Brush Valley Brewer

Some time before Thanksgiving day, you just have to go and read Dave Barry’s latest column so that you can find out for yourself, “What’s the difference between a ticking meat bomb of death and tofu?

I was looking through some old photographs for some reason and found this picture of myself as a child. That is a copy of the August 23, 1968 edition of Life Magazine sitting on the coffee table. So, I guess that dates the photograph.

Are you looking for something to do while I get my life in enough order to come back to food blogging? Why not listen to Car Talk while you wait.

I am going to be taking a little break from this project, but I’ll be back. Don’t worry.

This is an applecrate. That is, that is the name I have given to the CSS class that creates this visual effect. I stole it from <a href="http://www.apple.com/" title="Apple">Apple</a>. They call it a box, but I already have a CSS class called a box, so I called it a crate. In honor of its origins&hellip; an applecrate. Get it? <img src="http://www.personal.psu.edu/staff/m/h/mhl100/images/laugh.png" height="18" width="18" alt=":-D" />

…have you?

Gretchen found this little fellow while walking through the woods the other day.

I am trying out a new style that allows me to handle external links in a special way.

• 1½ pounds Boiling Potatoes, cooked
• 1 medium-size Onion, sliced thin
• 6 strips Bacon, chopped fine
• ⅓ cup Vinegar
• ½ cup Water
• 2 teaspoons All-Purpose Flour
• 3 teaspoons Sugar
• 1½ teaspoons Salt
• ¼ teaspoon Pepper
• ½ cup Chopped Parsley

Sauté chopped bacon until crisp. Drain off as much bacon fat as desired. Add chopped onion and sauté about 2 minutes. Add all other ingredients except potatoes, and cook until slightly thick. Last, add sliced potatoes and blend well. Remove from heat and serve warm. Excellent served with frankfurters. Serves 4.

From The New Antionette Pope School Cookbook page 331 © 1961. Earlier editions © 1948 and 1953 by Antoinette and Francois Pope. The Macmillan Company, New York.

Gretchen and I tried a really terrific dressing on our salads tonight. I picked it up at the previous work weekend from Tait’s. They have cooking classes, too. We always have lunch right after the class ends and we get to eat the left-overs. They had this and we tried it again tonight. It seemed very appropriate to the season.

Apple Cider Vinaigrette

• 2 tablespoons Apple Cider Vinegar
• 2 tablespoons Apple Cider
• 3 tablespoons Extra Virgian Olive Oil
• 2 teaspoons Dijon Mustard
• 1 tablespoon Maple Syrup
• Salt and Pepper to taste

Whisk all ingredients together in a small bowl. Chill at least an hour before serving to allow flavors to blend.