Salad On a Stick
With the warm weather upon us (100 degrees for the past two days at my house) I know I will be attending countless backyard barbeques, pool parties, graduation celebrations and other outdoor events.
What will all these events have in common?
Yucky, mushy salads that have been sitting out and left to glop together in the summer's heat. It's really disgusting.
That is why, salad on a stick, is so PERFECT for the blazing hot summer afternoons. The salad itself reminds me of the County Fair where everything from Twinkies to Gyros are pierced with a skewer and served to the crowds. It's really a brilliant concept, food on a stick that is.
These Caprese Salad Kebabs with spinach-basil pesto are the answer to your summery salad woes.
No more wilted, mushed up lettuce with a clotted mayonnaise based dressing will be passed around the picnic table. And this couldn't be the more perfect poolside treat.
Headed to the park? Stash the kebabs and pesto in separate containers for the cooler and assemble there. Even using clear plastic cups to serve this salad will not take away from it's elegant refreshing taste.
So let's put these together. It's a breeze.
Here's what you'll need: Fresh spinach, fresh basil leaves, Parmesan cheese, pine nuts, white wine vinegar, kosher salt, extra virgin olive oil, grape tomatoes, fresh mozzarella and bamboo skewers.
Blanch 4 cups of fresh spinach and 2 cups of fresh basil leaves in boiling water for 30 seconds. This process will help retain the beautiful green color of the spinach and basil.
Plunge the spinach and basil into a bowl of ice water to stop the cooking.
Drain the spinach and basil well on paper towels, blot dry.
Blend the blanched spinach and basil leaves with 1/2 cup grated Parmesan, 4 Tablespoons toasted pine nuts,
2 Tablespoons white wine vinegar and 1 teaspoon kosher salt in a food processor.
While the food processor is running, drizzle in 2/3 cup extra virgin olive oil.
That's quite the beautiful green, isn't it? Put pesto in the refrigerator while you prepare the kebabs.
Cut fresh mozzarella into cubes.
Thread skewers with mozzarella and grape or cherry tomatoes. After threading, trim the skewers to about 6-inches in length, depending on the size of the glass being used.
Serve the skewers with the pesto for dipping. I cannot even tell you how yummy this is. And the presentation is striking.
Put them in any glass you want. The world is your oyster.
Everyone will love you for bringing these to the party. No mushy salads will ruin the festivities.
The summer just got a whole lot better.
Caprese Salad Kebabs with spinach-basil pesto
adapted from Cuisine at Home
4 cups fresh spinach
2 cups fresh basil leaves
1/2 cup Parmesan cheese, grated
4 Tablespoons pine nuts, toasted
2 Tablespoons white wine vinegar
1 teaspoon kosher salt
2/3 cup olive oil
Bamboo skewers trimmed to 6" lengths or whatever size needed
Grape or cherry tomatoes (about 2 cups)
Fresh mozzarella, cubed (about 8 oz) --if fresh mozzarella isn't available, use cubes of feta or Havarti instead
Blanch spinach and basil in boiling water just until wilted, about 30 seconds. Transfer to a bowl of ice water to stop the cooking; drain the leaves well and blot dry with paper towels.
Toast pine nuts in a nonstick skillet or med-high heat until fragrant.
Blend blanched spinach and basil with Parmesan cheese, pine nuts, white wine vinegar and kosher salt in a food processor.
Drizzle in oil while machine is running; set pesto aside, preferably in refrigerator.
Thread skewers with tomatoes and cheese cubes. Serve skewers with pesto for dipping.
And if your children are anything like mine...they won't eat the pesto. So a simple ranch dressing will have to do.
I Had No Choice
Everyone knows how much I like to connect with my wine. I've said it here WAY too many times already.
And sometimes it's not the design of the label or the name of the winery that captures my attention, it's what's written on the label that peaks my interest.
You see, it was these two hooligans....
That got me to purchase this.
2002 Forth "All Boys" Cabernet Sauvignon, Dry Creek Valley $24
It was the "All Boys" reference that drew me.
A wine that's "All Boy" sounded as if it would be something special and unique. Bold. Full of life.
Then I read the back label...
"All Boys" is the happy outcome of Cabernet grown in the vineyards of our two sons, four grandsons, and that of a beautiful neighboring vineyard owned by five brothers. Here's to these boys, and all boys, and the exuberant energies, deep soul and joyful experience of play they bring to every endeavor!
Sigh. I was in love. Isn't that just adorable?
Being a mom to two boys, I'm a bit of a softy to any references about boyish charms and exuberances.
The 2002 vintage was my first experience with Forth Cabernet and I've purchased every vintage to date. Currently the 2005 All Boys Cabernet is available from the winery for purchase.
The Dry Creek Valley appellation of Sonoma County has always been known as Zinfandel country but Cabernet Sauvignon has slowly been making a name for itself in more recent times.
The valley itself is the rural home to mostly small, family wineries. It also houses the Sonoma based wing of Gallo Corporation, one the largest, most industrialized wine producers in the world.
Last year I was lucky enough to have a behind the scenes visit to the Gallo industrial giant. It sits smack in the middle of the pastoral Dry Creek Valley, right next to the beautiful and well-known Frei Ranch Vineyard.
I have some pictures of the valley taken at Gallo. These will give you an idea of just how beautiful this area is.
This is the Frei Ranch Vineyard owned by Gallo
Although Gallo and Forth vineyards are not related, I wanted to show the beauty of the Dry Creek Valley. These are the only pictures I have.
Here is the view of the valley from the top of Gallo's crushpad. What a view.
There are no words.
I'll save the pictures of the helicopter pad and the employee soccer field for another time.
The Dry Creek Valley, also boasts two distinct climates. The very low valley floor, with its maritime influences mirror much of Sonoma County and the hillside area which sits above the fog line.
This hillside area is where Cabernet Sauvignon has been able to flourish. The hillsides of Dry Creek produce wines with robust and voluptuous characteristics.
The Forth Cabernet is rich in those qualities while showing subtle hints of black fruit on the nose, blackberry being the most prominent. Overall it is a luscious wine with a bit of spice. It is well-balanced and aging beautifully.
If you have boys, or not, this is a special bottle to put on the table.
Did anyone out there have anything special to drink last night? Please, not water again.
There's Nothing Funny About Gigli
While watching fictional television programming the other night, the Wild Boar and I encountered a scene where an actor, stranded on a remote island, required emergency surgery.
The patient, who happens to play a doctor, chose to remain awake during his appendectomy in order to guide another less experienced doctor during the procedure.
Yeah right, I thought to myself.
I turned to the Wild Boar and said, "Give me a break, no one could stand that kind of pain with only local anesthetic."
Of course he looked at me and said, "Yeah, it's horrible, but I've seen emergency surgery on someone who was awake and without general anesthesia." Of course.
Gulp.
During the Wild Boar's training he did an obstetric elective in a foreign country. The small village hospital had a patient whose placenta separated during labor. With this type of placental separation the baby no longer receives oxygen and would die almost immediately from suffocation if not delivered.
Although there was no anesthesiologist in the hospital, one was on the way.
The doctors at the hospital tried in vain to improve the condition of the unborn baby with oxygen and IV fluids but the baby didn't respond. A C-section was done using only lidocaine (local anesthetic) for pain management with her consent.
The patient was injected with lidocaine, cut. Injected. Cut some more. Injected. Cut. Through every layer of tissue to get to the baby.
Honestly, I was now rolling around on the couch holding my lower abdomen, imagining this poor woman in excruciating labor pain, holding completely still, essentially without anesthesia.
This woman did everything she was instructed to do while in unimaginable pain, begging and pleading only to save her baby.
I cannot even fathom how she must have felt? How painful? How terrifying this must have been?
What amazes me is what a mother would endure to save her child, one she has never met, but loves unconditionally enough to say, "Yes, cut me open, just save my baby".
I'm sure this is not the only woman who has experienced something so utterly horrific, but I am amazed at the human capacity to tolerate this type of pain in order to save another life.
It left me speechless.
I was glad to hear she was fully medicated when sewn up. The anesthesiologist was there and all was well.
Of course the Wild Boar went on to tell me about even more horrific procedures used in more historic times and potentially even recent times in countries where there are not facilities to perform C-sections safely.
Let me just share with you one of the most (what I think gruesome) procedures my lovely husband informed me of....maybe to make me feel better. However, I'm not sure. He loves to get a reaction out of me which is not hard to do.
This is the Gigli Saw. Looks like a torture device doesn't it?
It is a flexible wire saw, essentially a bone cutting device. One of it's many uses is to get babies out of patients who would normally be given a C-section in a more modern, medical community.
A handle is removed and one end of the saw is pushed through the skin, and threaded under and around the pubic bone until it comes back out where the handle can be placed back on.
The saw is then used to cut the pubic bone allowing the baby to come out.
Is anyone's hiney cringing like mine right now?
So after this type of procedure the woman had to recover from her pelvic bone being sawed apart.
Just writing that gave me another hiney twinge. Go figure.
So I just thought I'd share this with all of you while you ate your breakfast, lunch or even dinner. Enjoy.
I know you are all are feeling so much more informed right now.
Million Dollar Prize
This cookie just took the $1 Million Dollar Prize in the Pillsbury Bake-Off competition. Is it worth it's prize money?
You decide.
I will have to say, I really enjoyed this cookie. There is a crisp, sweet outside, then you bite in and get a creamy center. I love that.
Can you imagine winning a million bucks for a cookie recipe? Plus another $5,000 for using at least a 1/4 cup of a certain product? Sounds rewarding doesn't it?
Carolyn Gurtz of Maryland created this recipe in her home kitchen and won the big bucks. The challenge was to use at least 2 of the sponsor's products in a recipe. She used five! I guess Carolyn's an over-achiever. I knew I liked her.
These Double-Delight Peanut Butter Cookies could not be easier to make. You don't even need a mixer.
The Pillsbury Million Dollar Bake Off is held every other year and puts a spotlight on American convenience cuisine as opposed to using gourmet techniques in cooking.
Let's face it, I love gourmet cooking and the techniques accompanying it. But truth be told, I'm a busy mom and sometimes it's nice to just whip something up that's easy and tastes great.
So let's get started, maybe it will inspire you to concoct your own million dollar recipe. Wouldn't that be something?
Here's what you'll need to make it happen: Dry roasted peanuts, granulated sugar, cinnamon, creamy peanut butter, powdered sugar and refrigerated peanut butter cookies.
First thing to do is finely chop 1/4 cup of dry roasted peanuts.
Add the chopped peanuts, 1/4 cup granulated sugar and 1/2 teaspoon of ground cinnamon to a small bowl. Mix well and set aside.
In another bowl, add 1/2 cup creamy peanut butter and 1/2 cup powdered sugar. Stir until the two are completely blended together.
Shape the peanut butter-sugar mixture into 24 1-inch balls.
Cut the roll of cookie dough into 12 slices. Make sure it is well chilled otherwise you'll have mush.
Now take those 12 slices and cut each slice in half again, crosswise. You will now have 24 pieces. Flatten each slice slightly.
Place a peanut butter ball on top of each slice of cookie dough.
Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with the remaining dough and the balls.
If you didn't know what this was, wouldn't you think this was a strange photo?
Roll each covered ball in peanut mixture. Gently pat the mixture completely onto the balls.
And this is where the power went out due to a slight windstorm yesterday. Look no lights! Isn't it amazing how much the right lighting makes a difference in photography?
Place each cookie ball onto a ungreased cookie sheet, 2 inches apart.
Spray the bottom of drinking glass with cooking spray and flatten each cookie ball.
Sprinkle remaining peanut mixture evenly over the flattened cookies and gently press into the dough.
Bake in a 375 degree oven for 7 to 12 minutes (mine took eleven) or until edges are golden brown.
Yahoo, the power's back on, obviously, since I was able to bake these. I love that they are perfectly round, in a rustic sort of way.
With a glass of milk, these cookies are...well there are no words.
Yep, these cookies just ooooozzzzzzzzeee a million bucks. See...see the money!
Double-Delight Peanut Butter Cookies
adapted from Carolyn Gurtz's Million Dollar Cookies
1/4 cup dry roasted peanuts, finely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 cup creamy peanut butter
1/2 cup powdered sugar
1 package (16.5 ounces) Pillsbury Create' n Bake refrigerated peanut butter cookies, well chilled
Preheat oven to 375 degree.
In a small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
In another bowl, stir peanut butter and powdered sugar until completely blended. Shape the mixture into 24 1-inch balls.
Cut a roll of cookie dough into 12 slices. Cut each slice in half, crosswise to make 24 pieces; flatten slightly.
Shape one cookie dough piece around one peanut butter ball, covering completely. Repeat with remaining dough and balls.
Roll each covered ball in peanut mixture; gently pat the mixture completely onto the balls. On ungreased cookie sheets, place balls 2 inches apart.
Spray the bottom of a drinking glass with cooking spray. Flatten each ball to 1/4-inch thickness with the bottom of a glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into the dough.
Bake 7 to 12 minutes (mine took eleven) or until edges are golden brown. Cool one minute; remove from cookie sheets to cooling rack. Store tightly covered.
I'm not kidding, I ate four of them. And then I had lunch. I seriously have a problem.
A Night to Remember
No, I did not go to the French Laundry last night. But I guess that's obvious by the date on the menu.
Lately I've been trying to make reservations for another night at this food paradise.
However, if you are familiar with their reservation policy you know it's easier said than done.
The restaurant takes reservations sixty days in advance. They start accepting calls at 10 a.m. and usually sell out in 15 minutes. From what I understand, reservations are taken first from anyone waiting in line outside (honoring relationships with locals), then they accept the phone reservations.
Since there are only 17 tables, it's slim pickins' on any given day.
I'm still amazed the Wild Boar was able to get a table for six on his first attempt, several years ago. Luck I guess.
It was for my Birthday, and as a surprise, the Wild Boar "somehow" commandeered these reservations with only one busy signal and then success.
I can't even tell you how ecstatic I was. The perfect gift for a confessed food glutton like myself.
The crazy thing, and I don't know if it's different now; you can't call and confirm these reservations once you have them.
The restaurant gives you another number where you can leave a message but no one ever calls you back. I'm not sure what you would have to say to get a call back. Apparently, this restaurant is just too exclusive to deal with you until you are sitting in their dining room.
We pulled up, parking across the street from the once real laundry building turned restaurant extraordinaire. Many chefs in their crisp white uniforms were in the garden harvesting vegetables for the night's meal. It was surreal and movie-like.
My heart was racing.
Walking into the place two months after the original reservation was made, you have no idea if they still have record of it. Has it been deleted? Or maybe you imagined getting reservations in the first place. What if they wrote you in on a different day?
It's stressful because when you enter this serene, stone, building; it's very quiet. The type of quiet that makes you sweat. The walls are stark white. Behind a large counter are two staff members in blue suits who just stare at you until you introduce yourself.
It's as if, they don't believe you have a reservation either. You give them your name and cross your fingers, praying you are on the list.
Thank God we were.
We were led upstairs, it was early, 5:30 PM. I remember feeling slightly disappointed our reservation was so "pre-party hour" but in retrospect, thank goodness they were. (We didn't finish dinner until 11:30 PM. And yes we were eating the whole time.)
What strikes me as funny is how we knew the portions at the French Laundry were very, very small. We imagined happily eating our 7 tablespoons of food and generously thanking the staff for letting us enter Thomas Keller's Temple of Food. We would stop at Sizzler for all-you-can-eat-shrimp before going back to the hotel.
Not a chance.
We chose to have the "10 Course Prix Fixe" meal. They did offer a five course as well, but give me a break, why on earth would you do that? You're at the French Laundry...you have no idea if you'll ever come back!
Also, in addition to what was on the menu, there were several courses served that were not listed. The food did not stop coming.
As soon as we were seated, the mood suddenly changed. The staff was completely accommodating and the sommelier extremely helpful and knowledgeable. You could chat loudly and no one seemed to mind. It is a very formal environment but also very relaxing.
Course after course, specially designed Limoges China, unique to every dish, was placed in front of us with all types of serving ware we had never seen before.
I'm not kidding, I had never laid eyes on half the tools used to eat these masterpieces. However, the atmosphere is such you do not feel embarrassed to inquire what to do with them. It was entertaining to see what would arrive next.
Every offering was more incredible than the one previous.
The flavors were concentrated and melded together perfectly. We were stuffed, beyond belief.
Our theory of starving at the French Laundry was put to shame. With every course we had different wine; some full bottles, some half-bottles some only by the glass but all paired perfectly with each food selection.
I'm going to post the menu that night, it changes slightly daily and always seasonally. If anything, it's a good read for entertainment. I'm not sure where you would ever get any of the ingredients for most of these dishes.
Of course we started with the famous Salmon Coronets which are not on the menu. Yes, they were as perfect as they look. When does one not need an ice cream cone of salmon? I can no longer think of a time.
So here we go...the menu....
"Oysters And Pearls"
"Sabayon" of Pearl Tapioca with Beau Soleil Oysters and Iranian Osetra Caviar
Salad of Big Island Hearts of Peach Palm, Marinated Pearl Onions, Breakfast Radish, Cutting Celery Salad and Perigord Truffle Vinaigrette
or (this was the only choice)
"Torchon" of Moulard Duck "Foie Gras", Baked French Butter Pears and Toasted "Brioche"
"Mo'I", Sautéed Filet of Hawaiian Threadfish, Pickled Jerusalem Artichokes, Glazed Baby Bok Choy and Piquillo Pepper "Gastrique"
Sweet Butter Poached Maine Lobster, Caramelized Fennel Bulb, Crystallized Fennel "Chip" and Sauce "Noilly Prat"
Slow Braised Breast of Marcho Farms Veal "Farci Aux Champigons Des Bois", Anson Mills White Polenta "Croûtons" and Veal "Jus"
Pan Roasted Medallion of Elysian Fields Farm Rib-Eye of Lamb, Melted Garden Eggplant, Vine Ripen Tomato "Stew" and Italian Basil-Infused Extra Virgin Olive Oil
"Abbaye De Citeux" Slow poached Royal Blenheim Apricots, "Tartlette" and Apricot-Black Pepper "Gastrique"
Gravenstein Apple Sorbet "Avec Son Gelee" and "Creme Fraiche"
Valrhona "Manjari Chocolate Box" with Tahitian Vanilla Bean Ice Cream
"Mignardises"
Holy cow, right? There were also two other courses not mentioned on the menu. It was unbelievable.
Not to mention it was my Birthday. The biggest tip I can share with you is to make sure you tell the French Laundry it is your Birthday even if it's not. There are perks.
At one point, between courses, our waiter came walking towards me with the famous "Coffee & Doughnuts" dessert adorned with a candle.
I seriously had a tear in my eye when I saw it. I had desperately wanted to try this dish since seeing it in the French Laundry Cookbook (page 261).
This dish is Thomas Keller's Cinnamon-Sugar Doughnuts with a Cappuccino Semifreddo. The trick is, the semifreddo, a partially frozen mousse, is cold beneath the hot, frothy steamed milk. Brilliant is all I can say. But again this was in addition to the menu and all the extras as well. I thought I was going to explode.
Whatever of the "Mignardises" are not consumed are wrapped up in a beautiful box and sent home with you. You honestly feel you will never eat again.
During the course of the meal you are able to leave your table and stroll in the candlelit garden with your wine. This helps digestion I suppose. 
The bill came with 4 bars of this chocolate stamped with the French Laundry's logo, the clothespin. These bars are quite large and are wrapped in cellophane with French Laundry ribbon.
Yes, I saved one...I will not eat it. I'm actually not sure if everyone gets this or if they gave it to me because it was my Birthday. Does anyone know?
What I also loved (and have kept) is this very large Laundry ticket you are given as your bill.
It's adorable. I have smudged out many of the numbers because we just don't need to go there!
It was a lot but so worth it. It is definitely one of those life experiences great to have in the memory bank.
It was the perfect evening.
Thanks Wild Boar, Dan, Lisa, Sean and Sandy for celebrating with me, almost four years ago.
What a night.
My Heart...On the Outside
When I decided to have a baby I had no idea what kind of challenges, life altering commitments and rewards I would be in for.
I remember going from one day to the next not having any feelings of wanting a baby to wanting nothing more than to have one.
Because the Wild Boar was an OB/GYN, the whole "getting pregnant" process was very scientific, planned and carefully carried out. How romantic right? That's how we roll. We have a goal, we execute a plan, we make it happen.
I went off the birth control pill, which I had been taking for seven years.
I waited two weeks, which would have been the approximate time for ovulation to occur.
I met the Wild Boar at his office so he could perform a follicle study on my ovaries with the ultrasound machine. This would check to see if I was ovulating. Normally this is not done unless you are having infertility problems, but heck if your husband has an ultrasound machine, you're going to make use of it.
And how many kids have an ultrasound picture of themselves as an unfertilized egg in their baby book? Mine does.
It just so happened I WAS ovulating and the next 24 hours were the optimum time to get pregnant.
We did what we needed to do.
It's funny because I knew I felt differently about a week later but the Wild Boar said it was my imagination.
At about 10 or 12 days after ovulation (sooner than a pregnancy urine test would have shown positive) the Wild Boar drew my blood at home (he's kind of handy that way) before he went to the hospital to make rounds. He dropped my blood off at the hospital lab for a pregnancy test.
A positive blood result is measured as anything greater than 5 Beta HCG IU. As pregnancy progresses Beta HCG IU can be as high as into the tens of thousands.
My result came back 12 Beta HCG IU. Geez, I was probably hours pregnant. If he would have drawn the blood any sooner the test would have probably been negative.
"I knew it!" I told him. He was honestly surprised. I think he assumed after being on the pill for so long it would take my body a while to adjust and therefore get pregnant.
I was very proud of myself. (As if I had any control over it.)
It was fun being pregnant for the first time. Everything is done for you, you sleep when you want, and you obsess about the baby's new room. I remember being nine months pregnant and up on a ladder, while having contractions, stenciling stars on the nursery walls as if it were some type of an emergency to get it done. If I didn't finish, I thought the baby would know his room wasn't absolutely perfect.
I was induced into labor two weeks early. I wasn't even dilated a centimeter. I went into the hospital and my doctor (the Wild Boar's partner) broke my water and left to go see his patient's in the office.
The Wild Boar brought a stack of newspapers, assuming labor was going to take all day, typical for a first baby. But first he took off down the hallways to make rounds on all of his own patient's. I did not feel this was fair, it was my day, but I was stuck in a hospital bed where my water had just been broken. I really couldn't do anything about it.
The nurse was with me and I told her I was having excruciating pains. This was all happening only a very short amount of time after my water was broken. I hadn't even been given Pitocin yet (medicine given to help start labor when you are induced).
I know the nurse didn't believe I was in so much pain and chalked it up to the doctor's wife acting like a princess. I'm sure she went back to the nurses station to talk about me with her nurse buddies.
I was literally gripping the side of the bed thinking I was going to die. I went from having not as much as a twinge to my eyes rolling into my head. I begged (probably screamed) for her to find the Wild Boar. She said he was on the phone in the hallway and she didn't want to interrupt him.
I told her to get her head out of her butt and get him! I was in so much pain I thought I was going to vomit. The contractions were coming so fast and so strong.
I know in her mind she was thinking, a half hour ago when I checked her, she hadn't even dilated a centimeter. She finally agreed to check me (before she would get the Wild Boar) and confirmed I was dilated to EIGHT!
She was shocked, "Oh my gosh you're in transition, just from breaking your water!" I could tell she felt ridiculous and finally went to get the Wild Boar. How nice of her!
I begged for the anesthesiologist, I was lucky enough to get an epidural before it was too late. I wanted the actual birth to be a peaceful experience, without any crazy mouthing off from me. In the end I couldn't feel a thing and it was perfect. Epidurals are awesome that way.
But it all turned out great. After a couple pushes, the oldest hooligan was born.
Anyone who has given birth knows how amazing it is to feel the baby exit your body and be placed in your arms. It's when you start believing in miracles.
I remember immediately counting fingers and toes and inspecting him to see who he resembled. I could have cared less how dirty and slimy he was and just so grateful he was healthy.
Then life as I never knew it began.
When we brought home this little guy, I really had no idea what to expect or how the exhaustion factor would begin to take a toll.
I remember coming home from the hospital, the baby strapped in his car seat and the Wild Boar placing the seat on the coffee table. He proceeded to put together strollers, cribs, playlands and bouncer thingys, all that crazy stuff you think you can't live without.
I sat there and stared. I distinctly remember thinking, "Now what?"
The magnitude of the sudden responsibility sat on my shoulders like a ton of bricks. It hit me I could no longer leave the house without this little person coming along for the ride.
Of course it's not like you don't know this before they are born but when you get them home it's just so real, the responsibility that is.
But after the fog lifts you realize how cool they really are.
And before you know it another one comes along. This picture was taken Mother's Day of 2002. The littlest hooligan is four months old and just finished his three months of bloody murder, screaming colic, which I never thought I would live through.
I actually look as if I finally had a good night's sleep. However, it's Mother's Day so maybe the Wild Boar let me sleep in that morning.
They grow up so fast and when you look back you wonder where the time has gone. The saying, "the days are long and the years are short" never held so much meaning.
Before you realize it they are not only your sons but good brothers to each other.
And whether we are hanging out in Portland...
Or spending time in Puget Sound...
Or kicking back at home...
Spending time together always seems to be what's best for everyone.
I can't think of anything I'd rather be doing than being a Mom to these little hooligans.
They are...
My heart on the outside.
Happy Mother's Day to all the great Mom's out there!
It Leaves Me in a Trance
This is one of my favorite cocktails. No party is complete without it, which is why it's my entry into Krysta's cyber, Saturday Potluck party over at Evil Chef Mom.
If you've never been over to Krysta's place your missing out. She is an amazing cook and somehow has time to make recipes from the French Laundry even though she has four little sous chefs running around. She never ceases to amaze me.
So when Krysta said she was having a potluck extravaganza I had no choice but to bring this cocktail, a Hpnotiq Breeze. Let's face it, wine is for dinner but we needed to get the party started, the rest is history.
I don't think there is a more perfect color for a drink. The blue makes it appear intriguing but the drink holds its own on taste.
The color also makes it perfect for all the upcoming patriotic holidays (Memorial Day, 4th of July & Labor Day), baby showers celebrating a boy, summer luaus and let's not forget Hanukkah!
If you have never had Hpnotiq before, I will stop here so you can go to the store and pick some up. You've been missing out.
It's unique flavors come from a blend of vodka, cognac and fruit juices. It can be served cold on its own but I enjoy it the most when used as a mixer.
This particular drink puts you on a tropical island with one sip.
I already have my beach chair picked out so let's quickly mix this up so we can enjoy the rest of the day.
Here's all you need to make this happen: Hpnotiq liqueur, coconut rum (such as Malibu) and pineapple juice. How easy could this be?
Add 2 ounces of Hpnotiq to a cocktail shaker.
Add 1 ounce of coconut rum to the Hpnotiq.
A splash of pineapple juice (maybe 1/2 an ounce).
A bunch of ice to cool it all down.
Now shake it up and pour it through the strainer so the ice remains in the shaker, into your favorite cocktail glass.
If you happen to have some rock candy stirrers hanging around, go ahead and add them as garnish.
Don't forget to dip the rim of your glass in sugar, it really makes this drink special.
Hpnotiq Breeze
2 ounces Hpnotiq Liqueur
1 ounce coconut rum
Splash of pineapple juice
Ice
Sugar for the rim of glass
Garnish: Lime, rock candy, pineapple, anything (optional)
Dip the rim of a glass into pineapple juice (or water) and then dip in sugar.
Add Hpnotiq, coconut rum and pineapple juice to a cocktail shaker. Add enough ice to the shaker to cool down the mixture. Put the lid on and shake until well mixed.
Pour through the strainer into your favorite glass.
Garnish with whatever you like.
After you've had a few of these, playing with photoshop becomes very interesting.
Tell Some or Tell All
I have always respected Barbara Walters. For me she has always appeared fair and trustworthy as a journalist and reached levels of unrivaled success in her field.
I enjoyed her on 20/20, however I do not watch her daily show, The View.
Currently, I'm not feeling the love.
Barbara, why are you spilling your guts about a secret affair you had many years ago with Senator Edward Brooks?
Did you hold on to this information your whole life knowing you would write your autobiography at age 78?
Senator Brooks is now 88 years old and has since divorced the wife he was married to when the affair occurred. He is currently married to someone else.
Did he know you were going to open this can of worms? Was it necessary?
I have to say I am disappointed if this was a tactic used to ramp up sales of your book, not a judgment on having the affair.
If anyone has had an amazing life to write about, it's you. To throw in these details for media attention seems gratuitous. I would have bought your memoir anyway.
Was it necessary to include the affair for a true autobiographical account? Or could it just have been left out?
What do you think?
No More Excuses
Lately, I've been hearing the same message repeated over and over from out in the blogosphere, "I'm On A Diet".
It seems as if everyone is participating in either South Beach, Weight Watchers, Atkins or Jenny Craig, to name a few.
Fat grams are being counted, calories are being watched and carbohydrate consumption is something of the distant past.
I have heard the tales of woe; your fat pants no longer fit. I'm sorry, I really am.
So internet, this one's for you, Lemon Lovers' Ricotta Pancakes. This over-the-top decadence is a lighter (low in fat) version of traditional hotcakes you are used to consuming. Every bite is reminiscent in texture and flavor to a light and airy cheesecake. What could be better than that?
The assertive flavor of these pancakes come from the double shot of citrus, using both fresh lemon juice and lemon zest. When topped off with the Quick Blueberry Sauce every bite is a fulfilling treat.
Has there ever been a more perfect Mother's Day brunch item? When Mom hears (because she won't know by tasting) this is a low in fat version of a favorite, it will knock her socks off.
So, get your skinny pants out, they will fit now, and let's whip these up. You won't be sorry you did.
Let's make the Quick Blueberry Sauce first so it's ready for the pancakes. Here's what you need: Fresh lemon juice, cornstarch, blueberries (frozen or fresh), sugar, salt and water.
In a small bowl, add 2 teaspoons cornstarch and 1 Tablespoon fresh lemon juice. Mix until fully incorporated and set aside.
In a medium saucepan add 1/3 cup sugar, 2 Tablespoons water, 1/4 teaspoons salt and 2 cups of frozen or fresh blueberries.
Bring to a boil over high heat. Once boiling, reduce to a simmer and stir in the lemon-juice cornstarch mixture . Continue to simmer and stir until thickened, about 2 minutes.
Here's what it will look like. Taste it, you will be pleasantly surprised.
Cover and set aside until the pancakes are ready.
Let's get working on the pancakes, we're almost done. You will need: All-purpose flour, sugar, baking powder, baking soda, salt, part-skim ricotta cheese, egg and egg whites, fresh lemon juice, lemon zest and canola oil.
In a large bowl mix together, 1 cup of all-purpose flour, 2 Tablespoons of sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
In a medium bowl, whisk together 1 cup part-skim ricotta (this replaces milk in the batter, imparting cheesecake-like flavor, making the pancakes light and fluffy), 1 large egg, 2 egg whites (this also contributes to the light and fluffy texture without adding fat), 1/2 cup fresh lemon juice (3-6 lemons depending on how juicy they are), 2 teaspoons grated lemon zest and 1 Tablespoon Canola Oil (replaces butter to reduce saturated fat).
Fold the dry mixture into the wet to make a thick batter.
Brush a nonstick griddle or skillet with canola oil (not too much) and heat over medium-low heat.
Using a 1/4 cup measure drop the batter onto the griddle or skillet, spreading it slightly. Cook until brown on the underside and set, about 2 minutes.
Flip and cook until browned on the second side, about 2 minutes more.
Transfer to a baking sheet and place in the oven to keep warm. Add more oil to the griddle and repeat with remaining batter.
Aren't these unbelievable? You will have no idea these are low in fat.
See, your fat pants are already falling off you. Good job.
Lemon Lovers' Ricotta Pancakes
adapted from Jim Romanoff
1 cup all-purpose flour
2 Tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup part-skim ricotta cheese (do not substitute fat-free)
1 large egg
2 large egg whites
1/2 cup lemon juice
2 teaspoons grated lemon zest
1 Tablespoon canola oil, more for brushing on the griddle/skillet
Preheat oven to 200 degrees.
In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
In a medium bowl, whisk together ricotta, egg, egg whites, lemon juice, lemon zest and canola oil. Fold this mixture into the dry ingredients to make a thick batter.
Brush a nonstick skillet with canola oil and heat over medium-low. With a 1/4 cup measure, drop the batter onto the skillet, spreading it slightly.
Cook the pancakes until browned on the underside and beginning to set, about 2 minutes. Flip and cook until browned on the second side and cooked at the center, about two minutes longer.
Transfer the cooked pancakes to a baking sheet and place in the oven to keep warm. Brush the griddle or skillet with the remaining oil and repeat with remaining batter.
Quick Blueberry Sauce
adapted from Jim Romanoff
1 Tablespoon fresh lemon juice
2 teaspoons cornstarch
2 cups fresh or frozen blueberries
1/3 cup sugar
2 Tablespoons water
1/4 teaspoon salt
In a small bowl, combine the lemon juice and cornstarch, then set aside.
In a medium saucepan, combine the blueberries, sugar, water and salt. Bring mixture to a boil over high heat. Reduce to a simmer and stir in lemon juice-cornstarch mixture. Simmer, stirring, until the sauce thickens slightly, about 2 minutes more. Cover and set aside.
I'm Allergic to Cats
I am often label driven when it comes to buying wine. If you've been reading this blog, you know it's true.
When I like a particular wine, the label does not affect my purchasing decision. I just buy it.
However, when I am in the market for something new, I will often gravitate towards the label I find most interesting or entertaining. I always hope the effort poured into label creation also went into crafting the wine. However, I know that does not always hold true, but one can hope right?
Since I am allergic to cats, purchasing a wine with whimsical kittens on the label is unlikely. There would be no connection.
Due to the sneezing, scratching and coughing fits I experience when a feline is present, I have never bonded with kitties.
I have no idea what it means to befriend a cat and never will.
So I'd be honest in saying I would have never bought this wine had I seen it on the shelf! Just looking at it makes the roof of my mouth itch.
2005 Vine Hill Gatos Locos Pinot Noir Santa Cruz Mountains $29
As I mentioned a couple of days ago, I attended an auction where many wines were available for bidding as well as many wineries on site pouring their newest releases.
I came upon the table of Vine Hill Winery where Vine Hill's sales manager was pouring their wine to auction guests. He was extremely personable and we had a long conversation about the challenges of making Pinot Noir and the financial implications behind it.
He offered me a glass of the above wine (I still hadn't seen the label) and it was exquisite. It is definitely a wine many Pinot lovers gravitate towards; fruit forward and well balanced.
What stood out most were the red fruit aromas of strawberry and raspberries. There is a slight spicy note in the background but it is really overpowered by the big berry flavors found in this wine's profile.
I loved it. When I found this wine was available for bidding. I made sure it came home with me.
A whole case. Score!
The Santa Cruz Mountain appellation is a broad growing area marked by diverse microclimates. The eastern, more inland, side is warmer where varietals such as Zinfandel, Merlot and Cabernet Sauvignon are cultivated. The cooler, western side, that is cooled by maritime influences is where Chardonnay and Pinot Noir reign supreme.
If you have ever visited the Santa Cruz Mountain growing area you know how special it is. Many wineries are set on ridgelines with sweeping views of the surrounding areas. It is truly breathtaking .
The owners of Vine Hill Winery were a group of friends who started making wine in their garage, entering their wines in county fair competitions. The wine was named after their two lazy cats that hung out in the garage as they crafted their vintages.
Eventually they were able to purchase an outstanding property in the Santa Cruz Mountains appellation and the rest is history.
Ultimately this reiterated the old adage, "Don't judge a book by it's cover". Because as I said, I would have never bought this wine because of the label.
I hope you can find it in your area and of course it is available at the winery.
Did anyone out there have anything inspiring to drink last night? I'd love to know.