Rhubarb & Strawberry Bran Muffins

If you know me at all, you know that I don't bake. I seem to lack whatever genetic imprinting or social training is required to make flour turn into something delicious... However, I do try from time to time. Usually resulting in an epic failure of half cooked dough or rock hard lumps of something that might have been edible in another life.

Today however, I've succeeded. I don't know what's different about today. Maybe it's because the sun is out for a change. Or perhaps it's a result of me barely being able to move from playing soft ball yesterday (little movement = no over working the batter)... Or maybe I just got lucky. Whatever the reason, it worked!

We had some frozen strawberries and some fresh rhubarb in our Saanich Organics box over the last couple weeks and I just knew I needed to do something sweet with them. Part of me wanted a pie - or a dozen mini pies! - but part of me also wanted something that I could eat for breakfast...

Not that you can't eat pie for breakfast!

I ended up deciding on what I thought would be healthy and delicious bran muffins, loaded with fruit. What I ended up with however, was simply delicious bran muffins, loaded with fruit, sans the healthy.

Butter. Brown sugar. White flour. These ingredients don't exactly epitomize healthy. But they're not too terrible either. Tons of bran! Tons of fruit! And really, who cares about healthy when something just tastes so good??

Rhubarb & Strawberry Bran Muffins

Yields 24 Muffins

Ingredients:

3 C Natural Wheat Bran.

1/2 C Butter, room temperature.

1 C Light Brown Sugar.

1/3 C Molasses, room temperature.

4 Eggs, room temperature.

2 C Milk.

1 Tsp Vanilla Extract.

2 C White All Purpose-Flour.

3 Tsp Baking Soda.

3 Tsp Baking Powder.

1.5 Tsp Salt.
Zest of 1 Lemon.

2 Large Handfuls Rhubarb, finely chopped.

1 Large Handful Strawberries, chopped. (If frozen, thaw first and strain liquid away). 

What to Do:

Cream together the butter and brown sugar. I'm sure you could use a hand mixer for this but I just used a fork. It's easier to clean.

Add the molasses and the eggs and stir well to combine.

Add the milk, stir, vanilla & lemon zest, stir, and then the bran. You may want to add the bran in a couple steps so it doesn't fly around everywhere. Mix well. I moved from the fork onto a whisk at this point.

In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift if you desire. 

Add in 3 stages to the wet mixture to avoid a flour cloud in your face. Mix well to combine. Again, back to the fork.

Toss in the fruit - make sure you get down to the bottom corners when mixing or you'll end up with some muffins sans fruit. Even tried a ladle... Use a regular big spoon to scoop. Ladles = unnecessary mess, as it turns out.

Scoop 3/4 of the way full into muffin tins which have either been lightly greased (with either butter or your choice of non-stick spray) or lined with muffin wrappers.

Bake for 18 - 20 minutes. Remove from the heat, let cool at least 20 minutes.

Eat.

Basically Famous Salad Dressing

It's the simple things in life that matter - and often feel the best. Sitting quietly on the couch with a cup of tea and a book... Listening to the wind caress the leaves at the top of the tallest trees... Drawing with chalk on the driveway (yes, even as a grown-up)... Running your hands over a smushy-cute animal... Experiencing a new taste sensation that quickly develops into an obsession...

Like Venturi-Shulze's balsamic vinegar! I have to be honest though, the process through which it's made is not a simple one. According to their website "the Venturi-Schulze Balsamic Vinegar is made from our own juice, simmered to a luscious concentration over an open fire, and converted to vinegar by the slow, natural ancient process. It is aged in over 100 barrels, from 2,500 litre custom made French oak barrels and 227 litre barriques to small series of barrels custom made for us near Modena, as dictated by tradition. Each of these series ranges from 20 to 50 litres in size in five different varieties of wood: acacia, ash, cherry, oak and chestnut, each adding its own unique character. Unlike commercially available balsamic vinegars made from a blend of wine vinegar, grape juice concentrate, caramel colouring and flavourings, Venturi-Schulze Balsamic Vinegar is a pure and natural expression of one family's commitment and passion from earth to bottle". You can get your hands on some here.

Today was the first day I actually broke into mine since going on our Sunday Funday Vancouver Island Wine Tour in April. I know I should have done it sooner but I really am so scared to use it and have it be gone... I guess that just means I buy more though, right? It was this line of thinking that got me to open it up, and make my basically famous salad dressing. Go back to simple. Just simple. Be. Simple.

Basically Famous Salad Dressing

Ingredients:

1 C Extra Virgin Olive Oil.

5 - 7 Tbsp Quality Balsamic Vinegar (you can use the cheap stuff but it won't have the refinement in flavour and texture that the good stuff does).

Juice of Half a Lemon.

Kosher Salt & Fresh Cracked Pepper.

What to Do:

Throw all the ingredients into an old mason jar.

Shake.

Eat.

 

Fresh & Tasty Quinoa Salad

I thought today may have been the end of my food blogging adventures. As I sat down on the couch with my computer, amped to post another entry - tea in hand - I clicked "New Post", inhaled deeply, and waited. I waited.... I waited.... And waited. For quite a while. And after that, I waited some more. I couldn't believe it! I had no inspiration for a post, nor any idea as to where to get some. So I started reading my daily newsreel - other blogs I follow - in search of some colour, or dish, or story that would ignite my imagination.

Milan Turnips from our Saanich Organics Box

I found nothing. Wait. That's not true. I found a ton of interesting and beautiful posts. Along with some that weren't so interesting or beautiful. But I was still at a loss for what to write. I had to admit it, I had Bloggers Block!

Confused, hurt by my mind's refusal to cooperate, and frankly - right friggin frustrated, I put down the computer and decided to make lunch. But what would I eat?? Usually at lunch time I mow down on whatever is left over from the dinner the night before. But for dinner last night we had hot dogs (actual, real, meat hot dogs - I haven't had one of those in years!). Kind of grossed out and not wanting to eat more of those unhealthy, unappetizing yet sinisterly delicious puppies, I searched the fridge for something a little more my style. And I found it!

You can play with this recipe all you want. I just used what we had in the fridge today - so if you have onions and not shallots, or herbs other than parsley, arugula, and basil, or rice rather than quinoa (though I do stress the quinoa's nutritional, textural, and flavourful deliciousness), substitute accordingly. Also, you can serve this dish hot or cold - by the time I got around to eating it was room temperature and still delicious!

Fresh & Tasty Quinoa Salad

Ingredients:

1 C Quinoa, soaked and rinsed.

2 C Water (or 1 C water + 1 C Chicken or Veggie Stock).

1 Tsp Cumin.

1 Lemon for juice & zest.

2 Shallots, thinly sliced.

3 Cloves Garlic, finely chopped.

1 Serrano Chili, seeds removed and finely chopped.

4 Sundried Tomatoes, finely chopped.

Small Handful Snap Peas, cleaned.

2 Portobella Mushrooms.

1 Avocado, sliced.

Large Handful of Toasted Almonds.

Small Handful Raisins.

Handful of Fresh Herbs (i.e. Basil, Arugula, & Parsley), roughly torn.

1 Batch of Spicy Cumin Kale Chips.

1 Bunch Milan Turnips.

Extra Virgin Olive Oil.

Balsamic Vinegar.

Kosher Salt & Fresh Cracked Black Pepper.

1 Batch of Basically Famous Salad Dressing

What to Do:

Pre-heat your oven to 400 degrees F. Toss the turnips in a couple Tbsp of oil, sprinkle with salt and pepper, and roast in a covered roasting pan for about 30 minutes or until tender. Remove from the heat and let cool slightly. 

*Milan turnips, when they're fresh and new don't need to be peeled like regular turnips do and when roasted, they become slightly sweet with the texture of a roasted beet. 

While they roast, bring the water and/or stock to a rolling boil with the lemon juice and cumin. Once boiling, add the quinoa. Cover and simmer on low heat for 12 - 15 minutes. Remove and let sit for 10. Fluff with a fork. 

At the same time, you can toss the mushrooms with some olive oil and quality balsamic vinegar. Season with salt and pepper and roast in the oven for about 10 minutes. Remove, drain, slice at an angle, and set aside.

Meanwhile (serious multi-tasking going on here) heat a couple Tbsp of olive oil over medium heat in a large non-stick skillet. Once hot, toss in the shallots, garlic, and chili pepper. 

Stir well and let cook through for about 2 minutes. Add the peas and the sundried tomatoes. Remove from the heat when heated through. 

Dump all of the above into a large bowl (aside from the mushrooms) along with the herbs, kale chips, raisins, and almonds - toss well to combine. 

Spoon a couple large ladles-worth onto a plate, and top with the mushrooms and avocado. Dress with the Basically Famous Salad Dressing and serve.

Eat.

It sure ain't no picnic.... Yet.

Now that the balmy summer weather, smoking BBQs, lounging beach days, and short-shorts season has arrived (well, in theory, anyhow), I think it's time to start thinking about a Beacon Hill Park Picnic. I got this picnic basket about 4 years ago and have yet to use it!:

Isn't it pretty? It should be for the price I paid for it... and to let it sit and waste away in the far back corner of the laundry/storage room. Aye. Let's change that, shall we? Since happy, out-door season is upon us (again, in theory), I want to break this baby out!

 But I need help.

 I have a few ideas as to what I'd like to pack - but I wanna hear yours too! What would you pack in either your fantasy or real life picnic? What would you want to eat? Drink? Lounge with?  Think of this basket as your creative, blank, picnic canvas....

What would be your perfect picnic?

Project Gardener: Growing Radishes

I guess if you're gonna Roast some Radishes you should probably know how to get your hands on some, huh? I realize you can go to the market, but they are so easy (and quick) to grow, why not grow some of your very own??

This is the next instalment in my Grow Your Own Shit series:

Growing Radishes

Photo c/o Lemon Tart

What You'll Need:

1 -2 Packets Local Radish seeds.

Some Good, quality, rich, organic dirt - like Sea Soil - probably about 3-5 gallons.

1 Cup of Vermiculite.

Water.

Some way to indicate when the seeds were planted and/or the brand. 

IN POTS: + 1 3-5 gallon, relatively wide (not too deep) container, some broken crock-pots or gravel to line the bottom, and a drill or something to that effect to ensure proper drainage.

What to Do:

Radishes are super easy and super fast to grow. They prefer cool weather and sunny locations - Spring and Fall are the best times to grow them in locations that at least 6 hours of sun per day.

 If you are growing them in the ground, combine some vermiculite into your soil and scatter the seeds across the top, cover lightly (approx. 1") with soil, water gently, and hope for some decent weather.

If you are growing them in pots (as I did last year), drill some holes in the bottom of your container if they aren't already present. Watch your fingers! Line the bottom of the pot with an inch of rocks or whatever you're using. Fill with the dirt, mix in the vermiculite, water gently, and hope for some decent weather.

Make sure you water your little radishes! Stick your finger in the soil up to the first knuckle or so. If the soil is dry, water. If it's damp, let it be.

If all goes well, you'll have radishes in about 3-4 weeks. 

Make sure you thin the seedlings to one and a half inches apart once the little leaves have broken through the dirt. You can eat these - add them to salads!

Re-seed (in both ground and pots) every 1-2 weeks for a continuous supply. Harvest quickly and eat them young to avoid woody texture - though if you leave them a little longer, the more peppery they will be. 

Roasted Radishes

And the sun is gone. Again. What is up with our Spring?? Well, I guess that makes way for lots of cooler weather vegetables - like radishes!

They sure are tasty! And the local, organic, happy radishes are nothing like what you find in the stores. They're spicy yet delicate, flavourful yet not too strong, and generally look very beautiful. And they come in all colours, shapes and sizes! Never mind the bland, woody, dull round pink ones you get at the supermarket, just look:

Photo c/o Rene's Travels - Daikon Radish!

Easter Egg Radishes!

French Breakfast Radishes!

To be honest though, sometimes I'm not entirely sure what to do with radishes. I know you can chop em up in a salad... Or thinly slice them and put them on some toast with cream cheese (or something similar)... But then what? And then I thought: Why not roast them?

This recipe is very, very simple and what you end up with is a softer, more subtle radish that looks beautiful on a plate beside any main dish, like the Roast Leg of Lamb I made the other day. Be careful not to over roast them though or you'll loose all the peppery goodness that resides in the radish. 

Roasted Radishes

Ingredients:

1 - 2 Bunches of Fresh, Local, Happy Radishes, washed, dried, and leaves removed.

2 Tbsp Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

1/2 Lemon, for juice (optional).

What to Do:

Pre-heat your oven to 400 degrees F. 

Toss the radishes with the olive oil, salt, and pepper.

Roast in the oven for about 20 minutes.

Remove from the heat, sprinkle with juice, and serve.

Eat. 

Project Gardener: The Beds

Holy cow! What a day, on Sunday! I finally managed to get the plants in the ground, but it was not an easy task! Talk about labor!!! I have a new found respect for anyone who does any sort of landscaping, or farming, or anything that involves digging up grass. Man! I had heard from several people about how much work it was but I actually genuinely thought it wouldn't be that bad. As a participant in association with Food Not Lawns who helped dig up of the commons in front of the Library at U of Vic last year, I didn't remember how much work was actually involved when one wants to remove grass.

I highly recommend making a space to grow your own food in your yard but be forewarned: It is a lot of friggin work!!! Drink lots of water. Be patient. And be prepared - a good spade shovel, some sunscreen (as I painfully discovered), and some hard working friends... Or in my case, a hard working boyfriend. John pretty much dislikes anything outdoors and certainly doesn't care much for any sort of labor such as this, but he stuck with it (and with me) through the entire day. It isn't often you find someone who loves you enough to give up their muscle and their sanity for an entire 8 hours. So, thank you, John. I couldn't have done it without you.

The best way we found to dig them was to spade 1' X 1' sections, scoop under that area and lift like a levy... use the entire shovel to pry the grass sections up. It's time consuming but I think it worked. Afterward, if you have something to till the soil, do that. It will help get up any remaining roots. Add some quality soil (i.e. sea soil), possibly some well rotted manure (I didn't - but that's because I didn't have any), and mix well. Plant.

Below are a couple photos of the day - not many though since I pretty much hated every minute of it. But now it's done and we can (hopefully) grow our own veggies and be able to share and/or trade with those in the community!! I've tried to companion plant in each bed so that to maximize healthy pest deterrence while increasing flavour and production.. Some are already sprouted while others are now growing from seed in the beds themselves...We'll see!

Bed number 1: Marigolds, Tomatoes, Onion, Beets, Lettuces, Spinach, Radishes, Peas, Cucumbers, Parsley, Oregano, Tarragon, Cilantro, Thyme.

Bed number 2: Marigolds, Tomatoes, Carrots (succession planting), Squash, Strawberries, Lettuces, Radishes, Thyme, Garlic Chives, Basil.

Bed number 3: Marigolds, Tomatoes, Carrots, Chile Peppers, Spinach, Beets (succession planting), Lettuces (succession planting), Cauliflower, Tarragon, Thyme, Rosemary, Chives, Sage.

Measuring out the dimensions with string - 3 beds, 2 walk ways - how many feet do we need?? 

Half way through the first two beds - look how hard he's working! Heart you John!! (I think he still loved me at this point)....

The ginormous pile of sod we lifted and carried across the yard. So much grass... So heavy...  It's free if anybody wants it.

The end result. Well, sort of. The end of the digging, anyhow.

And the end of my shoulders and neck. Pretty sure they'll never be the same.

Gnocchi, From Scratch

There are few things more rewarding in life than accomplishing something you didn't think you could (or would) do. The pride, happiness, and feelings of self-actualization that come from reaching one of these goals - whether you knew or not that it would be something you would do - is invaluable.

Since being a grown-up (or as close to one as I'll ever become), I've realized and materialized the following:

 

1. I can put together a book shelf and a shoe rack with my very own screw-driver and hammer.
2. I can chop fire wood and wield an axe with the most seasoned wood choppers.
3. I can measure, level, and install a curtain rod - and it looks GOOD.
4. I can speak up and stand up for myself (or someone else) if I feel someone is being unfair. In this, my interpersonal and diplomacy skills have blossomed.
5. I can boil water. And teach others to boil water, as well. 
6. I've learned to let people come and go from my life and not judge that (or them). While it can definitely still hurt, I've discovered that it's actually, okay. Let it happen. Grieve. Or celebrate. And move on.
7. I've almost completed a 4 year degree at the University of Victoria in Women's Studies. Who saw that coming?!! 
8. I can dig up the lawn (back breaking labor!), and plant my very own vegetable garden.... Post to come!
9. I can laugh in the worst of times.... And usually do. 
10. I can make Gnocchi!

The last is really, what this post is about. But I do think it's important to brag about our accomplishments and those of others. Celebrate them. While they may seem small to one person (i.e. boiling water), it can mean a great deal, to another... 

So, let's get on with it, shall we? Gnocchi! Ever since discovering Jaime Oliver I've dreamed of making my own gnocchi. Paralyzed from the fear of trying something so new and delicate, I abstained from the task. However, this past weekend, I made Roast Leg of Lamb with Bordelaise Sauce and I just couldn't resist any longer. I decided to do it. And do it, I did. 

They were fluffy, soft, delicious and actually fairly easy. I let go of my fear of flour, and threw caution to the wind! If they didn't work out, it was okay - I had backup heavily processed gnocchi just in case. Ew. But luckily I didn't have to call on Plan B - Plan A worked out just peachy keen. 

Make sure you have a couple hours or so to make the little guys - especially if you haven't made them before. But it is easy. The ingredients are simple. And the reward is well worth the effort. Trust me.

Gnocchi, from Scratch

(printable recipe)

Ingredients:

2 Lb (600 g) Floury Potatoes (i.e. Russets).

160 g + 125 g White All-Purpose Flour.

1 Free-Rage, Organic Egg Yolk.

1 Tsp Nutmeg.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F.

Wash and dry the potatoes thoroughly. Poke a few holes in their skin with a fork to release the heat while they're cooking (or they may burst in your oven - messy!), rub with some olive oil and place on a baking sheet. Bake in the oven for about an hour or until fork tender. Remove from the oven and let cool about 4 minutes.

While those are cooking, mix together 160g of flour, the nutmeg, and some salt and pepper to taste. 

Now, grab an oven mitt and cut the little guys in half. Scoop out the hot potato into a bowl and discard skins (or save to stuff as a snack for later. Yum!...Ooooooh, blog post coming on....)....

Smash with a fork to eliminate lumps. Be gently though - you want these little guys to be fluffy, not pulverized. Work quickly, you want the potato to stay warm.

Add the egg yolk to the potatoes and work through. 

Once incorporated, add the flour mixture and gently mix in with your hands. 

Once it starts to hold together and look more like dough, lightly flour your work surface, remove from the bowl, and knead the entire bit for about 3 - 4 minutes. 

* To knead, use your palms to push down on the mixture, spreading it on the counter, fold over toward you, and turn 1/4 of a turn. Repeat. Repeat. Repeat.

** You may need to add more flour as you go because it gets sticky (true for the rest of the recipe as well) but try not to add too much or you will end up with heavy gnocchi.

Once your kneading is done, break off a big handful of the stuff and roll out like a rope on the floured counter to about 3/4" thick.

Slice all the way down the rope into 1 inch pieces. 

Traditional gnocchi has little grooves in the top. You can do this with a fork but I didn't bother.

Place "pillows" on a floured piece of parchment paper, cover with a towel and set aside until ready to cook.

When you're ready to cook them, bring a large pot of salted water to a boil. Drop in 10 to 12 gnocchi at a time and let cook for about 2 minutes. They will pop to the top of the water when they are done. Remove with a slotted spoon and place them in a shallow glass bowl or plate until all the gnocchi are done. 

At this point, heat a large non-stick skillet with a couple tablespoons of butter. When hot, toss in the gnocchi (gently!) and brown slightly. 

Serve as you would pasta - I offered them as an accompaniment to the Lamb  and drizzled the Bordelaise Sauce over top. It was absolute friggin Heaven!

Eat.

 

Roast Leg of Lamb with Bordelaise Sauce - Baaahhh! - Yum!

For the past week I've been on a break from liquor. Not that I drink that much, but last week I found myself consuming 3 bottles of wine in as many days. By day 4, I was a bit of a hurtin unit. I felt lethargic, groggy, my mind was a mess, and I was generally fairly unmotivated to do much of anything. I was: Hungover.

That doesn't happen to me too often. I don't like the feeling of being wasted the night of nor the day after. So generally, I avoid that sad, drunken little trap. Don't get me wrong, I still enjoy my fair share (or more) of wine, but now that I'm 27 30, the after-effects of that wine leave me "stuttering for days". There is no morning or half day hangover - it seriously lasts for at least a day. Maybe two. So, I try to keep my drinking habits to a respectable bottle a day in social situations, or one to three glasses if I'm at home. God, I'm old.

So like I said, I took a break. And John vowed to take one with me. 2 weeks we said! Yesterday, a week into the deal, I fell off the wagon. But with good reason!

I made lamb for dinner. Lamb is one of those meats that is sweet, gamey, and bold - cooked to a perfect medium rare leaves it juicy, chewy, yet tender. I'll be honest, it isn't for everyone - John admitted last night that it's one of his least favourite meats. But I love the way it fills your entire mouth with an Earthy sweetness that only lamb can provide. Done right, it's a real treat! However, to enjoy it, I need the wine. The wine compliments it so beautifully that I can't imagine having one without the other. Actually, that's not true - I can have wine pretty much any day. But I can't have lamb without wine.

For this recipe, consider pairing the lamb with a Cab Sauv from California, a bold red from France, or a Rioja from Spain (which is what I did - you typically get more value in a moderately priced Rioja from Spain than you would another wine from California and/or France - let me know if you have some recommendations though!)...

Roast Leg of Lamb

Ingredients:

2 Lb Leg of Lamb, bone in (Feeds 3-4).

4 Cloves Garlic.

1 Lemon, for juice and zest.

2 Sprigs Rosemary, one finely chopped and the other left whole.

2 Sprig of Thyme.

2 Medium Carrots, finely sliced.

2 Medium Celery Stalks, finely sliced.

4 Stalks of Wild Garlic, finely sliced.
2 C Wild and/or Brown Mushrooms (i.e. Shiitake, Crimini, etc...), stems removed if tough.

2 1/2 C Dry Red Wine. 

3 Tbsp Butter, room temperature.

Kosher Salt & Fresh Cracked Black Pepper.

Extra Virgin Olive Oil.

What to Do:

First, pre-heat your oven to 450 degrees F. 

While that is heating up, bash together the lemon zest, garlic, chopped rosemary, a Tbsp of olive oil, and some salt and pepper to taste in a pestle and mortar to make a smushy paste.

Take a paper towel and dry the lamb of any excess moisture. Now, spread the paste all over your lamb. Season well with salt and pepper and place on a rack in a baking pan. Place in the oven and cook for about 20 minutes and then turn down the heat to 325 degrees F. Continue to cook for about 50 - 60 minutes - test with a meat thermometer. For med-rare, the internal temperature should be 130 - 135 degrees. Remove from the oven at this point, cover with a piece of tin foil, and let the leg rest for 15 - 20 minutes.

* You want to pull the meat out of the oven a little prematurely because the meat will continue to cook once it's out. You don't want an over cooked lamb! If you want a more cooked lamb, look here for instructions.

** You want to let the leg rest in order for the juices to redistribute through out the meat. If you don't let it do that and cut into the meat, you'll end up with a juicy, bloody mess all over the place.

Once it's rested, cut into and serve! Yum!

NOW: When the roast has about 10 minutes left in the oven, start getting the sauce ready, but don't forget to pull the roast out when it's done!

In a large skillet, heat up 2 Tbsp Oil over medium heat and add the mushrooms and 1 sprig of thyme. Cook for about 5 minutes or until softened and some of the water has cooked out, stirring occasionally. Put mushrooms aside.

Scrape all the drippings from the roast pan into the same skillet and heat over medium heat. Once hot, toss in the carrots, celery, garlic, rosemary, other sprig of thyme, and butter. Allow to cook until they start caramelizing and sticking to the pan.

Toss in the wine, lemon juice, and stir well to combine. Season with salt and pepper to taste. Bring to a boil. Once boiling, simmer over medium-low heat until the wine reduces by about half.

Place a fine strainer over a bowl and pour the mixture into the strainer - the strainer will catch all the bits of veg as the liquid is saved and becomes a sauce.

Wipe out your pan and pour the sauce back into it. Place over medium heat, add the mushrooms. Heat for about 2 minutes (the mushrooms will take up some of this sauce), and pull from the heat.

Serve with the lamb and some homemade gnocchi (recipe to come!), and delicious local veg.

Eat.

Mexican Rice

Yesterday was the very first day that I worked and it felt like I was serving the Summer crowd at the bar... For those of you who don't know - I proudly consider myself an expert server (not waitress -> SERVER). To me, the term waitress denotes a menial, subservient position in the social chain of command. Server, on the other hand, is a term that implores food and wine knowledge and a certain level of integrity within the dining realm. It says, "While I am here to serve you, I am not your bitch".

* Side note: A server's top 10 pet peeves list to come... And maybe a top 10 appreciations too... It's Sunny out - let's be positive! *

Yes. It felt like Summer. People were drinking on the patio, the sun was shining gloriously, and I was fumbling my words as I spoke to my tables: "Are you enjoying the Summy?" I asked them...

Ummm... "Summy?"....

"Yes. Summy. Summy is Summer and Sunny fumbled into one word". Oops. I'm an ass.

Relatedly - because Summy reminds me of Summer which reminds me of Sunny which reminds me of warm places which reminds me of Mexico which reminds me of Cinco de Mayo (I know, it's a stretch)..... Here is the side I served to the Incredibly Fresh Fish (seafood) Tacos with Fire Roasted Salsa Verde and Homemade Guacamole - Mexican Rice!

Mexican Rice

Ingredients:

1 C Brown Rice.

2.5 C Water and/or Chicken or Veggie Stock.

8 oz Can Crushed Tomatoes.

1 Onion, diced.

3 Cloves Garlic, finely chopped.

1 Serrano Chile, seeds removed & diced.

Pinch of Cumin.

2 Tsp Chili Powder.

Kosher Salt & Fresh Cracked Black Pepper.

Extra Virgin Olive Oil.

What to Do:

In a medium sized sauce pan, heat a couple tablespoons of oil over medium-low heat. 

When hot, add the onion, chili pepper, and garlic. Saute for about 5 minutes or until softened. Mix in the Cumin and chili powder. Add the rice. 

Stir constantly until slightly darkened in colour and fragrant, about 3 - 5 minutes. Add the water or stock if using, the crushed tomatoes, and salt and pepper to taste. Bring to a boil over high heat. 

Reduce heat to low, cover, and let simmer for about 50 - 60 minutes. 

Stir, Remove from the heat (keep covered) and let sit for about 10 minutes.

Eat. 

A Whirlwind of Social Engagements

This past week (or 3) has been very, very busy with social engagements. After numerous cups of tea, relaxing strolls by the sea, and way, way, way too many glasses of wine, I thought I'd share a couple photographs I took from this past week that were not only tasty adventures, but that also remind me of the amazing, talented, and wonderful friends I have. That being said, I'm taking the next week off to recoup and repair. Or at least, the next couple days.

Photo Group Number 1: Dinner at Deanna's with Mel and Amanda. Delicious!! The care, the kindness, and the Cranium antics that followed were delightful. These beautiful and intelligent ladies made us a delectable dinner consisting of  hearty bean and veggie quesadillas paired with a local, organic greens salad with brie cheese, apples, candied pecans and a cranberry vinaigrette that Dea made from scratch - delicious bread on the side, homemade guacamole and some creamy, herby saucy mixture:

Photo Group Number 2: Potluck at Haydn's. There were just a few of us - Haydn, Christine, Kendra, Shane, Ben, John, and myself - but it was lovely. Laughs, good food, and a seriously paired down but arousing game of Scattergories made for a gorgeous night with friends:

Haydn's 3 Salsa Spread: Mango Strawberry; Peach; Mediterranean with crostinis.

Kendra's Yummy Kale Chips (she also brought fresh strawberries and some Bailey's whipped cream for dessert but I'd had too much wine by that point to remember to take a photo. Oops!).

My Incredibly Fresh Fish (Seafood) Tacos - recipe here.

P.S. To those super important and wonderful people who weren't at these gatherings, I missed you. Xoxo.