Classy Program

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2010-03-26T15:04:00.001-05:00

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Puffy Pancakes?

2010-03-04T15:58:00.006-06:00

Recently I came across a magazine insert called Relish published by relishmag.com. One of the recipes called itself Jill's Puffy Pancakes which had about a half dozen ingredients. But there were no leavening agents such as baking powder or baking soda. Maybe these ingredients will make a puffy enuf pancake for Jill but me, I need something to generate the carbon dioxide to give the flour et. al.

Rose Bowl 2010

2010-01-02T06:38:00.029-06:00

Been a concern for sometime about the Big Ten's ability to keep up with the spread offenses of the Southeast, Southwest and Pac Ten conferences. The Buckeyes certainly have been outclassed in the past three bowl games by this type of offense. Seems the pattern continued with USC at the beginning of the season although USC won by only 3 three points.Too early to tell since league play started

27 - Start Spreading the News

2009-11-07T09:57:00.009-06:00

Joe Girardi choose this number for his jersey as he hoped it would lead to Yankees 27th world series title. Girardi, an academic all American at Northwestern, is a man who believes that what needs to be done can be done.However, the first part of this years baseball season (before the all-star game) was less than spectacular. After the all-star is another story. Steady Jeter, Posada and Matsui

Stuffed Pork Tenderloin on Grape Tomatoes

2009-11-07T05:06:00.009-06:00

Have been using a couple of recipes from Pierre Franey for pork tenderloins. One uses cream and capers, the other shallots, rosemary with a white wine sauce. Recently discovered stuffed pork tenderloin while watching Jacques Pépin. It is a wonderful addition to my repertoire. Pépin uses a 1½# tenderloin which at times can be difficult to find. If you use a smaller one, use less

2009-10-11T14:27:00.016-05:00

Wisconsin 13, (9) Ohio State 31 The Buckeye offense had way too much rest in yesterday's win over the hapless Badgers of Wisconsin. The match ups showed Wisconsin with a strong offensive front line weighing in at somewhere around an average of 250 pounds per lineman. They allowed only 2 sacks in their previous five games. But, Wisconsin QB Tolzien also threw two pick 6's which helped make them

Brisket, Pulled Pork and Ribs

2009-08-23T11:40:00.034-05:00

Been a long time user of BBQ and in the last several years have included brisket, Texas style. Lockhart, Tx to be specific. Norman in Houston, an age old friend, insisted that although pork ribs were ok, Texas brisket was unparalleled.Had to try 'his' brisket. So, on one of many trips to Houston for business meetings we journey on a Saturday to Lockhart, about 35 miles South of Austin. Might as

A Long Time

2008-10-18T15:04:00.001-05:00

After a drought because of ennui, health issues and reminiscing over the Buckeyes' performance in their last three National Championships, it seems that there is toooooo much to talk about to ignore. So, where to start.......?Yesterday, while returning from a class at a local tech school, I got a call concerning My Class Reunion.exe, my database management program for class reunions. After

Big Ten Champs, Again

2007-11-17T14:31:00.000-06:00

Ohio State 14 Michigan 3Jim Tressel and The Ohio State Buckeyes continue their domination of the lowly wolverines. Since taking over the head coaching reins at Ohio State, Tressel is 6-1. The Michigan graduating seniors have not beaten the Buckeyes in their four years of playing for Michigan. The vaunted Buckeye defense gave up only 89 total yards. Mike Hart was held to 42 yards while Mario

Baked Mostaccioli and Meatballs

2007-03-31T13:26:00.007-05:00

Christopher Kimball has done a good job with his 'Inside America's Test Kitchen'. Anyone who would roast 30 to 40 chickens to get it 'just right' has to be passsionate about the job. And good for us. We benefit from all of this because we can go right to the end result without all the agony. Thank you, Christopher.I have my own test kitchen phenom in Sanford d'Amato, owner and chef at Sanford's

Still Alive

2007-03-23T09:02:00.000-05:00

Seems to be a repeating pattern with the Buckeyes this sports season. Ranked #1 for most of it and then . . . Let's hope the hoopster Buckeyes complete the task. To date, though, they have made my life a little tooooo frenetic.Remember when you were a kid and your parents told you to close your eyes because they did not want you to peak too soon for the impending treat that you were sure was

Need Anything Else Be Said

2007-01-12T08:37:00.000-06:00

Buckeyes 42 Wolverines 39

2006-11-19T09:16:00.000-06:00

39 1st2nd3rd4th #2 MICH (11-1) 7 7 10 15 39 #1 OSU (12-0) 7 21 7 7 42 November 18, 2006 - Ohio Stadium

Peanut Butter

2006-10-17T15:00:00.000-05:00

Jif, Captain Crunch and Skippy...the three mainstays of peanut butter in my growing up years. All creamy. Not crunchy. If I wanted crunchy peanuts, I would eat them out of the shell. Peanut butter and jelly. On Wonder Bread. Couldn't get much better. With the exception of maybe dippin' a piece of celery or carrot directly into the peanut butter jar. And in the absence of dippin' sticks, I could

Summer Salads

2006-09-19T08:00:00.000-05:00

Maybe potato salad oughta be a year round salad not just for summer. Salad Nicoise is French potato salad, perfect for summer with it's oil/vinegar based dressing instead of mayonnaise. The name itself, Salad Nicoise, sounds like it might take time to prepare, not a plus in summer. In reality, it is nothing more than the dressing - with tuna, green beans, olives and egg wedges....and the

The Ohio State University

2006-09-11T22:20:00.000-05:00

The Ohio State University 24UT at Austin 7I've been a Buckeye since birth in Ohio... went to school in Columbus, twice. During my earlier years Woody Hayes won a couple of Big Ten titles and some national stuff. Then in the late 70's he seemed to outgrow his clothes...slapped a player during a game...bye-bye, Woody.After that, football at The University of Ohio was a sometime thing for many

Stuffed Pasta Shells

2006-07-16T18:00:00.000-05:00

I keep watching Sandy d'Amato's 'Kitchen Technician' column in the Milwaukee Journal Sentinel Sunday edition. He consistently comes up some relatively easy to make winners. His latest that we tried last night, Stuffed Pasta Shells, is another one. You can view his entreé and comments here. Next time you visit his restaurant Sandord's, ask Angie about his singing.The tomato sauce is nicely

Vinyl Restoration

2006-03-06T10:40:00.000-06:00

About 6 months ago I wrote about record restoration and trying to correct alot of youthful indiscretions of abuse on vinyl recordings. Well, the learning curve has been a steep one. Thought I had restored about two dozen or so. But was frustrated with an album a friend wanted me to restore.Put it aside for a couple of months and returned to the challenge at the beginning of the year. Not a New

Cacciatore

2006-03-02T17:00:00.001-06:00

Some time ago I wrote about Italian chef Marcella Hasan's recipe for cacciatore. It is a wonderful dish that can be made in about 1 - 1½ hours. I use it regularly....that is, until I rediscovered a recipe by Sandy d' Amato, Milwaukees' James Beard award winner.Sandy published his cacciatore about two years ago and I had clipped the article from the Journal Sentinel where it first appeared. Doin'

30-Minute Meal?

2006-03-01T10:16:00.000-06:00

FoodTV's Rachael Ray seems to have cornered the 30 minute meals TV crowd. But she doesn't have a monopoly on the art of preparing good food in a short time frame.Gourmet magazine has a section in their magazine called 'Quick Kitchen'. The February issue offers a sautée/grilled chicken breast ala Morocco with a lemon couscous. The recipe is easy to do and the results are very good.A couple of

Minestrone

2006-01-28T11:00:00.000-06:00

As noted in earlier jottings, one of my honey's kitchen things is making soup - comfort food - during the frosty months. Of course, it has to be good for you. So, my first pick is minestrone laden with fresh veggies in home made chicken stock.When we married in the 70's, I brought to the table my collection of cookbooks, including the Time/Life books published in the '60's called Foods of The

Soups

2006-01-14T08:55:00.000-06:00

Starting early December my sweetie begins to talk about comfort foods such as soups. She makes some pretty fine soups, too. Unfortunately, her presence in the kitchen making soups is sooooo seasonal. Soups like minestrone and borscht need to be enjoyed more than once a year.She also has a hankerin' for chili. Her kind of chili. Beans and hamburger in a watery mess has never been something that I

Beef Stew

2005-11-20T20:30:00.000-06:00

Woke last week to 11°. Fahrenheit, Celsius...... doesn't matter....Seemed a good time to make one of my favorite cold weather meals, boeuf bourguignon. It's similar to our beef stew, but with the addition of some burgundy wine, thus the name beef burgundy.There are as many variations to this dish as there are cooks/chefs. I like the one put together by two of the best, Julia Childs and Jacques

Butterscotch

2005-10-23T16:15:00.000-05:00

Pop loved all things butterscotch. He would splash, actually paste, some butterscotch sauce on anything that he thought called for a flavor boost... sometimes even if I thought the flavor could not be improved. I've been experimenting with butterscotch for the past several weeks to find out why he thought this brown sugar treat was so delectable. Searched the web for some recipes...there are

Neiman-Marcus Cookies

2005-09-19T16:00:00.000-05:00

I received an email about a public relations snafu at Nieman-Marcus. A lady and her daughter were lunching there and ordered the famous Nieman-Marcus Cookie for dessert. Mama found it to be of the usual high Nieman-Marcus standards and asked if she could get the recipe. The waitress declined to give it but would sell it to her for two-fifty. The amount was added to the luncheon bill.When viewing