Vegetarian Foodie

That Conversation Again...

That conversation has crept into the house once again (see here -that conversation that was shelved months ago) about moving back to center of town which offers a more energetic air and plenty of opportunities to walk and cycle from point A to B. 

Although we adore our home and the surrounding land with the chickens and garden.... we feel- well, isolated out here.  I find myself in a car too much these days and it bums me out. Additionally, the lack of pedestrian life in this part of town offers little sense of community... I mean, I barely see my neighbors and that is just no bueno. 

So, we are turning over every stone and researching every option available to us. More soon... I really hope to arrive at an official decision soon because such intense decison making is exciting but I know I will feel relief when a decision is made.

In the meantime, check out my good friend Kirstin Green's mosaic site.... she is amazing! Be sure to see the Universe mosaic she did with a group of students at a local high school: HERE

Thanksgiving 2011

I hope your Thanksgiving week end was perfect. Ours was a festive event with heaps of traditional and non traditional food. The salt baked fish was..... fishy and sort of good? We had mixed reviews from the guests. Everyone agreed the process was fun and impressive: 

No matter what, getting together to laugh and share some food with loved ones is always in order.

Brewing up Beer and a menu for Thursday...

We have been busy here with this and that- lots of prep work (like stock making, cookie baking, gift making) and shopping for Thursday's ingredients- I think I have already been to 5 different groceries / specialty shops and I still have 1 or 2 on my to-do. 

This year I have the pleasure of cooking and serving 15 people (some of them half sized).

Recently, everyone went veggie (but eats fish) around here (much to my surprise). So, for Thanksgiving I am going to make Salt Crusted Red Snapper as well as all the regular sides that go along with the tradition.

The kids are quite interested in the concept of baking an entire fish, "With its eyes??!!"

Unlike last year's traditional sides, I do plan to prepare some variations to keep it fresh you know.

I will post the complete menu shortly, I am still working out a couple details....but here is a sneek peak at the cocktail I will be serving to our guests as they enter: Pamplemousse ....many Thanks to Jora at Domestic Reflections for the tip.

Grandpa Salad

This (pictured) is what we call 'Grandpa salad' around here. Grandpa salad is packed with onions, peppers, tomatoes and basil. It is a fresh summer salad that is served up often here and has a history. The story about grandpa salad is told to the kids by the grown ups again and again around the dinner table -year after year. 

Note: (Micheal is my kid's non-biological grandpa) It goes a little something like this:

Micheal's grandpa was from Italy and sported a very very thick Italian accent. He loved to garden and grew the ingredients to 'Grandpa Salad' every year in his garden. 

One day, Micheal (when he was about 17) took his friends round to grandpa's house for salad. Micheal and his friends sat around the table and began to eat the salad all the while breaking off chunks of the crusty bread and dipping it in olive oil.

Grandpa motioned for Micheal to meet him in the kitchen. In the kitchen, Grandpa had a perplexed look on his face and said, "Why your friend, the egg man, no eat his tomatoes?" (Micheal's grandpa could never remember anyone's name but always their job title-in this case, the egg delivery boy)

Micheal replied, "I don't know grandpa, maybe he does not like tomatoes."

Grandpa put his head in his hand, shook his head and his expression grew even more distressed. "Oh no, no..... no. Micheal, donta ever trusta nobahdi no like the tomato."

Good advice. Can you imagine us laughing round the table and raising our wine glasses to Grandpa?

I love how the kids say often, "Grandpa, Grandpa! Tell the story about about your Grandpa and the tomatoes."

Peppermint Extract

Been making lists round here for Holiday gifts... We try to make as many gifts as we can do as well as the insides of those gifts. One recipe (coming soon) requires peppermint extract and seeing that there is plenty o mint in the garden currently.... well:

• 1/4 Cup bruised mint
• 1/2 Cup Vodka
• Steep for a month

Decision Making Makes Me Hungry!

Leek Pie

This recipe is from HomeMade... see to the left. It is my newest Cook book and it is great...

• Arrange your thawed puff pastry in a stack and cut out the middle... Preheat oven to 350 degrees Farenh
• Sautee leeks (cut green stems off) in white wine, thyme, butter pat and salt and pepper for 20 minutes
• Pat leeks dry and place in center of puff pastry and top with goat cheese
• Egg wash puff with a beaten egg white