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tag:blogger.com,1999:blog-38761442296512469962017-08-15T09:17:30.138-04:00La Petite GourmessBecause cooking should be a little messy and a lot of fun.Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-87506269374564868362017-01-04T18:00:00.000-05:002017-01-22T10:08:03.814-05:00Penne w/Roasted Pepper Vodka SauceYup, I'll admit it. I'm a pasta lover. And you will be too once you have a bite of this tasty dish.

I didn't write down the recipe (I never do) but here's what you do:

You need, a box of pasta, butter, garlic, red peppers, crushed tomatoes, half and half, vodka and goat cheese. And some frozen peas.

Cook a pound of penne according to the directions, reserving about 1/2 cup of the pasta water before draining the rest of it.

Remove the stems and seeds from 3 cups of small red peppers. Broil until blistered and softened, then let cool. In a large pot, melt a couple tablespoons of butter until melted then sauté a couple cloves of garlic (minced) until softened, then add a pinch of red pepper flakes and a cup or so of crushed tomatoes along with the pasta water.

Using a food processor or blender, purée  the peppers and tomato mixture until smooth, then return to your skillet and bring to a simmer. Add 1/4 cup of vodka (or more to taste) and stir until booze cooks out, about 10 minutes or so. Stir in a cup or so of half and half and a couple tablespoons of goat cheese and cook until thickened. Stir in a cup or so of frozen peas for color and heat through.

Add pasta to the sauce pan and combine. Season with salt and pepper to taste.

Yum!

xoxo
Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-3481653343700423972016-12-08T15:30:00.000-05:002017-01-22T10:07:48.215-05:00Chicken A La GourmessI really heart this chicken recipe:

Prep your grill or oven broiler.

Sprinkle a few pounds of chicken pieces (thighs, wings, breasts, drumsticks) with salt and pepper, garlic powder, and smoked paprika, to your taste. (But don't be shy. More is better when it comes to seasoning, here.)

Place on grill or a broiler pan coated with cooking spray -- or use tin foil for less mess.

Broil/grill 15 minutes or so on each side, or until cooked through. (You may want to add more spray before swapping sides.)

Brush chicken with a mixture of 2 parts olive oil and 1 part honey and cook an additional 15 minutes, (turning 1-2 times) or until chicken is browned and crispy!

If you don't stand there and eat the entire platter of chicken by yourself (which is totally doable), you can shred the meat and use it for a lovely salad like this one:

I mixed the shredded chicken with some salsa and taco seasoning then added it along with yellow and green peppers, tomato, cilantro, and avocado to a pile of arugula and topped with a dollop of sour cream (plain Greek yogurt works too) and a sprinkle of chili powder. Delightful!

 Done and done!
xoxoGourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-41119029566905399182016-12-03T16:00:00.000-05:002017-01-22T10:08:54.461-05:00Butternut Squash Macaroni and Cheese: The Quick VersionI've posted numerous times about my fantabulous recipe for Butternut Squash Macaroni and Cheese
and I've realized that while it's tasty, not everyone has time to make it the way I made it back in 2011, roasting the squash and then blending everything together. Not even me.

So, now I usually make a quicker version that still tastes amazing. Save time, not flavor.

Quick Butternut Squash Macaroni and Cheese
Ingredients:
1 box macaroni or farfalle pasta
1 TBS butter
1 shallot, minced
1 TBS brandy
1 12-14 oz package (or can) of butternut squash puree
1 cup chicken broth
1 cup mozzarella cheese
1/2 cup smoked cheddar cheese
Garlic powder
Nutmeg
Salt/pepper
2 cups bread crumbs
Olive oil

To Do:

Preheat oven to 375 degrees.

Boil the pasta, drain and set aside

In a large pot, heat the butter until melted then add in the shallot and cook until translucent

Add in the brandy and cook a few minutes until shallots are infused

Add the puree and broth and heat through

Stir in the cheeses until you have a thick sauce, then remove from the heat

Mix in the seasonings, adding them and the salt/pepper to your taste, then add the pasta to the pot with the sauce and stir to incorporate. It should be a bit soupy.

In a small bowl, mix together the bread crumbs, olive oil, and a handful of mozzarella cheese if you have any left over, and a pinch each of salt and nutmeg

Transfer to a large, greased baking dish

Top the pasta with the breadcrumb mixture and bake covered for about 15 minutes, then uncovered for an additional 10 minutes or until golden brown

The other option is to nix the whole oven part and eat the macaroni and cheese right out of the pan once the pasta/sauce is combined. Up to you. It's delightful either way.

Enjoy!
xoxo Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-33384916867557670872016-11-29T11:00:00.000-05:002017-01-22T10:09:22.123-05:00Slow-Cooker Pulled PorkI'm a pork loin girl. Some gals are all about ham roasts or pork chops, and while they have their merits, when I want to make a dinner I know will turn out right every time, I put pork loin on the menu.

While it's perfectly fabulous roasted in the oven with apples and potatoes, and rosemary, or braised on the stove with an orange glaze and veggies, it's November, so it's time for pulled pork. In the slow cooker.

Slow-Cooker Pulled Pork
Ingredients:
2 apples, peeled, cored and diced
2 red/purple potatoes, peeled and diced
1-2 lbs pork tenderloin roast (boneless)
1 cup chicken broth
3 sprigs rosemary, plus more for sprinkling
2 slices of thick-cut bacon, chopped
2 cloves of garlic
1 tsp minced ginger
3 TBS butter
Barbecue sauce

To Do

Place apples and carrots in bottom of your slower cooker pot then add the pork loin and the rest of the ingredients, dotting the top with butter.

Set your slow-cooker to 8 hours, and don't touch it for 8 hours. (Don't lift the lid!)

Remove the rosemary sprigs then pull meat apart with a fork until shredded. The apples and potatoes should have pulverized into a thick-ish sauce.

Stir in about 1/4 - 1/2 cup of your favorite BBQ sauce then use in sandwiches, on pizza (top with jalapenos and cheddar), in tacos (with slaw and sweet peppers) or slop it on a plate with some tortilla chips and gooey cheese, then devour. No one will blame you.

Enjoy!
xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-41296901562296509392016-11-24T15:00:00.000-05:002017-01-22T10:15:30.251-05:00Raspberry-Almond BlondiesLooking for an easy go-to sweet treat?
Try these quick and tasty cookie bars. The combination of raspberry and almond flavors is addicting. Definitely a crowd-pleaser, so put this recipe on your holiday cookie short list!

Raspberry-Almond Blondies
Ingredients:
2 1/2 cups Bisquick baking mix or my homemade version
1 cup white sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
2 TBS vanilla
2 tsp almond extract
Raspberry curd or seedless jam
*Note, if you use homemade baking mix, reduce the oil by about 2 TBS

To Do:

Preheat your oven to 350 degrees

Mix together the baking mix, sugars until blended

Whisk in the eggs, vegetable oil and flavorings

Stir in 1/2 cup of the raspberry curd or jam

Grease a 9x9-inch or 13 x 9-inch pan then spread the batter into it evenly

Bake 25-30 minutes or until a toothpick comes out clean when inserted into the center and color is a golden brown

Let cool slightly, then top with more raspberry curd or preserves before serving.

Enjoy!
xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-69256712122161688572016-11-19T10:00:00.000-05:002017-01-22T10:10:01.213-05:00The Perfect Pie for the Holidays: Apple-Pear-Cranberry Pie with PecanCrumbleBonjour!

It's been ages since I've posted. (Sorry!) I started a new job not too long ago and it's proving to take up quite a lot more of my time than I anticipated, thus I'm a bit behind on the blog. I'm still active on Instagram (@Gourmess) and Facebook (@PetiteGourmess) so if you miss me, make sure you follow/like me there.

And, since we're a week away from Thanksgiving, I thought I'd dig out one of my old favorites and share it here again. It's been four years since its debut, so I think it's time for a reminder.

So, without further ado, here is my absolute favorite holiday dessert: Apple-Pear-Cranberry Pie with Pecan Crumble. It has nutmeg, cinnamon, ginger and Calvados in it, plus lots of butter and brown sugar, and tons of fall fruits. It's delightful and much more interesting than Pumpkin Pie. You can get the recipe here.

You can thank me later. After all, it is the season of giving thanks. (Wink!)
xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-35137346725126022582015-09-11T20:06:00.000-04:002015-12-02T21:30:58.624-05:00Searching for the Best Grandma Ever: Pie #7, Abbondanza Trattoria
Lucky Number Seven in our search for #thebestgrandmaever came from a lovely little "ristorante" called Abbondanza Trattoria.

We ordered a Tricolore Salad (zippy and light) and a large "Pizza della Nonna" for our latest Friday Night Pizza Night adventure. The pizza arrived quickly and was piping hot. We opened the box and found a puffy, square pie that looked as if it were filled with air.

Delicious air, that is.

Chris and I took a bite and promptly described the pizza to each other as "airy","fluffy", "like a focaccia donut", and my favorite one from Chris -- "an Italian cloud".

The pizza had all the trimmings of a traditional grandma -- crushed tomatoes, fresh mozzarella, fresh basil, olive oil and garlic. The outer crust was satisfyingly crispy and made an audible "crunch" when bitten into, but the bottom and interior crust was flaky and delightful. It is hands down the most pillowy pizza I've ever had.

The next day it was near perfect, with the garlic coming through a little stronger than day 1. And unlike Pie #2, there was no extra moisture -- no sogginess.

Abbodanza's Pizza della Nonna was exactly what comes to mind when you hear "Grandma Pizza." It tasted authentically homemade, with the tomatoes and garlic and overall delightful flavors, and I am pretty confident that this is THE ONE, folks.

So far...(wink).

Pizza #7: Abbodanza Trattoria
Sauce: A+
Crust: A+
Presentation: A+
Next Day/Cold Pizza test: A+
Grandma-style: A+

Abbodanza's pizza #7 gets an A+!

I think our search is done ... for now!Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-27081885073346117922015-09-10T07:42:00.000-04:002015-09-10T07:43:03.186-04:00Fillet of Sole in Lime-Soy-Chilie-Ginger Sauce with Ginger Sesame Soba Noodles and Farmers' Market Veggies

I've missed you!

We had a busy summer -- lots of trips and adventures, and I started a new job! (And, I've been preoccupied with my search for the perfect grandma pizza.) That doesn't mean I haven't been cooking. I just haven't had time to write much, and from the looks of my calendar for the fall, things aren't slowing down. So, apologies for the lax in recipe postings. Hopefully you're following me on Instagram -- I've been posting lots of food pics there.

We have a lovely weekend farmers' market near our apartment so loaded up with eggplant, squash, zucchini, broccoli and peaches. There were a couple fillets of sole in the fridge and I had some soba noodles in the pantry, so I decided to make fish with noodles and veggies. It was delicious.

I marinated the fish in lime juice, soy sauce, minced garlic, minced ginger, and a spoonful of chili paste for a few hours in the fridge. I didn't measure -- I just added enough juice and sauce to cover the fish, then flipped the fillets over about halfway into my marinating time.

For the noodle dish, I toasted some sesame seeds in a pan on the stove and prepared the soba noodles according to the package directions, then let them drain. I diced up two small eggplants and a large zucchini, and chopped up half a head of broccoli, then sauteed in sesame oil until the eggplant was soft, the zucchini tender-crisp and the broccoli bright green (add it last).

While the veggies cooked, I heated a bit of vegetable oil in a pan and cooked the fish over medium-high heat for a few minutes on each side until lightly browned. I sprinkled a bit of salt/pepper and fresh parsley before serving. It was flaky and flavorful -- the marinade was a hit!

When it was time to eat, I put the noodles and toasted sesame seeds in a large bowl and added the veggies, then tossed with a garlicky, ginger sauce that I had made a bit earlier in the day (recipe below). It was a light, lovely dinner for the end of summer.

Garlicky Ginger Sesame Sauce
Ingredients
2 tsp minced garlic
4 tsp minced gingerroot

2 tablespoons rice vinegar
2 teaspoons Asian sesame oil
1 TBS soy sauce
1/4 teaspoon extra fine sugar

Red pepper flakes

Salt to taste

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Add all of the ingredients through the sugar to a medium-sized bowl and whisk until combined.

Add the pepper flakes and salt to taste.

Let sauce marinate for at least 30 minutes at room temperature. Adjust seasonings as needed before serving.

Enjoy!

xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-35209426622194242232015-09-04T20:00:00.000-04:002015-09-09T20:05:45.600-04:00Searching for the Best Grandma Ever: Pie #6, DelenioThe sixth Grandma Pie in our search for #thebestgrandmaever was delivered promptly by Delenio, an Italian place not too far from our neighborhood. We were in vacation mode, so we ordered a large Grandma and a side of their fantastic "Pane Cotte" appetizer, which is a delightful mixture of "broccoli rabe tossed with oil and garlic, sun dried tomatoes, cannelloni beans, bread cubes & Parmigiana cheese."

The aroma of garlic and tomatoes wafted down the hallway, and into the kitchen. Opening the box, we found another round pie, but this one was different than the last: It looked like a cheese-less pizza. We were curious to give it a try.

Wow! The pizza is sauce-heavy, but somehow it still has a light, bright, fresh taste. There was just enough Parmesan sprinkle and minced basil. The sauce-covered layer of cheese underneath was perfectly salty and not greasy, and the crust appropriately crunchy in all the right places. It's like eating pizza dough covered in sauce, but much better. The "cheese reveal" as Chris called it, is fantastically unexpected, but exactly what you want. Yum. The Pane Cotte appetizer was delicious, too.

Delenio's Grandma isn't a textbook grandma since it's missing the square shape and crushed tomatoes, but I can definitely see a sweet Italian grandma making this for her family with her special, homemade Sunday gravy. And it isn't too shabby for breakfast the next day, either. (How about a runny egg on top?)

I thought last week's Atomic pizza was pretty great, but Delenio is my personal favorite pizza experience so far, at least flavor-wise.

Pizza #6: Delenio
Sauce: A+
Crust: A+
Presentation: A+
Next Day/Cold Pizza test: A+
Grandma-style: B+

Grandma Pie #6 from Delenio earns an A!

But, we're not done with our search just yet -- I can't wait to taste what's next!Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-58127551947614365862015-08-21T19:30:00.000-04:002015-09-09T20:05:03.883-04:00Searching for the Best Grandma Ever: Pie #5, Atomic WingsPizza #5 in our search for #thebestgrandmaever came from Atomic Wings, a pizza and wings joint. We ordered a traditional Grandma Pizza and their signature wings, because when in Rome...
The delivery was pretty quick and the pizza looked delightful. The round pie had fresh basil, chunky tomatoes, fresh mozzarella, garlic...mmmm.

I must admit that I was a bit skeptical about this pizza. How would a place that focuses on chicken wings fare with a Grandma pie?

Well, happily I can say that it did very well. The pizza not only looked good, it tasted terrific. The crust was the perfect combination of crispy, cracker-like end crust and a thin but sturdy bottom. The sauce was slightly sweet, but with a garlicky kick that I found pleasant, but Chris thought it bordered a bit on the heavy side. The slices were neither greasy nor wet. I probably could have eaten the whole pie by myself, it was so light and fresh tasting. I have nothing bad to say -- except that it also seemed very similar to a Margherita pie in style, so I'm not sure if we can call this a grandma. Still, it was quite divine.

Yes, one of the top contenders so far is a chicken wing place. Who knew? Atomic, you're standing in line with our other A pie, Krispy Pizza.

Pizza #5: Atomic Wings
Sauce: A
Crust: A-
Presentation: A+
Next Day/Cold Pizza test: A
Grandma-style: B-

So, for Grandma Pie #5, Atomic Wings' Grandma gets an overall A-.

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-39888016320611562922015-08-14T19:30:00.000-04:002015-09-09T20:00:04.625-04:00Searching for the Best Grandma Ever: Pie #4, Presto's

For Pizza #4 in our search for #thebestgrandmaever we decided to skip delivery, and instead do carry out. We ordered a Grandma Pizza from Presto's Restaurant after discovering their take-out only pizza menu as we were walking by one evening.

We placed our order and had a drink at a nearby bar while we waited for the pizza. About 40 minutes later, we picked up the $15 pie and headed home, just a few blocks away. The garlic and tomatoes wafted out of the box as we walked. It smelled heavenly. Mmmmm!

When we opened the box, we found a square, very rustic-looking pie. It definitely seemed heavier on the cheese than our previous pies, but we were excited to try it because it smelled so good.

The slices were cut a bit oddly, and I definitely couldn't get through my second piece. It was surprisingly very filling even though it had a thin, crispy-crunchy crust. Also, the crust seemed to be made of or dusted with cornmeal as it had a yellowish hue. The sauce was garlicky, as we figured from our walk home, but really bright and flavorful. (The kind of sauce you want to dip things in.) It was a bit greasy though, due either to an abundance of olive oil or cheese -- we couldn't tell. There didn't seem to be any crushed tomato or fresh basil and mozzarella so we're not sure if this is really a true Grandma pie. It almost seemed more like a bar pie (cheese and sauce), but it tasted good, either way.

But it was not #thebestgrandmaever, so our search continues for the perfect Grandma. Hopefully we'll find her soon! (In the meantime, all this research is quite fun!)

Pizza #4: Presto's
Sauce: A
Crust: A
Presentation: B
Next Day/Cold Pizza test: A-
Grandma-style: C

So, for Grandma Pie #4, Presto's Grandma gets an overall B.

xoxo Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-48455118709962172522015-08-07T19:00:00.000-04:002015-09-09T19:58:25.798-04:00Searching for The Best Grandma Ever: Pie #3, Stella'sStellaaaaaaa!

Pizza #3 in our search for #thebestgrandmaever was from a local spot with a great selection of brick-oven pies. We ordered a Stella's "Grandma Pizza" for delivery. There was a choice between regular and Sicilian crust, but we decided to go the regular route for our first try.

The pizza arrived quickly and was so large it was nearly bursting out of the sides of the box. It wasn't as pretty as the first two Grandmas we tried, but it smelled heavenly.

Right away, we could tell it was going to be a saucy slice, but the sauce was really tasty so we were happy to have a lot of it. It had a hint of something I couldn't quite place but thought was either cinnamon or tarragon or something sweetish? Chris thought it was maybe the crust that tasted sweet and it was definitely more sweet than garlicky. However, the crust was not crispy at all. Maybe because we got the normal version and not the Sicilian, but it was just a typical pizza crust, not the cracker-crisp kind of a true Grandma.

The salty mozzarella cheese was under the sauce as it should be, and there was a heavy dose of grated Romano on top -- maybe a bit too much as it made the sauce seem grainy and powdery in bites. The basil was plentiful, but it looked like it was cooked, which made it that unattractive dark green instead of the fresh-basil green. Still, it was delightful the next day for breakfast. Overall, it was a solid tasting pizza. But, it was not a traditional Grandma crust and I would have liked less Romano and less wilty basil, so it loses a few points.

Pizza #3: Stella's

Sauce: A
Crust: C
Presentation: C
Next Day/Cold Pizza test: A
Grandma-style: B-

So, for Grandma Pie #3, we give Stella's Grandma Pizza an overall B-.

xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-29998230517691310742015-07-31T19:30:00.000-04:002015-09-09T19:57:06.356-04:00Searching for The Best Grandma Ever: Pie #2, Two BootsFriday Night Pizza Night, and the search for #thebestgrandmaever continues.

This time around, we ordered the "Grandma Bess' from our local Two Boots spot. Two Boots has always been a favorite of mine. Their pizzas are inventive and tasty, and the ingredients are top notch. Each pie is named after a celebrity or notable. Grandma Bess is named for the company's owner's grandmother. In the past, I've been partial to the "Earth Mother" a vegan pie named in honor of Bette Midler for her efforts to save the community gardens of NYC's Lower East Side back in the 70s.

The Grandma Bess arrived quickly and it was beautiful -- and for $25, it ought to be.

However, we were a little disappointed. The pizza was delicious, but it had a wet texture that made it less enjoyable to eat. (Maybe because it was delivery and not fresh out of the oven when we ate it?) It had a lovely, fresh, homemade flavor and the light layer of San Marzano tomatoes, a tasty combination of Mozzarella and Parmigiano, and the garlicky thin Sicilian-style crust was fabulously elegant. I could imagine serving it happily at a dinner party with a bottle or two of rosé -- but we soon discovered that any crispness in the crust was becoming soggy by the minute. Wet pizza is no fun. The Grandma Bess is a very traditional Grandma pie -- it had a homemade, heftiness to it and the flavors were clean and bright. It's exactly what you'd think a Grandma Bess would make you for dinner. We were just sorry it was so soggy, and plan to get it to stay next time to see if we get better results. Live and learn, I guess.

Pizza #2: Two Boots

Sauce: A
Crust: C+
Presentation: A
Next Day/Cold Pizza test: C-
Grandma-style: A

So, for Grandma Pie #2, we give Two Boots' Grandma Bess an overall B-.

xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-13742215947836471202015-07-24T19:00:00.000-04:002015-09-09T19:56:05.128-04:00Searching for The Best Grandma Ever: Pie #1, Krispy PizzaThere's nothing like a Grandma for dinner.

Chris and I remember our three dearly departed grandmothers and their delicious cookery fondly, and we both cherish our visits with his Italian grandmother who knows her way around a good antipasto plate and is as feisty as ever. But this post is not about that kind of Grandma. Though grandmothers are indeed as sweet as pie, I am talking about the Grandma of all Grandmas: The Grandma Pizza Pie.

As of this moment, Chris and I are embarking on a quest: We are in search of the best Grandma pies in our new neighborhood. We fell in love with Grandma-style pizza a couple of years ago and have been looking for the ultimate Grandma ever since. And since Friday at Chez Gourmess is Pizza Night, we will devote the next dozen Fridays or so to our search for the ultimate Grandma pizza. We're searching for #thebestgrandmaever.

If you're not familiar with a Grandma Pie, also known as Nonna Pizza, I'll describe it by saying that a Grandma slice is crispier and less heavy than a regular cheese slice, but thinner and less dense than a Sicilian-style pie. Although, like a Sicilian, a Grandma is usually square-shaped. The crust is unique in that it is crispy on the edges--almost fried--with olive oil. The dough has a low profile and the outer crust is nearly hollow and perfectly crunchy, like a puffed cracker. On top of the crispy bottom crust you have a layer of fresh mozzarella cheese, then a heavy layer of tomato sauce (the most authentic usually have nothing more than crushed tomatoes), a sprinkling of fresh basil and usually a bit more cheese. Sauce and crust are king, er queen when it comes to a good Grandma slice, and they will either make or break the experience.

When we moved to Jersey City, NJ, a few months ago we were delighted to see that there were several pizza spots within walking and/or delivery distance, boasting Grandma pies on their menus. So, we've decided to try them all. We're beginning with the "Grandma Pizza" from Krispy Pizza, a nearby pizza joint whose motto: "If it's not Krispy it's not Pizza" seemed like a good sign of things to come.

We ordered online from www.krispypizza.com and the delivery was quick and seamless. They will even send a text when your pizza is on its way. Also, as a marketer, I give them an A+ for branding. And the pizza? It was a winner. It had a tangy tomato sauce, super fresh basil and a light but crispy (krispy!) crust, plus a bonus sprinkle of grated Romano cheese on each slice. Delightful!

Pizza #1: Krispy Pizza
Sauce: A
Crust: A
Presentation: A+
Next Day/Cold Pizza test: A
Grandma-style: A

So, for Grandma Pie #1, we give Krispy's Grandma Pizza an overall, solid A. Not a bad start to our quest. Hooray for Grandma!

xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-53436502312418359932015-07-17T11:25:00.003-04:002015-07-17T11:25:52.012-04:00Tofu Curry with Chickpeas and KaleAs some of you know, I have been dealing with the personal challenges of being the GourMESS and having a kitchen with polished white marble countertops. However, I've realized over these past several weeks that though they are beautiful, the countertops were not flawless when we moved in, and no matter how careful we are or how many coasters, placemats or felt pads we use, they won't be perfect when we move out. But in the meantime, I'm going to use them. Because it's a kitchen and that's where I belong. So, I decided to embrace the fear and the mess with my first curry in this kitchen. Gulp.

This quick-cooking curry is delicious and you can easily adapt the recipe -- don't like tofu? Use chicken or beef. Don't like coconut? Use half and half or heavy cream. You should be able to find the garam masala spice blend at your grocery store, and it's worth the search.

Just be sure to wipe up any splatters ASAP. (Wink.)

Tofu Curry with Chickpeas and Kale
Ingredients:
2 TBS vegetable oil
1 14 oz package of extra firm tofu, drained and cut into 1-inch dice
2 TBS minced ginger
4 cloves garlic, minced
1 small onion, diced
1 heaping TBS red or yellow curry paste (optional)
1 heaping TBS garam masala
1 tsp curry powder
1/2 tsp ground coriander
1 tsp smoked paprika
1/2 tsp red pepper flakes
1 cup or 8.oz can pureed or crushed tomatoes
1 15 oz can chickpeas, rinsed and drained
3 cups chopped kale
Kosher salt
Black pepper
1 14 oz can unsweetened coconut milk
Brown rice

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Heat the oil in a large pan or dutch oven over medium-high heat, then add the tofu and cook until lightly browned on all sides.

Remove the tofu from the pan and set aside. Add in a bit more oil if needed, then sauté the ginger, garlic, and onion until fragrant.

Stir in the curry paste if using, along with the garam masala, curry powder, coriander, paprika and chili flakes, and heat through.

Add the tomatoes, chickpeas and kale and return the tofu to the pan.

Lower the heat to medium-low and let the mixture cook about 10 minutes, stirring often.

Season with salt/pepper to taste.

Add the coconut milk, stir and simmer about 5 minutes more on low heat.

Adjust seasonings, then serve over brown rice.

 xoxo Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-9939701870001232492015-07-13T15:57:00.005-04:002015-07-13T17:03:47.121-04:00Baked Eggplant Sliders with Smoked Ricotta and HoneyI've started eating burgers again.

In the past few years, I enjoyed a delightful hamburger maybe once a month, now I'm up to twice a month. Who can resist a juicy, medium-cooked burger with aged cheddar cheese, smoky bacon and tangy BBQ sauce? Not this girl. And, we recently found a terrific restaurant near our new apartment that has a special burger menu -- so of course we have to try them all! So far, I've had four of the twelve options. Yum!

But, to keep my new burger obsession from spiraling out of control, I've also been making meat-free versions at home in the form of crispy tofu burgers with sriracha mayo and eggplant sliders with smoky ricotta and either a drizzle of honey or a bit of tangy tomato sauce.

The eggplant sliders are especially tasty now that eggplants are in season. Here's a quick recipe for the sliders, but you could make regular-sized eggplant burgers, too -- just use larger eggplants or pile the slices on to fit a burger bun. Enjoy!

Smoky Baked Eggplant Sliders
Ingredients:
4 small eggplants
Kosher salt
2 cups heavy cream or half and half

1/4 cup white flour
2 1/2 cups cornmeal
Freshly ground black pepper
2 TBS Italian herb mix
1 tsp garlic powder
Pinch or three of red chili flakes
Olive oil
Smoked sea salt, or plain Kosher salt
1 12-pack Kings Hawaiian dinner rolls
8 oz smoked or plain, full-fat ricotta
1/4 cup honey
1/4 cup tomato sauce

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Preheat oven to 425 F.

Remove stem and bottom end from eggplants, then slice into somewhere between 1/4 - 1/2 inch rounds, depending on whether you want one or two per slider. Place the slices in a colander, then sprinkle generously with salt, and cover with a pot lid or plate. Let the excess liquid drain from the eggplant for about 15-20 minutes, then wipe off excess salt, pat dry and set aside.

Add the cream or half and half to a shallow dish/pie pan.

In another shallow dish/pie-pan, mix together the flour, cornmeal, a few grinds of pepper, the dried herbs, garlic powder and chili flakes with a fork.

Dip each eggplant slice in the cream until coated, then place in the pan with the flour mixture and cover all sides, then place on a lightly greased baking sheet. Continue until all of your slices are coated. Discard any extra cream/flour mixture unless you have more vegetables you can coat and bake.

Drizzle the slices with olive oil and sprinkle with the smoked sea salt. (Kosher salt is fine, too.)

Bake in the oven about 10-15 minutes until browned, then flip once and bake until that side is browned, too.

Remove browned slices from the oven and let cool.

While they are cooling, assemble your sliders: Slice your rolls in half, then coat one side with the ricotta and the other with either a drizzle of honey or a dollop of your favorite tomato sauce. I like to do a mix of six sliders with ricotta and honey, and six with ricotta and tomato sauce.

Place an eggplant round (or two if you sliced them thin) on the bottom half of the roll then top with the ricotta lid.

Serve with a green salad, grilled veggies, chips and hummus, or fries.

xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-46130806603282950382015-07-07T17:32:00.000-04:002015-07-07T17:33:49.612-04:00Summer Strawberry ShortcakeChris has a summer birthday, and as long as I've known them, his family has always celebrated his day with strawberry shortcake instead of birthday cake. Which is fantastic, if you think about it. Who needs boring old icing and cake when you can pile summer's best strawberries and fresh whipped cream over a sweet, crumbly shortcake?

This year we were actually at home on his birthday, so I made him a lovely strawberry shortcake for his birthday breakfast. Served with espresso and some blueberry champagne we had leftover from celebrating the Fourth, it was a pretty fabulous way to start a special day.

Note: Some folks prefer to pour milk over their shortcake instead of whipped cream. At Chez Gourmess, I like to make a tasty homemade whipped cream with a bit of chilled heavy whipping cream, a drop or two of vanilla and a couple TBS of confectioners sugar. But, you can't go wrong with either option, so do what you like. As for the shortcakes, I've discovered that they are even more delightful with a bit of strawberry Greek yogurt mixed in. Here's my recipe:

Strawberry Shortcake
Ingredients:

2 1/3 cups of my Better than Bisquick Baking Mix

1 5-6 oz container of 2% strawberry Greek yogurt

2 TBS milk

2 TBS white sugar

1/4 cup melted butter (4 TBS)

4+ cups sliced fresh strawberries

Extra-fine sugar

Whipped cream

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Preheat oven to 425 F.

Stir baking mix, yogurt, milk, sugar and the melted butter until a soft dough forms, then drop by spoonfuls onto a lightly greased baking sheet. You should have enough dough to make about 6 shortcakes.

Sprinkle with sugar, then bake 10 minutes or until golden brown.

While the shortcakes bake, mix together the strawberries and enough extra-fine sugar to coat them in a medium-sized bowl. After about 10 minutes, remove 1/4 of the strawberries and mash them, then return to the bowl.

When ready to serve, halve and warm the shortcakes.

Scoop a bit of strawberries into the bottom of each serving bowl.

Add one half of the shortcake to the bowl, then top with whipped cream and a big scoop of strawberries.

Top the other shortcake half with whipped cream then add to the bowl. Finish with more whipped cream and a strawberry or two for garnish.

Bring the remaining strawberries to the table so guests can add more to their bowls as needed.

Yum!

xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-53767392559525596012015-06-16T16:09:00.002-04:002015-06-16T16:09:25.743-04:00Thai-Style Pork and Sweet Potato StewI love cooking from the pantry. Being creative never tasted so good!

I had a boneless pork tenderloin roast that I wanted to turn into a stove top stew, but I wasn't sure if I wanted to go the Southwestern route with salsa, paprika, tomatoes and peppers, or perhaps more Asian inspired, with soy sauce, ginger, and orange peel. As I was rummaging through the pantry, I found a random box of "Thai Sweet Potato Soup" and some coconut milk. So, I decided to make a Thai-style curry with the pork instead. That's one of my favorite things about creative cookery -- you can make something out of everything.

Thai-Style Pork and Sweet Potato Stew

Ingredients:
Olive oil

1.5 lbs boneless pork tenderloin roast, seasoned on both sides with salt/pepper

2 TBS butter
2 -3 cloves garlic, peeled and minced

1/4 tsp red pepper flakes

1 tsp minced ginger

1 tsp brown sugar

2 smallish apples, peeled, cored and diced

2 medium-sized carrots, peeled and diced or 1 1/2 cups baby carrots, sliced

1 17. oz package (about 2 cups) of organic Thai sweet potato soup

1 cup coconut milk (unsweetened)

Salt/Pepper

Minimal MESS/ingredients/clean-up: Category 2

To Do:

Heat a TBS or so of olive oil in a dutch oven (or heavy bottomed pot with a lid) over medium-high flame, then brown the tenderloin on all sides.

Remove the pork from the pan and cover with foil.

Add 1 TBS of the butter, the garlic, red pepper flakes, ginger, and brown sugar and cook until fragrant.

Lower the heat to medium, and stir in the rest of the butter, apples and carrots and cook until the carrots are tender-crisp.

Return the pork to the pot.

Carefully pour in the soup and coconut milk.

Cook with the lid slightly askew for about 30-35 minutes on medium heat, turning the meat with tongs once. (The liquid should be bubbling, but not boiling.)

When the pork feels firm but still gives a wee bit when squeezed, remove it from the pot and let it rest for about 5 minutes. Alternately, you can check the temperature. If it's close to 140-145 degrees, take it out.

Turn the heat to low and let the sauce reduce a bit uncovered, while the pork rests.

Cut the pork into 1/4 -1/2 inch slices. It should be a little pink inside -- overcooked pork is yuck, and it will cook more when you return it to the sauce.

When the sauce has reduced a bit, adjust the seasonings to your taste then put the sliced cork back into the pot and cover with the sauce until heated through.

Scoop into bowls over rice, quinoa or noodles.

So, what tasty meal is waiting in your pantry?
xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-81693605550021259272015-06-11T16:04:00.003-04:002015-06-11T16:09:41.868-04:00Warm Weather Cookery Tricks
Some favorite warm weather tips, from my kitchen to yours:

'Tis the season for grilling, making S'Mores, slurping popsicles and dipping your toes in the pool. And soon it will be time for my favorite summer picnic treat -- corn on the cob. Which means it is time for me to remind you (as I do every summer) how to make the best corn on the cob without turning on your stove.

Easiest Corn on the Cob Ever

Place two un-husked ears of corn in the microwave for 6-8 minutes, depending on your microwave's power. You can make as many as you want, but only put two in the microwave at once for best results.

Carefully remove the corn from microwave and cut off the bottom part of each ear (about a 1/2 inch or so).

Take one of the ears and hold it at the top of its husk. Give it a little shake. The corn should slide out easily. Repeat with the next one.

Or you can cut about 1 inch off of both ends of each ear of the cooked corn and then peel off the husk.

Add butter and salt, a sprinkle of chili powder and enjoy!

Hot weather is also the perfect time for ice cream. There's nothing better than a drippy cone on a hot summer day. But how about a lower-fat, dairy-free version? That's easy. Go bananas.

Banana "Ice Cream"

Peel 4 or more ripe bananas and slice them into rounds. Then freeze overnight.

Blend/process the frozen banana pieces on high speed, until smooth. Have patience. It will be crumbly at first, but then suddenly, it will transform into creaminess.

Drizzle in a bit of honey or your favorite ice cream extras and pulse in the blender until combined. (I like to add peanut butter cups.)

If you eat it right away, it will be like soft serve ice cream. If you wait, put it in a freezer-safe bowl with a lid and let it freeze for 30-60 minutes.

Scoop into bowls and drizzle with hot fudge, melted peanut butter, whipped cream or your favorite ice cream toppings.

Go bananas!

It's important to hydrate when it's hot outside, especially if you're also having a summer cocktail or three. But sometimes a glass of water isn't the most popular of picnic treats. But, add some herbs and fruit to your water pitcher and watch how quickly everyone reaches for it. You can strain into glasses or serve as is, just don't forget the ice! Here are some add-in ideas to get you started.

Water, Water Everywhere

Lavender or rosemary sprigs and lemon wedges

Fresh ginger and lime slices

Mint leaves and orange or cucumber slices

Tarragon leaves and diced peaches

Basil leaves with sliced grape tomatoes

Happy Summer!
xoxo

Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-28332814397025073852015-06-03T13:00:00.000-04:002015-06-04T09:52:42.276-04:00Eggplant and Turkey Breast RagoutI know I sound like a broken record, but eggplants are awesome. Whenever I want to add some color and flavor to a dish, I add an eggplant.

I had some gorgeous medium-sized eggplants waiting to be turned into something tasty, so I decided to make an eggplant ragout that I could use in two delicious dishes.

Eggplant and Turkey Breast Ragout
Ingredients:
Olive oil

2 cloves garlic, peeled and minced

1 tsp garlic powder

1/2 tsp smoked paprika

1 tsp garam masala
Mediterranean herb mix

1 lb ground turkey breast (antibiotic-free)

1 medium-sized eggplant, small dice

2-3 green, red, or yellow peppers, small dice

1 pint cherry tomatoes, cut into quarters

1 cup chicken stock/broth

Salt/pepper

1 cup tomato sauce

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Heat a TBS or two of olive oil in a dutch oven over medium-high heat and add the minced garlic.

When the garlic is fragrant, stir in the spices and cook until you can smell the loveliness, about a minute or so.

Add the turkey breast and cook until browned and crumbly.

While the turkey is browning, cut the eggplant and peppers into small dice (approx 1/4 x 1/4 x 1/4) and chop the tomatoes.

 Add the veggies to the pot along with the chicken stock and a hefty pinch or two of salt/pepper and bring to a simmer over medium-high heat.

 Cover the pot and let everything bubble gently for about 30 minutes on low heat. If it seems too dry, or starts to stick to the bottom of the pan, add a bit more chicken stock or water.

When the stew has cooked down a bit, add the tomato sauce and uncover the pan. Let the flavors meld for a few minutes, then season to taste with a bit more salt/pepper.

Try not to eat all of the ragout before you use it in one or both of the two recipe ideas below.

Dish 1: Eggplant Casserole

 Take another eggplant and slice it into 1/2 inch rounds, douse the slices with some olive oil and smoked salt and bake them on a greased cookie sheet in a 375 degree oven until they are tender and browned.

Then, coat the bottom of a casserole dish with a bit of tomato sauce and layer the eggplant slices until the bottom of the dish is covered.

 Use a slotted spoon to layer the turkey/eggplant ragout on top of the eggplant.

In a small dish whisk together milk (or soy milk) and 3/4 cup of smoked ricotta until it is the thickness of heavy cream, then drizzle it over the meat mixture.

Take your remaining eggplant slices and add another layer of them.

Add another layer of the ragout.

Drizzle on more of the ricotta mixture and a sprinkle of herbs, salt/pepper.

Top with 4 slices of day-old crusty bread (or enough to fit the dish), then cover the slices in a layer of tomato sauce. (Make sure all of the bread is covered in sauce.)

 Top with some shredded mozzarella cheese. (I'm partial to smoked mozzarella lately.)

Add a dash or two of some herbs, salt/pepper then cover the dish in plastic wrap and let it marinate in the fridge for at least an hour, until the bread is soaked through.

When you're ready to make dinner, preheat the oven to 375 then cover the dish with foil and bake for about 20-25 minutes until bubbly. (Note: Spray the bottom side of your foil with cooking spray before covering to keep the cheese from sticking.)

Remove the foil and bake another 10-15 minutes until the cheese is browned and melted.

The result is a gooey, delicious dish that resembles moussaka and lasagna and bread pudding all in one.

Dish 2: Eggplant and Turkey Ragout with Penne and Smoked Mozzarella

Boil one pound of whole wheat penne pasta according to the directions, reserving about 1 cup of the pasta water before draining.

Toss the pasta with the ragout, adding a bit of the reserved pasta water as needed. Season to taste with salt/pepper as needed.

Top with some Parmesan and smoked mozzarella, ground pepper and fresh herbs if you have them.

 An easy, delightful lunch or dinner!

Yum and yum!Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-72976251601685847042015-05-26T19:30:00.000-04:002015-06-04T10:34:25.019-04:00Chicken and Vegetable Penne with Goat Cheese SauceChris and I first moved to the NYC area over 17 years ago. Early on, we had dinner one night at a little Italian restaurant just off of the hustle and bustle of Times Square. I still remember the dish I had that night, because I've spent the last 17 years trying to replicate it: Homemade farfalle pasta, plump tomatoes, fresh basil, a dollop of goat cheese and grind or two of cracked black pepper. It was smoky and bright, simple yet elegant -- and one of those dishes you think about for weeks. I tried to make it at home soon after, but it never tasted quite the same.

But, about 12 years ago, I came close. Chris and I were prepping for our soon-to-be wedding, working late into the night gluing strawflowers onto the ceremony programs and painting the hair of the girl in our mini bride and groom cake toppers yellow, so she'd be a blonde and not a brunette. All 75 of them. We drank a couple bottles of wine as we worked, and by the time we were done, we were starving. All we had in the house was pasta so I grabbed some tomato sauce, goat cheese, and a few other ingredients and threw together a quick dinner in happy, exhausted, wine-induced daze. As we sat at our little table in our tiny kitchen, I remember stopping after the first bite. The handsome, amazing guy I was going to marry in a few weeks also stopped mid-bite: It tasted like the pasta from that little Italian restaurant.

Jump head five more years, and I've stopped trying to replicate both the restaurant dish and the drunken pasta night dish -- I have no memory of the other ingredients I used that night. Still, every now and again I do make a tasty pasta dish with tomatoes and goat cheese, adding in new ingredients as the cookery spirit moves me.

This time, I made a delicious pasta dish with penne, goat cheese, tomatoes, zucchini, bacon, garlic and herbs. Towards the end, I also stirred in some leftover chicken breast. It wasn't the same as either dish from years ago, but it was satisfying and comforting and good.

And, I got to eat it across the table from the same handsome, amazing guy. Which is delicious in its own right.

Chicken and Vegetable Penne with Goat Cheese Sauce
Ingredients:
1 lb. penne

4-6 strips of bacon, diced

2 cloves garlic, peeled and minced

2 tsp tomato paste

1 pint cherry tomatoes, each poked with the end of a knife

1 large zucchini, diced

1 medium eggplant, diced

1 cup pasta water

4 oz goat cheese (garlic and herb)

2 cups diced cooked chicken breast

Fresh herbs (basil, parsley), minced

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Boil penne in heavily salted water, until al dente. Drain pasta, reserving 1 cup of the cooking water, and set both pasta and reserved liquid aside.

In a large pot or dutch oven, brown the bacon over medium-high heat until crispy, then add the minced garlic. Continue to cook, stirring often, until garlic is fragrant, then reduce heat to medium. Stir in the tomato paste until it coats the bacon and garlic.

Add the diced zucchini, eggplant, the tomatoes, and the pasta water. Cover and cook until the veggies are tender and the tomatoes have started to burst, then stir in the goat cheese.

Reduce the heat to low and simmer for a few minutes until the cheese has melted and liquid has thickened.

Season to taste with salt and pepper, then stir in the herbs and chicken, then cook a few minutes more, until heated through.

Scoop into bowls, top with more herbs and enjoy.

xoxo

Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-61518996310260183072015-05-18T16:30:00.000-04:002015-05-19T16:35:12.573-04:00Slow-Baked SteakRed meat is a welcomed treat here at Chez Gourmess.

We've been trying to eat less meat and more of the healthy stuff, but sometimes all I want is a glass of wine and a medium-rare steak.

Chris and I visited our local farmers market in our new neighborhood and brought home a lovely bunch of asparagus, some dandelion greens, and a 16 oz. strip steak -- all from a local farm. The steak was frozen solid, so I was a little bummed that we probably couldn't eat it for dinner without a bunch of defrosting and waiting -- until Chris reminded me that the new best way to cook a steak is by starting with a FROZEN one. We did a bit of online research, until we found this video from The New York Times, and decided to try it out. We didn't follow it exactly, but the result was a delightfully tender steak with minimal fuss. (Which means more time to drink that wine.)

Chris helped with dinner -- I was a bit nervous about splashing oil and meat juices near our lovely sparkling white marble countertops, so I wanted a partner in crime. But, I got over my fears and promised myself I would clean up the mess as soon as we were done. Which I did, and with no problems. (Gotta love 409 Natural Stone Cleaner!) I carefully seared the steak in oil --make sure it is smoking hot-- in a cast iron pan until the bottom and sides were nicely browned. Then, I flipped the steak so the browned side was facing up and turned off the heat. Once the oil had stopped sputtering and splashing, I sprinkled on a bit of salt/pepper and then Chris moved the cast iron pan into the oven which had been preheated to 200 degrees. The steak was about 1.5 inches thick and frozen solid, so we let it bake, undisturbed for about an hour, then checked the meat's temperature. When it registered 130 in the thickest part, we took it out -- the total time in the oven was about an hour and 10 minutes.

While the steak was cooking, Chris poured some wine and I wilted the dandelion greens in a pan with a wee bit of chicken broth, then tossed them in a sweet/sour/spicy dressing of apple cider vinegar, almond oil, sugar, mustard, herbs, and chili flakes. I also softened up some salted butter and mixed in some horseradish mustard until I had a lovely mustard butter -- a tasty steak and steamed asparagus topper. We didn't need a starch, but you'd have plenty of time to make more sides for your dinner while the steak cooks. Which makes me think this could be a great way to serve steak for a dinner party without having to slave over a stove or grill.

When it was done, we let the meat rest for a few minutes after we took it out of the oven, then sliced it up. It was perfectly cooked. Crispy outside but juicy and tender enough on the inside to cut with a butter knife. Yum!

xoxoGourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-29928422287064797682015-05-13T15:38:00.001-04:002015-05-13T15:38:42.536-04:00Fancy Tomato PieTomato pie is back by popular demand.

This time, I went a little fancy and used a fluted French tart pan. And I mixed in some ricotta with the mayo. So I guess you can call it Fancy Tomato Pie, or a Tomato Pie Tart. It's up to you. Either way, this pie is delicious and delightfully simple to make. (I'm definitely going to be adding it to my "perfect to serve to company" files.)

Fancy Tomato Pie
Ingredients:
1 batch biscuit dough

8 oz. ricotta cheese
2 TBS half and half

2 TBS mayonnaise

Heaping 1/2 cup aged cheddar, grated

Smoked sea salt (or regular Kosher salt is fine)

Ground black pepper

Italian herbs (fresh or dried)
2 pints grape tomatoes, halved lengthwise

Garlic powder (optional)

Minimal MESS/ingredients/clean-up: Category 1

To Do:

Preheat oven to 425 degrees.

Prepare the biscuit mix according to your recipe or the package directions.

Butter a fluted tart pan (or pie pan) and press the biscuit dough into it.

In a medium-sized bowl, mix together the ricotta, half and half, mayo, cheddar, salt/pepper and herbs. Spread evenly over the dough.

Top with tomato slices (seed side up) in a circular pattern, then sprinkle with a bit more salt/pepper, herbs, and a pinch of garlic powder if you want. Note: I was a bit messy with the tomatoes at the end (I have no patience for fanciness), but if you take your time, you'll have a beautiful looking dish.

Bake until browned and bubbly.

Let cool, carefully remove from tart pan, then cut into wedges.

Serve pie warm with a green salad and glass of wine. (It's also fabulous eaten cold, for breakfast or a late-night snack.)

xoxo Gourmesshttp://firstname.lastname@example.com:blogger.com,1999:blog-3876144229651246996.post-70936898898164937692015-05-06T16:00:00.001-04:002015-05-06T16:00:34.603-04:00Words of Wisdom from JuliaJulia had it right:

Big hugs to all of my wonderful, fabulous, remarkable friends. Love you much.

xoxo
Gourmesshttp://email@example.com:blogger.com,1999:blog-3876144229651246996.post-77786396271987216642015-04-29T18:30:00.000-04:002015-04-29T18:30:00.589-04:00Smoked Pork Chops w/Apple-Bacon-Mustard SaucePork chops are so booooooring, right? Wrong. SMOKED pork chops are amazing. They taste a little like ham and cook up beautifully on the stove. Juicy and smoky!

I seasoned mine with salt and pepper, then browned them in a couple TBS of butter. In the meantime, I grabbed a bowl and mixed together some diced apples, chopped bacon, and herbs (rosemary and sage) with some Dijon mustard, apple cider vinegar, chicken broth, maple syrup, garlic powder -- and my favorite ingredient of late: smoked sea salt.

I poured the apple mixture over the chops and simmered on low until the apples were soft and the pork tender, maybe 10-15 mins, max. Served with couscous and a green salad, I'd say it was a very not boring, delicious dinner.

xoxoGourmesshttp://email@example.com


text:
Category Archive for: 'Decks'
How To Maintain Your Deck
Adding a deck to your home is always a wonderful choice. But it's not just about the addition. If you want to keep your deck looking as good as new, you have to maintain it. Regardless of the material of the deck, the maintenance is pretty much the same. And if you keep the maintenance of your deck in mind, your deck […]Read More →

subset: commoncrawl


text:
Plan an Event
Floor Plans
Long tables or round?
Central dance floor or central bar?
Or perhaps you'd prefer dancing under the stars!?
Parque's open floor plan w/ hardwood floors throughout provides options galore.
And countless ideas for ceremonies as well.
We look forward to creating floor plans just for you.


text:
A novel algorithm for radar classification based on Doppler characteristics exploiting orthogonal pseudo-Zernike polynomials
Clemente, Carmine and Pallotta, Luca and De Maio, Antonio and Soraghan, John and Farina, Alfonso (2015) A novel algorithm for radar classification based on Doppler characteristics exploiting orthogonal pseudo-Zernike polynomials. IEEE Transactions on Aerospace and Electronic Systems, 51 (1). ISSN 0018-9251
Text (Clemente-etal-TAES2014-a-novel-algorithm-for-radar-classification)
Clemente_etal_TAES2014_a_novel_algorithm_for_radar_classification.pdf - Final Published Version
Download (2MB) | Preview
Phase modulation induced by target micro-motions introduces side-bands in the radar spectral signature returns. Time-frequency distributions facilitate the representation of such modulations in a micro-Doppler signature that is useful in the characterization and classification of targets. Reliable micro-Doppler signature classification requires the use of robust features that is capable of uniquely describing the micro-motion. Moreover, future applications of micro-Doppler classification will require meaningful representation of the observed target by using a limited set of values. In this paper, the application of the pseudo-Zernike moments for micro-Doppler classification is introduced. Specifically, the proposed algorithm consists in the extraction of the pseudo-Zernike moments from the Cadence Velocity Diagram (CVD). The use of pseudo-Zernike moments allows invariant features to be obtained that are able to discriminate the content of two-dimensional matrices with a small number of coefficients. The analysis has been conducted both on simulated and on real radar data, demonstrating the effectiveness of the proposed approach for classification purposes.
|Item type:
|ID code:
|micro-Doppler classifications, radar micro-Doppler signature, radar Doppler Spectrum, automatic target recognition, ATR, orthogonal moments, pseudo-Zernike moments, Electrical engineering. Electronics Nuclear engineering, Electrical and Electronic Engineering
|Technology > Electrical engineering. Electronics Nuclear engineering
|Faculty of Engineering > Electronic and Electrical Engineering
Technology and Innovation Centre > Sensors and Asset Management
|Depositing user:
|Pure Administrator
|Date deposited:
|06 Aug 2014 10:44
|Last modified:
|04 Aug 2017 13:46
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text:
FLM News & Links
CP26-Travel sold out, more coming (Oct 2017)
The CP26-Travel continues to be sold faster than we can make them. New stock for North America arrives in October 2017. Thank you, as always, for your patience.
CP26-Travel sold out, more coming (Apr 2017)
The first run of CP26-Travel tripods sold out in 24 hours, but FLM is currently at work on the second production run of 200 pieces. Delivery to North America is slated for April 18, 2017. Thank you for your patience.
CP10-A1 on sale at Adorama (Dec 2016/Jan 2017)
The top-rated FLM CP10-A1 is now on sale at Adorama for a limited time: http://www.adorama.com/flmcp10.html
Back-Ordered Items (June 2016)
We have had numerous back-ordered tripods, ball heads and QR clamps since January 2016. The FLM factory has started producing again, and all back-orders will be filled by June 30. We sincerely apologize for the long wait. Thank you to everyone for their patience and loyalty.
FLM CP10-A1 Table Tripod Orders (July 2015)
We have received an overwhelming number of orders for this tripod recently and we are trying to keep up with current demand. Please be patient and bear with us, all orders will be filled in the next two weeks.
Thank you for your understanding.
Thank you for your understanding.
Photo Plus Expo - Javits Center, NYC, Oct 30-Nov 1, 2014
FLM will be in attendance at the Photo Plus Expo; look for us at the German Pavilion.
The Javits Center is at 655 W 34th St, New York, NY 10001
The Expo runs from October 30 to November 1, 2014.
The Javits Center is at 655 W 34th St, New York, NY 10001
The Expo runs from October 30 to November 1, 2014.
Improved Ball Head Prototype (Feb 2014)
The new prototype for the CB-48 and CB-58 ball heads was completed last week, and production is already underway on new ball heads to meet the current high demand.
Attached are photos of the prototype ball head, a CB-48FTR. The ball head in the photos is unfinished, normally it will be anodized black and laser-engraved.
Despite providing the most stable ball head on the market, the engineers at FLM still felt there was room for improvement.
What the new design offers:
A Day at the Factory
Read an interview with FLM founders Werner and Anne Bürklin and have a look at the design and manufacture of FLM's world-class ball heads.
Shutterbug Magazine - October 2013 (p.44)
Shutterbug Magazine
Shutterbug Magazine featured FLM on June 29 in its Facebook "Product Feature" section.
Ken Rockwell
Gear guru Ken Rockwell has a dry review of FLM tripods from his page of July 1, 2013.
Exposure Photo Show: May 31 - June 2, 2013
FLM will be at the Exposure Photo and Video Imaging Expo in Toronto.
We hope to see you there!
We hope to see you there!


text: 14. June 2017 - Comments Off Show me your apps and I'll tell you who you are In 2011 University study suggested people check their phones 30-40 times per day. The experiment showed my average daily pickups 29, spent time 2 hours and 8 minutes. However, the recent study says US customers are using smartphone 5 hours per day. Spending one-third of the wake-up time interacting with technology is astonishing. Pulling out the device and looking for engaging information is a big part of our lives. People working on the digital products holds power similar to atomic energy - it can be used for destroying or powering cities. Read more


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The Best Stomach Sleeper Pillows
We all know that getting enough sleep a day is very important, without it we humans will feel very tired and can't really reach our top performance without proper sleep. But aside from the fact that we all know sleeping is very important, there are a lot of things about sleeping that a lot of us today are unaware of. One question related to sleeping that many people don't know today is what the differences are between the different sleeping positions such as sleeping on one's side, sleeping on one's back, or sleeping on one's stomach? Something else, another question that not everyone can answer today is what exactly one should look for when choosing a pillow. Right now, let's have a look at one type of sleeping position, and let's also look at the type of pillow that people should get should they employ this type of sleeping position.
Right now, let's have a look at stomach sleeping and what exactly type of pillow people should look for should they want to sleep on their stomach. People who sleep on their stomach can enjoy some benefits, even though sleeping on the stomach isn't the best sleeping position that there is. When you sleep on your stomach, one benefit that you can enjoy is that sleeping on your stomach prevents sleeping apnea, which is temporary cessation of breathing while you are asleep. People who sleep on their stomach will also enjoy the fact that sleeping on your stomach reducing snoring. If you are a loud snorer, you might want to try sleeping on your stomach so you won't disturb the rest of your house.
Although there are some benefits that you can enjoy if you sleep on your stomach, sleeping on your stomach actually has some disadvantages. People who want to sleep on their stomach should definitely make sure that they get the proper pillow for this sleeping position so that they can enjoy the numerous advantages of sleeping on their stomach without having to deal with the disadvantages of it.
When people sleep on their stomach, one of the main disadvantages is that their spine won't be in a straight position, but people can ensure that their spine is alright by getting a pillow that is very soft and will mold to whatever position they are in. Another thing that you should look for in your stomach sleeper pillow is the thinness. Slim pillows are beneficial for stomach sleepers because they will put a lot less pressure on the spine and you won't have to worry about it anymore.
More information: more


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When the powers-that-be announced the second season of "Sleepy Hollow" would be an expanded 18 episodes, we were a little worried. After all, it was the show's quick pace with very little dilly-dallying about that hooked us in the first place so we wondered if the eps might start feeling a bit "padded."
So far, that hasn't been the case as the series continues to captivate us (and plenty of others) week in and week out, and up now for the faithful following we have a look (via both videos and photos) at what strains lie ahead for the Cranes in tomorrow night's Episode 2.07, "Deliverance."
"Sleepy Hollow" Episode 2.07 – "Deliverance" (airs 11/3/14)
Abbie (Nicole Beharie) and Ichabod (Tom Mison) learn that Katrina (Katia Winter) is in imminent danger and race against the clock to help her.
For more info visit "Sleepy Hollow" on Fox.com, "like" "Sleepy Hollow" on Facebook, and follow "Sleepy Hollow" on Twitter.


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17 Jan
Ala Champfest Magazine
Posted by Homies staff
Easily our favorite Melbourne x London Magazine. Published three times a year by twins Monique and Jo, the current issue weighs in at over 250 pages with covers by Phil Frost and Benjamin Deberdt. Featuring articles on Aaron Bondaroff, David Lachapelle, Kazuki Kuraishi and Homies. It is truly an inspirational journal and a must for any magazine collector.
Issue #4 is available at Tribe Shoppe


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Recent Viewd
Digitizer Touch Screen for LG Optimus F7 US780 / LTE III F260S F260K F260L
- This is the part you require if you have damaged the front glass on your phone and it is cracked, or if the touchscreen is not responding to any input
- High quality digitizer touch screen for LG Optimus F7 US780 / LTE III F260S F260K F260L
- Replace your broken and damaged digitizer touch screen with a new one
- Each item has been checked and in good condition before shipping
- This is not an easy job for someone who has no technical skills with Disassembling or Assembling Cellphones/mobile phones, so only purchase this item if you know how to install it
- Highly recommend professional installation. We will not be held responsible for any damages to your cellphone/mobile phone that you may cause during the changing of replacement parts
Compatible with:
- LG Optimus F7 (Also known as LG Optimus F7 US780 for US Cellular)
- LG Optimus LTE III F260S F260K F260L
Package included:
- 1 x Digitizer Touch Screen for LG Optimus F7 US780 / LTE III F260S F260K F260L
Write a Customer Review
- QHow Long Does It Take For Delivery ?
- AFor Standard shipping, It will takes 10 days or more for delivery. For faster shipping, it will takes about 1 week to get it.
- QWhat Size Does The Jerseys Run ?
- AAll of our jerseys size are us size, so just choose what you wear in normal. Also there is a size chart on our website. Plz check it .
- QCan I get order confirmation or tracking number if I order something online ?
- AOrder confirmation will be send out after we get your order payment within 1 day , and also after we ship out your order ,we will email you the tracking number within 2-4 days, so just check your email after you paid your order successful
- QWhat is the problems when I can not check the status about my package after I get tracking number from you ?
- AAfter you get the tracking number , it need at least 2-3 days to be updated. So just check the status few days later, if still doesn't work, you can confirm back with us.
- QWhich payment method you can accept ?
- AWe accept visa credit card, master credit card, western union, money gram and telegraphic Transfer(T T)


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9月 28, 2014 合計視聴数:: 4592 今日は: 1 ★★★
Hotel L'Hostellerie du Marais Paris, L'Hostellerie du Marais is housed in a 17th-century building located near Place des Vosges and a 7-minute walk from the historic Marais district. It offers comfortable, affordable accommodation. All of the guestrooms are well furnished and equipped and serviced by a lift. Wi-Fi internet access is free of charge throughout the entire hotel. From the hotel you can easily venture to the heart of the Marais district or the Vosges square and visit the Picasso and Carnavalet museums. Notre Dame Cathedral is a 20-minute walk from the hotel and the Louvre museum is 30 数分. You can also access the city using the public transport system and Saint Paul Metro Station is a 6-minute walk away. (Hotel L'Hostellerie du Marais Paris hotels booking).


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Battlefield teaser video shows a surprised face and not much else
The Battleground that is next will certainly possess a minumum of one individual inside it. That is most...
Two Women Get Into Head-Butting Brawl In Texas Walmart (VIDEOS)
Its great to understand that people may usually rely on Walmart as not just a method to drag-down...
72 Woodstock Photos That Will Take You Back to 1969
ABSOLUTE INSANITY: Toddler Found Malnourished Being Breastfed by Dog, What Authorities do About it Will Have You Seeing Red
A-2 year-old Chilean child was found with a great samaritan alone, breast-feeding off the neighbours canine in a...
Cute Animal Pics June 06, 2016
My dog sheds a lot, so we made a wig for her. We think she should run for...
A Science Teacher Lit His Student On Fire — And It Was Totally Awesome
Let us encounter it even although you were a well known child that needed to fake to not...
Cute Animal Pics May 30th, 2016
Adorable baby sugarglider
Technological Dystopia Looming, Dooming The West
This newest Euro supports tip toward atomic conflict comes through the Town of Londons alongside a peaceful and...
12 Flawless Camera Hacks To Take Perfect Picture On The Easiest Way
Since we are living in the world of new technologies and day after day we become more and...
La contaminacion en China ha llegado a niveles increibles
China tiene unos paisajes de gran belleza naturales pero en otras partes del pais, la contaminacion se extiende...


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Big Story
Separate names with a comma.
Discussion in 'Xbox Lobby' started by xXrogue_sniperXx, Mar 21, 2011.
Do you have to get the pre-order psycho pack to use silencers ?
I love the soda can silencer. It just looks awesomely junky and rugged. Now that's customization...
It did look cool, but I'm having serious issues deciding where to pre-order from if I do. I've been a Fallout fan since the 90s and the demo for Doom came with my first copy of Wolfenstein 3d, so I'm feeling nostalgic about them, but the psycho pack and the Spec Ops pack both seem to come with additonal guns and $10 gift cards.
If you pre-order from game you can get the DOOM pack and the Spec-Ops pack together.
So is it only for the unique pistol that you get in the pack also. ?
I've chosen the Game/Game Station pre order pack as even though the psycho pre-order pack looks awesome, I felt the Game/Gamestation pack was more "bang for your buck" as you got two packs of bonus content next to just the one for the other two pre-order options. I really wanted to get the Fallout pack, but after I looked at it I was a bit disapointed, because I was expecting some sort of mask like the other packs.
Their called suppressors
I loled when I read this, not really sure why =p
Not in this game.
And what gun has a soda can suppressor/silencer? I know I saw that in Army of Two.
Wait a min, I thought Gamestop had the doom pack only?!? When did this happen or is this outside the US
silencers supressors same thing


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Zwilling J.A. Henckels Knife Sharpeners
Zwilling J.A. Henckels 12" Diamond Sharpening Steel - Knife & Blade SharpenerRestore dull cutlery to scalpel-like sharpness with t...his diamond sharpening steel from Zwilling J.A. Henckels. The sharpening rod is constructed of steel embedded with diamond... read more
Safely and easily keep your knives razor sharp with the 2-Stage Pull Through Knife Sharpener. Ceramic rods in both coarse and fine... grits will put an edge on even the dullest knife with only a few strokes. The protected safety grip keeps your fingers... read more
ZWILLING J.A. Henckels 2-Stage Pull-Through Knife Sharpener Is your knife dull? Have you stopped bringing it out for dinner prep? ...Maybe you thought it was just a phase, but it hasn't pulled through. Well, grab this pull-through sharpener and turn that dull knife into one sharp character. With a comfortable handle, a no-slip bottom and a safety grip to protect your fingers, it's a cinch to use. Best of all, you can bring your knife out again without shame! What You Get Sharpener Good to Know read more
ZWILLING J.A. Henckels Twin Sharp Duo Handheld Knife Sharpener Is your knife dull? Have you stopped bringing it out for dinner pre...p? Maybe you thought it was just a phase, but it hasn't pulled through. Well, grab this handheld sharpener and turn that dull knife into one sharp character. With two module positions, this sharpener will restore even the dullest knife's edge. Now every knife in your block will stay sharp. read more
A favorite of ramen chef and restaurateur Ivan Orkin, Miyabi Birchwood knives are as pretty as they are powerful. They're manufa...ctured in Japan, where the blade's edge is hand-honed and undergoes a 4-step hardening process—ensuring they stay super-sharp through all of your slicing, mincing, and chopping. We're mesmerized by the blade's stunning, textured pattern and the easy-to-grip birchwood handles feel smooth and sure in our hands. The collection includes a 9" bread knife, an 8" chef's knife, a 7" santoku knife, a 3.5" paring knife, and a 9" sharpening steel. Purchase them separately, or buy the entire collection, which includes all 5 knives, a pair of stainless steel kitchen shears, and a bamboo knife block. "When I used the Miyabi birchwood chef's knife I got pristine little slivers of fresh herbs. With a duller knife, if you're trying to finely chop, you get dull, mashed, or bruised leaves.� —Josh Cohen, Food52 Test Kitchen Manager Made in: Knives & sharpening steel made in Seki, Japan; Kitchen shears made in Italy.. Made of: Knives are made of micro-carbide powdered steel, with Masur Birch handles; Block is made of bamboo.. Size: Knife collection includes 1 bread knife, 1 chef's knife, 1 santoku knife, 1 paring knife, 1 sharpening steel, 1 pair of kitchen shears, and 1 bamboo knife block. Bread knife: Blade is 9" L (14.5� L including handle); Chef's knife: Blade is 8" L (13� L including handle ); Santoku knife: Blade is 7" L (including handle 12.25� L); Paring knife: Blade is 3.5" L (including handle 8� L); Sharpening steel: Blade is 9" L (including handle 14� L); Kitchen shears: 7.75" L; Knife block: 4.25" W x 8.5" H x 12" D. read more
Bob Kramer, one of the leading knife authorities in the world, is also an expert on knife sharpening. He knows how important a sha...rp knife is in the kitchen: not only for efficiency and ease, but also safety! His Knife Sharpening Set will keep your knives in pristine condition for many meals to come. A bamboo sink bridge will provide you with the workspace to get to sharpening, and the included stones will take you from repairing to sharpening and finally finishing your blade. Bob himself will walk you through the process step-by-step in the instructional DVD. Included with the set is: Sharpening Stone #400 grit for repairing or changing the edge. Sharpening Stone #1000 grit for fine sharpening. Sharpening Stone #5000 grit for extra fine finishing and polishing. Adjustable Bamboo Whetstone Sink Bridge. Cleaning Stone for polishing water stones. A Bob Kramer Instructional DVD that will guide you through the knife sharpening process. Set is not for use on ceramic knives. Made in: Seki, Japan. Made of: Glass water stones are made from synthetic ceramic whetstone. Sink bridge is made from bamboo.. Size: Set contains 3 sharpening stones: 400 grit, 1000 grit, and 5000 grit. Each stone measures 8.25" L x 2.75" W x 0.5" thick. The cleaning stone is 2.25" L x 1.8" W x 1.25" thick. Sink bridge is 1.8" at its thickest, 3" W, and expands from 16"-24" L. Sink bridge can fit sinks 14.5" to 22.25" W.. read more
A honing steel won't make a dull blade any sharper, but it's an indispensable tool for keeping a well-maintained knife's edg...e in tiptop shape between sharpenings (more on how honing works here). This nifty little handheld tool is a great alternative to a honing steel to quickly realign your knife's edge for better cutting—simply hold onto the curved handle and draw your knife through the V-shaped slot toward your body. The combination of steel and ceramic wheels acts to polish the blade, restoring its sharpness so you can fly through tomatoes, bell peppers, and fish filets with ease. Read up on more cutting-edge (we had to!) tips on how to care for your knives from a master bladesmith, right this way. Made in: China. Made of: Stainless steel with steel roller and ceramic roller modules. Size: 7.75" L x 2" W x 3.25" H. read more


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Cafes give lost coffee beans a place to take hot baths, mingle with their peers, and strum their tiny guitars. Experience the coffee house firsthand with today's Groupon to Comfort Zone Cafe in Hamburg and Williamsville. Choose between the following options:
Owner Cynthia Barrett enlists the help of her family in running her friendly, welcoming coffee shops, where full menus of organic, fair-trade Arabica coffee, homemade soups, and all-day breakfast join fresh-made meals. A sprawling collection of drinks floats innovative twists on coffee classics. Breakfast sandwiches and platters come filled with morning favorites, such as a selection of bacon, ham, sausage, or sliced sunshine in the egg-and-cheese bagel sandwich ($3.59), and the vegetarian breakfast scramble filled with a piping-hot medley of egg, peppers, onions and hash browns adorned with melted cheddar and a flaky side of just-woken toast ($3.99).
Every day, a creamy and a broth-based soup are ladled into awaiting bowls, and at least one is vegetarian and one aspires to run away from home to start a band. Soup or salad accompanies every sandwich ($6.99 for a smaller portion; $7.99 for a whole portion). The classic BLT and the turkey-cheddar melt satisfy plates that only host layered foods, and homemade croutons speckle the garden salad ($2.59 for a side portion; $3.99 for entree size), in which a canopy of greens bursts with red tomatoes and cheese. The Hamburg location occasionally hauls out its hosting shirt to welcome live entertainment in the dining room.
CoupFlip is a marketplace for people to buy and sell deals from "daily deal" (also known as "group buying") sites such as Groupon. On CoupFlip you can buy deals you missed, look for interesting deals in your area, or sell any deal you bought and won't use. The purchase is immediate - pick the deal, pay, download the voucher instantly and enjoy. Every voucher is guaranteed to be authentic by CoupFlip. For sellers, we provide the opportunity to sell your unwanted deal immediately without the hassle of listing your voucher and praying someone comes along and decides they feel like buying it.
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Buy or sell coupons without any difficulty. Here at CoupFlip, we promise you a convenient way to buy and sell deals at any time.


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North Carolina tight end Eric Ebron is scheduled to visit the Baltimore Ravens prior to the NFL draft, according to The Baltimore Sun.
Getting the draft's top tight end at No. 17 would be a great value for the Ravens. But will Ebron fall that far in the first round?
In their latest mock drafts, Mel Kiper has Ebron going to the New York Giants at No. 12, but Todd McShay has him getting picked by the Green Bay Packers at No. 21.
After a strong showing at the NFL combine last month, ESPN's John Clayton projected Ebron as a top-15 prospect. The only time the Ravens have taken a tight end in the first round was Todd Heap in 2001.
Here's the rest of your wake-up caw ...
Brynden Trawick, a backup safety and special teams player, signed his exclusive rights tender with the Ravens, according to the team's official website. He will make $495,000 this season. An undrafted rookie last season, Trawick finished tied for third in special teams tackles. He's mostly known for the player who collided with punt returner Jacoby Jones in the season opener, which sidelined Jones for four games.
Tony Softli, the former Carolina Panthers director of college scouting, believes wide receiver Steve Smith will make an impact for the Ravens. "You're talking about third-and-5, third-and-6, third-and-7, that's what type of receiver he is. … The one thing you're going to be able to see is that he's going to compete at a high level above the [defensive backs]," Softli told the Carroll County Times. "He can still go up and get it. And I think that's really one of the reasons that they went and got him, plus what he does away from the football and what he does blocking-wise. He's a complete football player, a complete wide receiver. It's still fun to watch him from afar."
Cornerback Chris Carr, who played for the Ravens for three seasons (2009-11), announced his retirement on Twitter. "When I think of my career, I consider myself a Raven first and foremost," Carr posted on Twitter. "My three years in Bmore are my fondest football memories!"
The Patriots have proposed extending goal posts an additional 5 feet above the cross bar. "The reasoning of this proposal is that definitive rulings cannot be made on many field goal tries that cross over the top of the goal post," NFL vice president of communications Greg Aiello said. If you wonder why the Patriots are proposing this, take a look back at this game in Baltimore.


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Kelly Smith
Guest Book Entries are free and are posted after being reviewed for appropriate content.
06-30-2009 2:41 PM -- By: Gary Gaston, From: Oxford, MS
I only met Jerry recently (in Belize), but considered him a friend after just a week. I enjoyed learning from him about teaching, enjoyed watching his interactions with his students, and enjoyed his friendship. He will be missed.
06-30-2009 2:21 PM -- By: Sarah Waldvogel, From: Clemson, SC
I know that on this website, many things are said about the achievements of Jerry Waldvogel, about what a great friend, colleague, and teacher he was. Many people can add memories about these things, because Jerry Waldvogel touched the lives of huge numbers of people, in so many different ways. But I am the only person who can say that Jerry was my dad. I thought that somebody ought to post a description of Jerry as a dad on this site, because it was an important role in his life, and I think he would have said it was "unacceptable" if somebody didn't devote their post to it.
My dad was the kind of person who would drop whatever he was doing if I needed something, and would come to me and say, "What can I do to help?" He was the kind of person who would pull apart a section of our plumbing if I dropped my earring down the sink, who would play me his goofy music if I was tired and grumpy in the mornings, and who was always willing to explain chapters in my science book to me.
My dad was the kind of person who was always ready to support me. He always came to my concerts, was home on my birthdays, and could always make me feel better when I was upset. Dad could make me realize that there was a way to fix any problem that I had, and would usually make a hilarious (and sometimes rude) suggestion about how to make things better, and I would laugh and think that maybe my problem wasn't so bad after all.
A few days before Dad died, I read a quote by Ghandi: "Live as if you were to die tomorrow. Learn as if you were to live forever." I thought this described Dad very well. anyone who knew him cannot deny that he lived and learned more in 55 years than most people do in more than 80.
At his funeral, Dad was described as inspiring. He was inspiring to me, to my mom, and to everyone who knew him, and he was the greatest role model that anyone could have asked for. And even though he will never see me accomplish the things I plan to do, I hope that he knew he inspired me to be the best that I could be. Although he will never read the books I hope to write, see me as the teacher I would like to become, or walk me down the aisle, his loving guidance helped shape me into everything that I am.
I love you Dad.
06-28-2009 9:22 AM -- By: Derrick Ouzts, From: Summerville, SC
I was a student in Dr. Waldvogel's biology 101 and 102 classes in 2003/2004. What an awesome teacher, one of the best I had during my time at Clemson. I just found out the news, a little in shock about it. The class that I got up in the morning and looked forward to going to because I knew Dr. Waldvogel would make it so much fun. I remember the Charles Darwin get up he was in. The study sessions were a god send for the tests. He genuinely cared about his students, made Biology lecture great. Even after I left his class, he would stop me on campus and say hello and ask me how things were. He will be missed and my prayers are with his family and loved ones.
06-25-2009 9:08 PM -- By: cathy sturkie, From: clemson, sc
again, like kelly, i'm writing a second time but not as eloquently as i would like.
what i'm about to say sounds really corny but it is very true and real to me.
on the sunday after jerry died on saturday i was on my front porch and, i swear, out on the edge of our pond was a great blue heron-taller than my tallest golden retriever-with its tuft of feathers on the top of its head reaching straight up, very high, all by itself. my goldies did not even dare run down and scare it away, as they do the many canadian geese that hang out and swim.
i looked at the "big blue" and i said out loud but softly, hey, jerry.
two days ago, the big blue was back beautifully prancing around with long, slow strides. still no doggies chased him off.
just the other day someone told me that "waldvogel" in german means something like "big, great bird." i want to know if that is true - someone out there tell me.
nevertheless, when i see our big blue, i will always think/remember/love jerry and i'll always say, hey, jerry.
i know this is corny, but it feels really good.
06-24-2009 5:56 PM -- By: Stephen Hathaway, From: Stanford
Jerry was one of my dearest friends, having played football against him in high school, and becoming close at Stanford, while always maintaining our shared "San Diego roots"...I will miss him.
06-24-2009 5:00 PM -- By: Katherine Savage, From: Cary, NC
I promised I would come back and write more. I thought if I did it with a little bit of time in between Jerry's death I wouldn't cry so much. Oh well.
I'm one of Sherry's sisters and was lucky enough to watch him be her friend first, then sweet husband, and then absolutely devoted father. Our family is almost completely wildly liberal, and so family discussions when Jerry and Sherry were home were lively and deeply satisfying. We all knew that Jerry was winning awards at Clemson, and it was obvious in how he talked about his students how much he put into his job - but still we didn't know. We didn't know really all of him, and it has been wonderful to read the posts and see how much other people loved and admired him too.
As I said to my daughters as we walked away from the service, and will say to you all now...Go on out there and DO THAT! Do what Jerry did! Gosh what a world we would have!
06-23-2009 11:43 PM -- By: Lynn, From: SC
I remember being in Dr. Waldvogel's class for freshman Biology. Even though science was not my favorite subject the day I walked into that large crowded auditorium in the Fall of 1989, it soon became a class I looked forward to going to. He was a great teacher and a great man. The next semester, I planned my schedule around being in his class for second semester Biology. I loved his teaching style and still remember many of the stories he told in class.
Anytime I saw him around campus he was always smiling and took time to speak. Even years later, I would still occasionally cross paths with him and everytime, he would always offer a friendly hello. It is hard to believe he is gone, but never will he be forgotten.
My deepest sympathy to his family. The Clemson family has lost a great man but the wonderful memories and his inspiration will live on forever.
06-19-2009 9:55 PM -- By: Steve Bogdanowicz, From: Ithaca
I remember playing touch football against Jerry at a "Pig Roast West" in the late '80s, and thinking "wow...so this is what it's like to play against a real football player." I didn't mind losing the game; only thing more impressive than his football skills that day was his sense of humor. What a blast....
I'm very sorry this happened. My heart goes out to all who were close to him.
06-19-2009 11:20 AM -- By: Kimble Smith, From:
I remember his humor. and mild suprise at having 2 African american roomates. Jerry, Charles & I were all on Stanford freshman football team. He was a star I was just tring something new.
I got into the game once when we were so far ahead it bib not matter. He said you the ball on the next play. I did and got globbered.
Thanks for that memory
06-18-2009 7:27 PM -- By: Steve Smith, From: Humboldt State University
I was very sorry to learn of Jerry's untimely passing. I also played football with Jerry at Kearny in the early 1970s. In those days I knew him only as a fine athlete and had no idea of his interests in all things biological. I discovered this quite by accident in the 1990s when I learned of his expertise in "how to teach biology". I was able to bring him to my campus (in South Texas, at that time) to lead a workshop for my biology faculty. We had a very nice visit birding and sharing our interests in Darwin. It was a brief, but very pleasant, crossing of paths. My thoughts go out to his family, friends, and colleagues.
06-18-2009 3:48 PM -- By: Lauren Miller, From: Rockville, MD
I still cannot believe what has happened and I don't think I will fully realize that Dr. Waldvogel has left this earth until I get back to Clemson in the fall and don't run into him walking across campus or in class. I had him my first semester at Clemson in a colloquium of only about 9 students. It was the most rewarding class I have taken- he taught us so much, showed us how to dig deeper into issues and convey our thoughts clearly. He was so supportive and eager to really get to know his students, something that is rare in many college professors. You would go into his office to hand in a paper and end up talking about all sorts of stuff- it was really great! I was honored to have him help me into a summer research program by writing me a recommendation and working on the Evolution Matters project with him was amazing too. It was so clear that he had such a passion for evolution and biology and a dedication to improve science education. His character and intellect were inspiring and his passion contagious. Dr. Waldvogel was an amazing teacher and will be greatly missed. My deepest sympathy to his family through this challenging time.
06-17-2009 4:20 PM -- By: Matthew Daniel, From: Connecticut
Just a student from Stanford from the same era. A small connection but enough to feel bad when I heard the news. Sounds like he had a wonderful life.
06-17-2009 11:18 AM -- By: Jim Berry, From: Oceanside, CA
Sherry & Sarah, My sincerest condolences and prayers are with you. I have known Jerry since 7th grade and had some great times. We played together on the 9th grade "Y" team at Taft Junior High and also played together on the baseball team at Kearny High that won the 1971 CIF championship going 27-3. Best team in the county. I last saw Jerry at our 30th reunion in 2002. His accomplishments are very distinguished and I am sure you are as proud of him as most of us that knew him. I would like to hear from you. My e-mail address is email@example.com. God Bless you both.
06-16-2009 3:16 PM -- By: Christine Bogdanowicz, From: Shoals Marine Lab/Cornell
Jerry was a great man and a great friend to the Shoals and to the planet. We will miss him both on Appledore at in NY.
With love,
Christine, aka: "Bufo"
06-15-2009 2:20 PM -- By: Dr. & Mrs. R.R. Rutter, From: Emerald Hills, CA
A Man that loved the Beatles' Yellow Submarine had to be a winner. I remember his watching while he was living in our Menlo Park, CA home, during a week while he was at Stanford.
06-15-2009 12:54 PM -- By: , From:
06-15-2009 11:45 AM -- By: Ryan Davis , From:
06-14-2009 8:33 PM -- By: David Roth, From: San Diego & Stanford
I first became acquainted with the legend of Jerry Waldvogel in high school. He played for the mighty Kearny and I for the lowly La Jola Vikings. A favorite of the local sports press, every week the game write ups had Jerry growing an inch in size and 10 lbs in weight from the previous week. I played against him once and got my first up close and personal look when he broke through the line on an option and I was the only thing between him and the goal line. Fortunately, Jerry wasn't much of a runner. Unfortunately, he was every inch and pound the writers described. I tackled Jerry on that play...actually Jerry ran into me and I grabbed his ankle and held on. I was on my back with his knee in my face. The next time I saw Jerry in a football uniform we were teamates on Stanford's freshman team. We were friends that freshman year. We played some music together. He took me fishing at his brother's place in Humbolt Cty. All great memories. After that we didn't see a lot of one another on The Farm. But we connected again when he was at Cornell. He was as sweet and quick to laugh as I'd remembered him; that everpresent twinkle in his eye. Smart, honorable, with a great sense of humor, I think of Jerry often and fondly, particularly when I'm out walking along the Delaware and a bird of prey circles overhead. They were a passion of his and now he soars with them. My heart is earthbound at this news. More evidence that the good truly do die too young.
06-14-2009 2:11 PM -- By: Dennis Young, From: Stanford '76
I met Jerry my freshman year. He lived down the hall from me at Branner Hall. It was not until several weeks later that I learned he was on the football team, (and I did not learn that from him, which told me a great deal about his humble personality.)
I admired Jerry tremendously, as did many others in Branner. He always knew what to say, what to do, how to act. He was a mentor among peers, long before we even knew of such things. I have proudly taken things I learned from him and applied them to my life, and to my family.
Thank you, Jerry. We will miss you, but we will never forget you.
06-14-2009 3:20 AM -- By: John Olenchalk, From: Dublin CA
Our deepest sympathies, prayers and condolences to the Waldvogel family. Jerry was always a class act as a teammate and a person. It was truly a shock to learn of his untimely passing.
John & Joy Olenchalk
06-13-2009 9:21 PM -- By: Scott Roth, From: Burlingame, CA
We all remember Jerry as the best of the 3 QBs in college and were big fans.
06-12-2009 9:13 PM -- By: , From:
Jerry will always be fondly remembered within the Stanford community. My family and I were fortunate to have known him well during his time in Palo Alto.
I just ran a story on Jerry on TheBootleg.com, our Stanford sports website. Feel free to visit and read it - no subscription required.
May you find peace among heavenly forest birds, Jerry!
James B. Rutter \\\'86
Stanford Athletics Archivist
06-12-2009 9:10 PM -- By: Jim Rutter, From: Stanford
06-12-2009 7:23 PM -- By: Karen (Rutter) Weber, From: Seattle, WA & Menlo Park, CA
Well, since Mark & Alex already mentioned the famous "Quarterback Controversy"... I was a dingy little pre-teen when our family housed Mike Cordova, Guy Benjamin, and Jerry Waldvogel (at separate times) at our home. That was, of course, before the football league disallowed such benefits to athletes. My little brother, Jim (now the official archivist for Stanford football & feisty editor of "The Bootleg"), and I thought it was ever-so-cool to be boarding players. Jerry developed a great friendship with our family, which lasted over these many years. It was pretty stunning to receive the fax Dad just sent -- with Jerry's obituary & the link to this website. My heart goes out to you, Sherry & Sarah. I've loved reading up on all the other entries -- serving to confirm what I have long known, that Jerry Waldvogel was an unique & wonderful individual with a big heart, amazing brain, a magnet for great friends & colleagues, and a huge imprint on the world he has now left. May his legacy of inspiration live on boldly in the many lives he has touched through his education and zeal. May God grant you His peace and comfort as you mourn Jerry's passing, large doses of love from those surrounding you at this time, and great hope and adventures in the future.
06-12-2009 7:04 PM -- By: David Mauger, From: Vallejo, CA
High School. On the team, first day practice, and there is a line of us running 10 yard patterns. Very nervous. I'm a Jr. and this will be the first time Jerry, (a senior), throws to me, and if I am lucky, notices me. I make a great catch and it breaks my middle finger. Doh! Jerry was The Man. You could tell Coach Slater really cared about him.
06-12-2009 4:31 PM -- By: Dan Wueste, From: Clemson University
Jerry Waldvogel was an amazing man. It was a joy to work with him because he always brought enthusiasm, energy, and commitment to a project. Talking with him was great fun, because he was wise and insightful, thoughtful and kind. I admired Jerry and I will miss him very much.
06-12-2009 2:59 PM -- By: EVERETT MAUGER, From: SAN DIEGO KEARNY BOOSTER
My deepest condolences to the family of a gentleman that I knew as a great Kearny High School Quarterback and played with my son Michael Mauger, now an educator and football coach at Redlands High School, Redlands, Ca. Sometimes the Lord's choices are difficult to understand, but Jerry is in good hands. with the Lord and his father.
06-12-2009 2:37 PM -- By: Mike Mauger, From: San Diego
The entire Mauger family is saddened by the news of Jerry's passing. Our thoughts and prayers are with his mother, wife and family.
I had an opportunity to speak with Jerry over the Christmas holiday and tried to quickly catch up after 37 years. There was not enough time in the day.
Jerry was a great friend, teammate and leader that was always there for anybody at any time. The Kearny family has truly lost a favorite son. We are all better for having known him.
Mike Mauger
Kearny Komet 1972
06-12-2009 2:21 PM -- By: Mark Salata, From: Formerly BSCS
I had the great fortune to work with Jerry during a summer institute for teachers at BSCS. His presentation concerning evolution was informative and entertaining. He seemed to greet everyone, including myself, during that institute as a newly found friend. Given the closeness with which many of the BSCS staff work - like a second family - I am sure his contributions, kindness, and joyfulness will be more than sorely missed.
06-12-2009 12:04 AM -- By: Richard Arroyo, From: Kearny 72
Sorry to hear of his passing. He was a leader on tne football field as well as off.