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.

Monday, September 15, 2014

Salad Lunch

Today's lunch is tomato basil salad with a simple vinaigrette, along with buttered olive bread toast and broiled halloumi cheese.

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Saturday, September 13, 2014

Dinner Party

We had friends over tonight, so we put together a dinner party. The appetizer was a bruschetta with Hilah Cooking tapenade, grilled halloumi, and basil.

Our next course was a chilled cucumber soup, using an Ina Garten ("The Barefoot Contessa") recipe.

Here's the tablescape for the soup course.

Our starch was a Hilah Cooking recipe of rice pilaf.

Our vegetable dish was roasted asparagus dressed with raspberry vinegar.

The entrée was roast salmon, using a Marc Bittman recipe.

Our friends brought wines to drink and an excellent fruit tart from Wegmans for dessert.

What an excellent evening!


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Wednesday, September 03, 2014

Leftovers Salad

Parsley, cherry tomatoes, kalamata olives, and feta cheese in a simple vinaigrette
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Tuesday, September 02, 2014

Greek Migas

We had leftover Greek potatoes and some pita from a local restaurant, so I made Greek Migas. 

First, I cut up and sautéed the pita until lightly crisp in olive oil. I took the pita out, then lightly sautéed, in a little more olive oil, a diced tomato with the Greek potatoes (also diced). I was out of onions, but the Mrs. Dash had dried onions.

Eggs were beaten with salt, pepper, Mrs. Dash dried herbs, and dried oregano. The eggs went into a heated the pan. Feta cheese was liberally sprinkled on top, and the eggs, vegetables, and cheese were lightly mixed. When it was slightly cooked, the pita was mixed in. 

Very nice supper! Next time, we'll have the Greek Migas in a warmed piece of pita and use fresh diced onion.

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Sunday, August 31, 2014

Greek Pasta Salad

We're invited to a potluck Labor Day Weekend get-together with old friends. I'm bringing this Greek pasta salad I made using a Hilah Cooking recipe.





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National Book Festival


Yesterday, I had a ball at the National Book Festival in the DC Convention Center. Tens of thousands of readers mixed with authors and publishers. 
I joined a group of fans of illustrator/author Bob Staake to hear him speak about his newest book, "My Pet Book.


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Tuesday, August 26, 2014

Sweet & Savory

Breakfasting on a sweet peach plus an English muffin topped with cream cheese and homemade tapenade. Plus coffee.

Monday, August 25, 2014

Veal & Carrots

Leftover veal piccata from a restaurant needed a side. So, I got white carrots from the farmers market and maple-glazed them.

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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