Thursday, May 10, 2007

Making Myself Sick

I cannot stand cute. I abhor twee. Don't give me any angels, please, and unless I sneeze, don't bless me. As a recent post of mine attested, I call things as I see them. Dead is dead, dumb is dumb, and bullshit is bullshit.

So why is it that whenever I want to refer to a friend that I have made through blogging, I keep wanting to say bliend? Pronounced blend, as in blog + friend. Omygod I'm gonna puke....

So--one of my "bliends" is offering this month an easy summer recipe/hint/treat a day, and I'm addicted. She lives in Napa and is in the Food & Wine Trade, as they say, so she is nothing if not au courant, etc. etc. with all things Foodie.

The other day I made HelenJane's Tomato Avocado Salad. I seeded and sliced chocolate brown Rosso Bruno tomatoes, peeled and sliced an avocado, cut up into--yep, you guessed it--thin slices some Vidalia onion, poured olive oil on it, salt and pepper and the juice of a lime. It was, in a word, exquisite (and you know that if I say it, I mean it). This is exactly HelenJane's recipe, and she has lots more. Go visit. Maybe you'll make a new bliend, too.


  1. Hee hee... the cute bit gave me the giggles. And not the guffawing kind. The cute little lilting kind that make you puke. Ok, and me too.

    I'm going to go check out the salad recipe stat!

  2. Anonymous8:59 PM

    You're in the town called Sacratomato...Here are 2 delightful recipe from SLO...BIG SKY CAFE! Enjoy!

    Big Sky Gazpacho
    by Charles Myers, chef/owner of Big Sky Cafe
    (six to eight servings)

    I've run across many different kinds of gazpacho; from the cold "Campbell's tomato soup" type in U.S. Spanish restaurants, to the ultra-pureed blender gazpachos that are like vegetable smoothies; and on to the flavorful, crisp, bright-tasting ones around Valencia, served with a big, garlicky crouton on top.
    At Big Sky Cafe we use the following highly requested recipe I developed years ago as a middle path: balancing the extremes of American gazpacho with the authentic versions I've had in Spain. It's like a salad in a soup bowl. The olive oil accounts for the entire fat content. You may be tempted to eliminate it, but without it, the recipe pales.

    1 cup fresh Roma tomatoes, diced (you may use two or three kinds or colors of tomatoes)
    1 cup cucumbers, seeded, peeled, and diced
    1 14-ounce can of diced tomatoes and juice (you may subtitute fresh tomatoes)
    1/2 cup each red peppers, green peppers, and red onions, all finely diced
    2 cups tomato juice

    Stir the above ingredients together. Place one-third of this mixture in the bowl of a food processor, and puree. Then add that back to the unpureed portion, and season it all with:

    6 Tablespoons extra virgin olive oil
    2 Tablespoons any quality red wine vinegar
    1 Tablespoon balsamic vinegar (optional)
    2 Tablespoons Worcestershire sauce
    Salt, pepper, and Tabasco sauce to taste.

    Stir, chill, and serve topped with a couple of garlic croutons. Each serving contains 9.5 grams of fat and no cholesterol.

    Charles Myers, chef/owner of Big Sky Cafe

    1/2 lb butter (2 sticks)
    1 cup sugar
    4 eggs
    7 oz diced, roasted green chilies
    1 1/4 cups creamed corn

    1 cup grated cheddar cheese
    1 1/2 cups flour
    1 cup yellow cornmeal
    4 tsp baking powder

    1/s tsp salt

    With an electric mixer, cream together the butter and sugar.

    When smooth beat in the eggs, green chilies, creamed corn and grated cheese.

    Sift the dry ingredients together and stir into the wet meixture.

    Bake in a greased cake pan or muffin tins at 350 degrees F for about 25 minutes, depending on the size of the baking pan. The objective is to get a toasty crunch on the outside while remaining moist and chewy inside.

    smiles, Lisa

  3. Love Helen Jane's site...thanks for pointing out this recipe. Yummy.

  4. Hey Jane,
    I've had BOTH the recipes anonymous suggested and they are Delicious!!!

    You missed Mary on Wednesday. She said to say "hi"


So--whaddaya think?