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Claudia Danforth Ward
Bridgehampton, NY
Interests: Photography, travel, cooking, writing,
Recent Activity
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(This post was originally drafted August 25, 2018. Simply got busy. Tomatoes are still available here but fewer in number.) It seems all I post about these days is food of some kind, but how can I not when the season is upon us and doesn't last very long. Tomatoes!! There are farm fresh tomatoes, heirloom and "regular", everywhere and all I want to do is enjoy their incredible flavors. I'm searching for recipes that allow me to freeze some of this goodness so we can enjoy it over the winter, but when I saw this recipe, one to be... Continue reading
Posted Oct 4, 2018 at Open Window
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It's summer, we all want fresh food, cool recipes, and a limited amount of time in the kitchen. Loaves and Fishes is a food store in Sagaponack on the East End of Long Island that has been family owned since 1980 and specializes in fine prepared foods for takeaway. Anna Pump opened the store having loved food and its preparation since she was "tall enough to reach the stove and old enough to measure out ingredients for a cake". "I had always loved cooking. It simply was a way of life." Growing up on a 70-acre farm in northern Germany,... Continue reading
Posted Aug 23, 2018 at Open Window
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Peaches ... are my favorite fruit of all. In July, I shared the easiest and best recipe for strawberry ice cream that I ever made and commented that I was going to adapt the recipe for peaches when they came in to season. Well it's peak peach season on Long Island right now and I did adapt that recipe. I do, ever so humbly, report that it's a great success. Just think, there's no tricky custard to create, there's nothing that can curdle if mistreated, just half and half, sweeteners, and, of course, peaches. Make the plunge. Buy an ice... Continue reading
Posted Aug 16, 2018 at Open Window
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Sadly I don't appreciate all that guys do about a car, but I do appreciate the beauty, the lines, and the design of a classic. Peter's "Cousin Brucie" just bought the car he fell in love with decades ago and she is sweet - a Dodge Charger. Well cared for all these years, long and sleek, with headlights that roll open and closed. It's been his dream and dreams do sometimes come true. She's a real beauty as is his bride who was with him in his first Charger, some forty years ago. Enjoy the slide show Brucie baby, and... Continue reading
Posted Jul 24, 2018 at Open Window
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Note: Many of you were included in a group distribution list that received almost weekly updates of Peter's progress throughout the last three months. This will be redundant to you, but I wanted to share a summary of what's available in the field of Wound Care these days for others. Postings to Open Window have been irregular lately because Peter and I have been in a marathon of wound care since April 24th. Earlier in the year, Peter had some bumps that were on the inside of his right ankle biopsied and we learned that he had basil cell cancer.... Continue reading
Posted Jul 22, 2018 at Open Window
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The end of the local strawberry season is always sad to see come but before it did this year I made a batch of this truly delicious frozen yogurt. This is exceptionally easy to make and the results are packed with the flavor of strawberries and the slight tang of yogurt. Use Greek-style yogurt for the best results, it's richer, thicker, and has less water than regular whole-milk plain yogurt. Don't expect this to thicken and increase in volume in the ice cream maker as ice cream does. Just follow the simple instructions and you will be blown away by... Continue reading
Posted Jul 14, 2018 at Open Window
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Birthday parties were such fun events when I was growing up. Having so many kids over to play, and eat ice cream and cake was pure bliss. Mom always made us take a nap before our birthday parties, which really was intended on getting us out of the way so she could set the stage. My favorite birthday party event ever was the string game. Mom would wrap a "party-favor" in tissue paper, tie the end of a small ball of string to it, hide the little treasure, and then weave the ball of string throughout the living and dining... Continue reading
Posted Jul 10, 2018 at Open Window
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Custard-free, easy strawberry ice cream. Nothing could be simpler or better, and that's what this post is all about. Back in June 2010, I found a recipe for Strawberry Ice Cream that required making an egg custard. As I was a newby to ice cream making at the time, I thought there had to be a custard to be truly good authentic ice cream, and I did thoroughly enjoy eating it. If there are fresh strawberries in it, how could anything be bad? Fast forward eight years, through many, many ice cream recipes and formulas, and low and behold I... Continue reading
Posted Jul 7, 2018 at Open Window
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Statue of Liberty at Dawn © Claudia Ward We sincerely wish everyone a happy and safe 4th of July ... week, remembering the liberties and principles upon which our country was founded. As I was watching the Boston Pops last night, I was brought to tears listening to the Oscar, Tony and Emmy award winner Rita Moreno (86), a woman of Puerto Rican descent describe her first sighting of the Statue of Liberty, followed by a reading from "The New Colossus". This poem was written by Emma Lazarus, a descendent of early Jewish settlers of Portuguese origin, in 1883, to... Continue reading
Posted Jul 5, 2018 at Open Window
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Martha's Vineyard became one of our favorite places when we landed here by chance in June 2009. It is an island just south of Cape Cod in Massachusetts with a land area of 100 square miles making it the 58th largest island in the U.S. and the third-largest on the East Coast after Long Island and Mount Desert Island in Maine. There are six towns on Martha's Vineyard and we touched each one the very first day (by car): Picturesque Edgartown, in the East, which includes the infamous Chappaquiddick (of Ted Kennedy fame) and Katama, is the island's largest town,... Continue reading
Posted Jun 15, 2018 at Open Window
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Over the holiday weekend Costco had Dungeness crabs as well as Alaskan King crab legs, two of my favorite things to eat. We usually make a salad or dip from the Dungeness crab, but this time I wanted to try something new. Peter generally doesn't care for crab cakes as all too often they are like "hockey pucks" so I did lots of research and found one recipe that I thought would work. And, it did. Crab cakes in which the crab is the star. Sweet crab, crisp crust and tart lemon - simple and divine. A side of Peter's... Continue reading
Posted Jun 3, 2018 at Open Window
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Growing up pasta wasn't part of the family's standard fare despite it being one of the easier things to make. In fact, when I was growing up on Cape Cod, we never heard the word pasta. All we knew was spaghetti which was only a Sunday dinner meal, easily made ahead thus allowing the cook, our mother, "time off" from preparing three course meals. Sometime in the mid-80s, as upscale gourmet Italian restaurants peppered the Manhattan landscape, I became aware, as we all did, of pasta and the word became prevalent in our vernacular. Celebrity chefs introduced us to all... Continue reading
Posted May 21, 2018 at Open Window
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Happy Mother's Day everyone. After this long, tiresome, dreary, grey winter in the Northeast, we deserve some cheerful color. You'll never guess where I found most of the flowers in this slide show ... in the parking lot of our high-end food store. But who cares, I'll take color anywhere I can find it. Hope these images brighten your day as much as they have mine. Enjoy. Photos & Slide Show by Claudia Ward © 2018 Music: "S'wonderful" played by the New York Philharmonic Continue reading
Posted May 13, 2018 at Open Window
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Coat of Ice © 2018 Claudia Ward Fiery Bull © 2018 Claudia Ward Some times Peter and I are "late to the game", not often but some times, and we were very late to the Game of Thrones. We never saw one episode until this winter and here we are now 5-6 months later, all caught up. The reason we started watching at all was because I was tired of hearing people reference events that are part of the series, like the Red Wedding, and having no idea what the reference meant. Now I have a bit of trivia that... Continue reading
Posted Apr 1, 2018 at Open Window
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When we entertain, I don't want my guests to fill up on appetizers before dinner so I'm always looking for unusual "nibbles" that will just start the evening off, leaving room for the dinner to shine. These nuts fill the bill perfectly. They complement a cold drink, don't impair conversation, and have wonderful unusual flavors - the smokey heat of chipotle chili powder, the sweetness of maple syrup and light brown sugar, and the piney aroma of fresh rosemary. When making this recipe, I can't underscore enough the importance of "tossing" the nuts in the pan numerous times after they're... Continue reading
Posted Mar 29, 2018 at Open Window
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Un Tunnel © 2010 Claudia Ward Yesterday was the day of marches - Marches for Our Lives - around the globe. I was unable to attend one but I was riveted to my television from 11:00 a.m. until 3:00 p.m. watching the rally in Washington D.C. I spent most of that time with a box of Kleenex next to me as tears of pride, sadness, and hope welled up in me in wave after wave after wave. Pride in the youth who were speaking so eloquently, passionately and clearly, and who propelled these events into existence. Sadness that our youth... Continue reading
Posted Mar 25, 2018 at Open Window
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Three nor'easters in less than two weeks! Enough already! First there was Riley on March 2-3, then there was Quinn on the 7th and finally (?) Skylar this past Tuesday March 13th. Nor’easters form when balmy ocean breezes collide with cold air from over the continent - the larger the difference in temperature, the more powerful the storm. And no surprise to most of us, scientists say that climate change is fueling nor’easters, by warming the seas. These powerhouse storms have come with varying degrees of heavy snow and rain, sustained strong winds, and surging waves and tides, the results... Continue reading
Posted Mar 17, 2018 at Open Window
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Well it's only fair that I share the recipe for Pommes de Terre Sarladaise that I mentioned in the Duck Confit post last week. For those among us who are not vegetarians, duck fat is the holy grail, it can make the toughest of us swoon, and the bi-product of making yummy duck confit is duck fat and lots of it. Pommes de Terre Sarladaises is served everywhere in the Dordogne part of Southern France and is easy to make at home, there are only four ingredients: potatoes, duck fat, garlic and parsley. How easy is that? If butter makes... Continue reading
Posted Mar 11, 2018 at Open Window
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Sagg Main Post Nor-easter Riley - Photo © 2018 Claudia Ward In the 1950s comedy series, The Life of Riley", "a lovable lug turns order into chaos" - how apt. One day the skies are clear and then the heavens opened and the winds accelerated and it seemed like it would never end. Flooding, 90 mph winds, downed trees, and hundreds of thousands without power for days and days. That was the life of winter storm Riley, the first significant nor'easter of 2018. Prudence dictated staying at home and off the roads during most of the storm but once the... Continue reading
Posted Mar 5, 2018 at Open Window
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The first time I ever had duck confit I truly thought I'd died and gone to heaven. Well, I was nearly there as I was in Paris with Peter in a bistro on the Left Bank and he introduced me to one of his favorite meals, Duck Confit with Pommes de Terre Sarladaises (Potatoes cooked in duck fat, with garlic and parsley). The flavors and textures were divine and it's one of the most memorable meals I have ever had. Back in the states, I did research to learn how duck confit is made and learned that confit means "preserved"... Continue reading
Posted Mar 4, 2018 at Open Window
We are my friend. Sent from my iPhone On Feb 25, 2018, at 10:16 AM, Typepad wrote: A new comment from Barbara Andolsek was received on the post Oh Christmas Tree! of the blog Open Window. If you would like to post a reply to this comment you can do so at the following URL: http://open-window.typepad.com/blog/2018/02/oh-christmas-tree.html?cid=6a012876bd85ec970c01b7c9530d06970b#comment-6a012876bd85ec970c01b7c9530d06970b Comment: -------- What a genuinely magical Christmas tree it was! Hope your enjoying your new home. Commenter name: Barbara Andolsek Commenter email: bandolsek@gmail.com Commenter URL: https://barbaraandolsekfineart.com IP address: 76.95.108.16 Authentication: None Comment Actions: ---------------- Unpublish this comment: Delete this comment: Mark this comment as spam: Edit this comment: Enjoy! The Typepad Team P.S.: Learn more about replying to comments: http://help.typepad.com/replying_to_comments.html
Toggle Commented Feb 25, 2018 on Oh Christmas Tree! at Open Window
BH not far from old house. Sent from my iPhone On Feb 25, 2018, at 8:44 AM, Typepad wrote: A new comment from Mary Tanaskovic Bitting was received on the post Oh Christmas Tree! of the blog Open Window. If you would like to post a reply to this comment you can do so at the following URL: http://open-window.typepad.com/blog/2018/02/oh-christmas-tree.html?cid=6a012876bd85ec970c01b8d2dd69e2970c#comment-6a012876bd85ec970c01b8d2dd69e2970c Comment: -------- Lovely tree, Claudia; where is your apartment located? Commenter name: Mary Tanaskovic Bitting Commenter email: mbitting@comcast.net IP address: 66.155.165.109 Authentication: None Comment Actions: ---------------- Unpublish this comment: Delete this comment: Mark this comment as spam: Edit this comment: Enjoy! The Typepad Team P.S.: Learn more about replying to comments: http://help.typepad.com/replying_to_comments.html
Toggle Commented Feb 25, 2018 on Oh Christmas Tree! at Open Window
There was about 16” in one storm. How was the house last summer? Sent from my iPhone On Feb 25, 2018, at 7:41 AM, Typepad wrote: A new comment from Ally was received on the post Oh Christmas Tree! of the blog Open Window. If you would like to post a reply to this comment you can do so at the following URL: http://open-window.typepad.com/blog/2018/02/oh-christmas-tree.html?cid=6a012876bd85ec970c01bb09f6628b970d#comment-6a012876bd85ec970c01bb09f6628b970d Comment: -------- Very, very pretty, especially the ice around the needles. And an impressive amount of snow! Commenter name: Ally Commenter email: allyworm@gmail.com IP address: 83.202.131.141 Authentication: None Comment Actions: ---------------- Unpublish this comment: Delete this comment: Mark this comment as spam: Edit this comment: Enjoy! The Typepad Team P.S.: Learn more about replying to comments: http://help.typepad.com/replying_to_comments.html
Toggle Commented Feb 25, 2018 on Oh Christmas Tree! at Open Window
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Photo © 2018 Claudia Ward "Oh Christmas Tree" This past Christmas was our first in an apartment and we found there was no room inside for a Christmas Tree. Solution? Put one up outside the living room on the patio, trimmed with outdoor lights and a timer to turn them on and off. I cannot tell you how much joy that little 5' tree gave us and how happy it seemed to be. It hardly shed any needles during the two and a half months we had it up, and that amount of time is probably the best indication of... Continue reading
Posted Feb 24, 2018 at Open Window
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I truly believe this is my all time favorite bread. It is packed with flavor, subtly sweet, and it's a breeze to make, as there's no yeast with which to contend. D'épices? Anise seed, cinnamon, allspice, ginger, nutmeg, and ground cloves; and, they all blend with two types of flour. I have had at least one piece every day this week, some plain with my coffee in the morning, some slathered with chèvre for lunch, and some with foie gras and a chilled sauterne as the sun goes down. It's a dense bread that will also freeze well. Who do... Continue reading
Posted Feb 19, 2018 at Open Window