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Archives in Category: Dining/Food
Ten minutes to write. Less time to read.
Restaurateurs
Tonight is my book club meeting, and the current selection is The Art of the Restaurateur by Nicholas Lander, a food critic for Financial Times for many years. The book was written in 2012, and it showcases premier restaurants around
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Meatballs, Part II
Tonight we had spaghetti and meatballs with garlic bread, salad, and shredded Romano cheese for the entrée. It was great, but this is what I learned.
I probably won’t make meatballs from scratch again. Not that they’re a lot of
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Meatballs
What possessed me will remain a mystery, but I decided to make meatballs this afternoon. A spaghetti dinner was probably on my mind, but as a rule I just make meat sauce. It’s ground beef one way or the other.
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The Sandbar
In the 23 years we’ve lived in this area, we’d never been to The Sandbar, a local eatery established in 1948. That changed recently when we visited for the first time with friends. They armed us with advice as we
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Wild Game Dinner
The Wild Game Dinner, sponsored annually by The Chapel, EFC, is an unusual event in many ways. As a member of the sponsoring church, Earl loves the whole idea: the camaraderie among men who are the majority of those in
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Tim Foley
Today’s local newspaper reported the death of Tim Foley, local restaurateur and chef extraordinaire, on the front page. There were few specific details as to how he died; rather there were testimonies to how he lived.
According to the paper,
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Pancake Breakfast
I’m not a breakfast person, but once a year I get up at 7 AM and go to the Sodus Fire Department’s annual pancake affair.
It’s one of those events where the whole community – infants, teens, families, seniors –
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Brioche
I don’t know if it’s a national trend or a local one, but brioche seems to be taking over where I live.
Pronounced ‘bree-osh,’ this bread is sweeter than its regular counterpart, and I’m fine with using it in various
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Sliced Bread
It’s trivial, but I’ve noticed a common element in loaves of pre-sliced bread. Rye, wheat, raisin, it doesn’t matter. Every loaf I’ve bought recently has had sixteen slices. I know because I repackage each loaf for the freezer since Earl
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Black Forest
Last night we had dinner at the Black Forest, a German restaurant about a mile from where M lives. It was obvious that Earl, who is German, was in his glory with potato pancakes, pate, sausages, red cabbage, mashed potatoes,
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