And... Today is the last day you can get The Good Neighbor Cookbook for just $2.99 on the Kindle or Nook!
Be a Good Neighbour - Cook for Someone!
And... Today is the last day you can get The Good Neighbor Cookbook for just $2.99 on the Kindle or Nook!
Armchair Novel Review: Web of Angels by Lilian Nattel
Web of Angels grabbed me right from the first sentence. A literary novel, with elements of mystery and enough quirkiness to add lightness to such a deep and difficult subject matter.
Sharon Lewis is a mother of three in a small community near downtown Toronto. With strong determination and the help of a good therapist, she keeps herself and her family together - despite having DID, Dissociative Identity Disorder.
In fact the multiple aspect of her mind often gives her insight into what is going on around her and lends her an almost ESP-like ability to find lost items.
Then tragedy happens - a pregnant teenage girl commits suicide in their close-knit community. Sharon fights to protect her family, and the sister the girl left behind, while the fractures of her mind make sense of what happened.
The book delves into unfathomable depths and is uplifting at the same time. It explores the worst that humans can do to each other, and the best they can do for each other. In the end it's about how we can cope, heal, and move on.
A beautiful book.
Lilian talking about Web of Angels and DID
Lilian's Website - http://liliannattel.com/
Cucina Enoteca (Irvine, CA)
Cucina Enoteca is the new restaurant at Irvine Spectrum, the second venture of Cucina Urbana in San Diego. The decor in the large space varied from a rustic patio, a high ceiling with caged bulbs in the dining room, and abstract painting in one section of the wall.
Cucina Enoteca has an adjoining wine store, where you can pick out wines at retail price and pay minimum corkage (on Sundays, you can get free corkage for any bottle over $20 that you buy here).
The kitchen is now headed by Chef Lauren "Lulu" DeRouen (formerly of Pinot Provence). She wasn't in the kitchen the night I was there so I ordered instead of having the kitchen send out stuff. They did anyway!
The kitchen sent out a trio of vasi : ceci bean hummus with piquillo jam, burrata with roasted garlic confit, and duck rillette with apricot mustard.
All three were great - I also enjoyed combining the burrata with the duck rillette together. The fresh, creamy burrata is made by DiStefano Cheese in Baldwin Park (the same one they have at Stella Rossa Pizza).
I didn't realize they were sending out the burrata vasi, so I had ordered the burrata and speck ‘caprese’ salad, with pickled pear, arugula, candied pecan, fried shallot, and sherry vinaigrette.
Well, I didn't really mind more burrata, and this one was great especially with the pear.
Read more »
reade more...
The kitchen sent out a trio of vasi : ceci bean hummus with piquillo jam, burrata with roasted garlic confit, and duck rillette with apricot mustard.
I didn't realize they were sending out the burrata vasi, so I had ordered the burrata and speck ‘caprese’ salad, with pickled pear, arugula, candied pecan, fried shallot, and sherry vinaigrette.
Read more »
Book Tour: Between a Rock and a Hot Place, Why Fifty is the New Fifty
Between a Rock and a Hot Place
Why Fifty is the New Fifty
by Tracey Jackson
Paperback, 304 pages
Harper Paperbacks
Why Fifty is the New Fifty
by Tracey Jackson
Paperback, 304 pages
Harper Paperbacks
We've all heard the claims that fifty is the new thirty. (Rarely made by thirty-year-olds, unless they are placating their mothers.)
Veteran screenwriter Tracey Jackson has a bone to pick with that. In her candid and hilarious first book, Between a Rock and a Hot Place, Why Fifty is the New Fifty, she explores and shares her own experience with aging - combating what she could and accepting what needed to be accepted. Fifty is not thirty, but with a little hard work you can be a hell of a lot younger than your grandmother was at fifty.
Tracey holds nothing back as she delves into the physical and emotional tolls of menopause, empty-nesting, later-life parenting, changes in sex drive, health issues, down-sizing, employment (or lack thereof), plastic surgery, financial considerations, and death. All while keeping the reader in stitches, I might add. No small feat - but she pulls it off beautifully. Frank and honest, wry and wicked, this is definitely the book you want to guide you through what the French refer to as the "third age".
Find more about Tracey Jackson on her website - http://www.traceyjacksononline.com/
Visit her on Tumblr - http://traceydjackson.tumblr.com/
Find her on Facebook - http://www.facebook.com/traceydjackson
Or follow her tweets on Twitter! - https://twitter.com/#!/traceyjackson4
 |
| TLC Book Tours Tour Host |
Psari Fournou ala Spetsiota
This dish is a little lighter by virtue of being baked, features nutritious and low fat fish, and most importantly - is huge on flavour and is really easy to make!
You can get this in the oven in five minutes and spend the rest of the time doing something important. Like walking the dogs, doing hula hoops, or getting caught up on back episodes of Being Human. Hey, those monsters aren't going to watch themselves.
Throw some rice in the old rice cooker, toss a salad, and Bob's your uncle. Or not. My uncle's name was John. Close enough. Let's get cooking!
Baked Fish with Tomato
adapted from Food from Many Greek Kitchens, Tessa Kiros
for I♥CC, Lighten Up
4 boneless, skinless white fish fillets, such as tilapia
3 Tbsp olive oil
Juice and zest of one lemon
6 Tbsp white wine
3-4 garlic cloves, minced
14-oz can diced tomatoes
¼ cup celery leaves
¼ cup parsley, divided
Kosher salt and fresh ground black pepper
Olive oil, for serving
Get out a shallow lasagne pan for the fish.
Season fish on both sides with salt and pepper. Put aside.
Mix lemon juice, zest, white wine, celery leaves, tomatoes, olive oil and half the parsley in a medium bowl.
Pour a couple of Tbsp in the bottom of the pan. Spread out and place the seasoned fillets on it. Top with remaining tomato mixture.
Bake for 30-45 minutes, depending on thickness of the fish.
Drizzle with a little extra virgin olive oil and sprinkle with remaining parsley. Serve hot.
Whole Wheat Honey and Goat Cheese Drop Biscuits {Joy the Baker Cookbook Spotlight and Cook-Off}
I'm back for week 2 of the Joy the Baker Cookbook Spotlight and Cook-Off!
Can I say it's been so much fun checking out this cookbook! Sooooo many recipes that I want to try.
Next up were these tasty biscuits. I'll admit, I had never used whole wheat flour before and was leery about it. But they turned out pretty good. I didn't taste too much of the honey or goat cheese in the biscuits, so next time maybe I'd increase the amount.
These are best served warm from the oven. I sliced them open, slathered them in some butter and honey, and I was set!
That's how I love my biscuits. With butter and honey.
Whole Wheat Honey and Goat Cheese Drop Biscuitsfrom Joy the Baker Cookbook
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles coarse meal. Some of the butter and cheese chunks will be the size of small pebbles; others will be the size of oat flakes. Make a well in the center of the flour mixture.
Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk, that's okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside.
Remove the hot skillet from the oven and add 1 tablespoon butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated. Spoon batter by the 1/4 cupful into the hot skillet. About 6 biscuits will fit into the 10-inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another. That's great!
Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.
Printable Recipe
These biscuits would also work nice on a breakfast sandwich... some bacon, egg, and cheese on these biscuits.... next time I'm doing that!
Peace, and bacon grease!
reade more...
Can I say it's been so much fun checking out this cookbook! Sooooo many recipes that I want to try.
Next up were these tasty biscuits. I'll admit, I had never used whole wheat flour before and was leery about it. But they turned out pretty good. I didn't taste too much of the honey or goat cheese in the biscuits, so next time maybe I'd increase the amount.
These are best served warm from the oven. I sliced them open, slathered them in some butter and honey, and I was set!
That's how I love my biscuits. With butter and honey.
Whole Wheat Honey and Goat Cheese Drop Biscuits
- 2 cups whole wheat flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 and 1/2 teaspoons salt
- 1/4 cup (1/2 stick) unsalted butter, cold, cut into cubes, plus more for pan
- 4 tablespoons crumbled goat cheese
- 1 cup buttermilk, cold
- 2 tablespoons honey, plus more for topping if desired
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With your fingers, quickly incorporate the cold butter and goat cheese until the flour resembles coarse meal. Some of the butter and cheese chunks will be the size of small pebbles; others will be the size of oat flakes. Make a well in the center of the flour mixture.
Whisk together buttermilk and honey. Honey may not completely blend into the buttermilk, that's okay. Pour the buttermilk into the well of the flour mixture. Use a fork to blend together the wet and dry ingredients. Mix until all of the flour is incorporated and no dry flour remains. Set aside.
Remove the hot skillet from the oven and add 1 tablespoon butter. Swirl the butter around the bottom and sides of the pan until butter is melted and pan is coated. Spoon batter by the 1/4 cupful into the hot skillet. About 6 biscuits will fit into the 10-inch skillet. Biscuits should have about an inch of room separating them, but will bake up to touch one another. That's great!
Place in the oven to bake for 14 to 16 minutes, until golden and tops appear dry and slightly firm. Remove from the oven. Let rest for 5 minutes. Repeat with the remaining batter. For a glossy finish, brush the biscuits with slightly warm honey. These biscuits are best served immediately, but will last for up to 3 days, well wrapped, at room temperature.
Printable Recipe
These biscuits would also work nice on a breakfast sandwich... some bacon, egg, and cheese on these biscuits.... next time I'm doing that!
*This post is part of the Joy the Baker Cookbook Spotlight and Cook-Off sponsored by Hyperion and hosted at girlichef*
Peace, and bacon grease!
March 8: Planned Parenthood Food Fare (and 2011 recap)
Planned Parenthood has been in some controversial news lately and it seems like more than ever they really need our support! Well, the annual PPLA Food Fare is returning for the 33rd year on March 8th - an easy way for you to give support while enjoying yourself!
The event is divided into a Day Session (10:30 AM - 2:00 PM, $150) and an Evening Session (6:30 PM - 9:30 PM, $225). The proceeds, of course, go towards supporting their various programs including health care services - half of which are screenings and prevention for cancer and STDs.
This year's Chef of the Year is Suzanne Goin so naturally you can expect AOC, Lucques, and Tavern to be at the Food Fare, along with 150 others including Craft, Clementine, and Border Grill.
At last year's event I discovered some great desserts including a lovely spread from La Provence Patisserie and Cafe...
this amazing chocolate bourbon cake from Immaculate Confections (weird name, but they make all liquor cakes, which I can definitely stand behind)
Joe Miller from Bar Pintxo and Joe's of course had his big pan of paella, and Momed brought out my favorite duck shawarma.
I also liked this event because they had a number of vendors selling things like vintage bow ties, and their silent auction had probably the best item I had ever seen in a silent auction: a complete set of Mad Men Barbie Dolls!
I was just on my way out when I ran into some bloggers who told me that Cafecito Organico was hiding in the back! We had some great cappuccino (spiked with some great tequila from a vendor nearby ...)
This year's PPLA Food Fare will be at the Santa Monica Civic Auditorium on March 8. You can buy your tickets (or if you can't make the event you can make a donation) here.
reade more...
The event is divided into a Day Session (10:30 AM - 2:00 PM, $150) and an Evening Session (6:30 PM - 9:30 PM, $225). The proceeds, of course, go towards supporting their various programs including health care services - half of which are screenings and prevention for cancer and STDs.
This year's Chef of the Year is Suzanne Goin so naturally you can expect AOC, Lucques, and Tavern to be at the Food Fare, along with 150 others including Craft, Clementine, and Border Grill.
At last year's event I discovered some great desserts including a lovely spread from La Provence Patisserie and Cafe...
this amazing chocolate bourbon cake from Immaculate Confections (weird name, but they make all liquor cakes, which I can definitely stand behind)
Joe Miller from Bar Pintxo and Joe's of course had his big pan of paella, and Momed brought out my favorite duck shawarma.
I also liked this event because they had a number of vendors selling things like vintage bow ties, and their silent auction had probably the best item I had ever seen in a silent auction: a complete set of Mad Men Barbie Dolls!
I was just on my way out when I ran into some bloggers who told me that Cafecito Organico was hiding in the back! We had some great cappuccino (spiked with some great tequila from a vendor nearby ...)
This year's PPLA Food Fare will be at the Santa Monica Civic Auditorium on March 8. You can buy your tickets (or if you can't make the event you can make a donation) here.
Chuck Hughes Serves up Great Kid Fare from Scratch!
Realizing that a drastic change needed to be made, the École Camille J. Lerouge School applied for, and received, a $25,000 Hellmann’s Real Food Movement Grant to refurbish their kitchen appliances to provide kids with healthy lunch items everyday.
To make the menu changes even more exciting, real food advocate Chuck Hughes created a “kid-friendly” nutritious and delicious recipe for this school.
Below is the Chuck Hughes original, made-from-scratch Chicken Finger recipe being added to the École Camille J. Lerouge School real food menu, as of Monday, February 13th. This custom recipe is sure to be a hit with kids and loved by parents too!
Menu Items from Chuck Hughes
Chicken Fingers
2 Skinless Chicken breasts
Half cup of whole wheat flour
Half cup of Hellmann’s® mayonnaise
1 cup whole wheat bread crumbs or panko
1 tsp of cajun spice
Half tsp of garlic powder
Salt and Pepper
Zest of a lemon
Directions:
1. Cut strips of chicken and dredge in whole wheat flour.
2. coat the chicken with Hellmann’s® mayonnaise and toss in with the breadcrumbs, zest, cajun spice, garlic powder and Salt and Pepper.
3. Place strips on a plaque covered with parchment paper. Pre-heat oven at 400 degrees.
4. Place in oven for approx 25 minutes flipping them half-way.
5. Serve with Honey-Mustard, ketchup and Caesar mayonnaise.
Caesar mayonnaise...
Half cup Hellmann’s® mayonnaise
1 tsp of chopped capers
zest of half lemon and 1 tsp of juice
1 tbsp of chopped parsley
2 tbsp of grated parmesan
Salt and Pepper
Mix everything in a bowl and serve.
More Fun Menu Items from Chuck Hughes!
Veggie Sandwich
2 slices of whole grain bread toasted
1 slice of low-fat Swiss cheese or Havaarti
2 slices of tomato
2 leaves iceberg lettuce
4 slices of avocado
2 slices of roasted red pepper (optional)
Featured mayonnaise options:
Garlic Mayo…
1 cup Hellmann’s® mayonnaise
3 cloves of roasted garlic
1 tbsp of Chopped parsley
1 tsp chopped Dill (optional)
2 tbsp of grated Cucumber (optional)
Salt & Pepper (optional)
Zesty Mayo…
1 cup Hellmann’s® mayonnaise
Half a cup of caramelized onion
Half tsp smoked paprika
Zest of a half lemon-Salt & pepper (optional)
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| Chuck Hughes, the Tattooed Eggman! |
Visit Facebook.com/HellmannsCanada to hear more about 2011's grant
recipients, see what Chuck is up to or share your thoughts with the real food
community.
And to find out about applying for the Real Food Grant program for 2012, click here!
http://www.realfoodmovement.ca/latesttalk/grant-program/about-the-program/
About the Real Food Movement
Hellmann’s® was founded on the principle of using real, simple ingredients –
like eggs, oil and vinegar. This commitment to real ingredients is why
Hellmann’s® launched the Real Food Movement – a mission to help get more
real food on Canadian tables by inspiring families to smell, taste, touch and
learn about the pleasure that comes from eating real food. Canadians can
join the real food conversation and learn how to eat real at
www.facebook.com/HellmannsCanada
recipients, see what Chuck is up to or share your thoughts with the real food
community.
And to find out about applying for the Real Food Grant program for 2012, click here!
http://www.realfoodmovement.ca/latesttalk/grant-program/about-the-program/
About the Real Food Movement
Hellmann’s® was founded on the principle of using real, simple ingredients –
like eggs, oil and vinegar. This commitment to real ingredients is why
Hellmann’s® launched the Real Food Movement – a mission to help get more
real food on Canadian tables by inspiring families to smell, taste, touch and
learn about the pleasure that comes from eating real food. Canadians can
join the real food conversation and learn how to eat real at
www.facebook.com/HellmannsCanada
Haven Gastropub (Pasadena, CA)
Haven Gastropub had become a favorite in Orange County, and it recently opened a second location in Old Town Pasadena, complete with a (future) brewery. I was recently invited to a media tasting and had a six course paired meal that went beyond the image I had in mind of a "gastropub." Sure, there were beer food, like the beef cheek poutine pictured below, but there were much more.
The brewery part of Haven is encased in glass so you can see the stills. They weren't operating when I was there since they were still gearing up, but hopefully that will happen soon. In the meantime, they have plenty of great beers from other breweries on tap!
When I arrived, I didn't realize I was going to have my whole meal paired, so I ordered a beer to start off with: an Ommegang Aphrodite, which is a fruit beer made with raspberry and beer. It's not a sweet beer but it certainly is fruity.
They also have cocktails that are riffs of old classics, like this Walnut Manhattan. I found the cocktails to be a bit unbalanced, though. I'd stick with the beers!
The first course was something I expected from a gastropub: Mac n' Cheese with black truffles, gruyere, fontina, parmesan. This was paired with Bacchus sour ale.
This was a good version of mac n cheese, with a nice crispy crust and rich creamy cheese. I love the smell of fontina and black truffles.
The sour ale, Bacchus was great. It was not too sour and was pretty light.
There were also a trio of house marinated olives (the black olives were my favorites).
Next is the Pork Rillette - "confiture de cochon" served in a mason jar, house mustard, artisan bread.
These two were paired with Point the Way IPA from the newly opened Golden Road Brewery.
Pork rillete made in pork fat. Rich, with a nice (kind of fiber-y) texture.
Moving to the lighter side of the menu with Hiramasa Crudo - ruby red grapefruit, fresno chili, pickled shallot, micro peppercress, pink salt, arbequina oil
Paired with St. George Gin Fizz
I loved the hiramasa crudo. The fish was fresh and meaty, the flavors lightly sweet and tart from the grapefruit. There was a crunchiness from chili (which was not too spicy) and also from the pink salt. I found the gin fizz, like the manhattan earlier, a bit unbalanced.
Read more »
reade more...
The brewery part of Haven is encased in glass so you can see the stills. They weren't operating when I was there since they were still gearing up, but hopefully that will happen soon. In the meantime, they have plenty of great beers from other breweries on tap!
When I arrived, I didn't realize I was going to have my whole meal paired, so I ordered a beer to start off with: an Ommegang Aphrodite, which is a fruit beer made with raspberry and beer. It's not a sweet beer but it certainly is fruity.
The first course was something I expected from a gastropub: Mac n' Cheese with black truffles, gruyere, fontina, parmesan. This was paired with Bacchus sour ale.
The sour ale, Bacchus was great. It was not too sour and was pretty light.
There were also a trio of house marinated olives (the black olives were my favorites).
Next is the Pork Rillette - "confiture de cochon" served in a mason jar, house mustard, artisan bread.
These two were paired with Point the Way IPA from the newly opened Golden Road Brewery.
Moving to the lighter side of the menu with Hiramasa Crudo - ruby red grapefruit, fresno chili, pickled shallot, micro peppercress, pink salt, arbequina oil
Paired with St. George Gin Fizz
Read more »
Armchair Novel Review: A Room Full of Bones
by Elly Griffiths
Trade Paperback, 352 pages
Also available as an eBook
Trade Paperback, 352 pages
Also available as an eBook
Ruth Galloway is the Head of Forensic Archeology at the University of North Norforlk and is called in to supervise the unveiling of an ancient coffin, thought to hold the body of a medieval bishop. When she gets there the coffin is standing in the middle of the room, and the curator is laying dead beside it.
Thus begins the layers of mystery of A Room Full of Bones, set in modern day England but with a historic flair. The writing tense is in the immediate present, which you don't see very often, and the pace is fast and fascinating - unveiling several histories; of families, of British-Australian relations, and of ancient beliefs and customs.
Fans of Bones will love her British contemporary Ruth Galloway, with her complicated family life and keen intelligence.
Another great weekend read for us mystery lovers!
Browse the book here:
February's Secret Recipe Club - Southwestern Deviled Eggs
Hey there! I've missed you.
Cuz I love deviled eggs.
Southwestern Deviled Eggs
adapted from The Freshman Cook- 6 eggs
- 1/2 cup mayo
- 1/2 tsp ground mustard
- 1/2 tsp garlic powder
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 chopped green onions
- fresh cilantro
Place 6 eggs in a pot of cold water and place on the stove. Bring to a boil. Boil for 15 minutes. Put the pot under cold running water to cool the eggs and stop them from cooking.
Peel each egg, and then cut them in half lengthwise.
Put the yolks in a medium bowl, and put the whites to the side. Smash the yolks with a fork. Add the mayo, spices, and green onion. Mix together. Stuff the filling into each egg. Garnish each egg with cilantro.
Printable Recipe
I really enjoyed stalking Teri's blog for the past month or so. So many fantastic recipes to get lost in. And we found a keeper for sure!
Linking up here.
Peace, and bacon grease!
Menu Planning - Week of 2/20/12
Hi guys. Another lame weekend in these here parts. What about you? I spent most of my weekend studying for midterms and working on a paper. Fun times, fun times.
And I did feel bad for Ray J as he touched the casket and broke down crying. Too much, too much! I'm getting teary-eyed now. And I realize that I was one of the billions who didn't even know her, but still felt saddened by her loss. Sometimes it feels like we know em.
Life goes on, though.
As does menu planning. A couple roll over meals from last week. You know how it goes.
Monday 2/20/12: pick something up
Tuesday 2/21/12: use Mokka groupon
Wednesday 2/22/12: Cold Avocado Soup with Sweet Corn and Bacon
Thursday 2/23/12: Bacon Cheeseburger Potato Pie
Friday 2/24/12: Buttermilk Chicken Tenders
Saturday 2/25/12: Buttermilk Cornbread Topped Chili
Sunday 2/26/12: Asian Pork Tenderloin
Have a happy week, my friends! Hopefully I'll be back sooner rather than later to share some more goodies with you. Possibly a Mardi Gras-inspired recipe? :)
And nope, still haven't made PJ go see The Grey with me again. Tis my goal this weekend.
Peace, and bacon grease!
Homemade Raspberry Sauce
But me, I like fruit more than chocolate. And I know I'm not alone. I see you out there, dreaming of lemons and limes and berries while the snow piles up on the windowsill. (Hopefully just the outside sill.)
There's not a lot of fruit in Canada in the winter, but there is plenty in my deep-freeze, just waiting to be used. And a bright pink tangy-tart raspberry sauce is just the thing to satisfy my fruity sweet-tooth.
Easy-peasy raspberry sauce that you can make at home. Try it on ice cream or stirred into plain yogurt. Delicious!
adapted from Apples for Jam, Tessa Kiros
for I♥CookingClubs In the Pink!
2½ Tbsp sugar
Juice of 1 lime
½ cup water
2 cups fresh or frozen raspberries
Heat up sugar, lime juice, and water in a small/medium pot. Let cook a few minutes (5-10) until reduced by half. Add in raspberries and cook another 2 minutes or so, until they are broken down somewhat in the sauce and heated through.
Whiz the sauce up in the blender until smooth and then strain in a fine mesh strainer to get the seeds out.
Serve on ice cream or yogurt.
