"Serve the People"

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUXJlLFegd32KPaw4c83YLe4US0GCrL64mYW2PvGT2UzHDBnVNAPLmvyjbD3xisJjBj3FOrvKvsI5VnF1JEwu5TOfXUa4644PEBNhq1xMtir-VJIvSWwr2DCS4QQn-uM836V7ygk-Cwpz/s1600/lin-liu.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5592433317382850514" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUXJlLFegd32KPaw4c83YLe4US0GCrL64mYW2PvGT2UzHDBnVNAPLmvyjbD3xisJjBj3FOrvKvsI5VnF1JEwu5TOfXUa4644PEBNhq1xMtir-VJIvSWwr2DCS4QQn-uM836V7ygk-Cwpz/s400/lin-liu.jpg" style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 262px; height: 400px;" /></a>Do westerners really want to try authentic Chinese food? Jen Lin-Liu's food memoir <span style="font-style: italic;">Serve the People: A Stir-Fried Journey through China</span> leaves the question open as it discusses the opinions of restauranteurs that she gets to know on her journey.<br /><br />I enjoyed reading her stories about people she met. Through these people she introduces you to a history of recent events in China and how they affected individuals in the food business, often assigned to work in food prep or service by the indifferent bureaucracy of the Communist era.<br /><br />I also liked her descriptions of food: "I blew on the noodles impatiently, then risked a first bite amid the steam and burned my tongue," she wrote. "Nevertheless I knew that I was in the presence of the best noodles I had ever eaten. They were thin and chewy: the broth was smooth and slightly spicy. I detected hints of peanut and sesame, which smoothed out the chili-and-coriander flavored soup." (p. 123)<br /><br />She tastes. Then she works in a small, working-class noodle shop learning to grate the dough. She discovers how much strength and energy a cook must exert. Through her experiences she also makes the reader see how different it is to make dumplings or noodles for home use or make them fast and in enough quantities to make a living at a small restaurant in a huge Chinese city. Recipes in the text underscore the way that ingredients are used in each situation -- I may never try one, but they contributed to my grasp of what I think she was trying to say.<br /><br />Lin-Liu differs from most westerners writing about Chinese food because she rarely makes comparisons between American mainstream Chinese restaurant cooking and that in China. Her main experiences with Chinese food in the US were with home cooked meals and family memories of holiday food celebrations, such as moon cakes. At home, moon cakes were a seasonal treat filled with lotus root which is extremely sweet and indulgent. Each cake was divided and shared by her whole family. In China she learned that moon cakes had become a status thing, given as gifts or as bribes (with money or other valuable stuff in the wrapping) -- but never eaten. Poor people bought them from the richer recipients and resold them. <br /><br />The author was raised in California; her parents had immigrated from China via Taiwan. They were amazed when she decided to spend years in China attending cooking school, apprenticing in noodle shops and upscale restaurants, and writing for restaurant guides. The result is a good read!

"Serve the People"

Do westerners really want to try authentic Chinese food? Jen Lin-Liu's food memoir Serve the People: A Stir-Fried Journey through China ...

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Falscher Hase

On our recent visit to Fairfax, Tom made us a really delicious meat loaf. Inside it were hard-boiled eggs, giving each slice a very pretty cross-section. (I regret having taken no photos.) I am a meat-loaf lover -- I often order it in retro restaurants and diners -- so I really enjoyed it.<br /><br />Tom told us that his mother often made this dish, and that it's called "Falscher Hase," or "Fake Rabbit." However, he had no idea why it had this name -- and it's not an Easter-dish, just one that his mother made from time to time.<br /><br />Franz and Rosi, Tom's parents, subsequently sent this explanation of the dish:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88BSSbzTuoAjrhbrKJ5q_BkJIeUfpgB9JIPTEl0b3LleZA84Kj_QLC-ZipF-Gs0zM6I_-blhFaVearij28hRoYDaThhZK9wl0dwfEpGFA8vekuRUA_TMXhqRa_VolFnjcD4aaCfEpPAWa/s1600/-1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5591315038688016594" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj88BSSbzTuoAjrhbrKJ5q_BkJIeUfpgB9JIPTEl0b3LleZA84Kj_QLC-ZipF-Gs0zM6I_-blhFaVearij28hRoYDaThhZK9wl0dwfEpGFA8vekuRUA_TMXhqRa_VolFnjcD4aaCfEpPAWa/s400/-1.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 282px; height: 400px;" /></a>Fortunately, our friend Peter made us this translation:<br /><blockquote>"Did you know? In days gone by, many a Sunday dinner had for its main course a so-called false hare. That's a meat loaf put in a form that shaped it like a rabbit which usually had an egg filling and had strips of bacon on top. Very tasty --but basically a hard times dish. Since only a very few families could afford an expensive rack of rabbit roast, along came an inventive lady of the house who came up with the idea to prepare reasonably priced ground beef, shaping it so that it looked like a fine rack of rabbit. And so it came about that the plain meat loaf became a dish that looked proper for the affluent folk."</blockquote>I write with gratitude to Tom for cooking us this great dish, Rosi for being its original author, Franz for the explanation, and Peter for the translation. Thanks, everyone!

Falscher Hase

On our recent visit to Fairfax, Tom made us a really delicious meat loaf. Inside it were hard-boiled eggs, giving each slice a very pretty c...

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Food in Detective Stories

In a conversation today, I mentioned that I had written several posts about food in detective stories, but that the posts were buried among many others. So here's a partial list:<br /><ul><li><a href="http://regional-food.blogspot.com/2011/02/empty-tureen.html">The Empty Tureen</a></li><li><a name="7899325406294648336"></a><a href="http://regional-food.blogspot.com/2011/01/aurelio-zen-eats-hamburger.html">Aurelio Zen eats a hamburger</a></li><li><a href="http://regional-food.blogspot.com/2010/12/commissario-brunetti-eats-lunch.html">Commissario Brunetti Eats Lunch</a></li><li><a name="625818553267015832"></a><a href="http://regional-food.blogspot.com/2010/09/what-did-colombo-eat.html">What did Colombo eat?</a></li><li><a href="http://regional-food.blogspot.com/2010/01/real-nero-wolfe.html">Real Nero Wolfe,</a> <a href="http://regional-food.blogspot.com/2010/08/black-orchids-and-corned-beef-hash.html">Black Orchids and Corned-Beef Hash</a> and <a href="http://regional-food.blogspot.com/2010/01/secret-recipes.html">Secret Recipes </a>(about Nero Wolfe)</li><li><a href="http://regional-food.blogspot.com/2010/02/janissary-tree.html">"The Janissary Tree"</a></li><li> <a href="http://regional-food.blogspot.com/2009/12/murder-with-recipes.html">Murder -- with recipes?</a> about <span style="font-style: italic;">The Body in the Ivy</span> by Katherine Hall Page</li><li><a href="http://regional-food.blogspot.com/2009/12/inspectors-dinner-party.html">The Inspector's Dinner Party</a> about Martin Beck books by Maj Sjowall and Per Wahloo</li><li><a href="http://regional-food.blogspot.com/2009/10/inspector-montalbano-identifies-himself.html">Inspector Montalbano Identifies Himself</a> and <a href="http://regional-food.blogspot.com/2009/06/snack-thief.html">"The Snack Thief"</a> about the works of Andrea Camilleri</li><li><a href="http://regional-food.blogspot.com/2009/12/p-d-james.html">P. D. James</a></li><li><a href="http://regional-food.blogspot.com/2009/11/bitter-feast.html">"A Bitter Feast"</a> and <a href="http://regional-food.blogspot.com/2010/02/reflecting-sky.html">"Reflecting the Sky"</a> (about S. J. Rozan)</li><li><a href="http://regional-food.blogspot.com/2009/03/fabulous-book.html">Fabulous Book</a> about <span style="font-style: italic;">The Last Chinese Chef</span></li><li><a href="http://regional-food.blogspot.com/2009/03/instance-of-fingerpost.html">"An Instance of the Fingerpost"</a></li><li><a href="http://regional-food.blogspot.com/2008/12/what-do-members-of-yiddish-policemens.html">What do members of the Yiddish Policemen's Union Eat?</a> about Chabon's book and some of the borscht-belt food that he invokes.<br /></li><li><a href="http://regional-food.blogspot.com/2008/06/tuna-noodle-casserole-literary-version.html">Tuna-Noodle Casserole, Literary Version</a> about Robert Parker's detective stories and one particular example of his pretensions about food.</li><li><a href="http://regional-food.blogspot.com/2008/09/elmore-leonards-kitchen.html">Elmore Leonard's Kitchen</a> about one mystery where several key scenes take place in the kitchen, and where food is quite central to the characters' development.<br /></li><li><a href="http://regional-food.blogspot.com/2008/04/dining-with-exotic-policemen.html">Dining with Exotic Policemen</a> and <a href="http://regional-food.blogspot.com/2009/10/weird-food-and-not-for-halloween.html">Weird Food and not for Halloween</a> about Chinese author Qiu Xiaolong’s mystery novel <span style="font-style: italic;">Death of a Red Heroine</span> and the exotic foods eaten by the detective, including snake.<br /></li><li><a href="http://maetravels.blogspot.com/2008/10/tony-hillerman.html">Tony Hillerman</a> (link to his obituary)</li><li style="color: rgb(255, 0, 0);">and <a href="http://blog.thejurorinvestigates.com/categories/Jury%20Duty%20Food.aspx">my guest posts</a> at the blog "The Hanged Juror" about Hillerman, Agatha Christie, and others.</li></ul>Note: to see all the posts, click on the label "Food in Detective Fiction" at the bottom of this post.

Food in Detective Stories

In a conversation today, I mentioned that I had written several posts about food in detective stories, but that the posts were buried among...

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The Royal Wedding

Somehow I started reading about Royal Wedding food themes. The <span style="font-style: italic;">L.A. Times</span> <a href="http://latimesblogs.latimes.com/dailydish/2011/03/how-to-throw-a-royal-wedding-party-canape-recipes-from-the-la-times-test-kitchen.html">Daily Dish blog</a> reports that 10,000 canapes will be served, and offers recipes in case you want to have a party to celebrate the wedding. Their <a href="http://www.latimes.com/features/food/la-fo-royal-wedding-canapes-pictures,0,1350341.photogallery">recipes</a> are amazing -- flavors from many, many cultures. Probably better than the real thing. Making all 22 of them would require a nearly regal kitchen brigade, I bet, though a few of them could make a nice party.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKftxe1hGLdUt_syswwWmvEjwslNy5GHm7sYGjgNaYRgt6nUoFaNB9gIzKsrkTlez7ZYjAWas-eATh8tbYsDqa9VUpJUTPSRgsi8yA5kXxFka9Ljn8Ubjt74Tkg4GtObNCwNYCGfDFG1ed/s1600/rich-tea.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5589652245672992034" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKftxe1hGLdUt_syswwWmvEjwslNy5GHm7sYGjgNaYRgt6nUoFaNB9gIzKsrkTlez7ZYjAWas-eATh8tbYsDqa9VUpJUTPSRgsi8yA5kXxFka9Ljn8Ubjt74Tkg4GtObNCwNYCGfDFG1ed/s400/rich-tea.jpg" style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 400px; height: 299px;" /></a><a href="http://unveiled.blogs.cnn.com/?hpt=C2">CNN</a> has a general report on wedding events and trends, such as the Dunkin Donuts limited-edition Royal Wedding donut available only from April 24-29. Also <a href="http://www.cnn.com/2011/WORLD/europe/03/26/uk.royal.wedding.cake/index.html">a description</a> of the "groom's cake" to be served alongside the couple's official wedding cake. This will be made from McVittie's Rich Tea biscuits. And for a complete discussion and history of Rich Tea biscuits -- "invented in the 17th century for the upper classes as light snack between meals and impregnating the scullery maids" -- see <a href="http://www.guardian.co.uk/uk/2011/mar/28/biscuits-royal-wedding-cake-william">this</a> at the Guardian.<br /><br />What a coincidence: I have been eating Rich Tea biscuits (though the wrong brand) for a couple of weeks -- I bought them at a grocery store when we were in Ireland. In fact, in Northern Ireland, so they really came from the English realm! I can report that they are not as sweet as American cookies -- in fact, a little tasteless compared to say, Girl Scout cookies. But there you are. The Royal Groom's Cake will contain 1700 of them, as attested by this photo, supposedly:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTUkoWXEBuUJZ4rla3oMPK7K1aCBYibR6eUZQ5OO-V4udh6WuvrQw_XioBtKG3Q683D2USe0WhbMS7XafMH3AqXlhD2WrtTYrIzC5TQRcOP4NdVTkW5aYSaE6IPRl_nbcZwD1pca2-M6Y/s1600/t1larg.cookiecake.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5589653279954261538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTUkoWXEBuUJZ4rla3oMPK7K1aCBYibR6eUZQ5OO-V4udh6WuvrQw_XioBtKG3Q683D2USe0WhbMS7XafMH3AqXlhD2WrtTYrIzC5TQRcOP4NdVTkW5aYSaE6IPRl_nbcZwD1pca2-M6Y/s400/t1larg.cookiecake.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 225px;" /></a><br />The best Royal Wedding Kitchen Item is a Royal Wedding Refrigerator (it's a joke from here: <a href="http://feministphilosophers.wordpress.com/2011/03/29/whats-not-to-like/" rel="bookmark"><span style="font-weight: bold;"> </span>What’s not to like?</a>):<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXrT7Cb2x30qB6PdQur-l36LzA16Vy71DCvrY91aKzOsRdE4WZrOu42N6OwiJnKWyqBGvOoTCDIS4CmmsELny0Z8A1dyHwkunXFSuwH3aKZ56K0O1fXB67X_dwPrg9T9PY4sGVSV5aYYj/s1600/fridge-royal.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5589653784855928050" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFXrT7Cb2x30qB6PdQur-l36LzA16Vy71DCvrY91aKzOsRdE4WZrOu42N6OwiJnKWyqBGvOoTCDIS4CmmsELny0Z8A1dyHwkunXFSuwH3aKZ56K0O1fXB67X_dwPrg9T9PY4sGVSV5aYYj/s400/fridge-royal.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 234px; height: 400px;" /></a>

The Royal Wedding

Somehow I started reading about Royal Wedding food themes. The L.A. Times Daily Dish blog reports that 10,000 canapes will be served, and ...

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E-Yah, the Hungry Spirit

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBck-H3an__lQukLVvak_daJFeA65Tg6znn59JHAthnNE4CXdtlY9VNqQ7d9yiF84FoRSYLplQeoJ0TQ3Vwx-h5uAuUutcEzL0i78bDCGCLfDXQ43PvgeNW8aD-KhUP8nYqMUTYQHZSALN/s1600/e-yah2.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588904691259802098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBck-H3an__lQukLVvak_daJFeA65Tg6znn59JHAthnNE4CXdtlY9VNqQ7d9yiF84FoRSYLplQeoJ0TQ3Vwx-h5uAuUutcEzL0i78bDCGCLfDXQ43PvgeNW8aD-KhUP8nYqMUTYQHZSALN/s400/e-yah2.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 295px;" /></a>Today at the Detroit Institute of Arts we encountered E-yah, the spirit of gluttony. E-yah, an insatiably hungry spirit, appears as a tiny head on enormous wooden bowls like the two in the photos we took. These bowls were filled to the brim with food and offered up at feasts held by "an elite group of spiritual leaders of the Yankton Sioux nation in South Dakota." Ability to eat enormous quantities of food indicated a sign of spiritual power, according to the documentation (which you can see by clicking on the image).<br /><br />I searched for more legends of this god and found a tale about a man on a journey who returned "looking like a specter. ... The poor fellow, delirious with hunger, fancied himself engaged in mortal combat with Eyah, the god of famine, who has a mouth extending from ear to ear. Wherever he goes there is famine, for he swallows all that he sees, even whole nations! The legend has it that Eyah fears nothing but the jingling of metal." From <a href="http://www.freefictionbooks.org/books/o/20466-old-indian-days-by-charles-alexander-eastman?start=30">Old Indian Days</a> by Charles Alexander Eastman.<br /><br />A god of gluttony or famine who presides over feasts and swallows whole nations? Fascinating. Obviously the product of a very different set of experiences than that of us modern feast-or-diet humans.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxeTBSBwUpI20_upnAib1OlDyytWlhcazs9AH8S2bBz-h9E5MnS1VdOSCfzJjpyKCjmS5QauYJhgsLe2x6LrUonuf3iyrfntkdZaFAIeeyRK-aPM6OoXBTj87Ya8snoc7_ktvUBfx391M/s1600/e-yah1.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5588904682222403938" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFxeTBSBwUpI20_upnAib1OlDyytWlhcazs9AH8S2bBz-h9E5MnS1VdOSCfzJjpyKCjmS5QauYJhgsLe2x6LrUonuf3iyrfntkdZaFAIeeyRK-aPM6OoXBTj87Ya8snoc7_ktvUBfx391M/s400/e-yah1.jpg" style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 400px; height: 263px;" /></a>

E-Yah, the Hungry Spirit

Today at the Detroit Institute of Arts we encountered E-yah, the spirit of gluttony. E-yah, an insatiably hungry spirit, appears as a tiny h...

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New Recipe for Frittata

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharOI5NoMcPTkVDOcaLQdn6vO2GHwGbaCCJFaMBHqcgIsSC4v7FuD1m7qyuSQk0Hxq_Le2veSH9hJJAz6wfB2nzoZ7ZaG1Xb3jTOjU2Ax5cc0DwwYuAmT8miKgj7jRIB1gFqiYhY0bVfY8/s1600/fritatta5732.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587782936316079042" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEharOI5NoMcPTkVDOcaLQdn6vO2GHwGbaCCJFaMBHqcgIsSC4v7FuD1m7qyuSQk0Hxq_Le2veSH9hJJAz6wfB2nzoZ7ZaG1Xb3jTOjU2Ax5cc0DwwYuAmT8miKgj7jRIB1gFqiYhY0bVfY8/s400/fritatta5732.png" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 214px;" /></a><br /><span style="font-weight: bold;">For 2 to 4 servings, depending on what else you are eating:</span><br /><br />3 or 4 eggs<br />1 or 2 egg whites<br />1 to 2 cups chopped cooked broccoli<br />2 roasted peppers from a jar, cut in dice<br />Salt<br />1/4 to 1/2 tsp. smoked Spanish paprika or other paprika<br />1 Tb. butter<br />4 to 6 slices ham (one oz. slices), cut up<br />3 to 4 oz shredded cheese (like KerryGold Irish cheese or cheddar)<br /><br />Beat eggs with salt & paprika; add broccoli and peppers. Melt butter in large oven-proof frying pan and add ham; cook briefly on high. Add egg mixture, turn heat to low, cover, and cook 5 minutes. Meanwhile, preheat the broiler.<br /><br />After the eggs are cooked but not entirely set, sprinkle with the cheese (which can be mixed with another 1/4 tsp. of paprika). Place under broiler as illustrated above, and cook until cheese is brown and bubbly. Watch carefully so it doesn't burn -- it takes around 5 minutes.<br /><br />Allow the fritatta to set for a few minutes, cut in quarters, and serve:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjq4gXl5xjr3UsIGiKXkllcMmiukbC4BHf0PZbQYnixJNAoWe1g5kvRvqtiBeHYnx8CCwln4K3jhqvkpRgbcZGBGlRb2NCpg2FhorsAvW4TtBG8ItSIHae3tW2A9qxAVEuAg9lhN6gTfN/s1600/fritatta5737.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587782940524565458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvjq4gXl5xjr3UsIGiKXkllcMmiukbC4BHf0PZbQYnixJNAoWe1g5kvRvqtiBeHYnx8CCwln4K3jhqvkpRgbcZGBGlRb2NCpg2FhorsAvW4TtBG8ItSIHae3tW2A9qxAVEuAg9lhN6gTfN/s400/fritatta5737.png" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" /></a>

New Recipe for Frittata

For 2 to 4 servings, depending on what else you are eating: 3 or 4 eggs 1 or 2 egg whites 1 to 2 cups chopped cooked broccoli 2 roasted pepp...

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A Beautiful Plate

<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT0SEsMmHKKwfQMRv4hH1y9CBp9lASNxbhPoc8PoZSKeS7grg46xljqLUv8wlX1SaTTsxbrqiQ1SB3hJ5A7PCR5P3r1SleWqQcyHZrGDPUShNIUKzoZsYbqjrJ8cFD4UTP7SkbXIh19Jf/s1600/newplate5730.png"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5587366154754604146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzT0SEsMmHKKwfQMRv4hH1y9CBp9lASNxbhPoc8PoZSKeS7grg46xljqLUv8wlX1SaTTsxbrqiQ1SB3hJ5A7PCR5P3r1SleWqQcyHZrGDPUShNIUKzoZsYbqjrJ8cFD4UTP7SkbXIh19Jf/s400/newplate5730.png" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" /></a><br />Evelyn made me this beautiful ceramic plate, which I am using for the first time. The salad is apples, fennel, walnuts, and lemon vinaigrette, inspired by an item on the menu where we ate tapas. (We didn't order this one, I was inspired by the description only.)<br /><br />Another view of the plate, this time with cheese-filled (though leaking) meatballs:<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazvFVrKBbeOmOEMM3eQtnXeByOfm3dQIiDqAuvjsCEDzwE8xev_3WW2jHQjuqm0WzWY-Yd_Wf67nZk1lK4CmnlJ8Agmp6dRoZPREj-fbo5HIUGcFLmXH0wztKEX3_P7N2kEDjicpN0K7-/s1600/plate5739.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5589941885764813890" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhazvFVrKBbeOmOEMM3eQtnXeByOfm3dQIiDqAuvjsCEDzwE8xev_3WW2jHQjuqm0WzWY-Yd_Wf67nZk1lK4CmnlJ8Agmp6dRoZPREj-fbo5HIUGcFLmXH0wztKEX3_P7N2kEDjicpN0K7-/s400/plate5739.jpg" style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 300px;" /></a>

A Beautiful Plate

Evelyn made me this beautiful ceramic plate, which I am using for the first time. The salad is apples, fennel, walnuts, and lemon vinaigrett...

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