Monday, February 27, 2012


In this day of exotic flavors and extravagant recipes, sometimes it's nice to just go back to basics. Tried and true old-time recipes just can't be beat. Here's a recipe from Eddy Browning who writes a weekly column for the Sun Journal.  I adapted it slightly because the original recipe calls for 1/4 lb. each of ground pork and veal. Since both come pre-packaged in 1-lb. containers, I took out the veal, upped the pork to 1 lb., and upped the beef to 1-3/4 lb. Then I had to adjust the remaining ingredients, since the meatloaf was now using almost 3 lbs. of meat compared to 2 lbs. in Eddy's recipe.

If you like a zingy meatloaf, this is not it.  This is just an old-time meatloaf recipe from the past.  It makes great sandwiches, or so my hubby says.  I'm not a meatloaf lover and hardly ever touch it.

Classic Meatloaf
Adapted from Celia Shelton
Rating:  8 out of 10
1 Tbsp. extra-virgin olive oil
2 cups chopped onions (about 1 very large)
3 garlic cloves, grated or minced
3 large eggs
1 cup bread crumbs (I used a combo of whole wheat bread,, white bread and oyster crackers)
1/2 cup chopped fresh parsley
2/3 cup low-fat milk
3 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1-1/2 tsp. Tabasco (hot pepper sauce)
1-1/2 tsp. chopped fresh thyme leaves
1-1/2 tsp. Morton kosher salt
3/4 tsp. black pepper
1-3/4 lb. ground beef (I used Harris Teeter Natural Beef, in the butcher case.)
1 lb. ground pork

Heat oven to 350F.  In medium skillet, Combine oil and onion over medium heat.  Cook 5 minutes, or till softened, stirring occasionally.  Add garlic; cook 30 seconds or till fragrant.  Place onions and garlic in large bowl; cool to room temperature.

Whisk eggs into onion mixture.  Stir in remaining ingredients; mix lightly by hand or with large fork until evenly blended.  Press into 9x5" loaf pan, or place free-form loaf in shallow baking pan.  To prevent glaze from dripping off pan during baking, mound meat in center with sloping sides.

In small bowl, prepare glaze:  Stir together 1/3 cup ketchup, 2 Tbsp. packed light brown sugar, 1 Tbsp. cider vinegar and 1 Tbsp. Dijon mustard.  Brush 1/4 cup of the glaze over top of loaf.  Bake 45 minutes; remove pan from oven.  Brush top of loaf with remaining 1/4 cup glaze.  Bake an additional 15-20 minutes, or till meatloaf is firm and juices run clear.  Loosely cover with foil; let stand 15 minutes before slicing.  Yield:  8-10 servings

Tuesday, February 21, 2012


How many pizzerias does New Bern have?  I've lost count, but it doesn't matter, because none of them are very exciting.  Until now.  Savage's pizza is the best I've tasted in New Bern.  The crust is thin and tender, the tomato sauce has nice flavor, and it's not overly salted or loaded with too much cheese.  I like mushrooms on my pie, and Savage's mushrooms are not rubbery like some.  I didn't ask, but they taste and look like they're freshly sliced and cooked.

A large pie with mushrooms

The owner/operator is Doug Savage, who grew up in Northern New Jersey where there are more good pizzas than bad.  He makes his own dough and tomato sauce.  All of the food at Savage's is freshly made daily.  Besides several kinds of pizzas (traditional cheese, Margherita, Hawaiian, White, Gluten-Free and The Big Savage) you can also get appetizers, hot and cold subs, wraps, jumbo wings, calzones, salads and ice cream.  Doug hopes to have beer and wine available soon.

The inside of Savage's is freshly decorated with an inviting interior.

Daily specials are written on a board placed at entry.

Co-owner and fiancee Pam Dawson, a native North Carolinian, works the front while Doug works the kitchen.
Doug and Pam together in the kitchen

Service is quick and friendly.  A traditional cheese medium (12") pie is $12.95, and a large (16") pie is $14.95.  Additional toppings are $1.50 each, and you can choose from pepperoni, Italian sausage, meatballs, ham, Genoa salami, extra cheese, mushrooms, peppers, onions, broccoli, black olives, spinach or pineapple.

Savage’s, located at 2116 Trent Road, is open 11 a.m. to 8 p.m. Monday through Thursday; 11 a.m. to 9 p.m. Friday and Saturday, and noon to 5 p.m. Sunday.  Phone (252) 672-0103

Saturday, February 18, 2012


Jenn-Air Radiant Downdraft Cooktop, Model JED8430

We've converted to gas and are looking for a buyer for this beautiful cooktop.  It was installed September, 2006, and the original price was $1100.  It's in excellent condition and we will sell it for $295, or best offer.

Dimensions of cooktop are 22" x 29-3/4".  Minimum clearance required for downdraft is 17-1/2".  Detailed installation instructions are included with cooktop.  Read more about it here.

April 2014 update:  A few months after this posting, we sold the radiant cooktop to a charming engineer who lives in Atlanta.