Saturday, December 31, 2011

Out With the Old...and In With the New Year!

Savory Stuffed Cabbage Rolls- click on the link, for the recipe!
With the new year quickly approaching upon us, where as in Australia, New Zealand, China, Malaysia, and Japan, already has celebrated the New Year 2012...we will be be doing the same, at midnight! I will be featuring some of my dishes from 2011 that in our Hungarian/Italian tradition we celebrate.Savory Stuffed Cabbage Rolls, or Sweet Stuffed Cabbage Rolls is our tradition, to start the New Year off. The ground meat stuffed cabbage, is made with beef, but the fresh sausage is pork, and pork is traditionally eaten, for good luck!
Italian Sausage with Grilled Cheddar Polenta-click on the link for recipe
Here's another suggestion: Italian Sausage with Grilled Cheddar Polenta. One of our very favorites, but if you're a vegetarian, you can omit the sausage...in fact, don't omit the sausage, just try the delicious polenta, filled with chopped jalapeno pepper, and grilled potatoes, onions, and zucchini, is sure to satisfy your hunger, and it's such a fabulous meal combination.
Garden Lentil Balls
No...these are not meatballs, they are actually Garden Lentil Balls and are packed with fresh gremolata, made with a combination of fresh herbs and fresh garlic, of course. Check for the recipe for the gremolata, as well. You can use lemon, in place of orange to make it traditional.You can also add Marinara sauce on top of these yummy lentil balls, and eat it as a main dish, with past

In Southern Italy, there is a tradition: OUT WITH THE OLD...meaning, on New Year's day, you throw out old objects, out the window, or over the balcony...just with caution!

Last...but not least, another Italian tradition, I don't know exactly which region it comes from, but listen to this one...WEAR RED UNDERWEAR!...yes, it's a tradition, but not just any old "ratty" red underwear, it has to be a new one!...most importantly, a gift from someone...LOL

...another suggestion for New Year's, is brunch... too early for breakfast, and maybe you want to chuck the suggested tradition, and go with BRUNCH!
Home fries-click on the link for recipe
There's nothing more comforting for a brunch than Home fries, bacon, scrambled eggs, or pancakes, waffles, and most comforting and so yummy, are the french toast!
Mark Bittman's Perfect Pancakes
 ...or how about these totally delicious and perfect pancakes...Mark Bittman's Perfect Pancakes. I was on a blueberry "kick, when I made these yummy pancakes! So amazing, really good!

It has been such a blessed year, with family, and friends, my life is fulfilled with such joy, you have all given me...by supporting my blog with all your sweet comments, love, and caring!

Wishing all of you a Very Happy New Year, in health and prosperity...with Love!
HAPPY NEW YEAR!

Should auld acquaintance be forgot,
And never brought to mind?
Should auld acquaintance be forgot,
And days o’ lang syne!


Chorus:
For auld lang syne, my dear
For auld lang syne,
We’ll take a cup o’ kindness yet
For auld lang syne!

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Thursday, December 29, 2011

Best Potato Latkes...and end of Holidays

As the holidays are winding down, and we're facing the new year, we can reflect back to last year, at this time, already thinking about the changes we are going to make in our lives, our homes, our friends, our bad habits, and start our diets for the hundredth time!...Yeah, sure! I do this every year, and keep promising to go back to Weight Watchers where I actually successfully lost 35 lbs, and kept it off for about 3 years, but gradually gained it back...and then some! So now, I will try the Weight Watchers online, and don't have to go to those boring meetings!
Well, let me tell you...it's a good thing that the year is ending, because December is the last month we can "pig out" with all the good food, and desserts...never say "never" to latkes, at least once a year, which is at Hanukkah! I promise you that I stand by my "best potato latkes recipe!"...it's not even a recipe it's really from all the failures of trying out different ways, but the best kept secret, is adding equal amount of Matzo Meal to your flour, a small amount of baking powder, and to make sure your grated potatoes do not turn brown, adding a tablespoon of whit distilled vinegar to the water. I will be glad to show you the directions, and promise that your latkes will come out crispy, light, and you don't even have to blot any excess grease if you use parchment paper...honest!

Having a 10 or 12 inch well seasoned cast iron skillet is another helpful utensil, that I feel every kitchen should have. It has so many uses, and will never, ever wear out....the older it gets if it's treated properly, the more use you get out of it. Just look at the fresh clean vegetable oil bubbling away, and the potatoes so light, and crispy. Never overcrowd the pan, or it will slow down the cooking process!

Best Potato Latkes
recipe by; Elisabeth


For single batch:


4-5 medium Russet (baking) potatoes, or your favorite
1/2 cup all purpose flour
1/2 cup Matzo Meal
1/2 teaspoon baking powder
salt and pepper to taste
2 eggs lightly beaten
1 medium onion chopped
vegetable, or canola oil, for frying
1 Tbsp. white vinegar
In a large bowl add water, and add the peeled potatoes and vinegar.
(you can use double batch by doubling the potatoes, 8 to 10, but it's less work with half the amount)
Cut the potatoes in half lenghtwise and in a food processor feed them right into the water, just like it's show in the photo.
Note: The starchier the water gets, but not dark, the crispier and lighter the latkes will be.





This is how the grated potatoes will look in the water...all starchy, cloudy, and beautiful. That's how you want it.














Now, you're ready to put the potatoes with the liquid, and strain it. Rinse it if you like, but you don't have to. The important thing, is to squeeze out all the liquid.








Add the potatoes back into the cleaned out bowl, and add all the ingredients, (except the oil, and vinegar)

With clean hands, or wear plastic gloves, mix together all the ingredients to combine well.










With a small ice cream scooper, scoop out portions, and add to the preheated heavy skillet, if you don't have cast iron skillet.











You can easily scoop out as much as it can fit, but make sure when you drop the scoop, do not touch it for a couple minutes, fry them over med-high heat, without disturbing them.










You can now flatten them down with a spatula, and turn them over to fry until lightly golden. Have your oven ready, at 350 degrees F. Line a baking sheet, or two, with parchment paper. When all the latkes are ready to be taken out of the frying pan, just line them up on the parchment lined baking sheet, and bake for an additional 25 minutes, turning them once.

You should have about 12 small latkes. Serve them with apple sauce, and sour cream!
Yields about 4- 6 servings



When you see the jagged, lacy edges, is how you know it is perfect, lightly golden...no need to blot with paper towel, no grease is left on the parchment paper!
The latkes are also really delicious with brisket, or pot roast, you can serve them with chicken, or just on the side. Every one loves this, especially young children, and adults alike!





Linking to:
Thursday Favorite Things Blog Hop 16 @ Katherines Corner
Full Plate Thursday 12-29-11 @ Miz Helen's Country Cottage 

Tuesday, December 27, 2011

Hungarian Nut Roll...and Counting Our Blessings

The holidays are almost over, and the new year will begin, in less than one week. We have so much to be thankful for...but mostly for our life, our freedom, to enjoy our choice of practicing our religion, our ethnic tradition, and respect one-another. This is the time of year when families get together and celebrate the "gift of giving!" It's not about how expensive, or how bright the gift should be...it's about the true meaning of our giving from the heart, and not putting a price on it!

My daughter Lora specifically asked me to make her Kalács (Hungarian Nut Roll) and I just put it off not realizing that it's the traditional value of the holiday season that she still remembers from the time she was little and my aunt making all the wonderful bake goods every Christmas! So, on Christmas Eve...just a few hours before we went to our dear friends for their Southern American/Italian dinner, I, at the last minute literally threw this wonderful quick nut roll together to have it for Christmas day! I rarely make yeast dough, but I made this with the full recipe, and freezing half of the dough! The filling is the same filling, that I used for my Kifli, in my previous post. I just did not have the time to make it the traditional way.

Googled the recipe, for the dough...just did not have the time to figure out the metric system to our American system. Turned out real moist, and everyone loved it. I got the nicest compliment from Lora, telling me that this was the best Christmas gift...better than any other present!

Hungarian Nut Roll
Adapted from Taste of Home

2 packages (1/4 ounce each active dry yeast
1/2 cup warm 2% milk
1/4 cup plus 2 Tablespoon sugar
3/4 teaspoon salt
1 cup butter softened
1 cup (8 ounces) sour cream
3 eggs, lightly beaten
6 to 6-1/2 cups all-purpose flour




Filling:
my own recipe

1/2  lb. walnuts
1 cup apricot preserves
1/4 cup sugar
Grated zest of 1 lemon
1/2 cup light raisins (optional)

In a large bowl, dissolve yeast in warm milk. Add the sugar, salt, butter, sour cream, eggs, and 3 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough.( Dough will be sticky.)
Turn onto a floured surface; knead until smooth and elastic, about 6-9 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.


This is how the dough will look, doubled in size, nice and puffy!






Recipe calls for dividing dough into 4 portions, I divided mine into three. Roll out dough on a floured surface. Roll each into a 12x10 inch rectangle. Spread filling within 1/2 inch of edges. Roll up jelly roll style, starting with the long side; pinch seam to seal. Place seam side down on parchment paper lined baking sheet.








Cover and let rise until doubled, about 30 minutes. This is how it looks after 30 minutes...doubled in size. You can use egg wash with 2 eggs beaten with about 1 Tbsp. water, and with a pastry brush, just paint the tops and sides. Bake at 350 degrees F. for 30-40 minutes or until lightly browned. Remove from pan to wire rack, and cool.


For traditional walnut filling:

4 cups walnuts
1/2 cups sugar
1 teaspoon ground cinnamon
2 Tbsp. brandy
1/3 cup hot milk

Mix all the ingredients in a food processor, ending with the brandy, and hot milk. Spread on the rectangles, and roll up jelly roll fashion, and proceed with the instructions!



Saturday, December 24, 2011

Snowflake Muffins...and Neighborhood Christmas Lights

Since I noticed these ultra gorgeous muffins on my Hungarian food blogger friend's blog Citromhab...which literally means Lemonfoam!  I would like you to meet the talent behind these amazing cupcakes, and the snowflakes made with royal icing, has caught my attention that I haven't seen on any of the foodblogs, yet!

Erzsébet has a tremendous talent for baking cakes, and yeast breads and rolls, as do quite a few of the other Hungarian ladies, which you can see on my blogroll list.Their cakes are the traditional European cakes that differ from ours! Another favorite of mine, among others, is Gizi with her amazing cake and dessert creations...but oh, my!...can that lady cook. Her cooking is truly delicious and authentic Hungarian!

With Erzsebet's permission, I am proud to present her festive Snowflake Muffins and please, do visit her blog to check out her other fabulous cakes, and various other delightful desserts!

If anyone has the "little elves" working in her kitchen... well, in case you don't see them around since the last week or so, they are busily working away in her kitchen, baking all the beautiful things!

I know I can't fool you, and I'm not even trying to, because I don't decorate like this but I am a fairly good baker. What I meant to say,  I don't can't decorate like this...it is just not possible, yet!


 "Fear not, for behold, I bring you good tidings of great joy which shall be to all people; for unto you is born, this day, in the city of David, a Savior, which is Christ the Lord" 
(Luke 2:10 )

Wishing all my friends, a Blessed Christmas in Peace, love, and  joy...may your hearts be merry and your holidays be ...bright!

Boldog Karácsonyt,(Hungarian) Feliz Navidad,(Spanish) Buon Natale! (Italian)
with love!


do check out our local neighbors' Christmas lights!

Tuesday, December 20, 2011

Linzer Cookies...and White Christmas Recipe Challenge


I am such a procrastinator...always the last one to join an event, unless someone is pushing me to do so! I did join the Very Good Recipes, as you can see the badge on my sidebar, and I do love this group, and to think that I didn't have to do a thing, just to sign up and they do all the work for you, to feature your blog with your latest posts automatically linked into your own page...now how hard awesome is that!? I'm also entering in this fun event with the Very Good Recipes White Christmas Challenge

Just click on, to see what the challenge is about, and check out the fabulous judges, including my dear friend Veronica, from Quay Po Cooks!

 linking to: Full Plate Thursday, 12-22-2011 @ Miz Helen's Country Cottage
                  Thursday Favorite Things Blog Hop 15 @ Katherines Corner

There's so many different versions of these lovely Viennese cookies that each country calls it their own, but it was actually originated during the 19th century
what was then, the famous well know Austria-Hungary empire! So, there you have the short history on these delicate buttery sandwich cookies...filled with apricot and various other fruit jams.
As a child, I have fond memories of these Linzer cookies, and I don't have my mom's or my aunt's recipes...only just remembering how it was made, so I adapted my version, from a trusted source!



Linzer Cookies

adapted from, Joy of Baking

1 cup (110 grams) blanched sliced almonds
1/4 cup (50 grams)

1 cup (227 grams)  (2 sticks) unsalted butter, room temp.
2/3 cup (135 grams) granulated white sugar, divided
2 large egg yolks
2 cups (220grams) all purpose flour
14 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 teaspoon pure vanilla extract
1/2 teaspoon baking powder
Zest of 1 lemon

Confectioners' icing sugar, for dusting
choice of jams; raspberry (seedless preferred) blackberry
I used organic apricot, and organic blueberry, but you can use
choice of your own, even Nutella, which is great for chocolate lovers,
recipe, continued...

Sunday, December 18, 2011

Chocolate Drop Cookies...Cookbook Sundays!

Please don't be too judgemental with these yummy Chocolate Drop Cookies, made by me...but totally designed,and decorated by my "loves of my life"...2 of my 4 grandchildren! Luca (boy w/long hair) and Gabby (not shown in photo)...and I assure you, it was made with love, and lots of fun, which will be remembered for fond memories, for years to come!
I am so happy to join once again...Cookbook Sundays... now hosted by Sue!

Linking to: Cookbook Sundays #2 @Couscous and Consciousness

Thursday, December 15, 2011

We Wish You a Merry Christmas... a Restaurant Review!

Wednesday, December 14, at  Cafe Sapori  West Palm Beach, Florida
Undoubtedly, you know the song...but seriously, in case I forget to wish all of my dear blogger friends, a peaceful and Blessed Holiday Season! As far as baking, I'm so not ready, as for Christmas shopping...same issues, but I did make an awesome Chocolate Chip Date Nut Spice Loaf...for recipe, click on to Claudia's blog...my Florida friend, @ What's Cookin' Italian Style Cuisine! She has all the old fashioned Italian style recipes, from her dear mom. and grandmother!

Linking my Chocolate Chip Date Nut Spice Loaf to:
  Full Plate Thursday, 12-15-2011 @ Miz Helen's Country Cottage

Monday, December 12, 2011

It's The Season...for Dill Pickles?

It's The Season To Be Jolly...for Dill Pickles?...yes, and what a great gift for someone special who loves dill pickles, and better yet, homemade! You really can make your own fresh dill pickles, you don't need a whole case of canning jars, just two large 32 ounces (guess you would have to buy the whole case)...just need two large jars, 3 days to let it marinade in the homemade brine, and you can open it, and enjoy a crispy dill pickle with your favorite sandwich or burgers...yumm!
I must confess, I love pickles...any kind, dill, sweet, hot, half sour, but dill pickles, are my all-time favorite. I could munch on it, just by itself. Why would you want to pay $2.00 for a large dill pickle from the deli, or buy a jar of the refrigerated Kosher Dill's for up to $5.00 for a large jar, or even more! Those pickles are very good, and crispy crunchy, but sometimes they are too sour, too garlicky, or not sour enough. When you make your own brine for your pickles, you know that they are pure...no preservatives, no funny "off" taste, just pure fresh, crunchy dill pickles.

I checked so many different recipes, googled quite a few, but nothing seemed to be what I really wanted. The most important thing is the BRINE, and to make sure the pickles are the freshest, Kirby pickles you can find. The have to be really a nice healthy green color, no blemishes, and be sure they are firm! We find these at this time of the year in South Florida, the best to find is at a local produce market, or of course Whole Foods store.

Fresh Dill Pickles Home Made
my own recipe

2 cups white distilled vinegar
6 cups water
2 Tbsp. Kosher salt
4 cloves peeled fresh garlic
1 Tbsp. whole black pepper corns

2 small bunches of fresh dill (cut off bottoms)


6 to 8 Kirby pickles



In a large stainless steel pot, add the vinegar, the water,
salt, pepper corns, and bay leaves. Do not add the garlic or dill at this time, or the dill will get too wilted, and the garlic will get blue spots from the brine. Bring water to a boil, and boil on med. low for about 15 minutes. Shut the heat off, and let it steep for another 15 minutes OFF  the heat. Wash pickles real well in the sink, or in a bowl, and take off the end stem, if any. Make sure your jars and lids are sterilized already. You can just run it through the rinse sickle of your dishwasher, or boil them in a large pot of water for about 10 minutes, and let it cool down.

Cut the pickles in half, or in spears, and carefully pack  them in the jar, with the clean dill sprigs, and place the 2 garlic clove each, for the two jars, on the bottom. You can now pour the pickling brine almost to the top, making sure you spoon out the pepper corns, and the bay leaves to divide among the two jars. Close the lid tightly, and when it gets cool enough, place them in your refrigerator, for at least 2 days...3 or more days, is even better, up to 1 week to marinade. (I only kept it for 3 days before I opened the jars)

Make sure you check the jars at least twice a day to turn it upside-down, to let the marinade flow through all over!
Keeps up to 4 weeks in the fridge...if it should lasts that long! Very, very good, not too sour, not to garlicky, just right, crispy, crunchy and totally the best pickles, if you love Dill pickles!


Since I'm a "thrifter" I used last year's Christmas wrap to cut about two 4x6 inches of wrapping paper, overlapped the two, placed it on the jar top, placed a rubber band around it, and with plain scissors, cut around it in a zig-zag design. I also purchased a roll of gorgeous bow from Michael's, which is such an amazing store for crafts, and things, for $2.99 on sale, at a 50% discount. Tied a nice bow around it, and my special gift is ready for a special pickle lover recipient! The other jar, I already opened, to keep for myself, and to share with family! (also for my photo shots)

You can use smaller jars, for the pickles, (probably about 4) Recalling one recipe, on the Internet, I really cringed at the thought of up to 10 lbs of Kirby cucumbers, putting them in the bathtub...yuk! Doesn't matter how clean is your bath tub, to me, just is not something I would do. In a clean kitchen sink, with less...let's say about half the amount, maybe up to 5lbs, is more like it! ...but then, you need a lot of empty sterilized jars, and a "cold basement"...which we do not have here, in South Florida, so small amount is the best, and to refrigerate it!

So that's it for now...just a little suggestion for 1 of many, many homemade gifts you can give with "love" and from the "heart"
Thank you for all you kind and loving comments, I appreciate all of you, and just don't go overboard trying to please someone with "unrealistic" spending. You can make a person so happy, just by making something by hand, like crafting, baking a special treat, give a nice picture frame with a favorite photo of yourself or them; any of these gifts cost so little, yet means so much to the recipient you are giving it to!
Hugs, to all!
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Saturday, December 10, 2011

Everything But the "kitchen sink" Soup

Last week, when I mentioned I just didn't feel up to photographing my food...well, actually, in reality...just didn't feel like photographing my step-by-step directions, while making this amazing hearty, and so good for you, all fresh vegetable, and organic beef meatball soup! See, there it is... on the bottom, a little meatball, and on the right, next to the parsley, but it's sort of camouflaged by all the yummy grated Parmesan cheese! Even the Great Northern beans were from a bag of dry beans, and not canned!
The only thing that was canned, was the 28 ounce can of organic diced tomatoes, from Whole Foods. As a matter of fact, every piece of fresh vegetable was from whole Foods. 

I started out sauteing my chopped onions, chopped garlic, sliced celery, sliced carrots, in Canola oil, about 3 Tbsp. added some chopped fresh parsley, salt, and pepper, a couple bay leaves, ... added the canned diced tomatoes, and a 32 ounce container of organic beef broth, a dash of Worcestershire sauce, and bring it to a boil. Depending on how much vegetables you are using, if you use a lot, then you have to add more broth!
Now, where were we?...let's continue!

After the soup comes to a boil, turned the heat down to medium, and added, 1 large diced golden sweet potato, 2 peeled and diced golden beets, 1/2 lb. fresh, cut green beans. I made about 1 dozen small meatballs the day before, which was precooked, added that, and I cooked up a pot of dry Great Northern beans as well. Added that, as well. Pasta which was the tiny shell pasta was cooked up separately to add to the soup.

You don't need any thickening agents, such as flour, or cornstarch, the soup thickens on its own, just from the well cooked dry beans, and especially when you add the pasta to it, will thicken.

At the end, sprinkle some Parmesan cheese right into the soup, and ladle a nice portion out, drizzling extra virgin olive oil on it, for color, texture and flavor, and some more extra cheese.

I promise you, it will chase away any holiday "blues"...makes you feel full and satisfied, all you need is some crunchy bread to go with it, a glass or two of full bodied red wine....and have a nice dessert ...always room for dessert, just with a bowl of soup. If you would like to make this vegetarian, or vegan, just omit the cheese, and the meatballs, and use vegetable broth, instead of beef broth. You can add your choice of vegetables fresh or frozen, and you can actually use any kind of canned beans; they are just as good, and add that at the end of cooking time!

So this is my offering to you, for a chilly weekend, so stay warm, or come down to sunny Florida and enjoy our mild weather here!
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Wednesday, December 7, 2011

Orange Almond Mandelbrot...a.k.a Jewish Biscotti!

To think that I was going to skip making cookies for the holidays...when this morning, I called my daughter Lora, and said..."I want to make some biscotti...but you know, that  my kitchen is way too small, so I will come over to
your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!
You want to feel sorry for this person...for that person...their sad situation, but when you seriously think about it, you really have to think about "yourself!"...You have "issues" just as the next person does...except, you deal with it much better than they do! They make you feel, that you have to help them, it's your responsibility!...enough said, just check out my amazing Orange Almond Mandelbrot (Jewish Biscotti) for the holidays!

Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage

Monday, December 5, 2011

Alaska Surimi Seafood Lettuce Cups



Alaska Surimi Seafood Lettuce Cups, from Taste Pavilion, in San Francisco
With more holidays just around the corner, how does anyone find the time to do all the cooking, baking, Christmas shopping, taking photos, uploading them, and  posting stories, and recipes? As for myself, not easy! I have not baked any cakes, cookies at all for awhile, but did make hearty soups, and seafood dishes, but just did not want to post about them, although they were delicious, and totally my creations...just off the "top of my head" recipes! Sometimes, I get into these moods where I think, "why should I even bother to take photo, try to remember the ingredients used"...why?...who really even cares, other than my family, or friends!?...well, obviously they do/did care, or I would have leftovers! Just not feeling up to "par"...must be the "holiday blues"...when it should be the most joyous occasion!

Alaska Surimi Seafood Lettuce Cups

12 oz. Alaska Surimi Seafood
1 1/2 cups cooked rice (preferably short grain)
1/2 cup cucumber, peeled, seeded and chopped
1/2 cup avocado, peeled, and chopped
1 cup Asian style salad dressing, bottled (preferably with ginger and wasabi)
1/4 cup pickled ginger chopped, for garnish
1/2 cup toasted seaweed (nori) for garnish, (optional)
3 Tablespoons toasted sesame seeds for garnish
1 head iceberg lettuce

Lettuce cups:
Cut off the bottom third of the lettuce head. Soak lettuce top in ice water for 10 minutes-this will help separate the leaves, one at a time to make the cups. Using scissors, trim each lettuce cup to form circles. A head of iceberg should yield 8 to 10 lettuce cups. Save the lettuce core for chopped lettuce salad.

Salad:
Combine Alaska Surimi Seafood, cooked rice, cucumbers and avocado in a large bowl. Add salad dressing, toss to coat all ingredients. Place lettuce cups on a large plate and fill each with about 1/2 cup of the surimi-rice filling. Garnish with pickled ginger (optional,) nori (optional) and sesame seeds to serve.
Makes 4 servings, ( 8 lettuce cups)

Friday, December 2, 2011

TooJay's Reuben Sandwich...and West Palm Beach


Since I have not made anything in the last few days that is worthwhile to post...due the bad lighting at night for photo taking, I will brag about TooJay's Gourmet Deli. Their Reuben Sandwich is still the BEST...ever, of any deli that you can mention, and they are located, right here in South Florida, and throughout various N. Florida, and West Coast Florida!

I have this passion for thirty years now, and still can't quite shake it...for Reuben Sandwich! It is basically a corned beef sandwich, on rye, with Russian dressing, Swiss cheese, and of course the yummy sauer kraut, grilled to perfection, with the cheese melting, and combining the flavors. You can't just skimp on the corned beef, you have to really pile it high! A side  of coleslaw, dill pickles, and french fries fruit salad, and you're "good to go, on your holiday shopping, errands, or what have you, after a Saturday early lunch!
How could you possibly resist a comforting sandwich like the Reuben?...so filling, hardy, yummy, and delicious. I rarely eat a Reuben sandwich these days, but when I do, I always, but always order it from TooJay's!
My friend ordered a cup of Matzo Ball soup, and a scoop of Egg Salad, on half a sandwich. She said it was very good...and from the looks of it, not to mention that they are famous for their egg salad, their tuna salad, chicken salad, and various other salads, as well!
Just a few minutes from our location, on the Island of Palm Beach, tucked away in this famous little Shopping Center, in Royal Poinciana Way, where all the local Palm Beachers, and from over the bridge, in West Palm, locals frequent this famous deli, that has been around for over 30 years, that I know about...and maybe longer!
So, what did I tell you?...yes, it's really tucked away! You could hardly see the sign, or the entrance, but I assure you, if you ask anyone, they will direct you right here if you can't find it!
Next to our car, I noticed this cute little car, which I thought was a golf cart!
On the curb, was sitting a local worker, munching on his sandwich assured me, that this isn't a golf cart, it's some kind of an expensive little recreational car, used around town...go figure, what do I know about the different types of vehicles, anyway!
I took this photo from the car, while stopping at the red light (of course at the passenger side)...looking at the famous Biltmore Hotel, from years, and years ago, which is now a Condominium!
Route through Flagler Drive, now in West Palm Beach, leaving TooJay's! On the right is the Intracoastal Waterway, that divides West Palm Beach, from Palm Beach!
Leaving TooJay's. and driving over one of the bridges, dividing West Palm Beach, from Palm Beach...West Palm Beach, is of course, west of the island, which is called Palm Beach, and they are both part of the Palm Beach County. On the right is the Intracoastal Waterway!
Driving through a well known West Palm Beach neighborhood, to downtown West Palm Beach, to stop at the Public Library! As you can see, our city takes pride of their clean streets, well manicured lawns, their homes, and well preserved old neighborhoods.

One of the entrances (side entrance) to the library!...no, that's not me in the photo, just a local on a warm Saturday early afternoon, in November!

I was already pre-warned by my daughter "don't you dare take a picture of us!"...OK, "I won't"...didn't promise that I wouldn't take a picture from far behind, while the two were walking to the library, from across the street! You can also park on the street for $1.00 which will cover an hour, or for free inside the garage, if you have a "token"
(a chip)
People walking their little dogs in the smaller section of the city, where local shops and  the library is located!

Sign, showing the way to the Green Market, which is located by the Intracoastal Waterway!

The Kids' section f the library, on the second floor. They have 4 floors of books, DVD movies, computer rooms, classes, etc.
So, there I was sitting in the waiting room, with some of the books we were checking out! BTW, I will be purchasing this Gelato book from Amazon, as well!
Just one of the events, sponsored by the Public Library (sorry we missed that)
That's all for now, I hope everyone has a wonderful, and enjoyable peaceful weekend! Hugs, to all!
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