Wednesday, March 9, 2011

A Thank You and A Give-Away

Chaya the incredible hostess of the My Sweet & Savory Blog bestowed upon me The Stylish Blogger Award. Now wasn't that sweet? I tell ya, it sure couldn't have come on a better day. I had a huge case of the mubblefubbles before it arrived. It sure did perk me up. Thank you, Chaya!

Since I already shared a few of my favorite things way back in 2009, I'll keep this short.

Share 7 things about yourself. 

1. I detest raking leaves:( I enjoy shoveling snow:) Good thing 'cause, I have no shedding trees in my yard. However, I have two huge driveways!

2. I just can't get into the healthy food way of life no matter how I try. I thrive on butter, bacon and lots of cream sauces not to mention Reese's!

3. I miss my ham, egg and cheese sandwich on a buttered roll from my favorite deli in Westhampton. Big Time!!! I'm sure I miss it more than I should because, whenever I walked in the door, I felt like I was at my favorite bar; where everyone knew my name:)

4. I still believe in angels:)

5. I have a feeling my father was an excellent cook. If I wasn't so busy complaining about "having to eat my vegetables," I may have learned a trick or two. In retrospect, I know for sure he could do anything with fish, any kind!

6. I do not like doctors and am scared to death of any kind of dentist. (which by the way, is the reason I have had a throbbing toothache for more than two weeks)

7. If time allowed, my second choice for a blog would be all about herbs. Which reminds me, "Every year since 1995, the International Herb Association has chosen an Herb of the Year to highlight." Horseradish is the Herb of the Year for 2011. While I'm at it, May is National Herb Month and yes, indeed, that spicy root has a month all its own too, July. July is National Horseradish Month!

Image Herb Companion; Feb-Mar 1997
Prepared Horseradish:
When harvested in the spring, the skin on the horseradish may have a greenish tinge. This is a signal that the root must be peeled down to remove the greenish layer otherwise your prepared horseradish may have a bitter taste. (heat is good, bitter, not so much)

1 fresh horseradish root with no green tinge
1/4 cup vinegar (your choice of distilled white, rice, or white wine, more as desired
Salt as needed
Sugar as needed

1. Pare the Horseradish root, or a section of it, and cut into 1/2-inch cubes.
2. A handful at a time, process the horseradish cubes with 1/4 cup of vinegar in the container of a blender or food processor, process it just until "grated" not reduced to a pulp.
3. When the first batch has been "grated," pour it into a strainer over a bowl. Return the liquid to the container and process the second and any addition batches of cubes, using the same vinegar each time.
4. Combine all the pulp with enough vinegar to moisten it well, adding more if you've made a big batch. Stir in a little salt and a small quanity of sugar-a pinch each to about 1/2 cup of horseradish and juice. (The sugar is a flavor-smoother, not a sweetener.) Add more vinegar to taste.
5. To Store: Store horseradish in a glass jar, closely covered, in the refrigerator. It will keep for weeks, but it's best when fresh.
The Pleasures of Cooking A Cuisinart Cooking Club Publication; March-April 1979 Editor Barbara Kafka

I believe the rule is to pass this award along to 15 other bloggers. I can tell you right now, that's not going to happen. (forgive me Chaya:) However, I would like to take this opportunity to welcome Nadine, the hostess of You Little Tart "officially" to the blogosphere with what I believe is her first "sylish" award. Nadine has been blogging since October of 2010 and is still searching for her "sea legs." Somehow, she manages to whet my appetite with her homemade dishes every time I visit. Drop by and say HI! p.s I told Nadine about the Picnic Game in June and guess what, she's in!!!

Not An Award but Almost as Good...

A Give-Away!

Remember when I took that hiatus from blogging last year? Well, I spent most of it cataloguing my cookbooks. It winds up, not only do I have cookbooks that would probably be appreciated in another home, I also have quite a few duplicates. Take this book of Sauces by James Peterson, for instance. Would you believe I have two? Would you like one?

Sauces Classical and Contemporary Sauce Making

It' easy. First, may I suggest you follow Mr. Peterson's link above so you can become acquainted with him and his cookbooks. All that's left is to leave a comment on this post between now and 11:00 p.m. EST on March 12. To make it a bit more interesting, why not share something about yourself while you're at it.

the fine print: Unfortunately, I can only make this offer to those readers in the USA. Unlike the McCormick give-away over @ The Steamy Kitchen, which by the way is worthy of a peek, Moi is the "sponsor." I have also recently been alerted to the prohibitive costs of sending over seas and it's a darn shame! For those of you who have access to an address in the US, go for it!!! The winner will be chosen by Marion. I'll just ask her to pick a number from 1 to whatever, once I have the number of entries. I'll announce the winner on Sunday, March 13th, just in time for Chocolate Chip Cookie Week!!! (always the second full week in March.)

On a personal note, I have been contacted numerous times to do give-aways on this blog. As you probably know, I don't usually accept. This give-away is just little 'ol me "sharing the bounty" with YOU!!! Remember, this book is from my personal collection so, it is not new but it is in GREAT condition and is a second edition. Thanks and, HAVE FUN!!! Louise

How to Grow Horseradish