Author Archives: casconed

Manhattan – Lauren’s Gluten-Free Kitchen

Posted on June 15, 2009 | 1 Comment
“I think I oversoaked the lady fingers!” – Abigail Thompson
“Now. Now that’s a sentence you don’t hear everyday…” – Dana Cooper

If Giggletown was an actual place, then an apartment on 18th Street at 9th Avenue, on Manhattan’s west side, would be the epicenter. Or maybe Giggletown is a spontaneously constructed place that occurs whenever more than 5 girls, 5 bottles of wine, music and cheese assemble.


I happen to love any staycation I have in Giggletown. What could be better than a diet of steady laughing, dancing, pasta, sparkling wine and throaty red wine, multiple desserts and more laughing? 
Perhaps knowing everything you ate was gluten-free. Lauren Danziger is a trained chef who discovered she had Celiac Disease some years ago. She was despairing about life being over (No More Pasta!) when she decided to put her chef skills to the test. She wanted to create all her favorite foods so life could be colorful and hearty once more. 
“Oh man! When I found out I couldn’t have pasta anymore I got seriously depressed!” -Lauren
Thankfully, Lauren has figured out the secrets to beautifully crafted pasta sauces and gluten free brown rice pastas. So really, the world is right again. 


I won’t bore you with all the girl talk. But I drunkenly and sloppily wrote down my notes in my trusty green notebook. And I can’t remember why I wrote these two quotes down, but I did. They seemed important at the time. 
“This is the perfect song to do cartwheels to…” – Lauren Danziger
“Lets do cartwheels” – Abigail Thompson










in her own words: Meryl’s Antipasta Platter: I started with the Google search button, but let the store inspire me. I picked Prosciutto Romano (standard staple, I couldn’t NOT get it), Genoa Salami (debated with the pepper crusted, but went with the original), YOU NEED sweet with these meats, so I was going to do cantaloupe but then I found this fig spread, so I went with that, Gouda (aged at LEAST 60 days – straight form Holland, enough said), Manchego and Bread (Carbs are necesary!!). 

The Pasta Recipe is forthcoming, for now, in true Giggletown fashion. Enjoy a dessert first. Before the main course. 
Abigail’s Big Apple Tiramisu
3 eggs seperated
1 cup sugar
8 oz (1 scant cup) mascarpone cheese
1/2 cup heavy cream
2 cups chilled strong coffee or espresso
2 tblsp kahlua
Large chunk of Semi-Sweet chocolate
1 pkg. lady fingers
Beat yolks and mascarpone, along with 1/2 cup sugar in a bowl until pale and thick. About 2 minutes. In another bowl beat egg whites until stiff peaks form. Add remaining sugar. Fold slowly into peaks, beating if necessary to reform peaks. 
In another bowl beat cream until soft peaks form.  Meanwhile in seperate shallow bowl combine espresso and kahlua. Dip Lady Fingers one by one into mixture. COver each side of the lady finger (about 2 seconds). Lay the fingers into an 8X8 dish. Continue dipping lady fingers and lining the dish until the dish is covered. 
Fold whipped cream into mascarpone, fold in the egg whites, slowly. Combine carefully. 
Layer half the whipped mixture atop the lady fingers. Layer more dipped lady fingers, snugly,  on top of the creamy mixture. Repeat until dish is full. Chill for 6 hours or overnight. 
Shave chocolate over the tiramisu before serving. 

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Posted in Families 2009 - Eastern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, Recipes, Team S.S.S.

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Underground Dinner in Brooklyn (Homunculus)

Posted on June 11, 2009 | Leave a comment
“Brooklyn, especially Williamsburg, is the epitome of cool and then it leaches out into the world.” – Chris, co-chef at Homunculus

I’d fallen down, upon exiting the Subway station, enroute from Manhattan to Brooklyn. I do that. Fall. But I always, always, always get back up again.

And this was no different. As Jamie and I hobbled up the street, we were suddenly greeted by a flurried Ryan Scanlon – one of the co-organizers of Homunculus. Homunculus is an “Eat-Easy” think: “Speak-Easy” mixed with dashes of ingenuity, down home vibes and passion. Lots and lots of passion.



Ryan eyed my bleeding knee and directed me to band aids, ice and wine. In that order. Just as if I were in someone’s home I’d known for years. I didn’t feel stupid or anything.

Not like the time I fell in front of an 8 foot pop out window in front of 60 or so diners at an upscale restaurant in Montecito, California. This was NOTHING like that at all!

After we were all settled in – I had time to scan the room. A big fish tank gurgled happily. Candles were lit. Aretha Franklin was singing in the corner. Two puppy dogs (Claire and Oscar) were lying at my feet, underneath the mosaic table. People were casually making butter in a mason jar and checking on the freshly baking bread in the oven.



“Fiddleheads?!” “Divine!” “Indescribable!!!!” “You eat the frond.” “Its a … fern. Fern.” “You can eat them sauteed with butter! SAW-TAID!” “So Divine” – Chef Medley from the Kitchen


So what exactly IS an underground dinner? It’s not a new concept at least not on either coast. Outstanding In The Field and Ghetto Gourmet made the concept famous. Guerrilla Gourmet continues the tradition. Bringing together people, chefs, fresh ingrediants for avante garde dining situations in warehouses, art galleries, private homes and outdoor spaces.

But the idea that just about anyone with a passion for food and a tolerance for hard work can spread the word and bring together communities … is relatively new in our media-driven-freak-everyone-out-society. You’re taking a chance by attending an underground dinner.

A chance you’ll meet new friends. Try new foods. Go somewhere new. Let down your guard. Be adventurous. Team Sip.Snap.Savor was lusciously rewarded. Kinton Wines laced our table (the dinner was BYOB/BYOW) along with candles and lively conversation.



“Anything you can get in a store, you chould be able to make. I’m making my own sweater from washing, carding and knitting. The whole shebang. I’ve made my own sake, too” – Cale, Homunculus


Complete Menu:

Bread – Currant and toasted fennel seed white bread

Soup – Cold Celery soup

Beast plate – Cajuned pork, pistachio, thyme soaked veal pate on crostini
Sherry and Cassis chicken liver mousse on a house cracker
Maple candied bacon with almond butter
Foie gras bon bon on shortbread

Appetizer – Red curry and peanut souffle

Palate cleanser – Strawberry and thyme sorbet

Entree – Beef in Barolo, parsnip puree

Salad – Endive salad with fennel shavings, walnuts, chevre, loft dressing

Dessert – Three Layer Tart – Candied bananas, chocolate and cognac custard, black berries. Side of cardamom ice cream

Care to attend a dinner yourself? Email the fellas in Brooklyn and ask to reserve a spot. $40/BYOW homunculuseatez@gmail.com


Mason Jar Butter
Take a clean, Quart Sized Mason Jar with a lid and pour into it Room Temperature Whole Milk or (even better) Cream. Screw on lid. Begin shaking at the jar. At 4-6 minutes you’ll notice the milk is thickening. At about 9 minutes of shaking, the cream will start to separate from the sides of the glass. When you get to the half point at 14-16 minutes you’ll notice serious solids. At 27-30 minutes it’s time to stop shaking and start draining off the excess liquid from your butter. Use cheesecloth to solidly drain your butter and then salt it if you wish. Serve with warm bread.

Currant & Toasted Fennel Seed Bread
3 Cups Artisan Bread Flour
2 Cups Water, 1/2 Cup extra water (reserve)
1 pat of butter
handful of anise seeds
2 handfuls of currants
4 tsp salt
1/2 oz. dry activated yeast
5 tblsp evoo

Activate the yeast in 1/2 cup of water (water should be lukewarm/room temperature). Let stand for 15 minutes. Meanwhile toast anise seeds in a pat of butter, in a pan on stove, over medium heat. Continue toasting until browned.

Mix flour and salt together in a bowl. Imprint a dimple into the center of the dry goods. Add water, oil and yeast mixture s l o w l y and incorporate all ingredients together.

On a floured surface, knead the dough until elastic and no longer sticky. Grease a bowl with a touch of evoo and put the dough in the bowl and cover with a floured dish towel.

Let rise for 2 hours.

Gently remove dough from the bowl and fold it to remove all air bubbles. Return to bowl and cover with floured kitchen towel. Let rise once again.

After 30 minutes, remove from bowl, place on greased cookie sheet (in desired shape), in 350 degree oven for 35 minutes.

Serve piping hot with cool, homemade butter.

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Posted in Families 2009 - Eastern Route, Food Background, Food Photography, Jamie Lloyd, Le Meems Ain't Afraid, Melissa Schilling, People, Recipes, Team S.S.S.

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Green Star: Making Sorbet With David Turley

Posted on June 10, 2009 | Leave a comment

“I love guilt-free treats. To spice things up you can add nuts or mint. Mmm. My favorite kinds of sorbet are sweet fruits like mango, pineapple or banana. Mango and Banana make the sorbet extra creamy. Oh just play with your food, already!”

-David Turley



Green Star: Now You Can Juice Almost All Your Greens
Dark Green juices are essential for health. Unlike current popular juicers, Green Power is designed to extract green juices. In fact, it produces high volumes of green juice with tremendous ease. It juices continuously without plugging up, and the the pulp comes out dry. With its unique Twin Gear press, Green Power is able to get juice from almost all leafy greens, herbs, fibrous plants and grasses, sprouts, and tough/ stringy vegetables. Green Power handles virtually every vegetable imaginable.


For about $500 you can have your own juicer. Or in this case, Sorbet Maker. Our beloved friend David Turley has cast aside the traditional use (leafy, green juices) of the twin engine Green Star Juicer and started making his own fresh, delicious fruit sorbet.

There isn’t anything funnier than a 6 foot 3 inch man who comes striding into a room, dominates the space with his good looks and multiple bags of organic frozen fruit and clanks an expensive juicer onto the counter. Then proceeds to school everyone on the health benefits of fruit.

If you take a chance and try something new, you just may discover a delicious result.

Warning: It isn’t as gutless and easy to make fresh fruit sorbet as you may think. The weak and flappable need not apply themselves to this task.


Fresh Fruit Sorbet

1bag of frozen fruit (your most favorite). We used Mango, Pineapple, Blueberry and Strawberry.

Apply it in batches to the open sieve top of the juicer. Using a paddle, gently press and guide the fruit through the juicer.

Long streams of sorbet will start to stream out of the juicer, much like a sausage. It looks like a fruit sausage, actually. But tastes light, acidic and juicy.

Enjoy!

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Posted in Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, Team S.S.S.

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Jeffy’s Asian Tacos

Posted on June 9, 2009 | 1 Comment

It can be so easy to be inspired when shopping at a Japanese Market. So many interesting things to ponder and purchase. Our own team member, Jeffy, decided it was time to cook. He picked up 2 bags of vegetables and thought about what to make on the walk home.

He knew he had to make something asian inspired to match the Udon our hosts were preparing for us that night in Columbia Heights (D.C.)

This is his journey.






Jeffy’s Asian Tacos

1. Dice, Chop, Mince & Slice the following into bite sized pieces. Fold together and let sit in the fridge together for 60-90 minutes.

2 leeks, 3 bunches green onions, 1 white onion, 2 jalapenos de-seeded, 2 red bell peppers, several bunches tree oyster mushrooms, 1 bunch cilantro, 1 bunch parsley, 1 package firm tofu and 1 small piece ginger.

2. Heat 2 Tblsp Oil in large sauce pan or wok. When hot, add vegetables and tofu. Stirfry for 7-8 minutes or until soft. Reduce heat, add 2 Tblsp soy sauce and continue cooking for several minutes. Remove from heat.

3. Sprinkle in 1/2 cup peanuts and 1/2 cup bean sprouts.

4. Toss concoction in a large bowl with 1/4 cup lime juice and 2-3 Tblsp soy sauce.

5. Using butter lettuce or iceberg lettuce, form tacos.

Makes about 10 tacos.

While I may have helped Jeffy with this recipe, it’s definitely easy enough and open to interpretation. So even the most timid home chef should feel confident preparing these tacos.

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Posted in Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, People, Recipes, Team S.S.S.

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Washington D.C. – David’s Udon Paradise

Posted on June 7, 2009 | 2 Comments

Our Sip Snap Savor dinner in Columbia Heights actually started at the D.C. Downtown Farmers Market for supplies. We met David and his girlfriend, Addar, along with my friend David Turley on 8th and E street on a sunny Thursday Afternoon.

This was the first time I’d ever shopped with a Sip Snap Savor dinner host. It was really weird to just follow someone around and not give into my urges to buy EVERYTHING. I did pick up some Stony Man Cheese from Everona Dairy in Virginia.


And at one point we lost David Turley. Until Addar announced,

“David? Oh, I saw him in the corner eating beef jerky. He’s behind the Chris Market Crab Cake tent.”

When I found David Turley again we all went and examined the mushrooms at the booth next door. Row upon row of maiake’s, morels, royal trumpets, pom pom’s, beech’s, shiitake and bear head ‘shrooms. Perfect ingrediants for Udon.

David and Addar also picked up Black Orchard fuji apples, because “These are much sweeter!” At sunset, we parted ways, for a few hours. David and Addar set off for home – cloth bags full of good stuff.

When we met up again at David’s home in Columbia Heights the kitchen was a flurry of action and motion and whirls of colors. Peppers were being diced, oil was sizzling, noodles were soaking, music was playing, people were stirring.

There was a real interest in the ingredients. Genuine. People were constantly referring to a printed out recipe and then changing the recipe instructions to fit their needs and wants for texture, flavor and look of their beloved ingredients.

At the end we cheers’d all the hard work with Torrontes wine from Argentina. Each mouthful perfectly balanced with a harmony of colors and taste.

The origin of udon is Chinese, though it’s widely prepared in Japan. Japanese Buddhist priests who traveled to China are credited with spreading the popularity of udon. . The people of the Sanuki Province claimed to have been the first to adopt udon from China. Enni, a Zen monk, went to China in the 13th century.

Like many Japanese noodles, udon noodles are often served chilled in the summer and hot in the winter. Toppings are chosen to reflect the seasons and to balance with other ingredients. Most toppings are added without much cooking, although some are deep-fried. Many of these dishes may also be prepared with soba.








Beef Udon

1. Unwrap a package of Frozen Udon noodles and put in a pot of boiling water for 4-6 minutes until soft and cooked. Drain noodles and set aside.

2. Saute in a large saucepan: 1 Head of Kale – sliced; 2-3 medium carrots – diced; 1 package firm tofu – cubed; 8 ounces shiitake and crimini mushrooms – sliced; 2 Tsp. ginger – minced; 4 Tblsp soy sauce; 1 1/2 Tblsp honey.

Start with the Mushrooms, Carrots and Ginger. When softened (about 4 minutes) begin adding remaining* ingredients. If your saucepan is overflowing add ingredients in 2 minute intervals to allow for bulk to reduce down and create more space in the pan.

*Combine soy sauce and honey in a bowl and whisk together before adding to saucepan. If you like your kale to be crisper in texture, add it into the saute at the same time you add noodles in step 5.

3. Add 3 cups chicken or beef broth to sauce pan; simmer 10-12 minutes.

4. Add 12 ounces of top round beef, thinly sliced to broth and vegetables. Simmer additional 6-7 minutes.

5. When beef is no longer pink add Udon noodles. Spoon into bowls and garnish with green onions.

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Posted in Families 2009 - Eastern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, Team S.S.S.

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Washington D.C. – World of Words Cocktail Party

Posted on May 24, 2009 | 3 Comments

Sometimes we dine on words. Powerful words that evoke new realms of thought and imagery to dance in our heads. But first, before you begin, one must wet his or her whistle.

Our hostess, Erin Weir understands this…she invited 12 or so co-workers & friends over for a dinner of international political discussions injected with finger foods, chili and lots and lots of wine. Everyone who attended was either from other countries or were from other countries who worked in other countries but were based here in D.C.

I sat next to Camilla Olson, a Swedish girl who works for a non-profit.
“It’s the people themselves. I hear their stories . . . I travel for 3 or 4 weeks at a time in the Congo or Afghanistan and look at issues relating to refugees. I’m more interested in the cultural side of things. You have two people at a time, traveling together from the organization, in a simple car without flags or guns so it’s easier to fly under the radar and really find the stories.” – Camilla Olson


Tamara, a friend of everyone’s from Ghana, who came to the United States vis-à-vis Yugoslavia – is now working as the Presidential Management Fellow for The Office of Secretary of Defense (Bob Gates). Bob Gates is one of the only people held over from the Bush Administration by President Obama.

Tamara will work on different issues in 3 month shifts to better learn all about the entire defense ministry. “My departments tagline, if you will is: Grooming Future Defense Leaders.“ – Tamara

Not everything was so serious, though. Sitting next to Tamara were three people who worked on Capitol Hill and were giggling about some senator’s cologne.


Melanie, of England, who travels throughout Sudan but lives here in the U.S. told me all about the Sudanese culture and food. She explained the vast differences between Nothern Sudan (think: french press coffee, goat or lamb falafels & kebabs) and Southern Sudan (think: fried dough, fufu, kasava) diets.


“Everyone here in D.C. is here for a reason. Everyone has a purpose, goals, out-comes they hope to achieve. It’s refreshing to meet all sorts of people working on all sorts of projects and intiatives.” -Erin Weir


The Cheese Line-Up:
-Santa Teresa
-Genuine Fulvi Pecorino Romano (from the countryside of Rome)
-Morbier Les Trois Comtois
-Cypress Grove Humboldt Fog
-Fresh Chevre
-Aged Gouda

The Appetizer Line-Up:
-Guacamole
-Smoked Salmon
-Fresh Raspberries and Blueberries
-Olives
-Cashews and Candied Almonds
-Chips
-Cupcakes and Mini-Cakes

“Thats my favorite cheese! Humboldt Fog is a staple in my fridge.” – Vanessa Parra (Refugee International worker by day and romance screenplay writer by night. )

“Whats that line down the middle? Where’s it from?” – Patrick (Refugee International worker by day and cupcake stalker by night)

Erin’s Fast’n'Easy Chili
This chili is medium-spicy, really thick and would be delicious in a toasted breadbowl with shredded cheddar and creme fraiche or sour cream.

3 Cans Black Beans
1 Can Tomato Paste
1 Can Stewed, Chopped Tomatoes
2 Cups onion, finely chopped
2 Cups Red Pepper, chopped
6 cloves garlic
2 TBLSP Chili Pepper
1 1/2 TSP Cayenne Pepper, Cumin, Oregano
1/2 Cup EVOO
3 Cups Grated Cheddar

Heat EVOO in saucepan and add chopped vegetables. Soften, about 6-7 minutes on medium heat. Toss in the contents of all the cans and simmer for 30 minutes. Add spices and cheese and simmer an additional 15 minutes. Enjoy!


“It’s simple and thats why it works!!” -Erin Weir

To learn more about the programming and initiatives of Hostess Erin’s beloved International NGO, click HERE.

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Posted in Families 2009 - Eastern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, People, Recipes, Team S.S.S.

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Chapel Hill, NC

Posted on May 14, 2009 | 1 Comment

Aah yes. Chapel Hill. This is the dinner that Jeff, our trusty road trip bodyguard companion became so hungry that at one point during the dinner we noticed all the food was on his side of the table! Excellent.

We staggered into Chapel Hill and into Simon & Claire’s lovely red brick home very late and very tired. It was at this point in the trip that we caught up on Zzz’s. Before we slept and after we ate, Simon took us to Top Of The Hill, which is a swanky joint with an incredible view of the city.

Lets back up to dinner. We walked into Simon and Claire’s home and Simon was belting out “I stroke it to the North, I stroke it to the South, I even stroke it with my mouth-” in his lilting English accent. I think Claire rolled her eyes at him and giggled.
It’s fun to be with a married couple who firmly love and tolerate each other.

Claire and Simon are English and had lived in the Bay Area for many years before moving to Chapel Hill to raise their babies.

“We love it here. Mild weather, occasional snow, slightly muggy warm in summer, great community, less people, it’s gorgeous really.” - Claire

She said this as she threw together dinner. Have you ever had TexMex in North Carolina prepared by an Englishwoman?






Claire’s Chili Con Carne with Cheesy Cheddar Biscuits

For the shortcake biscuits
1 1/2 cups all-purpose flour
2 teaspoons double-acting baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons cold unsalted butter, cut into bits
1/4 pound sharp Cheddar, grated coarse (about 1 1/2 cups)
four 2-inch pickled jalapeño chilies, seeded and minced (wear rubber gloves)
1 cup sour cream

For the chili con carne
2 large onions, chopped (about 3 cups)
1/4 cup vegetable oil
1 tablespoon minced garlic
2 carrots, sliced thin
3 pounds boneless beef chuck, ground coarse in batches in a food processor or by the butcher
1/4 cup chili powder
1 tablespoon ground cumin
2 tablespoons paprika
1 tablespoon crumbled dried oregano
1 tablespoon dried hot red pepper flakes, or to taste
two 8-ounce cans tomato sauce
1 1/4 cups beef broth
3 tablespoons cider vinegar
a 19-ounce can kidney beans, rinsed and drained
2 green bell peppers, chopped

Make the shortcake biscuits
Into a bowl sift together the flour, the baking powder, the baking soda, and the salt, add the butter, and blend the mixture until it resembles coarse meal. Stir in the Cheddar and the chilies, add the sour cream, and stir the mixture until it just forms a soft but not sticky dough. Knead the dough gently 6 times on a lightly floured surface, roll or pat it out 1/2 inch thick, and with a 3 1/2-inch cookie cutter cut out 6 rounds. Bake the rounds on an ungreased baking sheet in the middle of a preheated 425°F. oven for 15 to 17 minutes, or until they are golden.

Make the chili con carne
In a kettle cook the onions in the oil over moderately low heat, stirring occasionally, until they are softened, add the garlic and the carrots, and cook the mixture, stirring, for 1 minute. Add the chuck and cook it over moderate heat, stirring and breaking up any lumps, for 10 minutes, or until it is no longer pink. Add the chili powder, the cumin, the paprika, the oregano, and the red pepper flakes and cook the mixture, stirring, for 1 minute. Add the tomato sauce, the broth, and the vinegar, bring the mixture to a boil, and simmer it, covered, stirring occasionally, for 50 minutes to 1 hour, or until the meat is tender. Add the kidney beans, the bell peppers, and salt and black pepper to taste and simmer the mixture, uncovered, for 15 minutes, or until the bell peppers are tender.

Et Voila! Enjoy with Rice rather than Biscuits if you so desire.

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Posted in Families 2009 - Eastern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, Recipes, Team S.S.S.

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If you can read, you can cook – Savannah, GA

Posted on May 12, 2009 | Leave a comment

Can you imagine pulling up to THIS neighborhood? Amazing. Ah-MAY-zing! Actually it was beautifully and charmingly SOUTHERN with a big ole capitol “S”. The day was rainy in a gently, blowsy sort of way. And we just stood in the street admiring the greenery, inhaling the greenery, loving the greenery. It was spectacular.



“This house has been in the family for thirty years. Most of our family lives within 8 blocks, though. Now listen, we both have ADD and we’re hilarious. So watch out” – Barbara and Coco

“The world knows Paula Deen. That’s great. They should know Susan, though. Susan does Savannah in a classier way. Just a little bit. I mean, if you can read, you can cook. You just HAVE to be ready to try new things. “

And try new things they did. They both rocked the kitchen in matching aprons, perfect manicures, not a hair flying out of place and never a voice raised. Dinner was beautiful. The highlight was sitting with Noni Victor and hearing her funny asides and all about her life growing up in a plantation family in Charleston, South Carolina.








You know what?


There is always time for a quick photo shoot outside when the golden sun is setting. Creating beautiful, muted light just for you. Besides, it wipes a girl out to be cooking so hard. I think what we learned from these two lovelies: 1. Challenge yourself. Try new things. Go out on a limb and take a chance. 2. Always go out on a limb looking and acting your best. Do new things with style and grace.


They helped us fall in love with Savannah. Personally, I consider Savannah my very own gentleman caller. Just don’t tell anyone else. I don’t want to make anyone upset by being, The Favorite.

Salad & Salad Dressing
1/2 Cup Vegetable Oil
3/4 Cup EVOO
1/4 Cup Cider Vinegar
1 tsp Garlic Salt
Salt & Pepper
1 Tsp* Sugar
1 Tblsp** Catsup

1 oz Salt Pork
1 Package Butter Beans/Lima Beans
1 1/2 lbs okra, trimmed and sliced
8 ounces grape tomatoes, washed and sliced in half
1 medium red onion halved and thinly sliced/shaved
1/2 Cup crumbled Saga Cheese
8 slices bacon, fryed, cooled, crumbled

Simmer Lima Beans and pork Fat for 25-26 minutes. Add Okra to pot and continue simmering for 5 more minutes until okra is soft. Meanwhile concoct dressing by whisking catsup, oils, vinegar and spices together. Drain beans/okra. Discard salt pork.

Chill beans, okra, red onion together in large bowl, in fridge for minimum half an hour. To serve simply dress beans and okra by topping with crumbled bacon, cheese, grape tomatoes and dressing. Toss Gently. Serve.

*Use a small spoon for teaspoon measurements
**Use larger soup spoon for tablespoon measurements

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Posted in Families 2009 - Southern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, Recipes, Team S.S.S.

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Hoyt’s Monkey Ice Cream – Gainseville, FL

Posted on May 8, 2009 | Leave a comment

Sometimes on a road trip, you get behind schedule. And sometimes you are so far behind the schedule that you can’t even see the schedule anymore. So when we were gearing up to leave Gainesville and little Hoyt asked us to stay a bit longer so he could make us morning ice cream, I kind of freaked out.

But man, I am SO glad we stayed. This is the best dessert. SO fresh and creamy and delicious. A perfect treat anytime of day or night. Harried & frenzied or perfectly calm – Monkey Ice Cream will render you childlike and happy.

Go for it.






Mmm, Delicious!
Thank you Hoyt, for sharing and caring enough to make this yummy treat for us.

Hoyt’s Monkey Ice Cream
3 Frozen Banana’s (Momma Jen buys banana’s at the supermarket that are going brown, in order to “save” them from being discarded. Once frozen these ripe banana’s will taste supremely delicious in the ice cream)
1/2 C. Raw Milk

Process the two together until smooth.

Pulse in small handfuls (Hoyt sized handfuls) of cacao nibs and crispy nuts.

ENJOY and EAT RIGHT AWAY!

Crispy Nuts
1. Soak nuts for about 8 hours in salty water. Walnuts or pecans work well.
2. Drain water and pat dry. (Momma Jen advises that tannins from the nuts will stain, so she keeps a special towel for drying the nuts).
3. Arrange in single layer on cookie sheet
4. Dry nuts in warm oven until crisp
5. Store in airtight container (mason jars) in the refrigerator.

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Posted in Families 2009 - Southern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, People, Recipes, Team S.S.S.

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The Cotters – Gainesville, FL

Posted on May 7, 2009 | Leave a comment


We showed up in Gainesville on an overcast afternoon. It was a bit drizzly and cold. Until we were enveloped in hugs from 4 year old Hoyt. He clamored to show us his garden, his toys and his house. uh-huh.

His parents run Cotter Industries:

Cotter Industries, a small family-owned company, offers high-quality, home-based manufacturing services, and a catalogue of the products that result. We currently offer custom machined embroidery, and an expanding line of reflective apparel for cyclists.

We were scooped up by domestic goddess, Momma Jen into her kitchen where we made a picnic feast to end all picnic feasts. We were going to watch Husband Bryan play in a bicycle polo match at the local park, just down the street. Immediately afterwards we were swept up into a frenzy and attended a Roller Derby match (Barbies vs. The Goths).
Oh-Em-Gee.


So much fun. This dinner was about sharing, connecting — as much with the food from the earth as it was with the people creating and sharing the meal. Momma Jen massages her vegetables into submission, treats her milk with kindness and adulation and understands the importance of flavors that are expressive of their natural habit.


No manufactured flavors to be anywhere. She was teaching son Hoyt what food tastes like in its natural state and how to appreciate natural textures and nature’s bounty.




Sour Milk Cornbread
“I get raw milk on the blackmarket!” – Jen Cotter



1. Take Raw Milk and let it sit out in a jar for a few days to sour. Make sure you set it in a cool, dark place. This milk must be raw = unpasteurized.

2 Cups stone ground corn meal
3 Eggs
1 1/2 Cups Sour Milk
1 Cup Raw Corn Kernals
1 tsp salt and baking soda
2 tblsp butter
2 tblsp additional butter
Preheat Oven to 450 degrees

2. Blend the 3 eggs in a mixing cup. Add the eggs to the corn meal in a lrge bowl and Fold. Add milk to the bowl and fold into the mixture. Stir with a wooden spoon. Begin adding dry ingrediants and continue stirring. Add butter. Add Corn.


3. Meanwhile heat cast iron skillet, melting additional butter. When hot, add contents of mixing bowl to skillet. Let sit in pan for 2-3 minutes to brown on bottom.

4. Pop skillet in preheated oven and let bake for 1/2 an hour or until golden brown and a toothpick slides cleanly through the corn bread.

Slice and serve warm.


“Raw Milk. I love it! Right now in Florida it can only be sold as “pet food” and rarely reaches the grocery store shelf. But we’re lucky and can buy ours from a friend . . . on the blackmarket. I want to tell all my friends about the virtues of raw milk, but I’m conflicted by the short supply. On the one hand, there’s not much to go around – so I don’t want to get people excited about what they can’t have – but then, more demand is what creates more supply.”- Jen Cotter

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Posted in Families 2009 - Southern Route, Food Background, Food Photography, Jamie Lloyd, Melissa Schilling, People, Recipes, Team S.S.S.

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