tag:blogger.com,1999:blog-51477559645513757422024-02-07T06:06:36.609-08:00Grow. Eat. Play.A little peek into my garden, what we create in the kitchen, and the joy of raising boys.Unknownnoreply@blogger.comBlogger8125tag:blogger.com,1999:blog-5147755964551375742.post-32221522253672209992011-01-29T14:16:00.000-08:002011-01-29T14:19:34.625-08:00Gluten Free<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTmDkX_XXCKMBBe3bc5Vj7ijPwnRuhmVoolAGrgjHmpeqLDqfCCzXIxC-yv26LxWaetkVH2TiCqwwn2p0Oqt4YuzceUFIpOaOz2jN0UC12f3GaxyvTPYHAxU2qkNJRg1gd4CWAGgFZM8/s1600/DSC_4704.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="139" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPTmDkX_XXCKMBBe3bc5Vj7ijPwnRuhmVoolAGrgjHmpeqLDqfCCzXIxC-yv26LxWaetkVH2TiCqwwn2p0Oqt4YuzceUFIpOaOz2jN0UC12f3GaxyvTPYHAxU2qkNJRg1gd4CWAGgFZM8/s320/DSC_4704.JPG" width="320" /></a></div><br />
Nope, I'm not. But I do happen to be surrounded by several wonderful women and children who are. We get together every Friday amid baked goods and coffee and it always saddens me when not everyone gets to sink their teeth into something fresh from the oven. Lately, I've been visiting <a href="http://glutenfreegirl.com/">Gluten-Free Girl</a> on her blog and in her recent <a href="http://www.amazon.com/gp/product/0470419717?ie=UTF8&tag=glutfreegirl-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0470419717">book</a>. We eat a lot of pasta and other wheat-based products around here and I'm always on the search for something new and different to toss into our diets. When I came across her whole grain muffin post, I knew I had to try it. The boys scarfed them up and they were a hit at play group among my gluten-free friends. And the best part? They're good....really, really good.<br />
<br />
<u><span style="color: #990000;">Whole Grain Blueberry Lemon Muffins</span></u><br />
<u><span style="color: #990000;"></span></u><br />
<span style="color: #990000;"><span style="font-size: xx-small;"><i>Adapted, slightly, from Gluten-Free Girl</i></span></span><br />
<u><span style="color: #990000;"><span style="font-size: xx-small;"><i><br />
</i></span></span></u><br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">A total of 350 grams and equal proportions of each: millet, oat, amaranth, teff, and quinoa flours</span></span></span><br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">(use a scale, but it was about 1/2 c. of each grain)</span></span></span><br />
<br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">A total of 150 grams and equal proportions of each: white rice flour and cornstarch</span></span></span><br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"><br />
</span></span></span><br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;">Combine the flours in a large bowl and there you have your whole grain mix.</span></span></span><span style="color: black; font-size: small;"> </span><span style="font-size: small;">As this was my first gluten-free baking event, I erred on the side of caution and halved the recipe for the mix. Next time, I'll make the full 1000 grams and am really looking forward to trying new grain combinations. Store the extra in a glass mason jar-it looks pretty.</span><br />
<br />
<span style="font-size: small;">350 grams whole grain flour mix<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon baking powder<br />
180 grams dark brown sugar<br />
1 teaspoon vanilla salt (regular is fine)<br />
2 eggs<br />
300 grams vanilla soy milk<br />
100 grams canola oil</span><br />
<span style="font-size: small;">zest of one organic lemon</span><br />
<span style="font-size: small;">Heaping 1/2 c. blueberries</span><br />
<span style="font-size: small;"><span style="color: #990000;"><span style="color: black;"> </span></span></span><br />
<span style="font-size: small;">Preheat the oven to 350F. Line 15 muffin tins with paper liners.</span><br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Combine the flour, baking soda, baking powder, sugar, and vanilla salt in a large bowl. Whisk them together and toss in the blues to coat. </span><br />
<span style="font-size: small;">Whisk together the eggs, soy milk,canola oil, and lemon zest. Add them to the dry ingredients. Stir with a fork and rubber spatula (not at the same time) until well combined.</span><br />
<span style="font-size: small;">Fill the muffin tins 3/4 full. Bake until the muffins are browned and a toothpick comes out clean, about 25 to 35 minutes.</span><br />
<br />
<span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;">Enjoy.</span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5147755964551375742.post-40086981334215948092011-01-03T13:55:00.000-08:002011-01-03T13:55:25.138-08:00Winter in the GardenWho says a garden isn't beautiful in winter? The garden seems to mirror the rest of nature during this season...quiet, a little slower, but still very much full of life. If I ever need assurance of that, I look to the round and crimson buds on the red leaf maple or the sunlight streaming through wilted leeks.<br />
Today, I took a little stroll around my backyard and captured beauty. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaA1J8SqEm9tO0CiuKo2G9dUdk4YImmvFWK4JSbNwfJdBPttk_P3Zi4b-AIcmpysHsufHYw2Q_UabNX6JiINsMD-yV5_2tBs7zWuPdP4u1afbXh_cHg-6yEYKoQzHfWzER_JaQu02t_c/s1600/DSC_4560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYaA1J8SqEm9tO0CiuKo2G9dUdk4YImmvFWK4JSbNwfJdBPttk_P3Zi4b-AIcmpysHsufHYw2Q_UabNX6JiINsMD-yV5_2tBs7zWuPdP4u1afbXh_cHg-6yEYKoQzHfWzER_JaQu02t_c/s320/DSC_4560.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8NCzPhRdi6ivLmQQoN36vEcjEXQQZhJqMxzYHvRSty2BE5yetnjuUwyafHLEUZ4S4gdZo0yGrmwWROTbKfNpsDLhTFlPye563GgFPn-k63RDVMV-Mbt7of6SaMO5fAEthc5FOtJoe7I/s1600/DSC_4562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc8NCzPhRdi6ivLmQQoN36vEcjEXQQZhJqMxzYHvRSty2BE5yetnjuUwyafHLEUZ4S4gdZo0yGrmwWROTbKfNpsDLhTFlPye563GgFPn-k63RDVMV-Mbt7of6SaMO5fAEthc5FOtJoe7I/s320/DSC_4562.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYx-RWmO6vk1F2CtJKoDXG8iFIgL-XJ0RInPs0V8a_j3dHYQw894uVOsgrkQkon_umkbIAHYnukfVaxYxB_Iu8TdWC_wMU3v0OpnqlVPYh1nULL8PZ1Y304zsmfUjXQPyaY70R-uPy1M/s1600/DSC_4568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPYx-RWmO6vk1F2CtJKoDXG8iFIgL-XJ0RInPs0V8a_j3dHYQw894uVOsgrkQkon_umkbIAHYnukfVaxYxB_Iu8TdWC_wMU3v0OpnqlVPYh1nULL8PZ1Y304zsmfUjXQPyaY70R-uPy1M/s320/DSC_4568.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg9jLdjLUMTRPyMu5StkGijWM2tGUBkpCbdmryGfEbMO4DMCYVwquhOtlTBPIHyeBI3X5z-1J9zP-dOfjTH7R0PenZjwe5OCOtUducGihxYMBCV9obXiVElKFuak9CHs41J20R7l-y8I/s1600/DSC_4569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRg9jLdjLUMTRPyMu5StkGijWM2tGUBkpCbdmryGfEbMO4DMCYVwquhOtlTBPIHyeBI3X5z-1J9zP-dOfjTH7R0PenZjwe5OCOtUducGihxYMBCV9obXiVElKFuak9CHs41J20R7l-y8I/s320/DSC_4569.JPG" width="320" /></a></div>These are for you PJ :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5147755964551375742.post-66252505653545089122010-11-17T14:33:00.000-08:002010-11-17T16:09:14.913-08:00Brighten Your DayYou know that old question, "What 5 things would you want on a deserted island?" Well, one of mine would be lemons (or in today's case, oranges). I may even include my Microplane, but I figure I'll get crafty and make my own in all of that spare time. Why? Because everything tastes better with zest. I'm zest obsessed. It works with sweet and savory...and it's pretty. The smell alone will brighten your day. Make this cake. You will not be disappointed.<br />
<br />
<span style="color: #660000;"><u>Double Chocolate Pear Cake with Orange Zest</u></span><br />
<span style="color: #660000;"><u> </u></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;">adapted, slightly, from <i>Edible</i></span></span><br />
<br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 1/2 c. all purpose flour</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">2/3 c. sugar</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 t. baking powder</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 t. baking soda</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1/2 t. salt (I used vanilla salt)</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1/4 c. cocoa powder</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">3/4 c. bittersweet chocolate chips</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">3 ripe pears, peeled, cored, and chopped</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">Zest from one orange (use less if it's huge and/or if you want a subtle flavor)</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 1/2 T. freshly squeezed orange juice</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 large egg </span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">3/4 c. milk (I used nf)</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1/3 c. vegetable oil</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">1 t. pure vanilla extract</span></span></span><br />
<br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">Preheat the oven to 350F. Lightly grease an 8 inch round or square baking pan.</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;"> </span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">In a large bowl, combine the flour, sugar, baking powder, baking soda, and the salt. Sift in the cocoa powder and stir to combine with the other ingredients. Stir in the chocolate chips; set aside.</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">In a large shallow bowl, combine the pears, orange juice, and zest. Mash the pears until smoothish with a fork or a potato masher. Whisk in the egg, milk, oil, and vanilla. Add the wet ingredients to the bowl of dry ingredients. Stir just until blended. Spread the batter evenly into the prepared pan.</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;"><br />
</span></span></span><br />
<span style="font-size: xx-small;"><span style="color: #660000;"><span style="font-size: small;">Bake until a skewer inserted in the center comes out barely moist., 35-45 minutes. Let cool on a rack for 15 minutes. Remove cake from pan and cool completely before serving. If you can wait, I never can. Enjoy!</span></span></span><br />
<br />
<br />
PS my photo was awful, but you can see a decent one <a href="http://www.facebook.com/group.php?gid=142084125824038&ref=ts#%21/photo.php?fbid=1653173165453&set=a.1554009526424.2083878.1120744887">here</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5147755964551375742.post-28983291328822351092010-10-25T14:09:00.000-07:002010-10-25T14:09:52.136-07:00Fresh Pasta with My SidekickTalus is my sidekick in the kitchen. Of course, he thinks I'm his. One of our favorite things to make together is fresh egg pasta. He loves using the pasta machine and gets his own small chunk of dough to do with as he pleases. The beauty of making pasta with kids is that they are totally occupied and interested (no small feat with T), but really, mama is in control.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sgS_Hm6UjcJIs2l0GIj_LJ0_vTtBhxHwMpxdUDxkYA73aupgB47hl0D7V3BkQdx8WqT5Cm1P4NmGvu3cX94q4apvfMy2pg-ccoZHnbqAjSACuIsdzVQElQTZ2ecOfr_Tild0arRdrW4/s1600/DSC00996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3sgS_Hm6UjcJIs2l0GIj_LJ0_vTtBhxHwMpxdUDxkYA73aupgB47hl0D7V3BkQdx8WqT5Cm1P4NmGvu3cX94q4apvfMy2pg-ccoZHnbqAjSACuIsdzVQElQTZ2ecOfr_Tild0arRdrW4/s320/DSC00996.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnKufp1T8uYgCwEKHRqDPxMKm4PrET_1ID9z6Vc06r7kw7u-4qPVkXB-OPV3eRpGdMH0AfFyGUGtn99AXPTMFCQMPXE2Gok9ikSg-DdNqakptLCAfYuKpUFJiSewQ0F2wXBq8-I_NDis/s1600/DSC00999.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJnKufp1T8uYgCwEKHRqDPxMKm4PrET_1ID9z6Vc06r7kw7u-4qPVkXB-OPV3eRpGdMH0AfFyGUGtn99AXPTMFCQMPXE2Gok9ikSg-DdNqakptLCAfYuKpUFJiSewQ0F2wXBq8-I_NDis/s320/DSC00999.JPG" width="320" /></a></div> As you can see, I have really fancy drying rack...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRd6lZ15wefVQ9-HLWd1OaXu_WVeWWs9joqB0dzuIeMJmqtt3w7X11OVefOXbWmuRs2K9sFrFhtBBlYxx95m2Su6oM3nUEVx7yk4sC2qOndaYhlKP-LJieKCnU_obtXPgO99u_6vaO6M/s1600/DSC00755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRd6lZ15wefVQ9-HLWd1OaXu_WVeWWs9joqB0dzuIeMJmqtt3w7X11OVefOXbWmuRs2K9sFrFhtBBlYxx95m2Su6oM3nUEVx7yk4sC2qOndaYhlKP-LJieKCnU_obtXPgO99u_6vaO6M/s320/DSC00755.JPG" width="320" /></a></div><br />
<br />
<br />
<br />
<br />
<u><span style="color: #990000;">Fresh Egg Pasta</span></u><br />
<br />
<span style="color: #990000; font-size: xx-small;">From The Herbfarm Cookbook</span><br />
<br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">2 cups unbleached bread flour -or AP</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">2 large eggs</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">1/4 t. salt</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">2 t. olive oil</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">About 2 T. water (I always need more)</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">Rice flour, for dusting</span></span><br />
<br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">DOUGH</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">Pulse the flour, eggs, salt, and olive oil together in a food processor until the mixture looks like cornmeal.</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">Add 2 T. water and process. Add more water, 1 teaspoon at a time, until the dough spins itself into a ball.</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">Put in a covered container and let rest at least 15 minutes.</span></span><br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;">Roll out the dough according to your pasta machine's directions. Rice flour is key here...it isn't absorbed into the dough the way that flour is. Love it.</span></span><br />
<br />
<span style="color: #990000; font-size: xx-small;"><span style="font-size: small;"> </span> </span><br />
<span style="color: #990000;"> </span><br />
<span style="color: #990000;"> </span>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5147755964551375742.post-52087556384444877162010-10-09T09:37:00.000-07:002010-10-09T09:40:21.809-07:00Autumn in the GardenIt's been a strange year for weather here in the Pacific Northwest and the garden has definitely reflected that. It is what it is. Every year is different. We still ate solely from our garden all summer and the tomatoes continue to come in red. The onions and carrots have been epic in size. We were swimming in green beans all season, still are, actually. The freezer is full of veggies for the winter. Not bad. I'm grateful.<br />
<br />
<div style="color: #6aa84f;">Here is what I planted for fall and winter:</div><br />
<div style="color: #6aa84f;">Lacinato Kale (will overwinter) </div><div style="color: #6aa84f;">Rainbow Chard (doesn't like hard frosts)</div><div style="color: #6aa84f;">Red Russian Kale (burly plants from a salad mix-overwinters)</div><div style="color: #6aa84f;">Leeks (overwinters for spring)</div><div style="color: #6aa84f;">Winter salad mix (in the cold frame-see below)</div><div style="color: #6aa84f;">Mizuna and other mild greens (not liking the cool nights)</div><div style="color: #6aa84f;">Parsnips (these were actually planted mid-summer and taste best after a frost or two)</div><div style="color: #6aa84f;">Broccoli</div><div style="color: #6aa84f;">Cauliflower</div><div style="color: #6aa84f;">Sugar Snap Peas (second planting in early August-they probably could have used more sun)</div><div style="color: #6aa84f;">Carrots (seems like they can just hang out in the dirt forever)</div><div style="color: #6aa84f;">Beets (ready in the spring)</div><br />
Bret built me this great <a href="http://www.digginfood.com/2009/04/inexpensive-diy-cold-frames/">cold frame</a> a couple of years ago for our winter lettuces...still working out some kinks, but I love it. We didn't use the Ikea shelving since the hubby is so handy. I'm off to get garlic and shallots for planting today. Enjoy the weekend....here comes the rain.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5147755964551375742.post-58284639395932498772010-10-05T21:36:00.000-07:002010-10-05T21:36:20.474-07:00Braised Beef with Fennel and Orange Zest over Bay Scented Mashed Potatoes<span style="color: black;">What's that? You say you don't like fennel? Try this anyway...you can be brave and stick with the fennel or just omit. </span>Like coffee, everyone has a certain way they prefer to make their mashed potatoes. Skin on, peeled, with cream and a pound of butter...you get the point. So, make them your way and try adding a couple of cracked, fresh bay leaves to the water while they boil away. If you enjoy them, try making a small slit in your Russet and slide a bay leaf in the next time you have baked potatoes. Of course, I'm lucky to have a MIL that has a huge bay tree. I just have to make the .9 mile trek that way...pretty sweet.<br />
This recipe is sort of a combination, Mo twist, on <a href="http://www.lucques.com/">Suzanne Goin's</a>, "Boeuf a la Nicoise" and <a href="http://www.patriciawells.com/">Patricia Wells'</a> Beef with Carrots. Feel free to adjust the amount of beef and carrots. I love my meat, but we prefer to be heavy on the veggies around here. I just bought the stew meat pre-cut. You can buy chuck and cut it up if your are so inclined. Or use short ribs. Or some other cut you fancy. We tend to go organic or grass fed here as well.<br />
<br />
<u><b style="color: orange;">Braised Beef with Fennel and Orange Zest</b></u><br />
<u><b style="color: orange;"><br />
</b></u><br />
<b style="color: orange;"><span style="color: black;">1.5 pounds stew meat cut into 1-2 inch cubes </span></b><br />
<b style="color: orange;"><span style="color: black;">Salt and freshly ground black pepper</span></b><br />
<b style="color: orange;"><span style="color: black;">3-4 T. extra virgin olive oil</span></b><br />
<b style="color: orange;"><span style="color: black;"><br />
</span></b><br />
<b style="color: orange;"><span style="color: black;">1 cup diced onion</span></b><br />
<b style="color: orange;"><span style="color: black;">1/2 cup diced fennel</span></b><br />
<b style="color: orange;"><span style="color: black;">1/2 cup diced carrot</span></b><br />
<b style="color: orange;"><span style="color: black;">4 cloves garlic, peeled and smashed</span></b><b style="color: orange;"><span style="color: black;"> </span></b><br />
<b style="color: orange;"><span style="color: black;">2 bay leaves, preferably fresh</span></b><br />
<b style="color: orange;"><span style="color: black;">8 sprigs of fresh thyme</span></b><br />
<b style="color: orange;"><span style="color: black;">Zest of one organic orange</span></b><br />
<b style="color: orange;"><span style="color: black;">3/4 cup chopped tomatoes (we had some from the garden, but canned is fine)</span></b><br />
<b style="color: orange;"><span style="color: black;">1/4 cup balsamic vinegar</span></b><br />
<b style="color: orange;"><span style="color: black;">1 1/2 cups red wine </span></b><br />
<b style="color: orange;"><span style="color: black;">4 cups beef stock, preferably homemade</span></b><br />
<b style="color: orange;"><span style="color: black;">4-5 large carrots cut into 2 inch chunks </span></b><br />
<b style="color: orange;"><span style="color: black;">1/2 cup chopped flat-leaf parsley </span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4MYmoMWT6wV-7h3lgLkxI5M-32mWGnuYIg-Va1Ee9dYQM0SAOFOXJym-tuqIHKquHQ7hDhmI8Q3bheqTnHzWjw6ze59xPw_MlbiGlDNL1vWseEu_Kwb8vuckKbwrkSI3e888AKoeAMM/s1600/DSC00967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm4MYmoMWT6wV-7h3lgLkxI5M-32mWGnuYIg-Va1Ee9dYQM0SAOFOXJym-tuqIHKquHQ7hDhmI8Q3bheqTnHzWjw6ze59xPw_MlbiGlDNL1vWseEu_Kwb8vuckKbwrkSI3e888AKoeAMM/s320/DSC00967.JPG" width="320" /></a></div><br />
<b style="color: orange;"><span style="color: black;">Preheat oven to 325 F. </span></b><br />
<b style="color: orange;"><span style="color: black;">Season the beef with salt and pepper to your liking. Heat the oil over high heat until smoking. In a large dutch oven, brown the beef in single layers-don't crowd. If using more than amount above, you may need to brown in batches. Sear until well browned on all sides and remove.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymj2STZaz7BFbPtUCVpxACEIhVel2EXikFq0LLCG6SgcgrjGLKkrnXQyI9RTgZKwUQ1noRYzFFMh-1x07iGALYTDv80ktRBlYRwp65pTtQH66xjwPXlkbP-0D7CkGohCe5ggzRlxhihs/s1600/DSC00969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhymj2STZaz7BFbPtUCVpxACEIhVel2EXikFq0LLCG6SgcgrjGLKkrnXQyI9RTgZKwUQ1noRYzFFMh-1x07iGALYTDv80ktRBlYRwp65pTtQH66xjwPXlkbP-0D7CkGohCe5ggzRlxhihs/s320/DSC00969.JPG" width="320" /></a></div><br />
<b style="color: orange;"><span style="color: black;">Turn the heat down to medium and cook the onion, fennel, diced carrots. Scrape up the brown bits. Add the thyme sprigs, bay, garlic, and orange zest. Cook 6-8 minutes or until the veggies caramelize. </span></b><br />
<b style="color: orange;"><span style="color: black;">Add the tomatoes and cook for a couple of minutes to coat the veggies. Add the balsamic and reduce to a glaze. Add the wine and reduce by half. Add the beef stock and bring to a boil. Add the carrots and reserved meat with juices. Cover the pan with foil and a tight fitting lid. Braise for about 3 hours in the oven.</span></b><br />
<b style="color: orange;"><span style="color: black;">During the last half hour, make the potatoes or boil up some fresh egg noodles.</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE77oFriuqLRZ5qf2Zn6wGlzca9K5fhzj846EavNo-BAbTMTK17PI6PXOOU1_8SAp0zl1ZZeKs71AbuFd8jRewhLLNJtKCTkAbDv4Yt1IOgvU7dARXJeFKAmMr1s15rVhtJgm7yMnRSR0/s1600/DSC00970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE77oFriuqLRZ5qf2Zn6wGlzca9K5fhzj846EavNo-BAbTMTK17PI6PXOOU1_8SAp0zl1ZZeKs71AbuFd8jRewhLLNJtKCTkAbDv4Yt1IOgvU7dARXJeFKAmMr1s15rVhtJgm7yMnRSR0/s320/DSC00970.JPG" width="320" /></a></div><b style="color: orange;"><span style="color: black;"> </span></b><br />
<b style="color: orange;"><span style="color: black;">Serve with mashed potatoes or egg noodles. Enjoy!</span></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ySlAwEf3yblFPOlnHkqy-Rk3WTllqni6aNKdDUv3rK36aLMTJmym6yx3CfPBRTWfGx_Q-a15vvbsGOlVYadJF57Mu6pGNYPgh0sic9Cb5Odx9o7iQIPgbZHeJwcAq7PKRvKWgyqu7bo/s1600/DSC00972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6ySlAwEf3yblFPOlnHkqy-Rk3WTllqni6aNKdDUv3rK36aLMTJmym6yx3CfPBRTWfGx_Q-a15vvbsGOlVYadJF57Mu6pGNYPgh0sic9Cb5Odx9o7iQIPgbZHeJwcAq7PKRvKWgyqu7bo/s320/DSC00972.JPG" width="320" /></a></div><b style="color: orange;"><span style="color: black;"><br />
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<b style="color: orange;"><span style="color: black;"> </span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5147755964551375742.post-39172992482283909942010-10-04T11:26:00.000-07:002010-10-04T11:26:50.389-07:00BlessedThis weekend the family headed north to the, <a href="http://www.youtube.com/watch?v=HMiBZ6s4SjY">"City of Subdued Excitement."</a> I love Bellingham. I used to be obsessed with moving there, but that has tapered off a bit over the years as T-town has found a place in my heart.<br />
We went to their amazing farmers' market, ate great food, watched the hippies spin, and most importantly spent time with friends and family. The boys had a blast playing with their cousins and friends and we burned the midnight fires rehashing old memories and creating new ones. We are blessed with fabulous and genuine friends. I am thankful.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5147755964551375742.post-30155785032370464452010-10-01T14:50:00.000-07:002010-10-01T14:50:10.923-07:00A Perfect PressWelcome! I'm going to jump start my new blog the same way I do each day...with coffee. I drink a nonfat, unsweetened, plain latte every morning that I top off with half-and-half. Seriously. It's fantastic. In the afternoon, it's a simple French Press with half-and half. If you like yours sweet, I suggest adding a little vanilla sugar. The method below was taught to me by a friend. It is possible that it came from Satellite Coffee first. I'm drinking a cup right now....<br />
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French Press for One<br />
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4 cups boiling water<br />
4 heaping Tbsp. course ground coffee<br />
Half and half to taste<br />
French Press <br />
Timer <br />
<br />
Put grounds into the press and pour the water over them. Let sit one minute. Stir. Let sit 4 minutes. Press. Pour. Enjoy.Unknownnoreply@blogger.com0