How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
victoria marie eastus's Page
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Very nice, I want a cold frame too!!!!! Feel free to send some my way! :)
Very true and you are right about Portand. For me though VT calls my name....one day!
I must say, that thanks to my wife, Nancy, we've been eating salad greens, as well as fast growing greens like bok choi, chard and red mustard greens, out of our garden week several weeks already. And all the other stuff (zucchini, favas, leeks, sha…
Portland (Oregon) has a thriving farmers' market organization. The difference is the food culture here - and the people who have taken it upon themselves to organize and promote the concept of locally grown food. If the markets exist, then suppliers…
so says peter my friend, have a great recipe for pickled zukes, have you tried them??
you are very right. i will say though hat there are some great etnic store in bport that i enjoy. being from los angeles i was very spoiled but i try to remain optimistic despite many things that steer me the other way.
I will need a peck of these picks this season for pickling, Miss Piper.
Good article but I must dispute the increase in farmer's markets and specialty stores (at least in this area). There may be some farmers markets around but the selection is thin.....most if not all produce can be had from ones own garden (if one has…
The Passionate Journey of the Food we Love
By
Victoria Marie Eastus
Food is many things. It is a cultural and socio-economic snapshot of the day. It is a historical timeline from which much can be learned and understood. Food is the aqueduct to th…
no, end of last year, just trying to send positive vibes to my new crop which is looking a little sad, everythig looks great but the cukes and bread and butters are a big thing for me
bantam, the rooster winchester is a cornish
what kind of hen is Winnie?
are these from this year already ?!
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- Debbie Barrows
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- Love of all things food and writing
Carrot Top Country Kitchen Special for the Week of June 23rd
Carrot Top Country Kitchen
203-313-4549
vmeastus@aol.com
CarrotTopCK@aol.com
We are also on FB
Please call or email with questions or orders. Comments are appreciated!!!!
Starters 5$ ½ pt
Green Goddess Dressing
Curry and Chutney Cheese Spread
Muffuletta Dip
Red Bean and Chipotle Dip
Yogurt Cheese with Roasted Garlic, Red Peppers, Herbs and Walnuts
Herbed Goat Cheese with Carmelized Walnuts
Marinated Olives with Citrus and Herbs 7$ pt
Breads
Sour Cream Coffee Cake 12$ Serves 8-10
Soups 5$ pt
Iced Cucumber Soup with Mint and Feta
Vegetarian Chili
Shrimp Bisque with Sherry 6$ pt
Salads and Sides
Antipasto Pasta Salad 6$ pt
Cheesy Macaroni Salad with Ham and Dried Apricots 6$ pt
Chicken Salad with Red Grapes, Toasted Pecans and Nutmeg Mayo 7$ pt
Smokey Chipotle Baked Beans 6$ qt
Red Potato Salad with Scallions and Bacon 6$ pt
Cucumber and Red Onion with Mint and Yogurt 5$ pt
Wasabi Cole Slaw 5$ pt
Sweet Pea Salad with Cheddar Cheese, Scallions, Pancetta and Herbs 6$ pt
Entrees
Cabbage Stuffed with Curried Rice and Vege 8$ serving
Chipotle Pork Chili 8$ qt
Ginger Beef Stir-Fry with Steamed Rice 8$ serving
Nutty Soba Noodles with Pork 9$ serving
Chicken with Tarragon and Leeks/Brown Basmati Rice 9$ serving
Spaghetti and Meatballs 7$ qt
Steamed Cod with Ginger, Mushrooms and Scallions $10 serving
203-313-4549
vmeastus@aol.com
CarrotTopCK@aol.com
We are also on FB
Please call or email with questions or orders. Comments are appreciated!!!!
Starters 5$ ½ pt
Green Goddess Dressing
Curry and Chutney Cheese Spread
Muffuletta Dip
Red Bean and Chipotle Dip
Yogurt Cheese with Roasted Garlic, Red Peppers, Herbs and Walnuts
Herbed Goat Cheese with Carmelized Walnuts
Marinated Olives with Citrus and Herbs 7$ pt
Breads
Sour Cream Coffee Cake 12$ Serves 8-10
Soups 5$ pt
Iced Cucumber Soup with Mint and Feta
Vegetarian Chili
Shrimp Bisque with Sherry 6$ pt
Salads and Sides
Antipasto Pasta Salad 6$ pt
Cheesy Macaroni Salad with Ham and Dried Apricots 6$ pt
Chicken Salad with Red Grapes, Toasted Pecans and Nutmeg Mayo 7$ pt
Smokey Chipotle Baked Beans 6$ qt
Red Potato Salad with Scallions and Bacon 6$ pt
Cucumber and Red Onion with Mint and Yogurt 5$ pt
Wasabi Cole Slaw 5$ pt
Sweet Pea Salad with Cheddar Cheese, Scallions, Pancetta and Herbs 6$ pt
Entrees
Cabbage Stuffed with Curried Rice and Vege 8$ serving
Chipotle Pork Chili 8$ qt
Ginger Beef Stir-Fry with Steamed Rice 8$ serving
Nutty Soba Noodles with Pork 9$ serving
Chicken with Tarragon and Leeks/Brown Basmati Rice 9$ serving
Spaghetti and Meatballs 7$ qt
Steamed Cod with Ginger, Mushrooms and Scallions $10 serving
victoria marie eastus's Photos
Victoria marie eastus's Blog
Bridgeport Banner June 4th
The Passionate Journey of the Food we Love
By
Victoria Marie Eastus
Food is many things. It is a cultural and socio-economic snapshot of the day. It is a historical timeline from which much can be learned and understood. Food is the aqueduct to the soul, no matter how you interpret it, that is what it is. What does it for you? Are you chocolate soufflé or fried chicken, blini with caviar or Captain Crunch, Cheetos of Gougeres? Whatever it is you should embrace, love it and respect it. For me,… Continue
By
Victoria Marie Eastus
Food is many things. It is a cultural and socio-economic snapshot of the day. It is a historical timeline from which much can be learned and understood. Food is the aqueduct to the soul, no matter how you interpret it, that is what it is. What does it for you? Are you chocolate soufflé or fried chicken, blini with caviar or Captain Crunch, Cheetos of Gougeres? Whatever it is you should embrace, love it and respect it. For me,… Continue
Posted on June 4, 2009 at 9:37am — 4 Comments
Say It Ain't So
http://bridgeportbanner.typepad.com/bridgeport/2009/03/say-it-aint-so-depression-style-cooking-for-the-21st-century.html
Posted on April 22, 2009 at 5:55pm — 2 Comments
The Oliveless Martini
http://bridgeportbanner.typepad.com/bridgeport/2008/11/the-oliveless-martini.html
Posted on April 22, 2009 at 5:53pm — 3 Comments
The Pantry
http://bridgeportbanner.typepad.com/bridgeport/2009/04/lets-pantry.html
Posted on April 22, 2009 at 5:47pm — 5 Comments
Picnic Time
http://bridgeportbanner.typepad.com/bridgeport/2009/04/its-picnic-time.html
Posted on April 22, 2009 at 5:45pm — 1 Comment
Comment Wall (4 comments)
- At 3:30pm on March 25, 2009,
Debbie said…
- Welcome! I am glad you joined. I truly believe you have much to share with us as you are very creative and innovative.
- At 12:45pm on March 26, 2009,
Patrick said…
- Welcome aboard. Post some of your stuff (and plug your business if you want)
- At 5:42pm on March 27, 2009,
- Yes we must arrange a get together soon. I know it will be fun!
- At 6:29am on April 23, 2009,
Patrick said…
- hello,
For your blogs it may be better to copy and paste your articles rather than just the link. This way people do not have to copy and paste your inactive link into the browser to see your article. Thanks for your posts!
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I drained everything on newspaper then served on a plate. With the state of the world it would hardly be appetizing to be take a bite of the fish and be looking down at typical, everyday demoralizing headlines. I prefer to eat without any media on t…
should never touch a plate, but served wrapped in a greasy newspaper (BTW eels are often used for this dish)
I heard that during WW II, they ate tulip bulbs in Holland. It was worse in Europe than in America ( for food), but my parents lived in Mobile, Alabama (on the Gulf of Mexico), (where my father who was disabled and couldn't join the army and worked…
and according to my grandparents it was one of the only thing to eat during wwII. Besides my mother doesn't want to eat jerusalem artchoke either !
the major benefit of the microwave is for extracting cancer-causing chemicals from your tupperware, and leaching them into your food
Oh. I thought it was the Israeli response to suicide bombers.
The microwave is fine for defrosting bread, but not all breads. These rolls must be eaten fresh the first day or as toast the next day or else they are beyond repair.
Actually, the Jerusalem Artichoke was the root cause of the French Fart War of 1632 as well as the Uncivil War of 1856 in the USA.
looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's do…
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
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