Spring has (mostly) sprung here in Wisconsin, but the temperatures are still resisting the rise above 60ºF. We've hauled out our trusty Weber grill for the season, but still find ourselves opting for indoor cooking methods most of the time.
Some of you might know that Mark Bittman isn't always my favorite chef. His tendency toward simplicity (often at all costs) makes me squirm a bit. And he always seems to be pointing out things that seem rather obvious to the likes of me. However, I have to hand it to him. He makes some good points in his recent article about "oven options" when it's not quite grilling season.
I'm especially intrigued by the recipe for mock tandoori chicken -- which is sure to get some oven time at our house.
I also ran across a review of one of my favorite cheeses (Oregonzola) over at Vanilla Garlic. So, I thought I'd share. Lots of good cheesy foodie bits there.
Showing posts with label cooking. Show all posts
Showing posts with label cooking. Show all posts
Wednesday
Weekend Thoughts
It appears that my weekend thoughts have extended into the week. Which might not, necessarily, be a bad thing. But, more likely it's indicative of the fact that I haven't been a very good blogger.
We did have a good weekend. In part, we spent our time coming up with freaky new ideas for BURP! the imaginary restaurant. Always a good time.
We also cooked a bit. Lately, we've been sticking to old standbys, so it's been nothing to blog about. However, if you missed our latest on the BURP! blog regarding our "Sammie Sunday" you've missed the best thing to grace the Fredrich household in a very long time. The sandwich concept started when I decided to thaw one of the extra turkeys I purchased right around Thanksgiving. We plunked it into our very favorite maple brine, and looked forward with great anticipation to the delicious turkey leftovers. We never eat a turkey dinner these days. We just roast up a bird and call the whole thing "leftovers". After all, the leftovers are the best part, right? Anyhow, the sandwich concept developed from there. I'd enjoyed a decadent turkey sandwich at The News Room in Minneapolis the last time we were there -- with brown sugared bacon and pears -- so we used that as our template. The resulting sandwich was beyond fantastic, and will go down in our memories as one of the greatest ever. And the less extravagent little replica sandwiches we've been taking to work all week have been pretty good too.
Mmm. Could be why the weekend is sticking with me.
We did have a good weekend. In part, we spent our time coming up with freaky new ideas for BURP! the imaginary restaurant. Always a good time.
We also cooked a bit. Lately, we've been sticking to old standbys, so it's been nothing to blog about. However, if you missed our latest on the BURP! blog regarding our "Sammie Sunday" you've missed the best thing to grace the Fredrich household in a very long time. The sandwich concept started when I decided to thaw one of the extra turkeys I purchased right around Thanksgiving. We plunked it into our very favorite maple brine, and looked forward with great anticipation to the delicious turkey leftovers. We never eat a turkey dinner these days. We just roast up a bird and call the whole thing "leftovers". After all, the leftovers are the best part, right? Anyhow, the sandwich concept developed from there. I'd enjoyed a decadent turkey sandwich at The News Room in Minneapolis the last time we were there -- with brown sugared bacon and pears -- so we used that as our template. The resulting sandwich was beyond fantastic, and will go down in our memories as one of the greatest ever. And the less extravagent little replica sandwiches we've been taking to work all week have been pretty good too.
Mmm. Could be why the weekend is sticking with me.
Tuesday
Provincial Thoughts
Something fantastic happened to me this weekend. It seems so silly, and yet I think it's going to change the way I approach my cooking in the future.
I discovered Herbes de Provence.
My new favorite herb combination is comprised of rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram.
No, it's not the first time that I've come across the blend. In fact, I've had a bit of "the south of France" in my cupboard for most of the time I've had my own kitchen. And yet, it eluded me. I think that the thought of using lavendar for savory cooking was just a bit beyond my mental palate's reach. Until now.
It all started with a trip to Penzey's on Friday afternoon. I conducted my usual "round" of the store to pick up the things on my list -- and then I lingered a bit, as I usually do, to contemplate some new possibilities. As I rounded the corner and glimpsed the dried rosemary and bouquet garni, my eyes fell on the jar of herbs de provence. And something moved me to pick up the jar and take a whiff.
I'd never been affected by the odor before. But, just then -- Sheer Heaven.
I don't know what flipped the switch in my head. But, I bought that jar of hdp before Peef could even argue with me about it. We happened to be grilling up some chicken on Sunday evening, and I was hunting through the spice cupboard to find the usual suspects. Somehow, my fingers grazed the brand new bottle of Herbs de Provence. I pulled it out of the cupboard, and crushed a liberal dose between my fingertips. The smell was positively intoxicating.
Imagine my absolute delight when the grilled chicken came back into the house. Those simple thighs were more aromatic, more flavorful... than just about anything I could imagine. And I think I'm hooked.
I've heard it's fantastic on roasted asparagus...
I discovered Herbes de Provence.
My new favorite herb combination is comprised of rosemary, cracked fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram.
No, it's not the first time that I've come across the blend. In fact, I've had a bit of "the south of France" in my cupboard for most of the time I've had my own kitchen. And yet, it eluded me. I think that the thought of using lavendar for savory cooking was just a bit beyond my mental palate's reach. Until now.
It all started with a trip to Penzey's on Friday afternoon. I conducted my usual "round" of the store to pick up the things on my list -- and then I lingered a bit, as I usually do, to contemplate some new possibilities. As I rounded the corner and glimpsed the dried rosemary and bouquet garni, my eyes fell on the jar of herbs de provence. And something moved me to pick up the jar and take a whiff.
I'd never been affected by the odor before. But, just then -- Sheer Heaven.
I don't know what flipped the switch in my head. But, I bought that jar of hdp before Peef could even argue with me about it. We happened to be grilling up some chicken on Sunday evening, and I was hunting through the spice cupboard to find the usual suspects. Somehow, my fingers grazed the brand new bottle of Herbs de Provence. I pulled it out of the cupboard, and crushed a liberal dose between my fingertips. The smell was positively intoxicating.
Imagine my absolute delight when the grilled chicken came back into the house. Those simple thighs were more aromatic, more flavorful... than just about anything I could imagine. And I think I'm hooked.
I've heard it's fantastic on roasted asparagus...
Wednesday
SuperNatural Thoughts
I got one of the loveliest cookbooks I've ever laid eyes upon this year for Christmas. Super Natural Cooking (Heidi Swanson) was lovingly bestowed upon me by my sister-in-law, Jennifer -- and I've been yearning to delve into its contents for months now. Not only are the photographs absolutely gorgeous, but the food is absolutely worth eating (colorful, healthy, and uber whole-grainy -- all things I love). The book also seems to be a great resource when it comes to sources for hard-to-find products (like whole grain Asian noodles).
Now, I have to admit that I gush a little bit whenever I'm around this book. You've got to be a fan of Heidi Swanson. Photographer, cookbook author, and designer, she seems to have her stuff TRULY together. I've been a big fan of her work since I happened upon chickclick.com -- one of the most progressive "girl-centric" sites available on the Web at that time. Little did I know that our lives would converge again in the world of food many years later. She has two sites that I frequent -- Mighty Foods (a collaboration with Rachel Cole) and 101 Cookbooks (her recipe journal) -- both a wealth of information if you're at all interested in natural foods and cooking.
Anyhow, I've been glancing at the book (mostly from afar) for quite a while now. But tonight I'm going to try my first recipe. I've got a pound of lovely spring asparagus in the fridge (not exactly local, but I was having a craving). So, I think I'm going to tackle the asparagus pesto with pasta for dinner tonight.
What could be better than a pesto made with asparagus, baby spinach, garlic, and olive oil?
Now, I have to admit that I gush a little bit whenever I'm around this book. You've got to be a fan of Heidi Swanson. Photographer, cookbook author, and designer, she seems to have her stuff TRULY together. I've been a big fan of her work since I happened upon chickclick.com -- one of the most progressive "girl-centric" sites available on the Web at that time. Little did I know that our lives would converge again in the world of food many years later. She has two sites that I frequent -- Mighty Foods (a collaboration with Rachel Cole) and 101 Cookbooks (her recipe journal) -- both a wealth of information if you're at all interested in natural foods and cooking.
Anyhow, I've been glancing at the book (mostly from afar) for quite a while now. But tonight I'm going to try my first recipe. I've got a pound of lovely spring asparagus in the fridge (not exactly local, but I was having a craving). So, I think I'm going to tackle the asparagus pesto with pasta for dinner tonight.
What could be better than a pesto made with asparagus, baby spinach, garlic, and olive oil?
Tuesday
Nothing like the smell of gritzwurst on the weekend...
Gritzwurst. It's what's for breakfast.
If you were lucky enough to grow up in a household with a bit of German farm ancestry, you might know what I'm talking about. If not, you'll probably think I'm pulling something over on you for April Fool's Day. But, it's all true. I promise.
Gritzwurst (or gritwurst, grutzwurst, or gritswurst, it seems) is made from pork and oatmeal. The pork (originally the meat from a pig's head, but these days something more akin to pork shoulder) is cooked, and then stewed in a great deal of water until it's falling apart and tender. Then it is mashed (or ground) and set aside. The oatmeal (my family uses rolled oats, but traditionally it's steel-cut oats) is cooked in the water left from cooking the pork -- and then the whole mess is mixed together and cooled. It's shaped into patties, or thrown free-form on a griddle to be fried into crispy goodness.
People in my family have been making gritzwurst for a very long time. We loved to fry it up on a cold winter morning and eat it with a liberal dose of maple syrup poured over the top.
Don't ask me how Peef got away with being married to me for almost ten years without tasting gritzwurst. But, the fact is, he got his very first taste of this delicacy this weekend at my aunt & uncle's house. I think he was a bit skeptical about it at first. But, you could see his tune changing as he caught his first whiff of the gritzwurst browning on the grill. The smell really is intoxicating (probably a lot like pork breakfast sausage, when it all comes down). And it's even better when mingled with the suggestion of maple. By the time he took his first bite, he was sold.
Anyhow, I'm glad that he's a fan. I'm on a kick lately with the whole idea of preserving history (keeping the "old foods" alive). Serious cooking is an art form. And it's not something that comes without practice and dedication. It's romantic to me to think about the ways in which recipes are passed along, from generation to generation. And I want to be part of that. So, I've been thinking that I need to learn the art of gritzwurst-making so that I can pass it along. And having Paul on board will make a difference.
If only it had a better name...
If you were lucky enough to grow up in a household with a bit of German farm ancestry, you might know what I'm talking about. If not, you'll probably think I'm pulling something over on you for April Fool's Day. But, it's all true. I promise.
Gritzwurst (or gritwurst, grutzwurst, or gritswurst, it seems) is made from pork and oatmeal. The pork (originally the meat from a pig's head, but these days something more akin to pork shoulder) is cooked, and then stewed in a great deal of water until it's falling apart and tender. Then it is mashed (or ground) and set aside. The oatmeal (my family uses rolled oats, but traditionally it's steel-cut oats) is cooked in the water left from cooking the pork -- and then the whole mess is mixed together and cooled. It's shaped into patties, or thrown free-form on a griddle to be fried into crispy goodness.
People in my family have been making gritzwurst for a very long time. We loved to fry it up on a cold winter morning and eat it with a liberal dose of maple syrup poured over the top.
Don't ask me how Peef got away with being married to me for almost ten years without tasting gritzwurst. But, the fact is, he got his very first taste of this delicacy this weekend at my aunt & uncle's house. I think he was a bit skeptical about it at first. But, you could see his tune changing as he caught his first whiff of the gritzwurst browning on the grill. The smell really is intoxicating (probably a lot like pork breakfast sausage, when it all comes down). And it's even better when mingled with the suggestion of maple. By the time he took his first bite, he was sold.
Anyhow, I'm glad that he's a fan. I'm on a kick lately with the whole idea of preserving history (keeping the "old foods" alive). Serious cooking is an art form. And it's not something that comes without practice and dedication. It's romantic to me to think about the ways in which recipes are passed along, from generation to generation. And I want to be part of that. So, I've been thinking that I need to learn the art of gritzwurst-making so that I can pass it along. And having Paul on board will make a difference.
If only it had a better name...
Monday
Peef and Lo Love Cake!
One thing we learned this weekend is that we REALLY love cake. We love baking cakes. We love decorating cakes. And we especially love eating cake.
Late on Friday, we decided to make a cake for Brandon's birthday party on Saturday.
It started off innocently enough.
Then, we decided to make it a three-layer chocolate butter cake with mint cookies & cream filling & buttercream frosting (made with Italian meringue).
And that's when the fun began.
This is how much butter it took to make the fabulous, fluffy buttercream frosting (eep!):
When the cake was assembled and filled, we decorated it using little candy diamonds from the cake decorating store.
Paul even separated them by color to make the process easier.
The cake was so very delicious with a scoop of homemade vanilla bean icecream:
YUM! CAKE!
Late on Friday, we decided to make a cake for Brandon's birthday party on Saturday.
It started off innocently enough.
- First we mixed up the basics.
- Then we added chocolate.
- Finally, we poured the cake into our prepared pan.
Then, we decided to make it a three-layer chocolate butter cake with mint cookies & cream filling & buttercream frosting (made with Italian meringue).
And that's when the fun began.
This is how much butter it took to make the fabulous, fluffy buttercream frosting (eep!):
When the cake was assembled and filled, we decorated it using little candy diamonds from the cake decorating store.
Paul even separated them by color to make the process easier.
The cake was so very delicious with a scoop of homemade vanilla bean icecream:
YUM! CAKE!
It snowed. So, we hauled out the grill.
What could be better when there is 16 inches of snow on the ground than haul out the grill and make burgers?
That's what we said on Friday night!
We ran out to the grocery store to get some bread, meat, and some sweet potatoes (to make fries). Steph came over with a couple of bottles of wine. We poured our glasses, and we headed outside to load the grill with charcoal.
The fire took a bit longer than average to get started. But, once it was blazing, I can't begin to describe how lovely we found the smoky smell that emanated from our little grill. Despite the cold, despite the flurries that threatened to douse the fire, despite everything... the experience was reminiscent of summer.
And those burgers... well, they tasted simply fabulous.
Wednesday
the not-so-cheery cherry weekend
Some of you have received sweet holiday treats from the Peef and Lo household. If that's the case, you are probably aware that December is Chocolate Covered Cherry Season! This past weekend was ear-marked on our calendar, and the plan was to devote our time to making these highly sought-after treats.
As life would often have it, the weekend did not end up quite as planned...
Saturday morning...I got busy chopping 12 pounds of chocolate, while Lo geared up the mixer to whip up batches and batches of fondant. We'd just finished luring the cherries from their brandy-soaking spa, patted them dry, and prepped them for their fondant wrap and chocolate dip. Everything was going as planned. And then 11 o'clock happened.
Lo decided that, while the fondant firmed up in the fridge, we should put together a list of all the lucky recipients who would be receiving holiday tins of cherries. Great idea, right? Well, as she was sitting in front of the computer compiling the list, she kept pausing, complaining that she wasn't able to focus her eyes properly because there were spots on the screen. I figured that the sunlight was shining too brightly through the window, so I closed the shade to help reduce the glare. Unfortunately, that didn't do the trick.
Instead, the worstest thing ever happened. Lo's right arm started to get tingly. This is NEVER a good sign for Lo. You see, a tingly right arm usually means that she is getting a migraine. And what a migraine it was! Lo ended up lying flat on her back on the couch for the remainder of the day. No cherry dipping for her!
Sunday, Lo was still hurting; but, she was a trooper and finished what we had started. We started at about 10am, and by about 7:30pm Sunday night, all the cherries had been finished. Peef's chocolate melting hands were sore, and Lo's dipping skills were spent. It was quite the weekend!
So, as you take a bite into those little booze-alicious sweets, say a little *thanks* to the girl that fought the pain to get those into your hands this year. She really is pretty fantastic, that Lo!
As life would often have it, the weekend did not end up quite as planned...Saturday morning...I got busy chopping 12 pounds of chocolate, while Lo geared up the mixer to whip up batches and batches of fondant. We'd just finished luring the cherries from their brandy-soaking spa, patted them dry, and prepped them for their fondant wrap and chocolate dip. Everything was going as planned. And then 11 o'clock happened.
Lo decided that, while the fondant firmed up in the fridge, we should put together a list of all the lucky recipients who would be receiving holiday tins of cherries. Great idea, right? Well, as she was sitting in front of the computer compiling the list, she kept pausing, complaining that she wasn't able to focus her eyes properly because there were spots on the screen. I figured that the sunlight was shining too brightly through the window, so I closed the shade to help reduce the glare. Unfortunately, that didn't do the trick.
Instead, the worstest thing ever happened. Lo's right arm started to get tingly. This is NEVER a good sign for Lo. You see, a tingly right arm usually means that she is getting a migraine. And what a migraine it was! Lo ended up lying flat on her back on the couch for the remainder of the day. No cherry dipping for her!
Sunday, Lo was still hurting; but, she was a trooper and finished what we had started. We started at about 10am, and by about 7:30pm Sunday night, all the cherries had been finished. Peef's chocolate melting hands were sore, and Lo's dipping skills were spent. It was quite the weekend!
So, as you take a bite into those little booze-alicious sweets, say a little *thanks* to the girl that fought the pain to get those into your hands this year. She really is pretty fantastic, that Lo!
9 years!
How do Peef and Lo celebrate Nine Years of wedded bliss ... ? 
With wine, cheese, some bread and a bit of homemade creamy tomato soup, of course!
After all the entertaining this past week, it has been some work to get inspired to cook up something fantastic. As it turns out, sometimes the simplest things make for the best meals.
Lo...after 9 wonderful years, I can't think of a better person to be spending my days with.
With wine, cheese, some bread and a bit of homemade creamy tomato soup, of course!After all the entertaining this past week, it has been some work to get inspired to cook up something fantastic. As it turns out, sometimes the simplest things make for the best meals.
We made (basil enhanced) brie, tomato, avocado sammiches on some loverly olive focaccia bread. We finished the night with a pint of Fat Daddy. (aka, Ben and Jerry's Chubby Hubby).
Lo...after 9 wonderful years, I can't think of a better person to be spending my days with.
Pre-Thanksgiving Events
The day before Thanksgiving is supposed to be a whirlwind, right?
Ours started off with an excitable 5am phone call. Everyone was jazzed because it seemed as if Keri's baby was finally on her way (Reagan was due to arrive on November 18th... but she seemed to be enjoying herself in there too much to join us). We held our breath in anticipation for a few hours hours... to find that pre-term labor had set in. So, we're hanging tight and praying for that Thanksgiving baby.
While she's waiting, Lo figures she'll make preparations for Thanksgiving. After all, there is bread to dry for the stuffing, pearl onions to blanch, and spinach gratin to prepare. The turkey has been brining happily since yesterday, so that won't require much attention until this evening, when we'll take it out of the brine to "cure" it in the fridge.
Peef headed off to work this morning, and he'll probably hang out there until closing time, when he'll come home and we'll head off to our annual Thanksgiving service -- where we'll reflect on all the things for which we're thankful.
Not a bad day, right?
Ours started off with an excitable 5am phone call. Everyone was jazzed because it seemed as if Keri's baby was finally on her way (Reagan was due to arrive on November 18th... but she seemed to be enjoying herself in there too much to join us). We held our breath in anticipation for a few hours hours... to find that pre-term labor had set in. So, we're hanging tight and praying for that Thanksgiving baby.
While she's waiting, Lo figures she'll make preparations for Thanksgiving. After all, there is bread to dry for the stuffing, pearl onions to blanch, and spinach gratin to prepare. The turkey has been brining happily since yesterday, so that won't require much attention until this evening, when we'll take it out of the brine to "cure" it in the fridge.
Peef headed off to work this morning, and he'll probably hang out there until closing time, when he'll come home and we'll head off to our annual Thanksgiving service -- where we'll reflect on all the things for which we're thankful.
Not a bad day, right?
Friday
Reflections on a CrockPot Disaster
The crockpot.
Brilliant cooking tool? Or big fat farce?
As a person who is not particularly fond of crockpot meals, you might be tempted to blow my story off as the ramblings of a severely biased soul. But, the tale must be told.
In the early morning hours, Peef took the upper hand. He layered tomato sauce, red and green peppers, garlic, and chicken hindquarters into the crockpot. The mess looked (and even smelled) quite lovely. He plopped on the glass cover, and set the crockpot to cook for 8 hours on low heat.
We were encouraged by the lovely smell that emanated from the kitchen when we both returned from work that evening. Even a look into the pot revealed a deep red sauce, and delicate hints of caramelization around the periphery of the crockpot -- a good sign that the flavors had melded into a Thing of Beauty.
But, it was not to be so.
We left the crockpot on warm and proceeded to prepare a batch of whole wheat penne to accompany the cacciatore. That accomplished, we removed the meltingly tender chicken from the pot, nestling it into a bed of pasta. Atop the chicken, we spooned the delicious-looking red sauce.
We carried our bowls of steaming cacciatore to the other room, mouthed a prayer of thanks, and then lifted our forks to our mouths in great anticipation.
The Expectation: a delightful (and effortless) chicken cacciatore
The Reality: a mealy mass of chicken in a flavorless red sauce
I can say, with a great deal of honesty, that I have not experienced a meal SO flavorless, SO utterly disappointing, in a VERY long time. Peef mumbled something to me about it being "not so bad" while I resisted my urge to get up, right then, and march into the kitchen to retrieve a grilled cheese sandwich. We spent the rest of the meal swallowing in silence.
How much can we blame on the crockpot?
I'm not exactly sure. One thing is for sure. Cacciatore in our house will never again be prepared anywhere but on a proper stovetop! Or maybe in an oven...
Now it's your turn to talk back.
How IS it that a crockpot can do such evil things to otherwise fine food??
Brilliant cooking tool? Or big fat farce?
As a person who is not particularly fond of crockpot meals, you might be tempted to blow my story off as the ramblings of a severely biased soul. But, the tale must be told.
In the early morning hours, Peef took the upper hand. He layered tomato sauce, red and green peppers, garlic, and chicken hindquarters into the crockpot. The mess looked (and even smelled) quite lovely. He plopped on the glass cover, and set the crockpot to cook for 8 hours on low heat.
We were encouraged by the lovely smell that emanated from the kitchen when we both returned from work that evening. Even a look into the pot revealed a deep red sauce, and delicate hints of caramelization around the periphery of the crockpot -- a good sign that the flavors had melded into a Thing of Beauty.
But, it was not to be so.
We left the crockpot on warm and proceeded to prepare a batch of whole wheat penne to accompany the cacciatore. That accomplished, we removed the meltingly tender chicken from the pot, nestling it into a bed of pasta. Atop the chicken, we spooned the delicious-looking red sauce.
We carried our bowls of steaming cacciatore to the other room, mouthed a prayer of thanks, and then lifted our forks to our mouths in great anticipation.
The Expectation: a delightful (and effortless) chicken cacciatore
The Reality: a mealy mass of chicken in a flavorless red sauce
I can say, with a great deal of honesty, that I have not experienced a meal SO flavorless, SO utterly disappointing, in a VERY long time. Peef mumbled something to me about it being "not so bad" while I resisted my urge to get up, right then, and march into the kitchen to retrieve a grilled cheese sandwich. We spent the rest of the meal swallowing in silence.
How much can we blame on the crockpot?
I'm not exactly sure. One thing is for sure. Cacciatore in our house will never again be prepared anywhere but on a proper stovetop! Or maybe in an oven...
Now it's your turn to talk back.
How IS it that a crockpot can do such evil things to otherwise fine food??
Tuesday
Baby Shower Weekend
Lo's sister, Keri, is having a baby. A girl sortofa baby. In November. And her name will be Reagan. I'm not sure we've shared the news with you before now. But, it's an important detail. Especially since we're about to tell you about a baby shower.
Now, Lo has been secretly planning this baby shower for her for quite some time. However, since it was supposed to be a big surprise, we couldn't share it with you here until it had come and gone. Now is that time.
The shower was scheduled for Saturday (October 27th), and it would be held at Lo's parents brand new house. Since much preparation was needed, both Peef and Lo took off of work and they set out to Kewaskum bright and early on Friday morning.
With help from Lo's mom, Peef and Lo spent the day cooking and decorating. Lo baked and frosted almost 80 cupcakes (also 93 mini cream puffs, 125 cinnamon rolls, dips, spreads, and all sorts of goodies). After the cooking was completed, the team decorated the whole house with
ribbons, flowers, helium balloons, and darling little onesies. Lo's grandmother pitched in by arranging flowers. And Lo set up an "art station" with fabric paints, white burp cloths, t-shirts, and onesies for decorating.
By 10:30am on Saturday, we were ready to roll. We'd prepped everything, decorated the house, and laid out platters of fruits, vegetables, crackers, and spreads on the buffet table. Lo drove off to pick up Keri. And Paul manned the ovens, reheating the spanikopita, mini quiches, and meatballs. Guests began to arrive around 11am, and the shower went off without a hitch.
We're VERY pleased to report that everyone seemed to have a very good time, including Keri -- who also received a very nice supply of baby diapers, clothing, and other necessities (including a car seat -- which will be integral to getting little Reagan HOME after she's born!).
Thanks to EVERYONE for making this event a success! And double to those of you who had to keep it a secret!!
Now, Lo has been secretly planning this baby shower for her for quite some time. However, since it was supposed to be a big surprise, we couldn't share it with you here until it had come and gone. Now is that time.
The shower was scheduled for Saturday (October 27th), and it would be held at Lo's parents brand new house. Since much preparation was needed, both Peef and Lo took off of work and they set out to Kewaskum bright and early on Friday morning.
With help from Lo's mom, Peef and Lo spent the day cooking and decorating. Lo baked and frosted almost 80 cupcakes (also 93 mini cream puffs, 125 cinnamon rolls, dips, spreads, and all sorts of goodies). After the cooking was completed, the team decorated the whole house with
ribbons, flowers, helium balloons, and darling little onesies. Lo's grandmother pitched in by arranging flowers. And Lo set up an "art station" with fabric paints, white burp cloths, t-shirts, and onesies for decorating.By 10:30am on Saturday, we were ready to roll. We'd prepped everything, decorated the house, and laid out platters of fruits, vegetables, crackers, and spreads on the buffet table. Lo drove off to pick up Keri. And Paul manned the ovens, reheating the spanikopita, mini quiches, and meatballs. Guests began to arrive around 11am, and the shower went off without a hitch.
We're VERY pleased to report that everyone seemed to have a very good time, including Keri -- who also received a very nice supply of baby diapers, clothing, and other necessities (including a car seat -- which will be integral to getting little Reagan HOME after she's born!).Thanks to EVERYONE for making this event a success! And double to those of you who had to keep it a secret!!
Thursday
Meatloaf Appreciation Day!
And here we are -- smack dab in the middle of Meatloaf Appreciation Day! We were sad to realize that we missed the deadline to participate in Serious Eats Meatloaf Appreciation Day celebration. But, we wanted you to know that we made a meatloaf last night... in the SPIRIT of the day.
It's our favorite meatloaf -- with turkey, apples, and thyme. And, if that didn't sound good enough all by itself, it's served with a lovely shiitake mushroom gravy. Read about that very LOAF at Burp!
It's our favorite meatloaf -- with turkey, apples, and thyme. And, if that didn't sound good enough all by itself, it's served with a lovely shiitake mushroom gravy. Read about that very LOAF at Burp!
Friday
It's CHEESE, Grommit!
OOOh. Now, here is something about which Peef and Lo can get excited! Artisanal cheese!
Our local co-op has a very nice selection of cheeses made by local artisans... and, of course, our local (but evil) Whole Foods has a nice offering as well. But, this store sounds like a place where we'll have to visit the next time we're in the Madison area. With a name like Fromagination, who could possibly resist??
Speaking of cheese -- Lo is going to the doctor on Monday. And she will be undergoing a cholesterol screening. Despite the fact that her numbers came out JUST FINE in 2005, she's a bit nervous. After all, she does love her cheese...
Our local co-op has a very nice selection of cheeses made by local artisans... and, of course, our local (but evil) Whole Foods has a nice offering as well. But, this store sounds like a place where we'll have to visit the next time we're in the Madison area. With a name like Fromagination, who could possibly resist??
Speaking of cheese -- Lo is going to the doctor on Monday. And she will be undergoing a cholesterol screening. Despite the fact that her numbers came out JUST FINE in 2005, she's a bit nervous. After all, she does love her cheese...
Bok-Slaw is Only So-So
The results are in. Peef and Lo agree that, Bok choy, while it WORKS for chipotle slaw (and is a somewhat tasty substitute for cabbage), is not optimal. So, you won't be seeing a new bok-slaw recipe on the BURP! blog anytime soon.
On the other hand, Lo is drooling in anticipation of her lunch today.
A pumpkin bagel with hummus. Mmm. Droolfest.
On the other hand, Lo is drooling in anticipation of her lunch today.
A pumpkin bagel with hummus. Mmm. Droolfest.
Thursday
Creative Ways with Bok Choy...
So, it's nearing the end of the work day for me. (Well, actually, my work day has ALREADY officially ended, but I am biding time before I leave work to go and pick up Peef --yes, we are still getting by with one car.) And so, I have begun to contemplate dinner.
The PLAN for dinner was to make stir-fry with the lovely bok choy we received from our CSA this week. As well as a lovely eggplant we harvested on Tuesday from our garden.
But, alas.
Stir-fry does NOT tantalize my intellectual taste-buds. Bok choy doesn't sound remotely appealing. Neither does eggplant.
So, I've consulted with Peef over email. He agrees. Stir-fry is a completely inappropriate dinner for this lovely evening. So, we discussed matters and have decided to make our famous fish tacos instead.
But, what of the lovely fresh-and-local bok choy? you might ask.
Well, we are going to make "bok-slaw" with it for the tacos (the equally fresh and delicious eggplant will have to keep and be used elsewise).
I'll report back to let you know if that turns out to be a GOOD thing.
The PLAN for dinner was to make stir-fry with the lovely bok choy we received from our CSA this week. As well as a lovely eggplant we harvested on Tuesday from our garden.
But, alas.
Stir-fry does NOT tantalize my intellectual taste-buds. Bok choy doesn't sound remotely appealing. Neither does eggplant.
So, I've consulted with Peef over email. He agrees. Stir-fry is a completely inappropriate dinner for this lovely evening. So, we discussed matters and have decided to make our famous fish tacos instead.
But, what of the lovely fresh-and-local bok choy? you might ask.
Well, we are going to make "bok-slaw" with it for the tacos (the equally fresh and delicious eggplant will have to keep and be used elsewise).
I'll report back to let you know if that turns out to be a GOOD thing.
Monday
Banned Books in a Rich Tomatillo Sauce
OK -- first, a clarification.
Yes, I'm serious about celebrating Banned Books Week. Does that make me a geek? Maybe. As some of you may know, I did work at a book store for quite a number of years during my college years. And we ALWAYS celebrated banned books week. In fact, I was the bookseller whose usual charge was to gather materials for a BBW display in the store. So, that's why I devoted an entire blog entry to it. And that's why I'm going to encourage you to visit The File Room, one of the most comprehensive reviews of censorship ever put together. And check out the "Literature" section. Pretty cool. If you're that kindofa geek too.
And second, a blog posting.
For those of you who don't have a particular interest in reading banned books (though I can't really forgive you for that), I can offer you some alternative reading.
A bit of comment from Dave Eggers on Monte Python (interview with Matt Dellinger) - in honor of the broadway version of Spamalot, which is coming to Milwaukee this spring. Or maybe some modern day "Dear Abby" for the office?
We actually did a little bit of reading this weekend ourselves -- though, not a ton, as we spent a good deal of our time cooking up scads of tomatillo sauce to sock away for the winter.
For those of you turning up your noses, I have to tell you: Tomatillo sauce is a wondrous thing -- and oh-so-versatile. We love it poured over black bean enchiladas, or swaddling a potato gratin. We've been known to add it to our chili or use it as a sauce for fishes. Even my mother has been drawn in by the velvety green elixer (she likes to put it in the crockpot with pork chops and let it work its magic).
Our sauce generally starts with about 100 tomatillos -- cute little green fruits, which resemble small tomatoes, only with a protective husk on their exterior. Add to that about 10 chiles, a few onions, some garlic, and a bit of time alone with a broiler and a blender, and you have all it takes to make a vat of lovely sauce.
I meant to write an ODE to the adorable green fruit -- to post right here, for all of you to see (and make fun of). But, alas, I've run out of time. Feel free to make fun of something else I've written.
Yes, I'm serious about celebrating Banned Books Week. Does that make me a geek? Maybe. As some of you may know, I did work at a book store for quite a number of years during my college years. And we ALWAYS celebrated banned books week. In fact, I was the bookseller whose usual charge was to gather materials for a BBW display in the store. So, that's why I devoted an entire blog entry to it. And that's why I'm going to encourage you to visit The File Room, one of the most comprehensive reviews of censorship ever put together. And check out the "Literature" section. Pretty cool. If you're that kindofa geek too.
And second, a blog posting.
For those of you who don't have a particular interest in reading banned books (though I can't really forgive you for that), I can offer you some alternative reading.
A bit of comment from Dave Eggers on Monte Python (interview with Matt Dellinger) - in honor of the broadway version of Spamalot, which is coming to Milwaukee this spring. Or maybe some modern day "Dear Abby" for the office?
We actually did a little bit of reading this weekend ourselves -- though, not a ton, as we spent a good deal of our time cooking up scads of tomatillo sauce to sock away for the winter.
For those of you turning up your noses, I have to tell you: Tomatillo sauce is a wondrous thing -- and oh-so-versatile. We love it poured over black bean enchiladas, or swaddling a potato gratin. We've been known to add it to our chili or use it as a sauce for fishes. Even my mother has been drawn in by the velvety green elixer (she likes to put it in the crockpot with pork chops and let it work its magic).
Our sauce generally starts with about 100 tomatillos -- cute little green fruits, which resemble small tomatoes, only with a protective husk on their exterior. Add to that about 10 chiles, a few onions, some garlic, and a bit of time alone with a broiler and a blender, and you have all it takes to make a vat of lovely sauce.
I meant to write an ODE to the adorable green fruit -- to post right here, for all of you to see (and make fun of). But, alas, I've run out of time. Feel free to make fun of something else I've written.
Another Blur of a Weekend
I thought I'd check in briefly to let those of you who are interested know that we LOVED the roasted pork we made on Friday night. I've posted the recipe over at BURP! so that you can try it out for yourself. The "melted apples" made a fantastic gravy for the roast -- which was unbelievably tender and uber flavorful. We'd make the roast again in a heartbeat (albeit using a bit less salt next time).
We had a great deal of fun on the Sprecher tour, after which we came back to our place and enjoyed our dinner "al fresco" to take advantage of the great weather (which settled into the low seventies for most of the day. Our feast included burgers (with a wide selection of toppings), green salad, potato salad, and grilled green beans. OH, yes! And "car bombs" for dessert. These beauties were slightly reminiscent of the stout floats we experimented with back in July -- but, they were actually really tasty. You can find our improvised recipe HERE.
Also had a great time with Kris & Kris on Sunday! It was nice to take the time to catch up with them and really get a good visit in.
The week looks as though it's going to be pretty busy here. And the weather is going to be just bizarre! It's in the eighties today -- and feeling downright HOT outside. Tomorrow is scheduled to be more of the same, maybe with some rain thrown in for good measure.
Where, oh where, is the fall that I so desire??!!
We had a great deal of fun on the Sprecher tour, after which we came back to our place and enjoyed our dinner "al fresco" to take advantage of the great weather (which settled into the low seventies for most of the day. Our feast included burgers (with a wide selection of toppings), green salad, potato salad, and grilled green beans. OH, yes! And "car bombs" for dessert. These beauties were slightly reminiscent of the stout floats we experimented with back in July -- but, they were actually really tasty. You can find our improvised recipe HERE.
Also had a great time with Kris & Kris on Sunday! It was nice to take the time to catch up with them and really get a good visit in.
The week looks as though it's going to be pretty busy here. And the weather is going to be just bizarre! It's in the eighties today -- and feeling downright HOT outside. Tomorrow is scheduled to be more of the same, maybe with some rain thrown in for good measure.
Where, oh where, is the fall that I so desire??!!
Friday
Dragging our Booty Into the Weekend
So... Paul had a great time yesterday, observing International Talk Like a Pirate Day. He hauled his BOOTY in to work, and chatted up a storm with his fellow mates.
Seems people in his office are a little more receptive to being quirky and outlandish than people where I work. Can you believe that NOT ONE person here even mentioned that it was Talk Like a Pirate Day?! Blasted Landlubbers...
We're a bit sad to return to normalcy at our house. But, fortunately for us, we have a crazy-busy weekend to distract us!
Friday, it's "catch up with Steph & Nate" night. S&N just returned from a trip to France, so we're excited to hear all their great stories, and see some of their photos. I'm bringing a slow cooked pork roast to the table, and Steph is providing the rest of the meal. If the roast is good enough for BURP! I'll post something for y'all to look at after the weekend.
Saturday, we'll be running a few errands (and making our weekly pilgrimage to the farmer's market) and doing a bit of clean-up around the house. But, round about 1pm or so, we're heading off for a tour of the Sprecher Brewery with our friends Rebecca & Michelle, who also happen to be our partners in crime when it comes to all things beer-related. Once we exhaust the good times to be had a the brewery, we'll be traipsing back to our pad for some grilled burgers, potato salad, and green beans. And, if all goes well, we'll be trying out the infamous STOUT FLOATS again (this time, we're going to add some Irish whiskey and chocolate to the mix and see if those flavors appeal a bit more).
Sunday, it's off to visit Paul's aunt Kris -- who we haven't seen enough of in the past year. We'll hang out there in the afternoon, have some dinner, and then make the drive back home again to turn in for some good old fashioned rest.
Seems people in his office are a little more receptive to being quirky and outlandish than people where I work. Can you believe that NOT ONE person here even mentioned that it was Talk Like a Pirate Day?! Blasted Landlubbers...
We're a bit sad to return to normalcy at our house. But, fortunately for us, we have a crazy-busy weekend to distract us!
Friday, it's "catch up with Steph & Nate" night. S&N just returned from a trip to France, so we're excited to hear all their great stories, and see some of their photos. I'm bringing a slow cooked pork roast to the table, and Steph is providing the rest of the meal. If the roast is good enough for BURP! I'll post something for y'all to look at after the weekend.
Saturday, we'll be running a few errands (and making our weekly pilgrimage to the farmer's market) and doing a bit of clean-up around the house. But, round about 1pm or so, we're heading off for a tour of the Sprecher Brewery with our friends Rebecca & Michelle, who also happen to be our partners in crime when it comes to all things beer-related. Once we exhaust the good times to be had a the brewery, we'll be traipsing back to our pad for some grilled burgers, potato salad, and green beans. And, if all goes well, we'll be trying out the infamous STOUT FLOATS again (this time, we're going to add some Irish whiskey and chocolate to the mix and see if those flavors appeal a bit more).
Sunday, it's off to visit Paul's aunt Kris -- who we haven't seen enough of in the past year. We'll hang out there in the afternoon, have some dinner, and then make the drive back home again to turn in for some good old fashioned rest.
Monday
A Soup Slip
So, today turned out to be a real Monday.
If you had warned me upon waking that I was going to wish I had stayed in bed, I probably wouldn't have believed you. But, that shows you how much I know.
Sure, it was a bit nasty trying to get up for work. But morning always comes a bit too early for my taste (especially after a good weekend); so, that wasn't a big change. In fact, the morning was rather pleasant. The drive in to work was even better-than-average, and we found ourselves feeling quite smug for finally cracking the code regarding what time it's best to leave in the morning without hitting nasty traffic on the way across town.
Work was rattling along just fine by about noon. In fact, I'd just had a discussion with a colleague about how much I'd gotten done already!
Even better, since the weather was turning out to be quite pleasant, we decided that it might be nice to take our lunches outside for a change. I went into the other room and heated up the bowl of roasted tomato soup that I'd brought to work for lunch. Brought it back to my desk, grabbed my apple, and
WHOMP! That's when it happened.
Homemade tomato soup all the way DOWN my shirt... into the waistband of my pants!!
As shocked as I was to find myself bathing in soup, I am quite sure that the soup was also quite horrified to find itself so utterly displaced.
There were two things that made the situation VERY fortunate indeed. One is that the microwave at work is VERY old, and doesn't seem to heat up soup to a very high temperature (even when one follows the proper heating instructions). The second is that, although I managed to splash my lovely new desk calendar with soup, not a drop made it down onto the brand new carpeting on the floor of my office -- which I found pretty nifty, considering how much soup seemed to have escaped down my blouse.
The thought occurred to me that I might be able to clean up enough to remain at work. Until I caught a WHIFF of myself. Yes, the soup smelled lovely in the bowl. But it was NOT the stuff that perfumes are made of.
Today's lesson: However tasty, tomato soup is not portable.
If you had warned me upon waking that I was going to wish I had stayed in bed, I probably wouldn't have believed you. But, that shows you how much I know.
Sure, it was a bit nasty trying to get up for work. But morning always comes a bit too early for my taste (especially after a good weekend); so, that wasn't a big change. In fact, the morning was rather pleasant. The drive in to work was even better-than-average, and we found ourselves feeling quite smug for finally cracking the code regarding what time it's best to leave in the morning without hitting nasty traffic on the way across town.
Work was rattling along just fine by about noon. In fact, I'd just had a discussion with a colleague about how much I'd gotten done already!
Even better, since the weather was turning out to be quite pleasant, we decided that it might be nice to take our lunches outside for a change. I went into the other room and heated up the bowl of roasted tomato soup that I'd brought to work for lunch. Brought it back to my desk, grabbed my apple, and
WHOMP! That's when it happened.
Homemade tomato soup all the way DOWN my shirt... into the waistband of my pants!!
As shocked as I was to find myself bathing in soup, I am quite sure that the soup was also quite horrified to find itself so utterly displaced.
There were two things that made the situation VERY fortunate indeed. One is that the microwave at work is VERY old, and doesn't seem to heat up soup to a very high temperature (even when one follows the proper heating instructions). The second is that, although I managed to splash my lovely new desk calendar with soup, not a drop made it down onto the brand new carpeting on the floor of my office -- which I found pretty nifty, considering how much soup seemed to have escaped down my blouse.
The thought occurred to me that I might be able to clean up enough to remain at work. Until I caught a WHIFF of myself. Yes, the soup smelled lovely in the bowl. But it was NOT the stuff that perfumes are made of.
Today's lesson: However tasty, tomato soup is not portable.
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