It’s been hard to keep walking past this one without dipping into it. Deep Dish Peach Cobbler Pie!
Good thing we are having my favorite, Grilled Flatbread w/ Sun Dried Tomato Tapenade, Grilled Mixed Veggies topped w/ Manchego Cheese, because Carmen sez I have to finish my veggies first.
Tonight’s Surprise Dessert—
Deep Dish Peach Cobbler Pie
Jim Lewis Reads At THe Troy Library This Thursday
Jim is reading Thursday, August 15 at 6:30 at the Shorts Out Loud program at the Troy Public Library
This year he is going to the short story source, and reading Edgar Allen Poe, “The Facts In The Case of M. Valdemar.”
“Dark?” says Jim. “Yes, a little. But look at the hand of the Master! First, Poe invented the short story. Second, he was serialized in newspapers, which means he had the common touch, and painted in strong, broad strokes. Yet he is not without subtlety, and very gripping.”
“My last reason,” he continued, “Well, it’s personal. Poe wrote in the first half of the 19th Century. This story was published in 1845, three years after Troy became a city and took its present name. It’s what I love about Troy, too— its bones are firmly in the Federal period. Learning was exalted, intellectual curiosity was appreciated, it was the beginning of modern science. Amos Eaton had just retired from RPI, having revolutionized higher education with his Laboratory Method. And here is a story that hits the high note of most good sci fi or fantasy: Take normal reality and throw it one curve ball, then watch all your assumptions shatter. Poe captures the spirit of the times. I remember marveling at the premise of this story when I first read it as a 13 year old, caught up in the idea of it.”
Join Jim at 6:30 on Thursday, August 15, at the Troy Public Library, 100 Second Street, for his reading of The Facts In The Case of M. Valdemar. Refreshments will be provided by Hannaford of Lansingburgh. Andy Rutherford, master baroque luthier, will be playing his incredibly beautiful hand built lutes. Fair warning, prepare to be transported to another era!
Truly, an event not to be missed.
Ten pounds of potatoes, laid out on the grill.
It’s almost 9, and we’re getting ready for the day. We parboil, then pre-cook the potatoes, blending in salt and spices so they are hot & waiting when you come in.
As big as this pile of potatoes is, we’ll make a few more batches this size before we are done. Some folks love ’em so much, they get eggs & fries PLUS a side of homefries.
Just one more way we cook fresh to delight you!
Not to be sniffed, to be conquered
Cooked with an Egg inside, just like back in the Old Country.
Resting on Garlic Mashed Potatoes, garnished with Onion-Olive-Sweet Pepper and Tomato Sauce.
If I could email the aroma you’d be smelling it now, sweet and hearty and perfect for a summer afternoon.
We lucked into a bounty of Blackberries and are delighted to pass them along.
Here’s a shot of some gracing a plate of No Apology Gluten Free Pancakes— gluten free that’s so light and tasty we brag about it.
Like all our food, cooked fresh without chemicals. Speaking of which, have you tried our Bacon?
Tender Roasted Chicken, chunked with Mango, Onion and Celery, with just a sprinkle of Dill for flavor.
We are putting it in Sandwiches and on Salads, but if you ask nicely he might just give you a taste with crackers. Wowser!
Heirloom tomato napoleon with summer fruit and fresh mozzarella aruglua pesto and balsmic drizzle.
Don’t you love it when things come full circle?
Jim gives sawdust from his wood shop to Steve, who has the garden across the street. Steve just brought us two big bags of his heirloom tomatoes, raised from seed with love.
Forget about the little ones, they are so sweet and bite size that they won’t last the day. But the others- soft and creamy, firm and fleshy, variegated and delicate, each a prize in its own way.
Carmen's Bistro 