Bob from L.A. !
Veteran Member
- Time of past OR future Camino
- Camino Francis 2012, 2014, 2016. Camino Norte 2018
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I keep telling myself that this is a perfect time to go on a diet to loss those pesky pounds. But I am not listening!
I feel with you, brother. So far I have gained 3 gallons, mostly due to my quarantine emergency supplies of superb Rioja red wine. And my supplies are generous, so I am afraid it will only worsens.I'm sure I am not alone in this dilemma when I say being quarantined all these days has caused my knowledge of home cooking and my waistline to both expand.
Since this all began I have been watching much more television and have even resorted to taking in several cooking shows and have found some of them to be interesting and educational. With so many "unknowns" still out there about this virus I have been cooking much more at home and I thought it might fun to post some photos of what we have all been indulging in while we are all awaiting the green light to move forward with our lives.
Below is a baked Manicotti pasta dish I made for dinner. (See photo)
Attention!!!!!I have family staying with me. Two extra adults and a toddler. I cook a lot and have lost 3 pounds!
You put me to shame, Tinky!Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret
Can I come if I learn to cook and bring lots of Rioja or Orujo?Attention!!!!!
Calling all the relatives I didn't know I had!
2 free bedrooms in a charming house located in bucolic suburbs of Philadelphia...
Toddlers are welcome
I thought I was one of the relatives "you didn't know you had"...extra adult.@Camino Chrissy
Uh.... I think you are missing the point here:
I cook I loose pounds...and I can cook.
But.... I didn't think I had relatives in Illinois....and Rioja is always welcome,so.... are you a toddler or an extra adult?
Not as elaborate as @Tincatinker but I treated myself to Filet Mignon with homemade baked potato chips and greens on Friday and then reminiscing about our trip to Hawaii produced one of our favorites, namely Loco Moco. Simple but OH SO GOOD!!!!!Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret
That's what I just askedI thought I was one of the relatives "you didn't know you had"...extra adult.
I'm coming for sure!Filet Mignon with homemade baked potato chips and greens
Wait, Chris. The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.Hawaiian food was shave ice with azuki beans, and the Hula pie dessert.
Yes, similar to the Camino's first and second breakfast...why not!The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.
But why not? It should be a camino tradition, second dessert.
How colorful...yum!I lived in Trinidad and Tobago (in the Caribbean) for a few years and one of my favorite street foods was corn soup. I made that today with lots of hot peppers.View attachment 72639
You will likely gain 10lbs in weight, too, after you make all those recipes.I remember the Larousse Gastronomique. Excellent book full of classic French recipes and at at 10lbs in weight you can eat then use it for weight training afterwards
Love your post, David! What's live yoghurt...I suppose I eat dead yogurt, but never knew it.live yoghurt.
You put me to shame, Tinky!
This is a daft story, though true, and absolutely nothing to do with nasty viruses, lockdowns, social isolation or busking a diet out of what you've got. But it is all about culture (culture as in yoghurt rather than a night at the OperaAll those live cultures are so good for you..... beer, kwas, cheese, yogurt, kefir, filmyolk, ymer, ayran and my teenage boy’s under bed socks, but they run away before I could get a hold of them.
I wonder what percentage of "some" is true.Some of this is true
I guess, really, its all true. Just probably not told in quite the way that other people might tell it. There was a cheese. Then there wasn't. Then there was again and the way that that was came about was more to do with determination and persistence than luck, but luck had its tiny part to play in the tale. The bar-maid whose dad had been Dairy-man in one of the last farms to make the Vinney and who overheard the conversation in the bar and who knew her old Dad's Dairy coat was still hanging on its hook and didn't know much about Yeasts and Moulds and Cultures but just happened to say and be heard by a bloke who did know all about Yeasts and Moulds and Cultures. That's all true.I wonder what percentage of "some" is true.
BEAUTIFUL, @JillGat !! I would LOVE YOUR recipe, please?!I lived in Trinidad and Tobago (in the Caribbean) for a few years and one of my favorite street foods was corn soup. I made that today with lots of hot peppers.View attachment 72639
I have asked her in a PM...maybe she will give it publicly as I've not heard back yet.BEAUTIFUL, @JillGat !! I would LOVE YOUR recipe, please?!
WONDERFUL, @Tincatinker !! And now, I shall look around for some Dorset Blue!! ~~ after we all get sorted out!This is a daft story, though true, and absolutely nothing to do with nasty viruses, lockdowns, social isolation or busking a diet out of what you've got. But it is all about culture (culture as in yoghurt rather than a night at the Opera).
Once upon a time when the world was young in an obscure corner of a place called Dorset the natives were crafty enough to skim the cream from their milk and still make an excellent cheese. This cheese was called Blue Vinney, possibly because it was a white cheese with blue veins in it. Tangy, full-flavoured and, at least locally, famous for its twang and its ability to make even the roughest of ciders taste good. As Progress happened, gradually, the milkers of cows stopped skimming their cream and making their own, special, cheese and instead sold all their milk to the Man. Came a time when there was just one farm, in one village, where the Vinney still sweated its way to maturity in the cool dark of the Dairy. And then even that was gone and the Man made Universal Cheddar, pale yellow, salty, toastable.
But, (isn't there always a but) one young family, awkward, some would say stubborn even foolish decided that the Vinney should live. They knew their cows used to give milk for the Vinney. They knew their Dairy used to make the Vinney. They would make Vinney. And they tried, and they tried, but they couldn't get the curds to turn to Vinney. They were puzzled and saddened. They knew they had built the lovely, modern, sterile, Dairy to the very best of standards but for some reason they couldn't make the Vinney.
It took an evening in the pub to solve their problem. Local opinion was that you couldn't make the Vinney without the Mother, the starter, the Yeast, Mould, Microbe whatever that triggered that particular and special fermentation of the curds that let the Vinney come. And to cut a longer, Tinker, tale short - the bar-maid (bless evey one of them), well, her Dad had been Dairy-man at that farm. He'd passed, as we all do, but the family, well, they'd left his old Dairy Coat hanging on its hook where it always had.
They soaked that old coat in a batch of skimmed milk and they took the curds and they pressed 'em in the 9 inch molds and they left 'em to sweat in that lovely new sterile Dairy....
And now they make Blue Vinney.
Some of this is true
'Pends if you're planning to walk it. About 110 miles but through some lovely country. Otherwise a Train to Gillingham might shorten the stroll. Sturminster Newton is about nearest town & The Swan might do for a pilgrim's bed - sadly not a Albergue prices but they keep a decent pint.WONDERFUL, @Tincatinker !! And now, I shall look around for some Dorset Blue!! ~~ after we all get sorted out!
Edit: How far is Woodbridge Farm from Heathrow?? I could maybe add a couple of days to my return from next Camino??? ;-)
Lomi lomi salmon with anything. Except dessert. Malasadas.Wait, Chris. The shave ice IS the dessert! Eat those one after the other and you're definitely having dessert first...then second dessert.
But why not? It should be a camino tradition, second dessert.
And...I'm from Hilo, where they invented loco moco. But give me poke any day over loco moco. Sorry, @CWBuff , but ...
Haha - that means there's more for you! And you'll be so full that Chris and I will have the hula pie all to ourselves.
You put me to shame, Tinky!
You put me to shame, Tinky!
Wow , sounds too superb. Do you live in the countryside , Tinky ?Yesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret
yoghurt and chopped mint dressing
I do like redemption stories, all that bad cheese come goodAnd now they make Blue Vinney
Not exactly. Small, pop. 22,000, coastal town. That said I have shingle beach, estuarine mudflats, water-meadow, woods, scrubland and open chalk downland all within 10-15 minutes walk. Only trouble just now is that much of my picking grounds are swarming with people who thought a Forager was the new SUV from DiahatsuWow , sounds too superb. Do you live in the countryside , Tinky ?
Only trouble now is that many in self isolation are out and about getting in their half hour of exercise, which they never did before. Sounds like they have invaded your turf...I know they have mine.Only trouble just now is that much of my picking grounds are swarming with people
Love your post, David! What's live yoghurt...I suppose I eat dead yogurt, but never knew it.
I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!most yoghurt sold is just dead fermented milk with no health benefits, the biotics that caused the fermentation having been killed in the process - live yoghurt has living pro-biotic cultures which stay in the gut, enhancing the flora down there, pushing out the bad biotics and boosting the immune system as well as many other health benefits - scientists now know, for instance, that many cases of depression and mental problems come from bad condition of the bacteria in the gut, leaching out into the blood system and therefore into the brain.
We (in the US) aren't yet a lost cause.I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!
Well, now, I failed to think about walking! Will have to look this up!! Something else fun to do during enforced homestay! This could be the option to changing Camino plans for Aug-Oct from Le Puy (undoubtedly, too many people)! Bless you, @Tincatinker !'Pends if you're planning to walk it. About 110 miles but through some lovely country. Otherwise a Train to Gillingham might shorten the stroll. Sturminster Newton is about nearest town & The Swan might do for a pilgrim's bed - sadly not a Albergue prices but they keep a decent pint.
I guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!
Here you go Chrissy, grow your ownI guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!
I live in a small midwestrn town. What you are saying sounds like a foreign language to me. I don't even have Trader Joe or Whole Foods unless I head into the Chicago suburbs and that will never happen...just saying.We (in the US) aren't yet a lost cause.Try kefir - but read the label!! Look for Non-Homogenized, Live Active Cultures.
If I can order online, Tinky, I am "all in"! Sounds like an option!
We love it all the same, don't we, David! I'll take those meals in a hearbeat if I could be there now and life was back to what it was just a few short months ago!If only I could find a supply of those awful thin soggy chips (fries), catering sized tinned tasteless peas, and some very thin sort of meat with a bit of bone in it that can be fried so that it is chewy, and maybe some white bread with a crust so sharp it cuts the gums ... plus a tiny frozen dessert still in the plastic container ... I could make myself 35 consecutive pilgrim meals and sort of virtual walk my way along the Camino ...watching The Way each evening ??
(I already have the wonderful Spanish wine so no problem there)
I'm in a small village, but have no cows of my own. I can knock on farmer's doors and ask to milk one of their cows...I am sure they would oblige. I have friends in high and low places...no problem there to share.Once you have your starter and can get a "Mother" going the only problems are milking the cow and finding enough friends who like yoghurt
Chrissy, do you have any local food co-ops? or dairy farms? (is that what they're called - can't visualize a farm that raises dairysI live in a small midwestrn town. What you are saying sounds like a foreign language to me. I don't even have Trader Joe or Whole Foods unless I head into the Chicago suburbs and that will never happen...just saying.
We have many dairy farms near me (they raise cows) and especially across the border in Wisconsin, not far away. They are starting to resurrect the old ways of producing artisan cheeses...yogurt, not so much.Chrissy, do you have any local food co-ops? or dairy farms? (is that what they're called - can't visualize a farm that raises dairys
Be the first in line for the new "products", Chrissy!!We have many dairy farms near me (they raise cows) and especially across the border in Wisconsin, not far away. They are starting to resurrect the old ways of producing artisan cheeses...yogurt, not so much.
Anything with Live CulturesI guess living in the US we are a lost cause then...at least where I live. I do "think" I must of had live yoghurt on my Le Puy camino in France in 2018 as it was served in the gites every day as part of our meal in tiny glass bottles. I wondered what that was all about at the time. Maybe it cleaned my gut for the following 2 years!
I’ll be right over! White or Red or Bubbly? Never mind, I’ll bring AllYesterday, Risotto Verde with nettles, dandelion, chard & the thinnings from the spinach and nabica rows and pan-roasted duck breast (Sorry Duck but you were slower than me). Today, Potatoes pan-roasted in duck fat (never waste a calorie) with wild garlic & rosemary and more greens sweated with onion & chilli flakes. Tomorrow, no sense of regret
Happy birthday Chrissy. Home alone?And I would have been flying to Madrid from Chicago tomorrow, April 19th...my birthday.
No, Alex, I am not alone...thanks for the birthday wishes and for asking. I have my hubby and one son with me, thankfully. Hubby has no interest in the Camino and he doesn't cook, although he is enjoying watching Efran's camino videos with me. My son is an avid backpacker (the AT, John Muir and Colorado trails) and has always accompanied me on my Caminos. A close driend is stopping by tomorrow with a gift at the door, and hopes to take me out to lunch when/if the coronavirus is gone!H
Happy birthday Chrissy. Home alone?
Thank you! Yes, imagine all the stories and reflections to be shared over a Camino meal.Your meal looks fantastic and wish I could have been a 3rd person sitting at your table... I'm sure your company would have been pleasurable, like meeting at a dinner on the camino !
Is it cooked on the burner or the skillet tucked in the oven?Home made pizza in a skillet.........View attachment 73766
Yum..looks a lot like your pizza.
Is it cooked on the burner or the skillet tucked in the oven?
Bravo. I haven't made manicotti for years. I have a great vegan recipe for it. You've inspired me!I'm sure I am not alone in this dilemma when I say being quarantined all these days has caused my knowledge of home cooking and my waistline to both expand.
Since this all began I have been watching much more television and have even resorted to taking in several cooking shows and have found some of them to be interesting and educational. With so many "unknowns" still out there about this virus I have been cooking much more at home and I thought it might fun to post some photos of what we have all been indulging in while we are all awaiting the green light to move forward with our lives.
Below is a baked Manicotti pasta dish I made for dinner. (See photo)
You've inspired me!
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