After 27 years overseas my husband and I moved back to the USA and bought a bed and breakfast in Asheville, North Carolina ( It's the perfect job for me: I get to cook for a "big" family, garden and decorate, which I would do anyway!

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  • Location: smallblondemom
  • Favorite foods: Seafood--any type, fresh peaches and tomatoes, cheese
  • Last bite on earth: Caviar and Blinis, The fish with beurre blanc I first ate in Paris, a green salad and a fruit pie

Latest Comments

Pantry and Fridge Frustrations. Has It Happened To You?

This is the opposite side of the peeve: we own a bed & breakfast and my husband does the shopping while I am prepping the next day's meal. I CAREFULLY prepare a list, checking for things we are out of and may need as well as for the things I know I need. He takes his cell phone and calls me with any questions. Sounds brainless right? So why do we have five large boxes of crackers in the pantry and 20 pounds of onions? Because every once in a while he goes off-list and decides we must be out of something and buys it without checking with me first. Drives me crazy!

Missing out for a lifetime thanks to one innocent mistake.

Two things
1) rare hamburgers--it's probably the only time I got sick when I was pregnant. And I like my beef RARE. To this day I eat my burgers well done (which might be why I don't like them all that much)
2) Kimchi. Never, never, never get sick with something spicy like this in your stomach. 'Nuff said.

Is the physical cookbook here to stay?

Historically people don't get rid of something when something new comes along. The movies didn't get rid of radio, television didn't get rid of movies, computers have not caused TV's to disappear. These things have changed however in how we use them. So I'm saying, yes, physical cookbooks are here to stay. But in what form? That's the interesting question!

What to make with Roquefort cheese for dinner?

My mother used to put blue cheese in the center of our burgers. Alternatively you can put a chunk on top of a nice piece of steak. There's always that lovely stand-by: spinach, blue cheese, bacon, mushrooms and red onion salad. (You can add pears instead of mushrooms if you choose).

I was just thinking of SE talk

My pet peeve: people who feel like they have to give a joke answer to every question. It's annoying when you have a serious question and it deteriorates into a yuck yuck discussion. Humor is great and I love the truly funny comments but some people just try too hard.

Taste Test: Supermarket Chocolate Ice Cream

A friend of mine who works at one of these ice cream makers once told me that they make the chocolate ice cream last because it doesn't matter if the machinery is completely clean from the last batch. Nuff said.

Dangerous Oven

Thank you all and @Jim-Bob --that's exactly the information we have been looking for.

For those of you who have worked with/served food...

I own a Bed & Breakfast and I have been having this rant to myself in the kitchen and am more than happy to share it with you:

We send them a letter before they arrive stating that we are happy to accomodate special diets, so why wait until you sit down for breakfast to tell me you don't eat eggs?

It's a B&B, part of the deal is that everyone eats the same thing--no, you don't get to ask for 'scrambled eggs' because you don't like something. We serve a variety of fresh fruits, and other dishes. I can come up with something on the fly but it is so much better if you give me a little notice.

The biggest pain is the person who "doesn't want to be a bother", so they sit in silence and don't eat. It makes me nuts! I WANT to serve you a good breakfast. Help me out here and let me know what you need!

On the other hand, we also have people who give us a long list of "allergies" or "my husband doesn't eat XYZ" and then they get here and see the food and suddenly the allergy disappears!

And the number one irritant: the person who asks for the moon (Lactose intollerant, gluten-free, egg allergy, no white sugar) and gets it and never says thank you!

Favorite Kitchen Appliance/Gadget

I was given a number of really large pots and bowls when I was married which I still use 32 years later. I love my stockpot, the huge crockery bowl for bread, the beautiful large tray--so often these are things which we think we won't need when just starting out but appreciate having!

...squirted out of my nose.

I was talking in a restaurant and used my hands to make a gesture and smacked our waiter right in the balls.

Secret recipes: yay or nay?

I think I may have told this story before but here goes: when I was younger, I had a wonderful carrot cake recipe which I refused to share with anyone as I was under the impression that it was somehow important that it be "my" recipe and no one else's. Then we moved and the notebook with the recipe was lost. I was able to replace all the others because I had shared them (or been given them by friends) but that particular cake was gone for good. And it served me right.

I can still make a pretty good carrot cake and it is the cake that was sold by the slice at my kids' school fair as so many people want it. But I will give that recipe to anyone who asks. It hasn't affected the sale value yet!

The person who said it isn't the recipe but the cook is exactly right. Two people can make the same recipe and the dishes will be just a little different. I know this from my own experience trying to make sure my assistant innkeeper serves the same food I do when I am not here.

So share the recipe folks!

Bake the Book: 'Whoopie Pies'

Up to now, the only whoopie (pie) I've ever had has been made by me and it was the best. I am sure I could make my best even better with this book! (-: !!!! And I know that smiley face is backward: my husband says I need to get my head on straight!

Substitution for Marshmallow fluff?

I make my own marshmallow fluff for my whoopie pie filling (same recipe as yours!). It's dead easy, tastes so much better than the commercial stuff and you can freeze what you don't use for later.

Do you like buffets...really?

Hate them for the most part--too much food with too little care and originality going into it. Geared toward pleasing most people without chancing anything. I don't want a plate piled high, I want a reasonable portion of well-prepared food. And I particularly dislike breakfast buffets as I am not a big breakfast eater. All I want is some fresh fruit, toast and a cup of tea.

Musing on vanilla

In theory then, it shouldn't make any difference because the alcohol dissipates leaving the flavouring behind

"Nothing to write home about"

"To be honest..." Why? Aren't you usually?

Lemon Dessert Help

I use 2 limes and 1 lemon and add the grated rind from 1 lime and 1/2 lemon. It makes it slightly more citric and not so sticky sweet

Foods I refuse to eat in the name of "health"

Anything pretending to be what it is not: tofu "meat", margarine, "creamer"
turkey bacon (Bleech!). Celebrate the flavor of the food. If you choose to be a vegetarian then don't spend your time looking for meat "substitutes". Enjoy the honest flavor of what you are eating.

Hard-Core Cooking Projects

And then I just looked at Funghi Porcini's comment and realized that we posted the same thing at the same time!

Hard-Core Cooking Projects

Cassoulet for Christmas Eve--three days in the making but soooo worth it!

What atmosphere turns you on or off when you are dining out?

I don't mind children in child-friendly restaurants and a well behaved child in a good restaurant is nice to see. My reasoning being that, if it's a family restaurant than I should expect to see families. And God knows my kids acted up from time to time --I used to have to fly across the world with them. I always try to remember that THEY are the children not us.

The places I don't go back to are the ones where it is impossible to have a decent conversation because it's too loud. Doesn't matter if it's music, bad acoustics or the waiters chatting. I would like to hear my partners without straining. And my next to most uncomfortable place is one where it is soooooooooo quiet that a laugh seems out of place! Pretentious is bad, too informal is bad, too loud, too quiet...seems like extremes are the negatives for me!

This Week in Eating Out

Clue me in...what is that a picture of??????

Preserved: Strawberry Balsamic Thyme Jam

Try using balsamic vinegar and thyme in a blueberry pie--unbelievable!

Most Beautiful Thing In Your Kitchen

The view of the sunset out the window, in the summer I can see children walking back from the beach, sunburnt, cool and tired. In the winter the rabbits and deer share the field in front of the house, and always in the background are the members of my family cooking, talking and laughing

Jalfrezi curry...ever heard of it ???

Absolutely. Jalfrezi is a common curry in India. Most usually with chicken but it could certainly work with shrimp


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