Wine Wednesday: A Rare Appearance...Rose.

Good morning to you baby dolls!

I trust your week is treating you well? I've been working on telling myself positive affirmations recently to help encourage some much needed energy to exercise. In fact, I had a rather traumatic day on Sunday. I had to go buy some clothes for my new job - jeans and black tops, to be exact. And I want to be clear about something here - two things, actually.

First, I rarely consider what I eat as far as calories and fat go. Food is just too delicious to be concerned with such trivial pursuits.

Second, I don't wear jeans. Or pants, really, for that matter.

So, when I had to go purchase some for the above mentioned new job... I was in for a bit of a shock. Apparently I've gained some weight in the last 3 years. I discovered my pant size has gone up - or sizes have gotten significantly smaller.

After I arrived home, I attended to the closet situation. We have a much too small closet for the amount of clothes John and I own between us. So I decided to clean house in order to have a space for the new stuff. I tried on my old jeans.

Um............ holy fuck.

I couldn't even get them up over my hips. And did I mention they used to be loose??

SO: I've gotten a little fat, as it turns out. I'm blaming John. And our combined lifestyle of computer based entertainment and too many movies without enough outdoor fun.

Back to the top - positive affirmations to increase energy to exercise! One of which is "just say yes!". If someone asks you to go for a hike, "just say yes". If the opportunity presents itself to go swimming, "just say yes". If you hear your bike weeping that you've abandoned her to the spiders and cobwebs all Summer, "just say yes". And most importantly, if a wine that you'd ordinarily shun to the same spiders and cobwebs begs to be drunk, just. say. yes.

There are few wines that I'll avoid at all costs. Yellowtail is one of them. Same with Little Penguin. Oh, and Naked Grape is up there as well. However, those are brands. Actual varieties are another story.

The climate, conditions of the vineyard, location of the winery, and rearing of the grapes from inception to bottling greatly affect how a wine will taste. While there do tend to be specific characteristics of wine varietals (i.e. Shiraz tends to be peppery/spicy; Chardonnay full bodied; Merlot fruity; etc...), we can't clump all wine of any variety into one lump sum judgement. That being said, I do that all the time with... Rose....

Oven Baked, Panko Herbed Zucchini Sticks

Something strange is happening in my front yard vegetable patch. 

My teeny tiny squash plant (remember?) has certainly grown bigger than I could have imagined and there are tons of little buds just waiting to burst open and give me blossoms and hopefully some squash! However, every time a blossom opens up, all yellow and gorgeously fragile, something goes horribly wrong!

At first I thought they were melting but John seems to think that perhaps it's some sort of fungus or disease that's causing them to wilt, stick to the plant like melting plastic, and then turn to dehydrated ash, more or less.

As a result, I have yet to see the fruits of my labor (haha, get it? fruits?)... So we've been relegated to buying our squash from the market. Which you know, isn't such a bad thing. It's delicious, local, organic, and just plain wonderful. But it isn't ours. And I so badly want(ed) squash from the front yard. 

I'm not sure what to do so I just thought I'd throw it out there - anyone have any ideas as to what's going on?? What are your experiences with growing squash?

The squash we've been buying from the market of course, has served us well and I'm cookin up all kinds of tasty treats. One of which are these oven baked zucchini sticks. They require minimal cooking time which may be a necessity in your Summer - mine has delegated me clouds and chills and not too many beach days. But either way, heat or no heat, these little sticks of zucch are crunchy, delicious, and pretty dang healthy. Pair with a spicy tomato jam (recipe comin at ya on Thursday) or whatever you wanna dip em in. Or eat them alone - the flavor of the panko coating can make your tongue dance all by itself. 

Dance taste buds...Dance!

Oven Baked, Panko Herbed Zucchini Sticks

(printable recipe)

Ingredients:

1 Medium to Large Sized Zucchini.

1 C White All Purpose Flour.

2 Free-Range Organic Eggs.

1 1/2 C Panko Crumbs.

1 Lemon for juice and zest.

1 Tbsp Dried Oregano.

1 Tbsp Smoked Paprika.

1 Tsp Ground Cumin.

Kosher Salt & Fresh Cracked Black Pepper.

1 Batch Tomato "Jam".

What to Do:

Pre-heat your oven to 425 degrees F and line a baking sheet with parchment paper, spray lightly with non-stick spray.

Slice the zucchini in half lengthwise and then cut both halves in half across the width. With all 4 pieces, cut into 1" thick slices. Set aside.

via 5dollardinners

In 3 separate bowls place the flour; the eggs + lemon juice; and the panko, zest, oregano, paprika, cumin, and a good helping of salt & pepper - mix well.

Now, dredge your zucchini "sticks" through the flour, then the egg/lemon juice mixture, and then the panko bowl. Be gentle and make sure to coat thoroughly in each round. Place on the prepared baking sheet.

Bake in the oven for 10 minutes, turn on the broiler, and brown until golden. But watch! - they will burn easily and very quickly. Remove from the heat.

Eat.

Tomato & Zucchini Tartlet

Good Monday to you all!

Yesterday was pretty much the sweetest day ever. It was actually the first time I made it to the beach this Summer (did I mention it's officially the second to last day of August today?). Around 10 something in the A.M. I got a text from friend Haydn asking for beach time. At first, I wasn't sure what to do. I had planned on doing some serious blogging stuff that day. So I picked up my cell phone, texted "no, thanks" - erased it. Typed in "Yeah sure!" - erased it. Again, "no thanks" - erased it. And finally, forcing my lazy ass off the bar stool replied, "Heck yes. When? And Where?"... And let me tell you, I'm so glad I did.

There's something about island living that begs you to go to the beach. Living in downtown Victoria sans a vehicle, I don't make it out of the core very often. I forget what laying on a secluded beach will do for your body and your mind. I forget what it's like to get sand in places where sand shouldn't be. And I forget how nourishing a couple cans of Pilsner and a bag of stale potato chips can actually taste given the right conditions. Shane joined us (after we forced his hungover ass out of bed) and we did what West coasters do best - laze around feelin the sun, smellin the salt in the air, and diggin the surf. 

Besides, if I hadn't agreed to go I would never have discovered that Shane has a golden plum tree in his yard! How that information has alluded me before now, I don't know. But I jumped for joy at the prospect of free plums and picked every single one I could reach! I then giggled with anticipation at making another one of these. But this post isn't about plums - it's about a delicious tomato & zucchini tartlet I made on a whim for dinner a few nights ago.

This tartlet is similar to what I made in this post, but different. I also cheated a bit - I was late coming home from work so I didn't have time to make a shell. So instead I admit (rather shamefully) that I purchased a processed puff pastry roll instead. If you have a good tart shell recipe, by all means use that. In a pinch however, this pre-made diddy worked fine enough. Pair with a fresh, local salad loaded with amazing seasonal Summer veg and chow down.

Tomato & Zucchini Tartlet

(printable recipe)

Ingredients:

1/2 Package Frozen Puff Pastry, thawed.

A Couple Handfuls of Fresh, Off the Vine Tomatoes (i have a variety of them - use whatever is available to you), sliced.

1 Large Zucchini, sliced.

About 1/3 C Fresh Goat Cheese.

A Handful Fresh Basil Leaves, roughly torn.

1/2 C White All Purpose Flour.

Extra Virgin Olive Oil.

Kosher Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F and dust a flat, dry, clean surface with the flour.

Place the pastry on the flour and roll out as thin as possible with a rolling pin. Gently & carefully lift off the counter and onto a lightly greased baking sheet. If you want, you can make this lift move easier by rolling the pastry onto a piece of parchment paper and lift that instead. I wasn't thinking and forgot that step. I was careful though so my dough didn't tear when I moved it.

Generously top with the zucchini and tomatoes, followed by the goat cheese - drizzle with olive oil and season well with salt and pepper.

Bake in the oven for about 20 - 30 minutes or until the pastry becomes light, crispy, and well browned.

Pull from the oven, top with the basil and return to the oven for about 30 seconds or so.

Transfer to a wire rack to cool, and then roughly chop into medium sized portions.

Eat.

Inspiration Sunday: We Have Picnic Lift-Off!

Do you remember way back when I asked you about picnics? No? This might jog your memory! Well, thanks to all of you, we've had picnic lift-off!

via the paris apartment

Actually, the above mentioned picnic excursion was not just a picnic - it was John and my 3 year anniversary together. I'll spare you all the nauseating couple kissy-kissy grossness and just say that I get to hump my best friend, my inspiration, and my breath. Life's not so bad...

To celebrate, we ate, essentially. For breakfast we chowed down on toast with local jam we get at The Moss Street Market, fresh organic free range eggs from Terra Nossa Farm, and curried chorizo via the   Galloping Goose Sausage Company, while dinner was a reservation and a successful visit to The Superior.

And for lunch (and the purpose of this post) we dined lavishly on a blanket in a park only a block and a half from our house.

I hope this picnic inspires you to cater your own. Or at least, to think about food in a luxurious and communal and delicious fashion. Let's all eat picnics! Outside, under the sun - Ooooh!!!! How about under the moon?? A night time picnic with candles and lanterns and wine and good friends! Oh my! How magical!

The Set-Up...

 The Food...

bocadillos of farmhouse English Cheddar, onion, arugula, and horseradish mustard with white cucumbers on the side.

B.C. cherries and happy strawberries.

the main event:

goat's cheese with an ash rind.

12 month old aged Manchego + quince paste (not featured).

farmhouse English cheddar.

truffled Saucisson.

hot Capicollo.

wild boar Prosciutto.

leftover pasta salad from over here.

home made apple sauce to spread on our baguette.

Dessert: Tirimisu - c/o Ottavio's Bakery & Delicatessen

Chowin Down...

building plates and bites.

mmm little sandwiches.

full tummies, fuller hearts, and empty wine glass... nap ahoy!

There! Now that I've actually fulfilled my picnic, I ask you again:

what would you take on yours?

Change is a good thing... right?

Good morning lovelies! (and by morning I now mean afternoon & evening... I got a tad distracted this morning with market endeavors).

I have a confession to make... I don't deal well with change, as it turns out. A lot has happened this month that's caused the norm to become slightly disrupted. 

There was the appendix debacle, the impromptu trip to Vancouver, the new cooking job that turned out to be balls and hence the leaving and then returning to the old job as an effect, John's finishing up his job and starting a new one in the next couple weeks, school starts in just about the same amount of time, and I officially quit my old job that I had returned to (it sucked. a lot.) just as I am about to start another new one - I'm serving at one of my most favorite restaurants in town that really acknowledges the beauty, art, and sophistication of good, local food and amazing wine. I start that on Tuesday. Ack!

via table tonic.

I used to be fearless when it came to change. As I've gotten older though I've developed two things: First, a little less love for the heat. Summer is too much for me sometimes. And second, I don't like change. I'm terrified of it. I don't like not knowing things or feeling out of place. I'm comfortable in the little sphere that is my universe and disrupting that causes me a lot of undue stress, as it turns out. But I'm so totally ready for this change. I was becoming an angry, grumpy, hateful person in my old job so I'm glad for this - I just really wanna do a good job. Plus, I make friends easily, learn quite quickly, and I love serving (especially when it's food and drink that I can really get behind... and ingest). So, as I said, this stress is undue. 

via Kim Klassen Cafe.

Meh! I think I'm rambling a little so I'm gonna get on with the post... This past week and a half I actually didn't get around to much cooking. There was just so much going on - as I just mentioned! So instead of my own recipe, I'm gonna guide you to 10 recipes by other bloggers that are in my bookmarked "Recipes to Follow Up On" tab - it's kind of like my own go-to cookbook folder. 

In the order I would eat them in, here they are!

1. Caprese Baked Egg Cups via How Sweet It Is.

2. Fried Polenta w/ Goat Cheese & Gooseberry-Chili Relish via Cooking My Way Through My CSA.

3. Mozzarella Basil Tart via Just Pinch Me

4. Chef Salad with Honey Mustard Dressing via My Fiance Likes It So It Must Be Good.

5. Date, Pecan & Bleu Cheese Pizza via The Novice Chef.

6. BBQ Portobello Sliders via How Sweet It Is (she makes good shit!).

7. Summer Sweet Corn Pasta via So Tasty So Yummy.

8. Spicy Sweet Potato Salad via The Hungry Birdie.

9. Apple Cinnamon Scones via Simply Scratch

10. Caramel Apple Bread via Fresh and Foodie.

Do you have a cooking list?? What's on it? 

P.S. New recipes coming soon! I promise! I'm gonna go get my cook on now! XO!

Mom's Home Baked Choco Chip Cookies

I realize today is Film Friday, however for Wine Wednesday I just posted a bunch of clips and then yesterday I epically failed at posting thanks to a bottle of wine and a gorgeous friend (who you can visit by clicking here). So, if I went ahead with Film Friday it would just be too many films in a row. So, let's say fuck it, have a little movement, and do this instead...

Bribing. There's nothing to be ashamed of when offering or accepting a bribe. Especially when they're cookies....

...(10 minutes later)... I'm having a difficult time focusing right now.... (another 5)... Chopped is on the Food Network right now. Have you seen that show? It's efing awesome! I keep trying to ignore it but it's impossible. It's fascinating. And at the same time and for the same reason, I can't turn it off. Ahhhhh!!!!

Right! Cookies! Bribing! Focus! Or, as the tri-nippled psychic in Mallrats says, "fuckus"...

Do you ever have those moments in life (particularly at work) when you just aren't sure how you're gonna make it through the day? I had one of those not long ago. I honestly couldn't even fathom how I could go on living another 4 hours serving food and beverages to barely 19 year old, self entitled, pains in my ass. I'm sure we all have these moments. This was mine. I seriously thought I was gonna explode and congeal on the floor of the pub as a mess of anger, frustration, and just general unhappiness. Aye. So, I offered a batchful of joy to a co-worker/fellow server in exchange for my freedom...

...If he stayed an extra hour and a half and let me go home early, he'd have cookies next time we met. After teasing me a bit, he acquiesced. And I didn't turn into a pile of unhappy mush.

And now, I'm spreading the love and happiness further - to you! I grew up on these cookies. They are the very definition of my childhood. In fact, I distinctly remember raiding this jar until they were gone: 

via Atomic Betties

It would do you well to make these. As soon as possible. And then give most of them away as soon as they're cool - or you may be in trouble...

Mom's Home Baked Choco Chip Cookies

(printable recipe)

Ingredients:

3 C White All-Purpose Flour.

1 Tsp Baking Soda.

3/4 C Milk.

2 Organic, Free-Range Eggs, lightly beaten.

2 C Brown Sugar.

1 C Butter, unsalted.

1 Tsp Pure Vanilla Extract.

1 C Semi-Sweet Chocolate Chips.

What to Do:

Pre-heat your oven to 350 degrees F and with non-stick spray, lightly grease 2 baking pans.

In a large bowl, cream the butter and sugar together until combined and slightly fluffy.

Add the eggs and vanilla, mixing well.

In a smaller bowl, combine the flour and baking soda.

Starting and ending with the flour, add to the wet mixture in 3rds alternatively with the milk, mixing well after each addition.

Fold in the chocolate chips. 

Now, take a Tbsp and spoon small scoops onto the greased baking sheets, leaving an inch or two between each splot of batter to allow room for cookie cooking expansion.

Bake 10 to 15 minutes and remove when the bottoms are golden brown.

Transfer to wire racks to cool and chow down with a big glass of milk.

That's right, Eat!

P.S. Today is my last day at work before I start my new job. Oh happy day!!!



This recipe was linked up with The Secret Recipe Swap - Christmas Cookie Party.