You know what will freak people out? Seeing this on your desk at work.
I’m kind of surprised how many of my co-workers have never seen brusel sprouts on the stalk before.
Anyway, my husband, who is kind of a terrible cook, (I love you Kyle!) makes the best brussel sprout dish–EVA. He cuts them in half. Brushes the inside with olive oil and sautes them with kosher salt. Finally sprinkle a handful of mozzarella cheese on top. Fab-U-Lous!
Archives: September 2011
What the!?
Sweet Summer Escape
I love hiking on our mountains. It’s silent, the occasional dog and hiker pass by and nod ‘hello.’ The cars vanish into tiny specs below. The rest of the world falls away.
A few days ago we hiked Arctic Valley.
No computers, no texting, I put my Iphone away. No longer distracted by work we roamed the mountains feeling small, alive, curious about what could be around the next bend in the trail.
And we ate.
Nothing is as satisfying as French pastries on what is probably one of the last warm weekends before the cold months take over.
Before our trek into Arctic Valley we stopped at Paris Bakery and Café.
We had Feuilletes de peches. We had sweet bread sprinkled with sparkling sugar. We had savory ham and cheese croissants and reindeer sausage wrapped in flakey, buttery bread.
But it was the chocolate croissants, which filled our stomachs and left our fingers covered in sweetness that finally satisfied us.
I can’t wait to go back again. Some day.
Distilled Alaska
I realize it’s the start of the week, but I’m already thinking about weekend cocktails. Alaska Distillery has 10 flavors of vodkas, gin and whiskey. My favorites so far: blackberry, blueberry, cranberry, rhubarb, birchwood syrup, even fireweed!
All the ingredients are from Alaska, how cool is that?! There’s even a smoked salmon flavor. I’m told Bear Tooth makes an awesome Bloody Mary using the salmon flavored vodka, but to be honest, I’m a little scared to try it. Bella Coley, the COO of Alaska Distillery told me the company will soon have a hemp flavored gin and vodka. I can’t imagine what it will taste like.
Here are a few cocktail ideas:
A Sunday Sipper
1 shot of birchwood syrup
1 shot crème de cassis
Mix it together in a martini glass and fill the remainder of it with cream.
Sprinkle with cinnamon
Orso’s Cosmopolitan
Fireweed vodka
Cranberry juice
A sprinkling of sweet and sour
A twist of lime
Serve in a martini glass
Making, and Growing, Dinner
Remember how I started growing Swiss chard at the start of the summer?
Well, here you go. Dinner is served. And, it was awesome.
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Ingredients
Swiss chard, at least one bunch
A drizzling of olive oil
2 garlic cloves, finely sliced
Half a lemon
Prep work
Cut stems from the center of each chard leaf. slice steams crosswise into 1/4 inch pieces. Cut leaves crosswise into 1 1/2 inch wide strips.
Making
Bring a large pot of water to a boil. Salt generously. Add chard stems, cook until tender. Add chard leaves into that batch and cook until everything is tender. Drain in a large colander, press out any water. Heat olive oil over medium heat. Add garlic and saute until fragrant. Add chard and chard stems. Cook for about 10 minutes. Mix in lemon juice, salt and pepper to taste after turning off the heat. Transfer to a bowl and serve.
What’s in a Name?
Have you eaten at Turnagain Arm Pit? I admit I stopped there because of the name. Who can resist the word arm pit when it’s related to food? Anywho, I was driving back from Girdwood when I decided to check it out.
It’s a little shack-y type place on the Seward Highway that serves BBQ, pulled pork, baked beans, fried okra, hush puppies, all kinds of good Southern food.
BUT le piece de resistance… Fried pickles!
They are so, so amazing. I’d love to stack a huge pile of them on a cheeseburger. They’re served warm, crispy, lightly battered with a side of spicy sauce. It’s a dill pickle, sliced very thin. That huge pile in the picture above, costs 5$. Next time you’re driving South on the Seward Highway you must stop by.
Lunch Lady Land…
My two year old started Spanish preschool this week. It’s sweet and sad and exciting and I’m really looking forward to all of her future adventures. It feels a little like revisiting the past, but on the sidelines this time.
It also means, making another lunch at night.
(Babies first school lunch:Peanut butter, honey and banana sandwich. A side of avocados, and a few other treats.)
I usually get home late, so that means by the time I’ve finished making dinner, and then cleaning up, and then getting the baby ready for bed it’s NOW time to make another meal for tomorrow.
I prefer a hot lunch, but I don’t want to spend every moment of my free time cooking when I could be hanging out with my family.
Here’s my solution.
Crazy burritos.
Try this: scramble eggs with cheese and put it in a small burrito shell. Top with sauteed peppers (buy the ones in the jar) and baked tater tots. Wrap in tinfoil and reheat (take off the tinfoil!) for lunch.
Top with this awesome salsa.
Easy. Delicious. Warm.
Sweet Seward
How was everyone’s Labor Day Weekend? We spent it in Seward with my husband’s family. It was rainy, chilly and just about perfect.
It was the kind of trip where you eat, take a walk, play a board game and then eat again. (And if you’re 2, you decide which boat you’d like to own.)
One of the things I love about getting out of town is trying different restaurants. Next time you’re in Seward you must try Bakery Café at the Harbor.
If not for the sandwiches… (I recommend the French Dip)
Then, maybe, for a little bite of this?! (Oh ya, that’s raspberries and cream cheese alright)
And as you’re heading home pick up some fresh bread for your weekday lunch.
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