The BLT (bacon, lettuce and tomato) sandwich is one of the most popular sandwiches in the world (second only to ham).
The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.
Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. In the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.The 1929 bookSeven Hundred Sandwichesdoes include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.
The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round.
The initials, representing "bacon, lettuce, tomato", likely began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness.
Make it a BLT (A) - add a few slices of avocado (optional)
Cook bacon until crisp and drain on paper towels. To assemble, toast bread then spread 1/2 tablespoon of mayonnaise on each piece of bread. Arrange bacon (2 slices per sandwich), lettuce and tomatoes on bread. Top with avocado (optional).
Once again this year, we set our sights on Washington County wineries and vineyards for our annual wine tasting road trip.
Tualatin Valley Estates
Believe it or not, we've been to at least two dozen wineries in Washington County over the past 10-12 years. Some of them remain in existence today and some are long gone. I decided to include some oldies, but goodies and two newbies to our trip this year.
One of my very favorite vineyards in Oregon is Willamette Valley Vineyards, 2011 vineyard of the year. One of their off-shoots is located in Washington County.
Tualatin Estates Vineyard was established in 1973 and is one of the oldest and most respected vineyard sites in the Willamette Valley. The name Tualatin originates from local indiginous people and means gentle and easy flowing (pretty much describes our group on Friday)!!
For $15, including a delicious cupcake and a Riedel wine glass to keep, we tried 9 Pinot Noirs.
One of the first wineries I found when I was researching this year's adventure was Ardiri Winery.
This was our second stop and the first time at this winery.
Ardiri overlooks the Washington County countryside, with a beautiful terrace (I must remember this in summer) including a welcoming fireplace. They call themselves a boutique vineyard and it shows in the quality of their wines and their tasting room.
Speaking of their tasting room....it's brand new and extraordinary. It boasts a poured black concrete bar with roll-up window/doors for an indoor/outdoor feel.
It's one of the newest and probably tiniest vineyards in Washington County, but I loved the description of their Thanksgiving Day weekend celebrations which included a spread of fabulous hors d'ouvres, in a big room with a roaring fire and live music. Yes, please!
The tasting room is basically their home (kitchen) and it was very inviting and warm. We especially loved their mulled spice wine which is perfect for the holiday season.
Our last stop is a tradition and a treat for our Designated Driver, Brian. Since Cooper Mountain Vineyards is literally out our back door, Brian enjoyed a glass of Pinot Noir before taking us back to Rebecca Lane.
Cooper Mountain always has a wonderful spread of food (loads of cheese for Brian), live music and a nice tasting menu. This is their 30th anniversary of hosting a Thanksgiving Wine Tasting Weekend!
All in all a wonderful day of wine tasting. In the Willamette Valley, there are close to 150 wineries that open their doors this weekend (and many more that only offer reservation tastings). I would encourage everyone who loves wine to plan a trip to Oregon in November. You won't be disappointed!
P.S. Brian and I took some lovely photos on my cell phone, but unfortunately my SD card was corrupted halfway through our wine tasting adventure and this was all we could salvage!
I hope everyone had a wonderful time with friends and family.
We are moving right into Christmas....trimming the trees this evening and making our traditional Turkey Enchilladas.
Here is the rest of our week and remember to check out more great menu planning ideas HERE!
Sunday:Creamy Turkey Enchiladas with Salad Monday: Grilled Hamburgers with Tater Tots Tuesday: Spaghetti with Turkey Bolognase (freezer meal) Wednesday: Rib Eye Steak with Half Baked Potato and Salad Thursday:Southwestern Salad
I am really getting excited about dinner tomorrow! Today...my family arrives. My sweetheart, Brian from Seattle and my parents and uncle from Eugene. Our party starts this afternoon and won't end until bedtime on Sunday. Our Thanksgiving celebrations are rich in history....family history, but do we really know the true history of Thanksgiving. Here are a few facts and figures to share around your dinner table. Enjoy!
In the United States, the modern Thanksgiving holiday tradition is commonly traced to a 1621 celebration at Plymouth, MA. The 1621 Plymouth feast and thanksgiving was prompted by a good harvest.
The practice of holding an annual harvest festival like this did not become a regular affair in New England until the late 1660s.
Much like in Canada, Thanksgiving in the United States was observed on various dates throughout history. From the time of the Founding Fathers until the time of Lincoln, the date Thanksgiving was observed varied from state to state.
The final Thursday in November had become the customary date in most U.S. states by the beginning of the 19th century.
It was not until December 26, 1941, that the unified date changed to the fourth Thursday (and not always final) in November—this time by federal legislation.
Interestingly enough, in 1941, President Franklin D. Roosevelt attempted to move the official Thanksgiving date to earlier in November in order encourage a longer Christmas shopping season as a Depression recovery strategy. His idea was shut down by Congress.
We had a quiet, relaxing weekend with plenty of good home cooking, naps, movies and football. I am still recovering from some sort of flu bug/tummy monster thing so...not a lot of energy. I need to rest up...we've got a big week ahead!
Here are some random shots from not only this past weekend, but from the last 6 weeks or so. Bits and pieces of whats been happening.
Me and Uncle Steve - getting really excited to see him for Thanksgiving!
Chinatown in Seattle - this is where the Bolt Bus leaves from Seattle. We need to explore this area more. Looks like a lot of really good food around this part of town.
King Street Station - Seattle
Chick at Hilton - Downtown Portland. We had cocktails last Sunday night. Fun!
Keikei Lahina posing for her PlayGirlCat centerfold. She loves to help me make the bed!
Pinterest idea with the squash/gords inside the vase. I love the look of fall.
Monday: Pick up Diestel Farms Fresh Free-Range Turkey (this year's will be close to 20 pounds)!!! Dinner is Toasted Cheese Sandwiches and Amy's Chunky Tomato Bisque Tuesday: Grocery Shopping! We did a lot of pre-shopping throughout October and November so I don't expect to get much more than our perishables! Dinner is Garden Burgers and Tater Tots Wednesday: Italian Night! Pre-Thanksgiving Party starts early! Lots of pre-cooking so we are cooking a Lasagna from Costco with Garlic Bread and Salad for an easy meal
November 22, 2012
Aged Sharp Cheddar Cheese
Dip and Vegetables
Roast Turkey & Gravy
Brussels Sprouts with Marjoram
and Pine Nuts
Yams with Blue Cheese
Relish Tray with
Deviled Eggs and Black Olives
Friday: Did someone say wine? Oh yes....and a leftover holiday buffet. Hot dinner sandwich, anyone?Tons of leftovers!
Saturday: FOOTBALL! The Civil War....Oregon vs. Oregon State with a lot riding on this game. Tons of appetizers from Pinterest...wienie rollups, Pinot Noir meatballs, cheese sticks with marinara, and a veggie tray!
Tradition dictates that we serve brussel spouts and peas for Thanksgiving dinner. They've been favorites for many years, but this year I wanted to add one more vegetable dish. I've been a huge fan of Nigella Lawson for years and I came across this recipe a few years ago which calls for butternut squash. I switched it up to include the more hearty sweet potato. Enjoy! Stacy
Sweet Potatoes with Blue Cheese and Pecans
2 pounds sweet potatoes, peeled and cubed 3 tablespoons olive oil salt and pepper 6 stalks of fresh thyme 1 cup pecans, lightly toasted 1 cup crumbled blue cheese
Preheat oven to 425. Place cubed potatoes on a baking sheet and sprinkle with olive oil and salt and pepper also half of the fresh thyme, chopped.
Roast in the oven for 30-45 minutes or until potatoes are fork tender (not too soft and mushy).
Once out of the oven, place the potatoes in serving dish and scatter pecans and blue cheese on top. Gently toss everything together. Check seasoning and garnish with remaining thyme stalks.
Note: This can be prepared up to 24 hours before baking. Let stand at room temperature for 30 minutes before placing in oven to re-heat.
I think that I shall never see
A poem lovely as a tree.
A tree whose hungry mouth is prest
Against the sweet earth's flowing breast;
A tree that looks at God all day,
And lifts her leafy arms to pray;
A tree that may in summer wear
A nest of robins in her hair;
Upon whose bosom snow has lain;
Who intimately lives with rain.
Poems are made by fools like me,
But only God can make a tree.
- Joyce Kilmer
We had funeral for our tree this past week and on Thursday, they came and chopped her down. We will miss her, but she was full of disease. There is a hole in our yard and in our hearts...but soon, we will plant a new tree and the circle of life will continue.
WHO: Grandma Virginia at the head of the table with Grandpa Ralph (R), Donna Dahl, Toby Dahl (in white shirt) and Uncle Bud at end of table WHAT: The Meal WHERE: Dinner at Aunt Pat's WHEN: Thanksgiving late 1970's
WHO: Aunt Pat, Sten, Candy, Toby and Donna Dahl, Uncle Mickey, Uncle Bud, Mike, Mom WHAT: The Game WHERE: Aunt Pat and Uncle Bud's WHEN: Late 1970's
Every year, Thanksgiving was spent at Aunt Pat and Uncle Bud's house. It was a large gathering, sometimes 15+ and while everyone loved the meal, the main purpose of the day was the card game after dinner, which sometimes lasted long into the night.
It is not known when stuffings
were first used. The earliest documentary evidence is the Roman Cookbook,
Apicus De Re Coquinaria, which contains recipes for stuffed chicken, hare, and
pig. Most of the stuffings described consist of vegetables, herbs and
spices and some contained spelt (an old cereal). Frequently they contain chopped
liver, brains and other organ meats.
Names for stuffing include 'farce' (~1390), 'stuffing'
(1538), 'forcemeat' (1688), and 'dressing'.After 1880, it seems the term stuffing did not appeal
to the propriety of the Victorian upper crust, who began referring to it as dressing. Nowadays, the
terms stuffing and dressing are used interchangeably, with stuffing being the term of
preference in the South and East portions of the United States.
Whatever you call it in your
2 cups day-old breadcrumbs
(use stale bread cut into 1 inch pieces)
2 cups crumbled cornbread
2 cups crumbled biscuits
(find some pre-packaged biscuits and let sit out over night)
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/4 cup chopped green onion
1/4 cup chopped parsley
sage, salt and pepper, to
1/4 cup melted butter
1 egg, beaten
1-2 cups chicken broth (I use
fresh giblet juice from my turkey innards)
Preheat oven to 375. In
a very large mixing bowl (I use my turkey roasting pan), combine bread crumbs,
cornbread, biscuits, onion, celery, green onions and parsley. Season with
spices (I like to taste it once it is all mixed together).
Add butter, egg and
begin adding broth 1/2 cup at a time. Begin to mix together (add enough
broth to make it moist but not too much or your stuffing will be soggy).
Make sure it is adequately seasoned before placing in well greased baking dish.
Bake 45 minutes to 1 hour or
until golden brown.
This can be made one day ahead. Please let stand at room temperature for
30 minutes before baking. This recipe makes 8 (1/2) cup servings
I was supposed to be enjoying lunch along the Chicago River last Friday, followed by an 18 hour train ride into Washington, D.C for a weekend meeting. Thanks to Hurricane Sandy, our semi-annual conference was cancelled last Wednesday. We will meet again next April and most likely in DC.
I just love Jon Bon Jovi!
Sting sings "Message in a Bottle"
Instead, the Bronze Goddess and I took a last minute trip up to Seattle on Friday for a weekend adventure with Brian and Sammy.
Crab Cakes with Pike Place Market Smoked Tartar Sauce and Caesar Salad with Green Apple
Brian worked Friday night. I watched the Sandy Hurricane/Red Cross Telethon. I cried. I texted a $10 donation. I cried some more. I drank some Chardonnay and made Crab Cakes with Caesar Salad. I was so grateful for my warm house, new pajamas and home cooked meals. My heart aches for the incredible suffering.
Last Wednesday night, Chick and I celebrated Halloween at Rebecca Lane.
Tradition dictates that we dress up in costume (this year I was a wild cat and Chick was a construction worker), pass out candy, listen to a mix of Halloween music, drink some Chardonnay and make homemade pizza.
Fortunately, the weather was dry between 6-9 so we had quite the turn-out, 65 beggars in total!
What: Swimming at Grandpa Jim and Grandma June's pool
Where: Bothell, WA
When: Summer 1974
I was supposed to be traveling today, but Sandy cancelled my plans. It got me thinking about all the traveling I have done in my life. Some of my most fondest memories were the trips close to home with family. I remember wanting nothing more than to spend hours upon hours in this pool. I remember the bubble I wore around my back that kept me afloat and I remember that orange and yellow bathing suit.