0-QLBTTqVBN4HEECgw1dVpVMi55T1HpTwowjfJmZB5sL_kl9bd9TlZFfsH_5-kNtRoYpT8A0C9ZzPdKhXiDePXKnkU0osuTyeZz6oex-j_7JQ3RNfUJN53iYXaNO0LQsFXFa-Aqg_6w/s1600/15+min++Tilapia.JPG" /></a><br />
<strong><em><u>One Skillet Tilapia for Two</u></em></strong><br />
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2 tilapia fillets (4 if they're very small)<br />
2 T. olive oil<br />
1 T. REAL butter <br />
Tex Joy or Tony Chacherie's seasoning to taste<br />
4 c. fresh broccoli florets<br />
1/2 sweet onion julienned into 1/4 in strips<br />
small amount of water to steam (less than 1/4 c)<br />
small additional amount of olive oil (less than a tablespoon)<br />
<strong><em><u>Instructions:</u></em></strong><br />
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Easy enough in a non stick electric skillet, but whatever your favorite is use it! Make sure you have a cover for it, for the slight steam process at the end. Get skillet good and hot (med-high for some or between 300-325 for others). While skillet is getting hot season both sides of the fish and set aside. Add oil and butter to skillet and allow butter to melt and sizzle before adding fish presentation side down. Generally the flat side is the bottom of the fish. Give the fish about 2 minutes to achieve a nice crispy brown, and remember this will cook fairly quickly and will try to fall apart if it's overcooked or flipped more than once. So curb your instincts and flip your fish only one time. After 2 min or your golden crispy texture has been achieved, flip the fish. Add the broccoli florets and onion around the fillets and sprinkle with a small amount of olive oil and seasoning. Emeril says his veggies don't come seasoned and baby neither do mine! Also this seasoning is to YOUR taste and needs not mine. So be creative and have fun with it. Check the fish for doneness by touching the center of the fillet. If its firm to the touch and springs back it's done. Place each fillet on a plate and stir your veggies well adding a little water and the cover for approximately one minute more. Uncover and plate veggies with the fish, add fresh fruit and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9ws5eITP4b3sj0BWY_8-IIXsHEeJNbNRpxVwAYixAtcHnVyHG_48ccQRw7G4OkKYZ462ViNq346PaXpOFuRChZTHgRCc7CxQ_kQcN46lL3ph1LDAOjMaWV8nfkhAydCdjaFt3XTC9qo/s1600/photo+4.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9ws5eITP4b3sj0BWY_8-IIXsHEeJNbNRpxVwAYixAtcHnVyHG_48ccQRw7G4OkKYZ462ViNq346PaXpOFuRChZTHgRCc7CxQ_kQcN46lL3ph1LDAOjMaWV8nfkhAydCdjaFt3XTC9qo/s200/photo+4.JPG" width="200" /></a>On a side note, your Gypsy Gourmet is feeling great. I have been taking better care of myself than EVER, and have lost a few more pounds around my middle. I do love to eat and have not forgotten about the rich foods I enjoy; I'm just much more concious of portion size. The idea is to balance the good and the not so good with moderation. I have many more great ideas in the bull pen, my determination and drive are at an all time high(I think it helps to be happy and healthy). You can expect to see a lot more frequent posts on varied subjects. Please feel free to comment on ideas you'd like to see featured. Your feedback means a lot to me and I'm always willing to take a look, give advice, or generally know how I'm doing. Until next time folks, eat well, laugh often, be you, and be free!<br />
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gypsy gourmet<br />
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You may ask yourselves, "Just where the heck is Chillicothe, TX?" Well let me tell you, it's on the US 287 in Texas en route to I 40 and Amarillo. Tiny little sleepy town nestled amidst what looks to be miles and miles of wheat fields. I never expected to stumble across a gem in the middle of nowhere, but folks, gypsy luck is on my side today! I have been eating like a bird for the last five days. The mother of all summer head colds has brought me low and I've had to hustle across the country anyway. Such is life and this is the real world not television. Yet. So I find myself starving, exhausted, and feeling like I've been run over by the truck I've been driving. I see a few scattered signs pointing toward a small town restaurant that mentions truck parking and at this point, I'm sold. I haven't been grocerey shopping in more than a week and eggs and bacon have lost all of their appeal. I'm more than happy to let someone else do the cooking and dishes. Here comes the hard part. The ferverent prayer that wherever I stop will have decent food. So I cross my fingers and walk up.<br />
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Welcome to Love's BBQ & Steakhouse. I was greeted immediately by Mr. Tommy Love, owner of said BBQ joint. With a friendly smile and a slight apology about the construction( they're expanding some), he assures me I'm in the right place if I'm hungry. For a girl who hasn't been able to smell or taste anything for almost a week, the scent of mesquite smoked meats wafting toward me immediately made my mouth water. Uh oh, getting excited.. Tone it down Gypsy, we haven't seen the menu yet. There's a hand printed specials board that immediately gets my attention. I see a lot of ribeye and something called chicken fried bacon, YES! Chicken fried bacon. As I'm trying to wrap my coconut around this anomaly I'm informed by my lovely server, Traci, that Mr. Tommy ages, smokes, and cuts every piece of meat in the joint. I'm now so terribly excited I can't hardly put a sentance together! AHHH I AM HOME! I put enough brain cells to work to order the ribeye special with two sides. The pictures will speak the volumes I cannot. I've stuttered over the sheer amazement of flavor and tenderness. I've eaten ribeye all over the country and can honestly say this was the best I've EVER had in my mouth. EVER. Yes, anywhere in the country. Yup, better than them. It's a tough distinction having mulled it over this is the conclusion I've come to. This place is absolutely 100% legit. I want to scream to every foodie in the country to try this steak, and I'm loathe to even share with my best buddy, Harley, waiting patiently in the truck(he's spoiled rotten and did get his share, although grudingly).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi118ZPRLxjSyug6KAP5rQTjXS5UiD5kWqB-2q_2lX9jkM-YHYi8aUP1at6K7MRMzcR_QTrdp-KGvf7MLMu2bcigjOoMyFZ0843amYY6XQeNHMGSgb1pIdz5Xj2vB4UrOoGfcwu8iZ87zU/s1600/photo+1.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi118ZPRLxjSyug6KAP5rQTjXS5UiD5kWqB-2q_2lX9jkM-YHYi8aUP1at6K7MRMzcR_QTrdp-KGvf7MLMu2bcigjOoMyFZ0843amYY6XQeNHMGSgb1pIdz5Xj2vB4UrOoGfcwu8iZ87zU/s200/photo+1.JPG" width="200" /></a> The tiny salad bar across the dining room bespoke fresh, crisp vegetables prepared with care. The dressings are mostly homemade, like the French, ranch, and the thousand island. I tried a mixture of ranch and French. Again amazing flavor. The creamy garlic of the ranch paired with the spicy tomato punch of the French was music in my mouth. I had the homemade beans and coleslaw to accompany my steak, the beans were superb, with just the right amount of sweet, spicy, and savory. Not to mention the pulled beef brisket pieces popping up when you least expect it. The coleslaw was crisp and creamy without a harsh vinegar finish. So far, so good. As I'm in my own little seventh heaven, Traci(bless her heart) starts spinning a tale of homemade cobbler, made by Ms Sue, Mr Tommy's wife. I'm thinking to myself,"How am I going to walk out of here, much less drive a few more hours down the road?" The answer is stay, eat well, have a walk with the pup, and sleep. Did I forget to mention there's four different kinds of cobbler?! Or that there's homemade vanilla ice cream to go with that cobbler?! Traci is the sweetest server, but she blew my calorie counting right out the window! I'm going to have to be VERY good for a really long time to make up for the feast I've had at Love's.<br />
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gypsy gourmet<div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com1tag:blogger.com,1999:blog-1847503484525211967.post-50960734826028473772012-04-08T18:11:00.006-07:002012-05-02T12:31:57.867-07:00Misissippi to Texas<h2 style="text-align: center;">
Welcome to Breaux Bridge, Lousiana! </h2>
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<br /><object width="320" height="266" class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="http://i.ytimg.com/vi/xz-rB5VQ_fw/0.jpg"><param name="movie" value="http://www.youtube.com/v/xz-rB5VQ_fw?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata" />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNfP_0rf02DcRwC35OfE18USGYoUfJ3lXLQ8qFSmwRND6Q6wsPaVi_2CvDmIXQAQQi4CoT4btw_q2rx1kNShCQpJKagBxeeJGjQHzEKDE389NF2GCjo8BJjfc9pSRdABedKlVGqrIluk/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNfP_0rf02DcRwC35OfE18USGYoUfJ3lXLQ8qFSmwRND6Q6wsPaVi_2CvDmIXQAQQi4CoT4btw_q2rx1kNShCQpJKagBxeeJGjQHzEKDE389NF2GCjo8BJjfc9pSRdABedKlVGqrIluk/s1600/photo+3.JPG" /></a>Man have I MISSED y'all! Your Gypsy Gourmet has been travelling solo. Yes, my friends, I have the same kinds of relationship ups and downs as everyone else. Instead of bemoaning my fate, or getting terribly involved in my sad story, I just simply got back to work doing what I love. I have been all over the place lately, Missouri, Kansas, Illinois, Indiana, Ohio, Pennsylvania, New Jersey, just to name a few. On this trip just a couple of days ago I started out in Mobile, AL and was headed to Lancaster, TX. To my delight, I found another gem nestled in the midst of obscurity in Breaux Bridge, LA. I've probably butchered the name of both their fair city and the lovely family run market I stumbled across, Foti's. How about a paradise for the eyes! The moment I hit the door I was engulfed in wonerful smells. Fresh bananas, ripe plums, the briney scent of shrimp, and wiggling crawfish. It was a sight to behold.<br />
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Floyd Foti reminds me of one of my uncles. Tireless, constantly moving, and all about this small business that he's run strong for almost twenty-five years. I was met with a little skepticism, as to whether or not I'd have a film crew traipsing all over his market, but once we cleared it up that'd it'd just be me, he opened up about the business that he so obviously loves. He get a sparkle in his eyes as he talks about his family, and the new expansion he's in the midst of. Mr. Floyd seems confident about the small restaurant expansion now that his kids aren't little anymore and can help with the extra business it'll create. <br />
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I was greeted soon after by Floyd's niece, Melissa, who was patient and sweet as I marvelled over all the goods in front of me. It was seriously like the clouds parted and angels sang, with all the variety and abundance of fresh fruits and vegetables to choose from. Sweet potatoes, sweet onions, lemons, vine ripe tomatoes, fresh garlic cloves, ginger root, and locally grown Satsumsa oranges distract me as people flow in and out in a constant steady stream. Folks buying everything from locally harvested Gulf shrimp, sacks of crawfish still wiggling, and myriad vegetables and spices to boil their dinners. I got a tour of the back room from Mr. Mike, as he showed me the process of sorting, boiling, and refrigerating the crawfish that they sell by the pound already cooked. <br />
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After I had my tour of the back room I was shown the restaurant expansion that's well underway. Mr. Floyd explained that they had been making boiled seafood to go for many years, but while his childern were little it was impossible to tackle a sit down atmosphere, as you can only spread yourself so far. This statement hit awfully close to home as I remembered the many 12-15 hour days at my family's restaurant and resort. Now that everyone's grown and able to help with the extra business it creates he's expanding to fried and boiled seafood that's served in a comfortable functional dine in nook.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hbl-irjQqqRUG7NqH5dXQGMx1rWd89Cvs3_pvcXRUdcdb65HMPpxI6DeJMNzYcOXfLlDupn5iJxRb1-vRxvrTrS75P_Ku0XgPwL5iLK9nE_YyIPGY5GbXr6YbWh7Dy1qI-6IOKW5uB4/s1600/photo+4.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8hbl-irjQqqRUG7NqH5dXQGMx1rWd89Cvs3_pvcXRUdcdb65HMPpxI6DeJMNzYcOXfLlDupn5iJxRb1-vRxvrTrS75P_Ku0XgPwL5iLK9nE_YyIPGY5GbXr6YbWh7Dy1qI-6IOKW5uB4/s200/photo+4.JPG" width="200" /></a>Floyd seems confident they can handle it now, and I have no doubt they"ll be "The" spot to bring family and friends for dinner. I wish him and his family the best of luck in their new endeavor, and know I'll certainly be back!<br />
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These are the shrimp I purchased...You've all seen my shrimp stir frys and this one was no different, few friends, few laughs, and a stunning reminder of local flavor wherever you are. So remember folks, until we meet again, eat well, laugh often, and travel America's highways safely. Support your local growers, farmers markets, co-ops, and small businesses! They're a dying breed and we need to keep them alive for generations to come.</div>
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<br /></div>
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gypsy gourmet</div>
<div style="text-align: center;">
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-7668974979942298242012-02-14T15:10:00.001-08:002012-02-22T17:42:39.704-08:00The ties that bind....<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70EYSq5xcDCM7WnG-vTX8EO-DZ1LoZuL4HRuId0h1VbJc-p6hc1HNDs4N0Asnzb4aqF83Eqi5auZZId8X06Dl_5GLVTYsXyDP_XLi9lOMO-cMLS1Sty04obpENbJS28ROlIN4GI0zk7A/s1600/Safehouse.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh70EYSq5xcDCM7WnG-vTX8EO-DZ1LoZuL4HRuId0h1VbJc-p6hc1HNDs4N0Asnzb4aqF83Eqi5auZZId8X06Dl_5GLVTYsXyDP_XLi9lOMO-cMLS1Sty04obpENbJS28ROlIN4GI0zk7A/s200/Safehouse.JPG" width="200" /></a></div>Hey Folks!<br />
Everybody sticking to their New Years resolutions? No? It's alright, there's always next year! My New Year's resolution was to blog at least twice a month, and y'all see how well that's worked out. <br />
<br />
Our lives are more chaotic than ever. Seems like we run harder, for longer in this truck, just to pay bills that keep multiplying like rabbits. Sounds like everyday America, right? Sometimes you have to take the time to STOP what you're doing and remember just how fortunate we all are. We have homes to go to, a positive balance in the checking account(even if its small) food in the fridge, clothes on our backs, and most of all, love. Now you may be thinking, "Love, February, makes sense." I'm talking about a little different kind of love. Not just the romantic kind, but the kind that leaves no place in the heart untouched. Yep, you got it now, friends, family, neighbors, and community. The ties that bind each and every one of us to the places we call home. I have discovered that my ties are binding. This is something that most people take for granted and are absolutely sure of. This was not the case for me in the beginning, as I floated along in my new neighborhood. Of course, that may have had something to do with not getting home enough, but I digress.<br />
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<tr><td class="tr-caption" style="text-align: center;">The lovely Ms Katy @ Safehouse</td></tr>
</tbody></table>I found myself more often than not wanting to explore my surroundings on foot. My loop was getting a little larger everytime I ventured out, but the place I always seemed to end up was Safehouse Coffee & Tea. On the outside, it's a regular independant coffee house. Beautiful artwork, hand crafted by local artists lining the walls, plenty of comfy spots to hunker down in, good books aplenty, and our in house coffee purists. Only here, you find out that the bulk of their labor force donates their time. The lovely thirty-something couple sitting outside, that always lend an ear, or a hug? They're the "guardians" of said coffee utopia. "Guardians?" you say? Yep, guardians. They work to protect the interests of the Christian ministry(ICM- City of Hope) that own Safehouse. The very same ministry that is helping families in our area deal with all sorts of issues like addiction, povery, and faith to name a few. To be perfectly honest, I didn't know Hunt and Amanda ran the joint. They're just the salt of the Earth everyday folks. I'm not the expert here, so the very fine details are still coming together for me, but I've also been informed of the extensive youth ministry they have. The normal bunch of teens you'll see in any ol' coffee house; they're here too. However, instead of the usual random epithets, and whatever else, I've overheard lively debates over absinenance vs. safer sex, and truthful confessions of supremely hard decisions made throughout their week. "Why?"you ask? This place is more than just a building. It is a "safe" environment. In this forum these young people are encouraged to be who they are, while making better choices for themselves. I personally would like to see more adults treat our next generation of leaders this way, as I was always taught that it takes a village to raise a child. As all of this is germinating in your coconuts, know too that while helping their local community their<span style="font-size: small;"> outreach has even spread as far as Honduras, where Hunt Slade and Jacob Orr recently traveled to help rebuild hurricane-ravaged coffee farms for the village of Linares. Director of Coffee, Jacob Orr, said about the trip, "Truly good coffee builds strong communities, not just here in a small town like Griffin, but in family villages like Linares. We just wanted to help in any way we could." You can read more about the Safehouse Honduras trip at <a href="http://www.safehousehonduras.wordpress.com/">www.safehousehonduras.wordpress.com</a> </span><br />
<span style="font-size: small;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4InxkjgYrGKvn12S9vP5EEci3uwsHJgEkriFe1wPX69ngrb-gyle5l3vzuo4bKHjYQa-vRq2Bug1jrCKfUyOUoWjCtXNbZJElswAYSTlxhIihTw67y4ZuW8PSpfSsD-QE8OqkeBo_9k/s1600/IMG_1896.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4InxkjgYrGKvn12S9vP5EEci3uwsHJgEkriFe1wPX69ngrb-gyle5l3vzuo4bKHjYQa-vRq2Bug1jrCKfUyOUoWjCtXNbZJElswAYSTlxhIihTw67y4ZuW8PSpfSsD-QE8OqkeBo_9k/s320/IMG_1896.JPG" width="320" /></a><br />
All in all, I continue my patronage here not just because of my innate coffee snobbery, but because I love this place and all the people within. These folks, the first people I met on my own in a strange new place, made me feel welcome and included me in something I'd been desperately missing; community. This is what has prompted me to share their story with you. On January 30th, 2012, our friends at Safehouse, along with many in our little community, watched as the building went up in flames. By the grace of God, no one died or was injured. So here comes the hard part boys and girls; pitching in. Not only to show our support when times are tough, but to keep a very unique and vitally necessary part of our community alive. You can read more about Safehouse, and what they're about at <a href="http://www.safehousebev.com/">www.safehousebev.com/</a><br />
<div align="LEFT"></div><span style="font-size: small;"></span><br />
<span style="font-size: small;">Efforts are being pulled together and the community as a whole is rallying around plans to rebuild Safehouse. A friend in the coffee industry has started an EverRibbon campaign online to raise funds for the rebuild at <a href="http://www.everribbon.com/ribbon/view/5123">http://www.everribbon.com/ribbon/view/5123</a> <br />
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We need to come together to keep small business alive!<br />
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If you would like to donate to Safehouse, there has also been a fund set up through United Bank. United Bank is our hometown bank and has locations all through out the Spalding and Pike County area. You can donate at any branch, just specify that it is for Safehouse. All donations are tax deductible. If you need a direct contact to talk about your donation, you can reach Michael Thurston at <a href="mailto:helping@safehousebev.com">helping@safehousebev.com</a> or give him a call at 770-584-4442. Thank you in advance for the kindness and love you have shown and continue to show the Safehouse family! In helping them, you allow them to continue helping others.<br />
Until next time folks, eat well, laugh often, and drive America's highways safely.<br />
<br />
gypsy gourmet</span><div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-73309912672262770572012-01-06T10:27:00.000-08:002012-01-06T10:27:21.774-08:00Happy New Year!<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n0NwcUw-FgCnkwvTM2rRa2Uyk6w2cm5FyGf_DG1syK7GY8xBhg14wDRNFSiHbituz6kUb6qMYSFEzoFsPTHOgroHoxvXxWy4rK4Z4BuBnX198qes-PAs7rLlAk47GT_qJGJ6AGLKch0/s1600/Happy-New-Year-2012-Greetings%255B1%255D.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_n0NwcUw-FgCnkwvTM2rRa2Uyk6w2cm5FyGf_DG1syK7GY8xBhg14wDRNFSiHbituz6kUb6qMYSFEzoFsPTHOgroHoxvXxWy4rK4Z4BuBnX198qes-PAs7rLlAk47GT_qJGJ6AGLKch0/s400/Happy-New-Year-2012-Greetings%255B1%255D.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Happy New Year!</td></tr>
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Another round of holidays has given way to the enivatable, back to work, hectic schedules, and general chaos. Round one 2012 here we come. We have all danced this choreographed juggling act of planning meals, shopping, wrapping gifts, cocktailing with friends, and heaped that upon our regularly scheduled programming. I think it's about time to wind down a little, spend a few quality moments in the kitchen, and reflect on some of the more interesting things that have occurred this past year.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYFWfS0Hjp7zp4JQBARfTVIhap5rjmAi8bQsbl-HvO-IMBsOXOoZRXjN9Hf0YnpTV6Dpwjy8XjJBpBKcIxLM-6l67bRhTCzAJ20PjTgtAucee9ihyg_JVMy__3y3XvHpVs_dLnNFj6bo/s1600/IMG_1819.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYFWfS0Hjp7zp4JQBARfTVIhap5rjmAi8bQsbl-HvO-IMBsOXOoZRXjN9Hf0YnpTV6Dpwjy8XjJBpBKcIxLM-6l67bRhTCzAJ20PjTgtAucee9ihyg_JVMy__3y3XvHpVs_dLnNFj6bo/s400/IMG_1819.JPG" width="298" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our festive little tree</td></tr>
</tbody></table><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipPtJvx4DIPOcUKisb45TzKUXX1lLL0zK9blFjyq55suhCUTeyhFmnCDAzHQ7DDu6-GNEWl1va_VgI9tHstwsoKN9n-xdPDPZNlvojd-9HbkqoVVi2FFVz9F-8ul5KBnpkHa-jzYhsGU/s1600/IMG_1853.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiipPtJvx4DIPOcUKisb45TzKUXX1lLL0zK9blFjyq55suhCUTeyhFmnCDAzHQ7DDu6-GNEWl1va_VgI9tHstwsoKN9n-xdPDPZNlvojd-9HbkqoVVi2FFVz9F-8ul5KBnpkHa-jzYhsGU/s320/IMG_1853.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Christmas Eve Dinner<br />
</td></tr>
</tbody></table> I was recently home right after some birthday fun in Cocoa Beach, FL.(Birthday's ten days before Christmas, so I love December) It was an incredible celebration with lots of food, friends, and general merriment. While I'm not able to post about it now, the birthday blog WILL be epic, and will coincide with the air date of a nationally syndicated television show we'll be appearing on. Sorry about the hush, hush, but I promise it'll be worth the wait. I bring it up because we did boil lobsters and had one soldier left out of the bunch, which I used in this version of GG's Kitchen Sink Skillet Potatoes.<br />
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So after the general chaos dies down, phone's not ringing, house is quiet, coffee's brewing in the kitchen, (Safehouse Honduran) the stillness suits me in a way I don't get to indulge in very often. I know when this house wakes up I'll have a couple appetites ready, and am loathe to leave the peaceful confines of my kitchen for anything, much less a store run. So I tackle the task of hunt and gather in the pantry and fridge. This step will change every time you make this, as the kitchen sink is the only thing this dish is lacking. It's a simple tool to use what's on hand and available. Sometimes it's ordinary,while other times it's simply exraordinary. Due to the leftovers in my fridge, let me assure you exraordinary is not only possible, but almost required.<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTzklQiNNs7Ngls6TQ2fv_dOhkjAZ7_dvyTjq7d5avb_sdsUcq3vcxsqnB-f-sM9UtrCHv5JZOvOpxjRVkZuAFRPyMYRoT0Zw4Hj7758vuXTpF7GEFzxUcGH_KjMWRm9dFgAi1uWewEM/s1600/IMG_1842.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuTzklQiNNs7Ngls6TQ2fv_dOhkjAZ7_dvyTjq7d5avb_sdsUcq3vcxsqnB-f-sM9UtrCHv5JZOvOpxjRVkZuAFRPyMYRoT0Zw4Hj7758vuXTpF7GEFzxUcGH_KjMWRm9dFgAi1uWewEM/s320/IMG_1842.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Assembled ingredients</td></tr>
</tbody></table>While at the food co-op in Cocoa Beach, I had picked up a bag of gourmet baby potatoes, the Yukon gold, red, and purple had such a pretty contrast I just couldn't resist. We had such a busy schedule the previous few days, that I had thought ahead and par boiled these adorable little spuds with the general idea that I'd roast or fry them later. I like shortcuts like these. Being prepared with clean, cut vegetables or partially cooked veggies saves me a lot of aggravation both at home and on the road. Also on hand are baby bell peppers in orange, yellow, and red. Sweet onion is in abundance along with shittake and baby portabella mushrooms, thick sliced bacon from our friends at T&T Meats in Mc Donough, GA, and fresh herbs (thyme, rosemary from Ms Faye's garden, marjoram, and sage). Already looking like something delicious in my head, I remember with a start that I have an entire Maine lobster left over from my birthday. Yay! We have now graduated to extaordinary! I'm not gonna lie, the prospect of cracking that girl outta her shell doesn't make me warm and fuzzy inside, but it was infinitely worth it in the end. I'm gonna get right on to the recipe, so you can enjoy it too!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgDb3VwytBiSeOdcF4evxXGf0KXMXbJVaDm6fo9kabdze63FnWLAGkTuBhnQc2E3zan7SZsvKUnMi2pAegUi4lnHjrKDnHf0nitq0M1stUiV3BO0AqyU4bVIdDCVLBb_OfKFYZwAQWEY/s1600/IMG_1845.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgDb3VwytBiSeOdcF4evxXGf0KXMXbJVaDm6fo9kabdze63FnWLAGkTuBhnQc2E3zan7SZsvKUnMi2pAegUi4lnHjrKDnHf0nitq0M1stUiV3BO0AqyU4bVIdDCVLBb_OfKFYZwAQWEY/s400/IMG_1845.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">GG's Kitchen Sink Skillet Potatoes<br />
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<div align="left"></div><div align="left"></div></td></tr>
</tbody></table><br />
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<strong><em><u><span style="font-size: large;">GG's Kitchen Sink Skillet Potatoes</span></u></em></strong><br />
2 lbs baby potatoes, par boiled and cut in half or quartered depending on size<br />
1 med sweet onion, julienned<br />
3 baby bell peppers, rough chopped<br />
1 sprig each fresh chopped herbs (use what you like, I used thyme, rosemary, marjoram, and sage)<br />
1 lb bacon, cooked and rough chopped<br />
1/2 package each shittake and baby portabella mushrooms, sliced<br />
1 1/2 lb female lobster, cooked & shucked of meat<br />
3-4 cloves of garlic minced<br />
1 T Hungarian paprika<br />
1-2 t Tony Chacherie's extra hot seasoning blend<br />
cracked black pepper to taste<br />
bacon drippings/olive oil/butter to sautee ingredients<br />
Instructions:<br />
There's a few things you can do ahead of time to be prepared. I strongly recommend par cooking and cutting the potatoes to save time, as well as all the veggie and herb chopping, and bacon cooking. When this is completed assemble your ingredients, and get your skillet hot. Medium to medium high will do. Add 1-2 T olive oil to the pan along with a tablespoon butter, and a tablespoon bacon grease. I know this seems like a lot, but the potatoes will absorb quite a bit and you'll need it to achieve golden brown crispiness on your potatoes. Next add the mushrooms, garlic, onion, and bell pepper, sauteeing for 3-4 minutes before adding the potatoes. Once you add the potatoes, season with the dry seasonings, tasting to adjust if necessary. You won't want to stir too much at this point. The whole idea is to get those spuds golden brown and you can't do that if you're moving it around too much to allow the browning to occur. About the time the potatoes are looking close to done is when I added the bacon bits, herbs, and lobster. The lobster and bacon are already cooked, so you really just want to warm these through. Also, the golden rule with herbs is to add fresh close to the end, dry in the beginning for optimal flavor. All that being said you can fry a couple of eggs like we did, or simply plate when you're ready. This recipe is not set in stone. You do not have to follow it to the letter. The point is to use what you have. Prime rib, leftover steak, chicken, or pork, partial veggies, that scattered bulb of garlic, whatever. It's all up to interpretation and creativity. That's why it's called Kitchen Sink. The amounts can be adjusted to feed a crew of people in a shortish amount of time and is delicious. You can add cheeses if you like, I omitted it this round in favor of showcasing the lobster flavor.<br />
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This year has been a whirlwind of transition, change, excitement, drama, golden opportuntities, and above all, love. I have journeyed through the corners of US, and the corners of my soul. I've lost friends, made stunning new ones, welcomed new lives, ended long suffering heartbreak, said some sad good byes, and began a whole new adventure. I am grateful for all of it. Without it, I just wouldn't be who I am. This year is all about living your dreams, reaching for the impossible, and never forgetting where you come from. So this year, instead of focusing on all the things that went wrong last year, I'm commited to making this year the best it can be by embracing the positive things and reaching for the stars.<br />
Keep an eye on your Gypsy Gourmet, this year is already off to a stellar beginning, and there are many exciting, life changing irons in the fire. I will keep y'all updated as soon as I'm able, and post air dates and such as soon as it's written in stone.<br />
Until next time folks, eat well, laugh often, drive America's highways safely.<br />
<br />
gypsy gourmet<br />
<br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-61946788790633421622011-12-10T10:23:00.000-08:002011-12-10T10:23:02.799-08:00California to Florida<div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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<tr><td class="tr-caption" style="text-align: center;">Welcome to Cocoa Beach</td></tr>
</tbody></table><span style="font-family: Calibri;"> Well I say to hell with writer’s block! Gypsy Gourmet is on the scene to discuss another cool place to chill and a recipe that is amazing, simple, and looks kind of fancy even if it’s not. I’ve set out today to write what I know, that’s all y’all are looking for anyway, right? We just recently took a 34 hour reset in one of the most beautiful places in the US.<span style="mso-spacerun: yes;"> </span>I’ve been to all 48 lower states, so I think I have the authority to make that statement. I always thought Cocoa Beach, FL was supposed to be a tourist trap. Here's to being unequivocally wrong! From the beauty of the beaches, the unabashed warmth of the locals, and the epic availability of fresh seafood, we would've been content to learn how to weave baskets for the tourists and stay forever.<o:p></o:p></span></div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW8c4gqVzawKnEVEpfN-Sv0rGzVhL0Tx_cyReWejRq4MIhQxqQ-wtq6bYb20V9VdwcYheKE3nM3cwxusXO87jyx4dg0WULqmKdKBf7VxJUgWNvxGfekkpbR53qRR-T2ea5zdh4a2T_yY/s1600/IMG_1745%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieW8c4gqVzawKnEVEpfN-Sv0rGzVhL0Tx_cyReWejRq4MIhQxqQ-wtq6bYb20V9VdwcYheKE3nM3cwxusXO87jyx4dg0WULqmKdKBf7VxJUgWNvxGfekkpbR53qRR-T2ea5zdh4a2T_yY/s200/IMG_1745%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garlic Butter Blue Crabs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZvV_Qw2g_BXP9q-_U_N_bIqbufbE27Han6ztsbIkScpqUx69R9P_kvql-rstojNp3W6BvRo7FCBDxUGYXyT9EtCJO1cuv5FPx6-ftLGTjWGwZAGY90d8MnvOZYD1WwTrsk4-Jx_6EKQ/s1600/IMG_1769%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZvV_Qw2g_BXP9q-_U_N_bIqbufbE27Han6ztsbIkScpqUx69R9P_kvql-rstojNp3W6BvRo7FCBDxUGYXyT9EtCJO1cuv5FPx6-ftLGTjWGwZAGY90d8MnvOZYD1WwTrsk4-Jx_6EKQ/s200/IMG_1769%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Atlantic Seafood's Jumbo Shrimp</td></tr>
</tbody></table><span style="font-family: Calibri;">We stayed a block away from the beach and wandered our first evening away. We stumbled across a dive joint called Atlantic Seafood that boasts on the window "You buy, we fry". Looks like a bright yellow barely polished turd from the outside, and if Guy has taught me anything at all, it's that we had to go in and see for ourselves. The place consists of one table, a few scattered chairs, a cold seafood case, and a cash register. So you can literally buy fresh seafood to go, or pick your seafood to have cooked. Novel concept if you ask me. Still skeptical, we eyeball the case for a few minutes and look over the hand printed menu on the wall. We chose an order of the fried grouper and jumbo shrimp combo, and six garlic butter blue crabs. I think we spent a little under $20 bucks for the both of us, and it was simply put, delectable. The picture speaks for itself. My only wish was that I had showered after I ate, because I had so much crab debris everywhere that Chris teased that he'd have to take me out back and hose me off! Before we left, I purchased about a pound of fresh jumbo shrimp. I wasn’t sure what I'd use them for yet, but that comes along a little later.<o:p></o:p></span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdJGl2Xm7xAHLHKfXK9aMbCMttsiTgj89jXtttifMb0FGR967fCm6CBx2A9wGy96niqRJvxuTpeh-k348XkkGl5e7C84wAvaEL0y92YW-s7UJiw61D-sbSgEPaJ1CUi1kNoLHmug6hWk/s1600/IMG_1756%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwdJGl2Xm7xAHLHKfXK9aMbCMttsiTgj89jXtttifMb0FGR967fCm6CBx2A9wGy96niqRJvxuTpeh-k348XkkGl5e7C84wAvaEL0y92YW-s7UJiw61D-sbSgEPaJ1CUi1kNoLHmug6hWk/s200/IMG_1756%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fathead Pierce</td></tr>
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<span style="font-family: Calibri;">It's getting pretty close to my birthday, and inevitably now that my life is UNCENSORED, I'm looking to get some new ink. We scouted the area for just the right place, making friends along the way. Shout out to Fathead Pierce of Studio XIII for the excellent customer service, stunning competence, and general affability! He changed my lip jewelry to 14K, sold me another piece in purple titanium, entertained us with his witty commentary, and was just a cool cat. We'll be back to see him & the crew at Studio XIII again soon.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVd3w56eLe2M5GlE1wX9Pxc2lm6BFB6IIkJgWsClfRWJ1gnsSy-cc9VqwHqVcpYXa4qVeYrwdzHPJzxu5vAQSjP4yFFYiyqJPCMEPD4ApkSF5YzmkOoOuIr_vEn5H_oiE_7322lZVCy5E/s1600/IMG_1762%255B1%255D.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVd3w56eLe2M5GlE1wX9Pxc2lm6BFB6IIkJgWsClfRWJ1gnsSy-cc9VqwHqVcpYXa4qVeYrwdzHPJzxu5vAQSjP4yFFYiyqJPCMEPD4ApkSF5YzmkOoOuIr_vEn5H_oiE_7322lZVCy5E/s200/IMG_1762%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Argyle Franks</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZicj7ui2EA9mNTrAtO484YiHJxt0yIMXXuNTodlSKj0cu79B8Rt52OynuAoabHKz0OSplva8MQepxfSvwkNLJos6A7plcbPWd8UzrQzHs_azkkfJuSOLXg6jvpG4sg2klmH8qwXDPRaY/s1600/IMG_1764%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZicj7ui2EA9mNTrAtO484YiHJxt0yIMXXuNTodlSKj0cu79B8Rt52OynuAoabHKz0OSplva8MQepxfSvwkNLJos6A7plcbPWd8UzrQzHs_azkkfJuSOLXg6jvpG4sg2klmH8qwXDPRaY/s200/IMG_1764%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ed Madigan's ABW</td></tr>
</tbody></table><span style="font-family: Calibri;">The highlight of our trip was to Artistic Body Works Tattoos, owned by Ed Madigan, one of the legends of the tattoo industry. Ed started his apprenticeship at Ancient Art in Orlando, FL in 1990 under Bud Pierson. In 1993 Bud opened Brevard County's oldest tattoo studio, Artistic Body Works in Cocoa Beach, FL. After working at ABW for two years, Ed moved beach side and bought the studio. My artist is Argyle Franks, a fifteen year veteran of the industry, which has talent running out of his fingertips. He has a way with people that puts you at ease immediately and is the genuine article as far as this girl's concerned. The way he explained it to me was that the tattoos are really already there, you're just scrubbing the dead layers of skin off so that they shine through. They're always a part of you. I liked that description; it felt right and made sense after Gypsy Gourmet shined through on my wrists. They were always there, a part of me. I look forward to working with him in the future, and have absolutely no doubt that giving him artistic license to finish my left sleeve will be epic. We got to hang out with him and Erika Lyn that first night. Erika is another very talented artist, and a really awesome girl. I may have a slight crush on her, she's just that cool.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx2q8yTXaZwdMqePsO0rJID_8v_YqpBGkKR230Q-66mbpJUVEV9GOQdvC1haSo_IKXZHkF_WbP-yr1roipv6NNOQ2Y4Ixoo6ibq-jR-WPPoaeSWUxl0fQ1eXfrVfX7ie_Z0crI70I_0E/s1600/IMG_1775.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx2q8yTXaZwdMqePsO0rJID_8v_YqpBGkKR230Q-66mbpJUVEV9GOQdvC1haSo_IKXZHkF_WbP-yr1roipv6NNOQ2Y4Ixoo6ibq-jR-WPPoaeSWUxl0fQ1eXfrVfX7ie_Z0crI70I_0E/s200/IMG_1775.JPG" width="200" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Erika Lyn & I</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHSHoplEaYzPNh206Cx6qy5ntqzuuA9uURHE3cV1rp4aVCw08sVt2h1VbWZKjtWjANSeg4sImrtjYOcOgNJwMJ6Ize0Ejtzu_IvbcopMDm-Ujnt5-Qj45zsmRH0SxAaC0lIddkqmfGu0/s1600/IMG_1771.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilHSHoplEaYzPNh206Cx6qy5ntqzuuA9uURHE3cV1rp4aVCw08sVt2h1VbWZKjtWjANSeg4sImrtjYOcOgNJwMJ6Ize0Ejtzu_IvbcopMDm-Ujnt5-Qj45zsmRH0SxAaC0lIddkqmfGu0/s320/IMG_1771.JPG" width="320" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My Newest Piece by, Argyle Franks</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Castle in the sand</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwHHXQXX8g6PVELfJuZH4ENA22BmVYFV7gNML6GP0hlplqF9Yn9EhV0uf7x67dezab_n9GmmP73OKVAXWy80XyOdU6LnAfXRmpKUErxuOTIbzkHRZD0GuxIPKN9-NsCpb6MQBoG9D6JU/s1600/IMG_1748%255B1%255D.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqwHHXQXX8g6PVELfJuZH4ENA22BmVYFV7gNML6GP0hlplqF9Yn9EhV0uf7x67dezab_n9GmmP73OKVAXWy80XyOdU6LnAfXRmpKUErxuOTIbzkHRZD0GuxIPKN9-NsCpb6MQBoG9D6JU/s200/IMG_1748%255B1%255D.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset<br />
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</tbody></table><span style="font-family: Calibri;">We ended the evening with a walk on a sunset drenched beach. There were surfers out in the waves, a warm breeze touched with the taste of salt in the air, and my best friend. If ever a girl could have stars in her eyes it was definitely now. My descriptions don't do the vibe of this place justice, but the pictures will last a lifetime. Shortly after, we met Argyle down at The Sandbar, this offbeat little boho chic bar, steps from the surf. We bought a few rounds (though we were drinking sweet tea) and wiled away a few hours in this laid back paradise Agyle calls home. He has a wealth of knowledge about the tattoo industry, technique, and machines. Chris soaked it all up like a sponge, as he has started tattooing himself in the last 6 months. We're both looking forward to more time down there.</span><br />
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<span style="font-family: Calibri;">The next morning the plan was to find a local joint for breakfast. We slept in and this idea was scrapped in lieu of washing clothes. Nobody wants to do chores, but it is a necessity. We found an ideal spot about a mile from where we were, just down A1A S. While the clothes were washing I made us a couple of Dagwood sandwiches and we finished both the sandwiches and the laundry in record time. Nothing says motivation like going outside to play! We had passed what looked to be a dog park on our way to the laundrymat (Lori Wilson Park) and decided the pup needed some run time. This facility was amazing. It had a seperate enclosed area to wash your pooch and two large fenced in runs for big and small dogs. Harley had a blast playing with the other dogs, all the scattered community toys, plastic swimming pools, and attention from all the other dog owners. It is a must see for all dog owners when visiting Cocoa Beach. As it's a free perk to the public, I think next time we're down we'll drop a donation off. Knowing our time was getting limited, we washed our pooch and eased on down the road.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">GG, Chris, & Argyle</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1POrn0EeXW50Nro1SzToX1Oq0Mk-kziO2BSWPebX0XsuPM76pIZIrHizLwm1tHn5OcccH6m3jvPob91M0bUqgvLa1imM9xCWQJiV4RlTWmNzDQzysNsz9wxeKe0NN4Iy1tZcKRBdBAes/s1600/photo+2.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1POrn0EeXW50Nro1SzToX1Oq0Mk-kziO2BSWPebX0XsuPM76pIZIrHizLwm1tHn5OcccH6m3jvPob91M0bUqgvLa1imM9xCWQJiV4RlTWmNzDQzysNsz9wxeKe0NN4Iy1tZcKRBdBAes/s200/photo+2.JPG" width="161" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nichole & Argyle</td></tr>
</tbody></table>Our next stop was back to ABW Tattoos to say hello to the crew. I figured Argyle and Erika were probably hungry after a long day, and Argyle invited his wife and son down. Nichole was a hoot (I was super low on the good girl quota in my world so I'm definitely keeping her!) and Ayden at two years old, is so cute and precocious that you could just eat him up!<span style="font-family: Times New Roman;"></span><br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiGVb0iZPf_3yKndUCn9Jp34OqE3C39wk8KQByI34lHlDd3sDBxfokMCk8SLtrt1dJ2G5Y1rUVS-3BCfokYhjC4hodj-Q63TjM67WSpYoukX1Vb0gPyJ9J1ZUyR9Ocv904g5nferAJfo/s1600/photo+1.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><span style="font-family: Times New Roman;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYiGVb0iZPf_3yKndUCn9Jp34OqE3C39wk8KQByI34lHlDd3sDBxfokMCk8SLtrt1dJ2G5Y1rUVS-3BCfokYhjC4hodj-Q63TjM67WSpYoukX1Vb0gPyJ9J1ZUyR9Ocv904g5nferAJfo/s200/photo+1.JPG" width="135" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ayden Franks</td></tr>
</tbody></table>I commenced to whipping up a meal for us with the few items I'd had stocked and those lovely shrimp from Atlantic Seafood. It was simple, flavorful, and had great presentation. It may not be fancy, but it'll feed a good sized crew, and you can add a larger amount of all of these ingredients to make it stretch.</span></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uVrniUmXGkA3HwOBTzT7gd-RRHe15WxsWDUMCIbjyVTJLBNQEXFrajTWYrZcQv930g95M4hrA8Q8nCnXyMpJuSzgCpxFgf4rq2fMF1a6Hytqt4Eb6BMa1hCI-Z_6h1qHurM7-AwsRxY/s1600/IMG_1770%255B1%255D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5uVrniUmXGkA3HwOBTzT7gd-RRHe15WxsWDUMCIbjyVTJLBNQEXFrajTWYrZcQv930g95M4hrA8Q8nCnXyMpJuSzgCpxFgf4rq2fMF1a6Hytqt4Eb6BMa1hCI-Z_6h1qHurM7-AwsRxY/s320/IMG_1770%255B1%255D.JPG" width="312" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shrimp Stir Fry</td></tr>
</tbody></table><strong><em><u><span style="font-size: large;">Shrimp Stir Fry</span></u></em></strong><br />
1.5 lbs jumbo shrimp <br />
1/4 lg orange pepper, diced medium<br />
1 pkg baby portabella mushrooms, sliced<br />
1 pkg green onions diced<br />
2 pkgs Uncle Ben's Long Grain &Wild Rice blend (the 90 sec kind)<br />
2 T fresh minced garlic<br />
1 T pureed fresh ginger<br />
2 dashes toasted sesame oil<br />
1-2 T Plugra butter (or equivalent, Land O' Lakes rated right up there according to Cook's magazine)<br />
1 tsp Paul Prudomme's Seafood Seasoning<br />
sea salt & cracked black pepper to taste<br />
<br />
Now here's the fun part, peel and de-vein your lovely shrimp. I know it sucks, but it's worth it even in a truck. Set these aside, get your pan hot, add the butter, garlic, ginger, toasted sesame oil, mushrooms, and bell pepper to sautee a few minutes. As these are getting happy, add the shrimp. When they've been added, season it all with the Paul Prudomme's, sea salt, and cracked pepper. When you've seasoned your dish, this is about the right time to flip your shrimp. At this point your shrimp are almost done (please remember shrimp are done as soon as they're bright pink or red) add the rice packets, with about a 1/4 c of water, and cover to finish. When the water eveaporates, your dish is almost done. Give it a quick stir, and add the green onions over the top and serve. Easy as pie.<br />
<br />
<br />
I hope y'all enjoy this dish as much as we did, it was easy, quick, and a guaranteed ice breaker. Nothing super fancy, we ate off of paper plates with disposable silverware and felt like kings. Whenever you're in Cocoa Beach, look up my peeps @ABW and at Studio XIII, they're incredible artists and just the salt of the Earth. Look out for more from us soon, and until next time, eat well, laugh often, and drive America's highways safely.<br />
<br />
<br />
gypsy gourmet<br />
<br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com2tag:blogger.com,1999:blog-1847503484525211967.post-86888294253750615412011-11-15T17:04:00.000-08:002011-11-15T17:04:22.156-08:00Hometime Georgia!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Xh1rzsoZ_05JPiUdWMwWeClNJ8HfdPNI9NOjOHau6Wuvg2vkxNGQ1P0kNG3YS5_OsKFM_iMX62XbSP6hXdqp3H3izhTuXNC2mhIEIGcR2483Xtt8THTfnZdm6hnJ5qMycC__AqXVsZw/s1600/Saturday+Nov+5th+dinner.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Xh1rzsoZ_05JPiUdWMwWeClNJ8HfdPNI9NOjOHau6Wuvg2vkxNGQ1P0kNG3YS5_OsKFM_iMX62XbSP6hXdqp3H3izhTuXNC2mhIEIGcR2483Xtt8THTfnZdm6hnJ5qMycC__AqXVsZw/s320/Saturday+Nov+5th+dinner.JPG" width="320" /></a></div>Time off is a wonderful thing isn't it?? I'm almost positive it was necessary for our mental health this month, as so much has been swirling around in our world. We're coming into the full swing of fall with colder temperatures, holidays, get togethers, and more work! Finding time in everyday life to slow down and reconnect with our families, is a delicate balancing act. One of the ways I find to do this is with cooking. When we do have time off I can guarantee a full table of folks, for most of the stay, and find its the perfect forum for trying and perfecting holiday recipes. A dry run of sorts that can give you an excuse to take some time out of your busy schedule for a Sunday dinner, an impromptu Wednesday evening, or a Saturday night event. I'm going to give y'all a peek of what I was up to while I was home last week, and a couple of favorite no fail recipes that are an excellent finish to any meal.<br />
<div style="text-align: right;"></div><div style="text-align: right;"></div><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfexAIIEbOXzNfZooOqiIQaY1xbf98d2IjHk2uVGYTaM9TChw1cooc5jYSE0Q9p6QKfr3pp-P2zckpPfuFhPuddi5YgrJeOXUyuuzrp_G4vJjeFD06KVqfM-thKmPAlom0xJlkyGifnvs/s1600/Bloody+Mary.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfexAIIEbOXzNfZooOqiIQaY1xbf98d2IjHk2uVGYTaM9TChw1cooc5jYSE0Q9p6QKfr3pp-P2zckpPfuFhPuddi5YgrJeOXUyuuzrp_G4vJjeFD06KVqfM-thKmPAlom0xJlkyGifnvs/s200/Bloody+Mary.JPG" width="200" /></a>The picture above comes from Saturday night. We had a dinner party that extended well into Sunday afternoon, with family and friends that was a really good time had by all. Herb and peppercorn crusted pork loin, roasted baby red potatoes, collard greens and blackeye peas from our local farmers market, veggie and cheese trays, relish plates, and pumpkin pie graced our table. Sunday morning came along, and with it caramel sticky buns, Skyy vodka bloody mary's, fried potatoes, a mountain of thick bacon, and scrambled eggs with cheese topped off the food coma that I placed everyone in. </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyUmwcytvGTGpdCObFGLax7KdbxKMr4Q8THCfkrIFhRDjrEZD7F1j9YOfxplB0Udfy4GopRtE67eJIFoY2weaoNvKDQr7H82Qwk_bt_krBfg0EPeIJQYg8vKNOq9bIqEVC7Cq1e9HFoM/s1600/Caramel+Sticky+Buns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZyUmwcytvGTGpdCObFGLax7KdbxKMr4Q8THCfkrIFhRDjrEZD7F1j9YOfxplB0Udfy4GopRtE67eJIFoY2weaoNvKDQr7H82Qwk_bt_krBfg0EPeIJQYg8vKNOq9bIqEVC7Cq1e9HFoM/s400/Caramel+Sticky+Buns.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;">These sticky buns are a labor of love, they take time and patience and are made in my house to celebrate the joy of cooking for those we love. I will post the recipe for this in a future blog on brunch, but for now, enjoy the idea. The time will come soon enough that we'll tackle that project. The bottles of red wine, the Guiness, and the cocktails flowed freely; and I had several people floating in and out of the kitchen, helping, hindering and grabbing a cold beer. Most people don't relax this way, but I certainly do! I just wish Mom and Gramma couldve been there, it would've been more perfect.</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EyOP6FxwT8rt5Smpg49TZ9w3rclczloX4I3Dr7OYhEh9a6AIdZ4CK7mKCeB4NjPp4uir24B2nJ9F6aZZST55S7m3xgTSglyPxqkLzgDK6RjGMuqsnqV0fbsUqUyBc7TTOMwwXmQLLnM/s1600/Pumpkin+Pie.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7EyOP6FxwT8rt5Smpg49TZ9w3rclczloX4I3Dr7OYhEh9a6AIdZ4CK7mKCeB4NjPp4uir24B2nJ9F6aZZST55S7m3xgTSglyPxqkLzgDK6RjGMuqsnqV0fbsUqUyBc7TTOMwwXmQLLnM/s320/Pumpkin+Pie.JPG" width="240" /></a>This pumpkin pie has been raved about as "the best pie I've ever had in my mouth" (Steve Almasy), and is so easy anyone can put it together! I dislike making pie crust immensly, but Paula Deen has a no fail recipe that I like, if I am up to making crust at all, that you can access here. <a href="http://www.pauladeen.com/article_view/pie_dough_how_to/">http://www.pauladeen.com/article_view/pie_dough_how_to/</a>. However, your girl cheats and does use the Pillsbury brand ready made rolled up variety that you can purchase in your local grocery store's dairy section. Flute the edges and go! Here's my take on a traditional favorite, that's sure to please the masses. </div><div class="separator" style="clear: both; text-align: left;"><strong><u><span style="font-size: large;"><em>Pumpkin Pie</em></span></u></strong></div><div class="separator" style="clear: both; text-align: left;">Ready made pie crust or Paula's no fail crust recipe</div><div class="separator" style="clear: both; text-align: left;">1 can Libby's brand pumpkin</div><div class="separator" style="clear: both; text-align: left;">3/4 c dark brown sugar</div><div class="separator" style="clear: both; text-align: left;">2 lg eggs</div><div class="separator" style="clear: both; text-align: left;">1 can Eagle brand sweetened condensed milk</div><div class="separator" style="clear: both; text-align: left;">1/4 c heavy cream</div><div class="separator" style="clear: both; text-align: left;">1 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 1/2 tsp Cinnamon (I love fresh ground!)</div><div class="separator" style="clear: both; text-align: left;">1/2 to 3/4 tsp fresh grated ginger</div><div class="separator" style="clear: both; text-align: left;">1/2 to 3/4 tsp fresh grated nutmeg</div><div class="separator" style="clear: both; text-align: left;">(no cloves or allspice in my version)</div><div class="separator" style="clear: both; text-align: left;">Preheat oven to 425 degrees F and proceed either rolling out your pie crust or placing it into a 9" pie plate. Flute your edges and place it back in the refrigerator to chill while mixing the rest of the ingredients. In a large bowl add pumpkin, sugar, eggs, condensed milk, heavy cream, salt, cinnamon, ginger, and nutmeg and mix well. Pour into prepared pie crust and place into the oven on a cookie sheet(to catch spill over, just in case) for fifteen minutes. When the timer goes off, lower the temperature to 350 degrees, and set the timer for an additional 45-50 minutes. You'll know when it's done by the golden brown crust and the center will not "jiggle". A toothpick inserted of the center of the pie will come away clean. Serve warm with ice cream or freshly whipped cream.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong><em><u>Whipped Cream</u></em></strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 c heavy cream</div><div class="separator" style="clear: both; text-align: left;">1-2 T confectioners sugar (to your taste) </div><div class="separator" style="clear: both; text-align: left;">1+ tsp Watkins double strength pure vanilla extract (to your taste)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij589hQL_ZVzwY_E385ZhTwFcA0EfYtFrfBIjQSfU9ICpbD1qNdk7k5DqA94yQdRN6nJstsu-Oeo3teYq_6vP7O-HzIRYroX0sLo5z_a-a3RfGyjAecWuH4s8-2zPmqVDq4q_ENjw9W9Y/s1600/Peach+Upside+Down+Cake.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij589hQL_ZVzwY_E385ZhTwFcA0EfYtFrfBIjQSfU9ICpbD1qNdk7k5DqA94yQdRN6nJstsu-Oeo3teYq_6vP7O-HzIRYroX0sLo5z_a-a3RfGyjAecWuH4s8-2zPmqVDq4q_ENjw9W9Y/s200/Peach+Upside+Down+Cake.JPG" width="200" /></a>Whip cream, sugar , and vanilla on medium to high in a stand mixer or with a hand held mixer until stiff peaks form. Be careful not to overmix, or you'll have butter. Refridgerate leftovers for up to 24 hours.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCh5i1JXlcqLxK8MhYNZwHjjcFFyMbS7qTV68J1RaRKEDfz2eYIh2gur2p6m-cxnCv_mfc-FBcvItVlKnYqH23SJxh1m_hZQ3OgtxknuTV28she427gCjmTfkz_8c1UQePcBxsPoVX3gg/s1600/Challah.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCh5i1JXlcqLxK8MhYNZwHjjcFFyMbS7qTV68J1RaRKEDfz2eYIh2gur2p6m-cxnCv_mfc-FBcvItVlKnYqH23SJxh1m_hZQ3OgtxknuTV28she427gCjmTfkz_8c1UQePcBxsPoVX3gg/s200/Challah.JPG" width="200" /></a>There was time during the first part of the week while the weather was chilly and damp to make homemade challah bread. This is a favorite of my family that goes back several generations. I pulled this recipe out of a book that had made it's way onto my shelf all the way from Duluth Minnesota, The Temple Sisters of Israel. Amazing texture, egg richness, and great presentation, lent to wonderful sandwiches, superb French toast, and delectable croutons. When I get back home I'll make sure I publish this recipe, because while it was a little labor intensive, the results were unmatched and the ease of instructions and simplicity of the recipe made it a breeze to make. Make sure you leave a comment if there are any other recipes you'd like to see featured here or I can always send them direct.</div><div class="separator" style="clear: both; text-align: left;"> I think the whole point was to really tell y'all that when you take the time to do something you love for the people you love, that the world seems less dire. You forget for a moment that there are bills to pay, and errands to run, and work to be done, and revert to a simpler time and state of mind. Everyone needs to slow down sometimes and just savor the moment. I certainly did. It made coming back out here on the road to run thousands of miles a week a lot easier to bear, knowing what's waiting for me at home the next time I'm there. Until next time, eat well, laugh often, and drive America's highways safely. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">gypsy gourmet</div><div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0Griffin, GA, USA33.2467807 -84.26409039999998633.206487700000004 -84.315618399999991 33.2870737 -84.212562399999982tag:blogger.com,1999:blog-1847503484525211967.post-26167892753833889292011-10-16T18:24:00.000-07:002011-10-16T18:28:04.050-07:00Seattle, Washington Pike Place Market<div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;">Greetings from Seattle Washington!</span></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCwpMGRWnGNgeb2t9_pXoI1p1K98kaHOzh4So1wWy2GYx3nzJltP6u41XezFzpY2qZjqhBnGUX6fRhQ6T347KrtAtp0oAlgGKwz9WkIZeOzP_mqI0cRoJTcwaA1wH2VUIxeEf2GpERQs/s1600/SANY0158.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilCwpMGRWnGNgeb2t9_pXoI1p1K98kaHOzh4So1wWy2GYx3nzJltP6u41XezFzpY2qZjqhBnGUX6fRhQ6T347KrtAtp0oAlgGKwz9WkIZeOzP_mqI0cRoJTcwaA1wH2VUIxeEf2GpERQs/s200/SANY0158.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Downtown Seattle</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLXL2wNlW_h9KEhXoM0wbeOWiwfjSsAW4qaSF-mliUdJcfuzH7Jl358W5clSWAPIKqnPCR_13GlRRCY2urQXBfzU6jsbZ0foJiaBPovdJ73_PfJ9Ld5Pc8YI1ynY-HA10j3Wd-SaaGLg/s1600/SANY0163.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLLXL2wNlW_h9KEhXoM0wbeOWiwfjSsAW4qaSF-mliUdJcfuzH7Jl358W5clSWAPIKqnPCR_13GlRRCY2urQXBfzU6jsbZ0foJiaBPovdJ73_PfJ9Ld5Pc8YI1ynY-HA10j3Wd-SaaGLg/s200/SANY0163.JPG" width="200" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU8ghCHKsu4EsDXkU2Rdj4yTAXBvg7S-MV5qUB0ZjBEVSdX6Kj_U_FCFILm21qrQHt1wMUapw-Z0Rkajq5K4G8-zetu5dN9Z8QqGlSRtnTYVCU6DXUy_Pd8oZnAWOQ6kZlSpv0kzrmLo/s1600/SANY0167.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpU8ghCHKsu4EsDXkU2Rdj4yTAXBvg7S-MV5qUB0ZjBEVSdX6Kj_U_FCFILm21qrQHt1wMUapw-Z0Rkajq5K4G8-zetu5dN9Z8QqGlSRtnTYVCU6DXUy_Pd8oZnAWOQ6kZlSpv0kzrmLo/s320/SANY0167.JPG" width="320" /></a><span style="font-family: Calibri;">So much to do, so little time they say, but we managed to get our bobtail into downtown Seattle, WA,(double parked in two spaces with no parking ticket, golf clap everyone!) and check out famous Pike Place Market. Three expansive floors of every foodie’s fondest dream, the colors, textures, smells, and people were an absolute sensory overload. The stunning array of fresh organic produce in every available color known to man was absolutely breathtaking. The orange and purple hues of beets & carrots, the bright, crisp burgundy of raspberries, the deep reds, oranges, and greens of woven, wreathed chili peppers, the buttery yellow of bell peppers, all made a riotous crescendo of music for my eyes. <span style="mso-spacerun: yes;"> </span>The hustle and bustle of this market was a swirling, almost choreographed, dance for the senses. My first stop was at a little produce stand right outside the front doors of the market, under the farmers market sign. The young lady that helped us, Ms. Erin, was a delightful almost pixie like girl with a warm smile. She gave us some valuable information to make the most of our tight schedule and imparted "THE" must see spots along our journey. Right across the street from her was Beecher’s Handmade Cheese, and down the way, la petite bakery, along with Sur La Table that she said was a must.</span></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgon7nydCjfN7d7XIiNRpWb6NgVo25afTcUpDoLZy-17kkkk1U4gCxFpUuAlsVBBrvs65rfesfrZEIy9DgIICJasc6CM24Kw37ZTsGPGz0kPcYLfpDX5Yi3eRnQl5F50DlmhenLjyWimi0/s1600/SANY0169.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgon7nydCjfN7d7XIiNRpWb6NgVo25afTcUpDoLZy-17kkkk1U4gCxFpUuAlsVBBrvs65rfesfrZEIy9DgIICJasc6CM24Kw37ZTsGPGz0kPcYLfpDX5Yi3eRnQl5F50DlmhenLjyWimi0/s200/SANY0169.JPG" width="200" /></a><span style="font-family: Calibri;">I thanked her profusely, as we swapped e-mail and contact information. She seemed like a really cool girl and asked if she could show us the sights next time we're through. That is a definite possibility! We quickly moved along to the main floor of the market to catch the show.</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEgG5Vfz_sCVVeHaOmVhnD9A0RGgHV-bSHz_RYbW4O4jWTFEb6VTGzNJiExUzfpkUZlqvGCpIrrPGxFFf-qzeDhZzD-eIJLGhb_ozXQnVa21H27rzEROINDZ3WzUeZFTxiBtDRe3fOYw/s1600/Erin.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOEgG5Vfz_sCVVeHaOmVhnD9A0RGgHV-bSHz_RYbW4O4jWTFEb6VTGzNJiExUzfpkUZlqvGCpIrrPGxFFf-qzeDhZzD-eIJLGhb_ozXQnVa21H27rzEROINDZ3WzUeZFTxiBtDRe3fOYw/s200/Erin.png" width="149" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lovely Ms Erin</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3GvjE6G4s_42Z_-VxDogn3BgZjm1I5FxtPazI41FuGNkKqWOApwGEelmAFuuU-Jw_Mshyphenhyphen1cNLYAoD9zO5dNoR9PvK-y20eWf-RrXVmI-nkLxIVAas8mAmuosuwrExKtBdnFn6SlJd9o/s1600/Solly+Amon+2.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="149" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio3GvjE6G4s_42Z_-VxDogn3BgZjm1I5FxtPazI41FuGNkKqWOApwGEelmAFuuU-Jw_Mshyphenhyphen1cNLYAoD9zO5dNoR9PvK-y20eWf-RrXVmI-nkLxIVAas8mAmuosuwrExKtBdnFn6SlJd9o/s200/Solly+Amon+2.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Solly Amos & I</td></tr>
</tbody></table><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01XLFUK7uY26iMeu8SNP6SNPtuesBCoq8SKFma9goiRF98BYPu5NJHeema_Zbq89t539iwXMksZfxwtOWG7X8xbf0tR6FrfF9Jt3XOBrtficW9g3Luu9EF5tEjpALAxpg0RD5BJLhNzg/s1600/SANY0187.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg01XLFUK7uY26iMeu8SNP6SNPtuesBCoq8SKFma9goiRF98BYPu5NJHeema_Zbq89t539iwXMksZfxwtOWG7X8xbf0tR6FrfF9Jt3XOBrtficW9g3Luu9EF5tEjpALAxpg0RD5BJLhNzg/s200/SANY0187.JPG" width="200" /></a>Our next stop along this cacophony of shouting merchants, hurried patrons, and vibrant colors brought us to the historic Pure Fish Food Market. Opened in 1911 by Jack Amon; Mr. Amon came to America from Turkey and began selling seafood from a stand here in Seattle at Pike Place Public Market. Both the city and the market were relatively new, but all the local folks immediately recognized the value of local fish and shellfish. Jack sold only the finest. I had the pleasure to meet Solly Amon, Jack's son. He has run his father's business for more than 50 years, which gives him the record of the longest tenure of any of the Pike Place Public Market's vendors. We were astonshed at the sheer size of most of the fresh shellfish, as their classicfication of jumbo far exceeds anything we've ever seen. Dungeness crab the size of a dinnerplate, and jumbo grilling shrimp that Guy Fieri would,ve called a sea pony. The shrimp we looked at could've been saddled and ridden! The scallops were the size of baseballs and the only way I could think of to cook them through, would be a hot sear and finished in the oven. Huge!!! The Ahi tuna is what caught my eye, as it was so succulent, in it's rich color, that instead of a deep red it was almost a royal purple. *Sigh* </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiacuha_Eh5nOmibvcVqw9znueJv0_UOGiZ2xnDQj7sVW-Mi06X8uEhTrWwgn-ORYUU7QzP8Ys8C93H9B7JUc-vijCsSNmtNXIMbBPpuR3WKEf08p1pETjc4tpkobOOyyGx6CRzmOUfto/s1600/SANY0194.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiacuha_Eh5nOmibvcVqw9znueJv0_UOGiZ2xnDQj7sVW-Mi06X8uEhTrWwgn-ORYUU7QzP8Ys8C93H9B7JUc-vijCsSNmtNXIMbBPpuR3WKEf08p1pETjc4tpkobOOyyGx6CRzmOUfto/s200/SANY0194.JPG" width="200" /></a></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6sAiNxfb48yQ5k4a02zb05M3l2KOqI1r2XCiQSRsXyNmumincmB0SW64BmqFeEQEYW2k5-9LJJkA6bADlNfx0w40rHPiFu2-t47yg_IB1WV0ZM-qANyyEh9hxxyUHTTw7Mtk0UMw-LM/s1600/SANY0188.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg6sAiNxfb48yQ5k4a02zb05M3l2KOqI1r2XCiQSRsXyNmumincmB0SW64BmqFeEQEYW2k5-9LJJkA6bADlNfx0w40rHPiFu2-t47yg_IB1WV0ZM-qANyyEh9hxxyUHTTw7Mtk0UMw-LM/s200/SANY0188.JPG" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sea Pony</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">All in all we could've spent a couple of hours trying to make our choices, but in the end, soaked up the experience and promised ourselves we'd be back. On a side note, Pure Food Fish Market can ship anywhere in the country! Check them out at <a href="http://www.freshseafood.com/">http://www.freshseafood.com</a>, and we're off to the next must see!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjm39GgAfS7559Ze0E8ErAZvesM3PtD_f8easg6O-5abPSy4TWp3BewBXjleU8Z9JWWUr0A3rt6SrzT9rl6IV8GJD2hMqSfI4sBNQVqeHg1FD3R1-VyQ1IB1LS0lHNxz-EBferYiv1SY/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSjm39GgAfS7559Ze0E8ErAZvesM3PtD_f8easg6O-5abPSy4TWp3BewBXjleU8Z9JWWUr0A3rt6SrzT9rl6IV8GJD2hMqSfI4sBNQVqeHg1FD3R1-VyQ1IB1LS0lHNxz-EBferYiv1SY/s320/photo+2.JPG" width="320" /></a>Further down the commonway, we reach Market Spice. The immediate scent that hits our nostrils, is that of a rich orange and cinnamon tea, freshly brewed and being sampled by thirsty customers. It is the blend that Market Spice has become known for. They are currently revving up for their 100 year celebration at Pike Place Public Market. The vast array of herbs and spices lining the shelves was a wonder to behold. The layered richness of scent gave way tohelpful and courteous staff, willing to tote down enormous gallon jars of product as many times as necessary to find the perfect flavor you're looking for. My excess budget on this trip way slim, but I had to take something of this fantastic shop with me. Chris pointed out a lovely jar of pink Himalayan sea salt, with a grater pakaged inside for the perfect application. Next, I discover some Spanish saffron, gorgeous and tightly packed in a small plastic jar, for freshness. In my quest for something to send home, I come across some star anise for my Grandmother. She likes to add it to some of her special Asian dishes. Last, but not least, two whole nutmeg just for me. Why, you ask? Simply to make me happy. You can also visit their website, <a href="http://www.marketspice.com/">http://www.MarketSpice.com</a>. </div><div class="separator" style="clear: both; text-align: left;"><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKwm-ySidOmOvDfGzkVDam69_PpVrV60gDoQiEkB0LyGKioT4Cp37zA8SsclmvZEIWrqshMRFHgR9gAtxGoimom0mz0lrf9hq6o9jmeTZUiZbDcdv06kbbSraTr9sZ2VrIjfDeSWRdw8/s1600/photo+4.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzKwm-ySidOmOvDfGzkVDam69_PpVrV60gDoQiEkB0LyGKioT4Cp37zA8SsclmvZEIWrqshMRFHgR9gAtxGoimom0mz0lrf9hq6o9jmeTZUiZbDcdv06kbbSraTr9sZ2VrIjfDeSWRdw8/s320/photo+4.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jeff Fitzpatrick & I</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;">We're wanting at this point to stay. For a week, an afternoon, a month. We've barley scratched the surface of this amazing wonderland. Chris says I lit up just like a kid on Christmas morning. He's right. I am simply delighted to be in such a unique, sensory rich, and culturally diverse atmosphere.However,our time is running out and I've been told that leaving here without witnessing the showmanship of the fishmongers at Pike Place Fish Market, would be culinary blasphemy. We wander over to the horseshoe shaped counter, known for the launching of fish from the mongers to the customers. We are greeted immediately by raucous laughter and the sing-song, showy, atmosphere of fish sales.Jeff Fitzpatrick, the young man that helped us, was a great sport about photos and a wealth of information. We just couldn't get over how nice and customer oriented these guys and gals were. Lots of information at hand, they go through the process of whatever fish or shellfish you could possibly want, along with various shipping methods to be had. So if you're flying back to New York, your fresh fish can meet you there for dinner! We thought we were going to miss out on the fish flinging fun, as our meter was coming close to running out(who knows how expensive that would be?). We were not disappointed though, as we were turning to leave Jeff motioned us forward in the crowd. We spied a lovely lady making her way behind the counter and Chris geared up for the video.(I'll be posting this later on YouTube, I think it's too big to put here. In the comments I'll update the keywords and try to link it.)The young man assisting her had a great sense of humor and showed her how to catch her fish, walzed around the iced stacks of fish on the other side, goosed a young girl out of the way, and prepared his throw. All of the fishmongers started to chant, and with a 1-2-3 count, the fish soared over the counter and into her waiting hands. The crowd cheered enthusiastically as many cameras clicked away, and Chris was well pleased that he caught it all on video.(These guys give a whole new meaning to catch of the day!) You can visit their website as well, <a href="http://www.pikeplacefish.com/">http://www.pikeplacefish.com</a> .</div><div style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ528nKx68lU0Eomzp67G3-ZDN1tkW3FHVqlSdxGu-ziqRxKxNn36uJGBmZCFJ3EGwkj5XdYBz60hOohYGuD9R0BXBgRQt_kqzl0UTQCdMo2VVXAvMscvjzfffEN-rWJweDrklQrcVDAg/s1600/photo+2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ528nKx68lU0Eomzp67G3-ZDN1tkW3FHVqlSdxGu-ziqRxKxNn36uJGBmZCFJ3EGwkj5XdYBz60hOohYGuD9R0BXBgRQt_kqzl0UTQCdMo2VVXAvMscvjzfffEN-rWJweDrklQrcVDAg/s320/photo+2.JPG" width="320" /></a></div><div style="clear: both; text-align: left;"><br />
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</div><div style="clear: both; text-align: left;">Purchases in hand, we start the three block climb up 1st street to the rig, stopping halfway up to take in the view of Edward's Bay one last time before we depart. It was a experience I wouldn't have traded for all the paid miles in the world, and I got to share it with my best friend and all of you. I will most definitely be back, and bring y'all along for the ride. Please feel free to browse all of the available vendors the market has to offer. Their webiste is <a href="http://www.pikeplacemarket.org/">http://<em>www.<b>pikeplacemarket</b>.org/</em></a><em> .</em> Until next time, eat well, laugh often, and drive America's highways safely.</div><div class="separator" style="clear: both; text-align: left;">gypsy gourmet</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">PS I wasn't kidding about the colorful characters!</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFNhOZxZBfi9VV51l9-tfIXCxEyxJi2qJlXzDCNGk2oXMZ5cZNdrOF2bcdYm4OrmV1-6Hb4v4QsWF87ejMwQauHh9WyGFIheB3-DjCGJVFGM90RqNtgrmsVhZ1HyEwnB4DFsIHDGsFOc/s1600/photo+3.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQFNhOZxZBfi9VV51l9-tfIXCxEyxJi2qJlXzDCNGk2oXMZ5cZNdrOF2bcdYm4OrmV1-6Hb4v4QsWF87ejMwQauHh9WyGFIheB3-DjCGJVFGM90RqNtgrmsVhZ1HyEwnB4DFsIHDGsFOc/s320/photo+3.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-67071875581909374622011-10-13T13:49:00.000-07:002011-10-13T13:49:48.158-07:00North Carolina to Washington State<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZO7QmfCNEIKKFw12aMd0cxzGsMLX1yB8GPLxEvoKnJccQ6sHBJqM_9lP1evvGbZTvxmELBCgwufP4fIejLX4QfADHnGQaJ-JkfyB6AZVIpECLcbxbFDxUrZMTaAkbiWS-5T-OmIdDLI/s1600/Seared+Ahi+Tuna.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuZO7QmfCNEIKKFw12aMd0cxzGsMLX1yB8GPLxEvoKnJccQ6sHBJqM_9lP1evvGbZTvxmELBCgwufP4fIejLX4QfADHnGQaJ-JkfyB6AZVIpECLcbxbFDxUrZMTaAkbiWS-5T-OmIdDLI/s320/Seared+Ahi+Tuna.JPG" width="239" /></a></div>Back at it again folks! I was thinking of featuring some more at home recipes and decided it could wait for the next blog. Tomorrow marks the beginning of a great day for your gypsy gourmet, as my article on CNN's food blog(<a href="http://eatocracy.cnn.com/blog/">http://eatocracy.cnn.com/blog/</a>) is running in the lead! I'm so excited I can hardly wait! The seared Ahi tuna that I prepared on site for the shoot is what I'm featuring today, to make sure all my loyal foodies out there have it on hand.(Yes, you too Mom, two times, twice.) So, I hope you all enjoy this easy, flavorful concoction I've come up with. It's really not as fussy as it looks. It tastes great, is a healtier option than what is offered out on the road, and can be made in the cab of a truck. <br />
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<strong><em><u>Seared Ahi Tuna</u></em></strong><br />
1 sashimi grade Ahi tuna steak<br />
1 pkg organic mixed greens or baby lettuces (whenever possible please, support you local co-op!)<br />
organic grape tomatoes (as many as you like, I normally use 6, 3 per serving)<br />
4-5 sliced baby portabella mushrooms (omit if desired)<br />
3-4 T tri color bell peppers diced small<br />
2-3 T toasted sesame vinaigrette (recipe follows)<br />
optional creamy wasabi mustard sauce for dipping and plate painting<br />
2 T olive oil + 1 T for seasoning (see instructions)<br />
1/2 t toasted sesame oil<br />
1 t soy sauce<br />
2 T black sesame seeds<br />
1 1/2 t fresh minced garlic<br />
1 t prepared minced lemongrass (it comes in a tube for convenience)<br />
1 t prepared minced ginger (also comes in a tube for convenienence)<br />
fresh ground peppercorns to taste<br />
ground sea salt to taste<br />
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*NOTE FOR BEGINNERS*You should prepare a few things ahead of time, such as; the 2 T olive oil and the 1 T toasted sesame oil can be combined in a small dish. The garlic, ginger, and lemongrass can be prepared and combined with the soy sauce in a small dish, for convenience. Mise en place, or everything in it's place, prepare and have at hand all vegetables beforehand, for ease of assembly. <br />
<br />
<strong><em><u>I</u></em></strong><strong><em><u>nstructions:</u></em></strong><br />
Season the Ahi as follows; drizzle and rub the 1 T olive oil on steak, distribute evenly on both sides and sprinkle the sesame seeds on each side. Grind enough salt and pepper on just to enhance, not overpower, about 1/8-1/4 teaspoon. Pre-heat a non-stick skillet(electric on the truck, conventional if not)to medium-high, you <strong><u>want</u></strong> the pan stinkin' hot for the sear. Next add the 2 T olive oil and the 1T sesame oil, quickly adding the garlic, lemongrass, ginger, and soy sauce . *Note* I say quickly, because I mean it. You must add these quickly and move them around in the pan to keep them from burning. After that is done place the Ahi steak in the pan, allow to cook for about 2-1/2 minutes and turn to the other side, cooking for an additional 2-1/2. Remove tuna from pan, and the pan from the heat(or shout off) and set aside. This is where you'll place your mixed greens in a bowl, add all prepped vegetables, and the toasted sesame vinaigrette. Toss evenly and plate in the center of your plate. Using a VERY sharp knife, slice tuna on the bias, or at a 45 degree angle(diagonally), for pretty presentation, place on top of the greens, and serve. Serves two.<br />
<br />
<strong><em><u>Toasted Sesame Vinaigrette</u></em></strong><br />
3 T rice vinegar<br />
1 T soy sauce<br />
1 T toasted sesame oil<br />
2 T olive oil<br />
1 t each <u>grated</u> ginger and garlic<br />
1 T white or black sesame seeds<br />
1 t honey<br />
cracked black peppercorns to taste<br />
pinch of sea salt<br />
<br />
<strong><em><u>Instructions:</u></em></strong><br />
Combine the vinegar, soy sauce, ginger, garlic, honey, sesame seeds, salt, and pepper together in a small bowl. Whisk briskly and slowly add the oils at a drizzle to help the dressing emulse, or stay together. Toss with mixed greens and serve immediately. Refrigerate any leftovers and use within 3-5 days.<br />
<br />
<strong><em><u>Easy Creamy Wasabi Mustard Sauce</u></em></strong><br />
2 T prepared wasabi mustard (can be found in your local grocery store by the deli)<br />
3-4 T quality mayonnaise (like Hellmans or Duke's)<br />
<br />
<strong><em><u>Instructions:</u></em></strong><br />
Mix two ingredients well, put in squeeze bottle and make fun swirls, hearts, circles, commas, or whatever suits your fancy on your plate.(just have fun with it!) If you're anything like my brother, you'll put your initals, take a picture, and post on Facebook for everybody else to drool over. (Props to the Gangsta Gourmet)<br />
<br />
I hope you all enjoy this recipe as much as Chris and I do, it's relatively simple and really punches up the flavor quotient. Never be afraid to try something new, in most cases if at first you don't succeed, you'll read more carefully and get it the second time. Nobody wants to throw away tuna twice! Always remember to take your time, a deep breath, and have fun with it. It's really all about the love anyway, isn't it? Until next time folks, eat well, laugh often, and drive America's highways safely.<br />
<br />
gypsy gourmet<div class="blogger-post-footer"><div id="fb-root"></div>
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I'm hailing y'all from the house, just to let you know the gypsy gourmet doesn't always cook on the road.. I noticed that there were so many pictures on my IPhone that weren't necessarily from the road that I have to give a little love to the home kitchen. I am well pleased to be home after 5 weeks of grueling work out on the road. Many changes have taken place, i.e. I'm no longer based out of Richmond, VA for dispatch, we're now based directly out of Atlanta. I have also just finished up a photo shoot and interview with CNN chronicling my journey as the gypsy gourmet, and my career in the trucking industry. It will also introduce you to the love of my life and the light of my world, Chris.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMADDel788bCIFE7szHl0lc-YoQRr7lmHfLXU11H77HqGCJNfKbazT9IjIZydWCorREv02b5bN071Tmc81MNyK33-HTOkhlbPYAfPG2vi-z4TWCvyc7wCAYuXIyr7hGT_Tnm4IOhhV5s0/s1600/IMG_1099.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMADDel788bCIFE7szHl0lc-YoQRr7lmHfLXU11H77HqGCJNfKbazT9IjIZydWCorREv02b5bN071Tmc81MNyK33-HTOkhlbPYAfPG2vi-z4TWCvyc7wCAYuXIyr7hGT_Tnm4IOhhV5s0/s320/IMG_1099.JPG" width="239" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbKuOI1Fihhx77CUBYU_3OVAQvEizNx5258CIEqqW2LTD6fwX9kv9jGn-74mw7lRXNsv8DoZsmeHtAQGJfhXfM_lvpcS5a-LUP7jujTbhHQWSnFr6qhzIpPV0mXYpMq6O-uINPg3po4c/s1600/IMG_1086.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHbKuOI1Fihhx77CUBYU_3OVAQvEizNx5258CIEqqW2LTD6fwX9kv9jGn-74mw7lRXNsv8DoZsmeHtAQGJfhXfM_lvpcS5a-LUP7jujTbhHQWSnFr6qhzIpPV0mXYpMq6O-uINPg3po4c/s320/IMG_1086.JPG" width="320" /></a></div>The weather is starting to get a little colder, and I am all about some comfort food. Here's a few pictures of some homemade pork carnitas that I made into tamales that turned out absolutely amazing. The recipes and instructions will follow. I just was missing the warm Arizona weather, it was super chilly when I got to the house, and I was ready for a challenge. I miss having all of the really great conveniences of my kitchen at home, when I'm on the road. Like running water, a dishwasher, and a lovely assistant, who just simply makes my world brighter with her happy chatter, goofy faces, winning smile, and energy.(Are all 16 year olds like this? I'm thinking I'm just lucky.) So without further embarrassment to her(ily brat), here's what we came up with.<br />
<br />
<strong><em><u>Pork Carnitas</u></em></strong><br />
2 1/2 - 3 lbs boneless pork shoulder, cubed into 1 1/2" pieces<br />
1/2 each yellow, red, and orange peppers, rough chop<br />
1 lg sweet onion, rough chop<br />
1 jalapeno sliced 1/4 in thick with seeds<br />
3-4 lg whole garlic cloves<br />
1 pkg Sazon Goya<br />
1T. Cumin<br />
1 1/2 t. Paprika (Spanish or Hungarian)<br />
1 1/2 t. ground black pepper <br />
1/4 t. cayenne pepper<br />
1 T Tony Chachere seasoning<br />
1-2 T. Mexican Oregano<br />
1-2 t. dark red chili powder<br />
8 oz prepared chicken stock (Swansons is okay, or Better Than Bouillon)<br />
<strong><em><u>Instructions</u></em></strong><br />
I prepped the vegetables as indicated above, tossed the meat and vegetables in the spices, put it all in a 13x9 glass baking dish, added the prepared chicken stock, and covered it in aluminum foil. I figured low and slow was best, so I popped it in a 300 degree oven for about an hour and a half. Remember, that all ovens are different. Mine is electric and pretty close to right on temperature, but ovens will vary. The end result you're looking for is tender, pull-apart pork that can be shredded. All the vegetables will just fall apart along with your meat and broth. The easiest way I've found to accomplish this is by leting the mixture cool some and using the paddle attachment on my KitchenAid mixer. You can do it with a large fork or your fingers too, but I'm at home and want to be done, thus my method.<br />
If you're in a hurry, this meat mixture, some toasted corn or flour tortillas, and a little pico de gallo make a fast no muss dinner. I, however, was looking for the challenge of making something I'd only seen made once on television, Guy Fieri on Diners, Drive-Ins, and Dives, Albuquerque, NM. Crazy that I've never attempted this before, after spending five years in Arizona, but true. I enlisted Annalysa, Chris's 16 yr old to help, as she had assembled them before with friends, and the following is what you'll need for the final product.<br />
<strong><em><u>Tamales</u></em></strong><br />
Masa mixture:<br />
16-24 dried corn husks<br />
2 c Maseca corn meal for tamales<br />
2c lukewarm chicken stock<br />
1 t. baking powder<br />
1/2 t. sea salt<br />
1T Paprika<br />
1 tomate con pollo bouillon cube dissolved in the chicken stock<br />
1/4 t. cayenne pepper<br />
2/3 c. lard (lard is best, but if you prefer use vegetable shortening)<br />
<strong><em><u>Instructions</u></em></strong><br />
The first order of business is soaking the dried corn husks in warm water. We found that a half sink full of hot tap water worked well, as long as we weighted the cornhusks down with a dinner plate. You can let these soak for up to a few hours, but we didn't. We let them soak for a little over an hour plus as long as it took to shred the meat, and prepare the masa. They were plenty pliable, and we didn't have any issues with them cracking. Next to prepare the masa. In a regular bowl, combine the masa, baking powder, salt, paprika, and cayenne pepper, mixing well. Dissolve bouillon cube in warm chicken stock, and add to masa mix, working it in with your fingers to make a soft, moist dough. In your mixer, beat lard until light and fluffy, add masa and beat until the dough has a spongy texture. Now you're ready to assemble. <br />
<br />
The cornhusks are going to be triangular in shape, you want the pointed end toward you. With a large tablespoon from your flatware, take a generous scoop of the masa mix, plop it in the middle of the husk and use the back of your spoon to smear it evenly outward toward the flat end of the husk. Take a teaspoon from the same drawer, get a generous scoop of the meat mixture and plop it in the center of the husk. Fold the pointed end up to the middle, and roll from right to left or vice versa. until you come up with the tamale shape. (Who knew this was going to be such a pain to describe? I need a crayon sketch!) Repeat until all the tamales are assembled.<br />
<span style="font-size: x-small;"><span style="font-size: small;"> <br />
Now, I believe that the easiest way to cook these would be to have a full size 6" deep hotel pan with a 4" preforated insert. The idea is to steam them, so a big huge steamer basket in a stock pot, or whatever fancy gadget you have available to you will work. I had none of these fancy schmancy tools at hand, so found my deepest rectangular aluminum baking dish(13x9 about 4" deep) and rigged a cooling rack with handles into it with two 2" ramekin bowls on the bottom. I then stacked an even layer of tamales across for weight, and added water to the halfway point up the bottom of the baking dish. At this point, I added as many tamales as was reasonable(to the top) and covered this invention with aluminum foil. I had to rig two of these devices, because this recipe makes quite a few tamales. I put them in a 400 degree oven for about an hour and a half to two hours. The easiest way to detect if they're done is to pull one apart and check. The dough will be firm and solid to the touch. I served them with a corn salsa, guacamole, and doctored prepared refried beans with cheese. </span> <span style="font-size: small;"> </span><br />
<span style="font-size: small;">I have to say this latest experiment was a huge success. It was a labor of love, but I got to spend quality time with my girl, saw looks of ecstasy on the faces of those I love the most eating them, and warmed up my belly and my soul. These are the reasons I do what I do. It's all about the love, folks. Until next time, eat well, laugh often, drive safe, and love like it's your last.</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">gypsy gourmet</span></span><span style="font-size: x-small;">. </span><div class="blogger-post-footer"><div id="fb-root"></div>
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<br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Riding through the vast desert of Texas can be inspiring to some; however, I’m not the biggest fan of the I10. I am counting my blessings that it’s not hotter than the seven gates of Hell this morning, and that the air conditioning is working well after the few modifications Chris did this week. As always, the gears in my coconut are blazing on a new idea for dinner. In the meantime, I thought I’d touch base on a favorite of all travelling folks, the sandwich. Now, I know we get tired of the same old thing, bologna, turkey and cheese, PB&J. There are so many awesome variations to this classic fare that I really thought some love needed to be given to the sandwich. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">When stopping in a truck stop, there seems to be only a few options for sandwiches. Subway, of course, and the cellophane wrapped sadness in the cooler isle. Subway can be great if you have good customer service, someone that cares about how your sandwich is put together, and short lines. This is not always the case as some of us well know. It can also be an expensive habit when you’re trying to save cash to get ahead out here. We really won’t touch on the cellophane sadness, as you have to be desperate to spend money on those wrinkled, smashed, unappetizing processed items. Wal-Mart is an excellent option for those of us that tote 64+ foot vehicles, as most allow some kind of rig parking and are abundant across the US. Those that don’t allow some kind of parking for us have been few and far between, and have only gotten a sour taste in their mouths from those people who don’t respect the rules, leaving trash behind etc. There are several chain supermarkets across the country that are also very trucker/traveller friendly, including Ingles, Fry’s, Smith’s, Hy-Vee, Food Lion, Safeway, Food Depot, Food For Less, and Kroger to name a few. I have my favorites of course, Ingles being the top of my list, but any of these will do.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I have found that the normal, everyday ingredients that most of us grew up on have begun to bore me over the years. I have expanded my horizons, and Chris’s, exponentially over the course of the last few months. Items like baby greens, baby spinach, vine ripened heirloom tomatoes, avocados, hothouse cucumbers, Claussen Kosher dill pickle slices, and thinly sliced red and Vidalia onions are just a few of the interesting additions that have been incorporated as of late. The types of pre-sliced cheeses available have come a long way from American processed cheese food.<span style="mso-spacerun: yes;"> </span>If you’re not able to hit the deli, this is an awesome convenience. The creamy, buttery goodness of Muenster, the nutty, smooth flavor of Gouda, the slight tang of baby Swiss, and the availability of herbed cream cheese spreads, add depth and layered flavor to any sandwich. Plain old white bread is not an option for our gypsygourmet, as I have been increasingly health conscious over the last six months, losing a total of thirty pounds in the process. There are many different kinds of amazing bread, but I’ll stick to a few of my favorites; marbled rye, Jewish rye, pumpernickel, oat nut, and twelve grain breads. Croissants are a luxury that I do indulge myself with occasionally, but they’re better saved for the blog on Hollandaise sauce…. Yum </span><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Calibri;"> Last, but certainly not least, is the meats. You don’t have to be stuck with cooked ham or pressed meat turkey, and for those bologna lovers out there, there’s an Italian version of it called Mortadella, that is simply put “amazing”. We have been stuck on peppered pastrami, Cajun spiced roast beef, and Cajun spiced turkey. While the cheaper brands offer “more”, the mid-grade to top shelf varieties are always more rewarding. Store brands can surprise you as well, for instance, the Prima Della brand at Wal-Mart is a consistently great product that I’m very partial to. Also, when trying out new items you can always ask your deli rep for a taste of anything they have to offer before buying it. This comes in handy when you don’t want to commit to a large amount of something you may not be fond of. The list goes on and on with these beautiful deli meats, sliced super thin but not shaved, for the maximum presentation. After all, don’t we eat with our eyes first? Who says the three extra minutes of care in our presentation is going to make or break our schedule anyway? I want piles of corned beef, mountains of black forest ham, valleys of spicy brown mustard, and baby greens so fresh the color slaps you in the face. The vine ripened tomatoes out of Alabama, Georgia, and Louisiana are so red they hurt your eyes, smell overwhelmingly like the earth they came from, and dance across your taste buds. <span style="mso-spacerun: yes;"> </span>So, for now, enjoy the pictures, take your time eating and savor the process. Remember we may have to eat to live, but we can also live to eat. Until next time eat well, laugh often, and drive safe.<o:p></o:p></span></div><span style="font-family: "Calibri","sans-serif"; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">gypsygourmet</span><div class="blogger-post-footer"><div id="fb-root"></div>
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<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">3:25 pm EDT<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I’m starving. Ravenously hungry for something that does NOT come out of a paper bag. I have driven a ten hour shift (give or take) and have been debating the benefits of sleep vs. food. Well, battle of the bulge or no, I’m going to make something hot, at least semi healthy and edible with the least amount of fuss possible. I’m experimenting with my new schwanky Black & Decker convection/toaster oven. I’m in the mood for a burger and don’t have the necessary time to stop our truck to make the electric skillet a great tool today. So, I pattied up the 93/7 ground chuck, seasoned liberally with granulated garlic, McCormack’s Hamburger Seasoning, and some granulated onion, and set to broiling burgers in my fancy toaster oven. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">4:00 pm EDT<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">We are sumptuously satisfied; our taste buds appeased, our bellies full, and are terribly pleased with this experiment. I have always told myself not to sell out, but I’m now pimping the product!!! I LOVE MY BLACK & DECKER CONVECTION/TOASTER OVEN! To be on a moving semi-truck, rolling through New Mexico and Texas, bumpy roads and all, this method is the bomb. Fifteen minutes on the bottom rack @ the 450 degree broil setting, produced juicy, perfectly medium burgers. The aluminum foil lining the pan made clean up a breeze. Keep in mind folks, I have my refrigerator and toaster oven secured with heavy duty straps and the door of the toaster oven secured with a small bungee cord for safety purposes. I also do not ever leave this appliance unattended while cooking. That being said, I am terribly impressed with the simplicity of this method, the consistency of the food cooked, and the snappy clean up. This chef will be using this appliance a WHOLE lot more in the near future. Keep a look out for more ongoing experiments, and until then eat well, laugh often, and drive safe.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">gypsygourmet </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjTZdm8qAjhlRQvgbJrM8AVslHPhmRbUOoLyTZCWJIerUpy-PiMS4IKHNdVGazYM5nvaGJqGUYM6r1KUOMzgknvxWcVVeDjYFYo8tM2IL3zWd9Cq8BuWNArMhNYurOT00hAb_-tR3V8c/s1600/Broiled+Hamburgers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUjTZdm8qAjhlRQvgbJrM8AVslHPhmRbUOoLyTZCWJIerUpy-PiMS4IKHNdVGazYM5nvaGJqGUYM6r1KUOMzgknvxWcVVeDjYFYo8tM2IL3zWd9Cq8BuWNArMhNYurOT00hAb_-tR3V8c/s320/Broiled+Hamburgers.JPG" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
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<div class="fb-like-box" data-href="http://www.facebook.com/platform" data-width="292" data-show-faces="true" data-stream="true" data-header="true"></div></div>gypsygourmethttp://www.blogger.com/profile/02581872736513345757noreply@blogger.com0tag:blogger.com,1999:blog-1847503484525211967.post-40916388975820455272011-08-07T18:33:00.000-07:002011-08-07T18:39:00.869-07:00Denver to Atlanta<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">A day in the life of the gypsygourmet……<o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">This day starts with your gypsygourmet oversleeping in a parking lot in Oak Grove, MO. The first thought running through my mind isn’t “Oh crap, this load’s gonna be late!”, as it's a simple relay to our terminal in Atlanta. No, the first thoughts running through my head revolve around what I’m making for dinner; sad but true. At 8:45 EDT thoughts of stir fry are dancing through my coconut. Log book updated, trash taken out, dog walked (all very quietly as to not disturb the love of my life still sleeping in the bunk), and coffee in hand, I set out on I 70 east bound for Atlanta. Our truck is well equipped to handle the challenge of stir fry, 2500 watt inverter, 4.4 cubic foot refrigerator/freezer combo, electric skillet, every necessary utensil at hand, so I now wonder how I can put an eclectic spin on this oft used idea to make it fresh and interesting. <o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: Calibri;">As I mentally rifle through the contents of my pantry, wondering if I have any cornstarch on hand, I realize with a start that I have crawfish tail meat straight out of Louisiana! Hmmmm, this could be an epic twist on an old favorite </span><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Calibri;"> I have fresh garlic, ginger, scallions, and tri colored bell peppers. I also have some broccoli florets, and some baby portabella mushrooms. I have concluded that cornstarch exists in my cupboard along with chicken base and soy sauce.<span style="mso-spacerun: yes;"> </span>So, here’s the recipe I’ve come up with. There are a few fast and easy shortcuts if you don’t want to go through the extra effort of making the sauce, and remember folks; this is all made in the cab of my semi-truck. <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div><br />
<div class="MsoNormal" style="margin: 0in 0in 10pt 2in; text-indent: 0.5in;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u>Crawfish Tail Stir Fry </u></b><o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 T Classic Olive oil + ½ tsp. toasted sesame oil </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">(Say “No!” to EVOO!!If I want fruity, I’ll eat a salad </span><span style="font-family: Wingdings; mso-ascii-font-family: Calibri; mso-ascii-theme-font: minor-latin; mso-char-type: symbol; mso-hansi-font-family: Calibri; mso-hansi-theme-font: minor-latin; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span><span style="font-family: Calibri;">)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">(1pkg)Boudreaux’s brand crawfish tail meat 12oz<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ each red, orange, and yellow bell pepper (julienned/cut into ¼ in strips)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ pkg. baby portabella mushrooms (1/4 in slice)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">12 each green onions (1/4 in bias cut/diagonal cut)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 Cups broccoli florets (bite size)<o:p></o:p></span></div><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><span style="font-family: Calibri;"><b style="mso-bidi-font-weight: normal;"><u>Sauce </u></b><o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">(Feel free to use Kikkoman’s stir fry sauce in place of homemade; it can be a bit easier.)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">½ tsp. toasted sesame oil<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 cups prepared chicken stock (I like the convenience of Better than Bouillon’s brand chicken base)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¼ cup Kikkoman’s soy sauce<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">1 T Fresh grated ginger<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2 T Minced garlic (Spice World prepared is great)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">¼ - ½ tsp. chili sauce (I like sriacha)<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">2-3 T. Cornstarch dissolved in as little water as possible<o:p></o:p></span></div><br />
<div align="center" class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt; text-align: center;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Calibri;">Instructions<o:p></o:p></span></u></b></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">Heat electric skillet to medium high, when it’s good and hot add both your olive oil and sesame oil. Next add your broccoli florets, cooking them until they start to change to a brighter green 2-3 min. The bell pepper strips will follow, again cooking for an additional minute. Last are your baby portabellas. You don’t want to overcook your vegetables, unless you like them that way. Me, I’m not a player. <span style="mso-spacerun: yes;"> </span>When these have combined and are cooked “al dente” or semi crispy, remove them immediately to a paper plate/bowl, gently wipe your skillet out with a paper towel and continue on to the sauce.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">If you’re using the prepared sauce, add the crawfish meat and the green onions to the vegetables still in the skillet, and enough sauce to coat evenly. Warm crawfish meat through, keeping in mind it’s already cooked. It’s ready as soon as it’s warm, serve it over any flavor prepared rice that you like. I prefer the easy 90 sec microwave Uncle Ben’s Wild & Brown Rice blend. It’s tasty and a healthier alternative.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">If you’re preparing the sauce, add the prepared chicken stock to the fresh clean skillet, add the sesame oil, ginger, garlic, soy sauce, and chili sauce. Bring to a boil, and add the cornstarch slurry. As it bubbles, add your vegetables, crawfish meat, and green onions. Heat through, as mentioned above, and serve over rice.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><br />
</div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">I think it’s a great dish, not too complicated, and an awesome healthier alternative to some of the crap truckers like us are subjected to every day. I just got really tired of paying for food that just wasn’t “IT”. Until next time, eat well, laugh often, and drive safe.<o:p></o:p></span></div><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 10pt;"><span style="font-family: Calibri;">gypsygourmet<o:p></o:p></span></div><div class="blogger-post-footer"><div id="fb-root"></div>
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