Friday, March 8, 2013

Roxanne, Food, and last but not least LTBS

My blog today is dedicated to my sister Roxanne DeGross Mc Duffy. She would have been 64 today.
She had a beautiful spirit and was once my best friend.

She had a talent for writing stories, songs, and poetry, but never pursued her passion.

She struggled with demons her whole life. She lived a very hard and sad life. I hope she is now free of pain and suffering.

Roxanne loved toasted cheese. She would take thin cuts of cheese and put them in a cast iron skillet till they were crispy and crunchy.
.
Most of all she loved Italian food and our mother's cooking.Who wouldn't.

She loved music and was a real go go dancer. She lived in Greenwich Village in the 60's and knew Frank Zappa and John Sebastian.

Roxanne was a real character in her day.

I miss the girl I once knew dearly.

Rest in peace my sweet angel. I love you.

Roxanne DeGross McDuffy

Food Consumption Today:

Breakfast: Egg sandwich on whole wheat toast

Lunch: Italian chicken sausage on acme bread w/red bell pepper and onion

Snacks: Siggi's pineapple yogurt (the subject of my blog Saturday)

Dinner: Red snapper, brown rice,  salad with red bell peppers, cucumbers,  walnuts,  and vinaigrette
             1 Amber ale beer. I need it today.

Exercise: 3.5 miles walking

Lizzie the Blog Stalker: A banner day for Lizzie, 18 emails and counting. Talk about demons man.
                                      Lizzie has sent me 154 emails to the 4 that I have sent her. Geraldine is
                                      writing her in what I will categorize as a futile act to get her to stop harassing
                                      us.  I'm betting it won't work, but one can always hope.



Thursday, March 7, 2013

Lizzie The Blog Stalker

I think everyone who has a blog needs a blog stalker. In fact, You haven't arrived at blogging until you have a blog stalker, and that's what this blog today is all about, and not just any blog stalker, but my personal blog stalker. I now feel like I have arrived. At what I don't quite know, but I'm here, and my blog stalker has been stalking me since Dec. 2012.

I need to spice up this food blog, so to say, which has become rather blase' and bland as of late, and I think the inclusion of my own personal blog stalker could take my blog to the next level, a step down that is. I didn't think it could get much lower, but I surprised myself again. I've kept her, my blog stalker that is, in the closet up till now, but I think it's time to dust the bitch off, and air her out like an old yeast infection, and go cyber public.

I'm not going to script this whole episode, just the beginning and ends.


                                                            Music Fade In (cheesy soap opera crap)

                                                            Credits Up (Surprise Valley Productions Presents etc.)
                         
                                                            Narrator's Voice Over (mature but sexy)

My blog stalker's name is Lizzie, and she wields a mighty toxic keypad and mouse as her sword. Her husband, and longtime friend (way back before you Lizzie) of mine, my main ace beau coon Michael David Evans, met me and Geraldine, and was our guest, at our apartment in Paris last April 2012. At that time he communicated to us that his affair with Lizzie of the UK, aka  LIZZIE THE BLOG STALKER (LTBS), sadly had come to pass.  His UK visa was up, and he wanted very badly to come back to the good ol' USA. Could we help him? He'd grown tired of dishes like toad in the hole, blood sausage, haggis, and warm beer, and wanted to live in America again, and eat  more California nouveau cuisine, although he would very much miss the fresh Stilton and Cotswald cheeses in spring time. The grass is so sweet at that time of year. It's a food blog remember?

While in the UK he was living in Totnes, Devon, United Kingdom, with Lizzie the Blog Stalker for about a week. Sadly, another poor decision, in a string on poor decisions on his part. She kicked his sorry ass to the cobbled stoned curb, and then he moved into a windowless basement room devoid of any penetrating vitamin D for two years in merry ole England, where the sun shines 53 days a year, guaranteed, weather or not you want it to.

Michael's father, Wilbur Evans, once held a command performance for the King and Queen of England, and his dearly departed brother Philip was named after Prince Philip. I'm not bullshitting you. This is shit you can't make up.

We did a couple of dinners to help benefit Michael, and some dear friends of his helped out, and we got him back here. He was a fucking mess when we saw him in Paris, and he was worse when he got his ragged black ass back here to Town.

Michael is disabled, and I'm not going to go into all his maladies other than to say we recently learned he had a stroke some 5 years ago. More bad luck. But, after having been in the East Bay for a little over four months now Michael's getting his funk back on. The Town will do that to you. Do they know about East Bay Funk back there in the UK, or is it all punk rock and Euro trash disco tech?

Since coming back to California Michael has gotten some decent medical care, worked out some transportation issues, and we have become closer again. It took me a little while to get use to having another person here. I am a hippie, but I gave up communal living many years ago.

So, Mim, as LTBS likes to calls him, and I have worked out most of our issues. More will rear their ugly heads as we speed into the future, and we'll work those out too, cause that's what friends and family do. Make no doubt about it,  Michael David Evans and I are brothers for life.

We've worked out almost everything except for one small rather pesky detail, what to do about Lizzie The Blog Stalker?  I gotta go with Little Richard on this one, "You make me dizzy Miss Lizzie." LTBS insists that me and my lovely wife Geraldine, the woman arranges home care for people, and does hospice referrals, have turned Michael, or Mim if you prefer, against her affections. Now Sweet Pea, it's well known that I can get rough but Geraldine is the sweet one. You like it rough Mama?  I don't think you like it rough, like a hippie woman. I see you as more like a flounder. See, I knew I'd get back to the food sooner or later. Remember, that's what this whole friggin' blog is all about, the food. Nothing happens between cooking and more cooking again, no life at all, no drama. Just like Seinfeld, it's a blog about nothing.

I receive emails daily, that's plural for more than one,  from LTBS,  saying that  Geri and I are killing Mim, how he was her one and only great love of all time (what about the father of your children), and yadda, yadda, yadda, why did you brainwash him in Paris, and take him away from you, his Savior, your words not mine babe, and why are we keeping him captive here in Town against his will? Actually, he's under a spell from a drug I made out of the sweat glads of a male Georgia bullfrogs' testicles. Every once in a while I pimp slap him and beat him with a coat hanger, but hey, you gotta keep order.

So, now you know a little more of the drama that goes on behind the scenes of the wonderful and exciting world of food blogging. There's no reason for anyone to give a fuck about me or LTBS's lives, which is why I never wrote about this problem up till now. But now I just can't take it anymore.

I always need new material,  and maybe this will get LTBS off my back. Like Pete Townsend once said about the album Tommy, "It was  a desperate act by a desperate band." This too is a desperate act by a desperate old hippie who frankly doesn't need any more fucking drama, at least none that I or Geri haven't created. I'm still getting those pesky emails  from you Lizzie and Barrack Obama too. I sent him money, but he wants more, and I'm also invited to some party he's having. If we could smoke a blunt up on the white house roof that would be way cool. Then we  could go munch on some of Michelle's veggie in her victory garden. I'm trying to get back to the food.

LBTS made comments on my blog for a long time, so I had to block her, and now she just sends me these demented emails about her, me, Geri, and always Mim. You can see pictures of Mim up on my blog LTBS. If I was holding him prisoner in a fucking bunker somewhere why is he in our backyard eating pizza with a bunch of people? He's actually got windows in his living space now. It's an amazing breakthrough in construction technology we have here in the USA.

Don't get me wrong, I don't mind people making negative comments about me, you can't cook your way out a souffle asshole, looser is one I got recently (ouch that stings), your grammar, spelling and syntax sucks, don't give up your day job to be a food writer, bad, good, whatever, generally speaking I'm a duck, but dam Cherry Blossum, say what you gotta say and then move the fuck on. Why you making me your project?

So, Lizzie The Blog Stalker here is my challenge to you. I ain't from Yorkshire or Nodingham honey, but as my Aunt Mae usta say, and what you Brits should have learned back in the 1780's is, "Don't fuck with a Yankee." Never mind that you came back and burnt the White House down in 1814, small detail.

OBTW, I do love the English, how could you not?

LTBS, you have told us at least 10 times now you would stop writing us, and you have broken your word each time. You got a problem with Mim, as you insist on calling him, then deal with Mim, not me. My name is Marcel Julius De Grosse honey. Son of Rocco and Mary DeGross. I'm a busy man. I got a life, now go get one of your own. Deal with Mim, that's who you married, not me. You leave us be and I won't write another word about you. Anyone who knows me knows that my word is as good as it gets.  Otherwise let's take it viral. I'll make YOU my special project.

Contact Michael, not me, get it. Here's a clue, if he doesn't write you, maybe he doesn't want anything to do with you. Move on dot org. It's not my affair.

If you choose to use this blog as your forum LTBS I will no longer block your comments and I will make your crazy email available for all to read. I'm going still keep talking about food, cooking and of yeah that other thing that gets in the way of food and cooking, life, but I will include your comments.

                                                                     Music Up, (Euro Techno)

                                                                     Credits Roll,

                                                                     Narator's Voice Over
To learn more about Michael David Evans, my amazing, sweet, crazy friend, and his life story please go to: SusannaFosterChronicles.com.

One last parting note: Lizzie, I'll tell you again what I said a long time again. I am sorry it didn't work out for you and Michael. Had it been another time and place well, C'est La Vie as they say in Paris.

Peace,

Make Food, remember this is a food blog, Not War

                                                                       Fade to Black

                                                                              Out


Michael David Evans..held captive 
 Food Consumption Today:

Breakfast: plain black tea, a little egg salad

Lunch: Big salad w/frisee and spring greens, anchovies, vinaigrette, red bell pepper, black pepper
            & salt

Snacks: GORP

Dinner: Pasta w/tomatoes, asparagus, onion, eggplant, olive oil, garlic, fresh basil, Genoa salumi
            (very little)

Exercise: 2 miles, the toe is getting better


Wednesday, March 6, 2013

Thursday...3-6-13 Just the Facts

That's all I got in me today. Hope you and your world had a good time. I'm not getting exercise because of this affliction with me feets. I hate to make it all personal, but what else could it be?
I haven't got any brilliant groundbreaking culinary news or recipes today.

Keep your powder dry.


Peace,

Make Food/Not War


What I ate today:

Breakfast: 2 pieces of Rudy's organic whole wheat bread w/butter, coffee. I bought some tea today.

Lunch: Tea, chicken, shrimp fried rice and spring rolls w/dipping sauce...out with my friend Michael
             for lunch.

Dinner: 3 pieces fried chicken

Snacks: one handful of GORP, orange juice

Exercise: 1/2 mile walking


Tuesday, March 5, 2013

Tues. School Days

Short blog today because Tues. is a school day for me, an old student for sure.

The lights have been installed in the La De Da Cafe and I'm tickled pink, like a baby Yorkshire suckling pig. This is one of the 2013 things to do list that I can check off. I love checking projects off the things to do list. It means I'm getting stuff done, and it's good to keep busy when we get older.

Next week my friend Ann Swigart is coming to help me finish painting the west and north sides of the house. Then I'll work my way around the east and south sides. It's like a figgin' bridge. You start at one end, finish it, and work your way back to where it all began. It never ends, and I guess that's a good thing. Here's hoping it never ends. This is the last time I paint it.

Still eating leftovers from the pizza party last Saturday. Big party at Erwin's house Sunday in Bodega Bay with the Austrians. Hopefully there will be more ribs because I was robbed last weekend. I'm still pissed off about that. I kept looking in the fridge for the ribs, but alas.

That's it. No more today.

Peace,

Make Food/Not War


Food Consumption Today:

Breakfast: Coffee w/milk and 1 sugar (I had an urge), grape nuts w/banana & blueberries

Lunch: Peanut butter sandwich, fresh mint tea w/agave and fresh lemon.

Dinner: Apple, nuts, water, toasted cheese sandwich w/tomato, basil & black pepper, banana,
             peanut butter sandwich

No exercise to speak of,  but the toe and leg are getting better. The steroids are working. You gotta love drugs.


Monday, March 4, 2013

Reflections On Pizza Night

This is the backdrop story to the pizza party the other night. Friday night I was going to take Geri out to dinner, but earlier in the afternoon I checked the inside of the pizza oven, which hasn't been fired up in 4 months, only to discover that the floor of the oven, along with the leftover ashes from the last fire, was wet.

Earlier in the day the podiatrist had stuck a nice needle in my between what was the cartilage in my big right toe to mitigate some pain I've been having there, and filled it with as much cortisone as it would take.

So, I swept the ashes out and built a low grade fire, 200 degrees, which I kept going for 5 or 6 hours. I had noticed that there were areas on the outside of oven's stucco that were darker than the rest of the oven, indicating moisture, but I didn't think it would be getting onto the ceramic floor of the oven, wrong again. This is another reason I never liked stucco houses.

I was very worried because if I fired that oven up to 1000 degrees I might have destroyed it. It would have boiled, expanded, and cracked either the floor of the oven or the concrete forms. The power of steam should not be underestimated. I'm sure Stanley would agree with me. That would have been a small fortune down the drain, plus I would have looked like an idiot to my friends.  I don't know which one is worse.

Saturday when I was cooking Tom and Brendan noticed there was a place on the back of the oven where steam was coming out. I've always covered up the chimney, but never the whole oven, but I will from now on. In fact I'm going to have a cover custom made for it. I did order a new cover.

Speaking of looking a little foolish our friend, and my former instructor from Culinary school, Erwin showed up a day early with his relatives from Austria and Norway, while I was curing the inside of the oven. The good thing is they came back Saturday night, the oven was ok, and I will have to keep it covered from now on. Erwin cooked some rocking ribs, which I didn't get any of, and made a killer salad and cole slaw.

The Austrians know their swine.

That's it today. The toe was killing me Sunday and today after cooking all day Sat. No work yesterday, today, or tomorrow.


Peace,

Make Food/Not War

whiskey & weed

asparagus, basil & bubbles

Michael David Evans

Bendan  & Mabel

Food Consumption Today:

Breakfast: 4 Farm fresh eggs w/asparagus, and red bell peppers, from Brendan and Mabel's chickens  
                 and two pieces of toast

Lunch: Leftover pesto pasta

Snacks:  couple of pieces of Genoa salumi

Dinner: leftover pesto pasta, cole slaw, toasted cheese sandwich

Exercise: Nothing...gottat watch that foot... 1/4 mile walking



So Much Pizza

There was so much pizza, and so much fun, what can I say. I made way to many rounds of dough, but I sent them home with people so they could make their own pies.

I ate so much pizza I was sick full. One more piece and I would have been over the line.  I know why after a night like this why I'm on the program.

I didn't drink alot. My one save en grace.

Clean up today.

Peace,

Make Food/Not War

No exercise today....the big toe

Food Consumption:

Breakfast:  Katie Monaghan's cake

Lunch: nothing

Dinner: Pesto pasta with sausage and leftover veggies from the party




whiskey and refer



Carmen the Gypsy....queen of herbs




camp stove, English tea pot, and Frida the dog

Geraldine of Geraldine's La De Da Cafe


Michael David Evans...old hippie

Sarah, Kristin, To,

Tom, Michael, Erwin, Franz, Winfred, Me

Mise En Place





Fresh out of the oven

What's a party w/out music?

Saturday, March 2, 2013

Preparation...Mise en Place....Friday 3-1-13

Mise en place is what it's called, and it is the second stage in cooking. The first stage of cooking is conception, what you wish to create. This involves putting your recipes together, making your lists and checking them twice, shopping, ordering food stuffs, and assembling all the ingredients. The third phase is execution, the actual cooking of the dishes you want to create. Of course you can prep everything to perfection and still fuck it all up in the execution. Even the best of chefs in the world do this all the time. No one is always on point. Consistency is what we strive to accomplish, imperfection is perfection.

In French mise en place simply means everything in place, and that's what I'm doing all day today and tomorrow for the first of the season bashes at Geraldine's La De Da Cafe. We have 16 or 18 people coming over, and I've made 17 doughs that are now in the fridge going through their change. One hour before I start making the pies I'll punch them down again and let then sit at room temperature so they can rise again.

Our dear friend Erwin is coming with two of his brothers and their wives from Austria and Norway. Erwin was one of my instructors in culinary school, and his brother Winfred is also an instructor in culinary program in Norway. Next week we're going to his place up on the Sonoma coast, Bodega Bay, for Winfred's birthday bash. It's always fun when there are other chefs in the house. Erwin and I were born on the same day. He's 10 years older than I am, and he's from a family of long livers. His brother Franz is 80, and looks to be 55 years old. Erwin is a real piece of work.

I'm making 6 different types of pizza. I was only going to do 4, but I changed my mind. I'm making an anchovy pizza just for myself of course. We're having #1- pesto with new potatoes, red bell peppers & asiago cheese, #2- NY state of mind... plain pie with red sauce and 3 cheeses, #2-Greek pie with tomatoes, capers, asparagus, kalamata olives, sheep's milk feta cheese, & fresh mint, #4-  anchovy pizza w/3 cheeses, fresh oregano and garlic, #5- Genoa salumi, red sauce, 3 cheeses and fresh basil. 6) Mild Italian sausage, red sauce, pesto, cheddar, gouda and fresh oregano.

That's my blog for today. Wish you could be here tomorrow. Maybe someone will take photos.

Last but not least, I went to visit the podiatrist today and he gave me a nice shot of cortisone in my  big toe That was a lot of fucking fun. There won't be a lot of walking for the next couple of days till the steroids kick in.

Peace,

Make Food/Not War

Food Consumption:

Breakfast: Scrambled eggs, fried potatoes, 2 pieces of wheat bread w/butter, black tea w/sugar,
                 vanilla yogurt

Lunch: Salami and crackers, a little feat cheese,

Dinner: Taking Geri out tonight....who knows (more on this later)

Exercise today: 2.5 miles walking