I’ve shared this before, and more than once. It’s time to do so again, however. Mostly because I need it for myself. And besides, I love the 1970s look.
When we lived in Gilroy we had it easy when it came to wine. We had a BevMo in town which always had a good selection of wines. And we would order wine from our favorite winery, Navarro. They all sat properly chilled in the wine cooler which we included in our remodeled kitchen.
Here in Hemet we have nothing like a BevMo, and financial constraints no longer allow us to order from Navarro. There is a BevMo about thirty minutes away, but we stopped going there when I found my scotch was cheaper at Smart & Final here in town and they settled a class action lawsuit in which they were found to be manipulating prices in their “buy one, get the second for one cent” sales.
Then Terry discovered the new Total Wines, in the same city as BevMo a half hour south of us. She was amazed at the selection. We were both wearying of the limited rotation we had with our supermarket and Smart & Final, and we agreed that we could visit Total Wines every couple of weeks to stock up. We found a wine rack on Amazon which Terry, with the proper amount of snarling and swearing, put together.
It’s good new plan and I think it will work.
I had a thought recently. I like making sandwiches with deli meat from Sprouts and lettuce from the container garden, but sometimes the bread is too much. And really, I don’t need those refined carbohydrates. I thought that Sprouts would have spinach wraps and they did. I bought a package and made a wrap with deli chicken, turkey, and beef, along with cheese and garden lettuce. I put aioli and chipotle mayo on the wrap.
It was tasty and healthy without the excess bread.
Great Minds of the Eastern Intellectual Tradition
Professor Grant Hardy, Ph.D.
The Great Courses
Audio download $34.95 when on sale
If the course is not on sale, check back– the sale price will come around again
This is an expansive course.
The series contains thirty-six lectures. Geographically it encompasses India, China, Japan, Korea, and even Persia. Professor Hardy looks at thought as early as the Vedas from somewhere around the 4th or 6th centuries A.D., and goes all the way up to Gandhi and Mao in the twentieth century, and then on to current customs and culture.
The fact that he covers a lot of material is made evident early in the course where the two earliest collections of sacred writing in India, the Vedas and the Upanishads, must share a single lecture. Hardy discusses people and works you might be familiar with and individuals and writings you’ve never heard of.
There is a lot of material here. I think this course is deserving of a second go round.
Terry and I saw this recipe on The Kitchen. The recipe called for halibut, but the frozen halibut in our local store is ridiculously expensive so I used cod. Besides, halibut should stand on its own. It doesn’t need to be crusted with anything.
The recipe was sponsored by a producer of refrigerated hash browns, which our store doesn’t carry, so I used frozen instead, which I thawed in the fridge. Seasoning with just salt, pepper, and garlic is not acceptable to either me or Terry, so I used the trusted, reliable Old Bay. Rather than using the stove-top method I cooked the cod in our toaster oven on the convection setting for fifteen minutes. The hash browns did not properly brown, so I gave it another ten on the broiler setting. Doing it again I might just broil the whole time.
Lettuce was thriving in our container garden, so I had a green salad with homemade vinaigrette.
A really nice Saturday dinner.
The Choir and Congregation of First Plymouth Church, Lincoln Nebraska, Tom Trenney, Organist.
This was a very enjoyable recent weeknight dinner.
The cheesy polenta skillet recipe came from Cooking Light. Rather than using packaged polenta I followed the outline of Ina Garten’s polenta recipe. However I omitted the parmesan, crème fraiche, and butter. I put the polenta in a cast iron skillet and put it cooked it on the stove top for several minutes.
I then prepared the meat mixture in the sauce pan in which I made the polenta. I used ground beef rather than turkey and seasoned it with smoked paprika. I put the mixture on top of the polenta in the skillet and topped it with grated parmesan and shredded Monterey Jack rather than mozzarella, as I had the jack on hand.
It turned out really well. Terry went back for seconds.