Robin’s Birthday Lunch


Bacquet’s Restaurant, Address: 1117 E Winding Creek Dr #150, Eagle, ID 83616, Hours: 11:30am – 10PM. Phone: (208) 577-6238. Easily a 5-Star French (the best in the area and the only one) restaurant and well worth the trip. Suggest you call for reservations, though. Here is some of what we had. Enjoy. We did.


House Salad
organic greens, tomatoes, shallots, parmesan cheese house balsamic dressing


French Onion Soup

Traditional Flatbread
bacon, shallots, Swiss cheese, cream on a cracker-like crust

Salmon with Pasta and Capers

Salmon Champenoise
fresh salmon filet baked in white wine, cream, pesto and crusted with Parmesan cheese and served over vegetable basmati rice

Birthday Lemon Cheesecake

Chocolate Mousse

An awesome, 5-Star late lunch. Thanks Chef for a great Birthday meal. Thanks Marnie for treating us.

Great Birthday Sunday at Parma Ridge and Elsewhere



Happy Birthdays –




And to Robin – we have some feeders attracting the hummingbirds – Happy Birthday!

And here are some things that Stephanie and Chef Storm Hodge made for us. Delicious! Thank-You!

The Bomb. 2016 Big Red

Coconut Shrimp

Romaine Caesar Salad

Mushroom Omelet

Wine Lovers Chocolate Cake

And earlier this week, I made Robin –

AirFryer Shredded Wheat with Caramelized Sugar and Fruit

Avocado Sandwich on Toasted Acme Bakeshop Whole Wheat, Garlic, Avocado and Heirloom Tomato Slice

And this, too!

Chicken Potpie

Chicken Potpie. And all from Scratch!

I thought Kewpie’s were dolls. Wrong!



Several weeks ago, we first heard of Kewpie Mayonnaise. A Japanese speciality sauce. (Kewpie Products) If you follow the posted link, you will find several available dressings like Deep Roasted Sesame, Caesar and both USA and Original (pictured below) mayonnaise. And from the Kewpie website, here is an explanation of this mayonnaise.

Kewpie is Japan’s most trusted and beloved mayonnaise and salad dressing brand, and has been a staple of Asian cuisine since we introduced mayonnaise to the Japanese kitchen in 1925… During a battle in Mid-18th century, Minorca Island, Spain; a French marshal Duc de Richelieu enjoyed the sauce for a meat dish in a coastal town of Mahon, and brought it back to Paris as Mahon’s sauce, Mahonnaise.It is widely believed to be the origin of what became known as mayonnaise… Aspiring to create a brand everyone loves,founder Toichiro Nakashima named the nourishing condiment ”KEWPIE Mayonnaise”,with the hope of improving physique of Japanese people. In 1925 when Japan’s firstmayonnaise started to be manufactured and distributed at Kewpie, they used twice as much egg yolk as imported mayonnaise of that time. This was because Nakashima, who first discovered mayonnaise in the USA, had always hoped to create nourishing, high-quality mayonnaise.

The original mayonnaise – pictured here – is available at the Asian Market on Fairview Ave at Milwaukee. Address: 9975 W Fairview Ave, Boise, ID 83704, Open ⋅ Closes 8PM, Phone: (208) 321-4502. Another source might be Mandalay Asian Market, Asian grocery store, 10658 W Overland Rd, Boise, (208) 410-7915.


Kewpie is a smoother, creamer mayonnaise, and it’s made with rice vinegar rather than distilled vinegar. Its popularity in Japan really can’t be overestimated. Wikipedia says that people who are known to really like mayonnaise are apt to be called mayora by their friends!

This mayonnaise has a deliciously unique taste that is hard to beat. Slightly sweet. Slightly sour from a light touch of vinegar and very creamy from the vegetable oil. I will probably make some egg salad and use it in it. (And of course, the hard cooked will be made in the Instant Pot. 7-7-7 method!) Cheers!




This riverside restaurant has been serving customers since 1146. “In 1146, German builders completed work on a bridge crossing the Danube river in Regensburg, [Germany]. With the project finished, the tiny construction office next to the bridge found new life as a food stand serving meat dishes. Today, it still serves customers, making it one of the oldest restaurants in the world.
Customers in the early days were mainly dock workers, sailors, and builders constructing the nearby Regensburg Cathedral, which was built between 1280 and 1520 in the Gothic style.
In 1806, the Schricker family took over and started offering mainly charcoal-grilled sausages and sauerkraut. The family still runs the restaurant and gave it its current name, Wurstküche (“sausage kitchen”), or Wurtskuchl in the local dialect.” [ Atlas Obscura] Wurstküche or Wurstkuchl.

“On the Danube Troll, right next to the Stone Bridge, stands the historic Wurstkuchl for over 500 years. Where, even in the Middle Ages, the Regensburg stonemasons and dock workers allowed their strengthening, much remains the same today: the open charcoal grill, the homemade sausages from pure ham, the sauerkraut from the own fermenting cellar and the famous Wurstkuchl mustard the historical recipe of Elsa Schricker…The origin of the historic Wurstkuchl was a small building leaning against the city wall, which was used as a construction office during the construction of the stone bridge from 1135 to 1146. When the building, celebrated at the time as the eighth wonder of the world, was completed, the construction office moved out and the small building became the “cookshop on the little church”. The patrons of the cookshop were harbor and construction workers, hence the name “Kranchen,” the word for cranes or cranes. There were many dockers because the wealthy trading patrons of the Free Imperial City of Regensburg used the port intensively for centuries as a hub for goods from all over the world. The hungry construction workers, however, came mainly from the construction site of the Regensburg Cathedral.” [Wurstkuchl]

Interested in their products? Sausage? Sauerkraut? Potato Soup? All traditional German. Look here – Wurstkuchl Products. (Our sweet Mustard in USA: Our sweet mustard can be found in the USA through our wholesaler:

So if you are in Germany and want some traditional food in an old, old restaurant, look here. Enjoy!

Bacquet’s Restaurant In Eagle


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OK. This is an awesome French restaurant in Eagle, ID, just west of Boise. I know of no other French restaurant in the area of this caliber. Definitely a 5-Star restaurant! It really replaces Le Café de Paris and Andrea’s. Both of which have closed. Great interior ambiance – like sitting in a French café. The patio offers seating also, but on our visit, it was very hot. You may also have live music on the patio. It would be best to call for reservations if you decide to go. Both Chef Franck and his wife Michelle are very warm, charming and interesting. Anxious to answer question you may have. Here is some of the dishes we had and they were awesome. Delicious! Beautifully presented. Enjoy. We did. We’ll be back! Left-Click any of these photos to see them enlarged.

Robin is happy with the food.

House Salad and Dressing.

Escargot in Garlic Butter

Coquilles St Jacques in Saffron
Super with 2016 Bourgogne Pinot Noir

Beef Tenderloin with Fois Gras and Baby Vegetables
Super with Les Jamelle Merlot

Opera Cake with Almond and Chantilly Cream

Chocolate Mousse with Chantilly Cream

We were treated to this awesome port. Thank you Chef Franck and Michelle!

Glass of port

Robin and Chef Franck Bacquet

Bob and Michelle Bacquet discuss photos and port.

Specials board

Anyone in Boise remember this French restaurant? Right now, Bacquet’s Restaurant is the only one that I know of.

Awesome 36th Anniversary at Parma Ridge Winery and Bistro

It is not often that I rave about an eating place, but the Parma Ridge Winery and Bistro is one of our favorites and definitely a 5-Star eatery. Staff is awesome and Chef Storm and Stephanie Hodge, the owners, winemakers, artist and “chief cook and bottle washers”, sorta, are so humble, courteous and kind. Kudos to you both and to your superb staff! And Thank-You for such a great venue for our 36th wedding anniversary. The food was superb and the patio seating was great. Note: The winery and bistro are a great place to go Wednesday through Sunday. Friday, Saturday and Sunday, you had best call for reservations. Contact information is at the link above. Left Click any of these photos to see them enlarged.

Chef storm and Stephanie Hodge

The meal that they prepared for us was great. Here is some of what we had.

Cheese Board
Beecher’s Aged White Cheddar, Chefs Choice Assorted Cheeses, Blue Cheese Fondue, Sliced Salami, Grapes, Crackers and Sliced Baguette

Puff Pastry filled with Lobster
in a
Cream Cognac Reduction Sauce

This is not on the regular menu, but rather was specially made for us by Chef Storm. It would be great to have this on the appetizer menu!! Thank-You Chef Storm for this surprise. Delicious!

Rutherford Burger
All-Beef Patty with Smokey Mayo, Applewood Smoked Bacon, Rocket Greens, Cabernet Grilled Onions & Sliced Smoked Blue Cheese

Pear Salad
Grilled Chicken
Mixed Greens with Apple Cider Viniagrette, Blue Cheese Crumbles and Poached Pears

Char-Broiled Filet Mignon
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

Char-Broiled Ribeye
Cabernet Beef Demi-Glacé, Roasted Garlic Truffle Mashed Potatoes and Grilled Broccolini

And then the desserts. Yes. That is plural! We passed them around so everyone got some.

Meyer Lemon Custard
with a
Blueberry Compote, Lemon Whipped Cream and Lemon Wafers

Tiramisu Bread Pudding
Croissant Bread Pudding with a Mascarpone whip Over a Kahlúa Chocolate Sauce

Wine Lover’s Chocolate Cake
A Red Wine Infused Dark Chocolate Sponge Cake Filled With a Joshua Storm Butter Cream and Finished With a Chocolate Ganache

And finally, thanks to all these delightful folks who joined us.

Chris and Anna


Marnie and Eric

A view of the patio

Vegetable Mandolin


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It isn’t often that I “push” a kitchen product. This is an exception. I do have several different kinds of mandolins, but about a month ago, I was using may – until then – plastic, not inexpensive one and the plastic table and rails were warped. The guard slipped off and the mandolin became a DNA sampler and history. Now, to find another. Search Boise. Nothing to suit me. So to the web. Progressive International offered a model PL8, that looked interesting. Here is a link to the PL8 Professional Mandoline 1000.

PL8 Mandolin

I find the safety element – a non-removable hand guard, solid construction and some plastic but mostly where needed metal – an absolute benefit and must. Non skid feet on both ends work extremely well. They come in either black or white. I got a white one like pictured here.
It does several things beyond just a slicer. It will julienne 3 different sizes. It also does a waffle slice. But I am really impressed by the safety hand guard. (Left-Click any of these photos to see them enlargede.)

PL8 Parts

I ordered mine online from Walmart, Order Online from Walmart and I am extremely happy with thee service and the speed of delivery. They are available, however, from several vendors and all within a do-able price range – $59.95. For me? This is well worth the cost. If you are looking for a good, stable and substantial mandoline, this might be for you. And just so you know, I Do Not receive anything for promoting this kitchen product. Think of it as Tool Time in the Kitchen! Cheers!

Joe Mamma’s Breakfast


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Joe Mamma’s Eatery, (208) 939-3917, 3510 N Eagle Rd, Meridian, ID 83646. “Joe Momma’s is owned and operated by Kathleen Wise and Danette Smith. Danette Smith has over 20 years of experience owning and operating successful restaurants. Danette Smith was owner and operator of 9th Street Sandwiches for 2 years, which she then sold to pursue Moon’s Kitchen Cafe, which she owned and operated for 10 years until selling the restaurant in 2001.” [Website] They have an awesome breakfast menu that will challenge Goldy’s Breakfast Bistro or Manley’s – remember them all of you in Boise?. The dining area is large and spacious. The Waite Staff is good and eager to help, especially our Server, Rachel. Our breakfast plates were quite large and all made fresh. Yes! Fresh crab cakes made from Blue Crab, fresh carnitas from pork and housemade Hollandaise sauce.
A well deserved 5-Star rating mainly for the quality of the food they serve. (The oatmeal that someone ordered was huge!)
Here are some photos from our visit. Enjoy! But first. Robin also had a pancake with her breakfast. It had to be 14″ in diameter! She brought it home. Left-Click any photo to see it enlarged.

The patio area. 8 tables

Their coffee mugs!

Pork Carnitas Benedict with Housemade Hollandaise and Potatoes and Avocado Slices

Crab Cake (Blue Crab) Benedict and Housemade Holandaise with Potatoes

Anthony Bourdain Day


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Chef Anthony Bourdain, “… June 25, 1956 – June 8, 2018 was an American celebrity chef, author, and travel documentarian who starred in programs focusing on the exploration of international culture, cuisine, and the human condition. Bourdain was a 1978 graduate of The Culinary Institute of America and a veteran of a number of professional kitchens in his long career, which included many years spent as executive chef at Brasserie Les Halles in Manhattan. He famously stated the definition of a grilled cheese as “only cheese, bread, and mayo if you choose, anything besides those three things makes it a regular sandwich.” He first became known for his bestselling book Kitchen Confidential: Adventures in the Culinary Underbelly (2000). His first food and world-travel television show, A Cook’s Tour, ran for 35 episodes on the Food Network in 2002 and 2003. In 2005, he began hosting the Travel Channel’s culinary and cultural adventure programs Anthony Bourdain: No Reservations (2005–2012) and The Layover (2011–2013). In 2013, he began a three-season run as a judge on The Taste, and concurrently switched his travelogue programming to CNN to host Anthony Bourdain: Parts Unknown. modified a very common Macau sandwich and named it Macau Style Pork Chop Sandwich. The original fare is described as “The Macau Style Pork Chop Sandwich is Inspired by Macau street food, pork chops are pounded thin and marinated overnight, then coated with panko bread crumbs and quickly fried. Serve with tossed greens or on slices of white bread.” [Wikipedia] On June 25 he would have been 63 years old. Several folks are honoring his birthday on Anthony Bourdain Day on the date of his birthday. Here is what we will be making. A modified version. Enjoy!

Macao Style Pork Chop Sandwich
Source: adapted from Chef Anthony Bourdain, Appetites Cookbook
Bob and Robin Young, Boise, ID Serves: 4
Note: Black Vinegar is an inky-black vinegar aged for a malty, woody, and smoky flavor. It was first popularized in East Asia, particularly southern China, where in the city of Zhenjiang it became known as Chinkiang Vinegar. It is made from rice (usually glutinous) or sorghum, or in some combination of those, perhaps including wheat and millet. A very different black vinegar is made on the central plains of China and is most associated with Shanxi province. Called specifically Mature Vinegar (simplified Chinese: 老陈醋; traditional Chinese: 老陳醋; pinyin: laochencu), it is made from sorghum, peas, barley, bran and chaff and has a much stronger smoky flavor than rice-based black vinegar. It is popular in the north of China as a dipping sauce, particularly for dumplings. [Wikipedia]

4 boneless Pork Rib Chops or Cutlets
¼ c Soy Sauce, Shoyu
¼ c Chinese Rice Wine
¼ c Black Vinegar – Asian Market, 9800 blk Fairview in Boise. Chinkiang Vinegar and Mature Vinegar
1 T Sesame Oil
4 Garlic cloves, peeled and coarsely chopped
1 T Five-Spice Powder
1 T Dark Brown Sugar, packed
1 lg Egg
½ c All-Purpose Flour
1½ c Panko Bread Crumbs
Celtic Sea Salt and fresh ground Tellicherry Black Pepper
2 c Peanut Oil, for frying, plus more as needed
8 slices White Sandwich Bread, or Texas Toast, toasted
Chili paste, for garnish

1. Pound the pork to ¼ inch thickness.
2. In a small mixing bowl, whisk together the soy sauce, rice wine, vinegar, sesame oil, garlic, five-spice powder and sugar. Place pork in a zip lock with the marinade, making sure everything is coated, seal and put in fridge for at least 1 hour and up to 12.
3. Remove chops from marinade and brush off garlic. Beat the eggs in a bowl with a tablespoon of water and place flour and panko in separate bowls. Season the flour with salt and pepper.
4. Add the oil to a heavy-bottomed frying pan (I used my large cast iron) and heat over medium-high.
5. Test the oil with a pinch of breadcrumbs and make sure they sizzle. Add the chops to the oil. My pan was big enough for 4 but if yours isn’t, do it in batches. Cook about 5 minutes/side. Remove the chops and let drain on a lines sheet pan or paper towel. Season lightly with salt.
6. Serve on toasted bread with chili paste.

Edible Flowers For Dinner?


OK. Flowers on a plate make for great “eye candy”. Flowers in a salad can really spice it up. Like in these photos below. But a word of caution – Know what you are eating. Not everything on a plate is edible – although it should be: If it’s not edible, don’t put it on a plate! Ask if it is edible. If the kitchen or Wait Staff don’t know, it might be time to find another restaurant. Just use caution and be smart. Know your edible plants. Left-Click the photos to see enlarged.

Deviled Eggs with Pansy Decorations

Seafood Stir Fry with Flower Decoration

Edible Pansy in a Potato Salad

Buffalo Ribeye, Baked Onion and Potato Salad and Red Pansy

But, diner beware!

“Ten Rules of Edible Flowers
by Sherry Rindels, Department of Horticulture

The culinary use of flowers dates back thousands of years to the Chinese, Greek and Romans. Today there is a resurgence of interest in edible flowers. Are all flowers that aren’t poisonous edible? Definitely not. Listed below are a few simple rules to follow before sampling flowers.

Eat flowers only when you are positive they are edible. If uncertain, consult a good reference book on edible flowers prior to consumption.

Just because flowers are served with food does not mean they are edible. It’s easy and very attractive to use flowers for garnish on plates or for decoration, but avoid using non-edible flowers this way. Many people believe that anything on the plate can be eaten. They may not know if the flower is edible or not and may be afraid to ask.

If pesticides are necessary, use only those products labeled for use on edible crops.
Do not eat flowers from florists, nurseries or garden centers. In many cases these flowers have been treated with pesticides not labeled for food crops.
Do not eat flowers picked from the side of the road. Once again, possible herbicide use eliminates these flowers as a possibility for use.
Remove pistils and stamens from flowers before eating. Eat only the flower petals for most flowers.

Different flavors occur in plants when grown in different locations because of soil types, fertilization, and culture. Environmental conditions play a big role as well. What has excellent flavor at one time may taste different at the end of the season or the next year.
Introduce flowers into your diet in small quantities one species at a time. Too much of a good thing may cause problems for your digestive system.
If you have allergies, introduce edible flowers gradually, as they may aggravate some allergies.
Enjoy the different flavors and colors that edible flowers add to many foods.

Collect flowers at the optimum time. Pick fully open flowers in the cool of the day. Flowers that are not fully open (unless buds are desired) or those starting to wilt should be avoided. Sample a flower or two for flavor before harvesting. Remove the pistils and stamens because the pollen can detract from the flavor of the flower as well as cause allergic reactions in susceptible individuals. After harvest, place long-stemmed flowers in water and then in a cool location. Short stemmed flowers should be placed between layers of damp paper toweling or in a plastic bag in the refrigerator. Immediately before using, gently wash the flowers to remove dirt and check for insects. Before washing, test one flower for colorfastness. Some tend to discolor in water.

Only the petals of some flowers such as rose, tulip, yucca and lavender are edible. Separate the flower petals from the rest of the flower just prior to use to keep wilting to a minimum. Roses, dianthus, English daisies, and marigolds have a bitter white area at the base of the petal where it was attached to the flower. Break or cut off this portion before using.” []
Here are some edible flower charts. Print them out if you wish.

Enjoy your dinner. Eat wisely!