Saturday, August 1, 2015

Greetings from Alaska

How much salmon can one person eat?

I'm trying to find out now as I take a 7-day excursion with Mother Dear here in Alaska.

We've had smoked salmon dip in Fairbanks, a smoked salmon BLT at Alaska Salmon Bake in Denali Park, a Seafood pasta with salmon and King Crab on the Alaska Railroad, and a Salmon Pasty at the Historic Roadhouse in Talkeetna.  

I was tempted to try some salmon jerky too. We've had reindeer (aka caribou) sausage on a pizza in Denali at Prospectors Pizza and a Reindeer meatloaf at the Historic Roadhouse in Talkeetna. 

Last night for dessert we found a great Airstream trailer converted into a food truck that sold rhubarb blueberry crisp in Talkeetna. The whipped cream was fresh!

We've had some beer from the 49th State Brewing Co. and a nice shandy (Denali Brewing Co. beer and lemonade). The Alaska Railroad bartender makes a serviceable Bloody Mary with Alaskan vodka.

We're on to Anchorage now, with a pit stop near Wasilla (aka Sarah Palin territory) to meet some Iditarod sled dogs. 

Monday, June 29, 2015

Playing With Our Food

This is what happens when, despite some ungodly temperatures here in North Carolina, your garden decides to go forth & dispense some goodies.

I have 30 cucumbers in my crisper drawer right now, y'all. What. The. Heck.

Fortunately, I like a good cucumber challenge. (Get your mind out of the gutter.)

The first thing I did when our Seed Savers Exchange A&C and White Wonder cukes started showing up was to find a good pickling recipe. And with temperatures hanging in the 100 degree fun zone for nearly 2 weeks here, I needed one that didn't require processing them. Who could conceive of a hot water canning bath in that kind of weather?

Friday, April 24, 2015

Friday Shout Out To Little Debbie

The Hungry Times Two crew celebrated an eighth wedding anniversary this past Tuesday.

Eight years since I rode up to the wedding site in a pimped-out golf cart (how they roll in coastal South Carolina). Eight years since Scott and I made some vows to honor, cherish and always share our shrimp & grits (but never dessert, right hon?). And eight years since the debut of THE CHEESE CASTLE.

Monday, April 13, 2015

Thanks For the Condiments -- And The Memories

Ever had good friends move away?

I bet you have. 

Ever helped good friends move away -- and then received all the condiments in their fridge? 

I'm not so sure that's a thing. But I'll tell you -- It's a mixed blessing. 

Monday, January 12, 2015

Who Says Grits Ain't Groceries?

Today's Charlotte Observer feature on grits calls the Southern staple a "warm hug from a bowl."

Grits have a thermonuclear nature, taking forever to cool down and often burning the sin off your tongue even when you think they're safe to eat. But there's something about a nice creamy bowl of grits. (Random shout out to Little Milton for singing about them.)

I grew up on grits, with my Grandmother Carrie keeping the yellow kind -- preferred to white -- in a canister on her kitchen counter. They were usually served along with country ham, biscuits or on their own with a little butter, salt and pepper.

For those of you born outside the South: grape jelly is never an acceptable add-in for grits. They're not oatmeal or Cream of Wheat, y'all. Leave the sweet stuff out.