tag:blogger.com,1999:blog-9951134Sat, 06 Dec 2008 23:37:33 +0000A blog to shamelessly promote a classy program that does reunions. Plus favorite recipes for food and beer.http://classreunionprogram.com/classyprogram/noreply@blogger.com (Kim Peterson)Blogger54125tag:blogger.com,1999:blog-9951134.post-238039634761416184Sat, 18 Oct 2008 20:04:00 +00002008-10-18T15:04:49.518-05:00After 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 http://classreunionprogram.com/classyprogram/2008/10/long-time.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-2800402840899739901Sat, 17 Nov 2007 20:31:00 +00002007-11-18T19:16:36.967-06:00Ohio State 14 Michigan 3 Jim 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 http://classreunionprogram.com/classyprogram/2007/11/big-ten-champs-again.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-3070058377575141232Sat, 31 Mar 2007 18:26:00 +00002008-12-06T17:37:33.471-06:00Christopher 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'shttp://classreunionprogram.com/classyprogram/2007/03/baked-mostaccioli-and-meatballs.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-5364061416019498884Fri, 23 Mar 2007 14:02:00 +00002007-10-12T08:47:53.235-05:00Seems 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 http://classreunionprogram.com/classyprogram/2007/03/still-alive.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-1617551393900732251Fri, 12 Jan 2007 14:37:00 +00002007-10-09T08:51:13.252-05:00 http://classreunionprogram.com/classyprogram/2007/01/need-anything-else-be-said.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-7267166891291171514Sun, 19 Nov 2006 15:16:00 +00002007-10-10T09:18:12.778-05:00 39 <!-- game title/linescore cell hhhh--> 1st2nd3rd4th #2 MICH (11-1) 7 7 10 15 39 #1 OSU (12-0) 7 21 7 7 42 November 18, 2006 - Ohio Stadiumhttp://classreunionprogram.com/classyprogram/2006/11/osu-42-michigan-39.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-115318773959063182Tue, 17 Oct 2006 20:00:00 +00002006-10-29T18:36:23.363-06:00Jif, 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 http://classreunionprogram.com/classyprogram/2006/10/peanut-butter.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-115305905595231815Tue, 19 Sep 2006 13:00:00 +00002006-09-19T08:24:55.873-05:00Maybe 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 http://classreunionprogram.com/classyprogram/2006/09/summer-salads.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-115799070025763571Tue, 12 Sep 2006 03:20:00 +00002006-09-11T23:21:52.796-05:00The Ohio State University 24 UT at Austin 7 I'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 http://classreunionprogram.com/classyprogram/2006/09/ohio-state-university.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-114683568945530778Sun, 16 Jul 2006 23:00:00 +00002006-07-16T18:07:25.430-05:00I 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 http://classreunionprogram.com/classyprogram/2006/07/stuffed-pasta-shells.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-113854841173487820Mon, 06 Mar 2006 16:40:00 +00002006-11-20T09:44:56.723-06:00About 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 http://classreunionprogram.com/classyprogram/2006/03/vinyl-resotratioin.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-114123064052676422Thu, 02 Mar 2006 23:00:00 +00002006-03-06T10:36:14.293-06:00Some 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. Doinhttp://classreunionprogram.com/classyprogram/2006/03/cacciatore.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-113828553503921509Wed, 01 Mar 2006 16:16:00 +00002006-03-06T10:37:55.953-06:00FoodTV'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 http://classreunionprogram.com/classyprogram/2006/03/30-minute-meal.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-113727222377479043Sat, 28 Jan 2006 17:00:00 +00002006-01-28T11:16:38.773-06:00As 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 http://classreunionprogram.com/classyprogram/2006/01/minestrone.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-113725098901170909Sat, 14 Jan 2006 14:55:00 +00002006-01-14T15:45:12.340-06:00Starting 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 http://classreunionprogram.com/classyprogram/2006/01/soups.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-113250037037238620Mon, 21 Nov 2005 02:30:00 +00002006-01-14T16:10:27.883-06:00Woke 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 http://classreunionprogram.com/classyprogram/2005/11/beef-stew.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-112941244361389741Sun, 23 Oct 2005 21:15:00 +00002005-10-27T12:45:15.333-05:00Pop 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 http://classreunionprogram.com/classyprogram/2005/10/butterscotch.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-112713991940925382Mon, 19 Sep 2005 21:00:00 +00002005-10-27T12:45:48.843-05:00I 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 http://classreunionprogram.com/classyprogram/2005/09/neiman-marcus-cookies.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-112353729410643824Thu, 01 Sep 2005 21:20:00 +00002007-10-17T09:21:45.501-05:00Back in the 90's I worked in Asia, mostly a few months each year in Hong Kong and southern China. No where have I had food as fresh as I did there.... the fish swims in a tank until you pick it out, then is prepared your favorite way. And the flavors of the foods I remember to this day. So, when I come across a recipe like this one that combines Asian flavors with grillin', I try it. Butterfliedhttp://classreunionprogram.com/classyprogram/2005/09/grillin.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-112291245187187480Sat, 06 Aug 2005 06:45:00 +00002005-09-02T12:41:37.710-05:00Picking up where I left off - on the joys of seasonal cooking: It's blueberry season so I made a blueberry pie - the filling from Rose Levy Beranbaum's book. My own crust, of course. This adaptation is one of the best, simply because only a portion of the filling is cooked, then added to the remaining berries.... keeps the filling from becoming mush. And as the plastic container advertises: this http://classreunionprogram.com/classyprogram/2005/08/more-seasonal-pies.htmlnoreply@blogger.com (Kim Peterson)2tag:blogger.com,1999:blog-9951134.post-112290591991656030Mon, 01 Aug 2005 21:30:00 +00002005-08-01T18:24:49.490-05:00Summer cooking takes advantage of the wide array of garden fruits and veggies. Fruit pies have become my favorite in the past few years.....mainly because of the ease of making a consistent pie crust. Seems that every cookbook has its own version of a pie crust. Browsing the recent Cook's Illustrated, I find they've come up with another version of the quintessential pie crust. There is http://classreunionprogram.com/classyprogram/2005/08/seasonal-cooking.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-112162508249072285Wed, 20 Jul 2005 19:45:00 +00002005-10-16T11:53:09.096-05:00Things have been pretty hectic around here for the past several weeks. Started a project to insulate a part of the back entry that the contractors negliently overlooked many years ago. The temperature soared here in the tundra so my work days were cut back to 3 hours or so. Also, over the many years I have collected about 350 vinyl 33 rpm assorted jazz/vocals. Unfortunately, in my youth I abusedhttp://classreunionprogram.com/classyprogram/2005/07/house-chores.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-111912536971642349Wed, 22 Jun 2005 12:30:00 +00002005-10-27T14:05:17.443-05:00Is there a better way to get one's daily supply of potassium than through a big helping of banana cream pie? Maybe, but why deprive yourself of the pleasure of this one? My wife's art colleague calls it the banana cream pie diet. The first recipe I tried was from the Joy of Cooking, circa mid 20th century. It was simple enough but the filling was too thin and the pie ran when at room temperaturehttp://classreunionprogram.com/classyprogram/2005/06/banana-cream-pie.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-111875095075362473Fri, 17 Jun 2005 23:45:00 +00002005-06-17T19:41:57.763-05:00Frittatas are the Italian version of an omelette. Or it could be my sister-in-law's version: the add whatever's-in-the -fridge to the eggbeaters recipe. I thought there had to be a better way to make this seemingly simple Italian dish and at the same time trying to keep it on the level of an omelette. About a year ago, Sandy D'Amato of Sandford's Restaurant in Milwaukee, wrote about a trip he http://classreunionprogram.com/classyprogram/2005/06/frittatas.htmlnoreply@blogger.com (Kim Peterson)0tag:blogger.com,1999:blog-9951134.post-111853640972776238Mon, 13 Jun 2005 08:00:00 +00002008-10-17T17:56:29.865-05:00 Stick-to the-roof-of-your-mouth-capabilities: that's New York Style Cheesecake . It is pure, unadulterated cheesecake with no fancy ingredients added either to the cheesecake or placed on top of it. It's made with pure cream cheese, cream, eggs, and sugar, writes Linda Stradley at her web site What's Cooking America. I was first introduced to Turf's cheesecake when they were shipping from 85th http://classreunionprogram.com/classyprogram/2005/06/new-york-style-cheesecake.htmlnoreply@blogger.com (Kim Peterson)1