girlgonegrits

Laissez Les Bon Temps Rouler

2013-06-04T05:00:00.000-07:00

It's a bit of a surprise to me, as well as to half my Texas and Louisiana food friends, that in the 12 years I have lived here in Austin, I have yet to experience a good old-fashioned Crawfish Boil. I've heard all about them from friends that have resided in Cajun Country. I've eaten my fair share crawfish creole, etouffee, and I'm no stranger to the sweet little meat from their tails, but with all that said, I've still never experienced a true boil. All that changed a few weeks ago when we followed up on an invitation from our neighbor to come over for their annual Crawfish Boil and birthday party for their sweet little girl Effie. Of course, being the food lover I am, I asked for advise from my experienced "boil" friends before I went so that I would not look completely dumbfounded once I had one of those mudbugs in my hand. I was given a list of advise - everything from don't rub your eyes to eat cucumbers to cool the heat from the boil. I was told not to wear chapstick as I needed to experience the full effect. I'm not going to lie, I was a bit scared. I'm all for a bit of spicy flavor but having my lips burnt off? Not really my thing. So with all of that advise to go along with our ice-bucket of Abita and limoncello, we walked to our neighbors to join the festivities.

It was typical fare when we walked in – a long table out back lined with a plastic cloth and several people just standing around a massive pile of crawfish, sausage, corn, garlic, new potatoes, onions and mushrooms poured right down the middle of the table. Off in the corner of the yard was a boiling pot burning away with a fresh batch. There's a big cooler not far from the fire that hosts 30lbs of lively crawfish on ice. The kids were curious with these little mudbugs and the adults are just intent to get straight to the meat. Because this was a friendly community affair I had no trouble being the "newbie". I walked right up to the table and plenty of well-tuned experts were on hand to show me what I needed to do. Throughout the evening I must have returned to that table at least 3 times for extended rounds of snacking – those things are so addicting! I could not seem to get enough. I had the lovely opportunity to hear stories from others about how they had been doing these boils since they were kids. Some were straight from Louisiana and some from Houston all having grown up with this amazing tradition.

As with many traditions, the Crawfish Boil comes with its own twists and variations. I found out that many boils are strictly crawfish, potatoes, corn, and sausage. Depending on how someone grew up or what region a person was raised dictated the "extras" that get thrown into the boil. For this day, we had heads of garlic, lemons and mushrooms added in. That was super yummy. I have also heard that some like to throw in artichokes and oranges. From the stories I had been told, I was expecting my lips to burn off from the cayenne in the boil spice, but I think my neighbor was on to me and wanted me to enjoy it as it was not nearly as spicy as I had expected. I did have one ear of corn that was pretty spicy so I opted to stay away from most of the other sides and just use my time wisely with the meat. Did I suck the heads? You betcha. Was I impressed with it? Not really, it seemed kind of overrated. I did, however, drink a couple Abita's and they seemed to pair perfectly with those little mud bugs.

I mentioned above that part of the experience and fun of a Boil is the community aspect of it. It's hard NOT to meet and talk to the people standing around this table full of "finger food" and I met some pretty cool people. Aubrey and her husband Joe came with their mom and kids. Aubrey was a crawfish pro – she has been doing crawfish boils her whole life. In fact, her first date with Joe was at a boil( at least I think that is what he told me) . She was quick to show me the tricks to snapping off the heads, sucking the meat out, and separating the meat from the tail. She did it so quick I had to take a video of her. Her husband Joe was busy teaching science to all the little ones about "how you can tell if the crawfish is a male or female". Seem strange? Not really as he had all those kids fascinated. When it came time for me to leave, the kids were still playing with the few remaining live ones and naming them as pets.

After 12 years of living so close to Louisiana, I am happy to report that I finally "let the good times roll" and could kick myself for not doing this sooner... I'm jus' sayin'!

Curious about Boils for next year? Check out the Do512 site. Then mark it on your calendar for next year as the Crawfish season is a short one (April and May).

Where do you get Crawfish if you want to have your own boil?
Fiesta ~ Quality Seafood

James, the chef and pretty awesome neighbor, standing by his boil pot.

For boil instructions, simply search the internet as there are plenty. Or you can use my neighbor James' condensed version.

In a 36 quart pot

Add
1/2 full water
1 1/2 bags Pro Boil spice mixture
12 lemon halves
1 1/2 sweet onion
Bring to boil
Wait 10 minutes

Then Add
6 corn cob halves
6 small red potatoes
1/2 package of mushrooms
7 sausage links (sliced)
Bring back to boil
15 min until cooked

Then Add
2 sticks of butter
Crawfish
Bring to boil
Cook 13 minutes

Dump on table (plastic table cloths or newspapers work best for this mess). As soon as it's cool to the touch, dig in and get 'em while they're hot!

Hot and Steamy

I'm digging in

Prepare to get messy

Mom and Daughter know how it's done.

Mom, can I have one for a pet?

Fresh Batch Steaming Hot!

My neighbor having some mud bug fun with her husband.

Up & Down - That's Just What We Did

2013-05-21T09:47:00.000-07:00

Back in early May I had the opportunity through the AFBA to join some fellow bloggers in taking the "Up & Down" coffee/beer tour at Casa Brasil and South Austin Brewery. Though my good friend Mad Betty told me I would love it, I did not comprehend the intense experience I would have. I won't give away too much of the tour (because you should all take it) but I will tell you that if you think you know what makes a great cup of coffee, this tour may just change your opinion. My mind was blown (and sore) from the vast amount of information that was given. I walked in thinking I drank good coffee and that I understood the process. I walked out feeling like I have been disrespecting the bean all these years. Now I know better! So with a few new coffee tools, tons of knowledge and some fresh beans, I'm ready to brew a fresh cup, respectfully, of course. I'm jus' sayin'!

A Shared Experience
On this particular outing I brought a girlfriend who is still fairly new to this city (via Las Vegas) and has a hunger to explore all things Austin. Not sure if it was all the caffeine or the tasty brews afterward but I was able to convince her to write about her experience on this day to include here. Please give a warm Southern welcome to Sonia as she shares her experience. Hey - maybe this is just the push she needs to start writing a blog of her own and join the AFBA!

Sonia H.

Up & Down Tour - By Sonia H.

Today was special. A lucky few had the opportunity to learn about every day treats that we enjoy - coffee and beer. So simple, yet so complex. Today, a veil lifted - allowing me to see and understand more clearly, something I felt I already knew well enough, to enjoy. I was delightfully wrong. Amazing how quickly a shift in perspective can rock your world.

The day began with Casa Brasil Coffees opening their home to the Austin Food Bloggers Alliance and invited guests, to meet their family and see the love and care infused within their coffee.

I will never approach another cup of coffee the same. After delving into what I feel is the soul of a coffee bean, following it through from inception to a fresh brew, my mind is blown. Subtle and not so subtle differences based on region, roasting, brewing technique, human intention.... the layers of science and artful mastery at Casa Brasil is one to experience.

Lunch provided by the J. Mueller crew was quite the treat, as well as much needed sustenance, after countless tastings of coffee....feeling the caffeine dance through our veins was entertaining, to say the least.

Ending the tour with a visit to the South Austin Brewing Company was the cherry on top! Scrumptious Belgian Ale made locally was a sweet surprise. Journeying through the beer-making process was enlightening and hearing how the Brewery believes and applies the reduce, reuse, recycle method in various ways as a part of their business, was refreshing.

I gained so much knowledge yet what I value most, is my incredible experience shared among the Austin Food Bloggers Alliance with the folks of Casa Brasil and South Austin Brewing Company on this beautiful Austin day.

The way I brew now.

Beautiful Bags waiting for Beans.

Yes they also provide a delicious lunch, before heading over to the Beer.

Jordan Weeks

Oh did I mention we got to taste all of these too?

5 Reasons To Lift Your Glass And Say ¡Salud!

2013-05-01T05:05:00.001-07:00

A delicious fiesta with Margaritas rimmed with Sal de Mar salt

Reason 1
I have many hispanic friends who have opened up their homes and lives by sharing stories, recipes and their beautiful culture with me.

Reason 2
I'm married to the "Tequila Tracker" who is also a rep for the incredible T1 Tequila.

Reason 3
My good friend Lucinda Hutson's book "¡Viva Tequila!" comes out in May and is a must read for anyone that enjoys tequila, cooking or the wonderful culture of Mexico.

*GIVEAWAY*

Leave a comment below about your favorite tequila and I will do a random drawing for a free copy of this fabulous book on May 20, 2013.

Reason 4
My husband is an avid tequila collector with enough bottles to last many fiestas - which in turn may cause many siestas.

Reason 5
It's taken me many years to get past my memories of bad tequila and educate myself into sipping true agave pleasure.

If those are not reason enough to celebrate Cinco de Mayo, then I must need another sip to come up with more reasons and/or more shameless plugs. I'm jus' sayin'!

Soak Watermelon wedges in tequila-lime-agave. Skewer and Freeze.

Muddle fresh minced ginger and fresh blueberries in your favorite margarita recipe.

Mix freshly brewed Hibiscus tea with your favorite blanco and a splash of lime and agave syrup.

Blood Orange Margarita

Anejo served neat with the essence of burnt orange peel on the rim

Margarita Gelato

Tequila Sunset

Avocado Margarita recipe courtesy of Notes From Maggies Farm

Take any flavor of the Republic Spirit Blends and pour straight into an ice cream machine for a delicious sorbet

How do you celebrate Cinco De Mayo?

Need more ideas as to what tequila is the best taste for you? Then check out these great sites that will give you plenty of information. And don't forget about the *GIVEAWAY*
http://www.tequilaneat.com/
http://www.TequilaAficionado.com/
http://www.agaveidiots.com/
http://tequilajournalist.com/

It Takes a Community

2013-04-27T09:29:00.001-07:00

If you're a regular follower of this blog, you've probably noticed that I have not posted anything in the last month or two. I think it’s safe to say that all writers experience times when we are either blocked creatively or we just have too much on our plate. The last couple of months have included a little of both for me. I usually keep this blog for food-related stories, however, occasionally I have a story that is so close to my heart and so genuine that I have to share. The following is a story about love, faith and community. I hope it puts a smile on your face, inspiration in your heart, and fills you with a little hope for those days when society leaves you feeling a little half empty, I’m jus' sayin'!

Every March, we host a group of cherished friends for a week during the annual SXSW festival and during that week, we throw our annual SXSW Party. As you might expect, it's not only a hectic and busy week, but a busy month when you take into account the planning and preparation beforehand. This year was no different. We did what we could before our friends got to town and when they did, we put them to work helping prep for the big party as we caught up and enjoyed each other's company.

One of the drawbacks to throwing successful parties is that they tend to grow, the next one being bigger than the last. This year was no exception and what was once just a small BBQ with a couple out-of-town friends, family and neighbors has become an 80-90 guest event, this year being the biggest yet. In past years, we've allowed our dogs to roam the party and mingle with everyone. We found out the hard way what too much brisket can do to a dog when Smoke, then our newly-rescued Catahoula, collapsed the day after our party. We have kept a close eye on that ever since. For this year's party, however, we decided to put Smoke and Gypsy, our 2 year old Catahoula, in our side yard behind a small fence and separated from the main yard.

Somewhere around 11pm that night, the side gate got opened and our sweet pups made a run for it. We still don't know if Smoke opened it (which he has done in the past) or if it was simply not shut completely by a guest. We knew the dogs had gotten out pretty quickly and went out to corral them and interestingly, Gypsy came running from around the corner and went straight back to our front door. Smoke, on the other hand, was nowhere to be seen. When he's gotten out in the past, he would usually work his way through our neighbors yards taking in all of the different scents. On this night, however, he just disappeared - possibly a bit skittish with so many strangers in our home. Smoke had never spent a night outside in the time that we'd adopted him so we expected to see him back before too long. Within 15-20 minutes, search parties went out from our house. Up and down the streets of our small subdivision you could hear people calling out for him. A few hours later, after the party had ended and the clean-up was done, we placed his bed on our front porch, confident that he'd find his way back. We said a prayer for his protection and went to bed.

The next morning the bed was empty and there was still no sign of him so we started down the road of a more formal search. Over the next few days, we made flyers and posted them. We contacted The Lost Dogs of Texas website. We posted on craiglist . We tweeted, emailed and facebooked to all of our friends. Notices went out on yahoo neighborhood groups. News of our missing dog was shared from North Austin to Buda and specifically in and around our entire South Austin neighborhood. We had lovely friends Kate & Jo and Rachelle personally checking the local shelters on our behalf. Our wonderful house guests that came out for SXSW gave up much of their “music” time to search each day. We would get up and start our day either in the car or online, searching various websites for any news on Smoke, and every night we would say a prayer for his protection and hope that he would come home.

Our dear friend Sam has always gotten strong premonitions about things and I learned a long time ago not to question but to trust her. She kept seeing Smoke in the Lady Bird Johnson Wildflower Center, the large land preserve just blocks from our house, and specifically near the back by the Veloway, a recreational bike and rollerblade trail also close to us and adjacent to the Wildflower Center. So each day, we would visit and search in that area. After 5 days, our friends had to leave and go back to their lives in California and Arizona. My husband had to leave as well for a business trip. Our friend Lisa stayed another day just in case I needed her. This was a very difficult time for me. I am a firm believer in God’s plan and that everything in this universe happens for a reason, but when one is hit with powerless, sleep deprived days and nights full of worry, faith tends to dwindle. However, every time I started to feel like “this was it” or “he was not coming home” a friend would instant message, e-mail, or call me to either check in or give me some encouraging story to hang on to. In that one week, I received more texts, e-mails and IM's then I had in a months, all from a community of animal loving friends. On Wednesday, a week after Smoke had gone missing and two days since my husband and our house guests had left, I got up and read my e-mails before work. One of those emails was from Jennie, my friend and fellow foodie/dog lover, who said that she had spoken to Marti Miller, a local pet psychologist that she had worked with before. The email went on to say that Marti had told her to search the Wildflower Center for Smoke. I told her that several people had that same premonition but we still had not seen anything. Jennie then asked if I was willing to speak to Marti myself. I said sure, I had nothing to lose. I called her and right away she had a calming spirit. She said that she saw him alive but hurt, and also said there was darkness. We both just thought the darkness was the energy I was bringing as I had started to give up hope. She asked me if I had a good picture of Smoke's eyes. I said, “Yes it’s on my facebook”. She said, "I need you to stare at his pupils. When you stare long enough you will see your own reflection, that reflection in a sense will become a channel of light for him." I told her I would do it before I left for work and I thanked her for her time. As soon as I got off of the phone I started staring at his eyes in the picture on the computer screen. I focused as long as I could and then closed my eyes and prayed. I asked God to please bring us peace over this situation. I asked for closure so that we could move on and said, "Amen!"

Literally, two minutes later I got a call from the Lady Bird Johnson Wildflower Center. It was Philip the site manager. He said, “I think we found your dog.” Can I just tell you those words will forever be engraved on my heart. He said an intern had left some buckets down in one of the caves on the property and she went to retrieve them and noticed a blue eye looking at her from a ledge way back in the cave. I told him I would be right there. With the help of Philip and Edward (the other amazing dog loving Wildflower Center employee) they helped me down into the cave to see for myself. With tears rolling down my cheeks, I got the first glimpse of my sweet boy. I was surprised when he would not come to me (clearly in shock). I crawled on the muddy cave floor to get close enough to put his leash on him. He finally started to move when I gave a slight tug on the leash but then he collapsed. That is when Philip noticed his leg. It was quite bloody.

Everything happened so quickly after that. I left Smoke with Philip. Edward got water for him. I called 911 and had the fire dept. on their way to help us get him out of the cave. I called my husband to let him know. I called my friend Lisa who got a hold of our Vet and got them ready for us to come in. The wonderful crew from Station 27 showed up and with the help of Philip, Edward and myself, the "B" Shift of Station 27 we were able to hoist him out on a stretcher to safety. Smoke never complained once. It’s like he knew he was being saved. I hugged them all. I told Edward and Philip that I would be back with a reward and they just looked at me and said, “the tears on your cheeks were reward enough.” (I know, right?)

As soon as I got to the vet's office, the staff dropped everything and carried Smoke straight to the back. It was there that Dr. Stried assessed that a car had hit Smoke. His poor leg was barely hanging on to the bone. The flesh was exposed and infection had set in. He was also very dehydrated and had lost 20 lbs (25% of his body weight). The Dr. asked me to trust them and that I should leave so that they could do all they could for him. I guess I was no help standing there covered in mud and tears.

That afternoon, the Dr. spoke to my husband and filled him in on Smoke's condition and treatment options. He had severed the main tendon in his hind leg and a nickel-sized piece of bone clearly exposed, to go along with the roughly 5-inch gash on either side of it. To think that he'd been stuck in a cave like this for a week, unable to get out! He continued and said we could see a specialist about the possibility of surgically repairing the tendon, but that was down the road, assuming the leg would not need to be amputated first. His recommendation was to let it heal naturally and see how it progressed. It was already about as bad as it could get. That evening, we decided to take the conservative route and see how well and quickly it might heal. Surprisingly, within two days, Smoke was up, around and ready to come home. Our vet was amazed at his vigor and how fast he was healing. He told us we have a miracle right here and not to forget it. Don’t worry Dr Stried, I don’t think we ever will. The healing had progressed enough after 5 days that the Dr. could now stitch the wound and cut the recovery time by a month, which we did.

Moving forward, it’s been 43 days since Smoke came home. We have had our ups and downs with his recovery, mostly due to his relentless urge to chew off his bandages, but it still beats not having him home. I have tried to thank everyone that has had a part in making sure that Smoke's recovery has been comfortable and pain free. Thank you Karla for your care packages. Thank you Kerri, Kari, Julie, Lucinda, Lisa S, and Amanda for all the yummy gourmet bones, treats, cards, and TLC. Thank you to my dear out-of-town sister friends Lisa M, Sam, and Katie for the love, support and understanding while you were here visiting. Most importantly, thank you to the best community of friends and family a grits girl could ask for. Y’all have no idea how important your role was in getting Smoke home. It was your energy, prayers and hope that sustained me when I was at my lowest and it was that same energy that brought Smoke home to us. The superficial injury is now almost completely closed up and healed and he is able to put weight on the leg. He is not yet able to jump with it and may never again, but I wouldn't bet against him! Would You? Today, we took Smoke on his first walk since returning home. He was understandably skittish from passing cars, reinforcing the notion that he was hit by one. We walked over to the Lady Bird Johnson Wildflower Center to say hi to two very special guys. In closing, I only have one thing left to say - Never underestimate the power of positive prayer and energy, and never underestimate the power of a community!

It's hard to see the depth of the cave he was found in. He was way down and back on a ledge in the back of this cave.

At home after the first Vet stay-Before Surgery.

After Surgery with my Husband.

This is how Texans say "Thanks". A 14 lb brisket for Station 27

Station 27-"B" Shift

"Our Heroes" From the Lady Bird Johnson Wildflower Center Edward & Phillip

Pet of the Month

Spring!

2013-04-02T09:38:00.000-07:00

“Is the spring coming?" he said. "What is it like?"... "It is the sun shining on the rain and the rain falling on the sunshine...” ~Frances Hodgson Burnett, The Secret Garden

We have had a very busy month over here, so I apologize to my readers for taking such a long time to get back in the groove of things. Today is the second day of April and we have showers, but we also have flowers. The highways are starting to brighten up with their annual blanket of Bluebonnets and Indian Paintbrush. One of the many things I love about Austin is the Spring, as it reminds me of a Monet painting. Out in the backyard we have buds bursting on the Meyer lemon tree again and the bees are busy dancing around the blossoms. Little radishes are popping their heads from the soil to say hello. Bunches of baby lettuces are making there way to salad bowls along with plenty of fresh herbs from the garden.

Whether you have a garden in the back or one in your heart, why not consider sewing some seeds of good health. It will do your soul a world of good, I'm jus’ sayin’!

Gifts of Love

2013-02-14T20:13:00.001-08:00

You don't choose your family. They are God's gift to you, as you are to them. ~Desmond Tutu

Desmond was certainly on to something when he made that quote. Today is Valentines Day, the day that will either guilt you into buying stock in Hallmark or make your way through a bottle of red on your own. Or perhaps it will just be another day that goes on unnoticed.

As far back as I can remember, my Mom has celebrated Valentines Day. It was particularly important to her to make sure that we always had a special day to honor the gifts that God gave us, to her we were those gifts. Over the years my brothers and I would find ourselves with or without a special valentine in our lives, however, one thing we could always count on was a place-setting at Mom's table. Of course on Valentines day, there would be some little sweet treat wrapped in red tissue paper, a sweet card and a little paper cup filled with conversation hearts. It seems kind of cheesy but it's those sweet gestures we remember from our childhood that form the traditions we have now for our own families. I still do this same tradition with my family dinner even now, but with a little twist.
My husband and I never made it a tradition or habit to go out to eat on Valentine's Day (too expensive in the early years and far to stressful to get reservations). Instead, we started a tradition early on in our marriage where one of us would cook the dinner and the other would make dessert. Each year we would switch and that just became our "thing". My husband is an amazing cook and when he does jump into the kitchen you can bet you will be sitting down to a four star meal. For me, it’s just about the best gift of love there is., when someone pours their love and efforts into a meal. I truly appreciate that my Mom instilled in us at an early age that love comes in the little things that we do daily for one another. Cards and chocolates are sweet but being able to share a meal with the people you love or telling them daily how important they are far exceeds a Hallmark card... I’m jus' sayin'!

Little gifts of candy wrapped in red tissue

You guessed it - I got to make dessert this year. A simple dark chocolate bundt cake with fresh berries.
You can find the recipe here.

Going Bananas!

2013-02-01T04:35:00.000-08:00

A week ago my neighbor came by to borrow some butter because he was making banana bread with his daughters and had run out. As soon as my daughter heard about what was being made next door, she started to go bananas (pun intended). It was as if banana bread had gone "viral" in our house. "Oh Mom, can you please make some?" and "Hey Mom, you know how delicious warm banana bread is, right?" Or, "Mom, you know, I think it's perfectly ok to eat banana bread at all 3 meals including dessert don't you agree?" Okay. I get it. Banana bread is now on this week's menu and my daughter's commentary forever earwormed in my head.

Over the years, I have made banana bread plenty of times. If you google or pinterest it, you will see that it's one of those recipes that has been made and re-made in every style imaginable, with versions including everything from coconut to chocolate chips to chili peppers in the batter. It has been made vegan, gluten free, low glycemic, paleo and raw. But I really just wanted to make my daughter the simplified recipe so I stuck with this one and modified it only a little. I doubled the recipe (because having an extra loaf tucked in the back of the freezer for those emergency "viral" or "earworm" moments) is a "super-mom" point maker. I exchanged the walnuts for pistachios just in case my husband wanted some (he is allergic to peanuts/pecans/walnuts).

This recipe calls for slicing the bananas rather then mashing them. It claims to be really moist and that is what I was after. When I was pulling it out of the oven and its intoxicating aroma filled the house, I realized right then why we all go bananas for banana bread... I'm jus' sayin'!

Banana Pistachio Bread
Modified from this recipe

Preheat oven to 350º
Line 2 loaf pans with parchment paper.

Combine the following in this order, in a large bowl.

1 cup butter, melted
2 cup White Sugar
4 eggs (lightly beaten)
2 1/2 tsp. vanilla
1 cup sour cream
5 medium bananas (sliced not mashed)
3 cups flour
2 tsp. baking soda
1 tsp. salt
1 cup roasted pistachios (lightly chopped)

Mix until all is incorporated. Divide batter into the 2 loaf pans. Bake for 1 hour or until a toothpick comes out clean from the middle. Cool completely before slicing.

*Adult suggestion-while still cooling and warm, brush 2 tbsp of good bourbon over the top to glaze.

12 Days of Meyer - Day 12: "When Life Gives You Meyers..."

2013-01-09T03:32:00.000-08:00

When life gives you an amazing lemon tree that produces more fruit than one can possibly use, it only seems right to share the bounty with others. I had the pleasure of being the Meyer Fairy this past month because our tree had one of those super-productive years. I gave them to friends, neighbors, family members, and some of my favorite food bloggers. I loved how excited they were to receive a big bag of them. Several friends even bartered their own specialties with me which was such a treat. They were all so creative with what they did with the lemons and some even blogged about there Meyer loot. Below you will find stories and links to some of my favorite bloggers and what they did with their lemons. I hope you enjoy reading their entries as much as I did! At this point, I think it's quite possible I could commit to writing a blog solely about Meyer lemons. Unfortunately, I must get back to reality as my tree has been picked almost clean and the cold weather marks an end to another season. Good thing I have a freezer full of freshly juiced juice to last me the rest of the year... I'm jus' sayin'!

First up, check out this trailer if you are in Austin down on Rainey Street. You are sure to get a delicious Persian treat. Chef Nanez is the culinary wonder behind Wholly Kabob and every day she has something new and tasty to accompany her regular menu. She used her Meyers to make a salad shirazi and saffron chicken and I'm hungry just thinking about it.

Next, my friend Carla over at Austin Urban Gardens bartered with me, offering some yummy canned goods from her pantry. Her blog keeps you in the know with all that is in season, as well as what you should be growing in your gardens. She is also the one who is always up on what's happening with the local farmers here in Austin. I encourage you to check out her site.

This next blogger is the cutest little Southern sweetheart whom I originally met through facebook and have recently gotten to know in person. When Katie received her lemons she went home and created this lovely little appetizer. I especially love how she admits the first round was not as she had hoped but kept at it until it was perfected. She is as cute and sassy in her writing as she is in person, so check out her blog if you get a chance.

If you follow me on facebook you should know that I re-post this next lady's recipes on a regular basis. She is a very dear friend and if you are looking for a blog that you can just pull a seat up to, start reading, and instantly feel like you are with her in her kitchen, well then this is the one. I can personally say that she is exactly as she writes. Down home, witty, sassy, and full of Southern charm. If Maggie's pictures don't draw you in at the start, then her lovely stories will. I promise it will be hard to leave her site. This gremolata recipe is just one of her many lemon recipes that she used the Meyers for. I hope you enjoy Notes From Maggies Farm as much as I do.

Tiffany from Trailer food Diaries created several flavors of lemon curd using her lemons. If you have not had a chance to read her latest cookbook I highly recommend it as it's chock full of local trailer food from here in Austin.

My sassy and witty friend Hilah over at HilahCooks bumped up the old family favorite Lemon Bars by using Meyers. She also made some Limoncello and shared some of her stash of lemons with another friend (I love that). Her videos will make you laugh and you will always learn something new whether you are a beginner in the kitchen or a pro. Her printed cookbook was released in 2012 and it's as witty and informative as her popular videos.

My favorite Hip Girl Kate took no time at all to use her box of lemons. As the queen of hip homemaking she quickly used her Meyers to create a yummy lemon strawberry paletas (recipe will be in her upcoming new book out in the Spring of 2014). She also made this yummy marmalade and encouraged a friend towards canning by sharing some of her stash. If you are looking for a unique gift for the new homemaker/bride or even a college student that wants to be hip in this modern world then I suggest getting your hands on this book.

Addie is our local food writer over at the Austin Statesman. She took 2 loads of lemons with her, one for her family and one for her Mom in Missouri, whom she was visiting while on Christmas break. She made her Mom some limoncello and then just last night finished up making a delightful Meyer lemon tart.

My personal trainer Jeremy from 10 RM Fitness received his first bag of Meyers from me in early December. He had never had them before, so he was obviously blown away by the perfect balance of lemon and tangerine flavors in these sweet orbs. Besides eating them whole (yes you can do that) he kept a supply of lemon water going for his clients. Of course, I had to bring him another bag as he is now sold on the nutritional value and deliciousness of this lemon.

Check out these great ideas from MadBetty. I gave her a bag after Christmas and she has been busy busy. She sent me a note which I think explains it all - "I've been squeezing them into everything! They are the juiciest Meyers I've ever seen. I used the juice in a vegan mac and cheese dish, (stay tuned for the post) over fish and shrimp, in a pasta sauce with garlic, tomatoes and white wine, in herbal tea with honey, and in my smoothies. Mr Betty and I have been enjoying the lemony goodness so much!"

My dear pastry chef friend Christy over at epicuriousities took her lemons and got to work on some up-coming top secret recipes for her day job at cookingplanit.com, however, if you can't wait for that recipe, then check out this link for her special lemon tart recipe.

Finally, South Austin Foodie took her Meyers and made Christmas gifts with them. She gave me a gift of Meyer lemon candied ginger scones and - Oh My! - those were probably the best scones I have ever had. She usually writes only about restaurants, however, on this special occasion she was willing to share her scone recipe with my readers. Thank you a hundred times over as these really are a delicious treat. If you need to know where to eat in South Austin, please check out her blog and by all means try this recipe.

Crystalized Ginger and Lemon Scones
SouthAustinFoodie

1 cup white whole wheat flour
1 ¼ cups white flour
⅓ cup sugar (can omit if glazing)
1 tablespoon baking powder
½ teaspoon salt (Redmond Real)
1 tablespoon lemon zest (more, if using Meyer lemons)
1 ½ sticks frozen butter, cut into pats, and halved
4 - 5 ounces crystallized ginger, chopped (can do in food processor), equaling ⅔ cup
1 cup heavy cream (use less if using regular flour, not whole wheat), plus additional for brushing tops (optional if glazing)

If glazing:
½ - ¾ cup powdered sugar, sifted
½ - 1 teaspoon lemon zest
1 – 2 tablespoons lemon juice
Preheat oven to 400 degrees.
In food processor, combine flours, sugar, baking powder and salt.
Add zest and butter, pulsing until it becomes a fine meal; pour into large bowl
Stir in ginger.
Make a well in the center, and add cream, stirring gently to combine.
Turn dough onto counter with Silpat; gently knead and gather into a ball.
Pat the dough out into a rectangle, about 1” tall (approximately 8” x 8”); can use knife or bench scraper to cut into pieces.
Transfer Silpat to baking sheet; bake for about 18 minutes, until golden.
If glazing, combine all ingredients and drizzle over the tops once cool.

Just in case you missed any of the 12 Days of Meyer posts, I've added the links to each post below for an easy review. Also, I always love broadening my Meyer repertoire so if you have a recipe, please feel free to share the link or any other creative ideas you have for them in the comments below. Sweet or Savory, you just can't go wrong with these globes of sunshine.

Day 1 - Preserved Meyer Lemons
Day 2 - Meyer Water
Day 3 - Meyer Muffins
Day 4 - Meyer Thyme Butter
Day 5 - Meyer Household Cleaner
Day 6 - Meyer Hummus
Day 7 - Chicken Piccata
Day 8 - Meyer Sponge Pudding
Day 9 - Meyer Margarita
Day 10 - Candied Meyers
Day 11 - Meyer Blackberry Phosphate
Day 12 - Meyer Round-Up

If you're interested, here are some older posts highlighting Meyer lemons:
Meyer Lemon Shortbread
Bob's Limoncello
Lady Bird's Lemon Bundt Cake
Lemonade Pie
Ginger Lavender Lemonade
Vanilla-Infused Lemonade
Meyer Lemon Tartlets

12 Days of Meyer - Day 11: Lemon Blackberry Phosphate

2013-01-08T16:29:00.000-08:00

Wondering what to do with that syrup left over from the Candied Meyer Lemon recipe? No need to toss it out. Added to your hot tea or drizzled over freshly-baked pound cake are great ways to use it, but you can also use it in an old fashioned soda fountain favorite.

Phosphates have been around since the early 1900's. It was basically a beverage made with fruit-flavored syrup and a blast of soda water or phosphoric acid to give it a bubbly lift. I make these year 'round depending on the fruit that is in season. Having that leftover syrup from the candied lemons and some frozen blackberries stashed in the freezer makes the perfect little "fizzy lift" I need in an afternoon treat. I'm jus' sayin'!

Meyer Lemon Blackberry Phosphate

In a tall glass, add in this order:

3-4 ice cubes
2 Tbs. of Lemon Simple Syrup (See previous post)
3 frozen Blackberries
Soda Water (I used Pellegrino)
1 straw (2 if you feel like sharing)

12 Days of Meyer - Day 10: Candied Meyer Lemon

2013-01-05T15:41:00.000-08:00

Candied fruit. It's been around for ages and it's what some people love in fruitcake and what others dread. Personally, I would take a strip of home-made candied citrus over any candy bar. This year, instead of making strips I decided to go with whole slices and then dice them up to create my own version of candied fruit for fruit cake. Stay tuned and I'll let you know how that turns out.

Candied Meyer Lemon Slices

2 Meyer Lemons sliced 1/4 inch thick

1 Cup of Sugar

1 Cup of Water

Bring all of the above to a boil in a heavy pot. Then lower heat and simmer for 25 minutes, or until the slices are translucent. Remove slices from syrup and place them in a shallow pan that has sugar sprinkled on the bottom. Coat the slices with the sugar and then lay them on a clean plate to dry overnight. Once dried, they can be kept in an airtight container in your fridge for several months. I used two kinds of sugar to do the final coat. I used granulated sugar for some slices and coconut sugar (hence the brown colored slices) for the others. Both taste equally delicious. Add some more water to the leftover syrup in the pan and make a meyer lemon simple syrup for lemonade or cocktails. This will keep in the fridge for 3 weeks.

12 Days of Meyer - Day 9: Meyer Margarita

2013-01-03T12:55:00.000-08:00

Meyer Lemon Margarita

In a blender or bullet, combine:
1 Part Organic Agave Nectar
4 Parts Freshly Squeezed Meyer Lemon Juice
2 Parts Tequila (I used Republic Plata Tequila)
2 Parts orange Juice
Ice Cubes
*garnish glass rim with tangerine salt (I used Confituras).

Blend and pour into a salt rimmed glass. Enjoy!

12 Days of Meyer - Day 8: Meyer Sponge Pudding

2012-12-28T21:37:00.001-08:00

Light as a feather on top with a sweet tart sauce underneath.

This is an old standby that gets the Meyer twist.

Meyer Lemon Sponge Pudding Cake

4 Eggs Separated

1/3 Cup Fresh Squeezed Meyer Lemon Juice
2 Tsp. of Meyer Lemon Zest
1 Tbs. of Butter
1 1/2 Cups of Sugar
1/2 Cup of Sifted Flour
1/2 Tsp. of Salt
1 1/2 Cups of Milk

Preheat oven to 350.

With a wire whisk attachment on your mixer, beat the egg whites to a stiff peak, then set aside. In a bowl, mix the egg yolks, lemon juice, zest, butter and sugar, then add the flour, salt and milk slowly to the mixture. After it is mixed, fold in the egg whites until incorporated. Pour batter into a deep dish or 8x8 pan. Place a pan of hot water in the oven and place the pan with the cake batter in that pan to create a water bath. Bake for 45 minutes. The cake will separate while baking creating a sponge cake on top and a lemon sauce on the bottom.

12 Days of Meyer - Day 7: Chicken Piccata

2012-12-27T10:11:00.000-08:00

For a quick weeknight dinner throw this dish together. No reason why Meyers can't find themselves in a delicious savory dish. I'm jus' sayin'!

I used this recipe by Giada De Laurentis of the Food Network.

Chicken Piccata

Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Directions
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

12 Days of Meyer - Day 6: Meyer Hummus

2012-12-22T07:00:00.000-08:00

Being on a low glycemic diet these days pushes me to make better snack choices. I have always loved hummus but when I realized that homemade tastes much better then the store bought, as well as being cheaper, then why not, right? This recipe is not traditional as I leave out the tahini, but you can certainly add some if you like.

Meyer Lemon Hummus

(Makes approximately 1 1/2 cups of Hummus)

In your blender, blend the following until a paste is made, fine or coarse - your preference.

1 1/2 cups of cooked Garbanzo Beans (chick peas). I like to cook my own but you can use canned.
Zest of 1 Meyer Lemon
1/3 cup fresh juice of a Meyer Lemon
1/3 cup good extra virgin olive oil
1 clove of fresh garlic
1 tsp of salt (more if you prefer)
Black pepper (to taste)

Place in a dish and serve with pita wedges or raw veggies.

12 Days Of Meyer - Day 5: All Purpose Household Cleaner

2012-12-21T07:00:00.000-08:00

All-purpose cleaning solution: combine lemon juice, vinegar and water in a spray bottle. You can use this for all of your counter tops or shower/tub cleaning. It does a decent job on windows too.

Cut a lemon in half and sprinkle baking soda on the cut section. Use the lemon to scrub dishes, surfaces, and stains. I cleaned my whole stove-top with one lemon half and 1/4 cup of baking soda.

To make furniture polish, mix one part lemon juice and two parts olive oil.

12 Days of Meyer - Day 4: Meyer Thyme Butter

2012-12-20T07:00:00.000-08:00

Compound butters can be the perfect finish to top off a grilled steak or fish filet. They are easy to make and will keep in the fridge for several weeks. In a bowl, take one stick of softened butter, zest of a whole lemon and 1 teaspoon of the juice. Add in some fresh thyme (to your liking) and stir it all up. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours before serving. Or, you can keep in a bowl and use right away. I like to spread some on sprouted toast alongside hard-boiled eggs for breakfast.

12 Days of Meyer - Day 3: Meyer Muffins

2012-12-19T07:00:00.000-08:00

Ingredients
2 Cups unbleached flour
1/2 Cup sugar, plus 2 Tablespoons sugar
1 Tablespoon baking powder
1 Teaspoon salt
1/2 Cup butter
1/2 Cup fresh lemon juice
2 eggs
2 Tablespoons of Meyer lemon zest
12 Thin 1/4 inch slices of Meyer lemons

Streusel Topping
4 Tablespoons of softened butter
1/3 Cup of sugar
1/3 Cup of flour

In a separate bowl, combine the above and with your fingertips mix until incorporated and crumbly. Set aside.

Directions
Heat oven to 350 degrees. Spray muffin tins (or line with papers). Combine flour, 1/2 cup sugar, baking powder, zest and salt; blend well. Melt butter and cool. Stir in lemon juice and eggs. Stir egg mixture into dry ingredients and blend until well moistened. Spoon into greased muffin tins, sprinkle top of batter with 2 tablespoons streusel topping. Place one lemon slice on top of each muffin.

Bake 15-20 minutes until lightly browned, but do not over bake!

12 Days of Meyer - Day 2: Meyer Water

2012-12-17T19:42:00.000-08:00

What? You think lemon water is lemon water? I beg to differ. The beauty of Meyer lemons is that they have a unique flavor all their own. Meyers have hints of mild citrus with a slight tang and a touch of floral. Because they are so mild they provide a whole new flavor in recipes. And water is no exception. So if you need to boost your immune system and quench your thirst, try marinating some Meyer slices overnight in a pitcher in the fridge. You never know - you might just forget all about those sugary sodas... I'm jus' sayin'!

12 Days of Meyer - Day 1: Preserved Meyer Lemons

2012-12-15T22:44:00.000-08:00

After being a guest blogger on the 12 Days of Cookies series on Local Savour, it got me thinking about how great it would be to do my own "12 Days" theme. However, what to do it on? I thought that cookies, desserts, crafts and such had all been done. What's a grits girl to do?

Before I had a chance to figure out a theme, a freeze warning came across the news which meant there was early harvesting to be had. By harvesting, I mean that our beautiful Meyer lemon tree that was over-loaded with fruit had to be picked so that the freeze would not ruin them. So my sweet husband started picking. I made room on the kitchen table and bowl after bowl and basket after basket were handed to me. After the first round of 400 (yep that's what I said, 400) he called it a night as darkness set in. The next day he picked over 100 more. We left another 100 or more on the tree because they were not quite ripe enough, setting up a small heat lamp and wrapping the tree in Christmas lights with the hope it would make a difference.

500 lemons, could a girl be any more blessed? My tequila guy will be taking his share of these pretty yellow globes for our annual batch of Limoncello. I will juice as many as my freezer will hold. I will barter with some of my lovely food-blogger friends. Some will be given as gifts to neighbors. Then I will feel satisfied knowing that this sweet little tree that is perhaps 20 years old and traveled with us from California, has fully blessed us. With that blessing, I feel it only right and respectful to do a 12 Days of Meyer series, I'm jus' sayin'!

Day 1: Preserved Meyer Lemons
Recipe can be found on this post - http://girlgonegrits.blogspot.com/2010/01/lemon-twist.html

Sweet Lemon I'm in love.

2012-12-05T14:16:00.002-08:00

I was just recently asked to guest blog on a lovely blogger friend's site. It's always such an honor to be asked to do this. Elizabeth is one of those absolutely amazing ladies who you would definitely like to have over for tea. In fact, I hope this year to spend more time getting to know her even more. If you get a chance, go check out her blog LocalSavour and read her 12 Days of Christmas Cookies series. Each cookie is as unique as the guest bloggers that are sharing. Below is my submission.

During the holidays my daughter and I love to sip tea. It’s always been a favorite pastime and when it’s super crazy during the holidays, tea is the perfect thing to slow us down and allow us to savor all of the holiday joy instead of pulling our hair out trying to get to the next event. Of course, this experience is more than just enjoying a pot of hot tea. There are also the wonderful treats that tend to be served with it. One of my favorites is shortbread, which is also always on our Christmas cookie list. Its delicate crunch and slightly sweet flavor is perfect for gift giving, cookie swaps, Santa’s plate or a hot steaming cup of tea. Another treat in our house, or I should say in our garden this time of year, is fruit from our bountiful Meyer lemon tree. Most of the lemons are set a side for the traditional limoncello that we make every year. However, our tree is usually quite plentiful so we have enough for many other lemon treats. This shortbread highlights the Meyer lemon without being too sweet or too tart. The lavender is a pleasant surprise that brings perfect balance. After all, isn’t balance what we are all trying to achieve this time of year? I’m jus’ sayin’!

Meyer Lemon Shortbread with a Meyer Lemon Lavender Drizzle

•   1 ½ Cups of Butter
•   1 Cup of Coconut Sugar
•   3 Tbsp of Fresh Meyer Lemon Juice
•   The Zest of 1 Meyer Lemon (about 1 Tbsp)
•   3 ½ Cups of Flour
•   ¼ Tsp of Kosher Salt

Mix the Butter and the sugar together until combined. Add the zest, juice, flour and salt. Beat until combined. Dough should be able to pull together to make 2 balls of dough. Flatten each ball into a disk and wrap in plastic wrap. Chill 1 hour.

Preheat oven to 350.

Roll one disk out to ¼ of an inch thick. Cut into desired shapes. I did rectangles and triangles. You could also use a cookie cutter. Place each cookie onto a parchment-lined cookie sheet. Allow room between each cookie. Prick with a fork a couple times on top of each cookie to allow even rising. Bake 10-12 minutes (depending on your oven). Watch the edges and remove from oven when golden. Do not over-brown your shortbread. Cool on a rack.

Drizzle Lemon Glaze on top of cookie, then sprinkle edible lavender on top before glaze sets.

Meyer Lemon Glaze
In a small bowl, combine the following (except for the Lavender)
1 Cup of Icing Sugar (Powdered Sugar)
3 Tbsp of Fresh Meyer Lemon Juice
1 Tbsp of Meyer Lemon Zest
2 Tbsp of Culinary (Edible) Lavender for Garnish

Stir like crazy. If it seems like there’s not enough juice, keep stirring - it will come together. When it is a thick drizzle, you can spread on cooled shortbread. Or fill a small zip-lock bag, snip the corner and pipe a drizzle on top of each cookie.

Chocolate Caliente

2012-11-25T18:48:00.000-08:00

I remember the first time I had Mexican hot chocolate. It was at my dear friend Martha's home when she asked me to stir the pot of chocolate that was on her stove. I took the whisk to the pot of creamy delicious dark elixir and as I stirred, I could smell the cinnamon and chocolate dancing together. After taking a sip of what I'd been stirring, I realized right then that I had been missing out on a truly unique cultural experience. Martha also liked to add coffee to her cocoa to make a delicious Mexican Mocha. Over the years, Martha taught me so much about her heritage and the art of Mexican cuisine and I am forever grateful for the time she spent with me, planting the seeds in me to learn more. Now that sugar is not my first go-to option, I have to change things up a bit - or should I say "spice" things up a bit. It's a challenge at times, but thanks to these memories, I have somewhere to start... I'm jus' sayin'!

Because I am now following a low glycemic lifestyle, I am constantly trying to take my favorite recipes and revamp them to work within my dietary framework. I searched the internet for a recipe for chocolate and came across this delightful recipe from "Chocolate Covered Katie". (If you have never seen her blog, I highly recommend it. She has lots of low-glycemic recipes for some favorite and traditional dishes and treats.) I added some flavors to this one to recreate that Mexican-flavored chocolate and because I can't have Stevia, I opted to use agave instead. It made for a softer, more "ganache" texture. When I made a batch using Stevia, however, it had much more of a crisp snap to it.

Low Glycemic Mexican Haute Chocolate Bars
Adapted from: Three-Ingredient Chocolate Bars: Chocolate Covered Katie

In a bowl combine the following:

1/2 cup plus 1 tablespoon cocoa powder
4 tablespoons unrefined coconut oil (melted)
1/4 cup agave syrup
1 pinch of chipotle powder (depending on taste you can add more)
1/2 teaspoon of cinnamon

Pour into molds. I used a recycled plastic apricot container I got from Costco for the Stevia chocolate. For the agave, I used some vintage tart molds I sprayed with cooking spray. You could use any plastic candy molds.

Chocolate Drops made with Stevia

When I melted it to make my Mexican Haute Chocolate, I used 4 oz of the agave chocolate bar and 6 oz of Coconut Almond Milk. I brought it to a simmer and whisked it vigorously. I then poured them into mugs to serve.

Side x Side Thankfulness

2012-11-16T04:21:00.000-08:00

It's time for the big, all-you-can-eat, comfort food bash. Whatcha bringing to the table? Some of y'all have your standby's that you grew up with. Others will make dishes based on diets and allergies. Whether this is your first time putting on the big dinner and you feel confident trying all new recipes or you're making the traditional dishes again this year, the Thanksgiving meal has become more than simply a turkey, stuffing, mashed potatoes and cranberry sauce.

This year for our dinner we will have the best of both worlds - "combined comfort" is what I'm calling it. We will start with the usual deep-fried turkey that my guy cooks up and I'll make his favorite roasted garlic chorizo dressing. But the rest will be a challenge, as I plan to create sides and desserts that have all the flavor and pizazz that the family has come to expect, yet also be low glycemic/low fat to fit into my dietary regiment. I am not about to give up on the feeling of comfort that my all-time favorite holiday meal brings me, but at the same time, I don't plan on adding any extra pounds to the scale either! I've worked too hard to get this far... I'm jus' sayin'!

Here's a few of the recipes I'll be making...

Roasted Green Beans and Mushrooms
(In place of the Green Bean/Cream of Mushroom Soup Casserole)

Preheat oven to 350
In a large zip-lock bag, place 4 cups of snipped green beans and 2 cups of mushrooms (cleaned and quartered). Pour 4 tbs. of good balsamic vinegar and 2 tbs. of olive oil into the bag. Shake to cover all. Spread out on a parchment-lined baking sheet and sprinkle a pinch of Kosher salt and 1 tsp. of Herbs de Provence over the top. Bake for 15 minutes or until roasted to your liking.

Coconut Pumpkin Panna Cotta
(Gives you a Pumpkin Pie fix without the guilt)

3 cups canned coconut milk
1 cup canned pumpkin puree (organic suggested)
1/2 cup coconut sugar (may use more if not sweet enough to your taste)
2 tsp. of vanilla extract, or 1 vanilla bean, split lengthwise
1 tsp. pumpkin pie spice
2 packets powdered gelatin (about 4 1/2 tsp.)
6 tbsp. (90ml) cold water
*Chopped dates and coconut to garnish

In a small bowl bloom the gelatin in the 6 tbsp. of water. Set aside.

In a large heavy pot, combine the milk, pumpkin, sugar and spices. Whisk with a wire whisk to combine them all. Taste to see if it is sweet enough - add more sugar or agave syrup as necessary. Bring to a simmer. When slight bubbles start to form on the outside of liquid, take off of heat. Stir in vanilla. Gently incorporate the "bloomed" gelatin and whisk until melted, making sure you have no lumps. Pour liquid into desired molds. Depending on your mold size you may have anywhere from 6-8 servings. Chill at least 4 hours before inverting on a plate and garnishing with chopped dates and coconut.

This next dish came to me this week from my friend Jette. She knows I am following a stricter diet and healthier lifestyle these days and thought I would be interested in this particular chef. His name is Chef Alain Braux. He is an amazing holistic nutritionist that really knows his stuff. He is a trained French chef that specializes in making gluten-free desserts from scratch. He is the Author of How to Lower Your Cholesterol with French Gourmet Food, Living Gluten and Dairy-Free with French Gourmet Food and Healthy French Cuisine for Less Than $10/Day.

I decided to try out his French pasta dish. I chose a quinoa pasta that was pretty bland. However, the sauce is so packed with flavor that the pasta was merely a vessel to hold the rich and flavorful sauce. Because the dish was so easy to make, I could see this as a delicious and easy alternative side to have on Thanksgiving Day. I also thought it would be a super quick dish to whip-up to have with some of that leftover turkey. Either way, I highly recommend you check out his site and try this tasty dish.

Provencal-Style Macaroni
By Chef Alain Braux
(This is a nice change from macaroni and cheese, and a lot healthier)

Servings: 4
Prep Time: 10 min.
Cooking Time: 15 min.
This recipe is gluten-free. Can be made CF

INGREDIENTS
12 oz gluten-free macaroni
3 qt water
2 tbsp. olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1/2 tsp. sea salt
1 lb ripe tomatoes, peeled and seeded or 1 can (28 oz) organic crushed tomatoes with basil
1 tbsp. Herbes de Provence blend
Sea salt and Pepper to taste
Parmesan or alternative cheese to sprinkle

PROCEDURE
1. In a large pot, cook your pasta al dente. Drain and rinse.
2. Meanwhile, heat the olive oil in a pot. Sauté the onions and garlic with the salt until light brown. Add the crushed tomatoes with basil and the Herbes de Provence. Cook for 15 minutes until the flavors are well blended.
3. Add to pasta. Toss gently. Serve. Sprinkle with parmesan or alternative cheese.

Spicy Cranberry Walnut Compote

3 cups fresh cranberries
1/2 cup of dried cranberries
1 large orange (juice and zest)
1/2 cup chopped walnuts
1/4 tsp. allspice
1/4 tsp. cinnamon
1/2 tsp. minced fresh ginger
1/4 tsp. chipotle powder
1/2 cup of coconut sugar
1/3 cup of water
1 tsp. vanilla (I used Mexican vanilla)

Combine all of the above (except for the vanilla) into a pan. Bring to a boil. As soon as the berries start to pop, lower heat to simmer. Simmer for 6 minutes until a thick consistency (to your liking) is made. Take off heat and add the vanilla. Store in mason jars or a beautiful serving bowl in your fridge until you are ready for your Thanksgiving meal. I plan on serving some of mine on a whole grain cracker with a smear of Laughing Cow cheese as an appetizer.

I know that salad is probably the last side you want on Thanksgiving when you have so many other sides to choose from. Try taking persimmons, those beautiful orange globes now in the super market's produce section, and add them to your spinach salad. My plan is to eat a larger portion of salad so that I only have room for a small piece of pie later. Learning all these tactics from Transitions has made these life changes for better living so much easier. Here's wishing y'all a very blessed Thanksgiving.

Welcome Autumn

2012-10-14T15:57:00.000-07:00

"Come," said the Wind to the Leaves one day. "Come over the meadow and we will play. Put on your dresses of red and gold. For summer is gone and the days grow cold." ~George Cooper

Autumn, such a beautiful season. I thought that I would share a little of my home (inside & out) to give you a taste of Texas during this season. It may not be chilly here and we may not have New England's array of colorful trees, but don't be fooled because Texas has superior beauty in it's own unique style. I'm jus' sayin'!

Our little Catahoula "Gypsy"

Even empty chairs in the corner get spruced up for Fall

Our mantle is adorned with a Lance Carter original
You can find more of his amazing photos here.

By just adding some artificial leaves, you can gussy up those window treatments in a flash

My kitchen table

Our front porch

In the Garden. Everything is in Full Bloom. Our Giant Meyer Lemon Tree
Very soon, these beautiful yellow globes will become Limoncello

Detox Days

2012-09-26T04:49:00.000-07:00

So what do you do when you have come to that part of your life where the reflection in the mirror is pretty truthful and you find yourself spending more time putting outfits together to camouflage the muffin tops? Or when naps are taken, more often than not, due to a lack of energy than for a pleasant rest? That was where I was 3 weeks ago. Truthfully, I’ve been in this position for the last 5 years. I have put on quite a bit of weight and all of it came from joyous events with delicious food and I have no regrets as far as that goes. I just feel like this is the season I have to really make some changes. Not just to lose a few pounds, eat a little healthier or walk a little more. Instead, I'm talking about making some lifelong changes. Changes that hopefully will take me well into being a grandmother and beyond. I know it's not going to be a cakewalk; heck, it took years to put this weight on! But for the first time in a very long time, I am motivated.

Though I am not one to join diet programs, I never fault anyone who is on them. You have to find what works for you individually. Enter this amazing and sassy little lady named Pat Miller. She is all of 5 feet 5 inches and at 72 years of age, she could run circles around you with her spontaneous energy. In fact, it was her energy that made me want to learn more about TLS, the program that I am currently on. She is constantly in the know about the latest medical information (trust me on this, I get an e-mailbox full every week) and she has a great way of making you feel like you are part of her family with her constant cheering and guidance.

As a part of this program, I get the privilege of a personal trainer. I have plenty of friends that have trainers and quite honestly, I never really understood what that was all about until I met Jeremy Robinson. He is so much more than a trainer. He specializes in a total lifetime fitness program catered to your specific needs. His goal is to make sure that each of us in our group comes to the realization that being healthy is normal and that while it may take time, it's completely doable. He is encouraging but uses just enough tough-love to make it a real love/hate relationship. He is incredibly careful with watching us and making sure we don't get hurt (which, if you saw me on some of these exercise machines, you would be concerned for my safety and understand why I need some guidance). I can already tell that his knowledge of how the body works and his personal touch with each of us is a key factor in this life changing journey.

So here I am, 3 weeks into this program, and I have already lost 11pounds and 5% body fat. Have I changed my diet? Well, of course. Has it been a challenge? Absolutely! It's been a challenge in both my cooking and my personal life. Did I survive my first week of detox? Yep, and I got the added bonus of detoxing some other things in my life at the same time. Do I feel a difference in my overall health? Yes! Plus, I love feeling so motivated. I'm going to take this lifestyle change slow and steady. After all, it's not about the pounds lost, it’s about the overall feeling of being healthy... I'm jus' sayin'!

On my first week of Detox, I had a long list of vegetables and fruit and pretty much nothing else. I created these recipes to keep me motivated. Give them a try and let me know what you think.

Garlic Cauliflower Soup
2 Cups Cauliflower Florets
2 Cups Organic Vegetable Broth
2 Tbs. Minced Garlic
Salt & Pepper to taste

In a pan combine all of the ingredients and bring to a boil. Cover with a lid and lower heat to simmer. Simmer for 15 minutes until cauliflower is tender. Remove from heat and pour into a food processor. Whirl until smooth and thick. (If the soup is too thick for your liking, feel free to add a little more stock)

Vegan-Stuffed Cabbage Rolls
8 Savoy Cabbage Leaves
1 Cup Mushrooms (minced)
1 Can Diced Tomatoes
1 Cup Diced Eggplant
¼ Cup Minced Red Onion
1 Carrot Diced
1 Zucchini Diced
½ Cup Diced Golden Beets (red can be substituted)
2 Tbs. Minced Garlic
2 Tbs. Minced Fresh Basil

Filling
In a sauté pan, sauté the following: eggplant, mushrooms, onion, carrot, zucchini, beets, 1 tbs. of garlic and 1 tbsp. of basil. Sauté just until the onions are translucent and the veggies are soft. Set aside filling to cool.

Sauce
In a food processor combine the can of tomatoes, 1 tbsp. of garlic and 1 tbsp. of basil. Whirl until completely blended as a sauce. Season with salt and pepper. Set aside.

Cabbage Leaves
Place cabbage leaves into a large bowl. Cover with boiling water for 3 minutes or until pliable. Drain leaves. On a flat, clean work surface place 2 tbsp. of filling in each leaf (this will depend on the size of your leaf). Gently fold the leaf to create a small parcel (you may need to use a toothpick to secure each parcel - just make sure to remove them before serving).

Place each parcel in a clean saucepan that has a lid. After all the leaves are filled and all the filling is gone, pour the tomato sauce over the cabbage rolls. Cover with lid and bring to a boil. Lower to simmer and simmer for 15 minutes.

Coconut Curry Beet Soup
3 Cups of Golden Beets Diced
2 Carrots Diced
3 Cups of Organic Vegetable Broth
1 Tbsp. Minced Garlic
1 Tsp. Coconut Curry Spice
Pinch of Cinnamon
1 Tsp. Minced Ginger
Salt & Pepper to Taste
¼ Cup Greek Nonfat Yogurt

*Garnish - Dried Unsweetened Coconut

In a pot bring the first 8 ingredients to a boil. Lower heat and simmer 15 minutes or until the beets and carrots are soft. Pour half of the mixture into a food processor and whirl until smooth. Add the yogurt and whirl again. Take the mixture and pour it back into the pot with the rest of the soup and stir. If too thick, add a bit more broth to make the consisitancy to your liking. Ladle into bowls and garnish with coconut.

Spicy Gazpacho Soup Adapted from Ina Gartens

In a food processor or blender combine the following:
1 English Cucumber Diced
2 Red Bell Pepper, Cored and Seeded
1 Can of Organic Diced Tomatoes
1/2 Red Onion Sliced
2 Garlic Cloves Minced

When processed to desired consistency, pour into a large bowl with the following:
3 Cups Organic Vegetable Broth
1/4 Cup White Balsamic Vinegar
1/4 Cup Good Olive Oil
Salt & Pepper To Taste

Chill for 30 minutes and garnish with sliced avocados.

,BR />BR />

Mahalo Summer

2012-08-27T05:16:00.001-07:00

I may have mentioned this in a previous post or two and I just have to say it again - I have the best neighbors! I know, I know... you probably have great neighbors too, however, the energy of our cove (cul-de-sac) has recently been revived with some new families and it's like it has awakened after being in some kind of cryogenic sleep chamber. Now we all seem to be outside with our kids playing, chatting and sipping cocktails more nights than not and our diversified group of personalities and age groups just adds to the fun.

A while back, my friend Lisa in Hollister, California started telling me about how her neighbors started doing progressive dinners. I was intrigued and thought if I ever had the opportunity to do one of these dinners with my neighbors I would. So step into the now with all of these fantastic neighbors and what a perfect opportunity to start our own tradition. We've now had two dinners and they have been nothing but huge successes! We started off with a simple "Progressive Meet Your Neighbors" dinner to test the waters. It was a hit, so we decided to end the summer right and have a luau-based progressive dinner. The progressive dinner itself is pretty basic. We start with three courses at three separate houses - appetizers, entree, and dessert. If you are hosting at your house than others can co-host by bringing food to that course. We had ten families participating in our luau, three of which hosted courses in their homes or backyards, the rest helping with their course of choice. We spend about an hour or so enjoying each course at each house until we move on to the next. It's simple, fun and a great way to get to know your neighbors. Of course, you don't have to have themes, we just happen to have an awesome group that is open to anything. As my new neighbor Ross mentioned last night, "Living on Cyrus Cove is like stepping into the 50's with a modern, updated twist." Thanks Ross, I could not have said it any better.

So if you find your neighborhood in a bit of a cyber-sleep and need to wake it up a bit, may I suggest something a bit progressive? You never know - it might just be the one thing that wakes you and your neighbors up... I'm jus' sayin'!

Here are some tips from my friend Lisa for making your progressive dinner successful.

Start with lots of communication, be it through e-mails, e-vite party invitations or phone calls. Don't rely on just chatting with people and keeping track of what you chat about. If it's all in writing then it's easier to go back and look at.
Appoint one master-planner. Having a master-planner will ensure that all communication (above) is stored and kept current. This planner can do any or all of the following:
- Keeps track of the families participating (headcount).
- Arranges groups (to keep families rotating amongst themselves)
- Works with everyone regarding the theme/menu/timing (so no dishes are duplicated)
- They create the final agenda and post it before the dinner letting everyone know where to go and when, what the theme is, and whether the theme requires any special needs like props or dressing to fit the theme.
Encourage neighbors that may be a bit shy to co-host rather than host a course at their house.
If kids are invited, make sure there's a small "busy" table set up so that they are not bored while the parents are mingling. It can be as simple as having bubbles and coloring books outside on a craft table. Just remember to make it as simple as possible so that they do not need a lot of attention, but rather can enjoy both themselves and each other.
Teens can sometimes not be as gung-ho as the adults or little ones. Make sure you involve them in the creative set-up and course planning, that way they can feel like they are contributing.
Diet or special needs are where the "communications" person can make sure that specific needs are met. If a person is gluten-free, make sure they bring a dish that is suitable to the course as it will give them a chance to offer something new to the group as well as take care of their own personal needs.
Relax! The dinner should not be difficult but rather fun and entertaining. If you are uptight it will show. This is about getting to know your neighbors.
If you think there will be more people then your home can comfortably hold, move it outdoors or even at an easily accessible park for one of the courses.

Here are a few recipes from our Progressive Luau to get you started

The Luden's Mai Tai's

Mai Tai
4.5 fl oz Mr & Mrs T® Mai Tai Mix
1.5 fl oz Light Rum
1.5 fl oz Triple Sec

Instructions: Pour ingredients over 1 cup of chipped ice in a tall cocktail glass. Garnish with pineapple slice and lime as desired

Dianne's "Not Your Hokey Poke"

Poke
2 1/2 lbs. ahi tuna, cut into 1/2-inch cubes
4 bunches green onions, white and some green, sliced
½ C soy sauce
1/3 C toasted sesame oil
Sesame seeds or wasabi sesame seeds

Toss tuna and onions in a bowl. Mix soy sauce and oil and pour over tuna. Toss, and add sesame seeds. Serve immediately or refrigerate.

Dianne's Macaroni Salad

Macaroni Salad
1 1/2 lbs small elbow macaroni, cooked al dente
3 bunches green onions, sliced
1 bag shoestring carrots
1 – 1 1/2 cups frozen peas
Mayo to taste
Salt and pepper

Rinse the cooked pasta to cool it. Toss pasta with onions, carrots and still-frozen peas. Add mayo to taste, season with salt and pepper.

Tony's Pineapple Brocoli Chicken

Aloha Pork Sliders w/Pineapple Mango Salsa & Spicy Plum BBQ Sauce.

Anita's Delicious Spicy Plum BBQ Sauce was slathered on one side of the bun

Aloha Pork Sliders

Aloha Pork Sliders
1 lb ground pork
1 lb ground turkey
1/2 cup of minced spicy pickles like Wickles brand
1 medium red onion minced
1 egg
1/4 cup of pickle juice from jar
Salt & pepper to taste
Pineapple Mango Salsa (I made my own by just combining diced mango, pineapple, jalepeno, onion, lime juice, red bell pepper, cilantro and salt & pepper. You can certainly purchase ready-made at your local grocer.)
Hawaiian Bread Rolls
Spicy BBQ sauce (I used a gift of homemade but you can certainly use your favorite bottled)

Mix the above, until completely combined. With an ice cream scoop make rounded scoops about the size of a kiwi. Place on a foil lined baking sheet. Bake 15-20 minutes in a preheated 350 degree oven.

To Assemble: Slice each roll in half. On one side, spoon on some BBQ sauce and on the other, put a tablespoon of salsa. Place a slider on the BBQ side and put the salsa side on top. I secured mine with cute hula girl toothpics. You could certainly use a wooden skewer. I also placed a wedge of pineapple on top to garnish. This recipe should yield 24 burgers.

The Langham's Hawaiian Kabobs
Chicken and Pineapple Skewers
http://allrecipes.com/recipe/hawaiian-chicken-kabobs/
We followed the recipe closely, with the exception of substituting the sherry with rice vinegar.

The Javan's Absolutely Delicious Banana's Foster

Sweet after dinner cordials served at the Javan's Dessert Course

The Gatshe's Rice Pudding with a Sweet Pineapple Compote

First Course Appetizers

Ross greeting us all at the door with an "Aloha"

Buffet style for the entree course

Eating Outside (Entree)

Kelli whisking up the sauce for the Bananas Foster.