tag:blogger.com,1999:blog-51972129871474588192024-02-18T18:32:24.270-07:00Posh GanacheCourtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.comBlogger178125tag:blogger.com,1999:blog-5197212987147458819.post-32684878732667787882012-10-20T19:22:00.001-06:002012-10-20T19:22:30.651-06:00Wisconsin WooingI had so much fun in Wisconsin <a href="http://poshganache.blogspot.com/2011/10/wisconsin-wins.html">last year</a>, I decided to make it an annual trip to visit my dearest friends in Madison. It was a whirlwind weekend, but some of the best fun I've had in a long time. This is a long post. Like, really long. But I want to remember every detail.<br />
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I arrived Friday afternoon, and we immediately commenced what we do best: eating. Elisa took me to <a href="http://www.theoldfashioned.com/">the Old Fashioned</a>, where we had salads (mine had salmon, bacon, cucumber, an amazing deviled egg, and tarragon vinaigrette) and shared a plate of shoestring fries with garlic aioli-- this fries and aioli thing definitely became a theme of the weekend. <br />
Our next meal was a late dinner on Friday night at Graze. We went there last year, and I put in a special request to go again, since I still dream of that soft pretzel and cheese board. We ordered the same appetizers-- I made sure to get a picture this time <i>and</i> Matt snagged the cheese list for me. Our cheese board included the <a href="http://www.fantomefarm.com/index.htm">Moreso</a> (goat), <a href="http://www.uplandscheese.com/cheese.html">Pleasant Ridge Reserve </a>(cow), <a href="http://www.hollandsfamilycheese.com/index.html">Marieke Golden</a> (cow), <a href="http://www.eatwisconsincheese.com/wisconsin/artisans/results.aspx?artisan=7">Bandaged Cheddar Reserve</a> (cow), and the <a href="http://hookscheese.com/cheese%20descriptions.html">Little Boy Blue</a> (sheep). I favored the Moreso and the Little Boy Blue. Our entrees followed: light and crispy fish and chips for Elisa, grilled sausages with truffle mashed potatoes for Matt, and top sirloin with cauliflower puree and mushroom leek hash for me. Yes. It was as amazing as it sounds. That sirloin was the most meltingly tender little thing.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHg2Yya3b_qNyEgYsjuvb-FtYotAKXWRce1xWedBSfZSRtkMl0fWJbgvz5tEW_iTJZrYLHQoLAOI6iyxQw4-kt7sJNaeuYs4o8y-szcRXeRwwEO0BWAngHIyAZT7_kIg6iamkRLqNYACR/s1600/IMG_4313.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhHg2Yya3b_qNyEgYsjuvb-FtYotAKXWRce1xWedBSfZSRtkMl0fWJbgvz5tEW_iTJZrYLHQoLAOI6iyxQw4-kt7sJNaeuYs4o8y-szcRXeRwwEO0BWAngHIyAZT7_kIg6iamkRLqNYACR/s320/IMG_4313.JPG" width="320" /></a><br />
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The next morning, the weather was so moody, with a lovely mist settling in on Lake Minona. We began the most delightful brunch at <a href="http://www.sardinemadison.com/">Sardine</a> with croissants and pain au chocolat, which will never fail to whisk me back to 7th grade French class. The pastries were flaky and airy, delicate while impossibly crisp on the outside.<br />
So . . . brunch is super troublesome for me. I am an ardent supporter of waffles, french toast, and pancakes-- any carbohydrate delivery system for pure maple syrup, basically. But I just can't handle that amount of sugar before 6pm. I always end up ordering a savory, protein-heavy dish at brunch, and then I feel disappointed. So, when perusing the Sardine menu, I realized, hey! I'm on vacation. I get to do whatever I want! So I ordered two meals-- one to entertain my sweet tooth, and one to keep my pancreas in check. This was an outstanding decision on my part, if I may say so. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfWtXJ4MIMJmk-NA7XKmL98GmjDEsn73S6vAH6enxR6l87XceFYgRKS62Dn617jAATkZZ_KT_-4AMeOc42nwqGBE4wLz93wwVBgqB2YzHju9Zy3-lhp9fJPiDEZxPkvfZWzhUmMYamiSe/s1600/IMG_4335.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqfWtXJ4MIMJmk-NA7XKmL98GmjDEsn73S6vAH6enxR6l87XceFYgRKS62Dn617jAATkZZ_KT_-4AMeOc42nwqGBE4wLz93wwVBgqB2YzHju9Zy3-lhp9fJPiDEZxPkvfZWzhUmMYamiSe/s320/IMG_4335.JPG" width="320" /></a><br />
My sweet brunch was a buckwheat waffle with cinnamon orange butter, maple syrup, and fresh berries. Buckwheat has that King Midas effect, only more like cardboard instead of gold. Don't you find that when you try to be healthy by ordering buckwheat you feel a little sad inside while you chew that stuff? Not so with these waffles. These were light, fluffy, and airy. A flavorful and delicate crumb with the slight crispy exterior. I never knew buckwheat could induce visions of maple syrup-laden clouds. And the cinnamon orange butter was divine, creating a warm, Christmas-y vibe. Joy to the World!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTLE9ugujBWQUr9IAB5zpRXa_2wW0F0x6bgS5-__45Ylx-OOpEfcqJOq-uwGKm9br_cTJ5f69eHWgyryL9FhffblDUK748xoJS3_J4TcfEg9x8F8qTL_6cw5e5ix_Ibt4WdhSqG-RVtQw/s1600/IMG_4319.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaTLE9ugujBWQUr9IAB5zpRXa_2wW0F0x6bgS5-__45Ylx-OOpEfcqJOq-uwGKm9br_cTJ5f69eHWgyryL9FhffblDUK748xoJS3_J4TcfEg9x8F8qTL_6cw5e5ix_Ibt4WdhSqG-RVtQw/s320/IMG_4319.JPG" width="320" /></a> <br />
I alternated bites of waffle with my second brunch: crab, bacon, and rock shrimp cakes in a chipotle beurre blanc sauce. Often seafood cakes are weighed down with Old Bay seasoning, and then mounded in a sort of soggy fry. These were honest-to-goodness fried little cakes, crisp and crunchy without even the slightest trace of excess oil. The inside was a perfect blend of the three stars, each flavor hitting individually and finishing with a perfect harmony of flavors. And the flavors were never overpowered with any particular spice, though perfectly seasoned. The dish also came with an egg, which I ordered over-easy on the waiter's recommendation. Perfect! And a lovely little salad with a bright and punchy dressing over mixed greens, fresh corn, tomatoes-- I wish I had room in my stomach for more than a few bites. This entire plate was my absolute favorite of the entire weekend.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zBcCKmOwa1h6OvvgbuB11LpU48MhGDHbeOe3DHwht2F4US6ngI7oAi9LUNrVcFWCB8noqodDQNk8TnZ0pf04QZHmOA737D-BSpVWG-Np-AYIS15WvY91_EsxpKon1_83XyqJzZ8guolg/s1600/IMG_4336.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2zBcCKmOwa1h6OvvgbuB11LpU48MhGDHbeOe3DHwht2F4US6ngI7oAi9LUNrVcFWCB8noqodDQNk8TnZ0pf04QZHmOA737D-BSpVWG-Np-AYIS15WvY91_EsxpKon1_83XyqJzZ8guolg/s320/IMG_4336.JPG" width="320" /></a><br />
(Numerous reports state that Sardine does nearly everything perfectly. So if you find yourself in Madison, this is my first and foremost recommendation.)<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTH9TT08duo55bk0gP25Oy0_pRPQKgtkZgtibUtWR7daSNK94CUzeO8Xn_UJf5XKveNFbVIXmLTwp22Bice-W74JLeMnt2sC5kcOcgpn5hjAowLACMK1ShhVS168MklaveJ5ZsZ7sdJm2s/s1600/IMG_4323.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTH9TT08duo55bk0gP25Oy0_pRPQKgtkZgtibUtWR7daSNK94CUzeO8Xn_UJf5XKveNFbVIXmLTwp22Bice-W74JLeMnt2sC5kcOcgpn5hjAowLACMK1ShhVS168MklaveJ5ZsZ7sdJm2s/s320/IMG_4323.JPG" width="320" /></a> <br />
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Dinner that night was such an event. Matt, Elisa, Amanda, Spencer and I ventured out to <a href="http://nostranomadison.com/">Nostrano</a>. It is nestled in this tiny little hip space-- we had high expectations. Our waitress was a hipster blonde version of Bryce Dallas Howard, and super helpful describing dishes to us-- it actually made me want to be a waiter, interestingly enough. You can help these people decide what to eat, and describe the food to them. Then, you get to see their joy when they enjoy the food. Clearly I am romanticizing this. At first the simple menu was intimidating me-- definitely took me back to my <a href="http://poshganache.blogspot.com/2011/05/nyc-take-two-in-which-i-die-and-go-to.html">Mesa Grill experience</a> where I had to remember that I was at a really nice place, so everything would be <i>incroyable</i>. First, one of the small plates was called Little Gem Salad. I think I had to order it based on name alone. It had candied olives and beets which is actually gross to me, but I couldn't not eat something called Little Gem Salad. The olives were not my thing, as predicted, but the beets combined with the softest goat cheese and perfect greens was positively delightful.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q9K-CdEAeDCu-tD6901C1b3DKLwXkUILf6N1TUw7pDpFOWljx05IqRVBzR-aYNsx9IXyBXvvPMrt4lf3n9phWI6R8JHG-o_FIiW0DII2mH2q0PnQmJ86YwtXx-J3AvwWVgzKqU_jEPFZ/s1600/IMG_4341.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Q9K-CdEAeDCu-tD6901C1b3DKLwXkUILf6N1TUw7pDpFOWljx05IqRVBzR-aYNsx9IXyBXvvPMrt4lf3n9phWI6R8JHG-o_FIiW0DII2mH2q0PnQmJ86YwtXx-J3AvwWVgzKqU_jEPFZ/s320/IMG_4341.jpg" width="240" /></a> <br />
I was in the mood for something light as my entree, so I passed up the pastas, ragu, sausage, etc in favor of the Red Snapper, which I had never eaten before. It came with mussels, clams, and squid in a tomato broth with chile oil. I had just finished telling Matt earlier in the day that mussels did not appeal to me in the least. But I want to broaden my culinary horizons, and this seemed a safe place to do it. It was all wonderful. The snapper was perfectly cooked: light, flaky, with the crispest skin. I totally rocked those mussels and clams without a hint of squeamishness. I was pleasantly surprised by both the taste and my courage. And inspired by my air of gluttony earlier in the day, we all shared the orecchiette with housemade fennel sausage and brussels sprouts. And, I will never fail to be wooed by brussels sprouts, so even though I enjoyed my snapper, maybe I wish the orecchiette had been mine, all mine? We all shared three desserts in the end, and interestingly, none of them stand out. We all agreed they were just average. Kind of a let down at the end of an incredible night, particularly because the two owners are husband and wife chef, and the wife is a pastry chef, so we were prepared to be wowed. <br />
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Sunday was the day for us to all come together and cook. We snacked on a beautiful cheese plate (arranged by Matt) for most of the day while Matt and Elisa worked on braised short ribs and mashed potatoes (mashed in a food mill! why have I not done this before??). I made lemon garlic and gruyere brussels sprouts (no such thing as too many brussels sprouts). Amanda brought over a delightful butternut squash puree and sauteed (I think?) swiss chard fresh from the farmer's market.<br />
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And thanks to <a href="http://ohtovexme.blogspot.com/2012/10/back-in-saddle-again.html">Jessie</a>, we had a perfect idea for dessert: <a href="http://www.marthastewart.com/348641/mississippi-mud-pie-aka-muddy-mississippi-cake">Mississippi Mud Pie</a>-- a flourless chocolate cake layered in an oreo crust with homemade dark chocolate pudding, topped with whipped cream. The six of us ate nearly half the cake, and I have thought about it at least twice a day since coming home, wishing I were at Matt's apartment with a fork, finishing it off. <br />
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Monday I had to return to reality. Elisa and I stopped at an awesome Indian buffet and <a href="http://fromagination.com/">Fromagination</a> before heading to the airport. I picked up a nice little chunk of <a href="http://www.cypressgrovechevre.com/cheeses/ripened-cheeses/humboldt-fog.html">Humboldt Fog</a>, which I've been dying to try since I read about it in <a href="http://www.amazon.com/Immortal-Milk-Adventures-Eric-LeMay/dp/1439153043">Immortal Milk</a>. I'm eating it now with a fresh baguette from the farmer's market, and that sharp chevre is seriously hitting the spot. <br />
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Lest you think all we did was eat, we also went to <a href="http://www.imdb.com/title/tt1024648/">two</a> <a href="http://www.imdb.com/title/tt1981677/">movies</a>. And we talked a lot. I can't believe such a high number of my favorite people ended up in Madison, of all places. But I'm not complaining about having a reason to visit! Until next year!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aR0WYyEcfLZZbQ7GAVNp3SctxayShDZngb2k3jEBxTMtTNLUWLFLlTl7laHUQXmNsOOjRctroh5EjWqhUaH9_7FlfpuZnol3518a_BVR-MG2_KKIyBiWtqjE1JGnOHjc3TuvqJSm9P7r/s1600/IMG_4399.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9aR0WYyEcfLZZbQ7GAVNp3SctxayShDZngb2k3jEBxTMtTNLUWLFLlTl7laHUQXmNsOOjRctroh5EjWqhUaH9_7FlfpuZnol3518a_BVR-MG2_KKIyBiWtqjE1JGnOHjc3TuvqJSm9P7r/s320/IMG_4399.JPG" width="320" /></a>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com3tag:blogger.com,1999:blog-5197212987147458819.post-8604454694284159932012-07-24T15:14:00.001-06:002012-07-24T15:14:51.556-06:00Taqueria PoblanoWhen my sister Lindsay visited in March, <a href="http://samandcourtneymangum.blogspot.com/2012/04/lindsay-goes-to-washington-novel.html">we happened upon</a> <a href="http://www.taqueriapoblano.com/index.php">Taqueria Poblano</a> in Del Ray. Just last week we needed a mid-day family outing, and remembered how much we had loved it.<br />
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Both times we've gone, Sam and I have just ordered a couple tacos each, so I can't speak for the rest of the menu, but the tacos arrive simply-- no frills. And the frills wouldn't be necessary; the tacos speak for themselves. Sam has tried the pork adobo, mahi baja, carnitas, and some of the specials. I've gotten the crispy "L.A. Style" veggie tacos and a crispy crab special, but the best is certainly the shrimp taco. Among all the tacos we have tried, we've yet to find a way you can go wrong. <br />
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Plus, there are two bonuses: the house chips and salsa are muy delicioso, AND <a href="http://www.taqueriapoblano.com/index.php">Taqueria Poblano</a> is across the street from Dairy Godmother, so you know you're all set.<br />
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<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-32870714909155018042012-07-10T09:35:00.000-06:002012-07-10T09:38:41.194-06:00The Big 3-0<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZVKcTqvBvp_mB9abYEE5YDlF-_VIpSJcChwePxOekmCvViXL7mt-Aw5DTgDP9aqlIBOcKZey2OwN-phqn-aa1w_ETPOUiqnA4NKuew9wCZqKhLeOZLvWXjO91peuAu4Tlv6ZvrMG9a0c/s1600/sam2.jpg" style="margin-left: 1em; margin-right: 1em;"></a>This was a big birthday for Sam. He doesn't really want to talk about it (too much, anyway), but he has moved on to a new decade. On the Fourth of July, Sam turned THIRTY. It's very exciting (at least I think so!). For years I've known this needed to be a big deal (but birthdays are always a big deal to me). The tricky part of having a holiday birthday is that everyone leaves town and has their own plans-- it's not particularly conducive to partying. But I knew I wanted to have a small fete for him, so I schemed. I toyed with several ideas before settling on a last-minute, Saturday-before gathering. It had to be small because our apartment is miniscule, but it would be awesome.<br />
So now comes the exciting part. On Friday night before the party, there was a storm. I didn't even know it was supposed to rain until . . . oh hey! Our power's out!! It was about 10:30 pm, Sam was at work, and I was just happy I had already baked the cupcakes. I went to bed assuming the power would be back on when I woke up. But I was wrong. The next morning our power was still out, and the apartment was getting warmer by the second. The high for the day was over 100. Our cell service kept cutting out, but through a couple sneaky texts, my dear friend katie offered to let us bring the party to their powered house. That's a good friend who will offer up her house for a party with only two hours notice. (And not only that, we hung out there all day until our power came back on that night.)<br />
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Now, onto the spread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAziWDdAisXMPrw-QQRcEGCryY8dYJLJVUbCziru08f23_zqKUUAJ7rfTd5YUFFYv1PnAstJ9wXayYgAGCec4PzEb1l4AEYg8o6mnqAW1MjVez0pNLHJkPsUy60eQUkzZEeQ_UL0XZ-fg/s1600/sam4.jpg" style="margin-left: 1em; margin-right: 1em;"></a> <br />
Watermelon, strawberries, chips and salsa, and now the exciting things:<br />
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<a href="http://thepioneerwoman.com/cooking/2009/08/fresh-corn-avocado-salsa/">Fresh Corn and Avocado salsa</a><br />
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<a href="http://orangette.blogspot.com/2006/05/second-times-cupcake.html">Chocolate malted cupcakes</a>, the same as <a href="http://samandcourtneymangum.blogspot.com/2011/07/so-old-so-wise.html">last year</a>. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvXVJXGjaAlrPTSpMzyFG9Td5iJHEbjcvx5MAaGwus03DGADn6SVN0a3_CZFv3T1Vhaqm0ILuqXR7-WT1CVc2MvKEyIq4H_vT6n27s7LYtBx8C5U1V0bI0mAMKMD7HDhAkQYUZrMtUgda/s1600/sam1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNvXVJXGjaAlrPTSpMzyFG9Td5iJHEbjcvx5MAaGwus03DGADn6SVN0a3_CZFv3T1Vhaqm0ILuqXR7-WT1CVc2MvKEyIq4H_vT6n27s7LYtBx8C5U1V0bI0mAMKMD7HDhAkQYUZrMtUgda/s320/sam1.jpg" width="320" /></a><br />
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Ultimate fluffer-nutters: Sam has been dreaming about creating these for years. I want to <a href="http://www.lepainquotidien.us/">Le Pain Quotidien</a> and cleaned them out of brioche, then created a triple-decker of peanut butter, nutella, marshmallow fluff, and fresh strawberries.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjRenk0VgxjDazIkegoISy0YiaZwmgaYyaguheJO6g3KkYs6eyDQ0YW7il_CX__h8cH-4Iw3HwJWqN7psAfd_2cGGTWnIZmBsp0h0yQRKDjm3ccZUf28fBaR3C-CrB8KT9cisAU1vGzIy/s1600/sam5.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjRenk0VgxjDazIkegoISy0YiaZwmgaYyaguheJO6g3KkYs6eyDQ0YW7il_CX__h8cH-4Iw3HwJWqN7psAfd_2cGGTWnIZmBsp0h0yQRKDjm3ccZUf28fBaR3C-CrB8KT9cisAU1vGzIy/s320/sam5.jpg" width="320" /></a> <br />
<br />
Grilled Corn and Crema Mexicana Crostinis: sliced baguettes toasted then topped with crema mexicana, grilled corn, lime, cilantro, and chili powder. I'll post the recipe soon.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAziWDdAisXMPrw-QQRcEGCryY8dYJLJVUbCziru08f23_zqKUUAJ7rfTd5YUFFYv1PnAstJ9wXayYgAGCec4PzEb1l4AEYg8o6mnqAW1MjVez0pNLHJkPsUy60eQUkzZEeQ_UL0XZ-fg/s1600/sam4.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuAziWDdAisXMPrw-QQRcEGCryY8dYJLJVUbCziru08f23_zqKUUAJ7rfTd5YUFFYv1PnAstJ9wXayYgAGCec4PzEb1l4AEYg8o6mnqAW1MjVez0pNLHJkPsUy60eQUkzZEeQ_UL0XZ-fg/s320/sam4.jpg" width="320" /></a><br />
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And, finally, 30 different root beers and sodas in glass bottles, for sampling.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZVKcTqvBvp_mB9abYEE5YDlF-_VIpSJcChwePxOekmCvViXL7mt-Aw5DTgDP9aqlIBOcKZey2OwN-phqn-aa1w_ETPOUiqnA4NKuew9wCZqKhLeOZLvWXjO91peuAu4Tlv6ZvrMG9a0c/s1600/sam2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNZVKcTqvBvp_mB9abYEE5YDlF-_VIpSJcChwePxOekmCvViXL7mt-Aw5DTgDP9aqlIBOcKZey2OwN-phqn-aa1w_ETPOUiqnA4NKuew9wCZqKhLeOZLvWXjO91peuAu4Tlv6ZvrMG9a0c/s320/sam2.jpg" width="213" /></a> <br />
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My original vision was 30 root beers, but this proved difficult, as it is challenging to find single bottles of root beer, and I wasn't about to buy 30 6-packs. So I found all the root beers I could (which did include buying a couple 6- and 4-packs), and then I supplemented with other sodas in glass bottles. I found the most success at World Market, and then supplemented with finds from Giant, Target, Whole Foods, Trader Joe's, and Harris Teeter. And it was a huge hit! I had small plastic cups, and people just started opening bottles and sampling. It was such a fun way to party. One of the favorite root beers was called Pop Shoppe (though Virgil's and Sprecher were also favored), and some of the more interesting sodas included chocolate, cucumber, key lime cream, and coconut. Bria was on cloud 9, since even she got to join in the fun. She actually favored some of the darker root beers (I should not be surprised). We are still swimming in root beer (from those handful of 6-packs), but Sam is not complaining. It was a huge success! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aWwZop9j25viNwcx4-yRTwe-DpsDKQ00xTHqYZw5zJ3cZe4df_SG11vxG6EvcdKFHsEYHEAix8H3h24PbqaWhrAG-0GxF0OCiOVFriPGlmXVPtZivGMFMKbU_mtQS8MACSkMrwBOYjP2/s1600/sam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5aWwZop9j25viNwcx4-yRTwe-DpsDKQ00xTHqYZw5zJ3cZe4df_SG11vxG6EvcdKFHsEYHEAix8H3h24PbqaWhrAG-0GxF0OCiOVFriPGlmXVPtZivGMFMKbU_mtQS8MACSkMrwBOYjP2/s320/sam3.jpg" width="213" /></a></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-84444485472199128262012-06-15T21:16:00.000-06:002012-06-15T21:18:43.025-06:00Sushi Chefs We've been lucky to make some great, new friends in the last year, all
of whom share my enthusiasm for a fine meal. When my friend Katie
suggested we make sushi together sometime, I knew we would get along
just fine. So we got together one night to roll ourselves some sushi.
Katie and Glen prepared the sushi rice and the nori, and we used their
mats as well (I totally need my own!), and we all brought a wide variety
of fillings: smoked salmon, cucumber, shrimp, cream cheese, avocado,
sweet potato, carrots . . . and plenty more. They modeled
their rolling techniques for us, and soon we were pros. In the end, we
had way more than the 4 adults and 3 kids of us could ever eat, even
after stuffing ourselves to the max. Now my mind is reeling with
possibilities for fillings I can't wait to try!<br />
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(Of course after playing long and hard [putting every possible clip in her hair] with her friend Ada, this old soul was thrilled to chow down on some sushi.)</div>
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<span style="font-size: x-small;">*did you know this is my 200th post? I'm amazed this blog even continues to be alive. thanks to all, oh, four of you who read. you're the best.</span></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com3tag:blogger.com,1999:blog-5197212987147458819.post-28158743597440096152012-06-13T20:23:00.001-06:002012-06-13T20:23:44.607-06:00food truck fest<div class="separator" style="clear: both; text-align: center;">
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On Cinco de Mayo we celebrated by heading into a <a href="http://dcfoodtrucks.org/">food truck fest</a> in DC.
We took a quick round of the trucks, examining lines, and stopping for a
quick photo-op by a Hawaiian BBQ truck before settling in on our
choices. I noticed
some of the more well-known trucks and was a little bummed by the <a href="http://takorean.com/">TaKorean</a> truck that was a million miles long. I
was jonesing for a treat, so Bria and I chose the <a href="http://foodtruckfiesta.com/orange-cow-ice-cream-truck/">Orange Cow</a> for some ice
cream cones. Sam needed a meal, so he chose <a href="http://www.dangerouspiesdc.com/">Dangerously Delicious</a>. He
had the most amazing potato pie and chocolate cream pie. (The brick and
mortar location is now at the top of my to-dine list.) Of course as we
were winding down, Bria declared she was suddenly but overwhelming
starving, so she chose an apple and gruyere grilled cheese from the <a href="http://bigcheesetruck.com/">Big Cheese</a>. Overall we were very pleased with our choices-- I'm not sure we
could have gone wrong. Now I need to hit up the next <a href="http://www.truckeroodc.com/www/">truckeroo</a> to get
another sampling. </div>
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(The only downside of the day came several weeks later when I received
two speeding tickets in the mail from a photo radar on 295. Apparently I
consistently sped on the way to and from the fest. So was it worth the
$275 in speeding fines? Now that is a good question. Probably not. But I
learned my lesson: next time I will metro.)Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com4tag:blogger.com,1999:blog-5197212987147458819.post-69916511545646893122012-05-21T12:02:00.000-06:002012-05-21T12:02:48.200-06:00Time to PartySo my darling girl turned FOUR years old last month, and we had a party. It was delightful little event with plenty of Bria's friends running around. I tried to keep the food simple, since life was a little crazy last month, and it turned out just right. We had watermelon and strawberries, chips and salsa, pigs in a blanket, and sandwiches. I made t<a href="http://poshganache.blogspot.com/2011/04/roughest-toughest-cowgirl-party.html">he same ones as last year</a>: cream cheese & cucumber and roast beef with horseradish mayonnaise, with the additional ham with brie this year. And at 10:30pm the night before the party, I decided to scratch the homemade bread and use baguettes from Target: one of the best time-saving decisions I've ever made. <br />
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The cake went much better than last year. Bria and I brainstormed the perfect cake, which mostly means she came up with crazy impossible ideas, and I steered her towards something I thought I could pull off. I used a <a href="http://smittenkitchen.com/2008/07/project-wedding-cake-the-cake-is-baked/">vanilla buttermilk cake recipe</a> (take a look at that thing-- you don't cream the butter and sugar first and then add the eggs. I double and triple and quadruple checked that thing before proceeding very cautiously. but it worked!). Then we layered it with vanilla pudding and macerated strawberries, all topped with a strawberry cream cheese frosting. And it was totally, completely awesome.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6sWJPHX6qpDpQgkzvWq2eho-UOiP1oToQmQwL6oFRpNuHo9SZqU8Zd7uYkjrUevXqm-ynCT095Ipawpm-NhydXaECMRcTGJiwc9xD-Giv2jU_vH1M_n1raKjpbmlpOHhw5LAetW4eN2W/s1600/IMG_2918.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq6sWJPHX6qpDpQgkzvWq2eho-UOiP1oToQmQwL6oFRpNuHo9SZqU8Zd7uYkjrUevXqm-ynCT095Ipawpm-NhydXaECMRcTGJiwc9xD-Giv2jU_vH1M_n1raKjpbmlpOHhw5LAetW4eN2W/s320/IMG_2918.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-Blyov9hV4B7QXvyvHKH7a9vtn0ieL1IcvNFz3Uv_Wt-WNrNRXRcCavhjZIrBitWY1SnxYKFW2MP8MlhyuOw1duQUxRXsgWma1_d0YcRJPUkl_b3t-ACeqMLJzbM0UjG6mLe3QhOH0Dz/s1600/IMG_2943.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-Blyov9hV4B7QXvyvHKH7a9vtn0ieL1IcvNFz3Uv_Wt-WNrNRXRcCavhjZIrBitWY1SnxYKFW2MP8MlhyuOw1duQUxRXsgWma1_d0YcRJPUkl_b3t-ACeqMLJzbM0UjG6mLe3QhOH0Dz/s320/IMG_2943.JPG" width="320" /></a></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-34472035385719680622012-05-15T22:35:00.001-06:002012-05-15T22:36:42.838-06:00Once Upon A Time I Was A Book WormRemember last year when I posted about <a href="http://poshganache.blogspot.com/2011/04/in-which-i-only-met-half-my-goal.html">the books I read as a 25 year-old</a>? I had the same goal last year-- to read as many books as I was old-- and I fell quite short, again. But, hey! I actually read one more book than the year before.<br />
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In chronologically read order:<br />
1. Bossypants, by Tina Fey<br />
2. Tortilla Flat, by John Steinbeck<br />
3. Water for Elephants, by Sara Gruen<br />
4. Immortal Milk: Adventures in Cheese, by Eric LeMay<br />
5. The Poisonwood Bible, by Barbara Kingsolver<br />
6. Her Fearful Symmetry, by Audrey Niffenegger<br />
7. Julie & Julia, by Julie Powell<br />
8. How to Be Good, by Nick Hornby<br />
9. The Kind Diet, by Alicia Silverstone<br />
10. Persepolis 2, by Marjane Satrapi<br />
11. The Tiger's Wife, by Tea Obreht<br />
12. Is Everyone Hanging Out Without Me?, by Mindy Kaling<br />
13. Brick Lane, by Monica Ali<br />
14. High Fidelity, by Nick Hornby<br />
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My least favorite book was probably <i>Water for Elephants </i>or<i> Her Fearful Symmetry</i>. My favorite book was definitely <i>The Poisonwood Bible</i>. I remember my roommate Audrey recommending it back when we lived together-- that's how long it's been on my to-read list. At first it seemed daunting, and I wondered if I could get into it, but I once I settled in, I was so, completely absorbed. There were a couple chapters that I sat sobbing on the couch while I read. Some of the themes and messages were so poignant and perfectly articulated, addressing questions and doubts and fears that are very real to me. I am actually glad I waited this long to read it, because I don't think it would have meant as much to me had I read it when I was 19.<br />
I already have a stack of books to read-- some gifted, some borrowed, some from the library-- yet I still always love recommendations. I'm starting on only my second book this year (<i>Everyday Zen</i>), which means I need to get a move on. So, yes, I will again set the goal. While I am 27, I aim to read 27 books. Sam is going back to working nights soon, so I think the goal could even be attainable this year!Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-19291325976875691872012-04-13T16:03:00.001-06:002012-04-13T16:03:40.672-06:00Birthday Lessons and LinksMy birthday was on Tuesday, and while I was checking Twitter on my phone, I happened to click on a link over to <a href="http://food52.com/blog/3195_advice_for_future_food_writers">a post</a> at Food 52. The tweet mentioned something about why there is basically no future for hopeful food writers. Ack! I'm not even starting on my career yet, and apparently it's over. <a href="http://food52.com/home/about_amanda">Amanda Hesser</a> kind of bummed me out (on my birthday!) about how and why food writing, at least as the 90s and 00s knew it, is dead. But then! She got inspirational. It doesn't mean you can't write about food-- in fact, food writing will always exist, since people will always eat (and enjoy it) and always write. But building a career around food writing period is the issue. There are so many other things to do to be involved with food, and writing about those experiences can be a by-product. It overwhelms me, honestly. It takes innovation and dedication and creativity, and aren't we all terrified we lack those things? In her advice, she said to never eat the same meal twice, and I laughed. I feel perpetually stuck in a rut of the same stir fry, the same pizza, the same curry, the same pasta every single week. I've started to feel like all I ever do anymore on this blog are post links, but I guess it means I'm doing different things in the kitchen, and that's important. So I may not be creating yet-- merely imitating-- but I hope that's a step.<br />
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Successes from this week: <br />
<a href="http://www.cheekykitchen.com/2012/04/sweet-snappy-barbecue-bean-tacos-vegan.html">Barbecue Bean Tacos</a> from Cheeky Kitchen. Simple, vegan, positively delish. (I used anasazi beans!)<br />
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<a href="http://www.101cookbooks.com/archives/chopped-miso-salad-recipe.html">Chopped Miso Salad</a> from 101 Cookbooks. I found this recipe when I bought miso paste for the first time last fall. It seemed to simple to fill me up, and, I'll admit maybe boring? But I made it for lunch today and wanted more, more, more. <br />
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<a href="http://www.101cookbooks.com/archives/sushi-bowl-recipe.html">Sushi Bowls</a> from 101 Cookbooks. Actually, a theme with this food blog could be me seeing the recipe and thinking, too simple? But then I am always, inevitably wowed. This made a delightful dinner that really tasted like a deconstructed California roll-- I might even add cucumber next time.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-51659796428648890782012-03-22T08:41:00.000-06:002012-03-22T08:41:30.538-06:00Try This Tuesday: Thursday EditionOne thing I've been known to do is open up approximately four million tabs in firefox with every righteous intention of "getting back" to whatever it is: articles, new blogs, amazon links, and, particularly, recipes. There's a chance this drives Sam batty. I've been trying to cut back-- deal with tabs within the same computer session in which they were opened. I've noticed a big difference; Sam has not. Truth be told, I have six tabs of recipes open right now, all waiting to be scheduled into our weekly menu plan. This is, apparently, a good way to use Pinterest-- to keep track of all these things without having to actually <i>deal</i> with them right away. But I'll admit I'm just not that into Pinterest. I get the appeal, and I have pinned a dozen or so things, but I just find the whole thing overwhelming. Plus my world is too small, in that I see the same thing pinned over and over and over (and not even just within the same social circle). So, I'm still figuring this out. How do you keep track of recipes and things you want to try?<br />
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I have tried some new things lately (though none from any tabs left open for days or weeks on end). Nothing in my dinner repertoire was sounding tasty last week, and among the several things I tried, this <a href="http://orangette.blogspot.com/2007/11/refilled-and-refueled.html">pasta with hashed brussels sprouts and pine nuts</a> became the ultimate fighting champion. I read some recipe recently that bemoaned the now-outdated trend of hashed brussels sprouts, and I felt a bit silly, having never even tried it. But this recipe changed all that! It's a very simple and easy recipe, and Sam immediately declared it a necessary staple in the dinner rotation (Bria also ate three heaping helpings). I've made it multiple times in the last 10 days, and will continue to do so until the very last sprout disappears (I'm surprised to still be finding them at Trader Joe's). Do take note, the recipe says to hash them in a food processor, but I did mine by hand, which just takes a little extra time, but is nonetheless effective. <br /><div class="separator" style="clear: both; text-align: center;">
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For pie day, I decided a <a href="http://pieloveyou.blogspot.com/2010/03/banoffee-pie-13.html">banoffee pie</a> would be the best piedea, but it came to late. After boiling the cans of sweetened condensed milk the requisite 3+ hours, it was already 8pm. Sam had a Irish-themed potluck at work the next day, and I ran out of time to make my <a href="http://smittenkitchen.com/2012/02/cheddar-beer-and-mustard-pull-apart-bread/">original idea</a>, so I sent the pie with him. Luckily I had a bit of filling and crust leftover, so I made a couple mini pies in our muffin tin for me and Bria. They didn't turn out as beautiful as the big pie, but they were just as tasty. It's so worth the work of boiling those cans. <br />
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I sampled Trader Joe's Dubliner cheese last week and was smitten. Nestled into a warm slice of their take-and-bake baguettes, it's just the perfect afternoon snack. <br />
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We babysat Sam's niece and nephews this weekend, which is always an adventure. They love the food I make for them, but their youngest is an especially picky eater, so I have to rack my brains for things that are either simple or easily adapted. Quesadillas fit the bill for both, and cooking them on the panini grill just made it a little more exciting. The picky kids ate plain cheese, and the rest of us ate ones filled with sauteed peppers and onions, shredded rotisserie chicken, and the cowboy caviar from costco. Served next to avocado with lime squeezed on top and a heaping pile of cilantro, I hardly think you can call this dressed up thing a quesadilla. I foresee this being a recurring cast member this summer. <br />
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<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com4tag:blogger.com,1999:blog-5197212987147458819.post-44551768569796854272012-03-20T19:31:00.001-06:002012-03-20T19:33:47.234-06:00richmond nourishment<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCetwXYVMHd5Akjm900f6xWh4p2zD6zWCMIZNpSg8cKaoZF__-Zp8EklEYmEyYhHQo2F2uwZgyBkLAOvcsPFIN23fyPJTAR46lD77yuKVToFWoc7tN4rkbY8CF65DQcJ0GGCZKK2shVNzc/s1600/IMG_2250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>We took a little getaway to Richmond last weekend for a bit of a breather from real life. We were there for about 24 hours and enjoyed two main meals (and a ton of junk food).<br />
So, first of all, it's funny what a difference it makes between DC and Richmond-- Richmond
was the capitol of the Confederacy, but up in Alexandria I do not feel
like we are a part of the south. And I just have no authority on what that ("the South") even means. Anyway. On our first day, we went to <a href="http://www.buzandneds.com/">Buz and Ned's</a>
for barbecue. I'm not really into all the specifics surrounding "real" barbecue (I think there is a lot of talk surrounding weather or not the meat is served in the sauce?), but for this barbecue novice, I declare it tasty. Bria was very excited to "eat farm animals." And demanded that her dinner include "chicken from a pig." I kept telling her it was pork, and she just fought back saying she wanted to eat a pig. I'm not sure where these carnivorous tendencies are coming from. I enjoyed what little I ate of our pork-- the right amount of sauce and not too spicy. And the mac and cheese was flavorful and smooth. I probably could have eaten my weight in hush puppies-- again, not an expert on this southern gem, but I thought they were awesome. I think Sam was just so happy about his spare ribs because he never eats meat anymore. It just made up for all those vegan experiments I serve for dinner lately. So I feel like this is a real Southern experience. <br />
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And ice cream at <a href="http://www.yelp.com/biz/gelati-celesti-ice-cream-makers-richmond">gelati celesti</a> was the best way to end our first night. </div>
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For lunch the next day, we ate at <a href="http://theurbanfarmhouse.net/">The Urban Farmhouse</a>-- a completely different
experience from the barbecue. This is my absolutely favorite type of place to go: a seasonal menu based on offerings from local farms. My ultimate dream is to open a place like this some day. After the barbecue and eating all sorts of junk for snacks, my light salad and sandwich was practically perfect in every way. The carrots that came with my meal were the <i>freshest</i> carrots I have ever eaten. They were so crisp-- not crunchy, actually, but crisp. I had no idea carrots could taste that way. This was the type of meal you eat and wonder why you ever eat anything unhealthy. When it's so fresh, tasty, and satisfying, why would you want to? Alas, I forget quickly (I am eating brownies made from a box right now.) Sam had a simple caesar salad and Virgil's real cola. We've long been fans of Virgil's root beer, but had never had the cola-- this is what a soda should taste like. You can taste the vanilla and cinnamon; it tastes like a drink concocted from real spices and ingredients as opposed to chemicals. So even if you're not a big soda drinker, it's definitely worth it to invest in tasting some high quality sodas on occasion. Or at least steal some sips from your soda-drinking husband. </div>
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On the actual day of love, we decided to make <a href="http://poshganache.blogspot.com/2009/06/i-fondue-do-you.html">fondue</a>. I could seriously eat that every day. But the thing I was most concerned about was dessert. I have been doing this health challenge thing with some friends, which means I'm limited to one day of sugar each week (which is maybe the normal healthy thing to do anyway) (but it's almost over! and I'm only one point behind the current leader!). So, the dessert was a big deal to me. I recently saw<a href="http://whatkatieate.blogspot.com/2010/05/double-chocolate-raspberry-pavlova.html"> a link to this double chocolate raspberry pavlova</a> and instantly knew this was The One. And it turned out beautifully. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeO90iQCNXrOyRRZPcTD7lvVpx2F13cr7JEcdWUlAs1XobqbFJNntU7zUJsXLswjwjjx-fBM59n1RkRnJSI3yROb_6hC6F5H_uUgmuyk4IZVhz7RRUfbM9k5yge5trceuDO-IEvfrZDqZ/s1600/pavlova1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipeO90iQCNXrOyRRZPcTD7lvVpx2F13cr7JEcdWUlAs1XobqbFJNntU7zUJsXLswjwjjx-fBM59n1RkRnJSI3yROb_6hC6F5H_uUgmuyk4IZVhz7RRUfbM9k5yge5trceuDO-IEvfrZDqZ/s320/pavlova1.jpg" width="320" /></a><br />
And oh so deliciously! It's a new obsession really. I was so sad the rest of this week watching Sam eat the leftovers without me. This is my ultimate sacrifice in trying to WIN this challenge. But regardless of the victor, one thing's for sure: this will be the first thing I make when it's over.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDICjy4D1Ne26Np_thOs_WOppQmhOEfSOmTDUfy3sVOIOBHxT3oBgWD8gppQoV3y6H5SuBX6Yh6N0fAWtm40ukvG3QzCOukXnlnrv7cF62Qq69HejwvK71333BVRGse6PtIPgYwgJclWjo/s1600/pavlova2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDICjy4D1Ne26Np_thOs_WOppQmhOEfSOmTDUfy3sVOIOBHxT3oBgWD8gppQoV3y6H5SuBX6Yh6N0fAWtm40ukvG3QzCOukXnlnrv7cF62Qq69HejwvK71333BVRGse6PtIPgYwgJclWjo/s320/pavlova2.jpg" width="240" /></a>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com3tag:blogger.com,1999:blog-5197212987147458819.post-11681333893992487852012-02-01T15:42:00.002-07:002012-02-01T16:19:32.012-07:00Why'd You Have to Go and Make Things So Complicated?Things I'm happy to have done in the last couple days include<br />
1) Spending hours upon hours outside in the gorgeous spring-like weather.<br />
2) Purging my google reader of blogs I feel guilty for not reading.<br />
3) Making classic dishes I often forget are in my arsenal.<br />
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The last of these means I have a recipe to share! (um, it's been <i>forever</i> since I've posted a recipe.) One today and another later, perhaps. Whenever I make these two dishes I forget to take pictures, so I put off blogging about them, and then I realized today it was silly to wait any longer. A) these foods do not photograph well, and B) I may never remember. So because it's still winter (despite what the DC forecast may say), here is a soup for you. A hearty, vegan soup you will adore. I mean this earnestly because everyone in our family goes wild for this soup, including Sam, which is a tall order when it comes to vegan recipes. And as most soups do, it only gets better over time, so you can look forward to the leftovers this ginormous batch will yield.<br />
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Curried Lentil Sweet Potato* Soup<br />
Adapted from Kayla Jones<br />
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1 large onion, diced<br />
7 cloves garlic, minced<br />
1/4 cup ginger, freshly grated<br />
2 T curry powder<br />
1 c carrots, diced<br />
1 c red bell pepper, diced<br />
5 c sweet potato, diced<br />
2 cans coconut milk<br />
2 c brown lentils, rinsed<br />
6 c vegetable stock<br />
1 t salt <br />
1 lime, juiced<br />
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Saute onion, garlic, and ginger until onion starts to become translucent. Add the remaining ingredients, except lime juice, and bring to a boil. Reduce heat and simmer for at least 45 minutes, or up to a few hours, until the soup has become very thick and stew like. Add lime juice right before serving. Garnish with cilantro, if desired. <br />
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<span style="font-size: x-small;">(*also, you may note this recipe seems to go against what I said in my <a href="http://poshganache.blogspot.com/2012/01/try-this-tuesday-or-to-thine-own-self.html">previous post</a> about sweet potatoes.
I guess they aren't really spotlight-hoggers in this
soup, so I can get on board with it. What can I say? I'm a complicated
woman.)</span><span style="font-family: Arial; font-size: x-small;"><br /></span></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com1tag:blogger.com,1999:blog-5197212987147458819.post-61534993140561624142012-01-17T06:00:00.000-07:002012-01-17T06:00:08.007-07:00Try This Tuesday, Or: To Thine Own Self Be TrueI habitually hit a kitchen rut every January, this year being no exception. Once Sam went back to work after the holidays, the only kitchen motivation I had was buttering toast, but I soldiered through! I tried five new recipes in the last two weeks, and there were a lot of busts, actually. Here is a weird truth, no matter how much I try (and try!), I just can't get on board with butternut squash. It's related to the whole not-liking-cooked-fruit thing. I suppose I don't like sweet things to be warm, and butternut squash is too sweet. This also goes for sweet potatoes. So the new recipes included a vegan mac 'n' cheese (butternut squash based), and a sweet potato chili. Entire dinners in the trash (wah wah). So the lesson learned is that if you don't like something, don't make it for dinner. Know yourself, know your tastes, and to thine own self be true. Amidst the gross stuff I also found some goodies! Here's a list of things to try.<br />
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<a href="http://veganmommychef.blogspot.com/2011/12/best-mock-meatballs-and-maple-coconut.html">Quinoa "meat"balls</a>. My dear friend's sister-in-law runs this vegan and allergy-friendly blog, and I thought this dinner was amazing. I often crave spaghetti and meatballs, but just cannot stomach red meat anymore. Problem solved! I ate these meatballs for days on end. Perfect texture (crisp on the outside!) and a great depth of flavor. (Though Sam wasn't as wild about them as I was and kept telling me I shouldn't call them meatballs, because it was deceiving.) The kale featured in this post was pretty cool. I think I just don't like kale though (too bitter), but the coconut/maple/orange flavor was awesome.<br />
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Apparently I'm on a quinoa kick, but I fell head over heels for this <a href="http://peasandthankyou.com/recipage/?recipe_id=6003731">Thai Fried Quinoa</a>. I tried both of these recipes because it seems all the popular quinoa recipes are for mexican style dishes (tossed with onion, bell peppers, cilantro, and lime), which gets boring. But this Thai fried quinoa was so good, I could have eaten the entire pan in one sitting, no joke. All that coconut milk probably means it isn't the world's healthiest recipe, but it's so good you won't even care. Seriously, make this today.<br />
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Of course winter means I want to eat soup every day, and this <a href="http://smittenkitchen.com/2012/01/carrot-soup-with-miso-and-sesame/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+smittenkitchen+%28smitten+kitchen%29&utm_content=Google+Reader">carrot ginger miso soup</a> really hit the spot. Unfortunately not even Bria liked this soup, which is suspicious, but I loved it. Miso makes my heart sing. (And, just so you don't have to make multiple trips to Whole Foods like I did, I'll tell you that miso is located in the refrigerated section, near all the other vegan stuff.)<br />
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And lastly, we met up with <a href="http://hayna.blogspot.com/">Hannah</a> and Rob on Saturday night for sandwiches at <a href="http://www.braborestaurant.com/alexandria-butchers-block.php">Brabo's the butcher block</a>. Not a great place to stay and eat (we brought the sandwiches back to our place), but the sandwiches were fantastic. Right near the king street metro, I definitely recommend it for a quality, gourmet sandwich (and I really want to go back for a cheese plate). (also note they stop making sandwiches at 7pm.)<br />
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<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-44813413690366146612012-01-16T18:09:00.001-07:002012-01-16T18:09:40.152-07:00Steps*I wrote this post back in the spring, but never published it. So here it is, getting published. I worked at that office job for exactly one day before realizing it was not right for me. Sometimes you have to get that far into something to really know that it's not going to work. The great resounding lesson of this experience was "to everything there is a season, and a time to every purpose under heaven." Seems like that has been <a href="http://poshganache.blogspot.com/2012/01/on-expensive-dinners-and-dreams.html">the theme</a> of the last year. <br />
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The weather has continued to be lovely-- peppered with hot and humid days and weeks-- this is exactly the kind of spring I could endorse. I bought a pair of sandals for Bria that are too thick-soled, and they make her trip. This means we've had a lot of skinned knees around here. (Check out that mosquito bite too!) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDzBO_P90MO-eDRATJ4ECPvkb_55KpnyyiNdUgc9HBmFPeIXumUM5zRI-lsKn0aFhNXOpDJLwvwLD__YGAxl-e20ixowSgfycNQXbEQvC67lZhWSgwd7rGjYy2OIvQeeZ7UcqewW_dXbD/s1600/IMG_0909.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620471381597681154" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibDzBO_P90MO-eDRATJ4ECPvkb_55KpnyyiNdUgc9HBmFPeIXumUM5zRI-lsKn0aFhNXOpDJLwvwLD__YGAxl-e20ixowSgfycNQXbEQvC67lZhWSgwd7rGjYy2OIvQeeZ7UcqewW_dXbD/s320/IMG_0909.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
I see my life echoed on a smaller scale in Bria. Growing can be tough. Bria and I try to make an adventure out of life, and some days we do a pretty good job. Some days the only adventure we have is traveling up the street to the Wendy's that smells like low-tide and indulging in a frosty.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCL4bNN-rjlT3cJq-ZgD21UigUlCx2nvU0DLT5QlKRfCGX3tn3sFsvApBCeiHNmGLCmhMf4Qx6m8ob2nS_1UYKwJAjJLXXUQudekVjntrZbjB6Cr99qWF0kFX8tXdptt6lT_86gJsAIMM/s1600/IMG_0925.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620471370937223906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpCL4bNN-rjlT3cJq-ZgD21UigUlCx2nvU0DLT5QlKRfCGX3tn3sFsvApBCeiHNmGLCmhMf4Qx6m8ob2nS_1UYKwJAjJLXXUQudekVjntrZbjB6Cr99qWF0kFX8tXdptt6lT_86gJsAIMM/s320/IMG_0925.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a><br />
Other days I decide to take steps in a new direction. This includes going to Target and buying a new outfit for a job interview. (Which I then take an awkward picture of to text my sister Whitney to get her fashion approval.) (hey, look! <a href="http://poshganache.blogspot.com/2010/10/third-times-well-not-charm.html">my hair has grown!</a> but I'm still making the same faces.)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7CCweL2HKd43LUO7Px4_0FFwqvlzKJDeF8Sfg-cp0QH1PmRtxh6xlKmM3DGPrRJC2iN5Zbo_-6enzV6fWYl5rIhJHOw3doWS_WBKhhPBldaVQvl4ha1JqV4FxdcpsBqPlrha-PoNPJLI/s1600/IMG_0929.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620471371885212754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio7CCweL2HKd43LUO7Px4_0FFwqvlzKJDeF8Sfg-cp0QH1PmRtxh6xlKmM3DGPrRJC2iN5Zbo_-6enzV6fWYl5rIhJHOw3doWS_WBKhhPBldaVQvl4ha1JqV4FxdcpsBqPlrha-PoNPJLI/s320/IMG_0929.jpg" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 240px;" /></a><br />
And those steps resulted in a new job-- the first office job I've had in over three years. It's a very new direction-- one that's scary, but exciting. But I'm hoping that by developing a side of myself that's laid dormant for those 3+ years, I'll be able to more fully enjoy and invest in my adventures with B. Because every moment with a girl like this one should be treasured.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEiPUcI72Kja4JJTfYNKTBftHeLlMviWWxlulI1vZg0Xd9axswNQc3sZVbkIF5NIZ79EoWx2vrf_UOLimuHaOHhcl5-6xU9CddQ4v5pBDV6EHXHnNT7Nbfew1WjUeIErF4LLBC70afqaj/s1600/IMG_0908.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5620471370142840146" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWEiPUcI72Kja4JJTfYNKTBftHeLlMviWWxlulI1vZg0Xd9axswNQc3sZVbkIF5NIZ79EoWx2vrf_UOLimuHaOHhcl5-6xU9CddQ4v5pBDV6EHXHnNT7Nbfew1WjUeIErF4LLBC70afqaj/s320/IMG_0908.JPG" style="cursor: hand; cursor: pointer; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com3tag:blogger.com,1999:blog-5197212987147458819.post-55937492657210414722012-01-09T12:34:00.000-07:002012-01-09T20:31:01.412-07:00On Expensive Dinners and DreamsThe very first thing I should tell you about this year is the very last meal I ate last year. It was decadent and very indulgent, and a lovely way to say sayonara to a year that did not agree with me. (Also, brace yourself, it was the most expensive meal I have ever eaten.) We ate at <a href="http://www.passionfishreston.com/passionfish.html">Passion Fish</a> in Reston, which is a sister restaurant to Ceiba and happens to be owned and created by <a href="http://orangette.blogspot.com/">Molly Wizenberg</a>'s brother. So, excitement all around. There was a prix-fixe menu for New Year's Eve that did not disappoint. I loved being able to choose from such fun offerings and indulge in more courses than usual. All too often I find myself paying to eat food that is incredibly mediocre. When
you go to a restaurant, you want to feel happy that you ate better than
you would at home. Don't you hate paying $15 for something you know you
could cook better? I think I'd rather save the heartache and save up to
eat at Passion Fish on a quarterly basis. Perhaps I should make it a resolution.<br />
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So my last meal of the year included sushi, Thai spring rolls, red curry lobster, and a vanilla bean anglaise chocolate mousse praline. (Let us take a moment to notice my choices were all Asian-influenced [save dessert].) There was also a special chef creation of a haddock custard with creme fraiche and caviar before our food arrived and Sam's dessert was homemade donuts which made me want to stow away in the restaurant kitchen for the rest of my life, surviving solely on a diet of those sugar-dusted gems. Sam's dinner was a beautiful piece of tuna with foie gras cotton candy on top. How is that even possible? I don't know, but it was awesome. Do you care to see crappy iPhone photos of our spread? I hate to do the food such injustice, but here we are.<br />
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Over two hours we all stuffed ourselves happily celebrating the end of the year and excitedly planning for the new one. This year is going to be great, I just know it. And one thing I hope to do more is be more open and honest, so here I go: I started making plans last summer to really shake things up in my life, and I am happy I started down that path. Since I was working on my undergrad five years ago I wanted to go to culinary school, and I thought maybe this would be the right time for me. When Sam and I visited NYC last fall, the sole purpose of the trip was to visit schools. Our initial plan was to finish our apartment contract here in the spring and then move up there so I could start school. However, it's incredible how quickly things change. A couple changes to Sam's job and some other opportunities have opened up here, so it seems we'll be staying put a while longer. Part of me is sad to have to put off my dreams for a while longer, but getting so far down the path made me realize how attainable my dreams are-- and they will be waiting for me as soon as I'm able to get back to them. In the meantime, I've gotten a taste for excitement and am brainstorming ways to spice things up. I hope to share more of those adventures here while I gain some experience that will only make my eventual culinary career richer.<br />
<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com6tag:blogger.com,1999:blog-5197212987147458819.post-77476837345026979702011-11-28T06:34:00.001-07:002011-11-29T05:08:18.296-07:00CornucopiaThanksgiving this year was infinitely better than <a href="http://poshganache.blogspot.com/2010/11/turkey-talk.html">last year</a>. We ate with Sam's one remaining local brother, and it was the best of both worlds. I made several dishes, but I didn't have to host or clean my house or even clean up my cooking mess immediately after. Though I still dream of making a turkey some day.<br />
Since we spend the holidays at home rather than traveling to visit family, it's important to me to make nostalgic dishes. Stuffing was spoken for on the Thanksgiving menu, so I made my mom's stuffing for Tuesday night dinner to make sure I got my fill. And when brainstorming what I could bring to the feast, I found a perfect balance of recreating McPhie traditional dishes and experimenting with new recipes. One of the new ones was the curried brussels sprouts, which were Bria's favorite side dish-- a new tradition perhaps.<br />
Non-photographed dishes contributed included <a href="http://poshganache.blogspot.com/2009/12/jiggle.html">this McPhie family favorite jello</a> and Martha's incredible <a href="http://www.marthastewart.com/340211/green-bean-casserole?czone=food/thanksgiving-center/thanksgiving-center-dishes">green bean casserole</a>. Below you will see the evidence of pumpkin pie, <a href="http://pieloveyou.blogspot.com/2010/02/chocolate-cream-pie-7.html">chocolate cream pie</a> (the ultimate crowd-pleaser of the night), corn custard, and <a href="http://www.marthastewart.com/331767/spiced-lemony-brussels-sprouts?czone=food/thanksgiving-center/thanksgiving-center-dishes">Martha's curry spiced brussels sprouts</a>. <br />
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<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com1tag:blogger.com,1999:blog-5197212987147458819.post-67225697534261619092011-11-10T14:38:00.001-07:002011-11-10T17:25:06.181-07:00making dents<div class="separator" style="clear: both; text-align: center;">
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Over the weekend Sam and I went to New York. It was a quick and efficient trip. The majority of the time was spent eating-- walking to and from restaurants, planning meals and snacks-- which is exactly my kind of trip. And we made a significant dent in my To Do In NYC list.<br />
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We found the world's freshest California Roll at <a href="http://www.kikusushinyc.com/">Kiku Sushi</a> in Chelsea.<br />
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We had pretty awesome pizza and absolutely amazing <a href="http://en.wikipedia.org/wiki/Banoffee_pie">banoffee</a> at <a href="http://co-pane.com/">Co.</a>, across the street from Kiku, in Chelsea.<br />
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On Sunday morning, I suggested we go to <a href="http://www.levainbakery.com/">Levain</a>, and Sam seemed wishy-washy about it, since we'd been there <a href="http://poshganache.blogspot.com/2011/05/nyc-take-three-in-which-i-curse-my.html">before</a>. Shouldn't we go somewhere new? Explore more of the city? I felt pretty devastated about this suggestion until about 15 minutes later when I put my foot down. "I want to go to Levain, so that's where we're going." Sam didn't complain, because really, how could you?<br />
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Our friends Mandy and Trent did a NYC trip where they visited restaurants who defeated Bobby Flay in a <a href="http://www.foodnetwork.com/throwdown-with-bobby-flay/index.html">throwdown</a>. (Genius, right?) One such restaurant was <a href="http://caracasarepabar.com/index_2.php">Caracas Arepa Bar</a> in Williamsburg. It was too dim inside for pictures, but the food was out of this world. I definitely recommend it-- order the yoyos for an appetizer.<br />
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And then there was Eataly. I think I may have said something along the lines of Eataly being the exact replica of my heaven or something. It was that awesome. Every new counter and aisle I was gasping and clutching my hands together in glee. It was almost more than I could handle. The cheese in particular. Dozens and dozens of variations within each type of cheese. There were probably 20 different kinds of parmesan. The blue varietal caught my eye with its creaminess, and I would have taken it home if not for the logistics of transport. Beautiful I tell you! There was also the world's largest and tiniest apples and some very cool looking sodas. We even saw <a href="http://en.wikipedia.org/wiki/Andy_Richter">Andy Richter</a> there buying chocolates with his wife and kids. (I was standing maybe 10 feet from him!) Sam and I each chose a pastry (baba al limoncello and tiramisu) and shared some gelato (stracciatella and hazelnut). If I ever live in NYC, it will take serious self control to not turn Eataly into a daily habit.<br />
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I can't believe it's November.<br />
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Like, wasn't it just July? or March, for that matter? Ah, the passing of time. I remember being in Kindergarten and thinking (very distinctly): "I have been in Kindergarten for.ev.er." And when I was a Sophomore in high school realizing I was not yet half way through high school, and it really bummed me out (I didn't enjoy high school). Two+ years seemed like eternity to me at age 15, and now it's practically the blink of an eye. (We've now been in Virginia for two years.) And now here I am wondering what the next two years will bring, and . . . I've come full circle to my <a href="http://poshganache.blogspot.com/2011/10/wisconsin-wins.html">last post</a>. I spend a lot of mental energy on the passing of time. Can you tell? <br />
Um. Anyway. I've been out of town a lot lately, which is making me feel slightly disconnected from the real world, but it's also really fun. Sam and I are headed to NYC this weekend, and a handful of weeks later, Bria and I are headed to Utah for a week. This year is practically over, and it's freaking me out. In the meantime, I have food to keep me grounded. or something. This is the food I'm obsessed with lately:<br />
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<a href="http://mygreendiet.com/green-diet-plan-recipes/how-make-amazing-thai-salad/">This salad</a> will knock your socks off. I keep making it expecting the novelty to wear off, and it has yet to do anything but please me to no end.<br />
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<a href="http://wholefoodsmarket.com/stores/departments/cheese.php">Whole Foods</a> brand crumbled blue cheese. In a salad, on slices of fresh pear, or just snitched from the fridge-- I just can't get enough.<br />
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<a href="http://smittenkitchen.com/2006/08/barbeque-agnostic/">This bbq sauce</a> is . . . interesting. Sam and Bria l.o.v.e. it, but I am not wild about the Asian undertones (perhaps I'll omit or reduce the hoisin sauce next time?). It does however, make dinner a cinch. My freezer is packed full of small portions of the sauce, and my favorite quick dinner lately is a slew of oven roasted veggies, black beans, brown rice, and a scoop of this sauce all mixed together.<br />
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And because I know you just want more sugary things the day after Halloween on the brink of the holiday season: I dare you to make this <a href="http://bakedbree.com/sea-salt-and-vanilla-bean-caramel-sauce">carmel sauce</a> and not attempt to drink it straight.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com5tag:blogger.com,1999:blog-5197212987147458819.post-62554637941406014552011-10-24T18:06:00.000-06:002011-10-24T18:18:04.269-06:00Wisconsin WinsIn August I was in a bit of a rut. It was too hot and humid to go anywhere, and I was more than a little tired of staying inside. I needed something to look forward to on the calendar to get me through the last hot weeks of summer, so I made good on a promise to visit Matt and Elisa in Wisconsin. I found a screamin' deal on plane tickets, and scheduled the visit for mid-October. Sure enough, it made those last weeks of summer fly by. <br />
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There were tornado warnings in DC the night I took off, and we were stuck on the tarmac for almost 2 hours before we were finally given the green light. Once in the air, we encountered some fairly terrifying turbulence. I've been on my share of bumpy flights, but nothing like this. Passengers were screaming, my neighbor offered to hold my hand, and it took a lot of self-control to keep my compsure (and, let's be honest, I'm not sure I succeeded). It resolved itself after several minutes, but it took the rest of the flight for my heart rate to return to normal.<br />
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Once I landed and met up with my welcome committee (Elisa, Matt, and Amanda), it was a non-stop party. There was a lot of Wisconsin-wooing, since they all work for a kind of incredible company in Madison, with mind-blowing facilities. (Hence the awesome pictures of me while taking a tour of the campus: on that rocking horse above and fighting Matt in the Dragon's Lair while he was on a conference call below.) <br />
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It was only fitting to eat a lot of amazing food, since the idea for this blog was born out of weekly dinners with Matt and Elisa when we all lived in Provo-- our friendship always revolved around food. Of note was the dinner at <a href="http://grazemadison.com/">Graze</a>, in downtown Madison. A soft pretzel served with a local soft cheese spread and three house mustards that changed my opinion of mustard. (from strong dislike to obsessive adoration.)<br />
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A cheese board which I failed to picture because we were all to eager to eat it, but which I devoured with my eyes closed (I didn't want any excess sensory stimulation to muddle the experience). A soft brie-like cheese with an ash rind, a cow-sheep-goat cheese that was my fave, a 10-year aged cheddar, and a blue cheese, all accompanied by a rustic house bread and apple butter rounded out my favorite-ever appetizer. I knew I should have taken the cheese list home just to remember the specifics of these show-stoppers.<br />
Our entrees were all delightful, with Elisa's being the star. A gnocchi dish with butternut squash, brussels sprouts, goat cheese, sage (and more), in an aged balsamic brown butter.<br />
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Sunday was my last full day, so it was perfect to have a large meal with Matt, Elisa, Amanda, Kjerstin, and James. I felt so nostalgic cooking with everyone-- just like the good ol' days in Provo (though missing Katherine heartily!). I don't think any of us imagined we would be cooking together in Matt's apartment in Madison four years later. Our lives are all so different from what they were back then (and different from what we thought they would be now, I think). In whose kitchen and in what state will we be cooking dinner in another four years? ok. Enough navel gazing...<br />
Matt really took charge on Sunday night and fed us well: two roasted
chickens (with potatoes, carrots, and onions), acorn squash roasted with
butter and brown sugar and stuffed with an incredible sausage stuffing.
Kjerstin treated us to some delightful brussels sprouts, and I made a
salad with craisins, candied pecans, pears, blue cheese, and a maple
vinaigrette. <br />
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After gorging ourselves silly, we sat around chatting, sharing youtube videos, and watching the <a href="http://www.hulu.com/watch/285097/parks-and-recreation-pawnee-rangers#s-p1-so-i0">most recent Parks & Rec</a> episode for the fourth time (treat yo self!), while eating M&E's pots de creme. <br />
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I flew home the next afternoon feeling so rejuvenated and happy. I was eager to see Sam and Bria, but really just wished they could come up to Madison to join in on the fun. I absolutely adored Wisconsin and could not have asked for better food (<i>cheese!</i>), better company, or a better autumn getaway. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniPV3Ylv-g3VUHhG8ST0aASiyDB5qt1Vtv9dxE_kPLn6fhVm1nFBaSZPZv7IFOvzQxcaJEDMW4TX27L0Z-X6jM3WG_6SJLSbLSIoRdyiUrkkQD1UTAnmJrUdixd5YDdjdTrVtZgVfVHh_/s1600/IMG_1408.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhniPV3Ylv-g3VUHhG8ST0aASiyDB5qt1Vtv9dxE_kPLn6fhVm1nFBaSZPZv7IFOvzQxcaJEDMW4TX27L0Z-X6jM3WG_6SJLSbLSIoRdyiUrkkQD1UTAnmJrUdixd5YDdjdTrVtZgVfVHh_/s320/IMG_1408.JPG" width="320" /></a></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com9tag:blogger.com,1999:blog-5197212987147458819.post-7831004079649957142011-09-15T19:36:00.000-06:002011-09-15T19:36:19.743-06:00Bethesda Delight / Bold BiteSometimes we wonder if we chose the right spot to live. I had some <a href="http://samandcourtneymangum.blogspot.com/2009/09/positive-thinking.html">serious anxiety</a> about balancing cost, size, DC-proximity, quality, public transportation when we were apartment hunting, but, for the most part, we did ok. I like to daydream and pretend that living on <a href="http://en.wikipedia.org/wiki/Capitol_Hill">the hill</a> would be practical for us, and sometimes I even entertain thoughts of apartments with more than 200 square feet per person. And, in all honesty, we often laugh about the fact that we probably should have chosen Maryland over Virginia, since Sam's contracts have been split between DC and MD (and never VA). <br />
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But regardless of living on the opposite end of the metropolitan area, we have come to love Bethesda. Sam worked there for about a year (he's back in DC now), and it's one of my favorite spots. The neighborhoods are old and super posh, and the drive to Sam's office led us past schools such as <a href="http://en.wikipedia.org/wiki/Holton-Arms_School">Holton-Arms</a> (boasting Julia Louis-Dreyfus as an alumnus-- did you know she's a billionaire heiress?). And besides a significantly less-crowded <a href="http://www.georgetowncupcake.com/">Georgetown Cupcake</a>, there are plenty of restaurants to try, like <a href="http://www.boldbite.net/">Bold Bite</a>.<br />
(Should I be embarrassed that we went out to eat specifically for hot dogs so soon after our <a href="http://poshganache.blogspot.com/2011/07/move-over-joey-chestnut.html">hot dog binge</a>? [Because this was in August-- just over a month after the contest.] Well, no! I am not embarrassed! I have never hidden <a href="http://poshganache.blogspot.com/2010/01/i-love-costco-take-two.html">my love for hot dogs</a>!)<br />
Well, I'll tell you this much: I had an all-natural beef frank with ketchup, mayo(!), shredded cabbage, diced onions, and crunchy potato sticks, and it <i>rocked</i>. Sure, maybe after that and tons of fries my arteries were significantly more clogged and my blood sugar spiked, but it was <i>oh, so worth it</i>.<br />
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(guys, what is it about hot dogs? why do I love them so much?) <br />
<br />Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com4tag:blogger.com,1999:blog-5197212987147458819.post-25727421955172202572011-09-10T14:16:00.000-06:002011-09-10T14:18:26.707-06:00promises, promisesI don't know, guys. This ol' blog is sure struggling stay alive. But
despite it being four years since I graduated college, there is still
something about the start of a new school year that makes me want to
buckle down and get things done. I apparently never keep my blog
promises though, so I am <i>not</i> promising anything. (Because then, when I <i>do</i> come back here, y'all will be super excited-- I just KNOW it!)In the meantime, last week was <a href="http://samandcourtneymangum.blogspot.com/2011/09/six.html">my sixth wedding anniversary</a>.
And Sam and I went out on a real live date, and let me tell you, those
are very few and very far between. We went over to Shirlington to
finally see <a href="http://www.imdb.com/title/tt1605783/">Midnight in Paris</a>,
and I loved it with all my heart. I am so glad I knew nothing about the
plot. It was such a lovely surprise. I kind of want to own it so I can
watch it again and again. And now I have been researching plane tickets
to Paris all week. (Purely hypothetical at this point.) (Also, random
tidbit: did you know I studied French for seven years? C'est vrai.)<br />
After the movie, we wandered over to <a href="http://www.thaiinshirlington.com/">Thai Shirlington</a>,
a place introduced to me by one of my all-time favorite people, Amanda.
Even at 9 pm the weather was fantastic, so we sat outside to enjoy our
Thai feast.<br />
There was coconut shrimp, tofu musaman, and green curry. All delicious and wonderful. <br />
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And
then for dessert there was stuffed roti dough. Sam saw the mysterious
thing on the menu and wanted to be adventurous. Something about a taro
root jam stuffed into deep fried roti dough topped with taro root ice
cream and and taro root chip. It was fun and cool, and I would totally
get it again, but Sam testifies that it <i>changed his life</i>. It made him a better person, and I almost thought he would begin glowing or crying tears of pure gold he loved it so much. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ-_piNwDPc2IOtl-LKJLrIr9g1Z_8d-8rsP7FLVMmkx3aAtM6RqfDRuQJdaPJJcOEl7bgcWyi1AMw1QHV3cWyX35feG9NumrGdZfaErKYFc972Rh_i2Vroe60A2xzyo6bGDPK3H0V6UJ/s1600/IMG_1810.JPG" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5650456074477621234" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIJ-_piNwDPc2IOtl-LKJLrIr9g1Z_8d-8rsP7FLVMmkx3aAtM6RqfDRuQJdaPJJcOEl7bgcWyi1AMw1QHV3cWyX35feG9NumrGdZfaErKYFc972Rh_i2Vroe60A2xzyo6bGDPK3H0V6UJ/s320/IMG_1810.JPG" style="display: block; height: 239px; margin: 0px auto 10px; text-align: center; width: 320px;" /> </a>Moral of the story: I love marriage. I love Paris. I love Thai food. Yum.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-1484972619609367502011-08-09T08:00:00.001-06:002011-11-01T11:16:22.990-06:00Try This Tuesday/ Back from the Dead<div>
I promise to return shortly with so many posts about all the crazy indulgent foods I've been eating this summer, which is why I have one very key recipe to share with you. For dinner last night (ok, and leftovers for dinner tonight, too), we ate <a href="http://www.pbs.org/food/fresh-tastes/stuffed-shells/">vegan stuffed shells</a>. It's all been a little much-- the burgers, the pies, <a href="http://poshganache.blogspot.com/2011/07/move-over-joey-chestnut.html">the hot dogs</a>, the cheesesteaks, the ice cream-- and a wholesome, vegan meal was <i>so</i> incredibly necessary. If anyone else can relate to my summertime gluttony then please let me know-- the buddy system may be in order to finding equilibrium again. The No Red Meat policy is back in full effect, and for the first time, I'm thinking of taking a break from dairy. I would cry if it weren't for those <a href="http://www.pbs.org/food/fresh-tastes/stuffed-shells/">shells</a> that tasted really cheesy. Actually, no. I will probably still cry. </div>
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<br /></div>Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com2tag:blogger.com,1999:blog-5197212987147458819.post-13007408571601099082011-07-20T12:40:00.007-06:002011-07-20T13:08:08.144-06:00Move Over, Joey Chestnut<span style="font-style: italic;">*caution: do not read directly before or after eating.</span><br /><br />I am now going to tell you about something a bit gross. It involves a lot of hot dogs.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOp3oh9WQultbZts5axSDT8dMNdIWiGVceUHtIukZDfeiLoINI1rVh8S6WR7wMewCNRIC36_7mvMgRefRq0XzRYWOVREuYDJgr0fTLAYRQTtpHt3VltW8CJiwT8e1rSxD3JLBJOquCXzi/s1600/IMG_1695.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdOp3oh9WQultbZts5axSDT8dMNdIWiGVceUHtIukZDfeiLoINI1rVh8S6WR7wMewCNRIC36_7mvMgRefRq0XzRYWOVREuYDJgr0fTLAYRQTtpHt3VltW8CJiwT8e1rSxD3JLBJOquCXzi/s320/IMG_1695.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507556742807586" border="0" /></a><br />You may be aware that on the 4th of July, in addition to being <a href="http://samandcourtneymangum.blogspot.com/2011/07/so-old-so-wise.html">Sam's birthday</a>, is the <a href="http://en.wikipedia.org/wiki/Nathan%27s_Hot_Dog_Eating_Contest">Nathan's Hot Dog Eating Contest</a> in Coney Island. Sam has always had a fascination with competitive eating, so we decided to attempt an at-home eat-along this year.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgDt2-MMNJmU0vgy_FOqzxVc1Au2tU3Q1TyTna72wJZR3sE6F-HBMEtc-Uoj6CSCXBEFZSNBE7ShIl80X9bSnakuxIAPEv7JcO4chDNijZ8y6KINHwLx6DzSNQWwg_sU97KBltrEeKRU/s1600/IMG_1691.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizHgDt2-MMNJmU0vgy_FOqzxVc1Au2tU3Q1TyTna72wJZR3sE6F-HBMEtc-Uoj6CSCXBEFZSNBE7ShIl80X9bSnakuxIAPEv7JcO4chDNijZ8y6KINHwLx6DzSNQWwg_sU97KBltrEeKRU/s320/IMG_1691.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507561568199906" border="0" /></a><br />Without thinking, I had created an <a href="http://smittenkitchen.com/2011/06/blueberry-yogurt-multigrain-pancakes/">awesome birthday breakfast</a>, all ready to eat just two hours before the contest. No matter. We pressed forward. We boiled up a bunch of dogs and prepped the eating station.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRrSZ_OgzUmueXqDprRoj6VYIQXVI67yKiZauyi3bt23yawOfRKRd9iVqAAvZwIHSQjEi1itCZqf2Eg-Af4OPxLavGEoHew_lGx7wzbnhz-hJQFV-LGoGShcCE6ot53RlOqoe6wc6lt5W/s1600/IMG_1694.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJRrSZ_OgzUmueXqDprRoj6VYIQXVI67yKiZauyi3bt23yawOfRKRd9iVqAAvZwIHSQjEi1itCZqf2Eg-Af4OPxLavGEoHew_lGx7wzbnhz-hJQFV-LGoGShcCE6ot53RlOqoe6wc6lt5W/s320/IMG_1694.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507570464945714" border="0" /></a><br />The contest lasts for ten minutes, during which time you eat as many hot dogs (and buns) as possible. If you, ahem, <span style="font-style: italic;">toss your cookies</span>, you are disqualified. We set some goals-- Sam: 10 Courtney: 2. And then we began.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlbMK0ZZY05ycS2eOTlDdd1clVeeUFZ5ih_wrENxttgMwHTWPO06A8KKiiMx19GyIf2LzPh2Rf47FGNpyfvKIu8kUsgc3iLMyVYiC5U6I2lMpUpe_sk7goA_CDQ-2QAMubA1WF5ucN0nV/s1600/IMG_1716.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlbMK0ZZY05ycS2eOTlDdd1clVeeUFZ5ih_wrENxttgMwHTWPO06A8KKiiMx19GyIf2LzPh2Rf47FGNpyfvKIu8kUsgc3iLMyVYiC5U6I2lMpUpe_sk7goA_CDQ-2QAMubA1WF5ucN0nV/s320/IMG_1716.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507869406746018" border="0" /></a><br />I started slowly and finished slowly. Two hot dogs was definitely gross, but I didn't feel in any danger of my stomach exploding. I took the rest of the time to bask in my achievement and document Sam's journey.<br />Most competitive hot dog-eaters dip their dogs in water to help them move on down the gullet. (Nathan's Runner-up, <a href="http://en.wikipedia.org/wiki/Patrick_Bertoletti">Patrick Bertoletti</a>, dips his in fruit punch.) If the whole thing weren't nauseating already, the thought of eating a soggy hot dog bun is enough to make me dry heave.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9enxg9QpwbIK0yTpaXl4rtinIlp3FvszT-vA8RXxlafRJo1ki5P5dqrJezltMQ8s689M6rStDOfdAYE_uGWjOTupAHZPtFHSPSiJciNVbJGLi9gBFSKCBlJ3VFAscgwH9icPbM5ZE8L1_/s1600/IMG_1710.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9enxg9QpwbIK0yTpaXl4rtinIlp3FvszT-vA8RXxlafRJo1ki5P5dqrJezltMQ8s689M6rStDOfdAYE_uGWjOTupAHZPtFHSPSiJciNVbJGLi9gBFSKCBlJ3VFAscgwH9icPbM5ZE8L1_/s320/IMG_1710.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507579831107010" border="0" /></a><br />And just like that it was over. I chowed down my two with ease. Bria ate 1.5 (we didn't encourage speed with her, since we weren't keen on doing the heimlich). Sam dominated with a hefty SIX hot dogs. To say we all felt a bit disgusting is an understatement. I'm not sure I'll be able to eat a hot dog for another year or so.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCByUxeScdkdgZZclTSftuEAweybFVjqMMGy3x-uKgLxD-8PsepZ3ZQJlt4ZoTHXe7U_aT0nrNYsu9khkBmJfAEzPtcw3YHz2Jkch8dinYsRuHsEq6k_hc-b6woLvNZE6OK4-XFN1bYRck/s1600/IMG_1715.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCByUxeScdkdgZZclTSftuEAweybFVjqMMGy3x-uKgLxD-8PsepZ3ZQJlt4ZoTHXe7U_aT0nrNYsu9khkBmJfAEzPtcw3YHz2Jkch8dinYsRuHsEq6k_hc-b6woLvNZE6OK4-XFN1bYRck/s320/IMG_1715.JPG" alt="" id="BLOGGER_PHOTO_ID_5631507861031558722" border="0" /></a><br />But now let's ponder the reigning champion, <a href="http://en.wikipedia.org/wiki/Joey_chestnut">Joey Chestnut</a>, who pounded 62 hot dogs in ten minutes. <span style="font-style: italic;">SIXTY-TWO.</span><br /><br />I'm sorry for ruining your appetite.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com6tag:blogger.com,1999:blog-5197212987147458819.post-54908066191966144712011-07-12T11:39:00.006-06:002011-07-12T13:44:37.383-06:00The Cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiIlbLC1UXbeWjYVCMreCB0KqIymaQmI2iwFvEXkpQSlOXTEzIWNd-1NjjI7-pSZMizjjblhkk8kHloy7NctvtrqKmOeVVmhO9ekHVI4SmWMWj_Eqigp7a4cQgZBV_5wyFyelwDlm5vW7/s1600/cake1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUiIlbLC1UXbeWjYVCMreCB0KqIymaQmI2iwFvEXkpQSlOXTEzIWNd-1NjjI7-pSZMizjjblhkk8kHloy7NctvtrqKmOeVVmhO9ekHVI4SmWMWj_Eqigp7a4cQgZBV_5wyFyelwDlm5vW7/s320/cake1.JPG" alt="" id="BLOGGER_PHOTO_ID_5628523534802135730" border="0" /></a><br />Several weeks ago, I emailed Sam a list of possible cake options for his 4th of July birthday. He took a couple days to decide, but predictably went with <a href="http://poshganache.blogspot.com/2009/08/cake-that-shouldnt-be-allowed-to-be.html">The Cake that Shouldn't Be Called Cake</a>-- a white cake with a sweetened sour cream filling and sour whipped cream topping with chocolate shavings.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ks1bvcereHnvuZGJPsfKDvGOTHkLlULu3t8oLokrrwu0DmHCguKqct33_IQm6ywPxRkZfKuENXvqqjUKSqvewCqAPohYKqIoLz-BpPw3EMCm6duy43nsOfSffc47tQJEClIAXhg7zYgw/s1600/cake2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ks1bvcereHnvuZGJPsfKDvGOTHkLlULu3t8oLokrrwu0DmHCguKqct33_IQm6ywPxRkZfKuENXvqqjUKSqvewCqAPohYKqIoLz-BpPw3EMCm6duy43nsOfSffc47tQJEClIAXhg7zYgw/s320/cake2.JPG" alt="" id="BLOGGER_PHOTO_ID_5628523533348034834" border="0" /></a>The only difference from this cake and the ones I've made before is I made the actual cake <a href="http://www.marthastewartweddings.com/recipe/white-wedding-cake">from scratch</a>, rather than from a box-- obviously it only made it more delicious. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPfBI4X6idjsSk-UwS6Hqu0hYOqG8J_mIX64HfdVUfoiV7egVt2O8UrNuOyeayxZyBd-H2Q-2fHxJpmrPerw6Za8yR8aiKPeqZU5XnKzlhJrUXobdePyhNlBGtkQDQThw6ie3k8Ybj3Qc/s1600/cake3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNPfBI4X6idjsSk-UwS6Hqu0hYOqG8J_mIX64HfdVUfoiV7egVt2O8UrNuOyeayxZyBd-H2Q-2fHxJpmrPerw6Za8yR8aiKPeqZU5XnKzlhJrUXobdePyhNlBGtkQDQThw6ie3k8Ybj3Qc/s320/cake3.JPG" alt="" id="BLOGGER_PHOTO_ID_5628523540777115154" border="0" /></a>We had a couple friends over for cake, ice cream, and <a href="http://www.youdontknowjack.com/">You Don't Know Jack</a> to help Sam ring in the big 2-9. The gathering was probably more for me than for Sam, but it doesn't feel very practical to make a huge cake for three people (especially when one of those three can't even eat a whole piece).<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTsHc92p14lr5unQUV3PLgOrE-MG-GWbSfDscm7YiW4P7l0df5h9KYwbCG2YEJF0WJgyMUyypt_0h_itXY13LMjJtFt8dIWPLj_ATn0TVJhuBaA_wQ4T9Fs2Glb2hH3QNUBv2tHNpPvaw/s1600/cake5.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjTsHc92p14lr5unQUV3PLgOrE-MG-GWbSfDscm7YiW4P7l0df5h9KYwbCG2YEJF0WJgyMUyypt_0h_itXY13LMjJtFt8dIWPLj_ATn0TVJhuBaA_wQ4T9Fs2Glb2hH3QNUBv2tHNpPvaw/s320/cake5.JPG" alt="" id="BLOGGER_PHOTO_ID_5628523548839725682" border="0" /></a>The remaining cake stayed in the fridge for another two days while we sneaked bites here and there until the whipped cream was past its prime. I've really gotta learn how to make things smaller. Throwing away 1/3 of a cake just makes my heart hurt.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkOtTIkbHGnUgUgaCKQ_Qgp6IFgW8TbaZLGo-pt5S8JpLjEIFWDtk1Zze5M78dRQd44Odd4ybXNwN9cyQwbQryWxsNQp6nJ3GTwo9w_hp-e4vBEW70Yn60_vydP3p_KloxLcd1qGeZU6d/s1600/cake4.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivkOtTIkbHGnUgUgaCKQ_Qgp6IFgW8TbaZLGo-pt5S8JpLjEIFWDtk1Zze5M78dRQd44Odd4ybXNwN9cyQwbQryWxsNQp6nJ3GTwo9w_hp-e4vBEW70Yn60_vydP3p_KloxLcd1qGeZU6d/s320/cake4.JPG" alt="" id="BLOGGER_PHOTO_ID_5628523543001564290" border="0" /></a>Also, having a birthday on a holiday means this isn't the only dessert we were eating all weekend. Maybe I just need to learn how to stuff more sugary things in my stomach without passing out. Yes. That is a much better aspiration.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com5tag:blogger.com,1999:blog-5197212987147458819.post-91023067912334472452011-06-29T11:17:00.006-06:002011-06-29T12:34:03.406-06:00Capellini PomodoroIf I can admit something, it's that I'm superstitious (against my better judgment). On Monday I said to Sam, "this weather has just been so amazing. I love it!" And BAM. Yesterday was a hot, humid sweat fest. I jinxed the weather, and I'm sorry! And now when dinner time rolls around, I don't want to turn on the oven. Actually, I don't want to move at all. I just want to sit on the couch, sip diet coke, eat watermelon, and watch <a href="http://www.pbs.org/wgbh/masterpiece/downtonabbey/index.html">Downton Abbey</a>. Is that so much to ask? But I have this charming three year-old who requires three meals a day, plus snacks. Enter capellini pomodoro. I have a feeling this will be our go-to dinner all summer (because, it was actually already our go-to dinner all spring).<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuW4mA7WeevIr9X78OgAcshlxVP_rG-4L8mSnBBflP4TtD2ndzfv5HKc6QafvGrPfcVI4j5PDmmp6Sdd24JTinSY2f74imkO6M4aKg9D9UNC0MTBQnK5yyIW0SEvFFoa_WuZ37tOvQu8cu/s1600/b19.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuW4mA7WeevIr9X78OgAcshlxVP_rG-4L8mSnBBflP4TtD2ndzfv5HKc6QafvGrPfcVI4j5PDmmp6Sdd24JTinSY2f74imkO6M4aKg9D9UNC0MTBQnK5yyIW0SEvFFoa_WuZ37tOvQu8cu/s320/b19.JPG" alt="" id="BLOGGER_PHOTO_ID_5623696629205871042" border="0" /></a><br />You kind of can't go wrong here. It's simple, and I think it's best to not follow a strict recipe. But to make things easier, this is how we do it 'round these parts.<br />1 package capellini (or angel hair)<br />1 box small tomatoes (cherry, grape, plum, or even roma all diced up will do)<br />8 cloves garlic (or more! don't hold back!)<br />1/2 cup olive oil<br />a handful of fresh basil, torn or cut<a href="http://en.wikipedia.org/wiki/Chiffonade"> chiffonade</a><br />kosher or sea salt, pepper, and freshly-grated parmesan to taste<br /><br />Put on a big pot of salted water to boil, and while you wait, begin quartering your tomatoes and mincing your garlic. Before you put the pasta in, tomatoes and garlic should be ready. Put the olive oil in a small sauce pan on medium heat and toss the garlic in to loosen up a bit. Toss the pasta into the water (it only takes about 2-3 minutes). Once it's done, drain it, and immediately toss it into a big bowl with the tomatoes, garlic, and oil. Using tongs or two spoons, gently toss everything together to combine, adding the basil as you go. Season with salt, pepper, and top with parmesan. You can also toss the tomatoes in with the garlic to cook a bit, but I just warn you to not let them cook much. You want the tomatoes to be firm and fresh. Also be sure to cook the pasta al dente. This provides our small family with plenty of leftovers that get better after a night in the fridge and are stealthily eaten by the forkful throughout the day.Courtneyhttp://www.blogger.com/profile/02141270011785790129noreply@blogger.com3