7 Dollar Pickles

Last Friday was the day I dipped my toe into buying local grocery items and it was met with a few hiccups. Of course The Mostess Hostess brings high quality, local products to my Atlanta gift baskets but I wanted to apply my business model to my regular life. I wanted to walk to talk.

Early last week I ordered on line from a local farm 1 dozen fresh eggs and 1 gallon of fresh milk, lightly pasteurized. I filled out the online form, pressed enter and got a screen that said “See you on delivery day!” Delivery day was Friday at Toco Hills between 2:30p and 3:30p. And JUST to be sure I called said farm to make sure they had my order. The man I talked to couldn’t say for certain but if I got a screen that said “See you on delivery day!” I would be set.

Okay, so I’m set. I get to Toco Hills around 3p and realize that it’s a pretty big complex and I wasn’t sure what or who to look for. A big tent? A big sign with the farm’s name alongside a big truck? I did one loop in my car around the perimeter. Nothing. So I figured I’d call the farm back to see what the deal was. The same man answered. He couldn’t tell me where the pick-up site was at Toco Hills, he actually hadn’t been on a delivery in over a year. He said they just added Toco Hills as a pick up site. Frustrated (but sweet on the outside), I asked what I should be looking out for- it’s a big place, you see, and I was a first-timer. The man said look for “A big blue "Dooley" with a trailer and some coolers”. Okay. I don’t know what a "Dooley" is and had to look it up online later that night. It’s actually Dually. Context clues told me, though, that it was a very big truck. I did a second sweep but I saw nothing that could remotely be my guy in the big blue Dually. Plus I had to bribe the car-sick children in the back with some ice cream for being so patient. Needless to say, I did not get my 1 dozen free range eggs and 1 gallon of lightly pasteurized milk. I was aggravated because of the wasted trip and gas. I’m trying to be green! It wouldn’t be difficult to tell customers on the website what/who to look for on delivery day and a contact number. Said farm ought to hire me to be their VP of customer service.



That night, I went to the Lilburn Outdoor Farmers Market to check out a biscotti maker that I wanted to include in my Atlanta gift baskets. It looked promising- almost like a festival. There must have been 3 dozen booths or so. I chatted to some vendors, inquiring about wholesale or bulk order discounts on this or that. I was somewhat disappointed because the prices in general were exorbitant. The cheapest bar of soap there was $7 and there wasn’t anything to it. A guy was selling salsa at $8 a jar. Whoa! I thought I'd try it for an Atlanta gift basket and it wasn’t that good! You're better off buying a store-bought brand or, better yet, making your own (Below is an awesome salsa recipe). The produce was so–so looking but I let my daughter pick out 4 unfortunate cucumbers for $2.

The biscotti, though, was Heaven and priced just right! If you see Beam Me Up Biscotti in your outdoor market travels, buy the dark chocolate chip and dried cherry variety. Delicious! There was also a lady who was selling pure, organic African cocoa butter. She had a sample displayed in a huge natural wood bowl with a big butter knife. It was silky smooth and so luxurious. I may be using it in a special Teacher's Atlanta gift basket. They use so much hand sanitizer that it dries out their skin. The pure cocoa butter offers more relief than anything over-the-counter I've tried.

I probably spent almost $40 in 10 minutes and was on the way back to car (hurrying because I didn’t want to spend anymore) when this man called out to me “Your grandmother told me to tell you that you need to learn how to pickle.” Ha Ha yeah right- But I decided to play along. I tried his homemade sweet pickles with cloves and they were pretty tasty. I tried some others and I barely got them pass my gullet. I asked him where he got his produce, was it organic, etc? I told him I was an Atlanta gift basket provider and I asked how much the sweet, clove pickles were. He said $7.10 for the small jar. It seemed unbelievable! There was no labeling, everything had a muddy look to it... But my folly was this- I kept talking and the more I talked to him the more I felt like I HAD to buy something. A weird guilt gripped me. So I bought those damn $7 pickles.

Friday I helped the local economy a little bit but I didn’t feel like what I bought was a real value for the money. I’m sure other people have felt this way and why it’s hard to make the switch to buying local. It’s hard when farms don’t have their logistics in place or when folks make a sub par product. Big food companies buy ingredients in huge amounts thus keeping prices low. They staff taste-testers and food chemists to ensure quality. Millions are spent on marketing ensuring that the consumer receives the “right” message and the packaging is attractive.

I’m going to keep trying. It’s worth it when you find a gem. I put out those $7 pickles for some guests over the weekend and they were actually well received. We ate half the jar! So, kudos to you $7 Pickle Man. Kudos to you.

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Awesome Salsa Recipe

This is an original creation. It came from reading the backs of store bought salsa jars and is a healthier and fresher-tasting alternative.

1 large Jap (or more depending on how hot you like it)
1 bunch cilantro
6 to 8 green onions
12 to 15 Roman Tomatoes
2 garlic cloves
1 heaping tablespoon sugar
1 tablespoon of olive oil
3 tablespoons white vinegar
Juice of 2 limes
salt & pepper to taste

In a food processor, chop tomatoes and garlic in batches. Transfer to bowl and add sugar. Sugar is essential to cut the tomato acidity. Stir well. Next, chop cilantro leaves, jalapeno, and green onion in food processor. Depending on the size of your processor, these next 3 ingredients can be done at once. Usually 4 to 5 good pulses will do. Transfer cilantro, jap and green onion mix to tomatoes and stir until
well combined. Add vinegar, olive oil and lime juice stir again.

Be a Great 21st Century Host

My friend Steven sent me an article from Lifehacker.com about being a good host in the 21st century. The only thing I didn’t like about it was that I didn’t write it first!

Their first recommendation? Give your guests written instructions on how to work the home theater. Please! We have 50 million separate remotes and I know you all have just as many if not more. There are different ways to watch something- you have your DVDs, your Netflix through your Wii, you have your On Demand, DVR or Tivo. There are so many choices. You can watch your movies with surround sound or without – with the subwoofer or without… Its endless.

So while Lifehacker suggests you write these directions down (which is essential), I think that you should only give your guests only what they NEED to know. For instance, I will show my relatives which remote to use to turn on the tv and the cable. Then how to control the volume. Maybe include extra instructions on how to choose something On Demand and MAYBE how to use the DVD player. Maybe. Most days I can’t be bothered to get up and insert the cd and turn on the tuner and all the other stuff. Your guests probably can’t be bothered either. Soon, DVDs will be obsolete anyway.

The second recommendation involves internet access. It’s a necessity- like the air we breathe. If you only have one computer, set up a guest log-in. Have a wifi password? Make sure they know it. Don’t have internet access? Let them know where the nearest internet café, library or wifi hot spot is. People get twitchy when they’re not connected.

Always have a map for your guests with points of interest even if their phone has GPS. If they don’t have GPS, why not program your own with essential addresses and let them borrow it? Truthfully, I haven’t gotten on board with the GPS thing yet. Maybe when the voice can tell me to turn right at the McDonalds instead of in 400 feet – or if I can get one with William Shatner’s voice. Ha!

Finally, and this is one is a terrific idea, is have a recharge station on a desk or other clean surface. People have gadgets galore. Make sure you've got an empty power strip and an outlet for them to recharge.

Put all of your guest’s need-to-know instructions in a packet. Set up a basket and include this packet, extra toiletries, towels and wash cloths for your guests. I also like to add some snacks, fun magazines, a candy dish and fresh flowers by their bedside. Make sure they have a place to hang their clothes with extra hangers. Make sure they have a place to put their suitcase other than the floor. You love your guests. You should anticipate their needs! If you’d like to read Lifehacker’s great article, you can do so here: http://lifehacker.com/5606282/how-to-be-the-perfect-host-in-the-21st-century

Keep a big plate of sandwiches in the fridge like roast beef and havarti cheese, lettuce and thinly sliced red onion; or bacon, cream cheese and tomato; and/or curry chicken salad – Good sandwiches! They’ll be there all weekend when anyone is hungry and if your friends are driving you can put them in a cooler for their trip home.

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Amy’s Curry Chicken Salad

This recipe is one I made up since having tried it at Atlanta Bread Company. I am partial to Hellman’s mayonnaise but I know many folks prefer Duke’s. Serve with lettuce, tomato and avocados on good bread or serve with crackers for an appetizer.

1 Rotisserie Chicken pull meat in bite size pieces discard skin (I like the Mojo variety from Publix)
Hellmann’s Mayonnaise – start with 1/ 3 cup and add more to taste
Handful of Pecans Chopped
Handful of Yellow Raisins
1/3 Red Onion, Chopped
Juice of small lime
3 Tblsp. of McCormick’s Yellow Curry Powder

Combine all ingredients. Everything more or less “to taste”

Ice Cream for Dinner

I think tonight we’re going to have ice cream for dinner. Its too HOT for anything else. And if one more person tells me to "stay warm" (har har), I might lose it. These are the days when you start longing for a change in season. Who wants to cook? You start something on the stove and it heats up the whole kitchen. Who wants to eat outside? Too many mosquitoes. Too muggy. Too darn hot – like that Ella Fitzgerald song from the 1940’s.

I do like to entertain in the summer, though, because the pace is slower but I do my best to avoid the stove at all costs. A perfect summer night dinner with friends is a Salad Nicoise- it makes you look gourmet too. Basically a Salad Nicoise is a composed salad with origins in Nice, France. It typically has canned tuna, potatoes, hard boiled eggs, green beans, capers. olives and anchovies served on a bed of butter lettuce. Its “composed” not because it’s more civilized but because each ingredient is seasoned separately then assembled on a platter. It sounds like it is a lot of prep – and it does take time but the final outcome is so elegant! You will definitely make your friends feel special with this one.

First things first – forget that canned tuna. Canned tuna is for tuna salad, otherwise its too reminiscent of cat food. Here in Atlanta you can buy sushi grade tuna at the Super H. This is what I buy and I just sear it after it marinates in soy sauce, sesame oil and garlic. You can also use tuna or salmon steaks – really any protein you wish- flank steak or skirt steak would also be good! Use a BIG platter- the one you use for the Thanksgiving turkey. All of the components of the salad I make the night before except for the tuna. The ingredients I use are below, add some more, take some away, this dish is easily personalized. I arrange everything in groups on the platter before serving. Serve with French, Italian or Cuban bread. The Mostess Hostess has a great French Bread Mix in the Taste of Georgia gift basket. It comes from Helen, Georgia which is a long way from France but it makes someone baking-challenged like me look accomplished!

Boil small red potatoes or fingerling potatoes until tender. Dress with salt, rosemary and olive oil. Refrigerate overnight.
Blanch green beans (or asparagus) toss with garlic, salt and lemon. Refrigerate overnight.
Hard boil the eggs.
Sliced mushrooms cooked in a little butter and Lawry’s Lemon Pepper. Refrigerate overnight.
Buy olives, anchovies, and capers.
Also include tomatoes, thin sliced red onion, carrot shreds, blue cheese or feta.

This will be on the menu soon and if you’ve had this at my house already, you know it’s because I love you! And if you haven’t, let me know so I can spread the love around. Tonight, though, its ice cream for dinner. Meet you at Bruster’s.

The Bread Honey Salt Tradition for New Home Owners

This is a neat tradition that I never knew existed until a few years ago when I was searching for house warming gifts on Google. I wanted to give something special and with meaning. One site in particular described a Russian tradition – with several variations Bread, Salt, and Honey or Bread, Salt, and Wine. The original items of a broom to "sweep away evil", and a "pinch" of salt at the entrance of each door to ward off evil and bring good luck, and bread so the home owners will never go hungry are universal. Depending on where you live, other items may have their own significance.

One of the poems found went like this:

Bread so your larder* will always be full
Salt to give it savour
Honey for a sweet life in your new home

You can't go wrong if you try to incorporate some sense of tradition in your housewarming gift. In Asia for example, rice was given to newlyweds as a sign of fertility. That's why even today we still throw rice at weddings. An owl is a big item in Italy. It is supposed to bring good luck and ward off evil at the same time. Other cultures let a cat enter the house first. Of course you are not going to bring a real cat to a house warming, but statues of the animal may be appreciated, especially if you explain the history behind them. Below, I included a recipe called Russian Tea that I sometimes take as a hostess gift. Its not Russian and its not really tea either!

Item/Gift Significance
Bread You will never go hungry
Broom Sweep away the evil; Your house will always be clean
Candle You will always have light
Coin Bring good fortune for the year
Honey Represents the sweetness of life
Knife Protect against intruders
Olive Oil Health, Light and believe it or not, keep your husband faithful
Penny Keep the friend from ever being at the end of the knife
Rice Sign of fertility
Salt Good luck; Mend all wounds
Wine Never go thirsty; Your home brings you happiness and joy
Wood Your life/home will always have stability, harmony and peace

* A larder is another name for a pantry

Russian Tea
My family makes this every year around the holidays. It’s also great for a quickie hostess gift during the holidays or anytime. Fill a jar or tin and decorate however you like and Voila!

2 cups Tang
¾ cup dry instant tea
1 small pkg of lemonade
1 ½ cup sugar
¾ tsp cinnamon
¾ tsp ground clove

Mix in a large bowl. Store in an airtight container. Use 1-2 spoonfuls of mix for a tea cup of hot water

All We Need is Each Other and This Chicken

Last night I tuned into Anthony Bourdain’s No Reservations and they were in the Philippines. I was excited because my husband is first generation American-Filipino and I wanted to hear Anthony’s take on the country’s food. He talked about the more well known characteristics about how it’s a melting pot, how there are a lot of salty, sour, bitter flavors, and of course showcasing adobo (the national dish) and pancit (a rice noodle dish filled with the kitchen sink). I have added at the bottom of the page my favorite Filipino dish – Arroz Caldo.

But I had to laugh when he went to the home of his guide’s family. He had some of the usual apprehension someone feels when dining with strangers but it quickly went away as he literally went from the front door to the dinner table. Ha! No time for awkward small talk- it was straight to eating. This is what I love about my Filipino family! During our family nights, it’s straight to the table for the first course (we call it appetizers but its really too elaborate to call it that). There, we talk and gossip over good food and bond as a family. Store-bought, ready-made items are few and far between because taking time to make a dish is as much as an expression of love as saying the words.

Historically, for Filipinos, serving guests the best of what they have not only is a virtue but leaves them the promise of true friendship. I am generalizing, here, to natives of the country. A typical Filipino house is not completely called a home without a facility ready for unexpected visitors. It is filled with the best household items reserved only for them, while ordinary ones are for everyday use. They welcome guests with the phrase “feel at home” to make them at ease. Arriving at your host’s house during mealtime may be awkward but if it’s in a Filipino house, you will most definitely be invited to share what is on table. Eating alone without asking others, according to Filipino customs, is considered rude. These manners reflect how much Filipinos respect their visitors and their guests.

On a vacation to the beach with the extended Filipino family one year, we set up camp under the pier. I was with all my in-laws and nieces and I decided to get lunch for everyone at the grocery store a few blocks away. I brought back some fried chicken (I know, store-bought but we were on vacation!) and it started to rain- I could see a dark storm approaching so I ran all the way back and just in time! The rain starting pummeling down and the wind was blowing so hard that it was actually raining sideways. We were getting wet despite the shelter but it didn’t deter our lunchtime business. Happily eating our chicken and ignoring the weather, my sister-in-law said “All we need each other and this chicken.” And you know what? She was right.

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Arroz Caldo - Filipino Congee Recipe
This recipe literally translates to “hot rice” It is really easy and the East’s version of chicken noodle soup or chicken and rice soup. Everything is more or less to taste- its nearly impossible to mess up this dish (and those aren’t just famous last words). The best part are the garnishes you put on top. It transforms soup into an event!

Cook 2 cups of brown or white rice
For the chicken you can use a rotisserie or chicken breasts and then pull apart. I used chicken breasts that I just boiled and shredded. I use 3-4 chicken breasts.
Sauté garlic, fresh minced ginger and minced onion in butter (half stick) for a few minutes until soft. Then add a couple of spoons of flour to form a roux. Start with 1 tbl of flour and add more if needed. Stir until just brown -- about a minute.
I pour two cartons (32 oz) of chicken broth in with the roux, add the shredded chicken and cooked rice. Simmer until thickm at least 45 minutes. The idea is to get a good porridge consistency. Add a few dashes of fish sauce or soy sauce while cooking and the juice of 1 lemon.

The fun part of this are the toppings! Set these ingredients out in bowls for garnish.
Fried garlic – I use one whole bulb
Fresh cilantro
Spring onion, chopped
Crushed fried pork skins
Limes
Fish sauce

Setting a Beautiful Table

The host or hostess welcomes guests into their home. What makes people feel welcome? Making them feel a part of your family or inner circle. What is it about some people’s homes, that when you visit you feel instantly transported to a place of welcome and enjoyment, and when you leave you are inspired to try to make your home feel the same way?

I believe that setting a beautiful table is one of best ways a host or hostess can do to tell their guests that they are special (though certainly not the only way). There are mounds of resources out there on the web, in print and on tv to inspire you. But really personalizing your table - like giving everyone their own individuals salt and pepper shakers, using beautiful name place cards, or have each napkin ring be different – a variation on a theme are good examples of ways to make guests feel special.

A neighbor friend of my parents once invited us up for lunch when I was in my late teens/early 20’s and home for a visit from school. And though we had shared many meals and holidays together, she included place cards with our names at each of the place settings. I was so impressed by this because it was a re-affirmation of our friendship and a new way to celebrate our togetherness. The smallest of gestures can have the greatest of impacts!

Another idea for your tablescape is to buy (or dig out) an interesting element for your table. One example may be using butter pats. Butter pats are small decorative dishes (about 3 inches in diameter) whose only purpose is to hold a “pat” of butter. In the Victorian era, from about 1880-1910, a well appointed table was not complete without individual butter pats. Butter was perhaps given such a place of honor not just because of its rich flavor but because of the labor involved in creating it. Store bought butter was unheard of and many hours went in to making each pound. Some families even had their family crests carved in to a butter stamp and embossed their dairy with the familial signature for effect. Even the butter pats may have been personalized with hand painting. The Philadelphia Centennial Exhibition of 1876 created a movement among genteel women to begin painting porcelains. Butter pats were a popular and simple dish to complete for their home or to give as gifts.

It might seem old fashioned to include these little frivolities (which can be found at flea markets and antique stores) but its something new and interesting that you wouldn’t find at your neighborhood Target, Wal-Mart or department store. Plus it adds a conversation piece and a bit of history to your dinner party!

Be aware, however that too much decoration and too much elaborateness can make the guests feel insignificant in comparison or intimidated and can lessen the enjoyment of the dining experience The environment you create should inspire passion for good food, promote stimulating conversation and make your guests feel cherished. It should not be a canvas to show off your new purchases or your design talents. Creating a balance takes skill, but a good rule of thumb is that good design always stops short of excess. Always create with humility in mind and leave a little room for the imagination rather than filling every surface with “stuff”.

A parting idea which you have no doubt heard before, and will hear again… Use your grandmothers china! My mother always said that things taste better when you eat on beautiful dishes. It’s the absolute truth.