Archive for November, 2010
We have a new home on the internet.
Go ahead and click here now and you’ll be magically
transported to our new home.
Thanks so much – I look forward to
hanging out with you there.
All the best,
The Adventurous Foodie
First, my husband Ernie and I went for a walk at gorgeous Pueblo Park. It was a sparkling morning of 50-something outside. It’s filled with trees, grass, chipmunks and mountains in the distance. What a great way to start the weekend. We talked, laughed and he gave me that look that made me fall in love 13 years ago.
I was scrounging around in my produce drawer yesterday and found not one, but two bags of lemons. What was I thinking? One bag looked like if I don’t use it soon they just might go south. I hate throwing food away because I forgot I bought it. Ernie’s not happy about that either.
After all, groceries are one of the highest monthly expenses in a household. When you figure how much you spend in an entire month on groceries it kills me to think I’m throwing something out because I forgot it was there and got too busy.
I also bought lower fat cream cheese to make my Pumpkin Bourbon Cheesecake soon. When I got home I realized I had one too many bricks of cream cheese in the grocery bag.
Hmmmm… lemons and cream cheese. What to do?
Winter arrived in Las Vegas this week. It was the end of summer less than a week ago – temps in the balmy eighties. Suddenly it was gusty, chilly, better pull-a-jacket-on-with-a sweater weather. That’s how it happens around here.
After nine years in Las Vegas I’ve learned the drill. It takes a long time to make the agonizingly slow descent from the scorching, oppressive, make-you-want-to-cry 110 degree heat in August, to the cooler but still summery October.
Yesterday I wanted hot cocoa. I wanted my coziest, ugliest chenille sweater and a good, engrossing book. Instead I had meetings with two mentoring clients and a prospective client.
Plus, our carpet was cleaned. So, at 7:00 am, Ernie and I had to move furniture. Almost everything had to be up off the floor. My leather office chairs were in the bathroom. The dining table was in the kitchen. The side tables were on top of our bed. The carpet looks great, though. We’re ready for the holidays. The Christmas tree will go up next weekend.
Today, I intend to tuck into a good book underneath a cuddly afghan.
This time of year we want hearty, rib-sticking foods that make us feel nurtured. Even here in Vegas But we don’t want to pack on pounds. Because after the holidays we’ll set New Years Resolutions to lose those same pounds. As a result my favorite mashed potato recipes (I’ve got some good ones) will have to wait.
If you know anything about Greek food you know pizza really isn’t a Greek thing. But who can resist some of the flavors of Greece – lamb, oregano, feta cheese, spinach and red onions on a pizza. Okay, okay – I know it’s not authentic. But believe me, if you like the flavors of Greece you will enjoy this. And pizza is always fun, right?
I think of pizza as one of those foods you whip together when you don’t really want to cook too much. That’s why I use the Boboli crust. I’m sure there are great cooks out there who feel using a Boboli for anything is an abomination. And I believe 100 percent that that’s your opinion. I beg to differ.
I know a homemade crust tastes better. However, I’m not too into bread. Yes, I had an ill-fated experience with a Brioche recipe I tried last week. But for the most part I don’t eat a lot of white flour as bread – so I just choose not to spend a lot of time cooking it. Because if I cook it – I know I’m going to want to eat it. You know how it is – if you cook it, you feel you have the “right” to eat it. Or, you somehow talk yourself into thinking it doesn’t have any calories.
I learned how to make this Amazing Cranberry-Orange Sauce when I dated a guy who was an Executive Chef before meeting my husband, Ernie. This guy was so good as a Chef he cooked for three US Presidents. As outstanding as he was when it came to cooking he was not so hot as a boyfriend.
So, the relationship was short-lived. But once it was over I took with me some great recipes like this one. I also took knowledge I never had about food and cooking before that you’ll see sneaking in my posts now and then.
Always look for the good in every experience even though at the time it may not seem like it’s so great. There’s always a silver lining if you look for it. Now, I’m so grateful for that experience because I finally came to the understanding that I deserved more. Deserved better.
A little over a year later I met Ernie and he has been the love of my life since the day we met in August 1997.
When I was a girl growing up in Michigan, every autumn in October we’d head off to the u-pick-it apple farms and pick apples. It was a Saturday adventure we all enoyed. After climbing trees and tossing apples gently to my younger brothers waiting below it was apple cider and donut time at the mill.
The cider was always just pressed the same day – often within a couple hours. It had the most amazingly sweet, pungent, apple-y flavor. The donuts were the cake style rather than raised. They were golden brown. Crispy outside, coated with cinnamon-sugar, tender inside and still warm from the fryer.
This cake reminds me of those once a year Saturdays from my childhood in the fall. It’s from a 1985 cookbook I’ve owned all these years titled, “The Dessert Lover’s Cookbook” by Marlene Sarosky. It simply wouldn’t be fall without making this dessert. The batter is buttery, cinnamon-y and it’s loaded with chopped apples. The Caramel Pecan Sauce and a scoop of Vanilla Bean ice cream make it sheer heaven. It’s not fancy to look at – but the flavors say pure autumn.
- This is my kind of breakfast. Crunchy, lightly sweet and tangy tart all at the same time. Served up with a generous dollop of Greek yogurt and a handful of berries. It’s perfect breakfast chow in my opinion.
- Okay, okay. I’ll be honest with you. Left to my own devices, I would rather have leftovers from dinner the night before nuked in the microwave rather than actual, dedicated breakfast food. But that’s not always an option – nor should it be. So, the question of what to have for breakfast looms large some mornings.
- I’m not a big egg person. On the other hand, my husband Ernie’s knickname is, “The Eggman.” Remember the ol’ Beatles song? “I am the walrus. I am the eggman.”
Sometimes when I’m blogging around in the foodosphere I will come across a recipe I like. Let’s be honest. I like the idea of the recipe but while skimming it over I’m thinking, “If I was preparing this I would do it differently. It’s not a case of better or worse. It’s just about different. Do you tend to do the same thing?
Such was the case when I stumbled upon “Moroccan Stuffed Acorn Squash” a couple days ago on a blog called “Cake, Batter and Bowl.”
This is a winter-y kind of dish. The acorn squash screams, “Late fall, almost winter.” It’s hearty but not too heavy. The brilliant gold squash is loaded with vitamins and fiber. It’s nurturing and satisfying without adding a heavy gravy or sauce or anything to make you feel, “Gee, I guess shouldn’t have eaten that.”