When a recipe calls for mint, what kind are they talking about? There’s peppermint, there’s water mint, there’s spearmint…you’re probably getting spearmint from your grocer and it’s fine to put into any recipe calling for mint. Peppermint is harder to find – you may have to end up growing it if you’re a mint connoisseur and really want some. Peppermint tends to be more pungent and peppery and is a bit less “delicate” and usually used in candies and teas. At any rate, don’t sweat it – just use whatever they’re selling if it’s an ingredient in a savory dish. When it comes to a Mint Julep, spearmint is what is used to make the drink. Just sayin’. Mint is a lovely accompaniment and refreshing element to many beverages, like Lula’s Minted Lemon-Limeade pictured here. SIP…AHHHHH…
I tend to “decorate” with herbs…I have such a beautiful garden and it’s so easy to pluck a few varieties both flowering and non flowering. Since it’s almost basil season I’d love to alert you to a couple of GORGEOUS varieties of Basil that are purple instead of green! The Purple Ruffles variety has leaves that look like a 1970’s handkerchief skirt. The “Red Rubin variety has pink flowers! Lula’s for Lunch…and More! Catering makes our Caprese Crostini with Genovese Pesto, garnished with Lime Basil, two OTHER varieties!
If you follow these two steps, you will almost double the volume of juice you get out of lemons, limes, oranges, grapepfruit and the like. First, pop them in the microwave. One fruit for 15 seconds. Each add’l fruit gets 5 more seconds. Then, place them on the counter or cutting board and putting the force of your “elbow grease” behind them, roll them around a bit. You’ll be amazed at the amount of juice you’ll get! Lula uses citrus in a myriad of recipes…Pork Loin with Peach Mango Salsa, and Salmon Piccata are two. Go to www.lulasforlunch.com and guess which menu items contain citrus…there are several on our Breakfasty/Brunchy menu alone!!! – Lula
Note: For the Winner Winner part of this Newsletter, scroll to the bottom!
May is for Memorials and Mothers and many other celebrations…and along with these things come picnics. When I was a child there never was a picnic without fried chicken. In fact, I can recount my life stages in fried chicken. My first memory of fried chicken is my grandmother’s pressure cooked version with 10 or 13 or so herbs and spices before the Colonel’s existed… I associate this moist, room temperature crunchy chicken with church picnics and roller coasters…I was so little I could have easily flown out of the roller coaster car, but grandmomma would not be deterred…she kept a tight hold on me as I lifted out of the seat and her wig flew off and we had to shut the ride down so it could be retrieved from the guts of the all wooden contraption. This was at Buckroe Beach – Virginia’s answer to Coney Island NY. This amusement park only exists in memory now. Thank you grandmomma for introducing me to roller coasters! Gordon believes he may be a tad too stiff to continue these days…I’ll just have to go without him. (pleeeeeeeease, honey?)
Then came Daddy’s fried chicken – cast iron (and sometimes aluminum – oh, no!!) frying pans, salt and pepper only – this is the skin we used to fight over when mom held hers up for raffle. Every other chicken since has had a bar so high few have come close.
When I moved to Cincinnati for college, fried chicken was the least of my concerns and I don’t remember eating any at all until one day, my then boyfriend (a westsider) introduced me to the Cincinnati Reds. Opening day tickets in the nosebleed section. We were very young; this was fun! Back in “the day” (you know, when Buckroe Beach was still open) – one could haul in just about anything to a stadium. The family picked me up in their old jalopy and let me tell you the smell in that car was overwhelming – I became VERY hungry for the bucket (and it was a BIG bucket) of Ron’s Roost Fried Chicken that I was not allowed to touch until our noses began bleeding. This chicken came so close to Daddy’s it almost made me cry. Not being a westsider, this chicken was very elusive to me, but over the years I’ve managed to find an excuse or two to visit and always suggest Ron’s as a meeting place for friends, where the cooked to death green beans and the suspiciously “real” mashed potatoes create a perfect plate for me.
THEN there was the Charleston, SC visit to see my best friend Chris around 1992. We arrived while he was still at work but he said he could meet us at the Radisson close to him – said they served a good lunch. Good? I figured, I’m in South Carolina – I should order fried chicken!! So I did…and yet again another crying jag. The plate came out so hot and crispy, I tore into a thigh (my favorite) and the juices and grease exploded in my mouth and nirvana encompassed me…the memory of this one time fried chicken lunch has never left me – I wanted to go back the next day but Chris wouldn’t allow it. He thought I was ridiculous.
Then came Walt’s. If you’ve never been to Walt’s Hitching Post in Ft. Wright KY, I’m going to let you in on a little secret. Their cast iron fried chicken (along with the Greyhound Tavern’s deep fried ) are the two that come closest to a perfect marriage of my grandmomma’s and my father’s fried chicken. They also make a steak that rivals any fancy steakhouse at a more reasonable price. Oh, and The Eagle in OTR does a great job with southern fried chicken too!
If you’re just not in the mood to go out and you have a Remke’s Market near you, this is our go-to for “I’m too lazy let’s get chicken”. Yes, Lula eats take-out chicken, but only if it’s worth it. In fact, on my most recent visit to see daddy, I found out he had discovered a place so good he doesn’t make fried chicken at home any more. This fried chicken comes from the gas station down the street from Columbia Sailing Club (and it tastes ALOT like daddy’s). If you didn’t know it already, gas station fried chicken is developing a cult following in the US these days, and I haven’t tasted it yet, but I’m told there is WONDERFUL gas station fried chicken in and around Cincinnati, called Krispy Krunchy.
Yup, sitting on the clubhouse veranda, eating gas station fried chicken, strawberry-pepita and potato salads and fudge brownies with walnuts, drinking in a sun with no clouds and a perfect 70 degrees with winds at about 7 knots (notice I take on the vernacular of a sailor – when in Rome…), I sigh deeply and contentedly with family surrounding me, and reach for another piece. Of chicken – not brownie.
If you struggle with fried chicken and need a tip or two, I can give you my recipe if you email me at Lula’s for Lunch…and More! Catering .
A Note From Chef Lori
Lula’s was just chosen by The Women’s Business Enterprise National Council’s ORV Region as 2018 Supplier of the Year!!! We are thrilled to be recognized and honored by this wonderful organization!
Click here to visit our website!
Once again, my friend and author Heidi Bright (“Thriver Soup”) has offered such a simply written and informative piece that I am compelled to copy:
“Fresh, fragrant mandarins are precious, full of flavor, and full of power. The magic lies in their peels—which are quite edible and contain potent anti-cancer properties (see links below). Also called clementines and tangerines, these citrus fruits are fresh and sitting in grocery stores now.
If you have a high-speed blender, mix two whole mandarins (peel on) with a quarter cup cranberries (at this time of year, try frozen, not the packaged sugary snacks), a little raw honey and/or stevia, a quarter cup raw/soaked-in-salt-water pecans, and coconut butter. Blend. Mmmm! Add chia seeds if desired. Taste the fragrance, ingest the power.”
I would like to add my two cents worth: Wash your fruit with a scrubbing sponge and some dishwashing liquid if you intend to eat the skins – even organic can be sprayed with color – which doesn’t taste as good!