Q: What the heck do you use to muddle sliced fruit into a giant pitcher of sangría, whose surface area is too large for any standard mojito muddler?
Continue reading “I am so smart… S-M-R-T…”
A bunch of my coworkers have been sick lately, and I started to feel like I was coming down with something last Thursday and Friday. I was very determined not to let myself fall ill yet again this year, as I had had quite enough illness with that bout of mono that caused me to temporarily lose my job, thankyouverymuch. So I went on an Immunity Quest.
I had Grant buy me FOUR shots of wheatgrass juice from Jamba Juice on Friday afternoon, and then I got myself another four shots on Saturday and another four shots again today. And guess what? No sicky!
So I suppose our kitty is not the only wheatgrass fanatic in our household, after all. Maybe we’ll fight over it.
Found this recipe card on my fridge this weekend, written in Jen’s handwriting. Very mysterious. Copied verbatim.
1 c peanuts (chopped)
1/2 tsp. vanilla
1/4 c vegetable oil
2 large lobsters
1/2 head lettuce
1 bowl raspberry JELLO
1/2 c sugar
1/2 c Tabasco
Combine all ingredients in a large bowl. Stir for 2 minutes and move to blender. Blend on high for 2-3 minutes, and serve to whoever will eat it.
I’ve never been a huge fig person before — not because I don’t like them, per se, but more because I have no idea whether I like them or not. I guess they don’t seem to have a particularly distinctive flavor, at least according to my palate. I know they’re all the rage with foodies, though, and I was feeling hungry, bored and adventurous. And Grant was off at some football thing, so I was left to myself to figure out dinner plans.
Enter Pagliacci. Their current seasonal offering is the Prosciutto Fig Primo, and it made my mouth water when I heard the description over the phone (text doesn’t do it justice):
PROSCIUTTO FIG PRIMO
The thought of a sweet fruit on a pizza is often considered a foreign concept. We pushed the boundaries of pizza making with our Pear Primo and thanks to its continued popularity, we knew figs could be a hit too. We combine figs with prosciutto, basil and fresh mozzarella on an olive oil base for the perfect balance of lightly sweet and salty flavor.
Our usual standard is their Parma Primo, which has prosciutto plus basil, tomato, olive oil, mushrooms, fontina, mozzarella and goat cheese on an olive oil base. So this was close to home while still being adventurous and fun. And I actually think there’s a higher ratio of prosciutto to other stuff with this special.
At the end of the day, the fig primo had definitely won me over, even though it was a bit pricier than our usual (extremely expensive) favorite. The only improvement I would make is to add some tomatoes. It was so very sweet that it seemed like it could use something tangy to balance it all out. Still, it turns out that a) I like figs in some contexts, and b) I’m not yet over the fruity pizza trend. Mmm mmm!
So my most recent Costco run yielded a box of chanterelles, of all things. (I think of Costco as more of a bulk mouthwash and paper towels kinda place, but hey… they were cheap, fresh, wild-harvested, local, and bright orange with gills, so how could I refuse?)
I’d never cooked anything with chanterelles before, so I decided to just sautée them in a bit of butter and chicken broth, and let their natural flavor shine. Ahem, that was LET THEIR NATURAL FLAVOR SHINE. (They didn’t hear me.)
Turns out chanterelles don’t really *have* much of a natural flavor. In fact, I had to drizzle a bit of white truffle oil on them just to make them fun enough to eat!
Lesson learned: while the name may sound all French and elegant compared to, say, oyster mushrooms, the latter is actually much tastier. Now I know!
My favorite of all Catalan holidays. Even better than the one that involves champagne, fireworks and pastries. Dia de St. Jordi is sort of comparable to our Valentine’s Day, except far richer in history, culture, lore, accuracy, and passion. So please indulge me with a ridiculously long post-holiday posting. :D
The real joy of it for me, though, is in the food! In addition to all the adorable festivities in Barcelona, all the bakeries and delis carry red-and-yellow-striped food, like the Catalan flag (or senyera). So I of course took this as a challenge to combine my love of cooking with my love of decorative edibles.
I’m not a whiz with Catalan food yet (despite Jen’s awesome birthday gift of a Catalan cookbook), plus I wanted to leave room for creativity. So I tried to stick mostly to foods that were Spanish or at least kinda Mediterranean. (And I botched the one truly Catalan thing I tried for — authentic allioli, in case you’re curious — but we *did* have Catalan cava on the table.) I started off with the pasta salad pictured above, which consisted of saffron ourzo, feta cheese, basil, cherry tomatoes (red and yellow, of course) and bacon. Continue reading “Feliç Diada de Sant Jordi!”
So the new rage is Mexican Coca-Cola, which is made with cane sugar instead of America’s Top Preferred Sweetener, high fructose corn syrup (HFCS). We came across this stuff when we were shopping at Costco for a big party, and the case we picked up was a real hit. We even had friends asking us to to pick them up some on special order, since they didn’t have a Costco in their area.
Well, we thought this special Costco Coke was our little secret, but we were wrong! Grant and I dined at the Boat Street Kitchen for lunch the other day, and they had “mexi-coke” on their menu. Apparently it’s broken into at least the Belltown haute cuisine scene.
It’s funny — I knew there was a kosher Coke-seeking sub-culture, since apparently regular American Coke isn’t kosher. But I never really knew that there was a sub-culture for Mexican-made food products, aside from Mercado Latino type stuff. There you have it, though — Mexican Coca-Cola is popular and swanky. Who knew?
I know I love the stuff, and I love the big glass bottles it comes in. And the Costco near us has been selling out of it a lot lately, so I’m obviously not the only one. Now, if only they’d come up with a version that’s both HFCS and caffeine-free — how happy I’d be!