AHHH...THE NEWLY FAMOUS WHOOPIE PIE

It's not too often that a staple in the diet of parts of our country all of a sudden bursts onto the national scene as a wonderful "new find." Alas, that is the story of the WHOOPIE PIE, an age old treat in New England and the PA/OHIO area and for the most part unheard of across the rest of the country. For anyone who hasn't tasted one of these unique confections I can only say that you have a very special treat in store. While living on the west coast and also the midwest I had heard of Whoopie Pies but in all honesty didn't really know what they were and didn't even take the time to find out. However, since relocating to N. E. Whoopie Pies came to me and introduced themselves. Now I'm not usually one to pass up trying something new, especially a sweet, so of course I had to try one. Wow! They are even better than I was told to expect.

Recently Williams-Sonoma got on the band wagon and focused on these delightful sweets in a recent catalog so you can see that they are taking the country by storm. Their description defies standard terms as they can be called a cakelike cookie or a small flatish cake filled with delicious cream frosting. Any way you look at it Whoopie Pies are the current "new"specialty in the world of snack foods.

Oh, I should have said that usually they are chocolate with vanilla/marshmallow filling but of course many bakers have gotten creative so now you can easily find pumpkin, maple and even gingerbread. Fillings too have become creative with chocolate leading the way for alternatives.

I guess the bottom line is that you have to try one and then you will know what people are raving about. They make your mouth water for more and I, for one, will always have them on my list of favorite sweets.

Take care,
Pam

TEMPT YOUR TASTEBUDS

One of the staples in our house is a product which we keep finding new uses for and frankly cannot use enough. Parmesan Bread Dipping Seasonings by DEAN JACOB'S. Frankly, anything with parmesan in it is always at the top of my list; love that flavor! The parmesan seasonings come in an easy to use tin (attractive in its own right) and as I said the possibilities are endless. We dip scallops, chicken, fish and shrimp before sauteing in olive oil & butter. But that is just the beginning. A customer alerted us to a great idea. When making shrimp or chicken scampi use the parmesan seasoning in place of the recipe's ingredients to flavor the dish. You can also mix it with sour cream or softened cream cheese to make a delicious dip or spread. One of the things we do when serving soup is to butter a piece of really good grain or French bread and then sprinkle on the flavoring and heat at 350 degrees for 5-8 minutes in the oven. Now that is a great addition to a homemade soup and also to a warm summer salad meal. As you can see we are always thinking in terms of how we can add scrumptious flavor with a flick of the spoon distributing these exceptional morsels on just about anything. And best of all... this is a product that is in our line and sells like crazy so it is always easy to find.

GETTING ON THE BANDWAGON

Yes, I too will weigh in on the new president's first 100 days. Even though the media has made this another theatrical production it is a good yardstick by which to measure Mr. Obama's intended effectiveness. There are things he has done or wants to do that I agree with and others that I don't feel are going in the right direction. But over all I have to say he has done a good job working on the continuity of his campaign pledges. Like anyone who is starting at the beginning he has made some errors as he feels his way along but I do commend him for being up front and trying his best to work with Congress while not compromising his own agenda. Overall I feel he has done as well as anyone could despite the drama the press makes of him. But isn't that America these days: everything is a big drama!

Take care,

Pam

A NUT ABOVE THE REST

Yep, got another addiction. Love those Fastachi nut mixes. I came across them a while back while out at a customer's shop and couldn't resist buying a couple of their bags. What a top quality product! I started with the Fiesta Nut Mix and also scooped up the Napa Medley and the Cranberry Nut Mix. Pretty nice selection I'd say. Of course I didn't get too far toward home without giving each mix a try. All three pleased my palate so by the time I arrived home I was satiated and happy with my purchase. Turns out that my fave is the Cranberry Nut Mix although the Napa Medley is a very close second. You can tell that this is the best of the best when it comes to nuts and dried fruits and when you look at their website you'll find out why. They also offer a large and varied group of products each of which is of the highest quality and processed with the utmost care. Definately a "yes" on my list. www.fastachi.com.

A TASTE OF THE CAPE

When we were on Cape Cod last weekend I saw this row of birdhouses and couldn't resist taking a picture. I was so pleased with how it turned out. And I love the turned over wheelbarrow. It adds that special touch. Taking pictures brings me a lot of joy even though I'm not by any means an expert. Just a fun loving picture taker.

Take care,

Pam

A SAUCE FOR ALL SEASONS

Lately I've been hooked on sauces of all kinds. I usually like to make my own but when you see what all is in the stores to be honest I can't begin to compete. Since we eat pretty basic on a daily basis this sauce or that gives our meal a little extra spark without much additional work. Like most American families we don't have an abundance of time to prepare dinner so if we can use a trick or two, why not. A new favorite is Vidalia Onion Fig Sauce by STONEWALL KITCHEN. Not only is it delicious it is also very versitile. I first used it with chicken in a stir fry and made sure I had plenty of sauce in the pan so it would also coat the rice the chicken was going on. Well, I'll tell you...I barely got a small portion as my other half couldn't stop eating and raving about the flavor. So I thought what about pork? Next I marinated a pork tenderloin (making sure this time I had a good size piece of meat) and that was all gobbled down in minutes also. Now I'm thinking this is an exceptional sauce and an easy way to make a dinner memorable. Next time we have guests for dinner I'm going to drizzle it cold over a chunk of cream cheese. I just tried a smidgen of this idea and no doubt it also is a winner. Such a lovely food, so many uses. www.stonewallkitchen.com



Isn't this the most wonderful feeling seeing our beautiful flag flying high in the sky for the whole world to see!!! This particular flag flies in Provincetown, MA overlooking Cape Cod.


Take care,
Pam

I have to admit, one of my indulgences is cookbooks. I like the pictures, the descriptions, the ingredients and the recipes. And can you imagine all the possibilities that are endless when you pick up one of these beautiful and inspiring pieces of cooking art. Among my very favorites is a book that was a gift a few years ago, "The Marshall Field's Cookbook". For those of you who aren't familiar with the historic and fabulous Chicago department store, Marshall Field's was a jewel of the highest kind in a world when the Lady was the Shopper extraordinair. This store held any and all treasures known to the discriminating buyer. And for that mid-day break for a lunch that revitalized one you were offered (at one time) 7 restaurants to choose from including the famous Walnut Room. Out of these wonderful culinary menus came traditional offerings that the ladies would salivate over for days knowing they would shortly be seated and making their selections. From these classic Marshall Field's recipes arose the very special cookbook that now graces the front of my bookcase. The cornerstone dish of the dining experience at Field's is the"Field's Special" which is a cross between an open-faced turkey club and a wedge salad. This is something you have to experience as describing it is just not enough. Having been on the menu for over 60 years I have no doubt that there isn't a Field's shopper that hasn't had one at least once. Page 40 holds the recipe that so many have made their reason to eat in the Walnut room. Now that Macy's has taken over (another blog for another time) there has been monumental changes to this icon of American shopping which includes the name change - still a major sore point for us Field's lovers - but alas the Walnut Room is still up on the 7th floor basking in all its glory serving hungry shoppers all their favorites and much more.

Of course there are many, many other concoctions in the stunning book that whet one's appetite including special creations by many of the current popular chefs. These of course are mouth-watering as well as indicative of the many cusines around the world. Field's has always been a window to the world and you will find this must have cookbook just what you need to see through this window.

Bon appetit!

Pam

THEY ARE AT IT AGAIN

Can you believe these people! DIVINE DELIGHTS has another winner with their Mother's Day precious little cakes known as Petit Fours. If these aren't the cutest things I don't know what is. And what a special way to express your love for your mom. I'm going to place an order just to have here because I know these goodies taste as good as they look. Now I can't wait to see what they have for Father's Day. I'm telling you this line is always on target when it comes to creativity, quality and design.

A SPECIAL WEEKEND

For my honey and I this is a very special day and weekend. We are celebrating our 10th wedding anniversary so my groom has planned a fabulous weekend visiting various favorite places around New England. There are so many to choose from (one of the really special things I like about N. E.) It was hard for him to make a decision so he picked 3 different areas, 1 each for Fri, Sat & Sun. Yes, the office will be closed today and that is fine. My surprise awaits so I will wish you all a wonderful weekend and I'll be off.

Take care,

Pam

RIGHT ON TARGET

Last week we were in Target looking to pick up the usual essentials. While hubby was working on his list I was wandering around to see what was new since my last visit. As usual I checked out the food section and found something I must have missed when looking there before. They now have entrees in a box under their own Archer Farms label. I have to say most the these sounded quite delicious. Being a "made from scratch" cook I ususally don't bother with boxed meals but this time I had a change of heart and put a couple in our shopping cart. Last night we tried the "Spicy Southwestern Tamale Pie" which turned out to be easy to prepare and very tasty much to our surprise. Basically it's a bean dish that has a little kick to it with a cornbread topping, typical for SW recipies. As stated on the box it is all natural which the ingredients pretty well bear out and it also isn't too bad on the calories either. On a scale of 1 - 10 we voted it a 7 and plan to buy again and will try some of their other offerings as well. It seems that prepared foods are where it is at these days and if you can get a good homemade taste in a shorter amount of time...why not!

OUT AND ABOUT

Today I'm going with Al to make a delivery to Lull's Farm in Milford, NH. It's not too often that I get out to meet some of our customers but this is a good time since business is slower than usual. Lull's has been a customer for about 2 years and are delightful people to work with. Their store is beautiful with the new addition completed last year and their own produce is nothing but the freshest you will ever find. Being quite fussy they sell only the best and most beautiful with a large variety to boot. When it comes to produce if they don't have it you don't need it. We will be stocking up in anticipation of delicious aromas in our kitchen for the next few days.

Take care,

Pam

NOT JUST ANY CHEESE

What a nice surprise it was for me while looking through a food magazine to discover that my very favorite cheese in the world, CAMBOZOLA, is now available in cream cheese form. If you aren't familiar with this cheese I'll tell you about it and what makes it so special. It was developed in Bavaria, Germany, in the 1970's and is a cow's milk cheese that is a combination of a French triple soften cream cheese and an Italian gorgonzola. This gives it the qualities of a brie with a burst of gorgonzola that makes you sit up and take notice. Being on the soft side it works so well in many dishes or even just on crackers (Bremner Wafers being a favorite). I have indulged in this delicacy for a number of years and now am so excited to be able to find it in cream cheese form in my local supermarket. This brings to mind endless possibilities for kitchen creations. Can't wait to get started.

COMMENTARY

Easter was a warm and fuzzy and delicious holiday for our family. It's so nice to have a holiday where we don't have to do the "gift" thing (just give the little ones a basket filled with goodies) and concentrate on the meaning of the special day. It also brings to the front the beginning of the warm outdoor months and all that comes with better weather.

Our town, like most in the U. S., is a mixture of cultures, religions and ethnic citizens but for the most part I am guessing we are Christian as we have 3 Christian churches in town and no other houses of worship. Being a population of 5000 here in New England means that the "downtown" area is quite small but has the requisite "common" in the center which is surrounded by said churches. In our neighboring communities you can find houses of worship for every type of religion which accomodates our citizens so no one is without. This is a population filled with vitality and diversification in which each and every one of us can be our own person but are also part of a family that is a foundation to support us and contribute to our well being as needed.

However, I was given a little jolt recently when I saw a sign on our common advertising a "Spring Egg Hunt." What... no Easter Egg Hunt? Now this can be taken 2 ways: it can be a reflection that church and state should be separate OR it can also be another infringement on our personal religious expression. I have never found that a child is excluded from this springtime ritual because of a different religion that does not believe in Easter. And nor should they be. On the other hand what is wrong with each group of believers having their special celebrations to express their beliefs. Having grown up in a predominately Jewish community and not being Jewish I enjoyed being asked to participate in celebrations that were not of my belief but were a learning exprience that gave me insight to other peoples and their faiths. Maybe we need more of that so we can work on getting along better.

Take care,

Pam

JUST LIKE GRAM'S SAUCE

OK! I'll fess up. I have another addiction. SCARPETTA'S Fresh Marinara & Pizza Sauce. Basic, yes, but thoroughly superb. I thought that being married to an Italian (who by the way is an excellent chef) I was getting the best homemade sauce in town until I found Scarpetta's. Now I can buy a sauce with the same homemade flavor as I get at home without the fuss. Think about the aroma filling the house when sauce is simmering on the stove for most of the day and you will know exactly what Scarpetta's is. Only it take just a few minutes to bring about that mouth-watering experience. Not to take away from my hubby's extraordinary creations but when time is of the essence we can still have exactly what we are salivating for.

Now let me also mention that their sauces aren't the only products they offer. You can also get bruschetta toppings, pestos, spreads & dips. Look for either of their 2 labels: SCARPETTA'S and SAUCES 'N LOVE. You will find both are equally delish and adventuresome. http://www.saucesnlove.com/

THINKING BACK...

It hasn't been that long since I was in Seattle but I sure do miss Pike Place Market and all the excitement that fills your emotions when you are there. I love watching the "fish tossing show" and listening to the sellers extolling the virtues of their products. And of course the displays are absolutely wonderful. Makes you want to buy everything you see. Not to be outdone the craft vendors offerings are beautiful and professionally well done. Such a warm and fuzzy place to be!

BEST WISHES

to you and yours for a very Happy Easter holiday.

Take care,

Pam

THE TOAST WITH THE MOST...

For years I have been indulging in Sarabeth's Preserves on my morning toast because they are so delicious. Sometimes I even go to sleep at night thinking about breakfast and what flavor I am going to have in the morning. And that can be a really hard decision as I keep a number of my faves on hand so I can see what fruit my mood takes me to. Talk about sweet dreams! If I have to choose my very, very fave I would have to say it is the Peach Apricot. But then again, Plum Cherry is such a close second it sometimes overtakes the #1 position. Of course if I wake up to an especially sunny day and have fun things planned I might gravitate to the Mango Strawberry. Ahh, so many wonderful choices.

Not to rest on her laurels, she also has wonderful restaurants in NYC that I have eaten at several times. You know how some menus have a hundred dishes and none of them appeal to you? And then there are menus with just a few items and you want every one of them. Well, Sarabeth's falls in the second catagory. My personal addiction is the Seafood Cobb Salad of which I can never get enough. If I wouldn't be so embarassed I would order 2 for dinner. Oh well.
Do check out her website so you can see all the goodies she has to offer. http://www.sarabeth.com/

OOPS, MY MISTAKE

I just learned that the iPod the O's gave to the Queen was one suggestion among several from her office. Now that strikes me as strange as I also heard she already has one. Guess that is typical news reporting; no one knows anything for sure.

Take care,
Pam

A NEW KIND OF CHOCOLATE IN THE NEIGHBORHOOD

So you think chocolate is chocolate. That's kind of what I thought also. Well think again. I have found this chocolate from right here in MA and it will make you revisit the whole flavor experience. One difference in TAZA CHOCOLATE is that it is stone ground. I know you are asking yourself what exactly does that mean and how does it affect an already superb confection. I have now learned that it is more of a minimally done process that retains extra flavor and freshness. Taza is also very picky about where their chocolate comes from and with an abundance of research they have found some of the exceptionally great growers to work with. As you can tell this is a product for discriminating chocolate lovers who know this delicacy and wants only the best to tantalize their taste buds. www.tazachocolate.com.

FUN IN THE COLD, WIND AND SUN

Yesterday we went with friends to a flea market which was big and bigger. Yes! I love them and have a hard time staying away when I know there is an excellent one around. We got there early (as all good buyers should) and it was well worth it. One of my passions is Pyrex so I am always on the lookout out for mint pieces at cheap prices. Can't tell you why but I love the colors and patterns and shapes. They remind me of days gone by in a simpler era where mom took pride in her cooking and waste was inexcusable. I use just about every piece I have and they do a super job keeping the leftovers fresh and the fridge sparkling with their vibrant colors. Yesterday I lucked into 1 large casserole, 1 medium casserole, 1 large mixing bowl and 2 little red custard cups all mint and all for the astounding total of $12.25. Made my day. As soon as I returned home and warmed my tired body I checked out one of my favorite sites www.pyrexlove.com to see pattern names and to get additional info. Looks like my early to rise was definately worth it. I'm hoping for more such luck next week.

Take care,
Pam

THNKING BACK

This is a sign that takes me back to times that were simpler, more relaxed and less rushed. Doesn't simplicity sound refreshing! Ever think about going back in time when you were younger (we all were) and had fewer responsibilities which translates into more time to do what brought us fun in our lives. And we were better able to concentrate, not be so distracted and could focus on the really important things. Ahhh. But why can't we do that today? Eliminate some of the useless fluff, take more time to do a better job on the important aspects of daily life and most of all give better attention to our loved ones. This sign for me embodies how I would like my life to be and gives me impetus to work toward that goal. It shows me family connection, simpler days and confidence in myself and the world.

SPRINGING FOR A CHANGE

The Dippy Chick Company (highlighted a few blogs ago) has spruced up their labels for the warmer months. Same tasty product, same clever graphics, new label colors! Take a look at her website: dippychick.com.

BUT WHAT WERE THEY THINKING???

Mr. and Mrs. O went off to London to meet and have tea with the Royals all dressed in their Sunday best. Michelle and Liz hit it off and became fast friends sealing the visit with an embrace, usually a royal no-no. Looks like they will keep in touch... maybe Facebook or Twitter?

What I don't get is why they thought Her Magesty would like an iPod. Apparently they didn't check to find out if she already had one (she does) or would even want one. And then they gave Gordon Brown and the Mrs. a collection of DVDs, but I guess no one told them that the other side of the pond has a different electronic system which won't work with our DVDs. Yes, their hearts were in the right place but please! wouldn't you check this out first? The Brits will overlook the gift thing and delight in the celebrity of the occasion and the newly formed friendships as they should.

Cheerio,

Pam

SIMPLE, NUTRITIOUS, DELICIOUS - NO FOOLIN'

Last night I made an old favorite for dinner, a dish we hadn't had for quite sometime which surprised me as it has been a special in our house for a many years. Best of all it is very easy and one where we lick our plates clean. CREAMY ORZO WITH SAUTEED SPINACH AND PRAWNS. This is all it takes to make it and you can have it on the table in less than 30 minutes. Actually 15 minutes will do it if you don't daudle.


Cook 1 cup dry orzo pasta in boiling water.
While this is cooking saute around 1 dozen large raw shrimp in a little olive oil. Season to taste. When the shrimp are just cooked add 1 bag of baby spinach on top of the shrimp and continue cooking till spinach is wilted. Again season to taste.
Combine and stir into hot orzo: 1/4 cup grated Parmesan cheese, 1 beaten egg and 2 T. heavy cream.
Spoon orzo into dish, top with shrimp & spinach and serve with grated Parm cheese.
I will guarantee you there will be no leftovers.


CAUGHT IN THE MIDDLE

Yesterday I went for a hair appointment arriving a little ahead of schedule. As it turned out my guy was running quite late so I asked if there was someone else who could do the job. You see, I had decided to change my hairstyle and was excited to get working on figuring out what would be a good change for me. So when my guy said he couldn't get to me for quite awhile and there wasn't anyone else to do the job I was disappointed but told him I would come back another time. Well, let me tell you, that started quite a conflict in the salon, for what reason I still don't have a clue. The end result is an appointment tomorrow which is 100% fine with me. What this brought out among the stylists is still a mystery to me but this is the way it is. I'm thinking people are more than short tempered while we are experiencing this s l o w economy and that is exactly what we DON'T need.

Take care,
Pam