February 5, 2011

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Today was a day of food. I had the very rare treat of lunching with a couple of friends/former coworkers this afternoon on a wind-swept and sunny veranda overlooking a marina/channel in Fort Lauderdale then hit up my favorite restaurant in all of Miami, Michael’s Genuine, to celebrate my DH’s birthday.

Lunch was fabulous–I forgot how much I missed those girls–and we had a really perfect, cathartic afternoon. Complete with good food & booze.

Dinner at Michael’s Genuine is always great. It’s really down to Earth, genuine even, and has a great quality/seasonal and local where possible ethos. This is a place that makes a simple dish like a quarter chicken taste so good, my husband wanted that instead of a big juicy steak for his birthday dinner. And that’s really saying something for a carnivore like him. We also had the ridiculously tasty hand cut potato chips with French onion dip, a mussel dish, cheesy grits, and perhaps one of the 10 best dishes I’ve ever put in my mouth: popcorn ice cream for dessert.

My day has left my belly past full and my psyche satisfied. Thank you, ladies.

Pics: lunch with the ladies, chocolate mousse tulip cup with lunch, birthday “Popcorn and Peanuts” dessert at dinner.

February 4, 2011

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Today’s picture was supposed to be tied to the Penn & Teller show my DH (dearest husband) and I were supposed to attend, but the fates conspired against us, and home we are. Upon leaving for the show we discovered that not one, but both of our vehicles had a flat tire. What are the odds of that?! And, one is 4WD and the other is a big work van, needless to say, spares just weren’t in the cards for us traveling the few towns over to get to the show. Boo.

And we were all dolled up, too. And, since exactly two of the 7 or so dresses I own fit at this particular moment in time, I was even inadvertently dressed to at least the 8s in a silky party dress and sky-high heels. All dressed up & nowhere to go.

At least we haven’t seen all the Penn & Teller “Bullshit” episodes on Netflix.

February 3, 2011

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What is that I see through the window, cooking low & slow?

February 2, 2011

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You know you’re jealous;) Just a portion of the Star Wars Legos we have chillin’ in the dust on our headboard.

What? You mean other 30-somethings don’t have Legos lining their only available horizontal surface? Screw that. Legos are frakin awesome.

Hello, My New Friend

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Meet my new friend Charcuterie: The Craft of Salting, Smoking and Curing by Michael Ruhlman and Brian Polcyn. We’ll call him meat-tacular for short. I have a feeling we’ll be getting to know him well over the coming months.

I am participating in Charcutepalooza, a blogger challenge to make 1 preparation from this book per month in 2011. I hope to accomplish all 12 dishes this year. Meat curing has been a craft I’ve been interested in for awhile, but until now have been too scared to try. Ruhlman’s book, like his previous books The Elements of Cooking: Translating the Chef’s Craft for Every Kitchen and Ratio: The Simple Codes Behind the Craft of Everyday Cooking, set techniques out in plain English with plenty of the hows and whys behind each ingredient/step. If you haven’t yet picked up a copy of Elements, you really should. Ruhlman has a straightforward and open writing style that makes things easy to understand (must be because he’s an Ohioan). I’ve had many a duh! moment reading this book. Think Alton Brown on Good Eats (whom I also absolutely love) but in well-indexed page form.

First up: Home! Made! Bacon! I’ll be posting about my trials and tribulations making fresh home made bacon around Feb. 15th or thereabouts. Duck prosciutto to follow some time shortly thereafter.

Mmmmm…… bacon……. *Homer drool*

February 1, 2011

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Out to dinner in Fort Lauderdale with a dear friend. I’ve known J for going on 15 years. We’ve been through a lot of crap in that time, and I’m happy to count him amongst my closest friends.

January 31, 2011

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Hey, looky there. I do have a real camera. D’ar was looking so peaceful on his (purloined) bed in the nice, warm sun and I couldn’t resist. He waited very patiently while I crawled all around him to get the perfect angle, too. Young padawan is learning.

January 30, 2011

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Those little bites. Taken with the Classic Toy camera app: Shinooks Edition lens, Color Positive film.

What To Do With A Box Of Vegetables: CSA Box #2

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2011 Box 2

7 fair trade bananas
6 oz. blueberries
8 oz. local Florida strawberries
3 heads broccoli
5 Roma tomatoes
2 red bell peppers
1 red onion
1 bunch rapini
i mango
2 zucchini
5 oz. bagged baby arugula
1 eggplant

How I Used My Share

Red bell peppers in Hold the Sauce Stuffed Sweet Peppers
Eggplant, red onion and rapini in Eggplant Ragu
Arugula in Grown-up Tuna Noodles
Broccoli in Sicilian Broccoli Rice
Tomatoes Oven-Roasted Tomato Jam
Zucchini in Umami Noodles
Leftover vegetables from last week in Halibut & Vegetables in Papillote
Most of the fruit I ate out of hand

I have the mango left over.

My Favorite Recipe From This Box

Umami Noodles

Put a large pot of generously salted water on to boil.

While your water is working, dice 2 small zucchini and 1 oz. dried porcini mushrooms.

Sautee zucchini in 1 Tbsp. olive oil over medium-high heat until soft, approximately 3-4 minutes.

Add 1 more Tbsp. olive oil, 1/2 Tbsp. unsalted butter and porcini mushrooms. Sautee until zucchini is falling apart and porcini reconstitute, approximately 5 minutes.

Toss with 1/3 package cooked “No Yolk” wide egg noodles, 1/2 Tbsp. unsalted butter and 2 Tbsp. soy sauce.

Enjoy. Serves 1 as a hearty dinner, 2 as a light dinner.

1 Year Ago

4 Comice pears
6 oz. blueberries
5 local Florida Honey tangerines
1 local Florida Honey orange
6 fair trade bananas
4 leeks
6 turnips
1 parsnip
3 carrots
1 bunch celery
1 huge bunch dill
4 local Roma tomatoes
2 portobello mushrooms
1 head romaine lettuce
1 head cauliflower
3 sweet potatoes
1 bunch green chard

What I made: Mashed Cauliflower with Dill, Warm Winter Vegetable Salad with Bacon, Stir-Fried Celery in Meat Sauce, Ribollita, Feta & Walnut Salad.

2011 CSA Box 1

January 29, 2011

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Happy Birthday, my love. Day 1 of celebration almost down, 2 more to go!