Not Quite Martha

my new project..

since i dont have a heck of a lot going at the moment, I am going to be "guest blogging" at DC Fud!

Salut

M is for Monogamy- or in Memorium

and I am not talking about the relationship kind. I love to get into great long-term relationships with bars. Yes, kiddo's I love me a good bar.

Since I have been legal, and well, a little bit before, I had a string of monogamous relationships with bars. I like to be the "Norm" of a bar, well without the alcoholic implications.

My first bar relationship was with BW3 in Mt. Pleasant, MI. My sorority sisters and I commandeered a table early on, and conducted most of our "business" from that location.

Then there was the French Outpost on Mackinac Island. This was probably my most significant relationship with a bar- started long before I was 21- The skill that it took to be able to drink there as a minor was just amazing. I met my best friend in the entire world there one night- I asked her if she could buy me a drink, and the rest they say is history. I made friends in this bar, passed out in this bar, fell in love at this bar. I have a particularly warm remembrance for this place- they had the BEST jukebox in the world- Hank Williams Jr, Fugees, Frank Sinatra, Indigo Girls, Def Leppard, etc. It was a cacophony of amazing sounds. The drinks they poured were strong, the food was amazing. The kinship leaves me almost without words. I can't tell you how many good nights we had there- my mind is racing with memories. I havent been back to that bar since 1999- I wonder if its still as good?

Wow- as I went looking for a link to post about the French Outpost, I found that it had been sold to the Grand Hotel. Part of the goodness of the OP was that is was separate from the Grand. At the end of the day, we could walk down the hill and have a drink or five. We could have the camaraderie of our coworkers, without being at work. Now that is gone. No more drinking at the OP, because its will still be part of work. No more complaining about work, because you cant complain at the job. Even though my time has been long since past, I feel that an era is officially over.

When I moved to Austin, I was fortunate enough to make friends pretty quickly and those friends had a local hangout that they went to with extreme regularity. It was called Aussies- a sports bar of sorts. Cheap drinks, decent food, and big tables- we must of went there 100's of times over a two year period. Finally, like anything else, we all started to grow apart and really never went back.

Then I found Mugshots- Oh Mugshots- where the drinks are cheap, the jukebox was awesome, and everyone knows your name. Loved this place- went more times than I care to admit over the course of a two year period. I walked in the door, and my drink was at "my stool"- It was a thing of beauty.

As much as I like to go out, I dont really enjoy bouncing from bar to bar- I like to be a regular, I like to go to a place that gives good service, and has a great atmosphere. I love the feeling that you know people when you go to a place. I am still trying to find my new local here in Arlington- there are multiple options, but not one that is quite home yet.

Cheers!

read this

This has to be one of the funniest damn posts I have read in months. I don't know how i missed this, but go check out her blog

Whats for dinner?

Chili Blanco

Chili Blanco

2 (16 oz) cans white beans
4 cups cooked chicken
1 large onion, chopped
4 garlic cloves, chopped
2 (4 oz) cans mild green chiles
2 tsp. ground cumin
1 1/2 tsp. dried oregano, crumbled
1/2 tsp. black pepper
6 cups chicken broth
3 cups Monterey Jack cheese, grated
sour cream
salsa
fresh cilantro, chopped

Boil up chicken, then debone and cube meat.
Put all ingredients, except sour cream and cheese, into the chicken broth and simmer for approx. three hours. (May need to add more broth if liquid cooks down too far). Just before serving, add 1 cup of sour cream and three cups of Jack Cheese. Top bowls with fresh cilantro. Serves 8.

Good for a dreary day

From the Washington Post
Sweet Potato Bisque

Makes six 8-ounce servings

This soup can be made vegetarian by replacing the chicken stock with vegetable stock, or made vegan-friendly by using only vegetable stock as the liquid base. The evaporated milk and cream can be replaced with more stock but the soup will taste less rich. Adding sherry gives the soup a seafood-bisque quality and 6 ounces of crabmeat or cooked, chopped shrimp may be added. The cooled soup may be frozen and reheated in the microwave.

1 tablespoon canola oil

2 cups chopped onion (about 1 large)

2 cloves garlic, crushed

1 tablespoon thyme

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/4 teaspoon ground cloves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon sugar

1 pound sweet potatoes, peeled and cut into 1-inch cubes

4 cups rich chicken stock or broth (if using store-bought stock, add a chicken bouillon cube)

1 cup evaporated milk (whole or fat-free)

1/2 cup heavy cream (or whole or fat-free evaporated milk)

1/4 cup dry sherry (optional)

1/2 cup heavy cream, whipped, for garnish (optional)

2 tablespoons chopped chives, for garnish (optional)

In a large saucepan over medium-high heat, heat the oil. Add the onion, garlic, thyme, cinnamon, allspice, cloves, salt, pepper and sugar and cook until the vegetables are soft and lightly browned, about 5 minutes. Add the sweet potatoes, stock or broth, milk and cream. Cook with bubbles just forming on the surface until the potatoes are soft, 15 to 20 minutes.

Remove from the heat and puree the soup until smooth. This can be done in the pot with a handheld stick (immersion) blender or in a blender or food processor. (If using a blender or food processor, strain the soup, puree the solids and add the hot liquid back slowly in small batches, pulsing between each addition.) Adjust the thickness by adding more stock, milk or cream. Add sherry, if desired, stirring to combine. Serve in individual bowls with whipped cream or chives or both, if desired.

Per serving: 248 calories, 11 g protein, 42 g carbohydrates, 4 g fat, 7 g cholesterol, 1 g saturated fat, 358 mg sodium, 4 g dietary fiber

Chocolate Cranberry Bread Pudding

From the Bay Area Bites

Chocolate Cranberry Bread Pudding
Serves 12-14

1 loaf (16 ounces) challah or brioche
8 tablespoons (1 stick) melted unsalted butter
2 cups fresh or dried cranberries
1 2/3 cups milk
1 cup heavy cream
Scant cup sugar
14 ounces bittersweet or semisweet chocolate, chopped
7 eggs
1 teaspoon vanilla extract
Lightly sweetened whipped cream or creme fraiche (optional)

You can use any domestic bittersweet or semisweet chocolate without a percentage on the label, or any boutique or imported brand marked 50 to 62 percent. Or, substitute 10 ounces chocolate marked 66 to 72 percent and increase sugar by 2 tablespoons.

Position the rack in the lower third of the oven. Preheat the oven to 350 degrees.

Tear the loaf into large shreds, about 2 x 3/4 inches. To do this, pinch a piece of the bread at the top of the loaf and start pulling. If the loaf is sliced, tear the slices. Spread the shreds on a large baking sheet and bake until lightly toasted, about 5 minutes. Remove from the oven and immediately drizzle the melted butter over the bread. Toss lightly to distribute the butter. Cover the bottom of a buttered 13 x 9 inch glass or earthenware baking dish or two buttered 9-inch glass pie pans with half the bread. Sprinkle all the cranberries over the bread. Top with the remaining bread. Set aside.

In a heavy saucepan, heat the milk, cream, and sugar to a simmer. Off heat, add the chocolate and stir until melted and smooth. In a medium bowl, whisk the eggs and vanilla. Add the chocolate mixture to the eggs and stir until well blended. Pour the mixture over the bread, making sure the top layer of bread is completely moistened. Cove the pan loosely with a piece of foil.

Bake for 15 minutes. Remove the foil and bake 15 minutes more, or until the pudding bubbles vigorously around the edges although the center is still very liquid if the pan is jiggled. Remove the pudding from the oven (it will continue to thicken) and cool on a rack. Serve warm, at room temperature, or cold, plain, or with a dab of whipped cream or creme fraiche.