Tuesday, 6 November 2012

Cadillac, Ford and Food

CADILLAC/FORD

One of my regular readers pointed out that the "Big Ole Ford" in my pictures from the Auto Show (see yesterday) was in fact a "Big Ole Cadillac".  Good spot!

By the way - I had vague memories of reading about Auburn Cars, but had never before seen one.
Handsome little auto eh?

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FOOD (1)

Another regular reader was a bit distressed to see the photo' of the pig on a spit.

I think it wise not to tell her about an experience I had when visiting Greece in 1999 with my friend Michael Vono  (now Bishop of the Rio Grande).

We were in Delphi (home of the ancient gods [they  were much more exciting than our Jewish/Christian/Muslim God])  (lol)

Our fabulous tour guide reminded us that it was April 23rd (St. George's Day).

This Englishman did not need the reminder -  as "St. George" is also  the English patron saint.

The tour guide told us that we were but a few kilometers from a small town called "St. George". She asked if we would like to spend a wee time there to enjoy the festival.

That was a no-brainer, so off we went.

The town was busy.

There were old men who were getting drunk, trying to dance, and shooting off rifles into the air.

There were young Greeks wearing national costume -  so beautiful, so lovely.

There were rows of black clad widows, chatting amongst themselves and commenting on what they saw.

There were at least twenty whole lambs or sheep being roasted on spits over coal fires.

Whole lambs. Whole sheep.

Doubtless you know that when you roast a lamb or sheep on a spit the entrails cook first. 

 Thus it was that good folks offered  us bits of liver, kidney (or other inner parts) which they brought out on trays.

DELICIOUS!  (Much tastier than hot dogs!).

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FOOD (2)

I came across a menu for "Healing Cabbage Soup" a few years ago.  I am not sure about the "healing" bit, but the soup (sauteed onions, vegetable stock, diced and sliced plum tomatoes, seasonings, half a cabbage - shredded and chopped) is a winner.  I made some late last week.

All well and good, but "what to do" with the other half of the cabbage?

The obvious answer is to make cole slaw.

That's what I did this afternoon.

The recipe includes chopped cabbage,  a grated carrot, a chopped "Granny Smith" apple, some chopped red pepper, and two chopped green onions (spring onions in the U.K.).

The kicker is the sauce. 1/3 cup mayonnaise (Duke's of course); 1/3 cup brown sugar; the juice of half a lemon - all mixed up and blended into the veggies.

DELICIOUS! Much better than "store bought" Cole Slaw.

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FOOD (3)

I bought the red pepper at my favourite local supermarket "Sweetbay"

Sweet Bay is a sister company of the the Maine based Hannaford Supermarket chain, which in turn is owned by the Belgian "Delhaize Group".  (We trade in an international market).

I am quite a fan of Sweetbay, but my loyalty was tested today.  The one red pepper I bought was all wrapped up in plastic.  



This packaging  is utterly unnecessary and very wasteful.  Fie on Sweetbay/Hannafords/ Delhaize Group. (I will write them).

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FOOD (4)

Do be in touch with me ( retiredpove at comcast.net ) if you woud like the recipes for the cabbage soup or the coleslaw


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