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GOOD NEWS!

Right now, we have two snack-like bits of good news. The first one is more substantial in a way, because it’s easy to discover.

My dear cousin Susanne (remember, the one whose wedding I missed), has graciously provided me with a link to a Wiregrass-area vegetarian blogger, the Veggie Table!

Click here to visit Veggie Table!

The other bit of good news, if it becomes finished in time, is something that totally took me by surprise, blew me away, and is perhaps the most unexpected good thing to happen to me in the past several years.

As usual, this is the perfect example of someone who blogs better than I. Maybe girls are just better photographers than boys, who knows? Then again, Gigi did get me a camera for my birthday that I’ve yet to use, aieee, but maybe I’ll still look into accepting it.

So, this other good news is interesting but not completely substantiated as of yet, since my friend Logan is still securing things and working on it for me, but…I may be having my own website soon. Yes, folks, Holy Poached Eggs may soon become its OWN SELF-HOSTED BLOG! What does that mean? That means one would just go to the website- http://www.holypoachedeggs.com, and BOOM! There you are.

Logan’s even designing the website for me with a unique theme- how awesome is that? And I can still use my blog client to update to it, because it still runs through WordPress! How fantastic is this?

This makes me think of the end of Steel Magnolia’s when the new beauty shop is unveiled, and Truvy yells, “I’m a chaaaaaain!”

But again, this is in the planning stages (though I think Logan already bought the domain name for me), so we should try to contain our excitement in the meantime.

Beaux


 
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Posted by on May 21, 2011 in food, postaday2011

 

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The Story of Biscuits in My Family

Southerners love biscuits.

I love biscuits.

Biscuits are something to which we can always look forward. I’m sure everyone can hear my inner carboholic celebrating.

When I was a kid, Poppy made biscuits every Sunday. Except his biscuits were actually from a can, but he made practically everything else from scratch, so that was totally okay. I learned around the Lazy Susan Table to enjoy gravy on my biscuits.

This eventually led to my Gigi taking us by a local gas station to get biscuits in the morning before school and sometimes even before we went somewhere in the mornings during the summer. I always wanted a gravy biscuit, and my brother always wanted a jelly biscuit. I think I did flip-flop between gravy biscuits and bacon, egg, and cheese biscuits, which is what Gigi usually ate, and if I felt really froggy, I would even go for a sausage biscuit.

But the gravy biscuits remained my favorite.

One time, my mom asked for an egg biscuit and a jelly biscuit, and apparently, someone misunderstood and gave her an egg and jelly biscuit- something we didn’t discover until it was too late to return to the gas station. Or maybe it was a bacon jelly biscuit, I’m not sure. The point is, it was one of those situations where someone did something that made absolutely no sense.

Contrary to popular belief and what my friend’s mom once told me in high school, gravy, and I mean good gravy, can be made without meat. All it takes is butter, flour, and milk- the concoction is properly called a roux, I think. Salt and pepper are almost absolutely necessary at this point to give it that authentic gravy flavor.

In more recent years, Gigi started making her own biscuits, and then I took her recipe and started making a variation of them that turned into a mimic of the Red Lobster Cheddar Bay biscuits, though they aren’t nearly as fluffy and good as the Cheddar Bay biscuits.

Cheddar Bay biscuits are delicious, and the first time I ever had them at Red Lobster, they were so spicy I almost couldn’t eat them. I had never eaten that amount of garlic in my life, so it was overpowering to say the least, but I loved them. Also, I happened to be coming down the chicken pox at this time unbeknownst to any of us, so that might have played into the matter. This was on a Saturday, and the next day at Poppy’s house, I noticed some spots on my stomach, which Poppy said were the first signs of chicken pox.

Tomato gravy is also one of my favorite foods that goes with biscuits. You haven’t truly lived or eaten Southern food until you’ve had tomato gravy.

Biscuits are seriously a perfect food. I’m pretty sure Ms. Alice used to cut open biscuits and put butter in them. Biscuits are great for filling- and you can use meat, cheese, vegetables, and even sweet stuff. Biscuits are great for topping- gravy and even other kinds of sauces can go on top of them. Biscuits are great by themselves or as a side dish!

We love biscuits!

Gigi and Mimi’s mother, my maternal grandmother, used to make a chocolate sauce with biscuits. I always heard about this and thought it was incredibly strange. Apparently my maternal grandmother also made caramel cakes, and Mimi said she pronounced it as “CAR-uh-mel,” not “CARE-a-mel,” and my cousin Susanne and I both liked the first pronunciation better. I wonder if we can dig up the recipe for a caramel cake and make it.

That being said, the recipes are coming soon.

Beaux


 
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Posted by on May 19, 2011 in food, postaday, postaday2011

 

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Big Coffee

So the Onyx Plate posted an interesting article on Facebook earlier about coffee and its health benefits, especially for men. I had previously heard that coffee is good for the liver but had not heard that it also makes for a healthy prostate gland.

The article also mentioned, as we later discovered, something about coffee helping to reduce certain kinds of breast tumors.

Anyway, I drink a lot of coffee. My family drinks a lot of coffee. This is no accident and goes back through the generations. If I can blame anyone for my current addiction to caffeine, I would point to my grandparents on both sides of the family and then my own parents. Carboholism may be genetic, but coffee addiction is both genetic and conditioned. My great-grandparents may have drunk coffee often, too, I’m not sure.

My paternal grandmother always had coffee brewing in her house, 24/7, as I understand it, and I mentioned this before, as did some of my commenters, when I wrote about the Lazy Susan Table and its legacy in my family. My maternal grandmother always drank coffee in the morning and enjoyed having cake with it. Elsewhere, I’ve mentioned this, too- but it’s good to have a reminder, don’t you agree?

So the whole process of turning me into a coffee addict began with my being scared as a child. I was frightened often as a child and honestly still am by some of the oddest things that I won’t detail right now, so I would end up getting up and going to the den to sit with my father while he watched a local morning show that Red Holland, a local fishing celebrity, hosted. I would sit in Bapaw’s lap and drink his coffee, which featured milk and sugar in it.

This is where a huge contradiction occurs. Bapaw loves his coffee with cream and sugar. These days, to be healthier, he puts honey in it, but honey doesn’t really work for me. Gigi refuses to drink anything but a straight-up dark brew. No sweet coffee for her.

Personally, I like my coffee both ways, depending on my mood. Most often I seem to take coffee with cream but no sugar, and I especially prefer it black when I’m eating something sweet.

Anyway, the addiction to coffee never ceased in my childhood nor since, and now that I’m in my early late twenties, apparently the addiction is still blazing bright.

Coffee is also supposed to be beneficial to the liver. This makes sense- coffee has a sobering effect, making one more alert, more awake, and more efficient. Alcohol has the opposite effect, slowing one down and impairing various mental functions- and it can be damaging to the liver. Interesting how the opposite effects both correlate to either benefitting or afflicting the liver.

So, the point of this blog: Gigi bought me an enormous coffee cup two years ago for my birthday, the same time I got my fantastic MacBook that I still adore to this day. The coffee cup holds not one, not two, but three cups worth and has a fantastic artistic design on it that’s faded over the years. I still use this coffee cup to this day and absolutely love it; on the inside rim, it says, “Javalicious.”

True, true.

Also, coffee has other effects- it can help a mild headache, serve as a mild laxative, and be a mood booster.

Coffee’s definitely a mood booster for me. Not having coffee renders the lives of those around me in to great peril, and small woodland creatures as a whole may find themselves suddenly extinct if they come to close.

How do you like your coffee? Dark or sweet? And how much do you drink?

Beaux


 
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Posted by on May 18, 2011 in food, postaday, postaday2011

 

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BLT: More on Sandwiches

BLT stands for “Bacon, Lettuce, and Tomato.”

To a foreign reader, this may sound mysterious, because part of the equation is left out. Most BLTs I’ve eaten in my life have been eaten on toasted bread and not just on regular bread, and also with mayonnaise.

As a child, I really liked BTs- the lettuce seemed superfluous. Why on earth would anyone eat lettuce in addition to something yummy like bacon and tomato?

But now I can see the kind of flavor that lettuce adds to the mixture, so I understand why it’s important.

Bacon sandwiches are also popular in the U.K., as I understand it, where not only can they include tomatoes and lettuce but also cucumbers, cheese, and a fried egg. Talk about a complete meal on a sandwich!

That being said, if one is using “fake” bacon, especially of the Morning Star variety, under no circumstances should you prepare it in the microwave. I have tried, several times, to cook Morning Star Bacon in the microwave to no avail. Do not believe the packaging; it lies. You must cook Morning Star Bacon in a skillet- there is no other way.

Also, BLTs include mayonnaise. This is a fact of life. But then again, perhaps a sandwich almost always includes mayonnaise, so this could go without saying.

Either way, now that tomatoes are becoming plentiful and we have spicy lettuce and Morning Star Bacon, I’ve been rolling out with the BLTs.

It also comes to mind that on the camera there are pictures of pierogies that I prepared and never put on the computer or wrote about, so that may be forthcoming in the next week. The major concern I have at the moment is thinking of making more cheese, which I may have to do for Gigi’s sake so she can see the process.

So, how does Beaux make his BLT? Pretty simple:

  • I toast bread- in this case, plain white bread.
  • Each slice eats about a half a teaspoon of mayonnaise- this varies from person to person, though. Gigi isn’t fond of mayonnaise, for instance.
  • I fry up the Morning Star Bacon. This takes about five to eight minutes on medium heat.
  • One slice of tomato for each sandwich.
  • Lettuce on top of the tomato.
  • Salt and pepper.

Though I praise the virtues of mayonnaise thees days, there was a time when I did not. Mayonnaise once tasted horrible to me every time I ate it- almost rancid. I had been sick or something, and I suppose that attacked my sense of taste for the next several months.

These days, my relationship to mayonnaise is all about figuring out how to enhance its natural flavor- so that means making tartar sauce, curry flavored mayonnaise, and so on.

Anyway, it’s BLT season- go have one.

Beaux


 
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Posted by on May 15, 2011 in food, postaday2011, sandwiches

 

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Gigi’s Squash PUFFS!

Yes, folks- this is a recipe that also includes squash but is different from the former one.

What you need:

  • 1 cup cooked squash
  • 1 egg
  • 1/3 cup ALL-PURPOSE flour
  • 1/3 cup cornmeal
  • 1 MEDIUM onion, grated
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

What you do:

  • Combine squash and egg
  • Mix cornmeal, flour, baking powder, and salt
  • Mix all ingredients together
  • Drop by level Tablespoons into hot oil

I hope you guys enjoyed that, too!

Beaux

 
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Posted by on May 9, 2011 in food, postaday2011, recipes

 

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Friday Night Cooking AGAIN!

Earle and I ventured into Publix for another Friday night adventure, having absolutely no idea what we were going to cook.

God’s power struck again, and we found ourselves stumbling upon a cheap package of mixed vegetables- chopped onions, mushrooms, and multi-colored bell peppers.

That led us to discover the Tofurkey Italian Sausage. Earle volunteered the mashed potatoes he already had at home, along with butter beans, and then I ran into the gefilte fish on another aisle.

The result: dinner consisted of the Italian sausage and veggies mix. First the veggies were sauteed for a while in real butter, and then I added a little steak sauce to give them flavor. I cut up the sausage and put it into the mixture of veggies.

Earle thought I took too much trouble to make the mashed potatoes- a cup of water, a cup of milk, butter, and heating it all until it was boiled; then I added the potato flakes and stirred. But in a way, he was right- the potatoes ended up being not thick enough. I think I used too much liquid. Maybe a half a cup of water and a cup of milk would’ve made more sense.

The butter beans didn’t go as planned; Earle cooked them for something like 40 minutes, and they still weren’t done. By this time, I had eaten gefilte fish and sushi, so I wasn’t incredibly hungry.

But the food turned out very delicious!

I definitely recommend the Tofurkey sausages to anyone who is vegan or vegetarian. They’re delectable- and spicy! Most of the vegetarian “meat substitutes” I’ve encountered typically go well in context with no doubt, but the Tofurkey actually tasted decent on its own.

So what are you guys waiting for? Get to cooking! Carpe Diem!

Beaux

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Posted by on May 1, 2011 in postaday2011

 

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GEFILTE FISH, FINALLY!

Please don’t misread the word and mispronounce it like I did the first time. I kept seeing, “geflite fish” instead of “gefilte fish.” It’s pronounced something like guh-fil-tuh.


Luckily, Publix had it on sale this time, so I paid something like $4.50 for a whole jar of it!


Gefilte fish is a Jewish food. To a Southerner, the only good comparison I can give is saying that’s akin to a boiled salmon patty. I’m not sure if any other explanation would do.

But what I can say is that it’s absolutely delicious- especially if you add garlic and celery seed to it, along with some salt- that’s as per the instructions of my Jewish friend Shmueli.

I know that the gefilte fish doesn’t look nearly as pretty as it could- but it’s delicious, absolutely delicious. Definitely try it!

Beaux


 
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Posted by on April 30, 2011 in postaday2011, seafood

 

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