tag:blogger.com,1999:blog-68690849263915965392024-03-05T09:09:03.046-08:00Living LaVita LocalOur family's adventure into living and eating as locally as possible. Be inspired, laugh with us, or do the same in your own town. Just do something!Unknownnoreply@blogger.comBlogger34125tag:blogger.com,1999:blog-6869084926391596539.post-35227678165918790182015-01-15T17:58:00.001-08:002015-01-15T17:58:32.520-08:00Vegetarian Flageolet Soup: A Perfect Solution<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FB3Wf924VYp_Jt2bd0JOyFCv75v-lUATNK6DGv4DLfEWASOakAbU81l_FF4ObgVWXDyFpeHqJswIz5cIGS9eRCeAnUTcdXd55vpYTS7J1ALp8y5Qh79SHLZQwI46Xea3tTBy5wRMpUo/s640/blogger-image-470930538.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3FB3Wf924VYp_Jt2bd0JOyFCv75v-lUATNK6DGv4DLfEWASOakAbU81l_FF4ObgVWXDyFpeHqJswIz5cIGS9eRCeAnUTcdXd55vpYTS7J1ALp8y5Qh79SHLZQwI46Xea3tTBy5wRMpUo/s640/blogger-image-470930538.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">It's a very rich soup that doesn't taste typically vegetarian. The beans get very starchy and yummy.</td></tr>
</tbody></table>
<br /></div>
Well, it's Thursday. For me that's the busiest day of the week, especially in the winter. As a family we have Pilates, school, Taekwondo, basketball and homework. In between all of that dinner has to have it's rightful place. Usually, this is when soup comes in handy. <br />
Soup is not only nutritious, but it's easy to put together quickly. Here's the recipe for the soup I put together this morning in about 20 minutes. I did a bit of preplanning like soaking the beans overnight and having homemade chicken stock thawed out beforehand. <u>See the bottom of this post if for tips if you haven't preplanned.</u> <br />
<br />
This recipe is so much better with homemade chicken stock. Don't know how to make chicken stock? Don't sweat it. Here's a video tutorial with my then three year old son. It's really simple. If he can do it, so can you.<br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxqI3hhuRapXny9hPET__kDXKN5VEWhaH2wiOOadQsTXgWebH2SG6GIgXgaPBAE2byxyryFoywUZIeXpEYoXw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-size: large;">Jennifer Werner's Vegetarian Flageolet Soup</span> <br /><a href="http://www.livinglavitalocal.blogspot.com/">www.livinglavitalocal.blogspot.com</a></div>
<em><br />Ingredients:</em><br />
<ul>
<li>2 tbsp. butter (I use Organic Valley cultured butter)</li>
<li>2 tbsp. extra virgin olive oil</li>
<li>1 medium leek </li>
<li>3 carrots (chopped)</li>
<li>3 ribs of celery (chopped)</li>
<li>3 small cloves of garlic (chopped)</li>
<li>4 crimini mushroom (chopped)</li>
<li>3 sprigs of fresh thyme tied into a <a href="http://en.wikipedia.org/wiki/Bouquet_garni" target="_blank">bouquet garni</a></li>
<li>1/2 tsp. dried rosemary</li>
<li>1 tsp. dried oregano</li>
<li>1 tsp. dried basil</li>
<li>3 tbsp. dry white wine</li>
<li>32 oz. homemade chicken stock</li>
<li>1 cup of water</li>
<li>12 oz dry Flageolets (French White Beans) <a href="http://www.urbanspoon.com/r/88/816265/restaurant/Mediterranean-Specialties-Cafe-and-Goods-Bellingham" target="_blank">Mediterranean Specialties</a> </li>
<li>salt/pepper to taste</li>
</ul>
<em>Process:</em><br />
Melt the butter and oil together in a large Dutch oven. Add the leek and cook on medium low until leeks are tender. Increase the heat to medium high and add carrots and celery. Cook until the vegetables begin to caramelize (about 2-3 minutes). Add the white wine and scrape the bottom of the pot to release the browned vegetable sugars. Add the garlic and mushrooms and cook for 1 minute. Pour in the chicken stock and beans. Use the 1 cup of water to rinse out the stock containers. Make sure the beans are covered by at least one inch of liquid. Add the thyme, rosemary, oregano, and basil to the soup and bring the soup to a boil. Reduce to a simmer for 2 hours.<br />
Remove the bouquet garni and serve. <br />
You may decide to use a potato masher to crush some of the beans. You may also decide to puree the soup in a blender. I personally like the texture of the vegetables.<br />
<br />
Serve with bruschetta made with bread from <a href="http://www.breadfarm.com/" target="_blank">Breadfarm</a> or <a href="http://avenuebread.com/" target="_blank">Avenue Bread Company</a> and don't forget to go to <a href="http://www.sjwinemerchants.com/" target="_blank">Seifert and Jones </a>to pick up a nice red wine to turn this into a lovely meal.<br />
<br />
Interested in a different soup option? Don't know how to chop/wash leeks? What is and how on earth do you make bruschetta? <a href="http://livinglavitalocal.blogspot.com/2011_10_01_archive.html" target="_blank">Click here on one of my vintage posts to find out?</a> <br />
<br />
<br />
***If you don't preplan here are some hints to get around that aspect while still not sacrificing time or<br />
flavor.<br />
<ol>
<li><span style="font-size: large;"><u>Use a slow cooker</u></span>.<div>
Still want to use those local beans from Mediterranean Specialties? Not all beans have to be presoaked. If you cook your soup all day on low in your slow cooker your beans will still be cooked to perfection. </div>
</li>
<li><div>
<span style="font-size: large;"><u>Thaw frozen chicken stock in your microwave.</u></span><br />
Honestly, I usually forget to thaw my stock before hand. Sometimes I don't decide on making soup until I wake up in the morning. If this is you don't worry. Just loosen the lid on your stock container and microwave the contents on high for 5 minutes. It won't completely thaw out the stock, but it will loosen it's grip to your container. Matt and I often put a huge chicken stock ice cube into the pot and let it melt into the soup. </div>
</li>
<li><div>
<span style="font-size: large;"><u>Use what you have.</u></span><br />
This tip works for just about anything. Have some old stock in a box that's about to hit it's expiration date? Use it. Don't have a leek but you have an onion? Use it. Your fresh rosemary died at the first sign of frost, but you have dried rosemary? Use it (cut the amount used by a third). Don't stress out. You might actually create something new and amazing.</div>
</li>
<li><div>
<span style="font-size: large;"><u>No stock (homemade or boxed) on hand? Use water</u></span>.<br />
Sometimes you just run out. I go through a lot of stock in my house and it's usually available, but sometimes I just forget. Water can be used in place of stock very easily. Just remember to add extra seasoning to compensate. Salt and pepper have been around for centuries for a reason. Use them and taste your soup to be sure it's just the way you like it.</div>
</li>
<li><div>
<span style="font-size: large;"><u>Gah! I don't have any white wine. or I don't want to open an entire bottle of white wine just to deglaze the pan for soup. or I don't want to use wine at all in my soup.</u></span><br />
Wine is a flavor enhancer and it's also prevents your veggies from sticking to the pan. If you don't want to use wine just use water. <br />
If you don't have or don't want to open a bottle of white wine here is a good trick that was laboriously tested by Julia Child herself. Use DRY VERMOUTH! Vermouth is a fortified wine and can be used in a 1:1 ratio as a replacement for white wine in cooking. Remember Julia was advocating for flavor when most Americans didn't have wine in their homes. However almost every American had Vermouth in the 1950's. </div>
</li>
</ol>
Here are some lovely pictures I took for those of us who need visual inspiration. Have fun!<br />
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCidFwWcm-l-yVa2XFmnnZ53AOPXks2gsQoW67ywhUTuSUaJEvHMGIrs10dThABoz24j8YhM9SP9X-jUd87TYFs4gS6x-dAIOW1-L29Ylvgubv1EpPNASoClwofHhfDYuB5TY6DaW8YA/s640/blogger-image-1968315242.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCidFwWcm-l-yVa2XFmnnZ53AOPXks2gsQoW67ywhUTuSUaJEvHMGIrs10dThABoz24j8YhM9SP9X-jUd87TYFs4gS6x-dAIOW1-L29Ylvgubv1EpPNASoClwofHhfDYuB5TY6DaW8YA/s640/blogger-image-1968315242.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I really love these beans and the company puts out many unique varietals. You can sometimes find them at Haggen, but they are usually cheaper at Mediterranean Specialties.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnwZ8XDox50f2VciMrBBtBORfUv1YwSYPu1Fx1bESaocBdoB9wvvVx6lsk-XG-XbKCZelU5NfclcWQdqohsB8EzLIxPWteIqL6qVE53EVlZuzYDpcIqWlz9jjGfsxaLkoOB751iTeZ7Y/s640/blogger-image--872790826.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnwZ8XDox50f2VciMrBBtBORfUv1YwSYPu1Fx1bESaocBdoB9wvvVx6lsk-XG-XbKCZelU5NfclcWQdqohsB8EzLIxPWteIqL6qVE53EVlZuzYDpcIqWlz9jjGfsxaLkoOB751iTeZ7Y/s640/blogger-image--872790826.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use what you've got! My thyme is still going strong but my rosemary kicked the bucket a few months ago. </td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9L5tL8NF5AGFTCXPcTNRlf9ejmFRm_64Fg8s-MOgGwgv3S288CfgzpO_U6GDnkSXKTrycoSeTR2vWMOAFGuBhvaA2qQsjumqptZwHOG9trJdcy0T5wmlPswKFcX8LS1FrTvb6oCHWmI/s640/blogger-image-1423636325.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq9L5tL8NF5AGFTCXPcTNRlf9ejmFRm_64Fg8s-MOgGwgv3S288CfgzpO_U6GDnkSXKTrycoSeTR2vWMOAFGuBhvaA2qQsjumqptZwHOG9trJdcy0T5wmlPswKFcX8LS1FrTvb6oCHWmI/s640/blogger-image-1423636325.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I didn't want to open an entire bottle of wine. Vermouth it is!</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtq3uhNOuPYo45KTzxFNgw6gwlLMvPmrHa2h4_Xiebgt7pBMPnGQDMmnNMt35Y6rz6uipKm9jG8FpkMdscxiPc9cHdXfIBrsXCCEJYujWA4ru3smCuPotEaHTfkvyFAw7sjsgqGeifigg/s640/blogger-image-933546961.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtq3uhNOuPYo45KTzxFNgw6gwlLMvPmrHa2h4_Xiebgt7pBMPnGQDMmnNMt35Y6rz6uipKm9jG8FpkMdscxiPc9cHdXfIBrsXCCEJYujWA4ru3smCuPotEaHTfkvyFAw7sjsgqGeifigg/s640/blogger-image-933546961.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Veggies are cookin'!</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1A_KjQ3rcKR4MOdc7BU92VeJ1K2R2eFj-UMGPWeSjfNWX5mx7DMNlWwuvUW-g-lFEHAVbpwbYclz2qvalih-AxJCFWD0yFAfgDIQcaC31v9ABkAkR_-W_XdfRXgjC6uJJ4IkeRHZZJ0/s640/blogger-image--2127269363.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1A_KjQ3rcKR4MOdc7BU92VeJ1K2R2eFj-UMGPWeSjfNWX5mx7DMNlWwuvUW-g-lFEHAVbpwbYclz2qvalih-AxJCFWD0yFAfgDIQcaC31v9ABkAkR_-W_XdfRXgjC6uJJ4IkeRHZZJ0/s640/blogger-image--2127269363.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the bouquet garni and I love how the mushrooms float to the top.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMB-gZw11ha_GmwdC4PN1T08A0UVlJUQlQ3l5cF_5XAxqhmJrI5BdSiiCGlzzlJXiRsr43ywsCMJYjM2_ggA1KRxQ9fjWaS4LqFmIXcuFYaqzDprHycD6FPDQnwcbVHN7MOLU3F0MmUyg/s640/blogger-image-421032558.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMB-gZw11ha_GmwdC4PN1T08A0UVlJUQlQ3l5cF_5XAxqhmJrI5BdSiiCGlzzlJXiRsr43ywsCMJYjM2_ggA1KRxQ9fjWaS4LqFmIXcuFYaqzDprHycD6FPDQnwcbVHN7MOLU3F0MmUyg/s640/blogger-image-421032558.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Savor and enjoy. </td></tr>
</tbody></table>
<br />
<br />
<br />
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-1189472920188944382015-01-10T18:49:00.000-08:002015-01-10T18:50:00.941-08:00Uncured Ham and Sauteed ("Browned") Cabbage<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPU8oCB4IrWdSnfMAdrNi9dQE7Yv8n8IBgt4xvcTtTRkmRtymdzqsRXNY3B9HIalfU5-XgS0Hz_sLMdFdLV44Wnjw85UWhTiFeHKPJ-cR5Ow5DlH2nBB5VLEkB-abOar0yFHpJQHA0u0/s640/blogger-image-292418598.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcPU8oCB4IrWdSnfMAdrNi9dQE7Yv8n8IBgt4xvcTtTRkmRtymdzqsRXNY3B9HIalfU5-XgS0Hz_sLMdFdLV44Wnjw85UWhTiFeHKPJ-cR5Ow5DlH2nBB5VLEkB-abOar0yFHpJQHA0u0/s640/blogger-image-292418598.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now you see why they call it browned cabbage. The honey and the butter caramelize and make some tantalizing goodness.</td></tr>
</tbody></table>
<br />
About eight years ago I was 32 years old with a one and a half year old baby boy. My husband and I had just moved back to Bellingham two years earlier and well with our young babe we spent a lot of nights in. It was then that we started watching this cooking show on PBS called New Scandinavian Cooking. Over the years the show has changed hosts but the shows concept has remained the same. Professional chefs that cook outside using local ingredients from various Scandinavian locations. For the shows purposes this means Norway, Sweden, Denmark, and Finland. <a href="http://www.newscancook.com/" target="_blank">Here's a link</a> to the website for the show that exists today. After watching several shows Matt and I noticed that the ingredients used in these Nordic environments are incredibly similar to ours here in Bellingham. Aside from the alcoholic beverage, aquavit, most of them are also available from local vendors and distributors.<br />
I printed out a recipe for Sautéed Cabbage (aka browned cabbage) by Tina Nordstrom from the show eons ago, and we still use it today. This side dish is really sweet and is almost like a dessert. It also goes especially nicely with a salty ham. It's a really nice salty/sweet pairing. I bought a Beeler's Ham from the <a href="http://www.communityfood.coop/" target="_blank">Community Food Co-Op</a> last week and we are having it tonight with the cabbage. <br />
<br />
I searched and searched for the link to Tina's cabbage recipe and had no luck finding it so I decided to write up a post and share it with you. <br />
<br />
<span style="font-size: large;"><u>Sautéed/Browned Cabbage</u></span> <br />
by Tina Nordstrom<br />
Episode: Christmas Buffet<br />
<br />
<em>Ingredients:</em><br />
<ul>
<li>1 head green cabbage</li>
<li>1 finely chopped onion</li>
<li>1 cup apple juice</li>
<li>1/2 cup balsamic vinegar</li>
<li>2 cinnamon sticks (Go to <a href="https://www.facebook.com/bhammedspec/info?ref=page_internal" target="_blank">Mediterranean Specialties</a> for the best ones)</li>
<li>1/4 cup honey (I still have some local stuff leftover from <a href="http://www.joesgardens.com/" target="_blank">Joe's Gardens</a>)</li>
<li>butter for frying</li>
<li>salt and pepper</li>
</ul>
<em>Process:</em><br />
Slice the cabbage thinly and sauté over medium heat together with the onion for a couple of minutes. Mix in the apple juice, balsamic vinegar, cinnamon sticks, and honey. Cover and let simmer until the cabbage softens. This will take about 15 minutes.<br />
<br />
Remove the lid and season with salt and pepper.<br />
<br />
Don't forget to go to <a href="http://www.sjwinemerchants.com/" target="_blank">Seifert and Jones</a> and have them help you find a good wine to pair with this. They will never fail you.<br />
<div>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJTk2La5-bpl8jUHAaMlW2cci7oH3vxXcqrz102QDY9S4GekbOp0m5zTv_oABVNuWDXYd8C2Qb3oddOUkIcTeMAytYFybd86AkMKV4kNTl9MNR7q8IDfjXPxzN5F2a9JZj3n4fLAAaw0/s640/blogger-image-1494330316.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOJTk2La5-bpl8jUHAaMlW2cci7oH3vxXcqrz102QDY9S4GekbOp0m5zTv_oABVNuWDXYd8C2Qb3oddOUkIcTeMAytYFybd86AkMKV4kNTl9MNR7q8IDfjXPxzN5F2a9JZj3n4fLAAaw0/s640/blogger-image-1494330316.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the essential pantry ingredients. By the way, the cultured butter is critical for the lactose intolerant. </td></tr>
</tbody></table>
<br /></div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LouKSXAuWuzcx-AzbWintBRwILYbT_dWkK1FyI7wykJTM0fmKTJyEn1T-dIH24LZsSJYhU-6jMdeUDtgeyPRo7KIDVgI3MPGSRfImjyrKnIW32RXcsqmkZsM__7tVyjGHRj7d_WROzM/s640/blogger-image-361236235.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LouKSXAuWuzcx-AzbWintBRwILYbT_dWkK1FyI7wykJTM0fmKTJyEn1T-dIH24LZsSJYhU-6jMdeUDtgeyPRo7KIDVgI3MPGSRfImjyrKnIW32RXcsqmkZsM__7tVyjGHRj7d_WROzM/s640/blogger-image-361236235.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The cabbage here is almost done. It needs about 5 more minutes of cooking time to brown up.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-10588927907050445602014-12-25T20:35:00.000-08:002014-12-25T20:35:40.309-08:00Our Local Christmas FeastIt's Christmas Day and I thought I would share some pictures of what we had for dinner. Our rib roast from Hemlock Highlands was complete and amazing. Matt always uses up the leftover juices to make an au jus and then we have French dips later on. I'll have to share that recipe as well. Leftovers are almost as important as the entre itself. <br />
I am wishing all of you a most wonderful holiday. I hope it was special and full of fun. Ours definitely was. <br />
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGgcUYHitZ2ncWQeavZOu4zipLXNWVxLkVzvQWGeqTVCvjkS2dH-99PVWyboz-5JZ1tEvmfyiLe4gKuOYKCdYuYULjV5nRudoua5Mcs3yXwdsa5qwU8sKhWSEfzWTPxdMHNdpfb2HYUo/s640/blogger-image--1793694073.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUGgcUYHitZ2ncWQeavZOu4zipLXNWVxLkVzvQWGeqTVCvjkS2dH-99PVWyboz-5JZ1tEvmfyiLe4gKuOYKCdYuYULjV5nRudoua5Mcs3yXwdsa5qwU8sKhWSEfzWTPxdMHNdpfb2HYUo/s640/blogger-image--1793694073.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our rib roast from Hemlock Highlands. Leftovers will definitely be cherished and recipes shared. Stay tuned.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCUpAfnls29UWt_2Bu1m9w7H6fiMhd1rzkZqDkJiGKZdWCol_kSs38qJ_nNFaJ28DLaThPCWwmlvjYvMOQm0vBneVvLzKI-qqjdvg6hwddJeatkrT2sB41BoqqiwMLNKHAubaOXC8htY/s640/blogger-image-332017287.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCUpAfnls29UWt_2Bu1m9w7H6fiMhd1rzkZqDkJiGKZdWCol_kSs38qJ_nNFaJ28DLaThPCWwmlvjYvMOQm0vBneVvLzKI-qqjdvg6hwddJeatkrT2sB41BoqqiwMLNKHAubaOXC8htY/s640/blogger-image-332017287.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roasted potatoes Ina Garten style. I used thyme instead of parsley. Super crispy and very yummy.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdPVSKsddxAiWSPe7mfUQBrH7bA03h7bI43cY8QofoxYj37OdkM0sFmQl43LM4-FE6RlQozEKzswtHTv9i82J69vpcupIk_12Xz69_Lg1XbwKDYuJUnJqIzMsjLUPIe9FNTULFe4rm9E/s640/blogger-image-988460719.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwdPVSKsddxAiWSPe7mfUQBrH7bA03h7bI43cY8QofoxYj37OdkM0sFmQl43LM4-FE6RlQozEKzswtHTv9i82J69vpcupIk_12Xz69_Lg1XbwKDYuJUnJqIzMsjLUPIe9FNTULFe4rm9E/s640/blogger-image-988460719.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We broke open a Chateau Neuf de Pape that I bought Matt for his birthday from Seifert and Jones. The best place for sure to buy wine in Bellingham.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ONOFEJaOB5GNz8VKROtKiSZyIalSJuY2nW3htfGlAt8Bk1H897zxgAY1_m8yv_sJItby2BiUyWtcv33M2I1MVIdLZz8FAtv7rXqCdnLZk1knLwcxjmuHO1zYiKRZsl0gdD9CXIMS17U/s640/blogger-image--388644021.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_ONOFEJaOB5GNz8VKROtKiSZyIalSJuY2nW3htfGlAt8Bk1H897zxgAY1_m8yv_sJItby2BiUyWtcv33M2I1MVIdLZz8FAtv7rXqCdnLZk1knLwcxjmuHO1zYiKRZsl0gdD9CXIMS17U/s640/blogger-image--388644021.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After almost a year of recipe testing I finally found my favorite recipe. It's a combination of various ones. I plan on sharing soon. </td></tr>
</tbody></table>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-48770775821325127342014-12-24T20:47:00.001-08:002014-12-24T20:47:57.713-08:00Christmas Eve: Getting the Hemlock Highlands roast ready.<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVXaVSShCzNfFx1y_66ymX8MvKq3UZQq2DMDwV8-6KM2Yynm1QwUYa6E8Ppi4yZU6oYIGi2tWkyWvlJAeRQOfe2Sx3In4fsQ5zNBILfRgby-vWGsj2LIrP5l4VEG7tLvWzDf6r1lF6q4/s640/blogger-image--403354821.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiVXaVSShCzNfFx1y_66ymX8MvKq3UZQq2DMDwV8-6KM2Yynm1QwUYa6E8Ppi4yZU6oYIGi2tWkyWvlJAeRQOfe2Sx3In4fsQ5zNBILfRgby-vWGsj2LIrP5l4VEG7tLvWzDf6r1lF6q4/s640/blogger-image--403354821.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the roast, marinated and ready to rest in the fridge.</td></tr>
</tbody></table>
Hey there friends. It's Christmas Eve and we are having a rib roast for Christmas Day. We get our beef from <a href="http://www.hemlockhighlands.net/" target="_blank">Hemlock Highlands</a> in Skagit County. In fact this year we ordered 1/4 of a cow which means that we get to have more choices for roasts. <br />
Hemlock Highlands specializes in Scottish beef. This beef comes from the more modest hairy cows (or coo's) and it is the best tasting beef I've ever had. I've had beef from all over the world and this tops even Kobe beef.<br />
That being said, I thought I would share the recipe I use for our Christmas Day main course. I do a dry-rub that must sit at least overnight. It is true indulgence and is a special treat for a good cut of beef. There are not many ingredients and the process is very simple, but you do have to plan ahead. At the very least I let the rub sit on the meat overnight. 24 hours is ideal. <br />
<br />
<span style="font-size: large;">Dry-Rubbed Rib Roast</span> <br />
by Mario Batali<br />
<u>The Babbo Cookbook</u><br />
<u></u><br />
<em>Ingredients:</em>2 tbsp.. sugar<br />
1 tbsp. kosher salt<br />
5 garlic cloves, finely chopped<br />
1 tbsp. hot red pepper flakes<br />
1 tbsp. feshly ground black pepper<br />
1/4 cup dry porcini mushrooms, ground to a fine powder in a spice grinder<br />
1/4 cup extra-virgin olive oil<br />
<br />
<em>Process:</em><br />
Combine above ingredients in a small bowl. The ingredients should form a thick paste. Dry the roast with a paper towel and rub the paste over the entire roast. Wrap in plastic and refrigerate overnight or 24 hours. <br />
Remove the roast from the refrigerator about an hour before roasting and brush off excess marinade with a paper towel. <br />
Roast in the oven at 350 degrees. Cook until internal temperate is 140 degrees for medium rare or 160 degrees for medium. For a 4-6 lb. roast it should take between 1 1/2 to 2 1/2 hours. That's about 20 minutes per pound for rare and 25 minutes per pound for a medium rare roast. Here's <a href="http://www.cooks.com/recipe/yv6513fc/standing-rib-roast.html" target="_blank">a good link for some general guidelines.</a> <br />
Let the roast site about 10 minutes before serving. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-72768735953329503942014-07-24T08:49:00.000-07:002014-07-24T22:58:41.362-07:00Comfort food for a summer rain.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdkxVZAr2gk5pmkOmaeiXYeLNwlbym9Dfi8-rTtDlalw11i3BSMhjFDfz4BhmYaZEUZqN9pgTJjX5ykrav-tJnMpyPEGkLQ276RgdA8ts3pViRdnkTcJhyrHN5CnMu5ZDt2JrWrALtQ/s640/blogger-image--2009371909.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgCdkxVZAr2gk5pmkOmaeiXYeLNwlbym9Dfi8-rTtDlalw11i3BSMhjFDfz4BhmYaZEUZqN9pgTJjX5ykrav-tJnMpyPEGkLQ276RgdA8ts3pViRdnkTcJhyrHN5CnMu5ZDt2JrWrALtQ/s640/blogger-image--2009371909.jpg"></a></div><br></div>I don't know about you but when it's raining I feel like eating something warm and comforting. Sometimes, that's difficult to do when it's a rainy day in the summertime. You have all these summery vegetables that I associate with hot weather and what I really want is a nice yummy soup of sorts. Well, after a long hot streak we are finally having some much needed rain and I needed a meal to go with it. So I'm making Shashuka (Eggs Poached in Spicy Tomato Sauce). I got this idea a long time ago when I found that I had WAY too many peppers to use up from my CSA box. Shakshuka is an awesome meal that works for rainy days and uses up those summer peppers.<br><br>Joes Gardens has a really nice and varried selection of peppers right now. If you make this you can make it as sweet or spicy as you like. All their peppers are clearly labled so you can tell what's sweet and what's spicy. If for some reason you are confused you can always ask. Everyone there knows their stuff. <br>
<br>
I got my Shakshuka recipe from SmittenKitchen.com. If you haven't visited this site you really should. It really is an impressive cooking site and I love how organized the recipes are. I dream of my blog looking similar to this but I don't have a staff or the skills, so I go for the simple over here. My blog isn't fancy but it's me. Simple and real. Yep that's what I do here. <br><br>As always I fiddle with my recipes. SmittenKitchen.com was my inspiration but I changed things up a bit. Here's my adaptation of Shashuka.<br>
<br>
Jenn's Shashuka <div>(adapted from SmittenKitchen.com)<br><br><em>Ingredients:</em><br>
<ul>
<li>1/4 cup olive oil</li>
<li>1 12 oz. jar roasted red peppers in garlic and olive oil (drained)</li>
<li>2 Annaheim peppers (charred)</li>
<li>1 sweet red pepper (charred)</li>
<li>1 small onion</li>
<li>5 cloves garlic (minced)</li>
<li>1 tsp. ground cumin</li>
<li>1 tbsp. smoked paprika</li>
<li>1 29 oz. can of crushed San Marzano tomatoes</li>
<li>Kosher salt to taste</li>
<li>6 eggs</li>
<li>1/2 cup sheep milk feta (very important for the lactose-intolerant)</li>
<li>1 tbsp. chopped cilantro</li>
<li>warm Naan bread for serving</li>
</ul>
<em>Process:</em><br>
<br>
Preheat oven on broiler setting. When oven is hot place the fresh peppers on the upper rack below the element. Turn every few minutes and charr each side of the pepper. After peppers are severely blackened place them in a heat proof bowl and cover with plastic wrap. The heat from the peppers will steam them. When cooled remove the plastic wrap and prepare the peppers. Slide the inside stems, seeds, and outer blackened skins from the peppers and throw away. Chop the flesh of the peppers and set aside.<br>Heat oil in a 12 inch skillet (preferably cast iron) over medium-high heat. Add peppers (including the jared ones) and onion and cook until soft and golden brown. About 6 minutes. Add garlic, cumin, and smoked paprika and cook 2 more minutes. <br>Add tomatoes and 1/2 cup water to the skillet and reduce heat to medium and simmer. Stir occasionally to prevent sticking. Cook until the mixture has thickened slightly (about 15 minutes). Taste and see if the sauce requires salt. <br>
Crack eggs over sauce so that eggs are evenly distrubted across sauce's surface. Cover the skillet and cook until yolks are just set (about 5 minutes). Sprinkle shakshuka with feta and cilantro. Serve with Naan bread for dipping.<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7NhK6HYhJwoVazds4_5IjPjdbbA4TZ1LKtEUnN5XdCK3OIPszl0ZQ7ENajPoUKOvmjut3dscbxYR8o8UntBLUI5-erKlIvmLpFbftOFBc5WP5WDNwGso_89OLiH0OqimM-iWzFlI-xk/s640/blogger-image--828507242.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX7NhK6HYhJwoVazds4_5IjPjdbbA4TZ1LKtEUnN5XdCK3OIPszl0ZQ7ENajPoUKOvmjut3dscbxYR8o8UntBLUI5-erKlIvmLpFbftOFBc5WP5WDNwGso_89OLiH0OqimM-iWzFlI-xk/s640/blogger-image--828507242.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Z2Y2zMEd3fjLdFD5e2xWwl22azKqluvh1C98oo2C3sGz0MaQnoHdnMbosggYWkauZwnlr4v7abIIo-_jGSLPQuSKgETn4Hyoohkb7Ce24dbWSQz0l4SsdvkJOeofRlH6WaobmmRmIE/s640/blogger-image-1118086243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Z2Y2zMEd3fjLdFD5e2xWwl22azKqluvh1C98oo2C3sGz0MaQnoHdnMbosggYWkauZwnlr4v7abIIo-_jGSLPQuSKgETn4Hyoohkb7Ce24dbWSQz0l4SsdvkJOeofRlH6WaobmmRmIE/s640/blogger-image-1118086243.jpg"></a></div><br>
I start this dish early. I get everything prepped so that all I have to do is prepare the eggs right before dinner. If you prep it like this dinner only takes about 10 minutes to prepare in the end. I serve this with a nice spicy Spanish red wine. I recently made a big run to Seifert and Jones yesterday so I'm all stocked up. <br><br>This is my comfort food and busy day meal. If you have the prep time it comes together quickly and easily. Have fun and let me know what worked for you.<br>
<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfXPxhNBXBPCT09P9OpLcGfE9T0T5DN5CZ-euYSzC-s4wnlZpgeYGampTnjxo8IDrInFbp3WDNRfRozvDKXKghQ8piugiJtf2bCg7L-v9jgYLmCO21AbO0j5Ez_E9GTxGzKkERoC5h8g/s640/blogger-image-956902919.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWfXPxhNBXBPCT09P9OpLcGfE9T0T5DN5CZ-euYSzC-s4wnlZpgeYGampTnjxo8IDrInFbp3WDNRfRozvDKXKghQ8piugiJtf2bCg7L-v9jgYLmCO21AbO0j5Ez_E9GTxGzKkERoC5h8g/s640/blogger-image-956902919.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-Sj1pUQMFbojFEfNAoza6oQo8VOAi4Oz3tMTmwlHYXrm1K314celomVl42IyD_R-vZsxBzu-5yBjQDMZSQN-jMK3Rm-DsmoL6evL1vPOCPnQzTKQXRtgGaFcwNu8SpDj3T03rWa_U5E/s640/blogger-image--37740264.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj-Sj1pUQMFbojFEfNAoza6oQo8VOAi4Oz3tMTmwlHYXrm1K314celomVl42IyD_R-vZsxBzu-5yBjQDMZSQN-jMK3Rm-DsmoL6evL1vPOCPnQzTKQXRtgGaFcwNu8SpDj3T03rWa_U5E/s640/blogger-image--37740264.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUi54z-lcbJ7JllyqoHYQ8Q0rtFDxRprsk0LcYwHKUFpuRD2ple52uD_IB9EZSjEWVh0m6YaXTd1hgSqzGVeTZgw8BAF93DrYIunqXI6VulU4x2oLdMbqmOVHs_jc5eARRWTHptHP7ThI/s640/blogger-image-1049893090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUi54z-lcbJ7JllyqoHYQ8Q0rtFDxRprsk0LcYwHKUFpuRD2ple52uD_IB9EZSjEWVh0m6YaXTd1hgSqzGVeTZgw8BAF93DrYIunqXI6VulU4x2oLdMbqmOVHs_jc5eARRWTHptHP7ThI/s640/blogger-image-1049893090.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w3FhjDZJXr_thMpcZM8XBs2LITrTU8D0Lhp1EdoAVWVRa7Jx03tu_XXe3cibsHaALfhr8bpmROTUsCQtwA7VhB9Upi3TXfmgoHZo9GAgSk-EMfUe1dIR7G9ACqCU8Gjk13On71tQvW8/s640/blogger-image--389563592.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w3FhjDZJXr_thMpcZM8XBs2LITrTU8D0Lhp1EdoAVWVRa7Jx03tu_XXe3cibsHaALfhr8bpmROTUsCQtwA7VhB9Upi3TXfmgoHZo9GAgSk-EMfUe1dIR7G9ACqCU8Gjk13On71tQvW8/s640/blogger-image--389563592.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSW-DSDKTKNe-jRkwEiG_uHJ7zb0ZhIDc_czfEvrw53CsXZF2MLE3fj7Nuzu4jfjDYgXPTWJcYcPh0VR6cUVXmHUZy5KAL_sBdknOEmigQkw-EX1TSNp1L8F7z_c3Pn1z-JhnS0wDrTE/s640/blogger-image-991288551.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjSW-DSDKTKNe-jRkwEiG_uHJ7zb0ZhIDc_czfEvrw53CsXZF2MLE3fj7Nuzu4jfjDYgXPTWJcYcPh0VR6cUVXmHUZy5KAL_sBdknOEmigQkw-EX1TSNp1L8F7z_c3Pn1z-JhnS0wDrTE/s640/blogger-image-991288551.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-iU0JXfTxHNxU64DIQrL55HV-M3WvMsuOgv97zEzppGWnieVboJnjeEr897iemuK34X2ANCwpnz-qSVkQFs_tata11uPo9oB8ZtvMDzJv2RAW3ODQ60VZWM_wDgMzc8H16SFQc2w_sM/s640/blogger-image-143621871.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK-iU0JXfTxHNxU64DIQrL55HV-M3WvMsuOgv97zEzppGWnieVboJnjeEr897iemuK34X2ANCwpnz-qSVkQFs_tata11uPo9oB8ZtvMDzJv2RAW3ODQ60VZWM_wDgMzc8H16SFQc2w_sM/s640/blogger-image-143621871.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSuuxmgkrn25EmR6TYa2U6lJIRdwt-UZBgOU5x0K1W5kfEyfOovf8IBvGh6ow6_BPKoWUlIInCguvDdwrEMl2maY5wLG5zNHleu_9P0CEuciUCO2N6Z7wgqomZdnwHplWNzPgYkXHhek/s640/blogger-image--1448941730.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFSuuxmgkrn25EmR6TYa2U6lJIRdwt-UZBgOU5x0K1W5kfEyfOovf8IBvGh6ow6_BPKoWUlIInCguvDdwrEMl2maY5wLG5zNHleu_9P0CEuciUCO2N6Z7wgqomZdnwHplWNzPgYkXHhek/s640/blogger-image--1448941730.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AgDVxYv0Az2JDFn6GH7DUka9kQMGEcEd-xee1QDR0UdfKcQJsmMjWXdGgC_py4EEAdah8taOdhwNLTL_2Y8tH9htsqcunDbtaMO1Za0P5v7JxxyRKpCCqFENncEHz2Km4-c8IG0FbYI/s640/blogger-image-754218955.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3AgDVxYv0Az2JDFn6GH7DUka9kQMGEcEd-xee1QDR0UdfKcQJsmMjWXdGgC_py4EEAdah8taOdhwNLTL_2Y8tH9htsqcunDbtaMO1Za0P5v7JxxyRKpCCqFENncEHz2Km4-c8IG0FbYI/s640/blogger-image-754218955.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjxh3fWSBwVWmp7v3XvmLrqA3q_15oRAGYXoz_3oUgq95CJGba0ffgZmeUWit0dwmvYloH0B3zjCY11jAJKo6_6IwNkPhRGcuZEb0Mk-0TItfMcXfQxbyOi_3wZxL8oghOLb9KfsPKJw/s640/blogger-image-1531823245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLjxh3fWSBwVWmp7v3XvmLrqA3q_15oRAGYXoz_3oUgq95CJGba0ffgZmeUWit0dwmvYloH0B3zjCY11jAJKo6_6IwNkPhRGcuZEb0Mk-0TItfMcXfQxbyOi_3wZxL8oghOLb9KfsPKJw/s640/blogger-image-1531823245.jpg"></a></div><br></div></div><div>I am also making a basic side salad to go with this. Just romaine lettuce with a spicy vinaigrette. Here's the recipe. </div><div><br></div><div>Ensalada Mora (salad with cumin and paprika) </div><div>from LaCocina De Mama' by Penelope Casas</div><div><br></div><div>Ingredients:</div><div>3/4 tsp. ground cumin</div><div>1 large clove of garlic (crushed)</div><div>1/2 tsp. paprika (preferably smoked)</div><div>1 tbsp mince parsley ( I used cilantro)</div><div>Kosher salt</div><div>4 tsp. red wine vinegar</div><div>3 tbsp. extra virgin olive oil</div><div>4 cups tender romaine leaves</div><div><br></div><div>Process:</div><div>Whisk spices, garlic, herbs, and 1 tsp. salt. Whisk in vinegar and olive oil. </div><div>Toss dressing with greens and serve. </div><div>**Optional: Add croutons or toasted pine nuts or walnuts to the salad. </div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkc74eKEBYv92nRWdo_o6C3DEv77wcY8DujVMvZLwJGJdFaVlHtGe847hC-qtZWDBwGQkQpo1cmB4hvhr38cfJflSpDNnhFmjqhL0FYylm6V9NKbSqyGyNE7zmBw6RBwx3q6yQQ8yqWQ/s640/blogger-image-816570446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFkc74eKEBYv92nRWdo_o6C3DEv77wcY8DujVMvZLwJGJdFaVlHtGe847hC-qtZWDBwGQkQpo1cmB4hvhr38cfJflSpDNnhFmjqhL0FYylm6V9NKbSqyGyNE7zmBw6RBwx3q6yQQ8yqWQ/s640/blogger-image-816570446.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aQs1U5bJbjuJ3OruvMekQrIcqQI58zDn-rYgsA7O3hd17xSvZAI-xbpMBocUlrYotj-ITxE2HMvIlwqabS30LXcCMqDFAf1kCHU3XuNcRUMMT_ecRGZVP3e7DF1O8CMcJs-lShVCYak/s640/blogger-image--1015477999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3aQs1U5bJbjuJ3OruvMekQrIcqQI58zDn-rYgsA7O3hd17xSvZAI-xbpMBocUlrYotj-ITxE2HMvIlwqabS30LXcCMqDFAf1kCHU3XuNcRUMMT_ecRGZVP3e7DF1O8CMcJs-lShVCYak/s640/blogger-image--1015477999.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxe1ZonQjCdYM0Jf5HS-Pb_DyedsAmLrj20R8JPENpsatsx1kBfkcf9I_nOnsoYMJsgx3DkWoZCUJNYokbop9mR9_pdTCYrb506oK8GTfQCcnLsy7F0aRZS87eD-Dp0MPF7zmoyMSjqs/s640/blogger-image-1132366236.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtxe1ZonQjCdYM0Jf5HS-Pb_DyedsAmLrj20R8JPENpsatsx1kBfkcf9I_nOnsoYMJsgx3DkWoZCUJNYokbop9mR9_pdTCYrb506oK8GTfQCcnLsy7F0aRZS87eD-Dp0MPF7zmoyMSjqs/s640/blogger-image-1132366236.jpg"></a></div><br></div><div>Here's the Spanish red that we had with our meal tonight. Seifert and Jones are having a free tasting of Spanish reds this Saturday at 2:00pm with a local importer. Here's the link to access more information on the events hosted by my favorite wine merchant. </div><div>http://sjwinemerchants.com/events</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-75262412117647766912014-07-22T09:11:00.001-07:002014-07-24T08:13:49.804-07:00Cucumbers are in season. Here's what's cookin'.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy8C9GnM7KUBpG-ZBp_WbNOau6g4tbNud41aG6aeuQ66NHN7Bytx6jU-TRCm4wBj3IIhEjYia1eKEROesTQaNWwPs8fyMGXPbWd5uzLNradmxVypX_LQBD_WqX3yw3JE6cRfr1XDn1U0/s640/blogger-image--1614692303.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqy8C9GnM7KUBpG-ZBp_WbNOau6g4tbNud41aG6aeuQ66NHN7Bytx6jU-TRCm4wBj3IIhEjYia1eKEROesTQaNWwPs8fyMGXPbWd5uzLNradmxVypX_LQBD_WqX3yw3JE6cRfr1XDn1U0/s640/blogger-image--1614692303.jpg"></a></div>Summer is a tough time to post. The kids are at my heels and carving out time to write is a challenge. Therefore I'm going to try something new. <div>I'm going to try writing shorter but more frequent posts and using the Blogger App on my phone. I've become a bit lazy and am relying too much on my Facebook page. I need to direct more traffic here, so here goes nothin. </div><div><br></div><div>My cucumbers are actually going nuts right now. I got my starts at Joes Gardens and that's just the additional time they needed to get growing. Yesterday I picked three big boys that are at least 12 inches long.<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx04zgK4Yiv8xqmMXJp75o4ddPCQO9EMdOACgnlvKKy-36V3lBsbCZ5HtI4Ix1nC5gN0XS7WRE6r7bqLajxUHTA2NutsUHrFeAs4V14ULBx_Mqs5Iqi_zne5YnVTutKxChMJbBgOaPY0o/s640/blogger-image-2068185180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx04zgK4Yiv8xqmMXJp75o4ddPCQO9EMdOACgnlvKKy-36V3lBsbCZ5HtI4Ix1nC5gN0XS7WRE6r7bqLajxUHTA2NutsUHrFeAs4V14ULBx_Mqs5Iqi_zne5YnVTutKxChMJbBgOaPY0o/s640/blogger-image-2068185180.jpg"></a></div><div class="separator" style="clear: both;"><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">They are English cucumbers and are my favorite. So now what? One if the biggest problems with home gardening is what to do with all the produce you have outside your door. It's a good problem to have, but it's still a problem. Here's where my cookbook and culinary magazine addiction can benefit you. This months recent edition of Food and Wine Magazine had a nice recipe for cold cucumber soup that calls for 2 stinking pounds of cucumbers!!! Yep, that'll do quite nicely. My husband Matt is riding his bike today and visiting our favorite local seafood place Vis Seafoods on his way home from work. He's going to pick up the salmon and I will be making the soup. </span></div></div><div>Here's my adaptation of the recipe. Remember I'm lactose intolerant so I have to modify these things. Have fun, take a look, and leave a comment or question. </div><div><br></div><div><b><u>Cold Cucumber Soup</u></b></div><div>(Adapted from Justin Chapple's Tangy Cucumber Soup)</div><div><br></div><div><i>Ingredients:</i></div><div>2 lbs. English cucumbers-halved, peeled, seeded, and chopped</div><div>1/2 cup plain yogurt ( strained or Greek)</div><div>3 tbsp. lemon juice</div><div>2 garlic cloves</div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 cup extra-virgin olive oil (extra for garnish)</span></div><div>2 tsp. chopped dill</div><div>1 tsp. chopped tarragon </div><div>Salt & pepper to taste</div><div><br></div><div>Process:</div><div>This recipe calls for Greek yogurt. I don't usually have that in my fridge so to compensate I just strain the yogurt that I can digest at home. </div><div>Line a fine mesh strainer with cheesecloth and scoop about 2/3 cup of your favorite local plain yogurt into it. Tie the corners of the cheesecloth together with kitchen string, attach to a wooden spoon and hang over a bowl to catch the excess liquid (the whey). Strain the yogurt for at least an hour. The longer you strain it, the thicker the yogurt. </div><div>Peel, seed and chop 2lbs of cucumbers. For me this was about 2 large English cucumbers. </div><div>In a blender or food processor purée the cucumbers, yogurt, lemon juice, garlic, dill, and tarragon. When blending gradually add in the olive oil until smooth and silky. Transfer to a bowl, cover, and refrigerate until chilled (at least 30 minutes). Salt and pepper to taste. </div><div>Serve <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">in chilled bowls, drizzle with olive oil, and garnish with extra dill. </span></div><div><br></div><div>A few notes. This soup can easily be used as a sauce for fish. Today I served it as a side of soup to go with some local salmon. Serve with a dry wwhite or dry Rose wine. We've been enjoying some fantastic Spanish varietals this year. </div><div>Not sure where to go for wind in Bellingham? I highly recommend Seifert and Jones. It's my favorite place in town to get a quality wine. </div><div><br></div><div>Here's some pics for us visual folks. </div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR8hMUy73kYZdUtGLPF6zNHRdcRTdKIfCRGAHemCpJi3ek0ndUpFylE1NBd1CvtX_hJvewLWQAP0cvZFh4Tin3evgewK-IZnvnqrLtlR0gJyTYHn32jsgXaKCXLV6bR38-LQupxDkEJY/s640/blogger-image-210418011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAR8hMUy73kYZdUtGLPF6zNHRdcRTdKIfCRGAHemCpJi3ek0ndUpFylE1NBd1CvtX_hJvewLWQAP0cvZFh4Tin3evgewK-IZnvnqrLtlR0gJyTYHn32jsgXaKCXLV6bR38-LQupxDkEJY/s640/blogger-image-210418011.jpg"></a></div><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NLe3_ZWWr0X4e9d78oj5yxnFUbniVPdBskurLVm0D6P1w7m0tAFKTwgEoD8SbE711_z8YYCmIxdQDCy3hcH2-TLKk0qVPs-Yk5VoukfDhyphenhyphenA5tEDTl3UPxPrziNno1Js8MZ3D9BdaMcI/s640/blogger-image--1254281794.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_NLe3_ZWWr0X4e9d78oj5yxnFUbniVPdBskurLVm0D6P1w7m0tAFKTwgEoD8SbE711_z8YYCmIxdQDCy3hcH2-TLKk0qVPs-Yk5VoukfDhyphenhyphenA5tEDTl3UPxPrziNno1Js8MZ3D9BdaMcI/s640/blogger-image--1254281794.jpg"></a></div></div><div class="separator" style="clear: both;"><br></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9De8tGwZSBgTqg9raRkJqwk27K9e4sarzJgzYosRWucU1EaVDZTU0Qva72wA04r5fD_E4CZH-sms1W_mbLee2AkMiUBdFaBmXyNHkFsN-kt-RecSNKmciwq5iqtwogy3jkAr1abw1RHg/s640/blogger-image--1989667747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9De8tGwZSBgTqg9raRkJqwk27K9e4sarzJgzYosRWucU1EaVDZTU0Qva72wA04r5fD_E4CZH-sms1W_mbLee2AkMiUBdFaBmXyNHkFsN-kt-RecSNKmciwq5iqtwogy3jkAr1abw1RHg/s640/blogger-image--1989667747.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOyJGIOWBhTuAGzkgAiDxgHV9jx14Z2ogNjUoybynDIr08PsK_LFSg9ARNkooRcrwQKDG-kW1xZEvN6ACyMsBZzb8bteHp1KZII3ysZDFnT52arA_8_fjMDskugrw6SDaL9VwU8ua8fs/s640/blogger-image-1273212097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibOyJGIOWBhTuAGzkgAiDxgHV9jx14Z2ogNjUoybynDIr08PsK_LFSg9ARNkooRcrwQKDG-kW1xZEvN6ACyMsBZzb8bteHp1KZII3ysZDFnT52arA_8_fjMDskugrw6SDaL9VwU8ua8fs/s640/blogger-image-1273212097.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8hnbtc2v8FDq2ObymPrRSkhzcPwIAZk1ZCaMyW_3xIYt1gqpipPIAPqtpUaIWZo8oRC_GOC4qnp0ZM-LfPt0_akHFbnto-ldr_AGWezjHrIQE-27Um8gLfyi6IU9M-pbneaYAIm_SDk/s640/blogger-image-129441289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ8hnbtc2v8FDq2ObymPrRSkhzcPwIAZk1ZCaMyW_3xIYt1gqpipPIAPqtpUaIWZo8oRC_GOC4qnp0ZM-LfPt0_akHFbnto-ldr_AGWezjHrIQE-27Um8gLfyi6IU9M-pbneaYAIm_SDk/s640/blogger-image-129441289.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9_4zFMDA6oWit3xC593L9WOZldGZps9ZOlo10ukJzre8rwKlsASwv8peSunu-hfNLsYYBind-ebQFd63kTq2CyDIGnoLflThyphenhyphenLE0R6yN6wmeUuhEMVO3I-PiyevZDanZm9a82Lda4Fo/s640/blogger-image-1252835925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9_4zFMDA6oWit3xC593L9WOZldGZps9ZOlo10ukJzre8rwKlsASwv8peSunu-hfNLsYYBind-ebQFd63kTq2CyDIGnoLflThyphenhyphenLE0R6yN6wmeUuhEMVO3I-PiyevZDanZm9a82Lda4Fo/s640/blogger-image-1252835925.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7j6U7yzJNu0B11u17D0w9nm5Si4OHlAaFihJ_KMvWBfHgQ7aPqTkmjLWt6G_DoXBfR7llACg8YGdvai_rm2fnxL3ahJrNzQ7pDkWqxucCENSsQjEKhwzM4PIKIQhmLTOrtdrc4mk-D8/s640/blogger-image--1998707182.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk7j6U7yzJNu0B11u17D0w9nm5Si4OHlAaFihJ_KMvWBfHgQ7aPqTkmjLWt6G_DoXBfR7llACg8YGdvai_rm2fnxL3ahJrNzQ7pDkWqxucCENSsQjEKhwzM4PIKIQhmLTOrtdrc4mk-D8/s640/blogger-image--1998707182.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwMqK0XcjT7BF6wDvbggVwMTZGNZCHV1mlgf1QqUwjRPUox-fqQuAdze97fj9VRULXgfH-UUwD2GIiOuXNmNOo43wU2yJ6l9Z8D3srsiqPWtdJPU6QIudH1g8UzjeqVTP888xtjwm7RQ/s640/blogger-image-241576073.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYwMqK0XcjT7BF6wDvbggVwMTZGNZCHV1mlgf1QqUwjRPUox-fqQuAdze97fj9VRULXgfH-UUwD2GIiOuXNmNOo43wU2yJ6l9Z8D3srsiqPWtdJPU6QIudH1g8UzjeqVTP888xtjwm7RQ/s640/blogger-image-241576073.jpg"></a></div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqsnK0efHx13_OyKnIwG5hbHRdPNy080XhUtVp5I9AH0oeX3UNmmfB9_fLgbatGuAkfvK0raYPenlyrFqrsjFfTChbt7OzgrhBGQGB4ncSZqCFYHn3R4zZVneYgKHQLN_srT7I7YJ-A/s640/blogger-image--1203598917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfyqsnK0efHx13_OyKnIwG5hbHRdPNy080XhUtVp5I9AH0oeX3UNmmfB9_fLgbatGuAkfvK0raYPenlyrFqrsjFfTChbt7OzgrhBGQGB4ncSZqCFYHn3R4zZVneYgKHQLN_srT7I7YJ-A/s640/blogger-image--1203598917.jpg"></a></div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-65150202607128955572014-05-26T14:02:00.000-07:002014-05-26T14:02:21.640-07:00Surpise! Salmon Cakes For Dinner It is.<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9WbtvgIrqebWq00V12j5_xW0gm3x3dCNtNw8rfGHSpr3IAjrtewZJNg3mYvtDVzJP5CB92E1SYqV8DiMMjpQlbceBQSqK1MSB0Z6G7wB4dYn2M_F7Cx6nfxQTCKJWc0SeTdxdd7trMY/s640/blogger-image--203747589.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM9WbtvgIrqebWq00V12j5_xW0gm3x3dCNtNw8rfGHSpr3IAjrtewZJNg3mYvtDVzJP5CB92E1SYqV8DiMMjpQlbceBQSqK1MSB0Z6G7wB4dYn2M_F7Cx6nfxQTCKJWc0SeTdxdd7trMY/s400/blogger-image--203747589.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Salmon Cakes!</td></tr>
</tbody></table>
<br /></div>
Recently I stumbled upon a new food blog. It's <a href="http://www.skinnytaste.com/">http://www.skinnytaste.com/</a> Oh goodness this is a fun cooking blog. Lately it's where I go when I extra ingredients and have no idea what to make for dinner. The recipes are always good, low calorie, easy to prepare, and never boring. When I need inspiration or want to try something new this is where I go. <a href="http://smittenkitchen.com/" target="_blank">SmittenKitchen</a> is nice too but sometimes the recipes can be a bit daunting. My boys are involved in taekwondo right now on Tues. and Thurs. and some days I don't have time for extra steps and additional prep. <br />
<br />
Anyway, last week I was prepared to make <a href="http://www.skinnytaste.com/2013/06/these-lovely-grilled-salmon-and-lemon.html" target="_blank">salmon kebabs</a>. I had extra salmon leftover from my CSA box and I mistakenly assumed it was cubed. I had everything ready and was all set to stick my salmon onto my skewers when I took the salmon out of the package and realized that the pieces were WAY too small. It was ground salmon. Hmmmmm. Time to switch gears. In the past I would have been really upset but lately I've been trying approach life with less intensity. So I looked in my pantry and fridge and tried to find some staples and figure out a solution. Not only did I find a solution but I also found a new recipe. <br />
<br />
Salmon Cakes!!! <br />
<br />
Now I've made crab cakes before but never salmon cakes. Despite growing up in the Pacific Northwest, I didn't grow up eating a lot of fish, let alone salmon. Spontaneously cooking with fish requires me to be a bit courageous. I decided I was going to be brave and it totally paid off. These salmon cakes are really good, easy to put together, and require only about 15 minutes in the fridge to chill. From beginning to end, they took me about 45 minutes to prepare. That includes time spent in the refrigerator. Not bad for a weeknight meal. <br />
<br />
Here's my recipe. Experiment with the ingredients and post your changes right here. I love getting new ideas. <br />
<br />
<strong><u>Salmon Cakes</u></strong><br />
<br />
Ingredients:<br />
<ul>
<li>1 lb. ground or chopped salmon (no bones)</li>
<li>1/4 cup panko (keep a bit extra for pan frying</li>
<li>1/2 lemon (juiced)</li>
<li>1/2 red onion (finely diced)</li>
<li>3 fresh basil leaves (finely minced)</li>
<li>1 tbsp. salted capers (rinsed)</li>
<li>1 tbsp. mayonnaise</li>
<li>1 tsp. Dijon mustard</li>
<li>1-2 tbsp. extra virgin olive oil (first cold pressed)</li>
</ul>
Place all ingredients into a dish or bowl and combine with impeccably clean hands. <br />
Try to make sure that all the ingredients are fully distributed but don't over mix. If the salmon mixture is too wet then add more panko. Take small handfuls of salmon mixture and roll into balls. Flatten the balls into patties, place onto a plate, cover with plastic wrap, and chill in the refrigerator for at least 15 minutes. <br />
<br />
When salmon patties are thoroughly chilled heat up the olive oil in a non-stick skillet on medium heat. Sprinkle each patty with a bit more panko. Then place each salmon cake into the hot olive oil, and brown on each side. This takes about 2-3 minutes per side. Let the salmon cakes rest on a wire rack until ready to serve.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBBMUb2arDdtZsP_YNIAlTuYYEwVU44gRP28UW4G9B2lEWh3Ssh7cItTqI5B9PCD1Lav3fax6s_QA7AYYhPdoacprtEWgjeQuhhmQOIAZzVCQMkAJeZPm2ChgOL_gYhPcM01ShkbNkGE/s640/blogger-image-846891621.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZBBMUb2arDdtZsP_YNIAlTuYYEwVU44gRP28UW4G9B2lEWh3Ssh7cItTqI5B9PCD1Lav3fax6s_QA7AYYhPdoacprtEWgjeQuhhmQOIAZzVCQMkAJeZPm2ChgOL_gYhPcM01ShkbNkGE/s640/blogger-image-846891621.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix it up!</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgvXSBY-KM_Mjf6Y_xzec6YKZXL4oA2EqiTZtP2mRSvK-iIp9gpJWWakMtmlDwmVXIjM2dd-6RQszWQtmqb-XMxPH58l9d2nzXPLOe3wGd2HTxkydndiO6o0US_pJvtY7opu7N1eKbjo/s640/blogger-image-2132748028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEgvXSBY-KM_Mjf6Y_xzec6YKZXL4oA2EqiTZtP2mRSvK-iIp9gpJWWakMtmlDwmVXIjM2dd-6RQszWQtmqb-XMxPH58l9d2nzXPLOe3wGd2HTxkydndiO6o0US_pJvtY7opu7N1eKbjo/s640/blogger-image-2132748028.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chill in the fridge.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuD6PyffaRjDs55RqH2qMFk4-6QI6pisWbuS8y4LCIWXP1SQazmRwYWl_LSVkQ-U4vKuvmSJLXmvlKxfGi9OWqbeB_4POPZhKtAWpMtLhbs5MN3HZddI86iZpDU8GFKeLRVPrDEoGPB0/s640/blogger-image--1717619035.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFuD6PyffaRjDs55RqH2qMFk4-6QI6pisWbuS8y4LCIWXP1SQazmRwYWl_LSVkQ-U4vKuvmSJLXmvlKxfGi9OWqbeB_4POPZhKtAWpMtLhbs5MN3HZddI86iZpDU8GFKeLRVPrDEoGPB0/s640/blogger-image--1717619035.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get frying.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXkyQT5lx6zPyEnSVg8EhNqXgWUC5HPRNn1Kz6vDnqLmBbsrQLgECsa2pB6Hq_bDKWLj2-nMEbIVKPf6J6lTpNBh9HPCBiVw-LFe2T0FNupCpN3PbRS9y-8ebqs-TKqGdarfW8d2z_90/s640/blogger-image-746062508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXkyQT5lx6zPyEnSVg8EhNqXgWUC5HPRNn1Kz6vDnqLmBbsrQLgECsa2pB6Hq_bDKWLj2-nMEbIVKPf6J6lTpNBh9HPCBiVw-LFe2T0FNupCpN3PbRS9y-8ebqs-TKqGdarfW8d2z_90/s400/blogger-image-746062508.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Both sides!</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3beh77fd-5QsBN0mvR0bR3k3XMNgXhYHJagnlrAp11_CJ4pvZ2QHZvXl5senJ9y9nXD8dV3XuiQUpwKYloiqbwa7yfbaIuQn35beuusVSNH2rXKKhIfc_PuZRy_MS4o5X3tGwKMUetvQ/s640/blogger-image-476106063.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3beh77fd-5QsBN0mvR0bR3k3XMNgXhYHJagnlrAp11_CJ4pvZ2QHZvXl5senJ9y9nXD8dV3XuiQUpwKYloiqbwa7yfbaIuQn35beuusVSNH2rXKKhIfc_PuZRy_MS4o5X3tGwKMUetvQ/s640/blogger-image-476106063.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook on the rack.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7UrS1j0A8jB6B28kuB9qJ4X0X1d-N_zu97YMRs1_Xau1E1NUHUC7HJr2mW5BDfH9lRlHS3T-ObmFSGwrIFLF4ecctA4hn2vnF5MyC5qhqUA1eDcRKRpFsHUWKhKelIMjJlZKu1lRgs0/s640/blogger-image--1902068449.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7UrS1j0A8jB6B28kuB9qJ4X0X1d-N_zu97YMRs1_Xau1E1NUHUC7HJr2mW5BDfH9lRlHS3T-ObmFSGwrIFLF4ecctA4hn2vnF5MyC5qhqUA1eDcRKRpFsHUWKhKelIMjJlZKu1lRgs0/s400/blogger-image--1902068449.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Serve and enjoy.</td></tr>
</tbody></table>
<br />
I served my salmon cakes over toasted rye bread and fresh salad greens. I also topped them with additional basil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-10711557094846007672014-04-15T11:28:00.001-07:002014-04-15T11:28:32.594-07:00Hooray! Hooray for cassoulet!<div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFZTyeAPTrnz2MA_ogZV8NrIhe4C5XgT2GjB4wxtC-zCqHDpJZL-FkX7pyo3wXFGKEVtsVSjsZoGBRG2sUe2z7D8phiVJJ2NFITgHw9s4Z2caiR7zHSkWLcfez-nz4Hze-EcJJncISMA/s640/blogger-image-592542494.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFZTyeAPTrnz2MA_ogZV8NrIhe4C5XgT2GjB4wxtC-zCqHDpJZL-FkX7pyo3wXFGKEVtsVSjsZoGBRG2sUe2z7D8phiVJJ2NFITgHw9s4Z2caiR7zHSkWLcfez-nz4Hze-EcJJncISMA/s400/blogger-image-592542494.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carcassone at night. </td></tr>
</tbody></table>
I went to a blog class last year and the instructor told all of us never to offer excuses for not blogging. Since then I have followed that advice. Life is busy for everyone. I would love to blog every day or week but with two kids, a husband, a garden and a house to run, I don't always get what I want. However, I have noticed that it's been a long time since I've last posted. January 2014 being my last one. I won't offer an apology but I will give a reason to explain my absence. Two reasons actually. </div>
<div>
</div>
<div>
The first is that I have been spending more time on Facebook. I opened up a Facebook page to go with this site and I must say that I love updating that. It's easy to post pictures and let you all know how I like to live locally. A post actually takes a significant amount of time to put together and Facebook is much more accommodating. If you want to see some of my Facebook updates, feel free to like my page. Here's the link. <a href="https://www.facebook.com/livinglavitalocal?fref=ts">https://www.facebook.com/livinglavitalocal?fref=ts</a></div>
<div>
</div>
<div>
The second reason I haven't been so frequent in my blogging posts is that I just finished a very nice trip to France/Spain with my family. My husband and I took our two boys (5 and 8 years old) without checked luggage and it really required a lot of planning. While my husband put together the actual trip, I had to do all the day-to-day prep. that usually goes unnoticed but prevents meltdowns and such. It was a fantastic problem to have but it required a lot of attention. </div>
<div>
</div>
<div>
So, now that we're back I wanted to recreate one of the best meals we had while in Carcassonne, France and I wanted to use as many local ingredients as possible. For those of you who aren't familiar, Carcassonne is a small medieval town in the south of France. It's one of the few completely walled cities left in Europe and resides in the Languedoc region on France's Mediterranean coastline. The city has a long and violent history, but they are one of the three cities in the Languedoc that are known for making cassoulet. </div>
<div>
</div>
<div>
What is cassoulet, you say? Basically it's a rich bean stew that consists of duck confit, sausages (usually pork), and another meat. Here's a Wikipedia link that does a pretty good job describing it. <a href="http://en.wikipedia.org/wiki/Cassoulet">http://en.wikipedia.org/wiki/Cassoulet</a></div>
<div>
</div>
<div>
You also might be asking yourself what duck confit is. Duck confit is duck that is slowly cooked in its own fat. Before the days of refrigeration this is how meat was preserved, especially if salt was in short supply. Duck confit is a laborious process and I felt that cassoulet was daunting enough. Therefore I decided to purchase my duck confit from the<a href="http://www.communityfood.coop/" target="_blank"> Community Food Co-Op.</a> It wasn't as expensive as I thought because I only bought two legs. One for Matt (my husband) and one for me. The kids could taste some but I pretty much assumed they would eat the sausage. Duck is pretty rich stuff and my kids will taste but not eat a lot of it. Yay!!! More duck for me. Ummmm, and Matt too. </div>
<div>
</div>
<div>
Before I begin telling you how I made this cassoulet I want to stress that there are numerous versions of this dish. The ingredients vary greatly but the process is really what counts here. Also, cassoulet is not something you want to attempt on a weeknight. It takes a long time. Jacques Pepin has a recipe (that I haven't tried) for 30 minute cassoulet but in general most "shortened" versions take at least a day. Depending on how much you want to do by hand, it can take up to 7 days!! My recipe only took one day. Therefore, the decision to make this "shortened" version of cassoulet rests on a few key points.</div>
<ol>
<li><strong>I'm not a professional chef.</strong><br />I'm a woman who likes to cook at home. I have a great passion for food but I am not formally trained in any way. Every thing I have learned has come from experience. I do not have the knowledge (yet) to make my own sausage and I don't have the guts (yet) to make my own duck/goose confit. </li>
<li><strong>I'm a busy mom and don't have 3-7 days to dedicate to food.</strong><br />As much as I love food, the idea of spending that much time on one dish gives me the twitches. </li>
<li><strong>I am lucky enough to live in a town where I can buy good quality products from local businesses who are more than happy to financially benefit from my lack of know-how and laziness.</strong> <br />I don't need to do everything myself and if I can support a local business in the process then I consider it a win-win. For this dish my holy trinity for purchasing local ingredients is the <a href="http://www.communityfood.coop/" target="_blank">Community Food Co-Op</a>, <a href="http://www.urbanspoon.com/r/88/816265/restaurant/Mediterranean-Specialties-Cafe-and-Goods-Bellingham" target="_blank">Mediterranean Specialties</a>, and the<a href="http://www.bellinghamfarmers.org/" target="_blank"> Bellingham Farmer's Market</a>.</li>
</ol>
<br />
<br />
<div>
Here's the recipe I used to make this dish. Feel free to cut/copy/and paste it and then print it out. I'm still working on a printer friendly option for blogger. (<em>If any other fellow bloggers have some suggestions I'd be open to them hearing them.) </em>This recipe was inspired by <a href="http://foodwishes.blogspot.com/2009/01/cassoulet-more-than-just-greatest-baked.html" target="_blank">Chef John from foodwishes.blogspot.com</a> but my recipe doesn't utilize his crust. Most chefs will agree that the bread crust is an essential component to a cassoulet but I have to disagree a bit. Why? Well, my husband and I sampled two different cassoulets at two different restaurants and both did not include a crust. I figured that if two chefs in Carcassonne didn't feel that the crust was necessary then that was good enough for me. <br />
<br />
Here's a few pictures for us visual folks to help get you started. <br />
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xb5NmCrwxI3gFr7w6USoBIale40gbxYkcMSaWtIc3OEtCk5FShEvqvbq4MWA5SCD8cTiNCdFeVuPTsxdXfROXJ35RuPKQXj1_d3KxLmge2pTmpUP4LUc07V6oLKopICq8SHjTOO76Q/s640/blogger-image--848713814.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA_xb5NmCrwxI3gFr7w6USoBIale40gbxYkcMSaWtIc3OEtCk5FShEvqvbq4MWA5SCD8cTiNCdFeVuPTsxdXfROXJ35RuPKQXj1_d3KxLmge2pTmpUP4LUc07V6oLKopICq8SHjTOO76Q/s400/blogger-image--848713814.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lay out your beans on a tray and pick out any stones or icky looking beans.</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r62aD9P0fzEKzLnuSdT1N2hkEzvLW32jYfup8YF9RAi_V0s_yOr7vrIvKbTdcNR6QG6ba6PFNVCPJ1K-4yv9ptIEDJa5WLL_v-AFbOwLngkcf8UswdK9C_aV12T90SVDHhmJs0aDyp0/s640/blogger-image-1178433364.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5r62aD9P0fzEKzLnuSdT1N2hkEzvLW32jYfup8YF9RAi_V0s_yOr7vrIvKbTdcNR6QG6ba6PFNVCPJ1K-4yv9ptIEDJa5WLL_v-AFbOwLngkcf8UswdK9C_aV12T90SVDHhmJs0aDyp0/s640/blogger-image-1178433364.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rinse your beans before you soak them.</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_FfLPXPHiyoumFgWKvZaNgK70rTqXREvUqyCsGTzEP3ylwErWVwZMOaNsHRH167e6CIA4CaBMHtHf5wK5-ucWiukHzDD6iobEtJ0w2B2NzjZhCKXocZFsTRyXzZqjU_gdVqyieOSgTc/s640/blogger-image--1784682887.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb_FfLPXPHiyoumFgWKvZaNgK70rTqXREvUqyCsGTzEP3ylwErWVwZMOaNsHRH167e6CIA4CaBMHtHf5wK5-ucWiukHzDD6iobEtJ0w2B2NzjZhCKXocZFsTRyXzZqjU_gdVqyieOSgTc/s400/blogger-image--1784682887.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Get your meat ready. <br />
Take a look at that ham shank! It's a whopper compared to the duck confit. Not to worry what the duck lacks in size it makes up for in taste. </td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JXTbaWEuoR_I4VvlPwRq1y87o9HUyG0cunODuEu5N9qwFTpQsrmPhZBBglXoSJN2iDILoUvwNjPn0_3ipMT-3fsqPa5iBWNGqMoPtHeT0veGMp3wcTbf__JpnphmVgKZsV1BKloygj0/s640/blogger-image-956694926.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-JXTbaWEuoR_I4VvlPwRq1y87o9HUyG0cunODuEu5N9qwFTpQsrmPhZBBglXoSJN2iDILoUvwNjPn0_3ipMT-3fsqPa5iBWNGqMoPtHeT0veGMp3wcTbf__JpnphmVgKZsV1BKloygj0/s640/blogger-image-956694926.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cook your ham shank with your beans.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_zI0tP2DNiu-TOEkkTAdhCWI2mhL6RMZC8R_OKrSmF0CnTnng9P_0DHl7S4T97nnBgUHWVnFLwmdsnhJJuad1G_DK-ZpO6esruaAvVfuPhZP-JA6e257XLrC3xE_DMNZaJoLJPdxt14/s640/blogger-image--804335508.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8_zI0tP2DNiu-TOEkkTAdhCWI2mhL6RMZC8R_OKrSmF0CnTnng9P_0DHl7S4T97nnBgUHWVnFLwmdsnhJJuad1G_DK-ZpO6esruaAvVfuPhZP-JA6e257XLrC3xE_DMNZaJoLJPdxt14/s640/blogger-image--804335508.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove your beans to a separate bowl. Keep shank and the cooking liquid (not shown).<br />
Remember at this point it's just pork and beans.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqafz5rV78xfFTACvkS-AKyEP8UQA0F6H0ZRsqDKYOKO3U0SwwEBOQ1D6eRiiEOjnhogUtlnhRt1AWWy_aZ-W9Md06Z51_i2AItT744Gexjldmqn89tABdtnaADZafT1ccZLjkK1xL79o/s640/blogger-image-828052895.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqafz5rV78xfFTACvkS-AKyEP8UQA0F6H0ZRsqDKYOKO3U0SwwEBOQ1D6eRiiEOjnhogUtlnhRt1AWWy_aZ-W9Md06Z51_i2AItT744Gexjldmqn89tABdtnaADZafT1ccZLjkK1xL79o/s640/blogger-image-828052895.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Brown the meat in the super tasty rendered pork fat.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh979s_VxuDe_yeSrbM2Qvs72OT1_erWrwXwAnzXZ1PY-2_miIvzkTk-g_C7H-OSuip0Z9GEI520HIQWTS7vjLyN060dkemZK3wTqvclB139HeYN1UKudZ8WyvWoksxwThcRCuYdSD9POs/s640/blogger-image-1635257125.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh979s_VxuDe_yeSrbM2Qvs72OT1_erWrwXwAnzXZ1PY-2_miIvzkTk-g_C7H-OSuip0Z9GEI520HIQWTS7vjLyN060dkemZK3wTqvclB139HeYN1UKudZ8WyvWoksxwThcRCuYdSD9POs/s640/blogger-image-1635257125.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Remove the meat and sauté those veggies in that yummy fat.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3_ETr1tPDZNl8HBdK-wrpjf4H37jiV_nYFPXogo7A_Td-JdW6i8kJy-ljLhxLqY2VW0X7tkSC7vkNTpRWFkPCSRSWO0fZZWHu2qLEO2H9_gU7FnXoH0SCNNn_CT3Al9CuamD7fWrACU/s640/blogger-image-2063534731.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH3_ETr1tPDZNl8HBdK-wrpjf4H37jiV_nYFPXogo7A_Td-JdW6i8kJy-ljLhxLqY2VW0X7tkSC7vkNTpRWFkPCSRSWO0fZZWHu2qLEO2H9_gU7FnXoH0SCNNn_CT3Al9CuamD7fWrACU/s640/blogger-image-2063534731.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mix the veggies into your bowl of beans.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTYd3if2bistxC7er1b6kLn2Q1XRFj8EToWNe7zYQyFcjXOgSRHia5XlZ96GLsPhxxK554tpRze9XWH3WTbb3_MTIq9UIX5Ibzbw8-5RrajfGM2Wr71Q-35MOhtfdted1Tfj0Y_CuIWs/s640/blogger-image-954112758.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaTYd3if2bistxC7er1b6kLn2Q1XRFj8EToWNe7zYQyFcjXOgSRHia5XlZ96GLsPhxxK554tpRze9XWH3WTbb3_MTIq9UIX5Ibzbw8-5RrajfGM2Wr71Q-35MOhtfdted1Tfj0Y_CuIWs/s400/blogger-image-954112758.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Layer! Beans + meat + beans = cassoulet.</td></tr>
</tbody></table>
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ktkJTB8Y9NkYUdYlavXRLBQmA4JtB4jCbeZuv7HWGOfqVx8M-CgTEYM7TPuFi30rxK7OTZibRKAyXtfGtbdK7vlSdZN3iEXMlNKGWk_Rlow1iM6BOk0QeObPPImeRFQMRNFLeumzbdA/s640/blogger-image--983541631.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5ktkJTB8Y9NkYUdYlavXRLBQmA4JtB4jCbeZuv7HWGOfqVx8M-CgTEYM7TPuFi30rxK7OTZibRKAyXtfGtbdK7vlSdZN3iEXMlNKGWk_Rlow1iM6BOk0QeObPPImeRFQMRNFLeumzbdA/s400/blogger-image--983541631.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with the bean cooking liquid.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_HqELpc2jsth_H6AIZSglK4yBzd_MRfV303yCg70_81t5Ce-aS8XbdmwrIdWfls5Ss63GkdWfh8TdgBzXmsBf6yKezCgVvQ7ug9_FEP5o5IGlYmOkkxXRETTU_UDQI8B7CyQisxdqiE/s640/blogger-image-1232891424.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY_HqELpc2jsth_H6AIZSglK4yBzd_MRfV303yCg70_81t5Ce-aS8XbdmwrIdWfls5Ss63GkdWfh8TdgBzXmsBf6yKezCgVvQ7ug9_FEP5o5IGlYmOkkxXRETTU_UDQI8B7CyQisxdqiE/s640/blogger-image-1232891424.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassoulet for the kids.</td></tr>
</tbody></table>
<br />
<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGDBa9fCHfYoTAeDpoXT2bAJ6rO-GIa8WR6UVCiykHRieMqASyvgPWwZbHYRV7Vtm2Fn1Adq8pMUxYsFiHP-_APwgwcys0C5JH6K5x-Fp5qWAEa_XP9woHXp3c-XdepBGofepf1A46WA/s640/blogger-image-188858842.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAGDBa9fCHfYoTAeDpoXT2bAJ6rO-GIa8WR6UVCiykHRieMqASyvgPWwZbHYRV7Vtm2Fn1Adq8pMUxYsFiHP-_APwgwcys0C5JH6K5x-Fp5qWAEa_XP9woHXp3c-XdepBGofepf1A46WA/s640/blogger-image-188858842.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cassoulet fore the adults. </td></tr>
</tbody></table>
<br />
<br />
<span style="font-size: large;"><strong>Jenn's Cassoulet </strong></span><br />
inspired by Chef John of foodwishes.blogspot.com<br />
<br />
<em><u><strong>Ingredients: <span style="font-size: x-small;">(links provided for locally purchased or locally made ingredients)</span></strong></u></em></div>
<div>
Beans:</div>
<ul>
<li>1 pound <a href="http://www.zursunbeans.com/beans/" target="_blank">flageolet beans</a> (great northern beans or cannellini beans can be substituted)</li>
<li>1 <a href="http://www.communityfood.coop/" target="_blank">smoked ham shank</a></li>
<li>1 <a href="https://www.facebook.com/bhammedspec" target="_blank">bay leaf</a></li>
<li>4 cloves of <a href="http://www.joesgardens.com/" target="_blank">garlic</a>, smashed</li>
<li>1/2 onion</li>
<li>1 whole clove</li>
<li>1 sprig fresh <a href="https://www.facebook.com/livinglavitalocal?fref=ts" target="_blank">rosemary</a> (or 1/2 tsp. dried) </li>
<li>3 sprigs fresh<a href="https://www.facebook.com/livinglavitalocal?fref=ts" target="_blank"> thyme</a> (or 1 tsp. dried)</li>
<li>4 cups <a href="https://www.facebook.com/livinglavitalocal?fref=ts" target="_blank">chicken stock</a></li>
<li>6 cups water</li>
</ul>
For the rest of the dish:<br />
<ul>
<li>1/2 lb. <a href="http://www.igfcmeats.com/1.html" target="_blank">fresh side pork</a> or pancetta or bacon </li>
<li>1 lb. <a href="http://www.igfcmeats.com/1.html" target="_blank">pork sweet Italian sausage</a></li>
<li>2 legs of <a href="http://www.communityfood.coop/" target="_blank">duck confit</a></li>
<li>1/2 onion, diced</li>
<li>2 carrots, diced</li>
<li>2 ribs celery, diced</li>
<li>1 14 oz. can of roasted diced tomatoes (Muir Glen Organics)</li>
<li>1 tsp. herb de Provence</li>
<li>1 1/2 tsp. kosher salt</li>
<li>1 tsp. freshly ground black pepper</li>
</ul>
The process:<br />
<br />
<br />
First get started with the beans. <br />
Soak beans overnight and drain. Place beans in a heavy dutch oven with ham shank, bay leaf, garlic, onion, whole clove, rosemary, thyme, chicken stock, and water. Bring everything to a boil and reduce heat to a simmer. Simmer beans for about 1 hour. <br />
<strong>**Please note that my beans only took 30 minutes. I was shocked! Please taste your beans every 20-30 minutes to prevent overdone and mushy beans. The beans should be firm but soft in the middle. Older beans can take up to 3 hours. Be prepared for your beans to take forever. If they're done sooner it's fine.</strong><br />
After beans are fully cooked, strain, reserve cooking liquid and remove the ham shank. You can throw away the onion, clove, garlic and such, but SAVE the liquid and ham. You'll need them later.<br />
At this point you should have a bowl full of bean cooking liquid, a ham shank on a cutting board and another bowl full of beans. Cover everything to prevent evaporation of liquid which leads to the beans/ham drying out.<br />
<br />
<br />
Now, that the beans are done let's get started on the next part of the dish.<br />
In the same heavy dutch oven you used for the beans brown the side pork or bacon. You want to render the fat. Once browned put the leftover bits into the beans. Then brown the duck confit and sausage in the rendered pork fat. Once browned take the duck and sausage out and place onto a plate. Add onion, carrots and celery and sauté for10 minutes. Add the canned tomatoes, herb de Provence, salt, pepper and cook for 5 more minutes. Take the vegetables and mix them into your bowl of beans.<br />
<br />
Now the layering begins. Put half of the bean mixture on the bottom of your dutch oven. Then place your browned duck, sausages (and their reserved juices that gather on the plate) and ham shank on top of the beans. Cover with the remaining bean mixture and try not to worry that the beans don't cover the entire ham shank. It's fine. <br />
<br />
Finally, pour the bean cooking liquid over everything and make sure that the beans are just barely covered. Keep the leftover cooking liquid to add if your beans are getting to starchy later on.<br />
Put the entire pot into the oven at 350° for 30 minutes. Check to see if you need to add more liquid. Some beans are starchier than others. I didn't need to add more liquid. I did need to remove a bit though. Put cassoulet (you can call it that now) back into the oven for 20 more minutes. Check starch levels again. You should notice that a subtle starchy crust from the beans is forming. That's what you want to see. If you don't see it then take out more liquid. <br />
<br />
Increase the oven temperature to 375° and cook uncovered for 20-25 minutes. <br />
When finished remove all the meat onto the cutting board. Cut the ham off of the shank and remove any sinew or fat. <br />
To serve ladle beans into a shallow bowl and place meat on top. Enjoy! <br />
<br />
I highly recommend having this meal with a full bodied red wine. I was lucky enough to find a French wine from Minervois a region just outside of Carcassonne. <br />
<br />
<br />
<br />
<br />
<br />
<div>
</div>
<div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-4187976314508247222014-01-08T10:06:00.003-08:002014-01-08T10:06:45.221-08:00Trends: Friend or Foe?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BXVammIkXEOv5WmHeDocmrja43Xk6mCfGkPhvKZ_mznqSM0ze-iE9Rb8e3e6hkVRTCsK0qUilef_bzXuUuQ56WNlLItQ67otcPgB6Jd-R-yfExBDKareGNEBxplLxsYMqv6mSX95zcc/s1600/picgifs-happy-new-year-042106.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_BXVammIkXEOv5WmHeDocmrja43Xk6mCfGkPhvKZ_mznqSM0ze-iE9Rb8e3e6hkVRTCsK0qUilef_bzXuUuQ56WNlLItQ67otcPgB6Jd-R-yfExBDKareGNEBxplLxsYMqv6mSX95zcc/s1600/picgifs-happy-new-year-042106.gif" height="242" width="320" /></a></div>
<br />
It's the new year of 2014 and there are more new trends than ever. Frankly, I'm feeling a little bombarded by them. Weather trends, health trends, cooking trends, diet trends... blah blah blah. They're everywhere and continually perpetuated by Facebook, Twitter, Pinterest and others. It doesn't really matter because their vehicle is the internet. It's overwhelming at times. Everything is constantly changing and so quickly. Yesterday, I was extremely frustrated by it all and then I realized that I too am involved in a trend. The "local" trend. I perpetuate this trend with this blog (Ah! Blogging is also another trend. Dagnabbit!) and an accompanying Facebook page. I guess I too am guilty of overwhelming people. <br />
<br />
What's so wrong with being trendy anyway? Like most things in life there's the good and the bad. Let's discuss. <br />
The good aspects of new trends in general are:<br />
<ul>
<li><strong>They get people out of their comfort zone.</strong> Trying new things can revitalize you.</li>
<li><strong>They help you take a new look at old, possibly bad, habits.</strong> </li>
<li><strong>You get a lot of support trying a new thing because "everyone is doing it."</strong></li>
<li><strong>As human beings we like to be part of something bigger than ourselves and with many people turning away from religion/other belief systems this helps fill that psychological void.</strong> (See what I did there. I got all deep on you.)</li>
<li><strong>It makes you feel like you did in High School</strong> (If you were popular that is.)</li>
</ul>
<div>
Now the bad parts about being part of a trend.</div>
<ul>
<li><strong>You just got the hang of the "new" trend and now it's old.</strong> Now you feel like the old fuddy duddy trying to keep up. No one likes that.</li>
<li><strong>Some of those old "habits" weren't all that bad and now you're feeling the consequences of it.</strong> (This is how I felt about getting on the dairy is the devil trend. Dairy wasn't exactly awful, I was just having too much of it. By cutting ALL of it out, over time I made my body unable to tolerate lactose completely. Then when I was ready to reintroduce dairy back into my life I found myself being severely lactose intolerant. It's been over 10 years now and I still have problems. Now that's a bad consequence of a trend.)</li>
<li><strong>There's no support for you now because "no one is doing it."</strong></li>
<li><strong>It makes you feel like you did in High School</strong> (Even if you were popular who wants to feel the old peer pressures of High School as an adult?)</li>
<li><strong>Eventually, all the trends start contradicting each other.</strong> (First, whole foods are good, now some are bad, and pretty soon you can't eat anything but some smoothie you read Gweneth Paltrow drinks.)</li>
</ul>
One of the biggest problems I have with trends is that they are not based on much. They are based upon a very new idea that has little research to back it up. I know. I know. That's part of it's appeal but it's a potentially dangerous one. This is especially true for health trends. <br />
So many people who are on the "all grains are bad" trend are going to find themselves very undernourished. Not all grains have gluten in them and they are important for a well balanced diet. Apparently, in Facebookland, beans and other legumes are becoming the culprit of many health problems? Really? Can we please keep things simple people. How about we just eat whole, regular foods and eat as little processed foods as possible. O.K.? Sheesh.<br />
<br />
Then there's the whole all vaccines are bad trend. Remember Jenny McCarthy? I do. While she's not the one who started it, she is the one who popularized it. My son Ross was about a year old when she started her uneducated rants about vaccines causing autism. She took her own motherly feelings of worry and guilt, capitalized on them, and scared the crap out of millions of parents. Now, what do we have? We have lovely whooping cough epidemics throughout the U.S. and now this because somehow we just can't shake the idea that vaccines are somehow wrong. <a href="http://www.king5.com/health/body/Another-flu-death-reported-officials-warn-about-unusual-season-239071751.html" target="_blank">http://www.king5.com/health/body/Another-flu-death-reported-officials-warn-about-unusual-season-239071751.html</a><br />
<script src="http://www.king5.com/templates/belo_embedWrapper.js?storyid=239071751&pos=top&swfw=470"></script><object data="http://swfs.bimvid.com/player-3.2.15.swf" height="264" id="_fp_0.6269799307920039" name="player" type="application/x-shockwave-flash" width="470"> <param value="true" name="allowfullscreen"/><param value="always" name="allowscriptaccess"/><param value="transparent" name="wmode"/><param value="high" name="quality"/><param name="movie" value="http://swfs.bimvid.com/player-3.2.15.swf" /><param value="config=http://www.king5.com/?j=embed_239071751&ref=http://www.king5.com/health/body/Another-flu-death-reported-officials-warn-about-unusual-season-239071751.html" name="flashvars"/></object><script src="http://www.king5.com/templates/belo_embedWrapper.js?storyid=239071751&pos=bottom&ref=http://www.king5.com/health/body/Another-flu-death-reported-officials-warn-about-unusual-season-239071751.html"></script>
<br />
That is a particularly strong trend that is having some traumatic and dangerous results.<br />
<br />
So what does this mean for me and this blog? Well personally I am very uncomfortable with the idea of "being local" as a trend. It may have found a resurgence as a trend, but it's actually a very old concept. A value really. <br />
This is when I get all sentimental and start thinking of my grandparents.<br />
They had a mom/pop store during the WWII and for a time their existence relied heavily on their local community. Then the BIG and NEW trend on the 50's and so on made the idea of being local as old fashioned or bad. Out went the mom and pops and in came the Piggly Wiggly's of the era and here stayed a new value. Big is good. Small is bad. It became a national value really and we are finding that it too has had some terrible consequences.
<br />
<div>
So where's the distinction for us now? When does something that started as a trend become a <strong>good</strong> idea to hold onto? How do you know what's worthy of your time and energy? In short. </div>
<div>
How do you know if your "trend" is valuable? </div>
<div>
Well you have to ask yourself some insightful questions and take a good hard look at the answers. </div>
<div>
</div>
<ul>
<li><strong>Do you like this trend?</strong> <br />
Ask yourself if you truly enjoying participating in whatever you're doing. I immensely love working with local people, businesses and places. More importantly I love discovering new ones. </li>
<li><strong>Can you see yourself doing this 10 or more years from now?</strong><br />If you can see this being a part of your life then keep on with it despite what others say or do. This is the hard part. Going against the grain is never easy.</li>
<li><strong>Is this something you feel is important enough to share with your children/grandchildren/people close to you?</strong><br />
This is when a trend becomes a value or value system. I talk about doing things locally with my kids all the time. For me it's not just a trend but rather a way that we show support and hence become a valuable part of our community. The sense of community is a very, very old value. It's biblical actually. </li>
</ul>
Yesterday I had a local experience that illustrated the importance of hanging on to my local value system. <br />
<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="236" src="https://scontent-a-sea.xx.fbcdn.net/hphotos-prn1/1013970_10151667035629933_1737873430_n.jpg" width="640" /><br />
I went out to buy a Miele stick vacuum at <a href="http://www.dewaardandbode.com/" target="_blank">Dewaard and Bode</a>. They are a large local appliance company and I've bought many things from them over the years. They embody an older yet important sales value. The idea that the customer should be very informed about what they are buying and get the best price is solid here. I also found that they are willing to send you to another local store to help you get what you want. The vacuum I wanted was out of stock and Dave, the salesman, could see that I really wanted this thing that very day. So he called another store,<a href="http://www.rectorsvacuum.com/" target="_blank"> Rector's Vacuum Service.</a>, and not only did they have the vacuum I wanted, they also had it $10 cheaper. <br />
<br />
This is the part of "being local" that is not trendy. It's not trendy to send a customer to a competitor. It's trendy to find that product online for cheap. Really cheap. But guess what? If I have a problem with that vacuum I can go back to Rector's and they will help me. They are quite passionate about vacuums there and now I am as well. I don't get that same experience online. <br />
It's the local experience that this blog represents and perpetuates. It's because of that experience that will ensure that Dewaard and Bode will have a loyal customer for a very long time. <br />
<br />
I want to end this post by dedicating it to all the local businesses out there that enhance our local experience. Thank you for making the trend a value. Lord knows we need something solid and stable like that in this world.<br />
<ul>
</ul>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-7956768086258865422013-12-20T16:33:00.004-08:002013-12-20T16:33:49.309-08:00My Local Holiday Haunts<div class="separator" style="clear: both; text-align: center;">
<div style="margin-left: 1em; margin-right: 1em;">
</div>
<br />
<div align="center">
<a href="http://www.blogger.com/null"><img class="mainImage" height="297" src="http://ts2.mm.bing.net/th?id=H.4651536717056989&pid=1.7" width="400" /></a></div>
<br />
<br />
The holidays are officially here and there's plenty to do. It's the perfect time to celebrate our fabulous local shops, cafe's and restaurants. I have a few regular places that I frequent and I've found some delicious new ones as well. Here's a compilation of my local haunts this season. <br />
<br />
Every holiday I do my utmost to support local businesses as much as possible. Shopping, eating and lounging locally is one of the best ways to help you feel connected to your community on a deeper level. Here is where I've been and where I plan to be this holiday season. I am providing links to as many places as possible this year. Need more ideas or better reasons to live locally? Check out <a href="http://sustainableconnections.org/thinklocal/local-for-the-holidays" target="_blank">Sustainable Connections</a> webpage.<br />
<br />
<strong><span style="font-size: large;"></span></strong><br />
<br />
1. <a href="http://www.fairhaventoygarden.com/" target="_blank">Fairhaven Toy Garden:</a> I bring both my boys to this store all the time. Sometimes we just play and sometimes we buy. This year to pacify my children I had them pose with the toys they wanted for Christmas and took pictures of them with my iPhone. When I finally went shopping for their gifts I had the perfect electronic Christmas list all ready to go.<br />
<br />
<div align="center">
<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="240" src="https://scontent-b-sea.xx.fbcdn.net/hphotos-prn2/7227_183848135970_5531824_n.jpg" width="320" /></div>
<div align="center">
</div>
<div align="center">
</div>
2. <a href="http://www.kidsnorthwest.com/" target="_blank">Kids Northwest:</a> I've blogged about <a href="http://livinglavitalocal.blogspot.com/search?q=kids+northwest" target="_blank">this wonderful store before</a>. Mike and Janet are awesome people and steadfast owners and I have been buying Christmas slippers for the boys there for a few years. This year we hit a milestone. Ross has finally outgrown the size of slippers that they carry. I bought Finn's there and Mike sent me to another local store to get Ross' size. You will find that a common theme among local businesses. If they don't carry something always ask if there is another place in town to get what you need. More often than not you will discover a fantastic new store but also unique things you couldn't find anywhere else. <br />
<div align="center">
</div>
<div align="center">
<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="320" src="https://scontent-a-sea.xx.fbcdn.net/hphotos-ash2/154144_176241425738839_4716332_n.jpg?lvh=1" width="214" /></div>
3. <a href="http://www.lfsmarineoutdoor.com/" target="_blank"> LFS</a> (Lummi Fishing Supply): This is where Mike sent me to get Ross' slippers. This place is amazing!!! I found at least 5 different things within minutes that I wanted for myself, let alone others. They carry Acorn slippers for kids, men, and women. I've got to send Matt there for me. Now please understand that this is a fishing supply store. Don't be discouraged by all the manly there. There is a plethora of items that would be great gifts for men, women and children. Remember this place also had fantastic outdoor coats, fleeces, sweater and hats. Currently I am coveting their fisherman caps. They are considered incredibly chic for women's fashion in Paris right now. <br />
<div align="center">
</div>
<div align="center">
</div>
4. <a href="http://ciaothyme.com/cafe" target="_blank">Ciao Thyme</a>: This company not only runs their own café but they also cater, host dinners, provide cooking classes, and sell fantastic cooking/food items. A gift certificate, cookbook, lunch, or gourmet items are fantastic gifts for your favorite food enthusiast ( I hate to use the term foodie. It conjures too many sarcastic mental images). I have been hooked on this place every since I was lucky enough to attend a dinner there. The menu is local and inventive and I can guarantee that the food isn't just impressive but rather astounding. Gift certificates can be used for the café, dinners, and goods. This is one of my new favorite places.<br />
<div align="center">
<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="320" src="https://scontent-b-sea.xx.fbcdn.net/hphotos-ash3/575764_10151394087997746_1641406572_n.jpg" width="320" /></div>
<div align="center">
</div>
<br />
5. <a href="http://sjwinemerchants.com/" target="_blank">Seifert & Jones</a>: There's a new wine merchant in town and let me tell you that you are missing out if you don't get yourself down here. Ted and Diane know their stuff and this shop has incredible vino for all price ranges. Where else can you get a collectors wine and a drinkable one at the same place. Don't know what wine goes with what? They will guide you through the confusing world of wine from France to Chili. Diane was the first to help me in this area when I first came to town. She was the wine buyer for the Fairhaven Market (now Haggen) then. I miss seeing her there on my weekly trips to the grocery store but now I'm thrilled that I can still obtain her (and Ted's) guidance in wine. I always go home with great bottles and I found their prices to be quite reasonable. Pop in take a look and better yet come to one of their free tasting's on Friday/Saturdays. Check the link for upcoming events.<br />
<div align="center">
</div>
<div align="center">
<img alt="" aria-busy="false" aria-describedby="fbPhotosSnowliftCaption" class="spotlight" height="320" src="https://scontent-b-sea.xx.fbcdn.net/hphotos-prn1/944974_177352459089814_967922292_n.jpg" width="240" /></div>
6. <a href="http://www.launchingsuccess.com/" target="_blank">Launching Success</a>: This is an exceptional educational store that is heavily used not only by teachers but also parents. They also have an amazing selection of toys and their Lego section is pretty impressive. This locally owned store also coordinates with school PTA's and gives back a percentage of sales for participating schools. Can't get that at Toys-R-Us.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"><img class="mainImage" height="192" src="http://bellingham.com/sites/bellingham.com/files/images/Launching%20Success%20logo.jpg" style="background-color: white;" width="320" /></a></div>
<br />
<br />
<br />
7. <a href="http://www.chocolatenecessities.com/" target="_blank">Chocolate Necessities</a>: This store houses some special chocolatiers. Not only is there chocolate incredibly authentic and delicious, almost all of it are works of art. I got my son's preschool teachers some fabulous treats here. Authentic truffles, chocolate mardi gras masks, decadent dark chocolate hot cocoa mixes and yes even gelato are sold here. Their prices aren't out of this world either. If you can control yourself it can be a very reasonable adventure.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"><img class="mainImage" height="219" src="https://celesteerickson.files.wordpress.com/2011/11/essay22.jpg" style="background-color: white;" width="400" /></a></div>
<br />
<br />
8. <a href="http://www.pureblissdesserts.com/" target="_blank">Pure Bliss Deserts</a>: Right next door to #7 is this delicious desert house. They make incredible cakes, tarts, and a variety of other delectable. They even offer wine and beer for those who like to imbibe with their cake. I got my son's teacher a gift certificate to use at her discretion. Last year I purchased an incredible lemon tart. Gluten-free and dairy free options are available upon request. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.blogger.com/null" style="margin-left: 1em; margin-right: 1em;"><img class="mainImage" height="320" src="http://a3.urbancdn.com/w/s/VB/LZrpiNuWXYJv0d.jpg" style="background-color: white;" width="240" /></a></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-6702176350417882742013-12-15T22:09:00.000-08:002013-12-19T19:52:49.193-08:00Brussels Sprouts: Yet Another Reason to Buy Local<div class="separator" style="clear: both; text-align: center;">
<a href="http://upload.wikimedia.org/wikipedia/commons/a/ab/BrusselsSprouts-OnVine.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="File:BrusselsSprouts-OnVine.jpg" height="412" src="http://upload.wikimedia.org/wikipedia/commons/thumb/a/ab/BrusselsSprouts-OnVine.jpg/800px-BrusselsSprouts-OnVine.jpg" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/ab/BrusselsSprouts-OnVine.jpg/1199px-BrusselsSprouts-OnVine.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/a/ab/BrusselsSprouts-OnVine.jpg 2x" width="640"></a></div>
<br>
As some of you may know I'm an avid vegetable eater. I looooove my veggies. Always have. Always will. However, I have one veggie that so far I have been unable to enjoy. <br>
The Brussels sprout. <br>
Oh my. They are awful things. Little tiny bitter cabbages that seem to retain their caustic bitterness no matter what I do to them. I really want to like them. They are supposedly very good for you but I just can't get past their horrible reaction in my mouth. I have literally tried everything I know to enjoy the Brussels sprout. I have even fried them in bacon fat. BACON FAT!!! That is when I gave up. If I can't make them even approach a tolerable level through bacon fat then perhaps this veggie just wasn't meant to be. I walked away from that dysfunctional relationship and I wasn't the better for it.<br>
So imagine my surprise when I saw that Matt and I were given a bag of Brussels sprouts in our CSA this month. "Ugh!", was all that I said. It was like seeing your ex after a really bad breakup.<br>
<div>
It's no surprise that I hate waste, so naturally I wasn't going to throw them away. I wasn't going to give them away either. Oddly, some little tiny voice way in the back of my head told me that these might just be different. Something had changed. But what was it? </div>
<div>
Location. Location. Location.<br>
These sprouts were locally sourced and the others ones weren't. I bought them like most people did. In the grocery store. Perhaps these sprouts were being too harshly judged from my previous bad experiences. Then I started to remember some characteristics of brussel sprouts that might explain why they had never worked for me in the past. Here are some reasons why I thought these local sprouts might be better.</div>
<div>
Brussels sprouts:</div>
<ul>
<li><strong>Hate to travel.</strong> <br>They don't age well on the road and are particularly fussy once picked. Like most veggies and fruits in order to get them to the grocery store they have to be picked earlier than normal. You just cannot pick Brussels sprouts before their appointed time. They get bitter very quickly.</li>
<li><strong>Grow the best in colder climates</strong>.<br>Around here most of the grocery store sprouts grow in California. In case you haven't heard it's usually pretty warm there. Brussels sprouts get bitter in the heat and sweeter in the cold. Around here they can even withstand a mild winter. If it's cold in your area and you get local sprouts they will be sweet and not bitter and therefore taste FAR better.</li>
<li><strong>Taste the best when their natural sugars are caramelized.</strong> <br>Some people roast them in the oven with olive oil, salt, and pepper. Others use bacon fat and sauté them in a pan over medium high heat. Whatever you do make sure at least one side gets lovingly browned. That's the caramelization. That's the good stuff. </li>
<li><strong>Are fussy!!!</strong><br>You can't just throw those suckers into the oven or pan. Sprouts require tending. <br>Peel off the tough or discolored leaves. Trim the ends especially if brown. Soak them in a large bowl of cool water, scoop them out and let dry. Then slice them in half. Now they are ready for cooking. Feel like skipping these steps? Get ready for bitter nastiness. They will taste a lot better when handled properly.</li>
<li><strong>Go with just about anything</strong>. <br>Put them over pasta with that extra bacon. Eat them as an accompaniment to roast chicken or grilled lamb. Whatever. They will go nicely with most main courses.</li>
</ul>
So the next time you see Brussels sprouts in your CSA, a farm stand or better yet the Farmer's Market. Give them a second chance. They might just surprise you. <br>
<br>
Here's how Matt made them. I was understandably skittish and carefully observed with a nice glass of wine.<br>
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwR80UDO9oAyJ4u8tIhhFSY4gcZudt2Pa5qGp1uQWyE_5ArD4WyPiDGcw-TlcURduLe1jcceZTe3pz5zEGpIFF4Q-7aKuPiZpvAP7LXOi-fJNdzIC6Y_-tycjvvVdIhW02U1Re1k7raH8/s640/blogger-image--1164771981.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwR80UDO9oAyJ4u8tIhhFSY4gcZudt2Pa5qGp1uQWyE_5ArD4WyPiDGcw-TlcURduLe1jcceZTe3pz5zEGpIFF4Q-7aKuPiZpvAP7LXOi-fJNdzIC6Y_-tycjvvVdIhW02U1Re1k7raH8/s640/blogger-image--1164771981.jpg"></a></div><br>
<strong><span style="font-size: large;">Matt's Brussels</span></strong> <strong><span style="font-size: large;">Sprouts</span></strong><br>
<em>Ingredients:</em><br>
<ul>
<li>1 1/2 lbs. of Brussels sprouts</li>
<li>1/3 cup finely diced pancetta or bacon</li>
<li>1 tbsp. butter (I prefer cultured butter)</li>
<li>freshly ground black pepper to taste</li>
</ul>
<em>Method:</em><br>
Peel off tough or discolored outer leaves of all the sprouts. Trim the ends of each sprout while still leaving it intact. Soak in a large bowl of cool water and let dry. Then slice in half. Try to make sure that all sprouts are of similar size. Larger ones might need to be cut in fourths or thirds depending upon desired size. Leave the root intact otherwise the sprout will fall apart. <br>
<br>
Meanwhile melt the butter in a 12 to 14 inch sauté pan and add the pancetta. Keep the heat medium low and fully render the fat from the pancetta. Once the pancetta is crispy add the Brussels sprouts cut side down. Turn heat up to medium high. Once sprouts are browned on one side (6-7 minutes) turn them over and place lid on top of the pan. Cook for a few minutes longer and add pepper to taste. Serve immediately.<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWgbzesKINnfGkNU0z77flalPzWrk6_GZKiBYu2sZR24WFhXoS658S571rjROlIPuXy79miBKVceUqcCVUSdZ4qroFmwPmApDNjQ9uKFKTkbB8ATh3UyC-LkkhB8THuklPPMqVRxNGyE/s640/blogger-image-43373731.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilWgbzesKINnfGkNU0z77flalPzWrk6_GZKiBYu2sZR24WFhXoS658S571rjROlIPuXy79miBKVceUqcCVUSdZ4qroFmwPmApDNjQ9uKFKTkbB8ATh3UyC-LkkhB8THuklPPMqVRxNGyE/s640/blogger-image-43373731.jpg"></a></div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-59336970511019332632013-12-08T10:05:00.001-08:002013-12-08T10:27:43.142-08:00Easy Handmade Local Crafts and Gifts You Can Make For the Holidays.<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWPuHgpZXNUn6u3pWaZTOFTiwOXYBIdbS0KYAsT0rF472jdYuQSia_u99HBrzn1q7SxY9y9YoiepZ0eP27axsUS_e9leC94E85jLTEfxwv0FzMZayX75tv_6mCrVoq1HLikGDcmDDoB8/s640/blogger-image--213718289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlWPuHgpZXNUn6u3pWaZTOFTiwOXYBIdbS0KYAsT0rF472jdYuQSia_u99HBrzn1q7SxY9y9YoiepZ0eP27axsUS_e9leC94E85jLTEfxwv0FzMZayX75tv_6mCrVoq1HLikGDcmDDoB8/s640/blogger-image--213718289.jpg" /></a></div>
Our youngest son is in his last year of preschool at Gardenview Montessori. It has been a warm and loving place for our entire family and we are sad to see our time there almost at an end. Every year Gardenview hosts a holiday bazaar and there's a bevy of ways to be involved. This year I chose to make some homemade creations to sell and then all the proceeds would go to our beloved school. After posting some pics on my personal Facebook page (I'm still considering making a Living laVita local Facebook page) people began asking for how-to's and recipes for these donations. So I decided to create a post about it. This post is a how-to tutorial on how to make the following holiday goodies. <br />
<ul>
<li>100% whole wheat pancake mix </li>
<li>Pumpkin Spice pancake mix</li>
<li>Gingerbread cupcakes with vanilla frosting topped with peppermint chips.</li>
</ul>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KfrGPFzE-apcZ8f8Dxmpc-j2Ie-r9YSlpx4bxx4ek5Jg7hj1_gUjV7sM5BCaYr6dl5pddR7YoJHy6RwGHgFduhF9bJHt_mylpFE5VP4fxJc3WxI5NNPbgAY2vL0B0DJxZ2G78yy0hHQ/s640/blogger-image--1375722946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8KfrGPFzE-apcZ8f8Dxmpc-j2Ie-r9YSlpx4bxx4ek5Jg7hj1_gUjV7sM5BCaYr6dl5pddR7YoJHy6RwGHgFduhF9bJHt_mylpFE5VP4fxJc3WxI5NNPbgAY2vL0B0DJxZ2G78yy0hHQ/s640/blogger-image--1375722946.jpg" /></a></div>
Not only did I have fun making these items but I realized that they make really good holiday gifts. Also remember that all of these items are for a person with severe lactose- intolerance (That's me!). The gingerbread cupcakes have buttermilk in them and are easy to digest for the lactose intolerant. Buttermilk is awesome for that. To find out why check out my other blog/website regarding dairy and digestion. <a href="http://www.deconstructingdairy.weebly.com/">www.deconstructingdairy.weebly.com</a><br />
<br />
O.K. Let's get moving. Let's start with the pancake mixes. <br />
In a nutshell, these are very simple. It's all the dry ingredients of my recipes mixed together and divided into clean mason jars. You really could make a fancy holiday mix out of just about anything. Don't like the idea of pancake mixes? Choose something that you like or that someone else would like. I'm considering the idea of a brownie mix, hot cocoa mix, savory bread mix...The options are endless.<br />
<br />
Here is the recipe for the<a href="http://deconstructingdairy.weebly.com/1/post/2013/10/whole-wheat-pumpkin-pancakes.html" target="_blank"> pumpkin spice pancakes</a>. They are known also as whole wheat pumpkin pancakes. It's the same recipe but the idea of pumpkin spice and putting that label on a jar is more appealing. This recipe makes about 12 pancakes and will fill 1 16 oz. pint jar. Since I filled 6 jars with pancake mix I had to multiply the recipe by 6. You will need a huge bowl or container. I used the plastic containers I usually use for making bread. It should hold at least 1 1/2 quarts. <br />
<br />
Here is the recipe for the 100% Whole Wheat Pancakes that don't feel like a brick in your tummy. <br />
A brief note on whole wheat flours. <br />
I prefer to use stone ground whole wheat whenever possible. The problem however can be one of texture. Whole wheat is heavy and absorbs more liquid that all-purpose flour. You cannot just substitute whole wheat flour for all-purpose. Enter whole wheat pastry flour. Whole wheat pastry flour has the same health benefits as regular whole wheat flour but is lighter and doesn't create that heavy brick-like feeling in your tum. White whole wheat flour can also be used in place of whole wheat pastry flour but may be more difficult to find and I feel is a bit lacking in flavor. <br />
<br />
Getting back on topic. Here's the recipe. <br />
<br />
<strong><u><span style="font-size: large;">100% Whole Wheat Pancakes</span></u></strong><br />
<em>Dry Ingredients:</em><br />
<ul>
<li>1 cup whole wheat pastry flour</li>
<li>3/4 cup whole wheat flour</li>
<li>2 tsp. baking powder</li>
<li>1/2 tsp. baking soda</li>
<li>1/4 tsp. kosher salt</li>
<li>2 tbsp. pure cane sugar</li>
</ul>
<em>Wet Ingredients</em>:<br />
<ul>
<li>1 egg</li>
<li>1 1/2 cups milk of choice (I prefer buttermilk or plain kefir)</li>
<li>3 tsp. oil of choice (I prefer coconut oil)</li>
</ul>
Mix the dry ingredients together completely. Melt the coconut oil separately and stir into dry ingredients. Lightly beat the egg with a fork and stir into the batter. Finally, add the milk last. I use a whisk and beat furiously until I get the texture I want. The batter should not be super thick and lumpy. It should be smooth and pourable. Batter too thick? Add more liquid a little bit at a time and whisk thoroughly. Moisture in the air can contribute to a too thick or too runny batter. This recipe errors on less liquid because adding more dry ingredients can be more difficult to adapt. <br />
<br />
Then you just cook the pancakes as you normally would. For those who have never made pancakes here some basic directions.<br />
<ul>
<li>Heat up oil in a pan on medium heat.</li>
<li>Pour or spoon a small amount of batter into the pan.</li>
<li>When the sides of your pancake appear dry and the center of the batter is bubbly, flip.</li>
<li>Cook the other side, plate and eat that sucka!</li>
</ul>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98HLUqi05nasZPYYgGIyrWsSCMaWWL86wQOakt9LvbTOsPuu_H-fbLnjRWwsoaxXOxCgahTZL8f4-S519bTYCpy_mBMj7LWkOmRvJYn64G-Tl3RpiigA4qtE1kGKUlO5ubeHcUVTolKQ/s640/blogger-image-1182430690.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj98HLUqi05nasZPYYgGIyrWsSCMaWWL86wQOakt9LvbTOsPuu_H-fbLnjRWwsoaxXOxCgahTZL8f4-S519bTYCpy_mBMj7LWkOmRvJYn64G-Tl3RpiigA4qtE1kGKUlO5ubeHcUVTolKQ/s640/blogger-image-1182430690.jpg" /></a></div>
<br />
**To make the pancake mixes follow these directions.<br />
<br />
1. Wash all lids, rings, and jars in warm soapy water and let them dry completely. <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUd0q7d34IU97Oi3n0LqK0RqsHpbZBdtZHO01AJHiEgqbHvWRvAPz9yAeIUsFwwTC9fZQN_yvUgYMSswhnKDBFpxMG1XBaQuHjykvK0ifrQ36WyhqTQITU2l0rFp3_WBXg2NFrr5vGTWM/s640/blogger-image--1417000539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUd0q7d34IU97Oi3n0LqK0RqsHpbZBdtZHO01AJHiEgqbHvWRvAPz9yAeIUsFwwTC9fZQN_yvUgYMSswhnKDBFpxMG1XBaQuHjykvK0ifrQ36WyhqTQITU2l0rFp3_WBXg2NFrr5vGTWM/s640/blogger-image--1417000539.jpg" /></a></div>
<br />
2. Multiply the dry ingredients by 6 for 6 pint jars.<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpLfY5Jx-NuX_-eHglSIdkusQ5zgFpsgvlPoCJyd5LlnEHRY6g8GejOhcBM2BYeb-OJKUHdNMYQr17_6MF0SXfXWENJvY2fiklCsQQ9QMgh_odPJUhxMUysWlaTbjnNmFIshNbUuokao/s640/blogger-image-259301468.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpLfY5Jx-NuX_-eHglSIdkusQ5zgFpsgvlPoCJyd5LlnEHRY6g8GejOhcBM2BYeb-OJKUHdNMYQr17_6MF0SXfXWENJvY2fiklCsQQ9QMgh_odPJUhxMUysWlaTbjnNmFIshNbUuokao/s640/blogger-image-259301468.jpg" /></a></div>
<br />
3. Whisk all the dry ingredients completely and fill up each jar to the rim. Recipients will have to add their own wet ingredients. <br />
<br />
4. Make labels for the tops of your jars. I went to this <a href="http://frugalliving.about.com/od/canningfoods/tp/Canning_Jar_Labels.htm" target="_blank">site</a> and downloaded the red regular wide mouth lids onto sticker paper that I got from my local Stampadoodle <a href="http://www.stampadoodle.com/" target="_blank">http://www.stampadoodle.com/</a>. This is a fantastic local craft store. Cut out the circle stickers and put onto the lids. Then write down what is inside the jar, i.e. pancake mix, or pumpkin spice mix.<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO1skZJKeuFIztti402u1i5lesxVoxd_jpu0mSYy-wTfm4x7JToK1MGWOAMqaGtPeXWZoJPuhPi0f6Bic09p2AGhEkMfaM08vmKMURS8twzqW1MH1_5woy4MvnLwSRIOqt81qX3ASUGw/s640/blogger-image--1533714339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmO1skZJKeuFIztti402u1i5lesxVoxd_jpu0mSYy-wTfm4x7JToK1MGWOAMqaGtPeXWZoJPuhPi0f6Bic09p2AGhEkMfaM08vmKMURS8twzqW1MH1_5woy4MvnLwSRIOqt81qX3ASUGw/s640/blogger-image--1533714339.jpg" /></a></div>
<br />
5. Stampadoodle also has complimentary dye cut patterns. As long as you buy your paper there you can use their huge supply of crafting dye cuts. For those of you who don't know, dye cuts are automatic cutters that will cut a specific shape over and over. They are expensive to buy your own so I opted (with help) to use a label cut out.<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfod1PhwSjKywvQU6gG9kUe9AAfsUkZZ6fQ38Hm7mrog-uxYzhlX-SK5WQox6ADAXl5jZ8CWHojrvvDcHaIsdBki2CswDEvXRVDqPTMzrQFfDcdPx2jycwU8T9J5E3LPG031NAmZMTwDc/s640/blogger-image--1473652655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfod1PhwSjKywvQU6gG9kUe9AAfsUkZZ6fQ38Hm7mrog-uxYzhlX-SK5WQox6ADAXl5jZ8CWHojrvvDcHaIsdBki2CswDEvXRVDqPTMzrQFfDcdPx2jycwU8T9J5E3LPG031NAmZMTwDc/s640/blogger-image--1473652655.jpg" /></a></div>
<br />
I also went to avery.com and downloaded an appropriate template onto my computer. I used the dye cuts (red label patterns) to choose a template that would fit. Then I typed in my directions for using the mix (what wet ingredients to add). <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT71K54XZy7KELK85xmqYnWK62vVJ7_8zmlg_FLNvNG3cPA1558v-XmifUApRRD_4fYgesv8VRVlBtbx-iYXkjg7sAp3m5Ytzz0NHqA5Q5B_-bnQxmeZwi8_gK7iaiitnve0vb2rBkDAI/s640/blogger-image-938543356.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT71K54XZy7KELK85xmqYnWK62vVJ7_8zmlg_FLNvNG3cPA1558v-XmifUApRRD_4fYgesv8VRVlBtbx-iYXkjg7sAp3m5Ytzz0NHqA5Q5B_-bnQxmeZwi8_gK7iaiitnve0vb2rBkDAI/s640/blogger-image-938543356.jpg" /></a></div>
<br />
6. Print the directions out onto the sticker paper, cut to fit the dye cut label and stick it on there. <br />
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kWcLJk90pGjOjDFQX53NUxSjIHEU58e9eCH0r8IIt2wXSWOqIz_Z42eLpqzYVKRdfyYxicOiZU1F9nzMTzPqjbrL5jR8nNd7JUia9_xpZfMeSVGEChu4xrKwJPDPH3dsK_mXDXULw3I/s640/blogger-image-1018305084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8kWcLJk90pGjOjDFQX53NUxSjIHEU58e9eCH0r8IIt2wXSWOqIz_Z42eLpqzYVKRdfyYxicOiZU1F9nzMTzPqjbrL5jR8nNd7JUia9_xpZfMeSVGEChu4xrKwJPDPH3dsK_mXDXULw3I/s640/blogger-image-1018305084.jpg" /></a></div>
<br /></div>
<div>
Don't you like my antique paper cutter? It's my mom's and it has a story. I will share it if pressed. You need to ask though. Preferably in the comments section. :-) </div>
<div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZwBPd_fwBlqoWhPEJ5vvpwYmiTXbbKuYot3JoYmIr-3TUSxkuJ8LiYjAEi2Dym7DssBDodqecW-Z_kN3XF9My0jFtMUh2MU8pp37XeaHV0XaCovdO9E_QK-h2slXwaararSW4bJKwV4/s640/blogger-image--1273191137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZwBPd_fwBlqoWhPEJ5vvpwYmiTXbbKuYot3JoYmIr-3TUSxkuJ8LiYjAEi2Dym7DssBDodqecW-Z_kN3XF9My0jFtMUh2MU8pp37XeaHV0XaCovdO9E_QK-h2slXwaararSW4bJKwV4/s640/blogger-image--1273191137.jpg" /></a></div>
<br />
I used some green hemp string to affix the labels to each jar. <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4Zlg7c10wTcs3EcICMAM7joohy2TABtV7WyNYBCgUU_H3X4UzkF5kKLhxhqrRyw4v2ds9PMvoqmv-Af2XqSTlE_crPmngPQUdtGnEOcJkNJtxEea2cj0YqlIZ8glwis9udxrQdKhHtc/s640/blogger-image-1494428446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn4Zlg7c10wTcs3EcICMAM7joohy2TABtV7WyNYBCgUU_H3X4UzkF5kKLhxhqrRyw4v2ds9PMvoqmv-Af2XqSTlE_crPmngPQUdtGnEOcJkNJtxEea2cj0YqlIZ8glwis9udxrQdKhHtc/s640/blogger-image-1494428446.jpg" /></a></div>
<br />
Here's a so-so picture of the final product. Remember people buy Bisquick to save themselves the time of mixing dry ingredients. These mixes are fun, cheerful, healthy, and save your friends/family the inconvenience of making them from scratch. We all need some extra time savers during the holidays right? <br />
<br />
Now if you still have energy to spare. Here is the recipe for the Gingerbread Cupcakes I made. They are super amazing and at the bazaar they sold out in about 1 hour! If I new they were going to be that successful I would have made more. <br />
<br />
Before I begin I want to tell you that while I make fantastic gingerbread, I struggle with frosting. I haven't mastered it yet and I resorted to using a canned frosting. Sorry, but it's the only one I know that doesn't have dairy in it and I haven't found a lactose-free frosting recipe that I like yet. If you have suggestions/ideas for a good one. Post it here please!!!<br />
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfjA3tPL_eEyk0TFEvD33P08fQXPhOisk_MNdGcpXzzO8SXpIBr2vNEQTRmZwwudNyEYiZ7wcZ7KSsvdG9GYa07NBuVq84kUuntYNMiOT7wANWhuKTOth2MWjuy2PAOsOH6yZOXsaN0k/s640/blogger-image--1755565161.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfjA3tPL_eEyk0TFEvD33P08fQXPhOisk_MNdGcpXzzO8SXpIBr2vNEQTRmZwwudNyEYiZ7wcZ7KSsvdG9GYa07NBuVq84kUuntYNMiOT7wANWhuKTOth2MWjuy2PAOsOH6yZOXsaN0k/s640/blogger-image--1755565161.jpg" /></a></div>
<br />
<strong><u><span style="font-size: large;">Gingerbread Cupcakes with Vanilla Frosting and Peppermint Chips:</span></u></strong><br />
<em>Dry Ingredients</em>:<br />
<ul>
<li>3 cups all-purpose flour (whole wheat pastry flour will work too)</li>
<li>1/4 tsp. nutmeg</li>
<li>1 tsp. cinnamon</li>
<li>1 tsp. kosher salt</li>
<li>1/2 tsp. ground cloves</li>
<li>2 tsp. ginger powder</li>
<li>1 tsp. baking powder</li>
<li>1 tsp. baking soda</li>
</ul>
<em>Wet Ingredients</em>:<br />
<ul>
<li>3 large eggs</li>
<li>1 cup cane sugar</li>
<li>1 cup oil of choice</li>
<li>1 cup blackstrap molasses</li>
<li>1 cup (or 1/2 pint) buttermilk (plain kefir will also work but I prefer buttermilk)</li>
</ul>
Sift the dry ingredients together into a large bowl. <br />
In a separate bowl whisk the eggs and add the sugar. Beat until smooth. Add the oil, molasses and buttermilk and mix thoroughly. Gradually add the dry ingredients and whish until smooth. <br />
Pour batter into cupcake wrappers (I used Reynolds silver ones for their festive appeal) about 2/3 full. Bake in a 325 degree oven for 30-40 minutes. Bake until a toothpick inserted comes out clean.<br />
<br />
Remove the cupcakes from the cupcake tins and cool on a wire rack. When completely cool frost with Pillsbury Whipped Vanilla Frosting. Top with peppermint chips. If you can't find any in the store, just crush up some candy canes in a plastic Ziploc bag. Boom! Instant peppermint chips. Here are the ones I used. <a href="http://kencraftcandy.com/All-Products/Seasonal/Christmas/All-Natural-Peppermint-Chips" target="_blank">http://kencraftcandy.com/All-Products/Seasonal/Christmas/All-Natural-Peppermint-Chips</a><br />
<br />
<div>
That's it! <br />
Actually it was a lot of work and took all day. But really it was for a good cause and I have about 1 or 2 times a year that I get all crafty. That stuff takes forever! I am going to make the gingerbread cupcakes again though. They were insanely good and I'm not a sweets person. That is saying a lot!<br />
<br />
If you have questions feel free to post them here. I get back very quickly. <br />
Happy Holidays to you all. </div>
<div>
</div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-72862463018898980552013-10-17T16:49:00.000-07:002013-10-17T21:33:06.424-07:00Martha Stewart: Apparently Bloggers and Being Local Are NOT a GoodThing.<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/y2sa1JtgEHQ?feature=player_embedded' frameborder='0'></iframe></div>
I was going to write about a roast chicken I recently made, but something or rather someone got in my way. Today I was on Facebook and found this video waiting for me to view from a <a href="http://www.facebook.com/pioneering?fref=ts" target="_blank">friend's Facebook page.</a> I'm sure this video won't be out for very long and I'm sure that bloggers from all over will have something to say about it. I certainly do. Have a good watch and listen.<br />
<div>
Here's a few things I noticed about her commentary and some other things with which I take issue. Specifically her criticism of bloggers.</div>
<div>
</div>
<div>
First and foremost, lets talk about the companies she is praising. According to this interview these are the companies she believes to be either good, have good taste, or are good business tools. Here's her list.</div>
<ul>
<li><strong>Home Depot</strong>: Not "schlocky". Because I am not a paid editor at Vogue magazine I had to look this up. According to <a href="http://www.freedictionary.com/">www.freedictionary.com</a> schlocky means "something, such as merchandise or literature, that is inferior or shoddy." Phew! I'm glad that's not me.</li>
<li><strong>Ralph Lauren</strong></li>
<li><strong>Macy's</strong></li>
<li><strong>Amazon</strong></li>
<li><strong>Calvin Klein</strong></li>
<li><strong>Donna Karen</strong></li>
<li><strong>Twitter</strong></li>
</ul>
<div>
What did you notice about all these companies? </div>
<div>
<br />
First, I noticed that two of them (Home Depot and Macy's) sell a great deal of her products. Hey there's nothing wrong with a little bit of shameless self promotion, but still it's worth mentioning. She kind of went on and on about Home Depot and gave honorary mention to the others. Hmmm. Coincidence? I don't think so. This is probably one of the many reasons why she is so much more successful than I can ever hope to be. One cannot deny that she is an intense and driven business person. I don't have a problem with that. I do have a problem with something else about her choice of companies. Which brings me to my next observation. </div>
<div>
Secondly, I noticed that none of these companies are local or even locally minded. I think that since this blog is about local living it's worth noting that Martha did not mention a single local company that she considered good or of having good taste. Really? How many houses does she have now in the countryside? She couldn't think of one local business that deserved mentioning? </div>
<div>
</div>
<div>
The irony here is that Ms. Stewart previously used to mention on her shows about the superiority of local markets, butchers, farmers etc. It was one of the aspects that attracted me to her shows in the first place. Now apparently a company can never get too big and I couldn't disagree more. Aside from Twitter, the above bulleted list contains the majority of companies that have put local businesses out of business. Remember what Bellingham hardware/home supply stores were like before Home Depot came in? I do. First of all there were a lot more of them and second of all the people who worked there knew what they were talking about. Home Depot, in Bellingham, is the bane of my DIY existence. Now granted the scope of my DIY skills is very limited, but I have rarely had a good experience there. After ignoring me for what seems like an eternity, you finally get someone to help you (The Expert in All Departments person) and they inevitably are unhelpful. Either the product is not in stock or they don't know what you need. I won't even get started about their paint department. That's a completely different disaster and I'm already getting off topic. <br />
<br />
When my husband or I need something for a home project we start at one of two places: <br />
<a href="http://www.hardwaresales.net/" target="_blank">Hardware Sales</a> or <a href="http://www.buildersalliance.com/" target="_blank">Builders Alliance</a> (My brother-in-law is the Operations Manager there). Hardware Sales has a huge selection and Builder's Alliance is where we go for impeccable quality and good taste. It's not that difficult to find what we need and 99% of the time we do. On those rare occasions when we can't find what is required we drag ourselves to Home Depot and hope for the best. Usually they don't have it either and we're forced to order on Amazon. I never feel especially thrilled that we had to look beyond a local company, but we always think local first and that's the point. </div>
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2un6ouW2-LWbYdclrS-NLnsyCyujX-BBaKyByKKWpxMJXr3kJ1SvvXyLccrOazKwzHJSpvf2gzVV6ZrIsKkXgnAPeCelg55Tbh_YVdixprcxVDnMlvmsT5pvJQq4FSYY1fV5x752Br2M/s640/blogger-image--953194959.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2un6ouW2-LWbYdclrS-NLnsyCyujX-BBaKyByKKWpxMJXr3kJ1SvvXyLccrOazKwzHJSpvf2gzVV6ZrIsKkXgnAPeCelg55Tbh_YVdixprcxVDnMlvmsT5pvJQq4FSYY1fV5x752Br2M/s400/blogger-image--953194959.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Me on Patos Island, WA I believe. That was a very fun day.</td></tr>
</tbody></table>
<br /></div>
<div>
Let's move on to the part of the conversation that's a little more personal shall we? </div>
<div>
Bloggers. </div>
<div>
Martha has a minor gripe about us. It's not a minor gripe as much as a general disdain. Here are some issues she has about bloggers or people like me. Naturally I include my response to each one:</div>
<ol>
<li><strong>"Who are these bloggers? They're not trained editors at Vogue Magazine."</strong> <br />Well, she's got a point. I'm no trained editor at Vogue. Heck I'm not an editor at all. I'm a stay-at-home mother who has a passion for lactose-free cooking and living locally. But guess what? Neither is she. Ms. Stewart is very successful, but she is not a trained editor at Vogue and she's not a blogger. I got her beat on at least one thing. No wonder she doesn't understand who we are. Blogging came WAY after she was already firmly established in her current career. Ironically, my description of myself sounds a lot like Martha back before she started catering. <br />I'm a blogger. I write about me and I'm an expert on that. I have two blogs. I'm very proud of them. Both of them have nothing to do with Martha but are about me and how I choose to live my life. They both revolve heavily around eating because I like good food. By the way, here's a link to the other one in case you are curious. <a href="http://www.deconstructingdairy.weebly.com/">www.deconstructingdairy.weebly.com</a></li>
<li><strong>She claims that blogger's recipes are either "not tested or are not very good."</strong><br />That's quite a claim and one that I think most bloggers are going to be upset about. However I can only really speak for myself. All of my recipes are tested. I don't just make them once. I make them many times over. My<a href="http://www.livinglavitalocal.blogspot.com/2011/10/infamous-potato-leek-soup.html" target="_blank"> potato leek soup</a> took me over a year to perfect but she's right it's not good. It's frickin' awesome. It's so good that my kids and husband get excited every time potatoes come in our CSA box. I take personal exception to her above comment. What I make is good and I have excellent taste in food. I may not have the knowledge or have the time to blog about what she makes, but I know good food when I taste it.<br />I also want to know how she knows these things. How does she know that blogger recipes aren't tested or that they aren't good? Does she have people spying on all our blogs, testing our recipes and then finding out that they are awful? The idea of that is a bit humorous to me though. I chuckle at the image of Martha scouring the web for blogs of poor taste with inefficient recipes. </li>
<li><strong>Blogger recipes are just "copies of things really good editors have created."</strong><br />There's a little bit of truth in what she is saying here. Unfortunately, there are bloggers who plagiarize other peoples recipes and display them as if they are their own. I will speak for myself on this issue. I have blogged before about when I believe you can call a <a href="http://www.livinglavitalocal.blogspot.com/2013/08/how-do-you-know-when-recipe-is-really.html" target="_blank">recipe your own.</a> It is also important to credit the source of your recipe. Bloggers who don't do this make us all look bad and therefore we all must endure Martha's wrath and disdain. Thanks a lot.<br />Also, editors don't create recipes. Chefs and cooks do. </li>
<li><strong>Bloggers create a "popularity..." </strong>I'm not sure what this is referring to exactly, but basically it sounds like she feels as though she is loosing a popularity contest. Martha Stewart is popular. Some blogs are popular. Mine aren't, but I don't blog to be popular. I blog for myself. Period.</li>
<li><strong>Bloggers are "not the experts." </strong><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][2]">I</span><span data-ft="{"tn":"K"}" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3]"><span class="UFICommentBody" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[0].[0]">'m not an expert in cooking and I don't have formal training in that area. I say so in both my blogs. Both of them revolve heavily around cooking and living in a way that suits me. A small amount of people read my blogs and share </span></span><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[0]">my preferences. </span><br data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[1]" /><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[2]">Martha Stewart has a lot to offer, but she doesn't know beans about how to live locally in my community (</span><a data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[3]" href="http://www.livinglavitalocal.blogspot.com/" rel="nofollow" target="_blank">www.livinglavitalocal.blogspot.com</a><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[4]">) and she definitely doesn't know how to cook for the lactose intolerant while still using real dairy (</span><a data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[5]" href="http://www.deconstructingdairy.weebly.com/" rel="nofollow" target="_blank">www.deconstructingdairy.weebly.com</a><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[6]">).</span><br data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[7]" /><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[8]">I don't write my blogs so that I can become famous one day, even though that was clearly Ms. Stewart's goal all along. That's fine and was her choice. I write for a creative outlet and for personal enjoyment. </span></span></span></span></span></li>
</ol>
<span data-ft="{"tn":"K"}" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3]"><span class="UFICommentBody" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[8]"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGw-pESwKSQcH78GMpL1qunhhBYmj_e6b2fyDcgbHXs8y4vdJ5bh6RTG58oxe_69NiOaiDpPkzPRFgePdOMxD6hy_-tsIOHh5pXJMO3X3b4fp9hWICqjPUj1uOTourRM4OSbuato5CWs/s640/blogger-image-1543929331.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhGw-pESwKSQcH78GMpL1qunhhBYmj_e6b2fyDcgbHXs8y4vdJ5bh6RTG58oxe_69NiOaiDpPkzPRFgePdOMxD6hy_-tsIOHh5pXJMO3X3b4fp9hWICqjPUj1uOTourRM4OSbuato5CWs/s640/blogger-image-1543929331.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My husband Matt and my boys in Tofino, BC. </td></tr>
</tbody></table>
<br /> </span></span></span></span></span><ol><span data-ft="{"tn":"K"}" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3]"><span class="UFICommentBody" data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0]"><span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3]">
<span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0]">
<span data-reactid=".r[3ukrv].[1][4][1]{comment10151956352071407_30762544}.[0].{right}.[0].{left}.[0].[0].[0][3].[0].[3].[0].[8]">In conclusion here's my final point. I have a husband and family that love me and I prefer to spend time with them. That is my choice. I don't want to spend my life in the quest for popularity and fame. My blogs may not ever hit the big time, but they are an essential creative outlet and are very important to me. I am saddened that Martha Stewart doesn't seem to understand the blogosphere and it's place in our culture. Social media isn't going away and I'm sorry that she feels threatened by it. She shouldn't trash all bloggers just because she doesn't get it. She has her outlet, now leave us alone and let us have ours. <br />
<br />
<br />
</span></span></span></span></span></ol>
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6869084926391596539.post-70352762169144610012013-09-29T10:59:00.002-07:002013-09-29T10:59:20.579-07:00My chicken fiasco. I kind of got what I deserved.<div style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;">
<div align="center">
</div>
</div>
<br />
<div align="center" style="margin-left: 1em; margin-right: 1em;">
<img align="absmiddle" alt="Chef cook holding rotten chicken leg. Isolated on white - stock photo" border="0" class="thumb_image" src="http://image.shutterstock.com/display_pic_with_logo/382084/121311418/stock-photo-chef-cook-holding-rotten-chicken-leg-isolated-on-white-121311418.jpg" title="Chef cook holding rotten chicken leg. Isolated on white - stock photo" /></div>
A few nights ago I had a dinner disaster. Ever had one of those? Where everything goes wrong and even your backup options are botched? Yep. That was me. It was stressful and frustrating. It finally turned out well and by that I mean that my husband and I got dinner on the table. Dinner finally ended in success but it was a nightmare getting there. In short, here's what happened.<br /><br />I was preparing to make garlic, rosemary chicken. This was one of my favorite tasty yet easy meals and I was looking forward to it all day. For accompaniment I made celeriac mashed potatoes and peas. I didn't buy local chicken this time around and when I opened that package I found that it was ROTTEN! Yep, my stand-by cheap grocery store chicken was rotten. It reeked and I obsessively disinfected my entire kitchen after throwing it into the outside garbage. That will teach me huh? What an absolute waste of chicken thighs. I hate waste and I hate that I missed out on my favorite meal. In the end we ended up having fried eggs with bacon on top of the mashed potatoes and celeriac with extra bacon on the side. I completely forgot about the peas and I won't even go into the other backup meal option that failed. Ugh! What an evening. <br /><br />However, here is what I learned. If you can, buy local chicken from a trusted source. You know I've been reading a lot about how the quality of chicken in the U.S. is going down. To make matters worse, apparently recently the USDA just approved U.S. or Canadian raised chicken to be processed in China and then imported back into the U.S.<br />Here's a somewhat biased article on the subject <a href="http://www.thenewamerican.com/economy/sectors/item/16629-usda-approves-import-of-poultry-processed-in-china">http://www.thenewamerican.com/economy/sectors/item/16629-usda-approves-import-of-poultry-processed-in-china</a>. <br />Here's what the USDA's own blog says on the matter. <a href="http://blogs.usda.gov/2013/09/24/ensuring-safety-of-imported-processed-chicken-from-china/">http://blogs.usda.gov/2013/09/24/ensuring-safety-of-imported-processed-chicken-from-china/</a><br />
<div>
Oh, sure this makes perfect sense right? Let's send our chicken to China to be processed under "annually approved" conditions and then send it back here to be sold. There are many disturbing unanswered questions but for me there is one glaring question that keeps me up at night. How do you define processed? The USDA's blog seems to refer to processing as cooked poultry but it doesn't specifically say so. However, this is what I found on their site about poultry processing Q & A section.</div>
<div>
<strong>What is poultry processing?</strong></div>
<div clear="none">
Poultry processing is the term used by the poultry industry to describe the conversion of live poultry into raw poultry products fit for human consumption.</div>
<div>
</div>
<div>
Am I right in assuming that according to this definition U.S. approved chicken could be shipped live to China and then "processed" only to be shipped back here in packages? I don't know for sure because the USDA's blogs appears to be insinuating that only cooked poultry will be processed but they don't say either way. </div>
<div>
When most of us think of "processed chicken" we think of frozen chicken nuggets or the stuff you buy at Costco in the frozen section. In other words this stuff.</div>
<div align="center">
<img align="absmiddle" alt=" Fried chicken nuggets, French fries and vegetables - stock photo" border="0" class="thumb_image" src="http://image.shutterstock.com/display_pic_with_logo/81593/106812644/stock-photo--fried-chicken-nuggets-french-fries-and-vegetables-106812644.jpg" title=" Fried chicken nuggets, French fries and vegetables - stock photo" /></div>
<div>
However, technically it appears that the USDA considers processed chicken to be live chickens turned into edible ones. In theory this means that every chicken you eat is "processed." Is it so terrible to want to eat real chicken thighs that haven't been shipped across the Pacific Ocean? I think we can all agree that processing any chicken closest to home is ideal. Even the Chinese insist upon the freshest chicken, hence all the live chicken markets there.</div>
<div>
</div>
<div>
You know that rotten chicken I wasted my money on? It was from California. I don't know what happened from here to there but it wasn't good. I have no idea how the chickens were treated. I have no idea what they ate. I know what state they came from but not the town and certainly not the farm. I did get it cheap though. Yes, I bought some really cheap rotten chicken. What a deal right? Mmmmmmm. Not!</div>
<div>
</div>
<div style="text-align: left;">
I could have taken the rotten carcass back to the store to return it. I've done it before and guess what? It's a nightmare. Storing the icky chicken without contaminating your entire family is ridiculously difficult. Then you have to find your receipt which is probably already in the garbage because who really keeps their grocery store receipts. If it's a local store and you know all the people in the meat section you might be fine but it's still awkward. </div>
<div style="text-align: center;">
<img align="absmiddle" alt="a butcher and his wife/assistant - stock photo" border="0" class="thumb_image" src="http://image.shutterstock.com/display_pic_with_logo/286756/142047763/stock-photo-a-butcher-and-his-wife-assistant-142047763.jpg" title="a butcher and his wife/assistant - stock photo" /><br /></div>
<div>
Now a local butcher. That would be a totally different experience. Buying chicken/poultry/beef/pork or whatever from a local butcher would be completely different for some very important reasons. </div>
<ol>
<li>All a butcher does is work with meat. If you buy meat there the people there will remember you. There aren't other products that you buy that confuse the matter.</li>
<li>A local butcher knows where they get their meat from. They can usually tell you exactly which farm, how the chickens lived, how they were processed etc. All your questions can be addressed. Try getting that kind of information from the meat department of a general grocery store. (Some of our local grocers do pretty well but a local butcher does better).</li>
<li>The meat is a bit more is expensive but that means it's more guaranteed. A butcher's reaction to a bad piece of meat can be described like this: Astonishment, embarrassment, frustration, shock, etc. This is how a good local butcher reacts. I've returned bad meat to a grocery store. The reaction can be described as this: Shrugging, accusatory, passive with a possible aggressive.<br />Both places will make sure you are reimbursed. Hey, bad meat happens even to the best, but a distributors reaction says it all.</li>
</ol>
I didn't return my rotten chicken. I didn't want to deal with the hassle of it all and I felt like I should have know better in the first place. I had a lot of excuses for purchasing that chicken and most it them had to do with convenience. Next time I will have answers to my questions. I will know where my hen came from. I will know what it ate. I will know the farm where it came from and hopefully it only had one bad day. Next time I will likely pay more but next time the product will be better. <br /><br />Now that I'm done with my chicken rant, I'd like to tell you some very good news about this entire situation. Finally Bellingham has a local butcher in town!!! I will be doing a post about what I did with that chicken soon. All I have to say is that the chicken I made was friggin' amazing! I felt good about buying it locally and it was from a local trustworthy source. <br /><br />So hey there Bellingham peeps. Go check out <a href="http://carnebellingham.com/" target="_blank">Carne</a> at 902 N. State Street. Call first or go to their <a href="https://www.facebook.com/CarneBellingham" target="_blank">Facebook page</a> to find out what they have in stock. I cannot wait to try some different meats. Last time I checked they had rabbit. Rabbit! Ooooo, that just makes me incredibly curious and excited but that's a post for another day. <br />
<div clear="none">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-70260688930879282152013-09-06T11:44:00.000-07:002013-09-06T11:44:01.874-07:00Sometimes it's the little things.<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEK2slhiwzg2iGNFgKITbaVAGEI2WczYTdBidHlx7UYgVn79XKXAxxuxn3MF2AQuclmtbpQEmCenimwvL_SDbaANRE5-ph-MYzdHtB1yb0qLYDPeePImcBkfi7z9YOqEV6jZRcBWazwY/s640/blogger-image--395011214.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxEK2slhiwzg2iGNFgKITbaVAGEI2WczYTdBidHlx7UYgVn79XKXAxxuxn3MF2AQuclmtbpQEmCenimwvL_SDbaANRE5-ph-MYzdHtB1yb0qLYDPeePImcBkfi7z9YOqEV6jZRcBWazwY/s640/blogger-image--395011214.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Finn at Boomers having a milkshake.</td></tr>
</tbody></table>
<div class="separator" style="clear: both;">
Life gets busy and sometimes living locally is done in a few very simple ways in our family. It doesn't have to be complicated, just fun and local. Yesterday was my oldest sons first day of school. My youngest was a bit bummed that he didn't get to go so I decided that we would have a simple morning of fun. </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
First we went to <a href="http://www.joesgardens.com/" target="_blank">Joe's Gardens</a> to pick up extra fruit and veggies and then it was off to the <a href="http://www.bellinghampubliclibrary.org/" target="_blank">library </a>to check out books, play, and read. Finally, we ended our morning with an early lunch at <a href="http://livinglavitalocal.blogspot.com/2011/02/boomers-drive-in-putting-fast-food-in.html" target="_blank">Boomers.</a> </div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
Now I know this doesn't sound like it's that impressive but you know what? Sometimes it's the little things. I could have gone anywhere for a milkshake for Finn and I could have gone to Fred Meyer or Target for fruit and veggies but I didn't. This is an example of how we make living local a part of our daily life. It's how we connect as a community and by taking my son along I am sending the message that these are our priorities. It's the little ways in which we choose to live locally that add up to big impacts for our community. Today I am documenting just that.</div>
<div class="separator" style="clear: both;">
</div>
<div class="separator" style="clear: both;">
What do you do that's simple but local. How do you impact your community in small ways?</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW6g9TsRThSnQ9EIe5uBJlLWV8Y2-volU4MXckAiAlqA8hDHC3h5NDo6m0G1Cn50qaVWnGiV27_rOpcA6CjAVy7GtNEDeETr43_F1ChM-mlFCC13TkAatrsG4gxIU0oM7-gop87nzDiQ/s640/blogger-image-1657815068.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibW6g9TsRThSnQ9EIe5uBJlLWV8Y2-volU4MXckAiAlqA8hDHC3h5NDo6m0G1Cn50qaVWnGiV27_rOpcA6CjAVy7GtNEDeETr43_F1ChM-mlFCC13TkAatrsG4gxIU0oM7-gop87nzDiQ/s640/blogger-image-1657815068.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Library books with a new tote that we purchased there. It's really durable and only $5!</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-12778532520512901172013-08-30T14:53:00.002-07:002013-08-30T14:53:33.925-07:00Making your own very large hoop house.<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3rBRdm-1C7GTHJhkIRCryM65pRGuTkAwL9UoM9ZAda_ojB0-hw4Fsxjgkom4bi79Z6mwP8qJZgkLcFcg4uIZwBuAYXtjxPZcslcOjsh_Lvd7ginpOwWJdJbXLToC5j9uAUt-92C_PJY/s1600/Spring+2011+066.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD3rBRdm-1C7GTHJhkIRCryM65pRGuTkAwL9UoM9ZAda_ojB0-hw4Fsxjgkom4bi79Z6mwP8qJZgkLcFcg4uIZwBuAYXtjxPZcslcOjsh_Lvd7ginpOwWJdJbXLToC5j9uAUt-92C_PJY/s400/Spring+2011+066.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's the very first hoop house I made a few years ago. Notice the clothespins. Haha! Those didn't last very long. </td></tr>
</tbody></table>
<br /></div>
The summer season is coming to an end and its time for me to start preparing my garden for cooler temperatures. Doing this involves two very important things. <br />
<ol>
<li><u><b>Planting seeds or starts that will be ready for harvest in the Fall.</b> </u> The only seeds I will be planting are lettuces/greens because they grow so quickly. I got a late start this year so I will be planting mostly starts from <a href="http://www.joesgardens.com/">Joe's Gardens</a>. </li>
<li><b><u>Making a hoop house.</u> </b></li>
</ol>
<br />
<div>
Now you might be asking what a hoop house is and what it's used for. </div>
<div>
<br /></div>
<div>
Basically, a hoop house is a little house that you make for your plants/seeds. The structure is made from plastic flexible pipes and is hoop-like in shape. The "roof" of the hoop house is either plastic sheeting or yards of frost blanket. </div>
There are many benefits to putting one in your garden. Some of these are:<br />
<ol>
<li><strong>Heat</strong>!<br /> A hoop house traps heat inside. This accelerates plant/seed growth and it allows you to grow things that would not otherwise grow in your climate. I am wanting the heat for this middle bed to help my peppers continue to grow.</li>
<li><strong>Bug damage prevention</strong>. <br />If your hoop house is closed and tight it will keep most bugs out. It's like a nice protective house that keeps those predators away. However, always put down an organically certified slug bait. You don't want to trap those suckers in and if you garden in the Northwest you know what problems they cause. </li>
<li><strong>Animal damage prevention.</strong><br />Nothing is worse than waking up to find damage from animals to your garden. Animals are naturally drawn to home gardens and a hoop house is a nice environmentally friendly way of keeping them in their place. I have lots of animals in my yard and it keeps them out. Deer, rabbits, squirrels, cats, and other dogs just find it too much of a bother. </li>
<li><strong>Extends your growing season.</strong> <br />If you gardened and harvested only when the seasons naturally allowed you wouldn't harvest very much. Our really active growing season in my area is really only 4-5 months long. My cucumbers are not going to make it another month and cold weather, rain, and frost can damage plants that need extra time. I have children who keep me busy and I often get distracted from my garden. Hence often I plant veggies too late and I need my hoop house to add another month or so it's not a total loss.</li>
<li><strong>Protects plants from wind, snow and hail storms.</strong><br />The weather in the Northwest is fickle. It will be scorching one day and then a storm will roll in and if you're not prepared will ruin your new starts. Sometimes I leave my hoop house up during the winter and harvest lettuce/greens when it is really cold. Traipsing through the snow to pick some fresh arugula or kale is pretty cool. And we all know how fresh veggies from your garden are WAY better for you than anything bought from a grocery store. </li>
</ol>
Now that you know some of the benefits of a hoop house here are a few not-so-great things to be ready for when having a hoop house. <br />
<ol>
<li><strong>They NOT winning any beauty contests.</strong><br />Now I love a lush looking garden as much as the next girl and hoop houses are a bit unsightly. People might complain especially if your garden is in front of your house. However, a hoop houses benefits far outweigh its lack of beauty. Don't worry, once you start harvesting some great looking produce your hoop house will look a lot prettier. It's a good idea to share a bit of that produce with a cranky complaining neighbor. Free food makes everyone happier.</li>
<li><strong>Sometimes they get too hot.</strong><br />This is usually a problem in climates that are really hot and for people who use plastic sheeting. I prefer frost blankets because they breathe and allow air to circulate. They rarely get too hot here in the northwest.</li>
<li><strong>They can get too damp in the early Spring and late Fall</strong><br />This also doesn't tend to be a problem with frost blankets but if you overwater it can cause problems.</li>
<li><strong>You will need to set up a watering system inside</strong>.<br />Once a hoop house is up you are not going to want to disturb it unless you are harvesting, weeding or planting something new. A watering system for your garden is a good idea anyway. I use soaker hoses that are laid down on the dirt and held in place with metal ground staples. Then I attach a regular garden hose to the soaker hose and then connect the garden hose to a spigot with a timer. These are really cheap and take the energy out of watering. </li>
<li><strong>Once your plants sprout flowers you will need to open them up to allow bees to pollinate</strong>. <br />This never takes very long and be sure to close it up during the night. The bees go to bed and the nasty bugs are on the prowl. Remember prevention is the key to keeping chemicals out of your organic garden.</li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVGZFm5RHWCgdpA3tdZEss4mThyEbV4VjRPu9palYgmjW9Qiy5_Nk2f-PqpOlo34VtIktik-6fKLeNEwP4xg7vLgpmhKpwXnbmQBMRlhwZleQ7lO8JuIW0S7qxl_T_KsMDa2rY564A7Q/s1600/Blog+Pictures+Jan+025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAVGZFm5RHWCgdpA3tdZEss4mThyEbV4VjRPu9palYgmjW9Qiy5_Nk2f-PqpOlo34VtIktik-6fKLeNEwP4xg7vLgpmhKpwXnbmQBMRlhwZleQ7lO8JuIW0S7qxl_T_KsMDa2rY564A7Q/s320/Blog+Pictures+Jan+025.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">These are the soaker hoses I was talking about. Always plant around the hoses. <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgrmPfG_2nHUPMAMrdfPpCZTWyat88l3Ytb7VVBn13h5qnMN609HA7Pp91NziJtWw-p6gsCejb8s-fV_GglOsY6i9MQYJe4Z5HhIdYYf62QdWNOfiAzyyr5MzE4_kpYhOBnX7lLXEEa8/s640/blogger-image--1124415024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDgrmPfG_2nHUPMAMrdfPpCZTWyat88l3Ytb7VVBn13h5qnMN609HA7Pp91NziJtWw-p6gsCejb8s-fV_GglOsY6i9MQYJe4Z5HhIdYYf62QdWNOfiAzyyr5MzE4_kpYhOBnX7lLXEEa8/s400/blogger-image--1124415024.jpg" width="400" /></a></div>
<br />
</td></tr>
</tbody></table>
<div>
Now, let's stop beating around the bush and get started. Remember hoop houses are not hard but they require a bit of planning and preparation. Just like with cooking get all your "ingredients" ready before you begin. Here's what you will need to make a replica of my hoop house. </div>
<ul>
<li><strong>A huge roll of black polyvinyl tubing.</strong> <br />I got mine at <a href="http://www.hardwaresales.net/">Hardware Sales</a> and it was only about $30. That was more than enough tubing for two large raised beds.</li>
<li><strong>8 pieces of 12" rebar</strong>.<br />They sell in in packs of 16 at <a href="http://www.hardwaresales.net/">Hardware Sales.</a> I can't remember how much it was, but it wasn't expensive.</li>
<li><strong>A very large package of frost blankets (aka Crop Blanket).</strong> <br />My hoops measured about 9ft long for each one so I needed something that wasn't carried in our local stores. I also needed a frost blanket to be hanging over the edges of my hoop house. Always error on the side of having extra material. Because I wanted to purchase my supplies as locally as possible, I found that I could order most of my supplies from <a href="http://www.charleysgreenhouse.com/">Charley's Greenhouse and Garden</a>. They have a local store in Skagit Valley, WA ,but their online store is incredible and has a much larger selection. The<a href="http://www.charleysgreenhouse.com/index.cfm?page=_productdetails&productid=1788&s=frost blanket&cid1=-99&cid2=-99&cid3=-99"> blanket I got</a> was 12 X 25 and I cut it to fit the house the way I wanted. </li>
<li><strong>A couple of packages of </strong><a href="http://www.charleysgreenhouse.com/index.cfm?page=_productdetails&productid=1794&cid1=-99&cid2=-99&cid3=-99"><strong>metal ground staples</strong></a>. You will need these to hold the blanket into the ground.</li>
<li><strong>A hammer</strong></li>
<li><strong>Measuring tape</strong></li>
<li><strong>Scissors</strong></li>
<li><strong>A hacksaw</strong></li>
<li><strong>About 16</strong><a href="http://www.charleysgreenhouse.com/index.cfm?page=_productdetails&productid=1736&s=plastic clips&cid1=-99&cid2=-99&cid3=-99"><strong> snap clamps</strong></a><strong>.</strong><br />These clamps are brilliant and snap on to connect the frost blanket to the hoops. Always get more than you think you will need. Snap clamps will disappear when you want to use them and are the missing socks of the garden world. They are also easily removed when you need to get back into your hoop house and they are very durable. </li>
</ul>
Before I tell you how to make this hoop house let me tell you that I had a bit of help. Rather I had some muscle working with me on this project. My husband helped me finish some of the manual labor when I either got sore or tired. What a nice guy huh? <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSY1SkzWQuhbmB_9x8yoOmOmvfQjbakKxWlAawDM21ZidYkRm9AkZy-y6KrRJEewn2iCbiJLWIDyVKxU4Piet_1HT-oiqXqzzTI2OfIOcly3WwAok1NdcyYSD7RYCJAPAfDxXL-9bfMA/s1600/Camano+Is+041.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSY1SkzWQuhbmB_9x8yoOmOmvfQjbakKxWlAawDM21ZidYkRm9AkZy-y6KrRJEewn2iCbiJLWIDyVKxU4Piet_1HT-oiqXqzzTI2OfIOcly3WwAok1NdcyYSD7RYCJAPAfDxXL-9bfMA/s320/Camano+Is+041.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Measure and lay the rebar out first before you hammer them into the earth.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Once you have all your supplies pick up your hammer and rebar and place them where you want them to go into the ground. I used four rebar on each side and kept them about 4" outside of my raised bed. Do the same for the opposite side of the bed. Once you are satisfied with their placement hammer those puppies halfway into the ground. You want them sticking up about 6" off the ground.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpGBEz5tMyjqffuO-pY7rwSFbclhUTkuileFdN-a10rs7CSBXeJ8ICuezcXUjRo7O1PGVZKu3wzKyazNHcoD1bH4hpzSRRSCBpUdSyTkpGQAQGqtElLV4v55xPPuHzN8rwM3MOQDJHLU/s1600/Camano+Is+040.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPpGBEz5tMyjqffuO-pY7rwSFbclhUTkuileFdN-a10rs7CSBXeJ8ICuezcXUjRo7O1PGVZKu3wzKyazNHcoD1bH4hpzSRRSCBpUdSyTkpGQAQGqtElLV4v55xPPuHzN8rwM3MOQDJHLU/s320/Camano+Is+040.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You need to leave some space. The tubing is going over these.</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NMog6raUbyUXhsqY9xdyS6t4Ocktj08OAZG8SUR6DTgTmpzFjghx4PVo6qNp9PzEFgsnYJWa4TmIItQ8woDur7e4iBfDjZCSiKoDHlvqSQNBxxO_gdEljJbQ7Va_ssB2WhhzdWdjnZk/s1600/Camano+Is+042.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6NMog6raUbyUXhsqY9xdyS6t4Ocktj08OAZG8SUR6DTgTmpzFjghx4PVo6qNp9PzEFgsnYJWa4TmIItQ8woDur7e4iBfDjZCSiKoDHlvqSQNBxxO_gdEljJbQ7Va_ssB2WhhzdWdjnZk/s320/Camano+Is+042.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Try to line them up. It doesn't have to be perfect.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
Next you will need to figure out how tall you want your hoop house to be. I wanted mine about 3 feet tall because most veggies get pretty huge. Then take the tubing and cut off the size that you want with the hacksaw. Use that tubing you just cut as a template to measure and cut 3 more hoops. Then slide the polyvinyl tubing over the rebar. You should have one tube for each end and two in the middle.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcXvg3BoIKuQ3GMPL1UCVXsZSRQMDQV-LlBYRB5ZfRse52zVwtw-KFynIdXolB0eCqp4gf9cSzQsYWIoeFA9qEwlvi2LUrPJ1l_804ZQa8CJ5uVu4bpOrCihem7C_Z_V9H5hDpQgBLDY/s1600/Camano+Is+044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQcXvg3BoIKuQ3GMPL1UCVXsZSRQMDQV-LlBYRB5ZfRse52zVwtw-KFynIdXolB0eCqp4gf9cSzQsYWIoeFA9qEwlvi2LUrPJ1l_804ZQa8CJ5uVu4bpOrCihem7C_Z_V9H5hDpQgBLDY/s320/Camano+Is+044.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTkiGGNye87xAQ8sIiF1-LmN4D3Qw89WDE9pLxOCJ7IJoWUQ4rTM8u0rn8j-sZ-3E-GDdltxjnbGFlNn3Q87bdKsvvO82XUcgZW0jREQ6DguJq27BCOHLbiS4Gp_jLEg1F6uAEV-7BOg/s1600/Camano+Is+045.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrTkiGGNye87xAQ8sIiF1-LmN4D3Qw89WDE9pLxOCJ7IJoWUQ4rTM8u0rn8j-sZ-3E-GDdltxjnbGFlNn3Q87bdKsvvO82XUcgZW0jREQ6DguJq27BCOHLbiS4Gp_jLEg1F6uAEV-7BOg/s320/Camano+Is+045.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is a good time to take a break. </td></tr>
</tbody></table>
The next big aspect of making a hoop house is putting on your "roof." My hillside gets very windy so I need to make sure it will withstand high winds. Frost blankets are better for my needs than plastic sheeting because the air doesn't get too trapped and it is less likely to blow away. <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrlKx4Y15FsyAuwE6mt9nxuLLSJBZ5Vf4dutN68lwnT38PKSAJJt9E1gowP7Bt6qR4z_8UOqaLqOb0_ZxYjVhq0CmXd-zHkteKE4LCzJqVg5xtq7iXCbpHg2ia_P7ipKpokL0jdGkYLE/s640/blogger-image-1684039338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrlKx4Y15FsyAuwE6mt9nxuLLSJBZ5Vf4dutN68lwnT38PKSAJJt9E1gowP7Bt6qR4z_8UOqaLqOb0_ZxYjVhq0CmXd-zHkteKE4LCzJqVg5xtq7iXCbpHg2ia_P7ipKpokL0jdGkYLE/s640/blogger-image-1684039338.jpg" /></a></div>
<br />
To connect your blanket to the hoops first drape the blanket over the hoops. Use a few snap clamps to keep the blanket from blowing or sliding away. Then cut the blanket to size. Error on the side of leaving extra material. Remember you want it to be hanging WAY over all the edges.<br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZhBPB6eOd88YquPf9xalkrJ69RvONXKc-r1MF-PicMjalpdJiKlwTgMg5ZMdbNAzRVHQpx4PDU6MO3qZYXZe9CsGMnUDaIv7ddbdZ-muv37uaqU3Nw__lCSfGO6VJIvec6iCVKeQtOY/s640/blogger-image-1075493154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZhBPB6eOd88YquPf9xalkrJ69RvONXKc-r1MF-PicMjalpdJiKlwTgMg5ZMdbNAzRVHQpx4PDU6MO3qZYXZe9CsGMnUDaIv7ddbdZ-muv37uaqU3Nw__lCSfGO6VJIvec6iCVKeQtOY/s640/blogger-image-1075493154.jpg" /></a></div>
<br />
Snap more snap clamps over the blanket and connect to the tubing. I use about three per tube. One in the middle and two almost halfway down the sides. <br />
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZlZvViDIZdYR-cKNT7lqw1ZYeAneVxHpBY_n25qp1hwYZagvptqylckFg9ZuaPJJGPfxWtIL_sFcQrDwY6lexaOjmOVZumtz0NMtG1JE1eS9zeI9qj4kA95-7lPvZxrY4OFz0BEsS0M/s640/blogger-image-1704506094.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYZlZvViDIZdYR-cKNT7lqw1ZYeAneVxHpBY_n25qp1hwYZagvptqylckFg9ZuaPJJGPfxWtIL_sFcQrDwY6lexaOjmOVZumtz0NMtG1JE1eS9zeI9qj4kA95-7lPvZxrY4OFz0BEsS0M/s640/blogger-image-1704506094.jpg" /></a></div>
<br />
Finally gather the extra frost blanket in bunches, slip through the metal ground staples, and hammer into the ground. Do your best to keep the frost blanket bound tightly around the base of the raised bed. The more secure it is the better it will do it's job. <br />
<div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2JuPvShA2En9sitCEXGeWhQ5kvzT_Ln7IGdxf9E_iPiguOUL40K9ogpt3MmVCFkSzDhf13nw9MeHCGcMs8w6ZyHfpRE44sKQyOA4MfKiL3yNIOPGfJj06DWf6TMvJ4ujNkxM5ozGrXI/s640/blogger-image--674858766.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2JuPvShA2En9sitCEXGeWhQ5kvzT_Ln7IGdxf9E_iPiguOUL40K9ogpt3MmVCFkSzDhf13nw9MeHCGcMs8w6ZyHfpRE44sKQyOA4MfKiL3yNIOPGfJj06DWf6TMvJ4ujNkxM5ozGrXI/s640/blogger-image--674858766.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This is the closed hoop house. This is what they are supposed to look like. </td></tr>
</tbody></table>
<div>
Please notice the difference between the two hoop houses that I created. One is closed at both ends while the other is open. I would like to tell you that one of them is open because I chose for it to be that way, but the reality is that I just ran out of material. I will be ordering more in the next few weeks. Mistakes happen. Don't get too discouraged. Just go with the flow and keep trying.<br />
</div>
<div class="separator" style="clear: both;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4TddTa5MFPBvxSXqR7p0vQknQ829GGvTLbL1au7iFSAvB7JhzcznENaN2pJah1FJiZP17dWAPfOirMz_FfACBoEj4DNdlcL9Q_60Zuqk9U-4T99uq8FFtOLyPO2neBPny1MaFMdeGH0/s640/blogger-image-1491134325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv4TddTa5MFPBvxSXqR7p0vQknQ829GGvTLbL1au7iFSAvB7JhzcznENaN2pJah1FJiZP17dWAPfOirMz_FfACBoEj4DNdlcL9Q_60Zuqk9U-4T99uq8FFtOLyPO2neBPny1MaFMdeGH0/s640/blogger-image-1491134325.jpg" /></a></div>
<br />
Well, that's pretty much it. This type of a hoop house is very flexible and very inexpensive. You don't need to buy an pricey kit and yours can be as small or as large as you want it. You can put one around a raised bed or right into the ground around a small vegetable bed. I have even seen people put them over a single plant! Once you have more practice you can put one of them up in about 15 minutes. Keep working at it and make it work for you and your garden.<br />
<br />
Here are some more close-ups of materials that I ordered from Charley's Greenhouse and Garden. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4qgNLQZ22PXGK1DpR4lwwI50JTQzjB5Fr9FWRsRLuvUdXUWZ7YS9ECGIWNZ-d_oyeZwhmISG2WcSMT3_0btKMAeDKxGfH8U57s3cFEUn42Nd74be3sUgZYe963bNy-oM_DL_W56-lQY/s640/blogger-image--1792766905.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik4qgNLQZ22PXGK1DpR4lwwI50JTQzjB5Fr9FWRsRLuvUdXUWZ7YS9ECGIWNZ-d_oyeZwhmISG2WcSMT3_0btKMAeDKxGfH8U57s3cFEUn42Nd74be3sUgZYe963bNy-oM_DL_W56-lQY/s640/blogger-image--1792766905.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anchoring pins. They are also known as metal ground staples. </td></tr>
</tbody></table>
<div>
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7a3Exf5sLQrHjLdRqrLWRv2wOnP82CqbtE4TBbWesQGxd39-DHW3BKE_04BtucrCMuTsy9C_G0TGfmw3-hDrnzqUBYZ7YKpl0OJNjcE9wuwFspBkFkRgBz5PvDlLRR-NsrxVpXqYwlw/s640/blogger-image-1473713083.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA7a3Exf5sLQrHjLdRqrLWRv2wOnP82CqbtE4TBbWesQGxd39-DHW3BKE_04BtucrCMuTsy9C_G0TGfmw3-hDrnzqUBYZ7YKpl0OJNjcE9wuwFspBkFkRgBz5PvDlLRR-NsrxVpXqYwlw/s640/blogger-image-1473713083.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hint: Get a big Ziploc bag to hold the snap clamps. The frost blanket (aka crop cover blanket) starts out neatly folded but it can turn into a mess if your not careful. </td></tr>
</tbody></table>
<br />
<ul>
</ul>
Anyone of you out there thinking you might try this soon? What other ways do you protect your plants from upcoming frost? <br />
<div>
<br /></div>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-4875494616139958862013-08-22T19:18:00.001-07:002013-08-22T19:36:34.535-07:00Salad Nicoise: Revamped<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4b8Qm0EtK5yIEvapf7zzBzPgg2p_DwO2nMP3nLwDmlWz8tztLi7vnhs4aupJn63O1bTAfEik7mPYstN3mk_vRMU3CghtCN6MTh-NcFsXw4aqgdk5jOiQ9cRFgfJkfyWx_vhAhKy39ic/s1600/photo-791093.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="" border="0" height="240" id="BLOGGER_PHOTO_ID_5915133292185780434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF4b8Qm0EtK5yIEvapf7zzBzPgg2p_DwO2nMP3nLwDmlWz8tztLi7vnhs4aupJn63O1bTAfEik7mPYstN3mk_vRMU3CghtCN6MTh-NcFsXw4aqgdk5jOiQ9cRFgfJkfyWx_vhAhKy39ic/s320/photo-791093.JPG" width="320" /></a></div>
<div class="mobile-photo">
</div>
This is what we're having for dinner tonight. It's not a traditional salad nicoise but here's what it does have.
<br />
<br />
1.<span style="color: red;"> Cherry tomatoes</span>
<br />
2. <span style="color: #3d85c6;">Green pole beans</span>
<br />
3. <span style="color: red;">Green pepper</span>
<br />
4.<span style="color: #3d85c6;"> Broccoli</span><span style="color: #38761d;"> </span>
<br />
5. Kalamata olives
<br />
6. Tuna packed in olive oil
(Please don't use the packed in water kind. It's not nearly as good.)<br />
7. <span style="color: red;">Red onion</span>
<br />
8. <span style="color: #38761d;">Hard boiled eggs</span>
<br />
9. Fresh basil from my garden.
<br />
<span style="color: red;">*Ingredients from <a href="http://www.joesgardens.com/">Joe's Gardens</a></span><br />
<span style="color: #38761d;">**Ingredients from my <a href="http://www.acmefarmsandkitchen.com/">CSA</a>.</span><br />
<span style="color: #3d85c6;">***Ingredients from a friend of my father-in-law. Still local though. </span><br />
<span style="color: #3d85c6;"></span><br />
All these veggies are topped with a vinaigrette that I made myself. It's not a secret recipe. In fact it's from Jacques Pepin. This entire idea is from an episode on salads from Julia & Jacques: Cooking At Home. It took me forever to find this video but here it is. Their version of a salad nicoise is a tiny bit different. Mine doesn't have anchovies (Sorry, Julia. I didn't just have something else) and I added broccoli. <br />
<br />
<a href="http://www.hulu.com/watch/233281#i0,p0,d0">Click on this link</a> to watch Jacques Pepin and Julia Child make this salad. We enjoyed ours with bread from the<a href="http://www.communityfood.coop/"> Co-Op</a> and a lovely dry Rose wine. <br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-73558189209913857652013-08-22T09:58:00.000-07:002013-08-29T15:30:47.608-07:00When hubby's cook.<div class="separator" style="clear: both; text-align: center;">
<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDbHL0_vRIvhQBo6Ju8SBy0r1iS40-07cngEd2bhIdqd36Fa4OaR_G49ityDsRFGwEB8eleOP4hv_K-rTwbFTIw8R6wHNJG5w1Fa2tbtpqRegGnCvjUWmuqxQvvnpgwyW4Xus0C3lwCA/s640/blogger-image--1073372898.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhDbHL0_vRIvhQBo6Ju8SBy0r1iS40-07cngEd2bhIdqd36Fa4OaR_G49ityDsRFGwEB8eleOP4hv_K-rTwbFTIw8R6wHNJG5w1Fa2tbtpqRegGnCvjUWmuqxQvvnpgwyW4Xus0C3lwCA/s640/blogger-image--1073372898.jpg"></a></div></div><div class="mobile-photo"><br></div>
It was Matt's turn to cook. He made crab cakes with leftover crab that we caught over the weekend and those beefsteak tomatoes are from our garden. You can't get more local than that. It was so good I barely go a photo of the yummy goodness before chowing down. It's a good problem to have. <div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6hwX4tBlw8b23LkA_3ebkm7AHFCCgJZI1vVevrR1w70VP2K22J99-o1PRUc8qSM3WcDHzeGG23WjjdNjvslvSZ4BbcM7Qr0_JKvl_BWYXmjSophlyflqrjG77XQC_aXsXbFxzr2W6GU/s640/blogger-image-1578732142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG6hwX4tBlw8b23LkA_3ebkm7AHFCCgJZI1vVevrR1w70VP2K22J99-o1PRUc8qSM3WcDHzeGG23WjjdNjvslvSZ4BbcM7Qr0_JKvl_BWYXmjSophlyflqrjG77XQC_aXsXbFxzr2W6GU/s640/blogger-image-1578732142.jpg"></a></div><br></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-2355147689124159662013-08-21T10:33:00.002-07:002013-08-21T17:33:53.180-07:00How do you know when a recipe is really yours?<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqX5nKXvA5xlihYwBOSS-5z5nOpxdtlcEln8hKMpYdBwS6yixXmNi4WOAeyebcmmZMT3SHCez03JxBppkzaOHGwPWjbiqDRvsnzHkrJ8DkpZGqxvSt-dckVw6i38Ne_2itThErULkH0M/s1600/IMG_1613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAqX5nKXvA5xlihYwBOSS-5z5nOpxdtlcEln8hKMpYdBwS6yixXmNi4WOAeyebcmmZMT3SHCez03JxBppkzaOHGwPWjbiqDRvsnzHkrJ8DkpZGqxvSt-dckVw6i38Ne_2itThErULkH0M/s320/IMG_1613.JPG" width="240" /></a></div>
<br />
Recently, I've been making a lot of cold soups. Our summer has been particularly hot and chilled soups really cool things off. Finding a good recipe however can be a challenge and when I researched chilled soups via the internet and my vast array of cookbooks I was faced with disappointment. Most of the recipes were either fruit based (blech) or had incredible quantities of dairy. Some of you might remember that I've mentioned that I'm severely lactose intolerant so this creates a problem. I find a cool recipe but now I have to adapt it. I have a love hate relationship with this process. I do love to create new recipes but sometimes it's nice just to recreate someone else's work. Yes, ladies and gentlemen, I have lazy days too where I just don't want to put mental energy into having to start from the ground up. <br />
<br />
This situation came up a few days ago when I made a Vichyssoise (aka cold potato soup). This soup has heavy cream and I was excited to make it and adapt it. It takes a lot of work and experimentation on my part. On this particular day I was o.k. with that and the result was a brand new recipe that was all mine! My recipe. My baby. Mine. Mine. Mine. <br />
<br />
When you love to cook these are the moments you saver. This moment was really cool. Not only did I create something of my own but it was a serious hit in our house. My husband loved my Vichyssoise. My boys gobbled it up and asked for seconds and I was quite pleased with myself. I don't have formal culinary training so these moments are particularly poignant for me. Then it happened. Glum from the 70's popular cartoon version of Gulliver's Travels opened his mouth in an attempt to question and possibly be helpful.<br />
<br />
Enter the wet blanket. <br />
<br />
Don't get too distracted but here's a clip of some Glum classics. I don't know if any of you grew up with this but you will identify with people who are Glumish. You know. Those people who always have to insert the critical into a happy situation and bring you down. My husband had a Glum moment but he's not normally like that. <a href="http://www.youtube.com/watch?v=uqALm_rmM1g">http://www.youtube.com/watch?v=uqALm_rmM1g</a><br />
<br />
Here's how the conversation went.<br />
<br />
<span style="color: red;">Me: I'm so glad that everyone likes the soup. I love that I created this myself. This recipe is my </span><br />
<span style="color: red;"> own!</span><br />
<span style="color: #38761d;">Matt: Hmmm. Really?</span><br />
<span style="color: red;">Me: What?</span><br />
<span style="color: #38761d;">Matt: Well, haven't people bee making Vichyssoise for years? Hasn't someone else done it before?</span><br />
<span style="color: red;">Me: Well, yes. But this recipe is mine.</span> <br />
<span style="color: #38761d;">Matt: Why?</span> <br />
<span style="color: red;">Me: Why what? (getting </span><span style="color: #38761d;">agitated and cranky)</span><br />
<span style="color: #38761d;">Matt: Why is it yours?</span><br />
<span style="color: red;">Me: We've been over this before. What don't you understand?</span><br />
<span style="color: #38761d;">Matt: You've got to be careful saying what is yours and then writing about it. You're accountable.</span><br />
<span style="color: red;">Me: Well, thank you for the lecture.</span><br />
<br />
It went on like this for about 10 minutes before I realized that he actually had a point. I mean, I know why a recipe is MINE but no one else does. I haven't really talked about it on my blog and I figured that this was just the time to do it. <br />
<br />
So here goes. The big question. <br />
<strong></strong><br />
<strong><u>How do you know when a recipe is really yours?</u></strong><br />
<br />
<div>
I get inspired by many recipes out there as many people do, but I have two factors that influence what is really MINE. </div>
<div>
</div>
<ol>
<li><em><span style="color: red;">Ingredients</span>:</em><div>
I have many reasons for changing the ingredients of a recipe of which I am inspired. Most of the ingredients I can find in said recipes either don't suit my personal/family tastes or they aren't in season. As you know I buy as local as possible and this usually means buying food/veggies/fruit that are in season. That is, this is what can be harvested now and is growing in my region. Not only does this make food cheaper to purchase but it also makes the dish taste better. Also, sometimes I just don't prefer the flavors or ingredients that other people use. You can be sure that if I claim a recipe as MINE then I will have changed at least 3 ingredients. However, usually it's much more. I like that part the best. The making it my way part. </div>
</li>
<li><span style="color: red;"><em>Process:</em><span style="color: black;"></span></span><div>
<span style="color: red;"><span style="color: black;">This is the really important part of making a recipe MINE. You know I have a food intolerance and it's an inconvenient one. So much so that some people question whether or not it's real. (Jerks) Well I can tell you from personal experience that they symptoms of severe lactose intolerance are quite real. Thankfully, I have found a way to still eat real dairy and I have another website and an accompanying cooking blog dedicated to it (<a href="http://www.deconstructingdairy.weebly.com/">www.deconstructingdairy.weebly.com</a>). Sadly and happily, I cannot cook like other people do. Dairy is a fickle food and often requires me to change HOW I make a dish. Sometimes it's easy by just replacing regular milk with lactose-free milk. However, often (like in my Vichyssoise recipe) I have to change the whole dang process. Creamy soups are the toughest. I can't just add whole milk in place of cream. I want that soup to be really rich and creamy. I have a few ways to doing this. One is fast. Another takes time (almost 48 stinkin' hours) and the last one takes patience. I have a fussy intolerance and it requires me to be mindful about my cooking. </span></span></div>
</li>
</ol>
<span style="color: red;"><span style="color: black;">In the end I think it is polite to remark who inspires you. Every once in awhile I create something completely new that I've never seen before and it's usually the time I forget to write it down, take pictures etc. Those times are truly magical but know this. If I am inspired by something I found online or in a cookbook I will source it. I will tell you who inspired me and I think that we are all better of knowing that. If someone was inspired by something I created then I would want some credit too. It's also what keeps the creative process moving and it why I cook in the first place. It's my creative outlet and I believe that we as human beings require such an outlet. </span></span><br />
<br />
Now that you know this, here's how I made that really good Vichyssoise. <br />
<br />
<strong><u>Vichyssoise</u></strong> (inspired by Moosewood Cookbook by Mollie Katzen) <br />
Basically this is just cold potato soup with a fancy name. I like the fancy name and I feel fancy when I make it and fancy when I eat. Yep. I really do.<br />
<br />
<em>Ingredients:</em> My local ingredients are <span style="color: blue;">highlighted</span> and were obtained by my <a href="http://acmefarmsandkitchen.com/" target="_blank">CSA</a> or <a href="http://joesgardens.com/" target="_blank">Joes Gardens</a>. <br />
<ul>
<li>1 tbs. butter (Darigold)</li>
<li>1 tbs. olive oil</li>
<li>3 cups <span style="background-color: white;"><span style="color: blue;">leeks</span> </span>(chopped and rinsed) </li>
<li>5-6 <span style="color: blue;">medium potatoes</span> (peeled and diced)</li>
<li>4 cups homemade vegetable/chicken stock</li>
<li>1/2 cup<a href="http://greenvalleylactosefree.com/products/product.php?p=8" target="_blank"> lactose-free sour cream</a> (I buy this at the <a href="http://www.communityfood.coop/" target="_blank">Co-Op</a>)</li>
<li>1 1/2 cups lactose-free whole milk</li>
<li>salt/pepper (black) to taste</li>
<li>Optional: <span style="background-color: white;"> <span style="color: blue;">fresh basil</span></span> or other herb</li>
</ul>
<em>Process:</em><br />
<ul>
<li>First melt the butter and add the olive oil and heat until hot. Add leeks and a pinch of salt and sauté them until they are soft. </li>
<li>Add the potatoes and stock and bring to a boil. Lower heat, cover and simmers until the potatoes are starting to fall apart. </li>
<li>Let the soup cool for about 10 minutes and blend. I prefer using a hand blender but you could use a regular one or a food processor.</li>
<li>Chill the soup in the pot in the refrigerator for about an hour. </li>
<li>Whisk the sour cream and milk until frothy. Add salt/pepper to taste. It's really important to completely mix these two together. If you don't everything will get clumpy. It will taste fine but it won't look right.</li>
<li>Stir in the milk/sour cream mixture until it fully combines into the soup. </li>
<li>Chill for another hour or so. You want this soup very cold!</li>
<li>Serve in chilled bowls and top with fresh basil.</li>
</ul>
*Please note: You cannot use vegan sour creams for this process. Not only does it not taste well but because of the chemical nature of these sour creams they won't combine properly with milk (regular or otherwise). <br />
**I am taking this opportunity to advocate for this specific <a href="http://greenvalleylactosefree.com/products/sour-cream.php">sour cream product</a>. It is made by Green Valley Organics and is truly an amazing product. I rave about it on web links section of my other website, <a href="http://www.deconstructingdairy.weebly.com/">www.deconstructingdairy.weebly.com</a>. If you can't find it ask your local grocer if they can order it for you. This isn't like regular sour cream. It's much more like crème fraiche and sometimes I eat it with a spoon. It contains real dairy but is naturally lactose-free AND it's organic. It's perfect and I'm so grateful that this company makes this product. They allow people with my condition to enjoy real food. <br />
<br />
For you visual people, here is a photo tutorial. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2iZlK-uP5xk4MJMK7tSEo6lqejBQa0nFgI8mkspvX2qFa45w5prBxA_JeZDvzMVUeRo7IkQP3jiKDFeNxGaJ32Pns81ZmbDk3wOD_qt4NX2Xi4Sa3UdP7TtdBhUWq41rqw21ydX6AEY/s1600/IMG_1613.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2iZlK-uP5xk4MJMK7tSEo6lqejBQa0nFgI8mkspvX2qFa45w5prBxA_JeZDvzMVUeRo7IkQP3jiKDFeNxGaJ32Pns81ZmbDk3wOD_qt4NX2Xi4Sa3UdP7TtdBhUWq41rqw21ydX6AEY/s320/IMG_1613.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ingredients</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69NhbRQAw7GFykjQFdGMreyizzFJAhdulXJo1NklI5OhQmFfXbw-YPiA0orjx5hG6eISv7bLyVhqOwh1v5bsssaXhfiRLvzs4K7tZBTYX12bCNrapAO9yks29ZPcOsu0tw_37BJy2PN4/s1600/IMG_1615.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh69NhbRQAw7GFykjQFdGMreyizzFJAhdulXJo1NklI5OhQmFfXbw-YPiA0orjx5hG6eISv7bLyVhqOwh1v5bsssaXhfiRLvzs4K7tZBTYX12bCNrapAO9yks29ZPcOsu0tw_37BJy2PN4/s320/IMG_1615.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sauté those leeks in olive oil and butter.</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQg1EovBHKADg7gJo3qZgMwN_m4d_CjIV-7Qwoh9qoHpBumRSTS6m3pEsyeu5le59YkAhhqI6sycFad9JTiXlZxzm5VJNHreFtEAmmEMXCGvAABGNBWTyLBmB-t0_I3mWd5zsdwmyw10/s1600/IMG_1616.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuQg1EovBHKADg7gJo3qZgMwN_m4d_CjIV-7Qwoh9qoHpBumRSTS6m3pEsyeu5le59YkAhhqI6sycFad9JTiXlZxzm5VJNHreFtEAmmEMXCGvAABGNBWTyLBmB-t0_I3mWd5zsdwmyw10/s320/IMG_1616.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Peel and chop those potatoes.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChjJNzqSBtklJJJHmyH3wkVUmmGhjmovXFIucQxZXcMegn9Fm90VBqPZXvPak-2XXDX53MOxAEDwvHHXjBi29eELzZsBUkZR2botMwSujuw2WDItNLlUjhYN_2Oe8Vjs8zrsQHUZPomI/s1600/IMG_1617.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjChjJNzqSBtklJJJHmyH3wkVUmmGhjmovXFIucQxZXcMegn9Fm90VBqPZXvPak-2XXDX53MOxAEDwvHHXjBi29eELzZsBUkZR2botMwSujuw2WDItNLlUjhYN_2Oe8Vjs8zrsQHUZPomI/s320/IMG_1617.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cover with veggie stock and boil.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqHKxqhFA2f-_VBs4xWkpPnuZ94x8vVMRW5yRJBmVvw2AJvrV_j2YWFwIyzlp-HnzJ10IMd7yoq4t0rp7DyMN1qaXKYwuUuzipb4Unt_Y_zD7YHFGxaP4CGEJw2j89W9GX12wZt-sD0o/s1600/IMG_1619.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLqHKxqhFA2f-_VBs4xWkpPnuZ94x8vVMRW5yRJBmVvw2AJvrV_j2YWFwIyzlp-HnzJ10IMd7yoq4t0rp7DyMN1qaXKYwuUuzipb4Unt_Y_zD7YHFGxaP4CGEJw2j89W9GX12wZt-sD0o/s320/IMG_1619.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Let cool, then blend.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM53Vtyn5IF25sAM6xtNTfiygs2d2ot0IB4BaeFcUayMd6trr5rabVvGSw_VFZFHY18ylTvmS0diewV6lqidMfvCdemxzZKS6LROhjOTad3zX4OFR7dN6vUuJnbm4_miFFWw1yVrUC0Q/s1600/IMG_1620.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbM53Vtyn5IF25sAM6xtNTfiygs2d2ot0IB4BaeFcUayMd6trr5rabVvGSw_VFZFHY18ylTvmS0diewV6lqidMfvCdemxzZKS6LROhjOTad3zX4OFR7dN6vUuJnbm4_miFFWw1yVrUC0Q/s320/IMG_1620.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Whisk that sour cream and milk. Work it!</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIprLf6caeJtX54rayc1mciyJhFcIrtmnIzmYGLGEFpCp75Q9zc5bxAK6CyoaEMsB4UQKIkxquAopDRHyUc6HcHIeHWN3T4w94Fdi968eiaBjjmKl04FZNlntILNfAnkn1_BzNhN_AVQ/s1600/IMG_1621.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimIprLf6caeJtX54rayc1mciyJhFcIrtmnIzmYGLGEFpCp75Q9zc5bxAK6CyoaEMsB4UQKIkxquAopDRHyUc6HcHIeHWN3T4w94Fdi968eiaBjjmKl04FZNlntILNfAnkn1_BzNhN_AVQ/s320/IMG_1621.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add the creamy goodness to your soup and chill.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhScSf_qzlsGPUBJgQ9E4q1znV6DvoZDcpzGAnbHupzYlDKjyLFO-8JwbWq4g40Xw6qLyUm_q1vZAHv5dayPXBWLXZsy4HU8VLJRD41M-gruKBoCm5X1NQKe6x832a8Cd2ag6ez0qimt0/s1600/IMG_1624.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhScSf_qzlsGPUBJgQ9E4q1znV6DvoZDcpzGAnbHupzYlDKjyLFO-8JwbWq4g40Xw6qLyUm_q1vZAHv5dayPXBWLXZsy4HU8VLJRD41M-gruKBoCm5X1NQKe6x832a8Cd2ag6ez0qimt0/s320/IMG_1624.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Top with fresh basil and chow down.<br />
<br />
<div align="left">
If you want to see a different chilled soup that I recently made, click to my other blog and try it out. Here's the link. <a href="http://deconstructingdairy.weebly.com/-cooking-blog-dairy-and-non-dairy-recipes.html">http://deconstructingdairy.weebly.com/-cooking-blog-dairy-and-non-dairy-recipes.html</a></div>
<div align="left">
</div>
<div align="left">
Enjoy and have fun on theses hot days. </div>
<div align="left">
</div>
<div align="left">
</div>
</td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-3297974522496453192013-07-22T11:57:00.002-07:002013-07-22T11:57:18.389-07:00Men Who Cook: Summer RatatouilleWhat's the only thing better than having a man who knows what they're doing in the kitchen?<br />
<strong>Two</strong> men in the kitchen who know what they're doing! <br />
<br />
This is what we're discussing today. <br />
Summer veggies, men and ratatouille.<br />
<br />
My son Ross and I decided to take a bike ride to Joe's Garden and pick up some extra fruit for the week. We were low on fruit and I needed a few extra cucumbers so off we went. After picking out hoards of new fruit I noticed a common grouping of veggies. A perfect assortment for ratatouille. Now, we have plenty of veggies at home from our CSA and garden but I just couldn't help myself. I must explain.<br />
<br />
I've never been too excited about ratatouille. What is it really but vegetable stew? It doesn't really look appetizing BUT I must admit that I've always been curious about it. It's a strange curiosity that I just can't explain. And because I'm curious about food I have to try it. It just seems like one of those things that you just have to try making once in your life right? I think that I made this eons ago but I don't really remember much about it. I do remember that it wasn't very noteworthy. A kind of "meh" dish. However, it's summer and the veggies are bountiful. It's always important to revisit something, especially if it wasn't very memorable in the first place.<br />
<br />
Meanwhile at <a href="http://joesgardens.com/">Joe's Gardens</a>, my son and I looked at the eggplants, zucchini, peppers, onions, and garlic I noticed that Ross was hesitant. "Does it have tomatoes in it?", he skeptically questioned after I asked him if I should make ratatouille. I told him that yes, it does contain tomatoes. "Hmmmm. Can you taste them very much?" he asked. I told him that you could kind of taste them, but they didn't overpower the dish. (If you can't tell he has an aversion to tomatoes). This is a bit of a fib on my part because I don't really remember what it tastes like, but if you're a mom and you have a child who is curious about a new food you do what you have to do. I did know that there were not a lot of tomatoes in the dish so my guess was pretty good. I also know that if I want my son to be adventurous with a new dish there can be no wishy washyness about ANY of my answers. For Ross, the adult has to know for sure. After a few pondering moments Ross decided that we should make it, together. <br />
<br />
So here we are now back at home and ready to make this dish and Ross needs a visual. Heck, I need a visual. Who gives the best visuals for ratatouille? Why Jacques Pepin of course. He has made this dish on camera two separate times. <br />
<br />
The first was a shorter and quicker version from the More Fast Food My Way series. I have the cookbook for this one. Here's the video for that one. Use it if you're pressed for time and prep your veggies ahead of time. I suggest chopping everything up, putting it in your pan and putting the pan in the fridge. Just take it out and let it come to room temperature before you cook. The recipe for ratatouille starts on 2:26. <br />
<div class="separator" style="clear: both; text-align: center;">
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/UCC47QYyV0Q?feature=player_embedded' frameborder='0'></iframe></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
The second video I found is of Jacques Pepin making ratatouille from his newer Essential Pepin series. In this video his charming childhood friend Roland comes and cooks with him. I must say that out of the two viewings, this second one is my favorite. Sadly, I wasn't able to attempt this one because Ross decided not to help after all. He was busy teaching himself to ride a bike. O.K. I'm proud and a bit disappointed but please take the time to watch this version. Even if it is just for entertainment value you've got to admit that the banter between these two chefs is fun to watch. They exhibit exactly how men (and anyone else for that matter) should be in the kitchen. They're relaxed, having fun, giving each other a hard time and drinking wine. Please remember that above all else, cooking should be an enjoyable venture. Don't stress. Just have fun and do your best. </div>
<br />
Here is the link for the recipe and the video. <a href="http://blogs.kqed.org/essentialpepin/tag/classic-ratatouille/">http://blogs.kqed.org/essentialpepin/tag/classic-ratatouille/</a> <br />
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
However, I always prefer a direct link to the video itself. They start making ratatouille on 13:35 and it ends at 20:00. It's only seven minutes long but I recommend watching the entire show. </div>
<div class="separator" style="clear: both; text-align: left;">
<a href="http://blogs.kqed.org/essentialpepin/2011/09/10/episode-113-vegetable-bounty/">http://blogs.kqed.org/essentialpepin/2011/09/10/episode-113-vegetable-bounty/</a></div>
<div>
</div>
<div>
Before I tell you how I made this dish, I have to make an important point. There is a TON of argument about what constitutes a traditional or "real" ratatouille. Is it the ingredients? Is it the process? What? Personally, I think that ratatouille has to have a few things. Things like:</div>
<ul>
<li>eggplant</li>
<li>tomatoes</li>
<li>garlic/onions</li>
<li>zucchini </li>
<li>pepper (s)</li>
<li>olive oil</li>
</ul>
Other than that I think that it's important and fun to experiment. To me it doesn't matter whether you layer the vegetables, the process in which you cook them (casserole vs pan) or even the spices. People can get really testy about spices. For example I used lavender in mine and that is definitely NOT considered appropriate by some. Who cares? It was awesome, fun and tasty. <br />
<div>
</div>
<div>
Another aspect that gets peoples knickers in a twist is how you serve it. In general, ratatouille was intended as a side dish that is served at room temp. However, I wanted to make this a meal so I opted to incorporate pasta. You can decide to serve ratatouille a few different ways. </div>
<ol>
<li>By itself with olives. This is traditional and it can be served cold or room temperature when it's hot outside.</li>
<li>Over pasta </li>
<li>Over polenta</li>
<li>Perhaps even over gnocchi.</li>
<li>You can even top it over bruschetta. That would be great for leftovers or for hors d'oeuvres</li>
<li>Topped over fish like halibut or other meat.</li>
</ol>
Try it and get back to me here to let me know what you did. I bought more eggplant and I might even post your suggestion.<br /><br />Anyhow, here is how I made my ratatouille as inspired by Jacques Pepin. <br />
<br />
<span style="font-size: large;"><strong><u>Ratatouille</u><span style="color: red;"> <span style="font-size: small;">(all of my ingredients came from either Joe's Gardens or my CSA)</span></span></strong></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yBqJWNRMtal38SSDQUVYOpNDe50a-4k8d6wGo7Op-ggVpHhUSgxObe2ucQfW7u6qkNuGakJblbbhhyphenhyphenUnwNpyreefJbZdjx4sath0Y4bNy3xl9OD3xML9N68iZHT-iP-DK-6LtTVz3u4/s1600/IMG_1562.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2yBqJWNRMtal38SSDQUVYOpNDe50a-4k8d6wGo7Op-ggVpHhUSgxObe2ucQfW7u6qkNuGakJblbbhhyphenhyphenUnwNpyreefJbZdjx4sath0Y4bNy3xl9OD3xML9N68iZHT-iP-DK-6LtTVz3u4/s320/IMG_1562.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Everything local but the tomatoes. However, I did purchase them from a local store.</td></tr>
</tbody></table>
<br /><em>Ingredients:</em><br />
<ul>
<li>1 large onion (chopped)</li>
<li>2 med. cloves garlic (minced)</li>
<li>1 bunch garlic scapes (from my <a href="http://acmefarmsandkitchen.com/">CSA</a>)</li>
<li>1 small green pepper</li>
<li>1 large red pepper</li>
<li>1/4 of a very hot jalapeño</li>
<li>2 small zucchinis</li>
<li>1 14.5 oz. can of roasted tomatoes (Muir Glen Organics is my preference)</li>
<li>1 medium eggplant</li>
<li>kosher salt </li>
<li>freshly ground pepper</li>
<li>extra virgin olive oil (<a href="https://www.facebook.com/bhammedspec">Mediterranean Specialties</a>)</li>
<li>Optional: <em>for the pasta version</em><br />parmigiano reggiano and kalamata olives</li>
</ul>
<em>Here's how I made it</em>.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1SoVrRFcCtvQqQ_h1Hjp6oYbuhEBdukgja8j3I6XinRfztlV18ByaTXXEYu_zLudvpLzN40NV7DSnfchZluWBngcBAGjJxlJ_Vpjqyq6-U_OI96-j_EcmhCJYgxv53NIHYPWws8Y4xk/s1600/IMG_1564.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX1SoVrRFcCtvQqQ_h1Hjp6oYbuhEBdukgja8j3I6XinRfztlV18ByaTXXEYu_zLudvpLzN40NV7DSnfchZluWBngcBAGjJxlJ_Vpjqyq6-U_OI96-j_EcmhCJYgxv53NIHYPWws8Y4xk/s320/IMG_1564.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The lavender is fresh right now but the rosemary and oregano is hand dried from my garden.</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME4ezM4Ax8tbauoeD75RquROlQhZGb02M8mOehudml8igcrQF7CWUvFaE89AN4k7ncm9F-NSNtbgDbFfVejSw6t4U-TyfOcjm1s3jZ5wDQvx-BvpiVisot8sWJfppM1Yln4rbIu-mduA/s1600/IMG_1566.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgME4ezM4Ax8tbauoeD75RquROlQhZGb02M8mOehudml8igcrQF7CWUvFaE89AN4k7ncm9F-NSNtbgDbFfVejSw6t4U-TyfOcjm1s3jZ5wDQvx-BvpiVisot8sWJfppM1Yln4rbIu-mduA/s320/IMG_1566.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oooo. Look at the lavender flowers. They really did add a nice flavor.</td></tr>
</tbody></table>
Spices: I didn't measure anything but used equal amounts of almost everything. The first 5 spices I combined and added to the veggies before boiling.<br />
<ul>
<li>dried oregano</li>
<li>fresh lavender</li>
<li>dried fennel</li>
<li>fresh thyme</li>
<li>dried rosemary</li>
<li>fresh basil (<strong>Only use this at the very end when serving</strong>)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hwQIA1YRiGODFhoC1865L_KXfSXYz0J4B2z91j2TMzolxaoaU7M8ryiLk1glWH8AjyQEhctzaXnCjlj0iwjVPTB36hDTDpJX3FcTzLce5_oLUqQTeDgSYt-eUmkyKsX3gYXvPryidbY/s1600/IMG_1565.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7hwQIA1YRiGODFhoC1865L_KXfSXYz0J4B2z91j2TMzolxaoaU7M8ryiLk1glWH8AjyQEhctzaXnCjlj0iwjVPTB36hDTDpJX3FcTzLce5_oLUqQTeDgSYt-eUmkyKsX3gYXvPryidbY/s320/IMG_1565.JPG" width="320" /></a></div>
In general making this dish was pretty simple. I mixed all the ingredients and the first 5 spices in the largest non-stick pan I had and brought everything to a boil.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pEPm8BMeJ2iOjgQym9hG2pt1z2Lv2pUrJaZ4iYzHojqT-B3zm9ak2dsQU5JMqzkbdp4a8B-hytCeU5ZLDuNDOBPQZ1F6DSJiEcEJlfBe9z3EGY0EqCcrB-7up8la29wgEIZ38wtn9iE/s1600/IMG_1567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5pEPm8BMeJ2iOjgQym9hG2pt1z2Lv2pUrJaZ4iYzHojqT-B3zm9ak2dsQU5JMqzkbdp4a8B-hytCeU5ZLDuNDOBPQZ1F6DSJiEcEJlfBe9z3EGY0EqCcrB-7up8la29wgEIZ38wtn9iE/s320/IMG_1567.JPG" width="320" /></a></div>
<div>
Once boiling I reduced the heat to low, covered the pan, and cooked gently for about 20 minutes. Jacques recommends 30 but I don't like the veggies to turn into complete mush. My dish didn't have a lot of extra water but if yours does then reduce the moisture by boiling, uncovered until it has the consistency you desire. </div>
<div>
</div>
<div>
Your ratatouille is pretty much done now. Now you have to decide how to serve it. </div>
<ul>
<li>For a side dish: Drizzle with olive oil, add kalamata olives and fresh basil. Serve cold or room temperature.</li>
<li>For over pasta: Cook pasta according to package directions and spoon ratatouille over drained pasta. Add a bit of parmigiano reggiano cheese, a few kalamata olives and top with fresh basil. </li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
Here's the end result. It was very tasty and quite memorable. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmkA_5P4UioBGyvy5z3S2gNNbCtvHbnx8Eqqxrw96f247l1359AG_IE2ZBaDXe8pBoxDG3opsf9roUBtVyGwwWq7LpTm4aSlYaKdnrjEn6zgB0PlWTQJ707DDNOf8ZT9OAdsN4eEv3mo/s1600/IMG_1568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFmkA_5P4UioBGyvy5z3S2gNNbCtvHbnx8Eqqxrw96f247l1359AG_IE2ZBaDXe8pBoxDG3opsf9roUBtVyGwwWq7LpTm4aSlYaKdnrjEn6zgB0PlWTQJ707DDNOf8ZT9OAdsN4eEv3mo/s320/IMG_1568.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Now, that said. Here's a few things I would have done differently. I plan to by the way because I was just at Joes Gardens and pick up more eggplant, zucchini, and peppers. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul>
<li><div class="separator" style="clear: both; text-align: left;">
Peel the eggplant! (My goodness the skin gets rubbery. Maybe it's because I didn't cook it the full 30 min. but this is a problem I've had with eggplant before. I'm a texture girl and this is a problem for me)</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Reserve about a third of the garlic and add after the boiling was completed. I've done this with other dishes and it adds more flavor. </div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Top with goat cheese. (I confess that I snacked a bit on the veggies afterward. They were good but goat cheese would have made it super amazing! </div>
</li>
</ul>
<div class="separator" style="clear: both; text-align: left;">
If you have made this before, please respond with your successes and frustrations with this dish. If you haven't made it before, try it and then post your questions/comments. All posts go directly to my email and I get back to them right away. <br />Happy Cooking! (said in my best imitation of Jacques Pepin) </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-59226320328906619682013-07-14T10:00:00.001-07:002013-07-14T10:30:52.316-07:00Men Who Cook: Not your typical omelette. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktVOgzHZECSq6eU5VMTfFlr6aF6rq9uLJngWH4mnCbP0oZLYBMRgfGFoD3xPhwvDhrLbkrppOKmhNwumNSExR4vVNarayLCBlzemDD_cwQuzBPzoLf_jjzwYETT-OcW5Xs8yHSKYke54/s1600/photo-756771.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5900517372295052418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhktVOgzHZECSq6eU5VMTfFlr6aF6rq9uLJngWH4mnCbP0oZLYBMRgfGFoD3xPhwvDhrLbkrppOKmhNwumNSExR4vVNarayLCBlzemDD_cwQuzBPzoLf_jjzwYETT-OcW5Xs8yHSKYke54/s320/photo-756771.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roquefort egg white omelette. </td></tr>
</tbody></table>
This is what happens when a person understands the basic fundamental aspects of food.
<br />
Yesterday I made a lemon/lime tart and had a few egg whites leftover. Matt offered to make me an egg white omelette. I relented because I feel that yolks are an essential part of this type of egg experience. Egg white omelets are usually so bland and I should have know that Matt would get that. He also has a very clear understanding of my severe lactose intolerance and what cheeses I can tolerate.
<br />
Let me introduce you to the flavor extravaganza I was presented with this morning. It was an egg white omelette (made with local eggs) with a small amount of Roquefort cheese and local chives (from our backyard). It was so good that I had to share it with you all. I might just insist all my omelets be made this way. It's a win win right? Matt gets a tart and I get this. An! It's the give and take of marriage that I enjoy.
<br />
Give it a go yourself and let me know how you mix it up.<br />
<div>
Here's how he made it. </div>
<div>
</div>
<ol>
<li>Whisk 3 egg whites in a bowl. </li>
<li>Put about 1 tbsp. butter in a non-stick pan and melt over medium-low heat.</li>
<li>Place egg whites in the pan and add a bit of salt and pepper.</li>
<li>When the bottom of the eggs appear to start getting more substantially cooked add a few pieces of Roquefort cheese.</li>
<li>Flip the other side of the omelette over and put on plate.</li>
<li>Add toast on the side and a few chives over the omelette. </li>
<li>Enjoy!</li>
</ol>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-82310207109736082092013-07-03T13:51:00.000-07:002013-07-03T16:22:13.926-07:00Real men bake. (And cook too)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug67ZjW6swa2WL67IbXyTeRSBHk7nS5pY1vCrVs6SlCdo2FyBeqbyo0JFBsq_4gvEmsQDXutRapyTyNgjT37VVaIsLZXz77X4A9MIWjR9XWxoyOlhbmR0VYOLbNph3cMui1S6NZqlP1o/s1600/photo-722873.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5896494990087427010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiug67ZjW6swa2WL67IbXyTeRSBHk7nS5pY1vCrVs6SlCdo2FyBeqbyo0JFBsq_4gvEmsQDXutRapyTyNgjT37VVaIsLZXz77X4A9MIWjR9XWxoyOlhbmR0VYOLbNph3cMui1S6NZqlP1o/s320/photo-722873.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This handsome man is my hubby Matt. He was in the middle of making a cherry rhubarb crisp. Nice huh?</td></tr>
</tbody></table>
<div class="mobile-photo">
I read it, see it and hear it all the time. </div>
<div>
Women often complain about the following:</div>
<ul>
<li>I'm so tired of cooking.</li>
<li>Why can't he do it for a change?</li>
<li>Homemade baked goods? I don't have time for that.</li>
</ul>
I have a wonderful secret. My husband. He's a kind person, an amazing father, one hell of a sexy man, and he cooks well. Very well. <br />
<br />
I am very lucky that my husband is this way. We've been married for 15 years and I'm still astonished by how lucky I am, especially when I talk to other moms and married ladies. The biggest complaint I hear over and over is that there is often little help in the kitchen from our male counterparts. This living locally stuff would only be a fad of mine if I didn't have some help from this man. He's integral in its success. Why? Because I get tired like everyone else.<br />
<br />
Most of what I make is homemade but there is a point every week when I get tired. I get tired of doing all the normal stuff around the house, with the kids, and sometimes cooking just seems like one additional task. It's the day of the week that I don't want to make dinner. I don't care if it's local and the idea of baking anything will certainly set me over the edge. Enter Matt. My savior. <br />
<br />
9 times out of 10 he's already got something planned in his mind of what to make for dinner. The other time he searches around the pantry and our garden for ideas. Like me, he prefers to use as many local ingredients as possible and feels pride when the majority of them come from local businesses. He is especially pleased when the ingredients come from our garden itself. That means these ingredients are essentially FREE and who doesn't like free stuff?<br />
<br />
We are blessed with a wonderful backyard. It's why we bought the house. It affords us a ton of space for our active boys to play along with a nicely sized garden. We have 3 raised beds. One is a perennial garden with strawberries and some very recently added asparagus. The other beds are rotating beds in which we plant new stuff every year. I always let one lie fallow for the winter and sometimes an entire season. We are very proud of our little garden because we both built it and we continue to add new things to it all the time. For us this little garden is the nexus of our local mindset. What's more local than your own backyard right? <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1VzvOHVecrWqUnblho9fU1rV69sQEi9G0pTwso-99A9WxwiGFEYdPW6p3drbqCk20Fe7ZNjerzVJgVK8e5HVAmYRUj1LcUtmKv74QqfSqCPvB-i4Ar9oUGoVhoZiZzL4HrZjwuYNETQ/s1600/IMG_1474.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1VzvOHVecrWqUnblho9fU1rV69sQEi9G0pTwso-99A9WxwiGFEYdPW6p3drbqCk20Fe7ZNjerzVJgVK8e5HVAmYRUj1LcUtmKv74QqfSqCPvB-i4Ar9oUGoVhoZiZzL4HrZjwuYNETQ/s320/IMG_1474.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here's our veggie garden as it currently stands. I was late in starting it this year. That's why it's so sparse.</td></tr>
</tbody></table>
<br />
Over the years, we've also added fruit trees (2 apple, 2 pear, and 2 cherry) and some rhubarb plants. The rhubarb was Matt's idea and he tends his plants nicely. Currently we have 3 and they are all in their second growth of the season. One is normally superbly gigantic and the other two are doing well in keeping up with their older "brother." Needless to say we usually have plenty to go around and Matt is often seen snapping off stems to bake into something. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7guQZehLBJ4YAAwXmvLXl8Jo1g72s8m1XYMMgMWVFJ3T-O1hehTUJ2q-iMaey3z9_2VtRpIUKJhuGmBot03ylinaCPJckl2oGpn7ihbakf-fjVkDVxZXUlrwJKNMQRWUt4NTwTS8b6c/s400/IMG_1473.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP7guQZehLBJ4YAAwXmvLXl8Jo1g72s8m1XYMMgMWVFJ3T-O1hehTUJ2q-iMaey3z9_2VtRpIUKJhuGmBot03ylinaCPJckl2oGpn7ihbakf-fjVkDVxZXUlrwJKNMQRWUt4NTwTS8b6c/s400/IMG_1473.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Our pie cherry tree. It's small but it puts out a ton of fruit and the critters don't like it. Yay!<br />
</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpuNyXTAe4jg0Aa0Ng76XbLbi5TKjnHUcafapFUG9YxvGrJ5yCJ7ekTidJ9gF8oi77LIEq8L4uaRgwPVUJDUcWFzvzsXI9RAKxXvj49irZHwXLxoWjg9sXLrvDvY8y-gfHu8SwQtPZeY/s1600/IMG_1475.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMpuNyXTAe4jg0Aa0Ng76XbLbi5TKjnHUcafapFUG9YxvGrJ5yCJ7ekTidJ9gF8oi77LIEq8L4uaRgwPVUJDUcWFzvzsXI9RAKxXvj49irZHwXLxoWjg9sXLrvDvY8y-gfHu8SwQtPZeY/s320/IMG_1475.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of our rhubarb plants. It looks small but this is its second growth this season. </td></tr>
</tbody></table>
You see Matt has a bit of a secret. Matt is a pie fiend. He looooooves pie. Sadly for him, I do not get around to baking much. It's not my favorite thing to do although I can do it quite well. I prefer to cook dinners and such. It's more to my liking. Also, I have two boys, ages 4 and 8, and they have constant needs. I can attend to these needs and still cook. Baking however can be time sensitive and once you begin you can't just stop in the middle of it all. So when Matt can wait no longer for a pie he does one of two things. He either keeps the boys out of my hair and kindly requests a well deserved pie or he takes matters into his own hands. The rest of this post is about him doing just that. <br />
<br />
<div>
When Matt can't have a pie he will either make one himself or make a crisp. While he loves to consume pie he finds it tedious to make the crust. Sometimes we compromise and I make the crust and he makes the filling. However when Matt is in the throws of a serious pie craving something needs to happen and FAST. This is where a crisp comes into play. </div>
<div>
</div>
<div>
According to my husband a crisp has many things going for it. </div>
<ol>
<li>It's fast.</li>
<li>It's easy to make. </li>
<li>It has most of the essential components of a pie, such as fruit, sugar, starch etc.</li>
<li>You can make it out of staples that are already in your pantry.</li>
<li>Frozen or fresh/seasonal fruit work very well.<br />(Frozen fruit can complicate pie making very quickly. A crisp is ideal for frozen fruit.)</li>
<li>You can feel good about eating it for breakfast because it has oatmeal AND fruit. <br />(This is Matt's favorite aspect of a crisp and now the boys are on to it. However, he manages to still eat pie for breakfast too, but he doesn't feel quite as good about it.)</li>
</ol>
When Matt gets ready to make a crisp he gets out his go-to cookbook. Here she is. Betty Crocker's New Cookbook: Everything You Need to Know to Cook. I got this book as a wedding gift and I used it when I first began cooking because it has all the basics in there. I quickly outgrew it and moved on to a full fledged cookbook addiction. I guess you could say that this book was my gateway drug. Seriously, though. It has some pretty good basic stuff, like how to make pies and crisps. Both Matt and I ignore the old-fashioned "healthful" advice of this book. For example substituting margarine for butter. It's butter all the way in our house. I don't even keep margarine in the house. Blech! <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm83opuJu0aMlB2G9IwdljFDZvKUoYpThydRy3PCkA5uA7P9JejmEDdMtID9lfC_jumAZo1y_kkaL1cvSqq8OvC7dqkajcW8RvrdvpS1NE-wJ0OA3VNwIvbLE7hNj-duXFFpx88N8FL0k/s1600/IMG_1476.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm83opuJu0aMlB2G9IwdljFDZvKUoYpThydRy3PCkA5uA7P9JejmEDdMtID9lfC_jumAZo1y_kkaL1cvSqq8OvC7dqkajcW8RvrdvpS1NE-wJ0OA3VNwIvbLE7hNj-duXFFpx88N8FL0k/s320/IMG_1476.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oh, the memories...She was a good little cookbook...</td></tr>
</tbody></table>
<div>
However, the irony is that this book was not meant for Matt. It was given to me by a well-meaning and very conservative couple who wanted to help get me on the right path to cooking for my husband. How tickled I am now that Matt loves this cookbook and uses it to put himself on the right path to cooking for me/us/our family. Ha! Now that is turning tradition on its ear. </div>
<div>
</div>
<div>
I have to say that in general Matt cooks very different from me. I try new stuff constantly. I revamp recipes and turn them into my own. Matt on the other hand cooks with what is there. He is far more creative than I. He cooks mostly by instinct. Like most men, he knows what he likes and he utilizes that strength in the kitchen. He will whip up a wonderful meal when I complain that there is "nothing in the house to use for dinner." It always tastes amazing and the kids love it too. However this style of cooking doesn't always work in the area of baking. That's why a cookbook is needed. Since Matt cooks on the fly, he views most cookbooks as destructive to whatever he is creating. So Betty Crocker really has been quite honored by this man. This is one of a small exclusive group of cookbooks that Matt will utilize for extremely specific purposes. I love it. I love his unique way creating food that he and I enjoy. It's truly awesome. </div>
<div>
</div>
<div>
So here's what he made. </div>
<div>
</div>
<div>
<strong><u>Matt's Tart Cherry Rhubarb crisp (Inspired by Betty Crocker's New Cookbook)</u></strong></div>
<div>
</div>
<div>
<em>Ingredients:</em></div>
<ul>
<li>4 cups fruit (a mixture of pitted tart cherries and rhubarb)</li>
<li>2/3 to 3/4 cup packed brown sugar (adjust to the tartness of your fruit)</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup old-fashioned oats</li>
<li>1/3 cup stick butter</li>
<li>3/4 tsp. cinnamon</li>
<li>3/4 tsp. nutmeg</li>
</ul>
<em>How he does it:</em><br />
<br />
Heat oven to 375 degrees. Grease bottom and sides of square pan, 8x8x2 inches, with butter. Arrange fruit in pan and mix remaining ingredients in a separate bowl. Sprinkle over fruit. Bake crisp for about 30 minutes. <br />
<br />
<div>
That's it. Then according to Matt you just eat it until it's gone. Yes, breakfast is acceptable. </div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfptUMkOzYxlIiA4_AxmfYlbIhcnbG2gyqDD-bWnNZFqpZNXaGfF2D0y4cqlVGIewJLU7q-oBcuPFiJHDYD2hLmNWfmz15vMti5ZSnJsR1CdW7rgoCo5wboyb7N2Vbx0CVESdkQ2D5wOk/s1600/IMG_1477.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfptUMkOzYxlIiA4_AxmfYlbIhcnbG2gyqDD-bWnNZFqpZNXaGfF2D0y4cqlVGIewJLU7q-oBcuPFiJHDYD2hLmNWfmz15vMti5ZSnJsR1CdW7rgoCo5wboyb7N2Vbx0CVESdkQ2D5wOk/s320/IMG_1477.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Voilà! Here she is. Local and yummy.</td></tr>
</tbody></table>
<div>
So ladies and gentlemen, let me tell you this. Real men not only cook but they bake too. They take matters into their own hands and get it done. They support their family by doing their part. Men, you don't need to be a master chef to cook or bake well. You just need to know what you like and begin somewhere. Find a cookbook that suits you, open it up and get going. This is what women have done for centuries. It's your turn and guess what? You might even discover something new about yourself. Something like, it feels good to create something that your family covets and enjoys. It feels good to make your spouse feel less tired during the week and see that grateful smile on her face. It feels good to see that you are setting a good example for your children of what it means to be a man. It feels good to realize that a man who cooks/bakes is an incredibly sexy creature. No woman can resist a man that knows his way around a kitchen.</div>
<div>
</div>
<div>
Lastly, let me end by saying this. I have never expected Matt to be like me in the kitchen. I let him be himself and so therefore he is comfortable there. I want him to be comfortable. The alternative keeps me up at night. I might actually have to make my own crisp! <swoon><br /><br />(Swoon!)</swoon></div>
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-6869084926391596539.post-74265419819963418212013-06-19T14:33:00.001-07:002013-06-19T14:33:56.357-07:00Brentley Softpacks: Bags so functional even the tags have a purpose!<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXEll2rw49TSDOJ1DYUPP0cIxsoCl4mK3Kxsc-f8lpy-dJaf9EWO-rwhhL6V2qRDue00nyDYio2s7lPQvtpVpH6gWsZQXqv5gfDVGeKgTp-j1yJhoC43Lpn41L5b_v7zhBZ7RsUMQO8A/s1600/photo-736357.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrXEll2rw49TSDOJ1DYUPP0cIxsoCl4mK3Kxsc-f8lpy-dJaf9EWO-rwhhL6V2qRDue00nyDYio2s7lPQvtpVpH6gWsZQXqv5gfDVGeKgTp-j1yJhoC43Lpn41L5b_v7zhBZ7RsUMQO8A/s320/photo-736357.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5891310587433677170" /></a></p>This company has gone by many names over the years.
<br>Brentley
<br>Brenthaven
<br>Brentley Softpacks
<br>But two things have always remained constant. It's a local company and the quality of bags is impeccable.
<br>My husband got his first one in the early 80's. I got mine when I came here to go to college. When my oldest went to kindergarten he got one as well. In a few years our youngest will continue this tradition.
<br>
<br>Their bags last forever and this Fathers Day I got a more professional looking one for my husband to take to his office. It's chic and functional. He was pretty happy with it and then we noticed the tag. Yes, the tag. Apparently it is made up of dried yet flattened seeds. You can plant them in your garden and they are supposed to grow into flowers. That is the coolest thing I've seen in a long while and VERY Bellingham. Talk about taking recycling to another level. We are going to plant them today. I love this idea.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-30450555917512448862013-06-18T13:23:00.001-07:002013-06-18T14:05:24.604-07:00Kids Northwest: The only place we go for shoes, boots and sandals. <table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQI-Yo0y1-EF3JahBzw6SQnStt_K_LRaYF7xU-j6pRcZ2iVKkv9T38tVqNgMn0GUvSyYMQDkCYCuEJpYzA-2Sfph6IbCy_YqHORFWWce34dk7GRlRzJqg6FQeUJgPULYHOSl8xNGq59k/s1600/photo-705553.JPG" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5890921334728855234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQI-Yo0y1-EF3JahBzw6SQnStt_K_LRaYF7xU-j6pRcZ2iVKkv9T38tVqNgMn0GUvSyYMQDkCYCuEJpYzA-2Sfph6IbCy_YqHORFWWce34dk7GRlRzJqg6FQeUJgPULYHOSl8xNGq59k/s320/photo-705553.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Here is Mike Hodgin helping Finn find just the right fit for his Tevas.</td></tr>
</tbody></table>
<div class="mobile-photo">
<br />
It's summertime and naturally my boys need new sandals. So off we went to our local kids merchandise outfitter, <a href="http://www.kidsnorthwest.com/">Kids Northwest</a>. </div>
<div class="mobile-photo">
<br />
We've been buying shoes, boots and sandals (and various other children's toys and clothes) here since our oldest Ross was born 8 years ago. Why? Because they have quality merchandise at fair prices and they are passionate about children's gear. In reality I can choose to buy shoes anywhere, but I go to Kids Northwest because I know I will always come home with shoes that will last and fit my boys well. This doesn't happen when you purchase shoes online. You get ill fitting shoes and since there's no accountability the quality is hit and miss, even if the brand stays the same. And returning anything online is a big pain in the youknowwhat.</div>
<div class="mobile-photo">
Mike and Janet Hodgin are the owners of this store. They are wonderful people and they know everything there is to know about children's shoes/boots/sandals. My boys are weeds and they grow out of everything. FAST! So getting the proper fit is not only essential, it prevents me from wasting money and waste is my pet peeve.<br />
<br />
When I was growing up my mom used to take my sister and I to this really cool local children's clothing and shoe store in Tacoma, WA. I remember that store fondly. All the people who worked there knew us by name and my mom refused to buy shoes anywhere else. My mom would claim that when she bought shoes at other stores the fit was never quite right. I never really understood what she was referring to but now I do. You see the shoes were the same at all the other stores, but the people fitting us in our local store knew how to do it properly. Mike and Janet know how to fit children properly. They know that each piece of footwear has to have just enough room to grow, while maintaining a fit that doesn't allow the shoes to go flopping all over the place. Kids and parents hate that and shoes are important. Very important.</div>
<div class="mobile-photo">
</div>
<div class="mobile-photo">
Mike and Janet are two of the first businesses owners I met when I first moved to Bellingham. They were kind and considerate and allowed me to ramble on and on about being new in town and the challenges of raising children. I will forever be grateful to them for welcoming me into this community. Someday I will be very sad when my boys outgrow their store. However, the values they instill will linger. </div>
<ul>
<li>Kindness</li>
<li>Knowledge</li>
<li>Quality</li>
</ul>
Kids Northwest. Thanks for keeping us happy today and for many years to come. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJmmOR5fognifd2CjCvPQFWyGN0MzMAw7re2nl6gaRWg7YvpDNp34CEU5ocUaLIH8kvyHu541Lzmgh007NLr8v3ugvXIkWCYUe-FU3zz7nHY1DoGOp8ckC9Z3spEg-QlpZ9Aav2YwDyw/s1600/IMG_1438.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTJmmOR5fognifd2CjCvPQFWyGN0MzMAw7re2nl6gaRWg7YvpDNp34CEU5ocUaLIH8kvyHu541Lzmgh007NLr8v3ugvXIkWCYUe-FU3zz7nHY1DoGOp8ckC9Z3spEg-QlpZ9Aav2YwDyw/s320/IMG_1438.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yay for Summer. Our new Tevas. </td></tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6869084926391596539.post-43820791826194784292013-06-17T17:54:00.001-07:002013-06-17T20:10:46.415-07:00Huevos Rancheros with Local Black Beans and Red Pepper<div class="mobile-photo">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgQFyybQOOifNu-gPzcNbd65K7nX0b9Ssgnfnnr6e25rD50vC2GD-T-IaOH_4kF-D9qv_MTyKifDothsNmKt7vWvkIAsifgVQ7ijtha2vhSDNs7-rBp1Uw_LQIzNd68jrQzCRwWx_48g/s1600/photo-755576.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5890620044252182482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcgQFyybQOOifNu-gPzcNbd65K7nX0b9Ssgnfnnr6e25rD50vC2GD-T-IaOH_4kF-D9qv_MTyKifDothsNmKt7vWvkIAsifgVQ7ijtha2vhSDNs7-rBp1Uw_LQIzNd68jrQzCRwWx_48g/s320/photo-755576.JPG" /></a></div>
I used a recipe I got with <a href="http://www.acmefarmsandkitchen.com/">Acme Farms and Kitchen</a> and adapted it a bit. The black beans are from Haricot Farms and the eggs from my son's <a href="http://gardenviewmontessori.org/">preschoo</a>l. I added red pepper to this recipe and used up some homemade leftover red sauce. Sometimes being local means more than just local ingredients. It also means using what you have available in your own local kitchen.<br />
<br />
The best part about making this was the fact that I was missing a few important ingredients. We have a Haggen (local Bellingham grocer) near us and I biked myself and my son with a trailer to the store to pick up the red pepper and cilantro. We have a nice non-profit called <a href="https://www.whatcomsmarttrips.org/">SmartTrips</a> that allows participants in the Whatcom County area to calculate any trips made without using your car. You can make a smart trip using the bus, a bicycle, your feet or carpool. It's a nice site because you can calculate total miles used but also how many calories burned and also various other environmental benefits of keeping your car off the road. After 10 trips you get a SmartTrip card that gives discounts at local participating businesses. Every year my husband and I compete to see who gets their card first. He bikes to work about 2/3 of the year so he usually wins. Either way, we are sending a good message to our family, our environment, and making a connecting with local businesses. <br />
I love this town!Unknownnoreply@blogger.com0