Have you heard of the Fairy Hobmother from Appliances Online? Don’t doubt the existence of this person/phenomena and don’t be hatin’ on an offer from a complete stranger you meet on the internet this time because I was given (gratis/free/complimentary) a blender!
Picture from Amazon
The story being that I visited my friend Monet’s blog, Anecdotes and Apple Cores. Her post mentioned that she was given a food processor by the fairy and that perhaps by leaving a comment, with mention of a kitchen tool/appliance you could use, maybe you’d also be visited by the Hobmother. I mentioned my need of a blender and days later, received a lovely message and the next thing I knew, there was a package on my doorstep. How awesome is that?
This is not a scam. This is a kind, giving, interweb presence. So if you’re in need of a tool or appliance for your kitchen, let me know your wish in a comment and see if you are visited by this kind fairy. Big thanks to you, Fairy Hobmother!
And check out our etsy shop to see my talented, crafty mom’s crochet snowflake ornaments. Seriously awesome. Hey, if stores can pull out the winter/Christmas decor before Halloween so can I. My mama is one creative lady.
What’s been going on around here?
Greg is on a business trip in North Carolina but will be home late tonight. We’ve been scootin’ along on the furniture side of life, refinishing like mad. The lack of space has us contemplating finding a new place to call home when spring rolls in. Collecting pieces of furniture, as you can imagine, takes up quite a bit of room as does the area needed to repair and finish. Spending time on Pinterest inspires me to find a space where we can create and have those juices flowing. I’m green with envy seeing all the DIY projects on there.
Sure we’ve only lived in this apartment a little more than 4 months but our ideal living arrangement involves more workspace connected to living space with a washer/dryer and soft water. Oh, how I miss soft water. A studio/loft with a workshop somewhere around or a house with a garage in the Northfield area is the goal. However, I don’t think it exists and if it did, wouldn’t be in our price range. We can’t afford a separate workspace or storefront so that’s out.
The weather is odd here in Minnesota in the loveliest way. Mid-seventies and sunshine supposedly all week long. Mother Nature must be mocking us since both Greg and I have made claims that snow will be here before Halloween like the last few years. Keep mocking us, mama, I really don’t mind.
The leaves are changing and not even the usual windy day has taken them. Last year was a big disappointment when it came to fall foliage when a windy day took most of the leaves from the trees before they even fully transformed. One of my favorite things to do is take a drive around the most scenic portions, gazing at the rusty and bright reds, burnt orange mixed with vivid green leaves still clinging in their last hurrah before the outright cold months arrive.
Denying the fact that it’s October, I’m going to tell you about a salad so obviously for summer. The temps are going to reach 80 here today….in Minnesota so maybe it’s still summer-like where you are too. Or you can save this one for next season.
On another note, have you ever combined tomatoes with peaches? The flavors are meant to be together. This recipe doesn’t include tomatoes but you can certainly add them like I did after snapping these photos. Mark Bittman suggested the combo and it dawned on me, of course, that would be delicious. To stretch this thought further, adding melon or a different cheese (feta perhaps), maybe some red onion and you have another version. Guess I’m saying this salad is a great base-good on its own or jazzed up.
Peach, Mozzarella, Basil and Mint Salad adapted from Real Simple
Serves 4
Print Recipe
Ingredients:
3 ripe peaches (yellow, white or a combo)
1/4 cup fresh basil, torn
¼ cup mint, torn
6 ounces fresh mozzarella, cut into small pieces
2 tsp olive oil
coarse salt, freshly ground pepper
Cut each peach into 8 wedges then halve those wedges. In a large bowl, combine the peaches, basil, mint and mozzarella. Drizzle with the olive oil and sprinkle with some salt and pepper. Gently toss and either serve or refrigerate for a few hours then serve. As I stated above, this would be great with tomatoes, red onion, maybe some melon and/or switch the cheese to feta. You will need to drizzle a little more olive oil if you add the tomatoes. I love the combination of peach and tomato. Additions or not, this salad is delicious.
Admission: I’d never had a fried green tomato ever in my life until the other day. It might seem like an abomination as a food blogger, as someone interested and passionate about cooking, ingredient knowledge and everything that goes with the seemingly all-encompassing term ‘foodie.’
They are delicious when cooked. It also put to use the poor tomatoes that never ripened on our now limited sun patio up here on the third floor. The recipe just kind of came together.
The inspiration: a blt sandwich but only with a fried green tomato and basil in place of lettuce. It took two trials to get something craveable. The first was my attempt to follow the recipe I came across which was decent but could have been better.
The second attempt was when I fell in love with green tomatoes. They are tart and wonderful. I recommend coring them as they can be very hard in the center and they did not fry into soft submission or play well with the coating when cut too thick the first time.
One of the many unripe tomatoes on our vine
I added cayenne to both the mayo and the panko/cornmeal crust but you can do one or none if you aren’t a fan of heat. Another suggestion is not use strictly panko breadcrumbs as I did in the first trial because it just didn’t stick. Others might argue but it just didn’t cut it for flavor either. Cornmeal is necessary. It was also partially the fault of the recipe calling for thick slices of tomato…again, don’t have super thick slices. A half inch slice or slightly less seems to work best. Don’t pay attention to the thick tomato slice in my picture either. That was from the first trial…forgot to snap a picture from the second.
To make it easier to enjoy, I made them open-faced and served with a fork but it’s not necessary. That was also a problem with the bread being too crisp when toasted (it is not my favorite bread). I like having each bite contain all of the ingredients when it comes to things like this. The flavors blended so well together that I think I need a third try on the ol’ bbfgt (bacon basil and fried green tomato) sandwich. Use your favorite bread, probably didn’t need to tell you that, sandwich fan.
Trial 1 picture-tomatoes/bread too thick with only panko to coat. Trial 2 was not captured in a picture because I couldn't wait to eat it. Delicious!
BBFGT (Bacon Basil and Fried Green Tomato) Sandwich
Makes 4 sandwiches
Print Recipe
Ingredients:
8 slices of thick bacon
3 medium sized green tomatoes, cored (don’t cut too thick-1/2 inch slices or less so that you have at least 8 slices)
2 cups buttermilk
1 cup cornmeal
1 cup panko breadcrumbs (or just 2 cups of cornmeal but don’t use panko alone)
salt/pepper and cayenne pepper
about ½ cup of fresh basil leaves
8 slices bread (not too thick)
mayonnaise (add some cayenne for heat)
Prep the tomatoes and cut the bread. Set the tomatoes in the buttermilk, submerging them for at least 5 minutes. In a shallow dish, mix the cornmeal, panko, salt/pepper and optional cayenne pepper. Set aside.
In a large skillet over medium heat, fry the bacon until crisp. Transfer the bacon to a paper towel lined plate. Keep the drippings in the pan over medium heat.
Drain the buttermilk from the tomatoes and dredge the slices into the cornmeal mixture, coating them very well. Shake the excess then fry in the drippings until each side is golden brown. Repeat for all slices. Placing them on a paper towel lined plate when golden.
Toast the bread then begin assembling the sandwiches. Generously smooth the mayo (with optional cayenne) on 4 slices of bread then add some basil, bacon and the fried green tomatoes (2 per sandwich) to those 4 slices and top with the remaining bread. Serve right away. These are also great with a few drizzles of smoked Tabasco sauce.
3-Ingredient Raspberry Brown Sugar Gratin
Was your reaction like Kramer’s on Seinfeld when he saw the ugly baby upon seeing this recipe’s picture (it’s not the best for other reasons but that’s my bad)? Allow me to introduce you to something amazing (again)-the raspberry brown sugar gratin. Doesn’t seem so ugly any more does it? For those of you that still think it’s unappealing-you’re wrong. Wrong, wrong, wrong. I had this weeks and weeks ago and am craving it to this day. The goal was to post the gratin before summer was gone-made it with 2 days to spare. I was actually going to post it right after rejoicing in the ramekin I had for a snack but noticed that another blogger had just posted the recipe-great minds think alike-so I postponed my sharing.
With 3 ingredients and carmelized brown sugar as the result on top of my current favorite berry, the raspberry, this is undeniably wonderful…even though it has a mug only a mom could love and I being its “mom,” indeed took one look and began cooing. I don’t really believe that though. Many of you will find the beauty of this dish. Once you taste it, you’ll be hooked. Good hot, warm, room temp, cold, and the next day.
Thank Smitten Kitchen for highlighting this adapted dish from the Jeremiah Tower version in the New American Classics cookbook. Bravo (and then I’m the one to initiate the slow clap that builds like in this video).
Raspberry Brown Sugar Gratin from Smitten Kitchen and Jeremiah Tower
Print Recipe
Ingredients:
2 cups fresh raspberries (or your choice of berry)
2 cups sour cream
1 cup dark brown sugar
Preheat the broiler. (If your broiler isn’t your friend, roast this at 450F until it caramelizes.) Meanwhile, gently fold the berries and sour cream together in a shallow 1-quart dish. Top with the brown sugar-sprinkling evenly over the dish (try not to put it in clumps). Place the dish under the broiler until the sugar just starts to caramelize. Good hot, warm, room temp, cold, and the next day.
