She Was A Father Baker Baby 2/8/28 – 8/28/12

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20120830-075229.jpgHere is my mother-in-law at Fairfield Beach in May celebrating my son’s graduation from Fairfield University.

Mom wasn’t drinking out of red solo cup but she didn’t need that modern day symbol of celebration to grasp the enormity of this passage. Her life was one of hope and dedication.
She was one of the Father Baker Children.

20120830-080808.jpgHis road to Roman Catholic sainthood inspired her and gave her a source of pride at what many would consider unfortunate beginnings. Her own path to a loving family had twists and turns and when she finally was welcomed into the home of Frank, a landscape designer, and Theresa Carl she learned the value of hard work, faith and service.

She was a PTA mom, a railroad employee and the ultimate church lady. She loved her friends, her family and her church faith community. Anyone who knew her also knew about those she loved since she shared every tidbit of information she could glean from them. The downside of that is obvious but the upside is also good. If you needed to know the married name of the girl you shared a locker with in grammar school, Lorraine was the woman for you.

My mother-in-law was a woman of simple taste. If you fed her some meat and any form of potato she would dine in perfect happiness.

20120830-083643.jpgI remember one meal, years ago where I made rice as the starch. Everything was on the table and I was finally seated. We said grace and began to pass out the food and my mother-in-law was quiet, scanning the table like she was looking for Waldo. I asked if she was ok and she said yes but she was wondering where the potatoes were. I guess rice was not even a cheap substitute!

She made the most wonderful turkey stuffing with bread and a seasoning called Bell’s Seasoning.

20120830-092408.jpgIt is completely different from the Italian style stuffing my mother makes…and I love it.

Every picnic was not complete without her potato salad. Her recipe is so simple:

 

 

Gramma Rainbow’s Potato Salad

Servings: 8
Prep time: 1:00
Total time: 4:00
Categories: Salad, Vegetable
Source: JudeTheFoodie.com

Ingredients

• 4 Russet Potatoes
• 2 Stalks Celery, finely diced
• 1 Medium Onion, finely diced
• 1 Medium Green Bell Pepper, finely diced

• 8 Oz Mayo
• 8 Oz Sour Cream

• Salt, pepper

Directions

Scrub 4 russet potatoes (2 servings per potato) and boil in their skin until you can put a fork through (do not overlook). Cool. Remove skin and chop into 1 inch pieces.

In large bowl add potatoes, celery, onion and green pepper. Salt and pepper to taste Fold in equal parts of mayo and sour cream and coat evenly.

Chill for at least 3 hours or overnight. Stir gently before serving.

Made with The Recipe Box. http://www.therecipeboxapp.com/

Swiss steak with thick gravy, pork and sour kraut and potato salad were her signature dishes and I will miss them all.

Mostly, I will miss her. She was pretty amazing.

God rest Lorraine…2/8/28 – 8/28/12

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Lewiston Jazz Food Crawl: Think Open Container!

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I’m really excited about the Lewiston Jazz Festival for a whole bunch of reasons. First, I’m singing with Accidental Jazz at 1:00 pm at the Orange Cat on Saturday. At 8:00 pm I sing honoring Canada and the United States prior to the headliner on the mainstage. Cool!

But, what I love most is eating my way up and down Center Street. And, better yet, I can hold my glass of wine and walk down the street. Very civilized! To start, I will likely step off the street and walk down those cool steps to Hops N Vines and pick up what ever their glass du jour happens to be.

You can eat everything from sushi from Wegman’s and crepes from Holy Crepe. KAD Vending is making fried dough…fry dough for me and you have a friend forever!

Pigasus Roasters is making sweet corn and sweet potatoes along with something called stout cookies…call me intrigued. If you want a sweet potato pie look no further than Specialty Pies by Shirlene. The Country Popper is serving up kettlecorn, Singer Farm Naturals has dried fruit and you can get nachos, cookies and flavored popcorn from JD Enterprise/The Nut Hut.

20120824-003354.jpgDo you want pizza? No problem. Brio Pizzeria and Pizza Amore will take care of that.

There are sandwiches and sides offered by many of our favorite food vendors. Water Street Landing has sliders on the menu (brisket and crab) and a bread pudding (yum)! Fortuna’s has a marinated grilled chicken breast and Billy’s Beef has a tropical fruit bowl and funnel cakes. The Brickyard Pub & BBQ is serving their famous pulled pork sandwich along with a brisket sandwich. Both the Silo and Melloni’s are serving hamburgers and hot dogs. Each are also serving up sausage and peppers.

20120824-003024.jpgI don’t think there are very many better smelling foods than juicy sausage and fragrant peppers and onions grilling to a perfect crisp on an open fire. Do you agree?20120824-004155.jpg

The new kids on the block, Town Hall American Bistro, are serving Chorizo Lollipops and I cannot wait to try them. Casa Antiqua have their famous rice balls and Artichoke French makes a dish that is best eaten with some crusty bread to sop all the juice. Two of my favorites, filet of beef and ahi tuna are on the Wine on Third menu. Corn Fried Chicken Tenders with Black Bean Dirty Rice and Jazz Sour Cream (that’s the spirit!) can be found at Tin Pan Alley’s food stand. Seas the Day Seafood are preparing coconut shrimp and Louisiana Crab Cakes along with some very decadent dessert items. Macri’s Italian Grille has fried mozzarella along with meatball sandwiches, stuffed shells and rolatini. I am going to save some room for Syros Souvlaki and rice pudding.

Sweet Melody’s will tickle your sweet tooth with Gelato, Sorbert, Chocolate Frozen Bananas. DiCamillo Bakery has their famous ice cream sandwiches.

The Lewiston Village Pub is going to keep us guessing!

Are you going just for the music or are you going to partake in the food and drink? Let me know what you are most looking forward to eating.

Have a yummy Jazz Festival!

Gramma! You know how to make ice cubes?

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20120822-122817.jpgRemember these?
I saw this post on Slate and thought of a true story that happened at my mother’s condo in Florida when my college sophomore niece was about 8 years old.

My mother was making a pitcher of lemonade and used up all of the ice cubes. You see, we don’t have an ice maker in our refrigerator down there.

20120822-123235.jpgMy niece was sitting at the counter rapt by the process of filling the trays with water. With the innocence of a child she said, with awe “Gramma, you know how to make ice cubes?”

20120822-123800.jpgThe only refrigerator she knew had ice and water in the door (along with lots of artwork and pictures, of course). When my mother explained the process of making ice you would have thought she gave her the formula for cold fusion. If gramma was revered she was now idolized.

And it was as simple as making ice.

Have a yummy day…on the rocks!

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Lewiston Getting Jazzy This Weekend!

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20120821-081527.jpgMost people go to the Lewiston Jazz Festival for the music and I’m here to say “Me, too!”

20120821-081430.jpgI am also going for the food. The next few days I will give you my Jude The Foodie take on a way to plan your culinary experience along with your listening pleasure.

20120821-082717.jpgI have the honor of singing to honor Canada and the United States of America before the headliner, Diane Schuur, who sings on the main stage at 8:00 pm. She is a Grammy winner and I hope I get to meet her…how cool! Check out the Historic Lewiston Jazz Festival website for many more details.

20120821-082330.jpgMeanwhile, since this is my own blog, allow me to do some shameless self promotion. I along with my talented singing partner Loretta Frankovitch and fast fingered accompanist Claudia Andres will be performing at the Orange Cat Coffee Company at 1:00 pm on Saturday, August 25, 2012

 

20120821-082539.jpgIf I could sing while I cook and make a fine living I’d quite my delightful day job before you can say Accidental Jazz!

20120821-083938.jpgHave a yummy day!

 

French Press Chilled Vanilla Latte

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We put Starbucks Veranda blend in a French Press and steeped it for about 10 minutes. We filled a two quart plastic container with ice and poured in the hot brew. To it we added about 2 teaspoons of good vanilla extract and about 2 tablespoons of Organic Agave Nectar. We used a handy milk frother to make our iced latte complete!

Have a yummy day!

Love Where You Live & Live Where You’re Loved

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20120815-173433.jpgI had to drive the “back way” to work today.

I think I should do that more often.20120815-172048.jpg

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I actually stopped my car to take these serene and lovely pictures of Bond Lake.

20120815-172217.jpgI positively love where I live. Do you?20120815-172339.jpgHave a yummy day!

Lemon Chia Greek Yogurt

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Servings: 3
Prep time: 0:15
Total time: 0:15
Calories: 165
Categories: Breakfast, Dessert, Lunch

Source: JudeTheFoodie.com

Ingredients

• 2 Cups 0% Greek Yogurt
• 6 Teaspoons Chia
Zest of one Lemon
• Juice of ½ Lemon
• 2 Tablespoons Agave Nectar
• 1 Teaspoon Vanilla Extract

• 1 Oz Toasted Almonds OPTIONAL

Directions

In medium bowl combine all ingredients except almonds (optional) until smooth. Divide in three (about ⅔ Cup each) into small containers and chill for at least one hour. The longer you chill it the softer the chia becomes. Enjoy!

Made with The Recipe Box. http://www.therecipeboxapp.com/

Have a yummy day!

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Lemon Chiller

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20120811-204117.jpgThis drink is very refreshing. It is easy to make:

Fill a highball glass with ice.

Fill halfway with good lemonade, one with pulp.

Pour an inch of Bourbon and top with Lemoncello.

Stir gently. Garnish with mint and a lemon wedge if desired.

Cheers!

20120811-204405.jpgHave a yummy day!