Noble Pig

Have You Ever Been the Victim of An Offensive Air of Self-Satisfied Superiority?

Cathy — Thu, 24 Jul 2008 00:40:08 GMT

In the past few months I have received loads of emails from those of you who have had horrendous experiences in winery tasting rooms.

The turmoil told in these tales seems to stem from two situations, the arrogance of the tasting staff or the inexperience of the taster.

Yes, I've had the stories where tasters unknowingly poured themselves a glass of wine from the spittoon. These folks admitted they were unschooled in the virtues of tasting room 101, if that so existed, and assumed it was a serve yourself situation. When I spoke to them further, they were ashamed and embarrassed about their mistake but also complained about the inattentiveness of the winery staff who seemed to snub them for customers more proficient in wine speak.

I can't tell you how sad and angry this makes me.

I have absolutely no tolerance for wine snobs at winery tasting rooms (or anywhere really). I can't put my finger on what their function in this type of setting might be. To make the brand appear more exclusive? Sorry but, bull-crappity-crap.

I could never have anyone work for me who has a chip on their shoulder in the tasting room, shunning away those who are actively trying to educate themselves about wine.

I have tried to comfort and soothe these bruised egos (and there are lots of you) with the knowledge that wine snobs serve a very special function. It usually involves browbeating the unsuspecting wine novice with information, making wine appreciation seem unattainable. They fill your head with useless details you do not need to memorize when just discovering wine. I mean as a beginner, you do not need to know pH and Tartaric Acid statistics. That information is about as important as stamp-collecting at this point. It's NOT NECESSARY!

In all honesty most wines are drinkable at the time of release and do not require lots of discussion about their characteristics. However, there are those wines that are carefully crafted and manipulated and deserve greater appreciation for the art that went into making them.

When you are ready, find someone who has studied the science and art of winemaking or who has practiced or developed the ability to distinguish between lots of different wines and their characteristics. These people are legitimate sources of information when it comes to wine knowledge.

Let me also say, over the years, I have met oodles of tasting room staff who are accommodating and wonderful sources of information. They are passionate, helpful and thoughtful in the techniques used to convey information to those of you who feel a little less secure speaking about this very complicated beverage.

Yes, wine is a complicated subject! Let's face it, it's not rocket science but it's not an intuitive topic either.

One of the reasons wine tasting is so enjoyable has to do with its multi-sensory appeal. However, this also makes it more confusing; sensory overload in a way.

All at once you are examining the wine's color, deeply smelling its aromas as you agitate the molecules by swirling the wine in your glass, tasting the flavors. Maybe it's pushing it a little but even touch comes into play when feeling the wine in your mouth.

So I wanted to give a simple but brief overview about some Do's and Dont's in a tasting room. My hope is to help some of you with bad experiences get back in the saddle with the confidence to try again.

These are uncomplicated suggestions that may help make your next trip to a winery more enjoyable.

Do's and Don'ts In The Tasting Room

This might sound silly but as you are getting ready to receive your pour from the wait staff, DO hold your glass steady for the server. I have seen people move their glass all around the bar as the server tries desperately to make the pour only to have it splash all over the table. This annoys everyone and starts you out on the wrong foot.

When you finally get your wine, DO swirl it vigorously in the glass. This aerates the wine, helping to communicate and express what you will find in the glass. You might not be able to pick out exact fruit aromas like raspberry, cherry, peaches and honeydew; that takes time and practice. But I bet you could distinguish aromas like red or dark fruit, melon and stone fruit nuances. Test yourself and ask the people you are with what they think. It makes the experience more interesting and you will get more out of it.

DO get to know your wine by sticking your nose way down into the glass. Don't be embarrassed. The bigger your nose the better at this point.

The spittoon, DO use it. You will not offend anyone in the tasting room by spitting out wine. No one expects you to drink everything. And as far as the act of spitting goes, if you try to let the spit dribble out, you will be in trouble. Aim and fire away,

DO learn what you like and try to express it, you'll end up getting what you want more often.

If you get what you consider exceptional treatment at a winery, DO buy something. It shows you were appreciative of their time and effort.

Natural lips are better. DON'T apply thick layers of lipstick before going into the tasting room.  This will surely interfere with the wine, not to mention muck up the glasses.

DON'T wear perfume or cologne, you won't be able to smell anything else.

If you go to lunch in between visiting a few wineries, DON'T have a spicy meal and skip the after meal mint. These types of foods will interfere with your palate's ability to distinguish between flavors, making some wines taste bad or flat.

The only way you will learn is to ask lots of questions.  DON'T be intimidated. I would say MOST people love to talk about their wines, it's what they do best. There are no stupid questions. DON'T pretend to be versed in things you know nothing about, this will only get you into trouble.

Most importantly, DON'T drink and drive. Always try to have a designated driver.

So, has anyone ever had a bad experience at a tasting room? Or a good one they'd like to share?

Petiquette. Is There Such A Thing?

Cathy — Wed, 23 Jul 2008 01:03:03 GMT

I took the youngest hooligan to Petco yesterday. No, we did not need another hammock for the hermit crab.

I promised him, in some previous weak moment, we would get a dog tag and collar for his all-time favorite stuffed pooch, Humphrey.

So off we went. Of course we had to look at EVERY tarantula, snake, gerbil and bird that God put on this earth before we accomplished anything.

As we strolled down goldfish alley, an older man with a medium-sized dog was coming towards us. As we approached each other the man's dog started jumping on me leaving welt-like scratches down my legs as he went in hyper-spastic-dog-mode.

It hurt like hell. I was trying to push the dog away and the man did NOTHING! He laughed and watched his dog turn my legs into a red-scrape-fest and said, "Hey, he really likes you".

Oh yeah, I really care! It's amazing I wasn't bleeding.

Somehow we managed to get away but what do you think of that? He never once told the dog to stop. As he walked away and turned the corner he knocked about ten cans of goldfish food onto the floor. He looked at them and kept walking. Lame, but expected.

As we made our way around the store I saw him again. He was in the doggy-toy aisle. His mutt was now sprawled across the floor making it impossible for anyone to get by.

A woman approached them. I watched because I was curious if he would let the dog jump on her too.

The dog didn't budge. She said, "Excuse me". The man looked at her and said, "The dog doesn't want to move, she's tired I guess. Ha-ha-ha". Funny thing is, he wouldn't move his butt either and she had to turn around and go back the other way. She was more than annoyed. Of course I was intrigued.

Like owner, like dog?

Can your animal's mannerisms actually mirror your own?

And what do your pet's manners say about you as a person?

I'm telling you, this guys dog was as rude and thoughtless as he was. I bet they sit on the couch together burping and farting the night away.

Is It Gas Or A Tumor?

Cathy — Tue, 22 Jul 2008 00:17:21 GMT

Yesterday I was speaking to a friend who I hadn't spoken to in a while.

She was updating me on all sorts of news, events and gossip in her life that somehow I have happily avoided for the past year.

Of course she had one of the stories about a friend, of a friend, of a friend...you know the ones.

Apparently the person she was speaking about had a baby but did not know she was pregnant until she went into labor.

This distressed my friend to the enth degree. "How could someone not know they were pregnant..blah, blah, blah..."

Now I agree, how could you not know you were pregnant. I don't get it either, but it reminded me of a woman many years ago I met at my husband's office.

I happened to answer the office phone one day and a woman on the other line was crying and obviously upset. She had been referred over by her family practice doctor to be seen for a suspicious mass in her abdomen. Her family practice doctor indicated the medical prognosis did not look good.

Of course in her mind she had a malignant tumor and could only think the worst. She pretty much had committed herself to having cancer.

I calmed her down and got her in to be seen right away. She asked if I would be there when she came in, normally I would not have been, but I said I would make sure I was. I really felt bad for her, she was in her 50's, had seven children and was divorced. She was terrified.

The next day she came for her appointment. She was a complete wreck. Crying and sniffling. Her abdomen seemed swollen but nothing too out of control.

I hung around to comfort her and to be there when the exam was over. I figured I would schedule her surgery if need be. She had a few of her grown children with her as well.

However, low and behold, after her physical exam, it was confirmed, she was seven months pregnant.

I was looking around for the candid cameras because surely this was a joke! I mean who wouldn't know you were pregnant, especially if you already had seven kids!

Ladies, those of you who have been with child, was there ever a question what that movement in your abdomen was? The expanding waistline isn't quite tumor-like, if you know what I mean.

Needless to say, she was a little embarrassed. Her children, who had NO IDEA SHE WAS...ahem...having relations...were stunned. I was a tad flabbergasted and we made her next prenatal appointment instead of scheduling her hysterectomy.

So when someone tells me someone had a baby without knowing they were ever pregnant, even though I'm stunned, I still always think of that woman.

Scary thing is, her family practice doc had already done a complete exam and put her on hormone replacement therapy for her condition. Yeah, good one dude.

Rose Colored Glasses

Cathy — Mon, 21 Jul 2008 00:36:48 GMT

Let's face it, it's hot. It's time to step away from those heavier red wines. I know it's hard. I love them too.

But when it's 90 plus degrees out, you will find me sipping rosé. Even though rosé has been considered the underdog of the wine world for some time, over the last five years it has gained monumental respect. I am one of its biggest fans.

A good rosé will have a combination of characteristics of both red and white wines. These rosé wines will open up with lovely fruit characters and on the back end will have depth and tannins along with very crisp and refreshing acidity. It's quite a treat.

The quality of rosé in the past few years has also dramatically increased. And since just about every wine region in the world produces a rosé there are many varieties and styles to choose from. For example, in Spain, rosé is known as rosado, made from Garnacha or Tempranillo grapes, depending on the region of origin. In Italy, rosé is called rosato made from Sangiovese. Rosé from France, dependent on the region, can be made from Grenache, Cinsault, Syrah, Mourvedre, Pinot Noir and even Cabernet Franc. All rosé wines will vary in color because of the different skin types for each grape mentioned So with all the available variety, it's hard not to find one you like.

In the past rosé has often been just a by-product of red-wine production. Winemakers would drain some of the juice from the skins in the tank after maceration. This is known as the "saignée" method, which means to "bleed off". This would create two batches of juice, one that would be sent off to be fermented as rosé and the other to produce a concentrated red wine.

Today, more and more grapes are being grown with the idea in mind of just producing a rosé. Grape juice is left on the skins for hours, sometimes days, drained and sent to a fermentation vessel once the desired color has been extracted. However, it's not just pigment that is extracted, phenols and tannins are also transferred and end up in the finished wine. I call it the rosé triple-threat.

Anyways, I wish I could have posted this earlier in the summer but I had to try all the rosé out there and pick the ones I liked best. Yes, I did it all for you. It was very hard but satisfying work.

So look for these. Break out of your shell. Try something new. I promise you won't be disappointed.

Don't forget to serve them cold!

2006 Grand Veneur Côtes Du Rhône Rosé Reserve $10

This rosé, salmon-pink in color and with a brilliance all its own, has a nose reminiscent of a strawberry patch on a warm summer day. Hints of spice are also apparent but the red fruit is overpowering, in a good way. On the palate the wine is well-balanced, full and flavorful. A long and refreshing finish is also enjoyed. This wine is a blend of 50% Grenache, 30% Syrah and 20% Cinsault.

2007 Côtes Du Rhône Rosé Heritages des Caves Des Papes $11

First, let me just say 2007 was an amazing year for the Rhone Valley and this rosé is no exception to that statement. Pinkish-rose in color with intense aromas of red fruit and spice characters. Fresh tasting with dried strawberry, red cherry and mineral notes. This all gives way to a dry and refreshing finish. The wine is 60% Grenache, 20% Cinsault, 10% Syrah and 10% Mourvedre.

2006 Langlois-Chateau-Cabernet de Saumur, La Bretonnière Rosé Sec $10

An elegant, crisp and luscious rosé from the Loire made from 100% Cabernet Franc. Notes of blackcurrant and raspberry are prevalent. The palate is dry with flavors of cassis and cranberry chiming in. Long refreshing finish.

2007 Navarro Vineyards Rosé, Mendocino, California $16

Made from 60-70 year old Grenache and Carignan vines, this rosé is bursting with strawberry and raspberry flavors. A bit of spiciness and citrus round out the balance. Finishes dry and crisp. However, you will have to get this one from the winery itself.

2007 A to Z Wineworks Rosé, Oregon $13

This 100% Sangiovese rosé has vibrant flavors of raspberry, strawberry and scents of wildflowers on the nose. Bright, focused and generous on the palate with hints of spiciness and red currant being most apparent. This is followed by an enjoyable crisp lingering finish.

When paired with spicy food and warm weather, these wines will not miss on flavor. I promise you will enjoy them.

These wines have also been added to the Wine Shopping List (over there on the left) for your purchasing pleasure.

So tell me, what did you have to drink last night?

Hot Diggity Doggin'

Cathy — Sun, 20 Jul 2008 07:35:18 GMT

Did you know July is National Hot Dog Month?

I guess it makes sense since this is the month when Nathan's Famous Hot Dog Eating Contest takes place. I think this year, fifty-nine hot dogs were eaten in 10 minutes and then an overtime round was required because of a tie. Ack! Fifty-nine dogs plus the tie-breaker round...no thanks!

We don't have hot dogs around here very often, but when we do, we like them slathered with chili and cheese. And not just any chili, it has to be sweet and super tangy. I love chili with cumin and cayenne but not on a hot dog. I prefer something that really forces my taste buds to stand up and salute. This is why I came up with Noble Pig's Tantalizingly Tangy Chili-Cheese Dogs. Hold me.

These chili-dogs have an amazing burst of flavor like you have never tasted before. The tang gives you this awesome puckering sensation in your mouth but in a very good way. It's not overpowering, it's just right.

But before we get to making them, there has been a lot of information written about Hot Dog Etiquette. Didn't think it existed did you? I feel it's important we peruse over some hot dog dogma to see if we agree or disagree with what the so-called hot dog experts are saying is the proper way to enjoy a wiener.

HOT DOG ETIQUETTE 101

Dress the dog, not the bun. Put the dog into the bun, then add toppings.

I always add the dog, then condiments, then toppings...always. Wow, so far I'm a hot dog eating robot.

Apply condiments in this order: wet (mustard and chili), chunky (relish and onions), cheese, then spices.

I guess I agree with this hierarchy, but spices? What spices?

Choose sesame seed, poppy seed or plain-white buns over too-fancy sun-dried tomato or basil buns.

Yeah, basil buns? No, not for me....no. This I agree with.

Use paper plates and paper napkins when serving hot dogs.

Unless I'm serving 100 people, we will be eating off of real dishes, thank you.

Never, never, never use a fork to eat a hot dog. Never.

Ummm, these people have never had me serve them a chili-cheese dog. It's un-pick-upable. (I think I just made that word up.)

Eat dogs in five bites or fewer. For foot-longs, it is acceptable to take seven bites.

Not to be the bearer of bad news but hot dogs are one of the foods people choke on the most! It doesn't dissolve. Once stuck it's stuck. It's the one food I will not leave my kids alone to eat. The whole time I ~~yell~~ remind them to take small bites.

Ketchup on hot dogs is for kids.

This person is a total whack-job. Ketchup is my third love after mayonnaise and butter.

Never take wine to a wiener roast.

Ha! I think we know I completely disagree with this one!

So there you have it, agree or disagree with any of them?

Now let's get these dogs on the table, shall we?

Here is what you'll need: Ground beef, hot dogs, buns, kidney beans, extra sharp cheddar cheese, Onion powder, chili sauce, yellow mustard, chili seasoning, fresh lemon juice, white onion, buffalo wing sauce, water and Worcestershire sauce.

In a skillet over medium heat, brown 1 pound of extra-lean ground beef.

Once the meat is browned add 1 bottle chili sauce, 8 ounces kidney beans, 1 packet chili seasoning, 1/2 cup water, 2 teaspoons Worcestershire sauce, 2 Tablespoons yellow mustard, 2 Tablespoons buffalo wing sauce, 1 Tablespoon fresh lemon juice and 1 teaspoon onion powder.

Incorporate all the ingredients into the meat and bring to a boil. Turn down the heat to low and simmer for 15 minutes.

Cook hot dogs according to package directions or throw on the grill.

Place cooked hot dogs in the buns and top with chili, onion and cheese.

Build them up really high and serve with a fork and knife.

Don't forget to serve them on real dishes. Everyone will think you are so classy.

Honestly, I can't stop looking at these pictures.

Okay, the gratuitous bitten hot dog shot. Had to do it. Sue me.

Noble Pig's Tantalizingly Tangy Chili-Cheese Dogs

1 pound ground beef, 85-90% lean
1 bottle chili sauce (12 ounces)
1 can kidney beans (8 ounces)
1 packet chili seasoning (1.48 ounce)
1/2 cup water
2 Tablespoons buffalo wing sauce
2 Tablespoons yellow mustard
2 teaspoons Worcestershire sauce
1 Tablespoon fresh lemon juice
1 teaspoon onion powder
8 beef hot dogs
8 hot dog buns
Extra sharp cheddar cheese, shredded
White onion, chopped

In a large skillet using medium heat, brown the ground beef. Add chili sauce, kidney beans, chili seasoning, water, buffalo wing sauce, yellow mustard, Worcestershire sauce, fresh lemon juice and onion powder. Bring to a boil. Simmer on low heat for 15 minutes.

Cook hot dogs according to their package directions.

Place each hot dog in its bun and smother with chili, onion and cheese.

Enjoy!

George Bush Must Have Read My Blog

Cathy — Sat, 19 Jul 2008 00:26:26 GMT

I remember being really excited when I thought and STILL believe Arnold Schwarzenegger was/is reading my blog.

However that doesn't compare with the satisfaction I feel knowing that President George Bush must be reading it too.

So how do I know this?

Well, last week I went off on a little coincidence or conspiracy theory about our current President and gas prices.

I specifically mentioned that potentially oil interests were keeping oil prices high until the Executive Branch Ban of offshore oil drilling was lifted, something oil companies have wanted for a long time.

Ummm, I think it was two or three days after I stated my hypothesis (that must have been when President Bush read my post) that "Dubya" lifted the drilling ban and oil Miraculously dropped $9 a barrel. Ha!

Yeah, that probably only changes prices at the pump by about 3/10 of a cent but at the very least THERE IS A DOWNWARD TREND. Yes, a downward trend.

And yes this doesn't really solve any short-term problems (except for quieting the speculators a bit) BUT IT'S SOMETHING PEOPLE! What else have we got?

But really, how do you think George found my blog? Maybe "AHHNOLD" gave him my Web Address. Thanks Govenator.

So due to my obvious talents in predicting world changing global events, check back later, I will be posting what I believe will be the day's winning Lottery Numbers from state to state. It could change your life.

And since George Bush is now a reader, what should we tell him?

My Expectations of You...Your Expectations of Me

Cathy — Fri, 18 Jul 2008 00:06:37 GMT

If I visit your site or you leave comments here on my blog, I have my mind made up on what the sound of your voice is like.

I can hear your speaking as I read your written posts, your comments and your emails.

If I listen hard enough I can even hear the tone.

It's kind of weird that my mind is so made up on whether or not you have an accent, smack your gum, talk loudly in public or speak in a whisper when on the phone.

But...IN MY MIND...it's set.

This is the main reason I did not go to Blogher this year. For those of you who do not know what Blogher is, it's a convention for women bloggers who come from all over the country to meet up, share ideas and get advice on all things blogging. It's a huge event anticipated by many people.

This year it is in San Francisco and it starts today.

The convention is only 70 miles from my house and going would not have been a hardship. In fact when I started blogging earlier this year I was all "gung ho" to be going there, meeting everyone and enjoying the weekend.

My friend Loran was going to go with me but abruptly, I decided I didn't want to attend.

The reason?

I have these perceptions of how all of you are. How you walk, you talk, you smile. Basically how you carry yourself.

To actually change those perceptions would kill me. I hate change, ask anyone who knows me well.

If you have an East Coast accent and all this time I have pegged you as Southern (cause you live in Mississippi) it would throw me so far off the wagon I might not come back.

I know, how shallow of me, right?

It reminds me of reading the Harry Potter book series. I developed such ideas of how I thought everyone would sound, talk and act, I ended up despising the movies. The actors did not fit into my previous expectations of character portrayal. I died a slow death.

So the thought of meeting so many people I know only from the internet and the safety of my living room was a fleeting proposal.

You all probably have your perceptions of me too. Wouldn't you be disappointed if I didn't speak in the darling, sweet voice you imagine me to have?

Does anyone else feel this way?

******************************************************************************************

Also a bit of business......

I am passing the torch over to Krysta at Evil Chef Mom who will be hosting the next Potato Ho-Down On August 20th. Please send your entries over to her. Thanks!

Potty Talk

Cathy — Thu, 17 Jul 2008 00:41:57 GMT

Since the hooligans were hours old, the Wild Boar and I have always discussed, often in great detail, the poops of our children.

Sounds odd but I'm speaking of it in terms of health.

It's a subject I never thought would be a part of my life. As a parent you worry, wonder and think about it on a daily basis.

Let's face it, up until you have kids the only pooping habits you are concerned with are your own.

As soon as hooligan number one was born, the question of the day started with the nurses in the hospital.

It's the first time management of another human being's poop is so important and falls completely in your hands.

Did he poop?

A lot?

How many times?

The pediatrician asked the same questions.

How often?

What color is it?

And this is where life and marriage changes. You and your mate are no longer discussing weekend plans but how many times a day your precious infant did the poop-de-doo.

The Wild Boar would always call me to see how my day was going. Inevitably the conversation would always end up going something like this..

Wild Boar: Did the baby poop today?

Me: Yes.

Wild Boar: How many times?

Me: Um, twice.

Wild Boar: Was it hard or soft?

Me: Normal.

Wild Boar: What's normal?

Do you see where I'm going with this?

The point being, the pooping habits of your baby become a happy event. You know if they are pooping, they are healthy. And that doesn't change as they grow older.

As toddlers and as they age they stop necessarily pooping everyday (or hourly as an infant) and you find yourself wondering, "when was the last time?"

Even last night, one of the hooligans said, "I feel slow and sluggish". The Wild Boar looked right at me and said, "when's the last time he pooped?"

Thankfully, I really had no idea because my job as poop manager is more than over. Thank goodness.

But this reminded me of earlier times when two kids were in diapers and I was fully immersed in Poop Management 101.

However, I often wondered and obviously still do if we were the only ones who had so many of these conversations?

Maybe because he was a doctor we talked about it more than other couples. But really I have no idea.

Did you and your mate call each other during the day and ask if the baby pooped?

I still find it funny and strange to this day.

It's Here! It's Here! Potato Ho-Down's In 'Da House!

Cathy — Wed, 16 Jul 2008 00:23:38 GMT

It's here friends and fellow Potato Ho's, the first ever, Potato Ho-Down! Yee-HAW! Scrape your boots off, sit down, grab a drink and enjoy the food porn.

Madame Spud, our Ho-Down mascot, is quite taken with all the beautiful entries that have been prepared and delivered to the round up floor.

I would also like to say thank you to everyone who participated in this month's event. It was a huge success for our first go round.

This round up is something Krysta (Evil Chef Mom) and I came up with as a way to honor our all time favorite vegetable and accept our existence as Potato Ho's. The rest is history.

This event will continue to make it's way around the blogosphere every third Wednesday of the month. I hope you will all join in for the fun.

To see who's hosting in the next few months, check out the rules, the links to Potato Ho posts (up soon), participants or just to check in...VISIT OUR NEW WEBSITE...set up specifically for this monthly event. It's our new DEN OF INIQUITY a CLUBHOUSE for us Ho's. Go check it out, it's awesome! You don't even need to know the Ho-handshake to get in.

Now as stated in the rules for this event everyone had to submit their recipe with their Ho name, (their first pet's name and their middle name). For me that would be, Sparky Marie.

So enough talk already, let's get to the food!

Our first dish is from the very talented food blogger Madame Val. If you have never been to her site, go there Now! She is an amazing cook and photographer. You will leave drooling. Madame Val also claims to be one of the biggest Potato Ho's out there. I won't argue with her. So without further adieu, this dish is Potato Ho "Bellini Valium's" (More Than Burnt Toast) Garlic Scape Vichyssoise. "The garlic scapes in this dish give this cold potato soup an incredible flavor!!!" Potato Ho's love flavorful food. Madame Val is currently on a garlic scape quest. Go see what she's up to in beautiful British Columbia, Canada. You won't be disappointed.

This next entry was made for us by Madame Laura.  She lives in the Midwestern United States and loves to cook for her family. She makes beautiful recipes, I just saw one for Portuguese Sweet Bread on her site; be still my heart. This dish is Potato Ho "Delilah J's" (The Spiced Life) Paella Hash. "A rustic potato skillet hash bringing the flavors of paella to life without all that lousy work involving the rice." Since we're Ho's we love less work, so this is just perfect!

This next delectable entry has been sent in by the one and only Madame Magpie. Magpie leads a busy life in New York with her daughter and husband. I love reading about her musings and takes on life. The dish she enters todays is Potato Ho "Schwartz Catherine's" (Magpie Musing) Potato Salad. "Herby, tangy, easy potato salad with NO mayonnaise." There's that word "easy" again...perfect for us Ho's. And no mayo will let us retain our ho-ish figures. Good thinking Magpie!

Now because Madame Val is an over-achieving Potato Ho (theirs always one in the bunch), this is the second dish she has submitted to the Ho-Down. It's a beauty isn't it? This is Potato Ho "Bellini Valium's" (More Than Burnt Toast) Nugget Potatoes with Pesto. "With all those new potatoes and fresh basil in our gardens, this pesto and potato combination is a summer marriage you don't want to miss. The flavor combination is memorable." I think you're right Madame Val, it sounds memorable. I'm sure all the Potato Ho's of Canada, where you live, love you for it.

Just look at these matchsticks. Madame Christie makes her way here all the from Down Under...it's winter now in Australia...Brrrr. Madame Christie has a knack with food styling, everything always looks so delicious over at her place, Brace yourself before you head over there, it's indulgent food porn at its finest. Her dish here today is Potato Ho "Milky Lee's" (Fig & Cherry) Stir Fried Chilli Potatoes. "A posher, healthier version of chips to serve with seafood." Ho's love poshness. Thanks Madame Christie!

Madame Cathy has outdone herself with this appetizer. Cathy live's in California and if you've ever visited her blog then I know you've been laughing. She is one of six author's writing for a great blog that includes a little bit of everything. These ladies crack me up daily with their wit and wisdom. The above plate of goodness is Potato Ho "Maxine Denise's" (Where's My Damn Answer) Loaded Potato Patty Appetizer. "Just like a loaded potato, only better. Red, gold and purple potatoes are mixed with goat and blue cheeses, bacon and rosemary. Put them all together and fry them in a pan. Get ready for a combination that will rock your world." This is ho-licious, I mean seriously.

Can you see the glistening of these potatoes? This comes to us from Madame Lennie who resides in beautiful Toronto, Canada. Madame Lennie loves to cook, write and create all kinds of beautiful things to look at on her site most especially photographs-she takes amazing photos. It was a no brainer for her to create Potato Ho "Daisy Darcel's" (Eat, Write, Create) Fancy-Schmancy-Potatoes. "These fancy-schmancy spuds are sure to tickle your taste buds and impress the family and friends. Especially when you mention the Herbes de Provence. Gets 'em every time. And only you have to know how darned easy this recipe is to prepare!"  Ho's like Herbes de Provence. They make us feel very worldly. Merci, Madame Lennie!

Skins bring back the best of memories don't they? Madame Shaye who currently lives her days in Central Indiana enjoying life and cooking for her family has revitalized an amazing rendition of an all-time-favorite dish. These are Potato Ho "Daisy Elaine's" (Smarter Than Pancakes) Tater Skins. "Super easy and highly addictive tater skins that are perfect for your next party." A true Potato Ho never misses a party, these sound perfect!

Madame Jenni has provided us with a real treat.  She and I agree that perking up an often bland American diet is the spice of life. Her life, living on the Kansas prairie, with her husband and children is testimony to how beautiful simplicity can be. Even Potato Ho's appreciate simplicity but Madame Jenni has outdone herself with this recipe. And by the way Jenni is as smart as whip. She's in the "this Ho knows club" as far as I'm concerned. Here she presents Potato Ho "Bare Becky's" (Prairie Air) Aloo Gobi. A potato-cauliflower curry to make your taste buds sing and dance. Now, Potato Ho's love to sing and dance, so bring it on! Sounds delicious!

My partner in Potato Ho crime, Madame Krysta, has ramped up the stakes here for the perfect summertime dish. Krysta lives in Northern California (not too far from me) with her hubby and four sous chefs who worship her. She is another self-proclaimed Potato Ho princess...potatoes are not safe around her, they disappear as quickly as they arrive. She offers us Potato Ho "Christina Shane's" (Evil Chef Mom) Bacon and Egg Potato Salad. "What's better than bacon, eggs and potatoes? Nothing. It's my new threesome...'cause I'm a Ho that way." Ahhh, spoken in true Ho form! Thanks Madame Krysta.

It's hard not to gush when I see this dish. It takes french fries to a whole other level. Madame Amanda is another Northern California resident who enjoys cooking healthy, satisfying meals for her family. She does not disappoint us with Potato Ho "Peaches Marie's" (Daily Diner) Sweet Potato Fries. "We love homemade french fries. Really, what's not to love." We agree with you Madame Amanda, all Potato Ho's love a good frenchie. Thanks for keeping us healthy!

Madame Dlyn takes no prisoners with this dish. Her garden in Upstate New York has been overrun with potatoes this year, which is not a bad thing for a Potato Ho. Her entry into the round up, Potato Ho "Riley Marie's" (Dylnz) New Potatoes in Garlic Cream. "New potatoes in a light sauce full of bright flavor." Potato Ho's are attracted to bright and shiny things so this meal suits us perfectly!

Another amazing blogger, Madame Kristy, tempts us with this entry. Madame Kristy is also another fellow Californian who puts keeps me in stitches daily. She is co-author of a blog with five other talented women, there is always something new on their site...sometimes hourly! Her entry, now get ready for this one, is Potato Ho "Goshua Lynn's" (Where's My Damn Answer) Six Hotties Magic Sweet Potato Chips & The Flying Bleu Goat (heart attack) Dip. What Potato Ho doesn't like food magic? Perfect Madame Kristy!

Madame Rita from Portugal has graced us with this beautiful potato dish. She calls herself clumbsy. From the looks of this dish I think she knows what she's doing in the kitchen. This is Potato Ho's "Indy Anna's" (not Jones) (Clumbsy Cookie) Tortilla de Papas. "It's a Spanish tortilla (like a frittata) made just with potatoes and onions. It's delicious." A tortilla made out of potato's? This is like hitting the Potato Ho jackpot. Yahoo!

Just looking at the crunchiness here gives me the chills. Madame Mrs. L. gives me the low-down on what is happening in and about the food world as she blogs from her home in California. She owns a massive collection of cookbooks and shares recipes from them often. Her entry into this round up is Potato Ho, "Trixie Belle's" (Pages, Pucks & Pantry) Breakfast Potatoes. "Pan-fried potatoes that will melt your heart." All Potato Ho's know what a treat a fried potato is. Yum.

Wow. Sinful to the max. Madame Karly has gone and taken us to Potato Ho heaven with this one. Karly is a Mom who blogs about her life adventures with her family and success' in the kitchen while living in Illinois. She is a hilarious and a very colorful person who tells it like it is. Her entry in all its glory, Potato Ho "Cinder Lynn's (Wiping Up Snot) Potato Croquettes. "These Potato Croquettes are little balls of mashed potatoes, bacon and cheese. These balls have been rolled in bread crumbs and fried until they are crispy on the outside and gooey on the inside. Healthy? Not so much. Delicious? Very." All Potato Ho's love balls...he-.

Look at these, all the way from Hong Kong, Madame Rita has sent a dish our way. Rita makes some of the most beautiful food I have ever seen. If you have never visited her over at her place you must go take a peek, you won't be disappointed. Her entry for this event is Potato Ho "Jackie Dewi's" (Mochachocolata Rita) Oven Baked Potato Shrimp Cakes (aka Perkedel Udang). "The idea of oven baking these usually deep fried perkedals (Indonesian deep fried potato cakes) intrigued me. I wanted to satisfy my longing for a deep fried crispiness fix and maybe live my happy life a little longer to eat more deep fried goodies *grin*." Potato Ho's love to live long full lives. Looks like this recipe will get us there.

This is something I never thought of before. Of course Madame Marye came up with it, she's a true Potato Ho genius that way. There is not much I can think of that Marye doesn't know how to do. Always full of inspiring commentary Madame Marye never ceases to amaze me. She leaves me hungry with her Potato Ho "Duchess Grace's" (Baking Delights) Potato Soft Tacos. "Everything a Potato Ho could want. Spicy, cheesy and cheap." I think she's just written the Potato Ho mantra!

Can you see the chunks of ham on these potatoes? When in doubt, add more snout, it's all good to me. Madame Asthmagirl from the very beautiful state of Washington has graced us with her bountiful recipe. Asthmagirl keeps me entertained daily as she chronicles her life and struggles with asthma. Her amazingly good spirit is enough to inspire anyone. Of course this Madame also has a cooking blog and brings to us in all her Potato Ho-ness glory, "Madeline Gayle's" (Asthmagirl Cooks) Twice Baked Potatoes. "My daughters started inviting crowds of teenage boys over every time I made these. Souls have been bargained for over who takes these leftover potatoes home with them." See, men are Potato Ho's too. They just have a hard time admitting it.

The warm days of summer are upon us in the Northern Hemisphere and this looks like an easy and tasty recipe to whip up. This comes to us by way of Madame Mindy in Texas, where flavor and taste reign BIG. This entry is a celebration of all things enjoyable this time of year and is known as Potato Ho "Molly Christine's" (Coffee & Queso) Lazy Summer Smashed Pesto Potatoes. Potato Ho's can be lazy, this is perfect for us. Thanks Madame Mindy!

And last but not least here is my entry into the Ho-Down. I am a Potato Ho and I will not apologize. It is my pleasure to enter "Sparky Marie's (Noble Pig) Smokin' Red Roasted Potatoes. "These potatoes are so hot they're smokin'!" All Potato Ho's are smokin' hot so this dish fits into persona.

Would you look at that. Madame Spud Potato Ho has lost her Ho-ish figure because of all the great food. She promises to be back in shape for next months round up.

So don't be left out of next month's Ho-Down taking place over at Evil Chef Mom on August 20th. I can't wait to see what you all come up with!

Happy Ho-ing,

Sparky Marie

A Hole In My Yard

Cathy — Tue, 15 Jul 2008 00:14:16 GMT

Hey everyone. How's your summer going?

Ours?

Not so good.

No snorkeling.

No tube-ing.

The pool algae is gone. The spider's have moved in.

It will take three more days to fill it back up. Insert crying here.