Chew On This

Sunday Sightings: The Omelet

2012-01-29T09:57:00.000-08:00

Gathering of the Clans

2012-01-28T11:49:00.000-08:00

This, my friends, is 'The Gathering of the Clans.' Simply one-third shot of each whiskey, combined with one shot of Bailey's. Think of it as an enhanced shot of Bailiey's.

It is a great means of getting in touch with your Celtic side.

How to Hard-Boil an Egg

2012-01-25T23:21:00.000-08:00

This may seem at first glance an unnecessary piece of instruction, but stick with me. This is vital information and there is much to learn about boiling an egg of which many people are, sadly, unaware. I, for one, have come a long way since my first over-cooked, busting-out-the-shell egg. It seems as easy as spreading peanut butter on a piece of bread, but it is actually a lot more technical than one might think...but still easy!!

First things first. Place your egg inside the pot and fill it with cold water until it just covers the egg. This important detail will help ensure your egg does not cook too long. Also, if you place your eggs in already hot water, there is the danger of them cracking upon impact with the warmed water.

Heat the burner to medium high. If this produces a very rapid boil, turn it down a tad. Eggs boiling too vigorously will hit the bottom and sides, splitting open too soon.

Set the timer for 20 minutes. This produces a fairly solid yolk. If you like it on the softer side, perhaps 15 minutes but no less than 10.

As soon as the timer goes off, empty the hot water into the sink. Immediately fill the pot back up with cold water. This stops the egg from cooking any further. Dump again. Refill with a bit of water, enough to cover a third of the egg or so.

When you get ready to peel your egg, tap gently on the counter, or any other hard surface (a hard head will

do), until it has tons of tiny cracks. Start from the pointy end where there is a gap between the shell and egg inside. Your peel should come off easily. Very fresh eggs are a bit tougher, but a little patient coaxing should do the trick.

Enjoy with a sprinkle of salt and pepper.

Sunday Sightings: Morning Cup

2012-01-22T06:00:00.000-08:00

Irish Latte

2012-01-16T21:50:00.000-08:00

With a somewhat well-rounded liquor and other miscellaneous beverages collection, we are slowly making our way into the world of mixed drinks. I, for one, find the land of 'mixology' a bit foreign. My familiarity with it involves Sprite and orange juice (an essential hot-summer-day, poolside concoction). When it comes to the other brand, namely that involving alcohol, I am quite the novice. But I do enjoy creativity and experimentation, which, I find, will serve me well in the venture into the land of mixology.

Gathering a little assistance from our online resources, Steve ran across cocktail builder, an amateur drink-builder's dream. You simply enter in all of the available liquids you have at your disposal - alcoholic and non-alcoholic alike - and the cocktail builder will provide you with a nifty little list of possible drinks you can make with them. It is a great resource to expand your horizons for your next cocktail party.

However, with all that said, I am proud to say I followed none of it and branched out on my own. (I was always loathe to play by the rules.) Although, my creation is eerily reminiscent of another 'Irish' drink I have had....

Irish Latte

1/3 c. milk, heated and frothed

1 shot of espresso

1 shot of Bailey's Irish Creme

If you prefer mochas, add 2 tablespoons of your favorite hot chocolate mix. I prefer Ghiradelli's Chocolate Mocha.

Stay tuned for another creative concoction.....

Sunday Sightings: Lemon Twist

2012-01-15T10:15:00.001-08:00

Togetherness

2012-01-13T22:00:00.000-08:00

It is beautiful how food brings people together. It gives us an opportunity to celebrate, reminisce, discuss, imagine, familiarize, entertain, postulate, create....

Or simply just be in each others' presence.

Some of the best memories of my college years were times spent in the kitchen preparing a feast with friends. We typically attached a holiday to our feasts. There is always some reason to celebrate, right? The end of midterms, a saint's feast day, the beginning of a new season, the completion of a term paper, a fresh haircut, the arrival of a care-package, the purchase of a bar of chocolate. I tell you, we could come up with just about any reason to eat and procrastinate.

I was part, then, of an informal Breakfast Club. Those of us who were early birds would gather in the Commons before the breakfast line even opened, teasing each other, sipping our warm cups of tea, avoiding last-minute preparations for class. We would speak of absorbing current events, argue perennial questions, relate the happenings of relationships on campus, debate the effects of various wars on our country. Motivation for an early wake up call more often than not came from a desire to find something a bit more nutritious and filling than the standard cafeteria fare -- which did not always come in the form of physical nourishment.

I still crave these moments of togetherness. The moments in the day where we nearly stop the pull towards sunset which seems taut and rushed. It is a deliberate moment, albeit often spontaneous. A moment of ingenuity, if just the smallest spark. These moments are quintessential in the lifespan of a human existence.

I find those moments now again as I construct gingerbread houses with mini wheat tiled roofs alongside my brothers, slice into half moon raviolis during an Italian festa with my mother, mix inventive cocktails with my fiance, sip tea and nibble shortbread with a friend, can steaming jars of apple butter with a patient team.

The collaborative creation of a meal and the communal enjoyment of it. Opportunities for togetherness.

M.I.A.

2012-01-11T20:22:00.000-08:00

I've been rather infrequent the past two weeks with posting. I'm in the midst of transitions and preparations -- moving things into a new apartment which will be our home after the wedding and, of course, finishing up those last minute details for the wedding itself (24 days!). Minutes to eat and relax have been scarce, and I don't have much to say right now in terms of creativity.

But please don't scurry away. Although postings will be infrequent over these next few weeks, I promise a few will pop up here and there. And then, after all is settled, I'll jump back on the bandwagon baking and cooking and writing to my heart's content.

Thank you for reading.

Sunday Sightings: First Crop of the Season

2012-01-08T06:00:00.000-08:00

Kinfolk Magazine

2012-01-07T06:00:00.000-08:00

I am absolutely in love with this magazine/journal. They had me at 'hello.' It is about simplicity. About savoring the moment that you are in, whether that be alone, with another, or with a group. The experience of preparing the meal, the experience of sharing the meal, the experience of consuming the meal. It is so human. It is so true. Plump full of essays, interviews, and beautiful photos that give you a glimpse into these experiences.

After reading through their first volume, I couldn't wait for this one to come out. Be sure to snatch up a copy asap as they sold out quickly of their first volume upon initial publication.

It is best enjoyed from cover to cover with a large cup of tea in hand. It is one of the few things that has truly given me a sense of rest and relaxation over this past month of holiday preparations and wedding planning.

And don't miss their online journal with frequent postings.

100 Foods to Eat Before You Die

2012-01-06T11:06:00.000-08:00

56 of these foods have crossed my lips, most of which I've been happy to be acquianted with. The remainder I hope to try someday with a few exceptions. It is a great spread for challenging your palate. I will definitely add a few of these to the list of foods to try this year.

100 Foods to Eat Before You Die

1. Venison ~ Yes, I do believe I had this a few times in Italy.

2. Nettle tea ~

3. Huevos rancheros ~ The best Mexican breakfast dish which I have a recipe for here.

4. Steak tartare ~

5. Crocodile ~

6. Black pudding ~

7. Cheese fondue ~ Yes, please! The Melting Pot knows how to do this right.

8. Carp ~

9. Borscht ~ Yes, at a Ukranian friend's funeral reception. His mama made a huge pot of this delicious soup.

10. Baba ghanoush ~ Love this dish with a big hunk of pita bread!

11. Calamari ~ Yes, but I'm a bit squeamish about its stringiness

12. Pho ~

13. PB&J sandwich ~ Yes, at least a million times...and it still one of my favorite lunchtime meals.

14. Aloo gobi ~ Yes, although I didn't remember at first. I'm not so great with the names of Indian foods but I've had many of the dishes.

15. Hot dog from a street cart ~ Yes, most certainly. Although it has been a really long time...

16. Epoisses ~ Yes, one of the best French cheeses.

17. Black truffle ~ Yes, I've had it quite a few times in Italian dishes, especially at Il Fornaio.

18. Fruit wine made from something other than grapes ~ Yes, pineapple wine is a favorite. Super sweet.

19. Steamed pork buns ~ Yes, at a dim sum restaurant.

20. Pistachio ice cream ~ Yes, one of my favorite flavors, particularly as gelato.

21. Heirloom tomatoes ~ Yes, and I prefer these over the plain ol' red ones. The flavors are so diverse!

22. Fresh wild berries ~ Yes, numerous times, but my favorite memory of them is walking along the bike trail and eating them straight from the bush.

23. Foie gras ~ Yes, but not as gourmet tasting as it is claimed to be.

24. Rice and beans ~ Yes, do cows 'moo'?

25. Brawn, or head cheese ~

26. Raw Scotch Bonnet pepper ~

27. Dulce de leche ~ Yes, and Safeway's store brand makes a delicious ice cream of this flavor.

28. Oysters ~ Yes, at Mont St Michel in France, when I was feeling a bit adventurous.

29. Baklava ~ Yes, would love to make it some day...

30. Bagna cauda ~ Yes, sometime while I was travelling in Italy.

31. Wasabi peas ~

32. Clam chowder in a sourdough bowl ~ Yes. Hello, Boudin in SF!

33. Salted lassi ~ Yes, sort of. I don't think it was salted but I've also had a version with rum.

34. Sauerkraut ~ Yes. The perfect accompaniment to a big German sausage.

35. Root beer float ~ Yes, some of my best summer memories include this tasty treat.

36. Cognac with a fat cigar ~ Yes, to the cognac but I will never have a cigar. That's not even food.

37. Clotted cream tea - Yes, but prefer the clotted cream on my scones.

38. Vodka jelly/Jell-O shot ~ Yes...but not a fan.

39. Gumbo ~ Yes, in New Orleans.

40. Oxtail ~

41. Curried goat ~

42. Whole insects ~

43. Phaal ~

44. Goat’s milk ~ I'm going to say yes because I eat goat's milk cheese and yogurt on a regular basis.

45. Single malt whisky ~ Aye. Stephen made me do it. Don't like it straight up...burns.

46. Fugu ~

47. Chicken tikka masala ~ Yes, learned how to make it once at a cooking class but haven't had it since.

48. Eel ~ Yes, but it is too slimy for me.

49. Krispy Kreme original glazed doughnut ~ Yes, but it has been a while. They are kind of like cotton candy, melting upon contact with your mouth.

50. Sea urchin ~

51. Prickly pear ~ Yes, but it didn't have much flavor.

52. Umeboshi ~

53. Abalone ~

54. Paneer ~ Yes, mixed with a bit of spinach.

55. McDonald’s Big Mac Meal ~ Yes, but never again.

56. Spaetzle ~ Yes, another German favorite.

57. Dirty gin martini ~ Yes, I've tasted one, but I wouldn't order one myself.

58. Beer above 8% ABV ~ Yes, definitely. Love the strong Belgian brews.

59. Poutine ~

60. Carob chips ~ Yes, but not a fan.

61. S’mores ~ Yes, I especially like them wrapped in foil over the coals after the marshmallows initial toasting.

62. Sweetbreads ~

63. Kaolin ~

64. Currywurst ~

65. Durian ~

66. Frogs’ legs ~

67. Beignets, churros, elephant ears or funnel cake ~ Yes to all of the above.

68. Haggis ~

69. Fried plantain ~ Yes, as a dessert covered in chocolate sauce at a Mexican restaurant.

70. Chitterlings, or andouillette ~

71. Gazpacho ~ Yes, my own that I made from fresh tomatoes once.

72. Caviar and blini ~

73. Louche absinthe ~

74. Gjetost ~

75. Roadkill ~

76. Baijiu ~

77. Hostess Fruit Pie ~ Yes, when I was little, but prefer to make my own now.

78. Snail ~ Yes, I finally had my first experience with escargot a few months ago.

79. Lapsang souchong ~ Yes, but it isn't one of my favorite teas.

80. Bellini ~

81. Tom yum ~

82. Eggs Benedict ~ Yes, but I'm not the biggest fan of hollaindaise sauce.

83. Pocky ~ Oh, yes. Used to buy these from World Market frequently when I was younger.

84. Tasting menu at a three-Michelin-star restaurant ~

85. Kobe beef ~

86. Hare ~

87. Goulash ~ Yes, my father liked to make this with leftover spaghetti.

88. Flowers ~ Yes, love lavender!

89. Horse ~

90. Criollo ~

91. Spam ~

92. Soft shell crab ~ Yes, but I don't remember it being anything spectacular.

93. Rose harissa ~

94. Catfish ~

95. Mole poblano ~

96. Bagel and lox ~ Yes, cream cheese included.

97. Lobster Thermidor ~

98. Polenta ~ Yes, I like it with a lot of added cheese. Yum.

99. Jamaican Blue Mountain Coffee ~

100. Snake ~

*****************

How many have you tried? Any favorites or ones that cause complete disgust?

{Copy and paste to your own page and post a link in the comments!!}

Holy Guacamole!

2012-01-04T10:07:00.000-08:00

The college football season is winding down. This past Monday we watched the Nebraska Huskers get pummeled by the South Carolina Gamecocks in the Capital One Bowl. (Not exactly the outcome we wanted but....)

I can't keep track of all the college Bowls that take place nowadays. The Tostitos Bowl, the Rose Bowl, the Chick-Fil-A Bowl, the Gator Bowl, the Music City Bowl, the Armed Forces Bowl, the Pinstripe Bowl.... There is literally a Bowl now for every company and occasion. I remember the days of perhaps four or five Bowls, when only the best teams of that year were worthy of competing. As someone remarked to me the other day, they've arranged it now so that not one college football team will be left out of playing a Bowl. Wouldn't want to make anyone feel bad.

However, the biggest football Bowl and party of the year has yet to arrive. NFL is still in full swing, and Superbowl Sunday is only one month away. I wonder who will go head-to-head this year?? In any case, it's high-time we begin getting ready for those tailgating parties. My interest, in truth, really is in the preparation of a feast for the outdoor picnic....

This guacamole dip is a solid addition to the spread of Game Day appetizers. It is fantastic for dippin' chips or to wrap up in your favorite burrito or taco. What really makes it is the lime and cilantro combination. Don't skimp on the juice!

Zesty Guacamole

2 avocados

juice of one lime

1/4 c. chopped cilantro

1/4 c. chunky salsa (I use Pace Picante Medium)

Choose avocados on the softer side. It is easier to make this guacamole with ones that will easily mash. Cut your avocados into sections. This will help with the mashing process too. Pop sections into a bowl and mash with a fork. Add lime juice and continue until completely mashed.

Sprinkle in cilantro and mix well into the avocado mixture. Do the same with the salsa. You can add a little more or a little less depending on your taste and tolerance of spiciness.

Grab a bag of your favorite tortilla chips and enjoy! (The Tostitos Lime are a great choice.)

Happy New Year to you too!

2012-01-03T22:30:00.000-08:00

Steve and I stopped in at a Buffalo Wild Wings Sunday night for a quick dinner in between moving loads to his new apartment. The line was out the door due to the televised game inside between the New York Giants and Dallas Cowboys.

A rather intoxicated woman ready to make her exit, came stumbling down the hallway boldly stating to each passerby, "Happy New Year," to which she received few replies as most were too intent upon watching the game to pay her any mind. She was rather flustered with the unresponsive types. Because it was New Year's Day and a time for celebration, she felt people should make an effort to reply accordingly.

Steve and I were standing in the breezeway waiting for a vacant seat to fill in the waiting area. As she approached us, we were at the ready, sure to answer loudly and proudly. We did so on cue. She replied without batting an eyelash, "Hey, you guys should get married this year!" Well, thanks, stranger. We plan on doing just that.... :)

I've been a bit absent the past few days because we are in process of moving as I mentioned above. Barely time for eating, let alone cooking...will get back on the ball here shortly! :)

Hope the new year is off to a great, fresh start for each and every one of you!

Sunday Sightings: Bubbly

2012-01-01T06:00:00.000-08:00

Happy New Year!!!

Celebration of 2011

2011-12-31T19:52:00.000-08:00

Wow. This year has gone by fast. Seems like yesterday I was moving into a new condo with my two lovely roommates. With the arrival of this new year, I am preparing the big move in February with my best friend who will become my husband come February 4th. Just yesterday, we moved him into the apartment that will be our first home together. Already, I am imagining the breakfasts we will create to kick-start our day, the bagged lunches with a kiss send-off as leaves for work, the intimate dinners going over in great detail the happenings of our day.....

Attempting to get this year off on a good foot (pun intended), I began a major training plan which began with a birthday bash set to get all involved in shape (or at least inspired).

Co-celebrating our birthday which we happily found out lands on the same day, Monica and I invited all of our dear friends to run 'Costco Hill' with us. Working with young children, Monica was inspired to bring along the fire rope from the preschool. It was a serious challenge keeping together on the steep incline, but one we passed with flying colors. Or maybe that was our costumes....

Couldn't forget to 'cut' and share the yummy pink cupcakes waiting for us at the finish line!

We celebrated Leslie's birthday with fine pineapple wine imported from Hawaii. Sweet and refreshing, it was the perfect 'girly' wine for all of us ladies. One bottle was hardly enough! This was a terrific treat I've been gifting all year.

Rita Rose joined the family on February 22nd, the second of my brother's children and first girl in the family since I was born 27 years ago.

She is cute as a button, with an adorable dimple to match her mamma's and such a happy disposition.

Running long mileage on the weekend, I came to discover the delight (and necessity) of Goo. This power pouch of carbohydrates pack a mighty punch of fuel. I felt like super-woman when I would gulp one of these down on the go.

Finally, the day of reckoning came when on the 15th of March I ran my first half-marathon.

My training buddy, Monica, was there to inspire and share in the experience. I finished with around a 10-minute mile split. Not bad for my first time.

The Shamrock'n Half-Marathon's St. Patty's Day theme gave us good reason to dress in our favorite shades of green and shamrock socks.

It was also high-time we celebrated our move to the Manor - a St. Patrick's party drew in friends from all over the area and beyond, including a college friend I hadn't seen since graduation.

Easter provided the opportunity for chocolate hunting. Now who would turn that down? It was a delight watching my nephew spy each and every brightly covered egg hiding in the grass.

Lizzie flew out from Virginia at the end of April to spend a week in California. We packed more into that week than I normally pack into a month. Highlights included taking in ample sea air, jazzy boots made by her aunt, and, of course, many delightful tea times.

As a roommate dropped Lizzie off at the airport, I woke before the sun to catch a bus for my second half-marathon of the year. I left the house well-prepared with my tiny pouch that works like Mary Poppins bag of tricks.

This time Leslie and I decided to tackle the beast. Taking place on one of my favorite trails, the American River Bike Trail, I achieved a PR of 2:05:36.

We hopped in the car after a quick shut-eye to head south for Monica's first full marathon the next day.

With the roadway washed out on Highway 1, they rerouted the race in Big Sur this year as an out-and-back, but she reported breathtaking views the whole way.

Leslie and I indulged in a pre-race breakfast on the beach and lunch at a quaint French cafe in Carmel.

Girls' Night was a must in May. With our hectic lives and busy schedules, there had hardly been a moment to just relax. With a little dancing, fine food, and hide-and-seek in the dark, it was hard to end the night.

In June, my brother, Caleb, married a wonderful girl, at one time, my roommate. I walked down the aisle as a bridesmaid with her and she will accompany me as I tie the knot next February. The rain couldn't put a damper on their joy-filled day.

A week prior to Caleb's wedding, a friend of mine celebrated his brother's wedding. One evening before it all went down we had a discussion about proper etiquette for asking dates to a wedding if you weren't actually dating anyone. My roommate chimed in with "Well, you should just ask Steve to go with you!" never mind he was the one sitting directly across the table from me. Steve and I looked at each other awkwardly, but, in truth, it was exactly what both of us wanted. Within a week we were dating. I've never been happier about such an awkward moment.

We BBQ'd with Steve's family on the 4th of July in the snow where up in the Sierra Nevadas it had yet to melt. Canoeing on the lake was a viking adventure busting through the ice.

The glories of the Yard House were discovered when one opened nearby. It was always a dilemma selecting from over a hundred beers on tap and their extensive menu that read like a book. We enjoyed many dates there throughout the summer.

Our second annual family vacation to Fort Bragg took place in August. The old farm house was filled with activity from sun-up to sun-down. We took frequent jaunts to the beach, then into town for a libation at the North Coast Brewery. The challenge of meals to fill fifteen was met with flying colors.

August 27th I said 'yes' (well, actually, it was 'of course!') to spending the rest of my life alongside my best friend. We couldn't wait five minutes to share our joy with friends and family.

We took our news up to the cabin over Labor Day weekend where we also celebrated the publication of Steve's book, The Journals of Josiah Fisk, a book based on the journals of his great-great grandfather. We hiked a moutain enjoying lunch at the top with his brother and sister-in-law, Eric and Lindy.

Our days filled with wedding planning, we would take moments and steal away to a coffee shop or the local soda fountain to de-stress and talk of other things for a time. (Absolutely essential for anyone getting married!!)

And Autumn just wouldn't have been complete without a visit to Apple Hill for cider and apple donuts. We savoured every bite.

Foodbuzz sponsored an exciting and delicious festival for their food bloggers in San Francisco. I was able to attend for the first time this November, where I was introduced to many local food producers and networked with food bloggers from around the world.

Turkey Day we took time to reflect on many blessings of the past year and feasted on a cooperative meal. I contributed pies, combining traditional with novel.

Steve's and my family joined together at the end of November to celebrate our engagement. It was a wonderful day allowing them to meet and mingle before the big day. A trough of drinks, a spread of tasty morsels, and even a exhibit of homebrewing by Eric, accompanied the celebration. (Which we just enjoyed over Christmas.)

To get in the Christmas spirit, a trip to the annual Cornish Christmas Festival in Grass Valley was a must. Steve prepared gluhwein for us to carry up the hill, which we sipped to keep warm while munching on pasties. The boys took a moment to enjoy their pipes in the cool, crisp December air.

One of my brothers became very ill in mid-December and was hospitalized, but, thankfully, was able to come home for Christmas. He stayed with Steve to convalesce about a week, during which we enjoyed many meals with great conversation as he regained his strength. One afternoon, he helped me prepare candy cane cookies for Christmas while we watched John Wayne's "The Three Godfathers."

Currently, I sit on the couch at Steve's parents' cabin looking out over a frozen lake, waiting for snow and the beginning of a new year. I look forward to embarking on the adventure of this new year. Many goals of this year were met, many still in progress, a few redefined.

I have begun to write down ideas for this year, including plans for this blog. I was able to reignite my cooking, writing, and styling these past few months. For that, I am so grateful. I'm excited to learn more over this next year about food writing and new cooking/baking techniques. And to share with you, dear readers.

Wishing one and all a very happy and blessed new year!!

Top Recipes of 2011 ~

2011-12-30T21:13:00.000-08:00

Just in case you missed them the first time....enjoy!

Mendocino Pumpkin Muffins

Glühwein

Vibrant Eggs

Slow Cooked Lamb in Red Wine

Candy Cane Cookies

Irish Coffee

Holy Innocents

2011-12-28T11:05:00.000-08:00

Source {weheartit}

This beautifully haunting carol commemorates the Holy Innocents who lost their lives for Jesus. Herod, the King of Judah, ordered the death of all boys under the age of two in fear of the newborn King. He sought to murder the One he feared would usurp his power. (You can read the story here.)

Lully, Lullay, thou little tiny child.
Bye, bye, lully, lullay.

Lullay thou little tiny child

Bye, bye, lully, lullay

O sisters, too, how may we do,

For to preserve this day;

This poor Youngling for whom we sing

Bye, bye lully, lullay

Herod the King, in his raging,

Charged he hath this day;

His men of might, in his own sight,

All young children to slay.

Then woe is me, poor child, for thee,

And ever mourn and say;

For thy parting neither say nor sing,

Bye, bye lully, lullay.

Today is the Feast of the Holy Innocents. I served oatmeal, unintentionally, for breakfast this morning, finding out later that it is traditionally eaten on this day, along with other soft foods, to remind us of the little ones.

We remember today those first young martyrs, but, also, those young innocents who lose their lives in our present day, forcibly and horrendously removed from their mother's wombs. We pray for an end to abortion, for current holy innocents, that those responsible for their care will find the strength and encouragement to give them life.

Easy as Spaghetti

2011-12-28T06:00:00.000-08:00

These past few nights I've barely been able to muster up enough energy for eating dinner, let alone cooking it. Spaghetti is a tried-and-true lazy man's meal.

Even when I am running low on fuel, I try to dress up my spaghetti with a little more than just tomato sauce. A veggie or two and a bit of meat does just the trick. Nothing special, but it certainly fills a hungry belly well.

Just a tip or two for cooking spaghetti noodles:
Many of us have been taught that a bit of olive oil in the noodles after cooking will keep them from sticking together. While this is true, it also prevents other things from sticking to them -- like the sauce. Instead, pour your sauce on the noodles immediately or rinse them in cold water to rid them of starch (the substance which causes them to stick), and reheat when ready to eat. I find that the hot sauce is often enough to do the trick.

Turkey Spaghetti

2 T. olive oil

1/2 lb. ground turkey

2 cloves of garlic, minced

8 oz. mushrooms, chopped

1 jar of your favorite spaghetti sauce (I used Vodka sauce)

1/2 lb. spaghetti noodles

Heat oil in a pan over medium-high heat. Throw in ground turkey and cook until browned, roughly 5-7 minutes. Lower heat a bit and add mushrooms. Cook until wilted, another 5 minutes. Add in garlic, stirring around for about 1 minute. Dump sauce into pan and allow it to heat through.

While making sauce, allow your spaghetti noodles to cook.

Braised Dijon Brussel Sprouts

2011-12-27T09:28:00.000-08:00

The latest and greatest veggie to grace our dinner table is the brussel sprout. I've been experimenting with braising combinations as I've become bored with eating these globular green gems steamed with mayo or mustard on the side.

85% of homegrown brussel sprouts end up in the freezer section of the grocery store. That is a great tragedy. Vegetables that have gone to the trouble of being frozen lose their flavor, color and texture. When cooked fresh, their vibrant, crisp leaves are ten times more satisfying (and appetizing).

Here in California, we are a bit spoiled with fresh produce. It helps that the majority of U.S. fruits and veggies are grown here. I know from my time living in Virginia, where I would often find avocados amongst the foreign (huh?) fruits and vegetables, many states have great difficulty, particularly this time of year, finding fresh produce. For those of you on the opposite side of the Rockies, I hope that a bit of our wealth has made its way to you so that you, too, may experience the joys of brussel sprout season. If you are able, scoop up a few.

This is an easy side dish, perfect with a red meat dish. Just about any variety of dry white wine works when cooking this dish. I have also used vermouth when the wine rack was lacking. Water may be substituted for the vegetable or chicken broth, but it will lose a bit of its richness.

Braised Dijon Brussel Sprouts

1 lb. brussel sprouts

2 T. olive oil

salt and pepper

2 shallots, chopped

1/2 c. dry white wine

1/2 c. vegetable or chicken broth

2 T. dijon mustard (I used a horseradish version.)

2-3 T. half-and-half (or milk)

Cut all brussel sprouts length-wise. Heat olive oil in large skillet over medium high heat. Place brussel sprouts cut side down. Allow to cook for about 5 minutes until slightly browned.

Remove brussel sprouts from pan. Shake a bit of salt and pepper over them. Using left over oil, sautee shallots for 3 or 4 minutes. Return brussel sprouts to pan.

Pour wine and broth over brussel sprouts. After allowing liquid to come to a slow boil, turn down heat to simmer, and cover with a lid or foil. Cook for 15 minutes.

Place brussel sprouts on a serving platter.

Mix dijon mustard and half-and-half in leftover pan juices. Heat, stirring, for a few minutes, until mustard has dissolved. Pour over brussel sprouts before serving.

Sunday Sightings: Candy Cane Reindeer

2011-12-25T06:00:00.000-08:00

Merry Christmas!!

Guiltless Christmas Cookies

2011-12-24T06:00:00.000-08:00

1. If you eat a cookie fresh out of the oven, it has no calories because everyone knows that the first cookie is the test cookie and thus calorie free.

2. If you drink a diet soda after eating your second cookie, it also has no calories because the diet soda cancels out the cookie calories.

3. If a friend comes over while you're making your Christmas cookies and needs to sample, you must sample with your friend. Because your friend's first cookie is calorie free, (Rule #1) yours is also. It would be rude to let your friend sample alone and, being the friend that you are, that makes your cookie calorie free.

4. Any cookie calories consumed while walking around will fall to your feet and eventually fall off as you move. This is due to gravity and the density of the caloric mass.

5. Any calories consumed during the frosting of the Christmas cookies will be used up because it takes many calories to lick excess frosting from a knife without cutting your tongue.

6. Cookies colored red or green have very few calories. Red ones have three and green ones have five - one calorie for each letter. Make more red ones!

7. Cookies eaten while watching "Miracle on 34th Street" have no calories because they are part of the entertainment package and not part of one's personal fuel.

8. As always, cookie pieces contain no calories because the process of breaking causes calorie leakage.

9. Any cookies consumed from someone else's plate have no calories since the calories rightfully belong to the other person and will cling to their plate. We all know how calories like to CLING!

10. Any cookies consumed while feeling stressed have no calories because cookies used for medicinal purposes NEVER have calories. It's a rule!

Enjoy those cookies today!! :)

Jewel Cookies

2011-12-23T15:01:00.000-08:00

The finale of our Christmas cookie bonanza is a real gem. Better than diamonds. (Okay....maybe not.)

These little tasty morsels are bite-size. They fit nicely, popped right into your mouth, followed up by a swig of hot chocolate to chase them down. I may or may not have eaten these with a shot of espresso for breakfast.

They are unique with a lemony accent, perfectly complementing the jam dot at their center. I filled mine with strawberry jam, but these would be wonderful with just about any flavor -- peach, cherry, marmalade and every other in between.

Fill a tiny tin for your neighbor. Or, come to think of it, your daughter, grandaughter or niece. Perfect for a dolly Christmas tea party...or grown-up one, for that matter. :)

Jewel Cookies

Adapted from Good Housekeeping magazine

2 egg yolks

1/2 t. vanilla extract

1 1/2 c. flour

1/2 c. sugar

1/4 t. salt

1/2 t. lemon zest

3/4 c. cold butter

3-4 T. half and half or milk

1/3 c. jam or preserves

In a small bowl, beat together egg yolks and vanilla.

In a large bowl, stir together flour, sugar, salt, and lemon zest.

Cut butter into small pieces and mix into dry ingredients with your fingers until chunks are the size of small peas. Stir in egg mixture continuing to mix with your hands. Add milk by tablespoon until it just comes together.

Wrap in plastic and chill in the fridge for at least 2 hours.

Preheat oven to 350 degree F.

Roll dough into balls the diameter of quarters and place on baking sheet. Press down the center firmly with your thumb.

Take a small ziploc and cut off the corner. Fill with your favorite jam or preserves. Pipe into the center of each cookie.

Bake for 10 minutes. Let cool before eating.

Makes about 3 dozen.

Zimsterne (Cinnamon Stars)

2011-12-22T17:00:00.000-08:00

The star has great significance this time of year....

A star announced the birth of the Messiah. A star guided the shepherds to their Lord. A star showed the way. A star lead those who sought the Child to Bethlehem, whom they discovered lying in a manger amongst stable animals. A star shone as a prophecy, as an assurance. A star rested over the place where life was given to the Giver of Life.

The star is constantly a reminder of the immensity of God's power and love.

Stop, take a look at the stars tonight.

Zimsterne (Cinnamon Stars)

3 egg whites

2 c. powdered sugar

3 1/2 c. almond meal

1 t. lemon zest

1 t. cinnamon

Place egg whites in mixer and let spin on high for about 10 minutes, until stiffened. Gradually add in sugar, mixing constantly. Mix in lemon zest and cinnamon.

By hand, carefully incorporate almond meal in installments. Dough should be workable. Place in fridge to chill for at least one hour.

(Take a nap.)

Preheat oven to 300 degrees F.

These are bit tricky to roll out as they are extremely sticky. Three tips that will help you in the process:

1) Place your dough between two pieces of wax paper with a bit of excess almond meal to prevent sticking.

2) Put the remainder of the dough in the fridge between rollings

3) Wiggle your cookie cutter just a bit when pressing it through the dough (this, too, helps prevent sticking).

Put each star onto your well-greased baking sheet and bake for about 10 minutes.

These are super-sweet cookies without it, but if desire a nicer looking finish (and more sugar!), you can put an icing of 1 beaten egg, 1 1/2 c. powdered sugar and 1 t. lemon juice.

Scottish Shortbread

2011-12-21T16:34:00.000-08:00

This is the simplest cookie you will ever make.

And perhaps the most delicious. If, you love them like my fiance, who informed me that he would always wait for me to enjoy a plate of cookies...unless it was shortbread.

I'm going to be sure to hide them before he returns from work.... :)

These tasty morsels are only three ingredients -- flour, sugar and butter. That'll be 2 1/2 cups, 1/2 cup and 1 cup, respectively. (DO NOT substitute margarine in this recipe. You will be none too happy with yourself for it.)

If you don't mind getting your hands a little messy, the best way to mix this up is with your nimble fingers. Make sure the butter is softened a bit. Mash it up really well, then add in the sugar. Keep squashing and turning your mound of butter until all the sugar is absorbed into it. Next, the flour; same thing. It will need to chill for about an hour. Then, press it into a small baking dish and cook at 300 degrees F for about 20 minutes.

Shortbread makes a great gift as they stay fresh for at least two weeks. Package them up really nicely and your friend can enjoy them with a cup of tea or coffee after the new year. Sometimes it's good to spread the sweets out just a bit.... ;)

Candy Cane Cookies

2011-12-20T21:58:00.000-08:00

The candy cane cookie. Sweet, chewy peppermint twists.

My grandmother used to make a huge batch of these when we were little and would bring them over Christmas Day, alongside a large batch of frosted sugar cookies. She, sadly, hasn't been able to bake in while so I've been flipping through her old cookbooks recently, extracting yummy recipes she used to bake for us as children, hoping to carry on a few of the traditions.

I love these Christmas cookies not only for their seasonal, subtle peppermint flavor, but also their shape....

Look at the Candy Cane

What do you see?

Stripes that are red

Like the blood shed for me

White is for my Savior

Who's sinless and pure!

"J" is for Jesus, My Lord, that's for sure!

Turn it around

And a staff you will see

Jesus my shepherd

Was born for Me!

Candy Cane Cookies

adapted from the Betty Crocker cookbook

1 c. butter

1 c. sugar, softened

1/2 c. milk

1 t. vanilla extract

1 t. peppermint extract

1 egg

3 1/2 c. flour

1 t. baking powder

1/2 t. red food coloring

Cream together butter and sugar. Mix in milk, vanilla, peppermint and egg.

Add flour and baking powder, stirring until well-incorporated.

Divide dough in half and mix red food coloring into one half.

Wrap in wax paper and chill for at least 4 hours or overnight.

Preheat oven to 350 degrees F.

Taking a quarter-sized round of each the white and red dough, roll each into a long log, about 4 inches long.

Pinch one end together and gently twist until spiraled around each other. Then, pinch other end together.

Place on ungreased cookie sheet. Bake for 10 minutes.

Makes about 4 dozen candy canes.

Cream of Tartar

2011-12-20T17:26:00.000-08:00

A reader posed an excellent question yesterday about one of the main ingredients in Snickerdoodles: Cream of Tartar. Where can I find it in the store? What exactly is it? And to that I add -- can other ingredients be substituted for it?

I recently had someone call me on a trip to the store in search of cream of tartar, frustrated and wandering aimlessly in the milk aisle looking for the cream. Well, oddly, it isn't cream; it has nothing to do with cream. And you won't find it in the dairy section at your grocer. It is to be found amongst the spices in a small bottle, on the same aisle as the baking supplies.

Cream of tartar is, in fact, a by-product of the wine-making process, coming from the leftover sediment. An acidic salt, it is commonly known as potassium hydrogen tartrate. (I think I'll stick with its nickname...) It is produced when tartaric acid is neutralized with potassium hydroxide.

Cream of tartar is a great help in the kitchen. It increases the volume of beaten egg whites, as well as stabilizes and gives a creamy texture to desserts. (And it comes in handy for cleaning brass and copper cookware.)

I've attempted substituting other ingredients when baking Snickerdoodles, such as a combination of baking powder and baking soda, but it doesn't really do the trick. The cookies tend to flatten out and not retain their puffy, chewy texture. The only thing, it is said, that will provide the correct amount of acid when baking would be 3 times the amount of white vinegar or lemon juice, which would, then, produce other problems with your mixture.

Cream of tartar is inexpensive. It is worth spending a few dollars to enhance the variety of your spice cabinet.

Snickerdoodles

2011-12-19T06:00:00.000-08:00

Christmas cookie bonanza week has arrived! I hope you are as excited to make and eat these tasty morsels as I am to share them with you. :)

To kick off our week of cookies is the ever-classic Snickerdoodle.

Nothing says Christmas in my family quite like Snickerdoodles. Before we were even able to walk, we all knew how to roll balls of dough in cinnamon and sugar.

These are so simple. If you don't know how to make these yet, it's about time.

When I was teaching, I loved to mix these up with my Kindergarteners. They allow the maximum amount of involvement with the least amount of stress. (It is not always easy to find baking projects that go smoothly with five year olds.)

Although, you don't need to be young to make these -- they are great for the kid at heart too. Scrumptious pieces of raw dough can sneakily be rolled in the cinnamon and sugar, and popped surreptitiously into your mouth. Be sly. Be a cookie ninja.

Snickerdoodles

1/2 c. butter, softened

3/4 c. sugar

1 egg

2 c. flour

1 t. cream of tartar

1/2 t. baking soda

4 T. sugar

2 T. cinnamon

Preheat oven to 400 F. Grease a baking sheet.

Cream butter with sugar, until fluffy. Add egg and mix well.

Add flour, cream of tartar, and baking soda. Stir until just mixed together.

In a small bowl, mix together 4 T of sugar and cinnamon.

Make dough into 1/2 in. round balls. Roll in cinnamon and sugar mixture. Place on greased baking sheet. Bake approximately 8 minutes.

These are a bit tricky to bake just right. Once they puff up, press down on the center. If they indent easily, they are not done; if they retain their shape, they are finished. The bottoms begin to blacken once they are finished so it is important to remove them once they have achieved this stage.

Remove immediately from baking sheet and place on cooling rack.

Makes about 2 dozen. Easily doubled.

Sunday Sightings: Our Rosemary Christmas Tree

2011-12-18T06:00:00.000-08:00

Book of Awesome

2011-12-17T20:10:00.000-08:00

Earlier this year, I had the joy of visiting with a dear college friend for a week. We traipsed all over northern California, from San Francisco to Carmel to Walnut Creek and back again. While enroute, revelling in each other's company, we decided to write our mini "Book of Awesome." (Inspired by this fantastic, little book.)

Here is what we compiled:

~ scones and real clotted cream

~ making music with friends

~ a Monet painting

~ cute, comfortable shoes

~ no traffic

~ road trips with girlfriends

~ nylons with no runs

~ dark, salted chocolate

~ Häagen-Daz ice cream

~ British Mini-Coopers

~ the beach -- just in general!

~ warm clothes from the dryer

~ In 'N Out Burger

~ Johnson's Lavender & Chamomile lotion

~ shopping at Ann Taylor Loft

~ fresh sheets

~ down comforters

~ reading poetry/plays aloud

~ being in pjs all day

~ Easter Vigil & Midnight Mass on Christmas Eve

~ wedding invitations

~ making bouquets

~ apple picking

~ Nutella

~ ........

We got side-tracked and never finished the list, but, truly, it could go on forever.

During this time of year, we should especially take some time to reflect on all the wonderful blessings in our lives. Don't forget to take a moment to do this in the midst of all the parties and gifting this holiday season.

Gifts come to us every day in the smallest things....

What would be in your 'Book of Awesome?'

Anything Goes for Food Lovers

2011-12-16T06:00:00.000-08:00

The countdown is on. Just nine days until Christmas.

Since I don't mean to send you into a state of panic, but to ease your last-minute, holiday frenzy, I will be sharing some favorite gift ideas, most -- if not all -- you can order online and have shipped directly to your door. All food related, but appealing to all, from the gadget-loving foodie to the fine-dining wine connoisseur to the simple housewife.

Because, c'mon, who doesn't love to eat.

Try your hand at brewing your own IPA ~ Beer Making Kit ~ Sharper Image

The funky-looking contraption quickly prepares apples for cooking and baking, saving loads of time and energy (the spirals are the best way to munch apples too!) ~ Apple Corer/Slicer/Peeler ~ The Pampered Chef

A gift that keeps giving: a different cheese delivered to the door every month ~ Cowgirl Creamery Cheese Club ~ Cowgirl Creamery

Great for the city-folk who want to keep compost ~ Bamboo Counter Compost Pail ~ Planet Natural

Fresh eggs every morning, straight from your own backyard (chickens not included - although they do sell them too) ~ Chicken Coop ~ Eglu

Cultivate a variety of fresh herbs right on your kitchen counter ~ Indoor Culinary Herb Kit ~ Herbkits.com

Yes, a tap right. on. your. fridge. ~ Brewmaster Draft System for your Refrigerator ~ Elmira Stove Works

Keeps tea warm for hours with a mighty awesome design ~ Imperial Dragon Cast Iron Teapot ~ Teavana

Create a bit of extra kitchen space, both portable and easy to clean ~ Kitchen Cart ~ Ikea

Transport your lunch in style ~ Collapsible Insulated Picnic Tote ~ Fresh Picnic

Stocking Stuffers for Food Lovers

2011-12-15T06:00:00.000-08:00

The countdown is on. Just ten days until Christmas.

Since I don't mean to send you into a state of panic, but to ease your last-minute, holiday frenzy, I will be sharing some favorite gift ideas, most -- if not all -- you can order online and have shipped directly to your door. All food related, but appealing to all, from the gadget-loving foodie to the fine-dining wine connoisseur to the simple housewife.

Because, c'mon, who doesn't love to eat.

Easily fill your cupcakes with sweet fillings ~ Cuisipro Cupcake Corer ~ Sur La Table

For bakers with limited drawer space ~ Adjusting Measuring Tablespoon ~ Williams-Sonoma

Effortless passing of the salt and pepper -- they will walk themselves to your tablemates ~ Wind-Up Salt and Pepper Robots ~ Uncommon Goods

Easy roll-up storage (and stocking stuffing!), these non-stick baking mats come many shapes and sizes ~ Silpat Baking Mat ~ Silpat

Your coffee-loving friend will love this for the kitchen ~ French Press Kitchen Towel ~ Etsy

Practical and decorative, these come in a variety of themes ~ Ganz Collectible Measuring Spoon Set ~ Linens 'N Things

To ensure maximum flavor, drink your wine at the perfect temperature ~ Infrared Wine Thermometer ~ Sharper Image

One of THE most essential kitchen instruments ~ Microplane Zester ~ Microplane

Retro style, makes it easy to pop those tops ~ Coca Cola Bottle Opener ~ Retro Planet

Handmade with love (and many other designs if watermelons isn't your thing) ~ Quilted Watermelon Potholders ~ Etsy

Kitchen Appliances and Accessories for Food Lovers

2011-12-14T06:00:00.000-08:00

The countdown is on. Just eleven days until Christmas.

Because, c'mon, who doesn't love to eat.

Rustic kitchen love ~ Blacksmith Pot Rack ~ Pottery Barn

Join the minature food movement ~ Mini Pie Maker ~ Williams-Sonoma

Celebrate your French heritage ~ Fleur-de-Lis Trivet ~ Copper Gifts

The classy way to pass the peas ~ Red Wine Barrel Lazy Susan ~ Uncommon Goods

Fried food without all the added cholesterol ~ Healthy Deep Fryer ~ Sharper Image

Perfectly chilled wine to just the right temperature ~ Adjustable Temperature Control Wine Cooler ~ Sharper Image

Finally, a machine that doesn't cost the amount of a small car ~ Budget Espresso Machine ~ DeLonghi

Bakes your cookies evenly every time ~ Rectangle Stone Baking Sheet ~ The Pampered Chef

Spices and dinner menu all together in one, convenient location ~ Fridge Chalkboard Spice Rack ~ Etsy

Make your own soda at home ~ Soda Carbonation Machine ~ Sodastream

Table Top Gifts for Food Lovers

2011-12-13T06:00:00.000-08:00

The countdown is on. Just twelve days until Christmas.

Since I don't mean to send you into a state of panic, but to ease your last-minute, holiday frenzy, I will be sharing some favorite gift ideas, most -- if not all -- you can order online and have shipped directly to your door. All food related, but appealing to all, from the gadget-loving foodie to the fine-dining wine connoisseur to the simple housewife.

Because, c'mon, who doesn't love to eat.

Table Top Gifts For Food Lovers

A little tabletop flair ~ Nifty Napkins ~ Anthropologie

For a wintery, afternoon tea party ~ Winterberry Tea Set ~ Pfaltzgraff

To hydrate when they're not riding ~ Bicycle Glasses ~ Uncommon Goods

For that 'special' couple ~ Redneck Wine Glasses ~ Etsy

A "whale"y special serving platter ~ Whale Serving Platter ~ Jonathan Adler

Elegant for every day use ~ Pimpernel Vintage Toile Placemats ~ Linens 'N Things

Keeps butter handy and softened for easy spreading ~ French Butter Dish ~ Etsy

Eye-popping color for decorating in a jiffy ~ Vibrant Victorian Table Runner ~ Pier 1

Fiestaware lovers unite! ~ Fiesta Masquerade Flatware ~ JCPenney

Perfect for drinking hot chocolate piled high with whipped cream ~ Nutcracker Mugs ~ World Market

Literary Gifts for Food Lovers

2011-12-12T06:00:00.000-08:00

The countdown is on. Just thirteen days until Christmas.

Since I don't mean to send you into a state of panic, but to ease your last-minute, holiday frenzy, I will be sharing some favorite gift ideas, most -- if not all -- you can order online and have shipped directly to your door. All food related, but appealing to all, from the gadget-loving foodie to the fine-dining wine connoisseur to the simple housewife.

Because, c'mon, who doesn't love to eat.

The Food Lover's Literary Gift Guide

Home Cooking by Laurie Colwin
I recently happened across this memoir of culinary domesticity. It is engagingly written and easily relatable, as the author chronicles her experiences cooking for vegetarian friends, feeding a multitude, and the best way to fry chicken -- all vital to a home cooks repertoire.

The Art and Soul of Baking by Sur La Table and Cindy Mushet
This book teaches you literally all you need to know about baking. With easy-to-follow recipes and fantastic tips in the margins, this is perfect for any aspiring baker who wants to learn more techniques and perfect those already acquired. (Bonus: Chock full of photos that make your mouth drool and want to eat the pages right out of the book.)

Food: A Taste of the Road by Travellers' Tales Guides
A friend of mine who knows my love for food and travel, lent this to me. A melange of styles and places, you are transported to a picnic held in a tent in Tibet as the wind roars outside, introduced to Chinese soup etiquette, and regaled with a tale of monkey stew in Africa -- just to name a few. A culinary adventure without leaving the comfort of your home.

A Moveable Feast by Ernest Hemingway
In customary Hemingway form, he tells his tale of encounters with food in France. His dry wit and descriptions quickly transport you to the Roaring Twenties in Paris. A literary version of 'Midnight in Paris.'

Celtic Teas with Friends by Elizabeth Knight
This delightful read brings together two of my favorite pasttimes: Celtic culture and tea parties. In addition to yummy recipes, it gives seasonal party ideas themes which include music, party favor, decoration, and entertainment ideas. Perfect for those who like a well-planned tea party.

Sugar Cookies: Sweet Little Lessons on Love by Amy Krouse Rosenthal
This is sweet for the youngin' in your life. It gives a beautiful lesson on love and provides a recipe for sugar cookies in the back to make with your son, daughter, niece or nephew. A great, simple act of love.

A Homemade Life by Molly Wizenburg
I discovered this author from her blog Orangette. (A great inspiration for my own blog.) I love her 'homemade' stories accompanied by familial recipes. She brings to life the fact that all dishes have a story to tell.

The Flavor Bible by Karen Page and Andrew Dornenburg

This is an absolute must on any creative cook's bookshelf. Alphabetically organized by ingredient, one is able to flip to, say, 'pears,' and discover that they go especially well with almonds, cinnamon, honey, mascarpone and oranges, to name a few. It helps you to mix and match when you're out of an ingredient called for in a recipe or when you're feeling adventurous in creating your own. (Also, don't miss What to Drink with What You Eat by the same authors if you are fond of preparing appropriate food and drink pairings.)

Bubby's Homemade Pies by Ronald M. Silver
I've made at least half a dozen of the pies in this book and I'm aiming to re-create them all. Sweet and savory alike, there is a pie in here for every occasion.

Laurel's Kitchen by Laurel Robertson

When I'm looking to cook vegetarian (and even when I'm not), this is an oldie-but-a-goodie for delicious dishes from breakfast to lunch to dinner and every snack in between.

Sunday Sightings: Cutting the Cake

2011-12-11T10:13:00.001-08:00

Slow-Cooked Lamb in Red Wine

2011-12-10T19:30:00.000-08:00

I know this will come as a shock to some, but I finally had my first experience with a crock pot the other day. The concept seemed a little odd and stressful to me.

But you're thinking: Isn't it supposed to be quick and easy? The perfect answer to a warm meal on a hectic evening?

Well, it is. But in my mind, I was afraid of overcooking, or worse still, undercooking. If I wasn't there to watch it, how could I be sure everything would be okay? What if it cooked so long that it was like leather when we tried to bite into it? Or what if it was as red as a nose raw with cold when we sat down for supper?

It was none of that. My anxiety was unfounded....and it appears I may have control issues. ;)

If you have any lamb lovers in your family, this is a must. Stephen is head-over-heels for lamb -- as am I -- and we try to have it as frequently as possible. This makes it just a little bit easier.

Slow-Cooked Lamb in Red Wine

2 T. olive oil

2 lamb shanks

24 pearl onions

2 medium-sized carrots, sliced

3/4 lb. crimini mushrooms, sliced

1 - 14 oz. can stewed tomatoes

2 c. red wine

5 garlic cloves, minced

1 - 2 T. fresh rosemary, minced

1 t. parsley, dried or fresh

1 t. thyme, dried or fresh

Heat olive oil in a large saucepan over medium heat. Add lamb shanks and brown on both sides, turning frequently, about 5 minutes each side.

Place pearl onions in a pot of boiling water and boil for 3 minutes. Drain water and let cool a bit. Cut ends of each onion and slide out of peel.

Place lamb and onions in crock pot.

Sautee carrots and mushrooms in pan with lamb fat for about 5 minutes. Pour into all veggies into crock pot, including tomatoes.

Put remaining ingredients into a small bowl and let marinate for 5-10 minutes. Then, pour all of the wine mixture into the crock pot.

Cook on HIGH for about an hour; reduce heat to LOW and let cook 6-7 hours.

It is done when the meat slides off the bones. (The best part!) Great with mashed potatoes to soak up all the juices.

Eggnog

2011-12-09T13:45:00.000-08:00

Eggnog is such a funny drink. I mean, really, who thought of putting raw eggs into milk and drinking them?? I'm guessing it was originally some sort of macho thing, a quick way to ingest some protein...perhaps the original protein shake?

The origins of eggnog are highly debated. It began its birth in England. Milk and eggs at the time of the 17th century, when it first appears, were a commodity and to be had only by those of the upper class. It was sign of superiority to drink such a concoction. A draught of strong beer was often referred to as nog, so it is thought that a combination of the two eventually became 'eggnog.' (For any of you etymological word junkies out there, take a look here.)

When it came to America during the colonization, a touch of rum was added, as it could be cheaply purchased from the Caribbean. The South gave it that touch of class when, eventually, bourbon became the typical additive.

Today, the base recipe remains the same -- eggs, milk/cream, and sugar -- but the variety of spices and liquors is constantly revolving.

I made mine with nutmeg, a touch of cinnamon, vanilla, and good ol' Jim Bean bourbon.

Cheers!

Eggnog

1 c. milk

2 whole cloves

1/8 t. cinnamon

2 egg yolks

1/2 c. half-and-half or heavy whipping cream

1/2 t. nutmeg

1/2 t. vanilla extract

1 shot of bourbon (or another type of whiskey)

Place milk, cloves and cinnamon in a saucepot on the stove over medium heat. Allow to heat until steaming but do not allow it to boil.

In a bowl, whisk together 2 egg yolks until light in color. (This can be done with an electric mixer or by hand with a whisk -- I did it by hand.) Beat in sugar, mixing until creamy and fluffy.

Pour just a little of the warm milk mixture into eggs, beating as you do so. This is to temper the eggs so that they do not cook on contact with the hot milk. Slowly pour the rest of the milk into the eggs, stirring constantly.

Pour milk and egg mixture back into saucepan and keep over medium heat. Stir with wooden spoon or flat spatula continuously until it begins to coat the back of the spoon.

Remove from heat. Add half-and-half/whipping cream. Allow to cool for about an hour.

Mix in nutmeg, vanilla and bourbon. Chill until ready to serve.

This makes enough for about two people/cups. You can easily double, triple, or even quadruple this recipe for a large party.

Irish Coffee

2011-12-07T14:25:00.000-08:00

Here, at the site of the world's first Irish coffee, The Buena Vista Cafe, in San Francisco, is where I learned to make this warm, delightful beverage. There's no better place to go than the source, right?

Our waitress took our order as she threw--no, I'm not making this up--napkins down onto the table in front of us. With a flip of her wrist and careful notice of any breeze, she managed to land them on our spots with barely any effort. She was rather cheeky, obviously well-seasoned at this waitressing business, and boldly shouted our order to the bar.

We observed as we waited, the man in the white coat (perhaps a doctor during the week?) make a pour of this and a swirl of that, mixing in just the right order with just the right amount of all the ingredients, all that was necessary for an Irish Coffee.

Irish Coffee

8 oz. hot coffee

1 shot of whiskey (I prefer Jameson's or Tullamore Dew)

2-3 T. sugar or 3 sugar cubes

1/8 c. heavy cream

Place sugar into bottom of glass. Pour coffee over sugar and mix with a spoon until dissolved.

Place shot of whiskey in glass. Stir into coffee.

In a small bowl, pour cream and beat with a fork or small whisk to create a head of foam. Using a spoon to catch foam, slowly pour cream into coffee and scoop out foam to place on top.

Another great addition is a shot of Bailey's Irish Creme if you prefer your Irish coffee on the creamier side.

Ol' Fashioned Hot Chocolate

2011-12-06T06:00:00.000-08:00

There are fewer things more delightful this time of year than to curl up with a hot beverage, warm, freshly baked cookies and watch holiday films.

It is comforting and altogether joyous.

The difficulty lies in choosing which one to view.

While you're deliberating, whip up some tasty hot chocolate to sip while you watch. :)

(Yes, this overflowing mug of chocolate-goodness did accompany a viewing of 'Elf.')

Hot Chocolate

3 c. milk

1/8 c. unsweetend cocoa powder

1/4 c. sugar

1/2 t. vanilla extract

Begin warming milk in a saucepan over medium heat on the stovetop.

Add cocoa powder, sugar and vanilla. With a wire whisk, mix until all ingredients are dissolved in milk.

Cook until hot, stirring frequently to prevent milk from scalding.

Makes approximately two mugs.
Don't forget the whipped cream!

Glühwein (Mulled Wine)

2011-12-05T06:00:00.000-08:00

Fall semester of my junior year of college was spent studying abroad in Europe. Our home base was Rome, but we were often given long weekends of four or five days to go off and explore other regions of western Europe.

One such weekend, my friends and I chose at the last minute to travel to Germany. As I recall, we were about to embark on Finals week. The debate raged as to whether it was responsible of us to traipse off to Germany since we should have been in the thick of it, heads planted in our notes, studying. But in an effort to follow Henry Rutgers' advice -- 'Don't let your studies get in the way of your education.' -- we took what for many, if not all of us, was a once-in-a-lifetime opportunity to explore Heidelberg, Germany.

I've never regretted it.

(We did spend some time studying -- and I received my highest GPA that semester.)

Landing in Germany the very beginning of December, we arrived just in time for the opening of the Christmas market. This was certainly the highlight of our visit. The cobblestone square of Heidelberg was transformed into an illuminated series of medieval-style market stalls all containing within exquisite, handmade Christmas decorations for sale or warm treats to ward off both the chill and hunger.

One such offering was glühwein or 'glow wine,' as it is aptly named due to the way it makes your cheeks glow after consuming a generous libation. After vigorously skating one chilly evening the outdoor rink beneath the majestically lit castle on the hillside, I grabbed a mug of this warm drink to reheat and relax.

I had not experienced it since that night, until Stephen offered to make it one evening. It was the perfect accompaniment to a meat pasty during our outdoor picnic, before meandering a Cornish Christmas festival.

He generously agreed to share his recipe. :)

Glühwein

one 750 ml bottle of any red wine

one orange

1/3 - 3/4 c. sugar (to your taste)

10 whole cloves

1 t. allspice

1 t. nutmeg

1 - 2 cinnamon sticks

Place saucepan over medium heat. (Do not allow it to boil at any point; steaming is okay. Boiling evaporates the alcohol.) Pour quarter of the bottle of wine into the pan.

Cut orange in half. Squeeze juice into wine on stove, retaining the rind. With a sharp knife, cut five small 'X's into outer rind of each orange half. Place whole cloves into each 'X.' Place oranges with cloves, face down into the wine so that cloves are fully immersed in the liquid.

Add all remaining spices and sugar, mixing until dissolved.

Next, add remaining wine and allow it to cook approximately 10 - 15 minutes, until warm. Again, keep an eye on it and do not let it boil.

Use ladle to pour into mugs. It looks pretty in glass, but don't use one without a handle!

Serves 4.

Sunday Sightings: The Wine Line-Up

2011-12-04T06:00:00.000-08:00

A Tour of Italy: Il Fornaio's Festa Regionale

2011-12-03T06:00:00.000-08:00

As you've probably gathered by now, travelling is a great love of mine. I wish I could indulge in it more often, but until I win the lottery or someone pays me to travel around the world, I'll have to stick with cheaper alternatives. Such as culinary journeys.

For nearly two years now, my mother and I have made the trek at the beginning of each month to Il Fornaio. For the first two weeks of each month, this authentic Italian restaurant features a revolving regional menu with dishes and delicacies from the various regions of Italia. Each region you "visit," you receive a stamp in your passaporto and a take-home gift such as risotto or chili-infused olive oil.

Last month featured cuisine from the northern Italian region of Piemonte (or Piedmont in our Anglicized version). The dinner menu featured several dishes with white truffles, a specialty of the region. A genuine treat, as truffles are quite expensive, requiring a painstaking process to find and harvest.

We started off our supper with freshly baked bread and a generous dose of olive oil and Balsamic vinegar for dunking.

I usually opt for their Taste of... choice, which allows for a 3-course meal of appetizer, first course and second course.

To start off, I chose the Insalata Bianca, a unique salad of Belgian endive, Bosc pear, garbanzo beans, Italian farro, and boschetto al tartufo cheese, drizzled with a lemon-olive oil dressing. This green-less salad was light but full of protein to help quell a rumbling stomach.

The prima piatti consisted of a Gnocchi con Brasato di Coniglio, housemade potato dumplings with a braised rabbit ragu, sage, onions, tomato and parmesan cheese. The rabbit gave a richness to this dish that I especially enjoyed. This was my first experience with gnocchi -- the potato dumplings are filling so a smaller serving was good.

The Medaglioni di Vitello ai Funghi Porcini e Tartufo of the secondi piatti was phenomenal. The veal medallions were drizzled with a sauce composed of roasted garlic, porcini mushrooms, white wine and white truffle oil, and served alongside a grilled Roma tomato, sauteed green beans, and roasted Yukon gold potatoes. It was a hearty dish, well-suited to filling Piedmontians who live in the high-altitude area of this region. Also good for satisfying a cold, starving Californian.... ;)

The dolci to cap the evening was the Bonet Classico, an amaretto-coffee custard with caramel sauce and coffee-creme anglaise, accented by powdered sugar and coffee beans. Normally, my mother eats only a bite or two of the dessert, but this time I was compelled to keep up the pace as she was quickly devouring every delicious bite.

They also include regional wines which they pair well with their dinner selections.

Il Fornaio's upcoming Festa Regionale menu in December (5-18) will be a "best of" this year's regional dishes, a wonderful sampling of their fabulous dishes and a great way to fuel up between Christmas shopping trips. For the restaurant nearest you, see this listing of their locations.

Steak with Bleu Cheese

2011-12-02T06:00:00.000-08:00

I rarely begin constructing my dinner menu from something as seemingly insignificant as cheese. But, then again, if you know me, cheese is anything but insignificant.

We picked up this lovely bleu cheese at a market in San Francisco recently. The blue-veined fromage begged to be served with a suitable complementary to its wonderfully rich flavor. (Although, my fiance would tell you it's just fine as is. We fought for the bowl of it while I was cooking and I won by a small margin.)

Normally, I'm not much of red meat gal but every once and a while I get a craving for it. Particularly when it is accompanied by something like sauteed mushrooms or braised onions. But my favorite garnish for a nice, juicy steak is blue cheese. The stinkier the better.

Bleu cheese and steak simply go together. Like milk and cereal. Like ice cream and cones.

Steak with Bleu Cheese

3 - 4 pieces of top sirloin, 10-12 oz. each

4 - 6 oz. bleu cheese

2 T butter, softened

salt and pepper

Preheat oven to broil. Salt and pepper steaks and place on a broiler pan. 

Mix together bleu cheese and butter.

Place steaks under broiler for 6 minutes on each side (for medium rare). Smear bleu cheese mixture on steaks and cook an extra 30 seconds to melt cheese slightly.

Total prep and cook time for this meal is about 15 minutes. Ideal for that last-minute dinner.

A great accompaniment to the steaks are baked potatoes with your choice of toppings and a green vegetable, such as broccoli. And don't forget the red wine.

Burnt

2011-12-01T10:07:00.001-08:00

It was bound to happen.

I've never had luck with the silver-bottomed pan for anything. It adheres my eggs immediately upon contact and sears my chicken breasts to a crisp.

But I wanted to have faith in it, that it was useful for things other than bashing intruders over the head.

I did everything right. I smeared the bread generously with butter; I placed it over medium-low heat; I watched it like a hawk. But I ended up with a burnt, totally inedible sandwich and a branded pan. I suppose next time that will remind me that it is better to spend two minutes washing out the other pan than attempt using this one. Back to the deep recesses of the cabinet it goes....

St. Andrew's Day (and Giveaway Winner!)

2011-11-30T11:00:00.000-08:00

{via}

The national flag in Scotland flies high today to commemorate St. Andrew's Day.

Andrew was an apostle of Jesus, brother of Simon Peter. He was to become one of the first followers of Jesus, following St. John the Baptist's calling; in return, introducing his brother to Jesus (see John 1: 40-42).

He was martyred around 60 AD in Patras (Greece) on an X-shaped cross. Hence, St. Andrew's Cross - the Saltire - which is the national emblem of Scotland.

After Constantine removed St. Andrew's remains to Constantinople, a certain St. Regulus was said to have had a dream in which he was instructed to remove part of the remains to the 'end of the earth.' After sailing for a time, he eventually shipwrecked off the coast of Scotland and constructed a chapel there to house the relics. Replaced by St. Andrew's Cathedral in the 12th century, it became a popular medieval pilgrimage site. They have since been pillaged (during the Scottish Reformation), but there is a plaque commemorating their old resting place in the ruins of the cathedral.

An event which solidified St. Andrew's patronage to Scotland was due to his intercessory assistance during a heated battle with the English in 832 AD. In a desperate moment, the Scottish king prayed to St. Andrew for help. After seeing the cross in the clouds, the king vowed to make him patron of Scotland if they were victorious. The Scots won the battle.

St. Andrew is the patron of fisherman, singers, stiff necks, sore throats, gout, women wishing to become mothers, unmarried women, and, of course, Scotland.

The feast of St. Andrew marks the beginning of the Christmas season as it falls on or around the First Sunday of Advent (this year November 25th). The St. Andrew's Prayer is traditionally recited every day until Christmas, 15 times a day, to pray for certain graces and favors during the upcoming year.

Hail, and blessed be the hour and moment
at which the Son of God was born

of a most pure Virgin Mary

in a stable at midnight

in Bethlehem in the piercing cold.

In that hour vouchsafe, o my God,

to hear my prayers and grant my desires,

Through the same Christ, our Lord.

A traditional Scottish meal is a great way to commemorate this feast. Following from a lineage of royal Scot blood (the Stewarts), it is an imperative for me on this day. Here are some ideas:

Haggis

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And the moment you've all been waiting for....

The winner of the Godiva giveaway is lucky #2 - suburban prep! I will email you shortly for where to send your prize. Thank you to all those who participated and stay tuned for further giveaways....

Pumpkin Apple Upside Down Cake

2011-11-30T06:00:00.000-08:00

Autumn is winding down. Most of the leaves have fallen off the trees in the front yard. They'll be gone after the next storm blows through.

Too, my autumnal baking is coming to an end. The last of the pumpkin has disappeared and the apples are dwindling in the fruit basket.

It is bittersweet; I, too, look forward to the peppermint and gingerbread soon to make an appearance....

Pumpkin Apple Upside Down Cake

2 apples, cored and diced

1 T butter

1 T honey

juice of one lemon

1/2 c. sugar

2 eggs

7 T butter, melted

2/3 c. pumpkin

1/3 c. buttermilk

salt

1 t. baking soda

2 t. baking powder

1 1/2 c. flour, all-purpose

1 t. cinnamon

1 t. ginger (dry or fresh -- I used dry)

1/4 t. nutmeg

Preheat oven to 350 degrees F.

Butter and flour 9-in. round pan.

In a frying pan, melt 1 T butter over medium heat. Add apples and honey. Cook about 3-4 minutes, until just softened. Drizzle with lemon juice. Arrange apples at the bottom of the mold.

Beat eggs with sugar until light in color. Add melted butter; beat. Stir in buttermilk and pumpkin. Add dry ingredients to wet and mix until just combined. Carefully pour batter evenly over apples.

Bake 35-40 minutes. Let cool completely before flipping over and removing from pan. (This is important -- I did not do so this time around due to time constraints and the apples stuck and had to be remolded to the cake.)

Trapdoor Kitchen Wine Cellars

2011-11-29T11:30:00.000-08:00

Wowzers. How awesome would this be in your kitchen?

Via {kitchn.com}

These spiral cellars provide cooling through an air circulation system and earthen insulation that requires no additional power. Originating in France (mais oui!), they are quite popular in Europe, particularly in the UK where they go for about $20,000 and up. There are various designs, some more conspicuous than others.

I know what to do with my winning lottery ticket. ;)

The Great Potato Debate

2011-11-29T09:00:00.000-08:00

"Are potatoes a vegetable?" my roommate inquired of me as she poured her cereal into a latte bowl one morning.

"Well, of course not," I responded. "They're tubers," still trying to wake up with my morning cup of tea.

"Ah, ha! I knew it! N. and I were arguing over whether they were vegetables, and I told him they couldn't be because they grew in the ground. They're roots."

But, then again, I wasn't so sure that excluded them from being a vegetable.

As much as I wanted to vindicate her stance, what I desired more was the truth. A little research was necessary.

Turns out, spuds have never been included by the Department of Health in the 'five a day' category. They just plain ol' don't make the Food Pyramid at all due to their starchy quality. They usually replace bread, pasta, or rice in a meal, but can't hang with the grains since they don't fit the bill there either.

Despite their homelessness, they are healthy for you. A medium size potato with skin-on provides 27 mg of Vitamin C, 0.2 mg of Vitamin B (vital for your nervous system), and trace amounts of B1 (thiamine), B2 (riboflavin), folate, niacin, magnesium, phosphorous, and zinc. It also provides fiber and properties beneficial for the immune system and fighting cellular damage.

But, because they are the root of the potato plant, botanically, potatoes are classified as a vegetable. N. was correct there.

However, nutritionally, potatoes are not vegetables. And since we are simply potato consumers, not growers, roomie and I decided, naturally, we were the winners in this debate.

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This is the last day to enter the giveaway! Don't miss out on this opportunity to win delicious Godiva coffee and an apron!

Turkey Day Feast

2011-11-28T13:12:00.001-08:00

I apologize; I'm a bit distracted today with Cyber Monday shopping. Apparently, I thought I had uncovered something novel this year -- the craziness of Cyber Monday to follow the frenzy of Black Friday -- but my friend just informed me that she landed some great deals last year on this Monday of Mondays.

It's probably at least a decade old, and I'm just now stumbling upon it. It is a good thing my existence doesn't depend upon the lastest cyber trend or I wouldn't still be here to tell the tale.

Back to the grind after a lovely Turkey Day and long weekend.

~Hope yours was wonderful in every way.~

Table set for the feast

Cute Fall leaf candles

Mr. Squirrel, Napkin Holder

Pre-dinner gin & tonic

Turkey name cards

Cleanin' beans

Turkey carving

Dinner plate full of goodies

Cornmeal Apple Pie

Chocolate Angel Pie

Red Lentil Lemon Soup

2011-11-26T07:00:00.000-08:00

Still in recovery mode from Thursday?

I know I am.

That's why I went on the healthier, lighter side today and made this tasty soup.

This is the soup that finally came to be after that mishap last week. You didn't think I would give up on it, did you?

It was worth the wait.

The flavor of this red lentil soup is unique. It uses a combination of turmeric, cumin, mustard seed, cilantro and lemon. Seemingly wacky combination, but not in the least bit odd together.

I love the flavor, especially topped with Greek yogurt. That ingredient is a must.

Takes about 20 to 30 minutes to prepare and is even better the second day so be sure to make plenty.

You'll find the recipe over at 101 Cookbooks.

Godiva Coffee and a Giveaway

2011-11-25T06:00:00.000-08:00

Have you begun your Black Friday shopping yet??

Personally, I'm not a fan of Black Friday. Crowds of hundreds of people scrambling and shoving, up before the crack of dawn, in order to obtain that big screen LCD television for $1,000 rather than $2,000 is just not my cup of tea.

I'll enjoy some extra time in bed catching up on sleep. Mmmk?

Speaking of tea, I'm straying from my usual cup this morning and sipping on Godiva's most recent brilliant concoction -- Chocolate Truffle coffee. I graciously received this in a bag of goodies from Foodbuzz during the conference I attended a few weeks ago.

I almost feel guilty drinking it for breakfast. The chocolate notes are strong, but not sweet. Sweetened creamers are often too much even for my sweet tooth, but this gives you all the flavor without the hypoglycemic shock.

To help get you prepared for your holiday baking and drink-making, I am hosting a giveaway of a Godiva Coffee apron. Appropriately chocolate-colored (but probably not flavored...sorry), it has handy pockets at the bottom to place your whisk or cinnamon or any other little thing you need to store away for a moment to transport across the kitchen or free your hands.

Godiva has a couple of special holiday blends, including this pumpkin spice flavor, which I will also throw into the mix for you, along with a $2 off coupon to purchase your favorite flavor for that holiday shindig. They make tasty lattes and other speciality drinks which you can find recipes for here.

To enter the giveaway, simply post a comment with your favorite holiday coffee drink. Click the 'join this site' link on the right tab and I'll give you a second chance. I will pick a winner using the random number generator after the giveaway closes November 30th at 8:00 am PST.

Good luck and happy drinking!

Give Thanks

2011-11-24T07:00:00.000-08:00

Happy Thanksgiving!!

Hope you stuff yourself with turkey, cranberries, potatoes, green beans, pie, and any other good thing that graces your table this Thanksgiving day!

But don't forget what this day is about. Give thanks.

Via {etsy}

~ I am thankful for life. That which my parents have given me, and each and every life I come in contact with daily. It is a beautiful thing that comes in all shapes and sizes. :) The new lives that have come into the world this year, and those that have finished their sojourn on earth.

~ I am thankful for my family. For the crazy eight, my parents and grandparents...and I love how it is growing with marriages! I'm gaining sisters (which I've never had before), not to mention my cute nephew and niece.....For our days of summer vacation, bonding over a beer, at the ocean, working out a puzzle. For our engaging conversations, getaway moments at the frozen yogurt shop, the internal rivalries, shouting over a football game.

~ I am thankful for my fiancé. 72 days and counting.....!! I am in awe every day of the blessing God has given me, placing him in my life. For his sense of adventure, his indefatigable spirit, the way he makes me laugh, the way he laughs, his encouragement and appreciation of my interests, his orneriness, his constant support.... I love him and can't wait to be joined together with him for the rest of my life.

~ I am thankful for my friends. Their encouragement, guidance and support have filled the best (and worst) periods of my life. So many amazing memories. For games of hide-and-seek in the dark. For dance aerobic videos. For tea time. For our time spent rallying for LIFE. For hikes and walks. For blading and biking. For theological and philosophical discussion and solving the world's problems.

~ I am thankful for my faith. For the One who created me, who strengthens and sustains me. For times of prayer. For times of praise. For times of adoration. For forgiveness and mercy. For His Sacrifice. For the Eucharist.

~ I am thankful for the ability to run. It keeps me sane and in shape. For those who run with me keeping me accountable and energized for exercise. For half-marathons which create a great sense of accomplishment, and for those who get me through them. For Costco Hill.

~ I am thankful for music. For the ability to express myself through it. For my ability to dance to it in so many forms. For my voice, the piano, my violin. For my music students. For the opportunities it creates for fellowship with my brothers and friends.

~ I am thankful for the ability to travel. Discovery and exploration of new places is one of life's great gems. There are so many places I want to see, so many places I have seen. For the ability to stand in awe of God's creation and those man-made. For wide expanses of land. For Gothic cathedrals. For the ability to photograph and create glimpses of what I experience.

~ I am thankful for food. Especially that shared with loved ones. For strawberries. For chocolate. For pastries. For spices. For warm soups. For cold ice cream. For healthy salads. For fried fish.

~ I am thankful for quiet moments. Those in which I can reflect on all that I am grateful for and give thanks.

Via {weheartit}

For whom and what are you thankful?

Thanksgiving Reflection

2011-11-23T12:51:00.001-08:00

I'm munching one of these tasty morsels - a sweet potato biscuit from Karen's -- as I wait for a friend to go for a jog along the bike trail. Seems a fitting warm-up before stuffing myself silly during the Thanksgiving feast.

The cafe is bustling with activity -- waitresses concentrating, serving, cleaning; folks dropping by to pick up their pecan pies, savory biscuits, or adorable cornucopia cookies; families pausing with anticipation for a bite to eat before hustling off for last minute grocery purchases.

On the covered outdoor patio, old friends are catching up on life -- a young woman shares with a gentleman across the way concerning relocation plans with her military husband, girlfriends feting a 40th birthday with carefully wrapped packages, Russian and American traditions and customs compared.

Contrasts.

Food preparations often occur in a flurry of labor, striving for the perfect dishes.

Then, a period of enjoyment, relaxation, contemplation creating memories that last a lifetime with family and friends.

This is what I wish for you this Thanksgiving.

Fire Roasted Chile Chevre

2011-11-22T06:40:00.000-08:00

Many Americans are afraid of cheese with bold flavor.

Not this American.

I prefer my cheese to bite back. I like a cheese with some pizazz. A cheese with the ability to make your tastebuds dance.

One of my favorite types of cheese is chevre (or goat). Although its flavor is rather audacious, it pairs well with a variety of fruits and vegetables. A personal favorite is pineapple. I once purchased a small round rolled in tiny pieces at a cheese stall in a Parisian market, and made it my lunch alongside a rustic baguette from the local boulangerie. It is my top pick in a quiche, nestled among the asparagus spears.

As an added bonus, goat cheese is healthier for you than that made from cow's milk. It is lower in calories, cholesterol, and fat and easier on the human digestive tract.

At a food conference I attended a few weeks ago, I was introduced to this chevre cheese with fire roasted chiles by Redwood Hill Farm. I was so in love I nearly felt compelled to grab an entire container off the tasting table for later. Rather, I picked it from a miniature fridge beside the freshly baked bread (they just go together) at the market the following day and threw it into my basket. It was consumed quickly as dinner cooked. The only complaint we had was that the container was too small. We're thinking a Costco upgrade would be an excellent idea.

Perfect as a pre-Thanksgiving appetizer on crackers or bread.

Mendocino Pumpkin Muffins

2011-11-21T06:00:00.000-08:00

If you are not tired of all things pumpkin just yet, there is something more I would like to share with you. :)

My brother requests these muffins every year for his birthday (it's in June, mind you), and I'm always more than happy to oblige. They are adapted from a cookbook that has been on my mother's shelf for as long as I can remember.

The cookbook comes from a little restaurant called Cafe Beaujolais, which is nestled in the bohemian, coastal town of Mendocino, situated directly off Highway One in Northern California.

Alfred Hitchcock's The Birds was filmed on location here. Although, I try not to think of that when I visit, or I become frightened by every bird that flies overhead.... ;)

Mendocino's Blair House is also famous. It featured as the residence of Jessica Fletcher, the fictional sleuth from the hit 80's show, Murder She Wrote.

My family almost moved here shortly after I was born. Oh, how I would have loved to live in one of those quaint houses on the bluff overlooking the Pacific Ocean!

We make frequent trips to the town when we stay in Fort Bragg (just 10 miles north). I love meandering the hiking trails along the bluff or browsing the myriad of galleries and shops. There are coffee shops aplenty, good for stopping in for a warm drink to ward off the chilly ocean breeze that blows through. A favorite stop is the Gallery Bookshop where there is guaranteed a purchase every time.

Pumpkin Muffins

2 c. brown sugar

1 c. canola oil

4 eggs, beaten

1 can (15 oz.) canned pumpkin (or 2 c. fresh)

3 1/2 c. flour

2 t. baking soda

1 t. baking powder

2 t. salt

1 t. nutmeg

1 t. allspice

1 t. cinnamon

1/2 t. cloves

2/3 c. water

Preheat oven to 350 degrees F.

Thoroughly mix together brown sugar, oil, eggs, and pumpkin. In a separate bowl, sift together flour, baking soda, baking powder, salt, nutmeg, allspice, cinnamon and cloves. Alternating with the water, add dry ingredients to wet in increments. (Batter should be creamy but not runny.)

Grease a muffin tin or fill with paper cups. Fill each cup about 2/3 full.

Bake 25-30 minutes or until inserted toothpick comes out dry.

Sunday Breakfast Ale

2011-11-20T07:00:00.000-08:00

Boddingtons for breakfast....

Five Step Sandwich

2011-11-19T08:10:00.001-08:00

Five steps to a perfect grilled ham and cheese sandwich --

1 ~ Cut cheese into even slices.

2 ~ Prepare ingredients: cheese slices, pieces of ham, buttered bread.

3 ~ Arrange sandwich in pan over medium heat: butter side down bread, cheese, ham, and top with another slice of butter side down bread.

4 ~ Cover with lid. (This helps melt the cheese thoroughly.) Cook 3-5 minutes on each side.

5 ~ Enjoy! (Goes well with a cup of tomato soup.)

Pumpkin Parfaits

2011-11-18T13:00:00.001-08:00

I'm a bit of a traditionalist. Pies and thanksgiving go together like salt and pepper. They just belong together. I just can't bring myself to make anything other than pie for our Thanksgiving feast.

So, I'm planning other little get-togethers frequently where I can make and enjoy other autumnal treats. There are just so many recipes making their way around the web right now, I can't let them pass me by completely.

My latest and greatest endeavor were these decadent pumpkin parfaits with heavenly layers of pumpkin mousse, freshly whipped cream, and gingersnap cookie bits. They were a perfect addition to a Fall supper with several of my lovely bridesmaids, which we quickly consumed while discussing shower plans and such.

They were very simple to make. Although, they should be made ahead of time (even a day in advance) so as to have time to set.

I won't judge if you decide to break tradition. :)

Find the recipe here.

Happy Mistake: Vegetarian Split Pea Soup

2011-11-17T08:08:00.001-08:00

"I need red lentils for the soup. There are the red lentils. Oh, they're so vibrant! They almost look like they're glowing. Well, I've substituted the dark ones before. There probably isn't much of a difference in flavor....why are you so intimidated by the bright ones?!?"

This was what was going on in my cerebral cortex as I was scanning the bulk bins at the grocery store. Despite the whole debate going on in my head, guess what I didn't buy.

Lentils.

I bought green split peas.

And what's worse, is that I didn't realize this until after I had purchased the other ingredients for the lentil soup, was gathering everything to cook, rinsed off the peas, placed them in the water and was about to stick them on the stove to boil.

All of a sudden, I had a revelation.

"Those aren't lentils."

Wow, Laurel, wow.

I got a phone call.

"How's dinner coming along?"

"I'm not sure."

"Huh??"

"There will have to be a Plan B because I failed to buy the main ingredient for the soup. I bought split peas."

"You can always make a substitution."

Great diversion, rescuing the floodgates from spillage.

Substitution it is.

The lentil soup recipe I was going to use is from the lovely Heidi Swanson over at 101 Cookbooks. I quickly researched a split pea recipe on her blog and stumbled upon this. Thankfully, everything I needed for that recipe was on hand as well. The lemon juice and zest really give it a wonderful zing that excites your tastebuds for something as simple as split pea soup. She has some of the best soup recipes, all vegetarian. Be sure to check them out as the rainy season descends upon us.

Irish Through and Through

2011-11-16T12:18:00.000-08:00

Who says St. Patrick's Day can be celebrated only on the 17th of March?

Irish car bombs, Irish whiskey, Bailey's Irish Cream, Guinness Stout. Irish Soda Bread, Colcannon, Corned Beef, Irish Stew. These things are too good to be enjoyed only once a year.

Here's to a long life and a happy one. A quick death and an easy one.
A pretty girl and an honest one. A cold beer -- and another one!

This quaint little pub in Auburn, California serves it up all year round. The food, drinks and atmosphere make you believe you are sipping a pint in Belfast. In addition to an impressive pub menu, including their famous sliders to munch while viewing the current football game on the big screens, they brew their own beer.

I wasn't in the mood for beer the other night, but when Stephen suggested Irish coffees, I couldn't -- no, wouldn't -- turn that down. Made with freshly brewed coffee, Jameson's Whiskey, Bailey's Irish Creme, and a large dollop of whipped cream atop, dyed green with a bit of Creme de Menthe, they sated an Irish soul and aided in a lively discussion on the nature of Truth.

Thanksgiving Sweet Tooth

2011-11-15T08:30:00.001-08:00

The past week or so I've been gathering recipe ideas for Thanksgiving. It is right around the corner. Like so many other holidays, it seems to sneak up on you. It must've been just last week that I was sunbathing on the back lawn, lemonade and magazine in hand...right?

At our Thanksgiving feast, my responsibility is filling the dessert table. I got drafted into this position when I was about 6 years old and brought home a ready-to-bake apple pie from my Brownie Girl Scout meeting in September. It was to be frozen with a do-not-open-until-Thanksgiving message attached.

A labor of love went into making those. Each apple had to be hand-cranked on an old-fashioned apple corer/peeler. It spun the apple into a delightful spiral. Ribbons of apples would collect on the cutting board, many of which ended up in my mouth. There was something rather pleasant about munching on the delicate slices; it didn't cut into your gums when biting into it, nor was it difficult to chew in such a thin state.

I would, then, carefully mix the flour, cinnamon and sugar (simplicity here) into the apples, taking my time to ensure each slice of apple was generously coated. This was not an easy task for one with short, weak arms. But with patience and perseverance, it could be accompished.

The true challenge was fitting every last piece of filling into my pie shell. The store-bought tins were shallow. I stacked my precarious mountain of apples, then flipped the lid onto the top. Hopefully, the crust was no longer frozen or it would crack into pieces.

I was very proud of my pie. I still am. As much as I like to create and try new recipes, that simple apple pie continues to be a staple on the dessert table every Thanksgiving.

The famous Thanksgiving squirrel (napkin holder)

With so many choices, it is difficult to decide what else will grace the dessert table this year:

~ French Pumpkin Pie

~ Maple Buttermilk Pie

~ Cranberry Shortbread Bars

~ Bailey's Irish Cream Cookies

~ Pumpkin Parfaits

~ Maple Pecan Bars

~ Colonial Apple Pie

Please share in the comments, links of recipes you think worth considering! :)