le chat Henri:
Even though it’s been lovely outside, warm comforting foods are always good to have. This is for my husband’s seafood chowder. I love various chowders but this tops them all and I’ve had chowder a lot of places, even up in the New England states. Last time we made it, the two of us ate all 6 quarts in less than a week. Ah well, it was good. This is rich and expensive as chowders go. As always follow the directions, they are there for a reason.
Thanks to a commenter, Doug Fo, I will have to say that Philadelphia Distilling’s Shine is pretty damn fine with tart lemonade as he suggested. It makes what I would call a rather American version of a margarita. Definitely something to keep on hand during the summer.
Whoopie Pies do not equal gobs. They might look like the same thing, cake on the outside, some filling in the inside, but consider this similarity rather like the mimicry of the Monarch and Viceroy butterflies. In my opinion, the whoopie pie is the Monarch, impressive looking, but tasting gawdawful sweet, and the gob the truly tasty Viceroy.
Also, gobs, the one true *gob*, is chocolate cakey cookies and vaguely vanilla filling, not every blithering flavor under the sun. *And* it’s not filled with commerical frosting/icing, whatever you call it.
Recipe follows: Continue reading “From the Kitchen – Gobs”