Well, not exactly "living off the land", but I am eagerly anticipating the arrival of my first Early Girl tomatoes! When I got back from the Cape, I noticed 4 tomatoes on the vine ... very exciting.
Also growing: Italian Rosemary, Basil, Spearmint, and Chile de Arbol
Wednesday, July 8, 2009
Living off the Land
Southern Spearmint Mojito
In an effort to use some of my rapidly growing spearmint and make a dent into my excess of lemons (apparently you don't need a dozen lemons to make lemoncello!), I found a bottle of dark rum in the cupboard (courtesy of my brother) and mixed up a little 5 o'clock concoction. I guess the only Southern thing about this is that I served it in a mason jar!
Fresh Spearmint
1 tbs Sugar
1 tbs Fresh-squeezed Lemon Juice
Meyer's Dark Rum
Sparkling Water
Crush spearmint, sugar, and lemon juice in bottom of glass. Add crushed ice, rum, and water to taste.
Monday, June 29, 2009
Music Monday
Way Past the Clouds
Chris Brann
Monita Fea
Dario D'Attis
Besame Mucho
Alexandra Prince & Gadjo
Saturday, June 27, 2009
Pink Saturday
Today is Pink Saturday (the day before the Pride parade) and, standing outside the Dolores Park Cafe at 18th & Dolores, the sheer number of people is astounding.
7 years after moving to San Francisco, I finally see why people come from across the country to participate in SF's Pride Weekend. As I look around at thousands of people holding signs, waving flags, cheering, smiling, and celebrating, I am truly moved by the acceptance and community this city offers.
Monday, June 15, 2009
Music Monday
Some new artists of note:
Au Revoir Simone
The Lucky One
Little Dragon
Twice
British Sea Power
Boy Vertiginous
Wednesday, June 3, 2009
Strawberry Rhubarb Jam
Step 1
4 cups strawberries (quartered or halved, depending on size)
2 cups sugar
1 cup rhubarb (cut into 1" pieces)
1/4 cup lemon juice
Combine strawberries & rhubarb with sugar in medium bowl and let stand 8 hours, stirring occasionally
In a stainless steel pot, bring berry/sugar mixture to a boil
Add lemon juice, boil for 5 minutes
Remove from heat, cover, and let stand 24 hours
..........
Step 2 : 24 hours later...
Bring berry mixture to a rapid boil for 5 minutes
Remove from heat, begin canning process
After burning the jam, proceed to plan B...
Pigs in a Blanket
2 tubes Pillsbury crescent rolls (or flat sheets as available)
1 package Hillshire Farms Lil'Smokies
Cut crescent dough in thin strips and wrap Lil'smokies
Bake at 350 for 10-12 minutes or until golden brown
Serve with mustard(s)
Lemon Blueberry Muffins w/ Streusel Topping
For years, I have been thinking about trying to recreate the Lemon Blueberry muffins from the bakery I used to work at in Arizona. They were my dad's favorite, so when visiting him over Memorial Day, I broke out my new favorite toy (a KitchenAid mixer) to give it a shot.
Since I don't have the original BreadCrafter's recipe, I modified and combined a few different ones I found online ... thankfully, they were a success! Really moist, not too lemony, and my dad seemed to love them ;)
Lemon Zest Strudel Topping
1/2 c. flour
1 tsp. cinnamon
1/2 c. brown sugar
2 tbs. lemon zest
4 tbs. butter (cut into squares)
Directions
In a medium bowl, stir together the flour, cinnamon, zest, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.
Muffins
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
8 ounces sour cream
1/4 cup milk
1/4 cup lemon juice
3 cups (1 1/2 pints) fresh blueberries, stems removed
Directions
Preheat oven to 350°F. Place paper liners in muffin pans.
In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.
With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes.
At low speed, beat one egg in at a time, then add vanilla, sour cream, lemon juice, and milk until combined.
Add 1/3 of dry ingredients at a time and beat until just combined.
With a spatula, evenly fold blueberries into batter.
Scoop batter into muffin pans and fill each cup to the top.
Sprinkle topping evenly over batter.
Bake for 30 to 35 minutes.
Recipe bases courtesy of Ina Garten & SundayNiteDinner.com
Tuesday, May 12, 2009
Basil & Spinach Pesto w. (Pan) Roasted Garlic
Spooned over thick slices of mozzarella and tomato, this basil & spinach pesto turned out creamy and delicious!
2 cups fresh basil
1 cup spinach (substitute arugula for a spicier flavor)
1/2 cup olive oil*
1/4 cup pine nuts
1/2 cup parmesan-reggiano or Romano cheese (finely grated)
Juice of 1/2 lemon
2 cloves roasted garlic**
Pinches of S & P
- Combine all ingredients except olive oil and lemon juice in food processor
- Pulse to break down greens
- Slowly add olive oil in a constant stream while processor is working
- Add lemon juice, pulse to combine the mixture
*Add olive oil if needed to create creamy consistency
**Ideally the garlic would be oven roasted, but for the sake of time, pan roasting with olive oil worked well
Planter Redux
I have been looking for planter pots like this for a while now and finally came across a pair at a garage sale last weekend for the bargain price of $15 ... much less than anything I had found before. Unfortunately, the minute I got them home, the base of one broke off and I am left with a lone soldier.
My original vision for high-gloss black went out the window after the 3rd coat. It just wasn't achieving the gloss I wanted and the whole thing looked too bulky and heavy. I thought about high-gloss white, but then suddenly had a "Judy moment" and decided to not be afraid of color. She would have gone bold, and so have I.
2 cans of spray paint + a top coat of gloss varnish and viola!
I need to decide on flowers, but I am thinking since Mom inspired the color, I might choose one of her favorites ... Peonies.
Wednesday, May 6, 2009
Tuesday, April 28, 2009
Gourmet au Bay
Bodega Bay, CA
-----
Poised on the beautiful Sonoma Coast since 1995, the truly unique Gourmet au Bay provides over 200 award-winning California wines and a gift boutique that includes wine barrel home decor, French linens, gourmet gadgets, fine glassware, candles, international music and wall art.
Gourmet au Bay's romantic seaside wine tasting bar offers the perfect place to enjoy a glass of wine while catching close-up views of Bodega Bay's colorful fishing fleet, local windsurfers and a diverse sea life of seals, blue herons and sandpipers native to our cozy inlet.
Be sure to try our world famous Wine Surfing - where you'll enjoy two-ounce tastes served up on a mini surfboard. Choose from any of the premium California wineries represented on our tasting bar every day. Or let us help you choose the perfect bottle to share out on the deck - a perfect way to spend time with old friends and meet new ones.
Sunday, March 29, 2009
Crispy Shallot & Avocado Big-Mouth Burger
Organic Lean Ground Beef (.5 lb patties)
*Ground beef mixed with dijon, worchester, S/P, garlic, and parsley flakes*
Brioche Buns
*Drizzled with olive oil and grilled*
Beer-battered Shallot Rings
*Drenched in Modelo and coasted with Flour, S/P, paprika*
*Deep fried in peanut oil*
Avocado
Monterey Jack Cheese
Sweet/Spicy Mustard
Tomato Slice
Butter Lettuce
Served with coleslaw & Bogle Zinfandel
Light at the End of the Tunnel
Admittedly this is not a great photo, but a relevant one to me these days.
Sutro Baths | San Francisco, CA | March 2009
Thursday, March 12, 2009
Friday, March 6, 2009
Friday, February 27, 2009
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