Yucatan (You Can Tan?)

So GC and I are headed to Mexico next week! Yes, Mexico! And yes, next week!

I know this sounds sudden, but after numerous efforts to find a week in our calendars without a wedding, event, or work venture (it was a pathetic example of our over-scheduling problem) we decided to just go for it and booked a week at The Explorean Kohunlich.

This place looks fantastic and right up our alley, no internet, no TV, and a daily excursion into the Mayan Jungle where we can participate in nighttime kayak rides, tours of isolated ruins, and sailing on jungle lakes. Oh yeah, and the Bungalow. Did I forget to mention that? Silly me. We get our very own bungalow!

We'll experience a hard day of travel on either end of the trip, flying into Cancun and then taking a bus 5.5 hours to Chetumal in the middle of the Yucatan Jungle. Despite the long journey, the down time in the middle will be completely worth it.

In preparation for the trip, I made a bunch of visits to various destinations; the Salvation Army to pick up some lightweight pants that I won't mind wrecking, stops at a few drug stores to create our first aid kit (I had a little too much fun picking out band-aids and ice packs I think), a trip to the doctor to get my anti-malarial pills and Typhoid vaccine (Hepatitis A too), and then, I decided it might be fun to try on a bathing suit or two. Let's just say the shots were more fun. I felt a little more like this,

and a little less like this.

It doesn't help that I am whiter than white. I joked in Jamaica as I lay next to the hoards of bronzed beach-goers, "Just lay next to me, you'll get a better tan from the light reflecting off my body!" A co-worker deemed it necessary to tell me that just because I'm going to the Yucatan, doesn't mean that You-Can-Tan. Trust me I know. 

That said, I may not look like a swim suit model, and I may always grimace just a bit as I stare at my bathing suit-clad body under fluorescent lights in a department store (let's not kid ourselves, at Target) but overall, I'm pretty healthy. I eat well and try to exercise regularly. Sure, I may have a little bit of a self control problem when a bowl of homemade tortilla chips is placed front of me (as was the case last night), but so long as I don't do that too often, life's too short not to enjoy a few pleasures. 

So I'll slather on the sunless tanner (and SPF 50 sunscreen), overcome the slight telltale scent of "no I can't tan naturally."and don my bathing suit with fair-skinned Irish (strong like bull and intended for heavy labor physique) pride, remembering that if I did have a tan, I'd look better than half the girls on the beach. :)

Apart from fair-skinned woes, books, puzzles, and our First Aid kit will comprise the greater majority of our suitcase. We'll pack light, but the true lessening of our load will be in the relieving of heavy, stressed spirits. I'm going to nap whenever the mood strikes me, and not feel even a little bit bad about it. Adios hermanos y hermanas!

Earth Day & Good Friday

Today is Earth Day and Good Friday. What an incredible combination for mindful living.

GC and I have struggled lately with going to church. Not on a philosophical level, but for seeming lack of time. Our weeks really take it out of us, so jammed packed are they with work, functions, appointments, and general socializing, not to mention the normal stuff like making sure the bathrooms are clean and the trash gets taken out. When the weekend does comes, Saturday is typically a continuation of the week with more events, leaving Sunday as our day to unplug (a.k.a. sleep in).

I never thought it possible, but I managed to marry someone who over schedules more than I do. GC's eagerness to experience everything he possibly can drives him to make an epic number of plans and commitments. Not to complain, most of those things are great opportunities and we have a lot of fun, but it doesn't leave a whole lot of time for rest and contemplation, two activities I find essential to maintaining my sanity.

We've both decided though, that with Easter upon us, quite possibly the most important holiday of our mutual faith, we're going to recommit to, "resting in the Lord" as my dad would say. We'll make it a constant in our lives and instead of viewing a morning service as burden, we'll rejoice that we can worship freely.

As for Earth Day, I don't tend to need a reason to care for my home planet. I'm one of those weirdos that's always felt a very real and tangible connection to the Earth and her seasons. That's not to say I cry and it rains (though that would be pretty freakin' awesome, just God help the world in my moments of wrath!) but I feel connected to the flow, to the predictable unpredictability of the rains and the growth, the storms and the calm seas, tide in tide out, sunrise sunset.

Recycling is second nature to me and I get frustrated when I hold an item in my hands and can find no place or way to recycle or reuse it. But I still try, often putting questionable items into our single stream container, because I just can't bear to put it in the trash, and recreating otherwise rundown objects into functional household items.

Despite being conscious of my impact, there are always ways you can do better. Case and point, last night as I scrubbed the shower, I held a container up to the shower head to gather some water for pouring onto the bath walls. I was shocked to see how quickly my 3-cup container filled! So, my new effort will be in reducing my water consumption for non-hydrating activities like doing the dishes, taking showers etc. We're blessed in this country with abundant sources of fresh water, I don't want to abuse the gift. Tomorrow, I'll head to the hardware store and grab a low-water faucet to replace the (soon to be recycled) current model. It's all about keeping her the blue planet!

So how about you? What steps are you going to take, today and moving forward, to live a more mindful existence? Maybe the first step is just letting the sun hit your face and allowing thankfulness for its warmth to flow through you. Then, capture that warm, grateful spirit and carry it with you into the world. It's funny how the more of that spirit you share, the greater your capacity to feel it yourself. Remember your blessings, and share them on this day of remembrance.

Be well.

Happy Thought #5

Last night, GC and I went for a walk in the unseasonably warm evening hours. We found a great trail just behind our house and walked for over an hour. At the end, the skies opened, and the scent of first rain filled my soul with thoughts of summer rainstorms. I was glad we brought the umbrella, but more glad that we laughed and fought over who could hold the umbrella at a better angle for maximum coverage. It turns out, walking in rainstorms is more fun when you get a little wet :)

Red House Wine Tasting, Numero Uno

It was a hit! GC wow'd 'em with his enthusiastic and knowledgeable tasting notes, and the food went off beautifully. Without the help of my kitchen army (C-po and Rae), I never would have been able to accomplish it all, so thank you thank you. GC was also great at helping us get the place into shape, a team effort if ever I saw one! It turns out I made a more food than was necessary, (shocker!) but with every party I throw, I learn a few more great tricks.

This time, my lesson was in letting people help. When the guests started arriving at 7:00, everything was made, but only some of it plated (yikes). Instead of panicking, I gladly delegated the small tasks of cutting slider buns in half, placing crackers with the cheese, and putting flowers into vases, into the very capable hands of guests who'd asked, "What can I do?!" Within 10 minutes, all the little odds and ends were taken care of and people got to the business of enjoying themselves.

For our next event, I'll cut back a bit on the number of food options and hopefully some of the additional prep that goes with it, and focus on a few great dishes. For the record, it turns out both soups received rave reviews, the Portuguese Potato, Kale in particular, and the guests loved the cookies, both lacy and spicy chocolate. Also, it turns out you can never go wrong with a slider!

The wine was both delicious and entertaining. GC's idea for a wine mission scored high points with our guests, most of whom took their task of finding a 2007 Syrah seriously and trekked from wine store to wine store, searching for the right bottle. We even managed to garner the respect of one wine store employee in particular whose store guests visited about 8 times on Saturday requesting '07 Syrahs. Upon hearing the premise of our shindig, this employee slyly attempted to glean an invite! Our parties are in high demand people!

Pictures to come soon!

Happy Thought #4

Cherry flavored lifesavers bring me back to my childhood, and help me forget crappy phone calls from irate customers.

Yes, paper, all of it!

 

Incredible, no?!

Stop the madness!

Oh. My. God. I so completely want to add these to the menu this weekend! I think GC will KILL me. He's already panicking that I am taking on way too much. Don't worry, baby, piece of cake, or cookie, or tart, or short rib, or slider... Ha, oh man.

Go Time.

Sooo, my schedule for cooking this week? Yeah, completely destroyed by too many super busy weeknights. Tonight and tomorrow it's go time, lots of cooking to do! Thank goodness my sister and friend will be here tomorrow to help cook and manage the madness!

GC is in charge of getting everything ready for the wine, putting some good party tunes together, and though he doesn't know it yet, vacuuming and dusting to help clean up from the "let's repair the walls before a big party!" craziness I went through last weekend when I should have been doing more productive party prep :)

Wine Tasting Dessert Menu

Dessert. GC and I are suckers for it. My husband I fear, loves me only a little more than he loves his favorite cookie, a Dutch delicacy called Bels Nickels. They are a close cousin to gingerbread cookies and other molasses-based spice cookies, and GC's first true love. As such, I had a ton of fun figuring out how I wanted to showcase the sweeter of our offerings.

Fortunately, Syrahs allow for a myriad of options that pair beautifully with the berry, chocolate, nut and spice tones; Berries & Americana Cobblers, Salty & Sweet Puddings, Nutty & Toasted Cookies... the possibilities are almost endless. I quite literally had to scale back from the six dessert options I originally included to just three feeling even then, like I was short changing the dessert category, so accessible was its show-stopping prowess. That said, I think I narrowed it down to some great selections that will leave sweet tooths of all kind engaged and satisfied!

Flavor Profile: dark fruit & berries, toasted nut, spiced chocolate 
Recipe Credits: The Best of Fine Cooking: Cookies, Brownies, Bars & More; Serious Eats; Mary Engelbreit's Sweet Treats Dessert Cookbook


Rich Vanilla Pound Cake with Sweet Tart Cherry Sauce
Cake:
1 vanilla bean, sliced lengthwise
2 1/2 cups cake flour (not self-rising)
1 tsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
5 large eggs
1 Tbsp vanilla extract
1/4 cup milk

Preheat oven to 325 degrees. Great a 10 cup bundt pan*. Using the tip of a small sharp knife, scrape the seeds out of the vanilla bean. Reserve the seeds. In a medium bowl, combine the flour, baking powder, and salt with a whisk. Set aside. In another medium bowl, beat the butter with an electric mixer until creamy. Add the sugar and continue to beat for 2 minutes, or until the mixture is light and fluffy. Beat in the eggs, one at a time, beating for 30-40 seconds after each addition. Scrape the bowl down frequently with a rubber spatula. Blend in the vanilla and reserved vanilla seeds. On a low speed, add the flour mixture alternating with the milk, beginning and ending with the flour mixture. Pour the batter into the prepared pan and smooth the top. Bake the cake for 60 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan, let cool completely.

I'm turning this cake into cupcakes, reducing the cooking time to 15-20 minutes or until a tooth pick inserted in the center of the cupcake comes out clean. 

Sweet Tart Cherry Sauce:
1 cup water
3/4 cup sugar
3/4 cup dried sour cherries (about 4 oz)
1 Tbsp kirsch (optional)

In a small heavy sauce pan, combine the water and sugar and bring to a boil over medium-high heat stirring to dissolve the sugar. Reduce the heat to medium-low, add the cherries, and cook for about 15 minutes until they are plump and soft. Remove from heat and stir in kirsch (if using). Let the sauce cool. Serve warm, at room temperature, or slightly chilled.

Note: This sauce is quite fluid. If you're looking for a sauce with more viscosity (which I am), allow for a longer cooking time (low temp) to reduce as needed, being sure to stir occasionally to prevent burning. I'll be serving the cupcakes with this sauce spooned over.

Classic Lace Cookies with Triple Berry Preserves & Nutella*
2 oz blanched almonds (to yeild 1/2 cup ground almonds
2 1/2 oz (5 Tbsp) unsalted butter
1/3 cup sugar
2 Tbsp light corn syrup
1 1/2 oz (1/3 cup) all purpose flour
Pinch of salt
1 tsp pure vanilla extract

Position racks in the middle and upper third of the oven and heat to 350 degrees. Line two baking sheets with non stick liners or parchment. In a food processor, grind the almonds finely and measure out 1/2 cup. Heat the butter, sugar, and corn syrup in a medium sauce pan over low heat, stirring often until the butter melts and the sugar dissolves. Increase the heat to medium-high and, stirring constantly, bring the mixture just to a boil. Remove the pot from heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla. Drop the batter by the teaspoon, 3" apart on the baking sheets, about 1/2 dozen cookies per baking sheet. Bake cookies until evenly light brown, about 10 minutes total. About 5 minutes into baking, switch the sheets from top to bottom and back to front to promote even baking. The cookies won't begin to spread until about 6 minutes into baking. Line a wire rack with paper towels. Remove the cookies from the oven and, as soon as they are firm, (which will take just a few minutes) use a wide spatula to transfer them to the rask to cool completely. Bake off the remaining cookies; the batter will have firmed up a bit, but that is fine.

*Note: I'll be turning these into sandwich cookies, pairing similarly sized cookies, and placing a thin spread of either a triple-berry preserve or nutella filling between the cookies.


Double Chocolate Icebox Cookies with Aji & Chipotle
1 stick butter, softened, plus more for greasing
2/3 cup sugar
1 tsp salt
1/4 cup high quality cocoa powder
2 Tbsp aji panca chile, seeds removed and freshly ground, plus a little more for garnish
1 small dried Chipotle chile, seeds removed and freshly ground
3/4 cup all purpose flour, plus more for dusting
1 large egg
12-14 oz dark chocolate (about 60% cacao), finely chopped
Coarse salt for garnish

Cookies:
In a stand mixer, beat the butter, sugar and salt together until light and fluffy, about 3 minutes. Scrape down the sides with a spatula as needed. Turn down the speed on the mixer to low and add the cocoa and chiles, followed by the flour. Increase the speed when the dough looks crumbly and add the egg. Scrape down the sides again and mix until thoroughly combined. Heavily dust a work surface with flour, the turn dough out. Divide it into two even pieces and roll them into 1" logs. You'll need to add flour from your work surface to keep the soft dough from sticking. Wrap each log in plastic wrap and chill in the freezer for one hour. or until stiff but not frozen solid. You can keep the cookies frozen this way for several months, slicing off and baking as needed. For long term storage, wrap the dough in additional  plastic and some aluminum foil. 15 mintues before you plan to bake them, turn your over to 350 degrees and grease two half sheet pans. With a very sharp knife, slice the cookies into 1/8" thin rounds and lay them on the sheet pans, leaving a 1/2" space between cookies. Chill in the refrigerator for two minutes before transferring to the oven. Bake 7/8 minutes for chewy cookies, or 11-12 minutes for crispy ones. Transfer to cooling rack to cool completely.

Coating:
Put an 1" of water in a saucepan and bring to a boil with a large glass or ceramic bowl on top. When the water boils, reduce to a simmer and add the chocolate to bowl. Whisk constantly until chocolate is melted, making sure it stays below 91 degrees. Line your your two half sheet pans with parchment and drop the cookies into the chocolate 4-5 at a time. Stir with a firk until evenly coated, then remove them and slide them off your fork with another fork onto the parchment. Sprinkle cookies with extra ground chile and coarse salt while they're cooling, then set aside to cool completely.

*Note: I couldn't find aji panca chiles so I substituted with ancho chiles. I'll let you know how they turn out!

Wine Tasting Menu, Course #3

For our final 2007 Andrew Murray Syrah pairing, we're pulling out all the stops and going for big flavors. I'm talking short ribs and mole chili people! These dishes are designed to stand up to the spicy, dark fruit flavors associated with the Syrah grape, as well as offer little bits of mellowing contrast in the richness of the beef and sweet bitterness of the chocolate mole. Though I won't be partaking in the meat option (pescetarian folks), I eagerly await feedback from guests. It's always good to know a crowd-pleaser when you love to throw parties! As for the chili, I can hardly wait to experience the smells in my kitchen as this comes to fruition!

Flavor Profile: succulent beef, chili spice, chocolate
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

Short Ribs
Ask my husband! These awesome (no prep needed, just cook) ribs are an acquisition from a gourmet food distributor, which we have the privilege of working with. It's not every day you're gifted an entire case of outrageously good, high-end short ribs.


Pinto Bean Mole Chili
2 dried ancho chilis, wiped clean
1 dried chipotle chili, wiped clean
1 tsp cumin seeds, toasted
1 tsp dried oregano, crumbled
1/8 tsp cinnamon, rounded
2 medium onions, chopped
2 Tbsp olive oil
4 garlic cloves, finely chopped
3 medium zucchini or yellow squash,cut into 1/2" pieces
3/4 lb kale, stems and center ribs discarded and leaves chopped
1 tsp grated orange zest
1/8 tsp sugar
1 oz unsweetened chocolate, finely chopped
1 (14-15 oz) can whole tomatoes in juice, drained, reserving juice, and chopped
1 1/4 cup water
3 (15 oz) cans pinto beans, drained and rinsed

Slit the chilies lengthwise, then discard the stems, seeds, and ribs. Heat a dry, heavy skillet (not nonstick) over medium heat until hot, then toast chilies, opened flat, turning and pressing with the tongs until pliable and slightly changed in color. Finely grind cumin seeds and chilies in grinder and combine with oregano, cinnamon, and 1 1/2 tsp salt. Cook onions in oil in large, heavy pot over medium-high heat, stirring occasionally until softened. Add garlic and cook, stirring, 1 minute, then add chili mixture and cook, stirring, 30 seconds. Stir in zucchini and kale and cook, covered, 5 minutes. Add zest, sugar, chocolate, tomatoes with juice and water and simmer covered, stirring occasionally, until vegetables are tender, about 15 minutes. Stir in beans and simmer 5 minutes. Season with salt.

Decisions, Decisions

Over the past 3 years (since I've had more occasions to dress up!), I have discovered the beauty and simplicity that is a great dress. In a very fortunate turn of events, I also have a mother-in-law who shares a love of fashion and a generosity of spirit. Where does this lead us you ask? Well last year, said mother-in-law took me out for my birthday to a great local dress shop and said, "Pick one!" After trying a few on, she decided I couldn't leave the store without two! Since then I have worn both dresses countless times and have gotten compliments every time.

This year, the offer has again been extended to dress shop, this time through a fantastic company called Peruvian Connection. I want so many things in their catalog, it's a little disgusting! Here are the dress finalists, let me know your picks, as I am struggling with which to choose; classic, never goes out of style black, springtime elegance in lavender, or bold, daring blooms on white. Oh, the decisions!

 

 

This last one is just one for fun because I love it. Not very practical, but beyond beautiful, no? I think I may be a romantic, lost in the 20's, with jazz clarinet floating in the background and a dashing man in a tuxedo, waiting to sweep me off my feet...

Best Idea Ever!

I am so going to make these as soon as I have some free time!

Photo Credit: www.designspongeonline.com

A home without plants is like a marriage without love, depressing! That's why GC and I have a veritable menagerie of flora and fauna in our home. I swear, every room with sun has at least one plant. Now, we have have a perfect solution for all those low light areas!

I am also imagining these wonderful wall mounted planters to fill out the arboretum I hope to make our little corner of the world. Ah to live in a world of growing Zen, what could be better?

Wine Tasting Menu, Course #2

For our second course, we're going casual gourmet with upscale sliders! This course will pair with our second 2007 Andrew Murray Syrah.

Flavor Profile: Smoke, Pepper & Tang
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

BLT Burgers

1/2 lb bacon, sliced (choose an extra smokey variety such as applewood-smoked or cob-smoked)
1 1/2 lb lean ground beef chunk
8 Slider rolls, split & grilled
Accompaniments: Mayo, Mustard, LTO, Dill Pickles

Cook bacon in 12" heavy skillet, over medium heat, stirring occasionally, until crisp, then transfer with a slotted spoon to paper towels to drain. Cool to room temperature, about 4-6 minutes. Holding 1/8 of the beef in your palm, make a depression in beef and add 1/8 of the bacon to depression. Pull beef over bacon to enclose completely, then flatten into a 3/4" thick patty. Make 7 more patties in the same manner with remaining beef and bacon. Prepare grill for direct-heat cooking over medium hot charcoal (medium heat for charcoal). Season patties on both sides with salt and pepper. Oil grill rack, the grill patties, covered only if using a gas grill, turning over once, 5 minutes total for medium rare. (Burgers will continue to cook slightly after being removed from grill). Assemble burgers with buns and accompaniments.*

*We'll be adding a little bit of Spanish cheese to our burgers as well, most likely a manchego which should pair well with the vino. Since April isn't always grilling weather, if we can't fire up the grill we'll be cooking the burgers indoors by sauteing the patties in 3 Tbsp of bacon fat that remains in the skillet (removing extra) over medium high heat, turning over once, about 4-6 minutes for medium rare.

Black-Bean Burgers

2 (14 oz) cans black beans, rinsed and well drained, divided
3 Tbsp mayo
1/3 cup plain dry bread crumbs
2 tsp ground cumin
1 tsp dried oregano, crumbled
1/4 tsp cayenne
1/4 cup finely chopped cilantro
3 Tbsp vegetable oil
8 slider rolls, split & grilled

Pulse 1 can beans in a food processor with mayo, bread crumbs, cumin, oregano, and cayenne until a coarse puree forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form 8 patties, using care not to overwork. Heat oil in a 12" heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 3-5 minutes total. Serve on buns with tomatillo, lettuce, and a light spread of the Spanish patacabra cheese.

Happy Thought #3

I just inherited a few CDs, among which is a Sam Cooke greatest hits album! It's also sunny out today, and that especially bears mentioning as it has been rainy and cold for several days now. Spring is getting close and I yearn to feel the sun on my face. Before I know it, I'll be sitting in the park with GC, on a blanket, reading a book! What a lovely thought.

Away

GC occasionally travels for business. In addition to his standard work travel, he's recently contemplated joining the board of a fellow Goizueta MBA grad, the business for which is located in Memphis, TN. To figure out if it's for him, GC is currently in the home of Graceland touring the plant and meeting the owners.

I always miss him when he's away, even if only for a few days. I tend to be incredibly productive while he's gone, but my demeanor is somewhat subdued, in a quiet Sunday sort of way.

Away
When you're away, my heart aches, 
perfect in its lonesome melancholy 
like jazz in minor, on a rainy day.


Meanwhile, I, in preparation for our party this coming weekend, decided to embark on some "touch ups" around the house. You know, filling and repainting all the little holes in the walls, memories left by the previous tenants. I pulled out the joint compound and away I went. In fact, I kind of got on a roll, kitchen, living room, stairwell, hall, master bedroom, master bath... Typically this sort of thing goes quickly; fill, dry, sand, paint. Unless that it, you're unfamiliar with the paint in the basement.

Long story short, the paint I thought matched that of the family room, was in fact one shade darker. Yup spots all over the wall. So to fix it, I could think of no other solution (not able to find the actual paint color in the basement) than to repaint the whole room. Looks nice and fresh now, but not exactly how I imagined my Sunday. Oh well, I'll get to the rest of the household tasks this week amid lots of cooking and two nights a bust for mandatory functions.

Ha! Maybe a personal day is in order!

Beer, Lovely Beer

This past Saturaday, GC, my sisters and I attended a brew fest. We tasted everything from Ommegang and Smuttynose, to Goose Island (not one of those I don't like, though sadly they were out of my favorite, Matilda by the time we got to the booth, *tear*) to Saranac, Kona, and some of the local favorites like Davidson Brothers, Cooper's Cave, and Lake Placid.

A few highlights of the day included a surprisingly great porter from a brewery called Dundee, and the ever. awesome Abbey Ale from Ommegang. Really though, there were so many great brews it would be hard to pick a favorite.

Fun was had by all and it brought my sisters home for the weekend which is always a happy time. Here are a few pictures from the day.

Wine Tasting Menu, Course #1

GC and I are hosting a wine tasting at our home. We've lovingly dubbed it "Red House Wine Tasting" in honor of the lovely red house we worked so hard to get and now love so much. Isn't it great?!

Note my handsome husband :)

Food and wine enthusiasts, we're super excited to open our house to friends and merriment! For our first tasting (we're planning to make this a quarterly thing!), we're tasting a horizontal of Andrew Murray Syrahs.

Based on our areas of expertise, GC is in charge of the vino and I am happily tasked with the food. As a little teaser, I'm posting the menu items here for your enjoyment. We'll have a vegetarian and non-vegetarian option for each course so everyone can enjoy.

Time spent in the kitchen, especially lately, is a welcome stress reliever for me. I've taken to scouring (overpriced, but fabulous!) food magazines, blogs, and cookbooks for new recipes and techniques. I think if I keep this up, I may just be able to call myself and accomplished cook someday!

So, without further ado, course one (pictures to follow, post tasting!):

Flavor Profile: Indian Spiced & Portuguese Smoked
Recipe Credit: Gourmet Quick Kitchen, a Conde Nast special edition

Curried Squash & Red Lentil Soup
Soup: 
3 Tbsp vegetable oil
2 Tbsp unsalted butter
1 1/2 lb butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 Tbsp minced, peeled ginger
1 Tbsp curry powder
1 cup red lentils, picked over and rinsed
2 qt water
1 tsp fresh lemon juice, or to taste


Cilantro Oil:
1/2 cup chopped cilantro
1/2 cup vegetable oil

Make the Soup: Heat oil with butter in a large heavy pot over medium heat until foam subsides, then cool squash, onion, carrot, celery, garlic ginger and 1 tsp salt, stirring occasionally, until vegetables are softened and beginning to brown, 15-20 minutes. Stir in curry powder and 1/4 tsp pepper and cook, stirring frequently, 2 minutes. Add lentils and water  and simmer, covered, until lentils are tender, 25-40 minutes. Stir in lemon juice and season with salt and pepper.

Make Cilantro Oil: Puree cilantro, oil and 1/2 tsp salt in a blender.


Portuguese Kale & Potato Soup
1/4 cup extra virgin olive oil, divided
1/2 lb chourico or linguica (smoked Portuguese sausages) or kielbasa, cut into 1/2" pieces
1 medium onion, chopped
2 garlic cloves, minced
1 lb russet potatoes, peeled and cut into 1" pieces
6 cups water
1 lb kale, stems and center ribs discarded and leaves, very thinly sliced

Heat 1 Tbsp oil in a 5-quart heavy pot over medium heat until it shimmers, then brown sausage, stirring often, 2 to 3 minutes. Transfer with a slotted spoon to bowl. Add 2 Tbsp oil to fat in pot and cook onion and garlic with 1/4 tsp each of salt and pepper over medium heat, stirring often until browned, 7-8 minutes. Add potatoes, water, and 1 tsp salt and simmer, covered until potatoes are very tender, 15-20 minutes. Mash some potatoes into soup to thicken, then add kale and simmer, uncovered, until tender, about 5 minutes. Stir in sausage and cook until just heated through, 1 to 2 minutes. Drizzle with remaining tablespoon oil and season with salt and pepper.

Happy Thought #2

Look closely, it's coming!

Happy Thought #1

Hot damn there's a brew fest this weekend, and I have a free ticket!

A Note to Winter

It snowed a little today, Spring has technically sprung, yet winter holds on. My note to winter:

Sigh your last sigh winter,
take the last deep inhale of your frosty breath.
Your days, though glorious in their youth
have dwindled to murky skies, and pitted banks,
salted residue lying like low tide on our streets.

With your last strength spit these final crystals,
now falling weakly, more like rain, a nuisance.
Watch, as in your last stand you soften
the ground underfoot, yielding it to the roots
Spring gently coaxes from your frozen soil.

Winter, your love was fervent, swirling. Deeply
did it bury our hearts. But now, you must be tired.
Let the warmth of Spring burn away your fatigue
with her soft, early glow. Relinquish hold
and release your clenched fist.

The first green sprout was discovered,
the trees quiver in anticipation, birds cry
and the sun answers with light, LIGHT!
The earth is alive, and it guides you to sleep.
Go sleep, so eagerly will we greet you
when you too, awaken.

Day By Day

Seeing oneself as a work in progress is a good thing, right? What about seeing yourself, your life and all factors you can control, as a constant, complete overhaul? Yeah, not so good.

Why do I pose these questions, you ask? Because lying in bed the other night, it suddenly hit me. Amid the griping of GC and I, I exclaimed, "Let's talk about happy things!" What a simple concept. Almost immediately upon uttering a positive aspect of our life, my mood lifted. Why is it so easy to fall into negative thinking? Because by golly, it sure is easy! Starting today, I've decided to focus on the good.

In that vein, a post a day here with a few sunshiny thoughts! I'll keep posting other stuff as well in this day by day adventure to learn a little, live a little, and love a little, but to keep my head in the happy game, you'll have to endure my willful positivity :)