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A tidy muffuletta at the Northside
Cafe in Winterset. The sandwich suffered not from a lack
of meats, salami in particular. The house bread was toasted
nicely and some more of the olive salad nestled under all that
animal product would have been perfect. A side of slaw had nary
a hint of ubiquitous sweetness in the dressing, which had a
flavor reminiscent of egg salad. Would this be indicative of a
housemade mayo? If so, I'll take more please.
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A holiday
dinner with friends featured family-recipe ham balls, left, made
with equal parts ham, beef, and pork, plus Graham crackers, tiny
farm-raised chicken eggs, and seasonings. Plus a sweet glaze
made from condensed tomato soup. For dessert… decadence: a
homemade French Silk pie, center. Oh, my! For an Easter dinner,
right, I had a fine home-cooked meal of scalloped potatoes with
ham, green beans, and Brussels sprouts. I was throughly stuffed!
A hearty chopped salad and a dessert of vanilla pudding whipped
with cubes of angel food cake plus shredded coconut bookended
the meal.
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Left, the
good stuff at Tasty Tacos. After several years of
drinking barely functional whiskey, a dram of Glenlivet 15, center, is pert near a
religious experience. Right, a tasty landjΓ€ger sausage at Hessen Haus.
Firm texture and well seasoned. Served chilled, as a snack in
itself or as part of a Peasant Plate.
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