Warner has completed the edit of the revised Book Code Lists, so you should be able to find all our postings there – until I pick up a few new cookbooks and start the process all over again…. 

Once again, we ate well this week.  Clearly, the big winner was the Turkey With Ancho Paste and a Coffee Maple Sauce. Emeril’s Marscapone Polenta was also great.  Just as good (if not better)were the leftovers.  The Roasted Poblano and Red Pepper Tacos were great – as were the Pulled Pork Turkey Sandwiches (I cheated, I added the rest of the Coffee Maple Sauce to the BBQ Sauce).  We have another meal of these in the freezer.  Not bad for a 9 lb Turkey Breast.  And I think this will be one ofthe two turkeys I do on Thanksgiving. (I generally do one fairly routine for the youngsters and one a bit more “ racy” for the adults. 

The first Standing Rib of the Season wasn’t hard totake either.  Roast Beef is always good for the soul…Other highlights were the Ricotta Pancakes – very light, easy to do and the caramelized pears are lovely.The Spanish Rice was a hit, as was the Tuscan Minnestrone.  If you enjoy kale and white beans, you will enjoy this soup. 

This week we are off on a field trip to Dietrich’s in Krumsville, Pa.  Their meat is all locally grown and they claim to be an authentic Penna. Dutch Butcher. Their meat is fabulous – particularly their pork.  Warner has ordered enough that I think we can just tie the pig and the cow to the back of the truck and head home.  We stock up there a couple of  times a year.Their meat is far superior to the meat we buy locally. And they have product we can’t find around here -like great scrapple and fresh lard. 

 They have an ATM machine right in the shop. With good reason.  One always spends more than anticipated. http://www.dietrichsmeats.com/ 

 With the foliage in full “bloom” this should be a lovely day! 

Mon. AM    Ricotta Pancakes with Spiced Sautéed Pears TNC 

Mon. PM    Thomas Keller’s Fried Chicken, Cream Gravy

                   Smashed Red Potatoes

                   Baby Peas 

Tues. AM   Linguini with White Clam Sauce CCI

It is interesting that when I was first married I would not eat pasta. Very bad experiences as a child, simply let me say that the family recipe for spaghetti and sauce involved very cheap ground beef, ketchup and boiling the spaghetti 30 minutes by the clock. 

Then my brother and sister in law invited us to dinner. Nobody had told them of my aversion and they served two pasta dishes, as I recall a carbonera and a prima vera . I put them on my plate and ate them because I was a guest, much to my wife's surprise, I asked for seconds. This has become a quite favorite lunch.

                   Peasant Bread 

Tues. PM    Baked Perch with Horseradish and Apple TGCF 136

                   Green Couscous with Sautéed Figs AOG 73

                    RoastedCauliflower with Red Peppers