Stone Face Blog / Stone Face Vloggers

Being the musings of Your Obedient Servant, Great Stone Face, moose enthusiast.

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Location: Northern Virginia, United States

I'm interested in humor contests, the Washington Redskins, the Boston Red Sox, the Washington Nationals, University of New Hampshire hockey and football, and Ohio State University football and hockey -- and, of course, moose.

Friday, August 15, 2014

Muffaletta For Lunch

Today's lunch is my version of a muffaletta sandwich using the Lunch Lady recipe (sort of). See Hilah Cooking. Meat is mortadella and Genoa salami. Cheese is provolone. The olive tapenade is delicious.

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Tuesday, August 12, 2014

Cabbage Rolls and Coffee

Today's lunch was a real SCTV meal -- cabbage rolls and coffee!

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Would You Have This For Supper?

Nice supper of scrambled eggs with hot sauce, baby pickled beets, sweet little gherkins, pickled herring, a potato roll, and a shot of akavit.

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Thursday, August 07, 2014

Tonight's Entree

Poached Chicken with Lemon Sauce
  • 4 T. butter
  • 2 leeks, diced white parts
  • ½ cup white wine
  • ½ cup stock 
  • Big pinch herbes de Provence 
  • 1½ lbs boneless white‐meat chicken in 1½" chunks
  • 2 T lemon juice
  • Salt and pepper
  1. Put half of butter in large skillet over med. heat. When butter is melted, add leeks. Cook, stirring, until softened, about 5 mins. Add wine, stock, & herb. Bring to boil. Let bubble for a min. or two.
  2. Add chicken. Turn heat to med.‐low. Cover.  Simmer until meat is barely cooked through, 5-6 mins. Remove chicken with slotted spoon. Keep warm.
  3. Turn heat up to high. Cook sauce rapidly. Stir occasionally, until about ¾ cup remains. Will take 5-10 mins. Lower heat to med.‐low. Add lemon juice. Stir in remaining butter, a bit at a time.
  4. Sprinkle with salt and pepper. Return chicken chunks to sauce. Heat through. Garnish with parsley. Serve immediately.

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Friday, July 25, 2014

A Little Snack

Today's afternoon snack of crostini: goat cheese, fresh blueberries, and mountain honey on toasted baguette slices.

An afternoon #snack of crostini. Goat cheese, fresh blueberries, and mountain honey on toasted baguette slices.

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Tuesday, July 15, 2014

Dinner at Kristin's

Our friend Kristin had us over for a great dinner tonight. Our wine was a great rosé. The starter was cold cucumber soup. She roasted lamb. Side dishes were roasted zucchini, roasted carrots with yogurt & harissa, and orzo salad with feta. Dessert was buttermilk panna cotta with fresh cherries and maple syrup.

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Sunday, June 22, 2014

Jazz Up That Soup!

I have a cold. No energy to made homemade chicken soup. So, what to do? I heated up some Progresso chicken noodle soup, but that's so boring. Why not add a couple of pinches of Herbes de Provence I bought in France? Sure! And some fresh garlic slivers? Yes! And a poached egg? Of course! I feel better already!

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Monday, June 16, 2014

Sardines in Tomato Oil

Sardines I brought home from France. In tomato and oil. With crackers. And Yuengling lager.

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Friday, June 13, 2014

World Cup Equal Time

The airwaves in the United States are crammed with news about the World Cup. To balance things out, here's Prince Harry of Wales playing baseball.

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Soup For a Friend

A friend is home recovering from stomach problems, so I cooked her a batch of easy-to-digest chicken & rice soup. This is only half of it; and she can thin it with chicken broth if she wants to.

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Thursday, June 12, 2014

Olive This Meal

Tonight, olive-crusted roasted salmon. Sautéed cremini mushrooms.

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Saturday, June 07, 2014

Eggs For Dinner

Not Eggs Benedict. Just poached eggs on sautéed Canadian bacon, on toasted English muffin, with a thinned Dijon mustard sauce. White wine to drink.

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