May 2007 Archives

Happy Friday, everyone! It's Travel Day for me, I'm out a plane to the midwest to get my fiance moved out to Arizona. I'll be in travel limbo until the middle of next week at the very least, so pleast bear with me if I can't post anything until then.

Kathleen has a Friday Funny for us that's a prescription for a good laugh, thanks!

Have a great weekend. Keep cooking!! I've got some great emails to post, thanks for the really supportive emails I've received lately.

... from Desert Island Foods™.com. Enjoy it and have a safe holiday. In honor of our troops, please consider sending two tins of Survival Spice® overseas with our Two For the Troops program.

What's on the menu today? Keep those cameras by the grill!

Well, we've made it to another Friday. Nicely done.

The Friday Funny for this week is from Kathleen, it's 6 jokes for the price of 1.

Speaking of prices, we're starting a promotion over at Desert Island Foods®.com on our Survival Spice™. We'll be shipping free extra tins for a limited time, so you can give them to friends, use them for your next BBQ, or just keep them for yourself if you like!!!

Have a great weekend, everyone. Cook something good, willya? Thanks for reading.

Busy day (again, I know) around here, and I don't mean to be a downer, but I just wanted to share a link to an article that John in Chicago sent me about the infant who died after being a fed a vegan diet for all of his too-short life.

Any thoughts on this? So sad.

It's madness around here these day. Work, work, and getting two houses ready for moving. Cooking, while a great concept, is not feasible, so I've been making do while I spend late evenings and early mornings painting, packing and throwing out a ton of accumulated crap.

Last night's dinner, while I was painting a bathroom, was an Amy's Spinach pizza, supplemented by a ton of minced garlic and crushed red pepper. It's a decent pizza, especially for the frozen type, with lots of organic stuff.

I broke a very decent Burgundy out of the cellar, a 99 Volnay from Michel Lafarge, the last of a case I bought 5 or 6 years ago. It was always very laid back on the palette, but it had picked up some character since the last bottle I drank a few years ago.

Been cooking? Email me!

Steve has sent in a great Friday Funny this week, and after a week of traveling, I can use it. I'll bet you can, too.

Have a great weekend, treat yourself to a good meal, please? And if you were so inclined to incorporate one of our fine products at Desert Island Foods®.com, I'd sure appreciate it!!

Thanks for reading, and for all the support. I've gotten some great emails about the wedding, thanks for hanging in there!

(Photo: TPCs Garlic and Spinach Pizza)

TPC note: I'm on a plane today, but I was hungry for pizza, so I thought I'd share this post from March of '06. This was a good 'un! A close up picture is in the original post, here.

Sometimes you just feel like making pizza. Okay, is it just me?

I've made a lot of pizzas, but I don't make it at home much because it's time-consuming to make the dough, but it's so worth it because you can make enough to freeze in individual portions. I'm not posting a recipe today, because frankly I tend to wing it when I make my dough and sauce, but here's a couple of tips, anyway.

(Photo: Paul "Chile" Brown, of some great looking risotto, and what looks like some smoked tri-tip.)

Okay. For those of you who don't know, I'm getting married next month. I haven't mentioned it here previously, because it's not food related, and I'm a fairly private guy when it comes to my own life, away from running Desert Island Foods®.com. Chilebrown, great email pal that he's become, finally dragged it out of me the other day, which is what inspired the title of his post today:

Man, I envy you.! You are in love and getting married. I am still in love with my wife and cooking. When you get back from the Honeymoon, I hope you get back to business. We miss you!

I'm in the Midwest this week, helping my fiance get packed for the move to Phoenix, and getting her house ready to put on the market. I'll head back the first week of June for the move, and then we fly back to the Midwest together later in June for the wedding.

Honeymoon? HA!!! We'll have to content ourselves with hanging out by the pool, because I'll head right back to work. My food business, along with another business interest that has become a second full time job, have resulted in a lot of 80+ hour work weeks over the last year. This blog has suffered for it, for which I apologize. I'm really looking forward to spending more time in the kitchen, once the wedding is done.

Did I mention that I'm going to try to cater my own wedding reception? Okay, I could be nuts.

Stay tuned, and truly, thanks for hanging in there with me!

Happy Friday, everyone! I'm on the road this week, but here's a good 'un from Kathleen to help us yuk it up through the rest of the work week.

Have a great week end! Email me if you cook up something you'd like to share, and I hope you do.

(Photo: Paul "Chile" Brown, of his Stuffed Artichokes)

Man, I'm eating vicariously through Chilebrown these days:

Three types of sausage and two "Hooters" of Artichoke. I boiled the chokes and BBQ the sausage. Tonight, Potato Sausage, Smoked Bratwurst and Pipkin's was on the grill. I stuffed the artichokes with breadcrumbs garlic. I also used this very fancy olive oil. (Tibvrtini NOVELLO TPC note: the link is to Tibvrtini's Extra Virgene, because the Novello is only available once a year). This Oil of course is from http://www.thepragmaticchef.com/ Peace, Paul

(Photo: Paul "Chile" Brown)

Beautiful shot, Chile. I'll bet an artichoke stuffed with a few of those grilled bangers would be a beautiful thing, too.

Been cooking? Email me!

Once again, finally, it's Friday! I must again apologize for the light content posting, but I think I'm starting to see light at the end of the tunnel. This is good for a few reasons- I'm beat, but mostly I miss spending time in the kitchen, coming up with new ideas and keeping "sharp" with knife skills; oh, and getting to eat better food than I have been.

Janella has sent in another great Friday Funny. Thanks, we owe you! If you've got a joke, recipe or food story you can always email me. I have some to post, and I'll get to most of those while I'm out of town next week.

So keep cooking, and thanks for reading! Your support of Desert Island Foods®.com means a lot.

Busy around here, so I'll add to this post later, but this is both Scaryaki Salmon, and grilled salmon with Survival Spice™.

I also grilled some peppers- red, yellow and jalapenos, along with some yellow squash, after marinating them in a vinagerette of Tibvrtini Olio Extra Virgine di Oliva, Tibvrtini Aceto di Vino Blanco, and some crushed garlic. I only had about half an hour for the marinade to work, so I made the mix more acidic than I normally would. This is a good trick, if you're pressed for time.

Been cooking? Email me!