Comments on: Avocado Spread with Smoked Salt and Elvie Beans

By: Eric Stubenberg

Eric Stubenberg — Thu, 16 Oct 2008 19:01:23 +0000

You are heading down the road to addiction!!
That’s how I got started. Now I make my own and infuse them with flavors like Olive, Pinot noir, chardonnay, Hazelnut, serrano pepper lime, and CHOCOLATE! I use less smoke by working with NW alder wood, that way I can also rim my drinks with it!
If your interested, you can check out http://www.lordsofsalt.com
welcome aboard!

By: Linda

Linda — Tue, 01 Apr 2008 13:36:03 +0000

looks delicious. i adore beans.

By: Becky

Becky — Wed, 26 Mar 2008 20:54:31 +0000

Hi Gilda,

I did grow the Elvies, yes. And with those I’ve pretty much come to the end of my home-grown heirloom stash, so warmer weather can’t get here fast enough!

By: Kelly

Kelly — Tue, 25 Mar 2008 21:25:52 +0000

Mmm…looks so good! I love radishes on bread.

So, to answer your question….the Port Club is a small group of regular customers who meet at Piasa Winery in Grafton on Thursday nights for wine and food. Since I worked at the winery, I was “initiated” into the group. They are all great cooks who challenge me to make new things to take on Thursdays.

By: gilda92

gilda92 — Tue, 25 Mar 2008 03:03:03 +0000

Becky: Do you grow the Elvie beans yourself? You reference Baker Creek Heirloom Seeds who seem to offer seeds but not beans.

By: Debi George

Debi George — Sun, 23 Mar 2008 02:06:42 +0000

That’s “smoked,” not smooked.

By: Debi George

Debi George — Sun, 23 Mar 2008 02:06:20 +0000

Sounds delectable!
I, too, recently discovered smooked (sea) salt. It’s taking some practice to get the right amount, especially since I tend to avoid salt, but I love the rich, smokey flavor.

By: Tom Humes

Tom Humes — Sun, 23 Mar 2008 00:24:00 +0000

Nice Site layout for your blog. I am looking forward to reading more from you.

Tom Humes