tag:blogger.com,1999:blog-91374194128761362452024-03-13T19:06:31.633-07:00Big BodyUnknownnoreply@blogger.comBlogger46125tag:blogger.com,1999:blog-9137419412876136245.post-41708755992607669322014-11-17T18:59:00.002-08:002014-11-17T19:00:28.723-08:00New HomeBig Body has a new home and new look. Check it out!
<a href="http://bigbodyblog.com/">www.bigbodyblog.com</a>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-87949892089736727242014-11-09T13:27:00.001-08:002014-11-09T13:28:51.106-08:00Westfield Farm<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqUhGRKefKHdbKSi0Z9h-DNBjjDBMaKGi04TPnJsIZtQbGVlq47K7YNsEUvU74WbAQOQzKC6yNG0zLGSRkNFfxhoIdMQiDPon1AZ9Iawhhn5iMCjG2ZC6_4FoOWeSIlnYno7Gmv6zXu8Y/s1600/Farm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSqUhGRKefKHdbKSi0Z9h-DNBjjDBMaKGi04TPnJsIZtQbGVlq47K7YNsEUvU74WbAQOQzKC6yNG0zLGSRkNFfxhoIdMQiDPon1AZ9Iawhhn5iMCjG2ZC6_4FoOWeSIlnYno7Gmv6zXu8Y/s400/Farm.jpg" /></a></div>
On our way back from Gardner, MA (where my husband is from), there is a lovely little farm that makes the most delicious goat cheese. It is a must to stop there each time we visit my in-laws. We stock up on a couple of cheeses and freeze them so they last until our next visit to Gardner. Their cheese is kept in a refrigerator, which you see right when you walk in the door of the little barn. They use the honor system, so make sure you bring cash! Our cheese purchase is often limited by our forgetting to get more cash on our way out of town. Otherwise, we might buy out their entire stock.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokI0B_McgjQvE6_WuzrnBfMGrLITxOmdRgxz1CPpfblpHwP5IxFJGMVYKTK_pgU_hwwrMb4ro2joLURNhu41EhZsR4QX-e1i7EolFTPKl9wtHtWRFNSRf3MqRXBiHs0eTxJqpGfas9BlD/s1600/Goat+Cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokI0B_McgjQvE6_WuzrnBfMGrLITxOmdRgxz1CPpfblpHwP5IxFJGMVYKTK_pgU_hwwrMb4ro2joLURNhu41EhZsR4QX-e1i7EolFTPKl9wtHtWRFNSRf3MqRXBiHs0eTxJqpGfas9BlD/s320/Goat+Cheese.jpg" /></a></div>
You can't go wrong with anything you pick! This time around, we purchased some cranberry orange goat cheese and some herb and garlic goat cheese. We like to eat the cranberry orange one on rice crackers, and the herb and garlic we crumble over salad. Yum!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKJvSVoxJThl5hxjKNDSyWBa-7ifZSI6yEEb1KGhIZ9VTHai41d9EESm7CsK7lbYKBqVd0IKOVwe005vDp6Sq8kOjWtGdyiw9FtUvfYVF_gJ4Mwf8_m8MiZ8zkf2Hgw8nN7oUY6F0rAUs/s1600/Goat+Cheese2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYKJvSVoxJThl5hxjKNDSyWBa-7ifZSI6yEEb1KGhIZ9VTHai41d9EESm7CsK7lbYKBqVd0IKOVwe005vDp6Sq8kOjWtGdyiw9FtUvfYVF_gJ4Mwf8_m8MiZ8zkf2Hgw8nN7oUY6F0rAUs/s320/Goat+Cheese2.jpg" /></a></div>
The quality of this cheese is no secret! Next time you are in MA, check them out! This goat cheese is delicious!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxk96WYruf2yXHuaDHKpUSg-39cTwB1GnLWK8PCtiUsFati3nJ6GwFxIzuT2flf0JygmFA-N5kxnmul8b6RZHB6carxlepw7C9uO2XXdz2GrbdmBpBtmaZ248o63L3nqf867KFLN640ov/s1600/Rooster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxk96WYruf2yXHuaDHKpUSg-39cTwB1GnLWK8PCtiUsFati3nJ6GwFxIzuT2flf0JygmFA-N5kxnmul8b6RZHB6carxlepw7C9uO2XXdz2GrbdmBpBtmaZ248o63L3nqf867KFLN640ov/s320/Rooster.jpg" /></a></div>
Westfield Farm
28 Worcester Road
Hubbardston, MA 01452Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-20122541086238855282014-11-04T19:14:00.002-08:002014-11-04T19:14:20.082-08:00Hiking Mount Monadnock2 Weeks ago, Daniel and I decided to take a last minute trip to Gardner, Massachusetts to visit my in-laws. I always love visiting with them and Gardner is just far enough away so that it seems like a mini-vacation. My Mother-in-Law also has an adorable tradition of leaving chocolates on the nightstand...this also makes me feel like we're on vacation. This visit was no exception, when we went to unpack our bags, waiting for us on the nightstand were two Dove dark chocolates. I opened mine on Saturday morning as a pre-breakfast snack, and I could not have received a more perfect fortune...
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOXI8MaSQ6-T_oQypMe4jfn38SA29_9e3kGGcTTHmU9-f61jqUUqfsYt-ThbROICpLHb76VUTPbPuWSeDrD_MItRWwEtS0Eoq5sYZ3oL0_D76mq2avf-YVXTL7QyNN-Yht69a6bycZndx/s1600/Wrapper.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQOXI8MaSQ6-T_oQypMe4jfn38SA29_9e3kGGcTTHmU9-f61jqUUqfsYt-ThbROICpLHb76VUTPbPuWSeDrD_MItRWwEtS0Eoq5sYZ3oL0_D76mq2avf-YVXTL7QyNN-Yht69a6bycZndx/s320/Wrapper.jpg" /></a></div>'
Ok, Dove. I will. I will tempt my sense of exploration.
We got to base camp of <a href="http://monadnocktrails.com/index.php">Monadnock</a> around noon. It cost $10 per person for entry and to our surprise (and relief) they take credit cards! We completely forgot to bring cash with us. Opps! We took the White Dot trail up the mountain. The trail was well-marked, but also well-populated. We couldn't have asked for a more beautiful day and there were the crowds to prove it. There were a couple of times when I just had to step aside and let people pass me because they were hiking so close behind me. I am all for being friendly, but this was a little too close. The trails were pretty wet and slick in spots due to days of rain and an abundance of leaves. It just meant that we had to climb a little more carefully. We stopped a couple times before reaching the summit.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqFON47YW_9cYFuCubOZhLFdpk4_DuTHeBqNTeE_kahyVpZCEHsqH8Xf0fAyDb3K1Q3VCWXmUBam12QFYBmcInIGnuuaf8tn7jtMyNCtUjQUTdVOz5NASbf3piTa3JbVzqosq1s-McE6p/s1600/Hike1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdqFON47YW_9cYFuCubOZhLFdpk4_DuTHeBqNTeE_kahyVpZCEHsqH8Xf0fAyDb3K1Q3VCWXmUBam12QFYBmcInIGnuuaf8tn7jtMyNCtUjQUTdVOz5NASbf3piTa3JbVzqosq1s-McE6p/s320/Hike1.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahNgt5C1XkLTI24y-1oAcBxxvCsQvFPdAcA8ZsdP__7j8OPd0QKfHL1_FI9unlClTsIT36baTonm_hGQ48CVZtdA9Q6DwLIkpiUPlrV1d2Ro8JKfVpeEvi2UkfjhrYrLOBcnRwi2N4p3l/s1600/Hike2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgahNgt5C1XkLTI24y-1oAcBxxvCsQvFPdAcA8ZsdP__7j8OPd0QKfHL1_FI9unlClTsIT36baTonm_hGQ48CVZtdA9Q6DwLIkpiUPlrV1d2Ro8JKfVpeEvi2UkfjhrYrLOBcnRwi2N4p3l/s320/Hike2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIGV2eyrg5Ct254Pn6UXVCMDmKWrBev4WUIlY3wlS4Dd3izShNwHvyQo1nd6_s1muDzpgTqYPuCDohHtQkXEKJ8c6tZCw_uzSfA6jbiaDv58Fmy0-4OC_7kjC5ivvl_Q3N2DO6xd-dhb9/s1600/Hike3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0"
src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrIGV2eyrg5Ct254Pn6UXVCMDmKWrBev4WUIlY3wlS4Dd3izShNwHvyQo1nd6_s1muDzpgTqYPuCDohHtQkXEKJ8c6tZCw_uzSfA6jbiaDv58Fmy0-4OC_7kjC5ivvl_Q3N2DO6xd-dhb9/s320/Hike3.jpg" /></a></div>
There was some seriously gorgeous foliage!
About 1/4 of the way up, the trail got pretty rocky and also steep at certain points. I was happy to have my hiking boots on. I was surprised to see so many hikers in running shoes. It made my ankles hurt for them.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOVl-X-hVlB4Pw-C0Y3DHDQRjtd3ATBfXXtoN-knRkrCjNZziry9mBLA9RHzWxhREdQcAAM3i-if_f1mYhD-pjQzzHchcvmDPZEGMq60VVQoBUjx8SGbJUEq9TK94Ao4oIRIUbJ2EW5Ay/s1600/Hike4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuOVl-X-hVlB4Pw-C0Y3DHDQRjtd3ATBfXXtoN-knRkrCjNZziry9mBLA9RHzWxhREdQcAAM3i-if_f1mYhD-pjQzzHchcvmDPZEGMq60VVQoBUjx8SGbJUEq9TK94Ao4oIRIUbJ2EW5Ay/s320/Hike4.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzOallQGJ5BDjYIkYVACSRKkgcxbSzIClivJlPCOd9fQ3UCoe59enToaLH02KRho2Ulytx7CoNmzuJf49ak6Xd5ozok2SHibO-Q_vFKeK9YSoxNak7JVMdkHo1lL86E5IVdmGbmtZmd1j/s1600/Hike6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIzOallQGJ5BDjYIkYVACSRKkgcxbSzIClivJlPCOd9fQ3UCoe59enToaLH02KRho2Ulytx7CoNmzuJf49ak6Xd5ozok2SHibO-Q_vFKeK9YSoxNak7JVMdkHo1lL86E5IVdmGbmtZmd1j/s320/Hike6.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLANt9sz4wHzn7tFSG0l6v1VA5RDUDcG9M13ZlIZKI4vP62GBUvR8G0Hik4Kd5G2KZe0HIs2b78xuRBVBVCbI1GV9MPRVwY0OBg13MRxXQPKJdw9izkpQPym61VWx3ZYO8ybN6GMlhsJvW/s1600/Hike7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLANt9sz4wHzn7tFSG0l6v1VA5RDUDcG9M13ZlIZKI4vP62GBUvR8G0Hik4Kd5G2KZe0HIs2b78xuRBVBVCbI1GV9MPRVwY0OBg13MRxXQPKJdw9izkpQPym61VWx3ZYO8ybN6GMlhsJvW/s320/Hike7.jpg" /></a></div>
I also couldn't believe that so many people were wearing shorts. It was a warm, sunny, October day, but temperatures were in the 30's at the summit. It was also really windy once you got to the top. Daniel and I were thankful that we had layers and bundled up.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp4yB8aaVbtadfla2ndMOhUhEX7xzZwNMbsPkL_XnQamLNopQM3vWcYaGeW0fKSdMV9Ar5ZRSQxwbNH4P3Ic3Sm4DNJoV6XaIad6Qd940mhg5JBOJn_39wZkbb-8Uv6ygeVuEHjC12pcV/s1600/Hike7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyp4yB8aaVbtadfla2ndMOhUhEX7xzZwNMbsPkL_XnQamLNopQM3vWcYaGeW0fKSdMV9Ar5ZRSQxwbNH4P3Ic3Sm4DNJoV6XaIad6Qd940mhg5JBOJn_39wZkbb-8Uv6ygeVuEHjC12pcV/s320/Hike7.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwXSV-teecTsaoXv5WBY4eU5ouXRtMvyBsMCYxdxKO13gIHpoAtxfB0Y6R_W3n3EEGlFgjCAGzVE7TaZg9uHL3s5jJIMZM3txAbDP1b0izmE400TkUMhl11mJwWkpt8n9AVyZV_GWAz3b/s1600/Hike8.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbwXSV-teecTsaoXv5WBY4eU5ouXRtMvyBsMCYxdxKO13gIHpoAtxfB0Y6R_W3n3EEGlFgjCAGzVE7TaZg9uHL3s5jJIMZM3txAbDP1b0izmE400TkUMhl11mJwWkpt8n9AVyZV_GWAz3b/s320/Hike8.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqW2F-Vi1Y1I7tfPO0bMc48nFl3yNGJXGyGMAXb89eJ1TUbFUegTOfsjpWJ0qfYzYwlvj5ZbN6rdqE_NTVno9GIzGbHBRPDTZ7nMd_t9PI7HGSu2W8dCbfq7KPD6ogWs-8twXlFwndAW-/s1600/Hike9.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRqW2F-Vi1Y1I7tfPO0bMc48nFl3yNGJXGyGMAXb89eJ1TUbFUegTOfsjpWJ0qfYzYwlvj5ZbN6rdqE_NTVno9GIzGbHBRPDTZ7nMd_t9PI7HGSu2W8dCbfq7KPD6ogWs-8twXlFwndAW-/s320/Hike9.jpg" /></a></div>
We were going to take the Cascade trail on the way down, but decided that the Red Spot trail would be faster. We were wrong. The Red Spot trail was really steep and full of rocks. It took us a long time to get down since we really had to take our time on the wet rock surface. The mountain and scenery were beautiful, but Daniel and I were over the rocky surface and were thrilled to see dirt trail at the end. It was as if someone took all the boulders and rocks of the world and dumped them on the Red Spot trail. No good.
When we got back from our hike, we showered and went over to the <a href="http://gardnerale.com/">Gardner Ale House</a> for dinner. Daniel and I split a soup, an order of sweet potato fries, and we each got a steak salad. It was really satisfying after our long hike. The best reward for our efforts were the homemade margaritas after the Ale House.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWbqLIoMiqesXeqE8ejyZtqAdr1ixwG74GKwXgAmPh73vlxhI57n1Qu6Vkarq3DtUpP2AyI2p7vaV9Rn4J1uxaBx74th52y8BlTpnfJEIWYW7hJebeZiFeVLE9cDMNN2M0d2wFahZU5qE/s1600/Hike10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSWbqLIoMiqesXeqE8ejyZtqAdr1ixwG74GKwXgAmPh73vlxhI57n1Qu6Vkarq3DtUpP2AyI2p7vaV9Rn4J1uxaBx74th52y8BlTpnfJEIWYW7hJebeZiFeVLE9cDMNN2M0d2wFahZU5qE/s320/Hike10.jpg" /></a></div>
Every hike should end this way!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-67820848037160245442014-11-04T18:11:00.002-08:002014-11-04T18:12:33.813-08:00Brazilian Buffet<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66gvM3MiWme02sFvac2WeIcJDUkTuzZu4o_cDPms4rFJaL6tfptwJGp4frCjOFF8bxgTQGfdo71CRTw87eiFvD8eQoxjtQnVP05rKewLvOU_sRxmeqahEokb4yDbay9Nbyc_vxAknSbLd/s1600/Brazilian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg66gvM3MiWme02sFvac2WeIcJDUkTuzZu4o_cDPms4rFJaL6tfptwJGp4frCjOFF8bxgTQGfdo71CRTw87eiFvD8eQoxjtQnVP05rKewLvOU_sRxmeqahEokb4yDbay9Nbyc_vxAknSbLd/s400/Brazilian.jpg" /></a></div>
So it looks like my goal of posting at least once per week has already gone out the window. I have been super busy at work and continue to travel on weekends. Before our travels to Gardner, Massachusetts two weeks ago, Daniel and I stopped at a Brazilian place in Bridgeport, CT. It is called <a href="http://www.pantanalrestaurant.com/index.php">Pantanal Restaurant and Churrascaria</a> and it was really tasty! Not only was it tasty, but it was also super reasonable. Daniel and I had dinner, a beer each and dessert all for under $30! We will definitely be going back to Pantanal!
I got a place filled to the brim. I started at the salad bar and got some greens with beets, cucumbers, and topped it with French dressing. Then I hit up the plantains and rice. I love plantains! Can't get enough. Next it was time to get some meat. I was a little ambitious with the sausage and ended up sharing some with Daniel. He didn't complain. I also got some brisket. The brisket was delicious. They asked if I wanted the fat cut off and I kept it on. I think when we go back, I would ask them to hold the fat.
After dinner, we had a coconut dessert. I'm not sure what it was called, but it just tasted like coconut and caramel. Yum! Can't wait to go back to this Brazilian spot.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-23955024878538359392014-10-20T19:30:00.000-07:002014-10-20T19:31:40.878-07:00End-of-Week RecapI can't believe it is Monday already! Where did the weekend go? I was really pleased with how I did this week, even though we did go out to dinner three times. Here is a quick recap of the end of the week...
<b>Saturday </b>
We stayed over at my Mom's house on Friday night after a dinner at the Tokeneke Club. Such a treat! I got up at 6:50 to take Rusty for a walk with my Mom's dog, Lucy. We walked for about a half hour and then I came back to get ready for Crossfit. Our regular coach wasn't there, so our workout was a little different. Tons of box jumps, which I'm still afraid of. Not sure I will ever get over that! I really liked the WOD though. It was 3 rounds of 15 deadlifts, 15 box jumps (I used a stack of weights instead) and a 400 meter run. We were aiming for 9 minutes or less, and I finished at 10:06. I am still carrying a lot of extra weight, so I was proud of myself to finish relatively close to 9:00. I thought I would finish closer to 15.
After I got home from my gym and Daniel got home from his, we had breakfast (which really ended up being brunch). OMG pancakes. The best!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT69h1Vf33IxIabOGTA_y7wU6a05vm6MItktuk5QLc8gWD1m45r5_XX8r0Kd89-u24TJDyic9UWuEIlC8Bidx12h_x5anIMmLyF7F_VieStRLcK8dO3WV3j3GJQjBIttjmkR7rrqKHT-c/s1600/OMG+Pancakes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT69h1Vf33IxIabOGTA_y7wU6a05vm6MItktuk5QLc8gWD1m45r5_XX8r0Kd89-u24TJDyic9UWuEIlC8Bidx12h_x5anIMmLyF7F_VieStRLcK8dO3WV3j3GJQjBIttjmkR7rrqKHT-c/s320/OMG+Pancakes.jpg" /></a></div>
After our delicious brunch, we got a little bit of work done around the house. At 4PM, we went to our friend <a href="http://printsbysarathomas.weebly.com/shows">Sara's</a> art show. She is so talented! Her turtle pictures made me reminisce about snorkeling in Hawaii.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DqYgFcrek_T_M-WDmUbwE_7CBm2ZfJ0RQpPe8kRhBZLLnBq_wX0TMnBKA04s69v-RGyhW3UiKgjRUCEbqZP3N2H4tRXYZdfwQnXkNO8E6iEkodtETnYpRY1-lKnAl_xtIo0ZPtfb2bT8/s1600/Turtle.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0DqYgFcrek_T_M-WDmUbwE_7CBm2ZfJ0RQpPe8kRhBZLLnBq_wX0TMnBKA04s69v-RGyhW3UiKgjRUCEbqZP3N2H4tRXYZdfwQnXkNO8E6iEkodtETnYpRY1-lKnAl_xtIo0ZPtfb2bT8/s200/Turtle.png" /></a></div>
We stayed at the show until they closed and then we went to Mikro for dinner. There was a little bit of a wait, but the food was really yummy once we were seated. Daniel and I split a burrata salad to start and I had a burger for an entree. We went home after dinner and hit the sack.
<b>Sunday</b>
I slept until 8:00AM! So late for me. I am usually up with our dog, Rusty by 7:00, so this was quite a snooze for me. Daniel got up earlier and took Rusty for a walk while I caught some extra z's. When I got up, Daniel had breakfast re-heating in the oven (we have a mini-kitchen). For breakfast we had French press coffee, OMG pancakes from Saturday, leftover bacon, and some greek yogurt with blueberry jam.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMZengJm-BTpg07lW0tUZdHD8_qbk3hWwpr2KfBSLVLNMKQlAUECfEnvYxQh97X3M_d59ACLBnjx7F-s1TcclLZ3gPT7bsqLoqE_elr52ach-9271IiQe1vdZMvpG998KVCpycJI116f4/s1600/blueberry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbMZengJm-BTpg07lW0tUZdHD8_qbk3hWwpr2KfBSLVLNMKQlAUECfEnvYxQh97X3M_d59ACLBnjx7F-s1TcclLZ3gPT7bsqLoqE_elr52ach-9271IiQe1vdZMvpG998KVCpycJI116f4/s320/blueberry.jpg" /></a></div>
The blueberry jam is homemade from our friend, Leslie. She gave it to us over a year ago and we have been savoring it ever since. There is nothing like those Maine blueberries!
After breakfast, we decided to go for a walk in Devil's Den. It is a Nature Preserve just one street over from our street. It is so close by and this was only our second visit.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpmUgyGJTXbOXzqsJFbGcUEWy8lCRxQPTgu1ftNmHl2jX6I9jCojLeDr5YBhyphenhyphens8KL-cezvRb86Xtjod3NTl2GIpvGiurMuXv5IXXnvQ7yDNTNfCojwP6QM-L5TrV63ir7il6UjHIVevoz/s1600/Walk+Sign.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicpmUgyGJTXbOXzqsJFbGcUEWy8lCRxQPTgu1ftNmHl2jX6I9jCojLeDr5YBhyphenhyphens8KL-cezvRb86Xtjod3NTl2GIpvGiurMuXv5IXXnvQ7yDNTNfCojwP6QM-L5TrV63ir7il6UjHIVevoz/s320/Walk+Sign.jpg" /></a></div>
It is such a pretty time of year to hike at Devil's Den! No mosquitoes is a definite bonus. They love me and the feeling is not mutual.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqa3yJs2AI0b2QN2UiThshc2LqECWDoVx9Nydp_K1Ep6bTm-mSWDIxy6FcZDINpJJbWuCoLyjlTRydI1Bm65TY99Xub7OJlAjcucIEy6NH0h86nnJHsD1lWnfJKgI-C5kvpTbzDBl6xEd/s1600/Walk1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCqa3yJs2AI0b2QN2UiThshc2LqECWDoVx9Nydp_K1Ep6bTm-mSWDIxy6FcZDINpJJbWuCoLyjlTRydI1Bm65TY99Xub7OJlAjcucIEy6NH0h86nnJHsD1lWnfJKgI-C5kvpTbzDBl6xEd/s320/Walk1.jpg" /></a></div>
Devil's Den is very clearly marked, and they have a sign-in post when you enter the park. They also have maps for visitors. We took one and kept it, in hopes that we will go there more often.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BObkiKea34Xcmsqv9KUYH38TeRJqn-pzdH0HZtri_BcP6EQJfeOvmuRTmyD1MxZoMzz8Zkc3AUqskr86BLL7PqQ_me2csNKlCN2KA_5tekaFkNCNF_BPqN1vEr2ke9x7N82A1YvoCHeS/s1600/Walk+River.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BObkiKea34Xcmsqv9KUYH38TeRJqn-pzdH0HZtri_BcP6EQJfeOvmuRTmyD1MxZoMzz8Zkc3AUqskr86BLL7PqQ_me2csNKlCN2KA_5tekaFkNCNF_BPqN1vEr2ke9x7N82A1YvoCHeS/s320/Walk+River.jpg" /></a></div>
The fallen leaves were so pretty!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNC9oL__Sktsz9Hcg55WeSW1AZ0GlmI-1T4_5akXspDIIi-00lI_iGRMyRIErjhw8RZy1wFqOR0l5rHk92VfPkNS7JCJmEX0vzY9lqOEWACh4IPuOdmNteOq9Wk_kY6tWn4-dbmf05ZU2-/s1600/Walk+Foliage.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNC9oL__Sktsz9Hcg55WeSW1AZ0GlmI-1T4_5akXspDIIi-00lI_iGRMyRIErjhw8RZy1wFqOR0l5rHk92VfPkNS7JCJmEX0vzY9lqOEWACh4IPuOdmNteOq9Wk_kY6tWn4-dbmf05ZU2-/s320/Walk+Foliage.jpg" /></a></div>
We hiked in Devil's Den for 3 hours. We are trying to get ready for our big trip to Peru in July.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl-AMbXXpz_dt4ZqrpT8u0O-ayvpkwhtIuAfrkOmxvOLTpZxhfkzHFc5keqk8SsrEoFg2Og19S4KkBdY90aLMV3IESIRU4DCkH6R2hAjJZvI4YVAb24Y08U3eXN66hD7oKsCY6Bmhu99m/s1600/Walk+Tree.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbl-AMbXXpz_dt4ZqrpT8u0O-ayvpkwhtIuAfrkOmxvOLTpZxhfkzHFc5keqk8SsrEoFg2Og19S4KkBdY90aLMV3IESIRU4DCkH6R2hAjJZvI4YVAb24Y08U3eXN66hD7oKsCY6Bmhu99m/s320/Walk+Tree.jpg" /></a></div>
My stomach was growling by the time we got back to the apartment. Daniel whipped up some chicken salad with leftover chicken, greek yogurt, a tablespoon of curry powder, 1 avocado, red onion, and some raisins. Such a perfect lunch.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5tlTOiVoyy7tuCxNjCsCO3ZhSkZtcj-7bv4LcNcy7Pjp4x39BKmj6V9PMwKWjCG-Eh2mszKlQ04sf1sCK8NX-LPY6OweqwVFDhurar4570Yn4TmoNbOOZW5inBs2AP8dghRT-xNpGsYU/s1600/Lunch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR5tlTOiVoyy7tuCxNjCsCO3ZhSkZtcj-7bv4LcNcy7Pjp4x39BKmj6V9PMwKWjCG-Eh2mszKlQ04sf1sCK8NX-LPY6OweqwVFDhurar4570Yn4TmoNbOOZW5inBs2AP8dghRT-xNpGsYU/s320/Lunch.jpg" /></a></div>
I just needed a square or two of dark chocolate after lunch. I love this Trader Joe's dark chocolate. It is so dark that I only need a square or two to feel satisfied.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVAzuhTEQqCA91a-iq74WTMTtMzfMXl8g6JCdCBC4_OuWrS4Hz_dlV14D0nA7T15T53S72F4JnZjjRaMT4XuaTXiuXHWuT-cDCgcUvryeLEvmWoUpPUGuOOnJD-HibNKUSBWgcIfo6UTY/s1600/Chocolate.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYVAzuhTEQqCA91a-iq74WTMTtMzfMXl8g6JCdCBC4_OuWrS4Hz_dlV14D0nA7T15T53S72F4JnZjjRaMT4XuaTXiuXHWuT-cDCgcUvryeLEvmWoUpPUGuOOnJD-HibNKUSBWgcIfo6UTY/s200/Chocolate.jpg" /></a></div>
We cleaned up and did some more work and then our wedding photographer (and dear friend), <a href="http://www.mollystinchfieldphotography.com/#!/index">Molly</a> came over to discuss our wedding album. Before going over the layout for our album, Daniel and I made dinner. I put together a salad with mixed greens, dried cranberries, blue cheese, red onion, and walnuts. Daniel made a masterpiece on the grill. He marinated pork chops in soy sauce for about an hour. He grilled the pork and then melted a slice of gouda cheese on each piece. He served the pork with grilled slices of pineapple. It was so delicious, I didn't get a picture with a full plate.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQbB5glMV1c3r7GarVwWtW0tzoSs2pxZYWRNAnN1TfuMDmOfkB6ub_eojyyBtVfo753wnJG8xZkKgX2GY8TgWQD_vLzcrY0FgeF5ue0EP-8cUHtP9ZBsFhCmry8h1cr2n-JT1KfrA3Go9/s1600/Sunday+Dinner.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOQbB5glMV1c3r7GarVwWtW0tzoSs2pxZYWRNAnN1TfuMDmOfkB6ub_eojyyBtVfo753wnJG8xZkKgX2GY8TgWQD_vLzcrY0FgeF5ue0EP-8cUHtP9ZBsFhCmry8h1cr2n-JT1KfrA3Go9/s320/Sunday+Dinner.jpg" /></a></div>
Yup! I dove right in. Delicious! When Molly left, it was time for bed to rest up for my first graders. Such a nice weekend!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-75193509647369266802014-10-14T20:36:00.001-07:002014-10-14T20:36:53.856-07:002 Days in a RowPart of my switch to a more primal diet has been reading blog posts on <a href="http://www.marksdailyapple.com/">Mark's Daily Apple</a>. Mark advocates practicing fasting on occasion and I had one such un-planned fast today. While Daniel and I had the best of intentions of cooking on Sunday and making meals for the week, we visited some friends instead. With all that has been happening over the last two months, I was happy to fit in some much needed friend time, even if it was at the cost of being prepared for the week. As a result, I didn't have lunch made for today, and my plan of ordering a salad at school got scrapped with a late arrival to work and a parent meeting at 8:30. When I realized I forgot to order lunch (just 15 minutes prior to my lunchtime) and I had a ton of work to do, I decided this would just serve as a mini-fast. I would just skip lunch.
I was productive during my fasting lunch and wasn't that hungry. I used almond milk in my breakfast shake (instead of water) and I think that had something to do with my staying full and satisfied for longer. This might have to be a permanent change...
While I wasn't that hungry after work, I was nervous to go to tutoring with nothing in my stomach since breakfast. So I polished off some Spanish Almonds from Whole Foods (I'm addicted - and they've been on sale).
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3QRPw9P_uQz3wfJlp2dtkGaiz7z8JfrF10AY_WaDM8wT3bAPijliA1WTrbcOpmZ0d2nppSw161MbcWO08isimytN3_acu_jg2AhYOXH1BtL6z9pgyrzhB1hWcANRN-1AAaFKVX6tsZkw/s1600/almonds.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib3QRPw9P_uQz3wfJlp2dtkGaiz7z8JfrF10AY_WaDM8wT3bAPijliA1WTrbcOpmZ0d2nppSw161MbcWO08isimytN3_acu_jg2AhYOXH1BtL6z9pgyrzhB1hWcANRN-1AAaFKVX6tsZkw/s320/almonds.jpg" /></a></div>
I also finished half a bag of plantain chips. Whoops!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6uRP6aRrCWFId8ZIgjd9pJo7sL_EzPyoSir13TqOj3k_VEnz-98zyonm20LRjW0cq3mNCUAnUpJY2lOnr5Wy5MqAYCKcOaX0oA9H1mXZjxnUCMA8UyszaMSjPlQtDaPQYiwyBap08d8Z/s1600/Plantain.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6uRP6aRrCWFId8ZIgjd9pJo7sL_EzPyoSir13TqOj3k_VEnz-98zyonm20LRjW0cq3mNCUAnUpJY2lOnr5Wy5MqAYCKcOaX0oA9H1mXZjxnUCMA8UyszaMSjPlQtDaPQYiwyBap08d8Z/s320/Plantain.jpg" /></a></div>
And tried four of these. I am not a fan - not worth the flour cheat!
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbRMnX1NMmn5jRGZ_lVHpnvzfZml6uXTgPSYiCVjlprci4qxwRlKnSr_l2TjfIiYNR7-k5t7QUXGkNuDJLS5N_qKbjVUDFZF-eG99U5zSN2zqPEgTgWLhaPHeCgWePyfUI-nNl2CgkDjI/s1600/Roasted+Garlic+Thins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVbRMnX1NMmn5jRGZ_lVHpnvzfZml6uXTgPSYiCVjlprci4qxwRlKnSr_l2TjfIiYNR7-k5t7QUXGkNuDJLS5N_qKbjVUDFZF-eG99U5zSN2zqPEgTgWLhaPHeCgWePyfUI-nNl2CgkDjI/s320/Roasted+Garlic+Thins.jpg" /></a></div>
Although it was a lot of snacking, I avoided Donut Delight. My tutoring gig helped me to develop a Tuesday afternoon habit of visiting Donut Delight. I would order a coffee and a glazed donut or a bagel toasted with butter. Tasted great, but packed on the pounds AND made me fall asleep at tutoring every time. So embarassing. Since I've cut out those Tuesday afternoon visits, I've stayed awake for every tutoring session.
Dinner was just as unplanned as lunch today and Daniel and I made a quick trip to Whole Foods. I got kale salad, beet salad, and roasted butternut squash with peppers. When we got home, I had a few more plantain chips with guacamole, a Trader Joe's pork sausage and my roasted butternut squash. I was full before I could dive in to the kale and beets. Looks like I have a healthy lunch for tomorrow.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrxyOvRge2ZWSFgHYoX2cwOTqQ5wxK3tu6_5xOCmaQnf7a25_5_8Srd7N2-TuYD8LNdVS7gN448f5Wn-QfqowDY2gRSwaQ_rGZRZaxiy15HInnYcQm3_vOcAHhDLDST7CUxDAOaC4BqMm/s1600/roasted+beets+kale+butternut+squash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrxyOvRge2ZWSFgHYoX2cwOTqQ5wxK3tu6_5xOCmaQnf7a25_5_8Srd7N2-TuYD8LNdVS7gN448f5Wn-QfqowDY2gRSwaQ_rGZRZaxiy15HInnYcQm3_vOcAHhDLDST7CUxDAOaC4BqMm/s320/roasted+beets+kale+butternut+squash.jpg" /></a></div>
Of course I'm never too full for a little dark chocolate. I had 4 mini-squares from a Trader Joe's dark chocolate bar. Yum! Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-66426078888254411252014-10-13T19:01:00.001-07:002014-10-13T19:02:25.181-07:00I ran my 2nd marathon...a year ago.I recently met with a colleague to discuss some research ideas with which I've been toiling, and she advised that I pursue my research aspirations, but why not I start a blog in the meantime. I replied that I did have a blog! A long-neglected blog! One that I seemed to lose track of when I started teaching. Teaching has a way of doing that. Of taking over your life. I was warned, and I wouldn't change my decision to be a teacher, but I've noticed that in the last four years, since I went back to grad school, got my Master's and started my job as a first grade teacher, a lot of my interests have fallen by the wayside. I am hoping I can make a comeback this year. Not only with my neglected blog, but with my relationship with food and exercise habits. I realized that it was a year ago this weekend that I ran my second marathon.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9pST5x242BVlusALC9i7MZ9MeZ7t9_XtGp6aYcC5nNSVdmwJhwJC-SS0gkhWrUvsy4XIG9P8hk-e6W7YploeaCFF7tD8rmkq-xw3vjn6HdOV5h79ePKYQxXULIWhVWxDPk6kuRsWEQXU/s1600/Chicago.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy9pST5x242BVlusALC9i7MZ9MeZ7t9_XtGp6aYcC5nNSVdmwJhwJC-SS0gkhWrUvsy4XIG9P8hk-e6W7YploeaCFF7tD8rmkq-xw3vjn6HdOV5h79ePKYQxXULIWhVWxDPk6kuRsWEQXU/s200/Chicago.jpg" /></a></div>
It wasn't an easy race for me. I had grand aspirations of breaking my first marathon time, and instead, it took me about an hour longer to complete the 26.2 miles. Somewhere in our training my husband and I decided that we would be better off doing a run/walk combination. It got us through training and it got us through the race. I highly recommend it if you're considering. It just meant letting go of my goal. Although I didn't achieve my marathon goal last year, the race did help me reach a health and fitness goal that I had since college. I wanted to get my weight back down to 140lbs. Somewhere in between college, study abroad, living it up in Los Angeles, a second move across the country, and a career change, my weight and fitness level went through so many ups and downs and hovered around the 155 - 160 mark. With our wedding on the horizon, and a marathon two months before the wedding, it seemed like the perfect time to finally get rid of that extra weight. Through the marathon training, eating something similar to the Paleo diet, and lots of Core Fusion classes at Exhale, I got my weight down to 138lbs. I was so proud of myself!
I expected to gain a little weight after the wedding. I was able to fit in my dress, so the pressure was off. We went on our honeymoon, sold our house, moved, and from February to June, we ate far too much fast food. The weight seemed to come back on a lot faster than it came off and before I knew it, I was back at 160. Our trip to Iceland and Germany in July packed on another 10lbs, and by August 2014, I weighed over 170lbs. The most I've ever weighed in my life. So on this anniversary of running my second marathon, it is hard to believe I was able to run or even run/walk that distance just a year ago.
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4J5A910zvJU6F9H-k_9RDMV3nCF7xv_YsEfIWs3eOBeO2vV-k5qISv_CtK4zFTVkfuML4giJ9aPt-UkG8BhFe1x9W1bSkuHfp2GJJ4XHH3jnaEaCq-sGJzvOFulYsL9Uw3biRY5o6tZX/s1600/Sikorsky.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho4J5A910zvJU6F9H-k_9RDMV3nCF7xv_YsEfIWs3eOBeO2vV-k5qISv_CtK4zFTVkfuML4giJ9aPt-UkG8BhFe1x9W1bSkuHfp2GJJ4XHH3jnaEaCq-sGJzvOFulYsL9Uw3biRY5o6tZX/s200/Sikorsky.jpg" /></a></div>
I am hoping to reclaim this blog and visit at least once per week. I am hoping that writing about my progress will hold me accountable. I'm trying once again to eliminate grains, legumes, and limit dairy in my diet and I joined a Crossfit gym. My tiny victory today was not reaching for the danish sitting in front of me at Professional Development. Here is to many more tiny victories and achieving my goal again.
I can do this. Baby steps.
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-14071527536890227652013-10-24T17:52:00.001-07:002013-10-24T17:54:41.581-07:00Sick Day<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKa4JInTZvLghYoSHKFGk0r5hRA0SCz4cVQ6lcNy06HazZTtKmPK-T9pF4eTW57pEOcq6DA0tRH9rxo1yfz6l9xgpVNOTYCp_PlR4nwYHFECpSin3s5CpQrePUuSK1RicXaWANAGjqmn_/s1600/Broccoli+Salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizKa4JInTZvLghYoSHKFGk0r5hRA0SCz4cVQ6lcNy06HazZTtKmPK-T9pF4eTW57pEOcq6DA0tRH9rxo1yfz6l9xgpVNOTYCp_PlR4nwYHFECpSin3s5CpQrePUuSK1RicXaWANAGjqmn_/s320/Broccoli+Salad.jpg" /></a></div>
Work and jam-packed weekends got the best of me and I've been sick for a little over a week. I decided to stay home today to sleep for most of the day. Mission accomplished, but I had to eat. I purchased some broccoli last Sunday in hopes of making a broccoli salad for my work lunches this week. At least I got it done for Friday right? Better late than never.
In attempt to look my best for our wedding (now in only 65 days!), I'm trying to focus on lots of veggies and fruit. This broccoli salad was calling my name. The recipe is from <i>Primal Cravings</i>, a Paleo cookbook, and while I'm not completely Paleo, the recipes in this book are winners. The recipe called for raw broccoli, but I decided to cook it for a short time to take the edge off.
You need:
1 12 oz. package of bacon (I love Nature's Promise the best)
1 pound of broccoli
1/3 cup raisins
1/3 cup slivered almonds
3 tablespoons of red wine vinegar
I like to cook bacon at 350 for 23 minutes. Once the bacon has cooled, cut it into small pieces. Cut the crown of the broccoli into bite-sized pieces. In a saute pan, use some of the leftover bacon fat from the baking sheet to cook the broccoli over medium heat. I cooked the broccoli until it was a more brilliant green, but still plenty crunchy. Transfer the broccoli and bacon pieces over to a bowl. Mix in the raisins and almonds and pour the red wine vinegar over the mixture. Stir until coated. Enjoy right away or pack away in the refrigerator for lunches like me. Yum!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-16530924218227374412013-01-02T19:10:00.002-08:002013-01-02T19:11:14.460-08:00Back on the Wagon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfaJwjX-cy1zllGgztgxxBeTzpCeWQ0DiLS8ap4V1BMcR7R8l2ib1eVLnaZdNJlpDqVEQ-y6bEM39OSkCGHnOMzRvk8AWr8TDgBIj0kUiFr6fM-mN_ttKnsGGLf8xPKiYxlFLmHPlKCZk/s1600/Salmon+and+Sweet+Potatoes" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfaJwjX-cy1zllGgztgxxBeTzpCeWQ0DiLS8ap4V1BMcR7R8l2ib1eVLnaZdNJlpDqVEQ-y6bEM39OSkCGHnOMzRvk8AWr8TDgBIj0kUiFr6fM-mN_ttKnsGGLf8xPKiYxlFLmHPlKCZk/s400/Salmon+and+Sweet+Potatoes" /></a></div>
It was back to Weight Watchers this evening after a week in Barbados eating copious amounts of food. On the menu this evening, Wild Scottish Salmon and Sweet Potato Spears, inspiration courtesy of the blog <a href="http://carrotsncake.com/2012/03/break-crack-questions.html">Carrots and Cake</a>.
The salmon was a little over done. I think next time I would cook it at a lower temperature for a longer time. The 4 oz. fillets were cooked at 325 for 20 minutes. Prior to putting the fish in the oven, I sprinkled some Whole Foods Jerk Seasoning on the top of each fillet.
For the sweet potato spears, two sweet potatoes were cut into skinny wedges, tossed in olive oil (I used my fancy truffle olive oil for these guys), and then topped with a pinch of sea salt before going in the oven for 40 minutes at 400 degrees. We put them back in on broil for 3 minutes to get them extra crispy.
It isn't flying fish in Barbados, but I'll take it. Yum.
Happy 2013 all!
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-64070640153644468362012-04-16T07:42:00.004-07:002012-04-16T08:06:48.393-07:00Estia's American<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniYpex2OoB8bziJWKe5IWanmjYMyBMH4Ebwnv5nqERmD-S7RhRJc-tLsp9jBEWKZNQRkM7Dc2djvo_mHpFZa5oJ906ljqQ3uky0VDzZS6pH0sZjurTeFT-RL54aOP5n5DdoHDIQNxR-mZ/s1600/Breakfast.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgniYpex2OoB8bziJWKe5IWanmjYMyBMH4Ebwnv5nqERmD-S7RhRJc-tLsp9jBEWKZNQRkM7Dc2djvo_mHpFZa5oJ906ljqQ3uky0VDzZS6pH0sZjurTeFT-RL54aOP5n5DdoHDIQNxR-mZ/s320/Breakfast.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5732013684954411858" /></a><br /><br /><br />Wow! I can't believe I haven't blogged since December! Hard to believe it is already mid-April and I"ll be posting for the first time in 2012. Time is flying. <br /><br />I am on April vacation for the week so my Mom treated me to breakfast at the new Darien, CT eatery, Estia's American. Although Estia's is new to Darien, they are also located in Sag Harbor, NY as <a href="http://www.eatshampton.com/">Estia's Little Kitchen</a>. My Mom and I split an omelet and blueberry pancakes. We went for the mushroom & goat cheese combination with whole wheat toast & fresh fruit. The omelet was even better when I had a couple of bites with Estia's homemade hot sauces (red & green). The blueberry pancakes were wonderful - the pancakes were fluffy and the blueberries were plump and just the right amount of sweet. We both had mugs of Kobrick's coffee, although I think I could have gone for an iced coffee on a warm day like today. <br /><br />There is patio seating, but the interior is adorable and feels like home. Some of my favorite cookbooks sit atop table dividers in the middle of the space. Books by Alice Waters and chalkboards are usually an indication of good, wholesome eats. <br /><br />I took a freshly squeezed beet & apple juice to go. Our waitress reminded me that beet juice is good for your blood. It seems that Estia's is good for me. I can't wait to go back...<br /><br /><a href="http://estiasamerican.com/">Estia's American</a><br />Open for breakfast & lunch. Opening for dinner in May 2012<br />1020 Post Road<br />Darien, CT<br />(203) 202-7051Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-46793070869000402312011-12-12T17:27:00.000-08:002011-12-13T04:01:25.217-08:00Rosemary Shortbread with Candied Walnuts<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrx1qE9Fp4bPWn0n8U1e6gkeON9O3j3GJLfpoYMAEM0gUzvV5i-0AXecx0-c6yl7x1_8EdvwArW4hYg090z43n7HWWDsWVwlkVHWIKY_5Ce5y1FL63svvezJXsZdPGqamYlxq15q0bKtjy/s1600/cookieswap-long1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 125px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrx1qE9Fp4bPWn0n8U1e6gkeON9O3j3GJLfpoYMAEM0gUzvV5i-0AXecx0-c6yl7x1_8EdvwArW4hYg090z43n7HWWDsWVwlkVHWIKY_5Ce5y1FL63svvezJXsZdPGqamYlxq15q0bKtjy/s320/cookieswap-long1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5685425555223524962" /></a><br /><br />The Great Food Blogger Cookie Swap was a huge success in my book. I was very pleased with my creation and even more important, I got to eat amazing cookies from California, Maryland, and Minnesota. I can't tell you how excited I was to check the mailbox for the last week. I was so sad when my final dozen arrived, but elated that my last batch was inspired by one of my favorites...Heidi Swanson (<a href="http://101cookbooks.com/">www.101cookbooks.com</a>) <br /><br /><br />I was happy to send my rosemary shortbread out to: <br /><br />Laura from <a href="http://www.sprint2thetable.com/">http://www.sprint2thetable.com</a><br />Naomi from <a href="http://www.bakersroyale.com">http://www.bakersroyale.com</a><br />and <br />Kim from <a href="http://www.kideats.co">http://www.kideats.co</a><br /><br />It was such a coincidence that my Minnesota arrival was inspired by Heidi Swanson, since my cookie idea stemmed from my love of Heidi's recipe for Brown Sugar Rosemary Walnuts. I made the candied walnuts earlier this fall and wanted to incorporate elements of the recipe into my cookie swap idea. I adore shortbread and thought it would travel and keep well, thus rosemary shortbread with candied walnuts. <br /><br />Start with the walnuts...<br /><br />1 cup brown sugar<br />1 teaspoons sea salt<br />2 large egg whites<br />4 cups (1 pound) shelled walnut halves<br /><br />Pre-heat your oven to 300 degrees F and line two cookie sheets with parchment paper. You want the parchment paper - this is a sticky situation when these come out of the oven. <br /><br />Mix the sugar and salt in a small bowl. Put the egg whites in a large bowl and whisk the egg whites to break them up. Pour the walnuts into the egg whites and mix until the walnuts are coated. Pour the sugar & salt mixture into the walnuts and toss until the nuts are covered. <br /><br />Spread the nuts over the two sheets in a single layer. Bake for 25 minutes or until the walnuts are golden. Let the sheets cool for a couple minutes before moving the parchment paper to a cooling rack. Let the nuts cool while you make the shortbread dough. <br /><br />Now for the shortbread...<br /><br /> 2 cups all-purpose flour<br /> 1/2 teaspoon baking powder<br /> 1 tablespoon chopped fresh rosemary<br /> 1 1/2 sticks (3/4 cup) unsalted butter, softened<br /> 1/2 cup granulated sugar<br /><br />The oven will stay at 300 degrees F (hopefully you didn't turn it off). <br /><br />Combine flour, salt, baking powder, and rosemary in a medium bowl.<br /><br />Mix the butter and sugar together in a large bowl with an electric mixer at low speed, then add flour mixture and mix until dough resembles coarse meal. Gather dough into a ball and transfer to a lightly floured surface. Knead dough until it just comes together, about 8 times. Halve dough and form each half into a 5-inch disk.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWS1P3IUuHwGEGWS6jNdnWqaFQcrDCmGtc44oiKumxa8Il-OUrIWmC10Fg0YSoYgJIElrUCTuGDDMU7OIXkXu9fBGGJ_nzrh2Uxcm-mWWxHwZXrwPRtoyOL4ljPTPPIWnsHYRBCBNsuNbU/s1600/Dough.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWS1P3IUuHwGEGWS6jNdnWqaFQcrDCmGtc44oiKumxa8Il-OUrIWmC10Fg0YSoYgJIElrUCTuGDDMU7OIXkXu9fBGGJ_nzrh2Uxcm-mWWxHwZXrwPRtoyOL4ljPTPPIWnsHYRBCBNsuNbU/s320/Dough.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5685448131904234642" /></a><br /><br />Roll out 1 disk (keep remaining dough at room temperature) between 2 sheets of parchment or with a lightly floured rolling pin. If you used parchment, take off the top layer and use a biscuit or round cookie cutter to make rounds out of the dough. I didn't have my biscuit or cookie cutters handy, so I used a glass (which I also floured). Depending on the size rounds, this recipe will make close to two dozen cookies. After you transfer the rounds to your cookie sheet, place a walnut or walnut cluster in the center of each shortbread. Press down lightly. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YKQRqfbF3od6OygA7wX_WQPiDsM2n02fd-g2-H-ipSdiDXYh5rG3DdpE4GXb8sAmePIKhm-Ptd-NoAk1IYBi1TH-MBn7Y9wBTjV-DenujePCgeOrUBZZuieeg_RFyaYRVWNJDGLIhyphenhyphenMN/s1600/Raw+Rounds.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_YKQRqfbF3od6OygA7wX_WQPiDsM2n02fd-g2-H-ipSdiDXYh5rG3DdpE4GXb8sAmePIKhm-Ptd-NoAk1IYBi1TH-MBn7Y9wBTjV-DenujePCgeOrUBZZuieeg_RFyaYRVWNJDGLIhyphenhyphenMN/s320/Raw+Rounds.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5685450173480219122" /></a><br /><br />Bake the cookies until they are golden brown, 20 minutes. Use a spatula to transfer the cookies to a rack and cool 5 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIPJYx6X2pZIMWQsseSbbaNSYGxSr1l5wWk2G-OqUApVaq3VOAF7Ea97uB7tV_Y7WEi7gOc7kv96heXMRAcvyHYB1bMmDEh6Tb3aSPHUzAeqY4g4reNYcalXdHWPBYVbOiW3rGkUaDYP2/s1600/Finished+Cookies.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyIPJYx6X2pZIMWQsseSbbaNSYGxSr1l5wWk2G-OqUApVaq3VOAF7Ea97uB7tV_Y7WEi7gOc7kv96heXMRAcvyHYB1bMmDEh6Tb3aSPHUzAeqY4g4reNYcalXdHWPBYVbOiW3rGkUaDYP2/s320/Finished+Cookies.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5685450791432545842" /></a><br /><br />Package with rosemary sprigs when sharing with someone special...And yes, those are crumbs in the picture. I was sampling while packaging. I had to make sure they were up to par in order to share.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9_k9obIhYFPND0ky1yI6SriIZgZTDfGsKUvmS08-QVGD9JvhV9tgn_eQV8DV87lKYhnS5swLaEJ1-Mi2xKxw9wdMrcDIqqFkqbReiUxmRJu7VOM_QAp7meb1wyvJoAW6slwp3skDBOXr/s1600/Package.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB9_k9obIhYFPND0ky1yI6SriIZgZTDfGsKUvmS08-QVGD9JvhV9tgn_eQV8DV87lKYhnS5swLaEJ1-Mi2xKxw9wdMrcDIqqFkqbReiUxmRJu7VOM_QAp7meb1wyvJoAW6slwp3skDBOXr/s320/Package.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5685451328163640498" /></a><br /><br />Recipe inspired by: <br /><br />"Brown Sugar & Rosemary Walnuts" by Heidi Swanson, 2011<br />http://www.101cookbooks.com/archives/brown-sugar-rosemary-walnuts-recipe.html<br /><br />Rosemary Shortbread by Gourmet, 2002<br />http://www.epicurious.com/recipes/food/views/Rosemary-Shortbread-107452Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9137419412876136245.post-40119008969604673412011-08-25T19:58:00.000-07:002011-08-25T20:06:47.800-07:00Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbaagZT1iwAX8E4m7nAemn_AjFMQmTMwJRj4VOsiOVxBdHnlAO4h5y1tAD1SMCXT3bpTeg1YghQpxekCgKALPLp3WJfnahTSPfnX0Xb2UtksJoY4d-tVpsYQvc1Kq2B-9dwKheWC5R1d8/s1600/Tomato.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRbaagZT1iwAX8E4m7nAemn_AjFMQmTMwJRj4VOsiOVxBdHnlAO4h5y1tAD1SMCXT3bpTeg1YghQpxekCgKALPLp3WJfnahTSPfnX0Xb2UtksJoY4d-tVpsYQvc1Kq2B-9dwKheWC5R1d8/s320/Tomato.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644994077736066498" /></a>
<br />
<br />Chop some tomatoes.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62cxpoXTJN9rZphEsafDgPW0hxGUDo8pY_iMoHSJqvGBpY9pYVSBv2Mv0__3I68w_ndVcdEHsnTE3IkRJADkoigWaFQaLYmMR4wpCdVUx8vjqogFPfoDPdxifLeyu8Y9BeKGFc45js0JB/s1600/garlic.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi62cxpoXTJN9rZphEsafDgPW0hxGUDo8pY_iMoHSJqvGBpY9pYVSBv2Mv0__3I68w_ndVcdEHsnTE3IkRJADkoigWaFQaLYmMR4wpCdVUx8vjqogFPfoDPdxifLeyu8Y9BeKGFc45js0JB/s320/garlic.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644994226724508962" /></a>
<br />
<br />Chop some garlic.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzMQnTXgldh-r0ufLv8z-HeXFtCR6q8lYCSmWOSr-knC0Xqv_Z3fkAeYFEfqpi1uEsz_fPYCzokQrS8fA9q9WtjOrMcHoT_NeAq2V_waoG7HRM_M5f8PcxrHq6E9Nc5VPQXmGuD08gfH4/s1600/Basil.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzzMQnTXgldh-r0ufLv8z-HeXFtCR6q8lYCSmWOSr-knC0Xqv_Z3fkAeYFEfqpi1uEsz_fPYCzokQrS8fA9q9WtjOrMcHoT_NeAq2V_waoG7HRM_M5f8PcxrHq6E9Nc5VPQXmGuD08gfH4/s320/Basil.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644994459690494658" /></a>
<br />
<br />Chop some basil.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6IBypj-A78f1pStu6ke6fbs8kXcFVY6RdZV5iNK6OZnCWpS94OnkCY31t_jXaq2kSNyLkSQFapKCsoouZsb14K9GjxyBOvLyz3e4cKQXaf2WHJDAsaukJk-LapTpC2YG8zJyeG_v6tes/s1600/Mix.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP6IBypj-A78f1pStu6ke6fbs8kXcFVY6RdZV5iNK6OZnCWpS94OnkCY31t_jXaq2kSNyLkSQFapKCsoouZsb14K9GjxyBOvLyz3e4cKQXaf2WHJDAsaukJk-LapTpC2YG8zJyeG_v6tes/s320/Mix.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644995139986547378" /></a>
<br />
<br />Add olive oil, a pinch of salt, a pinch of pepper & mix.
<br />
<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF_LrEodVht0e4DfImZT8-9BuTa0O4jnzU-c_nRpXLcq_IPfwtg91HldnGxbNrZGw9VQ1P-bkU5x3g_z9F7xEz6ri-emRgHA5xmW4NYzG3ga8d2cJT4QgSgmlot-8hIFwRLJMKfoa0e5Z/s1600/Bruschetta.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoF_LrEodVht0e4DfImZT8-9BuTa0O4jnzU-c_nRpXLcq_IPfwtg91HldnGxbNrZGw9VQ1P-bkU5x3g_z9F7xEz6ri-emRgHA5xmW4NYzG3ga8d2cJT4QgSgmlot-8hIFwRLJMKfoa0e5Z/s320/Bruschetta.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5644995420762587970" /></a>
<br />
<br />Spread on baguette toast (400 degrees for 8 mins).
<br />
<br />Enjoy one of my favorite parts of summer. Bruschetta.
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-15405577179926449232011-05-30T15:57:00.000-07:002011-05-30T16:01:02.323-07:00Cooking up a Vegan Storm<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsADzC1QQNp6ZUQBt3SKfDrlX8dgUcOAzKTaTLTQ1uHEoZMlg1MMtigil2FQFT2_dLuPMmZV6VKqX06a0XFbXBtLSpTrHEQ5yj4YxPFO3L2_WCZNfneO3N93b4iHArbZJpK_BYCwE-Jeq/s1600/DSC05289.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEsADzC1QQNp6ZUQBt3SKfDrlX8dgUcOAzKTaTLTQ1uHEoZMlg1MMtigil2FQFT2_dLuPMmZV6VKqX06a0XFbXBtLSpTrHEQ5yj4YxPFO3L2_WCZNfneO3N93b4iHArbZJpK_BYCwE-Jeq/s320/DSC05289.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5612647394303527026" /></a><br /><br /><br />Since I didn’t have school today, and since I woke up early due a thunder storm, I thought I’d create my own storm in the kitchen. I cooked from 8AM - 2PM (with some most welcome phone catch-up interruptions from California) and made several vegan delights. After an amazing dinner at <a href="http://www.angelicakitchen.com/">Angelica Kitchen</a> in NYC last Tuesday, I was inspired to make some vegan food. I consulted Alicia Silverstone’s Kind Diet and decided on four recipes: Pecan-Crusted Seitan, Hot Rice with Cold Lemon, Basil, and Tomato, Sicilian Collard Greens with Pine Nuts and Raisins, and Pumpkin Bread.<br /><br />This was my first time working with seitan and although it wasn’t the most appetizing-looking item at Whole Foods, this dish came out beautifully. To be honest, I think you could put the marinade from this recipe on an old shoe and it would be delicious. This will be quite a treat for lunch for the remainder of the week.<br /><br />I’ll be eating the pecan-crusted seitan with the Hot Rice with Cold Lemon, Basil & Tomato. I used the brown rice that I purchased from M Cafe in Culver City (I’m almost out of my bag…can someone send me more?) for the Hot Rice dish even though it calls for Arborio and added the lemon, olive oil, tomato & basil. <br /><br />This was my third or fourth time making the Sicilian Collard Greens and they are just as tasty as I remembered. I made these when I first got The Kind Diet and found myself craving them for breakfast they were so good.<br /><br />I will be eating pumpkin bread for breakfast the rest of this week, and I can’t wait. I had to use butternut squash instead of pumpkin, as pumpkins are hard to find out of season. I’m sure this bread would be wonderful with pumpkin, but I’m elated with the butternut squash version. Did I mention it is covered with macadamia nuts and carob chips? Wow! I think I might just have to have it as a dessert too…<br /><br />Happy Memorial Day everyone!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-22295179836869208292011-03-13T13:32:00.000-07:002011-03-13T13:47:07.317-07:00Keepers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdxa5ezIs7gDPMHnOsrFvnM19kmM5aYdSmjGxu5UvokAR0gySreG0YHMCJ8Eb5CNrfOj4aOHRhe0YXLKp9wLOPDuBKJFdncPVqpNTz2OOCJha_Bn2zPVFoznu9xVEFuDpGJpidjMYmsPc/s1600/DSC05126.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAdxa5ezIs7gDPMHnOsrFvnM19kmM5aYdSmjGxu5UvokAR0gySreG0YHMCJ8Eb5CNrfOj4aOHRhe0YXLKp9wLOPDuBKJFdncPVqpNTz2OOCJha_Bn2zPVFoznu9xVEFuDpGJpidjMYmsPc/s320/DSC05126.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5583668893561542162" /></a><br />I strive to find keeper recipes, and yesterday I found two. I my friends Kerry & Thea over for dinner and since I’m not cooking very much these days, I decided to go all out. I was going to make my family’s standby shrimp recipe, but decided to keep the meal completely veg-head friendly. <br /><br />I found a <a href="http://www.loveandoliveoil.com/2009/11/stuffed-portobello-with-balsamic-glaze.html">Stuffed Portobello Mushrooms with Balsamic Glaze</a> recipe from Love & Olive Oil and a <a href="http://www.marthastewart.com/recipe/custard-pie">Pear Custard Pie</a> recipe from Martha Stewart’s Great Food Fast book. I also roasted some asparagus with olive oil, salt & pepper, made a Heidi Swanson herb salad with mint orange dressing, and heated up some rolls from Trader Joes. All in all, it was delicious. <br /><br />I was so happy to find some coconut milk vanilla ice cream to have with the Pear Custard Pie. It was the perfect ending to a hearty dinner. I knew Heidi’s salad recipe and the asparagus would be good, but the mushrooms and pie definitely passed the test.<br /><br />Lindsay + Heidi + Martha = Success. <br /><br />Thank you <a href="http://www.loveandoliveoil.com/">Love & Olive Oil</a> and <a href="http://www.101cookbooks.com/">101 Cookbooks</a> as always.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-52693999869010797002011-02-15T18:06:00.001-08:002011-02-15T19:50:59.997-08:00Super Bowl Goodness<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IvnHq7ZYzOpnctJzPqOqmIxo-UGAv9t2VIvPngF8n1mBVOmsIQDjDCi-SCcV4HM3shv25-eLWGWwClyJF4ycNzY5cValDnvZ7xIGCSxxQsmIh20WOds8LV8uOxPdHkGuoy_tndO8zA5a/s1600/Vegetable+Wellington.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-IvnHq7ZYzOpnctJzPqOqmIxo-UGAv9t2VIvPngF8n1mBVOmsIQDjDCi-SCcV4HM3shv25-eLWGWwClyJF4ycNzY5cValDnvZ7xIGCSxxQsmIh20WOds8LV8uOxPdHkGuoy_tndO8zA5a/s320/Vegetable+Wellington.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5574104273304393090" /></a><br />Since my family's favorite team just missed the Super Bowl this year, there wasn't too much excitement about who was playing. That being said, the food at the Super Bowl party was something I could get excited about. The guests who brought food to the party we attended brought an assortment of items for appetizers. I would have been happy just having those for dinner. The coffee table was covered with shrimp resting on remoulade-covered crostini, olive tapenade and goat cheese toasts, Chinese roasted eggplant, guacamole and chips, pate and crackers, and three types of cheese that I didn't touch because everything else was so enticing.<br /><br />Since I was the only one who wouldn't be eating the meat at the party, I was told to bring a vegetable entree. I made this butternut squash and mushroom wellington for Thanksgiving, and it was so good I ate it for breakfast for a couple days after the holiday, so I decided it would be a good thing to make again. If I were the only one eating, I'd have delicious leftovers for the rest of the week. This recipe takes a little time, but it isn't difficult and it is worth it. Butternut squash sauteed in butter and maple syrup coupled with a mushroom and goat cheese mix all in puff pastry! Delish! Definitely try this at home. <br /><br />From the New York Times, here is Melissa Clark's Butternut Squash and Mushroom Wellington:<br /><br /><br />4 tablespoons butter<br /><br />1 small butternut squash (1 1/4 pounds), peeled, seeded and cut into 1/2-inch cubes<br /><br />1 teaspoon maple syrup<br /><br />1/2 teaspoon chopped fresh thyme<br /><br />1/8 teaspoon smoked sweet paprika or regular paprika<br /><br />1/2 teaspoon kosher salt, or more to taste<br /><br />2 garlic cloves, finely chopped<br /><br />1 large shallot, finely chopped<br /><br />3/4 pound cremini mushrooms, trimmed and roughly chopped<br /><br />1/3 cup dry white wine<br /><br />1/4 teaspoon ground black pepper<br /><br />2 tablespoons chopped parsley<br /><br />Flour<br /><br />1 (14-to-16-ounce) package puff pastry<br /><br />1 cup crumbled goat cheese<br /><br />1 egg, whisked with 1/2 teaspoon water.<br /><br />1. Heat the oven to 400 degrees and line a large baking sheet with parchment.<br /><br />2. In a very large skillet over high heat, melt 2 tablespoons butter. Add the squash in a single layer and cook, undisturbed, for 4 minutes. (If squash won’t fit in a single layer, cook it in batches). Stir and continue to cook until squash is golden, 7 to 10 minutes more. Stir in the syrup, thyme, paprika and 1/4 teaspoon salt; cook one minute. Scrape mixture into a bowl.<br /><br />3. Turn the heat down to medium and melt the remaining butter in the skillet. Stir in garlic and shallot; cook 1 to 2 minutes. Add the mushrooms and remaining salt. Cook until mushrooms are soft and their juices evaporate, about 10 minutes. Stir in the wine and cook until the mixture is dry, about 5 minutes. Stir in the pepper and parsley. Taste and add more salt if needed.<br /><br />4. On a lightly floured surface,<br /><br />unwrap the puff pastry. Cut into 2 5-by-15-inch rectangles. Spread mushrooms on each pastry rectangle leaving 1/4-inch border. Spoon the cheese crumbles over the mushrooms. Then spoon the squash over the cheese, leaving a 1 1/2-inch border (it will look like a stripe of squash lying on a bed of cheese and mushrooms).<br /><br />5. Brush the exposed borders of dough on each rectangle with the egg wash. Fold the long sides up to meet in the middle and pinch together to seal; pinch the ends, too. Transfer the pastries to the baking sheet and turn them over so that the seam is face down. Brush the tops with more egg wash. Bake until they are puffed golden, and firm to the touch, about 30 minutes. Let cool for 10 minutes, slice and serve.<br /><br />Yield: 6 to 8 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-40668129870337646942011-01-04T18:59:00.001-08:002011-01-04T19:02:51.774-08:00Sails American Grill - Rowayton, CT<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsjn943huZ95bS-D7iJQYJ0csmHTgmqrm0onLBvDMRdFWTJBSLifuzv3nK0k5GGZ5li4-KkrldlyiDiU4Q61mTpV_cUnIXoDDMXuv-8aj2f3mh-CdN1LFU_9aoAF1RZ-1gD0Qxnh0lHYI/s1600/Sails.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 252px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbsjn943huZ95bS-D7iJQYJ0csmHTgmqrm0onLBvDMRdFWTJBSLifuzv3nK0k5GGZ5li4-KkrldlyiDiU4Q61mTpV_cUnIXoDDMXuv-8aj2f3mh-CdN1LFU_9aoAF1RZ-1gD0Qxnh0lHYI/s320/Sails.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5558531309966986530" /></a><br /><br />Many residents of Rowayton, CT were saddened at the closing of the popular, local spot, the River Cat Grill. When the owner of the restaurant had to sell, I was elated to learn that our friend Mr. Hooper would be buying the place and taking the reigns. The River Cat Grill is now known as SAILS American Grill and I hope to pay many more visits to this Rowayton eatery. <br /><br />While my parents previously dined at Sails prior to this evening, this was my maiden voyage. My Dad marveled at the Roasted Marinated Pork Chop, saying it was the “best he ever had.” I’d have to take his word for it on the pork chop, but was excited to sample several of the other menu items.<br /><br />A fire in the fireplace lended to a cozy atmosphere, rope tied winches lined the booths and sails met at a light fixture overhead. Olive oil was poured and sprinkled with pepper as soon as we took our seats and waiters circled the tables dolling out piping hot dinner rolls while we surveyed our dinner options. <br /><br />Blue Point’s Hoptical Illusion IPA caught my eye on the specials list as did the side dish of truffle fries. I chose the Cedar Planked Wild Salmon for an entree and agreed to share the Warm Herb Crusted Goat Cheese and Beet salad with my Mom. My Brother started his meal with the Meatball Sliders, which he said were “Excellent” and had the Wisconsin Burger for an entree. The Wisconsin Burger was topped with Wisconsin smoked cheddar, BBQ sauce and crispy onion grass. My brother’s review was that the burger was “Flavorful and juicy.” My Dad ordered the Spiced Rubbed French Chicken Breast at the recommendation of Mr. Hooper and stated that it lived up to its praise. My salmon was cooked to perfection and the sun dried apricots in the accompanying bed of red rice provided a sweet contrast to the savory fish.<br /><br />The dessert menu’s offerings were all appealing, but I went with the Warm Chocolate Ooze Cake. The cake was everything an “Ooze” cake should be. Hot out of the oven and paired with vanilla ice cream. Sails added a creative twist by making the ice cream a milkshake, served in a small glass adjacent to my ramekin of cake. The shake was rich with vanilla flavor, so I wasn’t surprised to see tiny vanilla beans when I reached the end of the glass.<br /><br />The nautical theme pays homage to the neighborhood in which it resides and offers excellent food and first class service on the charming Rowayton waterfront. Can’t wait to visit Sails again. <br /><br />Open for Lunch & Dinner Tuesday-Saturday<br />Open for Brunch & Dinner on Sunday<br />148 Rowayton Ave. Rowayton, CT 06853<br /><br /><a href="http://www.sailsamericangrill.com/index.html">http://www.sailsamericangrill.com/index.html</a><br /><br />or look for them on Facebook…<br /><br /><a href="http://www.facebook.com/pages/Sails-American-Grill/170099863002508?ref=ts&v=info#!/pages/Sails-American-Grill/170099863002508">http://www.facebook.com/pages/Sails-American-Grill/170099863002508?ref=ts&v=info#!/pages/Sails-American-Grill/170099863002508</a>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9137419412876136245.post-53284907356736741242010-12-06T17:49:00.000-08:002010-12-06T18:11:35.713-08:00'Tis the Season for Chocolate, Peppermint and More Chocolate<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aUJgcARZLN2bPtZJaoAe_0OhHaH1A1Afxx4V8-vvLZIu03B3rRbE64LbKG4eZ7gAnZWTL6UTcQ7SqeL1D__QdBcnf5ZLUcHT1MncdGrUdSeH5nmYdFzR32fCM6ZQhYt7veVcuMkeExie/s1600/DSC04931.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8aUJgcARZLN2bPtZJaoAe_0OhHaH1A1Afxx4V8-vvLZIu03B3rRbE64LbKG4eZ7gAnZWTL6UTcQ7SqeL1D__QdBcnf5ZLUcHT1MncdGrUdSeH5nmYdFzR32fCM6ZQhYt7veVcuMkeExie/s320/DSC04931.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5547753550658792226" /></a><br />As my first semester as a graduate student comes to an end, my Education Psychology Professor announced we would be having a potluck for the last class. Since I haven't baked in a while, I thought this would be a nice time to do it. So I made a triple-chocolate cake with chocolate-peppermint filling (Bon Appetit 2001). <br /><br />Maybe I'm still tired from the weekend or a little brain-fried from the semester - working full time and being a full-time student is no easy task I've discovered, but I missed some steps in the recipe. I think the cake will still taste ok, but I guess my Education Psychology class will find out tomorrow. I completely forgot to put vanilla in the cake and I failed to notice that the cake should be baked as one layer and divided in half (I used two pans). Whoops! With three types of chocolate and almost three sticks of butter, how could this taste wrong? <br /><br />This recipe is a little high maintenence, but it looks awfully festive and from what I tried of the glaze, it is going to be delicious. <br /><br />Ingredients:<br />8 ounces imported milk chocolate (such as Lindt) finely chopped<br />1/2 cup whipping cream<br />1 Tablespoon light corn syrup<br />1/2 teaspoon peppermint extract<br /><br />Cake:<br />1 cup sifted all purpose flour<br />1/3 cup unsweetened cocoa powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon baking powder<br />3/4 cup (1 1/2) sticks unsalted butter, room temperature<br />1 cup sugar<br />1/3 cup (packed) brown sugar<br />2 teaspoons vanilla extract<br />3 large eggs<br />1/2 cup buttermilk<br />1 1/2 cups miniature semisweet chocolate chips<br /><br />Chocolate Glaze:<br />8 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped<br />1/2 cup (1 stick) unsalted butter, cut into pieces<br />1 Tablespoon light corn syrup<br />3/4 teaspoon peppermint extract<br /><br />12 whole red-and-white-striped hard peppermint candies, chopped (I used candy canes)<br /><br />For Filling:<br />Place chocolate in medium bowl. Bring cream and corn syrup to simmer in small saucepan. Pour hot mixture over chocolate; add extract and let stand 1 minute. Whisk until mixture is smooth. let filing stand at room temperature while cake is baking and cooling. <br /><br />For Cake: <br />Position rack in lowest third of oven and preheat to 350F. Butter 9-inch-diameter cake pan with 2-inch high sides. Line bottom with parchment paper. Butter parchment. Dust pan with flour. Whisk first 5 ingredients in medium bowl to blend. Using electric mixer, beat butter in large bowl until light and fluffy. Gradually beat in both sugars, then vanilla. Add eggs 1 at a time, beating well after each addition. Beat in dry ingredients alternately with buttermilk in 2 additions each. Mix in chocolate chips. <br /><br />Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 1 hour 5 minutes. cool cake in pan on rack 5 minutes. Turn out cake onto rack. Peel off parchment. Col completely. <br /><br />Using electric mixer, beat filling until fluffy and lightened in color, about 30 seconds. Using serrated knife, cut cake horizontally in half. Place 1 layer, cut side up, on rack set over baking sheet. Spread filling over. Top with second layer, cut side down. Chill filled cake 20 minutes. <br /><br />Meanwhile, prepare glaze:<br />Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted and smooth. Mix in extract. Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes. <br /><br />Pour 1/2 cup glaze over center of cake. Spread over top and sides of cake. Chill until glaze sets, about 15 minutes. Pour remaining glaze over center of cake, then spread quickly over top and sides. Chill until glaze sets about 1 hour. (Can be made 1 day ahead. Cover with cake dome; chill. Before continuing, let stand at room temperature until softened, about 4 hours.)<br /><br />Sprinkle candies around top edge of cake.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-9137419412876136245.post-25960033987692679802010-10-05T18:36:00.000-07:002010-10-05T21:00:06.521-07:00Hey Mussels, I love you.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7ynNNepqaX-7LCqQMaPx_E6wSvX8OBN3vK7X2tyZ4lhpg2NEX_fQCI4aQi1svnOLUDUig29tejSysufBOIyclqMESWD4rn2-Pi42CDBmiOUNngGop7-IoiQnT05leA5D-5wX2xvrT-pZ/s1600/Muscles"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF7ynNNepqaX-7LCqQMaPx_E6wSvX8OBN3vK7X2tyZ4lhpg2NEX_fQCI4aQi1svnOLUDUig29tejSysufBOIyclqMESWD4rn2-Pi42CDBmiOUNngGop7-IoiQnT05leA5D-5wX2xvrT-pZ/s320/Muscles" alt="" id="BLOGGER_PHOTO_ID_5524741154636236530" border="0" /></a>Moules et Frites is one of my favorite items to order while dining out at the moment. While I claim to be a veg-head in some of my posts, that isn't entirely true. I try to stick to the fruits and veggies most of the time, but ultimately, I am a pescatarian and I do enjoy mussels. <br /><br />In the planning stages of this meal we started with the mussels and added sweet potato fries with truffle salt. Then came garlic toast and sauteed kale. It was our first time cooking mussels so we did some research. We went with Ina Garten's <a href="http://www.foodnetwork.com/recipes/ina-garten/mussels-in-white-wine-recipe/index.html">Mussels in White Wine </a>recipe. Although we were a little confused about soaking the mussels in water with flour, we followed her recipe and they came out beautifully. When I discussed the recipe with my Dad, he said that due to the fact that they are bivalves, the soak in water & flour helps clean out any sand left inside (good to know...thanks Dad). <br /><br />For the sweet potato fries we sliced raw sweet potatoes and covered the slices in olive oil, salt & pepper and baked them at 500 degrees on a cookie sheet for 30 minutes. Perhaps I cut the fries too thin, but 500 degrees for 30 minutes turned out to be entirely too much time and some of the fries came out a little toasty. I'd recommend 450 at the most and keep watching and turning those potatoes. Truffle salt was sprinkled on the fries - ultimate decadence.<br /><br />I had a loaf of La Brea Bakery rosemary bread and I followed the recipe for garlic toast on the packaging. A mix of butter, garlic, shallots, salt and red pepper flakes was spread on the slices before a dusting of grated Parmesan cheese. I put the toast in the oven with the fries 10 minutes before the mussels were finished at 450 degrees. <br /><br />The kale was made Kind Diet style. Sauteed in olive oil with minced garlic and tossed in balsamic vinegar before serving. <br /><br />Dipping the toast and fries in the white wine sauce from the mussels was incredible. All of the flavors complemented each other so well. Truffle salt, red pepper flakes & Parmesan cheese on rosemary bread and white wine with garlic and butter...need I say more? This meal was amazing. I can't wait to make it again.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-79754868530712731032010-10-05T18:16:00.000-07:002010-10-05T18:19:31.952-07:00Farm Stand Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWRKsoeeE_fsIx5waXCmyRhus3Tvm8Kn7KBNGvxtGQ3g-p1bcRtGP_K39ArCi400upfamaKHOuzbN9Rd3ZNYm3UTPsqS3-C9FJINKTfPpdFjmOzZ4OFBWfuWFOWQth0akyzjYHxFJdvSh/s1600/first+LI+dinner"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEWRKsoeeE_fsIx5waXCmyRhus3Tvm8Kn7KBNGvxtGQ3g-p1bcRtGP_K39ArCi400upfamaKHOuzbN9Rd3ZNYm3UTPsqS3-C9FJINKTfPpdFjmOzZ4OFBWfuWFOWQth0akyzjYHxFJdvSh/s320/first+LI+dinner" alt="" id="BLOGGER_PHOTO_ID_5524736502091282594" border="0" /></a><br /><p>Visiting Long Island on the weekends has brought back a ton of childhood memories from the times my parents would take me on weekends to visit my Uncle at the family beach house in Sag Harbor. Farm stands with sweet corn and cantaloupe were a part of every one of those visits and I’m thrilled to revisit them. </p> <p>When I left Los Angeles, I knew I’d miss the fresh produce and farmers markets, but these Long Island farm stands are filling that void. For our first dinner at Roman’s new place we made roasted corn on the cob, sauteed zucchini, roasted tomatoes with basil and stuffed baby bella mushrooms. I have to admit, we cheated on the mushrooms…they were pre-made from <a title="Wild by Nature" href="http://www.wildnature.com/">Wild by Nature</a>. They were pretty good, but more breadcrumbs than we wanted. I sauteed the zucchini in olive oil until it browned and the corn was roasted in the oven (husk and all). I got the tomato recipe from Ina Garten via the Food Network. Since Roman just moved in, he didn’t have sugar, so that was missing from the recipe but otherwise I followed it completely. </p> <p>Roasted Tomatoes (via<a title="Ina Garten" href="http://www.foodnetwork.com/recipes/ina-garten/roasted-tomatoes-recipe/index.html"> Ina Garten/Food Network</a>)</p> <ul><li class="ingredient">12 plum tomatoes, halved lengthwise, cores and seeds removed </li><li class="ingredient">4 tablespoons good olive oil </li><li class="ingredient">1 1/2 tablespoons balsamic vinegar </li><li class="ingredient">2 large garlic cloves, minced </li><li class="ingredient">2 teaspoons sugar (I didn’t use the sugar since we didn’t have any and they came out well without it - I’m sure this would help them caramelize more)</li><li class="ingredient">1 1/2 teaspoons kosher salt </li><li class="ingredient">1/2 teaspoon freshly ground black pepper </li></ul> <p>Preheat the oven to 450 degrees F.</p> <p>Arrange the tomatoes on a cookie sheet, cut sides up, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, salt, and pepper over the tomatoes. Roast for 25 to 30 minutes, until the tomatoes are beginning to caramelize.<br /></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-41537804161999265722010-06-17T17:41:00.000-07:002010-09-03T15:06:16.165-07:00Fancy Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM6K5WniNPBABU6dYhs1JtZXXcpYy3fiw_O6BMwpJVYhXHVaZWAKWONK65j3U23PkUilSuO8wijKp1uQ6PEjWiEQZtwLspuv4n4vlWuEExPBxHIqT4yzMXizdGe0z3a8g0qmW6KHTo5IG/s1600/dinner.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzM6K5WniNPBABU6dYhs1JtZXXcpYy3fiw_O6BMwpJVYhXHVaZWAKWONK65j3U23PkUilSuO8wijKp1uQ6PEjWiEQZtwLspuv4n4vlWuEExPBxHIqT4yzMXizdGe0z3a8g0qmW6KHTo5IG/s320/dinner.bmp" alt="" id="BLOGGER_PHOTO_ID_5483907924762356530" border="0" /></a><br /><p>When your boyfriend moves away, you must cook him a fancy dinner. I guess it isn’t an obligation, but when you care about someone as much as I care about Roman, it is kind of a no-brainer. Not to mention, the excitement of a fancy cheese plate can <em>almost</em> help you forget the sad occasion.</p> <p>Roman mentioned filet a couple of times in the month or so leading up to his departure from Los Angeles, so I decided that beef wellington would be a good start (portobello mushroom wellington for me). I had some asparagus from my CSA delivery and purchased some potatoes to roast.</p> <p>I heard that I had to try <a title="Mccalls" href="http://www.mccallsmeatandfish.com/">McCall’s Meat & Fish Co.</a> and thought this would be the perfect time to do it. The rumors are true, this place is great. So great that it almost made me want to turn meat-eater again. The employees (and there are only a few - McCall’s is small) are knowledgeable. They know what the animal was eating when it was alive and exactly where it came from. When the cut of filet was slightly lighter than I asked for, the woman behind the counter apologized “I’m sorry we’re coming up short for you today!” I accepted the unnecessary apology. I was more than pleased with what I was getting. Although I hadn’t planned on it, I picked up some white shrimp when I was there. They looked great, so I bought them all. </p> <p>Next stop was <a title="Say Cheese" href="http://www.saycheeselosangeles.com/">Say Cheese </a>in Silver Lake (right next to Trader Joe’s). I love Say Cheese, but that place is dangerous! I told the guy behind the counter that I wanted to make a cheese plate for a nice dinner and he gave me four cheeses to try, thinking I’d select three. I loved all four and couldn’t choose, so I bought them all. The Gouda (aged 6 years) and Humboldt Fog were my favorites. To compliment my cheeses, I also got some sea salt crackers and fig quince.<em> </em></p> <p>While my wellingtons were cooking (<a title="Beef Wellington" href="http://www.foodnetwork.com/recipes/emeril-lagasse/individual-beef-wellingtons-recipe/index.html">recipe adapted from Food Network / Emeril Lagasse</a>), I tossed the shrimp in olive oil with fresh dill and garlic before grilling. I made a dill, paprika butter as a dipping sauce for the shrimp. The asparagus were lightly tossed in olive oil with lemon juice, salt and pepper and the potatoes were coated in olive oil, garlic and rosemary before roasting. When everything was cooked and plated, I topped the wellingtons with a <a title="Bearnaise" href="http://homecooking.about.com/od/condimentrecipes/r/blsauce14.htm">bearnaise sauce</a>. Dinner was served with delicious wine from<a title="Jaffurs" href="http://www.jaffurswine.com/"> Jaffurs</a> and <a title="Ledson" href="http://www.ledson.com/">Ledson</a>.</p> <p>Ice Cream Cake for dessert. <a title="ice cream cake" href="http://www.epicurious.com/recipes/food/views/Mint-Chocolate-Ice-Cream-Cake-569">Mint chocolate ice cream cake.</a> </p> <p>Although I overcooked the beef wellington slightly (Sacrilege, I know!), everything turned out wonderfully. I hope I can cook another dinner like this for us sometime soon. In the meantime, I’m seeing him this weekend and we’re going to San Francisco, Berkeley and Napa. Maybe we can let Alice Waters do the cooking for us this time around.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-68020667343875884372010-06-11T12:44:00.001-07:002010-06-11T12:45:26.684-07:00Mozza<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCoglchxSkzBuNQkHFcgQGVOjCjiHALlF686MmYU2bp9eQk8kAZkGdPxymLuvQ6LFVHssz2dpVgab-j3CIEHjGWN_aALmkRRagjmO6IaBCKvtyj_ePkHlmWnaqAKppSKVHElGk-gT7v9S/s1600/Mozza.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCoglchxSkzBuNQkHFcgQGVOjCjiHALlF686MmYU2bp9eQk8kAZkGdPxymLuvQ6LFVHssz2dpVgab-j3CIEHjGWN_aALmkRRagjmO6IaBCKvtyj_ePkHlmWnaqAKppSKVHElGk-gT7v9S/s320/Mozza.jpg" alt="" id="BLOGGER_PHOTO_ID_5481604506627025106" border="0" /></a><br /><p>I’ve been hearing about Mozza for about three years now. Everyone who went raved and insisted that I go. So when I was down to just a couple weeks with Roman in L.A. I wanted to try Mozza with him. In an effort to be slightly more frugal, I opted for the Pizzeria instead of the Osteria. I also couldn’t get a reservation so last minute (and by last minute I mean two weeks prior) at a normal time for the Osteria. I heard plenty of good things about the Pizzeria, so I was happy with my choice. </p> <p>We were seated promptly and the tables had Mozza envelopes with silverware inside. The service was excellent and although the wine list was very tempting, we decided to skip the wine and splurge on dessert instead. To start we had the Mussels al forno with Salsa Calabrese and the Fried potatoes ceci with herbs. The Salsa Calabrese from the mussels was to die for. I could have dipped bread in that and called it a night. The potatoes were good too, but I’m told I should have picked the fried squash blossoms. Next time…</p> <p>Roman ordered the Coach farm goat cheese, leeks, scallions, garlic & bacon pizza, which lived up to the hype. He gave me bites without bacon, but I can see how this would be an excellent combination. As soon as I saw burrata on the menu, I knew which pizza I wanted. My pizza had squash blossoms, tomato & burrata. While the blossoms made for a beautiful pie and the burrata was tasty, I don’t think I’ll get this pizza if I return to Mozza. <em> </em></p> <p>Dessert was the best part of dinner in my opinion. Roman got the Espresso granita with espresso gelato & chocolate dipped honeycomb and I got the Butterscotch <em>budino</em>, Maldon sea salt & rosemary pine nut cookies. I often use the word complex when describing wine and beer and on occasion for exceptional food, but never for dessert. This dessert was complex. Each bite was sweet, then salty and had a creamy finish. The rosemary pine nut cookies offered a break from the decadent texture of the budino. I think Roman got two bites before I polished off the entire thing. </p> <p>Overall, I was impressed with Pizzeria Mozza and glad we ended on such wonderful desserts. Their pizza is much prettier than this picture. We were told by a seasoned Mozza diner that pictures are not allowed…we had to sneak one by phone. </p><p><span class="mainHeader"><strong><a title="Mozza" href="http://www.mozza-la.com/pizzeria/about.cfm">Pizzeria Mozza</a> </strong>(Open Noon - Midnight) </span><br />641 N. Highland Avenue<br />Los Angeles, CA 90036<br />1.323.297.0101</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-67194679991360923702010-05-15T00:10:00.000-07:002010-05-15T08:31:32.213-07:00Frankies for Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMPMS8wEgS6xxEzpOV7kKUwdPbu1qQkX8D2KjuYSgzeMZwontBVmdYzJNhTrwT4HlAdAYMytCttx7WkjK6KW9K1lmJ5Z1v56bSQxcGNwKznRGyyNKr5cLw7NtjH1Axfk-UBG-k9zRvuc/s1600/DSC02993.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixqMPMS8wEgS6xxEzpOV7kKUwdPbu1qQkX8D2KjuYSgzeMZwontBVmdYzJNhTrwT4HlAdAYMytCttx7WkjK6KW9K1lmJ5Z1v56bSQxcGNwKznRGyyNKr5cLw7NtjH1Axfk-UBG-k9zRvuc/s320/DSC02993.JPG" alt="" id="BLOGGER_PHOTO_ID_5471390975053945906" border="0" /></a><br /><p>Earlier this week, I headed over to the Eagle Rock brewery to try out their beer and was happy to be introduced to Sumant, the chef of the <a title="India Jones" href="http://indiajoneschowtruck.blogspot.com/">India Jones</a> food truck. Beer was supposed to be the main event of the evening (and Eagle Rock Brewery was very enjoyable - will definitely go back there) but discovering the India Jones truck trumped our new beer excitement.</p> <p>We shared the Samosa Spring Rolls, Veggie Tikka Masala, the Potato Paratha and the Mushroom and Cheese Frankie. The Frankie was my favorite and I’m hoping to happen upon this truck a lot more. Complimentary Aranciatas from Sumant and Dave (or maybe Gabe ?) washed down our dinner perfectly. </p> Support India Jones at tomorrow’s <a title="LA Vendy Awards" href="http://streetvendor.org/vendys/la/">LA Vendy Awards</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-71514961032780662622010-05-04T11:06:00.000-07:002010-05-04T11:09:54.994-07:00Mini Chocolate Cheesecakes<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j8m4r-ndW3NIe57OEdEvfy7EquAlPY5WUyhrDMwLCmVcEjTjoN82VHszECxvOuZimZZILnLpk1nL8OIsodVWSGvzs7P9Suysm6Sqb7L_ebofWVdMLjAN3b4m8DpZiOYlJn3j9uwkDE-w/s1600/cheesecake.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_j8m4r-ndW3NIe57OEdEvfy7EquAlPY5WUyhrDMwLCmVcEjTjoN82VHszECxvOuZimZZILnLpk1nL8OIsodVWSGvzs7P9Suysm6Sqb7L_ebofWVdMLjAN3b4m8DpZiOYlJn3j9uwkDE-w/s320/cheesecake.JPG" alt="" id="BLOGGER_PHOTO_ID_5467478721338976530" border="0" /></a><br /><div class="caption"> <p><strong>(via <a title="Love and Olive Oil" href="http://www.loveandoliveoil.com/">Love and Olive Oil</a>)</strong></p> <p>My friend Allyson and I do a lot of internet food browsing. Most of our e-mails and IMs to each other are recipe exchanges and we have an endless list of dishes we want to try. One such dish was <a title="Gnocchi" href="http://www.eatingwell.com/recipes_menus/menus/skillet_gnocchi_with_chard_white_beans_500_calorie_menu">Skillet Gnocchi with Chard and White Beans</a> from Eating Well. Of course I neglected to take a picture of this delicious dinner, but managed to snap a photo of dessert. </p> <p>These mini chocolate cheesecakes from Love and Olive Oil were also on our list and they came out beautifully. They are the perfect amount, easy to make but look and taste impressive. Next time I make these I will be adding more raspberries. One was elegant, but not quite enough.</p> <p>Two checks on our food list and happy bellies. YUM!</p> </div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-43938849799235000242010-05-03T12:17:00.001-07:002010-05-03T12:18:55.068-07:00Square One Dining<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5mYBzcTtFXQyK5QW2WTe4gCSGy8QAimJQ13GZI8ALD5j_GH0GDJTtUISyXmrMRos6LXYIFZj7G4FhoYgj3GE3D22R7MNxOM7WchoajLExhq2dw4SW0bCJKhtcXy3qwILD49MUuKbcW8B/s1600/French+Toast.bmp"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim5mYBzcTtFXQyK5QW2WTe4gCSGy8QAimJQ13GZI8ALD5j_GH0GDJTtUISyXmrMRos6LXYIFZj7G4FhoYgj3GE3D22R7MNxOM7WchoajLExhq2dw4SW0bCJKhtcXy3qwILD49MUuKbcW8B/s320/French+Toast.bmp" alt="" id="BLOGGER_PHOTO_ID_5467125189101811538" border="0" /></a><br /><p>Roman and I woke up early yesterday and decided to go to <a href="http://www.squareonedining.com">Square One</a> for breakfast. Their amazing french toast had me wondering why I don’t go there more often. When I was visiting Square One on a more frequent basis, I would go with the bourbon-pecan topping with vanilla whipped cream, but this banana hazelnut special was calling my name. </p> <p>We split the french toast and the veggie omelet with asparagus, squash, basil and goat cheese. Our omelet came with breakfast potatoes and delicious whole grain bread from <a title="Bread Bar" href="http://www.breadbar.net/">Bread Bar</a>. Their coffee is always perfect and service warm & friendly. </p> <p>4854 Fountain Ave., Los Angeles, 90029</p> <p>Open everyday from 8AM - 3PM.</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9137419412876136245.post-29370096361079375772010-04-27T20:47:00.000-07:002010-04-27T20:51:30.482-07:00From the Artful Vegan<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMn8374lIYc0kc9UJ-K6Ar0o5duwEAyinad9Zjnwpmbom5XQQGHYH2znevr2bJy7mq_306on2OExrIWs-zgRRqOHq-CX4usQrq2Et9dYh96cpFWITUmlrZPD0GVDSVSHi0NCS8Ht3hWtqp/s1600/DSC02897.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMn8374lIYc0kc9UJ-K6Ar0o5duwEAyinad9Zjnwpmbom5XQQGHYH2znevr2bJy7mq_306on2OExrIWs-zgRRqOHq-CX4usQrq2Et9dYh96cpFWITUmlrZPD0GVDSVSHi0NCS8Ht3hWtqp/s320/DSC02897.JPG" alt="" id="BLOGGER_PHOTO_ID_5465030635818254162" border="0" /></a><br /><div class="caption"> <p>My friend Liz gave me <em>The Artful Vegan </em>for my birthday. The pictures are gorgeous, ingredients enticing and it is a challenge. I don’t have a lot of cookbooks containing recipes that intimidate me, but this one certainly does. They are recipes for weekends <em>only</em>, with ingredients that even challenge the knowledgeable employees at Whole Foods. </p> <p>So here it is, <strong>Creole Sauteed Mushrooms and Kidney Beans over Pecan Dirty Rice</strong>.</p> <p>Serves 6. </p> <p><strong>Creole Sauce</strong></p> <p>1/4 cup extra virgin olive oil, 1/4 cup all-purpose flour, 2 cups 1/4-inch-diced celery, 2 cups 1/4-inch-diced carrots, 1 red onion cut into 1/4 inch dice, 4 cloves garlic minced, 1 1/2 teaspoons dried thyme, 2 bay leaves, 1 teaspoon espresso ground, 2 teaspoons Spanish paprika, 1/3 teaspoon cayenne pepper, plus more as needed, 1 teaspoon dried oregano, 2 teaspoons nutritional yeast, 2 cups dry red wine, 1/2 teaspoon freshly ground black pepper, plus more as needed, 1/4 cup tomato paste, 3 cups mushrooms stock (I used veggie stock), 1 tablespoon balsamic vinegar, 1 tablespoon tamari, salt</p> <p>Begin with a roux. Heat 3 tablespoons of the olive oil in a small saute pan over low heat Whisk in the flour. Simmer for at least 20 minutes, whisking almost constantly, to make a deep nut-brown roux. Remove from the heat. Let cool to close to room temperature before using. </p> <p>Heat the remaining tablespoon olive oil in a heavy-bottomed saucepan over medium heat. Add the celery, carrots, onion and garlic and saute for 10 to 15 minutes, until soft and starting to brown. Add the thyme, bay leaves, espresso, paprika, cayenne pepper, and oregano. Saute, stirring often, for 2 minutes to toast the spices. Add the yeast, and then add the wine and stir to scrape up the browned bits from the bottom of the pan. Add the black pepper, tomato paste, stock, vinegar, and tamari. Decrease the heat to medium-low, and simmer for 15 minutes, or until reduced by one-third. Slowly whisk in the roux, decrease the heat to low, and continue to simmer for another 10 minutes, or until thickened. Remove from the heat. Add salt, black pepper, and cayenne pepper to taste. </p> <p><strong>Pecan Dirty Rice</strong></p> <p>2 teaspoons olive oil, 1/2 red onion cut into 1/4-inch dice, 1 clove garlic minced, 1/2 cup pecans toasted and coarsely chopped, 1/4 teaspoon dried thyme, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, pinch of freshly ground pepper, 1/2 teaspoon salt, 1 cup brown basmati rice, 1 1/2 cups water</p> <p>Pre-heat the oven to 350 degrees F. Heat the olive oil in an ovenproof saucepan over medium heat. Add the onions and garlic and saute for 5 minutes, or until the onions are soft. Add the pecans, thyme, cinnamon, allspice, pepper, and salt. Saute for 1 minute. Add the rice, and saute for 2 minutes, stirring often, to toast the rice. Add the water and bring to a boil.</p> <p>Cover the saucepan and place in the oven. Bake for 30 minutes, or until the liquid is absorbed and the rice is al dente. (Alternatively, cover and simmer over low heat for 30 minutes). Remove from the oven and let steam still covered for 10 minutes. Fluff the rice with a fork. Serve or keep covered until needed. </p> <p><strong>Braised Kale</strong></p> <p>1/2 teaspoon salt, 2 bunches Red Russian or Lacinato kale, washed, stemmed and cut into 1-inch strips, 2 teaspoons extra virgin olive oil, 1 yellow onion halved crosswise and then sliced into thin crescents, 2 cloves garlic minced, 2 teaspoons of umeboshi vinegar</p> <p>Bring 1 gallon of water to a boil in a large stockpot. Add the salt. Place the kale in the boiling water and blanch for 3 to 7 minutes, depending on the variety, until just tender. Drain the kale in a colander. If not using immediately, rinse with cold water.</p> <p>Heat a large saute pan over high heat and add the olive oil. When the oil is hot, add the onions and garlic and saute for 2 minutes, or until just softened. Add the drained kale and the vinegar and saute for 2 minutes, or until heated through. Remove from the heat. </p> <p>Last, but not least…</p> <p><strong>Creole Sauteed Mushrooms</strong></p> <p>2 teaspoons extra virgin olive oil, 2 cloves garlic minced, 8 oz. cremini mushrooms halved, 8 oz. shiitake mushrooms stemmed and halved, 8 oz. oyster mushrooms, 1/4 teaspoon salt (plus more as needed), 1 1/2 cups cooked kidney beans, cayenne pepper</p> <p>Place a large saucepan over medium-high heat and add the olive oil. Add the garlic and saute for 1 minute, or until just starting to brown. Add the cremini, shiitake, and oyster mushrooms and the salt. Saute for 4 minutes, or until the mushrooms are just softened. Add the kidney beans and the Creole sauce and heat through. Add salt and cayenne pepper to taste. </p> <p><strong>To Serve</strong></p> <p>You also need: Cornbread (this book has a recipe for that as well), 6 lemon wedges, 12 chive sprigs, plus 2 tablespoons chopped chives, 1/2 cup roasted pecans</p> <p>For each serving, place a ring of kale around the inside perimeter of a large shallow bowl, such as a pasta bowl. Follow with a ring of rice. Fill the center of the bowl with a portion of the Creole mushroom mixture. Place a wedge of cornbread and a wedge of lemon on the side. Sprinkle the plate with some chopped chives and roasted pecans. Put 2 chive sprigs upright in the center.</p> </div>Unknownnoreply@blogger.com0