tag:blogger.com,1999:blog-16928523908868021722024-03-12T19:54:42.850-07:00Joie de vivre: An amateur gourmet's guideJoin me for discussing good food, good wine, dressing well and moving like a French woman.Unknownnoreply@blogger.comBlogger238125tag:blogger.com,1999:blog-1692852390886802172.post-4647453019000093182011-08-28T14:56:00.000-07:002011-08-28T14:58:07.122-07:00Extra Dessert Delights Apple Pie Gum<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5IFDsH6seZKfIdP1-FMo4JHSrZ784Gs_ib6P4okwXJgTKXCjIBooUTxKgeWX9UICWSVEt_DOsT8Jqi5tTgEZGQcy4PUe5-zJNAH841hIBWcAsWtKkL39ypxGX7-iEVnU7qOIJH1LHLA/s1600/wrigley_extra_dessert_delights_apple_pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs5IFDsH6seZKfIdP1-FMo4JHSrZ784Gs_ib6P4okwXJgTKXCjIBooUTxKgeWX9UICWSVEt_DOsT8Jqi5tTgEZGQcy4PUe5-zJNAH841hIBWcAsWtKkL39ypxGX7-iEVnU7qOIJH1LHLA/s400/wrigley_extra_dessert_delights_apple_pie.jpg" width="400" /></a></div><br />
This summer, I've been struggling with my desire to eat nothing but peanut butter milkshakes (and Peanut Buster Parfaits, and Tin Roof Sundaes, you get the idea!). I've been able to maintain my weight all summer, but nothing has been happening on the weight loss front. Instead of getting frustrated, I've been trying to nudge some of the bad habits I've picked up in the summer back to healthier habits. I saw this gum in the checkout aisle last week and decided to give it a try since I'm a fan of the Extra Dessert Delights Mint Chip ice cream gum. I'm glad I took a chance, because I'm now a big fan of this Apple Pie Gum! I know it sounds weird, and I have to say, it is a little weird, but it tastes like apple pie! It's just enough to take the edge off of a sugary dessert craving. I do have to say that after about one minute, the taste starts to wear off a little and it gets a little blah, so it's not a gum you want to pop in your mouth to give it something to do for a while, just for a quick taste of sweetness. Now Extra just needs to invent a peanut butter milkshake flavor and I'll be all set!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1692852390886802172.post-84480493752455433982011-08-23T13:52:00.000-07:002011-08-23T13:52:30.714-07:00Summer<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzIXCJB3NSEdL3PQ1SOOPRcYDrUdT19Dk150bdnjZvJf2dsCJ-KSoOMad6-xOCD-mCjXJIUREHaYKlIZNA5OPPLLPnYmYjdncPpITNDY4WQDtU0qKNhkfizs7hB37MCDySrmLATCYfTo/s1600/inksmileallovercs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTzIXCJB3NSEdL3PQ1SOOPRcYDrUdT19Dk150bdnjZvJf2dsCJ-KSoOMad6-xOCD-mCjXJIUREHaYKlIZNA5OPPLLPnYmYjdncPpITNDY4WQDtU0qKNhkfizs7hB37MCDySrmLATCYfTo/s1600/inksmileallovercs.jpg" /></a></div>Oh my blog, how I have missed you! I started this blog because I love food and I love to write. Somewhere along the way, I lost my focus. My blog started to feel like a burden. I felt I had to compete with all of the other food blogs who took way better pictures and devoted so much time researching the backgrounds of foods and experimenting with kitchen techniques I could never compete with. I started gaining weight and felt like a fraud writing about the French way of eating. I felt I needed to update everyday with new recipes, yet my health and waistline were not happy with all of that food. I needed to take a step back from my blog for a while. <br />
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During my blog hiatus, I joined Weight Watchers and rediscovered my joy of healthy eating. I am 35 lbs down from where I was a year ago at this time and feel like I have rediscovered my joie de vivre. For me, my food blog isn't about competing to make the most decadent dish and take the best pictures, it's about relating my joy of preparing healthy food for my family in its simplicity. I realized I didn't have to compete with all of the amazing and wonderful blogs out there. My blog is about my joie de vivre and a way to express myself creatively and at the end of this journey of self discovery, I think that is pretty wonderful.<br />
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For my friends and readers who have been gently (and sometimes not so) prodding me to update and post again, you will be seeing me here more often. I can't always promise a fabulous recipe and I definitely can't promise fabulous mouthwatering pictures, but I can promise that I'll write about things, food, and experiences where I find joy.Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-1692852390886802172.post-3289713147927536302010-11-14T15:09:00.000-08:002010-11-15T13:11:47.232-08:00Savor the FlavorThanks to the Foodbuzz Foodie Correspondent Program, I was able to attend Savor the Flavor yesterday as a member of the media. Savor the Flavor is a food and cooking show put on by <a href="http://www.tastetricities.com/article/savor_the_flavor_2010_bite_sip_and_savor.html">Taste Tri-Cities </a>as a benefit for Modern Living Services which services and supports developmentally disabled adults in the community.<br />
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<div class="separator" style="clear: both; text-align: center;"></div>As a member of the press, I was able to get into the show early to examine the layout, talk to vendors and watch the amount of effort it takes to pull a show like this off.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl2PGS4pOS0qiAkpd7Aw6Fe9qo0knCIcCr_nwohhy3jAZui9hjqmF2S-a_2xfKnG0SKJKzAbBX7Ib5zMNiYx4o241kZdHfH4o28N_9tL3w7khovrywhgsIHvWvAqGRFU1c6KbcVgnToo/s1600/DSCF3307.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivl2PGS4pOS0qiAkpd7Aw6Fe9qo0knCIcCr_nwohhy3jAZui9hjqmF2S-a_2xfKnG0SKJKzAbBX7Ib5zMNiYx4o241kZdHfH4o28N_9tL3w7khovrywhgsIHvWvAqGRFU1c6KbcVgnToo/s400/DSCF3307.jpg" width="400" /></a></div><br />
I was impressed with the layout of the show. There were 5-6 stages set up within the space, the aisles were roomy yet there were little seating areas throughout where people could enjoy wine and nibbles. There were lots of local food vendors and establishments represented as well. I learned about quite a few local food sources that I was unaware of before. My favorites were locally canned salmon which was caught on a line by fishermen in Washington, a woman who was selling natural dog chews made from naturally shed local elk antlers, as well as all of the small businesses who were out there working hard for their living.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsP3tL9jfn0ULh-NLW2pEDp1sC6qOPGZd7kfAle6WhESOowoJ6lTcbTGKPQ3Sv7lNUnhEOf5p8B06r_pKCaey3CqV6WRAyWuoADGuSfVe0FnHhwhRC687i8lg-lwRdofygSt2hZSCCIA/s1600/DSCF3316.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpsP3tL9jfn0ULh-NLW2pEDp1sC6qOPGZd7kfAle6WhESOowoJ6lTcbTGKPQ3Sv7lNUnhEOf5p8B06r_pKCaey3CqV6WRAyWuoADGuSfVe0FnHhwhRC687i8lg-lwRdofygSt2hZSCCIA/s400/DSCF3316.jpg" width="300" /></a></div>This man had a small cheesecake business that he had just started this year before the start of the Farmer's market season. He was baking his cheesecakes out of the <a href="http://www.pascospecialtykitchen.com/">Pasco Specialty Kitchen</a> which is a business that has an industrial kitchen it rents to small food businesses to help them get started.<br />
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Once the show officially opened, I was caught up in the excitement of the cooking demonstrations. The first I attended was Chef vs. Chef, a local take on The Iron Chef featuring local chefs. It was incredibly charming. Of the first two chefs, one was the head chef from a local retirement community and the other was a chef of a local restaurant. Being first up, they were a little flustered, but incredibly professional and polite to their sous chefs and each other. I was tickled that the first two front rows were taken up by the chef's family members cheering them on. I was so enthralled by the Chef vs. Chef competition that I watched two of them throughout the day. Here are some of the chef's finished dishes after 40 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXV3CciFjfUyoJmxZKZUFSpnDzVvsggkgyxDuUKtnWo_y5abSYPsuAqBE8k67lKMNG3omsd0jnon2LwTvj5tRqtAIYN0sce0YfyQ0UjR_tIa-d-f3WEb61PSJmaUUxDXaGA-Qs4Wuebo/s1600/DSCF3321.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilXV3CciFjfUyoJmxZKZUFSpnDzVvsggkgyxDuUKtnWo_y5abSYPsuAqBE8k67lKMNG3omsd0jnon2LwTvj5tRqtAIYN0sce0YfyQ0UjR_tIa-d-f3WEb61PSJmaUUxDXaGA-Qs4Wuebo/s400/DSCF3321.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8u30PskvKfshUu06QuzTYMhFidPNkGt6ooAEI_N7fwnMjcG8vCt7zd6tpsoEwtNWj8n7InF-0GEClu-1xUUF_TXN7RYG9zg768slfPQYl7OY9dstwpNfzx7Sba1MRvNW8HHnv8kp0-g/s1600/DSCF3322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt8u30PskvKfshUu06QuzTYMhFidPNkGt6ooAEI_N7fwnMjcG8vCt7zd6tpsoEwtNWj8n7InF-0GEClu-1xUUF_TXN7RYG9zg768slfPQYl7OY9dstwpNfzx7Sba1MRvNW8HHnv8kp0-g/s400/DSCF3322.jpg" width="400" /></a></div>With these two, the secret ingredient was beef loin. I thought the long, deep fried sweet potato strips were inspired!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFJCKCh7WREPHOOp8vaA0eku6Pa6J47tl7F39QW-x9FEUQGISNT_oqSVc_xCEycpgbf8dEG0F7R_kqrZuha6fsIuSDQFtTHaIsdsmNBCnC1iXy4w5iH4Hf-DPS5t3rqA0PkaNBVn5znY/s1600/DSCF3337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioFJCKCh7WREPHOOp8vaA0eku6Pa6J47tl7F39QW-x9FEUQGISNT_oqSVc_xCEycpgbf8dEG0F7R_kqrZuha6fsIuSDQFtTHaIsdsmNBCnC1iXy4w5iH4Hf-DPS5t3rqA0PkaNBVn5znY/s400/DSCF3337.jpg" width="400" /></a></div> Secret ingredient: White salmon. I felt so sorry for the sous chef who helped make the above dish. They didn't really have sinks, so he had to carefully drain the pasta into a small bowl. Talk about pressure!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFAhjVd4RDnL5gutQcpzTXVc27RuU8Z0HU1bzX0gJldInziiBsOwT7YBOhsGK0gGA2vjsGFmJtpNHQ6_ibInpdpL9DyEZVH5uIe1wvC4zcCkX8ZpbR5vK1B_hMtyHgXzrWm8RoVKJf88/s1600/DSCF3339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipFAhjVd4RDnL5gutQcpzTXVc27RuU8Z0HU1bzX0gJldInziiBsOwT7YBOhsGK0gGA2vjsGFmJtpNHQ6_ibInpdpL9DyEZVH5uIe1wvC4zcCkX8ZpbR5vK1B_hMtyHgXzrWm8RoVKJf88/s400/DSCF3339.jpg" width="400" /></a></div><br />
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After Chef vs. Chef, it was getting to be about lunch time. Savor the Flavor is all about trying out dishes from different restaurants. You buy tickets for a dollar each and then use the tickets to purchase little sample dishes from attending restaurants. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdcmjmyv79hqBKIguQqcqPWpOWSFuTQDTjFF4a_m0UiDt49YXiFj253dKjppDvwLPYJcivKjS-sVLkFk2R_Xa90PkdeGDA4Q6vyEaMQzdE9v7AnNgItyIVpUwIp-icQbyGoJbjwAT5HI/s1600/DSCF3329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFdcmjmyv79hqBKIguQqcqPWpOWSFuTQDTjFF4a_m0UiDt49YXiFj253dKjppDvwLPYJcivKjS-sVLkFk2R_Xa90PkdeGDA4Q6vyEaMQzdE9v7AnNgItyIVpUwIp-icQbyGoJbjwAT5HI/s400/DSCF3329.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">This was a mini beef sandwich with coleslaw from Jacksons, a local sports bar</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeWbsqt8gJCQmrZk6KYGsHNf_RMG4Y-tlpihyBkmv8_UzdETzu_IQw3yUib4es5LeXWFsuW5i89_O6i4FJ0feR_2tNh8WzGTfZotlsJRr6zLFe3KxAwcQ4L9MpMZU3Y38qGjqRBDBYt4/s1600/DSCF3330.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeWbsqt8gJCQmrZk6KYGsHNf_RMG4Y-tlpihyBkmv8_UzdETzu_IQw3yUib4es5LeXWFsuW5i89_O6i4FJ0feR_2tNh8WzGTfZotlsJRr6zLFe3KxAwcQ4L9MpMZU3Y38qGjqRBDBYt4/s400/DSCF3330.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">12 cheese Macaroni and Cheese from <a href="http://www.facebook.com/cheeselouise?v=wall">Cheese Louise</a>, a local cheesemonger </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvSjP3nietytrIQG_L7WQxFaw9VsY8xQUsUDZfUhI8NnHu4IlM7Sl3i2MNU4LiApC2JgoIEThii0pch47n6__gQr-RySm04G7voKJkcRWVhbeJf_jmF062Nl39X1VCo92bclH4YINssA/s1600/DSCF3331.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibvSjP3nietytrIQG_L7WQxFaw9VsY8xQUsUDZfUhI8NnHu4IlM7Sl3i2MNU4LiApC2JgoIEThii0pch47n6__gQr-RySm04G7voKJkcRWVhbeJf_jmF062Nl39X1VCo92bclH4YINssA/s400/DSCF3331.jpg" width="400" /></a></div><div style="text-align: center;">Thai spring rolls. One of my favorite nibbles of the day! </div><div style="text-align: center;"><br />
</div><div style="text-align: left;">After my nibbles for lunch, I was starting to wear out so I headed over to the "celebrity" chef stage to watch the demos over there. The first was a chef from a local country club. There were only about 25 people watching his show so there was lots of opportunity to ask the chef questions. He was extremely personable and promised to e-mail me his recipes. I can't wait to try making his hazelnut chocolate truffle tart with spiced cranberries.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPGqHpIiva3M-9w4GbW8e9rAqA-nsrXgfnoN_SupCgicYm73-vFWirAEhZs0Aw1Hf3bOVDXu1G4I9O7RF81789l53emThaRP-o7wanux6qr-iXskmK1n-CRjAQEX4VGnwD7yd6Ff7OAo/s1600/DSCF3327.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoPGqHpIiva3M-9w4GbW8e9rAqA-nsrXgfnoN_SupCgicYm73-vFWirAEhZs0Aw1Hf3bOVDXu1G4I9O7RF81789l53emThaRP-o7wanux6qr-iXskmK1n-CRjAQEX4VGnwD7yd6Ff7OAo/s400/DSCF3327.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPO1lkifxu72RRcrb-Ix4AMNsEuJHvFbS5-Bukk4-77PmbeyANBsHSotQgrpkV6OD_OhbOvKf94D1pjTenic6aOLX7y1ttD8Mgad6O7C2C5pDPte6UNRKi79g_MPz9niBSRpKE9oIYPk/s1600/DSCF3328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPO1lkifxu72RRcrb-Ix4AMNsEuJHvFbS5-Bukk4-77PmbeyANBsHSotQgrpkV6OD_OhbOvKf94D1pjTenic6aOLX7y1ttD8Mgad6O7C2C5pDPte6UNRKi79g_MPz9niBSRpKE9oIYPk/s400/DSCF3328.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">In addition to his chocolate truffle tart, he made short ribs with mushroom risotto</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtPO1lkifxu72RRcrb-Ix4AMNsEuJHvFbS5-Bukk4-77PmbeyANBsHSotQgrpkV6OD_OhbOvKf94D1pjTenic6aOLX7y1ttD8Mgad6O7C2C5pDPte6UNRKi79g_MPz9niBSRpKE9oIYPk/s1600/DSCF3328.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5isJbJ6JKqk_U0Fl8sC9Xk8ephbBmyMSeNwlmUHEiWddcIdvEB1cr-ropHYQgPllFLp02xSY8T0vuI9bmIIIQPStaHDtCWmgXIUExB__QDNYBCaLvQ4BQSv7imGb9z8ZE3mMh6G788I/s1600/DSCF3326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY5isJbJ6JKqk_U0Fl8sC9Xk8ephbBmyMSeNwlmUHEiWddcIdvEB1cr-ropHYQgPllFLp02xSY8T0vuI9bmIIIQPStaHDtCWmgXIUExB__QDNYBCaLvQ4BQSv7imGb9z8ZE3mMh6G788I/s400/DSCF3326.jpg" width="400" /></a></div><div style="text-align: center;">A sample of the lobster mushroom he used in his risotto. It had a bright red outside!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3Zk2ysMMqyFMu_40yYrcimgoZNzq1BNqcWkMcBoU8vexr__XdEXlXhj5XlUgrLZ52hFjDanG0G7TFZMyfAZpAQWV85kcslXj3VQOdXQGAtDoIB-pxNp1fesSvSMqeL8NmH0a2Y6brww/s1600/DSCF3332.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3Zk2ysMMqyFMu_40yYrcimgoZNzq1BNqcWkMcBoU8vexr__XdEXlXhj5XlUgrLZ52hFjDanG0G7TFZMyfAZpAQWV85kcslXj3VQOdXQGAtDoIB-pxNp1fesSvSMqeL8NmH0a2Y6brww/s400/DSCF3332.jpg" width="400" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">The last "celebrity" chef show I attended for the day was a local chef who owns a Thai restaurant called <a href="http://www.emeraldofsiam.com/">Emerald of Siam</a>. She has published two cookbooks now which she sells at her restaurant. I bought one of them yesterday because it had the recipe for tom yum (lemongrass with shrimp) soup which she demoed. </div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bjTbKg88WzeZtH3SbklttvgNZxrBzBzsXNRpOUmnOJKM4a7JO_L1dd7bKUNxYqGbpS5tqSjiidvjlNeyDwyQf_VkucJGt8GdXlqrrVOYUf3RhCXguaiKpbfx5Db3USVsE3B5MLMFDXs/s1600/DSCF3335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2bjTbKg88WzeZtH3SbklttvgNZxrBzBzsXNRpOUmnOJKM4a7JO_L1dd7bKUNxYqGbpS5tqSjiidvjlNeyDwyQf_VkucJGt8GdXlqrrVOYUf3RhCXguaiKpbfx5Db3USVsE3B5MLMFDXs/s400/DSCF3335.jpg" width="400" /></a></div><div style="text-align: left;">This was my favorite nibble of the day! With my sore throat, it felt so nourishing.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Savor the Flavor was a wonderful experience and a wonderful way to discover local food sources and restaurants who are using thoughtful, loving, local and sustainable practices toward food and food production. My only complaint about the show was the inclusion of non-food vendors such as a local hair salon, as well as vendors selling bags, make-up and home fragrances. These really detracted from an otherwise fabulous event.</div>Unknownnoreply@blogger.com20tag:blogger.com,1999:blog-1692852390886802172.post-17915526272386311942010-11-04T14:08:00.000-07:002010-11-04T14:08:54.731-07:00Smile<div style="text-align: center;">Happy Thursday!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5aaet-7VpN3-0jFHHi86epe1R_U1JuRYhZIaYIF1mPWVjYzHYu7Heq8CGYmNvAnSLkvyeWEHkERqwWaehlDbiVQyw8oaUCQq2kWrrHL4mEkrGjQqkFb0c8B4X6EJXLtrZ7MAnI5aCBk/s1600/IMG_4112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB5aaet-7VpN3-0jFHHi86epe1R_U1JuRYhZIaYIF1mPWVjYzHYu7Heq8CGYmNvAnSLkvyeWEHkERqwWaehlDbiVQyw8oaUCQq2kWrrHL4mEkrGjQqkFb0c8B4X6EJXLtrZ7MAnI5aCBk/s400/IMG_4112.jpg" width="400" /></a></div>Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1692852390886802172.post-14476906487068538682010-11-02T14:28:00.000-07:002010-11-02T14:28:20.039-07:00Healthy Halloween dinnerIt's November already! I thought I'd share a quick post today before this post became too outdated.<br />
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My goal this Halloween was to make a high protein, low sugar, healthy dinner to fuel my kids before the onslaught of post trick-or-treating sugar. I had help from a Pillsbury Halloween magazine I picked up a few years ago. Fortunately, they included all of the nutritional information on the recipes. So many of those magazines don't. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4SUw36iZSqBYvAg3nQL6-wjds_zKw98afMEfr1f4VA68U_ecrm3ZBP3PZwaAW2OG1vaS11_rZnQN9an2UE9MQ7EJkCLGlffDK0Qqz4M0pmvH1MkxseHcIEUpfvXGbybLEefKb7KYawk/s1600/IMG_4106.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP4SUw36iZSqBYvAg3nQL6-wjds_zKw98afMEfr1f4VA68U_ecrm3ZBP3PZwaAW2OG1vaS11_rZnQN9an2UE9MQ7EJkCLGlffDK0Qqz4M0pmvH1MkxseHcIEUpfvXGbybLEefKb7KYawk/s400/IMG_4106.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Twice baked mummies</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">These were baked potatoes, cut in half with their insides scraped out. I filled the cavity with cooked turkey meatball that had simmered in pizza sauce, laid mozzarella "bandages" over the meatballs, popped them back into the oven for a minute or two so the cheese could melt slightly, and then added green olives for the eyes and pickle slices for feet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZ583j9LEGZf328vFYxSHA_tJdjhWtmFRaoBNhkZxRmNKySYC0kiDoyhOeCA6A5FeeV4TMI4asNqnu9pCykEvUZ-s4j-T2uZMyaTNKLR45c_LLUSJIlFbT4-51BqzXvTO5n50yx1_oxU/s1600/IMG_4107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrZ583j9LEGZf328vFYxSHA_tJdjhWtmFRaoBNhkZxRmNKySYC0kiDoyhOeCA6A5FeeV4TMI4asNqnu9pCykEvUZ-s4j-T2uZMyaTNKLR45c_LLUSJIlFbT4-51BqzXvTO5n50yx1_oxU/s400/IMG_4107.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="text-align: center;">Jack o' lantern smoothies</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">This was a smoothie made with nonfat greek yogurt, orange juice concentrate, mandarin oranges, nonfat milk, and banana. I added orange food coloring to really make it orange. The faces were made with melted chocolate chips and were spread inside the glass. I then chilled the glasses to set the chocolate faces before filling.</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIgBfzlu7RID3zh8xcf_DiCx6U7RsiCv7hstYa6Iozw5CtLsZUfrW4wXNsHpd0XiCLTz0djcCKPqxy9qw90lxAAn9wYn5SoNdPF67qoQGBVIBHx_iHXiuLdTYbicyZ2YwaCgd0idz608/s1600/IMG_4108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBIgBfzlu7RID3zh8xcf_DiCx6U7RsiCv7hstYa6Iozw5CtLsZUfrW4wXNsHpd0XiCLTz0djcCKPqxy9qw90lxAAn9wYn5SoNdPF67qoQGBVIBHx_iHXiuLdTYbicyZ2YwaCgd0idz608/s400/IMG_4108.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">"Garbage" dip</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This was a dip made with nonfat greek yogurt, cream cheese and a whole bunch of veggies. I served this with a plate full of raw veggies. The kids loved the "hand" sticking out of the dip.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKklYu2PrGmgSDxV2VqOMSSIWPbf0SYaE3Yr6HJ097HlQ_yCfbAOiwRljEcP38vQJcx7YH4b417tVuXA4bUlgu1q6GIBnSu9RX9TUKfvKoMx2Mb6Xr6skrlXiFW6tGLs7-PXM1O-79-0/s1600/IMG_4109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixKklYu2PrGmgSDxV2VqOMSSIWPbf0SYaE3Yr6HJ097HlQ_yCfbAOiwRljEcP38vQJcx7YH4b417tVuXA4bUlgu1q6GIBnSu9RX9TUKfvKoMx2Mb6Xr6skrlXiFW6tGLs7-PXM1O-79-0/s400/IMG_4109.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Fueling up before heading out.</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-1692852390886802172.post-38293271494187747102010-10-26T09:07:00.000-07:002010-10-26T09:07:01.295-07:00Brown Rice Pilaf with pecans and dried cranberries<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP6BhGF4dkyk67F7W7ctnKVec8qfmNpTWlrpmatvSA14NTYvUq42XtfHR-ghyJqrJVAxFKCr-wpRQUGJwp4989RFbLiB2niVcOLVvOaHhsmag9dtbb_sYNaZ9yFNHZ2ZKI10wHsfVyG8/s1600/rice+stuffing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNP6BhGF4dkyk67F7W7ctnKVec8qfmNpTWlrpmatvSA14NTYvUq42XtfHR-ghyJqrJVAxFKCr-wpRQUGJwp4989RFbLiB2niVcOLVvOaHhsmag9dtbb_sYNaZ9yFNHZ2ZKI10wHsfVyG8/s400/rice+stuffing.jpg" width="400" /></a></div><br />
Have you already started planning your side dishes for Thanksgiving? Do you have set standards or are you an adventuresome type? I like to try different side dishes every Thanksgiving. I have my set favorite, my mom's stuffing, but I'm even going to mix that up this year and try to make it healthier in consideration for a diabetic in the family who is coming to dinner.<br />
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I made this Brown Rice Pilaf with pecans and dried cranberries to accompany the turkey made for <a href="http://joiedevivreanamateurgourmetsguide.blogspot.com/2010/10/review-of-char-broil-big-easy.html">my review of the Charbroil Big Easy.</a> I adapted it from a recipe by Lorna Sass in her cookbook, <a href="http://astore.amazon.com/joidevivanama-20/detail/0307336727">Whole Grains: Every Day, Every Way</a>. I really liked the nuttiness and the whole grains, but I think when I make it again, I will cut out the butter. The recipe calls for 3 Tbls. of butter which I used because it was my first time making the recipe, but it really didn't need it. I think the butter made the dish taste a little heavy, especially since we already had all of the heavy aromas around the house from the turkey. Either way you make it though, it could be your solution on what to make to accompany your Thanksgiving turkey this year!<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Brown rice pilaf with pecans and dried cranberries</b></span> by Joie de vivre. Adapted from Whole Grains: Every Day, Every Way by Lorna Sass<br />
Serves 4-6<br />
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<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
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3 Tbls. unsalted butter (I'm going to omit this the next time I make it)<br />
3/4 tsp. salt<br />
1/4 tsp. pumpkin pie spice<br />
1/2 c. chopped pecans<br />
3 c. freshly cooked long grain brown rice (I made this in my rice cooker while the turkey was cooking)<br />
3 Tbls. sweet sherry<br />
2 Tbls. dried cranberries<br />
3/4 tsp. grated orange zest<br />
Salt and pepper to taste<br />
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<span class="Apple-style-span" style="font-size: x-large;">Directions:</span><br />
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1. Heat the butter in a large skillet until melted and foamy. Add the salt, pumpkin pie spice, and the chopped pecans. Stir for 2-3 minutes until the pecans are slightly toasted.<br />
2. Add the rice and stir until combined. Next, add the cranberries, sherry and orange zest. Stir until combined.<br />
3. Remove from heat and adjust the salt and pepper to taste.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=5CAB3A&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0307336727" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com21tag:blogger.com,1999:blog-1692852390886802172.post-15616903974849080772010-10-20T09:48:00.000-07:002010-10-20T09:48:17.607-07:00Review of Ghirardelli Luxe Milk Chocolates<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZafRKPMBmsZWg-2keigSAsK9EVWVsLOk06pJuLVQfvvVMqX8uDxq41hu_afXrz8YhVZM0CzA5eteQFcL8Lk2OCsQk6iA_VIbiUNJFxZLVRwWhOnyWV62ncgn7z3fYAp4twjphk2lPKOo/s1600/IMG_4041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZafRKPMBmsZWg-2keigSAsK9EVWVsLOk06pJuLVQfvvVMqX8uDxq41hu_afXrz8YhVZM0CzA5eteQFcL8Lk2OCsQk6iA_VIbiUNJFxZLVRwWhOnyWV62ncgn7z3fYAp4twjphk2lPKOo/s400/IMG_4041.jpg" width="400" /></a></div><br />
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As part of the Foodbuzz Tastemaker Program, I was recently sent some samples of Ghirardelli Luxe Milk Chocolates to try. (I know, it's a hard job, but someone has to do it!) Fortunately for me, they came the day before I was to set out on a relaxing weekend at a women's retreat. What better place or time to try some new chocolates than on a weekend retreat?<br />
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Saturday morning dawned warmish and beautiful. The forecast called for rain all weekend so I was delighted to find a sunny spot all to myself where I could ready my book and try these new chocolates.<br />
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I settled into a nice adirondack chair which was bathed in sunlight, beautiful Lake Coeur d'Alene (in Idaho) shimmered in the distance, popped my iPod buds into my ears, took a deep, relaxing sigh, and tried these chocolates.<br />
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For milk chocolate, these were surprisingly good. I am really a dark chocolate fan, the darker the better, so I'm not the best person to be reviewing these, but I did enjoy them. The milk chocolate was extremely smooth and actually melted on my tongue unlike some milk chocolates that don't melt and leave a waxy coating in your mouth. The nut flavors, almond and hazelnut, were also very good. They had nice pieces of nut in them that actually tasted nutty and complemented the chocolate nicely. Another bonus, small sizes make for instant portion control.<br />
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If you are a fan of milk chocolate, go ahead and give these a try, I think you'll like them.Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-1692852390886802172.post-50091946931731165442010-10-19T10:07:00.000-07:002010-10-19T10:07:44.282-07:00Pumpkin Buckwheat Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV_cIJ_qsyANN5Bs92GLxCiz82xNmp0PWbvxW_D8Akc8N6A8AmVxdVoGv4BBhRg5Hpm0qiUy1gUEFJWlYsqw372Swy0S7NTyrzg2L5NGJdzmk20VehpGzh_uM20mtXjL_iTR45odkLQE/s1600/IMG_4074.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV_cIJ_qsyANN5Bs92GLxCiz82xNmp0PWbvxW_D8Akc8N6A8AmVxdVoGv4BBhRg5Hpm0qiUy1gUEFJWlYsqw372Swy0S7NTyrzg2L5NGJdzmk20VehpGzh_uM20mtXjL_iTR45odkLQE/s400/IMG_4074.jpg" width="400" /></a></div><br />
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I got a bee in my bonnet this week for eating pumpkin for breakfast after reading a post by Josie at <a href="http://www.skinny-ways.com/2010/10/rainy-morning.html">The Skinny Way of Life </a>where she put pumpkin in her oatmeal. I had never even thought of eating pumpkin in this way before, but the idea of adding it to whole grains for breakfast really resonated with me. I started rifling through my grains and came across a neglected bag of raw buckwheat groats. Why has it been neglected you ask? I am not a fan of buckwheat, it is just a little too earthy for me. However, I thought if I add pumpkin to it, perhaps it would mask the earthy smell! I soaked the buckwheat groats overnight in a saucepan and in the morning, they were ready to eat after cooking for a short 10 minutes. After adding the pumpkin, a little honey, and some pumpkin pie spice, my breakfast was good to go. Pouring nonfat milk over the top made the whole dish creamy and yummy. It was like eating pumpkin pie for breakfast! My new favorite way to eat whole grains for breakfast.<br />
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<b><span class="Apple-style-span" style="font-size: xx-large;">Pumpkin Buckwheat Breakfast</span></b> by Joie de vivre<br />
(Serves 1)<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></b><br />
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1/4 c. raw buckwheat groats<br />
1/2 c. water<br />
1/2 c. canned pumpkin<br />
1/2 tsp. pumpkin pie spice<br />
2 tsp. honey<br />
1 c. nonfat milk<br />
1 tsp. flaxseed oil (optional)<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Directions:</span></b><br />
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1. Soak the buckwheat groats in the water overnight in a small saucepan with a lid.<br />
2. In the morning, remove the lid and place the saucepan over high heat. Bring the water to a boil, then place the lid on the pan and lower the heat to low. Gently simmer for 10 minutes.<br />
3. After 10 minutes, remove the pan from the heat. Check to see that all of the water has been absorbed by the groats. If not, put over low heat until the water has been absorbed. Leave the lid on the pot so the groats can steam while you get the other ingredients put together.<br />
4. Into your breakfast cereal bowl, add 1/2 pumpkin. Add the pumpkin pie spice and the honey and mix together. If desired, add the flaxseed oil.<br />
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5. Mix the pumpkin, honey and flaxseed oil together and then add the cooked buckwheat.<br />
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6. Mix the buckwheat and the pumpkin mixture together and pour milk over it as desired. Enjoy.Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-1692852390886802172.post-11343262758678452682010-10-19T09:48:00.000-07:002010-10-19T10:10:33.992-07:00My week in foodAlthough I had a good week in food, my photos are pretty weak this week (hee hee). I was able to go on a women's retreat last weekend in Coeur d'Alene, ID which was BEAUTIFUL and completely relaxing, but I somehow forgot to take pictures of my food which is how it should be when you're relaxed.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Breakfasts</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHm4z4Uy10BX_OxRofHS8hUQ4aCS988QYerfaJnwW3UslwLllP63gyRybplQBUzp-PZG7vkxWiAEV2cAWUMOmEAUo75UhBNQmnJJdQejM77GwQwgCrKEc4HaX3wtUJUmUpOaVK7bqgfY/s1600/IMG_4047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZHm4z4Uy10BX_OxRofHS8hUQ4aCS988QYerfaJnwW3UslwLllP63gyRybplQBUzp-PZG7vkxWiAEV2cAWUMOmEAUo75UhBNQmnJJdQejM77GwQwgCrKEc4HaX3wtUJUmUpOaVK7bqgfY/s400/IMG_4047.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oatmeal with 1/2 smashed banana, 1 c. nonfat milk, coffee and cream</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi077XA59ycCPbyfxnjGECQVoAL1hqJ0aIE1eMYjWMb8s_5SrBhFTMaSP3iC9tNO5hqVqy9taKuuaU1HNL30kb0FqJOnaWAmvllg9-HFPcCB44SPs8Ux0XBoLmf4l9C7ZO6ozSzPCQTVrk/s1600/IMG_4049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi077XA59ycCPbyfxnjGECQVoAL1hqJ0aIE1eMYjWMb8s_5SrBhFTMaSP3iC9tNO5hqVqy9taKuuaU1HNL30kb0FqJOnaWAmvllg9-HFPcCB44SPs8Ux0XBoLmf4l9C7ZO6ozSzPCQTVrk/s400/IMG_4049.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Oatmeal with 1 1/2 c. sliced strawberries (a few smashed in my oatmeal too), 1 c. nonfat milk, coffee and cream</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkJ1cipVGredqotTL9BAlp_WzBgQzq7iQvU7yDEFvMweQrVIMf9u9kccRhWrJ2cHRRSPVGLfpZWfTuwxp2_DqKxmc-Bb2n6HlhhxP9jDRzpR-ys_7R6_mmQPxgM0tkWjGVQDIVKX2nY4/s1600/IMG_4068.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLkJ1cipVGredqotTL9BAlp_WzBgQzq7iQvU7yDEFvMweQrVIMf9u9kccRhWrJ2cHRRSPVGLfpZWfTuwxp2_DqKxmc-Bb2n6HlhhxP9jDRzpR-ys_7R6_mmQPxgM0tkWjGVQDIVKX2nY4/s400/IMG_4068.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This tasted like pumpkin pie for breakfast! I'll post the recipe next. 1/4 c. dried buckwheat (cooked) with pumpkin, honey, pumpkin pie spice. 1 c. nonfat milk, coffee and cream. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0PFOLU5C_9GYh_l_YClmvHx5inC0s2TbvZuWXxPY8wvGdVOf2hC19_Ha0pwNoQnOqvFY3koQo3LNN3VtjyNrkxIPSEAvMBOX_zFxaSLafXvf4VD1SKtvnp_XytTWVnCW8yynM7lhyphenhyphen9M/s1600/IMG_4077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN0PFOLU5C_9GYh_l_YClmvHx5inC0s2TbvZuWXxPY8wvGdVOf2hC19_Ha0pwNoQnOqvFY3koQo3LNN3VtjyNrkxIPSEAvMBOX_zFxaSLafXvf4VD1SKtvnp_XytTWVnCW8yynM7lhyphenhyphen9M/s400/IMG_4077.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Same breakfast as above, but made with 1/4 c. dried teff (cooked) instead of the buckwheat</div><br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Lunches</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUwqy1lLZ2Cfra2KyYZyDZBQrJwn32xcSE1_RGTlWRGwaTf44mJxAfS-1SoBMsUiP5_O9L38I9vO9SoPQ7Yg25BUXQYXFcIbRns_6DdTblhTx-MlIwNSpUL2r4xHZuH1pPLAykvAyq94/s1600/IMG_4045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoUwqy1lLZ2Cfra2KyYZyDZBQrJwn32xcSE1_RGTlWRGwaTf44mJxAfS-1SoBMsUiP5_O9L38I9vO9SoPQ7Yg25BUXQYXFcIbRns_6DdTblhTx-MlIwNSpUL2r4xHZuH1pPLAykvAyq94/s400/IMG_4045.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1/2 can salmon, whole grain crackers, 1/2 c. plain yogurt, 1 1/2 c. sliced strawberries</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZyw3pmAGuDF-tekhl4O8CcfhP2bfW_Zl-tzUkVbFSKKHMWZigyAklOWki-CbUV-eU3HP0a9KqvQYr0FxT_6csBXiBGzH-5PLqx9MjJGwu30iaUBYAR3E0qE49GSt9KyrI8wxo7S6jFs/s1600/IMG_4048.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimZyw3pmAGuDF-tekhl4O8CcfhP2bfW_Zl-tzUkVbFSKKHMWZigyAklOWki-CbUV-eU3HP0a9KqvQYr0FxT_6csBXiBGzH-5PLqx9MjJGwu30iaUBYAR3E0qE49GSt9KyrI8wxo7S6jFs/s400/IMG_4048.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">2 fried eggs, 1 piece of whole wheat toast spread with Marmite, 1 1/2 c. sliced strawberries, 1/2 c. plain yogurt.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4nolHWuOz3lEkFi-1f8UsVLA9bjWu7QauQSTaWZWYsOOpoXWz34MwHJtfmaizMsg71_mHB-2lmOH3zeYWXlr8s0IGtJYYoVlIu-U0JLtr6aqBGXQfOzgPMEUQYnNzU6o72guRUpA4ZY/s1600/IMG_4060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE4nolHWuOz3lEkFi-1f8UsVLA9bjWu7QauQSTaWZWYsOOpoXWz34MwHJtfmaizMsg71_mHB-2lmOH3zeYWXlr8s0IGtJYYoVlIu-U0JLtr6aqBGXQfOzgPMEUQYnNzU6o72guRUpA4ZY/s400/IMG_4060.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Turkey sandwich with mustard on whole wheat bread, zucchini sticks</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlRy-8bHohA92GVieeoTUa2jbT7n4D2pJFWQWHJtRMVBxPWAgmMQrsaNkodBZUwNO9wES99rvTqIqVcUqfJJRuJSi07WGUL3acVUq6eCaPVln9CmyuCmRZ-Yk2I2giRI8gcORoTgbOqA/s1600/IMG_4070.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlRy-8bHohA92GVieeoTUa2jbT7n4D2pJFWQWHJtRMVBxPWAgmMQrsaNkodBZUwNO9wES99rvTqIqVcUqfJJRuJSi07WGUL3acVUq6eCaPVln9CmyuCmRZ-Yk2I2giRI8gcORoTgbOqA/s400/IMG_4070.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1 fried egg, 1 piece of whole wheat toast spread with Marmite, 1/2 apple sliced thinly, zucchini sticks, 1/2 c. lowfat cottage cheese</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRoNJtX42gmXb1Fr4setnj9mY56CG3mNvGtl1-M7fv8QGpWgwn_90z5EAjpBS-CUwn-GpGCuPssl2KV3mxYSi0fMnOOIYGuda6y3j807t508mPQLPcdOrJ3SwzEwNTXQ_LhJH0k0XOCA/s1600/IMG_4083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQRoNJtX42gmXb1Fr4setnj9mY56CG3mNvGtl1-M7fv8QGpWgwn_90z5EAjpBS-CUwn-GpGCuPssl2KV3mxYSi0fMnOOIYGuda6y3j807t508mPQLPcdOrJ3SwzEwNTXQ_LhJH0k0XOCA/s400/IMG_4083.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">1/2 c. plain yogurt, 1 tin of sardines packed in water, 8 whole grain crackers, 1/4 c. pomegranate seeds</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">Dinners</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6ygxqxsFQyQSvk1-zHYQFnIyGXnxKUouylCZl0QOl4exmM_rUsMrWnA_ybqcLHx9QMWaETwaxYdZajvyYkVwSdQcZw9Tt4yuQbNxwd4cRzsmA_K6q6nVTy0zOOzhGCE3eqWJgiNyceo/s1600/IMG_4076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio6ygxqxsFQyQSvk1-zHYQFnIyGXnxKUouylCZl0QOl4exmM_rUsMrWnA_ybqcLHx9QMWaETwaxYdZajvyYkVwSdQcZw9Tt4yuQbNxwd4cRzsmA_K6q6nVTy0zOOzhGCE3eqWJgiNyceo/s400/IMG_4076.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;">4 oz. plain baked potato, 1/2 c. sauteed mushrooms, steamed broccoli with 1 tsp. butter, 3 oz. London broil</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1692852390886802172.post-24855785422495162042010-10-19T09:19:00.000-07:002010-10-19T10:10:51.231-07:00How to open a pomegranate<span class="Apple-style-span" style="font-size: x-large;"><b>It's pomegranate season!</b></span> I remember buying pomegranates as a kid at our local flea market near Fresno, CA. I used to spend HOURS carefully peeling back all the membranes in the pomegranate to eat the seeds one by one. As an adult, I still love pomegranates, but no longer have the time or the desire to spend hours eating one. The problem is, those suckers are hard to open without making a mess and crushing all of those beautiful juicy seeds inside! A few years ago, I happened upon this method of opening them. I can go from pomegranate to a bowl full of seeds in less than 5 minutes. Oh yeah!<br />
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1. First, cut off the top and the bottom of the pomegranate using a very sharp knife.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiNGgQj2f8eNCKe2nkYclFU-t9mxs-gLBdttxvfuXKMNQ4rjProAgXubcYkJp3u6pvNIb-bUe3kGNKDogd-QsM8Mbg3rkkldhEZF5_qXN-oEwxYU43eB9p5z16AetYDOXDvXN4COeZQc/s1600/IMG_4078.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtiNGgQj2f8eNCKe2nkYclFU-t9mxs-gLBdttxvfuXKMNQ4rjProAgXubcYkJp3u6pvNIb-bUe3kGNKDogd-QsM8Mbg3rkkldhEZF5_qXN-oEwxYU43eB9p5z16AetYDOXDvXN4COeZQc/s400/IMG_4078.jpg" width="400" /></a></div><br />
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2. Next, cut a shallow slit down the side of the pomegranate. You need only cut through the outside of the pomegranate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlBfezSqlGCM8eFbeQiRST07FgxOV_Sj5tNy_RGFGnzLWSeMmC_ByAzBcMhuuubjjEo-Pt9gMvpLhT9ta-WAF7YTvyTFaHYRbzkjrxYXGcuw2bry4GrRHrqno54bNHGLFzEmTfeK7S8w/s1600/IMG_4079.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGlBfezSqlGCM8eFbeQiRST07FgxOV_Sj5tNy_RGFGnzLWSeMmC_ByAzBcMhuuubjjEo-Pt9gMvpLhT9ta-WAF7YTvyTFaHYRbzkjrxYXGcuw2bry4GrRHrqno54bNHGLFzEmTfeK7S8w/s400/IMG_4079.jpg" width="400" /></a></div><br />
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3. Fill a large bowl with water and place the pomegranate into the bowl. While the pomegranate is under the water, wedge your fingers in the slit you made with your thumbs on the opposite side of the fruit and split the pomegranate in two. Continue to split the fruit into about six pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBByRDUH0pnfPy2O7Yvz4CD3n7PZY6rEYbwmnUKu-ePW54EqDBImTt13VcNdtg4LBo9_j1yBIdwDngoYnCQ4_Ilem5NGTVGJqHXHV3Dk_LYs3TGvF0nqa-ixz5lIiZuB-Wb7-70zRDPfo/s1600/IMG_4081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBByRDUH0pnfPy2O7Yvz4CD3n7PZY6rEYbwmnUKu-ePW54EqDBImTt13VcNdtg4LBo9_j1yBIdwDngoYnCQ4_Ilem5NGTVGJqHXHV3Dk_LYs3TGvF0nqa-ixz5lIiZuB-Wb7-70zRDPfo/s400/IMG_4081.jpg" width="400" /></a></div><br />
4. Once the pomegranate is broken up into about six pieces, gently start to separate the seeds from the rind and the membrane. I usually just rub the pomegranate pieces between my fingers and thumbs and the seeds come off easily. Do this step gently, you don't want to crush the seeds.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITLrYZ-Zl4ev_uEifqafm-ELYMpDjbxTN9sIPx2z3eTMBdOo7Gpq1J5V1IrLNUCWvkjvDKny6pwiLb8CwSDmoozgYzUjdMXNolfvBFX2Tam9lyTi31FTUWl713V96oNExWi_7mitnYp4/s1600/IMG_4082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjITLrYZ-Zl4ev_uEifqafm-ELYMpDjbxTN9sIPx2z3eTMBdOo7Gpq1J5V1IrLNUCWvkjvDKny6pwiLb8CwSDmoozgYzUjdMXNolfvBFX2Tam9lyTi31FTUWl713V96oNExWi_7mitnYp4/s400/IMG_4082.jpg" width="400" /></a></div><br />
5. You will notice that the seeds sink to the bottom of the bowl while the rind and the membranes of the pomegranate float. When you are finished deseeding the pomegranate, use a strainer to skim off all of the floating rind and membrane. Empty your strainer, then pour the water and the seeds into it. You now have a strainer full of pomegranate seeds you can do what you wish with.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ysdGGu2Yo1rNKQxS-r0kJIkvSxDGCRtWUPRUoUDomsixjfDx0cpjPB1-z_MWQmYDaYwe0p1PiXwUJKZAovzkp3cDyB4WCbQyn0oPDS3a80jm7cgasw5X2z3CfgikFTRFttxKamqjxKU/s1600/IMG_4083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4ysdGGu2Yo1rNKQxS-r0kJIkvSxDGCRtWUPRUoUDomsixjfDx0cpjPB1-z_MWQmYDaYwe0p1PiXwUJKZAovzkp3cDyB4WCbQyn0oPDS3a80jm7cgasw5X2z3CfgikFTRFttxKamqjxKU/s400/IMG_4083.jpg" width="300" /></a></div>I served my pomegranate seeds in a little bowl to accompany my lunch yesterday. (Yes, I really do eat sardines on crackers). I love scooping up the pomegranate seeds on a spoon. Easy peasy! You can do it too. Once you get the technique of opening pomegranates down, you can spend the few precious weeks in fall while they are in season enjoying them.Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1692852390886802172.post-39318339200232308532010-10-13T11:02:00.000-07:002010-10-13T11:02:53.957-07:00Review of The Char-broil Big Easy<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0suuNE4fn3sFFdfdsHy4UEivi3_185mJcVvpg5hyhv4DCLKVdKEjO4DST_LGg8v6_O4Zyytq8nVt_bGMZvXuCMvRobzn-ior9Q5Ej7Nd6R33R_IMBn8xjbTIEHQoVp_7Z09nFbaO3hM/s1600/char-broil-big-easy-turkey-fryer-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR0suuNE4fn3sFFdfdsHy4UEivi3_185mJcVvpg5hyhv4DCLKVdKEjO4DST_LGg8v6_O4Zyytq8nVt_bGMZvXuCMvRobzn-ior9Q5Ej7Nd6R33R_IMBn8xjbTIEHQoVp_7Z09nFbaO3hM/s320/char-broil-big-easy-turkey-fryer-1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">As part of the Foodbuzz Tastemaker Program, I was sent a Char-broil Big Easy Oil-less turkey fryer to review as well as a Flip video camera to record my experience! I hope you find the video charming, it was recorded primarily by my 5 year old, he was the only one available at the time, so bear that in mind.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I was really excited by The Big Easy. All I did to my turkey was remove the insides, rinse the inside and the outside of the bird with water, dry it, let it rest at room temperature for an hour, smear it with softened butter, season it liberally with Charbroil's All Purpose Rub, pop it in the hinged basket and pop it in The Big Easy. I didn't have to baste, I didn't have to constantly worry about it, that was it. An hour and a half after putting the turkey in, I had one of the juiciest, most flavorful turkeys I had ever had. Even the leftovers are juicy!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><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=AD6v5dw_2tkTbko31ysPgQYLx5TRktlWqFK-7j_OkKTV71ZZXS_273oNeVvuo5h9py-_NksfXP0ELqgt-TPyfdcImg' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div><br />
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</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: normal; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><br />
</div><div style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; display: block; font-family: arial, helvetica, clean, sans-serif; font-size: 13px; line-height: normal; margin-bottom: 0.0001pt; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">As my loyal reader, you can get in on the action too! Charbroil is giving you <span style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;">free shipping on The Big Easy at <span class="yshortcuts" id="lw_1286982158_13" style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;"><a href="http://charbroil.com/">charbroil.com</a></span>. Plus, you can also take advantage of an exclusive offer of 10% off the Hinged Basket when you enter offer code</span><span style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;"> TBEFB12</span><span style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;"> </span>at time of checkout. The Big Easy is available for immediate purchase nationwide at Lowe’s, The Home Depot, <a href="http://Amazon.com/" style="color: #003399; line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial; text-decoration: underline;" target="_blank"><span class="yshortcuts" id="lw_1286982158_14" style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;">Amazon.com</span></a> and <span class="yshortcuts" id="lw_1286982158_15" style="line-height: 1.2em; outline-color: initial; outline-style: none; outline-width: initial;">Bass Pro Shops</span>.</div><div><br />
</div>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1692852390886802172.post-64489757345775372482010-10-05T09:09:00.000-07:002010-10-05T09:12:59.970-07:00Chicken and Pesto Pizza<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-nBICjJvtpJ4Uw1LR-WzmDJKFsAiIH3usxZlPQQrCv6NCzeo76fs2BvVXE5xzd5g-3WC46dZvUIhKDmY5DCmAog02hjOhb2qWeyaOuXuhLF6GVS5xjUOuTlX8OSKSViIiJvf2QLjCaY/s1600/IMG_4029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi-nBICjJvtpJ4Uw1LR-WzmDJKFsAiIH3usxZlPQQrCv6NCzeo76fs2BvVXE5xzd5g-3WC46dZvUIhKDmY5DCmAog02hjOhb2qWeyaOuXuhLF6GVS5xjUOuTlX8OSKSViIiJvf2QLjCaY/s400/IMG_4029.jpg" width="400" /></a></div><br />
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When meal planning for the week, I always ask my kids for input on what they want for dinners during the week. Inevitably, every week we must have a "pizza night". Since I've been trying to control the ingredients in my family's dinners, this week I made my own pizza. The boys still wanted pepperoni, but I was able to control my own fat and calories by making a grown up pizza of chicken and pesto. The following recipe for pizza dough was super easy with no kneading required. It made a really wet dough that cooked up really crisp with lots of bubbly air holes throughout. Enjoy!<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Basic Pizza Dough</b></span> adapted from <a href="http://astore.amazon.com/joidevivanama-20/detail/1579653022">Frank Stitt's Bottega Favorita</a> cookbook<br />
Makes 2 12-inch pizza crusts<br />
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<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
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1 1/4 c. warm water<br />
1 Tbls. honey<br />
1 Tbls. active dry yeast<br />
2 c. all purpose flour (extra for dusting)<br />
1/2 c. whole wheat flour<br />
2 tsp. salt<br />
1/4 c. olive oil<br />
Cornmeal for dusting<br />
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<span class="Apple-style-span" style="font-size: x-large;">Directions:</span><br />
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1. Pour the warm water into a cup and stir in the honey. Sprinkle the yeast on top and set aside while you get the other components of the dough mixed together.<br />
2. In a large bowl, mix together the flours and salt. By now, your yeast mixture should be getting foamy. Add the yeast mixture to the flour mixture with the olive oil. Mix with dough hooks on your hand mixer until all incorporated. The dough will be very wet.<br />
3. Cover bowl with plastic wrap and set aside in a warm place for about 30 minutes (dough should be doubled)<br />
4. Sprinkle extra all purpose flour on top of the dough and dust cornmeal on your pizza pan or pizza peel. Using a dough scraper, divide the dough in two and place on your pizza pans. Dust as needed with all purpose flour to shape the very sticky dough into two crusts.<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Chicken Pesto Pizza </b><span class="Apple-style-span" style="font-size: medium;">by Joie de vivre</span></span><br />
Yields 1 pizza<br />
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<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-size: x-large;"><br />
</span><br />
1 pizza crust<br />
1/2 cut up cooked chicken breast (I used the pre-cooked, pre-cut chicken breast from Oscar Meyer found in the deli)<br />
1 Tbls. prepared pesto<br />
2 oz. shredded mozzarella cheese<br />
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<span class="Apple-style-span" style="font-size: x-large;">Directions:</span><br />
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1. If using a pizza stone, place stone in the oven and preheat your oven as high as it will go. (My oven hit about 500 degrees F. Otherwise, preheat your oven as hot as it will go.<br />
2. If using a pizza stone, place your dough on a pizza peel that has been sprinkled liberally with cornmeal, or place dough on a pizza pan sprinkled liberally with cornmeal.<br />
3. Spread 1 Tbls. prepared pesto on the pizza dough. Top with chicken breast and mozzarella cheese.<br />
4. Bake pizza either directly on pizza stone or in pizza pan for 12-15 minutes until crust is golden brown and the cheese is bubbling.<br />
5. Enjoy!<br />
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<span class="Apple-style-span" style="font-size: small;">This is the book that the pizza dough recipe came from. It has tons of yummy looking photos and the recipes are easy to follow.</span><br />
<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1579653022" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-1692852390886802172.post-19328482213792525212010-10-02T09:55:00.000-07:002010-10-02T09:55:28.081-07:00My week in foodBetween carpooling, volunteering for PTO, grocery shopping, play dates, exercising, house cleaning, laundry, and soaking up the wonderful early autumn weather we've been having here in eastern, WA, it feels like I've hardly had time to breathe this week! Despite my schedule, I have felt confident in what I've been fueling my body with this week. I'm determined to have as <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-large;"><i>healthy</i></span></span> a diet as I possibly can this autumn and winter to give myself a head start in fending off attacking viruses! With school back in session, the kidlets are sure to bring home many nasty bugs. Moms must stay <span class="Apple-style-span" style="font-size: x-large;"><i>strong</i></span>!<br />
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The key to my meals this week was the preparation of some key proteins that resurfaced as various leftovers throughout the week. Early in the week I grilled a London Broil that had been seasoned on the outside with McCormick's Far East Ginger Spice Blend and had grilled some turkey breast strips seasoned with Mrs. Dash Southwest Chipotle. These were repurposed as several lunches and dinners in the form of wraps. I also bought a package of chicken mango sausages at Costco last week that were a quick, low-fat protein for several lunches and dinners as well. This week, I also figured out that my rice cooker will make wild rice. The resulting pot of rice reheated well and supplemented a few meals this week too.<br />
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<span class="Apple-style-span" style="font-size: x-large;">Breakfasts</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgTCw9SRk9wYgFXu9GYS-Leg3XwcZTR4LUWHI1MmBWahwoMHpZ1JE2aPzv18maa6P_RdnhHwcpH88PEq6Nw-FqtwjUD73yhU9_k3t3q9nReBQ3_JelKOU7ZzybpoDhUo8cN2wmR9oAfY/s1600/IMG_3999.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgTCw9SRk9wYgFXu9GYS-Leg3XwcZTR4LUWHI1MmBWahwoMHpZ1JE2aPzv18maa6P_RdnhHwcpH88PEq6Nw-FqtwjUD73yhU9_k3t3q9nReBQ3_JelKOU7ZzybpoDhUo8cN2wmR9oAfY/s400/IMG_3999.jpg" width="400" /></a></div><br />
Whole grain waffles made from Lorna Sass' <u>Whole Grains: Every day, every way</u> cookbook. These were phenomenal and filling, but they were phenomenal because there was 5 Tbls. butter in the batter! I practiced moderation and only had one, but these were a good lesson, when you cook things yourself, you know what is in them, when you are at a restaurant, you never know what is hidden inside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jUsWHuy38_ekAh53tjDHnPzD5TIRt-43FZDeTR0Gz9U_YHfLHWb3x4TerXdqtM8BVsg_ehDARaejUQhFwHx11Ok8wqWYZuawom73TOQps_NAH2AaeKFbDoCVU_uIJav8S8jFYEZ7aKQ/s1600/IMG_4001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5jUsWHuy38_ekAh53tjDHnPzD5TIRt-43FZDeTR0Gz9U_YHfLHWb3x4TerXdqtM8BVsg_ehDARaejUQhFwHx11Ok8wqWYZuawom73TOQps_NAH2AaeKFbDoCVU_uIJav8S8jFYEZ7aKQ/s400/IMG_4001.jpg" width="400" /></a></div>Miracle Breakfast Cream from French Women Don't Get Fat cookbook by Mireille Guiliano. Basically, it is yogurt, ground almonds, flax oil, lemon juice and oatmeal. On the side, I had a peach and coffee with cream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV0KKlslBzyQ4XyWOAmF7-AigAkamFM0ECbH7bqnuAj7xkQ5tM-ZQgYn5wajUkURyfI5-g-RSISIKa6N68IlcIZzYcnu6hbCnlJioC6Ok1Stxq1jJq2LKXmqj8o0tphoC9YCjSd2jnO0/s1600/IMG_4012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfV0KKlslBzyQ4XyWOAmF7-AigAkamFM0ECbH7bqnuAj7xkQ5tM-ZQgYn5wajUkURyfI5-g-RSISIKa6N68IlcIZzYcnu6hbCnlJioC6Ok1Stxq1jJq2LKXmqj8o0tphoC9YCjSd2jnO0/s400/IMG_4012.jpg" width="400" /></a></div><br />
1 egg fried in 2 tsp. olive oil, a peach and a piece of whole wheat toast spread with 1 Tbls. apricot jelly. Coffee and cream.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qezhSxdLArcPZqRNusVVpn1WFWizOpspC_AY6Rv97dK3WjsBDVjdAOXjHhhH1sWZRAhbbQcoLVCW3IbuteC-rJOUMLNUItiwKbuZsfoAvOkOC_f4kSY-4D8vx7karGjws_6uL__h1Fc/s1600/IMG_4016.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4qezhSxdLArcPZqRNusVVpn1WFWizOpspC_AY6Rv97dK3WjsBDVjdAOXjHhhH1sWZRAhbbQcoLVCW3IbuteC-rJOUMLNUItiwKbuZsfoAvOkOC_f4kSY-4D8vx7karGjws_6uL__h1Fc/s400/IMG_4016.jpg" width="400" /></a></div>Again, I had Miracle Breakfast Cream but this time added 1/2 of a banana smashed up with a fork. It was yummy! Mireille says in the French Women Don't Get Fat cookbook that Miracle Breakfast Cream is addicting. I would have to agree with her!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEVFWcvF1kXWwqCR3Tr6N6UadMYLAHt-5LCTr1Pj9dYylKm1UeXU0rzS6_zj3gLuC9ysZx8WCHHrWLtH_Y0PcTHzQAnFf6ZZiaqVjIslNGAfmRgcl0cfWCg3Tb6t9S5sFaO_SfizVGFQ/s1600/IMG_4021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicEVFWcvF1kXWwqCR3Tr6N6UadMYLAHt-5LCTr1Pj9dYylKm1UeXU0rzS6_zj3gLuC9ysZx8WCHHrWLtH_Y0PcTHzQAnFf6ZZiaqVjIslNGAfmRgcl0cfWCg3Tb6t9S5sFaO_SfizVGFQ/s400/IMG_4021.jpg" width="400" /></a></div>1 egg fried in 2 tsp. olive oil, a peach, coffee with cream, and a piece of whole wheat toast spread with Marmite.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSWWAy6QTNmpvTxhmbIAemviRN0QiEUYhBdYGg3zYnzUr9SN_z8ASCCEtS1tbhem0YX7uDc5K1GyNVlOvpNOeyn3McqJR4eT6hkKaTO0eHBktrWjxHsyVR6nRHzBwcNXSjHhIXeK1NfQ/s1600/IMG_4024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSWWAy6QTNmpvTxhmbIAemviRN0QiEUYhBdYGg3zYnzUr9SN_z8ASCCEtS1tbhem0YX7uDc5K1GyNVlOvpNOeyn3McqJR4eT6hkKaTO0eHBktrWjxHsyVR6nRHzBwcNXSjHhIXeK1NfQ/s400/IMG_4024.jpg" width="400" /></a></div>Miracle Breakfast Cream with a peach, coffee and cream.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzH9oF01kEXr0KsX6Fw6tkoA-sHlGBc17KId_UG4OIZMvu7Gz4xtYySuvNgi1MzlHf2R-sRb93o1Np6d34Vy5yr7QvzuNPkv89b4SQL-ftmXA9hIwISZU1CtZBmtmclAeO2hlbly00pk/s1600/IMG_4032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwzH9oF01kEXr0KsX6Fw6tkoA-sHlGBc17KId_UG4OIZMvu7Gz4xtYySuvNgi1MzlHf2R-sRb93o1Np6d34Vy5yr7QvzuNPkv89b4SQL-ftmXA9hIwISZU1CtZBmtmclAeO2hlbly00pk/s400/IMG_4032.jpg" width="400" /></a></div>Oatmeal with 1 tsp. flax oil mixed in, a peach, 1 c. nonfat milk, coffee.<br />
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<span class="Apple-style-span" style="font-size: x-large;">Lunches</span><br />
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3 oz. turkey breast strips on a Flat Out Original flatbread, 1 Tbls. salsa, 1/2 c. lowfat cottage cheese, 1 peach.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIddy6IpOJqU45hJstVHfvtJBj54KCl2KiuSP7TrSiqXd5tKbz_nsTONNr4EK-E_36_roHSy0eVxZ4PoRtTtz66-jxf2aBvt2kO3G4F6ZIe5xqoMy5NR-iQfJqG9jyx_xvLBJl_C7aLk/s1600/IMG_4002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzIddy6IpOJqU45hJstVHfvtJBj54KCl2KiuSP7TrSiqXd5tKbz_nsTONNr4EK-E_36_roHSy0eVxZ4PoRtTtz66-jxf2aBvt2kO3G4F6ZIe5xqoMy5NR-iQfJqG9jyx_xvLBJl_C7aLk/s400/IMG_4002.jpg" width="400" /></a></div> Chicken Mango sausage, 1 c. plain wild rice, 1 peach and some cucumber and celery sticks.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHnHuKwc9NnnYs2DX9CU7RMJ43gIicD2WLi1HlPQhkFll_Qj4hi-Jq2CFgiyiKx3d_WF6FbxO-nOD1-sU4DCYGIH0dlsLwqFmX7u4528V6sPMrvwIAUJlPaTzw5CWMhej4YkTNIMub8s/s1600/IMG_4014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnHnHuKwc9NnnYs2DX9CU7RMJ43gIicD2WLi1HlPQhkFll_Qj4hi-Jq2CFgiyiKx3d_WF6FbxO-nOD1-sU4DCYGIH0dlsLwqFmX7u4528V6sPMrvwIAUJlPaTzw5CWMhej4YkTNIMub8s/s400/IMG_4014.jpg" width="400" /></a></div><br />
1 can sardines packed in water, 8 whole grain crackers, 1/2 c. whole milk yogurt, 1 peach. This was a super quick and healthy lunch, but you definitely need time to brush your teeth afterwards!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaClAuI0cO47WAne5zEZmzfuYJK4N4YF0YUTaBEWxwcBishXhVhsG7t5sxAG8IdOgQAyWSm1wEB-W39f37zA4JQk-lVBZmyzUJkuyX0cR6uP-6oEIOSYT0WLSQ5BeZYfwfQ_RCo0NEI4/s1600/IMG_4017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYaClAuI0cO47WAne5zEZmzfuYJK4N4YF0YUTaBEWxwcBishXhVhsG7t5sxAG8IdOgQAyWSm1wEB-W39f37zA4JQk-lVBZmyzUJkuyX0cR6uP-6oEIOSYT0WLSQ5BeZYfwfQ_RCo0NEI4/s400/IMG_4017.jpg" width="400" /></a></div>Chicken Mango sausage, 1 c. wild rice, 1/2 c. lowfat cottage cheese, 1/2 banana, carrot sticks<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolpcoPNoetIelYPMpSb3uxrZWHC9aTUjNIc6VRefvRooSoAfAtXVVWAdFHt22UKCtW8qYFT3FFuxXhZvnddPalZzVc0eYcZUERFyKywr42AC_CxcClFSCXuwPVgAueygKjTG19drffZE/s1600/IMG_4022.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiolpcoPNoetIelYPMpSb3uxrZWHC9aTUjNIc6VRefvRooSoAfAtXVVWAdFHt22UKCtW8qYFT3FFuxXhZvnddPalZzVc0eYcZUERFyKywr42AC_CxcClFSCXuwPVgAueygKjTG19drffZE/s320/IMG_4022.jpg" width="320" /></a></div> 3 oz. London Broil strips on a Flat Out Original Flatbread, 1 c. (?) spinach, 1 Tbls, salsa, 1/2 c. whole milk yogurt with 1 tsp. flax oil mixed in.<br />
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<span class="Apple-style-span" style="font-size: x-large;">Dinners</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOq82iX70Vl_79WGj50kHlbhli1EEk9_ssDPbEG70_aJXDbgubcPhU3dlcsGEIrXlxLxJyThY6ui1p4KdXNW8HGaSIxjoHudyNfYl9nU4CW6akEvKab8-vd_SKkBGaTT72OrVy54Nocg/s1600/IMG_3993.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJOq82iX70Vl_79WGj50kHlbhli1EEk9_ssDPbEG70_aJXDbgubcPhU3dlcsGEIrXlxLxJyThY6ui1p4KdXNW8HGaSIxjoHudyNfYl9nU4CW6akEvKab8-vd_SKkBGaTT72OrVy54Nocg/s400/IMG_3993.jpg" width="400" /></a></div>Chicken Mango sausage, 1 c. wild rice, 1 c. steamed cauliflower seasoned with butter and salt, 1/2 c. lowfat cottage cheese<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqj-JB3bi7mSDPDdWkk-mZIzTii6JX3mCjW_anGVkp2wNSsjY_WWdqUK9fNNqheN9OmWYXZ2RMSDVJDJJ9zhcjHMypuegYC3IwQvDmghkSG3ih-Lw_1zioDsDyPtJkJC0Bo6fKvgEAVE/s1600/IMG_4010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikqj-JB3bi7mSDPDdWkk-mZIzTii6JX3mCjW_anGVkp2wNSsjY_WWdqUK9fNNqheN9OmWYXZ2RMSDVJDJJ9zhcjHMypuegYC3IwQvDmghkSG3ih-Lw_1zioDsDyPtJkJC0Bo6fKvgEAVE/s320/IMG_4010.jpg" width="320" /></a></div>Octopus and rice and bean salad. I will post about my experience cooking the octopus, which turned out to be okay, but it was such a tiny portion for everyone at the table, that we all ended up having hot dogs as well!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oAw9tZ1iR0AKqIXOT5pwQhwkumNi_JMcJhUKmixNJYh1GLykucGiL_bTOZCMLXcuNAoJblpHo-vuvXd7PD7nsd7RNvignhJADgQUjGKnYtl2YYbTn4pJclQg0X2ajEkZ5FUu8HP-my0/s1600/IMG_4015.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4oAw9tZ1iR0AKqIXOT5pwQhwkumNi_JMcJhUKmixNJYh1GLykucGiL_bTOZCMLXcuNAoJblpHo-vuvXd7PD7nsd7RNvignhJADgQUjGKnYtl2YYbTn4pJclQg0X2ajEkZ5FUu8HP-my0/s400/IMG_4015.jpg" width="400" /></a></div>Tandoori Tilapia from Devin Alexander's cookbook, <u>I Can't Believe it's not Fattening</u>. This was AMAZING, even the kids gobbled it down. It's going to make a reappearance on our menu in the near future. I served this with 1/2 c. of my rice and bean salad, steamed summer squash seasoned with salt and butter, and 1/2 c. lowfat cottage cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZFDbUYvHEN4Oy3zWRMNRkKNgXUm8aZw0WdLSRyo5eyZflDShGXJBwfdSfIx972kmAEb3Clq9pZxU3dob3fJssUeFCqiUVB1jvHbyBbcPxcgaUTn1rW83BgLuQAc7z3MTDi0uAgVNFcQ/s1600/IMG_4018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiZFDbUYvHEN4Oy3zWRMNRkKNgXUm8aZw0WdLSRyo5eyZflDShGXJBwfdSfIx972kmAEb3Clq9pZxU3dob3fJssUeFCqiUVB1jvHbyBbcPxcgaUTn1rW83BgLuQAc7z3MTDi0uAgVNFcQ/s400/IMG_4018.jpg" width="400" /></a></div>3 oz. London Broil strips served on a Flat Out Original Flatbread, lettuce, salsa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaDRlovBSm38_vcyn3EnABh844jsKBekK37d6Wf5IybQUeQ2s9RBFxXtX-2wDTWd2pEtCy1x4QXp6otTXEZs8VXzu5ZW4cO4_ik_RXkSrSTvcfC3dkbKrFhaZP_CZni4Pzf5Jw6XaXH8/s1600/IMG_4023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjaDRlovBSm38_vcyn3EnABh844jsKBekK37d6Wf5IybQUeQ2s9RBFxXtX-2wDTWd2pEtCy1x4QXp6otTXEZs8VXzu5ZW4cO4_ik_RXkSrSTvcfC3dkbKrFhaZP_CZni4Pzf5Jw6XaXH8/s400/IMG_4023.jpg" width="400" /></a></div>1 c. rice and bean salad, Babybel cheese.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbUBhOn8Nma1c0N5HYSLMT7omKsF6ICdV3VHQYbva6dpWhzzdwGksEZu47SnbxHp2Iib0DWrtJ8-VmTylFeSVL-c5_QRdCAgsiQSNyCMo2ZcMa0QN0yZBO3rXa6R_DAqUpTAdte_AXaY/s1600/IMG_4030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPbUBhOn8Nma1c0N5HYSLMT7omKsF6ICdV3VHQYbva6dpWhzzdwGksEZu47SnbxHp2Iib0DWrtJ8-VmTylFeSVL-c5_QRdCAgsiQSNyCMo2ZcMa0QN0yZBO3rXa6R_DAqUpTAdte_AXaY/s400/IMG_4030.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>Homemade chicken and pesto pizza, peach. I ended up having 3 pieces of pizza, but the glory of making it myself, I was able to point out (on the Weight Watcher point system) all of the ingredients for the pizza and it was only 8 points for 1/3 of the pizza. Thank goodness for cooking and being able to control your ingredients!<br />
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Saturday is my meal planning day so the cycle starts again today. I'll share with you this week my story of cooking the octopus and recipes for the pizza and the rice and bean salad, but until then, have a fabulous and healthy week!<br />
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<div class="separator" style="clear: both; text-align: center;"></div>These are the cookbooks I used to inspire this week's meals. You may find them interesting!<br />
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<div class="separator" style="clear: both; text-align: center;"></div><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0307336727" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1439148961" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0767931572" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1692852390886802172.post-65306805783033626702010-09-23T13:56:00.000-07:002010-09-23T14:08:13.323-07:00Creamy Carrot Soup made Healthier (Potage Crécy)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0iFKYQu53YMl2yXYtrSbimvQ4_up-L9Yn9SbUlvfTVgOcQW2zJoX_ovMJoqgXblb5Qq6Aed8-ftrSGTgQTkLHSFhJFMhd_qC0PBrPBLGgGk0FPQu4a_iH6fF3SkW66RlyDItHOUjVT0/s1600/IMG_3985.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh0iFKYQu53YMl2yXYtrSbimvQ4_up-L9Yn9SbUlvfTVgOcQW2zJoX_ovMJoqgXblb5Qq6Aed8-ftrSGTgQTkLHSFhJFMhd_qC0PBrPBLGgGk0FPQu4a_iH6fF3SkW66RlyDItHOUjVT0/s400/IMG_3985.jpg" width="300" /></a></div><br />
The local farmer's market is coming to a close in a few weeks. The summer fruits are slowly being replaced by root vegetables and winter squashes. This year, I am trying to adopt a better attitude to the changing of the seasons. This means instead of looking at those root vegetables with disdain because they aren't summer fruits, I'm going to embrace them! Yesterday, carrots and sweet potatoes looked really good at the market, so I made them into this sweet soup. I made it early in the day, refrigerated it and served it cold along with a piece of whole wheat bread smeared with peanut butter. It was a yummy, healthy way to herald the first day of autumn. <br />
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I worked from Mark Bittman's recipe for Potage Crécy found in his cookbook titled The Best Recipes in the World but made it a little healthier to suit my needs. Enjoy!<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Creamy Carrot Soup (Potage Crécy)</b></span> by Joie de vivre<br />
Makes 4 hearty servings<br />
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<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
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1 1/2 Tbls. olive oil<br />
1 small onion (4.5 oz.), chopped<br />
1 lb. carrots, peeled and chopped<br />
1 small sweet potato (6.75 oz.), peeled and chopped<br />
1 tomato, chopped (don't worry about peeling or seeding)<br />
1 tsp. salt (more or less to taste)<br />
pepper to taste<br />
2 tsp. sugar<br />
4 c. chicken stock<br />
1 c. water<br />
1/2 c. light sour cream<br />
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<span class="Apple-style-span" style="font-size: x-large;">Directions:</span><br />
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1. Place a large saucepan over medium heat and add the olive oil. Add the onion, carrots, sweet potato, tomato, salt, pepper and sugar. Cook over medium heat, stirring occasionally, about 15 minutes until the vegetables start to break down. If the vegetables start to stick to the bottom of the pan, lower the heat slightly and add 1/4 c. water.<br />
2. When the vegetables are tender, add the stock and 1 c. water. Raise the heat to high and bring the soup to a boil. Once the soup is boiling, lower the heat to low and gently simmer the soup for 15 minutes. <br />
3. Using an immersion blender, puree the soup until completely smooth. Place the soup in the refrigerator and refrigerate until cold.<br />
4. When ready to serve, stir in the sour cream. Serve cold.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS1=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0767906721" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com19tag:blogger.com,1999:blog-1692852390886802172.post-44068236801458374752010-09-21T14:01:00.000-07:002010-09-21T14:24:02.409-07:00My week in food<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfnR7y__T3nH6uNEQn6EOCUzw526bYowuxOtiy4tOICJD6qIgXvLWy1Mn8vVUQUZISaNPWr1kMF1t5DZ1MKbppkUW0Ny0y7Bu47rkQVJj1WZYr5eTZa78j2RuDEjOP7l40HY8HZJsZ10/s1600/IMG_3949.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfnR7y__T3nH6uNEQn6EOCUzw526bYowuxOtiy4tOICJD6qIgXvLWy1Mn8vVUQUZISaNPWr1kMF1t5DZ1MKbppkUW0Ny0y7Bu47rkQVJj1WZYr5eTZa78j2RuDEjOP7l40HY8HZJsZ10/s400/IMG_3949.jpg" width="300" /></a></div><br />
Although I haven't been cooking anything fabulous this week, I have been concentrating on fresh ingredients and healthy cooking. The peach season up here is almost at an end, so you'll notice that all of my meals have peaches in them. Thinking hard at this moment, I think peaches (fully ripe, local, summer peaches) may be my favorite food in the world. (Okay, so that's an overstatement, but I just LOVE them!) I'm trying to get my fill of them before they are gone for the year. I thought I'd share with you what I've been eating this week to give you some inspiration in your own healthy meal planning.<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Breakfasts</span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXo4Fq_RcMLWXv14nAMvN2VAE-8KFMXQg3K2FO9Uu5aEqj8lr42KGS8mRrpKP9uNHhNoC8Ff89LgkF9gzxN9_uTOk70zvGSAbFrAstIZHAQjZ32XAMTNkY53NsWfdWqBVJsAgb6LyWqTc/s1600/IMG_3958.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXo4Fq_RcMLWXv14nAMvN2VAE-8KFMXQg3K2FO9Uu5aEqj8lr42KGS8mRrpKP9uNHhNoC8Ff89LgkF9gzxN9_uTOk70zvGSAbFrAstIZHAQjZ32XAMTNkY53NsWfdWqBVJsAgb6LyWqTc/s400/IMG_3958.jpg" width="300" /></a></div><b>Thursday:</b> 1/2 c. oatmeal, a fresh peach, 1 c. whole milk, coffee. Notice my little rooster milk pourer? This week, I discovered it holds exactly 1 c. milk. Not only is it darling, but it's a good way to portion control!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUuni4wttbmK2qQRqPDrGtFr_7zxoxkfYL6j5Dm01RptgziecjPZ9aQAm2aLTPMJlLlJ1rDFlJINH97utS6LiVutV5v1Rg9XOZthxsWzH0eqL2kX-9P2wV0r61K7zVQQRwxSyWlfQRlU/s1600/IMG_3961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfUuni4wttbmK2qQRqPDrGtFr_7zxoxkfYL6j5Dm01RptgziecjPZ9aQAm2aLTPMJlLlJ1rDFlJINH97utS6LiVutV5v1Rg9XOZthxsWzH0eqL2kX-9P2wV0r61K7zVQQRwxSyWlfQRlU/s400/IMG_3961.jpg" width="300" /></a></div><b>Friday:</b> The same breakfast but with Kambaa tea instead of coffee. Kambaa is an extremely strong tea from Kenya. My tea supplier gave me a sample of it. It is very astringent, but I think I like it. Milk smoothed the tea out.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIPWnaDNO7vfbrDaZdMxkH0DxGnSR9S0aZvMtJBLpAdVXXnCdIPuokKFLpjTe3VdouIKrNmcOMCirlSIlfFZIfu6hvhLoR5orHKXAzIgxs21Q-XcTrxeqryrNeN0KYfNHUTKJ7ls1-5Y/s1600/IMG_3965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoIPWnaDNO7vfbrDaZdMxkH0DxGnSR9S0aZvMtJBLpAdVXXnCdIPuokKFLpjTe3VdouIKrNmcOMCirlSIlfFZIfu6hvhLoR5orHKXAzIgxs21Q-XcTrxeqryrNeN0KYfNHUTKJ7ls1-5Y/s400/IMG_3965.jpg" width="300" /></a></div><b>Saturday:</b> Sensing a theme this week with oatmeal and peaches? I served my oatmeal with 1/2 c. whole milk. (My little cow pourer holds exactly 1/2 c.)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbteiH5LdgPZmsxbqkF06piXX1z1ktDmzQ5KyoT731cs4ME-nqEbT2CuxdxCPO5m3b8h7IBy9rTX5H1IZ-fo1GHrWITdNULejChUg5dY3x3vzVz9Zr0yywc4jisFY35qyjqAl6osWd2Zw/s1600/IMG_3966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbteiH5LdgPZmsxbqkF06piXX1z1ktDmzQ5KyoT731cs4ME-nqEbT2CuxdxCPO5m3b8h7IBy9rTX5H1IZ-fo1GHrWITdNULejChUg5dY3x3vzVz9Zr0yywc4jisFY35qyjqAl6osWd2Zw/s400/IMG_3966.jpg" width="400" /></a></div><b>Sunday:</b> 1 fried egg, 1 piece of whole wheat toast spread with 1 tsp. Vegemite, 1 peach, coffee with 1/2 c. whole milk<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kTuVbIuFti-sFZOqwj1QR08PnF0ClW7FqpKTmPqoQmrK3pa8ocrXjiWwJXkhoDh1C2QvdHEC_aoFgB2U6uAnpNtrpLHp39y44qAivvL6vsE8SU4FZ8snID4IvBDGSO-CoKUy_xwNxoM/s1600/IMG_3968.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-kTuVbIuFti-sFZOqwj1QR08PnF0ClW7FqpKTmPqoQmrK3pa8ocrXjiWwJXkhoDh1C2QvdHEC_aoFgB2U6uAnpNtrpLHp39y44qAivvL6vsE8SU4FZ8snID4IvBDGSO-CoKUy_xwNxoM/s400/IMG_3968.jpg" width="400" /></a></div><b>Monday:</b> 3 Tbls. grits, 1 tsp. butter, 1 c. nonfat milk, 1 peach<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn5u_8Xhn15Eq9EmaQu1lyLKT0TE67ubFZQQAZRDkvBwJTSQoHCkLIQD_NG1Op4kKhPrGFCn740iAueFwPLWYS4BG4jr384PuYYp6Y_Cpkyj4Vrr1Y7a-zoN8NrORloN0TyUWjp93Nlc/s1600/IMG_3972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXn5u_8Xhn15Eq9EmaQu1lyLKT0TE67ubFZQQAZRDkvBwJTSQoHCkLIQD_NG1Op4kKhPrGFCn740iAueFwPLWYS4BG4jr384PuYYp6Y_Cpkyj4Vrr1Y7a-zoN8NrORloN0TyUWjp93Nlc/s400/IMG_3972.jpg" width="400" /></a></div><b>Tuesday:</b> 3/4 c. plain, whole milk yogurt, 1/3 c. muesli, 1 peach, coffee with 1 Tbls. half and half.<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Lunches</b></span><br />
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This week, I've been concentrating on incorporating a lean protein in each of my lunches to help satisfy my stomach until dinner<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WI4GBjnEBRYdcfMwN2vGhU7op-ruwbOMEK6V_HJ9309z5ZDCXfqSk8d1A5rMVh1em6DRBSwb62b9mJ9Mvfz6hwlBkkkkZISPkU4rFP6W1e9b893KFzsKmO1yK7o96trF1fjEeDofg40/s1600/IMG_3953.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7WI4GBjnEBRYdcfMwN2vGhU7op-ruwbOMEK6V_HJ9309z5ZDCXfqSk8d1A5rMVh1em6DRBSwb62b9mJ9Mvfz6hwlBkkkkZISPkU4rFP6W1e9b893KFzsKmO1yK7o96trF1fjEeDofg40/s320/IMG_3953.jpg" width="320" /></a></div><b>Wednesday:</b> Bowl of vegetable/chickpea/tomato soup I made from my <a href="http://joiedevivreanamateurgourmetsguide.blogspot.com/2010/09/dinner-from-farmers-market.html">Farmer's market haul.</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmmSFLOJ-lobNlZDkxh-bcePtUiPY5xCvtl95Tg492Fic3IXxJIRIMi-OZN-CwKWjmIfY1lt22HE6Ws8EPSgJiLyX8Ix5hHtPiGop69Vnh643BHh2Xp98Ff5YnaVCA8NiGViRjdxUkUs/s1600/IMG_3959.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXmmSFLOJ-lobNlZDkxh-bcePtUiPY5xCvtl95Tg492Fic3IXxJIRIMi-OZN-CwKWjmIfY1lt22HE6Ws8EPSgJiLyX8Ix5hHtPiGop69Vnh643BHh2Xp98Ff5YnaVCA8NiGViRjdxUkUs/s400/IMG_3959.jpg" width="400" /></a></div><b>Thursday: </b> Two egg omelette stuffed with chopped tomatoes, 1 piece of whole wheat toast spread with 1 tsp. Vegemite, 1 peach<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q0MOuwOmRI_7YwjcwN3fdbfxL1WybOvXHTg7rg27h1Fel-0rrBVTu0GfhFp4RkIq9NRs8qTuiQ_hTPiN-fkiztrM77pxW18NXTfysD9bBqqQ-6abFNMUyY0_JqYu3O6_1oxC2eEyNWU/s1600/IMG_3963.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q0MOuwOmRI_7YwjcwN3fdbfxL1WybOvXHTg7rg27h1Fel-0rrBVTu0GfhFp4RkIq9NRs8qTuiQ_hTPiN-fkiztrM77pxW18NXTfysD9bBqqQ-6abFNMUyY0_JqYu3O6_1oxC2eEyNWU/s400/IMG_3963.jpg" width="400" /></a></div><b>Friday: </b> Tuna fish sandwich on whole wheat, 1 peach, 1/2 c. lowfat cottage cheese<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Cu1Hc1ndDIlbInohXfJ42eEV25h0EGv3qjlop8QCMlZNquTz3U0bjT9bHu1pdZNd5zxH6rnJQW5crnSM7mqBKGtrqA6PpqGQ8pPwwm5V7gmID82xg8s9EbDp5uDaaQEOZLAZ8lKTLc/s1600/IMG_3967.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Cu1Hc1ndDIlbInohXfJ42eEV25h0EGv3qjlop8QCMlZNquTz3U0bjT9bHu1pdZNd5zxH6rnJQW5crnSM7mqBKGtrqA6PpqGQ8pPwwm5V7gmID82xg8s9EbDp5uDaaQEOZLAZ8lKTLc/s400/IMG_3967.jpg" width="400" /></a></div><b>Saturday: </b> Tuna fish sandwich on whole wheat, 1 peach, slices of tomato and cucumber, 1 Tbls. ranch dressing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIzAXA5O9M0wpVJxFvtPTIxl6yp41L4s48tyw5GV3X0j1RE65fNP6D5pWQDiLDIC_5hjgndV2rELBNaoQc8v9TVUS0YowwFs0UEtJxgeZ-vVw1naX22RE5L_5_tm5rq7PGUSiQPNYV0c/s1600/IMG_3970.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlIzAXA5O9M0wpVJxFvtPTIxl6yp41L4s48tyw5GV3X0j1RE65fNP6D5pWQDiLDIC_5hjgndV2rELBNaoQc8v9TVUS0YowwFs0UEtJxgeZ-vVw1naX22RE5L_5_tm5rq7PGUSiQPNYV0c/s400/IMG_3970.jpg" width="400" /></a></div><b>Sunday:</b> Last of the tuna on whole wheat bread, 1 peach, baby carrots and celery with 1 Tbls. ranch dressing.<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Dinners</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSYzrg2XCbgBN5E0jOVwhLUfFyWnLuYAMz-I4Guz31tHRlRfbtAPXhPqu7wxl8v1M080j7GWI8W4M6KVwtZts9epeAM4SLi2yKmtnZlQc-k68HmCfZILBq-gDUAoPNDfTngVp2xhQAD0/s1600/IMG_3960.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPSYzrg2XCbgBN5E0jOVwhLUfFyWnLuYAMz-I4Guz31tHRlRfbtAPXhPqu7wxl8v1M080j7GWI8W4M6KVwtZts9epeAM4SLi2yKmtnZlQc-k68HmCfZILBq-gDUAoPNDfTngVp2xhQAD0/s400/IMG_3960.jpg" width="400" /></a></div><b>Thursday:</b> Bowl of leftover vegetable/chickpea/tomato soup, steamed broccoli with 1 tsp. butter, salad with 1 Tbls. ranch dressing, 1/2 c. lowfat cottage cheese, 1/2 c. raspberries.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiujvpV19Ye56u7zGHiOFO0NNBPTvcra-Cb0JPNy0gbd8N0ODIM_eD9Mj8xS3xkGUWkVK19YLJTDv09-gEPnxRVQ794VNgj9DbZmSVubH4OTCu7dayI76BVCx-IjNtAF6LFPaNx8ILAc/s1600/IMG_3964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyiujvpV19Ye56u7zGHiOFO0NNBPTvcra-Cb0JPNy0gbd8N0ODIM_eD9Mj8xS3xkGUWkVK19YLJTDv09-gEPnxRVQ794VNgj9DbZmSVubH4OTCu7dayI76BVCx-IjNtAF6LFPaNx8ILAc/s400/IMG_3964.jpg" width="400" /></a></div><b>Friday: </b>1 pieces (1/3 pizza) of California Pizza Kitchen's BBQ chicken pizza, steamed broccoli with 1 tsp. butter, raw carrots with 1 Tbls. ranch dressing.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpcRMlEjio5RweZcIDd9H0ttnn9nze1EhRMKUpbAC6u6KXdoG7uvq3bs2v5Ppa0A5VQrDy3dPLasvIpLpAP4420-gAFcMIYtnUt9ZArGM0WGhXSLlYJazo0PND32lLjP99S73ciK5pWI/s1600/IMG_3971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpcRMlEjio5RweZcIDd9H0ttnn9nze1EhRMKUpbAC6u6KXdoG7uvq3bs2v5Ppa0A5VQrDy3dPLasvIpLpAP4420-gAFcMIYtnUt9ZArGM0WGhXSLlYJazo0PND32lLjP99S73ciK5pWI/s400/IMG_3971.jpg" width="400" /></a></div><b>Monday:</b> Fully loaded turkey burrito (turkey breast strips, 1 Tbls. light sour cream, 2 Tbls. soy cheese, salsa with a Flatout flat bread) sauteed turnip greens (are they always that bitter?) 1/2 c. lowfat cottage cheese.<br />
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I hope this gave you some inspiration in your own meal planning. As for me, the farmer's market is tomorrow and I'm praying I can get a few more weeks of peaches in. Even though I've eaten them practically every meal for a week, I still haven't had my fill to last me until next summer.Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1692852390886802172.post-63920287688205595982010-09-15T10:27:00.000-07:002010-09-15T10:44:31.744-07:00Black Bean Salad Farmer's Market Style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOl2ChEpCJYbV0zgiE8IOZqPrOVIL0fKDmdRhqBjoOlSEsU0IsYqnlHU0FggJfiZOPD_i38flxNw0WDKhUwWEEW5jVCkz7ijh6tub_ykmj1Xn18zGmHuHctItww1IHTA1Pth6-o7W4SaY/s1600/IMG_3928.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOl2ChEpCJYbV0zgiE8IOZqPrOVIL0fKDmdRhqBjoOlSEsU0IsYqnlHU0FggJfiZOPD_i38flxNw0WDKhUwWEEW5jVCkz7ijh6tub_ykmj1Xn18zGmHuHctItww1IHTA1Pth6-o7W4SaY/s400/IMG_3928.jpg" width="300" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div style="text-align: left;">As a continuation of yesterday's post on <a href="http://joiedevivreanamateurgourmetsguide.blogspot.com/2010/09/dinner-from-farmers-market.html">Dinner from the Farmer's Market</a>, I thought I'd share with you this lovely lunch made with the vegetables from my farmer's market haul, sardine sandwich on toasted ciabatta topped with slices of fresh heirloom tomatoes seasoned with homemade lavender salt, with black bean salad on the side. I felt like an Italian grandfather eating this dish, and I was sure to brush my teeth vigorously after it, but it was so soul-satisfyingly good. </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">To make the sandwich, I halved and toasted a section of ciabatta bread, opened a tin of sardines packed in water, drained them, added a little mayo and smashed it up. I smeared the sardines onto the bread and topped with tomatoes and salt. One tin of sardines made one hearty serving. On the side, I had this little salad. The leftovers of it kept for days and kept getting better and better. Enjoy.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Black Bean Salad Farmer's Market Style </b></span>by Joie de vivre</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Salad Ingredients:</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1 15 oz. can black beans, drained and rinsed</div><div style="text-align: left;">kernels of corn from 3 ears of corn, cooked and cooled</div><div style="text-align: left;">1/2 bulb fennel, chopped somewhat finely</div><div style="text-align: left;">1 red pepper (choose your level of heat) chopped </div><div style="text-align: left;">1 medium sized red onion, chopped finely</div><div style="text-align: left;">1/3 c. finely chopped cilantro</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Dressing:</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;">1/4 c. extra virgin olive oil</div><div style="text-align: left;">1/4 c. lime juice (I just used bottled)</div><div style="text-align: left;">1 garlic clove, minced</div><div style="text-align: left;">Pinch of ground cumin</div><div style="text-align: left;">Salt and pepper to taste</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;">Directions:</span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><br />
</span></div><div style="text-align: left;">1. Combine all of salad ingredients in a large bowl. Cover and refrigerate for at least 2 hours to allow the flavors to meld.</div><div style="text-align: left;">2. One hour before serving, combine all of the dressing ingredients in a small bowl and whisk together. Cover and refrigerate until ready to serve.</div><div style="text-align: left;">3. Before serving, combine the dressing with the salad and stir together. Salad gets even better the next day. </div>Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-1692852390886802172.post-41961839724554245222010-09-14T14:02:00.000-07:002010-09-14T14:04:22.910-07:00Dinner from the Farmer's Market<div class="separator" style="clear: both; text-align: left;">When I think about my journey as a foodie and a food blogger, my love of writing about and taking pictures of food really started when I discovered how wonderful eating seasonally could be after reading French Women Don't Get Fat by Mireille Guiliano. It was while reading that book that I discovered my joie de vivre concerning food. The simple, unbridled joy I receive while eating a fresh peach whose juices run down my arm, or an end of summer tomato seasoned with nothing more than salt (or maybe some basil) are what I try to convey to my readers and my family. What I hope that you, as my reader, take away from my blog, is a sense of that joy, and the motivation to create joy for your family in your kitchen through my recipes and experiences. <span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bon appétit!</span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Xtqalcrp1aYZPGd6a-2jdCLQbmJpuMo1WflzVuQWf0M2avyl4sKkULjSZys2TX3_q72KpSKP-wIPU5i_puUvQczHzzc6-ufNT61S6ATOoBrKIVgDUgESNLFNV0kN8rzIfJlm4g8Ena0/s1600/IMG_3923.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Xtqalcrp1aYZPGd6a-2jdCLQbmJpuMo1WflzVuQWf0M2avyl4sKkULjSZys2TX3_q72KpSKP-wIPU5i_puUvQczHzzc6-ufNT61S6ATOoBrKIVgDUgESNLFNV0kN8rzIfJlm4g8Ena0/s400/IMG_3923.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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When my husband and I moved to Eastern Washington from Sacramento seven years ago, the things we most mourned were fresh vegetables. We lived in a very progressive community near Sacramento and were part of a CSA before it was "trendy". We loved browsing the farmer's market which was a huge community event twice weekly. When we first moved here, we were unfamiliar with the area and thus did our grocery shopping solely at our local supermarket and missed California with each bite of tasteless tomato.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmE70N2idjrcvbVyJB2Uy8jTUidGlEUqdWPOiH2kEbbbcPjVUJEuZL74lgunacUhADc-b-wk0AfzrtUBTHUwuwlONXEg8N3aR9-y-87LD1lBmahis8R4RS21t-xjDqpo6wyV7v_njgo/s1600/IMG_3921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rmE70N2idjrcvbVyJB2Uy8jTUidGlEUqdWPOiH2kEbbbcPjVUJEuZL74lgunacUhADc-b-wk0AfzrtUBTHUwuwlONXEg8N3aR9-y-87LD1lBmahis8R4RS21t-xjDqpo6wyV7v_njgo/s400/IMG_3921.jpg" width="400" /></a></div>After living here a few months, I was lamenting the loss of fresh vegetables to someone when they mentioned the local farmer's market. I cannot express the relief I felt when I first visited the farmer's market in town seven years ago. It was as if finally, after months of feeling like we had moved to a wasteland, we could make this place our home. Alas, the farmer's markets here only last from May until October (unlike the year round farmer's markets in California) so while they are here, I try to take full advantage.<br />
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This past week, with $38 in my pocket, I took my youngest son to the farmer's market. We noticed some fall squash, the very beginning of the season. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvWYteoggtTtZ-3DhCfrk31J2kAgabHwsHV424Gncgt5TSqjdIGtMzPsMVz4rUrXdim-tjPkvUQeTFa0t3609tLqajHWvQ1Bz9-mAoN1GwhrcfSJPa7OEdN3z9MPGInOJq_3h_YsE2h0/s1600/IMG_3922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghvWYteoggtTtZ-3DhCfrk31J2kAgabHwsHV424Gncgt5TSqjdIGtMzPsMVz4rUrXdim-tjPkvUQeTFa0t3609tLqajHWvQ1Bz9-mAoN1GwhrcfSJPa7OEdN3z9MPGInOJq_3h_YsE2h0/s400/IMG_3922.jpg" width="400" /></a></div><br />
I just loved how they displayed them on the road. With a little gathering of leaves, it definitely looked like fall! I am not quite ready to fully embrace fall and while they are still with us, I stocked up on summer tomatoes and peaches.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6nDOHOUiRD4Kx4Kd9usKPh-ktLPg1_5De5l9E09bulQYjVE_45XaaRP00SlKu0jPDGhREXGnhXdZDRFB5Gv9bVaam6dl0jfaYpuVlGL4uBz6Kxj_qsnjPPLsRdcGvXGY_EcIyTwaiCA/s1600/IMG_3925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt6nDOHOUiRD4Kx4Kd9usKPh-ktLPg1_5De5l9E09bulQYjVE_45XaaRP00SlKu0jPDGhREXGnhXdZDRFB5Gv9bVaam6dl0jfaYpuVlGL4uBz6Kxj_qsnjPPLsRdcGvXGY_EcIyTwaiCA/s400/IMG_3925.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">For $35, we came home with quite a haul, heirloom tomatoes, a bag of Walla Walla onions, three cherry peppers, eggplants, okra, fingerling potatoes, a pint of strawberries and raspberries, peaches and nectarines, as well as an Armenian cucumber and grapes.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<b><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium; font-weight: normal;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I0KAoIZtB4CMo50k6PCz4sPlXxloXPEKx_dK8fFMES2pDZvbWmBx1LxUwZxNRgbj2kW3l8Uakl1hjeE66FNJmF2Fz3tV3yWOOL6Z9CxXScRh_Q0JC9Sh_tkCBYdbdxu0FFcIpC9YGR0/s1600/IMG_3931.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8I0KAoIZtB4CMo50k6PCz4sPlXxloXPEKx_dK8fFMES2pDZvbWmBx1LxUwZxNRgbj2kW3l8Uakl1hjeE66FNJmF2Fz3tV3yWOOL6Z9CxXScRh_Q0JC9Sh_tkCBYdbdxu0FFcIpC9YGR0/s400/IMG_3931.jpg" width="400" /></a></span></div></b><br />
<div class="separator" style="clear: both; text-align: left;">I just couldn't pass up these eggplants. The colors were so deep and the flesh so shiny they begged me to pick them up! Unfortunately, eggplant isn't a big winner with my family so I had to find a way to disguise it by turning it into baba ganoush. Baba ganoush is a garlicky eggplant spread that is wonderful served with pita chips. I can't say my children LOVED it, but they tolerated it which for a 5 and 7 year is pretty good! </div><div class="separator" style="clear: both; text-align: left;"><br />
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</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size: medium;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96uUsAj05Ph8CWAlHaw0GwpdtQF0oM3pQkbLm9K4IZhWwD8Yr1EBEmgm79pa5IWE96OlQU8d9IQXv9rhQFWNoFhYZdKoYlImV-rsVAB5fMMuX9tZIf4OGde-h98O6VjBKA-OPIOq4YCg/s1600/IMG_3936.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj96uUsAj05Ph8CWAlHaw0GwpdtQF0oM3pQkbLm9K4IZhWwD8Yr1EBEmgm79pa5IWE96OlQU8d9IQXv9rhQFWNoFhYZdKoYlImV-rsVAB5fMMuX9tZIf4OGde-h98O6VjBKA-OPIOq4YCg/s400/IMG_3936.jpg" width="300" /></a></span></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Joie's Baba Ganoush</b></span> by Joie de vivre</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2 eggplants,</div><div class="separator" style="clear: both; text-align: left;">2 Tbls. olive oil</div><div class="separator" style="clear: both; text-align: left;">salt and pepper to taste</div><div class="separator" style="clear: both; text-align: left;">1 garlic clove, mashed through a garlic press</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Directions:</b></span></div><div class="separator" style="clear: both; text-align: left;">1. Pre-heat oven to 400 degrees F. Cut several slits in each eggplant so they do not explode when you cook them and place them in a pan. </div><div class="separator" style="clear: both; text-align: left;">2. Place the eggplant in the oven and bake for 35-40 minutes. Remove from oven and allow to cool.</div><div class="separator" style="clear: both; text-align: left;">3. Remove the eggplant skin and chop the flesh very finely. Add the garlic, olive oil and salt and pepper to taste. Serve with pita chips.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw9tpp_f9Ud47AEBClUy_WkDzzO4Ku-1xNmpcvKvDcjlVF3s0mV_TLjNGGyzeaf6b0wtB_yXPIhBYZST3kitlzRDXnh7pC9tjM5jdAGPGtkdZ2DMgL82UDmDortvowjZMVvjZMSc9tKE/s1600/IMG_3938.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw9tpp_f9Ud47AEBClUy_WkDzzO4Ku-1xNmpcvKvDcjlVF3s0mV_TLjNGGyzeaf6b0wtB_yXPIhBYZST3kitlzRDXnh7pC9tjM5jdAGPGtkdZ2DMgL82UDmDortvowjZMVvjZMSc9tKE/s400/IMG_3938.jpg" width="300" /></a></div><br />
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</span></b></div><div class="separator" style="clear: both; text-align: left;">Here's what I came up with to use the Armenian cucumber. It is a cold, rice salad that hit the spot on a warm summer evening.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">Cool Rice and Cucumber Salad </span></b>by Joie de vivre</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span></b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 1/2 c. jasmine rice, cooked and cooled to room temp.</div><div class="separator" style="clear: both; text-align: left;">1 armenian cucumber, peeled and seeded, (or 2-3 regular cucumbers)</div><div class="separator" style="clear: both; text-align: left;">1 tsp. dill seed</div><div class="separator" style="clear: both; text-align: left;">3 Tbls. chopped fresh mint</div><div class="separator" style="clear: both; text-align: left;">1/3 c. minced chives</div><div class="separator" style="clear: both; text-align: left;">1/4 c. white wine vinegar</div><div class="separator" style="clear: both; text-align: left;">3 Tbls. olive oil</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: x-large;"><b>Directions:</b></span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. In a large bowl, mix the cucumber, rice, dill seed, mint and chives. </div><div class="separator" style="clear: both; text-align: left;">2. In the blender, or in a wide mouth jar with a lid, combine the white wine vinegar and olive oil. Cover and shake the jar until mixed or blend mixture in the blender to make a dressing.</div><div class="separator" style="clear: both; text-align: left;">3. Pour the dressing over the rice salad and mix. </div><div class="separator" style="clear: both; text-align: left;">4. Serve cold or at room temperature.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWd0tTAPydugI532obL2wwPN3qvFI1yFRgYL6_0Yh0Bs1MMxR1znD1IwImEpS3m_54qyQj7VzXYYvBPZDI1UI1BSzOvboYjgw35ds5FtrTTXy_2mefdalq6gQijMBSQ_L_F3Mv1e70i4/s1600/IMG_3941.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtWd0tTAPydugI532obL2wwPN3qvFI1yFRgYL6_0Yh0Bs1MMxR1znD1IwImEpS3m_54qyQj7VzXYYvBPZDI1UI1BSzOvboYjgw35ds5FtrTTXy_2mefdalq6gQijMBSQ_L_F3Mv1e70i4/s400/IMG_3941.jpg" width="400" /></a></div><br />
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</div><div class="separator" style="clear: both; text-align: left;">Because I had bought the peaches and nectarines, I had some fresh plums from the week prior to use up and ended up making this DELICIOUS pie. Sadly, I didn't take notes so I can't recreate it for you but I did take my inspiration from the book Pie by Ken Haedrich.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I'll be sharing other recipes from this trip to the farmer's market this week. Come visit again to see what else I made. Our farmer's market only lasts another six weeks before the cold weather sets in, you can bet that I'll be there, soaking up all of the fresh, local produce while I can!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-size: small;">Here are some books you may find useful in finding inspiration on what to do with your own Farmer's Market haul.</span></div><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0375710515" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=155832254X" style="height: 240px; width: 120px;"></iframe><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=0767927478" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-1692852390886802172.post-8392952700468673722010-09-07T15:58:00.000-07:002010-09-07T15:58:48.754-07:00Lola: A Seattle Restaurant Review<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxpYLZisAVKbOT0zM-GsCpP_uXRdLIQGhVCjJwjx09q89AiWwsqSskJWMrqRR5zckn_hY34pWKkrkP18uB1TNz9KKwVvTjWQprgJBU-7ZuM22HVpa2mN7H-lRmy8J9oaVpafdf70oxck/s1600/lola_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAxpYLZisAVKbOT0zM-GsCpP_uXRdLIQGhVCjJwjx09q89AiWwsqSskJWMrqRR5zckn_hY34pWKkrkP18uB1TNz9KKwVvTjWQprgJBU-7ZuM22HVpa2mN7H-lRmy8J9oaVpafdf70oxck/s400/lola_01.jpg" width="400" /></a></div> <span class="Apple-style-span" style="font-size: x-small;">Photo by <a href="http://Seattle.net/">Seattle.net</a></span><br />
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My husband and I recently celebrated our 10th wedding anniversary with our first ever trip to Seattle. Until then, we had been living in eastern Washington for seven years and had yet to make a trip over. We justified our eastern Washington seclusion by saying the four hour drive would be too long for the kids. No excuses however justified keeping ourselves from the wonderful sites and tastes we experienced while we were there.<br />
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Our very first evening in Seattle, we dined at Tom Douglas' restaurant <a href="http://tomdouglas.com/index.php/restaurants/lola">Lola</a>. Tom Douglas is one of Seattle's celebrity chefs who won the 1994 James Beard award for best Northwest chef, and he is well deserving of the honor. Tom Douglas has four restaurants located near 4th Avenue and Virginia in Seattle on what my husband and I termed "Tom Douglas Block," which was within walking distance of our hotel and other attractions like Pike Street Market. First of all, all of Tom Douglas' restaurants had phenomenal websites. I was able to check out the menu, look at photos of dishes, and see photos of the interiors of his restaurants in order to choose the perfect restaurant for our needs and wants. I was also able to make reservations the evening prior to our visit on a website called Opentable.com which had a link on the Lola restaurant webpage.<br />
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Since we knew we would be a little tuckered out from our long drive, we opted for an early 5:30 p.m. reservation and were treated to an empty, quiet restaurant with an extremely attentive, very professional, and well trained waitstaff. By the time we left around 8:00 p.m, the place was bustling and energetic, but for a good hour, we had the lovely restaurant to ourselves which was such a nice treat.<br />
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The menu was diverse and creative. Since it was conveniently separated into different categories, my husband and I decided to share everything so that we could try one thing from each category.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPBqxZxBtr_b3jPZ7Nz6qI7jxuT3F9IO9zSeVlfakbZIdb3iCBaMjJ-PN9qky-UMElvwTy6HpHpB5IyghSVtGkJ5zGeOu0sz7KwTpkuHh-cGUfOJCYAFLiqqRyndjbhgH06fxEjRV9vg/s1600/IMG_3746.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOPBqxZxBtr_b3jPZ7Nz6qI7jxuT3F9IO9zSeVlfakbZIdb3iCBaMjJ-PN9qky-UMElvwTy6HpHpB5IyghSVtGkJ5zGeOu0sz7KwTpkuHh-cGUfOJCYAFLiqqRyndjbhgH06fxEjRV9vg/s400/IMG_3746.jpg" width="400" /></a></div><br />
To begin with, we tried the Skordalia which is a garlic spread served with Lola's freshly made pita. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t9BoUbXSiqN8hNuF6cRv6mH5jLkeGia2jKFtjpeOH2HxdWtDIXhG0n-2kglvZDN_82oOE_vXKP58sq1Y6mJwAlTMjxph2iimxc7rUu3_KZOyv1Jz7zwS3W2VpC1Udxq-1Zz4lPkhrCo/s1600/IMG_3747.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9t9BoUbXSiqN8hNuF6cRv6mH5jLkeGia2jKFtjpeOH2HxdWtDIXhG0n-2kglvZDN_82oOE_vXKP58sq1Y6mJwAlTMjxph2iimxc7rUu3_KZOyv1Jz7zwS3W2VpC1Udxq-1Zz4lPkhrCo/s400/IMG_3747.jpg" width="400" /></a></div>Next, a grilled octopus salad with fava beans, basil and fresh yogurt cheese. The juxtaposition of the fava beans with the basil was absolutely wonderful. The octopus was phenomenal. The waitress told us that the octopus is marinated for hours before grilling. It gave the octopus almost a meaty consistency.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi181HPw7JOZa0j7l5abAN7VIQWAAc81bi1GHAR7-QZzQwl_8pShzQ0bagqby6cxZe5n7xHH4VCBFq56bto4wC7C-q8MYPe1gFA6Endxn9p4IE3CRVKyue8s8s0kJluAr1Qj1d3fRTOc0E/s1600/IMG_3748.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi181HPw7JOZa0j7l5abAN7VIQWAAc81bi1GHAR7-QZzQwl_8pShzQ0bagqby6cxZe5n7xHH4VCBFq56bto4wC7C-q8MYPe1gFA6Endxn9p4IE3CRVKyue8s8s0kJluAr1Qj1d3fRTOc0E/s400/IMG_3748.jpg" width="400" /></a></div>Next, we tried a Haloumi cheese and fig kabob served atop caramelized onions and deglazed with ouzo. This was my favorite dish of the evening. The cheese had a meaty, spongey texture which contrasted nicely to the creamy fig. Also, the saltiness of the cheese was a nice complement to the sweetness of the fig. The ouzo gave the whole dish a slight anise flavor which was wonderful.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIowGjXjjqoMit3wYm4mg3uvpyznsFY6TBFgMFX55xFinMz0Wg4Kd-cGLUCoK60J-J90Lle7AaFbBhj_VbgDkPTTf2FF4n71uzSE6pZ5RntdyaAhNiik0IXmZsj7-r0djflD1RYsNLD8/s1600/IMG_3749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqIowGjXjjqoMit3wYm4mg3uvpyznsFY6TBFgMFX55xFinMz0Wg4Kd-cGLUCoK60J-J90Lle7AaFbBhj_VbgDkPTTf2FF4n71uzSE6pZ5RntdyaAhNiik0IXmZsj7-r0djflD1RYsNLD8/s400/IMG_3749.jpg" width="400" /></a></div>This was a tagine of young goat served with cumin spiced peaches and roasted red peppers. The meat was incredibly tender and the cumin with the peach was a flavor explosion.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxsA1FsV9Nei5CE98ahZDmNSk7SY5tfFFPWVQVsZf3qorL1jzkMcrQUka0hrNs7RsB0yXPuxIX6nyjVBEcN8nv9-QsoAOQi-4Zu82nehPk4XONTIj6vJltsnzO28dYZSeDJgSMM4Espg/s1600/IMG_3750.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqxsA1FsV9Nei5CE98ahZDmNSk7SY5tfFFPWVQVsZf3qorL1jzkMcrQUka0hrNs7RsB0yXPuxIX6nyjVBEcN8nv9-QsoAOQi-4Zu82nehPk4XONTIj6vJltsnzO28dYZSeDJgSMM4Espg/s400/IMG_3750.jpg" width="400" /></a></div>After all of the wonderful dishes we were trying this night, it is hard to believe that a lowly potato could hold its place among all of the superstars. However, aside from the cheese and fig kebab, this was my second favorite dish of the evening, smashed garlic fried potatoes. Starch + garlic + oil = crispety, crunchety heaven.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zyNt3LEgaYVkar04xJSbUulK7UKOnz-ZJq8cTAMJ8_pXKcR1SS_vVWsTEZuBIYSf68d2fq_IUTzskwpXUvEPlZoQYrUFRd8Ur-gHHTtjgXwcAQfds_my5pq3GVO4P3YUHhWB3tj2zNs/s1600/IMG_3752.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zyNt3LEgaYVkar04xJSbUulK7UKOnz-ZJq8cTAMJ8_pXKcR1SS_vVWsTEZuBIYSf68d2fq_IUTzskwpXUvEPlZoQYrUFRd8Ur-gHHTtjgXwcAQfds_my5pq3GVO4P3YUHhWB3tj2zNs/s400/IMG_3752.jpg" width="400" /></a></div>To cap the evening off, we tried the saffron ice cream. I just loved the simple presentation of this and the wonderful dish it was served on. The ice cream was very delicately flavored and I'm sorry to say, after our garlic spread and the garlic smashed potatoes, it took us quite a few bites in order to discern its flavor, but it was a creamy and wonderful way to finish the dinner.<br />
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Although our kids probably wouldn't yet appreciate the menu at Lola, with seven restaurants in Seattle (including one dedicated to pizza), I know our next trip to Seattle will include a stop at a Tom Douglas restaurant.<br />
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<a href="http://tomdouglas.com/index.php/restaurants/lola">Lola Restaurant</a><br />
2000 4th Ave.<br />
Seattle, WA 98121<br />
(206) 441-1430Unknownnoreply@blogger.com9tag:blogger.com,1999:blog-1692852390886802172.post-46256895114518822292010-09-01T12:48:00.000-07:002010-09-01T12:48:43.316-07:00Stuffed Melon Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj417w2OXYtsJo9uHEhd57FjxmLc3ge2ck6iJ3wYSKncHGo-Igd4AcRnJfkr9IwiIAl57EbrTOMSLoUv82vzxFRQ3U63xWpXy2mmvC4LftQVSno7WZPHHvheldPGpBWuPmG-W9HVjxbXg/s1600/IMG_3845.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj417w2OXYtsJo9uHEhd57FjxmLc3ge2ck6iJ3wYSKncHGo-Igd4AcRnJfkr9IwiIAl57EbrTOMSLoUv82vzxFRQ3U63xWpXy2mmvC4LftQVSno7WZPHHvheldPGpBWuPmG-W9HVjxbXg/s400/IMG_3845.jpg" width="300" /></a></div><br />
The first day of school yesterday heralded a new chapter in my life. Instead of being a mom of "little" kids, I am now officially a mom of school aged children. All summer I would marvel at all of the time I would have to myself this school year, but now, on the second day of school, I looked around my already cleaned house, baked my second pie in a week, and then wondered, now what? There are things I am looking forward to doing this year with all of my free time, I want to volunteer in my children's classrooms, I want to work out more, and I want to enjoy simply being by myself by reading or doing things like getting pedicures. I also want to blog more as I find it a huge creative release. I love finding new backgrounds and trying to find new recipes. I can't promise it will be a daily thing, but you'll see me about more often! For starters, I have this beautiful salad to share with you. It is a very elegant, beautiful and delicious way to enjoy the last of the summer melons before cold weather starts to creep in.<br />
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<span class="Apple-style-span" style="font-size: x-large;"><b>Stuffed Melon Sala</b></span><b><span class="Apple-style-span" style="font-size: x-large;">d</span> </b>adapted from Twelve Months of Monastery Salads by Brother Victor-Antoine d'Avila-Latourrette<br />
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Serves 4<br />
<br />
<span class="Apple-style-span" style="font-size: x-large;">Ingredients:</span><br />
<br />
(For salad)<br />
2 small ripe cantaloupes<br />
1 1/2 c. cottage cheese<br />
1/2 c. chopped pecans<br />
1/2 c. seedless raisins<br />
1/4 tsp. freshly ground nutmeg<br />
A few mint leaves, finely chopped<br />
<br />
(For dressing)<br />
1/2 c. half and half<br />
1/2 tsp. freshly ground nutmeg<br />
1 tsp. paprika<br />
1 tsp. lemon juice<br />
1 Tbls. plus 1 tsp. honey<br />
Pinch of white pepper<br />
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<b><span class="Apple-style-span" style="font-size: x-large;">Directions:</span></b><br />
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1. For the salad: Cut the cantaloupes in half and scoop out the seeds. I like to cut off a tiny sliver of rind on the side opposite the cut side to help them lay on the plate more securely.<br />
2. In a medium sized bowl, combine the cottage cheese, pecans, raisins and nutmeg. Spoon the mixture into the cavities of each cantaloupe.<br />
3. For the dressing: Combine all of the ingredients in the blender and blend until smooth. Drizzle over the filled cantaloupes and sprinkle chopped mint on top.<br />
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<iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="http://rcm.amazon.com/e/cm?lt1=_blank&bc1=FFFFFF&IS2=1&bg1=FFFFFF&fc1=000000&lc1=0000FF&t=joidevivanama-20&o=1&p=8&l=as1&m=amazon&f=ifr&md=10FE9736YVPPT7A0FBG2&asins=1458764346" style="height: 240px; width: 120px;"></iframe>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-1692852390886802172.post-3975200879653158142010-07-27T19:50:00.000-07:002010-07-27T19:50:18.064-07:00A review of Buitoni Shrimp and Lobster Ravioli<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVHV3z6JcZh-5y7QDaNTVu588TsApS-_vvibDPq1dvIUiCm1QoL-c0-HrfPnCq8qP-rzHWoh2q6OCgWndsVzxsqVBJKBPUPI_EqwfRpMZhIZkRIoMfS9Zw4FNWAXKCS8e2sAhWqqqw8I/s1600/Ravioli-201007-2045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCVHV3z6JcZh-5y7QDaNTVu588TsApS-_vvibDPq1dvIUiCm1QoL-c0-HrfPnCq8qP-rzHWoh2q6OCgWndsVzxsqVBJKBPUPI_EqwfRpMZhIZkRIoMfS9Zw4FNWAXKCS8e2sAhWqqqw8I/s320/Ravioli-201007-2045.jpg" /></a></div><br />
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Can it possibly be since March that I updated my blog? Where has the time gone!? Well, I'll tell you, between Little League, summer vacation, and those darn time sucking Facebook games, as well as devouring multiple volumes of Agatha Christie, time just seems to fly!<br />
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A few weeks (months?) ago, I received a coupon in the mail thanks to Buitoni and Foodbuzz for a free Buitoni frozen entree. Yeah for free! I chose the Buitoni Reserva Shrimp and Lobster Ravioli with Garlic Butter Sauce.<br />
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The ravioli was super easy to prepare. Basically, bring water to a boil while floating the bag of frozen sauce in it, then add your pasta. Remove the bag, drain the pasta, and pour the hot sauce over the ravioli. I enjoyed the flavor of the pasta but the texture of the shrimp in the ravioli was a slightly unpleasant contrast to the creamy lobster. At first, I was a little intimidated by the $8.99 price point on the ravioli, thinking I would never pay that much (if it wasn't free), but after trying it and being blown away by the sheer ease of preparation, I figured getting 3-4 servings from it was well worth the $3.00 a person it would work out to be.<br />
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All in all, it was a good product. Phenomenal ease of preparation, good taste and a good price point made up for the slightly gummy texture of the shrimp. I would consider buying this again if I needed solid dinner prepared really quickly.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1692852390886802172.post-59254886059369302192010-03-31T09:27:00.000-07:002010-03-31T09:27:19.308-07:00Crock Pot Beef Stroganoff<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Th2jOucjzETrkqYxSe313yJAmvGmxHla7OGfvU-Z23F4A82Z6UCgcpOgqOsIdLyqG9cgK3pkfVELYZTCO8AjOofIwQWd-4TlG9XiNxvugA_TxIPiJ_mWEdyeTaLkQyklZhgrvjVMRO4/s1600/IMG_3638.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8Th2jOucjzETrkqYxSe313yJAmvGmxHla7OGfvU-Z23F4A82Z6UCgcpOgqOsIdLyqG9cgK3pkfVELYZTCO8AjOofIwQWd-4TlG9XiNxvugA_TxIPiJ_mWEdyeTaLkQyklZhgrvjVMRO4/s320/IMG_3638.jpg" /></a></div><br />
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This is a super easy recipe that yields fall apart tender Beef Stroganoff. Enjoy!<br />
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<span style="font-size: x-large;">Crock Pot Beef Stroganoff</span> by Joie de vivre<br />
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<b>Ingredients:</b><br />
<br />
4 c. beef cubes (1 cut up an arm pot roast)<br />
1 10.5 oz. can of cream of mushroom soup<br />
1 c. sour cream<br />
1 Tbls. instant clear gel (optional)<br />
<br />
<br />
<b>Directions:</b><br />
<br />
1. Place the beef cubes in the crock pot insert.<br />
2. Add the cream of mushroom soup and stir until beef cubes are coated<br />
3. Cover, and set crock pot on LOW for 8-10 hours<br />
4. Before serving, stir in the sour cream. If you would like your stroganoff thicker, stir in the instant clear gel. Serve over noodles.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPc9Pj5yYafEQiNrkSlGSGiu0i63PSIBxU2bHqwStcQZMYwrzIOhtMnHqgmoaqnzpJVMWQGi-UP7f5rz6x84rZ5WwnKLJ-pQnUELnqQIoRoaqtFru2m0Sw_JSb6aPsQA2OhooCI818OA/s1600/IMG_3621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEPc9Pj5yYafEQiNrkSlGSGiu0i63PSIBxU2bHqwStcQZMYwrzIOhtMnHqgmoaqnzpJVMWQGi-UP7f5rz6x84rZ5WwnKLJ-pQnUELnqQIoRoaqtFru2m0Sw_JSb6aPsQA2OhooCI818OA/s320/IMG_3621.jpg" /></a></div>Unknownnoreply@blogger.com37tag:blogger.com,1999:blog-1692852390886802172.post-68961095241979860912010-03-26T09:42:00.000-07:002010-03-26T10:09:24.024-07:00Lentil Soup with Spinach<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCXGxNiXi4l2oVaPwoLwHW07tBlr_XSjolQXKIh9Atg-NONV4GkjZUVJcC7JFYuhaEgYgfVP0ZBOrXWzX6sV2Hw3bFi63-Ryddtz3T0fKtIToKsTgYEavAsaLBvxvq-c5ifzJW0hB6Nc/s1600/IMG_3620.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmCXGxNiXi4l2oVaPwoLwHW07tBlr_XSjolQXKIh9Atg-NONV4GkjZUVJcC7JFYuhaEgYgfVP0ZBOrXWzX6sV2Hw3bFi63-Ryddtz3T0fKtIToKsTgYEavAsaLBvxvq-c5ifzJW0hB6Nc/s320/IMG_3620.jpg" /></a></div><br />
Little League started this week and I have been one busy mommy! Thank goodness I have some healthy crock pot recipes up my sleeve. It is such a relief to get dinner going in the morning, and be reassured that my family will have something healthy and nourishing to eat after a day of rush, rush, rush.<br />
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<span style="font-size: x-large;">Lentil Soup with Spinach</span> by Joie de vivre<br />
Serves: at least 6<br />
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<b>Ingredients:</b><br />
<br />
1 c. brown lentils<br />
1 Tbls. olive oil<br />
2 onions, chopped<br />
2 stalks celery, chopped<br />
2 carrots, peeled and chopped<br />
1 clove garlic, minced<br />
1 tsp. cumin seeds<br />
1 tsp. lime zest<br />
2 yellow potatoes (I used Yukon gold), peeled and chopped<br />
8 cups chicken stock<br />
5 oz. spinach per person (I'm a spinach eater)<br />
<br />
<b>Directions:</b><br />
<br />
1. Heat a large saucepan over medium heat and add the olive oil.<br />
2. Saute the onions, carrots and celery until the onions are translucent. Add the minced garlic, cumin seeds and the lime zest and continue to cook for 30 seconds. Remove from the heat and add to your crock pot.<br />
3. Rinse the lentils in a colander under cold water and add to the crock pot.<br />
4. Add the potatoes and the chicken stock to your crock pot, cover and cook on LOW 8-10 hours.<br />
5. When ready to serve, heat a large pot with a lid over medium heat. Add 1 Tbls. olive oil, add spinach, stir around with tongs to cover with oil and put the lid on the pot. Let the spinach cook for exactly 3 minutes. Remove from heat.<br />
6. To serve, place a large serving (about 3/4 c.) sauteed spinach at the bottom of each bowl and ladle the soup over it. Enjoy!Unknownnoreply@blogger.com32tag:blogger.com,1999:blog-1692852390886802172.post-26932335778380584732010-03-24T08:40:00.000-07:002010-03-24T08:40:42.136-07:00Back to Business<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpf3IMrqCAYrD_T5lssjtQrKUg0JFLO4RWeMO5jy7Vwmj-2SIQPW1cy060vIMwMLXS3Nph73vqx5pPkSMwakixz1mN6EyBrM_4ekjh0J_kaBq64gzBVjODyJIE8XMr_BZGVEf5Mcx43Q/s1600/IMG_3606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRpf3IMrqCAYrD_T5lssjtQrKUg0JFLO4RWeMO5jy7Vwmj-2SIQPW1cy060vIMwMLXS3Nph73vqx5pPkSMwakixz1mN6EyBrM_4ekjh0J_kaBq64gzBVjODyJIE8XMr_BZGVEf5Mcx43Q/s320/IMG_3606.jpg" /></a></div><br />
This past weekend, I had the opportunity to go on a religious retreat for women at a camp in Northern Idaho. It was so good to get away. Saturday morning was gorgeous outside. This is the view that greeted all of us as we made our way to breakfast!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVIO4cDsW02pCZmaxnJ0XYEhF7fRG_nzwv3VOlB9WX8XE5cZg1-KwJF84SMERz_QKrmp8K307M-rOY1T8FigGIxfoSfIctlnjblYuwZgxSG7L145kuCFb5vGgAnmbrrB5b5R67IUsV-Y/s1600/IMG_3607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqVIO4cDsW02pCZmaxnJ0XYEhF7fRG_nzwv3VOlB9WX8XE5cZg1-KwJF84SMERz_QKrmp8K307M-rOY1T8FigGIxfoSfIctlnjblYuwZgxSG7L145kuCFb5vGgAnmbrrB5b5R67IUsV-Y/s320/IMG_3607.jpg" /></a></div><br />
They fed us really well. This is a picture of my first breakfast at the retreat. What a welcomed respite from cooking and cleaning. After this, I stopped carrying my camera around and just spent the rest of the time relaxing, but you get the idea. We were well cared for and recharged to return home on Sunday.<br />
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I've been running non-stop since getting home trying to get caught up with all of the chores that pile up after a weekend away but it was totally worth it.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCJclI7FWhJzCrAFvFTAodh8RYsPpHuSS8Tbg8DzWNhixcRVrHuI6ndAEg_zO_vz-BQQq-EM74e4wX27CDE1EAoRTqN6yxUM3qbBtsO2024dDsxaPdcyzNQtoj-BWVluKoJZIUeNDnek/s1600/IMG_3609.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlCJclI7FWhJzCrAFvFTAodh8RYsPpHuSS8Tbg8DzWNhixcRVrHuI6ndAEg_zO_vz-BQQq-EM74e4wX27CDE1EAoRTqN6yxUM3qbBtsO2024dDsxaPdcyzNQtoj-BWVluKoJZIUeNDnek/s320/IMG_3609.jpg" /></a></div>Spring came with abandon this past week and it's been just gorgeous out. This tree is at the corner of my neighbor's property. Seeing it this year is bittersweet. My neighbor's husband passed away this past winter. He always brought someone out each spring to trim this tree up and get it in shape before it flowered. He always loved to see it in bloom.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_t0sD6ZmHIsuodfQTixy5M2arJnYHziQ9kffIpr1tfr5zgHtZKpmcWZihyphenhyphenFNyZgc1j-RkGexpftOVyMqXE6CUTHZnUt5mH0vdptZUzuychPPXb8vd8_5l7UYfoj1IMweq_4oH0LqV0I/s1600/IMG_3610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_t0sD6ZmHIsuodfQTixy5M2arJnYHziQ9kffIpr1tfr5zgHtZKpmcWZihyphenhyphenFNyZgc1j-RkGexpftOVyMqXE6CUTHZnUt5mH0vdptZUzuychPPXb8vd8_5l7UYfoj1IMweq_4oH0LqV0I/s320/IMG_3610.jpg" /></a></div>This pipsqueak tree is at the corner of our property. It was planted before we moved in and I'm not quite sure what it is...a weeping whatever, but I just don't see the point of this tree. It is not tall enough to provide any shade, it's just about 6 inches taller than me, it doesn't bear any fruit, and it grows so much that I spend half the summer trimming the branches off of the ground. At the end of every winter, I take particular pleasure trimming back all of the branches on it. Despite it not having a point, for two weeks every year it flowers as well. The way I trimmed it this year it looks a little like a bridal veil to me and has been particularly pretty in the sunlight.<br />
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Yesterday was so gorgeous out that the boys and I had a picnic at a park. Although I loved having someone else cook for me all weekend, it was good to get back to some healthier fare. We had peanut butter and jelly sandwiches, plenty of fresh veggies with hummus to dip in, grapes and water.<br />
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I hope you all are having a wonderful day. Little League season has started so you'll be seeing more crock pot fare out of me for a while. In fact, I have a lentil stew going in the crock pot right now! I'll share the recipe tomorrow. See you then!Unknownnoreply@blogger.com13tag:blogger.com,1999:blog-1692852390886802172.post-90140330278156203012010-03-18T19:31:00.000-07:002010-03-18T19:31:14.184-07:00Pie + Cupcake = Pupcake!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXwYJQMCGjv7SGkOkiYj8W6ky0WDrrv0MCUiuvcmJ4F1NtXbyKtufJArs5ZxKCQMRTdoKKx8ovmEBS7ZKOF4Wz6wUZZexIoHQOiTzqSRbkZdQEe95Os4r8Qh2bH659o4f6g-_c8o7rXY/s1600-h/IMG_3591.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiXwYJQMCGjv7SGkOkiYj8W6ky0WDrrv0MCUiuvcmJ4F1NtXbyKtufJArs5ZxKCQMRTdoKKx8ovmEBS7ZKOF4Wz6wUZZexIoHQOiTzqSRbkZdQEe95Os4r8Qh2bH659o4f6g-_c8o7rXY/s400/IMG_3591.jpg" width="400" /></a></div><br />
One of the last "baby words" my 4 year old still says is "Pupcake" instead of "cupcake". I've never really broken him of this word because I think it's cute. However, he's growing up just far too quickly in my opinion and I know that "pupcake" will go the way of other baby things. So I decided I needed to invent a "pupcake". Pie + cupcake = pupcake. This recipe is for a banana cream pupcake. I made them in my mini muffin tins so each ended up being a hearty teaspoonful. They would make cute appetizers, but only for close friends as the cupcake liner was a little floppy and they were a little messy. They were so cute and yummy though, slight floppiness can be forgiven among close friends.<br />
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This recipe is basically a scaled down version of banana cream pie. Enjoy!<br />
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<b><span style="font-size: x-large;">Banana Cream Pupcakes</span></b> by Joie de vivre<br />
Makes 24 pupcakes with plenty of vanilla cream leftover to make more<br />
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<span style="font-size: large;"><b>Ingredients:</b></span><br />
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Mini cupcake liners<br />
Mini cupcake pan<br />
1 banana<br />
Mini Nilla wafers<br />
2/3 c. sugar<br />
1/4 c. cornstarch<br />
1/4 tsp. salt<br />
2 1/2 c. 2% milk<br />
5 egg yolks<br />
3 Tbls. unsalted butter, cut into small pieces<br />
1 tsp. vanilla extract<br />
Whipped cream for garnish <br />
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<span style="font-size: large;"><b>Directions:</b></span><br />
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1. Line 24 mini muffin cups with mini cupcake liners<br />
2. Place one mini Nilla wafer at the bottom of each cup. Set muffin pans aside<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW0MIRUokawZbAY2QnvGO5Vw0fgxyTkK6p1mjCuKGmPv29WykgGsz0Fdy8hnbn7X9vQSASdzutq6BXghm9LN9OyOyC0D7F0hlLtgoqMWi6HsAa3vdTOA4_VjtENnpWFr_aLS4nnVQfL0/s1600-h/IMG_3585.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYW0MIRUokawZbAY2QnvGO5Vw0fgxyTkK6p1mjCuKGmPv29WykgGsz0Fdy8hnbn7X9vQSASdzutq6BXghm9LN9OyOyC0D7F0hlLtgoqMWi6HsAa3vdTOA4_VjtENnpWFr_aLS4nnVQfL0/s320/IMG_3585.jpg" /></a></div><br />
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3. Start making vanilla cream. In a saucepan, whisk together sugar, cornstarch and salt. Add the 2% milk and whisk until combined.<br />
4. Place saucepan on medium heat and thoroughly whisk in the egg yolks. Stirring constantly, bring the mixture to barely a simmer. Cook at barely a simmer for one minute.<br />
5. Off of the heat, whisk in the butter and the vanilla extract until incorporated. Mixture should be thickened, if it is not, return it to a gentle heat until it does start to thicken.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e9eoVu9cIwwdhJXjqzPBGvDLoknc0_VuSVRH8GrgTjsGHgR_KYz29-hGtXEWkThJDXzSY3dvsUckEhss2BjsQlKWVWrjDa9dhyphenhyphenQ3txen5vZfk8A9GSaYEgAN3hACg9j4JJbFF9ilkSw/s1600-h/IMG_3586.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7e9eoVu9cIwwdhJXjqzPBGvDLoknc0_VuSVRH8GrgTjsGHgR_KYz29-hGtXEWkThJDXzSY3dvsUckEhss2BjsQlKWVWrjDa9dhyphenhyphenQ3txen5vZfk8A9GSaYEgAN3hACg9j4JJbFF9ilkSw/s320/IMG_3586.jpg" /></a></div><br />
6. Cut banana into thin slices. Top each Nilla wafer in the muffin cups with one slice of banana. Top these with one heaping tablespoon full of vanilla cream and then top with another slice of banana.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8elY4iWTnk4rdrxgjiLD8zmOUZ4ug3wRwIoVVcFq3_FGwHl6xVd3ztN0q9z01OsR1EABAsv6Assyzs_rtSXzAav7RNK9kHdYnOrO-GDbfEThyphenhyphenO86_jPXAN09A-wj5-P3JReXzCA8b-Gg/s1600-h/IMG_3587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8elY4iWTnk4rdrxgjiLD8zmOUZ4ug3wRwIoVVcFq3_FGwHl6xVd3ztN0q9z01OsR1EABAsv6Assyzs_rtSXzAav7RNK9kHdYnOrO-GDbfEThyphenhyphenO86_jPXAN09A-wj5-P3JReXzCA8b-Gg/s320/IMG_3587.jpg" /></a></div>7. When the pupcakes are all assembled, cover with Saran wrap and place in the fridge to cool. The custard will firm up a little more.<br />
8. When ready to serve top each with a dollop of whipped cream and serve with a spoon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzQ-eEymeI1iaYy4_ic8-jUvk0DiTOSksHC3Ou3pvvtBsaBuA2wBFf7sECOrWCGM4h2MeJNinUsGgpUohp5N_zQ9gzfctLqnykXqwZ3xvn2V4bXaRNxtHOIP217b5Zt4UopbLzJhXZWA/s1600-h/IMG_3596.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCzQ-eEymeI1iaYy4_ic8-jUvk0DiTOSksHC3Ou3pvvtBsaBuA2wBFf7sECOrWCGM4h2MeJNinUsGgpUohp5N_zQ9gzfctLqnykXqwZ3xvn2V4bXaRNxtHOIP217b5Zt4UopbLzJhXZWA/s320/IMG_3596.jpg" /></a></div>See how cute these are?! Sweet face was so excited to try them. They got an enthusiastic approval from all of us!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyDjDScJtgIxmLk1FGtVQaUKgenrEjjCz1RWmuXNtpgJklfRCgnXMwzL3MYTjvtBWu5D8pJQ3qqQ9hNT5oNlzyAbtjLNjJIQnkpG6fN-cvgBn7KzQ_w-CicGviY4QcR-cazXw711e06I/s1600-h/cute_cute_web-small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguyDjDScJtgIxmLk1FGtVQaUKgenrEjjCz1RWmuXNtpgJklfRCgnXMwzL3MYTjvtBWu5D8pJQ3qqQ9hNT5oNlzyAbtjLNjJIQnkpG6fN-cvgBn7KzQ_w-CicGviY4QcR-cazXw711e06I/s320/cute_cute_web-small.jpg" /></a></div><br />
The cuteness of these cupcakes (and the cuteness of Sweet Face) inspired a cuteness collage. I'm submitting these cuties to the Eat Your Words challenge hosted by<a href="http://tanglednoodle.blogspot.com/"> Tangled Noodle</a> and <a href="http://savorthethyme.blogspot.com/">Savor the Thyme.</a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa6DVNr4t74Cf0WFjlyfDwVaJ7a0A-ZDYN8ElOvVntLDn1k-RLmZuaxcDIrhLTKglUrn2fvrwBKeSkHsjo-zkiLfiSV8yMr1vzjlxE_-odF_RGEN8yl2w7a-WcZsZFMui5k7-CyCi6XI/s1600-h/Eating+Your+Words+Badge+2010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxa6DVNr4t74Cf0WFjlyfDwVaJ7a0A-ZDYN8ElOvVntLDn1k-RLmZuaxcDIrhLTKglUrn2fvrwBKeSkHsjo-zkiLfiSV8yMr1vzjlxE_-odF_RGEN8yl2w7a-WcZsZFMui5k7-CyCi6XI/s320/Eating+Your+Words+Badge+2010.jpg" /></a></div>Unknownnoreply@blogger.com32tag:blogger.com,1999:blog-1692852390886802172.post-14860041231361420712010-03-16T19:03:00.000-07:002010-03-16T19:03:40.123-07:00Tuesday in Food<div class="separator" style="clear: both; text-align: center;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmK8wsOQn4ZWWts0mCXRz0fsRtezbzi44rfktVYdtjjeX0lpyEWLQCKVRiRIlrSQEKwef3UXU66N5xc7YHLjiHoNFPCCXVIW2jls8VJYd0j1WqriADctvzyS1i-1Z95IUnfn7bVvCd0c/s1600-h/IMG_3569.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvmK8wsOQn4ZWWts0mCXRz0fsRtezbzi44rfktVYdtjjeX0lpyEWLQCKVRiRIlrSQEKwef3UXU66N5xc7YHLjiHoNFPCCXVIW2jls8VJYd0j1WqriADctvzyS1i-1Z95IUnfn7bVvCd0c/s320/IMG_3569.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy Tuesday to you all! Doe Eyes (above son) does not have school this week so we headed on an adventure to Yakima today! (Yes, it was an adventure for us thank you very much)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Breakfast was late this morning as there was no early morning carpool to do. WoHoo! I had a bowl of Bob's Red Mill Spice N' Nice hot cereal with three prunes, sliced banana, coffee and milk.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Since we were in Yakima, no adventure to the city is complete without a visit to the local shrine of over-consumption, Miners' Burgers.</div><div class="separator" style="clear: both; text-align: left;"><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FPqaOEq5fiemCW2V_qXmUWENqUmqVDeCuqpYHr6gRnjmJLFX5q3KirQ_AITJpvOTCAW7RQlnIaLEArqJHhpowbgAWtzvkmWpSgMUHSqCSoCJg5bFyZTAq5beAOpUlCsbFy8sbLvxnZU/s1600-h/IMG_3573.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5FPqaOEq5fiemCW2V_qXmUWENqUmqVDeCuqpYHr6gRnjmJLFX5q3KirQ_AITJpvOTCAW7RQlnIaLEArqJHhpowbgAWtzvkmWpSgMUHSqCSoCJg5bFyZTAq5beAOpUlCsbFy8sbLvxnZU/s320/IMG_3573.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Do you see the size of Doe Eyes' lunch! (He's in a growth spurt right now and ate it all, plus tater tots, fries, and a chocolate shake....our grocery bill is in so much trouble in a few years)</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">Sweet face (other son) with his lunch. He basically didn't touch his hot dog but had chocolate shake and fries for lunch. C'est la vie.</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">My lunch. I'm not even kidding about the size of this food. It is all HUGE! I had to get a fork and eat this burger in separate pieces as I couldn't get my mouth around a whole cross section. I had about a third of this burger plus a chocolate shake and some tater tots and french fries. Even consuming only a third of my meal, I was FULL!</div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">This was our ultimate destination, the Yakima Valley Museum. I know it doesn't look like much from the outside, but for us, it's big time! The kids love it here. For our region, it is such a cute museum and it is dedicated to the history of Yakima.</div><div class="separator" style="clear: both; text-align: left;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLq9-RC6osC9J0KEomjieIc631C6d_FABGCSWo41sgsYWZj1hhG-8_89FwWPvkrXNE0wbU5BuGEf59iaCPbTqeuCKG5ENVzN_YWgkgWOtkKF8aMmkHOckEwnrRMUqhNyL9PestFFQ0T8/s1600-h/IMG_3579.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipLq9-RC6osC9J0KEomjieIc631C6d_FABGCSWo41sgsYWZj1hhG-8_89FwWPvkrXNE0wbU5BuGEf59iaCPbTqeuCKG5ENVzN_YWgkgWOtkKF8aMmkHOckEwnrRMUqhNyL9PestFFQ0T8/s320/IMG_3579.jpg" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Even after a day of adventure, we were all still full from lunch at dinnertime. We all decided to just have cereal. The kids call a meal like this "Brinner". They now want "brinner" all week long. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Have a great day tomorrow! See you then.</div>Unknownnoreply@blogger.com29