The summer series ended on a very up note with the ever entertaining Hello Dolly! Porthouse artistic director, Terry Kent stepped into the shoes of Dolly Levi and did a splendid job. Our group has been to these performances for several years and this is the first time we've been graced with Ms. Kent on stage. While her singing was nothing to write home about (which perhaps was not at all out of place for the role) her stage presence as Dolly was terrific.
|Terry Kent and cast taking their bows |
for Hello Dolly!
Getting out and about
Two more favorites to add to the long list of great places to eat in Summit county. This past week I had the pleasure of meeting friends at The Office Bistro and Lounge located in the historic Temple Square district of North Akron. I've been here a couple of times now and it gets more comfortable with each visit. At their suggestion, I met my friends Blue and Joanne there for a catch up session after work. Bartender Valery made my favorite Office martini, The Flirtini, which is set ablaze and topped with a shower of cinnamon sparklers. Happy hour is weekdays 3-6pm and appetizers are half price. I ordered the Mango & Avocado Salsa (mangos, sweet bell peppers, red onion, cilantro, peach yogurt) with fresh tortilla chips and it was very different and quite good. This is something I'll be trying to replicate at home at some point.
Friday night I met my friend Lynne out at D'Agnese on White Pond Drive. This place has been a variety of restaurants in the past several years and they may have hit upon a keeper in this iteration. The atmosphere is casual chic, the service friendly and informative and the food was wonderful. We shared one of their flatbread specials and I ordered the roasted beets appetizer as my entree. The salad was of red and golden beets, greens, candied walnuts, goat cheese, and a fig balsamic reduction that was out of this world not only on the salad but just as wonderful with the warm bread brought to the table dipped in. The salad was as big as my head and easily could have been shared. I'll definitely be back here again soon.
This week began the next steps in my learning curve on preserving the summer harvest. My City Fresh shares have been abundant with zucchini and yellow squash and I will admit that I'm just not that big a fan of these fruits (and YES, squash is a fruit).
|Zucchini abandoned on my doorstep!|
My food preservation technique of choice is freezing. Nearly anything can be frozen with some degree of success but, in my experience, not always. Zucchini is one of those items. I can grate it and freeze it for use in breads and cakes and it turns out fine, but I've learned that if I simply want to use slices or chunks, freezing tends to make them a bit mushy and I really cannot stand mushy foods.
Last year my dried zucchini went into minestrone and my beef vegetable soups.