Nurturing My Inner Me

Nurturing my inner... eat out, then eat in

noreply@blogger.com (Karen) — Tue, 27 Mar 2012 01:11:00 +0000

I got to visit a friend in Annapolis recently. If you've never been, you really should put it on your list of must see towns. Lots of little shops by the water. Quaint streets to walk along. Oh, and if you happen to be there in the morning, you'll have to stop and have brunch at Miss Shirley's.

Side window.

It was a super crisp, clear day with plenty of sunshine.

Front entrance. Still winter. Craggly tree.

The menu was huge! Like, overwhelming. I wanted about 10 things at first glance. It went up from there the more I studied it.

Extensive. Love that kind of offering.

Tell you what I finally wrestled down to the best option for me in my "what if I never get back here again in my life" thinking mode: Trio of Breakfast Sliders.

Sliders served with Scrambled Eggs:

- One with White Cheddar & Slow-Roasted Carolina Pulled Pork
- One with White Cheddar & Applewood-Smoked Bacon
- One with Goat Cheese, Spinach & Roasted Red Pepper

All on Mini Challah Rolls & choice of Shredded Potato & Onion Hash Browns or Savory Grits with Diced Bacon.

The presentation was just perfect. It's fun
to line things up on long, rectangular plates.

One quick snap of a booth before the three of us rolled our round, overstuffed selves out of there. (I might note we started with the fried green tomatoes which were delicious and my two skinny friends can eat me under the table like you wouldn't believe unless you watched them.)

Dark, rich browns.

I'm totally going to buy rolls and make these little breakfast trios at home! I bought mini challah rolls at Wegmans to make chicken sandwiches not long ago, but if you're in Connecticut, I bet you can find them at a Jewish bakery. (Of course now I want to learn to make challah at home.) As you know, I share my restaurant trips with you, so though you may not get to the same places, hopefully what I dined on inspires you to make something similar in your own kitchen. Thus, I provide you with much detail. (Not that you're going to repaint your dining room to match the pictures... though you could...)

Nurturing my inner... scoop on soup

noreply@blogger.com (Karen) — Tue, 27 Mar 2012 00:15:00 +0000

The weather has been up and down like a roller coaster for the past few weeks. Bizzare! Cold to hot to windy to humid. This weekend, it was back to being a bit cooler, so I was in the mood for soup. Glad I had some frozen and ready to go. But this is how it all went down when I first made it last month.

Yellow Split Pea Soup

2 cups dried split peas
1/2 onion, chopped
6 carrots, chopped
3 cloves garlic, diced
4 cups chicken stock, low sodium
1 cup water
2 smoked ham hocks
4 fresh thyme sprigs
1 dried bay leaf
Salt to taste
1 1/2 - 2 lbs potatoes, diced

I've learned a lot lately about dried peas and beans. Where I may have been concerned about the time it takes to prepare them in the past, I have learned slow cooker methods that take the place of presoaking. (Because I never think to presoak. I'd need to put it in Outlook to remind me.)

Ready to go!

Into my lovely Dutch oven, that is actually French, I added some olive oil, onions, carrots and garlic. I sauteed until slightly soft.

Veggie base.

Into this one pot wonder, went everything. Which continued with broth next. Low sodium. I like to control the salt myself. That's a good cooking tip.

Could use vegetable broth if you'd like.

Also the water, thyme, bayleaf and dried peas.

The base is done.

Gird yourself up for this next part. It's not for the faint of pork. Meet, the smoked hamhock. A strange and little lesser known food item for some. A staple used in many dishes in southern cooking for others. You can get them at the butcher or at the grocery store. You may need to ask where they are, as I had to.

They came three in a pack.

After I got over the initial disgust that this is a pig's leg part, which I don't know why I didn't think about that before my purchase, I remembered how much flavor this was going to add to the soup and focused on that. Another option is to cube up a ham steak and throw that in. (Likely my future choice. I'm not so hearty of heart for meat in such natural form. Ick!)

Yuck, still creepy!!

One last, yet important, ingredient: the potatoes.

Will make soup nice and creamy.

Into the oven, covered, for about 1 1/2 hours on 350. Take out and stir occasionally. Make sure potatoes and peas are tender and it's done. No one likes crunchy pea soup. If it ends up thicker than you like, just add a little hot water to thin it down before you serve. (I kept it thick and then when I brought leftovers to work, I added a little hot tea water from the spicket when I heated it up. Some days you like thicker soup, some days thinner hits the spot. It's good to have options.)

Now that's ready.

The ham hocks add a delicious smoky flavor, but they also have a little bit of ham on them. I removed the ham and set that aside, then discarded the rest.

Hammy bits and pieces.

When you're ready to eat, ladle into a bowl and garnish with the ham shreds.

Add a side of warm, multi-grain bread with
butter and you'll be set!

I have always like peas, so it's funny how I never liked pea soup while growing up. It was the color of moss and may have well matched that in taste. My yellow pea soup was much more like I would have imagined it should have been. The ham hocks meaty infusion well complimented the peas, and the thyme and bayleaf added an interesting herbaceous base. What can I say about potatoes - they always make everything better.

Not that I'm not ready for some warmer temps, but seeing as I know they are on their way and will be here full force for several months, I may as well relish in the final crisp days that are upon us with a hearty bowl of pea soup. The weeks of gaspacho and vichyssoise are on the near horizon!

Nurturing my inner... mean green

noreply@blogger.com (Karen) — Sat, 03 Mar 2012 02:18:00 +0000

When life gives you kale, juice it I say. But there was one teensy problem... I still haven't gotten my new juicer yet. It's on back order. Everywhere. And I'm not sharing the name of it until I get mine! (Don't want you getting yours before me and making me wait even longer.) Though it has been officially ordered by me, there is no estimated arrival date. Now what to do in the meantime with kale...

Seems to me this has been the rage for some time now, so today was my first try at making some kale chips. (Note: Three hours after I made them, the post on the Whole Foods page today was for kale chips. I must have some weird veg-esp.) But first, let's see a couple of shots of my Washington Green Grocer delivery for this week. My inspiration!

Just opened, top layer. Paper bag has
mushrooms inside.

I told my friends I was just giddy over my package arrival. 95% of them thought I needed to be "evaluated professionally" because this was a carton of fruits and vegetables. Then again, one signed up immediately for next week's delivery and another came by to talk to me about signing up. What can I say? (Take that, naysayers!) Some people get excited over new electronics or a handbag, others are jazzed by leafy greens. Don't judge. (I like handbags too! The larger ones make it easier to carry kale in.)

Bottom layer. Box just jam packed with good
things to eat.

I'll give you the run down so you can see the value in this (all organic):

4 large russet potatoes (NY)
1 pint grape tomatoes (FL)
1 head of broccoli (CA)
3 navel oranges (FL)
2 mangos (S.A.)
3 bosc pears (WA)
3 braeburn apples (VA)
4 bananas (S.A.)
2 baby bok choy (CA)
2 portabello mushrooms (PA)
1 bunch of carrots (8 carrots) (CA)
1 head of romaine lettuce (CA)

And then this week I added on items (some organic/some not):

2 large bunches of kale ($2.00)
1 bag fresh shitake mushrooms ($4.00)
3 medium zucchinis ($1.50)
1 large bunch of basil ($2.00)
2 heads of garlic (.60)
1 lb of green beans ($2.25)

My total for all this produce, delivered to my door = $52.10. I know, shut up! I was delighted. Did you take a gander at that baby bok choy? They were HUGE, but still the tender baby variety.

I really was hoping, as mentioned above, that my juicer would arrive at my door by the time this box did. I love to juice kale because it is a super food. Concentrated green energy. But didn't happen. So then, with two large bunches of kale in my fridge, what was I going to do? I thought about making my sausage, potato, kale soup, which is delicious, but then had a desire to try something new.

Smoked Paprika Kale Chips

1 bunch of fresh kale, destemmed, washed, dried
Olive oil
Sea salt
Smoked paprika

Wow, the kale was so super fresh and vibrant, I just couldn't wait. No sad, wilted greens in this house. The produce I get from WGG is as fresh as someone living in a condo (who doesn't even own dirt to grow anything anyway) can get. That's the whole point. Fresh is best.

Alive and well.

First I had to take off the tough stems. Which naturally lended itself to tearing the leaves into smaller pieces. (Looking back, I should have been a little more uniform with the bigger ones, so make sure to make them about the same size.) I washed them thoroughly and had to dry them really well. I don't have a salad spinner. (I know - it shocks me too! On my list though.) So I put them in a clean kitchen towel and dried them off as best as I could. Really strive to get all the water off of them. Makes for a crispier chip.

Dry is good, in this case.

Got out a glass bowl, threw in the leaves and then drizzled in some olive oil. Tossed with my hands until all was well-coated.

Go easy on the oil. Toss a bit and then see if
you need to add a little more.

Seems as if everyone and their macrobiotic mother has made kale chips in the past few years, so the flavors, like with the blank canvas of potato chips, are endless. (Only these are much better for you.) My secret weapon of the day was smoked paprika. A lesser known and infrequently used spice perhaps, but I'm here to change that. Oh, it's not just the baby that Mr. Salt and Mrs. Pepper from Blue's Clues had! (Seriously, salt and pepper together do NOT make paprika, so what the heck? I won't even mention that Paprika later ends up with a little brother named Cinnamon! Now come on!)

Smoky, rich, unique. Don't ask me what it
tastes like. It tastes like paprika!

If you don't have industrial baking sheets, buy them. They are the best. Not very expensive. Lots of good surface room. I put a piece of parchment down and then placed all the kale on it in a single layer. Then I lightly sprinkled with sea salt and that lovely, reddish orange powdered spice.

Can't miss it on the green.

Into a 350 degree oven for about 15 minutes, flipping half way through, made them go from soft to crispy. Start with less time and then check on them. You'll want them to be dried out and just turning slightly brown. In essence, you're taking out all the moisture, thus the lower temp. So they will shrink down in size from what you had before.

It's important to throw some financials around here. 2.5 ounce of kale chips at the store: $5.99 - 8.99. (Geebers! Why don't you just take my whole wallet while you're at it.) Home version: $2.00 for a big bunch of fresh kale and 15 min in the oven. Spice and salt cost = nominal.

Fragile, yet really good crunch.

These were so tasty, I have to admit to you... I ate the entire pan. Oh yes, every last one! I started with just the bowl below and then went back for more until they were all gone. Addictive? Understatement. And because it's a leafy green veggie, they are so much better for you than potato chips. (Translation: Less guilt.) You won't get all the wonderful nutrients of juicing kale fresh, but dang, this is a heck of a way to replace starchy, deep fried tubers and retain the snacky quality you desire.

Baked and not fried. Yet just as crispy.

I thought of what flavors future batches could be dusted with... Seasoning salt. Lemon pepper. Old Bay. Sweet curry. Garam Masala. I think they'll get along with just about anything. (Except cocoa. Don't do that.)

Things for you to do: 1.) Check out Washington Green Grocer if you're in the DC Metro area. If you're not, see what programs your local farmers have available for you or grow your own stuff if you can. (One day, I will own dirt. Oh yes I will! Maybe. I can't afford dirt yet.) 2.) One way or another, get some kale. 3.) Buy an industrial cooking sheet. 4.) Book 15 minutes on your calendar. 5.) Bust out the spices!

To my advantage over some of you in your larger living quarters, I don't have to mow the lawn on my weekends. Guess condo living does have some good points. I also can eat delicious, crispy kale chips from the second floor just like people on the first!

Nurturing my inner... one way or another

noreply@blogger.com (Karen) — Wed, 22 Feb 2012 04:05:00 +0000

Hello crock pot, we meet again. Shall we spend some time together? I think yes. Surprise me today.

Chicken Thigh & Bean Tacos (or Chicken Thigh & Bean Stew)

6 boneless chicken thighs
1 can black beans, drained
1 can garbanzo beans, drained
1/2 onion, chopped
5 cloves of garlic, minced
1 can green enchilada sauce
1 tsp chipotle adobo sauce
1 tbsp chili (or taco) seasoning
1/2 tsp salt2 cups chicken broth
1/4 cup dried split green peas
1/2 cup dried green lentils
1/2 cup cooked spinach2 heaping tbsps tomato paste
2 bay leaves

Don't let a wee check list scare you. It all goes into one place at one time.

Brown the chicken thighs in a bit of olive oil. Just to get a little color on them. For this particular dish, I chose dark meat for the flavor. In the crock pot, add the black and garbanzo beans, onion, garlic, chili seasoning, salt, enchilada and chipotle sauces. On top of that, place the seared chicken thighs.

Base layers and then the meat.

Next went the chicken broth, peas, lentils and spinach.

So some canned and dried items. Both
offer different textures.

Make sure the dried peas and lentils are submerged in the liquid. Final ingredients are the bay leaves and the tomato paste. More stirring.

Lots of layers of flavor.

I turned on the crock pot for three and a half hours. By that time, the beans thickened into a sauce and the chicken was fork tender and easily falling apart with little effort.

Consistency of a stew.

Though this may look like a stew or could even be eaten as a stew, I had other ideas. I had a mind to make this into tacos. (My diabolical plan from inception.) I removed the chicken thighs to a plate and shredded them easily with a fork. Onto a slightly warmed corn tortilla, I placed some of the chicken. *Pause*

Now we're talkin'!

I whipped up a quick sauce, like a pesto, instead of using the herbs just diced as a garnish on top. The olive oil made the flavor more rich. And presented quite nicely.

Cilantro Sauce

Fresh cilantro
Olive Oil
Fresh lime juice

All into a food processor and give it a whirl.

Bright green and vibrant flavor.

*Unpause* Back to building the taco. I added scoops of the bean and lentil mixture, drained a little so it didn't leak all over the place, on top of the chicken. A drizzle of the cilantro sauce, a sprinkle of colby jack cheese and a dollop of light sour cream and it was ready to roll up and eat.

Stew or taco, your choice. You can't go
wrong either way.

This easily could have been spooned into a bowl over tortilla chips and dressed the same. Or over rice. Even on top of a cheese biscuit. Very versatile. Much like you'd think of a chicken chili. No matter which way you serve it up, you won't be disappointed.

Nurturing my inner... raising the bar

noreply@blogger.com (Karen) — Mon, 20 Feb 2012 12:25:00 +0000

When you workout, you need some great pre exercise fuel. That can sometimes be a bagel, some oatmeal or a banana. But when time is tight, and if you remain half asleep like me until you get to the gym or class, a bar is the ticket. Can eat it while driving too.

Recently, I gave a friend a beet salad with goat cheese I made and when she returned my container, she put a thank you card, some Powerbar Oatmeal Raisin bites and this Kind Fruit & Nut bar in the bag. How kind! Had always wanted to try one of these. Very delicious. Lots of nuts and coconut. Super chewy, but crunchy too.

What you see is what you get.

I'm big into dark chocolate and cocoa type foods. Got lots of antioxidants and good cell repair stuff in it. So I tried this Pure Organic Chocolate Brownie Bar. Delicious! They've come a long way with these things. Exercise or meal replacement bars used to be not so palatable years ago because many tasted gritty, like they were made of tree bark. Not anymore!

You won't mistake it for a real brownie, but
you'll still really like it before a run.

On to my new favorite. Betty Lou's Just Great Stuff Organic Cacao Acai. I LOVE this bar. It has got a sweet berry like flavor from the acai, but a chocolate undertone and then crunch from the cacao nibs. Just scrumptious. Very moist and I could eat it instead of a candy bar, to be honest. Which wouldn't be the worst choice ever made. It's about the same calories as a candy bar, but way less fat. (And has much more redeeming qualities thanks to an ingredient list you can actually read because it's made of real food.)

Not sure what a goji berry tastes like. I didn't
notice anything distinct about that part.

You can buy a whole box at one time and get a discount at Whole Foods. Then you'll have plenty to happily distribute to your friends if you want to introduce them to your new find.

Chocolate and berries are a great combo.

I think this kind of news is important to share, because there is little worse than trying to make yourself eat a bar at 6:30 am that tastes like spackle. Or that is so dry, it depletes your mouth of all saliva upon contact. Blech! It's about time they really started stepping these up. Just because it has the right kind of calories that are good fuel for your body before you exercise, doesn't mean it can't taste great too!

Nurturing my inner... fat tuesday

noreply@blogger.com (Karen) — Mon, 20 Feb 2012 00:47:00 +0000

I certainly didn't start this tradition, so don't look at me. Overeat a bunch, then Lent starts and you give up all your vices? Such a strange way to kick off a fortnight of deprivation and self discipline. My family taunts me with this food item year after year. The paczki. (Pronounced pont-ski. Sounds like a fat word, doesn't it?! "I'm feeling very paczki today.")

Paczkis are polish pastries filled with fruit or creme. Like a doughnut. Born from the tradition that Poland had many Catholics and they were "forbidden" to eat sugar, lard and other decadent ingredients during this time of fasting. In the spirit of embracing other cultures, sounds like a great excuse to eat dessert, I decided this year I would celebrate with our Polish friends. (I don't think I currently have any Polish friends per se, but after this post, I should!)

My family has many bakeries up in New England that make them, as they have a significant Polish population, but here, I had no recommendations on where to buy them. (I asked, no one responded.) Likely, because there is no demand for it in this area. I had to settle on the grocery store, which wouldn't be as good as a specialty shop, but you do what you gotta do when desperate.

The Giant by me is the same chain as the Stop & Shop in Connecticut by my mother and she said they were advertised in her flyer this week. I looked at my flyer too and there they were. They even have a special box made just for them.

Will have to figure out what that little mark
under the A is called.

I should note that this is the only time of year they are out. Which makes them special. (And makes me particularly interested in them.)

Plenty to share.

What is different about these than our filled doughnuts is that they are more dense and cake like. (As far as I can remember. I'm not normally drawn to doughnuts, unless I was going to a special place that made some kind of unique one.) Inside the paczkis I got were Bavarian Cream.

Mmm, powdered sugar on top.

They also come in raspberry, that I saw at the store. But Polish bakeries use apples, strawberries or even prunes. (Don't "yuck" me. They are just plums.) I enjoyed one yesterday on what I now consider my own personal Fat Saturday. Which was okay, since I worked off that calorie bomb running earlier in the day. Life isn't about deprivation, it's all about strategic calorie distribution in the end!

If a paczki is something you're interested in, better get moving. You've only got a couple more days and then they are gone for another year. And if you're someone who observes Lent, you might want to turn your perspective to adding something good for you into your life (like reading more, eating veggies, calling your mom once a week) instead of just removing something "bad" for a short bit that inevitably you'll go back to once Easter arrives. You just might make a great new healthy, happy habit in 40 days.

Nurturing my inner... doing it the right way

noreply@blogger.com (Karen) — Sun, 19 Feb 2012 15:29:00 +0000

I'm a classic kind of girl. I admire traditional, time-tested ways and things. Crafting proccesses from days of old. Even though they take much longer than modern methods. The trade off is that the quality is much higher and the self satisfaction level of creating such items matches as well.

I'll start with mentioning a certain printing method. Letterpress. It's a form of relief printing invented by Johannes Gutenberg, (yep, Mr. Famous Gutenberg Bible guy), in the mid 1400s. Movable type and images are organized into a design and inked. Then placed on a padded surface with thick paper on top and pressed down from above. The ink not only comes off the plates, but the paper also becomes indented from the strong pressure. What's left is a crisp, clear, gorgeous print with visual depth. It is beyond compare.

Of course as technology boomed mid last century and faster ways of duplicating books were invented, use of the letterpress format became too belabored, less cost effective given the growing demand for supply and expected giant profit margins, and therefore, wained. (Makes me want to cry. Yes, I am that sensitive about art.)

While searching around on etsy.com for antique prints, I was thrilled to see a resurgence of the letterpress and all the things people are doing with it today: calendars, cards, invitations, art. This one particular company, Dutch Door, made limited edition prints of state birds and flowers. As soon as I saw the Connecticut one, I knew my mom would absolutely love it. With Valentine's Day coming up, I decided I'd send her a little surprise. Plus, if I had bought it for myself and hung it up, she'd see it when she visited and just ask me for it anyway. Don't laugh. It's actually happened more than once. Nothing is sacred. (Or owned by me in any legally binding fashion.)

Once it arrived, I made a quick trip to the local craft store and found this bamboo style frame on sale for 40% off. The dark, mahogany wood was a superb contrast to the creamy white paper and botanical colors. It was an ideal match.

A great gift! She loved it!

Here is a close up of the print so you can see more detail.

The azaleas are stunning.

In that same line of classic traditions, there was a certain dessert that was mentioned as far back as the Victorian Age that I had always wanted to make, but was intimidated by it. I was determined to tackle it though. Be brave, I said to myself. (Over and over.) It will be SO much better than anything prepackaged you buy in the refrigerated section that was mass produced.

Ever inspired by ice cream, which now seems rote to mention, I embarked on a dessert journey. Ice cream flavor starting point: Häagen-Dazs Rum Raisin. Though I don't normally buy this brand, I wanted a flavor they were known for.

Good things awaited me.

I scooped out a bowl. You know, for research purposes. (I am so dedicated, it's true. No matter the cost. People as sacrificial as me don't come along every day anymore.)

Top quality dessert #1.

And now, the leap from this dessert to the next.

Rum Raisin Rice Pudding

2 cups whole milk
2 cups half & half
1/2 cup Arborio rice
1/2 cup white sugar
pinch of salt
1 vanilla bean, split, scrape out inside
1 egg, beaten
1/2 cup heavy cream
Chopped pistachios

The type of rice to use, I think, is the real key to it all. People make rice pudding with all kinds of grains, but I say Arborio is the only way to go. It is a short grain rice used to make risotto. And risotto is really just savory rice pudding, when you think about it.

Can find it most everywhere these days.

This version came in an air tight bag. To lock in freshness. Definitely don't want moisture to get in it.

The block.

I followed the directions on the box and added to water to parcook. Until aldente. About 8-10 minutes.

Made like any other rice.

Once it was mostly cooked and not a lot of water was left, it was time to put in the rest of the ingredients.

Cooking rice, stage one.

I added the whole milk and half & half. Along with the sugar, salt and inside of the vanilla bean.

Can see the bean flecks immediately.

Bring to a boil and then turn down to a simmer, stirring often so nothing sticks to the bottom of the pan. Cook for 25-35 minutes. You'll have to go on rice tenderness to decide when it's about done. It will slowly thicken and intensify.

Big bubbles!

In the last couple minutes, a beaten egg that is tempered goes in. Take little scoops of the hot mixture, add to egg which is in a separate bowl and whisk with a fork. Repeat several times, spoonful by spoonful, until the egg is warmed and blended and then pour that bowl back into the large pan. Stir well.

The egg makes a great texture addition.
Trust me and don't skip it.

What you have at that point should be still a little loose, but not soupy. And the rice should be very tender.

All milky and fragrant with warm vanilla.

To put it over the top though, and add the rum raisin flavor that started me on this journey, I needed to add, well, raisins and rum.

A day or two before I planned to make the pudding, I took 1/2 cup of raisins, threw them in a glass container, covered them with dark rum and snapped on the air tight lid. (As alcohol evaporates quickly, so you have to really seal it up.) I left the container on the counter top. By the next day or so, the raisins swelled up extra plumpy from absorbing nearly all the rum. It is a wonderful way to rehydrate dried fruit with concentrated flavor. If you didn't want to use alcohol, you could add orange juice, but then you need to place it in the fridge.

Can also do this days ahead. They last. Can
add to muffins, pancakes, ice cream!

Once the rice pudding was fully done, I threw in the raisins and any remaining droplets of rum. That was also when I added the heavy cream for the final finishing richness.

Resembles the ice cream from earlier.

I poured the bulk of it into a glass bowl and added a piece of plastic wrap on top, lightly pushing it down to cover the entire top. This prevents the surface from getting a yucky skin. I put the lid on that and into the fridge it went.

Big bowl!!

I also put some in an individual container for a friend and wrapped it up the same way. So either works the same.

Portion for one.

In a few hours, it was well cooled and ready to eat. The rice continued to absorb the liquid, so it thickened up even more. I wanted it just a little looser to serve, so I added a teaspoon or so of heavy cream per serving and stirred it about until I got the consistency I so deemed as perfect. I ladled some into a bowl and on top of that, I added chopped pistachios, but almond slivers would work equally as well. (That was actually my first idea, but then I changed it up. I've been known to do that. Who can predict every move of the creative process? Not even the one creating.)

Classic, but dressed up!

Now, what was I so afraid of? It's pudding. Who is afraid of pudding? Someone lactose intolerant? (Oh wait, that is me. Scratch that.) It wasn't nearly as hard as I thought it would be. And the vanilla bean and rum work so well together, it was an easy pairing. The sweet, soft raisins and crunchy nuts added contrasting texture as well. These are the little things that can make a dessert go from good to great.

When you want to tackle something you've been putting off, as I struggle with often, I think it's best to just dive right in and accept the possibility of failure. Put some time aside specifically for the task at hand, don't be in a rush to "get it over with" and move at a comfortable, relaxed, respectable pace. Just like they would have done it a hundred years ago. If it's not perfect, you can always adjust for the next time. But if it does turn out better than you thought it would, you'll know it's because you worked it out from scratch and made a truly artisan product you can be proud of.

Nurturing my inner... many fish in the sea

noreply@blogger.com (Karen) — Sun, 19 Feb 2012 15:27:00 +0000

Unhealthy option coming up next. Get ready for it. Though you may turn your nose up at me, there are just times to just dive into the local fare. (No matter how deep fried, artery clogging and against your usual personal philosophy it is.) And to let your family choose the place you have lunch, so no one fights. Who is to say your genetically realted kinfolk like to eat as wholesome as you do? (I've never said it, that's for sure.) Carbs with a side of carbs? Follow the leader. Why yes, and I'll take that with some coleslaw as well.

Lenny & Joe's Fish Tale in Madison, CT. They have a satellite one in Westbrook, but that's just for take out. We wanted to sit down inside, so Madison was it.

Looks like a house from the outside.

This place was HOPPIN'!! People were everywhere. It was super fast paced. Order and move on or be crushed! After I ordered and set my coat down at the table, then and only then did I sneek up to get a shot of the board. (Before people hurt me. New Englanders aren't so forgiving when you get in the way of them and their lunch.) But I couldn't have snapped it any closer because it was wall to wall people. So they clearly are doing something right to draw these crowds. They must make a pretty penny.

I hardly had time to read the boards. Glad my
family told me what they normally order so I
was prepared ahead of time.

This, my friends, is what you might think of as low brow food, but not to me. I grew up in these parts. Things served on Chinet or paper plates were more the norm than you might believe. Fancy presentation is less important than great food. No need for artistic design when you're having a simple, yet tasty, fish fry. Just pile it up on a disposable plate and be happy.

So I got the fried scallops, which is my go to for this type of food genre. INCREDIBLE! Oh yes. I say that without reservation, coupled with nary a bit of guilt. (Because I don't do this often.) And though this portion size was well past my normal capacity, I could not leave one tender, lightly fried, sweet scallop behind. (I didn't make it through all the fries though. One can only do so much no matter how ambitious one wants to be.) I might also have to note that no one in my family was willing to split a plate, which I would have been fine with. The scallops were not heavy, nor greasy. Just crispy on the outside and tender and juicy on the inside.

Let's be honest, they were SO good, I probably
wouldn't share the next time I go either!

Texas has its Tex Mex, California has its fresh fruit and New England has its fried fish. Can't help where I was born. I can only make the best of it... by supporting my local restaurants.

And on a random note, here is another Connecticut institution: The Wiffle Ball Factory. You always wondered where they were made. (Or possibly IF they were still made.) Now you can rest easy.

A childhood favorite factory.

Leave it to me to find some odd, and inedible, thing to throw into a food posting. Guess I like to surprise you. You just think you know me.

Nurturing my inner... chemist

noreply@blogger.com (Karen) — Sat, 18 Feb 2012 19:24:00 +0000

What is all that strange stuff they add to food anyway? Preservatives to make it last through nuclear warfare? Dyes and colors to make things look more "appetizing"? You can really learn a lot when you start to study up on, say, sulfites. To be or not be... sulfured. Not to be! That's my answer. (And if you suffer from asthma, you may be particularly sensitive to sulfites, so keep reading.)

I've only tried a couple of Newman's Own products, but I've liked them. I had a tasty roasted garlic balsamic dressing at someone's house and then when I went looking to create an appetizer, I decided to give the dried fruit a shot.

Mom & pop Newman on the cover. Such a
sweet story of a celebrity who was in love
with his wife and fully faithful. So rare.

This next part may shock you a little. Because of all you've been taught since your overly processed youth. Prepare yourself. These are dried apricots. Yep, take a good gander. They are brown. Uncomplicated ingredient list: Dried Organic Apricots. Nothing more. That means no sulfites, sulfite free or what some might advertise as unsulfured. Absent is the use of sulfur dioxide gas during the processing. Which also means, hello, less processing.

They look like prunes.

I know, you're used to bright orange apricots that look just like fresh apricots. Ironically, that's not as natural as you may think and certainly not organic. During the drying process, oxidization happens. Which makes the fruit turn a more chocolate in color. That doesn't mean something went wrong. It's real, uninterrupted nature in action! When you buy products with sulfur-containing additives that try and go against nature because you've been convinced by tons of marketing that dried apricots must be bright orange in order to be delicious, then something really has gone wrong.

On to the appetizer I made at my friend's house.

Apricot, Almond & Brie Cups

Unsulfured dried apricots (now remember what we've learned)
Raw almond slices, toasted (by you - you can do it!)
Honey
Brie
Phylo cups

No precise measurements here. I chopped up some apricots, added toasted almond slivers and a couple squidges of honey. Then mixed it all up until everything was well coated.

A lovely, sticky mess.

You can make your own phylo cups, but they also sell the ready to go ones in the freezer section. Super convenient. I went with that this time to make things extra fast. I put them out on a baking sheet. Into the bottom of each pastry pocket went a piece of brie first. On top of that, I put a bit of the apricot, almond and honey mixture. Into a 350 degree oven for about five minutes or until the cheese melts and the tops of the cup turn slightly brown. Watch them closely. Because of the fragile composition of the phylo, they can burn fast.

Can pick it up with your hand.

The nice thing about this recipe is that it can be tweaked six ways to Sunday (yet I made this on a Friday) by changing out the dried fruit, nut and cheese combinations. I would stick with a mild, soft cheese though. Something that melts. Fontina would work well. Munster or monterey jack too. Dried cherries would add a tart zing not unlike the apricots, so great contrast, but golden raisins or dried blueberries could kick up the sweet factor if that's your preference. Hazelnuts, walnuts or pecans would all be fine substitutes for almonds. Just make sure to lightly toast whatever nut you choose to really enrich their flavor. And agave or light maple syrup could be used if you don't like the distinct taste of honey.

Two bite delight.

Phylo is so delicately flaky and when you pair it with the creamy brie, crunchy almonds and chewy apricots, it's quite a little predinner masterpiece. In fact, you won't be in a rush to move on to what comes next too quickly because these little crispy, fruity bundles will hold your attention. They are also great for a wine tasting party because you just need one hand to indulge, so you never have to put your glass down. Very tidy.

These appetizers look delicious even without sulfites. Wouldn't you agree? I surely didn't miss them. It's not like you can taste the color "orange" in an apricot anyway. The less chemicals you consume, the better off you are.

Nurturing my inner... plan b is plan a

noreply@blogger.com (Karen) — Sat, 18 Feb 2012 17:31:00 +0000

You may think Plan B is always the second choice, but in this case, it was the first. Lunch before some shopping. Need to build up strength before hitting the ever exhausting mall. Plan B Burger Bar, in Milford, CT. It's actually the corner shop in a swankified, upscale, strip mall that also has stores like Banana Republic and Whole Foods.

Boy, was it cold that day. Tell you what.

Inside was a chalkboard with the specials and draft beers. I like the way they took a lot of time to use different colors and fonts. Quite artistic.

Would be fun to frame a chalkboard in your
house to advertise kitchen specials.

While we waited for our table, I noticed some unusual (for several reasons) artwork on the wall. It was a characterized standing bull made from different colored faux animal fur. And he was drinking a glass of red wine. (Um, okay, why not.) To each his own creativity.

Gotta give them points for odd use of
texture and unusual technique.

I seem to have an obsession with wall coverings and lights in restaurants. (Nope, no explanation for this that I can find from investigating my childhood.) This place had a steely grey tin ceiling and industrial, exposed bulb light and wire creations. The theme was silver, grey and black for a back drop of neutrals and then a big pop of dark red for contrast on the walls. I dug the restrained palate. Colors were very deep and complementary to the surroundings. Masculine, but inviting.

If you liked an industrial theme in your house,
these lights would be so cool for a kitchen!

The three of us split the lobster "sliders," which really were a single lobster roll cut into three pieces. A good tummy tantalizer. The other two ordered full-sized burgers, which you tell your waiter your preference for one of two options: pink or no pink. They use only superior quality, natural, never frozen, daily ground, in house beef. (And maintain a sustainable disposition in general.) I got the mini cheeseburgers. We all ordered different starchy sides so we could try the tots, Parmesan fries and the sweet potatoes. All delish. My mini burgers were a big hit with my mom too, as she traded me some of her burger for one of mine. This is not an unusual practice of ours. Thank goodness I'm not possessive in nature. (Though food does tend to bring out the selfish two year old in me. Mine, mine, MINE!!!)

Stack 'em up! A tower of baby burgers inside
a sea of tater tots. (Food can be poetry.)

If you have a mind, and a taste, for bourbon, they make boutique, small batches. Sounds like fun, if you're into that sort of stuff. I've never had a glass of bourbon and probably would have just to try it if it hadn't been noon when we were dining. (And if my mommy wasn't there to give me a hard time. She does that. Like I'm still 14.)

I think anything artisan made is amazing. Shows true craftsmanship and care as long as people still hand down old traditions and care more about making a small amount of high quality product instead of giant vats of cheapy junk. I raise my glass to you, the keepers of processes from days long ago! (Though at the time, my glass was only filled with iced tea.)

Nurturing my inner... dark and decorative

noreply@blogger.com (Karen) — Sat, 18 Feb 2012 12:13:00 +0000

Online coupons are great, but there is one thing you have to remember after you buy them - to use them before they expire. A friend was telling me about this place that she had gone to in New York and they had one in DC, but her coupon was due to expire on Monday. This conversation took place on a Saturday, but she was booked all weekend. Though Monday was a work night for both of us and getting into DC isn't always the easiest thing to do, I had to think about it for a minute. Then I said, "Come on, let's go! Heck, we're young(ish) and it's nice out." Into the city we went to the Buddha-Bar. And we were SO fortunate that night. No traffic on 66 going in, easy to get to and we found a parking lot straight down the main strip and just across the street for $8.00. No street parking stress for us!

Dark outside.

While I'm not crazy about a giant buddha (or any other statue) staring at me when I'm dining, it was quite a swanky place. Rich Asian decor. And about nearly pitch black. My camera was unable to get you the real interior very well, so you'll have to check it out on the website or in person yourself. (Where your eyes can adjust better than my camera.)

And dark inside.

The bar we passed on the way to the dining room was swanky. Lanterns for lights. Very high quality fixtures and accents.

Seems very NY meets Hong Kong.

Moving on from the weirdo, enormous, golden statues and on to the food. We started off with the mini pan fried dumplings and the spring rolls. Deliciously crispy and chewy, and the sauces were terrific. Nice little fresh garnish as well. Micro greens!

Mini apps to share. (Only because I was forced
to or I could have eaten them all myself.)

For the main entree, I went with sushi. But not sushi like I've had anywhere else. The roll with the eel on top was delicate and just a little sweet. But in front of that was quite a unique thing. It was rice that had been deep fried until crunchy, topped with fresh crab and edamame. I have never had crunchy rice like that before. (Which of course is why I had to try it!)

I often go for something that I've never seen
anywhere else.

The presentation of the food was truly artistic. With delicious flavors to match. And going into DC made for one super fun weekday evening. Mondays are the way to go! (If there is no rain, no snow, no accidents, no protesters, no construction, no special events...)

Before we departed, I hit the little girls' room. And I took a picture of the wall inside the stall because they were covered with giant crocodile leather wallpaper. Just had to show you or you wouldn't have believed me!

Attention to detail for sure.

Yes, I did just take you into the bathroom of this restaurant. Wouldn't want you to miss out on every decorative detail. Dining is of course about the food, but the ambiance of your surroundings really adds to the overall experience. (Well, maybe not the bathroom ambiance as much, but you have to admit, that was pretty interesting.)

Nurturing my inner... folded

noreply@blogger.com (Karen) — Sat, 18 Feb 2012 03:45:00 +0000

My cousins and I tried a brand of these over the holidays when we were looking to make a fast, no nonsense lunch. I think the brand was Flatout. They were whole wheat. When I got back home, I found ones just like them at my grocery store. Only these were called Foldits. Same dif. A 100 calorie sandwich wrap of sorts. (They look like the MasterCard logo of two overlapping circles. Odd, but true.) Rosemary & Olive Oil was my choice this time.

Good for a lunch on the run, yet simple
enough to make quite fancy.

I baked some premarinated chicken in the oven then sliced it up. On top of that I added one slice of Canadian bacon (another round item to fit perfectly) that I pan fried for just a couple minutes until warm and slightly golden. Next layer was slices of an artisan cheese remnant, somewhat like Gouda, that I picked up from a little basket on the corner of the olive bar at my local Whole Foods. (Which I think is SO cool. They have smaller bits of cheese that they wrap up and they are only a buck or two. That way I can try a new kind of cheese without committing to a large block.) I put that in the microwave, open-faced, for maybe 30 seconds, just to make sure the cheese was starting to melt and the bread was warmed up slightly. Then topped the whole shebang with a mixture of a little mayo/dijon and a romaine lettuce leaf for some fresh, crisp crunch.

An inside out chicken cordon bleu.

It seems like such a gourmet sandwich, doesn't it, but made with ordinary ingredients. (And not high calorie items either.) I had everything in the fridge and just threw it together on the fly. Seriously, I just came up with all that in about 30 seconds while standing in front of the refrigerator, surveying my shelves for untapped greatness.

A little creative stacking can go a long way when you have the basic tenants of sandwich making as a template. (And a hungry belly.)

Nurturing my inner... on tap

noreply@blogger.com (Karen) — Sat, 18 Feb 2012 02:58:00 +0000

Sometimes, you just want a beer. And some beer accompanying food. This place came on a recommendation. Dogfish Ale House, Falls Church, VA.

Simple brick exterior.

It looked just like I would have thought an ale house would look. Rustic. Exposed brick.

Dig the lamps.

Walls full of this and that.

Quite the collection.

And nothing says, "I just ran several miles earlier in the day and need a refreshing beer," like... on tap beer. I went with the pumpkin ale which was in season at the time. It was a rich, amber color. Wonderful taste.

Smooth. Solid, crisp taste.

And then there should always be weird artwork on the wall. Something to glance at while my order came up.

Painting on the wall. Like right on the brick.

If you thought I'd go for just beer, you would clearly have never read my blog before. I went with the crispy fish & chips. Gosh, the cod was so flaky and moist, covered by a delicate, crisp batter. The remoulade was a perfect accompaniment, along with the crisp, cool coleslaw.

Thin pieces of fish. That's the right way
to do it.

There are a bunch more sandwiches and entrees that I want to try, it was so hard to choose just one, so I have to go back another time. Also, lots more seasonal micro brews to check out. Having good beer can only be made better when it has good food to go with it. This is probably not news to the beer lovers out there.

Nurturing my inner... all the way from UK

noreply@blogger.com (Karen) — Mon, 06 Feb 2012 03:51:00 +0000

Yesterday while hanging out, one of my friends mentioned a place she wanted to try. She said, it's called Pure Pasty, in Vienna, Va. And it had traditional British pasties. (Not pastRies.) I said, "Now wait a minute. I went there last September." I thought for sure I had blogged about it. But I couldn't find my posting. (I keep a detailed spreadsheet, so I can do easy searches. Right, NERD.) Try as I might, I can't figure out how I missed writing this one out for you. Oh well, better late than never.

The shop took a little effort to find. There are these service roads in Vienna that hide clusters of quaint little storefronts in every nook.

It's kind of in a side alley.

You actually step down to enter the shop. It's tiny, but it's a specialty store. I like when there is a focus to do a few things really well instead of many things just average. A large menu doesn't always equate to an amazing experience.

Jars and cans of imported goods from the
United Kingdom.

Sidle up to the glass container and see all the lovely trays of fresh out of the oven baked goods. Okay, so I didn't know what half of them were, but I'm adventurous. And I studied the menu. If you're going to try something new, it's best to do some research ahead of time and prepare yourself.

Drinks to the left. I went in the early afternoon
so they were sold out of some types.
A popular place.

So what is a pasty? It is a meat and veggie stuffed hand pie with a flaky crust. The crust is traditional and had a historical purpose. (Which I always share with you to make us all seem smarter around the water cooler at work.) It was created many years ago as food for miners who had toxic chemicals on their hands. So they would eat the pie up to the sturdy crust and then safely discard that. (Right, no way we'd be throwing away that delicious crust today! Hopefully most of us aren't miners or handling toxins every day while having lunch. If you do fit that profile, I'm afraid you must forgo the crust for your own safety.)

Warm, golden brown.

I decided to try a more traditional one and then something with a little fusion bent. The first was Chicken Provencial: Cage-free chicken, leeks, potatoes, cream and herbs de provence.

Reminds me of a chicken pot pie.

Each pie is made with a pastry code or cut out shape on top, so they know what's what when they come out of the oven. It was good. Not overly flavorful, but more delicate with herbs and sturdy with the other ingredients.

Secret code, check. I know what's inside you!

The next one I tried was the Cornish Masala: Cage-free chicken, green peppers, onions, Indian spices in a curry sauce.

I love Indian spices. They are so aromatic.

This one had a stronger flavor due to the curry. I ate half of each instead of just one whole pie. Because I like variety. I brought them home though, as seating is very limited at the shop.

Stick to your ribs food.

As a special note, they had a bunch of kinds of British candy by the cash register. I happen to be particularly fond of the Crunchie, which is chocolate covered honeycomb, and they had it.

It's fun to buy candy with strange names
and odd flavors.

Since I was in Vienna, I made a second stop that day to another place with a flag outside. *Bonus info for you* To an old time favorite: Nielsen's Frozen Custard. It's not British at all. Very American.

Historic exterior. Like an ice cream parlor
on old Main Street, USA.

They make two flavors of custard: vanilla and chocolate. But you can add in so many things. They make sundaes with toppings or concretes where they blend it all up. The combinations are a plenty and you'll never get bored.

Busy, busy dippers beneath the menu board.

I went with a good old stand by of my own: chocolate custard with marshmallow topping. Oh gosh. So densely creamy. Custard has a soft, luscious consistency. And as I recall, it was pretty warm that day in September. I believe I ate half of it before I drove home.

That's my car behind it. I had to get you a shot
before it melted anymore and I dove in.

It was a fun trip for me to scout out a place for a food item I had never heard of, never mind tasted before. I'm always up for any food adventure. Now I know what a pasty is! In case the Queen should ever ask me. Knowing there also was a great custard place a few doors down just happened to be terrific planning on my part. (My research doesn't seem so silly now, does it?) So do your homework. You'll be glad you did. (Speaking of, I'd better go back and catch up on mine. Hope I didn't miss anyting else from that far back!)

Nurturing my inner... good and juicy

noreply@blogger.com (Karen) — Sat, 04 Feb 2012 02:54:00 +0000

This is my chance to redeem myself. (Please nod in acceptance.) I may give in to the occasional ice cream binge, (who has the strength to resist salted caramel after all!), but I have a redemptive and self-controlled side too. Usually that smart side prevails over the other... statistically speaking. With something as tasty as the Cara Cara navel orange from California, also called the Power Orange!, the smarter choice isn't hard to make.

I never heard of this type of orange until a few weeks ago when I got my first organic box delivery. I didn't dive into them right away, because I just figured they were regular oranges. The outside looked like any other thin-skinned citrus fruit. Well, boy, was I missing out by making foolish assumptions. They are so far from ordinary! Available from December through April. Check your local stores to see if you can find them. Your running around will be worth it.

Cara Cara oranges are pink. Like grapefruit. That surprised me when I sliced the fruit open.

Well look at that. I had no clue.

Let me tell you, they are deliciously sweet, extra juicy and seedless. To boot, they are refreshing and bright in flavor. Plus, yet another extra bonus, they are naturally lower in acid. Slightly easier on the tum tum.

Sliced it up.

Straight out of the fridge, it was vitamin C-packed nectar on a hot day. Not that it was hot here, but I happened to be particularly thirsty this afternoon. So it was super, extra tasty.

That color is just craziness!

So get this funky fact, since the oranges have no seeds, they are considered sterile. In order to cultivate them, they have to graft them on to other varieties of citrus. (What does that mean, you wonder, as you left your tin foil science cap at home?) That means that the genetic makeup of the oranges is exactly the same as the original Cara Cara orange tree first grown in 1820! (So says the Sunkist site.) Not only is it NOT a genetically modified food, you can eat a true piece of history.

Now, I'm so bad, giving you cool info and such, that I'm good! Right? I knew I could restore your faith in the mostly nutritious, whole foods focused me. At least, I hope I have. Gotta go put in my order for my next organic box delivery for this coming Wednesday. I hope they have more Cara Cara oranges! Please, oh, pleeeeeeezzz! But I'm willing to take any great surprise they've got.

Nurturing my inner... a little bowl of bad

noreply@blogger.com (Karen) — Sat, 04 Feb 2012 01:43:00 +0000

Today was a battle of the wills. Some good choices and one, dare I say, not so good. (Yet, OH SO good.) I'll post first about the not so low cal choice. The reason I'm racing to tell you because it's on sale at the grocery store (Giant and Stop & Shop) at this very moment.

I have actually mentioned this brand in 2010. But this is a flavor I tried for the first time the other day. Not sure when it came out. Well, needless to say, it was THAT good that I have to bring it up again. Which says a lot. I'm a genuine addict as a result. It is OUTRAGEOUS! Talenti Sea Salt Caramel Gelato.

One pint = four servings. (If I wasn't careful, I
could have made this into a one serving bowl.)

This is actually from inside my first container. (That gave something away about my additional trip to the grocery store this week, did it not?)

Nurturing my inner... fruit bowl

noreply@blogger.com (Karen) — Mon, 30 Jan 2012 00:03:00 +0000

There were two things going on in my head that morning (besides "I'm not really awake yet."): 1.) I have some organic fruit left from the Green Grocer delivery a couple weeks ago that I need to do something with before it goes bad. 2.) I need to jazz up breakfast so it's not blah. This is what you get as a result of my early day, still half asleep, pondering and cooking adventure.

Fruit Chutney

2 d'anjou pears, peeled & diced
1 fuji apple, peeled & diced
1/4 cup light brown sugar
1 tbsp Lyle's Godlen Syrup
1/4 cup orange juice
1/2 fresh squeezed lemon juice
1/4 cup Craisins
1/4 cup golden raisins
1 cinnamon stick
1/3 cup pecans, toasted & chopped
1 tsp corn starch
Pinch of salt

I like this recipe because it's got lots of good stuff in it, but it's simple. A two pot wonder. In the first pot goes the pears, apple, brown sugar, syrup, OJ, lemon juice, Craisins, raisins, salt and cinnamon stick. Partially covered on a medium, low simmer setting for about 15 minutes. Stir from time to time and to check on the liquid content so it doesn't burn.

Can use any combo of fresh and dried fruit.
Apricots would be another good option.

It always seems to be a challenge to me to find new ways to have a breakfast that isn't loaded with fat and doesn't use eggs. (Because you shouldn't eat them every day.) This curious set of challenges was a motivator for this recipe. It was also pantry cooking.

Oats with Milk

1/2 cup steel cut oats
1 1/2 cups water
1/4 cup nonfat powdered milk

And for the second pot... Oatmeal is a good for you food, but you have to do the real oats, not the packaged, nutritionless junk. I like steel cut for this. But instead of making them with just water, I added some powdered milk I happened to have around. Because I don't drink much milk, I have the powdered version handy for last minute guests to have coffee. (I drink my coffee black with sugar most days. But why should they suffer?) It worked out great!

Very low simmer. Just bubbly edges.

The time on the container said 5-7 minutes, but it didn't seem done to me until about 8 minutes when it looked like rich, creamy oatmeal. (Yet made with non fat milk, if you recall. Boo ya!) You won't need to add any sugar to this because you'll be combining with the sweet fruit mixture later on.

Sort of looks like extra thick cream of wheat.

Back to pot number one... In the last couple/few minutes of cook time, add the pecans and then the corn starch to thicken the remaining juice. (Note: You don't want to cook the fresh fruit for too long so that the pears and apples break down so much and become pear and apple sauce.)

Smells warm and fallish. Bet this would also
make a great turnover mixture.

Time to create your breakfast bowl. Add a nice scoop of the oats to a dish and another scoop of the warm fruit chutney on top.

That looks farm table ready to me.

Mmmm. Sweet and full of wholesome grains. I loved how chewy it was. Full of good-sized chunks of fruit and crispy nuts. The Craisins and raisins got all plumped up and soft. The texture of all the items together, in each spoonful, was a real fruit symphony. Music for your tastebuds! That should surely wake you up in the morning.

Nurturing my inner... double dessert

noreply@blogger.com (Karen) — Mon, 23 Jan 2012 03:33:00 +0000

While on the treadmill at the gym this morning for four, long, boring and more boring miles, my mind began to wander. (Well, they only seem to show guy-oriented sports and news programs. *Yawnfest.* Not what I'd be watching at home! Um, not that I don't watch the news. I'm intelligent, relevant and informed. Some days.) So, my thoughts turned to food. As it mostly does.

What would happen if you took two desserts you loved and morphed them into one? Pure awesomeness, that's what. Julia's Bakery, Orange, CT. Place of fine baked goods fusion. (And why has my family not taken me to this place sooner?)

What color is that brick? Mauve?

One small set of doors opened up quite a good-sized bakery. There were a dozen glass-covered cabinets full of sweet treats. Sugar shock! I didn't know where to look first.

Cake slices of all kinds.

I looked over the Italian cookie trays, that went on for miles, and then saw these magic words: Fun Filled Cupcakes. Who doesn't like the promise of fun in a single-sized, self indulgent serving?

I wanted to taste test the entire cabinet.

I could tell you right off which cupcake I decided on, but then how else would I build the sugary tension? So here is the box first.

Old fashioned bakery style box.

Okay, enough wait. I love cupcakes and I love canoli, so I got the canoli cupcake! Obvious choice. Plus, I have never seen a canoli cupcake anywhere else. Must be the Italian influence up North. (I love those New England bakers who bring my heritage into all things edible.)

Yes, I do realize you see that mini canoli in
there as well. I can't help myself!

So, you know what a canoli is, right, but what is a canoli cupcake? It is a golden, moist cupcake with a Marachino cherry juice and traditional creamy, canoli-filled cavern, topped with light and airy whipped cream and sprinkled with chocolate chips. Topped with a cherry too! Scrumptious.

Nope, not sharing. Get your own!

Might I recommend the banana chocolate chip cupcake... and the red velvet cupcake... and the carrot cake cupcake... and the chocolate canoli cupcake.... okay, just get them all. And promise yourself you'll only eat one a day and then run on the treadmill for half an hour. Or just eat one while running on the treadmill. (Now there is some fusion for you!) Gives you incentive and makes the round and round, yet going nowhere, less boring.

Nurturing my inner... tea with mum

noreply@blogger.com (Karen) — Mon, 23 Jan 2012 01:35:00 +0000

Almost every morning I go into the office, I have a cup of tea. Nothing fancy. Just a French Vanilla tea bag with a Demera raw sugar cube. It's warm, reliable and often the calm before the day's storm. In the end, it's just a beverage though. And I prefer a lasting experience.

In the couple of months before my holiday trip home, mom kept talking about a tea shop she heard about on the small main street on the way to the bank. The bank that the tellers used to give us lollipops with my parents' paycheck deposits in the tube shootie-uppie vacuum thingie. (Is there a real name for that?) I was able to take her when I was home last month. (Really, when do I ever say no when food is involved.) Tea with Tracy, in Seymour, CT.

A shot down main street around noon.

The varieties of teas available is like nothing else I've ever seen. Dozens. Caf, decaf and cocoas. How can one decide? (Pressure from your mother, that's how.)

Unparalleled options.

The menu was on the table with a little holiday decor. Tea for whatever number in your party included, for each patron, your choice of scone, sandwich and dessert.

Evergreens and sparkles always say holidays.

The owners worked there with their daughters and all came to greet us throughout the time we spent there. Everyone was so friendly in this family affair. In that light, I too was there with some of my family - mom and my cousin. We all ordered different teas as expected. You get your very own little teapot of brew for yourself. As we waited for our tea, I looked around.

View back toward the kitchen and the shelves
that hold all the teapots and cups.

They had about six cloth covered tables that fit 3-4 people each, but can be put together in arrangements to fit larger parties. Which is what happened shortly after we arrived, so I'm glad we got a table when we did. The whole place was full soon enough. And after devouring the food, I could see why.

Nice windows with sunlight. Christmas tree!

At the entrance, they have shelves stocked with imported, top quality English teas and cocoas for purchase. How great to know that the tea you had there is likely available to take home with you! I've never seen a bigger, better selection at any other tea shop I've ever been to.

Almost impossible to choose less than three.
This was only one well-stocked case. They
had more in another cabinet and on a shelf.

In just a wee bit of time passing, our hot teapots were set before us with the instructions that they needed to steep for another few minutes to be of optimum perfection. Good tea brewing is no careless task. I think that's why so many Americans don't love tea. They make low quality tea way too weak and flat. It's meant to be deep and smooth, which you can only get out of higher quality teas.

Mismatched cups and pots. Love it! Adds to
the "tea at a friend's house" cozy ambiance.

You should take your time when you are enjoying afternoon tea, yet it wasn't but a quick spell of chatting later that out came our three-tiered dispenser of treats. Both savory and sweet.

Look at my gorgeous pumpkin tea in its cup.

The top plate had scones and clotted cream. Mom got cranberry orange and my cousin and I chose chocolate chip. They told us these were Australian style scones because that's the kind the owner's mother used to make. They are a little more like an Irish soda bread and flatter than what I've experienced as English scones. Bumpy and chewy.

The middle plate had sandwiches on our choice of white or wheat. Egg salad, chicken salad and cranberry brie were our choices. These sandwiches were delish. Fresh bread, cold ingredients. No crusts! Such pampering. I felt like the Queen. (For an hour.)

Could you ask for more? Sure,
some dessert!

The bottom plate held all the desserts. It was so difficult to decide on the sweets, but we finally went with the things everyone could share - apple torte, banana bread and this absolutely over the top, incredible, wish I had some right now, Swedish white brownie made with almonds. It was a crusty, chewy, light, amaretto-flavored dream. (Secret family recipe.)

Swedish almond brownie on the right.

They also had some cupcakes and cookies made with flavors of the season that they change up every few months. For a small place, they really offered variety and quality befitting of a much larger restaurant.

I'm glad to see more small businesses open and rejuvenate main streets of small towns. I'll be going back to support them and see what delicious things they come up with next! If you're going to the bank in Seymour, you should definitely stop in and have some tea and that amazing almond cake.

Nurturing my inner... roadside shack

noreply@blogger.com (Karen) — Wed, 18 Jan 2012 02:04:00 +0000

Are you ready for this? No you are not. You have no idea what I'm going to do. I'm going to bend the time space continuum and take you back, way, way back... to November. Of 2011. Times were busy then and I have some real catching up to do with you.

I went to Orlando, FL with my mom in early November and one thing that was on our list was perhaps a lesser known sea delicacy to most: stone crab claws. Their season is only from Oct to May. We had arrived just in time for them, yet still a little early in the season start. So it took some doing to find a restaurant that had them that day. Lucky for us, we asked the guys who ran the airboat ride we had just gone on where to find them and they had just the "restaurant" for us. (After calling three places.) Ms. Apple's Crab Shack.

Yes, that is a retail fish market.

At this moment you may be noticing this wasn't exactly a restaurant. (The word shack should have given that away.) It was a roadside fish market, just over the bridge. When we first walked in there were lots of tanks holding all kinds of live Maryland blue crabs in different sizes and price points. Which you could get steamed right there for lunch or dinner. As we worked our way to the back, I found the treasure for which we had traversed so far for. (I think it was 12 miles from the St. John's River.)

There they are!

The price was amazing! They were $11.99 per pound. Oh yes! When I got back to Virginia I checked out the grocery stores that carried them and they were $24.99 a pound! So don't knock the shacks. Plus, when you get in season local specialties, you can really get a great deal.

The stone crab claws were already cooked. Another little known fact about stone crab is that any reputable place doesn't freeze them because they don't hold up well. So cooked up fresh is what you get, settled in on a cool bed of ice and sold super fast. We got a bit over a pound. As an added convenience, they asked us if we wanted them to par crack the claws for us. If you ever saw a stone crab claw, they are like Teflon-coated, cast iron super hero crustaceans with a thick shell. Let your fish mongers do the work for you. While wearing proper eye gear. Then grab your plastic bag and garlic butter sauce and saunter your way out back to the picnic tables with the hammers bolted to the tables. High class. (That sign in the back is for the restrooms.)

Casual dining. But there were palm trees.

Once we disinfected our hands and prepped the table with proper germ barriers, we were ready to relax and eat.

Never has such great food been delivered in
such a low cost plastic baggie.

Let me show you the view from our picnic tables, to upclass the whole outdoor experience.

Puffy clouds. Rippling water.

Back to eating. Claw and garlic butter sauce. You may be thinking what's the big deal? Crab is crab and it all tastes the same. Tut tut, not so. Stone crab claws are big and the meat is so sweet. Truly incomparable to any other sea creature.

This wasn't even the largest size claw available.
Some were ginormous!

They were delicious and gone all too fast. I could have eaten twice as much. But then how would I fit in ice cream?

Now, two more random Florida things. 1.) I had my first churro at Disney outside of my first in person Cirque du Soleil show "La Nouba." (Absolutely amazing show if you ever get to see it. Those people defy all laws of physics.) A churro, by the way, is a Mexican fried dough stick and the one I chose had Bavarian cream inside. Oooh. Double treat. ('Cause in America, we crank it up a level. Keeps the insurance companies in business.)

Covered in cinnamon & sugar.

2.) After our airboat ride, I held a 15 lb alligator. Why you ask? Because it was there. And the slightly crazy airboat driver offered it up to me. Who can say no to the chance to hold an amphibian that normally you can't in the wild because it will snap your arm in half with its jaws of death. (Thank goodness for that sturdy rubber band and the fact that it was only a toddler.)

Take that other boat patrons who
didn't have the guts to hold
Hollywood. Wimps!

Orlando was a fun trip! Nice weather. Great attractions. Good food. Weird places to eat. Strange exotic animals to hold. Just when you think you know a place, it's so much more. Ask the locals. Visit the real Florida.

Nurturing my inner... dinner and a movie

noreply@blogger.com (Karen) — Tue, 17 Jan 2012 04:37:00 +0000

Friends. You just never know where you may find them. In fact, sometimes they are hiding, lurking even, in the darndest of all places. Like running class. What can go from 25 complete strangers can dwindle down in two months to the dedicated (or codependent) 10. Much like war buddies, we have been deeply bonded by hard times. Running eight miles in the heat trying not to throw up, getting lost on the Glade Loop when our coach calls every run (no matter which direction we go in) "The Glade Loop," spitting in public which is not exactly becoming for any girl. Oh yes, the dark side of the sport is now exposed. So to show some love to my buddies, both male and female, who keep me from seeming like an awkward social outcast (as best they can), I asked them to come over for some grub and a film. (A running film. Note the theme.) We had met early on our day off this morning (now that is dedication... or foolishness - who can say) to run a few in the 25 degree morning chill, so they earned this meal.

(Special note: I'd also like to take a moment to say never undervalue the gift of friends who are available. It is a great display of care and importance to give your time to someone.)

But what to make? As to not let you think we're super human health nuts, you'll recall the burger place we went to yesterday, this was my attempt at doing something a little on the lighter side.

Chicken Tortilla Soup

1 regular-sized rotisserie chicken, picked
1 onion, diced
1 can diced tomatoes, with juice
1 can tomato paste
1 can corn, drained
1 can cannellini beans, rinsed & drained
1 can tiny white beans, rinsed & drained
5 cloves garlic, minced
1 tbsp cumin powder
1 tbsp chili seasoning
2 carrots, diced
2 small zucchini, diced
2 dried bay leaves
1/4 tsp salt
6 cups chicken broth
6 corn tortillas, cut into 1 inch pieces

Toppings

Shredded Mexican cheese blend
Sour cream (I used light)
Avocado, chopped
Fresh cilantro, chopped
Fresh lime, wedged

Don't be frightened by that list of ingredients. You'll throw it all in the pot together and leave it for four and a half hours. Or more.

Start by pulling out that trusty slow cooker or a dutch oven. Throw in the zucchini, carrots, onion, diced tomatoes, beans, corn, garlic, cumin, chili powder, salt and bay leaves. Pour the broth on top of it all.

Gotta love just tossing everything in one
pot at the same time! Looks like
food confetti!

Next add the rotisserie chicken. (I get every bit. Put in the time when removing the meat and you'll find you get a lot of chicken from one little bird.)

Perfectly picked. Dark and light. Good flavor.

I decided to add in a some tomato paste to make the flavor richer.

Just keep adding what you like. Other veggies.
Different kinds of beans.

And lastly, five corn tortillas cut into 1 inch squares. Mix it all up and turn on your slow cooker for 4 - 6 hours. Stir every 30 minutes or so. Just to make sure nothing is stuck or burning on the bottom.

Make sure they are corn tortillas. Flour
ones no good in here.

It smelled SO good. But I had to wait until 5:45 pm when everyone arrived. Good thing my friends show up on time. (My stomach is an impatient dinner hostess.) I let each ladel out some generous bowls and sprinkle on whatever toppings they wanted. Make sure you have large spoons as your tools of choice. No room for dainty utensils at this party. Get comfy on the sofa and press play on Netflix streaming video.

We watched "The Spirit of the Marathon," remained in awe of the one girl in the group who has actually run that daunting 26.2 miles, and dreamed of being one of the people to cross that finish line in victory! Yes, dreamed. A dream never meant to be actualized by me. As there is NO blooming way on earth I'm running that far, ever, without someone blackmailing me or chasing me with a taser.

So perfect on a cold, cold, mighty cold day.

The movie was inspiring (with witty commentary courtesy of my buddies) and the soup was substantial and oh so good for us. Nice combo. What moved me the most was that some of the people featured in the documentary were just regular folks like us. Trying, failing, trying again. Some were also world class athletes. Trying, failing, trying again. Perhaps the elite athletes were in a different class than Joe Average, but in the end, they all were not so different in some ways. And while most of us may never run a full marathon, some people in my class have run half marathons, 10 milers, trail runs, crazy mud obstacle courses and other long distance variations. Every mile counts - that's my motto! So cheers to my pals! For their dedication in logging all those miles on ordinary, subzero, windy Saturdays and making me do it with them... even though I whine every time I have to get out of bed before 8:00 am on my day off. Hope you enjoyed some comfort food and watching other people run for a change.

Nurturing my inner... adult milkshake

noreply@blogger.com (Karen) — Tue, 17 Jan 2012 04:06:00 +0000

When one of my running pals mentioned on Saturday after our five mile run that he heard of a place with great burgers and adult milkshakes I said, what time can we go? (Was trying to capitalize on the calorie deficit I had just created.) Alas, Sunday night worked best for most of us who had Monday off. Joe's Burgers, McLean, VA.

I forget how close McLean is and that the downtown strip has some great restaurants. I'll have to make a list for myself so I stop forgetting. As for Joe's, go early. Seating is limited. We met at old people's dinner time... 4:30 pm. (And did I see a problem with that? Heck no, you little whipper snapper. You'll soon see why.)

Good thing about going early is that you get to
park right out front. Take that young people
who think it's hip to eat dinner at 10 pm.

The menu was really quite extensive. And the burgers were super gourmet. Some even have truffle oil and pate. But I had one thing on my mind...

You can also build your own.

If you know me, you'll know this - I love to eat, but I can't always pack away the large portions like The Gilmore Girls. No way I'll ever win an eating contest. I am the person who consumes a smaller amount and then wants to eat more again in two hours. I know people say this is great and better for your metabolism, but for me, it's mostly out of personal comfort. (My metabolism doesn't find this way of eating engaging at all.) I do poorly when I overstuff myself, so it's not worth the misery for me. Thus, I began my dining experience with the Bailey's Irish Creme adult milkshake to give myself some time to digest before course two.

Oh my my. I don't often get milkshakes, but this was the creamiest one I've ever had. Liquid velvet. And the Bailey's was just terrific. Very noticeable, but appropriate. I appreciate bold flavor.

Crazy good stuff.

Having started off with my milkshake turned out to work well for me. That way, I could pace myself over a nice chunk of time. Here I am looking around the interior. *slurp*

Small, but cozy.

When dinner arrived, I was about 3/4 of the way through my shake. I knew there was no way I could pound a burger and a shake in the same sitting (I know - wus!), so I ordered the fontina grilled cheese with caramelized onions and bacon. A great choice for me! (I do realize it was a burger joint, but hey, pick your food battles and live to fight another day.)

A quantity of food I could handle. For the
most part.

Some of my friends got burgers and said they were fantastic. Others got the grilled chicken or the club and liked them equally as much. If you're looking for a good and unique burger place with killer milkshakes for grown ups (they were also featuring a bananas foster special that I came SO close to choosing instead), then this is your place. Go early though. It will be worth it. And not just for the VIP parking. (Though it is nice to be 10 feet from the front door.)

Nurturing my inner... go caps

noreply@blogger.com (Karen) — Fri, 13 Jan 2012 03:39:00 +0000

First fresh meal from "the box." I decided to use the portobello mushrooms and the arugula in some way, somehow. I didn't have a lot of time today, but I was still able to make a quick and delicious vegetarian meal in 22 minutes. Two minutes of prep, 20 minutes of cooking. So don't tell me you don't have time to make something nutritious out of fresh produce, because the only whining around here is gonna be done by me and likely in reference to running in sub freezing temperatures in the snow, uphill, in tights. Capiche?! Now on to the cooking.

Today, you're getting one picture and a wordy explanation. I'm feeling minimalist. (Well, visually anyway. I'm seldom at a deficit for words.)

Portobellos With Artichokes, Sundried Tomatoes & Feta

2 portobello caps
2 tsps pesto
2 baby artichoke hearts, chopped
1 tbsp sundried tomatoes in oil, chopped
2 tbsps feta cheese, crumbled
Handful of fresh arugula, torn

Get out a medium-sized stoneware dish. Something that will fit your two mushrooms flat. They do shrink up a little when they cook, so if it's a bit tight at first, that's fine.

Place your wiped clean with a damp paper towel and then destemmed mushroom caps gill side up. Put a tsp of pesto in each and spread it around to cover the inside of each cap. Add half of the chopped artichoke hearts and sundried tomatoes on top of that and then a tbsp of the crumbled feta on top of each. Place into a 400 degree oven for 20 minutes. Bake away!

Remove and serve with fresh arugula scattered on each one. That simple.

Hearty, flavorful and substantial.

So tell me now who doesn't have 20 minutes to whip up something this tasty and reasonable in calories? Make the time. (Or bathing suit season is going to kick you square in the cellulite six months from now. Trust me on this.)

Wonder what excitement the box holds for tomorrow...

Nuturing my inner... cardboard box

noreply@blogger.com (Karen) — Thu, 12 Jan 2012 04:23:00 +0000

I was so happy when I got home tonight. Partly because I was no longer at work. But mostly because I had a special delivery waiting in the alcove.

Okay, so this may look like an ordinary cardboard box to you. One with LifeSavers inside as per the label. But in reality, it is but a repurposed container for the unexpected. That's not actually for candy. (I know, this is confusing. Read on.)

Don't be fooled by the outside.

It's here, it's here! My first delivery ever from Washington's Green Grocer. You may be wondering what WGG is. Well I'll tell ya. (Or you can read about it on their website. That would save me a lot of time.) It's a local couple who gets in a bunch of produce from nearby, and a little less nearby, consolidates it and dispenses the fruit and veggie love to those in DC, MD and VA. Seeing as one of my goals (I prefer to not think of it as a "resolution" as most are abandoned by last Tuesday) for 2012 is to eat more veggies, I thought this would help me out.

When I opened the box! Joy! Christmas
in January! (For a vegetarian, that is.)

Oh yeah. All that is mine! Delivered right to my door. Well, to the alcove outside my building's front door where I picked it up and carried it up a flight of stairs to my front door and then inside. (We have security you know, so they can't get to my actual front door without a hammer and a bad attitude.) But WGG will deliver to condos just as easily as single family homes or townhouses because it's not their fault you live in one of the most expensive zip codes in the US and can't afford anything bigger than a shoe box. Plus, if someone really wants to steal a heavy box of vegetables from my place, seriously, what can I do about that? Would you actually call the police about a scary arugula thief? I didn't think so. (Though I might...)

Before I tell you what was in there, I'll tell you why I picked this place over some other local agriculture places for my first try. 1.) They do this year round by getting produce from here and there. I live in VA where winter isn't really farming season. So if you go with just one farm in driving distance, you can only get things that grow in your backyard right at that moment from about May to October. Not a bad thing, but hey, it's January. 2.) Some of those farms also make you buy a share or half share and you get deliveries every single week. If I had a family of four, well sure, I could maybe go through all those carrots, turnips and squash I'd get. But my family is of one. Me. WGG will do on demand. You can order a box to be delivered every week, every other week or whenever you feel like it. Can even mix it up like two weeks in a row and then not for two weeks. You just add the dates into your queue. I wanted to see how much produce came in a box and how long it would take me to go through it. I can cook and freeze some of it, so I'm guessing I may get a couple/few weeks from this. So with WGG, if I want another box in two weeks, I can do it. Or three weeks, that might be perfect. Guess time will tell.

Here's the read down of what was in the small organic box for this week:

5 Yukon Gold potatoes (PA)
1 container of grape tomatoes (FL)
2 stalks of broccoli (CA)
5 beets (PA)
3 Cara Cara oranges (FL)
3 D'Anjou pears (WA)
3 Fuji apples (WA)
4 bananas (SA)
3 kiwi (CA)
2 portobello mushrooms (PA)
1 large bunch of arugula (CA)
1 bunch of romaine (CA)

(Note: They will send you a tentative list a few days before so you can decide if you're on demand like me and then you get a firmed up list a day or two before, so you can get really excited and start dreaming up dishes. They also have a never list with your account. So if there is something you really hate, you can check it on the list and they will make sure not to have that in your delivery. Ever. Also, they have other various items like eggs and cheeses, meats and breads that you can add in for additional charges. It's insane, this variety! I'm so happy.)

Second layer. So much stuff in there!

I don't know about you, but $37.00 for that entire box of all organic produce seemed like a really good deal to me. And I didn't even have to leave the house for it. (I know, minus carrying it up from the entry way. Do you have to be so literal?) So now I'm trying to think of what to make with all these beautiful, nutrition-packed, pesticide-free food items. How I can combine a couple of the ingredients into one dish - like the beets and arugula. Oranges and banana. Broccoli and kiwi. (Just checking to see if you were really reading this carefully.)

I'll let you know what I come up with. Don't change that dial! (If you're too young to know what that means, it's okay, you're probably not my target audience.)

Nurturing my inner... macdaddy

noreply@blogger.com (Karen) — Tue, 10 Jan 2012 02:44:00 +0000

Well, there's just no hiding it - I don't eat the most wholesome food exactly all the time. But, when I do go off the calorie deep end with a flying bungee-like leap, I try to make it worthwhile.

Pasta doesn't get to be on my list as often as it did when I was 10 and could burn off the calories during one spirited game of "kick the ball over the roof of the house to my brother 100 times." I try to save it for nights before long runs, vacation meals, or restaurants I may never get back to. Lucky for me, I went to one that is close enough I can get back to it some day, but far enough away that it won't be for another six months or so. (Thank goodness, said my weight loss goal.) Macdaddy in Monroe, CT. (It would be good for my waistline if I could move all ice cream places that far from me as well.)

I present to you... yet another boring strip mall. Eh, who cares where a great place is, as long as you can get some terrific grub once inside. Enter into the bland box.

I think they should paint the outside orange.
They probably aren't allowed to.

Welcome to mac & cheese heaven! (Well, actually in heaven it would be calorie free! Sadly, that's not where we are.) This was definitely a low key, casual place. Cement floors, plastic orange chairs and a targeted menu of over 20 variations of our fav comfort food and a couple daily special flavors. You can get a salad, but really, why would you bother? The most challenging thing about the entire experience was choosing which ones to try. Should I go more old school and do the version with sliced hot dogs? Or upscale with lobster? Oh, this was going to be tougher than I thought. Glad my cousin was willing to split two with me, two snack portions mind you, so at least I could try a couple flavors on my first visit. (Oh yes, there will be future returns.)

Yep, I'll take the entire right side of the
board, please.

We ordered and sat ourselves at a table. While I'm making you wait for my lunch to arrive, I know, I am cruel, here is some wall art to enjoy.

Considering my mom's was from a box, I'd
definitely have to agree with the wall.

There are three sizes you can choose from. Snack, Mac and Macdaddy. As mentioned earlier, we went with the smallest skillet. Snack size. I saw some hungry younger guys unable to finish off the Mac size. And I'm sure the Macdaddy could feed a family of four. Once my cast iron skillet was delivered to my table all hot and gooey, I knew I made the right choice.

We decided, after much deliberation, on the Mac Popeye (spinach, garlic & goat cheese) for our first choice. It was OUT OF THIS WORLD! Right, so you're wondering how so. It's just lactose and semolina, you say to yourself loud enough for me to hear you. Well, could it have been the perfect ratio of cheese to spinach to noodles? Perhaps it was the perfect tanginess of the goat cheese mixed with other cheeses. Maybe the crusty, buttery topping was what put it over the top. Or, quite possibly, it was ALL of that together in one delightfully, crusty-edged, bubbling, personal-sized cauldron!

Comfort food beyond compare.

Oh my gosh, that was nearly too wonderful for words! But I did my best. The other one we got was the Mac Mushroom (crimini & shitake mushrooms, porcini emulsion, manchego & truffle oil). Delightfully rich and earthy. Dense, intense flavor. Different from the first, yet another great choice.

Skillets so hot they come with a silicone handle
cover so you don't hurt yourself.

Admittedly, I couldn't even finish half of the two with my cousin's help. There was a quarter of each one left. (Food 1, Karen 0.) The good news about that? Leftovers!!

Inspired by my trip to Mac Daddy, I'm excited to take my own basic mac & cheese recipe and start switching out some cheeses and adding veggies, meats and other flavors. I may even whip up a full batch and break it out into four separate dishes to try several new combinations in one day. Pretty sure I could wrestle up some local taste testers to give me a hand with those.