This dwelling, which is next to the Old Red Mill in town, has been a wonderful and creative school for over 25 years. The dwelling is owned by the town Historical Society, who have had to tell the teachers that the school must move. This is because the septic system can no longer accommodate the situation, and they've already used up all the leach field area they can (having expanded it twice). It's a big deal in town, yet already the Lutherans have offered their former school space. I love a small town! :-)
All hail Dean!
ReplyDeleteWhat listener said about Penny! And a request for the wheatloaf recipe. And off to the Land of Nod.
ReplyDelete--Alan
WHEATLOAF: A VEGETARIAN'S BEST FRIEND
DeleteContributed by listener to the Dean Family Cookbook
Preheat oven to 350°F.
Grease a loaf pan [coconut oil is good]
In a large bowl, mix together:
1 C. walnuts, finely chopped. (Feel free to use pecans, cashews or any unsalted nuts you like.)
1 C. cheese, grated. (Sharp cheddar is traditional, but Monterey Jack or low-fat cheddar works very well. The low-fat cheddar mixes best.)
1 C. "dry stuff"...that is: bread crumbs, wheat germ, oatmeal or any combination. (With sticky cheeses like Monterey Jack, wheat germ mixes easiest. We mix fresh whole wheat bread crumbs with wheat germ.)
1 t. Thyme (Adding the spices to the "dry stuff" from the start
¼ t. Marjoram helps them to mix in evenly.)
1 onion, chopped.
Next, add:
1 C. tomato sauce. (Leftover spaghetti sauce is all right too, but straight tomato sauce lets the other flavours blend best.
3 eggs, beaten.
Mix well.
Bake in greased loaf pan at 350°F for 45 minutes.
This is a very forgiving recipe that doubles well. You can make it into balls and roll them in wheat germ before baking.
Use the way you’d use cooked hot or cold meatloaf or meatballs! Great in sandwiches with mustard, or hot with spaghetti sauce. Crumble into spaghetti sauce near the end of the cooking time. Mix into a hot skillet of beans and peppers, maybe add a little corn, heat through and serve with salsa.
Heading back to Fresno from Berkeley this afternoon, what should we see but a big pickup (with a huge reproduction of an open-end wrench) and (empty) flatbed trailer, with Vermont license plates! And web site address: davidtanych.com
ReplyDeleteAn artist specializing in large sculptural pieces, it seems.
--Alan
How cool! I haven't seen that truck, but Vermont is rife with artists! :-)
DeleteHey, I'm kinda proud of myself. I happened across this recipe and could read it (pronunciation is an altogether different matter) without ever having taken a French language class:
ReplyDeletePoulete a la Provençale [Click]
Spanish, Latin, English and paying attention to snippets of French and Italian were enough. Nice!
--Alan
Really, Alan, that's impressive. I have had some French and could probably pronounce everything, but I could comprehend only part of the recipe!
DeleteWith an advertisement for a book by Robin Hobb, of course.
DeleteI only went through the ingredients list. I think I was able to figure everything out, but it was a struggle. A lot of it was, "this *must* mean a teaspoon, a soup spoon etc."
Delete
Delete6 cuisses de poulet
1 tasse de farine
1 cuillère à café de sel
poivre fraîchement moulu
3 cuillères à soupe d'huile d'olive
1 oignon haché
1 tasse de vin blanc
400 g de tomate hachée
1 gousse d'ail haché
2 cuillères à soupe de persil frais haché
1 cuillère à soupe de jus de citron
1 tasse d'olives noires
feuilles de basilic frais
6 chicken thighs
1 cup flour
1 teaspoon salt
freshly ground pepper
3 tablespoons olive oil
1 onion, chopped
1 cup 400 g white wine d (English)
1 garlic clove, chopped
1 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 cup leaves black olives fresh basil (English)
Delete1 tasse de vin blanc (French)
1 cup white wine (English)
400 g de tomate hachée (French)
400 g of chopped tomato (English)
courtesy of babelfish
1 cup black olives
Deleteleaves fresh basil
Don't know why it does that, lol!
In China, I used to laugh at the foreign students who spoke Chinese very well indeed, but no one ever taught them to order breakfast, lol! I didn't speak Chinese well, but I knew things to order at restaurants.
ReplyDelete