Brown's offers samples. We tried EVERYTHING!!!! I don't think either of us realized how many samples we consumed until we stopped f for lunch. We both ended up bringing most of our lunch home in a take out box.
The best find, for me, was apple cinnamon jelly. It was a must have. We also tasted an apple salsa loaded with heat. I loved it, he found it too hot (can you say WIMP?). On the other hand, he loved the pickled garlic and I didn't (okay, so can you say WIMP again?)
We both agreed that the sweet pickles were out of this world. Remember the bright green, sweet icicle pickles that Grandma used to make? If you do, then you will know why we had a hard time walking away from that sample table.
They had five samples of apples. I loved the Crispin apple. It is an apple that can be used for many different recipes as well as standing alone as an eating apple.
The horseradish cheese and the extra sharp cheddar cheese were delicious. While standing at the check out counter I realized that something was missing. Would you believe that we almost forgot to get the cider? We picked up cider; apple cinnamon jelly; apples and a bag of dried pineapple slices then headed to The Village House Restaurant in Albion for lunch.
The Village House Restaurant is an Orlean's County gem. It is clean, the service is excellent, and the food reasonable and darn good. I couldn't resist the Wisconsin Cheddar Cheese soup and the supreme burger. He opted for the chicken tortellini salad. I can spend hours raving about the soup. It was creamy, you could taste the cheddar, and texture came from small elbow macaroni. I'd get it again.
The chicken salad was HUGE. He has a good appetite and normally can finish anything placed in front of him, but not this time. The romaine lettuce was crisp; there were large pieces of chicken; the tortellini filled with cheese and chilled to perfection. He finished half the salad and brought the rest home and had it while waiting for the rain to stop in Philadelphia so we could watch the game.
Snow is in the forecast for early in the week. I can't wait to mimic Phillip and have a mulled cider evening.
Bea: I so enjoy your
Bea: I so enjoy your gastronomic adventures! Thanks again.
We'll be trying out your roasted yams and apples this weekend. Along with some chick pea cutlets and mushroom gravy.
Phillip wrote, "We'll be
Phillip wrote, "We'll be trying out your roasted yams and apples this weekend. Along with some chick pea cutlets and mushroom gravy."
Chickpea cutlets? Interesting choice for a main dish. Are you a vegan?
I'm not, but I do a lot of meatless dishes. Please share the recipe for chickpea cutlets.
My girlfriend is a former
My girlfriend is a former vegan whom I got eating cheese again. We do all meatless dishes. We'll test out those chickpea cutlets this weekend and if they're good, I'll pass on the recipe.
So, how were the chickpea
So, how were the chickpea cutlets?
Bea: Yesterday was a bit of a
Bea: Yesterday was a bit of a whirlwind. Couldn't get back to you until today. The chickpea cutlets were good. It's simply a matter of finding the right level of vital wheat gluten, so that they're not too glutinous and rubbery and not too crumbly and can't hold together.
We had them with your roasted yams and apples, which were very good, especially the apples. Next time, I'll try them as a squash stuffing, as you recommend. On top of the cutlets we had a whole grain mustard gravy that was superb: tangy, piquant and rich.
Those recipes came from a cookbook, so I don't know how freely I can distribute them. Do you know? Am I allowed to just post the recipe? If I can post recipes from the book, but only in a limited capacity, I might have to go with the recipe for vegan cholent—my favorite—or the spicy Polenesian pineapple quinoa—my girls' favorite.
Phillip wrote: "Those recipes
Phillip wrote: "Those recipes came from a cookbook, so I don't know how freely I can distribute them. Do you know? Am I allowed to just post the recipe?"
There are more qualified legal minds that could come up with the answer. Quite possibly if you give credit to the cookbook and post a website, if available, it will indicate that your aren't plagerizing the recipe. You aren't taking credit for the recipe, just passing it along. No different than if you wrote it on a recipe card and gave it to a few hundred friends ;-) <p>
I think if it is a recipe that you tried from a cookbook (again, crediting the cookbook)but you have added your own twist to it then it may be okay to use.
For example, Toll House cookies, a recipe that belongs to Nestle, is copied over and over in cookbooks and on the net either verbatim or with a twist or two.