Bawlmerese for Enjoy Your Meal
As I said in my interview with The Baltimore Guide, I take pictures because I enjoy it; I photograph what I see around me. I don’t do it with the notion of awards in mind and I don’t go looking for a shot for the sole purpose of being praised. However, if someone is so inclined to single out a piece of my work and say that it is worthy of mention, I’m not going to argue. Continue reading “Honorable Mention”
Here’s as much as I can recall learning about genetics in science class. Some genes, like the ones for brown eyes, are dominant and occur more often. Others, like the ones for blue eyes, are recessive and occur less frequently. That’s about it. I know there’s more to it than that, like traits that skip generations, but all that’s lost on me. Except to say that I know that genetically I drew the short straw on some things. Continue reading “Genetics”
I don’t think I can do any better than the write up I posted last year about the B-More Bags project at House of Ruth Maryland. Go aheady, clicky on that link there and read all about it. Because it’s Trunk Show time again.
On 12 November 2009 you have the opportunity to get a one of a kind, handmade bag with a heart. That’s because 100% of the proceeds from the TAX DEDUCTIBLE purchase of every B-More Bag, supports the House of Ruth Maryland’s Emergency Transportation Fund. Especially in these dodgy economic times, nonprofits need our support. Budget friendly offerings include Stuff Bags (great for all the random stuff that likes to hide in the bottom of your purse), Bottle Bags (which make a great hostess gift), and my personal favorite, the Market Bag.
This year will also be your last chance to snag an original B-More Bags Tote. Don’t miss out on this opportunity to get one before they’re gone.
But the exciting news is that we’re unveiling the new Grab and Go Bag as well as a Special Collection designed by folks from the Maryland Institute College of Art (MICA). Styles include a Small Duffel Bag and a Back Pack.
The holidays are right around the corner and B-More Bags make a great gift…for yourself or someone else. I hope you’ll save the date and join us on November 12th. For more information, please visit the House of Ruth Maryland and B’More Bags.
I had a pulled pork recipe to test recently for Cook’s Illustrated. While I can’t post anything specific about the recipe, other than it takes a hell of a long time but is goooood, I am completely free to say what a pain it was to find the pork itself. CI said to use 5 pounds of pork butt (shoulder) for a recipe that made 6 to 8 servings. Since there’s usually only two of us eating, I made the decision to cut the recipe in half. I figured, how hard could it be to find a small pork butt?
Harder than I imagined. I checked my usual grocery stores and struck out. Giant? No butts. Safeway? Everything but. I even called a small butcher shop that everyone always raves about. Yes, they had them. But the smallest one was 7 pounds and they would not cut it down. What kind of butcher won’t cut a piece of meat to order? Not one that I’ll be going to in the future…you hear that Treuth and Sons? And I won’t have to. Because I found exactly what I needed at an old school meat market.
Usually, when I hear ‘meat market’ I think of College Night at some bar. Booming bases and dark corners for your ‘shopping’ experience. Thankfully, the only butts waiting to be picked up at the Laurel Meat Market were of the pork variety. There were also ribs and loins and just about every other cut of meat you could want. Their sign in the window promised meat cut to order. And that’s exactly what they did. They cut me three pounds of pork that would be transformed into moist, sweet, pulled pork ‘que.
While I was there, a nice rump that caught my eye. So maybe my days of avoiding the meat markets are over.
Laurel Meat Market – 347 Main Street, Laurel, Maryland 301.725.5855.
My thanks to HowChow for the post that brought LMM to my attention.
I almost posted a recipe that called for 1 teaspoon grated finger. Who would want to eat that?
I don’t remember ever actually having to write an essay about what I did on my summer vacation. Do teachers really give that as an assignment or have we collectively just made it up? Regardless, it’s a good thing I never had to write about my summers. Because for me, summer vacation from school did not equal going away. Sure, there was one time that we took a day trip to Ocean City. All I remember is leaving for the beach before the sun was even up and having to change out of my sandy bathing suit in the back of the car at the end of the day. There was also a stop at some restaurant along Rt. 50 for breakfast. Silver Dollar pancakes, that I remember. Continue reading “This Summer I…”
After the underwhelming outcome of my egg experiment, I wanted to give it another try. So I tasked my friend Google to see what other recipes were out there. The short answer is a lot. Most of the ones that I found involved baking the eggs in the oven. But there was one from Williams Sonoma that was more like a poached egg. I liked that approach because poaching, as a gentler cooking method, gives me a little more wiggle room before I go from raw to rubber. Continue reading “Poached”
Recently I’ve been inspired to treat BAH as a serious endeavor. It finally dawned on me that by investing my time in the blog to cook and write and photograph, what I’ve basically done is develop my own personal brand. Heck, people charge a lot of money to do that and here I’ve gone and done it purely by accident. So I started doing things that I never imagined I’d do – like buying domain names, ordering business cards, trying to make sense out of html code and CSS, and finally saying to the world that I’m a blogger.
“Hello world, I’m Wendi and I’m a blogger. Here’s my card.”
The latest entry on the list of things I never thought I’d do was set up a Page on Facebook. Go ahead, log on to your Facebook account and search for Bon Appetit Hon. We’re there, perhaps you’d like to be our Fan? I promise that there will be no secret passwords or handshakes, no mandatory reading lists, and no pop quizzes.
My apologies if you saw me launch this over at Facebook and are already in the know. But since it looks like this Social Networking thing is here to stay, I will shamelessly get the word out to try and bring some BAH flavor to the party.
Remember that day I told you about when I got sucked into the hot mess of VH-1’s Charm School? These pictures are the reason why.
SFC and I won a photo shoot at a fundraiser for Baltimore Station. Their mission is to “provide rigorous self-help programs in a safe, caring residential setting to support men, most of whom are veterans, who are transitioning from the cycle of poverty, substance abuse and homelessness to self-sufficiency.”
So, with the exception of those 90 minutes of my life that I’ll never get back from Charm School, it was a win-win situation. Baltimore Station got a donation to support their mission and SFC and I got to run around Ft. McHenry like rock stars having our picture taken.
All that and Smitten Kitchen’s broccoli slaw too. That’s how you turn a hot mess into a good day.
It’s a treat when The Mistah and I go out to eat. An even bigger treat is when we go someplace where the chef offers an amuse bouche. It’s a tasty little morsel before the meal, a culinary greeting from the chef, a happy surprise. Today I’m offering you an amuse bouche of sorts, blog style. In the coming weeks, here’s what you’ll see at Bon Appetit Hon:
Bon Appetit Hon by Wendi Mosteiko is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Bon Appetit Hon 