Stepping Away from the Edge

Winning Combination

Last Friday night, my pal Sandie and I visited one of our local nurseries for a special event -- a Wine Tasting and New Plant Introductions event*. 

Yep.  Michigan wines.  New plants. 

It's hard to go wrong with that combination!  (Tom joked that if the event also included yarn, I might never come home. . . )

It was a fun adventure, even though the wines were . . . meh.

And there really weren't that many "new" plants.  (Most were "new" to this particular nursery, but not really "new" to obsessive plant-followers.  Like Sandie and I.)

But we had fun sipping and strolling. . .

through the nursery selections.

We also found the most hideous collection of garden gnomes ever.  They had biker-gnomes (an entire collection) and Marliyn Monroe gnomes and this guy. . .

I mean.  Really?  Can you imagine this Elvis gnome in among your dahlias?  Nightmare-fodder!  (And $45 to boot!)

Fun night!  Wine, plants, laughter.  And plenty of inspiration!

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* This is the same nursery that sponsors the cart sale I blog about every summer!

DIY Chai

I while back, I posted about this yummy Chai mix. . .

Once I became totally and completely addicted, it disappeared!

Then, I discovered this . . .

at my local grocery store.  It's pretty great -- a liquid concentrate (in a recloseable box) that you mix with milk and heat.  (Or not.)  It's very tasty.  And easy.  But what I really liked about the other Chai mix was the "portability" factor.  I could keep some in my desk at work, and just mix in boiling water for a cup of chai latte whenever the mood struck.

A quick internet search yielded a simple recipe for powdered chai mix -- so I decided to give it a try. Maybe you'd be interested? 

I'll share!

First, gather your ingredients:

• 1 cup nonfat dry milk powder
• 1 cup powdered non-dairy creamer
• 1 cup French vanilla flavored powdered non-dairy creamer
• 2 1/2 cups sugar
• 1 1/2 cups unsweetened instant tea
• 2 teaspoons ground ginger*
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon ground cardamon

Next, mix everything together in a big bowl.

Now, blend one cup of the mixture (at a time) in a food processor. . .

until the mixture is the consistency of fine powder.

(This doesn't take long.)

Then, store in an air-tight container.

To serve, stir 2 heaping tablespoons of the Chai mix. . .

into a mug of hot water . . . and enjoy!

Mmmmmm. 

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*  I added extra ginger . . . in an attempt to get that fresh-from-the-temple flavor Tom loved when he drank Chai during a visit to the ISKCON Temple on Juhu Beach in Mumbai.

 

Beer Throw Down: Arcadia vs New Holland

We're nearing the end of Kalamazoo Beer Week . . . a week focused on "building a relationship with craft beer."  (Now, some of us already enjoy a very deep and personal relationship with craft beer . . . but what the heck.  You can always go deeper.)

Last night, Tom and I had reservations to take part in the Beer Throw Down, sponsored by one of our favorite local restaurants -- Food Dance.  The concept is simple:  Two brewers go head-to-head in a food-pairings, blind beer tasting showdown.  We eat.  We drink.  We vote.

Four courses of taste-exploding flavor!  Specially created Food Dance courses . . . paired with beer from Arcadia and New Holland.

All of the "tasters" were seated together at long tables in a separate room.  Even though most of us didn't know each other when we sat down, we were all pals before the night was over.

Beer does tend to bring folks together.

After the tasting and voting for each round was complete, the brewers talked to us about their beer selection -- a little bit about how it was made, and a little bit about why they selected that particular pairing.  Fascinating!

The food was fabulous (as was the beer) -- and it was so interesting to experience the differences between two beers WITH food.  Some people around me seemed to have problems choosing sometimes -- but I seemed to always have a clear favorite in every round.  (I just gotta say . . . one beer - one that Tom voted for!!! - smelled like pee.  I just couldn't with that one.  But then . . . I am a wine drinker. . . so what do I know?)

Our final course . . . dessert . . . was beer floats!

Okay, then!

I could've voted for either, but in the end. . . I chose #2.

Fun night!  And a great way for Tom to overcome his jet lag!

(In the end, the winner was New Holland Brewing . . . in a sweep.  My favorites, every round, as it turned out.)

Off the Grid

I love to cook.  I love perusing cookbooks . . . thumbing through food magazines . . . even watching cooking tv programs (usually if I'm stuck on a treadmill at the gym).  I love trying new recipes and I like to be fairly adventurous with my cooking.

But.

One thing I rarely do . . . is go off the grid. . . and just . . . cook freestyle.  Without a recipe.

But I really want to!

Tom and Brian had no end of fun-at-my-expense when I brought this cookbook home last summer.

I know. 

I bought a book. . . to learn to cook without a book.

I know.

Anyway, this book is GREAT.  It provides "formulas" for really tasty recipes that you can cook up using what's just . . . around.  It includes step-by-steps . . . kind of like "training wheels" . . . to get you used to thinking about cooking without a typical recipe.

What it's done for me . . . is given me the confidence to just . . . step away from the edge . . . and cook!

Last Sunday, Tom and I were exhausted.  Holidays.  Sickness.  Brian.  Our cupboards were rather bare.  We didn't feel like going out.  But we were hungry.  I checked through the pantry, and I found this  . . .

A couple of onions.  A jar of Kalamata olives.  Leftover ham.  A package of sun-dried tomatoes.  A can of artichoke hearts.  Pasta.  A tiny little bottle of white wine.

And what did I do?

Dinner!

Off the grid -- with great results!  (Who's laughing now?)

 

12 (Blog) Days of Christmas . . . On the Eleventh Day

On the Eleventh Day of Christmas . . .  I give you food!

I think when it comes right down to it . . . my favorite thing about the holidays, really, is the food!

From cookie-baking to Christmas dinner, I love poring over cookbooks and food magazines, planning my menus, shopping for the just-right ingredients, and then doing the actual cooking and baking. 

We now have way too many cookies . . .

but the Christmas Eve Swedish Smörgåsbord. . .

was completely obliterared!

The glögg went pretty fast, too.

Christmas dinner was most excellent . . . 

finished with salted caramel cheesecakes (that most definitely did NOT look like their magazine photo counterpart. . . but tasted pretty darn heavenly).

So much YUM packed into just a couple of days!  (And now . . . I'm headed for the gym!!!)

 

 

Perfecting the Art of the S'more

When it heads toward evening up at our cottage, we gather around the fire pit. . .

to rehash the day. . . and welcome the night.  Usually with a beverage. . .

Tom loves to put together a good fire!  It's so peaceful to watch the flames as the sky darkens, and night falls, and the flames die back . . .

and the embers start to dance!

That's when it's time . . .

to get out the marshmallows and the Hershey bars and the graham crackers.

Yes.  It's time for S'mores!

Over the years, we've made hundreds and hundreds of S'mores around our fire pit*.  Rarely do we have a trip Up North that doesn't involve that winning combination of toasted marshmallow - chocolate - and graham crackers.  Fun to make.  Tasty.  The perfect Social Snack!

Tom is a MASTER when it comes to S'mores!

He has a knack for finding just the right coals. 
He loads only one marshmallow on his toasting fork.
He is very patient about slowly turning the marshmallow so all sides toast evenly.
He waits.  And he waits.  And he waits.

Until that one, little, ordinary marshmallow puffs up with golden deliciousness!

Mmmmmm.  Mmmmmm.

Perfection!

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* Tom even introduced a group of his Indian colleagues to the S'more when they were visiting the United States last year.  They were a bit bewildered by the experience, but were very good sports about trying this American camp fire tradition!

Market Fresh

I love visiting the Farmer's Market here in Kalamazoo! 

On Saturdays, Tom and I like go to an early spinning class at the gym . . . and then head over to the Farmer's Market on our way home.

This week, Carole has us thinking about Ten Great Things About the Farmer's Market:

1. Fresh, local, in-season fruits and vegetables (That's really what it's all about!)
2. Supporting local farmers  ('Nuff said!)
3. Fresh-baked pies and breads (Tom can never resist the baked goods.)
4. Lovely cut flowers (I especially love to pick up bunches of gladiolas!)
5. Home-baked dog treats (Jenny doesn't come with us to the market, but she is a Very Happy Dog when we come home.)
6. Running into friends (Although it's always too crowded for more than a quick "hello.")
7. Atmosphere (It's just such a pleasant way to spend a bit of time on a relaxed Saturday morning.)
8. Inspired cooking and baking (Sometimes I shop with a specific list, sometimes I just let the veggies call to me!)
9. Sense of community (There's more of a sense of . . . being with others and feeling part of a whole . . . at the Market; so different from the grocery store.)
10. Sample trays (I love the booths that let you sample their berries and peaches and tomatoes as you shop.  Mmmmmm!)

How about YOU?  Are you a Farmer's Market shopper?  What do you especially enjoy?

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Martha Stewart Doesn't Live Here

True confession.

I love Martha Stewart.  And Ina Garten.  And all the other "mavens" of gracious entertaining and yummy recipes (well-presented, of course!).

When this magazine arrived at my house. . .

I just knew the cover dessert (one of Martha's own "favorite berry recipes") would be perfect for the big Wild Rumpus celebration!

And so, I baked it.  (There are 7 egg yolks in the cake, with 9 egg whites whipped into a thick, thick froth and folded in.  The cake is heavenly, I tell you!)

But.

As Tom is demonstrating, actual results may differ!

Yes.  It's clear that . . . Martha Stewart doesn't live here!

Still.

The cake was a big hit!

Just goes to show you. . . looks aren't everything!

Summer Studies in Fermentation

What's a chemistry student to do over the summer?

I mean, really.  What do you do when your friends are off on exciting ventures in, say, Peru. . . or India . . . or Vienna.  Or even at home in much more exotic locations . . . like Albuquerque, for example.  And you. . . have to take Calculus II at the local community college because you didn't have room for it in your schedule last semester.

What do you do to get past the dullness . . . of a summer mowing the lawn?

Why, you try your hand at making beer, that's what you do!

Way back in '79, the summer I started going out with Tom, he was making beer in his basement bedroom.  At the time, I thought this was . . . rather peculiar.  And colorful.  I mean, it was unusual... back then... to brew your own beer.

That summer, Tom spent a lot of time looking for equipment that would work for home brewing.

I remember he was using a giant trash can (properly sanitized, of course), and that he spent a very long time looking for some sort of "______ometer" (I don't remember the name of that particular thing, and he's not around right now to ask).

In the end, his beer was . . . okay.  Rather explosive, though.  (Some of the bottles actually DID explode.)  He got busy with grad school.  And fishing.  And me.  And the beer-making was left behind.

Now, though. . . there are two chemists in the house.  And they are both interested in the art of craft beer making.  What better time to give it a try . . . again.

What a difference 30 (plus) years makes!  Now there are books and local brewing shops and advice on the Internet.  Now you can find kits and equipment and even ________ometers.  There are ready-made flavor packets and pre-measured malt and hops and barley.

Now, everything you need for beer-making is available and accessible!  You can go out for an hour one afternoon. . . and come back with everything you need for a summer of fermenting fun!

(And, because they are both scientists, there are thorough lab notes. . .)

Summer beer batch #1. . .

Fermenting now. . .

in a basement shower stall!

(I wonder if he'll get extra credit?)

Do You Like Green Eggs and Ham?

I do! I like them, Sam I Am!

This week, Carole has us thinking about our Ten Favorite Ways to Prepare Eggs.

1. Scrambled (with cheese and lots of black pepper)
2. Hard-boiled (with plenty of salt and a touch of Tabasco)
3. Over-easy (with buttery toast and some crisp bacon)
4. Huevos Rancheros (with a fresh tortilla and some jalapeños)
5. Breakfast Tacos (á là Austin, Texas)
6. Quiche (without a soggy crust, thankyouverymuch)
7. Frittata (with fresh veggies and herbs)
8. French Toast (with a splash of vanilla and a touch of cinnamon)
9. Egg Nog (with fresh-ground nutmeg)
10. Sausage McMuffin With Egg (to go, please!)

And. . . don't forget this kind of eggs!  Mmmmmm!

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