Happy Thanksgiving 2015!

Happy Thanksgiving 2015!

Thirty guests for the holiday feast this year! We host our large annual gathering of family, friends and friends of friends. Visitors to our home included folks from faraway places: Finland, France, Scotland, the Czech Republic and West Hollywood.

You can compare this year to last year’s pics (in the previous Blog post), it was another very good year for food. I am truly thankful for this bountiful feast and the family and friends I shared it with. I am truly thankful for many things, including you reading this blog!

Thanksgiving 2015

Thanksgiving 2015 – A Dozen Beautiful Roses! “There’s gonna be a party tonight!”

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Thanksgiving dinner,
Our annual food orgy,
A friendly feast!

Preparations begin early in the week and continue all the way until the meal is served. The party was called for 4:00pm pst on Thursday and we always allow time for our guests to arrive before the dining commences.

The turkeys are thawed and prepared the night before. This year we had two 18 pound organic turkeys, seasoned with a herb & butter rub under the skin. One bird cooks at our house and the other at my sister’s kitchen. She also makes the garlic mashed potato, chocolate bread pudding and fudge. This year her vegetarian friend was visiting so they made the summer squash as well.

Thanksgiving 2015

Thanksgiving 2015 – Turkey #1 BEFORE

Thanksgiving 2015

Thanksgiving 2015 – Turkey #1 AFTER

Thanksgiving 2015 Dinner Menu:
Two 18 pound organic turkeys, gravy, two kinds of stuffing, garlic mashed potato, corn pudding, yam puree, asparagus, creamed spinach, mixed grilled vegetables, summer squash, fruit compote, cranberry sauce and cornbread muffins.

Thanksgiving 2015

Thanksgiving Feast 2015!

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Thanksgiving 2015

Thanksgiving Feast 2015!

And there was some wine and other beverages:

Thanksgiving 2015

Thanksgiving 2015 – Wine and Finnish chocolate brought by our guests from Finland

Thanksgiving 2015 Dessert Menu:
Pumpkin, pecan and apricot pies (we also had an apple but didn’t bake it); chocolate chip cookies, 2 kinds of fudge, blondies, chocolate bread pudding & fresh whipped cream, Czech cake with marzipan, a chocolate cake with vanilla ice cream (someone brought a flourless chocolate cake but we didn’t even put it out) and Grandma’s Cherry Cheesecake!

Thanksgiving 2015

Thanksgiving 2015 – the Dessert Table is waiting!

I did a little baking the night before as I mentioned in the previous Blog post:

Thanksgiving 2015 - Baking (the night before)

Thanksgiving 2015 – Baking cornbread muffins & Grandma’s cherry cheesecake (the night before)

2 Dozen Cornbread Muffins and 1 Dozen Mini Cornbread Muffins:

Thanksgiving 2015

Thanksgiving 2015 – A Bowl Full of Cornbread Muffins!

And this year, by request, I baked my Grandma’s Cherry Cheesecake:

Thanksgiving 2015

Thanksgiving 2015 – Grandma’s Cherry Cheesecake!

It was a great meal! And complete dessert overkill as usual. I had a full plate of tasty food for dinner and then only had a small piece of cheesecake and a couple pieces of fudge for dessert. And a good time and meal was had by all.

We have the whole process down and this year we used plastic (for dinner) and paper (for dessert) plates, so there was less to clean up and we saved some water in exchange for creating some additional trash.

I finished eating, helped with the clearing and clean up, watched the end of the Bears-Packers game and fell asleep. When I woke up, most of the final cleaning was done, the guests were gone and the tables and chairs were put away. So, BIG THANKS go out to my Step-Brother for helping out while I was napping!

It was an okay day for football. Detroit beat Philadelphia and Carolina beat Dallas, but Green Bay and Aaron Rodgers couldn’t finish and lost to Chicago, so I went 2 out of 3 on my picks. Bad news for Cowboy fans because Quarterback Tony Romo was seriously injured in the game and is out for the rest of the season. Sorry Bob.

Thanksgiving 2015 - Carolina Panthers vs. Dallas Cowboys

Thanksgiving 2015 – Carolina Panthers vs. Dallas Cowboys

Okay, we have “to go” boxes for our guests to take home leftovers from the feast if they are so inclined. I had cranberries with my brunch leftovers, but there wasn’t enough left for dinner the next day… we also sent most of the desserts home with our guests too.

Day After Leftovers for Brunch: turkey, stuffing, garlic mashed potato, cranberry sauce, gravy and cornbread muffins. (repeated for dinner without the cranberry)

Thanksgiving 2015 - Leftovers for Brunch the morning after!

Thanksgiving 2015 – Leftovers for Brunch the morning after!

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All photos copyright 2015 JoshWillTravel

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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Thanksgiving 2015

Thanksgiving 2015 – Pretty flowers on the dining tables too.

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Happy Thanksgiving, Let’s Feast! What’s on the menu?

Happy Thanksgiving, Let’s Feast! What’s on the menu?

WISHING YOU AND YOURS A VERY HAPPY THANKSGIVING! CELEBRATE GRATITUDE!

It’s that time again. It’s TurkeyTime! This year we’re having 30 people for our traditional Thanksgiving dinner feast and then I’m invited to another smaller dinner party after that. It’s a fine time to be a foodie.

Pictures and the menu from last year’s feast: (see more in the previous Blog, link below)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

That’s our traditional menu, give or take a dish or dessert or two. I’ll be making Grandma’s Cherry Cheesecake and (maybe) cornbread muffins this year:

Grandma's Cherry Cheesecake!

Grandma’s Cherry Cheesecake!

Grandma's Cherry Cheesecake ingredients!

Grandma’s Cherry Cheesecake ingredients!

RIGHT CLICK AND “OPEN IN NEW WINDOW” to view previous Blogs:
Grandma’s Cherry Cheesecake Recipe – Read the Blog> http://wp.me/p3dhVM-1SV
Read last year’s Thanksgiving 2014 Blog> http://wp.me/p3dhVM-1mW

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p.s. I’m picking Detroit, Carolina and Green Bay to win. Have a great day!



 

No Bake Chocolate Covered Peanut Butter Balls

No Bake Chocolate Covered Peanut Butter Balls
(from the Army Wives’ Kitchen fb page ~Tammy)

1-18 oz. jar of smooth or chunky peanut buter – I prefer smooth
1 – 16 oz. bag of confectioners sugar
1/4 c. butter, melted
chocolate almond bark
or
chocolate candy melts
or
12 oz. semi-sweet chocolate chips & 2 tsp. shortening

No Bake Chocolate Covered Peanut Butter Balls

No Bake Chocolate Covered Peanut Butter Balls

In a large bowl, stir together the peanut butter, confectioners sugar and melted butter until the mixture is crumbly. For the next step, the best way that I’ve found to make a smooth filling is to use your hands to mix everything together.

Line a baking sheet with foil. Roll the peanut butter filling into 1 inch balls and line the baking sheet with rows of the balls. Set the baking sheet in the freezer for 5-7 minutes to chill the peanut butter balls for easier dipping.

While the peanut butter balls are chilling, melt the chocolate in the microwave in a microwave safe bowl that is deep enough for dipping. I melted 6 blocks of chocolate almond bark at a time, stirring at 45 second intervals until smooth.

Remove the baking sheet from the freezer. Insert a toothpick or wooden skewer into a peanut butter ball and then dip it into the chocolate, turning quickly to cover the entire candy. Place onto a second baking tray that has also been lined with foil. Swirl the chocolate on the top of each candy for a pretty design. Refrigerate until the chocolate had completely dried.

Store the candies in a sealed container in the refrigerator.

**Warning** These little candies are very addictive!!

 

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Chocolate Eclairs & Cream Puffs recipe

Chocolate Eclairs and Cream Puffs

Here’s a great recipe that I found online:

eclair

Makes about 12 small eclairs or about 18 cream puffs

Dough
6 tbsp (¾ stick) unsalted butter, cut into small pieces
2 tsp sugar
½ tsp kosher salt
¾ cup water
¾ cup all-purpose flour
3 large eggs

Cream
4 large egg yolks
⅓ cup sugar
4 tbsp cornstarch
One pinch kosher salt
1 cup whole milk
1 ½ cup heavy cream, divided
½ tsp almond extract
2 tbsp (¼ stick) unsalted butter

NOTE: ice cream, custard or chocolate mousse can be substituted for cream filling

Glaze
¾ cup heavy cream
½ tsp kosher salt
6 ounces bittersweet chocolate, chopped (1½ cups)
Toasted sliced almonds for topping

NOTE: Almonds are optional or top with any crushed nuts, sprinkles or other decorations

Instructions
1. Prepare dough: bring the butter, sugar, salt, and water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon to encourage the butter to melt. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally. (You don’t want the eggs to scramble in the next step.)

2. Add eggs, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together. Transfer the dough to a piping bag fitted with a round tip.

3. Line two baking sheets with parchment paper. Pipe the dough into 3-inch lengths about 3 inches apart. (For cream puffs, drop the dough in 2-tablespoon scoops about 3 inches apart on the prepared sheets. )With damp fingertip, flatten any points. Preheat to 450°F and bake until deep golden brown and puffed, rotating the sheets halfway through, 22 to
 26 minutes. Let cool completely on a rack.

4. Prepare the cream: stir together the egg yolks, sugar, and cornstarch in a medium bowl until smooth. Set a fine-mesh sieve over a large bowl.

5. In medium saucepan, bring the milk and 1 cup of the heavy cream to a simmer over medium heat. Add a little bit of the warm milk mixture to the yolk mixture and whisk to combine. Repeat this process a few times until all of the milk mixture has been incorporated into the yolk mixture. Return the mixture to the pan.

6. Cook at medium-low heat, stirring constantly and making sure to get the edges, until the mixture begins to thicken, 2 to 4 minutes. (It’s helpful to have both a spatula and a whisk handy while making the custard. Switch between the two.) Let it come up to a very slow boil and cook for 1 minute more. Strain the custard through the sieve into a clean bowl, and stir in the butter and the almond extract. Press plastic wrap onto the surface of the cream and refrigerate until cooled completely.

7. Prepare the glaze: bring the cream and salt to a simmer over medium heat. Remove from the heat and stir in the chocolate and salt. Let the mixture stand for 1 minute and then whisk to make a smooth sauce.

8. Whip remaining ½ cup cream to soft peaks. Whisk the cooled almond cream to loosen it, then fold in the whipped cream. Transfer the cream to a pastry bag fitted with a fluted tip. Slice the top third off of each éclair and fill with cream. Dip the top of the top half in the glaze and replace it. (For cream puffs, insert the tip of the pastry bag into the bottom of each puff and fill. Dip the filled puffs in the glaze.) Top with almonds to serve.

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Cocoa Brownies 2.0 – with optional Alice B. Toklas substitution

Cocoa Brownies 2.0

Chocolate Brownies!

Chocolate Brownies!

Ingredients:
4 large eggs
7 ounces granulated sugar
6 ounces light brown sugar
5 3/4 ounces natural cocoa powder (not Dutch process)
2 1/2 ounces all-purpose flour
1/2 teaspoon kosher salt
8 ounces unsalted butter, melted
2 teaspoons vanilla extract

Instructions:
Pre-heat oven to 300 degrees Farenheit.
Prepare an 8-inch square baking pan with vegetable oil or non-stick spray. Trim a piece of parchment paper so that it fits just inside the baking dish with overhang on two sides and place it inside the pan.
Beat the eggs until fluffy and light yellow.
In a separate bowl, combine the granulated sugar, brown sugar, cocoa powder, flour and salt. Mix slowly and introduce the sugar mixture. Follow with the melted butter and vanilla. Continue mixing until nice and smooth. Pour the batter into the prepared pan.
Bake the brownies for 15 minutes, then remove them from the oven for 15 minutes.
Put them back in the oven and bake for 30 minutes.
Cool in the pan for 3 minutes, then lift the brownie out using the parchment paper as a sling. Cut the brownies into 4 large pieces and move to a rack to cool completely.

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I Love You Alice B. Toklas with Peter Sellers

“I Love You Alice B. Toklas” with Peter Sellers

OPTIONAL SUBSTITUTION TO MAKE ALICE B. TOKLAS BROWNIES:

Cannabutter

Recipe makes 1 pound

Ingredients: 

1 pound of unsalted butter
1 ounce of cannabis – good to excellent grade is recommended

large saucepan

cheesecloth
spoon
Tupperware container with a lid
rubber band that will fit around the Tupperware

Instructions: 

• Pour 2 inches of water into the saucepan and boil.

• Once boiling, add the butter into the saucepan, being careful that the butter does not burn. Once melted, turn the heat to low.

• Stir the cannabis into the butter, and simmer on low heat. Let simmer for at least 3 hours. The longer the simmer, the higher the potency. Make sure to stir often.
Strap 2 sheets of cheesecloth overtop the Tupperware bowl using the rubber band.

• Slowly pour the cannabis butter through the cheesecloth and into the Tupperware.

• Remove the cheesecloth, and ring-out any extra butter stuck in the cloth into the Tupperware.

Put the lid on the Tupperware and put it in the fridge until the water and butter separate. Carefully pour out the water—the remaining block is cannabutter.

Cannabutter, ready for cooking.

Cannabutter, ready for cooking.

View our previous Blog – Mrs. Hochmeyer’s Banana Bread: http://wp.me/p3dhVM-1DR

View our previous Blog – George Formby, “The Emperor of Lancashire”: http://wp.me/p3dhVM-1fb with a link to a clip of Peter Sellers playing the ukulele.

National Donut Day! And a tribute to Mitch Hedberg!

National Donut Day is Friday June 5th, 2015!

The first Friday of June each year is National Donut Day! Originally created by The Salvation Army in 1938 to honor the men and women who served doughnuts to soldiers during World War I, you can get a FREE DONUT most places that serve donuts on Friday!National-Donut-Day

There are three other important doughnut celebrations: International Jelly-Filled Donut Day on June 8 (occasionally on June 9), “National Cream-Filled Donut Day” on September 14 and “Buy A Donut Day” on October 30.

National Donut Day! Time to eat the donuts!

National Donut Day! Time to eat the donuts!

National Donut Day!

National Donut Day! Cinnamon Roll!

A tribute to Mitch Hedberg:

Receipt for the donut...

Receipt for the donuts…

“I bought a doughnut and they gave me a receipt for the doughnut. I don’t need a receipt for the doughnut. I’ll just give you money and you give me the doughnut. End of transaction. We don’t need to bring ink and paper into this. I can’t imagine a scenario in which I would need to prove that I bought a doughnut. Some skeptical friend? ‘Don’t even act like I didn’t buy a doughnut, I’ve got the documentation right here. Oh wait, it’s back home in the file… under ‘D’, for ‘doughnut’…” ― Mitch Hedberg

https://www.youtube.com/watch?v=gWx6uA5aCrE

National Donut Day!

National Donut Day! Chocolate covered custard filled donut!

National Donut Day (previous Blog): http://wp.me/p3dhVM-18v

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Mmmm....Donuts.

Mmmm….Donuts.

What's your favorite kind of donut?

What’s your favorite kind of donut?

More Donuts!

More Donuts!

"Say HELLO to my little friends!" National Donut Day!

“Say HELLO to my little friends!”

Donuts from

Inflatable Donuts from “The Simpsons Take The Hollywood Bowl”

“MMMMMMM….Donuts.” ~ Homer Simpson

 

UPDATE: Saturday, June 6th, 2015

I SCORED! Two chocolate cake with chocolate frosting and nuts from Yum Yum Donuts and three old fashioned, a plain cake, a glazed and a chocolate covered from Winchell’s. They were warm and fresh and smelled so good…

Warm Fresh Donuts!

Warm Fresh Donuts!

National Donut Day!

National Donut Day! – Yum Yum Donuts

National Donut Day

National Donut Day! – Winchell’s Donut House

National Donut Day

National Donut Day – NO MORE DONUTS! 

The End.

 

 

Happy Thanksgiving! Pictures From The Feast!

Happy Thanksgiving 2014!

NOTE: I’m posting this Blog on 12-14-14 and will reference it in my next Blog “12-13-14”

All Day Holiday Entertainment! NFL Football on Thanksgiving! 3 Games on Thursday! DETROIT LIONS v. Chicago Bears, Dallas Cowboys v. PHILADELPHIA EAGLES, and SEATTLE SEAHAWKS v. San Francisco 49ers. (Winners are capitalized) There was also a Great Halftime show in Dallas with Pitbull, Neo and the Dallas Cowboy Cheerleaders!

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Pitbull & Neo rock Dallas at Halftime with the Cowboy Cheerleaders!

Pictures from the Thanksgiving Feast! WARNING: The following pics of Good Food may cause you to salivate, drool and/or develop mild to severe hunger pains. You’ve been warned. Enjoy!

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Dining Room Table is Set and Ready (copyright 2014 JoshWillTravel)

Thanksgiving dinner menu: Roast turkey with gravy, cranberry sauce, garlic mashed potato, corn pudding, candied yams, carrot & yam puree, 2 kinds of stuffing, asparagus, brussel sprouts, creamed spinach and home baked challah bread. Red wine, white wine, coke, cherry coke and coffee to drink.

Here are some pics of great holiday food:

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Feast! Dinner is Served! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 25 Pound Turkey “Before” (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 25 Pound Turkey – “After” (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! White Meat covered with seasoned skin (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Dark Meat (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Stuffing #1 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Stuffing #2 (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Cranberries and Gravy (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Garlic Mashed Potato (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Candied Yams with pineapple topping (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Sweet Potato and Carrot Puree (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Corn Pudding (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Creamed Spinach (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Asparagus and Brussel Sprouts (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Home Baked Challah Bread (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Soda pop and Wine on both tables (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Feast! My Dinner Plate! (copyright 2014 JoshWillTravel)

Thanksgiving Dessert menu: Apple-Pecan torte, Lemon cheesecake, Chocolate-mocha Parisian cake from Bea’s, Pumpkin cheesecake, 2 kinds of cookies, 2 kinds of fudge, and my sister’s Chocolate-Cherry bread pudding served with fresh made whipped cream.

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Desserts! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! The Desserts! (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! 2 kinds of cookies, 2 kinds of fudge (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Pumpkin Cheesecake (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Upside Down Apple-Pecan Torte (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Lemon Cheesecake (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Chocolate Mocha Parisian Cake from Bea’s (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! Chocolate-Cherry Bread Pudding (copyright 2014 JoshWillTravel)

Thanksgiving 2014 (copyright 2014 JoshWillTravel)

Thanksgiving 2014! My Dessert Plate – Sweet! (copyright 2014 JoshWillTravel)

NOTE: I was going to bake a cherry cheesecake, but because I knew there would be enough dessert and due to a lack of “baking enthusiasm”, it did not happen.

I hope you enjoyed seeing this meal as much as I did eating it! And there were leftovers…

And then the “TURKEY COMA” followed by a nice nap. I was invited to another party, but had to send my regrets. Too full, too tired and too late. It was a wonderful day.

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Dinner at Le Sanglier French Restaurant

Sunday Birthday Dinner for my Stepfather at Le Sanglier French Restaurant

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

The Wine List:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

White Wine:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Red Wine:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

On The Menu: Traditional French Fare and everything was EXCELLENT!

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

What shall we have for dinner?

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

The Big Board: Starters, Specials and Desserts to order in advance:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Fresh baked bread and butter:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

French Onion Soup! Served piping hot.

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Filet Mignon with three peppercorn sauce:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Potato, cauliflower puree, celery and cheese side dish

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Endive salad with Roquefort cheese:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Duck l’orange:

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Bouillabaisse

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Rue and truffle toast for Bouillabaisse

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Vanilla Creme Brûlée with sliced strawberry

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Chocolate Souffle’ with whipped cream and chocolate sauce

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Cappuccino.

Enjoying my coffee. (copyright 2014 JoshWillTravel)

Enjoying my coffee. (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier (copyright 2014 JoshWillTravel)

Le Sanglier French Restaurant5522 Crebs Ave, Tarzana, CA 91356 818-345-0470 http://www.lesanglierrestaurant.com

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Who else needs a limo and a private (Gulfstream G-4) jet?

Today was a good day.

Say “Hello” to Vic.  He’ll be driving the limosine for you today…

(copyright 2013 JoshWillTravel)

Your Limo is waiting! (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Hey, we’re at the airport!  SMO – Santa Monica Municipal Airport (copyright 2013 JoshWillTravel)

STARWORLD AVIATION  welcomes you to Santa Monica Municipal Airport!

(copyright 2013 JoshWillTravel)

Your gracious host is waiting for you at the airplane! (copyright 2013 JoshWillTravel)

Yes, this is how we roll…

(copyright 2013 JoshWillTravel)

Life is good.  (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Gulfstream G-4 Jet (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Welcome Aboard! (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Cockpit! (copyright 2013 JoshWillTravel)

Check out the rich Corinthian Leather!  So comfortable….

(copyright 2013 JoshWillTravel)

Looking forward from my seat at the rear of  the passenger cabin (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Chocolate covered strawberries and champagne glasses, oh boy! (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Chocolate covered strawberries (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Moet Chandon Champagne and Chocolate Covered Strawberries (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Happy Passengers (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

Who needs a limosine and a private Gulfstream G-4 jet? SMO – Santa Monica Municipal Airport (copyright 2013 JoshWillTravel)

(copyright 2013 JoshWillTravel)

A happy toast to our gracious host and all my loyal readers!
From my private jet! (copyright 2013 JoshWillTravel)

Thank you Michael, Ron, Ricko, Kimberlyn, and everyone at Starworld Aviation!

Thank you for reading my blog!

Contact me at joshwilltravel@yahoo.com!

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Sunday Brunch at Bistro Garden 21-APR-13

Sunday!  Sunday!  Sunday Brunch!

Up Escalator (copyright 2013 JoshWillTravel)

Up Escalator (copyright 2013 JoshWillTravel)

The party was called for Noon.  Traffic was light and I was early.  It was a beautiful day in Studio City.  Street parking was easy and it’s free on Sunday.

Bistro Garden (copyright 2013 JoshWillTravel)

Ventura Blvd and Coldwater Canyon (copyright 2013 JoshWillTravel)

Sunday Brunch at Bistro Garden at the Center at Coldwater on Ventura Boulevard just west of Coldwater Canyon.

Bistro Garden (copyright 2013 JoshWillTravel)

The Center at Coldwater (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

A Beautiful Day in Studio City (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Down Escalator (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Almost Noon….  (copyright 2013 JoshWillTravel)

BISTRO GARDEN, Studio City

Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

It’s a beautiful restaurant space, light and airy with very high glass ceilings.  We commented that it feels like “New Orleans” or “Disneyland” inside (I was reminded of the River Belle Cafe or Union Plaza restaurants).

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

The Bar at Bistro Garden w/live Piano Player (copyright 2013 JoshWillTravel)

Hats off to the Piano Player!  He played beautifully all through the brunch, the tunes were familiar, but it was never obnoxious.

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

We were a party of Ten and the service was very good.  The waitstaff was attentive and very professional.

Bistro Garden (copyright 2013 JoshWillTravel)

Champagne or Mimosa Starter at Bistro Garden (copyright 2013 JoshWillTravel)

They offered champagne or a mimosa as a starter, along with baskets of bread.  There was sourdough, banana bread, muffins and mini-cinnamon rolls to eat.

Bistro Garden (copyright 2013 JoshWillTravel)

The Brunch Menu at Bistro Garden (copyright 2013 JoshWillTravel)

They have a nice brunch menu.  We skipped the appetizers and I ordered Eggs Benedict with Canadian Bacon, potatoes, and substituted fresh fruit for the tomato slices.  I also pre-ordered a chocolate souffle’ for dessert.

Bistro Garden (copyright 2013 JoshWillTravel)

Eggs Benedict with Potatoes and Fresh Fruit at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

Chocolate Souffle’ with Fresh Whipped Cream at Bistro Garden (copyright 2013 JoshWillTravel)

The eggs benedict was good, but not great.  The baked goods and the souffle’ were excellent.  The dining room was a little warm where I was sitting because of the sun shining thorough the glass ceiling.  We had a good time and ate a lot of food.

Bistro Garden (copyright 2013 JoshWillTravel)

The Sun Through the Glass Ceiling at Bistro Garden (copyright 2013 JoshWillTravel)

Bistro Garden (copyright 2013 JoshWillTravel)

The Dining Room at Bistro Garden (copyright 2013 JoshWillTravel)

The restaurant is well established and the clientele is definite “older” and was mostly female.  I was reminded of the “ladies who lunch”, which is a distinct class of patron in Los Angeles, and most everyone was celebrating a special occasion too.  I enjoyed the party, the company, and the service.  The menu was standard brunch fare and the food was good, if not great.  It was a very nice party.

 

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