Tuesday, May 29, 2012

The Jones Knocked It Out of the Park Once Again


How do they do it? Last night's meal at The Jones was  perfection. From my notes:

"The Jones was its always glorious dining experience. I always order the sea food specials and my mind was blown once again. The Mahi Mahi with green tomato relish, collards, and polenta cakes was awesome. The Salad with Tahini-Ginger Dressing over beautifully chopped ingredients was celestial."

Meals like that are why God invented the bounties of North Florida. Fresh, local ingredients given the space, place, love, preparation to shine. All at our table were impressed and pleased. I wanted to bow towards the chef and food servers on the way out. It was that good. 

Thanks to all at the The Jones!

New Product I Like: handmade Rosemary, Pistachio, Savory Biscuits by My Foodie Food

My friend, Wendi Wilkie, is a foodie of the highest order, savoring and exploring the culinary universe by both instinct and design. Lately, she has been developing food products such as a variety of flat breads and, more recently, produced a product that I find to be extremely promising: Rosemary, Pistachio, Savory Biscuits.

Wendi left us a sample and we both gave it high marks. She says that these biscuits are excellent with honey and/or brie. I tried them without any accompaniment and found the flavors to be multi-tiered. Kind of like a CT scan in food form. No flavor was obscured, yet all worked together to please.

She labels the four biscuits as "handmade in small batches, with love." It shows. I think she has nailed this one. If I were to make any suggestion, I would add a fine zest of tangerine for color and another "zing" experience.

Presently, her product is available in the Sarasota area at selected stores. Contact Wendi at 239-634-1049 to find out where she has placed her products. I understand she has several in this sort of line and I look to trying more. Also, Gainesville stores may be in her line of sight.

Lots of good food being produced by local entrepreneurs. Patronize them and report what you find.

Monday, May 28, 2012

Ruby's Restaurant Menu: fine food from one of my favorite restaurants


My old friend, John Dawson, had the initials JED. Last night, waiting for the advance of tropical storm Beryl,  I was in the mood to have this comfort dish. I recalled it was one of first dishes I learned how to prepare in the 70's. I remember John dictating the recipe to me while we were crossing Paynes Prairie on the commute back to Gainesville from Ocala where both of us worked as paralegals. 

The version I cooked last night is both named for John (JED) and a song by Happy and Artie Traum, "My Uncle Jed" that was popular around our college campus dorm.

Thanks John for providing me with the beginnings of this. Back then, to have something palatable for the table was an act of survival. Last night, it was comfort food par excellence. We remembered and toasted my old friend!



Whole wheat flat noodles, 12 ounce bag
Cream of shrimp/seafood can of soup
Cream of mushroom can of soup, low sodium/fat if possible
Rotel Original, drained
Artichoke hearts, drained
Large olives, one can drained. Slice or chop.
Season with black pepper and a pinch of Cajun Seasoning
Olive oil
Sharp cheddar cheese

Prepare pasta according to package directions in robustly salted water.
Mix remaining five ingredients in large bowl. Add pasta and combine.
Place in large casserole dish sprayed with Pam.
Drizzle with olive oil. Cover with grated cheese.

Bake at 350 degrees until brown.  Remove and let it rest for 2-4 minutes. Serve.

Tuesday, May 15, 2012


I was long concerned that I had lost this recipe. Fortunately, it rose to the top when clearing out a box of papers.



2 - 8 oz containers of yogurt (whatever flavor you like)

1 9- oz container of Cool Whip

Mix. Pour into a pie shell. I use a graham cracker crust pie shell. Freeze for four hours. Thaw for 30 minutes and serve.