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s you deserve better you deserve consistency in regards to my output however life does in fact get in the way work schedules these days don t leave me the time to cook as elaborately as i ve done in the past and when it s bonnie and i with a lamb meatloaf and a mustard herb crust very good i don t have the time to take pictures we re hungry and we want to eat i ve written in the past about being able to put a dinner together quickly that s wholesome and made with real food not something from a box i still cook from scratch and cook some rather elaborate meals for bonnie and myself but the photos aren t done the blog isn t posted and most sadly the meal isn t shared with friends and or family i refuse to post the hotdogs dinners that we sometimes have not to say that they re bad since i began the blog more than 14 000 of you have read its posts that s not a huge number as far as some blogs are concerned i haven t pushed it out there my blog is the proverbial labor of love for me but don t think for a minute that ego doesn t play a role too the love of food and cooking the love and appreciation of family and friendship the opportunity to highlight my skills dare i write show off and the opportunity to pass something on and to thank those who have taught me all of these are the muse for the few thousand words that are contained in each post know that i very much appreciate the fact that all of you that have taken the time from your day to read my musings from my perspective as the creator of this blog there is a mystery that has developed with the blog or more specifically your selection of the most read posting i have access to the blog statistics and they have shown that one particular posting is the most read obviously however this post is the most read by a long country mile in relationship to the 14 000 of you that have read the blog there have been more than 2 300 readings of the summer dinner diaries sadness sweat and excellence the docent death marches this was posted on august 6 2010 all of the other posts have numbers in the hundreds to low thousands i think that this post is good well written and presents memories that hold much for me however there are many posts that i m particularly fond of some more so than this one so help me solve my mystery tell me why you ve found this post more or less enticing than the others tell me if there are other posts that you ve enjoyed more help me to understand why the blog the dinner diaries of an intrepid amateur chef continues to chug along despite its current stasis i would very much appreciate your insights thank s dave posted in uncategorized tags amateur chef 1 comment summer s over let s enjoy the cooking we can do in the upcoming season september 29 2010 dgrunwald dinner diary august 16 2003 ah those main courses that you sometimes get stuck in a rut with making them time and time again until your inner chef says are you so brain dead that you can only make this one dish if you make this again in the next nine months i m going to instruct your knife hand to cut off your little finger and so it was with the silver palette s lemon chicken it s a wonderful dish i ve described it before for whatever reason i had made it several times in succession and even i realized that it had been served too often hence the comment again it s an easy dish to make and can should be done ahead yeah that s it i didn t have enough time well that s no excuse to be good at anything to learn anything to progress you ve got to push yourself that most certainly applies to cooking so if you re tired go ahead and make that dish for guests once or twice in succession but promise yourself that the next dinner is going to feature a new dish and it s going to be exceptional how to read a menu and impress your date there was a period of time where bonnie and i would journey from the hinterlands of new jersey into the uber urban whirlwind that is new york city there is absolutely no place anywhere on earth like new york city not that i ve been to many places but i ve seen pictures it takes us almost two hours to drive into the city as much as bonnie pleads i refuse to take the train driving in is a pain in the ass but the thought of not being able to control where i m going and when i want to go makes me homicidal so i drive one time we were running late and parked in a forbidden zone we came out of the theater to find that our trunk had been jimmied open and that we had gotten a parking ticket god i love that city if they don t screw you one way they ll find another way and if they can get you both ways they most certainly will we journeyed to the city somewhat regularly to see broadway shows something that i can do entirely without but that bonnie loves bad acting ridiculous situations absolutely forgettable tunes i ll pass except for the fact that i love bonnie broadway show dialogue actor 1 brother our father has just died actor 2 well let s just sing a song actors 1 and 2 dad is dead dad is dead dad is dead sung to the tune of some methodist hymn with a disney elton john twist elton john what happened to you like i said i ll pass we did get to go to some pretty good restaurants though the saving grace at one point we were fortunate enough to get into orso no i don t remember everything that we had but i do remember a fantastic carpaccio good wine good service the food was good good good good all around good except for david and the menu let me give all you men out there a lesson on how to impress your date pick up the menu and commence this conversation david god this is a great menu i didn t think that they d have this many dishes i mean look both sides of these pages wow the left side of the page is in italian i ll have to get the waiter to translate some of the dishes i won t even know what to order until i get some translations i mean all the dishes on the right side of the menu are in english and i know what i d order from there but the left side is in italian and i just don t know what some of the items are bonnie honey the left hand page is the italian name of the dish the right hand page is the translation david oh waiter we re ready to order great menu multilingual dinner diary september 22 1995 let s look at the september 22 entry yea yea the sun dried tomato tapenade on polenta triangles is interesting and tasted good tempered by my comments polenta i could write love songs about polenta and maybe i will for the next entry but we shall discourse on the baked oysters and scallops the recipe is inspired and comes damn close to a dish that we were served at the black bass hotel in lumberville pennsylvania not only a hotel but also with a restaurant it s a beautiful place built in the 1700 s and it looks like it in a very good way absolutely real the dining room hugs the banks of a tranquil stretch of the delaware river and we ve been lucky enough most times to get a table at a river view window along this particular stretch of river the waters narrow between the restaurant and a small island the river here is often shallow the trees crowd the banks in places and there is quietness about the place this again is one of those context dishes bonnie and i just happened in one day got a river table and had the absolute luck to order this dish it was hot creamy buttery and with oysters and scallops how could you go wrong perfect for the coolness in the air that autumn day i often like to challenge myself with trying to replicate approximate is a better word dishes that we ve had in restaurants i don t expect to make a perfect copy i don t necessarily want to after all now it s my dish in this case it was very nice no problem no fuss top notch ingredients and it did in fact bring back a perfect and unplanned surprise the black bass was shut down for a couple of years until whatever needed to be settled was settled it is now up and open and garnering rave reviews for the execution of its menu bonnie and i look forward to returning black bass inn and hotel a recent dinner dessert one of the many things that i love about cooking is the manner by if you re doing it right you re connected to the seasons and the passage of time if you re doing it right you have to cook with the seasons you have to be aware of what is available to you that s fresh that s been grown in your little part of the world that hasn t been shipped halfway around the world to get to your cutting board if you live in the northeast you don t use strawberries in january you don t use asparagus in november you don t use peaches in february you cook with the weather more hearty meals you cook with what your little place on earth is providing you with at the time and this is good cooking scrumptious dishes i prefer cooking warm i e wintertime meals to cold i e summertime meals for whatever reason it seems to me that the cold weather meals offer more possibilities than the warm weather meals i m not sure why that is maybe it s just me but for whatever reason i ve got a much larger repertoire of cold weather menus rather than hot and the meals are more hearty which makes sense as you re trying to stay warm so let us look forward to making bread bread from the oven and red flannel hash red flannel hash and spaghetti and meatballs spaghetti with red sauce and meatballs the cooler and colder weather is coming embrace it it s going to be a good time to get a lot of great cooking done posted in cooking recipes memoir diaries diary menus tags bread end of summer red flannel hash spaghetti and meatballs leave a comment tuna overwhelmed burned dog food succotash and poulet flambe september 6 2010 dgrunwald dinner diary august 21 1993 sometimes the meds just don t do their job and i go a little wacky a little extreme what s extreme here is as i have written the stuffed swordfish the salad is a classic i m sure that all of us loved it yellow squash and leeks how could my guests not loved it that s a rhetorical question the fact is as written the yellow squash with leeks was not a mover on occasion vegetables are sometimes a tough sell the swordfish steaks i can see them in my mind to this day really really stuffed bulging like a tennis ball had been inserted into them one solid pound of stuffed fish per serving how could i have possibly not cooked them until they were properly done they were overwhelming in that the portions were ridiculously large and the seasonings were too strong burying the taste of the fish and clams poor rick and brenda yes they re the couple that suffered through the soft shell crabs too as the song says you always hurt the one s you love a nice menu just a little too overwhelming the thing is that you cannot be afraid to try new things if it comes out badly no one s going to get hurt no one s going to die usually and if you don t try you ll never know just how great you can be and by god bonnie made dessert though i m certain that i was the one that added the rum peaches with the vanilla ice cream how nice a dessert is that sour cream lemon cake rummed peaches and vanilla ice cream and on a summer s day yet perfection i gotta let bonnie cook more for the dinners she s good and i m getting old excuse me older not dead yet burned dog food at high noon i honestly don t mind my friends serve me hot dogs and beans you know that i appreciate a good hotdog i don t require a four star meal to enjoy my friends company i do want to be served food that has good ingredients and has been properly cooked i ve been served stuff that i can t even label as edible one memorable occasion involved a gathering in a location that i consider an epicurean no man s land i shall presume that living in such an area creates a culinary bermuda triangle good food disappears leaving frozen miniature weenies wrapped in what the manufacturer calls dough the event was a barbeque god how often does the actual meaning of that word get slaughtered with grilled hamburgers store made and bad hot dogs absolutely forgettable green salads with bottled salad dressings potato salad with a cup of sugar in it jello and marshmallow molds that set my stomach churning when i look at them and god knows what other horrors the matron of the house was cooking something on the stove top when we arrived i swear to god that she was cooking dog food but she kept saying that it was something else and there wasn t even enough of this dog food for everybody to have some she asked me to taste it because she was told that i liked to cook i smelled it it was dog food burned i figured that if she had the nerve to offer me this crap than i had the nerve to take a small taste so i did with that single taste i suddenly felt as if my spirit had left my body to travel to another time and place the green grass leafed trees and screaming children fading fading fading and so there the two of us were the noon sun directly overhead on a dusty main street in a frontier town the shopkeepers womenfolk and children drunks and indians peering through the store and saloon windows at the matron and i mano a womano she asked how i liked it i said that it was interesting i was trying to be polite for my wife s sake she asked again i said that i had never tasted anything like it still being polite by this time the crowd in the stores and the saloon were restless and edgy they had caught the scent of blood on the single dying breeze blood was about to flow but whose blood i wasn t restless or edgy i was appalled and angry at this woman s so called cooking she asked again what did i really think of it one of her youngins sensing that we were about to draw pistols tried to get the matron to move on to let her hand fall away from the butt of the pistol turn around get on her horse and ride out of town no luck she asked me yet again i had just eaten burned dog food tried to be polite and wasn t getting anywhere so faster than lightening i drew my pistol told her it tastes like burned dog food and fired there was a quick painful and gasping intake of breath from the crowd and then silence the matron sniffled a couple of times gut shot and as she sank to her knees on that dusty frontier street gasped out my family likes it the father s dead i can only guess the cause gamely staggering back to her feet she turned back to the stove to continue burning the dog food no i haven t been invited back sometimes you just get lucky an aside three worthy phrases that are a serviceable response to many situations it s very interesting i ve never seen tasted anything like this and my isn t that different draw dinner diary september 1 1997 succotash is another top 5 dish in the 50 or so dishes that make up my top 5 another triumph for mr white i love this so much that i could probably keep eating it until i exploded bonnie doesn t rrreeeaaallllyyy like vegetables no matter what she may say so when i tasted this creation and she came in to the kitchen to find me rolling on the floor and speaking in tongues she had no i...