Brunch

Saturday's dark and rainy morning was the perfect day for brunch downtown. So, D and I got ourselves up and outside in our boots to go to what has become one of my favorite places for breakfast/brunch, Della Fattoria. We haven't gone out for brunch in a long time, so it felt special.  This particular place is special too. It's family owned and they grow all of their own food on their ranch in a rural area outside of town. The atmosphere is rustic and elegant at the same time and the service is excellent.

Our view across the street. I just loved how the white lights from the chandelier inside the restaurant were reflecting so beautifully in the window due to the dark and rainy outside.

The best crab bennie I have ever had! Instead of english muffins it was served on their homemade bread instead. And if that wasn't treat enough, the owner came over to talk to me and when I told her how much I was enjoying the crab (isn't crab better when it's dark and raining outside? Maybe that's the Pacific Northwest girl in me!) she let me know that they had gone over to pick it up fresh from fishermen the previous afternoon. Suddenly my perspective flipped! I wasn't just simply eating breakfast in a nice restaurant. I was partaking in a group endeavor that involved someone raising chickens and gathering eggs, someone else made this delicious, earthy bread, another went to the fishermen who had caught the crab to bring it back to the restaurant, a talented chef turned it into a creative, mouth-watering experience on a plate and the whole thing was brought to me by a kind, caring person who made sure I had everything I needed! I know this happens every time I order a meal. But you can't always put the names and faces to it like I could thisorning. The backstory of the creativity and care that went into preparing a meal made our whole experience that morning even more special. I know this happens every time I order a meal. But you can't always put the names and faces to it like I could this morning. It was so much more personal and so I appreciated it that much more. We felt so nurtured and cared for after that meal. So fed.

We celebrated afterward with a short walk in the rain with my happy umbrella! We have needed the rain so badly, being in the middle of a drought.

Pumpkin Lattes in the Crockpot

It's so fun to try new things. It's especially fun if those things are inexpensive, decadent, make you feel luxurious and are easy to make yourself.  Today, I tried this recipe for homemade Pumpkin Lattes in the crockpot and they turned out delicious! So easy. I got up early, fed the cats (who seem to be starving lately--I don't need an alarm clock any more) put everything into the crockpot and left it to go do my yoga practice, meditation and reading. Two hours later, when the other two finally arose, we had fresh, hot Pumpkin Lattes and everyone loved them! I will definitely be making them again and again...

I tried making these on the stove top as well but using the crockpot really makes the difference as it allows the milk and coffee to really absorb the spices and vanilla. I skipped on the whipped cream and extra cinnamon on top, but you can go fancy if you want.

Below, I've reprinted the recipe. I'll be trying more of Stephanie's crock pot recipes--especially the holiday ones. I really like the idea of saving some time and energy (A crockpot uses approx. .02 of energy) while still making really delicious food.


Pumpkin Latte
(Makes 2)
2 cups milk 
2 T canned pumpkin 
2 T sugar 
2 T vanilla (not a typo. it asks for tablespoons) 
1/2 tsp pumpkin pie spice (or: 1/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, and a teeny tiny pinch of ground ginger)
1/2 cup brewed espresso or 3/4 cup strong brewed coffee
garnish with whipped cream (optional)

Add the coffee/espresso and milk to the crockpot. Whisk in the pumpkin, spices, sugar, and vanilla.
Cover and cook on high for 2 hours if everything is cold. Whisk again.
Ladle into mugs, and garnish with whipped cream and additional cinnamon.

**If you're visiting from AEDM, welcome! I will be posting artwork as well. My philosophy and experience is that any kind of creativity contributes to my artwork, therefore, I focus on being creative each day, whatever that means on any particular day. Thanks for visiting!

Inspiration Saturday

 Really enjoying this song

How about breakfast with one of these?

My affirmation lately: "Something is now manifesting for me in totally satisfying and harmonious ways."

Have you heard Thandie Newton's Ted Talk?

Oh yes, this is luscious.

Nothing is more important than self-care. Nothing. Check out this list of 55 gentle ways to take care of you. Or make your own list (even better because nobody knows what you need like you do) and share a few of your favorite items in the comments below.

For those of you in the path of the storm, real or metaphorical, take good care and be safe.

The Farmer's Market: A Festival of Color

I love shopping at our local farmer's market. Everything is organic and fresh. It's a feast for the eyes and soul as well as the body; a festival of color. Buckets abundantly filled with cut flowers; bins, boxes and baskets overflowing with luscious fruits and vegetables; and tables of fresh baked goods, fish, honey, sorbet and coffee. Tantalizing smells of fresh produce waft through the air, alive with the energy of those shopping and sampling. There's  a bit of an "old world" feel, similar to the feeling I had when I shopped the open air markets while visiting Paris and other European cities. It feels good to shop at the farmer's market. It feels good to buy fresh, local, organic food and support the farmer's who grow it and make it available. I know I'm getting quality, healthy, fresh, organic food and I love the eye candy; there's never a shortage for great photo taking. It's a highlight of my week. 

Nourishment

touching

smelling, tasting

hearing

seeing, feeling

"As artists, we must learn to be self-nourishing. We must become alert enough to consciously replenish our creative resources as we draw on them...filling the well. The artist's brain is the sensory brain: sight and sound, smell and taste, touch. In filling the well, think magic. Think delight. Think fun."

Julia Cameron

Rosemary Lavendar Cookies

Have you ever cooked with lavender? I had not so I decided to pick up some culinary lavender to celebrate Spring. (I love to try something new each season!) I love rosemary in shortbread (and just about everything else--it's one of my favorite herbs) and combined with the lavender is definitely a bit exotic! These cookies are so tasty and go well with tea. They will really make you feel like you're eating something special! I've heard that lavender goes well in lamb stew as well, but as a vegetarian with privileges :), I don't eat much meat. Maybe I'll try it with some fish or with a vegetable soup or stew. It might go nicely in some bread as well. I'm up for ideas so please share them if you have a favorite recipe!

Rosemary Lavender Shortbread

·  Cooking Time: 8 to 10

·  1 1/2 cups unsalted butter

·  2/3 cup white sugar

·  1 tablespoon chopped fresh rosemary

·  1 tablespoon cooking lavender, pressed in a mortar & pestle to release the oils

·  2 3/4 cups all-purpose flour

·  1/4 teaspoon salt

·  2 teaspoons sugar, separated

In a medium bowl, cream together the butter and 2/3 cup of sugar until light and fluffy.Stir in the flour salt and rosemary until well blended. The dough will be somewhat soft. Cover and refrigerate for 1 hour.

Preheat the oven to 375 degrees F (190 degrees F). Line cookie sheets with parchment paper or silpats.

On a lightly floured surface, roll the dough out to 1/4 inch thickness.

Use your favorite cookie cutter to form your cookies, if you have leftovers, set aside and let rest for a little while before rolling out again.Place cookies 1 inch apart on the lined cookie sheets. Sprinkle the remaining sugar over the tops.

Bake for 8-10 minutes in the preheated oven, or until golden at the edges.

Cool on wire racks, and store in an airtight container at room temperature.

Potato Cauliflower Subzi

I love simple, vegetarian meals and dishes. Something about eating that way is elegant to me. I always feel as if I've nourished my body and my soul. Lately I've been craving this dish. It's simplicity makes for a nice lunch or a simple dinner. It's wonderful paired with some whole grain bread or toast and some lentils (which I skipped this time). I also add just a touch of turmeric which is not included in the original recipe. Totally satisfying and easy to make in just minutes.

Potato and Cauliflower Subzi

Makes 4 servings

1 Tbsp ghee or olive oil

½ tsp cumin seeds

½ inch piece of fresh ginger, peeled and chopped fine

½ tsp cayenne pepper (optional)

Salt, to taste

2 medium-size new red potatoes, washed and cubed

1 medium-size head of cauliflower, washed and separated into florets

1 tomato, coarsely chopped

A few cilantro leaves, washed and chopped

1.      Heat the ghee or oil in a large pan.

2.      Put in the cumin seeds, followed by the ginger, pepper, and salt.

3.      Quickly add the cubed potatoes and cauliflower florets; toss to coat thoroughly. (Here is where I add 1/8-1/4 tsp, more or less, of Turmeric)

4.      Add 2 Tbsp of the water, reduce the heat, cover the pan, and cook for about 10 minutes, until the vegetables are soft but not mushy.

5.      Add the chopped tomato and chopped cilantro leaves.

Serve hot with whole grain bread and lentils.

Salade Nicoise

 

While I'm working on some art--painting and gluing--I'm taking some time out to enjoy some Salade Nicoise by Julia Child. This has got to be my favorite salad. I found the recipe online (although I've now forgotten where!) I've made it several times this summer and I never get tired of it. As a matter of fact, I find myself craving it! Being a whole meal, with the protein of the tuna (treat yourself and buy a couple of cans of really good albacore tuna--it really makes a difference!) and eggs and the other vegetables, it's so satisfying!

Using the freshest ingredients really makes this salad and in my opinion there's no other way to make it. SaladeNicoise is so colorful with the bright red of the tomatoes, deep green of the green beans, the sunny yellow egg yolks. And the flavors are so mouth-wateringly tangy and delicious, especially with the olives, capers and the freshly mixed vinaigrette. It's best to make this salad ahead a bit and chill as it will absorb all of the flavors, in fact, my family likes it even better the next day. The recipe is below along with the recipe for the vinaigrette. Feel free to tweak it to suit your taste!

Salade Niçoise
From Julia's Kitchen Wisdom, by Julia Child.

Ingredients:

1 large head Boston-lettuce leaves, washed and dried
1 pound green beans, cooked and refreshed
1-1/2 tablespoons minced shallots
1/2 to 2/3 cup basic vinaigrette (below)
Salt and freshly ground pepper
3 or 4 ripe red tomatoes, cut into wedges (or 10 to 12 cherry tomatoes, halved)
3 or 4 "boiling" potatoes, peeled, sliced, and cooked
Two 3-ounce cans chunk tuna, preferably oil-packed
6 hard-boiled eggs, peeled and halved
1 freshly opened can of flat anchovy fillets
1/3 cup small black Niçoise-type olives
2 to 3 tablespoons capers
3 tablespoons minced fresh parsley
Instructions:
Arrange the lettuce leaves on a large platter or in a shallow bowl. Shortly before serving, toss the beans with the shallots, spoonfuls of vinaigrette, and salt and pepper. Baste the tomatoes with a spoonful of vinaigrette. Place the potatoes in the center of the platter and arrange a mound of beans at either end, with tomatoes and small mounds of tuna at strategic intervals. Ring the platter with halves of hard-boiled eggs, sunny side up, and curl an anchovy on top of each. Spoon more vinaigrette over all; scatter on olives, capers, and parsley, and serve.
Yield: Serves 6

Basic Vinaigrette Dressing
From Julia's Kitchen Wisdom, by Julia Child
This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can't take it out.
Ingredients:
1/2 Tbsp finely minced shallot or scallion
1/2 Tbsp Dijon-type mustard
1/4 tsp salt
1/2 Tbsp freshly squeezed lemon juice
1/2 Tbsp wine vinegar
1/3 to 1/2 cup excellent olive oil, or other fine, fresh oil
Freshly ground pepper
Instructions:
Either shake all the ingredients together in a screw-topped jar, or mix them individually as follows. Stir the shallots or scallions together with the mustard and salt. Whisk in the lemon juice and vinegar, and when well blended start whisking in the oil by droplets to form a smooth emulsion. Beat in freshly ground pepper. Taste (dip a piece of the salad greens into the sauce) and correct seasoning with salt, pepper, and/or drops of lemon juice.
Yield: For about 2/3 cup, serving 6 to 8

Farmer's Market Goodness

Is there anything better than a farmer's market to pick up produce, baked goods and flowers? I enjoy the local farmer's market in my area. It reminds me of the open air markets in France that I love so much. Being outdoors, the vibrant colored produce, the fresh scent of herbs and flowers, the people, the energy, make it an experience for all of the senses. It feels good to support the local farmers too. My favorite thing is to pick out a few vegetables, whatever looks good and strikes my fancy, bring them home, chop them up and saute them in a bit of olive oil. Then add them to cooked pasta with a bit of white wine and herbs. Sprinkle a bit of Parmesan cheese on top and voila! Easy. Healthy. Fresh. Is there a farmer's market in your area? Do you have a favorite place to shop that feeds your soul?

 

Just look at these vibrant tomatoes...bruschetta anyone?

 

Shopping at a farmer's market is an organic experience--not only is most of the produce certified organic, but the experience itself is an organic one--you buy what's in season, what's available. And you can feel a little closer to the food source.

 mmmm. White nectarines...

 

...and strawberries

 

I love the fresh herb section--you can smell their lovely scents as you walk by. Someday I will have my own herb garden.

 

I try to buy fresh flowers for my table too. Nothing lifts the spirits and brightens up a room like fresh flowers.

Hope your week is off to a great start!

My Favorite Hearty Vegetable Soup

This is my favorite vegetable soup. It's great for spring, fall or winter. I love it with a slice of crusty bread with olive oil and fresh cracked black pepper and a glass of wine. Simple but elegant meal.

 Wash 1/2 cup uncooked barley and put in a large soup pot. 

Add 8-10 cups pure water, 1 tsp crumbled bay leaf (2-3 whole), 1 tsp salt, 1-2 Tbsp extra virgin olive oil.

Bring the pot to a boil. 

Add 2 chopped carrots, 2 stalks of finely chopped celery, 1 cup finely chopped fresh parsley, 2 Tbsp chopped onion, 1 clove garlic, 3 cups chopped potatoes and/or turnips.

Let the soup cook covered over medium heat for 50 minutes. Stir in 1 small bunch of chopped fresh spinach, 1/2 tsp dried thyme, freshly ground black pepper to taste.

I substituted kale for the spinach and it worked really well. I just added it with the rest of the vegetables. A wonderful, nutritious, fulfilling soup.

Enjoy!

Adapted from Ayurvedic Cooking for Westerners, by Amadea Morningstar

Food Inspiration

In the middle of all of the gray, dreary and cold weather, I'm feeling a little, well, gray myself. Right about now, the lack of color  is making me wish I could just hibernate until the end of winter and the sun starts to make the flowers bloom again. So, I went looking to find something inspiring...and warm. Look what I found:

Courtesy of Smitten Kitchen

Spicy Soba Noodles with Shiitakes from  Smitten Kitchen. Soba noodles, cabbage, shiitake, edamame and chili paste. Spicy sounds like just the ticket to me to warm both body and soul.

And how about this hot chocolate recipe from Seven Spoons.

I absolutely love chocolate and cinnamon together. And the espresso powder adds another kick. Another thing I like about this recipe is the fact that you can tweak it to your liking.

What comfort foods inspire you?

The Best Pumpkin Muffins Ever

I am somewhat of a pumpkin muffin connoisseur. Every fall I taste the perfect pumpkin muffin or bread in a cafe somewhere, and every fall I try to find the perfect recipe or tweak my old one so I can make them at home. I have finally succeeded! I now have the perfect pumpkin muffin recipe. The muffins are the perfect balance between moist and dry, and they are the perfect taste of autumn spice, not too bland and not too bold. Just right. And I want to share them with you!

Here's the recipe:

Start by mixing together, 3 cups of flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon and 1/4 tsp ground nutmeg. Then in another bowl, beat together 3/4 cup softened butter, 3 cups sugar and 3 eggs, one at a time. Add the butter mixture to the flour mixture. Stir in 2 cans of pumpkin and 1 tsp vanilla. Fold in 3/4 cup raisins. *Optional: You could fold in some chopped nuts or pumpkin seeds along with or instead of the raisins. Line a muffin tin with papers and spoon in the batter. Bake at 325 degrees for about 20 minutes or until a toothpick comes out clean. 

While the muffins are baking, mix up the glaze by stirring together 1 cup of powdered sugar with 1/2 tsp of vanilla and 1-2 tsp of milk. Once the muffins have cooled, drizzle with glaze.

Enjoy with a cup of tea!