tag:blogger.com,1999:blog-85614377327147470362024-03-19T02:20:19.364-07:00So Dang Delicioussassy culinary seductionAnonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-8561437732714747036.post-90814423891122571992013-07-31T03:42:00.002-07:002014-11-21T18:29:31.457-08:00Super Fine MuesliShout out to Catherine and Jess, homegirlz supreme. <a href="http://www.youtube.com/watch?v=kBzoPvOAsuI">Let's get down girls</a>.<br />
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Sensible breakfast love all up in here... cuz sometimes bitches be cray.<br />
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Bachelor life, trying to be sincere and sensible in my efforts to eat minimally processed, fresh, delicious food that fits reasonably into a super busy day-to-day, fly by the seat of my pants lifestyle. Swiss muesli changed my life. Requires no cooking and it's flexible, like a dream come true.<br />
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Just like <a href="http://www.101cookbooks.com/about/">Heidi Swanson</a>. Who doesn't LOVE that dreamgirl? Her cookbooks have been inspiring me to make delicious food - beautiful and simple - since '03. Super fly classy lady. A regular hott tottie.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfjTEq81zkuPl1cpyrgqrLJty3dta5f3BBlxcxmjdqXra_KIgD-wS4UTPlh9EFKTJRiFvK_hdmkCA-87tbgL_PeESeEWeVUHvlFC5nQkqFxKHnw4dMzLL6UhQbR2DDYET8j-E-wKrl7E/s1600/IMG_7370.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYfjTEq81zkuPl1cpyrgqrLJty3dta5f3BBlxcxmjdqXra_KIgD-wS4UTPlh9EFKTJRiFvK_hdmkCA-87tbgL_PeESeEWeVUHvlFC5nQkqFxKHnw4dMzLL6UhQbR2DDYET8j-E-wKrl7E/s1600/IMG_7370.JPG" height="400" title="Major Prep Work" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small; text-align: start;">Nothin' but love.</span></td></tr>
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<u>Muesli</u><br />
<u><br /></u>
<i>My recipe is modified from the super fine recipe in <a href="http://www.amazon.com/exec/obidos/ASIN/1580082777/heidiswanson-20">Heidi's cookbook</a>.</i><br />
<i><br /></i>
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<ul>
<li>3 cups rolled oats</li>
<li>1/2 cup sliced almonds</li>
<li>1/4 cup dried cherries/golden raisins/black raisins/get cray</li>
<li>1/4 tsp fine pink sea salt</li>
<li>Milk or "milk" (I like to use unsweetened almond milk)</li>
<li><a href="http://sodangdelicious.blogspot.com/2010/10/pizza-night.html">Apple butter</a> or maple syrup to taste</li>
</ul>
<br />
<blockquote class="tr_bq">
Combine oats, almonds, cherries, and sea salt in a large mason jar. Have a proper fitting lid on hand if you're tryin' to act like a baller.</blockquote>
<blockquote class="tr_bq">
To prepare one serving, add 1/2 cup of the mixture and 1/4 cup milk/"milk" to an appropriately sized mason jar, with dat sugar (apple butter).</blockquote>
<blockquote class="tr_bq">
Chill in fridge, at least one hour, preferably overnight. </blockquote>
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Get some.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2pfJxlDhfC9-wnSUcElSaL1XY-5fbTsX2Nr2w189mDDg_BnztOAmAlGF49eWs4VvXjMsdwUdPung1mr8x9Hp0-ygmMSZnNRH2T2kz8i2tbYU2LPvR0B1C_4Udq4FUbF3bUIJc2ds0Ec/s1600/IMG_7887.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2pfJxlDhfC9-wnSUcElSaL1XY-5fbTsX2Nr2w189mDDg_BnztOAmAlGF49eWs4VvXjMsdwUdPung1mr8x9Hp0-ygmMSZnNRH2T2kz8i2tbYU2LPvR0B1C_4Udq4FUbF3bUIJc2ds0Ec/s1600/IMG_7887.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> white sand beaches and fly mamas<br />
<3</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmvmvG9c6uly9iKb4oO8qKq5eXaclNnEtneRQI3JeKKcx9Vn9q9DT1aFjvM1V80Nc9wAX292p_XzbzmnUx_RwDkHt3j0D2B9SRIDqxEqVWPVVJkynqxjVB0Wf1DEsggF0y5KE7XU5T_4/s1600/IMG_2960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwmvmvG9c6uly9iKb4oO8qKq5eXaclNnEtneRQI3JeKKcx9Vn9q9DT1aFjvM1V80Nc9wAX292p_XzbzmnUx_RwDkHt3j0D2B9SRIDqxEqVWPVVJkynqxjVB0Wf1DEsggF0y5KE7XU5T_4/s1600/IMG_2960.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">ballin, shot callin' errday <3</td></tr>
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<br />Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-50300207428876170352012-10-20T09:47:00.001-07:002014-08-16T20:03:58.043-07:00Where Does Food Come From?I realize it's been many moons since I've written anything here, but it's a new season and school is in full swing, and I feel like talking about photosynthesis.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-jQRR1ajpb9w/UHGpsB9XYrI/AAAAAAAAIEo/sHVFy8J3f-U/s1600/IMG_4032.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-jQRR1ajpb9w/UHGpsB9XYrI/AAAAAAAAIEo/sHVFy8J3f-U/s320/IMG_4032.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Harnessing the energy from the Sun, my friend, Matt, is the envy of all the bitches in west L.A. who wish they had dahlias like this. His garden is poppin'. </td></tr>
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Summer is over. What did I do? I learned how to surf like an amateur; I drove myself and a surfboard up to a fundraiser farm-to-table dinner party at <a href="http://happygirlkitchen.com/">Happy Girl Kitchen</a> in Pacific Grove; I <a href="http://followgram.me/i/231476517823307900_13278319">surfed Big Sur</a> on my way home and learned an important lesson in surfing etiquette (almost had my ass handed to me); I bought my first surfboard; I was spoiled with an abundance of food from the farm and my garden; I saw many of my good friends and shared delicious meals with cool people; I found myself drinking <a href="http://pizzaport.com/">craft beer</a> (made in my hood!) with a sophisticated gangsta who taught me all about the ways of a true playa. & then it was over. We're about to fall back and kiss daylight savings goodbye. It's all very bittersweet, because I heart summer, but it always breaks my heart. Now it's entirely acceptable for me to use the heat in the kitchen and wear sweaters while I do it.<br />
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So here we are, post autumnal equinox, and I think it's a good time to reflect on the importance of many of the <a href="http://www.radiolab.org/blogs/radiolab-blog/2012/mar/05/war-we-need/">things we take for granted</a>. Let's talk about how we revolve (revolution for real) around a star that is fusing elements together, creating an absurd amount of energy in the process, sending it in our direction, <i>and then</i> the energy is literally trapped in between the carbon bonds of glucose while simultaneously pulling carbon dioxide out of the air. The "waste" product is oxygen, and the real miracle of it all is that solar energy is being transferred to my neurons via cellular respiration (is there such a thing as mitochondria doping?) so that I can share my love for <a href="http://imagecache6.allposters.com/LRG/38/3815/3GBYF00Z.jpg">chloroplasts</a> and <a href="http://scifun.chem.wisc.edu/chemweek/chlrphyl/chlrphyl.html">chlorophyll</a> and those pancake-shaped <a href="http://www.nature.com/scitable/content/ne0000/ne0000/ne0000/ne0000/14705175/U3CP5-1_ChloroplastStructu_ksm.jpg">thylakoids</a> right now. Damn, it feels good to be a gangsta.<br />
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Pollinators wanna act like it's all about them, but we both know they would have a hard time without the real life reaction that happens between sunshine (aka photons) and chloroplasts. Don't get me wrong, I have a lot of love for the pollinators. They're O.G. true playas, hustlin' all day. Haters gonna hate. Role models come in all shapes and sizes.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-_rDUiapJJ9g/UHGpoN_zGnI/AAAAAAAAIEg/H6hQXsp9pQo/s1600/IMG_4003.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-_rDUiapJJ9g/UHGpoN_zGnI/AAAAAAAAIEg/H6hQXsp9pQo/s320/IMG_4003.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">O.G. in action</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_fNbV6tKt186QG72BBjjEZdxJEhrlfw0BuUiAx_yCLL4-IEv4J18ncWLIntetyqpHweijepBvtbPbFPEMNyE1M4mMILicgMbhIbFlFEKOCC7gV-ZqjvswvzDbRk4uESCA6RW27g2npA/s1600/IMG_4980.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD_fNbV6tKt186QG72BBjjEZdxJEhrlfw0BuUiAx_yCLL4-IEv4J18ncWLIntetyqpHweijepBvtbPbFPEMNyE1M4mMILicgMbhIbFlFEKOCC7gV-ZqjvswvzDbRk4uESCA6RW27g2npA/s320/IMG_4980.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's hard to tell, but this photo is highly inappropriate. There's a honeybee homegirl down there, gettin' all up in this passionflower. True playa.</td></tr>
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If you're like me, you be tryin' to ball till you fall, so you probably have VIP status at your local organic farm. How else are you gonna get a hook up on some freshly photosynthesized complex carbohydrates? Gardens are legit, but I have to argue for balance here. It's a full-time job growing your own food, so why not support your local small farmer while you supplement with your own homegrown goodness?<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-S8_Fe9nnN6s/UHGpxp_9JzI/AAAAAAAAIFw/392rOCLLGy8/s1600/IMG_3568.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-S8_Fe9nnN6s/UHGpxp_9JzI/AAAAAAAAIFw/392rOCLLGy8/s320/IMG_3568.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Concrete jungles can be modified to support photosynthesis and life. Can't stop, won't stop.<br />
Those are 4 different kinds of heirloom tomatoes growing in paint buckets (less than $3/piece), arugula in the silver bucket, and herbs in the concrete blocks. DIY, bitches. </td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Oj2Czh8vrh0/UHGp16IgJHI/AAAAAAAAIE4/gnrBJx0aS00/s1600/IMG_3564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-Oj2Czh8vrh0/UHGp16IgJHI/AAAAAAAAIE4/gnrBJx0aS00/s320/IMG_3564.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sun Sugars. You can make this kind of magic happen. Photosynthesis and pollinators want to help you, but you can't act like it's all about you all the time. Cultivate living space, develop and maintain. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-LpMZsWNB-ZY/UHGp54s3oJI/AAAAAAAAIFA/IzCwdyiXr5o/s1600/IMG_4150.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-LpMZsWNB-ZY/UHGp54s3oJI/AAAAAAAAIFA/IzCwdyiXr5o/s320/IMG_4150.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sun Sugar harvest. If you're a baller, harvest tomatoes in a crystal bowl. Keep it classy. </td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-ulvubP6hiDA/UHGp9ok73-I/AAAAAAAAIFI/IK1gWKrkQQo/s1600/IMG_4153.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://3.bp.blogspot.com/-ulvubP6hiDA/UHGp9ok73-I/AAAAAAAAIFI/IK1gWKrkQQo/s320/IMG_4153.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Heirloom harvest: Goosecreek tomatoes and Big Rainbow.</td></tr>
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-rPthg9xK_Pw/UHGqBUmGd5I/AAAAAAAAIFQ/39SxqJPDivw/s1600/IMG_3977.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-rPthg9xK_Pw/UHGqBUmGd5I/AAAAAAAAIFQ/39SxqJPDivw/s320/IMG_3977.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Summer harvest: Sun Sugars, Goosecreek, Black Seaman, and Big Rainbow.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Grand finale! Garden salsa with basil, lime, pink sea salt, and a splash of the strawberry vinegar I bought from Happy Girl Kitchen. Find something fancy in your kitchen and experiment. Be wild.</td></tr>
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<u>Salsa Garden Salsa</u><br />
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<i>Please feel free to modify this recipe to suit your palate and/or to better complement the flavors you decide to include. For example, I did not use any jalapeño in this recipe because it would overpower the brightness of the basil and the subtle hint of strawberry.</i><br />
<ul>
<li><i> </i>1.5 - 2 lbs of your favorite tomatoes</li>
<li>1-2 cloves of garlic, minced</li>
<li>1/2 - 2/3 of a small white onion (or a sweet onion if you can find one)</li>
<li>1 cup (give or take) of your favorite fresh basil</li>
<li>1-2 Tbsp fresh lime juice</li>
<li>1-2 tsp strawberry vinegar</li>
<li>Pink sea salt to taste</li>
</ul>
You have a couple of options with assembly. I tend to go either way, depending on my mood and that day's commitments. Option 1: use a food processor (faster). Option 2: don't use a food processor (slower). If you decide to go with option 1, I would recommend processing the roughly chopped onions with the minced garlic, basil, salt, and lime juice on pulse before adding the roughly chopped tomatoes. If you're not in the mood to use your fancy kitchen equipment and you have time to really involve yourself, take the liberty to add ingredients together, in a large bowl, in whatever order makes you most happy.<br />
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On a final note, I am grateful for the sun, the pollinators, and the summer harvest. However, I am also grateful for apple season that's happening right now in southern California. I can't wait to tell you about my trip to Julian and the subsequent apple butter-making-marathon.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-16464860471914445012012-03-06T23:07:00.001-08:002012-03-07T00:53:43.058-08:00Honey, Whiskey & Strawberries<div class="separator" style="clear: both; text-align: left;">
<a href="http://www.youtube.com/watch?v=G5cr75Ckzcw&feature=related">How sweet it is</a>... strawberries, honey, butter & whiskey all on top of a flaky puff pastry. Straight up strawberry seduction. That's all that is. Lucky me, I seduced an amazing photographer into documenting my impulsive behavior...</div>
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I have to preface this recipe with one rule: you're only allowed to make this during strawberry season. Otherwise, save yourself the disappointment and just drink the whiskey.<br />
<br />
<u>Strawberry Honey Jack Pastry</u><br />
<ul>
<li>1 - 2 pints of the sweetest organic Camarosa strawberries you can find, sliced</li>
<li>1 - 2 shots of Jack Daniel's Tennessee Honey</li>
<li>1 - 2 Tbsp of your favorite local honey (if you can find it)</li>
<li>Approximately 1/2 tsp sweet cream butter</li>
<li>1 sheet of frozen puff pastry</li>
</ul>
Preheat the oven and prepare the puff pastry according to the package directions. Meanwhile, warm up a small sauté pan on medium low for 1-2 minutes. Use just enough butter to coat the pan; add the strawberries and a shot of whiskey (more if you're feeling frisky).<br />
<br />
Stir the strawberries gently and continue to heat on medium low for 5-7 minutes. Place the puff pastry on a plate and top with strawberry whiskey goodness. Drizzle with honey. Be saucy about it, please.<br />
<br />
Enjoy yourself & don't be surprised if you get a little out of control. I did.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-61029819318023186702011-12-06T23:27:00.001-08:002011-12-09T20:28:34.701-08:00Spicy Curry LoveLet me start off by saying that I fall for everything. I have recently found myself in a most peculiar situation that is challenging me to be bold... to be the proverbial "fireball" in a situation that is so outrageous and fascinating... Let me just say, horse races are involved.<br />
<br />
Ultimately, I am gullible... Someday I'll wise up, I'm sure of it. Until then, it's best that I continue to pursue my evolving and revolving list of short-term goals. Explore tide pools, pet purple starfish, slip around on some green algae shag carpet... check. Hot tub hop around the campgrounds and hostels of northern California... check. Picnic in the park... check. Thanksgiving, in fact (pictures coming soon!). My dear friend (same friend from <a href="http://sodangdelicious.blogspot.com/2010/12/i-heart-sunday-brunch.html">brunch</a>!) & I adventured our way up to San Francisco for a superbly lovely Thanksgiving Picnic in Golden Gate Park, with a few of the finest people I know. Check out the view.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFtdaEo8ADLtyvDgQ2tyQHPmY8W-ujnWUPz10SWnmhzDoh6bA8X7QnCdFunP3gzPpwG2f0JVQXcBdWElrgc_7nhNQQjNePub6CgnGGXLysJ_87ElxSxBJvwngBpFfhNxjR3q_ONM2wXk/s1600/IMG_1924.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpFtdaEo8ADLtyvDgQ2tyQHPmY8W-ujnWUPz10SWnmhzDoh6bA8X7QnCdFunP3gzPpwG2f0JVQXcBdWElrgc_7nhNQQjNePub6CgnGGXLysJ_87ElxSxBJvwngBpFfhNxjR3q_ONM2wXk/s320/IMG_1924.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Superbly delightful is an understatement. Look at the view.</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Picnic time!</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">We don't need no dang turkey!</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8ntxIQyaT27V55Gi654gq3PdFBBrU-0btjFhdeC9NTN2C54XBR8AM7lMVkWLMfAotvfD1dbUUXKV9sMuazq1BjEq4pnHAksrLF2p1EtLE6RI3ZzYXcrJu6jf-VWNgT8a5CcGpS8RH5M/s1600/IMG_1926.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih8ntxIQyaT27V55Gi654gq3PdFBBrU-0btjFhdeC9NTN2C54XBR8AM7lMVkWLMfAotvfD1dbUUXKV9sMuazq1BjEq4pnHAksrLF2p1EtLE6RI3ZzYXcrJu6jf-VWNgT8a5CcGpS8RH5M/s320/IMG_1926.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We walked to Strawberry Hill after dinner. Perfection.</td></tr>
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We had ants on a log; Shepherd's Pie with lamb and curry; heart-shaped beets; marinated green bean, red bell pepper; cornbread & salted honey butter (salted butter + organic "beach blossom" honey from my hood); roasted fingerling potatoes & shiitake mushroom gravy; walnut sourdough bread from <a href="http://www.arizmendibakery.org/">Arizmendi</a>; $2 bottle of red wine; seasonal holiday Anchor Steam ale; pumpkin pie with whipped cream! So dang delicious y'all. I am spoiled.<br />
<br />
Anyway, shit happened once I returned to real life. I have been working non-stop. Can't stop, won't stop. I gotta pay bills, and I'm too young & poor to be a cougar in cougar town. The holidaze is in full force all around me. Parties, presents, and fanciness.<br />
<br />
I had to make something spicy! I need a slap in the face and a kick in the pants. I made a festive holiday curry, using non-perishable ingredients. A recipe we can all use... it's bright, it's cheery, and spicy as hell. It's especially great when you feel like you're coming down with something. When it rains, it pours.<br />
<br />
Funny enough, this curry was made possible by a can of curry paste I brought with me all the way from Sarasota, FL. If you reside in the wonderful city of Sun Coast, please stop by <a href="http://maps.google.com/maps?oe=utf-8&rls=org.mozilla:en-US:official&um=1&ie=UTF-8&q=asian+food+market+sarasota+12th+st&fb=1&gl=us&hq=asian+food+market&hnear=0x88c3407f6f847371:0x5d3d94aa5a50d3e6,12th+St,+Sarasota,+FL&ei=LSffTuwhjYfYBcKTrIIF&sa=X&oi=local_group&ct=image&ved=0CAYQtgM">Phuoc Loc Tho Oriental Supermarket</a> on 12th to pick up a can of this spicy ass curry.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEzbaOYldOntc-NfVefgmITvlIQ9JJDt54De-GugcDs-bUCHVpuKlB_U3n8OGL-yuf0C9-6qo7Hlci8aaxoWCdxtBTPOMHhTj5Y7E2fWwdFp33wl3LaN3RaAo0lmKn2uCTop4moA5QvQ/s1600/IMG_2174.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigEzbaOYldOntc-NfVefgmITvlIQ9JJDt54De-GugcDs-bUCHVpuKlB_U3n8OGL-yuf0C9-6qo7Hlci8aaxoWCdxtBTPOMHhTj5Y7E2fWwdFp33wl3LaN3RaAo0lmKn2uCTop4moA5QvQ/s320/IMG_2174.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So effing hot.</td></tr>
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It astounds and delights me to know I can make a profoundly delicious meal from a few fresh veggies and three non-perishable food items - coconut milk, curry paste, and rice.<br />
<br />
Fortunately and unfortunately, no one was around to be assaulted by this hot mess, but of course I brought it for lunch the next day. It's so hot it made the girls get all flushed at lunch. Especially Ciena!<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0NqDkBF2z_TmRqY4co40RYclZMLohhJpKboze4rQ8A-QzQLwent6HNMZRSRFmG7V-v7zM2rZeA00oj6hJD2Cd-z005gmZbcdp6DtWaaIOKnbvrSHI3zN3afPjbZcb0zyNAcs-soAmMw/s1600/IMG_2172.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie0NqDkBF2z_TmRqY4co40RYclZMLohhJpKboze4rQ8A-QzQLwent6HNMZRSRFmG7V-v7zM2rZeA00oj6hJD2Cd-z005gmZbcdp6DtWaaIOKnbvrSHI3zN3afPjbZcb0zyNAcs-soAmMw/s320/IMG_2172.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Festive curry & baked Basmati rice. Hot shit.</td><td class="tr-caption" style="text-align: center;"><span id="goog_118976540"></span><span id="goog_118976541"></span><br />
</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRhMseX0mKOLIAaIJtmRxOaFYlDKdpPaMWd_yVKczQIti7-0D8bz058H1N9Qex-KRsNAh7cxfArwIIWmcdg0IqwdKemucbCLgQIfVt3_M-Cpa61O9Zp3zttufdclPggqWCiAXEIcYCmk/s1600/IMG_2173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIRhMseX0mKOLIAaIJtmRxOaFYlDKdpPaMWd_yVKczQIti7-0D8bz058H1N9Qex-KRsNAh7cxfArwIIWmcdg0IqwdKemucbCLgQIfVt3_M-Cpa61O9Zp3zttufdclPggqWCiAXEIcYCmk/s320/IMG_2173.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Obsessed.</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
</div>
The recipe for the rice came from my stunning new cookbook, <a href="http://mynepenthebook.com/my-book/">My Nepenthe: Bohemian Tales of Food, Family, and Big Sur</a>. Nepenthe is my dang dream house. Good lord. Can I please live in a baller tree house with an amazing fire pit, in the middle of the redwoods with a wide open view of the ocean?!<br />
<br />
<u>Spicy Hot Holiday Curry</u><br />
<ul>
<li>1 can Maesri green curry paste (or your favorite spicy blend)</li>
<li>1 can coconut milk for those who are brave; 2 cans for everyone else</li>
<li>1.5 - 2.5 cups of your favorite fresh veggies - I used a leftover baked potato, sliced; a big handful of fresh broccoli; a small handful of fresh cauliflower; 1 small bunch of baby bok choy; handful of <a href="http://localfoods.about.com/od/cookinggreens/ss/Types-Of-Cooking-Greens.htm">lacinato kale</a></li>
<li>2/3 cup (or to taste) diced tomato - trust me</li>
<li>Salt & pepper to taste</li>
</ul>
<blockquote class="tr_bq">
Combine curry paste and coconut milk. Stir in chopped veggies and simmer until cooked al dente.</blockquote>
<u>Baked Rice</u><br />
from <a href="http://mynepenthebook.com/my-book/"><u>My Nepenthe: Bohemian Tales of Food, Family, and Big Sur</u></a>.<br />
<blockquote class="tr_bq">
"Perfect rice every time with no attention."</blockquote>
<ul>
<li>1.5 cup water</li>
<li>1 cup of your favorite rice</li>
</ul>
<blockquote class="tr_bq">
"Preheat the oven to 375 F. For every cupful of rice, either brown or white, use 1.5 cups water. Place in a baking dish, add a knob of butter if desired, and cover tightly with foil. Bake for 45 to 60 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork before serving." </blockquote>
Notes: I made Basmati rice and it was done after 40 minutes. Also, this recipe fits well into a standard-sized loaf pan.<br />
<br />
That's it! Challenge yourself to bold & spicy y'all.<br />
<blockquote class="tr_bq">
</blockquote>
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<br />Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-91222702286219423602011-11-13T21:50:00.001-08:002011-11-13T22:54:32.806-08:00So HottJalapeños and lavender. Oh baby, you so cray cray. Sometimes accidents happen and the results are beautiful.<br />
<br />
Let
me start from the beginning. I came across some promising <a href="http://www.youtube.com/watch?v=IwA3t_eQW14">jalapeños</a> at
the farm today, so I do what I always do when I have killer jalapeños. <br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBEQTt5NLc7cw1xQDsnHV0ByLQOpNZ78ORFuQ7TVGGFTC6QMaL68Q-TlZv6ECTTVyU1mQJ0tV0wy27XYClR8Ufkc4BevaX30MwxKukYYjWtbMjEJW_efS_jKH-pxJ9LXQwIbFGOnHBEo/s1600/IMG_5178.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBEQTt5NLc7cw1xQDsnHV0ByLQOpNZ78ORFuQ7TVGGFTC6QMaL68Q-TlZv6ECTTVyU1mQJ0tV0wy27XYClR8Ufkc4BevaX30MwxKukYYjWtbMjEJW_efS_jKH-pxJ9LXQwIbFGOnHBEo/s320/IMG_5178.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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I
make hot sauce, duh. Fortunately, I also had a bit of cilantro in the
fridge that was nearing the end. <br />
<br />
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<tr><td class="tr-caption" style="text-align: center;">Green on green action = brilliant.</td></tr>
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<u>Hott Sauce</u> <br />
<blockquote class="tr_bq">
Combine 3 large spicy jalapeños (de-seeded) with 1
clove of garlic and as much cilantro as you can handle. Add 1 Tbsp
(maybe 1.5 Tbsp) of apple cider vinegar, 1 tsp sea salt, and a squeeze
of lime if you're feeling extra verde. Blend until smooth. Store in the refrigerator.</blockquote>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJsr3o7mVcsD7ENd7nQALyYu-doHAMhS657Csz9zHRaz-tKvNC7lQLPnliPfPdbuZuc7npQba1fwIsOmb5uRCrpA0S3tOGFSNvPZ2PbQiIl12hQmo1p4tguabIxNcEzSiJVDF55XbO-Q/s1600/IMG_5186.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcJsr3o7mVcsD7ENd7nQALyYu-doHAMhS657Csz9zHRaz-tKvNC7lQLPnliPfPdbuZuc7npQba1fwIsOmb5uRCrpA0S3tOGFSNvPZ2PbQiIl12hQmo1p4tguabIxNcEzSiJVDF55XbO-Q/s320/IMG_5186.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">So hott.</td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz2JorR9bmMs5YNhrtFVuuRIw63o1Hmx893OvqEX7fHnMXRsrmP_s-Tq6S5tyXJPKYP49765Xux87H-oknoFbAmLBE0y-BK-NQqsm4BzwQWOlYYRZz0ZE5XxNANmeYb6leXSH4PF0IOU/s1600/IMG_5193.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRz2JorR9bmMs5YNhrtFVuuRIw63o1Hmx893OvqEX7fHnMXRsrmP_s-Tq6S5tyXJPKYP49765Xux87H-oknoFbAmLBE0y-BK-NQqsm4BzwQWOlYYRZz0ZE5XxNANmeYb6leXSH4PF0IOU/s320/IMG_5193.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ready for immersion.</td></tr>
</tbody></table>
Simultaneously I was making 3 other things, as I so often do, one of which was a veggie barley salad from my <a href="http://www.amazon.com/Vegan-World-Fusion-Cuisine-Award-Winning/dp/0975283715">fav vegan cookbook</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://farm4.static.flickr.com/3484/3917307326_543f93f836_z.jpg?zz=1" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://farm4.static.flickr.com/3484/3917307326_543f93f836_z.jpg?zz=1" width="320" /></a></div>
<br />
<u>Barley Corn Salad</u><br />
(<i>modifications below)</i><u> </u><br />
<ul>
<li>8 large brussel sprouts, <a href="http://localfoods.about.com/od/preparationtips/qt/steambrussels.htm">steamed</a> & quartered</li>
<li>2 1/2 cups water</li>
<li>1 cup pearl barley</li>
<li>1 cup corn</li>
<li>1/4 cup (or more) red bell pepper, diced</li>
<li>1/4 cup green onion, diced</li>
<li>2 Tbsp flax oil or olive oil</li>
<li>1 Tbsp Italian parsley, minced*</li>
<li>1 1/2 tsp tarragon, fresh minced*</li>
<li>Pinch cayenne pepper</li>
<li>Pinch crushed red pepper flakes</li>
<li>Sea salt, to taste</li>
<li>Black pepper, ground to taste</li>
</ul>
<blockquote class="tr_bq">
*left out </blockquote>
<blockquote class="tr_bq">
"Place water and barley in a medium pot and bring to boil over high heat. Reduce heat to simmer, cover and cook until barley is tender and liquid is absorbed, approximately 45 minutes."</blockquote>
<blockquote class="tr_bq">
"Fluff grains with a fork, add to large mixing bowl with remaining ingredients and mix well." </blockquote>
Based on ingredients I already had, <i>like some dang lavender sea salt,</i> I made the following modifications.<br />
<ul>
<li>Replace plain Jane sea salt with a <i>pink sea salt, lavender blend</i> (you can do this, <a href="mailto:sodangdelicious@gmail.com">ask me how</a>)</li>
<li>Replace Italian parsely with lacinato kale</li>
<li>Add 1/4 cup finely sliced carrot </li>
<li>Add 1/4 - 1/3 freshly grated Parmesan</li>
<li>Add 1-2 Tbsp jalapeño hot sauce (from above recipe)</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YlI8uPZnAL92UpT-lproJ3QsTV_h8WRS6ohTPY8upHK2zSgDnrYXQLgpBTtLzRgT1pJBHBAxmp5PvpeURk4dDiKbSswRXnbxUqxT3OWGLCbgs8dm_U8-ESAOrab3l7jVVCPdfFTLqd8/s1600/IMG_5173.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7YlI8uPZnAL92UpT-lproJ3QsTV_h8WRS6ohTPY8upHK2zSgDnrYXQLgpBTtLzRgT1pJBHBAxmp5PvpeURk4dDiKbSswRXnbxUqxT3OWGLCbgs8dm_U8-ESAOrab3l7jVVCPdfFTLqd8/s320/IMG_5173.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">lavender sea salt</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweavMGw30HDjoeQZdbWCXHJwrLbv_gayUiZO14DfnMlgjk8UtUiFCRwolbc_cp24QcVMC6OvG_SjolQ8A1UepLuO7TMjRxlzSW8DJ0bHo0dFSqYw_3H_CQ83a52dYmcO_HASXlGNccrI/s1600/IMG_5197.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgweavMGw30HDjoeQZdbWCXHJwrLbv_gayUiZO14DfnMlgjk8UtUiFCRwolbc_cp24QcVMC6OvG_SjolQ8A1UepLuO7TMjRxlzSW8DJ0bHo0dFSqYw_3H_CQ83a52dYmcO_HASXlGNccrI/s320/IMG_5197.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">jalapeño, lavender, barley ménage à trois</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmJk_rIbVBqW6Dsl63XvYmkQOk_3J3vUS-OkzJQMloRmc3uuYXDh5FXEA5JzaAfQItZtKJlhN-3jrDQp4t9Dm6Ri6YZZHXleH7afVuW2XNtFx-NsODzGcNekuXbrXpwxkDz4_nLMX914/s1600/IMG_5199.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJmJk_rIbVBqW6Dsl63XvYmkQOk_3J3vUS-OkzJQMloRmc3uuYXDh5FXEA5JzaAfQItZtKJlhN-3jrDQp4t9Dm6Ri6YZZHXleH7afVuW2XNtFx-NsODzGcNekuXbrXpwxkDz4_nLMX914/s320/IMG_5199.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">your body wants this</td></tr>
</tbody></table>
Like I said, sometimes accidents happen and sometimes it's so dang beautiful. I must also admit, barley is one of my favorite grains, right up there with whole oat groats. I could go into more detail, but as I read out loud anything I try to write about barley, it sounds wildly inappropriate. Let that be your official barley advertisement.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-79688102833965066242011-11-06T19:56:00.000-08:002014-08-16T20:07:32.491-07:00Life Changes & TacosOnce again it feels like I am beginning a new chapter in life (wtf, enough already). Despite my tendency to be cranky about changes, I am as grateful as the horizon is wide.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOhdTNkIEdVBt7dwcMkuNHwWJXhYNHKlt_qqB2tBkSerqYB4tn3yoAyovJSU4Lws0GlU-zhIY0E56ymmZ5Wba-otTWaOHcC3v8l-_Luvll0DpniwdS_QpO_j5zl3p0TrJYujykHqX0H0/s1600/IMG_1704.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnOhdTNkIEdVBt7dwcMkuNHwWJXhYNHKlt_qqB2tBkSerqYB4tn3yoAyovJSU4Lws0GlU-zhIY0E56ymmZ5Wba-otTWaOHcC3v8l-_Luvll0DpniwdS_QpO_j5zl3p0TrJYujykHqX0H0/s320/IMG_1704.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the view from my new neighborhood - sunset after a rain storm reminiscent of the east coast.</td></tr>
</tbody></table>
I am at the end of my first weekend in my new home. Most of what I have is still in boxes (most of what I have is still in a storage unit on the east coast), but more importantly I am grateful. I am grateful it
rained this weekend versus last weekend while I was moving; I am grateful
for my cozy, bright kitchen in my sweet little beach bungalow; I am grateful for the generosity of
the beautiful people who helped me get here (with a lovely new collection of dishes, eating utensils, and cute Ikea storage containers); I am grateful for the little Mexican store across the street
where they make the tiniest little tortillas, so I can make tiny little tacos for my super cute friends.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUzIzzWCQlFU8tJhnHq6MUs-mqoBhGN1C3S-OtcBSaszaQXf5aks0oWUBaM4m1UcqRxPSxORgrBI2Qs9IZHoh3hLEN1W5PRhdz70XjR3TDeMnLoEiZVGTVmsoytV-zaWd4e9QtS-MUMU/s1600/IMG_1728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtUzIzzWCQlFU8tJhnHq6MUs-mqoBhGN1C3S-OtcBSaszaQXf5aks0oWUBaM4m1UcqRxPSxORgrBI2Qs9IZHoh3hLEN1W5PRhdz70XjR3TDeMnLoEiZVGTVmsoytV-zaWd4e9QtS-MUMU/s320/IMG_1728.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">breakfast-for-dinner-tacos + <a href="http://sodangdelicious.blogspot.com/2010/11/so-dang-spoiled.html">mango avocado salsa</a></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_g4WS2cGTX6suWQRhkBWFfjqV65EBUgmkuMKMGAG3W0Ka6utBPeC7vvSIw8kjkJw5JTuXcVG1j72zOULXhyphenhyphenpIeOYKuc0JmcwTIOOgfWODMpA7l0gtuGvp4xW17kpw7RwX4X-QUpsBZQ/s1600/IMG_1726.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg_g4WS2cGTX6suWQRhkBWFfjqV65EBUgmkuMKMGAG3W0Ka6utBPeC7vvSIw8kjkJw5JTuXcVG1j72zOULXhyphenhyphenpIeOYKuc0JmcwTIOOgfWODMpA7l0gtuGvp4xW17kpw7RwX4X-QUpsBZQ/s320/IMG_1726.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">breakfast-for-dinner tacos deconstructed</td></tr>
</tbody></table>
My friends are <i>so cute</i> - they came over and dolled me up for a vintage housewife photo shoot in my new kitchen while I made tacos (like a nice southern Californian vintage housewife).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP43w9c8_LDgyvrpkmt8VShKBEk_qp3aNFt7u0bSbfRXCzGsTmKG3k82J8zQfD-cUq8kUq9wDaRpw-4oleqAkro72o0_wQB68OkVwXzhyphenhyphen7GjomhXe2bMouxUqRjy80hx8MwonErN1L270/s1600/IMG_1718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP43w9c8_LDgyvrpkmt8VShKBEk_qp3aNFt7u0bSbfRXCzGsTmKG3k82J8zQfD-cUq8kUq9wDaRpw-4oleqAkro72o0_wQB68OkVwXzhyphenhyphen7GjomhXe2bMouxUqRjy80hx8MwonErN1L270/s320/IMG_1718.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"Do vintage housewives make tacos?"</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTbYfSThftIEQcCrUrr6SosenePNEQMj8o5hyLhO9nl8MBmAHpIOCzzl6xd-dYv2Jy1wxhk94Z76lrXYaZM9eQWaU-8bvCNrUQKEzGnq2FxKlFWevmSjBvnz4Erva3Ys5TkurqT9h-3M/s1600/IMG_1719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWTbYfSThftIEQcCrUrr6SosenePNEQMj8o5hyLhO9nl8MBmAHpIOCzzl6xd-dYv2Jy1wxhk94Z76lrXYaZM9eQWaU-8bvCNrUQKEzGnq2FxKlFWevmSjBvnz4Erva3Ys5TkurqT9h-3M/s320/IMG_1719.JPG" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"In southern California, they do."</td></tr>
</tbody></table>
We were banking on shrimp tacos, but I spent all my money moving and making ends meet, and there was no more money in the pot. Fortunately, I spend my Saturdays working at a charming little <a href="http://southcoastfarms.com/">farm stand</a>, and when I hang around colorful, luscious produce all day, I spend what little money I have left on the most necessary and/or seductive options.<br />
<br />
The menu of my first beach bungalow dinner party included breakfast-for-dinner tacos with fried eggs, cabbage carrot slaw, avocado, and salsa fresca. We also had <a href="http://sodangdelicious.blogspot.com/2010/11/so-dang-spoiled.html">mango avocado salsa</a>, made with some seriously seductive mangoes. They were so sweet and juicy, it was freaking inappropriate. The girls found cane sugar Coca Cola & rice pudding at the little Mexican store across the street, so we had sweet beverages and a sweet dessert to top it all off. It was so so dang delicious!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOST313tIq56Ib48IdL6ENlYdD5YTwnMQV4cEE_LFYLaQy1itx3X0AwtdWg5bgJzphmnKFxB69TMgk5lp6QbR63oKAaVNWHrCDVE6ImLE1djCkjmMF3hDcMXnoWUA8fVvpfVEWWkqIR8/s1600/IMG_1730.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmOST313tIq56Ib48IdL6ENlYdD5YTwnMQV4cEE_LFYLaQy1itx3X0AwtdWg5bgJzphmnKFxB69TMgk5lp6QbR63oKAaVNWHrCDVE6ImLE1djCkjmMF3hDcMXnoWUA8fVvpfVEWWkqIR8/s320/IMG_1730.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Beach bungalow dinner party #1</td></tr>
</tbody></table>
Let me just say, I am so easily torn apart by life changes, I don't know how I would have made it through this weekend without such wonderful friends. What is life without friends and food? and music? I should mention, the soundtrack to the photo shoot was provided by the most lovely, <a href="http://www.youtube.com/watch?v=7t5RrUt3nrY">Zee Avi</a>.<br />
<br />
So, to all my friends, far and wide, please know how much you mean to me. I cherish the gifts and the memories more than you know... I only wish we could all get together for tacos more often. <3Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-31254252312781655732011-10-28T01:18:00.000-07:002014-08-16T19:59:28.526-07:00Indulge Like You Mean ItClose to the end of a weird and exhausting week, I found myself having dinner with two hella fine ladies at a super romantic restaurant in the heart of Orange County. Let's not beat around the bush here. My friends & I were seduced by a professional... charming, talented, and capable of pleasantly obscene combinations of flavors, this man was entirely successful in catering to our complete delight.<br />
<br />
Two words: Cinnamon Smoke<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg2zWV3ToBd-0X3KzBPu6meAKPzxTDuzGkJMHSC6qxN3dL2QUCAOqvJFgUCcJoNEIxtzHemFBl-VtHH92jUXkqH589ySG1FZjvQqMLh9_zb0_odf4PONCFN670B7TTSIwxy2qNYSHXtE/s1600/IMG_1634.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvg2zWV3ToBd-0X3KzBPu6meAKPzxTDuzGkJMHSC6qxN3dL2QUCAOqvJFgUCcJoNEIxtzHemFBl-VtHH92jUXkqH589ySG1FZjvQqMLh9_zb0_odf4PONCFN670B7TTSIwxy2qNYSHXtE/s320/IMG_1634.JPG" height="320" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon smoke, bitchez.<br />
Beginning presentation of the cinderella pumpkin bisque.</td></tr>
</tbody></table>
Sophisticated girls often appreciate a delicate and assertive kind of attention. The kind of attention you get when the chef comes to the table to introduce himself and his romantic establishment; the kind of attention when the chef offers to prepare your dinner so it includes a little bit of everything on his<i> impressive</i> menu; the kind of sweet attention you get when the chef serves you seven courses of the most amazing and seductive food on this side of the Mississippi.* Jason Petrie, of <a href="http://www.patinagroup.com/restaurant.php?restaurants_id=25">Pinot Provence</a>, I can't thank you enough for one of the most fabulous food experiences of my life.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_W5CHq9v4pwtham6GR_2gzGDw3_anl_RBGqmbKUV6okG6Eddq3tHJ4Mca8Ua3k9s9WcJjsaxqzrLSBa6OLkh2GPgehrrhkC4yA5CYpqVE9WYVnXAS2KeEtoIhrTncX5NVyNg7_p_aj8/s1600/IMG_1639.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC_W5CHq9v4pwtham6GR_2gzGDw3_anl_RBGqmbKUV6okG6Eddq3tHJ4Mca8Ua3k9s9WcJjsaxqzrLSBa6OLkh2GPgehrrhkC4yA5CYpqVE9WYVnXAS2KeEtoIhrTncX5NVyNg7_p_aj8/s320/IMG_1639.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cinnamon smoke demo, at our table. Geek out like you mean it.</td></tr>
</tbody></table>
So dang delicious, so dang outrageous! When I asked him about the cinnamon smoke, swirling around the bacon, trapped in the champagne flute, he offered to do a demo for me! (I was wondering if it was smoked cinnamon, like smoked salt) He waited until we had thoroughly enjoyed our cindarella pumpkin bisque, house made yogurt experience - so we could fully experience the highly educational cinnamon smoke experience, obvs.<br />
<br />
I realize you can barely see the smoking contraption, so I'll tell you how it works (as far as I can tell, having watched a table-side demo). Torch pieces of whole cinnamon, which have been placed in a small contained area, in front of a fan, funneled directly to an attached tube, making it possible to smoke some dang cinnamon, in a controlled fashion. Aromatic seduction. Yes, please.<br />
<br />
Seduction, you say? Look what happened next.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFRC3ln8kc0IXLoN3JLkFACpET2dMibZP7hGr3YNeDTjIRts5-RY4u6j_GAyXLxwgT9ZqfbVbf0pem8b_xKWOO-BekatryxWln16dQ9i5zxfH7GnvCAsIwWfo2SGcB0j57rPBLZ4OKLo/s1600/IMG_1648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjFRC3ln8kc0IXLoN3JLkFACpET2dMibZP7hGr3YNeDTjIRts5-RY4u6j_GAyXLxwgT9ZqfbVbf0pem8b_xKWOO-BekatryxWln16dQ9i5zxfH7GnvCAsIwWfo2SGcB0j57rPBLZ4OKLo/s320/IMG_1648.JPG" height="239" width="320" /></a></div>
<br />
Shut the fuck up, I know. They're not truffles from China; they're not truffles from Oregon; they are black truffles from France y'all. <a href="http://www.youtube.com/watch?v=Xy9kQqMF3Tw">Jason Petrie is serious</a>. At this point, I was completely enamored with the whole experience. Between the three of us, we shared an entire one of these truffles. I'm not even sure how to classify shaved black truffle... is it a garnish? It is a damn showstopper, whatever it is! Warning: it's about to get pornographic. Food porn, y'all, don't be rude.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X0mbqTmA8cdYSei6cRz7r3ph_yE4ulgE5wI3wTJLTlzRZSUK2PvB9Zn82rJBsbKSnLUtQ4Za-ky9qtDNNqfPF6zDtzi2to7JByz8Fbdf8TY1OMsVYgGkSNsW0H-Pvye5fxN4iQLri00/s1600/IMG_1650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0X0mbqTmA8cdYSei6cRz7r3ph_yE4ulgE5wI3wTJLTlzRZSUK2PvB9Zn82rJBsbKSnLUtQ4Za-ky9qtDNNqfPF6zDtzi2to7JByz8Fbdf8TY1OMsVYgGkSNsW0H-Pvye5fxN4iQLri00/s320/IMG_1650.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"wild mushroom risotto<br />
organic carnaroli, roasted wild mushrooms, parmigiano-reggiano"</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-yN2qKHMJ0fIgJnnp5iZn4Kuco3ppRF2BMj1XOwJvcTcr7sMr6KXC2XiphjYbiDRIdTBBIMNz21usXO3Z3CkyZsSUkGoTSkhsQ9ueAyQcORgE6fuq9uF6B29swbVVcwfUhn-L_9_0JE/s1600/IMG_1651.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv-yN2qKHMJ0fIgJnnp5iZn4Kuco3ppRF2BMj1XOwJvcTcr7sMr6KXC2XiphjYbiDRIdTBBIMNz21usXO3Z3CkyZsSUkGoTSkhsQ9ueAyQcORgE6fuq9uF6B29swbVVcwfUhn-L_9_0JE/s320/IMG_1651.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">yes y'all, risotto is sexy.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO7_EXXotC7_6U55oioFC7lUlgraq61Qd267YuXz97rECEbNrEgD4u4TDWhYo3NBp5ECqbb74qPqCnKxKNNT-yAD-HHgDxzI3YAmhzx-_Cy3rIJD0zv58MlitiUUAKdae8hTmQMr4bO8/s1600/IMG_1653.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicO7_EXXotC7_6U55oioFC7lUlgraq61Qd267YuXz97rECEbNrEgD4u4TDWhYo3NBp5ECqbb74qPqCnKxKNNT-yAD-HHgDxzI3YAmhzx-_Cy3rIJD0zv58MlitiUUAKdae8hTmQMr4bO8/s320/IMG_1653.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I love the way JP loves food.</td></tr>
</tbody></table>
Frankly, I can't help but feel like both the cinnamon smoke <i>and </i>the French black truffles happened partly because we are three totally lovely women and partly because we weren't shy about enjoying amazingly delicious food. Girls, take note. Boys, don't let JP steal your gf.<br />
<br />
I have to stop here. Save room for the main course - I haven't even mentioned JP's black truffle, pork belly sausage yet. That man is so talented, it's criminal. <br />
<br />
*It was so difficult not to swear in my description of Jason Petrie's restaurant. It's just entirely too classy for me to trash it up like that. Full disclosure: it's so good it made me swear out loud <i>during</i> my seven courses,<i> in between</i> courses, and after dessert. Yum.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-79259030475094439502011-10-22T21:03:00.000-07:002011-10-22T21:03:25.754-07:00Fancy Pants!Check out SDD's new fancy pants over at <a href="http://fourcornerfoodies.com/">Four Corner Foodies.</a> I have been invited to join their fabulous group of foodies & bloggers, because they're so dang sweet.<br />
<br />
The launch of this delicious website is for the benefit of Florida Wine Fest 2012. FWF is a 501c3 and they raise money for children's charities. 99% of
the money raised is given back to the charities which is rare for any
non-profit. Winefest has 1 paid staff person and 400 volunteers! It's a
massive machine and has been aiding kids in Sarasota/Manatee area for 25 years. Winefest has
been classified as the top three winefests in America and if you are a
foodie it's an amazing festival to attend.<br />
<br />
The festival is April 12 - 15, mark your calendar! I am hoping to attend, so maybe I'll see you there!Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-71137655907681166282011-10-22T20:17:00.000-07:002014-08-16T20:09:15.183-07:00Bachelor Life<div class="separator" style="clear: both; text-align: center;">
</div>
Dang, the other day I felt like a total bachelor... for a couple reasons. Reason #1: I was eating dinner alone. Reason #2: I had garlic bread & Sierra Nevada IPA for dinner. Immediately after the garlic bread, I had a <a href="http://www.theochocolate.com/">Theo chocolate almond bar</a>... the salted almond, dark chocolate bar in the hot pink wrapper. I ate the chocolate so quickly, I couldn't technically call it dessert. Garlic bread, beer & dark chocolate for dinner. Bachelor status.<br />
<br />
To all my fellow bachelors, you can make dinner with only 5 ingredients & actually feel pretty accomplished. A baguette, garlic, butter, beer, and chocolate. The dark chocolate is an excellent source of <a href="http://www.mayoclinic.com/health/antioxidants/MY01593">antioxidants</a>, <a href="http://lpi.oregonstate.edu/infocenter/phytochemicals/flavonoids/">which could mean nothing... or could mean everything</a>! and ultimately, you have a legitimate buzz at the end of dinner and no hangover in the morning (assuming you drink water appropriately).<br />
<br />
Homemade garlic bread is like homemade croutons, and if you don't know what that's like, what the fuck have you been doing all this time? Ultimate comfort food. Mmm Mmm Mmm. So, 2 recipes in 1 here, y'all. Recipe #1: Garlic bread. Recipe #2: Cut garlic bread into crouton-sized pieces, and you have croutons. Impress any child you know with this trick.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfeUNkc2UxdFbX1h-DuJtyCg0UD1hUZwfuhkDlwre99XelZSpuefQIt9GO_PBVBv9qL43xLikVlQ5Rf8RSY_Tfa4F-ktBt9Eo9MlvQc3jkcgxWb2lVEa4Rdlc8xSsC_1B9drAnKeWLvA/s1600/IMG_1268.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQfeUNkc2UxdFbX1h-DuJtyCg0UD1hUZwfuhkDlwre99XelZSpuefQIt9GO_PBVBv9qL43xLikVlQ5Rf8RSY_Tfa4F-ktBt9Eo9MlvQc3jkcgxWb2lVEa4Rdlc8xSsC_1B9drAnKeWLvA/s320/IMG_1268.JPG" height="320" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Impress your company with your croutons.</td></tr>
</tbody></table>
<u>Garlic Bread</u><br />
<ul>
<li>Fresh baguette*</li>
<li>~ 1Tbsp room-temperature butter** - you're choice, salted or unsalted (hopefully you always have room-temp butter on hand, because you keep your butter in a butter dish on the counter like every other person from the South - it makes toast a much more delightful experience)</li>
<li>1 clove garlic</li>
<li>Sea salt</li>
<li>Fresh Italian parsley, if you want to feel fancy</li>
</ul>
*If you're a bachelor and you're making this for yourself, half of a small baguette will do (a small baguette is usually 10-12"). If you're anyone else, not eating dinner alone, this recipe covers 6" of whole baguette, so double or triple appropriately.<br />
<br />
**Substitute olive oil if you're making croutons. <br />
<blockquote>
Preheat oven to 350 (can be made in the toaster oven!). Cut baguette in half, lengthwise. One way to determine the "freshness" of your baguette is whether or not it is pre-cut. What I'm tryin' to say is your baguette better be fresh.</blockquote>
<blockquote>
Mince the garlic like you mean it. Combine the garlic with the butter. If using unsalted butter, I recommend a few grains of salt. Nothing crazy... the garlic is gonna take care of the crazy.</blockquote>
<blockquote>
Spread garlic butter on the 2 cut halves of the baguette. Pop in the oven. Wait 7-9 minutes. The garlic should be hella fragrant.</blockquote>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTvFOY6QBQI5U_rNbcrPhfZtn-UoNeLzGpqsHLVdX_3Epi63NLxMmnSVZjk2R4TzbRbFYAj1pLNTu_m_SCYO4zfrnPjWDNtGQZjAISO80N3vb77FLIv7yrPZAH4yO1jRXcjBbYQSPgGk/s1600/IMG_1619.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtTvFOY6QBQI5U_rNbcrPhfZtn-UoNeLzGpqsHLVdX_3Epi63NLxMmnSVZjk2R4TzbRbFYAj1pLNTu_m_SCYO4zfrnPjWDNtGQZjAISO80N3vb77FLIv7yrPZAH4yO1jRXcjBbYQSPgGk/s320/IMG_1619.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Parsley & freshly grated Parmesan make everything fancy</td></tr>
</tbody></table>
Enjoy your garlic bread with beer. The beer will make the bread taste better, and the bread will make the beer taste better. Win win. <br />
<br />
<br />Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-3761498625172809372011-10-04T23:19:00.000-07:002011-10-04T23:26:20.690-07:00Miso Delicious<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Early autumn basil is in abundance and the fragrance literally seduces me every time I walk by. Earthy, calming, and refreshing. Yes, please. It's totally lovely.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo_EIUlZczPVcRtOoO0K1bVLVAbnWFoh6eaoWcHz3Vnk9hXk30YRuTg8xd8gBfbHov3iDjqt0FpLuXzY-6Cl6tTZVP9lEbko8-dYwDGpcK1mFF05jyucu8JCPk4rmntJFepzx95IZ3BA/s1600/IMG_5152.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNo_EIUlZczPVcRtOoO0K1bVLVAbnWFoh6eaoWcHz3Vnk9hXk30YRuTg8xd8gBfbHov3iDjqt0FpLuXzY-6Cl6tTZVP9lEbko8-dYwDGpcK1mFF05jyucu8JCPk4rmntJFepzx95IZ3BA/s320/IMG_5152.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">What is a girl to do when there is no Parmesan in the fridge and no pine nuts in the pantry?! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB7ciZTVsLOVuf6aUWpBqDYqN2C9ckH-ydxfPCQYHimEUacgtSLFp5HtAvXh-3PDem5U_iyefNMb2ktBMRA4UFmWAxX_9ByPMWM5GLZXQdZsB6DXkd8Ox2-OqC0ESFGMDNFc8UAf8KkM/s1600/IMG_5155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYB7ciZTVsLOVuf6aUWpBqDYqN2C9ckH-ydxfPCQYHimEUacgtSLFp5HtAvXh-3PDem5U_iyefNMb2ktBMRA4UFmWAxX_9ByPMWM5GLZXQdZsB6DXkd8Ox2-OqC0ESFGMDNFc8UAf8KkM/s320/IMG_5155.JPG" width="240" /></a></div><br />
Dang girl, get creative. Use some of that amazing, miraculous miso paste that's <i>always</i> in the fridge, and make some crazy good, vegan, pro-biotic, earthy pesto without all those fancy pants ingredients!<br />
<br />
<u>Miso Basil Pesto</u><br />
(Luna Circle Farm, as published in the book, <a href="http://www.csacoalition.org/resources/consumers/cookbook/"><u>From Asparagus to Zucchini</u></a>)<br />
<ul><li>3 cups basil leaves</li>
<li>2-3 large garlic cloves</li>
<li>1/4 cup chopped walnuts or sunflower seeds</li>
<li>1/4 - 1/2 cup olive oil</li>
<li>2-3 Tbsp miso (mellow variety is best)</li>
</ul><blockquote>Puree everything in a blender, food processor, or with a handheld immersion blender until a thick past forms.</blockquote><blockquote>Makes 3/4 - 1 cup. You may need to add salt to taste if you're a crazy salt fiend, which I am, but I think it's SDD without it. </blockquote><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa6aCSztZYdyCFUdnZwDsZqwMROLGg6np0sEcErbQsYY7TM_kW2AXwKdb1Lmbf3-IzT_mFM3Y21iJKiQMH1Nlx37JMMpy5B-6L_Goy_yC0_IJ9TWdJNDfxfhuQ-L2Wg-u9SZklwdqfzc/s1600/IMG_5159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa6aCSztZYdyCFUdnZwDsZqwMROLGg6np0sEcErbQsYY7TM_kW2AXwKdb1Lmbf3-IzT_mFM3Y21iJKiQMH1Nlx37JMMpy5B-6L_Goy_yC0_IJ9TWdJNDfxfhuQ-L2Wg-u9SZklwdqfzc/s320/IMG_5159.JPG" width="320" /></a></div><br />
It's beautiful y'all, in more ways than one. Miso delicious love.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-86917757205122575442011-07-26T21:06:00.000-07:002014-08-16T20:11:53.011-07:00What A Pickle!My great grandmother used to tell me I was going to turn into a pickle. I guess she thought I ate too many pickles. She probably just wanted me to stop eating all her pickles but I don't know when to stop. Story of my life! If they weren't so dang delicious, I wouldn't have this problem.<br />
<br />
I am still settling into my new kitchen, slowly re-acquiring all my kitchen supplies & gadgets from the old storage unit on the east coast (<a href="mailto:sodangdelicious@gmail.com">ask me</a> how you can contribute to the kitchen supply shipment fund!). Meanwhile, beautiful friends of mine gifted some of the most beautiful deep, dark red Swiss chard my way, and I knew I finally had to make this <a href="http://localkitchenblog.com/2010/05/09/pickled-chard-stems/">brilliant recipe for pickled chard stems</a>.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4p3bK2z6HtWUeJR3DhOsGVRmCIvxHmFRbLwHkHGuOszLskKMO8D-ymj4StXvZod1mUfB0wjRGv8ycTR3G1rtbvQoEC31EI0EaacHmThTRCfl6f4p_FKfikJE9L3A1s32hSp8-5qEVVvM/s1600/IMG_5002.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4p3bK2z6HtWUeJR3DhOsGVRmCIvxHmFRbLwHkHGuOszLskKMO8D-ymj4StXvZod1mUfB0wjRGv8ycTR3G1rtbvQoEC31EI0EaacHmThTRCfl6f4p_FKfikJE9L3A1s32hSp8-5qEVVvM/s320/IMG_5002.JPG" height="320" width="240" /> </a></td><td style="text-align: center;"></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Luscious</td></tr>
</tbody></table>
<br />
I modified the recipe a little, ate all the pickled chard stems (my friends helped) with a quickness, and then pickled sliced cucumber in the same brine! After I ate through all the cucumbers (in one sitting), I pickled sliced beets in the same sweet sweet brine. I'm dirty like that.<br />
<br />
I have to preface this recipe with a quick story: I am currently teaching a cooking class - how to prepare and cook in-season produce, and we made fresh salsa. It was totally fantastic, but the students I had that day are super anit-tomato :( C'est la vie.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxwFu5nvo-uRFadGMzjwfNc8aECvFe2T3YT8mowiS0huh7JDaPYZwwPRI0HTieSmisI4WdzSVYJ3az9Dc-MD5zRmKc93C_jYTX4U49St0pPcYS30D4KQDtKRuisU9Bb1HJN5FLQ2Wk0Y/s1600/IMG_1073.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRxwFu5nvo-uRFadGMzjwfNc8aECvFe2T3YT8mowiS0huh7JDaPYZwwPRI0HTieSmisI4WdzSVYJ3az9Dc-MD5zRmKc93C_jYTX4U49St0pPcYS30D4KQDtKRuisU9Bb1HJN5FLQ2Wk0Y/s320/IMG_1073.JPG" height="239" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh tomato salsa & corn, avocado, basil salsa</td></tr>
</tbody></table>
<br />
The tomato salsa was super juicy. The recipe was simple: tomatoes, fresh-squeezed lime juice, cilantro, red onion, garlic, jalapeño, and salt. With so much extra juiciness, the salsa was slightly unappealing and hard to eat, so I strained the liquor out, but then I couldn't just pour it down the sink -- what a tragic waste that would be. Tangy, sweet, spicy... it would be oh so delicioso in some kind of crazy pickle concoction!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hNSTURij9eN5Ci3zQIZ-d0FVPAqqBdbpLY7EZ86POFrb2uHwwydp6-BzkSrXWYRkyk5Y8j_O3mFdIJ0sGBHxsmCGQlbCiUAJw2u0xSaaoHRxSs3kwd0oTqYdFspUSvuBpr9lifJp-OU/s1600/IMG_5006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3hNSTURij9eN5Ci3zQIZ-d0FVPAqqBdbpLY7EZ86POFrb2uHwwydp6-BzkSrXWYRkyk5Y8j_O3mFdIJ0sGBHxsmCGQlbCiUAJw2u0xSaaoHRxSs3kwd0oTqYdFspUSvuBpr9lifJp-OU/s320/IMG_5006.JPG" height="240" width="320" /></a></div>
<br />
<br />
<u>Sweet & Spicy Pickled Swiss Chard Stems</u><br />
<ul>
<li>1 large bunch of chard stems, leaves mostly removed</li>
<li>3/4 cup unfiltered apple cider vinegar</li>
<li>1/4 cup water</li>
<li>1 rounded Tbsp sugar</li>
<li>1 Tbsp sea salt</li>
<li>1/8 tsp coriander seed</li>
<li>1/2 jalapeño, sliced crosswise, pith & seeds removed</li>
<li>Approximately 1/3 cup salsa liquor</li>
</ul>
<blockquote>
Rinse the chard stems well and slice into batons to fit into whatever glass container you're using. I don't have any Mason jars, so I used a Pyrex storage container.</blockquote>
<blockquote>
<a href="http://localkitchenblog.com/2009/08/07/freezing-vegetables/">Blanch & shock</a> the chard stems prior to pickling. This will give them a longer shelf life in the refrigerator if you're not canning them. I reserved 1/2 cup of the boiling water, post-blanch, for the pickle recipe.</blockquote>
<blockquote>
Combine the vinegar, water, salt, sugar, and coriander in a small saucepan and bring to a boil, stirring to dissolve sugar and salt.</blockquote>
<blockquote>
Stack chard stems in your clean glass container and cover with brine. Add the sliced jalapeño and the salsa liquor.</blockquote>
<blockquote>
Allow to marinade in the fridge for at least 24 hours, in a sealed container.</blockquote>
Last step, invite me over when they're ready. You might actually want to double the recipe if you are going to share with me (or any other pickle lover). They are completely fabulous right out of the jar and they're utterly brilliant in a salad.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-75109500054592051012011-06-14T22:09:00.000-07:002011-06-14T22:09:43.817-07:00Succulents Steal My Heart<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A6Q5RIXKi5wNJ6oGkTL4g437J0WUY-PZwPWcIKXQmgQGlEuVKLnILLMqQFMXBepD5EXeHZ1_SNmg-bffo5Q_JL1JFPJ6SxDLbfjKVXGsWEBmEQ3AQvnOPcBYT565t-320IfcIxCEe6s/s1600/photo%25281%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A6Q5RIXKi5wNJ6oGkTL4g437J0WUY-PZwPWcIKXQmgQGlEuVKLnILLMqQFMXBepD5EXeHZ1_SNmg-bffo5Q_JL1JFPJ6SxDLbfjKVXGsWEBmEQ3AQvnOPcBYT565t-320IfcIxCEe6s/s320/photo%25281%2529.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My own personal dreamboat</td></tr>
</tbody></table>These adorable little guys are from the Saturday Irvine Farmers Market, at the corner of Bridge & Campus. The succulents booth must make a killing from suckers like me!<br />
<br />
The little ones in the bottom right corner of the box are called "baby toes" & the little fatty pink gordito on the top, second from the right is called "pork and beans"!! <i>Shut up</i>, I know. The baby in the top right corner is like a little fractal explosion, and the little grayish guys are pretending to be mushrooms, obviously. I have to tell them to stop being so cute all the damn time. It's distracting.<br />
<br />
Not to mention that they are all trying to propagate in the coolest ways... and they're totally the opposite of fussy. They're so dang cool. I <3 succulents.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-58896573940016879732011-03-29T22:09:00.000-07:002014-08-16T20:13:07.328-07:00Maple Apple Pancake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqHYPRdx62pe1opnEhls02US69HiejPodOolBLt0Zul2yidBDelB8M6JtLdl_yEV-Yk124JNkXWCAurw8KZXZS7zdEgFVH3N0re6-feoFhT0i0Fpnp14J8ekc0xQ6_zeQ54mdRTCY0E4/s1600/IMG_4554.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQqHYPRdx62pe1opnEhls02US69HiejPodOolBLt0Zul2yidBDelB8M6JtLdl_yEV-Yk124JNkXWCAurw8KZXZS7zdEgFVH3N0re6-feoFhT0i0Fpnp14J8ekc0xQ6_zeQ54mdRTCY0E4/s320/IMG_4554.JPG" height="240" width="320" /></a></div>
<br />
Pretty much a slice of heaven. Imagine a pancake and custard and apple pie all together, in the same hot pan... it's indecent.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiSShtxBK9qYDVUrVGif8EHJMtPqwmx7D3tuDnVEx2Ek1xcWOrRlxzysCIXlGKYxI530ZHarHwe7qnNiQS0J0f0HKd365tq4Oj4EnlzsLAHWuESL8aXPCakLuABnQ1yHK_TuOvEIwFfA/s1600/IMG_4556.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiiSShtxBK9qYDVUrVGif8EHJMtPqwmx7D3tuDnVEx2Ek1xcWOrRlxzysCIXlGKYxI530ZHarHwe7qnNiQS0J0f0HKd365tq4Oj4EnlzsLAHWuESL8aXPCakLuABnQ1yHK_TuOvEIwFfA/s320/IMG_4556.JPG" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">side shot. oh baby!</td></tr>
</tbody></table>
<br />
Brand new to southern California - new job, new life, etc. etc. - I am <i>beyond</i> lucky to have a supportive network of family & friends to help me through this mind-blowing transition. Mostly, I don't have a place to live, and I'm depending on a few super outstanding, fabulous people to let me sleep on their couch, use their shower, hog up space in their pantry and fridge -- so, in other words, I'm a big fat freeloader.<br />
<br />
Somehow I have to compensate for the fact that I take up space, otherwise who's going to want to have a girl like me around?? As per usual, I go the route of culinary seduction. This pancake has saved my ass more than once. There is a reason my doggy is named after this culinary delight.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<u>Maple Apple Pancake</u><br />
<ul>
<li>2 large eggs, at room temperature if possible</li>
<li>1/4 cup spelt flour (or whole wheat pastry flour)</li>
<li>1/4 cup heavy cream</li>
<li>1/4 maple syrup</li>
<li>1/4 tsp kosher sea salt</li>
<li>1.5 Tbsp unsalted butter</li>
<li>1/2 large, firm eating apple (Fuji, Gala, Pink Lady, etc), peeled, cored & thinly sliced </li>
</ul>
<blockquote>
Heat the oven to 425°F.</blockquote>
<blockquote>
Combine the eggs, flour, cream, maple syrup, and salt in a blender. Blend on high to combine well.</blockquote>
<blockquote>
Melt the butter in an 8-inch (measured across the top of the pan) heavy-duty ovenproof nonstick skillet (such as an omelet pan) over medium heat. Add the apple slices and sauté until soft and slightly browned, 5 to 7 minutes.</blockquote>
<blockquote>
Whiz the batter in the blender again until frothy, about 30 seconds. Carefully pour the batter into the skillet (coax a few apples back to the center of the pan with a heatproof spatula), let the skillet sit for just a few seconds, and transfer it to the oven.</blockquote>
<blockquote>
Bake until the pancake is puffed, golden, and set, 12 to 15 minutes. Remove the skillet and let the pancake cool for a few minutes in the pan (it will deflate)*. Slide a flexible spatula or two under it and transfer to a cutting board or plate.</blockquote>
<blockquote>
Sprinkle generously with cinnamon sugar or confectioners’ sugar and a little cinnamon, cut into wedges, and serve warm.</blockquote>
Many years ago, when I would spend hours poring through cookbooks and cooking magazines, I found the above <a href="http://www.finecooking.com/recipes/maple-apple-pancakes.aspx">recipe</a> in Fine Cooking. I knew right away, it was worth keeping. It's practically made of magic.<br />
<br />
*This is usually the point at which I try to grab the handle of the pan, forgetting that it's been in a 425 degree oven, and burn the bejeezus out of my palm and fingers. Please be aware of the consequences of your actions.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com1tag:blogger.com,1999:blog-8561437732714747036.post-8721786158588184322010-12-26T21:11:00.000-08:002014-08-16T20:14:52.583-07:00I heart Sunday BrunchI love Sunday brunch so much I want to marry it. I mean, if we're talking about Sunday brunch with truly adorable friends, homemade cornbread, eggs from the farm, my favorite kale salad, pork sausage, homemade apple butter, and maple syrup, well...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4qARR-2gPT477ofeaGn2xYrks9ooX3vhundlWsKgqYsWPrNBwRFWEL6BJrtLRaCivTxITdFKYOGjdEbh7ac-mMps75vu4xkw1lWGctvvM8MAg9dmOk3A13FgnZNF-DBzcPKXd-jgIWA/s760/IMG_4374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju4qARR-2gPT477ofeaGn2xYrks9ooX3vhundlWsKgqYsWPrNBwRFWEL6BJrtLRaCivTxITdFKYOGjdEbh7ac-mMps75vu4xkw1lWGctvvM8MAg9dmOk3A13FgnZNF-DBzcPKXd-jgIWA/s760/IMG_4374.JPG" height="300" width="400" /></a></div>
<br />
Tell me you're not kind of falling in love right now.<br />
<br />
If I remember correctly, these eggs were fried in bacon fat. Saving bacon fat has been a new thing for me, and I'm really happy about it. When I ran out of olive oil for a whole week, bacon fat saved the goddamn day, not to mention that it's insanely delicious. If you're gonna eat bacon, you damn well better save your bacon fat.<br />
<br />
Have I mentioned that I work at a <a href="http://www.jessicasorganicfarm.com/">beautiful organic farm</a> in town? Dang, I love that place so much. At the farm we grow some incredibly delicious kale. In fact, the following recipe, for the kale salad shown above, was given to me by one of our customers when I was a cashier at the farm stand back in 2004.<br />
<br />
<u>Kale Salad</u><br />
<ul>
<li>1 bunch of kale</li>
</ul>
<ul>
<li>1/4 cup roasted pine nuts*</li>
</ul>
<ul>
<li>1/4 cup dried cranberries or golden raisins</li>
</ul>
<ul>
<li>1 lemon, squeezed (you may only need half, depending on the size of your lemon)</li>
</ul>
<ul>
<li>2-3 Tbsp. olive oil</li>
</ul>
<ul>
<li>1/4 tsp sea salt</li>
</ul>
<blockquote>
Allow the cranberries to sit in warm water for approximately 10 minutes. Rinse the kale and remove the stems. Layer and roll kale into easy-to-manage roll-up. Slice into ribbons. Drain the water from the cranberries and add to kale. Add salt, lemon juice, and olive oil. Massage the dressing into the kale until it is well coated. Let sit for 10-20 minutes.</blockquote>
<blockquote>
Top with pine nuts and drizzle with more olive oil. </blockquote>
<blockquote>
*I roast my pine nuts in 350 degree toaster oven, for about 10 minutes.</blockquote>
<br />
The cornbread is also worth mentioning... the cornbread was covered in real butter, apple butter, and maple syrup. Out of control. My cornbread recipe came from this <a href="http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304/ref=sr_1_1?ie=UTF8&qid=1293424875&sr=8-1">book</a>.<br />
<br />
Brunch is a leisurely event in my house - in other words, it takes forever for me to get it going. We were halfway starving while my friend gave me a sneak-peak preview of a new book being released by the local Gold Lamé Bandits - absolutely stunning. We needed to have breakfast before brunch: peanut apple butter-tastic oatmeal. I used whole oat groats, which take so much longer to cook compared to rolled oats, but are so worth it. Totally the bees knees.<br />
<br />
<u>Peanut Apple Butter-tastic Oatmeal</u><br />
<ul>
<li>Whole oats groats*</li>
<li>Your favorite peanut butter (to taste)</li>
<li><a href="http://sodangdelicious.blogspot.com/2010/10/pizza-night.html">Homemade apple butter</a> (to taste)</li>
<li>Suggested: Organic raisins, sliced fruit, nuts.</li>
<li>Your favorite milk (I used raw cow's milk, milked 2 days before!)</li>
</ul>
Combine. Enjoy. Smile.<br />
*I cooked my oats according to the directions on the bulk container at the grocery store. I forgot to write them down. <a href="http://www.youtube.com/watch?v=DAEc8_iBY1I&feature=player_embedded">Details to come</a>.<br />
<br />
Sunday brunch with neighbors and friends should be an institution, no matter where you are. Viva community Sunday brunch!Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-31519022268108734742010-12-26T19:35:00.000-08:002011-03-29T21:33:03.949-07:00Passing Moons<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Were you up at 3am on the 20th for the <a href="http://apod.nasa.gov/apod/ap101223.html">full moon Winter Solstice lunar eclipse</a>? Me too!! So dang out of control. "The light comes from all the sunsets and sunrises, seen from a lunar perspective<span style="color: black;"> around the edges of a </span><span style="color: black;">silhouetted Earth</span><span style="color: black;">." -apod.nasa.gov</span><div style="color: black;"><br />
</div><div style="color: black;">What a gem.</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://apod.nasa.gov/apod/image/1012/tle2010_hetlage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="253" src="http://apod.nasa.gov/apod/image/1012/tle2010_hetlage.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This actually happened.</td></tr>
</tbody></table><br />
Happy (belated) Winter Solstice y'all! Hooray for longer days to come! More time for food mavens to cook AND blog. I hope all of you lovely stars are shining bright out there! Shining bright with love, breaking bread and celebrating joyfully with your family, friends, and neighbors. I wish for your 2011 to be more delicious than 2010. Yeah, you heard me. Make it happen!Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-15225686917505293812010-11-30T17:39:00.000-08:002014-08-16T20:19:08.699-07:00Lime & Coconut"<a href="http://www.youtube.com/watch?v=Tbgv8PkO9eo">She put the lime in the coconut</a>" and what!? She made an avocado key lime coconut pie. Oh yes she did.<br />
<br />
One particularly impressive ninja/capoeira master recommended this avocado confection when I had a boatload of avocados on hand. Well, dang. Look what I found, <a href="http://veganyumyum.com/2007/01/avocado-lime-pie-with-coconut-cream-and/">Vegan YumYum</a> - What a find!<br />
<div>
<br /></div>
<div>
If you live in SW Florida, please put this recipe somewhere in your August 2011 calendar. You will be so dang prepared for avocado season, people will think <i>you're</i> some kind of ninja. If you live in some other avocado-producing region and avocados are available to you right now, you are one lucky son of a bitch. <br />
<br />
I mean, let's not act like <a href="http://nutritiondata.self.com/facts/fruits-and-fruit-juices/1844/2">avocados</a> aren't the best ever. Avocados are S.D.D.^10. Good at breakfast, lunch, dinner, <i>and</i> dessert.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs995.snc4/76847_174222609259213_174222302592577_685493_3315771_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs995.snc4/76847_174222609259213_174222302592577_685493_3315771_n.jpg" height="240" width="320" /></a></div>
<br /></div>
<div>
<u>Avocado Key Lime Pie</u></div>
<div>
<ul>
<li>1/4 C of key lime juice</li>
<li>1 ripe avocado, pitted and shelled</li>
<li>2 Tbsp of honey, or to taste </li>
<li>1 can of coconut milk, cream only (chill can and scoop off the cream - I use a small measuring cup to do this) </li>
</ul>
<div>
<blockquote>
Blend all the ingredients in a food processor until smooth. Fill the crust with the filling and refrigerate.</blockquote>
<blockquote>
The crust! Fortunately, I am blessed with an abundance of pecans, and crushed pecans + honey + water = pie crust! Dang, sometimes the good things in life are so easy. The Vegan YumYum recipe uses a pistachio crust, but I say use whatever you have. Although, peanuts might make a weird combo.</blockquote>
<br />
<u>Roasted Pecan Crust</u><br />
<ul>
<li><u> </u>1.5 C of pecans</li>
<li>2 Tbsp honey</li>
<li>1 Tbsp water</li>
<li>1/4 tsp fine grain sea salt</li>
</ul>
<blockquote>
Preheat the oven to 300 degrees. Process the pecans in a food processor, pulsing the blade until the pieces of pecans are no bigger than a grain of rice. If desired, grease the pie plate with a neutral cooking oil, but this is not necessary... at least, I didn't bother. Combine all the ingredients in a bowl. With moist fingers, press the pecan mixture down into sides and bottom of the pie plate, forming a crust with a consistent thickness. Bake for 10 minutes, until golden brown around the edges. Cool completely before filling.</blockquote>
<br />
Voila!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3YWFjAyH3QZJCyR3YSqjOOhZ3CXj_lxZ0ar_u27_kAWZVg2tZ-90yPQucQ1wH9_vTCaB8qkEIOSuqlgcPMalTfiS_VDRzTFqPeBX2fnSYDJfdb0rYh0WbcAQjpshki0DUsnqdz0qIsE/s1600/IMG_4039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3YWFjAyH3QZJCyR3YSqjOOhZ3CXj_lxZ0ar_u27_kAWZVg2tZ-90yPQucQ1wH9_vTCaB8qkEIOSuqlgcPMalTfiS_VDRzTFqPeBX2fnSYDJfdb0rYh0WbcAQjpshki0DUsnqdz0qIsE/s320/IMG_4039.JPG" height="240" width="320" /></a></div>
</div>
<div>
<br />
Oh baby! Garnish with a slice of lime or a sprig of mint, like so:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJSxZM7THKvFmmLajo3nYm0Yl5aGtVuxqrYHJsNpxBALEvmhrig1qIhzdNyjX6mjHDExra9WOSK1tLOkPLZdb294FML460HiqWksdQTUhDeq9LcbqKaaqJ1GdMXxaCX_eh-qsFjI9_Qk/s1600/IMG_4035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJSxZM7THKvFmmLajo3nYm0Yl5aGtVuxqrYHJsNpxBALEvmhrig1qIhzdNyjX6mjHDExra9WOSK1tLOkPLZdb294FML460HiqWksdQTUhDeq9LcbqKaaqJ1GdMXxaCX_eh-qsFjI9_Qk/s320/IMG_4035.JPG" height="240" width="320" /></a></div>
<br />
This will make a great addition to the holiday festivities, one that is relatively low in sugar <i>and</i> wheat-free. Let us celebrate good food along with everything else!<br />
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As easy as pie!</div>
</div>
Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-75077602069171481992010-11-14T14:43:00.000-08:002014-08-16T20:18:44.041-07:00So Dang SpoiledDang y'all, fortune smiles upon me! After a busy day working at <a href="http://www.jessicasorganicfarm.com/">Jessica's fabulous organic farm</a>, I came home with an <u>incredible</u> bounty of produce. New life change: I am an amateur farmer with too much food (not complaining).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm5.static.flickr.com/4108/5173446351_24c8c7b245_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm5.static.flickr.com/4108/5173446351_24c8c7b245_b.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<br />
Isn't it beautiful? This Saturday was my fourth day at the farm, and I couldn't be happier with my new job. It is very clear to me that this is a step in the right direction. <br />
<br />
Soon after arriving home to a very happy puppy, I got word that my badass friend, Dave, finished the latest modifications to my bicycle! No more perpetual motion of the pedals, woohoo! Watch out world! <a href="http://www.youtube.com/watch?v=GugsCdLHm-Q">Here comes a safer, sassier cyclist!</a> As if my night wasn't already completely delightful, Dave's badass wife, Missy, delivered dinner right to my table:<br />
<ul>
<li>Fish tacos with mango avocado salsa (all-time fave)</li>
<li>Black bean, jicama, corn salad (sdd)</li>
<li>Fresh sliced pineapple (fave)</li>
<li>Pumpkin brioche bread pudding (o.m.gee)</li>
</ul>
<br />
I am notoriously seduced by food, it's no secret. But there are few things that satisfy my belly the way good fish tacos satisfy my belly. Most specifically, this recipe. I have a borderline love affair with these tacos. They are simultaneously simple and tricky, but arguably more simple than tricky.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm3.static.flickr.com/2745/4164313768_8f12388584_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm3.static.flickr.com/2745/4164313768_8f12388584_b.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Halibut Fish Tacos with Mango Avocado Salsa</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://farm3.static.flickr.com/2532/4163552421_81b08217de_b.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://farm3.static.flickr.com/2532/4163552421_81b08217de_b.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mango Avocado Salsa</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
Honestly, the tricky part is finding the ingredients. To make mango avocado salsa you have to have a <u>ripe</u> mango <i>and</i> avocado on hand, which is easier said than done (although, I suspect you can use frozen mango). Then, for these tacos to be completely outstanding, you <i>have</i> to go to a tortillería to buy soft corn tortillas, which isn't a big deal, just a little out of the way. I go to a little place, called Bianca's, where 1 lb. of fresh corn tortillas = $1! <a href="http://www.flickr.com/photos/staysee_a/4164313308/in/set-72157624839067379/#/photos/staysee_a/4164313308/in/set-72157624839067379/lightbox/">Bianca's tortillas</a> are amazing.<br />
I would love to be a total foodie and request a steak of pole-caught amberjack from the Gulf every time I make these, but I typically don't have time for all that, so I usually buy a couple of frozen steaks of halibut from WFM. When I say "steak" I mean steak. No tilapia allowed. Seriously, tilapia does not belong in a taco unless it is expertly battered and deep-fried, and even then, it's not my first choice. I know tilapia is hella affordable, <a href="http://www.ted.com/talks/lang/eng/dan_barber_how_i_fell_in_love_with_a_fish.html">but there is a reason for that</a> (if you want to know more, <a href="mailto:sodangdelicious@gmail.com">send me an email</a>, sodangdelicious@gmail.com, and I will do my best to explain). On that same note, having these tacos is a rare treat for me, which is why I got all excited and had to write about it on SDD.<br />
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I acquired this recipe some years ago, and subsequently shared it with my friend/coworker. It was from a domestic ladies' magazine, but I forgot which one and I forgot to cite it in my recipe collection, so I can't tell you who, specifically, is responsible for this goodness. I can tell you it's not me, although I am definitely responsible for those tacos in the picture above.<br />
<br />
<u>Fish Tacos & Mango Avocado Salsa</u><br />
<ul>
<li>1 mango, peeled, pitted & cut into 1/3" cubes</li>
<li>1 ripe avocado, cut into 1/3" cubes</li>
<li>2 scallions, thinly sliced</li>
<li>1/2 c fresh cilantro leaves, coarsely chopped</li>
<li>2 Tbsp fresh lime juice + wedges for serving</li>
<li>1 3/4 tsp kosher sea salt</li>
<li>3 Tbsp cornmeal</li>
<li>1 tsp cumin</li>
<li>1tsp chili powder</li>
<li>1 lb. white fish (halibut, flounder, or amber jack), skinned & bones, cut into 3/4" cubes</li>
<li>2 jalapeños, seeded and sliced</li>
<li>4 Tbsp canola oil (approximately)</li>
<li>16 6" fresh corn tortillas</li>
</ul>
<blockquote>
Place mango, avocado, scallion, cilantro, juice, and 1/2 tsp salt in a bowl; toss gently for salsa. Set aside.</blockquote>
<blockquote>
Combine cornmeal, cumin, chili powder and remaining 1 1/4 tsp salt in a bowl; add fish and toss until coated well (discard excess coating); set aside.</blockquote>
<blockquote>
Using 2 Tbsp (approximate), lightly brush onto one side of each tortilla. Heat a large non-stick skillet (cast iron if you wanna be SDD) over moderately high heat. Add tortillas in pairs with uncoated sides together and cook, turning once, until just golden and starting to crisp, 2 to 4 minutes. Transfer to a plate and cover with a towel.</blockquote>
<blockquote>
Heat remaining 2 Tbsp oil on the same skillet. Add jalapeño and fish; toss to coat with oil. Cook, stirring occasionally, until fish is just cooked through, 4 to 5 minutes. Spoon into paired taco shells. Serve with salsa, lime wedges, and hot sauce, if desired.</blockquote>
Please be warned, you will be spoiled after eating these tacos. Fish tacos will never be the same. <br />
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The mango avocado salsa is SDD on almost anything spiced with cumin and/or chili powder. If you are opposed to eating fish, replace the fish with tempeh. An <a href="http://www.flickr.com/photos/staysee_a/4900408836/">especially lovely</a> friend of mine turned me on to the combination of tempeh and quinoa in tacos. SDD without a doubt. Spice up your quinoa with scallions and fresh basil, and add it to the mix!<br />
<br />
I would really like to take this opportunity to thank Missy & Dave for being so wonderful!Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com2tag:blogger.com,1999:blog-8561437732714747036.post-85622806438963191892010-11-08T21:17:00.001-08:002014-08-16T20:15:09.135-07:00Sunday Sunshine<div style="padding: 3px; text-align: left;">
<a href="http://www.flickr.com/photos/staysee_a/5159958937/" title="photo sharing"><img alt="" src="http://farm5.static.flickr.com/4064/5159958937_718493a255.jpg" style="border: 2px solid rgb(0, 0, 0);" /></a><br />
<span style="font-size: 0.8em; margin-top: 0px;"><a href="http://www.flickr.com/photos/staysee_a/5159958937/">sunday sunshine</a>, originally uploaded by <a href="http://www.flickr.com/people/staysee_a/">stayseeA</a>.</span></div>
sometimes the light is so dang pretty.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com0tag:blogger.com,1999:blog-8561437732714747036.post-33673691167153061732010-10-31T19:51:00.000-07:002014-08-16T20:16:39.895-07:00Pizza Night<a href="http://www.youtube.com/watch?v=T9uuPza41Uw">Hold on to your butts!</a> I was so inspired by pizza night that I started a <a href="http://www.urbandictionary.com/define.php?term=blog">blog</a>! This pizza is so dang delicious, your friends might think you're trying to seduce them. Seriously. It's like handing out a slice of heaven.<br />
One of my dinner guests said this pizza reminded him of Cinnamon Toast Crunch! with bacon. That may be one of the best compliments ever.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7p6COyar1JjljTnSWjDm8xzgcXgD25kUW9qUj9_APRyYG-z0q7EWoEC4gu0oWJHo9FqPJM4Tn6iMqz0hq6dZlOj7HxQ2GzfxzESzKtYIZoSJ9anH8NR19SK0bv4y4vzLshDnwcI2g8GE/s320/IMG_4057.JPG" height="240" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand-tossed dough topped with homemade Fuji apple butter, fontina cheese, sliced apples & red onions.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7p6COyar1JjljTnSWjDm8xzgcXgD25kUW9qUj9_APRyYG-z0q7EWoEC4gu0oWJHo9FqPJM4Tn6iMqz0hq6dZlOj7HxQ2GzfxzESzKtYIZoSJ9anH8NR19SK0bv4y4vzLshDnwcI2g8GE/s1600/IMG_4057.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
Why is this pizza so dang delicious (SDD)? First of all, the combination of <a href="http://framed-mylifeonepictureatatime.blogspot.com/2010/03/apple-bacon-pizza.html">apple butter, bacon, fontina cheese, more apples & red onions</a> is brilliant. Furthermore, when you combine all these flavors on top of a <a href="http://www.seriouseats.com/recipes/2010/09/cold-fermented-fontina-parmigiano-and-oregano.html">cold-fermented, hand-tossed crust</a>, and cook it in a cast iron skillet, the result truly is <a href="http://www.youtube.com/watch?v=GMUqM12W0i4">a party in your tummy</a>. I should have taken more pictures.<br />
<br />
The most important advice I can give when making this pizza is to use homemade apple butter. Even if you're not a fan of apple butter. Until recently, that super smooth brown paste never appealed to me. I would always try to be a good sport about it, but never understood why anyone would choose apple butter over jam or preserves or maple syrup. Last month, during my mom's visit to Florida, I was introduced to the magic that is homemade apple butter. Thank you, Mom! When you make it yourself, you can use your favorite kind of apple <i>and </i><b>you</b> control how much sugar is added. Woohoo! Here is the recipe I use, from the MCAS Beaufort Federal Credit Union Community Cookbook, with my own modifications:<br />
<br />
<u>Apple Butter</u><br />
<ul>
<li>6 lbs. peeled and cored apples</li>
<li>1.5 - 2 cups of demerara sugar</li>
<li>2 Tbsp cinnamon</li>
<li>1 tsp ground cloves</li>
<li>1 tsp grated nutmeg</li>
</ul>
<blockquote>
It is best to process the apples into small pieces before adding them to the slow cooker. You can chop them into small pieces (1/4") by hand or you can use a food processor to accomplish the same effect. No big deal if there are a few big pieces here and there. Combine all the ingredients in a large bowl and mix until apples are completely coated. Transfer mixture into a slow cooker.</blockquote>
<blockquote>
Cook at low temperature for 10-12 hours, until mixture is thick, stirring occasionally. Alternatively, you can cook the apples on high for 8 hours, but you have to stir more frequently.</blockquote>
<blockquote>
When done, place apple butter into hot canning jars and seal with hot seals and lids. Process sealed jars in almost boiling water for 5-10 minutes. Place sealed jars in sink full of room temperature water for 10 minutes. Once the lids pop, let the jars cool completely before storing.</blockquote>
<blockquote>
Please refrigerate after opening.</blockquote>
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I can't stop making it, and my friends can't stop eating it. <br />
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SDD on pizza, toast, english muffins, pancakes, vanilla ice cream, in your oatmeal, in your smoothie, on a spoon, etc. etc.Anonymoushttp://www.blogger.com/profile/16779253178880837067noreply@blogger.com2