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.

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.

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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.

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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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