Food Lovers Like Me

I'm So Glad We Had This Time Together...

noreply@blogger.com (Food Lover) — Wed, 07 Jul 2010 11:55:00 PDT

Yes, it's been awhile since I've blogged, and I'll tell you why. My full-time gig is just that--full-time, and then some. I just haven't had the time to dedicate to my blog the way I want to. So I am afraid that this is goodbye for now.

But not forever. I plan to launch a new blog, Around The Way Gourmet, which is the name of my food business. I mean, I think it makes sense to support my business and to stick to one name instead of two.

I will always be a foodie wannabe in my head I suppose, but this blog and you, my dedicated followers, have really helped me grow in confidence and have helped me through this incredible life milestone. I can't wait to move forward on this new venture in blogging, and I hope you will follow along with me for the ride.

As soon as I'm all set up, I will give you the high sign--with my new blogging address.

The time feels right to move on. Life is change. And ain't life grand?!!

Peace,

Vanessa

Once Upon a Time...

noreply@blogger.com (Food Lover) — Sun, 30 May 2010 18:45:00 PDT

...there was this woman who was having a mid-life awakening and she decided that it was time to stop thinking about her bucket list, and start acting on it.

The bucket had a few holes in it (dear Liza, dear Liza)--namely, the expense of paying for culinary school part time while trying to freelance and make enough ducats to keep a roof over my family's head.

But in October 2009, this mid-life maverick graduated from culinary school and was able to check off one more thing from her bucket list.

That's the end...and the beginning. I am still trying to figure out how to work a full-time job and not lose myself to the corporate world. How do I pursue my dreams without letting the dreams of others interfere? This is not an easy thing to do. Not at all. Not at all.

So I am a bit frustrated. And a bit lost, to be honest. Blessed to be employed, a bit sad that I haven't been able to put my training to in any physical way. I have to change that.

But first, I have to establish myself on the job--and that isn't easy working remotely. I realize I have some serious challenges here. But I keep reminding myself, at least I took the risk.

So, I will forge ahead, as always, to see what's around the next corner. I'm hopeful it's not a scalable wall, but a downhill valley where I can coast my way to the bottom, if only for a little while...

A Taste of Honey

noreply@blogger.com (Food Lover) — Sat, 01 May 2010 16:03:00 PDT

There is this young foodie genius at General Mills who I swear should have her own show. Well, in about another month or so she will--on the GM websites. It's called Kitchen Counter Intelligence and, well, just watch out. Kristen Olson, the host, is SO passionate about food that it makes my head spin. I can't wait until you all get to meet her, and witness the wondrous foodie creations she comes up with on a daily basis.

Well, guess what surprise she had left for me when I arrived at the office yesterday? I piece of honeycomb from her own beehive. I mean, where does she find the time to do all this? I swear I don't know. All I know is that I have been enjoying this fresh honey ever since, in my green tea, as I relax in my hotel room. What a sweet treat (pun intended). Thanks Kristen--you rock!

Stay tuned for the launch of KCI--you won't want to miss this!

In the meantime, tell me: are any of you closet beekeepers? Inquiring minds want to know:)

In the Heartland

noreply@blogger.com (Food Lover) — Thu, 15 Apr 2010 08:12:00 PDT

Since I've been traveling back and forth to Minneapolis so much, I've kinda fallen into a rut--you know, the living-out-of-a-suitcase, microwave-meal kinda rut. SO not appealing to the foodie in me.

Thank goodness I met Bonnie Marshall. Bonnie, who works for ARC in Minneapolis and is a dear friend of a dear friend of mine, has been kind enough to rescue me from my Springhill Suites Siberia and is introducing me to a few of the local locavore hot spots around Minneapolis and St. Paul. Last time around, we went to Lucia's, which was fab.

But this time around, she took me to Heartland in St. Paul. They describe themselves as a contemporary midwestern restaurant, but I think they are being WAAY to humble. This food is simply to-die-for. The menu changes nightly, so there's always a surprise in store. The night we went I knew I'd love the food as soon as I stepped into the door. The place just has a warmth about it that made me feel right at home.

And then, we ordered. And then, the food came. One word: FAB-U-LOUS!

We both had the $40 prix fixe and every bite was fantastic. Here's some photos and descriptions of the food:

Appetizer: Provenance Farm pork fromage de tete with candied sweet potato salad and pickled green tomato aioli

Main Course: Heritage breed Mangalitsa pork sirloin roast with shallot-cream cheese potato puree and brandied prune sauce

Dessert: Sorghum and ginger bread pudding with apricot coulis, bourbon sabayon and a honey oat Florentine

I know your mouth is watering...but the only way you can get this kind of deliciousness is to take a trip out to St. Paul. Address is 1806 St. Clair Avenue, St. Paul, Minnesota. Tell 'em Bonnie sent you!:)

Thank you Bonnie for helping me stay true to my foodie roots even when I'm far away from home. See you again in May!

Pillsbury Bake-Off: The Inside Story

noreply@blogger.com (Food Lover) — Tue, 06 Apr 2010 21:08:00 PDT

One of the great advantages of working for General Mills is I get to experience all the buzzworthy excitement surrounding the Pillsbury Bake-Off. And let me tell you, this is one well-oiled machine.!!!! I don't know how they get it all done in just a few days, but they do--it's practically seamless. I'm such a food geek, I just get a natural high looking at how many pots and pans and cookie sheets and bubble wrap it takes to get this baby off the ground. Read: I probably need to get a hobby. Nah....I like being a food geek!:)

I'm a newbie to the company, so I won't be attending this year (*picture me crying in my Crescent rolls*)--but luckily I work with the Pillsbury.com web editor, Libby Pomroy, who is going to be blogging about what goes on behind the scenes from now until early next week when the million-dollar grand prize winner is announced. This is the first time ever that users will get an inside peek at how all of this comes together. It's really remarkable--and I'm not just saying that because I work there...it's the total truth, cross my hot cross buns!:)

Libby's blog is pretty cool. I totally recommend checking it out. Her first post can be found at this link below:
http://www.pillsbury.com/CommunityBlogs/blogs.aspx/bakeoff/2010/4/6/warehouse-wonders

Enjoy foodies!

California Love

noreply@blogger.com (Food Lover) — Thu, 04 Mar 2010 13:50:00 PST

I just got back from Cali, and I (blush, blush) fell in love there. Not with another human being, mind you. But with a hotel. It's called Le Petite Hermitage, on Cynthia Street in West Hollywood.

What does this have to do with food, you ask? Well, they had the best fresh yogurt and fresh berries I've had in, like, forever. Really. Kid you not.

Some friends and I were in town pitching a reality series, and we got to stay at this lovely boutique hotel. If you are ever in the area, I swear, make it a point to stay there. It was fantastic--service, atmosphere, food, wine. Order the Malbec--you won't be disappointed.

That's all for now--have to get back to work:)

Check it out on the web--you won't be disapppointed...

Boom Boom Pow!

noreply@blogger.com (Food Lover) — Thu, 18 Feb 2010 05:47:00 PST

I'm not really much of a coffee connosieur. Decaf hazelnut light and sweet is my standard order. Purists would probably pooh-pooh my neophyte ways. But I think I've found a happy middle ground.

Starbucks Coffee was so kind as to send me a sampling of its latest ready-to-drink coffee beverages: low-calorie, low-fat, grab-and-go. Hmmm....sounds like something that fits right into my "running in heels" lifestyle!:)

So I tucked the samples away in my fridge until I felt it was time to pull out the heavy artillery. This morning was one of those mornings. I'd had a late night out with hubby, got to bed late, then my nine-year-old has a bad dream and decides to climb into bed with us. Game. Over. Sleep. Over.

Needless to say, I woke up groggy. Groggy and glum (Webster's Definition: gloomy, sullen-- as discovered by my precocious 6 year old who said the word yesterday and I insisted she look it up in the dictionary because she is always saying big words without having any clue what they mean....but I digress)

To the rescue: Starbucks DoubleShot Energy + Coffee Vanilla Light. Not only is it light and sweet, which as you recall from the top of this post are two of my major qualifications, but it also contains ginseng, guarana and B-vitamins. That's the shot of energy I needed this morning. Problem solved.

There's other options too: Frappucino Light Mocha, Frappucino Light Vanilla, DoubleShot Light--Espresso and Cream (which also tastes good). Have you tried any of these yet? If so, please do share! TGIT (Thank God It's Thursday)

Finding Betty Crocker

noreply@blogger.com (Food Lover) — Tue, 16 Feb 2010 17:48:00 PST

Sure I know Betty Crocker, in the abstract. But I had no idea of the kind of power this woman wielded back in the day. She taught a certain generation how to cook. And I'm thinking, we may need her to work her magic again.

One of my co-workers hipped me to a cool book that tells the story of the Betty Crocker legend--it's called "Finding Betty Crocker." I immediately went to Amazon.com and ordered it. And as soon as I finish "Outliers," Betty is next on my list. Well, that and Game Change. Why can't I ever finish one book without started two others?!?!

If you'v ever read this book, or have an opinion about how to update Betty Crocker for the 21st century, please do share!

Inside the Google Cafeteria--Chicago

noreply@blogger.com (Food Lover) — Sun, 31 Jan 2010 18:13:00 PST

I don't know how I scored such a lucky invite, I'm just happy I made the cut. I found myself last week enjoying a delicious lunch at the Google offices in Chicago, which is one of their satellite locations. They're originally based in Mountain View, CA., but I was just happy to have a Google moment and be totally immersed in their brilliance.

Aside from the conferences (of course), I was truly impressed with the free lunch. Okay, first I was impressed by the idea of FREE--yes, indeed there is such a thing as a free lunch on this planet!:)

No doubt, these folks work very hard for that privilege--I mean,they work HARD. But they also play hard!

So, back to the FOOD. Not only is it nutritious, with generous options for vegetarians, but the flavor is to die for. Here are some pix below of this salad that was so good I cornered the chef to get his recipe. I think he must have thought I was a foodie weirdo, but I just didn't care. The salad was THAT GOOOD!

Here's the photo, and the ingredients. I couldn't manage to wheedle the recipe out of him (*arghh!) but I think I can experiment at home enough to figure out the measurement for myself. I hope you enjoy it as much as I did! YUM....

Make Your Cookware Last Longer

noreply@blogger.com (Food Lover) — Thu, 28 Jan 2010 12:28:00 PST

This cool experience I had last night is begging to be shared. Wanna see it? Go to Google search, type in best kitchen tip ever, click on it and watch an 8 second video!!!

The Crave Wave

noreply@blogger.com (Food Lover) — Mon, 18 Jan 2010 22:51:00 PST

I love social networking. It saves me so much time, especially when I'm trying to find a cool restaurant in a city that's relatively unknown to me.

So when I put out the call on Facebook for somewhere to have dinner my first week in town, my friend Carla immediately recommended Crave. The name just sounds like someplace that has good food, right?

I went on a Saturday night without a reservation, but no prob: I was able to squeeze my way into a seat at the bar, and had dinner served up right there with a nice glass of Mirrasou Riesling. I ordered the Panko-crusted sea scallops with thyme and capers, which came with a salad of field greens (see photo).

I think this will be my go-to place whenever I'm in town (there are 3 locations across Minneapolis; I went to the new one at the West End Mall): I liked the atmosphere, the vibe, and, of course, the food! Carla, thanks for the head's up!

A Tisket, A Tasket, A Lovely Welcome Basket!

noreply@blogger.com (Food Lover) — Sat, 16 Jan 2010 22:43:00 PST

My first week on my new gig at General Mills was a whirlwind--it would take me too long to go into details. But just imagine me as Mary Tyler Moore in the middle of Minneapolis throwing my hat up in the air with the theme song playing in the background (now I really am showing my age)....

Just wanted you all to see the lovely welcome basket the team (really I know it was you Lisa:) put together for me. Sweet! Some of these treats might actually make it home to my family...well...*lips smacking*...maybe just the cookbooks:)

What a cool idea to put together for your favorite foodie friend...think about it. It's like today's version of the Neighborhood Welcome Wagon. There were snacks, microwavable treats, jam, kitchen tools and a few fab cookbooks and magazines.

So simple...so appreciated:)!

Microwaves--Evil or Genius?

noreply@blogger.com (Food Lover) — Tue, 12 Jan 2010 17:30:00 PST

Last week I got into this conversation with some of the seniors at my church about using a microwave to cook food. They were adamantly against it. I mean, like, they could barely hide their disdain and disgust. They weren't really trying to either:)

They said they warm up their food in the oven, like they've been doing since they were young. And they added that they just don't understand us "young folks" who actually cook a meal in a microwave.

Well, I had to speak up for the "young folks," of course. I use my microwave mostly for making microwave popcorn, but we also use it to warm up our meals, to steam frozen veggies, to make a quick cup of hot tea. I don't really see the problem with that--but then again, microwave ovens have been a staple in my kitchen for decades.

Now I know there are all kinds of controversies out there about the health risks of using microwaves--but I think for the amount of time I actually use the microwave, I'll take that risk because the benefits of efficiency and speed, in my opinion, far outweigh the risk.

What are your thoughts? Let's discuss. I'd love to hear your thoughts....

New Year, New Gig!

noreply@blogger.com (Food Lover) — Tue, 05 Jan 2010 11:59:00 PST

Yes, I have been throwing out teasers for weeks now. Yes, I know it's annoying. But I couldn't really say anything about my new fabulous gig until I got the official word. Wanna hear about it? Here it goes:

I am now the official Editorial Manager--Food/Lifestyle for General Mills web site brands. Cool, huh? This way I get to utilize all of my experiences in one fantastic gig!

I start on January 11, and I just can't believe that I've been able to find someplace to work that utilizes all of my background experiences, and feeds into my passion. Life is good!:)

The Oven Mitts are Off!

noreply@blogger.com (Food Lover) — Sat, 02 Jan 2010 11:38:00 PST

Right now my oven and I are having a love spat. I think my oven is selfish, way too temperamental, and I find her absolutely infuriating. I mean, I love her, but she has been so unreliable lately--cooking unevenly, getting overheated. In short, she just isn't warming up to me the way I need her to do. This relationship has become far too one-sided.

So, the oven mitts are off. I am going to give her a stern talking-to. Then I am going to lavish more attention on my stovetop and the crock pot; that'll teach her to mess with me!:)

*Pause*Heavy sigh*Pouty lips*Sucking of teeth* Rolling of eyes*

Um, then I guess once I get over my hissy fit, I will do the inevitable: call a serviceman and have the oven recalibrated. Why don't the ovens at home ever work as well as the ovens at school did? Well, because I don't have a top-of-the-line commercial class oven. I have what I can afford. So I have to be a little more understanding. Just not today.:)

Drumroll, Please....

noreply@blogger.com (Food Lover) — Wed, 16 Dec 2009 16:31:00 PST

I know I have been off the grid for a while. But I have my reasons. I have been talking to some people about joining their team. I have been looking into a new gig. And if all goes well, I will be able to tell you all the good news right after the New Year rings in. Then I can get back to doing what I love on this blog--keeping you up to speed on everything fantastic that foodie wannabes like me wanna know about.

Until I get the high-sign, I have to keep my mouth shut. But things are looking good....really good.

One thing I can share with you: I finished writing my cookbook proposal with Chef King Phojanakong. I interned at his restaurant, Umi Nom, in Brooklyn in September, and it was the experience of a lifetime! When he told me he wanted to write a cookbook, I couldn't wait to raise my hand to help out. Hence, I've spent the last two months cranking out an 80-plus page book proposal. Keeping fingers crossed....

Okay, I'm exhausted. It's wine o'clock. Time to chillax...talk to you soon:)

The Entrepreneur in Me

noreply@blogger.com (Food Lover) — Mon, 30 Nov 2009 19:12:00 PST

I didn't grow up thinking one day I'd be an entrepreneur. It's just something that happened gradually, and organically. So you can imagine my surprise when Kimberly Allers Seals, creator of The Mocha Manual brand (books, clothing line, web site, you name it), and a former co-worker of mine at Essence magazine, asked me if I would consider being featured as a "Mom We Love" on her web site. WOULD I?!?!?!? Umm, quicker than it took me to type yes, I said YES!:)

So, here's the link to the story below; I swear, this "following your passion" thing is getting kinda good:)

http://mochamanual.com/mochamanual/Smart-Career-Moves/Vanessa-Bush-Making-a-Recipe-for-Success.html

Have a Happy--and Healthy--Holiday!

noreply@blogger.com (Food Lover) — Fri, 20 Nov 2009 06:09:00 PST

My latest article for AOL Black Voices Lifestyle section has been posted (yippee) and it's all about how not to overdo it over the holidays. Take a look, and leave a comment if you feel so compelled:)

Here's the link:

http://blogs.blackvoices.com/2009/11/19/have-a-happy-and-healthy-holiday/

And in case anyone was wondering, I'm not cooking Thanksgiving dinner this year; my mom is doing the honors. I can't wait! Mom can throw down in the kitchen! Let's just see if I manage to take some of my own advice.....:)

Have a great weekend and wonderful holiday!

Chef's Notes: Getting My License

noreply@blogger.com (Food Lover) — Wed, 18 Nov 2009 12:56:00 PST

Monday night I attended a 3.5 hour class on Food Handling Safety--it's a requirement for anyone who has a food business or works for a food business in New Jersey. By the end of the night I had earned my certificate--but that was after hearing all kinds of war stories about what goes on behind closed doors at restaurant kitchens. The idea, I guess, was to make sure we didn't repeat the same mistakes. But I have to tell you, it made me a bit paranoid about the cleanliness of the places we eat. No wonder so many people are returning to the comforts of the home kitchen and cooking up a storm. At least you know where your food came from (pretty much), how it was handled and how it was prepared.

Okay, okay I know you want to know some of the horror stories. I just don't want to scare you. But here are a few tips for you to think about at home:

--Wash your hands. Most food-borne illnesses start at home, that's the honest truth. You should use hand soap and sing the ABC song (to yourself) at least two times while you lather and rinse. And make sure you dry your hands because if you don't, bacteria can linger on wet hands.

--Keep cold foods below 41 degrees and hot foods above 140 degrees. Those temperatures in between are considered the danger zone. There's no better breeding ground for bacteria than room temperature.

--While you're at it, never defrost food on the counter. Either defrost it inside the fridge, or rinse it with cold water. Another option is to defrost in the microwave, but a lot of folks have issues with that so...use your best judgement.

--Keep raw meat and cooked foods separate in the fridge. Raw meat should always be on the lowest shelf so that the drippings don't fall on the food below and contaminate it.

--Change your gloves when you change a task If you are using gloves to handle raw meat, then decide to cut some vegetables, discard those gloves first and then use new ones. This prevents cross contamination.

Food safety is more important than ever these days--we have to be our best advocates. I just want you to stay healthy--even if it means adding a few more steps to your routine. Are you with me? Yeah, I thought so:)

Test Kitchen Trial: Braised Chicken Drumsticks with Lemongrass and Scallions

noreply@blogger.com (Food Lover) — Wed, 11 Nov 2009 15:57:00 PST

This week has been a revelation for me: for the first time, I have felt as though I can take any ingredients I come across in my pantry and fridge and put together a tasty meal--without following a recipe!!! I mean, this is a real BREAKTHROUGH for me, I swear. *patting myself on the back*

Hence, this simple, yet flavorful, recipe. All you need to do is season the drumsticks with salt and pepper, dredge them in flour, then brown them a bit in some olive oil, remove and drain. Then heat an oven to 400 degrees Fahrenheit. Immerse the drumsticks in an oven-safe dish containing enough chicken stock to come halfway up the drumsticks, about 1/4 cup chopped lemongrass and 3 tablespoons of chopped scallions. Cover and let simmer in the oven until tender.

The taste: a flavor explosion in your mouth:) I added some fresh parsley at the end for extra oomph.

Give it a try and let me know what you think!

On Location: Spit & Twit, New York City

noreply@blogger.com (Food Lover) — Sun, 08 Nov 2009 19:12:00 PST

When I received the email blast from my fave wine store in NYC, Bottlerocket, about a "Spit & Twit" wine tasting event today, I have to say I was very intrigued. 100 bottles of wines from all over the world in one room, and all for the bargain price of $17.50 per person. Hubby and I had a chance to taste as many as we liked! Life is good:)

So here's the deal: we walked around the room, tasted whatever we liked, and then took a minute or two to send out tweets through Twitter (http://twitter.com/FoodLoverLikeMe), letting folks know what we liked.

I'd like to say that we made it through all 100 options, but if that were the case there would be quite a few more typos in this post than usual:) But we did come across some fabulous wines that I am duly noting for you below to try out for yourself. Most are pretty reasonable, and can be ordered through https://bottlerocket.wufoo.com/forms/spitandtwit.

Without further ado, here's our top finds (in no particular order):

Cult Vines 2007 Cabernet Sauvignon To Kalon Vineyards (The best wine we tasted today. Period. Just phenomenal.)

Bene di Batasiolio Gavi de Gavi (I'm learning to love Gavi more and more; this one helped:)

Ravines Wine Cellars 2007 Cabernet Franc ( a nice surprise)

Jam Jar Sweet Shiraz 2009 (more of a dessert wine, but cloyingly sweet)

d'Arenberg 2006 The Dead Arm Shiraz (this is just the way I like my shiraz--forceful, full-bodied, nicely spiced)

Savee Sea 2007 Pinot Noir (goes down reallllly easy....)

Mionetto NV Sergio Prosecco (like a party in your mouth!)

Fattoria Di Bibbiani 2008 Chianti Poggio Vignose (hubby says it's perfect complement to lasagne)

Weingut Carl Ehrhard 2008 Rudesheimer Riesling Kabinett (Effervescent! and it's a sustainably-made product)

Benziger Family Winery 2007 Signaterra Pinot Noir, Bella Luna Vineyards (spicy AND smooth)

Chateau Brande-Bergere 2005 Bordeaux Superieur (blackberry richness, spicy, good finish)

Finca de Arantei 2007 Albarino (nice tropical fruity, very aromatic)

Weinbau Jutta Ambrositsch NV Gruener Veltliner 'Reisenberg' (reminds me of biting into fresh

mangoes-luscious)

Bodegas Beronia 2005 Tempranillo La Rioja (mild, dry, warming, nice everyday wine)

Marques de Tomares 2005 Crianza La Rioja Alta (brazen, bold, woke up my palate--all I needed was a side of steak!)

I have a feeling a few of these will find their way into our collection (otherwise known as the "wine cellar" that looks like a mini-fridge that we keep in the laundry room:)

Cheers!

Making the Right Moves

noreply@blogger.com (Food Lover) — Fri, 06 Nov 2009 16:44:00 PST

Last weekend was a whirlwind. I spent Wednesday and Thursday working with Full Circle Six (http://fullcircle6.com/) on an arts fundraiser in SoHo--very cool event.

I spent Friday night at my graduation ceremony (YA-HOO!), enjoying a lovely dinner by a Natural Gourmet Institute alum, Suzanne Barr of Sweet Potato in Brooklyn; my mom was my guest, and I thanked her for being my inspiration, both in and outside of the kitchen (big hugs:)

Then on Saturday night I threw myself a graduation party at my house for a small circle of friends. I cooked, of course, and we ate, drank, and were generally merry!:)

On Sunday, I guess the stress, the running, the whirlwind got to me, because my body just plain old shut down. I mean, I lost my voice. I didn't want to think about leaving the bed. I was exhausted! Turns out, the reason my teeth had been bothering me all week is because I have sinusitis. Oh. Brother.

So here I sit, laptop on bed, willing myself to get well. The hubby has taken the kids out so I can have a few hours of peace and quiet. But I have to admit: I really like the hubbub. I am about to lose my mind trying to stay rested....

Mom came to the rescue on Monday with some of the most delicious homemade chicken soup I've had in a long time. She made a vat of it, it seems like. I'm still eating it, and enjoying every bite:)

All this alone-time has given me plenty of time to reflect on the past year, which has been so eventful I guess I haven't had a moment to realize how lucky I've been. I still feel like a foodie wannabe, but now I'm one with a culinary degree. People actually hire me to write about food and test recipes. I have a blog with followers who are just awesome! And I am writing a cookbook with one of the best chefs--and best human beings--I've ever met.

Do I think I'm so great? No, not at all. I just feel blessed. It's humbling. It also lets me know that the decision to move on that came to me when I first started this blog, was the right move. How cool is that:)

I don't know how many of you, right this very moment, are wondering what your next move should be. But I do know this: you have nothing to gain by staying in idle. It's time to shift it into gear, rev the engine and put the pedal to the metal. I will be right there on the sidelines, cheering you on.:)

Weekend Brunch: Goat Cheese and Caramelized Onion Frittata

noreply@blogger.com (Food Lover) — Fri, 30 Oct 2009 05:00:00 PDT

The culinary tour of North Fork I talked about earlier this week offered some fantastic discoveries. One of the best was a local goat cheese farmer, Catapano Dairy Farm (http://www.catapanodairyfarm.com/). It's a small, family-operated farm that makes some of the yummiest, creamiest fresh goat cheese I've ever had. In fact, in 2005 they were voted "Best Goat Cheese in the USA" by the American Cheese Society--how 'ya like them apples, er, I mean, well, you catch my drift....:)

Here are a few photos from the farm below:
Hey I know this one isn't a goat, but isn't this alpaca just the cutest thing!:)

I woke up the next morning with a real craving for a frittata with goat cheese and caramelized onions, which you saw up top. The recipe is super simple:

AROUND-THE-WAY GOURMET'S

GOAT CHEESE & CARAMELIZED ONION FRITTATA

Makes 8 servings (or 4 if you're really hungry:)

Ingredients

4 eggs

Salt and pepper to taste

1 medium onion, halved and sliced thin

3 tablespoons extra virgin olive oil

2-3 tablespoons of fresh goat cheese (any flavor you like--I used one with garlic!)

2 teaspoons fresh thyme leaves, stems removed

Instructions:

1. Preheat oven to 400 degrees Fahrenheit

2.Scramble the eggs in a bowl with a whisk or fork until well-beaten, and season with salt and pepper. Set aside.

3. Warm 2 tablespoons of the olive oil in an oven-safe skillet; add the onions. Saute on medium-low heat until the onions begin to caramelize (turn golden brown), about 10 minutes.

4. Remove onions from pan, clean pan and return to stovetop. Warm remaining olive oil on medium-low heat. When oil is warm, but not smoking, add beaten eggs to the skillet. Allow the bottom to set; don't overcook. Turn off the heat.

5. Add the caramelized onions and goat cheese. Sprinkle top with fresh thyme.

6. Place skillet in oven and allow frittata to finish cooking, about 5 minutes. Remove from oven and serve immediately.

Wine and Cheese Wednesday: Macari Wines

noreply@blogger.com (Food Lover) — Wed, 28 Oct 2009 06:00:00 PDT

Last Saturday's trip to the North Fork section of Long Island introduced me to a slew of new wineries I never knew existed. We were only able to visit two places, but I'm sure hubby and I will be back. I enjoyed our first stop at Macari Vineyards the best. It's a small, family-owned operation with some very special wines. They have a tasting room, and also do tours of the facility as well as the vineyards (see the first photo).

We wound up purchasing a great--albeit pricey at $26.99--red wine called Dos Aquas. It's a mixture of cabernet sauvignon, merlot, cabernet franc and malbec. Simply scrumptious (I know, scrumptious isn't a word usually associated with wine, but that's what comes to mind, so...:)

You can check out their wines, wine baskets and more at their web site, http://www.macariwines.com/.

Salut!

Shopping Cart Smarts: 5 Must-Haves

noreply@blogger.com (Food Lover) — Tue, 27 Oct 2009 05:00:00 PDT

I've posted another article on AOL Black Voices, all about the 5 must-have categories to include in your shopping cart every time you shop.

Take a wild guess which is number one? I'm not telling...you'll just have to read for yourself:)

http://blogs.blackvoices.com/2009/10/22/shopping-cart-smarts-five-healthy-foods-to-always-include/