Category: comfort food

“WHILE AWAY THE HOURS, CONFERRING WITH THE FLOWERS” DURING A DAY AWAY IN EAST END MARKET, ORLANDO

Yesterday was a great day to get out of the house for a mini outing during the week day. We thought we would travel to East End Market in Orlando in the earlier hours of the day to avoid crowds. We haven’t yet gone to a restaurant to have a sit down meal during the pandemic but lately have expanded our horizons to have a take-out meal outside.

East End Market in Orlando is perfect for this because they have instagram-worthy plants in raised beds outside to provide a perfect backdrop for your meal. There are several options for food here, including a food truck and an artisanal bread shop called Olde Hearth Bread Company that features wholesome breads and pastries (most breads are vegan) with no artificial flavors or preservatives.

There is a Farm and Haus counter service venue that features made from scratch “comfort foods” for breakfast, lunch, and dinner. The also include vegetarian menu items such as a Mediterranean wrap, coconut curry with vegetables and a side of coconut rice, burritos (with and without meat), Meditteranean bowls, and a burrito rice bowl.

This place is home of the famous Orlando Gideon’s Bakehouse, home of the famous five dollar half pound cookies. I recommend the cookies and cream cookie, which is the perfect blend of a sugary confection. The place has been in operation since 2016 after the proprietor purchased an old cookbook from 1898 with the recipe for the cookies inside, along with handwritten notes and doodles in the margins written by a boy, Gideon, who aspired to be a baker one day in the 1800’s. The proprietor of Gideon’s Bakehouse started the sweet shop with only $800 dollars, one employee, a dream, and decided the name of his sweet shop should give credit to that little boy from 1898. What has been a local favorite in Florida has been featured in publications such as The New York Times, The Boston Globe, and others and will soon expand to a second space in Disney Springs sometime during 2020*. I highly recommend this place.

After we arrived at East End Market, we decided we wanted to try lunch at La Femme du Fromage (“the cheese lady”), which has been featured on HGTV, USA Today, The Cooking Channel, The Travel Channel, and The Food Network for good reason. I had the mozzarella and house pesto salad, which featured fresh mozzarella, tomatoes and greens with pesto and a drizzle of balsamic vinegar and was delicious. It was just the right portion size and hit the spot for an outdoor lunch on a warm summer later morning, early afternoon lunch.

My daughter tried the award winning “Grand Fromage” grilled cheese which featured artisanal bread, prosciutto, four cheeses, tomato, and basil. To call this a grilled cheese is to do it a dis-service, as it was more like a pannini. Definitely a winner, and my daughter could see how this sandwich won a “Best of Orlando” award at one time. If a charcuterie board is your thing, you can get this at La Femme du Fromage as well, along with flatbreads, too. Vegetarian options also include truffle mac and cheese, margherita or tomato/goat cheese flat breads as well.

After lunch and we took some photos in the gardens, which were beautiful. We decided to try the Japanese donuts (mochi) at Dochi, which are beautiful to look at and are lighter and chewier in texture than our American donuts.

I found out that these donuts are vegetarian, as they are not fried in animal fat (lard, etc.) but are not vegan, as they contain milk and eggs.

The portion was just about right to split with my daughter and was not too sweet, although these donuts are frosted. We tried the oreo cookie mochi and enjoyed it. Flavors change daily.

East End Market was a wonderful way to “break bread” together with my daughter in Orlando. This site also features a rental room for parties along with a courtyard for outdoor dining that has a chic vibe.

Life is good; find somewhere new to “while away the hours, conferring with the flowers” (from a song sung by The Scarecrow in “The Wizard of Oz” movie ).

Carpe Diem Friends………

*Gideon’s Bakehouse has opened a second bakehouse as of February, 2021 in Disney Springs in Walt Disney World in Lake Buena Vista, Florida.

COPING WITH COVID-19 WITH A CREAMY CONFECTION

Today, among the pandemic at hand, I still count my blessings. My daughter, “Teen Traveler,” decided she wanted to try something different to break up our Florida stay-at-home orders this past Sunday. “Teen Traveler” is only fourteen, yet she is what I have called an old soul from the moment she was born. She has always been my hundred-year-old woman in this teeny tiny body. I joke to myself that maybe she is even evidence of reincarnation. She is just beginning to enter the world of cooking but decided she wanted to make a several course dinner BY HERSELF because we haven’t been out to a nice restaurant in some time. She decided she would serve pretty simple food attractively in small portions. She is a real “go-getter” to be sure.

She spent a significant amount of time on Saturday planning her menu and thinking about items that could be prepared ahead of time. Of course, as “Graph Guy’s daughter,” she sorted her thoughts onto a spread sheet and list after list, breaking down the task at hand into manageable chunks.

She looked high and low for items around the house, mostly in the craft bin, that she could use as a table decoration, having no access to fresh flowers from a florist. She really wanted to celebrate the spring.

First came the appetizer. She decided she wanted “comfort food” for this pandemic. Nothing like a little tomato bisque soup and a grilled cheese sandwich to meet this goal. That’s my girl: goal set, goal met.

After the first appetizer, she served some sort of tomato stuffed with Mexican meat, beans, and cheese as her “salad” course, which was garnished with a dollop of sour cream and a cilantro leaf.

After the appetizer and salad came the main meal, which was mini Mexican burgers mixed with a blend of brown sugar, cumin, paprika, and chili pepper, attractively served with a pickle, cheese, lettuce, and a cherry tomato on an attractive skewer. “Mexican street corn” was the side dish she made and served in a hollowed out red pepper quarter. She made the burgers herself but “Graph Guy” grilled them for her.

She spent lots of time deciding which dishes to use to create the mood she wanted to create and placed the dishes around the kitchen the night before in the arrangement she liked.

Finally, the desserts were served. She decided she liked the idea of several mini desserts and baked mini red velvet cakes stuffed with a cream cheese frosting and served with a dollop of whipped cream, a drizzle of chocolate syrup, and a piece of Ghirardelli chocolate. She even sprinkled confectioner’s sugar on the cake and plate as an additional garnish. The girl thinks of everything.

Living in Florida, she thought it would be fun to serve something citrus for the other desserts but wanted a different flavor than expected. She decided that lemon and lime might be fun. She made lime crumble with freshly squeezed limes that she squeezed, along with a blueberry lemon crumble. Her piece de resistance, however, was home-made lime sherbert. She had never made home made sherbert, so she needed our help under her leadership, however, to get the old ice cream maker going.

“Teen Traveler” decided that the presentation was as important as the food itself, evidently, and served the home made lime sherbert in a hollowed-out lime.

I can still remember how calmly she served us in the dining room, coming from behind a closed door to the kitchen each and every time. She walked confidently and calmly, making us think she had done this sort of thing her entire life. I will always remember the joy in her eyes when she presented us her savory samples and the creamy confections she had made.

There was joy in our hearts that day. There was joy from being her parents and joy from watching her experiencing her success before our very eyes. So very much for which to be grateful.

Coping with Covid-19 was that day centered around consuming the creamy confections and the meal that my daughter lovingly prepared for us. For the moment, for that sliver in time, all was well in the world, and I will always be grateful for that day that time stood still and there was joy in the moment. There was joy in ALL the moments that day, thanks to my daughter.

It has been said “If life gives you lemons, make lemonade “(Elbert Hubbard). The logical axiom that follows, then, is “If life gives you limes, make lime sherbert!”(Caye Smith)

Life is good. Enjoy the gifts of the day. Carpe diem, friends………