I am a perpetually hungry and thirsty guy situated in Saratoga Springs, NY, where good eats cannot be taken for granted. When I cook, I look for an excellent return on my investment in time, ingredients and labor. When I dine out, I am impressed by flavor and value, not white tablecloths. The one thing I cannot abide is a routine meal and I will go to unreasonable lengths to discover the new and hopefully delicious. Join me for the ride, and I’ll try to keep you well fed and entertained.
Thank you for your blog! I’m actually thinking of becoming a member in the blog world. It’s nice to finally see a local blog that I can relate too!
You’re welcome Shauna. Hope you stick around and bang a few pots and pans. Thank you for reading!
Fresh Sausage Making Class at Hickory Hill Smokehouse
30 Minutes west of Albany. (Delanson, NY.)
http://www.hickoryhillsmokehouse.com
518-875-6048
Yep, I let the smokehouse put their ad up. Because they are a smokehouse, and we need more of those.
l used your recipe for Texas Caviar. It is wonderful. My wife even enjoyed it and she is a picky eater. Lovely blended flavors. I cooked the black eyed peas and drained them. I did not have sorghum so I used Maple Syrup. My wife asked me to make it the next time we are invited to a party to surprise and amaze the guests. Merna said it reminded her of growing up in New Jersey during the summer everyone wanted something light and refreshing. This fits the bill. Because black eyed peas are the base this is also a nutritious dish. Thanks for posting this salad. Who knew. I love to use Worcestershire Sauce with garlic. Nice mix of flavors and textures.
Thank you Philip! I am glad it worked out well with the alternate ingredients. And that Merna finds it worthy of bringing to a party!
Hey, just stumbled across this blog googling kouign amanns. I’d be happy to comment on your great posting, but can’t figure out how to do it, though I see others are able. Can you point me to where to put feedback? Thanks
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You have a 5-Star, correct? I’m looking to replace my DCS. It’s old and needs a rehab. I’d like to move it to the cabin. Pros/cons? I’m looking for a 36″ six burner, gas oven that can fit a 20″ pizza stone.
By five-star you mean the commemorative model BlueStar with the star on the door? Yes, that’s our new guy. The bad news is it won’t fit a 20 inch pizza stone because there’s a big fan at the back of the larger oven that reduces depth. I think 15 inches is as large as you can go. But contact Tom Thibeault at Adirondack Appliance, via Facebook or through links on my post about the new stove. He loves to talk pizza and will advise.
Thanks.
One of your posts talks about being in (or maybe near) Ithica. I have been watching Youtube videos of (Peter Larsen’s) Just a Few Acres Farm. He raises cattle.
I took a look… that’s a great YouTube feed! We are about 90 miles east of Utica but having the same rainy weather which is not great for crops.