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Aug 1, is the day that will go down in history. Maury of Grannys Attic has started his blog. Remember that blog spelled backwards is golb, which just might mean something in some foreign language, and I personally do not give a damm. My blog will incorporate, the goings on of the most fabulous Antique and Estate store on the East Coast of America and one of the largest...and a sense of humor, an intellectual interpretation of anything and everything, that just might include relgion, politics, recipes from my 35 trips to Europe on pleasure or business.
It just might become an on going soap opera, with a daily listing of all the antiques and things that I buy for resale. I suggest that you all look at the photos on the website....read a bit about the store so you can find out a little bit where I am coming from. I refuse to correct spelling and grammar. I am not in school and I am not getting marked. Remember how we hated the English teacher to red mark our papers...for mistakes...and papers that were so fabulous in content......got bad grades for rushing and makig stupid mistakes. Well...we got over it and we do not ahve to worry about that anymore.
Today My store Grannys Attic was rediculously busy for a MONDAY....it is known, that business is slow on MONDAYS everywhere, especially in antique stores, restaurants. Many stores are closed, the hair dressers are closed....but I guess my customers dont care of what is normally done. They were driving me nuts...so many of them checking out the two houses we bought out last week. One fabulous lady Nancy drove two hours from her farm in Western Jersey. She brought her 10 year old rescued Fox Hound, who was the sweetest thing... She and Buddy, my Sheppard mix, also rescued from the streets of Parterson, made friends... sniffed each other, wagged their tails..and then behaved like perfect ladies and gentlemen. It made me think what if humans had the same silly behavior, If we sniffed each other before we made friends...YUK, I think I will change the subject.
The boys were out on delivery, when people came in to pick up an armoire and a bookcase large enough for a small family to live in. They had to wait till they returned. They were impatient...But the Armoire lady, was only 9 months late picking it up...and an hour and a half late today.....my guys left when they could no longer spend the day waiting for her,.
Like most of you reading this for the first time wouldnt give a damn that the air conditioner guy came to put new belts on the machines.....but I DID> we didnt have air for four days adn we could have opened a steam bath....but the thought of a steam bath and seeing my customers naked made me ill.
In the kitchen we had lots of things going on. CHICKEN Paprikash, a recipe brought back two weeks ago from Hungary was cooking in a slow cooker. He is a Hungarian Gypsy Recipe for Chicken Paprikash. First you steal a chicken. When cleaned cut into small pieces and brown in your choice of oil or butter. To each Chicken fry two onion till transparent. Cut up One large or two small red or green papers into small dice. Put all in slow cooker. Add one large can of crushed tomatoes or sauce. Throw in one heaping teaspoons of caraway seeds. Add two tablespoons of Hungarian red pepper(sweet) ad salt and pepper to taste (red hot Hungarian pepper is best) Optional additions would be a cup of sliced mushrooms. You can add a cup of sausage or bacon, which would change the subtle taste to more of a smoky one. Both of which is served in Hungary. If can of sauce doesn't cover chicken ad water to cover. Cook till meat is almost ready to fall off the bones. Before serving. Ad a table spoon or more of flour into half a cup of sour cream At to Paprikash to thicken it... When serving, add sourcream on top of Papriskash. Serve over noodles or rice. I like farfelle noodles with this dish. Sprinkle with chopped fresh parsley This by Hungarian law must be served with. With a sliced cucumber salad. Peel, and slice paper thing. Add one cup of thinly chopped onions. A hint of garlic, put in a bowl and cover with cold water. Ad vinegar to taste. Add salt,pepper ,sweet paprika, and a pinch of sugar. Let marinate a few hours in the refrigerator. Serve as is or drain, and leave in a little liquid and add sourcream. Chopped fresh dill is a great addition. Go experiment!!!!
You can add a hit of white wine right before you serve your chicken.......
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