Knead The Dough Is A Happy Place To Eat

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I have a rule. If three separate people suggest something to me, I think of it as a divine message. I didn’t read Pride and Prejudice until seven years ago because it was referenced by three different people in a short time span. It’s now easily my favorite book.

The first time I heard about Knead The Dough in Ransomville, New York my friend Dorothy mentioned their cinnamon raisin bread. The second time is fuzzy and the third time was by my friend Mary who told me that my love for restaurant tables being set differently was common practice at this breakfast and lunch place just seven miles from our home.

I confess, I love breakfast. I always have. I loved nights when my mom would make us breakfast for dinner. She had the touch with everything and a perfectly seasoned cast iron skillet to make crisp on the outside, soft on the inside home fries. By the way, home fries or hash browns? Home fries everyday of the week for me…and twice on Sunday!

20130128-070711.jpgJody, our server, recommended the Ransom Scramble when I asked what her most popular breakfast was. The home fries and scrambled eggs come with cheddar cheese and I chose to add sausage and roasted red peppers. It was a bite that brought me back to mom’s cast iron skillet dinner. It comes with toast and there were many varieties with wheat, white and cinnamon raisin baked in house. I chose the fresh butter slathered cinnamon raisin bread.

Oh wait, now I remember the third person who suggested Knead The Dough…it was my friend Kim, pictured here with Savannah, the antique pig decked out with more bling than a three year old playing dress up.

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She used to teach down the road and loved to come in for the egg salad.

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She had it on untoasted Italian bread and the chucks of egg squished out at every bite, just like good egg salad should. I’ve always loved eating the rest of my sandwich with a fork.

Kim and I enjoyed our food so much we barely spoke. If you know us you may think you witnessed another miracle at Lourdes.

The staff and owner are the nicest folks you will ever meet. Patty, the owner and Jody are pictured here with their delicious plates.

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Patty chat with us for a while, explaining their history and evoking a friendly feeling. They have been around for 10 years

20130128-074307.jpg I think this is Jessica but I was so enraptured when she spoke I stopped being a food writer and began being a fan without a pad of paper.

The people that work there are either great actors or really love the place. The people that eat there were either coincidental props or happy patrons.

As for me, I was able to spend some time with a dear friend with whom I share a love for singing and writing and meet some new people who wanted to feed me. That combo plate was as good as it gets.

Bonus…while paying my bill I saw some unsliced cinnamon raisin bread and purchased a loaf. I sliced it the next morning and here is what I saw

20130128-070821.jpgIs it me or is that bread smiling at me? Yes or no does not matter because I could only smile back.

Have a yummy day!

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If I Were 8…

20121018-163415.jpgIf I were 8 years old I would open my lunch box (metal, of course…before they were retro) with the thermos that was easily broken (I should know…once when being bullied on the bus I whacked my metal lunch box over a kids head…shattered my thermos and got into a little trouble for hitting him…in the 60′s girls didn’t hit anyone, let alone boys!).

Anyway, back to lunch

I didn’t eat peanut butter and jelly, period. I also didn’t eat hot dogs but that’s another blog. Instead, mom made me

20121018-163537.jpgcream cheese and jelly.

And, not just any jelly…the best sandwich of all was cream cheese and

20121018-163819.jpgorange marmalade on

20121018-164135.jpgWonder Bread.

What I wouldn’t give for two slices of soft white bread right now…I know it’s not good and I cannot eat soft bread anymore but that doesn’t make me miss this nostalgic lunch any less.

What did you love to open your lunch box and find?

Have a yummy day!

When Was The Last Time You Had A BLT?

Three different people I chat with yesterday said they were going to have a BLT for dinner after I told them I was going to my mother’s house for BLT’s. And, I know you can actually smell the sandwich in your mind…heck, you can even hear it, can’t you?

20120913-131534.jpgThe bread is crisp on the outside and soft on the inside. You have to open wide because you piled the inside with crisp lettuce, fresh tomatoes and bacon perfectly cooked to crispy on the outside and soft on the inside. But bacon is impossible to cook that way, isn’t it? Nope and I’ll explain how in a minute. For now, just close your eyes and taste that first bite.

Want one for dinner tonight? Here’s what you do:

At the store buy a fresh white artisan loaf in the bakery. I bought this one at Wegman’s.

20120913-132303.jpgBuy unsliced bread so you can slice it yourself. I like my bread so think it won’t fit in the toaster.

20120913-132433.jpgPick up one big beefsteak tomato for two sandwiches. Get any crispy lettuce (I actually like Iceberg, believe it or not) but we used some Romaine my mom had in the refrigerator. I tried to get some slab bacon cut in the deli (count on 4 thick slices per sandwich) but they actually ran out earlier. Who knew there would be such a big run on bacon? Instead I bought thick sliced bacon which was just fine.
20120913-133033.jpgLast, and save the arguments and debates for my Facebook page, you need to use real mayonnaise. Not low-fat or shudder to think, non-fat because if you are blowing it on the bacon why on earth pollute it with fake mayo.

 

Also, when I say mayo you could also substitute a yummy aioli.20120913-133519.jpg

Begin by folding each piece of bacon in half and putting it into a heavy skillet on medium high heat and cooking the first side until crisp. Turn each piece and cook to crisp outside then drain on paper towels. When you fold the bacon you get the crispy outside tender inside I described earlier

 

20120913-133957.jpgTo assemble the sandwich, slice the bread into thick slices (3/4″-1″) and toast on the top rack of your broiler outside first. Turn over when golden (remember, bread goes from brown to burned in seconds so watch carefully). Put two pieces of bread on each plate. Slather each piece of bread with mayo. Cut tomato into 1/4″ slices and place on one piece of bread per sandwich. Layer four slices of drained bacon on each tomato and then the lettuce. Cover with other piece of bread.

20120913-134131.jpgPush down to smash the sandwich then cut in half in a quick motion with a sharp knife.

Admire it. Smell it. Photograph it and enjoy.

 

Have a yummy day!

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