Wednesday

STUCK IN A MOMENT....




Did you think I left town?  Went on a round-the-world-trip ? Broke my typing wrist ? Forgot about my dear lobstersandwich ? Nope, none of the above... I've just been.....stuck in a moment. You know the song? One of my favorite by Bono and the U2 boys.

I could blame my one month lapse on a hectic work schedule. And on Thanksgiving and Holiday Season celebrations. But the truth is...that I and we have been ...well... STUCK. Ever since we heard about the closing of our beloved Gourmet Magazine in early October. Aside from feeling terrible for the staff and readers of the magazine......the wind was whipped from the lobstersandwich sails. Argh. Mateys.

Yeah, sure we came up with an alternative project. And we described it beautifully both in our profile above and in detail at our "itslobsterseason" blogspot. Its supposed to start February 1st. And that's the thing. First it was supposed to start November 1st. We changed that. Because we just couldn't get our psych back.

Howwwwwever...last night, I think, changed all that. Bacon Boy and I invited our dear friends Pattynbuns to dinner. Buns owns a bunch of restaurants and Patty is a formidible partner. I think we have a new SUSTAINABLE plan! Thanks P&B. Stay tuned all, for project update and blog post about that dinner.

Fantastic 2010 wishes to ya' all.
Hugs and hugs from
SAUCY  ( sheeee's back!)

BABETTE'S RULE


Because she does.......RULE that is. And we like it. Because we like her ! So here it is, after you consider this photo....and no, this is not a pic of Babette and Coach's revered pet, HOPSCOTCH....

Is it not the cutest thing? And there's the point and the rule....nothing "rabbit" will be cooked on lobstersandwich.

Please note, we are carnivores with that one above exception. Babette admits to loving pork. Partially because her granddaddie raised hogs down in the hollow....  a secluded spot far away from the plantation. When Babs wasn't mixing her favorite mint julep , she was cooking the farmed piggies. Note: the lovely roast from October 2009 GOURMET magazine in an earlier post.

Babette, keeping true to her "oinkilicious" addiction, recently made the PORK BELLY SKEWERS from the October edition.  Well, she reports that she and Coach had a grand time. Spent much more time than they expected. And much more money....

We have no photos of the pork belly because of that. Seems that Coach was really trying to help. When the prepared meat made it to the oven for a 4.5 hour visit, Coach took it upon himself to peek inside the covered roasting pan. Camera in hand , he wanted a shot.

Ummmmmm. No. Camera drops out of hand and smack in the middle of the steaming pork....  Babette, ('cause, like I said, that sweet southern belle looooooves pork ), Babette made a triple recipe. So when the camera fell, it fell hard and deep. Covered in meat and sauce....( substitute the word "slop" for "sauce" here. A favorite word of our very own Dr. Sam Spade).

Sammy is known to describe things to be eaten or eventually eaten, that are not quite right ( in his mind) as...SLOP. As in "I'll take some of those mashed potatoes but none of that gravy slop".... Hey,that's ACE-girl giggling in the background.

But I digress. ( What, Saucy getting off topic? ) We have no pictures of the labor intensive, candy-like Pork Belly Skewers. Coach is out buying a new camera. Babette says she won't make the recipe again (too many other more worthwhile choices). Dr. Sam Spade and ACE-girl ( no relation to our Buffalo-burger- making ACE) say "No more slop". And I say...the recipe on page 114 of Gourmet October 2009 is way too long to retype. So I won't. And you shouldn't make it anyways  (Sorry,Gourmet...)

Big,huge hugs from
SAUCY

Sunday

ACE and the BOYS do their THING

Ummmmmmmmmmm Buffalo.

That's what Ace said when he emailed me the pics. And that's because he invited a few buddies in for a 'cue . A 'cue and a pint...or 3 , that is. And that's also because he lives close to an Irish pub. Oh, did I mention that he owns a Homer Simpson beer opener that says "Mmmmmm  beer" each time a cap is popped ?

Ace is an excellent cook for his 23 years. Not certain about his pals. But they weren't on duty for the protein part of the meal anyways. Their job was to eat, drink and set up the barbecue for Ace......

That's sorta where it all fell apart, though. Ace rushed outside after preparing the Celery Apple Slaw and forming the buffalo into burgers. Please don't ask if it was easy to get the buffalo in the first place. Uh....no. It was NOT. But source it, he did. Ace being a master of tasks requiring such deductive skills.

So the boys yell, "Its all ready, man, bring 'em out" Then burgers start sizzling on the grill, in the surprisingly cold evening weather , for about....40 seconds.

They ran out of propane !

Ace, ever the resourceful one,  starts knocking on neighbor's doors. Looking for propane or a George Forman grill. He found the latter. Quickly. So the burgers cooked perfectly. Very juicy, they all agreed.

I hear it was a late night.

 Now....compliments of GOURMET magazine October 2009 issue page 128 here is the recipe for PORTOBELLO BUFFALO BURGERS with CELERY APPLE SLAW:

 The meat consisted of  pulsing in a food processor :1 medium chopped onion and 10 oz. trimmed & quartered portobello mushrooms. Then in a heavy skillet with 2tbsp olive oil, cooking 'shroom/onion mixture with 3/4 (?...really?) tsp salt, &1/4 tsp black pepper till browned. Let cool in a bowl for 15 min.  Later with as little touch as possible, mix in the 1 lb. of ground buffalo meat. Form into 4 patties. The boys barbecued ...errr... George Formaned the things. GOURMET suggested pan frying in 2 tsp olive oil for a TOTAL of 8 minutes for med rare. ( Ace made triples of the whole recipe, just so you know)

The slaw consisted of the 2 celery ribs and 1/2 granny smith unpeeled,cored apple cut into 2" long julienne. In another bowl, Ace whisked together 1 tbsp mayo ( yeah...the full fat kind...none better....Saucy's mantra) , 1 plus 1/2 tsp cider vinegar , 1 tsp o. oil , 1 tsp whole-grain mustard and 1/4 tsp white sugar. Mix in 1/8 each S&P. Add the celery and apple to the dressing.

The burgers were served on buns with the slaw on top.

Take a look below. And sorry, but I give up. I could NOT line up these photos. As much as I tried. And now, I cannot get the uncooked burgers to position above the cooked ones. So what, right? They still look real nice now don't they so?   Yummmmmmmmmmm-ie

Happy eating thanks to Ace and the boys
Hugs from
SAUCY



Tuesday

Dolly Wolly

The one. The only. Dolly Wolly. She is the bestest. And I love her to death. She is a big part of my life and of our lives. Helping us out many times with numerous "day job" related events. As a deputy member of the lobstersandwich gang, she and Deputy Miester are the supreme head honchos of the Deputy Brigade.

Meaning.... when we need others to cook , Deputy Doll leads the "cooking charge" and Deputy Miester handles the "administration aspects". Deputy Doll's main squeeze is the Irishgolfer, while Miester hangs with ChunkyMonkey.

Like....you know...like... when we announce the homemade fudge making afternoon party sometime in the next month. Well , Dolly Wolly will be heard in the audio feed as she stirs and stirs. But Miester will put the details in place. Plus Miester is "Mama" to little Terry( the terror-ier) while the Sauc is "Mommie"...( Hey new and potential dog owners out there....don't ever say you won't call yourself mum or dada....YES YOU WILL!!)

So this is what Deputy Doll did for Saucy on October 2. As a present for Saucy's birthday. Bacon Boy and his girl were invited to the home of Doll and Irish guy. There ,waiting for the evenings enjoyment, we found: wine and cocktails and china and silver and FIVE recipes from October Gourmet Magazine!!! They were: the Canton Ginger Kick cocktail (pg 122); the Panko Oven Fried Chicken; the Yellow Rice; an appetizer of Barbecue-Rubbed Scallops with Sauerkraut Soup AND Brown Butter Pound Cake for dessert! Wow. I'm showing you the photos next but let me say first that EVERYTHING was INCREDIBLE. And that soup...man!! You had NO IDEA there was sauerkraut in it. We all ate like little piggie-pies.







So, would you like to try your hand at that succulent oven fried lickin' chicken? Below is the recipe, fresh out of the October 2009 issue of our beloved GOURMET MAGAZINE:

                          Oven-Fried Panko Chicken

2 cups Japanese breadcrumbs (panko)
1/2 tsp cayenne
1 stick unsalted butter, melted
1 chicken( about 3.5lbs) cut up into 10 pieces

1. Oven rack in middle, preheat to 450F
2. Stir together panko, cayenne, 1/2 tsp salt, 1/4 tsp pepper in a pie plate.
3. Then mix together butter, 1/2 tsp salt and 1/4 tsp pepper in a small bowl and brush over chicken. Next, dredge chicken in crumbs, pressing when necessary so that they adhere. Put them skin side up on cookie sheet/baking pan
4. Bake 30 to 40 minutes till well browned and cooked through. Let stand uncovered 5-10 minutes before serving.

Yummmmmmmmmmmmm-ie   and so very simple . Make lots for leftovers next day. Especially good for munching while standing at the fridge door.....or you could take some on a picnic....

Cause ev'body likes chicken...

Hugs and more hugs,
SAUCY

TERRY WANTS A SANDWICH


Monday

Is Bacon Boy Losing It?

This is a teensy post. But you gotta hear this . Bacon Boy, today, invested in a new deep fryer. Just for those few occasions where a recipe calls for that machine.....No, do NOT say it....NOT for his daily fix of Steak Frites.... For the record...Bacy is very fit and not overweight.

Anyway... B.Boy adores this machine. This top of the line TFal that has an automatic fat cleaning mechanism and storage depot. He likes it sooooo much that I walk past him, watching the ball game. And there is the deep fryer, like a pet ( remember those chia pets) sitting beside him on the sofa. And I say, "Honey, whacyadoin?" he says," We're ( note the "we") we're watching the game"...

Like the deep fryer is a buddy he asked over for a beer. Like the long lost friend. A pet. Cousin Harold.

OMG. Terry will be so jealous.

I'm totally not signing THIS post.....

DADDY LIKESSSSSSS *

* As in what Bacon Boy said after he tasted every one of these recipes below.....

But first...a little more fessin' up to do. You saw that beautiful platter of pretzels stuffed with ham and cheese ? Yes, they looked lovely on that glass coffee table. That glass coffee table at TERRY's ( the dog) height . One minute we were all helping ourselves. Sipping our vino, laughing away. The next minute that platter was spickin' span clean. And a cute little doggie was licking her chops. How could we be angry, it was her party too!!!

So Babette and I cooked the PORK CHOPS with BLACK BARBECUE and Thumbelina CARROTS:



What a production. But well worth it. It must have been the chocolate AND the bourbon AND the coffee AND all those spices sitting on the meat for so long that provided that TO-DIE-FOR flavor.

The Braised Bacon Carolina Rice should have been liquified and injected into our veins. But no, then we would have missed out on those huge chunks of slab bacon.....


Yeah we needed a salad .So we made the Parsley,Celery Leaf and Jicama on page 125 of October's issue. It was salady-satisfying. The leftovers went home to Babette's pet rabbit, Hopscotch. ( We couldn't invite Hopscotch to the party; Terry would have liked it but maybe not so much, Hopscotch....)


We completed the night on October 1st with the CHESS PIE with BLACKENED PINEAPPLE SALSA and CARAMEL SAUCE ( pg 109):


That was .....good.... but for some reason the crust was too tough. And trust me, we followed the recipe to a "tee". And...the caramel sauce flopped. But a little persistence and a ton of cream and we were back in business. ( How many times has "cream" come to the rescue over the years....)

So. Whadayathink? Looks yummy, huh? Next post will show you what Deputy Doll did for us on October 2. Without asking, mind you. It was her birthday present to the SAUC !

Hugs and hugs from
SAUCY

Wednesday

FESSING UP

Um. This is just a little addendum to the post below called "Show me the Cookin' ". Can't resist telling you. Although I'm certain "Julia" would say ,"Oh no dear, What they don't know, won't hurt them...."

But this anonymous blog gig gives me extra courage .

So. Did you note the lovely serving dish used for the Lamb Ragu and Grits? I have had it for years. Use it very occasionally. Love the look of the piece.

There I am at our table, taking a mouthful of the tasty "lamB-ah" concoction.......CRUNCH.... OMG. I know that's not a bone! Take a look and yikes, its a piece of the lovely blue pottery swirl from the serving plate ( see pretty swirl in last pic in prior post).  GASP.

Tell everybody, ( and not all that calmly, either) ! Yeah, we all stop eating. But there's been mucho wine consumed by now. So Babette says" Aww. Sauce.Don't worry, no one else found any."

Well, nope. I had to explore further. " Hold your chompers for a sec, gang ", says me. And I run the stuff back to the kitchen, dump the contents into another bowl, then I inspect the pottery culprit. I match up the piece I rescued from my mouth ( BEFORE I might have chipped a tooth ). Luckily BABETTE was right. My shard perfectly matched the part broken from the platter. No other piece was missing. Whew!

We were SAVED.

Dining and drinking and chatting and laughing resumed. The next post will describe and show FOUR more dishes.

Mmmmmmm
SAUCY

Tuesday

SHOW ME THE COOKIN'

All right, already. I know. I know. Its the 20th of the month and you AIN'T SEEN NOTHIN !

That's because the month has literally flown by.  And yes, we have been cooking.....lots. But we've also been super busy at our day jobs. Then family, holidays, travel, events etc. all competed for our time. Our beloved magazine shuts down on us....How's all that for excuses ?

So let me tell you about Oct 1 and show you the evidence. Babette and I couldn't even find the time to make a grocery list for our big cook off. Finally she sat beside me while I got a haircut on Sept 30, pen and notebook in hand, as we eeked out our plan for the next day.

We started on October 1st with determination while we chopped, stirred, basted, baked and cooked our way through many,many hours. After that;  Gary, Sexy Mary, Ace, Coach Martin, Bacon Boy, Deputy Miester and her guy, Chunky Monkey arrived. Well. The wine corks popped, there was champers for Saucy's birthday(and lovely presents), and there was eating, laughter, silliness and way too much good stuff going on.

So what,from the October Gourmet magazine, did Saucy and Babette make as a treat for the rest of the Lobstersandwich gang?

#1 PRETZEL BITES, COUNTRY HAM and CHEDDAR, with JALAPENO MUSTARD



Time consuming,you had to let the dough rise a bunch of times. Then you had to boil the little babies before baking them. Plus the diagram provided for forming the things was tough to follow. But we did it. Had a blast. And they tasted GREAT.

#2 LAMB SHANK RAGU with ANSON MILLS GRITS:







The grits were heavenly with the Manchego cheese. The ragu took awhile but when we carved the meat from the bone.... man,  we had to hold ourselves back from gobbling it all up. Bacon Boy showed up for a few minutes to take a video, but we can't show it. Editing would be required....

The flavor of the dish resulting from the slow cooked mixture of all good things including: fennel, bourbon, garlic, tomato, radicchio, oyster mushroom etc.etc was....simply, incredible.

Whoops!! Gotta go. Can't believe how late it is ! What did ya say, Bacon Boy?

TO BE CONTINUED ( there's lots more)

Hugs and hugs,
SAUCY


Friday

BY GEORGE, I THINK WE'VE GOT IT ! (a plan, that is)...Bounce*

*as In Terry's red ball, see post below "Shock and Sadness"

BUT NOW REVISED AS OF NOVEMBER 16/09 ( we need more time!!!)

No one and not one of us ever thought we'd have to stop and regroup 5 days into our cooking project! We picked GOURMET magazine as our recipe source because we LOVE it! Not that we don't like other magazines... we absolutely do, but we had to choose one. After all, this is a hobby. An after hours project. We all have "more than" full time enjoyable and committed day jobs. Cooking from one magazine meant "a lot" of recipes. No way could we cook two or three.

So we picked the one that was around the longest. SEVENTY YEARS. The grand mummy of the cooking magazines. The standard. Yet one that truly reflected cooking practices today, just as well as it did ten years ago. We picked Gourmet because it was familiar. We picked it because we liked it.

Not one of us ever thought to say, "Wow, if you are going to cook for 12 consecutive months, pick a magazine that won't shut down..." Mind you if we WOULD have said that... again, we 'd have selected GOURMET. Who the heck would have predicted this??

Once more; Ruth, everyone, we are so sorry to hear this news. We will miss our GOURMET monthly fix. Conde Nast... what were you thinking?

Very soon (I know, I know, I keep promising) I will post news about our cooking launch on Oct. 1. And Oct 2. And Oct 3. And how so far we have knocked off in the first 5 days... 15 (count 'em...15) of the 51 recipes in the October edition. And I will tell you about the "Deputy Squad". And the aprons and the photos. Also something about a CONTEST.   (giggle... ru getting curious?)

But right now, doncha want to know what we are going to do? Because after November there will be NO. MORE. GOURMET. MAGAZINE.

You need to know, Gourmet mag or not, we are really into this adventure. That became very obvious at the October 1st launch dinner. We all said (amongst other things, as the wine fueled the evening)... We all  said... "This is great. This is a blast. In the VERY LEAST CASE SCENARIO we will all become better cooks from this experience. "

And we observed something else. Already we are a well oiled, highly effective, competent team in our work world. But we always raise the bar.  We constantly strive to improve and grow. Many corporations  spend zillions of dollars hiring experts to "come in and do the team building exercise thing." We, through this project, just gained that service for free. The group effort that goes with executing this tasty but labor intensive cook-a-thon translates directly to improving our already excellent collaborative skills in our daytime work place. I can already see it. We all can. Whodathunk...?

So onward we go. That red rubber ball (sit Terry..) rolling down the hill.

First here's a funny little Saucy sidetrack : I'm out shopping for stuff on Saturday. Can't resist a magazine store (or  a book store for that matter). Bacon Boy sez, "Sauc, you can't buy more cooking magazines, there isn't enough time in the month... " But I eye those short ribs on the cover of Bon Appetit and there's no controlling my impulse to buy. "You, my Saucy, are a magazine S L _  _ !" says my B.B.  "Don't you mean a RECIPE S L _ _?!" I retort.

Anyways I bought the thing. Salivated over the cover photo during the weekend. Remarked numerous times on how yummy the recipes in the magazine looked. Felt terribly GUILTY as I started to wonder how we could cook from both magazines. Bacon Boy just laughed and continually mouthed the "RECIPE S L _ _" words.

I finally said, on Sunday, "O.K. I "yam what I yam" ... Let's make those suckers anyway (the short ribs in Bon Appetit, that is) and heck, we just won't blog about it.." Well we made 'em and thank you kindly Barbara Fairchild because they were "tres excellent-ay"

So isn't it a just a little ironic, me thinking such things about "branching out" beyond GOURMET only to find out on October 5 that we would, indeed, have to do just that....

Now. The part you all are waiting for. What we're gonna do. Well.... we are going to create a mixture of things... a MELANGE.

No. NO. Not a menage... a melange  ! We are going to initiate and execute a COOKING MARATHON MELANGE.

Let me tell you our objectives first before I explain the deets on our menage.... oops, I mean melange.

1.   We want to hone our already "not too bad"  cooking skills. We want to learn more and become better cooks.
2.  That team building stuff that we inadvertently started to experience, we want  mo' o' that.
3.  We want to experience recipes and food from a wide variety of sources.
4.   Embracing the power of the internet just for the fun of it leads to our followers on the blog. First we want more followers. Then we engage a few of them as our "Deputies" (cooking in their own homes) some of the stuff that we are cooking. And we want to talk about it on Twitter and on the blog. Just wait till you hear about the two "head" Deputies... Deputy Doll and Deputy Meister.
5.  You, our readers, will be introduced to contests, events, activities,  shows and all other sorts of unique ways to interact with lobstersandwich's cooking project.
6.  We want at least one hard copy recipe source to be inexpensive and accessible to many.
7.  We want to access and cook some of the excellent recipes featured on the numerous internet food blogs.
8.  Cookbooks old and new. We want to cook bits from them.
9.  We want to honor GOURMET and all those fabulous people responsible for that great magazine.

OK. That's nine objectives. Nine's enough, don't need ten. What a mouthful! But those are our goals for our lovely, little?, luscious, lustful, lengthy, labor-large, laudable, lucid, cooking marathon melange.

Look. There's going to be a WHOLE LOT A COOKIN goin on. With tons of laughter . Lots of learning. And mucho new friendships formed. Mostly because of the www.

This will be our EXECUTION PLAN to reach our objectives:
( By the way : thanks to generous followers on Twitter for some of these ideas)

1.  For October we continue to cook ALMOST ( !) every October Gourmet magazine recipe. Then we will cook from random sources between November 1, 2009 and January 30, 2010. The lobstersandwich crowd will cook both solo and together. And we will ask our deputies to cook along on certain items. When we do that we will either interview or feature that deputy on our blog . Actually , we will engage our "deputies" at various times for all 12 months.

2  At the end of a year ( starting February 1, 2010 and ending January 30, 2011) we will have the Lobstersandwich Deputy Awards. A chosen panel of blog followers and lobstersandwich core members will vote on Best Deputy and 2 runners up in 6 different categories. Categories to be announced L8r . In addition to instant fame on the  lobstersandwich blog, there will be actual prizes awarded. AND... we will host the "Award Show" that night live on TWITTER!! Details later.

3.  Starting in February 2010 and continuing for 12 months , we will feature a different recipe source for each week of that month. The featured source will be broken down this way:
( a ) WEEK 1 :  Food and Wine Magazine is our new source. For a week a month anyways. And hey... we want to learn more about wine , so that works. Plus GARY is our resident wine snob. Plus SAUCY is a big fan of and a regular attendee at the South Beach Food and Wine Festival.  One more thing, to get our "monthly food magazine in the mail subscription fix " we need to replace GOURMET. So right now all 4 of us have become Food and Wine mag subscribers! ( Are you  liking this, Dana Cowin?)
( b ) WEEK  2 : We cook from EARLIER issues of GOURMET Magazine
( c ) WEEk  3  : We choose an internet food blog and cook from it
( d ) WEEK 4  : We cook from one  ( per month ) cookbook of our choice including  Gourmet Today ; Mastering the Art of French Cooking ; Chez Panisse ; a Keller , a Hazan or a Batali ; one of Mark Bittman's ; or even the newest from Besh, Chang or Psilakis ( since we just ordered copies of the last three....)
( e )  WEEK 5 ... when there is a fifth week in the month ... we will indulge SAUCY in her habits of getting sidetracked . Whenever a lobstersandwich member finds something that catches their eye in magazines such as Bon Appetit, Saveur, La Cucina Italiana, etc. they will squirrel away the issue and recipe and pull it out for the week 5 "free-for-all".

4.   Additionally from time to time, we will announce surprise events or contests. For example, in the next month or so, we will announce a "making homemade fudge afternoon extravaganza". What's that you ask ? Well , just you wait and see, you impatient lil' thing. But suffice it to say that YOU, no matter where you live, if you wish, will be making homemade fudge that day ! Plus at another time we will feature a cooking lesson from this really cute professional chef we know ( he has awesome buns... ) And we have more stuff planned!!

This contest thing is really turning us on. Since we need followers and we need some followers to become "Deputies" (as in deputy lobstersandwich members) . As of today our blog logs in at 21 followers ( lets just round that 22 up to 25..., nice math, Saucy-girl!)  Every time we add another 25 followers we will have a draw for a " lobstersandwich experience " prize.  Delivered to your door wherever you live. No contest rules except you cannot join, quit and then rejoin as a follower of lobstersandwich blog.  Join and stay.  That's what we prefer. Can you win more than once if your name comes up ? Why sure you can.  Each additional  25 members means that EVERYONE is in the draw.

So dearest readers, what do you think?  Maybe we should have called the blog "busybeavers" ? (oooooooh )

 Quite the mixture , huh? ( yeah, we like the hoitie toitie sound of melange rather than mixture....!)

Wanna come out and play? Saucy, Babette, Ace and Gary can't wait to meet ya. And Bacon Boy... he's champing at the bit.

Write us a comment. Send us a Tweet, Tell us your thoughts. WE are PSYCHED

One-two-three. Presto.  This is what we are gonna do.

Hugs and Hugs

From Saucy

Monday

SHOCK and SADNESS

Dear Readers :

Earlier today Conde Nast , publisher of GOURMET MAGAZINE , made a shocking announcement . After almost 70 years they are closing down the magazine.

Anyone at all connected to or involved with food enjoyment, admiration, preparation etc. is saddened by the news. It even impacts those who never read the magazine. Today on Twitter, one tweet noted that they had NOT, in fact, ever read (any of those fantastic stories and recipes....my words) but that they did take "comfort" in knowing  that the magazine existed. That is was "there".

A note to Ruth Reichl and her wonderful staff of editors, chefs, authors and contributors . THANK YOU.

Thank you for countless terrific hours reading your articles. Cooking your recipes. Checking out your recommended destinations. Following your chefs. What you have written has impacted the lives of most of us..... your fans and readers. You will be missed. Perhaps more than you know.

We wish for you all, nothing but the best in everything you do in the future. And we look forward to seeing you and hearing from you in all sorts of ways .

The lobstersandwich gang , once we recover from our shock , will regroup, refocus and drive on. We will announce our revised strategy in the coming days.

Its sorta like this. I watch my sweet little doggie , Terry , as she plays with her red rubber ball. The toy is made of a type of rubber that almost allows it to bounce and travel on its own. She stares at it , then chases it. That rolling ball that once it starts..... it just won't stop . It has...INERTIA

Well that's you....Ruth, Kempie and all the others. You have unleashed all that positive, creative energy that will now NOT stop , for anything.... Because of that, today's announcement is a temporary set back, but nothing more.

And we at lobstersandwich won't stop either. Just watch us roll as we watch you do the same......

Much respect and a bunch of hugs thrown in for good measure ( just because we mean it..)
   From: SAUCY ( and Babette, Gary, Ace, spouses, partners, deputies, followers etc. etc.)

P.S.  And Ruth, Bacon Boy still says  you're HOT .











Thursday

Ha ! Not What You're Expecting....

This post truly, truly should be about the awesome, bonding, challenging, entertaining, grueling ,giggling, tasty, fabulous , first day and night of our TWELVE MONTH Gourmet Magazine cooking marathon. But it can't be. Not yet anyways. Because "The Sauc" is exhausted. Dead tired. Snookered.....But its all good.

So that post comes next. And stay tuned because its a doozy!

But see. Part of the reason I'm bagged is that I just returned from a business trip. Then another full day of meetings. And then a day off...birthday day off...to cook with the wonderful Babette for 9 hours.

So just for now,before I sign off for the night. I have a little thing from the business trip to share with you.

My work took me to Toronto,Canada. One night I was treated to chicken and ribs from the renown STOCKYARDS SMOKEHOUSE and LARDER( on St Clair and Christie). Well I gotta tell you two things.

First the chicken. It was THE most succulent and delicious  bbq chicken that I ever tasted....ever. There was a piece left over for the next day. I craved it. I devoured it. And when I finished , anyone would be hard pressed to identify the animal that once owned that diminished pile of bones crouching on my empty plate. And you just KNOW how good it is when you stare down at the remains and fight off a tear a wishing there was just one more piece in the refrigerator. Or at least a couple of crumbs still stuck to the tin foil...

The ribs . Well, they were fine. Not the fall off the bone kind that are my true favorite. But I put them,wrapped in foil, back in the oven at 275F for an hour,covered with a bit more sauce. And fixed their wagon right some good.

I will tell you my all time favorite rib recipe. And sorry...but its true. It was in a GOURMET Magazine.
( Now. Stop. Don't yawn. Why do you think we picked that magazine for our cooking project ? It has great stuff in it. Plain truth....)

Go to May 2006 issue. Page 227. Sticky Spicy Ribs . Try 'em. If you don't have the mag: google it, or check out Gourmet's website , or leave me a comment and I'll get the recipe to you. ..You'll thank me.

Night,night and big hugs
From very tired camper, Saucy
(and for the record, I HATE camping)

Sunday

Holding the OCT Issue of GOURMET Magazine in my Hands!!




Just got it. Its so great. What.... Ruth, Kempie and all. Did you read our minds? Its almost as though you channelled our inner food desires. We cannot wait to cook absolutely everything in this edition. The list is perfect. The magazine is lovely.

Oh.  BTW. We are ordering those three amazing sounding Chef cookbooks tonight. One evening in October will be devoted to a dinner based on these.

Hey readers. You too will drool when you read the "line up" in the October mag. Friends living near by: take a look and send us a request . Maybe you can drop by for dins one night. While you are at it....have you ever checked out  www.gourmet.com ? An endless array of ideas,choices and temptations . ( No, I don't work for the magazine, I just have been a devoted reader and follower for years !!! )

A quick note on the pictures now added to the blog. A professional photographer I AM NOT. Neither is my wonderful Bacon Boy. So we will just try our best to add a little extra color on the site. And occasionally attempt a little humor ( check out the spilled chili jar by the Shrimp-as-big-as-your-head) Not certain how successful we will be, but our hearts are in the right place ! Also about the blog design. Just to say, I'm on it. Don't know why the ability to show stuff on the right hand side disappeared. TBA....

A post script on the photos and humor. We had this shot of the October magazine with a reflection of Don Draper ( AMC's Mad Men heart throb, for those of you not in the TV know) on the TV screen in the background. It made us chuckle and we almost used it but then noticed these candlesticks in the way .  Major amateurs !

Let October 1st arrive and the cooking begin.

Thrilled beyond words. Hugs to all.
Saucy

Friday

Bacon Boy's Shrimp-As-Big-As-Your-Head




First I want to make these comments about Bacon Boy's favorite foods. Aside from bacon, he enjoys a huge list of delicacies . First there's STEAK. Then comes TUNA. Next.... STEAK. And he loves TUNA. Oh. Did I mention STEAK?

I tell you all this NOT because its true. It isn't. But B.B. hates it when I say this about steak and tuna. And there's nothing I like better than to drive that man of mine a little bonkers teasing the dickens out of him. He actually has a much broader repertoire of menu preferences. Well ....ok.....

Let me put it this way. We are in Paris. Jet lagged. Bacy is very hungry. Sitting in a bistro. Lots of delicious and tempting items. He orders? Steak frites. And hey. Nothing wrong with that. I'm a big fan of that carnivore/potatohead delight as well. But send Bacon Boy an email and ask HOW MANY times he ordered steak frites while in Paris last July for 10 days .... I rest my case.

But back to my title and "Shrimp". B Boy has a short but dependable list of guaranteed successes in cooking. He doesn't profess to be a gourmet cook. But those items on his list that he cooks....he cooks well. And look, he is a guy,so of course a number of those focus on the barbecue. But I'm not complaining.

Last night he made one of my favorites. Shrimp-as-big-as-your-head. These are his instructions for making them :

First he bought a frozen bag of 8-12 count raw shrimp ( shells still on and only partially split open). Note: the ones in the photo are butterflied. Those work too but if you have a choice get the non flattened version....

 He let them thaw ( except they seemed to go from frozen solid to no trace of ice very ,very quickly.... so I think he might have "hastened " the thawing process somewhat.... don't ask..)

Next he put a 1/2 '' layer of Italian flavored bread crumbs in the bottom of a pie plate. He covered that layer with about 1/2 " of olive oil. ( Hmmm, almost sounds like a carpenter,building something.....) Then he mixed it up with a fork. And ya know..... I can't say if it was a half inch for certain or not of each ; B.B. is sketchy on the details. But go back to the ol' eyeballing technique and make yourself a paste of crumbs and oil that you can roll the shrimp around in and pull 'em out with a uneven and light coat of crumbs and oil stuck to the surface.

And before you dunk your RAW,DEFROSTED, PATTED DRY shrimp in that odd mixture,make sure said mixture is,well....."mixed"( as in stirred,mushed up).

Now cook the critters on a hot barbecue. Bacon Boy sez about 4 minutes each side. But watch out. It will depend on your grill. And you just want to barely cook these suckers. Besides I'm questioning B.B.'s stated time frame. So experiment with one shrimp first.( Hey, I heard that.... look, this isn't my recipe...) The advantage of the "test first" method is you get one more to eat than everyone else.

Last night B.B. served these to me with a wedge of lemon along side a lovely salad of arugula, avocado and slivered almonds. Allow me to add that they ( the shrimp NOT the arugula) were perfectly cooked. They tasted SO good. And remember he used NOTHING but the prespiced, prepackaged crumbs and olive oil ! Go figure.

He dressed the salad with sprinkles of olive oil and very aged,very syrupy balsamic vinegar. He topped the plates with the most amazing, teensy, orange colored, grape tomatoes fresh from the farmer's market. Not too shabby treatment from my steak eatin' baby,huh?

Also. One time he made those gigantic shrimp and served them on a humongous platter with a bunch of mini bowls filled with a slew of condiments. We called that free for all " Shrimp-As-Big-As-Your-Head-With-A-Million-Dipping-Sauces" .

Those sauces were too numerous to mention in their entirety. But some were store bought. Like Fire Hot Thai Red Chili Sauce. And a Peanut Sauce. He mixed a little curry with some mayo for: you guessed it: Curry Mayonnaise. He did the same with some dried chipotle . And wasabi. He wanted to do that Onion Soup /Sour Cream thing and I said "No way, Jose." He also had something lemony and another limey thing. But I can't remember now what was in them. We had 12 people for dinner. All shrimp were happily consumed . We had a great night. Drank fabulous wine. And really....the sky's the limit. Pick your sauces and go crazy.

Enough for now. The very serious cooking stuff starts in "19" NINETEEN days from now. OMG.

Hugs from
Saucy

Wednesday

Cheatin' Cookin'

Cheatin Cookin in a minute. But first......" Ta Da !!! " The clock is ticking. TWENTY ONE days to go before the four of us start to cook our way through 12 entire issues( entire , I say) of GOURMET MAGAZINE . Launch date: October 1, starting with October 2009 issue .

The four of us love to cook as a hobby. So cook we will. Sometimes together. Sometimes apart. Sometimes the same recipes. Often,different recipes. Until the month is over and every recipe in that magazine for that month has been cooked. Then on to November. And so on. Until the end of September 2010.

Were we inspired by Julia Child and Julie Powell of Julie and Julia? Absolutely. ( But at least we chose to cook from a different set of recipes). And what better choice than the fabulous Gourmet Magazine. Thank YOU Ruth Reichl.

We have now planned a "kick off" dinner at my place on the evening of October 1. For the 4 of us and our spouses/partners. Babette and I ( as in me, Saucy ) plan to do the cooking. We are "treating " Gary and Ace. Ace just embarked on a long distance relationship with Katie,so she will be there in spirit only. Martin or mmmmmmMartin (attached to Babette) will be there. Note...often we will refer to Martin as M&M. Think yummy. Bacon Boy ,my sweet patootie, will be in town. And Annie,married to Gary....well her name has now changed to "Sexy Mary" and yeeeeeees,she will be there.

Oh, did I mention that October 1 is my birthday? Birthday MONTH in my books. Saucy's "National Holiday Month".

Today I found the greatest suprises for Babette,Ace and Gary. To be presented the night of October 1. No hints.

So now.... "Cheatin Cookin"( CC). That is my current solution to a bunch of cucina dilemmas. Only because I will be cooking my 'lil 'ol fingers to the bone starting October. And for now I'm taking it "eas"on myself. So I am finding ......"shortcuts" to some very tasty dishes. Truth be known, I kinda like these "compromises" from time to time. And thinking of Julia C. and omelettes for a moment.......I say" if no one asks....well,why tell....?"

For instance. Try my "CC" "homemade " baked beans . Get yourself a can of Clark's yellow eyed baked beans with pork (or another brand,but I like Clark's) . In fact, there was a time they used to be packed in a brown glass jar.

Empty the can in a bean crock or a nice covered glass baking dish... anything suitable to beans. Then fry up a slew of chopped bacon. Brown it. Drain it. Add to beans. Use some of the bacon fat to saute chopped onions( till soft). Add to beans. Need more sauce? Add in some molasses,water,dry mustard,s&p. Careful now. Add only a bit at a time so you can eyeball it and make those beans taste and look just like Grandma's. Heat up,keep warm and serve. Goes nicely with thick sliced, buttered brown porridge bread.

Or try my "CC" barbecued baby back ribs. Buy some frozen and fully cooked with sauce from your supermarket freezer. Try one rack first. I like a brand called "Stampede".

Take 'em ,still frozen, out of the plastic wrapper(inside the box). Let 'em thaw or....cook from frozen but ya know that means an increase in the cooking time. These might say "fully cooked" on the box but trust me.... they are not YET "fall off the bone". So.... wrap those baby backs in tinfoil. Two layers,seal tight. Put on a baking sheet and bake at 200 F for about 1.5 hours. Check to see if tender enough. If not,rewrap and bake maybe 20 to 30 minutes longer. Then finish them off briefly on the barbecue to crisp them up a bit on the outer layer. Or...if you leave them in the oven a bit too long, the barbecue will NOT be necessary and they will still taste great. Play with this method a bit to get your own rythym. But I gotta say, once you perfect it, sometimes the prospect of the task of making ribs from scratch might become a stretch...Need more sauce? Pour some Bull's Eye Traditional Barbecue Sauce into a glass dish....

A glass dish is important. Cheatin Cookin relies on you to dispose of any and all "store bought" evidence. That includes bean cans,rib boxes and sauce bottles.

You like this? My little occasional short cuts? Well then, ask me sometime about "CC" Key Lime Pie. It'll take you all of 5 minutes after leaving the grocery store....

Wait,you say. This is written by a woman who fancies herself a good cook? A chick planning(with the help of 3 great buddies) to cook her way through Gourmet Magazine for 12 months? What's going on here?

Relax,I say. Nothing is black or white. What's wrong with cutting a few culinary corners every so often? Don't we all have a teensie-weensie list of recipe short cuts that we pull out of the mental file box when time,work,family,energy level or sheer devilishness overwhelms us?

I'd love to hear your comments

Big hugs
SAUCY

Sunday

Making Umberto's Gravy and 38 days till Cooking Kick Off

I am one lucky camper (expression only, I HATE camping) But lucky because several years ago I attended Umberto Menghi's cooking school ,Villa Delia in Tuscany. Had a smashing time.And ever since,his cookbook,Umberto's Kitchen/The Flavors of Tuscany has played a starring role in my menus and dinner parties.

Well,tonight was the night to get out that well worn book. The target:Salsa di Carne ( Meat Sauce or..... Gravy, as Tony and his crowd called it on the Sopranos) Page 148. But back to "lucky". Because Bacon Boy to the rescue. Seems I now have this new addiction. Its called "Twitter". Bacon Boy sez that I'm having an affair. With Twitter.

Recipe supplies are on the counter in my kitchen. But I'm nowhere to be found. Since gently typing away on a keyboard makes little sound. But takes an inordinate amount of time,apparently. Because when I emerged from my office Bacon Boy stood smiling in the kitchen,gravy cooked to perfection and waiting for my doctoring....the gravy was waiting for it,that is. Not Bacon Boy....(we're not going THERE)

Twitter might be my new best friend . But Bacon Boy is partner o'perfection.

Doctor Saucy's bedside manner was applied to Umberto's recipe. It went like this.( Hope you don't mind,Umberto). 3/4's of the cooked sauce gets blended up in the blender. And then mixed back into the chunky sauce. Presto.Lovely consistency. Then about 1/2 cup of cream is added and mixed through. Taste it just in case another 1/4 cup or less of the cream is required.The "patient " is pronounced "cured ".

BB and I munched it down with lots of parmesan, some dried chillies and perfectly cooked tagliatelle. An arugula salad and garlic bread rounded things out. Oh. And a fantastic Amarone.........

Pssst "Also a few squares of Lindt milk chocolate for dessert" adds B.B. (Shhhh)

COMMENTS ON 38 DAYS TO GO BEFORE COOKING OUR WAY THROUGH GOURMET:

A fellow tweeter on Twitter tonight called it "Mastering the Art of Magazine Cooking". I love it!

This Tuesday Babette, Ace, Gary and all their partners join Bacon Boy and myself at my cottage for a little group retreat and pre-October 1st "rah rah" session. Also attending will be another indispensable friend to the group known to us as Meister.

What WILL we cook? Will we change any of our plans for our cook-a-thon October 1 launch date? Will we add anything new? Stay tuned for my next update

Hugs from SAUCY

P.S. Did I mention that I love Twitter?

Rhubarb Custard Pie

Flash. This is a gem. My good friend pieinthesky makes the best rhubarb custard pie on the planet. Maybe the universe. Please, please p-i-t-sky girl , click the "comments" word below this entry and give us your recipe. Plus tell us how to make the crust. Our growing list of readers thanks you!!!

Tuesday

Another LOBSTER Tale....

With a month and 20 days to go before project GOURMET magazine recipe start date , things are already starting to cook..... However the dream team members remain calm.... they don't REALLY know what they are in for come Oct 1......

None of the core four have yet decided to revise their "names ". Except Ace. And he just wants me to clarify that Ace is only short for his full name : "Aceson". Seems that the day his birth certificate was filled out , the registry clerk, a well known "alky" in the small town where Ace was born ........ Well, the clerk meant to write "Jason" for Ace's birth name. But it was high noon when little Ace poked his head into this world and that clerk had already worked her way through a pint and a half of straight lemon gin , so "Aceson" became his name of record. ( Ace's mammie and pappie knew the clerk ,felt sorry for her ( she'd had a tough life married to "Dink" Liscomes for all those years) so they let the spelling mistake stand)....

And that brings up the next point. Quickly we are assembling a "cast of characters". A medley of recipe testing comrades. A group, ready to volunteer to assist in dividing up the calorie consumption task. A gaggle of devoted friends , up for eating as required . A fabulous bunch. Look out for them (and other to be "named" folks) in the "comment" section of the blog. And/or in the "followers " list.

A few introductions. A regular group of recipe testing participants will be owners of some of the unique businesses located downstairs in Saucy's ( remember, that's me) condo building. One charming group of unique businesswomen will be known in this blog as the "Fixlets" . Another dynamite woman who surely must have a PhD in her craft will be known as the "Russian".

Then there's the lovely group of 3 dear friends gathered at my table tonight for grilled seafood and caesar salad . " My Sweeties...ya might a loved the shrimp,salmon and scallops cause,yeah...( say it like Bret)..."yeah"... Bacon Boy did an absolute A1 job at the BBQ. But wait till you see the GOURMET delights comin your way starting in October...." This dynamic group of three , now looking forward to those culinary treats, will include the one,the only "Doctor Sam Spade ; the lovely and talented "ACE girl "( name not to be confused with Ace boy of Aceson) and the other one and only " Beer Can Man".

And here's a challenge to my illustrious three amigos sitting at my dinner table on Sunday night. You know who you are... Heartily chowing down on juicy spiced ribs and chicken. What will your names be as you comment on the blog? As you help test various treats from the 12 Gourmet magazine recipes?
Please put a comment on the site with your nom de plume and identify yourself from Sunday August 9th. Can't wait to hear from you. Can't wait to see you soon at another dining extravaganza!!!

Wow. This is gearing up to be a lot of fun. Involving a ton of people!

O.K. Its getting late. But first....a lobster tale ( snort!...pardon the pun) before I sign off for the night.

So. I got these 9 friends coming for dinner on August 1. And I'm hosting and preparing the feast in a town NOT KNOWN FOR LOBSTER. So I'm sayin...... " Self....go down to that famous farmer's market and talk to that guy born on the Eastern Seaboard who now sells fish to the city folk and get him to cook lobsters at his store for your dinner party. ( they stink way too much when you cook 'em at home) Then put those orange bugs in your fridge until you serve 'em up that night with some of the best fixins ever."

So I did.

I made grandma's potato salad. ( I roasted in a 450F oven, mini baby reds and chopped the cooled tators in half. I mixed 'em with finely mashed hard boiled egg( 4 cups potato to 4 mashed eggs). I added 1/2 lb chopped fried,drained smoked bacon, 2/3 cup minced celery,1/4 cup very tiny red onion pieces, full fat Hellmans mayo to taste and appearance(Yeah....I like that full fat stuff) ; then mix 'er all up with s&p to taste, a bit of lemon zest and finely snipped chives sprinkled on top ). Done. Presto. A hit with every crowd.

Then I roasted green beans and drizzled those little suckers,now at room temp, arranged on a platter ,with Thai red chili sauce diluted with some white wine. I created a tray of sliced field tomatoes with mozzarella di bufala campana, fresh basil and 10 year old balsamic. I roasted asparagus and topped them with some lemon and minced avocado. I had three kinds of homemade breads including corn bread. I provided salmon for non lobster lovers. I made dipping sauces in addition to melted butter for the lobster including chipotle mayo,wasabi mayo, curry mayo and seafood sauce. Dessert was decadent,way too much( I have that habit) and l8r. Same with the appies except they were sooner....

The table was country supper chic. The guests were salivating. The music was C&W at its best with a little Budda Bar to mix it up. The trough of lobsters was presented to the diners. We sat down. We passed the bowls. We started to crack open those delicious critters. Mass anticipation. First , snap off the tail.... But....what's wrong...?? What's this....... O-M-##*%-G........That grey stuff is supposed to be.....curdled.......not runny like ....like.....SOUP !!!!........E--YEWWWW......Those lobsters might be orange on the outside but they are TOTALLY RAW on the inside. O-M-G.

So we ate vegetarian that night. Except for the salmon people. ( There were 2 of them and no, we did NOT steal salmon from their plates....I think we were in the midst of raw lobster shock....the green tamale stuff was "day glo, runny ,raw,green slikquid "....) And it was too late to order in the Colonel....

So I ask you dear readers....is this a preview of "what's to come....?" Naw.......

That's, that's all folks.....for now

Big hugs from
SAUCY

P.S. Guests from August 1. Please , create a name and join up with comments and followers. The more the merrier. And yes, the fish market was most apologetic and gave me a refund ! Thanks for being at my table. There WILL BE a rerun! Of cooked lobsters,I mean......

Monday

How IT ALL Began....


Inspirations are a gift. They come my way like Christmas presents. Regularly from various sources..... books, magazines, television programs, movies , something a friend says.... you name it . And not only am I inspired , I act on these motivations.... often , or as much as I can, or when appropriate....

Well, its happened again. And during a time when I least expected it. But then I never REALLY expect it.....

So I am reading Vanity Fair; the recent one with Heath Ledger's picture on the cover. I come across the article about Julia Child. Fascinating. Of course, I do LOVE to cook.....

Then a day or so later I am reading a book of short stories" Secret Ingredients" written by a bunch of food writers from the New Yorker . There it is again. This time a piece written by the kitchen wizard herself, Julia Child. ( I'm using the word "wizard".... the "feminine" version of this noun is totally inappropriate!) I'm loving her writing and the article. But that's that.... nothing more yet.

Next I'm grabbing a bottle of water at the Toronto airport en route to Paris. Books surrounding me in the store. My eyes settle on one. Julie and Julia. Meryl Streep on the cover. Hmmmm. What's that? I buy it on impulse.

OMG. I'm hooked. I can't put it down. "Sit back. Enjoy business class " says Bacon Boy. "Can't ,reading...", sez me. And that's how it all began.....

I didn't stop till I finished the book. I loved it. The whole idea of it. The cooking. The blog. The fun of it. The hassles. The tears and the laughs. And I wanted to do it myself. Because I was( am) fully caught up in the energy of Julie Powell's experience. Because of how much I enjoy cooking. Creating. Feeding my friends. My loved ones. Because I crave the challenge of it all. Because I like to write. Because. Because. Because.

HOWEVER.... I can not cook the same things and in the same way as Julie did in her project. No way. That won't do. I had to come up with my own thing....It took the rest of my time in Paris to figure it out. That and a conversation with good old Ace when I arrived home. ( More on Ace later, but note for now.... as of the date of this blog entry, he is debating the use of the name "Ace" . So that might change....I will let you know .)

O.K. Here is my plan.... its become "our" plan,actually:

 We, the lobstersandwich gang. The four of us. Have a secret vice. Not everyone knows about it. It is not obvious during the daytime . But mostly at night. That's when IT comes out. That "side" of us that we explore when we return separately to our homes. It is.... ok... it is an addiction.... all right, I said it.

All 4 of us. Each and everyone. Are addicted ...to cooking. We love to cook. Simple as that.

So together we have made this plan. This vow. Since we do it anyway. Every night. Like clock work. We cook. Now we will cook with a new purpose. We will challenge ourselves with this project. And we announce it now , BEFORE AUGUST 6 when the movie Julie and Julia hits the theaters.....

Starting OCTOBER 1, 2009 and for a full 12 months going forward ( yeah, 12 months, sez Bret..... love that Flight of the Conchords tv show.... Hey reader,if you are into that show say it with Bret's accent each time you read a reference here in this blog, ok? "yeah")

WE WILL COOK each month EVERY RECIPE in the index of GOURMET magazine. For 12 whole months starting in October we will do this. And that's a lot of recipes !

Specifically. Once Oct 1 arrives we start cooking the entire October issue. We will cook in our separate homes. Sometimes we will cook or eat together, but not always. We will sometimes cook and invite friends. We will have parties or feed our families or eat alone. Anything goes.

We will NOT EACH cook every recipe. But among us EVERY recipe for the month ( in the month) will be cooked. Sometimes more than once. And we don't have a precise plan of execution. Except the rule of "the entire month in the month". We will.... see how it all unfolds!! For twelve full months in a row!!!

Plus. Each month the magazine reviews a cookbook. Well we will purchase that cookbook and make one meal per month out of that book. And that dinner we will cook and eat together at my place.

We will write about the whole experience here,on this blog "lobstersandwich"

We have a plan to deal with the calorie overload( and potential consequences). We are hiring a trainer. ( trainer's name to follow) To meet with us once a week. To advise,consult and coach us. We'd like to at least "look the same as we do now" one year into this adventure. It CAN be done.....

Another plus.We know a bunch of fabulous , fantastic restaurant owners ( FFRO's) in our town.
One just offered their private dining room( equipped with a kitchen) anytime they are closed and we want to host some of our cooking by way of a larger dinner party. That wonderful FFRO said" Think of it as your "downstairs living room, Saucy"...( that's me," Saucy"). I said "okey doaky and thank you very much because we will be taking you up on that one.... Are you in,readers? Get your name on the list..... "Yeah,get ur name on the list" said Bret)

By the way dear reader. I am writing this intro to my blog while I am flying to Toronto on a day when the sky is crystal clear but the turbulence is gut wrenchingly horrid. ( And me, a very nervous flyer) So here is a statement on my enthusiasm for our project :

I am so excited. So psyched to get the blog up and running and the project launched. I am writing away ,plane jerking left ,right, up, down. A lot. And my boyfriend/partner "Bacon Boy" only has 4 arm bruises from my death grip instead of the usual 10. ( After a choppy plane ride with the panicked me, ( "Oh (sob) honey,"I squeak ,"we are going to DIE.....") He ( my B.B.) regularly needs a visit to his chrio, Dr. Jake, for at least a minor adjustment.....)

I want to introduce to you the cast of characters in this adventure. But a few things first.

Why GOURMET MAGAZINE? Well.... the recipes are usually great, reliable, user friendly, scrumptious, lip smacking.... I have subscribed to the publication for over 10 years ( actually, the time is much longer, but I'm not telling). I greatly admire Ruth Reichl , the editor. I am a big fan, I guess..... I know.....and she totally inspires me. I have never met her but her amazing energy comes through in every line she writes. ( Plus Bacon Boys sez "She's hot")

And isn't it just the greatest to be able to say" We cooked absolutely everything in the magazine for a full year" What a feat. Everyone knows and loves that magazine.( Thank you Ruth, and all the contributors)

We are saying to ourselves. Look. We work all day and then cook dinner almost every night anyways. So no big deal. We are doing what we do regularly,but with a new focus. ( We are such an optimistic bunch)

The cast of characters( names not all finalized at the time of this writing so subject to change WITH NOTICE):

Your primary author and cook,me, "Saucy"
My 3 trusty sidekicks in cooking"Babette", "Ace" and "Gary".

Not to mention our partners,wives or husbands whom will occasionally contribute and always support. Mine,of course, is "Bacon Boy". ( B. B. is a sweetie and a looker) .Babette is married to "the hunk" Martin. Ace lives with and is now embarking on a "long distance" romance with the lovely and talented" Katie". And Gary. Gary met and married the ravishing and accomplished "Annie". Also within the group there are friends, children,relatives,pets and more on all that l8r.

So, to our readers. Greetings from us all. Please log in and read and comment as we gear up for our October 1st launch. ( And here's a little request , even if you know our real identities ..... Let's NOT mention them in the blog or in your comments. A little mystery never hurts !!!) A warm welcome to and a large cheer for LOBSTERSANDWICH *.

*Oh. We will have many views,ideas and recipes for the ultimate lobster dishes. Aside from our GOURMET magazine cooking. Just as a little extra. ( because obviously, we need a few extras!)

For instance,a week ago I made THE PERFECT lobster roll. It coulda been a sandwich. I brushed the outside of a top split hot dog bun with some homemade garlic butter( ok to use store bought in a pinch). I broiled the bun. I bought perfectly cooked lobsters from the market . I chopped up "large" chunks of tail ,claw and knuckle meat. I sucked out the legs as I worked.( B.B. has a snapshot of me suckin on a leg like a bubble gum cigarette. ....no, you cannot see it.... its only for Bacon Boy... ) I mixed up the meat with some Hellmans (full fat,please), some fresh squeezed lemon juice, chopped fresh chives and a tiny bit of finely chopped celery and s&p. ( almost forgot to mention the celery) And Presto. Stuff the mixture in that warm bun. Yum. OMG.... Its some good,you.... Try it.

Big hugs from
SAUCY