tag:blogger.com,1999:blog-28927639476719601302024-03-12T19:37:28.073-05:00The Food AdventuressI have a kitchen affliction.
Mostly, this means I peruse magazines and so forth for inspiration and recipes, which I promptly ignore or use as broad guidelines for my own concoctions. You'll most likely find those doctored recipes (with credit where credit is due to the original creators) here, along with an occasional food-related ramble or two. If you care to muse (or read musings) about food and its cousins wine and hospitality, pull up a chair!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.comBlogger25125tag:blogger.com,1999:blog-2892763947671960130.post-76532441646392844722012-06-27T15:54:00.001-05:002012-06-27T15:54:15.168-05:00Born again...The Food Adventuress has a new look and a new home. Thanks for following in the past - I hope you'll come on over to my new home: <a href="http://www.thefoodadventuress.com/">www.thefoodadventuress.com</a>! <br />
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Also, my other blog still lives at <a href="http://www.littlemagpie.org/">www.littlemagpie.org</a><br />
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Last but not least, please check out <a href="http://www.arkansaswomenbloggers.com/">www.arkansaswomenbloggers.com</a> (especially if you're a woman blogger in Arkansas!) Our now (in)famous conference, Arkansas Women Bloggers Unplugged or #AWBU, is coming up on August 24 - 26, 2012 at the Ozark Folk Center in Mountain View, Arkansas. You <i>definitely </i>will not want to miss it - it's going to be a blast. Plus, it's more affordable, closer to home and frankly (in our humble opinions) more fun than those big time blogger conferences. Join us!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-77447548655473084652011-12-02T10:58:00.000-06:002011-12-02T10:58:37.660-06:00Boss Around The Food Adventuress!<div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">Hey y'all, </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">So, I'm VERY stoked that we have purchased my new Whirlpool EnergyStar kitchen appliances (microwave, fridge, range and dishwasher) and they will be arriving next week. I'm <i>almost </i>as excited that I get to mark off some commitments on my <a href="http://practicallygreen.com/upgrade-my-dishwasher-to-an-energy-star-model">Practically Green action list</a>! (Read more over on <a href="http://littlemagpie.org/2011/10/04/pg/">Little Magpie</a>, on the <a href="http://blog.practicallygreen.com/2011/10/4-reasons-to-eat-local-when-you-eat-out/">PG blog</a> and <a href="http://nwamotherlode.com/archives/17304">nwaMotherlode</a>!)</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">Obviously, I will immediately shun all non-homemade meals for quite some time in my enthusiasm. The question will be what to prepare for the maiden voyages of my new partners in kitchen crime! So, I invite you to boss me around. </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">I'm seeking a few new things to to try. The guidelines are pretty broad: though I'm a vegetarian, I cook meat for my family. (More on my overall <a href="http://thefoodadventuress.blogspot.com/search/label/food%20philosophy">food philosophy</a> here.) So, a chicken dish (for example) will work provided there are ample side items (I'm happy with a grain and a veggie as my meal on a fairly regular basis) or the meat item can be prepared separately. I'm not into fancy schmancy (<a href="http://thefoodadventuress.blogspot.com/search/label/books%20to%20devour">Julie and Julia can stick with the beef bourgignon</a>) or uber-involved, but I will <a href="http://thefoodadventuress.blogspot.com/2011/10/foodie-life-lessons-learned-from-mom_16.html">happily chop</a> and cook lengthy meals if the end justifies the means. I'm not really into shortcuts (prepared, canned or frozen over fresh) or processed (cheez whiz, rotel et al), but I suppose I'm malleable. Frying is an absolute rarity, and I do skew pretty healthy, but hey: be a negative influence on me! There's no telling what I'm missing.</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">Also: we are all fans of fish and shellfish up in here. </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"> </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">Last but not least, I'm highly likely to take whatever directions and recipes you offer and do whatever I want with them, to offer fair warning. However, I'll give credit where credit is due. So, send me to your blogs, your tried and true recipes, your favorite websites, photos of your tattered recipe cards and directives to the undiscovered but fabulous recipes on boxes of pasta. Bring it all. </div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">I'll test 'em as I get to know my new appliances and report on it all ad nauseum. And, I'll obviously link to your bloggity blogs.</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"><br />
</div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;"></div><div style="margin-bottom: 0px; margin-top: 0px; text-align: left;">I await your instruction. </div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-64824150661094170632011-11-12T11:11:00.000-06:002011-11-12T11:11:19.857-06:00A Cutting ConfessionThis post about dads, my knives and knife sharpening is over here at The Little Magpie: http://littlemagpie.org/2011/11/11/a-cutting-confession/<br />
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Still trying to decide whether to merge the two blogs but leaning toward it! Thoughts?Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-65362197486110572142011-10-28T17:56:00.000-05:002011-10-28T17:56:00.570-05:00(Foodie) Life Lessons Learned from Mom - Part 5<div style="margin-bottom: 0in;">If you've been landing at <a href="http://www.littlemagpie.org/">www.littlemagpie.org</a> and then exploring my series of <a href="http://www.thefoodadventuress.blogspot.com/">(Foodie) Life Lessons Learned from Mom</a> here on The Food Adventuress, thanks! Here's the fifth (and final) <strike>obsession</strike> installment: </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">I've mentioned the life lessons of no special treatment, preparation, reading the instructions and proceeding slowly, seeking inspiration and embellishing. Finally, <b>life lesson five: honor tradition.</b></div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Honestly, my family is fairly certain they've bred a monster in me. Straying in the slightest from years of tradition makes me nearly break out in hives. It's not that I'm an inflexible human being, I swear! (Sort of.) It's just that in the same way that consistency and <a href="http://littlemagpie.org/2011/03/07/the-comfort-of-our-routines/">the comfort of our routines</a> gives me a compass by which to navigate life, tradition helps me understand where I've been and where I'm going. In fact, I now understand that this same predictability is a very small gift I offer my own family and specifically my children, but that it will be years before they can thoroughly unwrap it. </div><div style="margin-bottom: 0in;"><b> </b></div><div style="margin-bottom: 0in;">Here's the food-focused version:</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Fall means pumpkin soup. (Granted, my family abhorred it, and we no longer speak of it. But I can taste it, and I still love it.)</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Easter means hot cross buns.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Christmas Eve means fondue, inexplicably, and Christmas day means German stollen and prime rib.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">May calls me to sneak around with my daughter leaving May Day surprises, June summons me to celebrate summer and July sends a signal for both Independence Day and Bastille Day. In August, I pack my family up for a Perseid Picnic. In September, I'm prone to a back to school celebration and in October, I notice the harvest moon. In November, we gather those we love and those who may not have a place to feel warmth and camaraderie, and we give thanks for things mentioned and many more things unmentioned.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Long ago, people were drawn more strongly to the seasons and their related meanings. Whether I'm reading the Little House on the Prairie series or jotting the latest seasonal attributes on our kitchen chalkboard, I've learned that the seasons and traditions matter. At best, they offer us the sentiment that life and intentional living matter, and at least, they remind us that predictability feels good. </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">I'm wrapping up a month of thinking about my Mom and the way she influenced and influences my life in countless ways. We're approaching the holiday season, when we can allow ourselves to be drawn to what matters or to be overwhelmed by a sense of obligation. I would challenge you just as I challenge myself to stop, slow down, honor the past and move with an eye to the future. </div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">This year, belatedly, our family grabbed a simple mason jar on top of the fridge and started pitching little cut up index cards in it with our favorite sayings and memories of the year. We'll read them all together on New Year's Even as we thrash into another year together. We started this little habit mid-August. I could have skipped mentioning it because I thought my family might make fun of my corniness, or that it was so late in the year that we shouldn't even bother.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;">Instead, my gamble was rewarded by their enthusiasm. Now, when things we know in the moment to be meaningful threaten to pass by, my daughter or my husband mentions that we ought to throw it in the jar. And this year, when I embrace my own full corniness and serve up our Thanksgiving stuffing in a carved-out pumpkin, I'll be prepared to endure the smart remarks and the (passing) jokes. I'll know that just like the Christmas Eve fondue, the attempted new traditions may or may not endure, but what will remain will be the memories and an assurance in our family that we care enough to risk a joke or two for the sake of tradition.</div><div style="margin-bottom: 0in;"><br />
</div><div style="margin-bottom: 0in;"></div><div style="margin-bottom: 0in;">And that is enough.</div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-14075594003663649022011-10-26T07:07:00.000-05:002011-10-26T07:07:00.148-05:00(Foodie) Life Lessons Learned from Mom - Part 4Clearly, it isn't easy to encapsulate all that I've learned in the kitchen and in life from my Mom in one paltry series of blog posts. I feel a bit below par just for recording them here rather than with pen and paper. However, what matters is that the thoughts and memories are captured, rather than wishing someday that they had been.<br />
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And so, as I type away and attempt to get to the heart of the matter, I sit near my pantry, which is well-stocked with cookbooks new and well-loved. A dear friend knew that I should soak in the greatness that was her grandfather, and when I visited his cozy, cluttered and eccentric home without a surface to spare (all of these attributes conveyed with much admiration), I saw that his life was captured in cookbooks. It changed my outlook on what could easily be conveyed as part of the past, a Fahrenheit-451-esque view that cookbooks are easily replaced by searchable, digital recipes. <br />
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Today, I enjoy collecting grimy recipe cards and dog-eared cookbooks. To (I suspect) my mother's horror, I write enthusiastically in the margins of each cookbook, noting when I made a dish for the first time and how it went. If some future offspring a few generations down the line chooses to keep one of my cookbooks and find comfort in the notations, so be it - and if they are lost to the sands of time, there is no harm done.<br />
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While my Mom is not any more enthusiastic about dog-earing a book by turning down pages to keep your place than she is affronting the body with a tattoo, here I think we agree: cookbooks are a source of inspiration. And herein lies <b>life lesson four: one must seek ample inspiration and then embellish and experiment. </b><br />
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In retrospect, she might be surprised that she taught me these traits. However, Mom's well-worn and time-loved cookbooks beg to differ. The recipes torn from the newspaper or pulled from periodicals and shared belie her appreciation for print publications. I received many a manila envelope full of newspaper clippings in my developing years. Sometimes, an article on a place I'd visited (or ought to visit). Others, a recipe or Dear Abby column (not so) subtly conveying an opinion. But always, the true epitome of a "care" package. And of course, Dad slipped in a column or two on financial security and investing. Mom might or might not be surprised to know that I interpret cookbooks and travel tomes as an interpretation of inspiration and experimentation. Bite-sized but still life-altering in their own context.<br />
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In 1997, I shipped off for France and five months of backpacking through Europe. Boarding the plane and setting off into the American view of the sun setting over my left shoulder as the flight bore East, I slowly opened a package in my carry-on bag from Mom - she has a habit of slipping little things into our bags or spots we won't discover for a while. It held a a little sterling silver charm that I recognized from an antiqueing excursion earlier that summer in Ellensburg, Washington.<br />
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Just as Mark Twain discovered that his father was far less hapless than he had imagined ("When I was a boy of fourteen, my father was so ignorant I could hardly stand to have the old man around. But when I got to be 21, I was astonished at how much the old man had learned in seven years."), I had learned that a relationship with my Mom was inexplicable, but highly desirable. In fact, that excursion was fraught with the turmoil of a young woman in transition and the strain of our developing connection, which has thankfully evolved to the point that I consider a conversation with my Mom to be a non-negotiable part of every week of my life.<br />
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The charm on a slender chain was a cowboy inside a little fence, with a gate that read "Don't Fence Me In" - a not-so-subtle encouragement from my Mom to see the world. She thought, in fact, that five months as a twenty year old exploring Europe completely alone was far too little, and that I should stay a year. <br />
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The package also held a bookmark, obviously. Mom gave me countless bookmarks through the years, conveying her appreciation of a well-read life and so many other virtues in the process. This one read:<br />
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<i>Fly high.</i><br />
<i>Look with open eyes.</i><br />
<i>See a new world.</i><br />
<i>Learn much.</i><br />
<i>Open your heart to a new world.</i><br />
<i>Honor God.</i><br />
<i>Have fun!</i><br />
<i>Mom - love </i><br />
<i>1997 September</i><br />
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Honestly, you can't possibly understand all that - unless you do. Suffice it to say that in the kitchen, and in life, Mom adequately conveyed that I must seek inspiration and experiment.<br />
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And so, obvious or not, I consider simply embellishing a recipe with my own life experiences and the inspiration that strikes in the moment to substitute an ingredient with my own embellishment and see what transpires to be the highest form of admiration and respect.<br />
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<div style="margin-bottom: 0in;">Thanks, Mom. ♥</div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-36843420614176954592011-10-24T20:54:00.000-05:002011-10-24T20:54:28.922-05:00(Foodie) Life Lessons Learned from Mom - Part 3By current standards, I would most definitely have been diagnosed as ADD or ADHD. While in my first nonprofit gig with Big Brothers Big Sisters of Northwest Arkansas years ago, I remember attending a workshop where I learned of the supposedly telltale physical signs of such afflictions: the way hair parts on the scalp and so forth. I instinctively never checked myself against the list, knowing I would be likely to find multiple occurrences.<br />
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Regardless, Mom wouldn't have sought medication, she returned to the tactics she employed best as a classroom teacher of 5 - 7 year olds. Discipline. Repetition. Routines. Preparation.<br />
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And so when the time came to push my boundaries and force me to begin the long road to being a productive adult, Mom began with pistachio pudding. Obviously.<br />
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She summoned me to the kitchen, where I found a step stool, a large bowl, a measuring cup and a whisk along with a box of pistachio pudding. I was to a) carefully read the directions and b) follow them.<br />
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Naturally, I glanced at them and vaguely skimmed the directions, grabbed the milk, spilled it while pouring and was consequently stopped in my tracks. "Stop. Read the directions." I weakly replied that I had. I was told to revisit them. I was told that I could not hold the measuring cup while pouring the milk, because I would tip it toward me and skew the measurement. I was told to set the measuring cup on the counter and then pour the milk.<br />
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I proceeded, and everything seemed really watery. The directions said it would be set and ready to eat in five minutes. I stared. It didn't seem set.<br />
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Eventually, it turned out well and I had the pride of a lion tamer at my hand-crafted, unnaturally green dessert. It received rave reviews from my Dad and arched eyebrows plus rolled eyes from my Mom, albeit with pride twitching at the corners of her mouth.<br />
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I learned that I should probably prepare everything I'll need for an adventure in advance. I learned that I should probably read and understand the directions, or my marching orders, thoroughly. I learned that the proper outcome sometimes requires a little time and patience, both of which I often lack.<br />
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Now, in the kitchen, I often hold a measuring glass up to eye level while pouring, and I feel guilty every time. Granted, I've also learned that many of my dishes and kitchen adventures (see ignoring the rules and my initial disclaimer for reference) often turn out alright even if the exact specifications are disregarded. However, I've also learned that in the kitchen, as in life, thorough preparation and reading of the instructions is always a good call. It is one thing to have no idea what you're supposed to be doing, and another entirely to know and then blatantly disregard the directions.<br />
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And so, <b>lesson number three: read the instructions, lay out all the necessary items and proceed slowly. </b><br />
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<div style="margin-bottom: 0in;">Sigh. Sorry, Mom - I'm still mastering this one. ♥</div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com2tag:blogger.com,1999:blog-2892763947671960130.post-71057332595680024842011-10-16T09:27:00.002-05:002011-10-16T09:27:00.565-05:00(Foodie) Life Lessons Learned from Mom - Part 2As you may have gathered in the previous post, we are a well-intentioned if often-straying family when it comes to food. Here's the thing: I think that is true of every family. Removing the barriers and, more importantly, the pitfalls is the key to success in so many things.<br />
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Mom would buy grapefruit and then painstakingly slice it, prep it, leave it in the fridge and post a note as to its existence near the cereal. She bought and washed grapes. She sliced cantaloupe. She placed bananas in a visible and enticing spot on the counter. It was (and is) genius, really. <b>Lesson two: preparation, preparation. </b><br />
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Honestly, it is shocking how late in life I realized her tactics. Each night, the coffee was prepped and the timer set. A tray with all the appropriate accessories (spoons, sweetener, mugs) was readied... because honestly, does anyone want to search the deep recesses of their mind while uncaffeinated to figure out how to brew coffee on a weekday morning? Breakfast cereal, bowls and spoons were laid out. Skipping breakfast was not encouraged and met with almost as much of a lecture as far grander transgressions.<br />
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Now, I understand the method to the madness and preparation. Breakfast is unlikely to be skipped when the thinking is done for you. Fresh fruits and vegetables are very likely to be grabbed and consumed when the work is removed. We thought we were choosing to reach into the fridge and swipe a handful of grapes of our own free will. Alas, we were being cunningly manipulated into healthy choices.<br />
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I take it a step further with my obsessive meal preparation. I consider the options, prepare the shopping list and write the menu on giant chalkboards in my kitchen. I think a lot of people assume I do it for some sort of statement or a rubbing of my Martha Stewart-esque ways into their collective faces. Au contraire... I dread the witching hour when I arrive home from work exhausted and preoccupied. Without preparation, that hour arrives and I make a maddening move: I open the fridge or pantry door and stand there, baffled, staring into the depths, hypothesizing with my feeble mind what I will make for dinner. A plan and a clearly-posted menu take all of that away. Suddenly, we aren't the family microwaving cheese onto tortillas and passing them off as "quesadillas" or picking up fast food or making breakfast for dinner... again. We are a family with a good meal ahead of us. My kids and husband smell good things from the kitchen and know that I care. The systemic chopping is therapy for my work-torn soul.<br />
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Preparation, in the home and in the kitchen as well as in life, turns out to be the best defense. It's shocking, really.<br />
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And so, I'm now the mom who, on a weekend afternoon like this one, quietly congratulates herself and realizes she has made one small parenting step, and that one small step leads to another. The neighborhood kids have been playing in the late autumn sun all afternoon. The time has arrived when one breaks from the stupor of play long enough to realize they are very hungry (and they have to go to the bathroom). The kids all disperse to their respective homes, operating on an unspoken childhood pact and hoping for a quick-grab snack and a hasty return to play without being apprehended by chores or parental demands.<br />
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I watch quietly and unnoticed as some, though not all, of the neighbor kids re-emerge from their homes with processed, individually-packaged (i.e. convenience) foods and disposable water bottles. It won't kill them, and it definitely won't be the end of humanity. But again, I won't lie about the pang of pride as my kid saunters in, grabs one of her chilled, reusable stainless water bottles from the fridge, downs a big swig and covertly swipes some grapes and a hunk of cantaloupe from the fridge before springing back out into the afternoon sun.<br />
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She definitely got away with something. I did, too.Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com2tag:blogger.com,1999:blog-2892763947671960130.post-44642207880681339052011-10-12T07:48:00.000-05:002011-10-12T07:48:35.958-05:00(Foodie) Life Lessons Learned from Mom - Part 1<div style="font-family: Times,"Times New Roman",serif; margin-bottom: 0in;"><i>Today is my <a href="http://wp.me/p1DL3Q-9P">Mom's birthday - read The Glamorous Glennis here </a>. I'd been mulling over this series for a while, and kicking it off today seems a fitting tribute. For all that you knew about that you conscientiously taught me in the kitchen, thank you. For all that you didn't know about but, I suspect, vaguely hoped you taught me about life in the kitchen, thank you even more. ♥</i></div><br />
By comparison, I definitely grew up in a household where family style meals were the norm. My mom would probably argue that she didn't cook that often, but she absolutely did. She used an arsenal of fairly familiar meals and fresh ingredients. Although I stopped eating meat at age 15 and Mom didn't pander to my whims, I always found it easy to make a full meal out of what she prepared for the family. <b>Lesson 1: You won't get special treatment, and meals are prepared for everyone. </b> Make your own adjustments.<br />
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Regardless of my fickle teenage whims, I looked forward to the smell whipping me in the face when I came in the back door after activities or sports practice. One whiff told you whether it was orange juice chicken, spaghetti, Chinese (an all-encompassing term for various stir fry dishes) or, to my chagrin despite its relative merits, meatloaf. <br />
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But that whiff conveyed many other things: even though I knew, I asked what was for dinner. Even though she knew I knew, Mom told me. I knew she cared enough to buy the groceries and fix an involved meal even when she probably didn't feel like it. I knew we would all sit down to the table together. I knew to pull back my hair and wash my hands, and to use manners: a napkin in my lap, no elbows on the table and please and thank you even as a sullen teen. Sulking may have been mildly tolerated as a teenage phase, but overlooking these simple expectations was not. I could certainly stalk off to my lair after dinner, but not before asking to be excused. I knew, above all, that many things in my life were consistent and predictable, and that <a href="http://littlemagpie.org/2011/03/07/the-comfort-of-our-routines/">the comfort of our routines</a> feels good.<br />
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The lesson of the meal prepared for the greater, familial good mattered because I was free to make my own choices, but Mom wasn't going to plan dinner around me. Lesson subtitle: I love you, but the world doesn't revolve around you. Second lesson subtitle: you will act appropriately, and our family has rules and standards.<br />
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When my older daughter was about age three, I did what I thought I was supposed to do as a new parent and picked up "kid-friendly" things like fish sticks, chicken nuggets and miniature pizza bites. Then, I started reading the ingredients and the sodium content and thought about the lack of real ingredients. By contrast, the meals my husband and I ate were well planned, fresh and enjoyable. I stopped immediately and realized I was on the road to developing a picky eater. It's shocking how quickly a child stops informing you of what they don't like when no other options are presented. Now, Chez Stephens, your plate must be cleared but a small treat or dessert is always an option when that happens. If you don't clear your plate, no other meal options are offered and you'll find yourself hungry. I don't mention to my kiddos that I was once in deep trouble for pouring my glass of milk into a nearby plant instead of drinking it. More on that later.<br />
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It probably didn't hurt in the early years that I turned mussels into "We're having seashells for dinner!" Regardless of the tactics, my eldest now eats an impressive array of foods, and I suspect the small one will follow suit. The eldest loves "snacky dinner," which in our house translates to a sampling of things like cheeses, meats, crackers, fruits and vegetables. She considers cherry tomatoes a preferable snack and loves finding a fridge full of washed and ready to grab items like grapes, carrots, cantaloupe and grapefruit. Sure, she would devour a pantry full of Ding Dongs and Twinkies, but they aren't there, so there isn't much opportunity. She is baffled that other kids don't love bananas as much as she does, and recently did an impressive pitch to a neighbor kid joining us for dinner on the virtues of "my mom's mushroom pasta." <br />
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We're not saints - we keep around things like fruit snacks and cookies, but the household favorites are ice cream sandwiches and dark chocolate bars that we dip in peanut butter. Currently, there are some packaged cupcakes and a boxed yellow cake mix baked and frosted in chocolate frosting on the counter, but it all works here. A friend just told me that she felt like she was corrupting my child when they stopped by Burger King recently and Sophie told her that she had been there once or twice before. Definitely, definitely we are not martyrs - we don't preach our approach, we just do it, and the way other families do things is up to them and we are not judging. However, I'm not going to lie that I felt a strong pang of pride. She gets fast food, because we are as harried as the next family - but the fact that it isn't a staple of our lives makes me feel some sense that we are getting it right.<br />
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More importantly, I realize that every single day of my upbringing, Mom was teaching me simple lessons. I cling to these things when I feel overwhelmed by the challenge of raising small humans. And then, I realize that it isn't about how many meals we ate at the table together as a family last week - it's about the day when it all blurs together in the collective consciousness of my daughters, and they remember that more often than not, I cooked for them as a feeble expression of my love.Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com3tag:blogger.com,1999:blog-2892763947671960130.post-83994925328549116832011-10-07T05:13:00.000-05:002011-10-07T05:13:30.340-05:00The Food Adventuress Goes Green (Eat Your Veggies!)Today I'm <i>completely </i>honored to have a guest blog post on <a href="http://blog.practicallygreen.com/2011/10/4-reasons-to-eat-local-when-you-eat-out/">Eat Local When You Eat Out</a> over at Practically Green (<a href="http://www.practicallygreen.com/">www.practicallygreen.com</a> and <a href="http://www.blog.practicallygreen.com/">www.blog.practicallygreen.com</a>)!<br />
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There's mention of some of my favorite spots to dine in addition to the fun of contributing to one of PG's action items for a sustainable lifestyle. I'm also pretty stoked to have my main blog, <a href="http://www.littlemagpie.org/">www.littlemagpie.org</a>, mentioned over at <a href="http://ecopressed.com/">EcoPressed</a>. What a fun week!<br />
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Thanks to both current and new readers of both <a href="http://www.littlemagpie.org/">The Little Magpie</a> and <a href="http://thefoodadventuress.blogspot.com/">The Food Adventuress</a>. It's such a treat to share with you, and even more of a treat to interact.<br />
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Starting next Wednesday, October 12 (my Mom's birthday) and running throughout the remainder of October, watch for a five post blog series on (Foodie) Life Lessons From Mom - hope you enjoy!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-24732777737186935142011-10-04T14:05:00.000-05:002011-10-04T14:05:56.765-05:00More Books To DevourI posted last month on some of my favorite foodie reads: <a href="http://thefoodadventuress.blogspot.com/2011/09/books-to-devour.html">Books to Devour</a>. If you didn't read it, I'd love for you to skim it and add your favorite food-centric reads. I also set up a <a href="http://www.goodreads.com/review/list/1473970?shelf=books-to-devour">special shelf on Goodreads</a> for these tantalizing tomes.<br />
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Today, I'm adding to it all the books on my foodie "to read" list. Although I just read and couldn't get enough of <a href="http://www.goodreads.com/book/show/2767052-the-hunger-games">The Hunger Games</a> trilogy, I suppose they don't technically count. As the winter months approach, here are a few of the books I'll be tackling from my hibernation post on the couch by the fireplace:<br />
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1. <a href="http://www.goodreads.com/book/show/164397.Home_Cooking">Home Cooking: A Writer in the Kitchen</a> by Laurie Colwin<br />
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2. <a href="http://www.goodreads.com/book/show/39542.How_to_Be_a_Domestic_Goddess">How to Be a Domestic Goddess: Baking and the Art of Comfort Cooking</a> by Nigella Lawson<br />
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3. <a href="http://www.goodreads.com/book/show/6055063-the-sweet-life-in-paris">The Sweet Life in Paris: A Recipe for Living in the World's Most Delicious City</a> by David Lebovitz<br />
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4. <a href="http://www.goodreads.com/book/show/6164628-farm-city">Farm City: The Education of an Urban Farmer</a> by Novella Carpenter<br />
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5. <a href="http://www.goodreads.com/book/show/3685543-hometown-appetites">Hometown Appetites: The Story of Clementine Paddleford, the Forgotten Food Writer Who Chronicled How America Ate</a> by Kelly Alexander and Cynthia Harris<br />
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6. <a href="http://www.goodreads.com/book/show/6072179-cleaving">Cleaving: A Story of Marriage, Meat and Obsession</a> by Julie Powell<br />
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7. <a href="http://www.goodreads.com/book/show/421393.Plenty">Plenty: One Man, One Woman and a Raucous Year of Eating Locally</a> by Alisa Smith and J.B. MacKinnon<br />
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8. <a href="http://www.goodreads.com/book/show/139220.Heat">Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker and Apprentice to a Dante-Quoting Butcher in Tuscany</a> by Bill Buford<br />
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9. <a href="http://www.goodreads.com/book/show/10132777-the-feast-nearby">The Feast Nearby: How I lost my job, buried a marriage and found my way by keeping chickens, foraging, preserving, bartering and eating locally (all on $40 a week)</a> by Robin Mather<br />
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10. <a href="http://www.goodreads.com/book/show/86856.A_Cook_s_Tour">A Cook's Tour: Global Adventures in Extreme Cuisines</a> by Anthony Bourdain<br />
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These are all catalogued along with those I've already read on my Goodreads "<a href="http://www.goodreads.com/review/list/1473970-bethany-stephens?shelf=books-to-devour">Books to Devour</a>" shelf. I note with some amusement that the vast majority of the books on this list offer the clever minimalist one to three word title followed by a colon and an exhausting interpretation as you might read on the book jacket if you wanted to further explore the book's premise. It's ok, they've done it for you right there on the cover!<br />
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Any additions? Which foodie books are whetting your appetite?<br />
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<i>Also: I'm excited about launching a series next Wednesday, October 12 (my Mom's birthday) honoring her and the (foodie) life lessons she taught me in the kitchen. I hope you'll tune in for the rest of the month and share some of your own stories of kitchen inspiration!</i>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-20950382799430891102011-10-02T10:53:00.000-05:002011-10-02T10:53:00.324-05:00Food I Find PinterestingHello foodie friends,<br />
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You may realize that I do not post predictably or regularly here on The Food Adventuress. My main blog is <a href="http://www.littlemagpie.org/">www.littlemagpie.org</a>, and I find this blog to be most satisfying when I don't force it and simply let inspiration strike. However, with that said, I am certainly in the kitchen far more frequently when hibernation months are upon us. If you'd like to keep up between posts, however, please visit The Food Adventuress on Pinterest:<br />
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<a href="http://pinterest.com/bethanystephens/food-adventuress/">http://pinterest.com/bethanystephens/food-adventuress/</a><br />
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I think of it as my virtual recipe idea file, and I pin good eats to try out almost daily. And, once in a while I even get around to making them! Friday was my sister's birthday, and we are both adorers of <a href="http://www.bluemoonbrewingcompany.com/">Blue Moon beer</a>. So, naturally I had to make her these Blue Moon cupcakes:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdXgzSocbPumjdiupGvxrMpH6MAL_TU5IJ3_YhVZYHwUCUwqbFdemly4MQVECGhTSoP4Uj7-pqjARaqDAkbFSvNrClHQC-drgDrccdaGC3CTNalIO5NFHnKHHTtaGieAkmlfANCSJfv_n/s1600/photo%252835%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSdXgzSocbPumjdiupGvxrMpH6MAL_TU5IJ3_YhVZYHwUCUwqbFdemly4MQVECGhTSoP4Uj7-pqjARaqDAkbFSvNrClHQC-drgDrccdaGC3CTNalIO5NFHnKHHTtaGieAkmlfANCSJfv_n/s320/photo%252835%2529.JPG" width="240" /></a></div><br />
And then, naturally, I had to take this highly inappropriate picture of my young child playing with the Blue Moon box:<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQyWOf2_7x_yBNkUAoTLFntTOn5vXy96oTiOnoW1B3FUhBSSkorLMF790_P5Q9rWY526FyO8Nd6gDxUgzWJaB2t2bbYOc7iHNNqwYgmTQQ5Oq17rw70WcApcUYSa4fkpsntNPX5gvBcIt/s1600/photo%252836%2529.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZQyWOf2_7x_yBNkUAoTLFntTOn5vXy96oTiOnoW1B3FUhBSSkorLMF790_P5Q9rWY526FyO8Nd6gDxUgzWJaB2t2bbYOc7iHNNqwYgmTQQ5Oq17rw70WcApcUYSa4fkpsntNPX5gvBcIt/s320/photo%252836%2529.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A mere twenty years until she can raise a toast to Birthday Aunt</td></tr>
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And that is why there are some days when I simply should not blog. Anyway, hope you'll follow along on Pinterest, or follow The Food Adventuress on the Twitter if you're so inclined:<br />
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<a href="http://twitter.com/#%21/foodadventuress">http://twitter.com/#!/foodadventuress </a><br />
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Then meet me back here, same bat channel (but not necessarily same bat time) for more foodie fun. What have you been cooking up lately?Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-52110638983628042852011-09-03T17:15:00.000-05:002011-09-03T17:15:58.743-05:00Books to Devour<div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span style="border-collapse: separate; color: black; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"></span><span style="border-collapse: separate; color: black; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">During this summer's vacation, I noticed I had selected a number of food-centric books, which I promptly (and appropriately) devoured. More, by the way, on the vacation food in a forthcoming post. Anyway, being an avid reader, it also occurred to me that some of my favorite books are rather food focused. It seemed appropriate to begin (for others to finish) a foodie book list. That, of course, got me thinking about foodie films, so that will be forthcoming as well. </span></span></div><div><span style="border-collapse: separate; color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><br />
</span></div><div><span style="border-collapse: separate; color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">As an aside, check out the <a href="http://nwafoodie.blogspot.com/2011/07/10-northwest-arkansas-food-blogs-you.html">Top Northwest Food Blogs You Should Be Reading</a> over at my friend Lyndi's <a href="http://www.nwafoodie.com/">NWA Foodie</a> blog. I'm honored that <a href="http://www.thefoodadventuress.blogspot.com/">The Food Adventuress</a> is included on her list, and would contend this novice blog aside, these are some of the best blogs you'll read just about anywhere. Plus, it's a great time to visit NWAFoodie since she is doing some amazing <a href="http://nwafoodie.blogspot.com/">giveaways to celebrate her blog's second anniversary</a>!</span><br />
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<span style="border-collapse: separate; color: black; font-family: Georgia, 'Times New Roman', serif; font-size: small; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">Without further ado, a few of my favorite foodie books, with fingers crossed you'll add your own at the end:</span><br />
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</span></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WR2EGmyYwTB87VDGb1bywWoECvAQ0SlRg2m-Oy4y_FvJtHjQN4LTdAYMvA6fE3qyG4ZSYqEN8tMnzKRnOmr6hyphenhyphenTXhRz5cZnwrHWz7G07SiPcZeZH1_fqDv7X9_OJDBu9bm5GEBcs7ZID/s1600/likewater.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WR2EGmyYwTB87VDGb1bywWoECvAQ0SlRg2m-Oy4y_FvJtHjQN4LTdAYMvA6fE3qyG4ZSYqEN8tMnzKRnOmr6hyphenhyphenTXhRz5cZnwrHWz7G07SiPcZeZH1_fqDv7X9_OJDBu9bm5GEBcs7ZID/s200/likewater.jpg" width="129" /></span></a><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>1. <a href="http://www.goodreads.com/book/show/6952.Like_Water_for_Chocolate">Like Water for Chocolate</a></b> by Laura Esquivel: Obviously.</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g3Za-t_LuI93hfzm3tYZMxftZQ4ushjcpBT23xCVegiBuGTG7_SYyJbMnIn5_ODjAFu_HuafHQxfyfSWSA-HBSu3Fm-S3Fnd_RK3K1L6Ur3CMfNpIZ2tEK8tUrW37Xv9OwWInP_SwJHj/s1600/julie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8g3Za-t_LuI93hfzm3tYZMxftZQ4ushjcpBT23xCVegiBuGTG7_SYyJbMnIn5_ODjAFu_HuafHQxfyfSWSA-HBSu3Fm-S3Fnd_RK3K1L6Ur3CMfNpIZ2tEK8tUrW37Xv9OwWInP_SwJHj/s200/julie.jpg" width="123" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>2. <a href="http://www.goodreads.com/book/show/13747.Julie_and_Julia">Julie & Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen</a></b> by Julie Powell: The story of a New Yorker's challenge to cook every recipe in Julia Child's <i>Mastering the Art of French Cooking <b>- </b></i>not only is this a great food read, it's also a great read for bloggers.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxHLeNrEgS4dnqcLglmfuVcO2eQCj-j37oLC1nnp99mF_6dFsmV4KOoRuC_GRB5k3uduhfg7iODNjdF3vcBKzdHFdk53lYFZ-a96_qbnMkBxmkfv7-cJAuE6U75DuZdYRHEOl85TfRP_K/s1600/life.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbxHLeNrEgS4dnqcLglmfuVcO2eQCj-j37oLC1nnp99mF_6dFsmV4KOoRuC_GRB5k3uduhfg7iODNjdF3vcBKzdHFdk53lYFZ-a96_qbnMkBxmkfv7-cJAuE6U75DuZdYRHEOl85TfRP_K/s200/life.jpg" width="130" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>3. <a href="http://www.goodreads.com/book/show/5084.My_Life_in_France">My Life in France</a></b> by Julia Child and Alex Prud'Homme: It's a treat to read both this and Julie & Julia in any order.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg2wp2cfByuaR-sTVkua35M_sR4Ixt99jqA-0PfScn4PxkqwW_lldxLdsZYUCX0ULh61LVO5tYgTkDg7-9IYsaWta6YfttgLTlK8-3A9zURT1j9lqhrXnzdhuUNCT0rOVWpP-BufLjRTM/s1600/blue.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfg2wp2cfByuaR-sTVkua35M_sR4Ixt99jqA-0PfScn4PxkqwW_lldxLdsZYUCX0ULh61LVO5tYgTkDg7-9IYsaWta6YfttgLTlK8-3A9zURT1j9lqhrXnzdhuUNCT0rOVWpP-BufLjRTM/s200/blue.jpg" width="122" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>4. <a href="http://www.goodreads.com/book/show/152695.The_Blue_Bistro">The Blue Bistro</a></b> by Elin Hilderbrand Normally <i>not</i> the kind of book I pick up if judging its cover, which features an exuberant couple and therefore makes me want to skip it and other romance-esque tomes, but a quick review of the premise had me hooked, and the first few pages are a summer restaurant menu in Nantucket - sold!</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img src="file:///C:/Users/BETHON%7E1/AppData/Local/Temp/enhtmlclip/Image.png" style="cursor: default; vertical-align: middle;" /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrVF7aEtAEZAwIVb8rhugdv8WXly-reaWqLYoct-p9PqtqWfJoQDiOI9u7t1K4QdCDw0_2Q_aGNdoSyKYIwznb_RIn37d0OJXTJ9qttX1uJiGxQkKM8bmDAhr0_OJZMFiriH7ogfF-hnN/s1600/good.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxrVF7aEtAEZAwIVb8rhugdv8WXly-reaWqLYoct-p9PqtqWfJoQDiOI9u7t1K4QdCDw0_2Q_aGNdoSyKYIwznb_RIn37d0OJXTJ9qttX1uJiGxQkKM8bmDAhr0_OJZMFiriH7ogfF-hnN/s200/good.jpg" width="129" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>5. Anything</b> by Peter Mayle: From <i><a href="http://www.goodreads.com/book/show/40189.A_Year_in_Provence">A Year in Provence</a></i> to <i>A Good Year,</i> Mayle is the epitome of the food, wine and travel author. While the books don't always go deep on the recipes and specifics, each conveys a confound sense of place that makes you want to hop a jet - stat.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img src="file:///C:/Users/BETHON%7E1/AppData/Local/Temp/enhtmlclip/Image%281%29.png" style="cursor: default; vertical-align: middle;" /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>6. <a href="http://www.goodreads.com/book/show/152702.Boulangerie">Boulangerie</a></b> Now obviously, this is not a cookbook list (although we'll do that soon!), but I would argue that this one teeters beautifully on the edge. It's really a treat to read (and obviously, I lean toward the francophile picks) and the photography is stunning, in addition to the great recipes toward the end. I've tried my hand at a pretty passable baguette more than once based on this book.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img src="file:///C:/Users/BETHON%7E1/AppData/Local/Temp/enhtmlclip/Image%282%29.png" style="cursor: default; vertical-align: middle;" /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel8t350PFCEtCeu1-RKHQt0PM_pAzXTfZHcvDyKnqlu9KHLz1CNY_IeLwMbj19YROrmR7NUhP141YwLQOG2Un6hIsu3zfA66NPqxfx1uWT_SgDzaZQ-c0fKGI4VM2cib6PqyaChDSLW2u/s1600/cultivated.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjel8t350PFCEtCeu1-RKHQt0PM_pAzXTfZHcvDyKnqlu9KHLz1CNY_IeLwMbj19YROrmR7NUhP141YwLQOG2Un6hIsu3zfA66NPqxfx1uWT_SgDzaZQ-c0fKGI4VM2cib6PqyaChDSLW2u/s200/cultivated.jpg" width="131" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>7. <a href="http://www.goodreads.com/book/show/2130848.A_Cultivated_Life">A Cultivated Life</a></b> by Joy Sterling: A firsthand account of life at Sterling Vineyards in Sonoma and a light, fun peek at the wine industry.</span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img /></span></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BAFWFxmB0bqmjGTjdMIzZK22OxPew0R6o1P1EgzndszS5IJOIVBWZVUJuV8tGmVbh2ppSETnGVr6BOVa-S2cioRuxjKt-kCV6Uv3wWIZa_mrffwHNLj6xmVF-VUiEQ6btoEI6tD6YbIp/s1600/french.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5BAFWFxmB0bqmjGTjdMIzZK22OxPew0R6o1P1EgzndszS5IJOIVBWZVUJuV8tGmVbh2ppSETnGVr6BOVa-S2cioRuxjKt-kCV6Uv3wWIZa_mrffwHNLj6xmVF-VUiEQ6btoEI6tD6YbIp/s200/french.jpg" width="135" /></span></a></div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">8. <a href="http://www.goodreads.com/book/show/106882.French_Women_Don_t_Get_Fat">French Women Don't Get Fat</a>: The Secret of Eating for Pleasure</span></b></div><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img /></span></b></div><div><b><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUnrJ_1PQdh9nhFRxyugPSVKQcFzQNu3VR93vzYVEgCgKqiMeWN2rigAPQlESrlFPXnhqybcpBFW_2jfxp6AkjJ91uP0rSLP1jOCVfnDfXkTG8rt0n7rtYq-X746pvP4FaoGVudM7Eg0P/s1600/eat.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimUnrJ_1PQdh9nhFRxyugPSVKQcFzQNu3VR93vzYVEgCgKqiMeWN2rigAPQlESrlFPXnhqybcpBFW_2jfxp6AkjJ91uP0rSLP1jOCVfnDfXkTG8rt0n7rtYq-X746pvP4FaoGVudM7Eg0P/s200/eat.jpg" width="130" /></span></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b>9. <a href="http://www.goodreads.com/book/show/19501.Eat_Pray_Love">Eat, Pray, Love</a></b> by Elizabeth Gilbert: As if the world is not already familiar with this tome.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">What are your favorite food-centric reads? Which of your bookshelf selections evoke a sense of good food and good company? I'm looking forward to your additions.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I've ranted about my love of <a href="http://www.goodreads.com/">Goodreads</a> in a tirade called <a href="http://littlemagpie.org/2011/03/20/in-praise-of-readers-digest-condensed-books-and-toast/">In Praise of Reader's Digest Condensed Books and Toast</a> on my other blog, <a href="http://www.littlemagpie.org/">The Little Magpie</a> - you should definitely check it out if you're not already a member. It seems overwhelming to take on another website or social media app and to add your books at first, but it's worth it - and seeing what your nearest and dearest are reading means you'll never be at a loss on what to pick up next time you're at the book seller or library. You can also access my list of these "<a href="http://www.goodreads.com/review/list/1473970-bethany-stephens?shelf=books-to-devour">Books to Devour</a>" via Goodreads if you like.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I'll be sharing the foodie books on my "to read" list soon as well. Looking forward to your food-fantastic selections!</span></div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com1tag:blogger.com,1999:blog-2892763947671960130.post-83349082986819808542011-08-15T18:30:00.002-05:002011-08-15T18:30:03.176-05:00The Wisconsin Files<div><em>(Note: This post has been placed on both <a data-mce-href="http://littlemagpie.org/" href="http://littlemagpie.org/">The Little Magpie</a> and <a data-mce-href="http://thefoodadventuress.blogspot.com/" href="http://thefoodadventuress.blogspot.com/">The Food Adventuress</a> blogs, because hey - sometimes things overlap.)</em></div><div><em> </em></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo32.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo32.jpg"><img alt="" class="aligncenter size-medium wp-image-299" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo32.jpg?w=300" height="225" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo32.jpg?w=300" title="photo(32)" width="300" /></a></div><div> </div><div>So, true confessions: prior to 2010, I had never set foot in or even passed through the state of <a data-mce-href="http://www.travelwisconsin.com/" href="http://www.travelwisconsin.com/">Wisconsin</a>. I stand (rather, sit) before you chastened and convinced that Wisconsin is absolutely a must-visit state, and I've even harbored dreams of a vacation home there. However, my husband rightly reminds me that we already know someone with a getaway in Wisconsin, so we'll select elsewhere when we start entering and subsequently win the lottery.</div><div> </div><div>Also, I should offer the disclaimer (see <a data-mce-href="http://littlemagpie.org/2010/09/19/pollyanna-takes-on-place-bashing/" href="http://littlemagpie.org/2010/09/19/pollyanna-takes-on-place-bashing/">my rants on the subject</a> over at <a data-mce-href="http://www.littlemagpie.org" href="http://www.littlemagpie.org/">The Little Magpie</a>) that I'm an enormous fan of <em>everywhere</em> and abhor place-bashing. Every state is pretty amazing, and making fun of where others are from is really just bad form. We should all visit for ourselves and still withhold judgment if we don't have anything nice to say, but I digress...</div><div> </div><div>My sister is fortunate on a number of levels to date a truly and exceptionally nice guy whose family happens to have several houses on the <a data-mce-href="http://www.waupacachainolakes.com/Maps.html" href="http://www.waupacachainolakes.com/Maps.html">Chain O' Lakes</a> (yeah, that's O' Lakes, not of) clustered in and around <a data-mce-href="http://www.waupacaareachamber.com/" href="http://www.waupacaareachamber.com/">Waupaca</a>, Wisconsin. For two years in a row we've ventured up on a family vacation with them in August which has numerous food and non-food related merits, not the least of which is the fact that temperatures range from the upper 60s to low 80s throughout our sojourn, while hovering in the triple digits back home in Arkansas.</div><div> </div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo31.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo31.jpg"><img alt="" class="aligncenter size-medium wp-image-300" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo31.jpg?w=300" height="225" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo31.jpg?w=300" title="photo(31)" width="300" /></a></div><div> </div><div>I love crossing from Minnesota into Wisconsin near La Crosse over the Mississippi River - it seems like a different world after traveling all the way through Missouri and Iowa's fields of corn and wind farms.</div><div><div class="mceTemp mceIEcenter"><br />
<dl class="wp-caption aligncenter" data-mce-style="width: 235px;" id="attachment_295" style="width: 235px;"><dt class="wp-caption-dt"><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo19.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo19.jpg"><img alt="" class="size-medium wp-image-295" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo19.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo19.jpg?w=225" title="" width="225" /></a></dt>
<dd class="wp-caption-dd">Hello, Wisconsin! Mississippi River near La Crosse - high noon. 86 degrees.</dd></dl></div></div><div>We also stopped at Ship Rock in Adams County, a staggering remnant of retreating glacial lakes during the last stages of the Ice Age nearly 12,000 years ago.</div><div> </div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo20.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo20.jpg"><img alt="" class="aligncenter size-medium wp-image-296" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo20.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo20.jpg?w=225" title="photo(20)" width="225" /></a></div><div><br />
</div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo21.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo21.jpg"><img alt="" class="aligncenter size-medium wp-image-297" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo21.jpg?w=300" height="225" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo21.jpg?w=300" title="photo(21)" width="300" /></a></div><div> </div><div>Throughout the week, we saw Sandhill Cranes in fields around the area. They are intriguing to me every time, both due to their size and their demeanor. There's a neat overview of sandhills on the state of Wisconsin's <a data-mce-href="http://www.dnr.state.wi.us/org/caer/ce/eek/critter/bird/sandhill.htm" href="http://www.dnr.state.wi.us/org/caer/ce/eek/critter/bird/sandhill.htm">environmental education website for kids</a>.</div><div> </div><div></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo23.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo23.jpg"><img alt="" class="aligncenter size-medium wp-image-298" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo23.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo23.jpg?w=225" title="photo(23)" width="225" /></a></div><div> </div><div>Other advantages include access to Long Lake via a short stroll on a fern and mossy rock-lined path, leaving windows and doors open throughout our visit, complete lack of cell service and email access and just a general feeling of true escape. The scenery is stunning: just off two of Wisconsin's scenic <a data-mce-href="http://www.dot.wisconsin.gov/travel/scenic/rusticroads.htm" href="http://www.dot.wisconsin.gov/travel/scenic/rusticroads.htm">Rustic Roads</a> (a cool program in and of itself; we were near Rustic Roads <a data-mce-href="http://www.dot.wisconsin.gov/travel/scenic/rusticroad23.htm" href="http://www.dot.wisconsin.gov/travel/scenic/rusticroad23.htm">23</a> and <a data-mce-href="http://www.dot.wisconsin.gov/travel/scenic/rusticroad24.htm" href="http://www.dot.wisconsin.gov/travel/scenic/rusticroad24.htm">24</a>) near the intriguing 1850s Yankee township of <a data-mce-href="http://en.wikipedia.org/wiki/Rural,_Wisconsin" href="http://en.wikipedia.org/wiki/Rural,_Wisconsin">Rural</a> on the <a data-mce-href="http://www.midwestweekends.com/plan_a_trip/outdoors_recreations/lake_towns/waupaca_lakes.html" href="http://www.midwestweekends.com/plan_a_trip/outdoors_recreations/lake_towns/waupaca_lakes.html">Crystal River</a>, and less than a mile from <a data-mce-href="http://dnr.wi.gov/org/land/parks/specific/hartman/" href="http://dnr.wi.gov/org/land/parks/specific/hartman/">Hartman State Park</a>, home to a portion of the 1,000 mile <a data-mce-href="http://www.iceagetrail.org/" href="http://www.iceagetrail.org/">Ice Age National Scenic Trail</a>. We spend the week biking, swimming, hiking, kayaking and reading. It's heaven.</div><div> </div><div></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo30.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo30.jpg"><img alt="" class="aligncenter size-medium wp-image-303" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo30.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo30.jpg?w=225" title="photo(30)" width="225" /></a></div><div><br />
</div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo36.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo36.jpg"><img alt="" class="aligncenter size-medium wp-image-306" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo36.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo36.jpg?w=225" title="photo(36)" width="225" /></a></div><div><br data-mce-bogus="1" /></div><div></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo28.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo28.jpg"><img alt="" class="aligncenter size-medium wp-image-301" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo28.jpg?w=300" height="225" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo28.jpg?w=300" title="photo(28)" width="300" /></a></div><div><br data-mce-bogus="1" /></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo33.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo33.jpg"><img alt="" class="aligncenter size-medium wp-image-304" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo33.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo33.jpg?w=225" title="photo(33)" width="225" /></a></div><div><br data-mce-bogus="1" /></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo35.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo35.jpg"><img alt="" class="aligncenter size-medium wp-image-305" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo35.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo35.jpg?w=225" title="photo(35)" width="225" /></a></div><div> </div><div>Incidentally, nearby King is the site of the Grand Army Home and Wisconsin Veterans Home. We biked through and had a picnic on the grounds, which are really interesting. I suspect a lot of people overlook this as a fantastic historical site on the National Register of Historic Places. According to the <a data-mce-href="http://www.powells.com/biblio?show=TRADE%20PAPER:NEW:9780738532851:19.99" href="http://www.powells.com/biblio?show=TRADE%20PAPER:NEW:9780738532851:19.99">Wisconsin Veterans Home at King</a> book by Kim J. Heltemes: "The Wisconsin Veterans Home at King, Wisconsin, was incorporated in 1887 by the Wisconsin Department of the Grand Army of the Republic. Initially a retirement home for Civil War veterans and their spouses, the Home slowly evolved into a health care facility as the original members aged and new veterans arrived from World War I. Some original buildings still exist today, and the Home currently cares for approximately 800 veterans and spouses." I was particularly intrigued by the <a data-mce-href="http://www.waymarking.com/waymarks/WM38KN_Veterans_Cottages_Historic_District_King_WI" href="http://www.waymarking.com/waymarks/WM38KN_Veterans_Cottages_Historic_District_King_WI">Veterans Cottages Historic District</a>. We explored the entire area, and were rewarded as usual for straying off the beaten path - there is something of interest just about everywhere, including this town of approximately 835 residents.</div><div> </div><div></div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo26.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo26.jpg"><img alt="" class="aligncenter size-medium wp-image-307" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo26.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo26.jpg?w=225" title="photo(26)" width="225" /></a></div><div> </div><div>On the foodie front, there are also a number of advantages. We enjoyed the nearly-legendary Spotted Cow (read the <a data-mce-href="http://www.newglarusbrewing.com/" href="http://www.newglarusbrewing.com/">grassroots story behind this nearly-legendary beer</a>) from <a data-mce-href="http://www.newglarusbrewing.com/" href="http://www.newglarusbrewing.com/">New Glarus Brewing Company</a>, which is an interesting story itself - one of two craft brewing companies led by women. We also sample a variety of selections from <a data-mce-href="http://www.centralwaters.com/beer/" href="http://www.centralwaters.com/beer/">Central Waters Brewing Company</a> (which makes a Glacial Trail IPA and a Mud Puppy Porter, although my favorite was the Ouisconsing Red, named for the Algonquin word for the Wisconsin River) as well as <a data-mce-href="http://www.pointbeer.com/#2" href="http://www.pointbeer.com/#2">Stevens Point Brewery</a>, established in 1857 (I liked the Belgian White).</div><div> </div><div><div class="mceTemp mceIEcenter"><br />
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<dd class="wp-caption-dd">Label from the Central Waters Brewing Company website (www.centralwaters.com)</dd></dl></div></div><div> </div><div>We take turns preparing meals on the grill and otherwise, with the carnivores enjoying burgers and ribs and the vegetarians (ok, me) enjoying portabellas and shrimp. We've indulged in fried cheese curds of unspeakable loveliness at <a data-mce-href="http://www.clearwaterharbor.com/" href="http://www.clearwaterharbor.com/">Clear Water Harbor</a>, pizza and garlic bread at the <a data-mce-href="http://www.facebook.com/pages/The-Wheelhouse-Restaurant/174244295923702#!/photo.php?fbid=253533264661471&set=pu.174244295923702&type=1&theater" href="http://www.facebook.com/pages/The-Wheelhouse-Restaurant/174244295923702#%21/photo.php?fbid=253533264661471&set=pu.174244295923702&type=1&theater">Wheelhouse</a>, fresh <a data-mce-href="http://www.cedarcresticecream.com/about_us.html" href="http://www.cedarcresticecream.com/about_us.html">Cedar Crest ice cream</a> from Oskkosh and (I assure you) plenty more. We have handy access to some of the best farm stands I've visited, corn fresh from the fields surrounding us, berries for snacking (and tart-making) and a great farmer's market in downtown Waupaca.</div><div> </div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo24.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo24.jpg"><img alt="" class="aligncenter size-medium wp-image-309" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo24.jpg?w=300" height="225" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo24.jpg?w=300" title="photo(24)" width="300" /></a></div><div><br data-mce-bogus="1" /></div><div><div class="mceTemp mceIEcenter"><br />
<dl class="wp-caption aligncenter" data-mce-style="width: 235px;" id="attachment_310" style="width: 235px;"><dt class="wp-caption-dt"><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo25.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo25.jpg"><img alt="" class="size-medium wp-image-310" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo25.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo25.jpg?w=225" title="photo(25)" width="225" /></a></dt>
<dd class="wp-caption-dd">At the Wheelhouse</dd></dl></div></div><div>But oh, the cheese. In nearby King amidst an array of cute little shops is a place called <a data-mce-href="http://cheesiebobs.net/" href="http://cheesiebobs.net/">Cheesie Bob's Bleu Cheese House</a>. It's fairly nondescript but not to be missed. Wisconsin is obviously known for cheese and produces nearly 600 varieties (read more about <a data-mce-href="http://www.eatwisconsincheese.com/wisconsin/history_of_wisconsin_cheese.aspx" href="http://www.eatwisconsincheese.com/wisconsin/history_of_wisconsin_cheese.aspx">Wisconsin's cheese history</a>), and most folks are familiar with fresh cheese curds (freshest when they are squeaky and delivered on Friday). However, the selection at Cheesie Bob's will blow the cheese-lover's mind. This year we were brought in by the enticing promise of morel and leek cheese (the base was jack), and we were not disappointed. We've grabbed fresh muenster and drunken cheddar and every variety in between. Honestly, thank goodness for the athletic endeavors of the week to offset the staggering amounts of cheese consumed.</div><div> </div><div><a data-mce-href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo27.jpg" href="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo27.jpg"><img alt="" class="aligncenter size-medium wp-image-308" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo27.jpg?w=225" height="300" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/photo27.jpg?w=225" title="photo(27)" width="225" /></a></div><div><br data-mce-bogus="1" /></div><div><div class="mceTemp mceIEcenter"><br />
<dl class="wp-caption aligncenter" data-mce-style="width: 310px;" id="attachment_311" style="width: 310px;"><dt class="wp-caption-dt"><a data-mce-href="http://www.eatwisconsincheese.com/wisconsin/artisans/default.aspx" href="http://www.eatwisconsincheese.com/wisconsin/artisans/default.aspx"><img alt="" class="size-medium wp-image-311" data-mce-src="http://littlemagpiedotorg.files.wordpress.com/2011/08/cheese.png?w=300" height="255" src="http://littlemagpiedotorg.files.wordpress.com/2011/08/cheese.png?w=300" title="Cheese" width="300" /></a></dt>
<dd class="wp-caption-dd">Photo from the Wisconsin Cheese website</dd></dl></div></div><div>It's always a treat to escape to a place you're completely unfamiliar with and to explore it on your own agenda. Here's to the not-lost art of the road trip and the family vacation!</div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com1tag:blogger.com,1999:blog-2892763947671960130.post-24007956204233245442011-07-13T06:48:00.001-05:002011-07-13T06:48:00.975-05:00Kitchen CovetWe covered some of the things that keep me happy in the kitchen. Now, on to the items I'm pining for as of late!<br />
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1. This <a href="http://www.walmart.com/ip/Better-Homes-and-Gardens-Kitchen-Timer/16456561">cute timer from Better Homes & Gardens</a> with a little slot to hold a recipe card. I know, it's cheap - I need to buy it already. And yes, perhaps you've noticed that I'm drawn to the bold red splash around the kitchen.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJS1Gdj7SRjb8Bkgosuvrfk9oQDzRRFEzy2xH3dgt-2_irAZwUKLQpa5XCzi5p1vt5u6w0lQHIhjt4UmGIfarLIV7R3nTQGQAZGIkkXw5VRW3HVjegFU3C5HppK7pl-Dicr7lLlr1M2CR/s1600/timer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGJS1Gdj7SRjb8Bkgosuvrfk9oQDzRRFEzy2xH3dgt-2_irAZwUKLQpa5XCzi5p1vt5u6w0lQHIhjt4UmGIfarLIV7R3nTQGQAZGIkkXw5VRW3HVjegFU3C5HppK7pl-Dicr7lLlr1M2CR/s1600/timer.JPG" /></a></div><br />
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2. A <a href="http://www.efaucets.com/detail.asp?Product_Id=N180%2001%20SS">pot filler</a>. It isn't going to happen in our current configuration or kitchen, but it's on my "Sigh. Someday..." list. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUqvqO51Y-NYQ2Hm_Y_3gVKIWWtGAcsCXgEJmZHLoYTd9UKd7gsZbVtrREiE094-_rHyAZOAiWNVkSxAYAWol6kh1n9VDwgPezl7qMTwrmFc-l0WEXRWBmuMt65alDLmFyOL8ip6gGtvu/s1600/faucet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHUqvqO51Y-NYQ2Hm_Y_3gVKIWWtGAcsCXgEJmZHLoYTd9UKd7gsZbVtrREiE094-_rHyAZOAiWNVkSxAYAWol6kh1n9VDwgPezl7qMTwrmFc-l0WEXRWBmuMt65alDLmFyOL8ip6gGtvu/s1600/faucet.JPG" /></a></div><br />
3. A set of Laguiole flatware. Best known for their craftsmanship of <a href="http://laguiole-france.com/index.php?module=Rubriques&rubr=257#">knives with a small bee on the handle</a>, the Laguiole collection has always kind of rocked my world. J'adore.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jIfFkrw24hG6Bc-Ub2teuBFdDcKpQqESTViMswtx9j7UeTIFtBPHnT48Z8_uZR9fmUrEVdi5x2PjlX0Ngm8BUgjM8GGXx3H14S30A86GXBHvQyDk1OljTlSNzMmp1srICdiDa3_gOvEf/s1600/Laguiole.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="329" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1jIfFkrw24hG6Bc-Ub2teuBFdDcKpQqESTViMswtx9j7UeTIFtBPHnT48Z8_uZR9fmUrEVdi5x2PjlX0Ngm8BUgjM8GGXx3H14S30A86GXBHvQyDk1OljTlSNzMmp1srICdiDa3_gOvEf/s640/Laguiole.JPG" width="640" /></a></div><br />
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4. More of these mugs, which my sister originally bought for me from <a href="http://www.williams-sonoma.com/">Williams Sonoma</a>. Unfortunately, they no longer carry them and she bought me the last four:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDKJCuZxeKXCv7A07zxaEJKCnknw4cG0DMHBto7V1IjiDXxCtfnyZ1yZKRAkTszvtSt1t8UcaIFaPB8O0UMzpz_VwIvC-VG2a0LAVciXJ7V16tYJEG9p0OZt4lqw26S4uuFG9Xudwcg60/s1600/mugs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJDKJCuZxeKXCv7A07zxaEJKCnknw4cG0DMHBto7V1IjiDXxCtfnyZ1yZKRAkTszvtSt1t8UcaIFaPB8O0UMzpz_VwIvC-VG2a0LAVciXJ7V16tYJEG9p0OZt4lqw26S4uuFG9Xudwcg60/s320/mugs.JPG" width="304" /></a></div><br />
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5. Red <a href="http://www.williams-sonoma.com/shop/bakeware/bakeware-le-creuset/?cm_type=lnav">Le Creuset bakeware</a>. Paella dishes, casseroles, you name it - I'd love to have a bunch of it. Williams Sonoma carries it, and I have impure thoughts about it.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumc2dIRZf1rjHb8K8MvCXSUvwIKhAv5I_eDBQaFyQoX3spvPEWl90cACvzH5AqW_B1erxJLpMHZaDst0bcmwSPq4YS2omHdVqaaDvsLHQc0sMiEajVjmNNmVixy9ORghyphenhyphenfo9AjXT1BOhs/s1600/creuset.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhumc2dIRZf1rjHb8K8MvCXSUvwIKhAv5I_eDBQaFyQoX3spvPEWl90cACvzH5AqW_B1erxJLpMHZaDst0bcmwSPq4YS2omHdVqaaDvsLHQc0sMiEajVjmNNmVixy9ORghyphenhyphenfo9AjXT1BOhs/s320/creuset.JPG" width="320" /></a></div><br />
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6. A <a href="http://www.williams-sonoma.com/products/dualit-new-generation-classic-toaster/?pkey=ctoasters-ovens%7Celttsttst">gorgeous new toaster</a> that looks as though it might also be a time machine. The likelihood of me ever purchasing a toaster with a price tag of more than two figures is exceptionally improbable, but hey - a girl can dream!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKAVMHruW7wat6sTN1GouW8MpxXf1Ao9LFytSH_SIHxArGT0ilCqIOf-4XURVwHURJ1YmYkdv2XtIa3x6jMlqz6UXMXVLjdbBXD7mIuX5St_QwYvf9nAdoUgdrl-DzDwItDaprUSl8jJA/s1600/toaster.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAKAVMHruW7wat6sTN1GouW8MpxXf1Ao9LFytSH_SIHxArGT0ilCqIOf-4XURVwHURJ1YmYkdv2XtIa3x6jMlqz6UXMXVLjdbBXD7mIuX5St_QwYvf9nAdoUgdrl-DzDwItDaprUSl8jJA/s320/toaster.JPG" width="320" /></a></div><br />
What are you wishing for to complete your culinary adventures?Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-79383053292038031092011-07-11T19:04:00.000-05:002011-07-11T19:05:05.895-05:00Well hello, beautiful...<p class="mobile-photo"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O8o6eUMlP2zOJgXSuuZWQeLmt-1wiJ7TZ0bgFLphzuvfbcFH_TJJIk54HJsddqtr8OHb7O0HUIlaj1L0CDFz1CzK7cug6uUtAYihWc_A3Zv1_EqCm-u1zU7hhX1N_AJjFxwItlSNgXA1/s1600/photo-705897.JPG"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O8o6eUMlP2zOJgXSuuZWQeLmt-1wiJ7TZ0bgFLphzuvfbcFH_TJJIk54HJsddqtr8OHb7O0HUIlaj1L0CDFz1CzK7cug6uUtAYihWc_A3Zv1_EqCm-u1zU7hhX1N_AJjFxwItlSNgXA1/s320/photo-705897.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5628250155661740466" /></a></p>Garlic, capers, artichoke hearts, black olives, baby bella mushrooms, goat cheese and parmesan. Yes, please!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-83848752830397207532011-07-10T00:40:00.001-05:002011-07-10T00:42:06.898-05:00Favorite Kitchen ToolsI've read a few articles in trendy home magazines about people who are so chic, so uptown, so fabulous that rather than cook, they use the kitchens in their oh-so-moderne studios as additional storage. Witness the woman who keeps sweaters neatly folded in her oven and various home gadgets in her (unplugged) fridge. While it certainly sounds fab, let's be clear: that's never going to happen around here.<br />
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Every square inch of real estate in my kitchen is put to good use - in fact, we recently did a thoughtful resuscitation (remodel is just not the appropriate word) of our kitchen. Watch for a thoroughly enthusiastic post on that and my dreamy pantry in the near future. For now, I'd like to wax poetic about the specific items in my kitchen that make me happy. You'll note I'm not going with gadgets exclusively - I love the utilitarian term tool much more because it denotes the items I use to accomplish things, whether they be happiness or a meal. Without further ado:<br />
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1. Hooks. Everywhere. For sink towels, aprons, bananas (hang one under a cabinet and get rid of that counter space hogging banana hanger), oven mitts etc. Here's my preference, but I'll allow you to choose your own (although I'm just saying, these are the best...):<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8KCviHinlBvzHQ4KlNpnHqQNfPRO8iFFYy3XuskAlTzgQMHnF9tFZ2gxjoYitlJYuCqomKDeX7-FE-9ZnfxvHhORrAnBJFkyyCYW0r65JfcL3V1MGS8AqJarArv21QPiW9CTPqMagUpNg/s200/Hooks.bmp" width="200" /></div><br />
2. Chalkboards. We just repurposed most of our kitchen around ample chalkboards. I'll just put this out there: I hate fridge clutter. Disclaimer: I'm <i>totally </i>ok with it and nonjudgmental at your house (really!), but I hate it in mine. And yet, I'm fine with cluttered chalkboards dripping with magnets and notes. To each her own! (More on the chalkboards and the entire kitchen redux soon)<br />
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3. Storage containers. My poor husband has grown to tolerate the fact that when I return from the store and unload all my purchases from my own produce and shopping bags (this too, he tolerates), I will immediately remove everything from its packaging and place it in my own containers just to confuse everyone. Not really - I generally choose clear containers such as mason jars for pasta, granola bars, snacks and so forth, but I repackage it all nonetheless. It just makes me happier. Retro packaging? Love it - but everything else has to be repackaged or placed out of site.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLiBAHXCeWGxLLpssIgorhr9C6ytQJt2qSKk1xRAa6IOrHu0vcJmYKTxmCUiDvqyLioHB-DD7VWIMMOPdFhl_g2htiXtXMtb5o34wCP-Y5JqUU5le3Iwks0ylm-cO9pA4UxWVw-J3g-wh/s1600/Glass.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSLiBAHXCeWGxLLpssIgorhr9C6ytQJt2qSKk1xRAa6IOrHu0vcJmYKTxmCUiDvqyLioHB-DD7VWIMMOPdFhl_g2htiXtXMtb5o34wCP-Y5JqUU5le3Iwks0ylm-cO9pA4UxWVw-J3g-wh/s1600/Glass.bmp" /></a></div><br />
4. The Chip Can. All my growing up years, my Mom kept potato chips (Lay's, specifically) in a large red can on top of the fridge. Recently, my husband remarked that we ought to do that. God bless him. Lo and behold, I had just the can raring to go. I've had it for ages and hadn't thought to put it into service. Find it below - it just so happens it holds precisely two large bags of Lay's potato chips snugly. I think there is something immensely satisfying about making a good sandwich and putting the can of potato chips on the table.<br />
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5. The perfect spice rack. I love this double decker spinning spice rack my Mom found for me a few years ago. I do have a large, separate spice storage area (more on that to come in the future), but these are my quick grab, most-frequently-used staples so it stays near my stove along with the spoons and cooking implements, but not too close due to the high temperatures.<br />
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6. May I cheat a bit and cite my entire coffee station? K thanks. This station includes: my red Kitchen Aid coffee pot, post-consumer content coffee filters (I know, I need to switch to reusable) stored in a Prince Albert tobacco can that belonged to my grandfather, a coffee grinder (essential for imparting a heavenly aroma), spoons and sugar/sweetener easily accessible and a Coffeyville, KS brick because it makes me smile. Also, please note: that's gorgeous backer board you see in the background because the tile isn't up yet in this photo. Patience, my pretties.<br />
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7. Measure equivalents magnet. I married smart so I wouldn't have to be, and no matter what, I can't remember how many tablespoons make half a cup. Granted, as you'll note if you've <a href="http://thefoodadventuress.blogspot.com/2011/01/few-disclaimers-general-rules.html">read my disclaimers</a> - especially #4, I do not excel at following directions closely, but in baking it is an occasional necessity. And I <i>do </i>love the baked goods. This <a href="http://www.amazon.com/Amco-8197-Measure-Equivalents-Magnet/dp/B00004RFJ2">magnet</a>, by the way, looks très chic on my magnetic chalkboard.<br />
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8. A recycling bin. Duh. Who cooks without composting and recycling these days? If you're holding out, stop. Grab two inexpensive matching trash cans and don't worry about labeling - train your family. Use a mini galvanized trash can or even an old coffee can for compost depending on what you generate, and just start, for pete's sake. This isn't a major undertaking. All the cool cooks are doing it.<br />
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9. In terms of actual implements, I favor wooden spoons and <a href="http://www.j-a-henckels.com/en-US/Product-Range--sortiment/Cutlery--knives/Series-overview--serien/Classic--2982.html">J.A. Henckels</a> knives, in case you're wondering.<br />
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10. Last but not least, I <i>love</i> these <a href="http://www.amazon.com/Luminarc-Working-Glass-Red-Lid/dp/B00141942E/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1310276244&sr=1-7">drinking glasses with red lids</a> by Luminarc. I have a set each of the 14 and 21 ounce sizes. They are awesome for a million different uses, from everyday drinking glasses to ferreting cold cereal in the car when I dash out the door without breakfast. Great non-plastic storage, good for sauces, wide enough to hold large cooking spoons while stirring stovetop items etc.<br />
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What are some of the unique items or must-haves in your kitchen? Next up is my kitchen wish list, and I'll be anxious to know what you're crushing on for cooking!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com8tag:blogger.com,1999:blog-2892763947671960130.post-77466068872604509842011-07-03T21:59:00.001-05:002011-07-03T22:01:46.711-05:00Keeping it Simple: 3 Ingredient DishesIf you don't read <a href="http://www.realsimple.com/">Real Simple</a> magazine, I recommend it enthusiastically. Per my mantra, cooking should not be overwhelming. Simplicity is essential to encourage people to spend more (er, less) time in the kitchen.<br />
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One of the things I love about Real Simple is that the magazine (and blog and website) consistently delivers articles that inspire my entire week's meals and grocery list. A good example is this month's issue, which included this article: <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-goat-cheese-basil-00000000060095/">53 Simple 3-Ingredient Recipes</a>. Sold! In fact, Real Simple has an entire mini-campaign built around it, with readers <a href="http://simplystated.realsimple.com/2011/06/07/best-3-ingredient-recipe/">posting</a> and tweeting (use <a href="http://www.twitter.com/realsimplefood">@RealSimpleFood</a> and #3Ingredients) their favorite three ingredient dishes. Awesome! I'm waiting for the three ingredient cookbook - it's coming, right?<br />
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In fact, based on that one article, I whipped up a menu for the week that highlights many of their recommendations, with my own twists as always. A sampling:<br />
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<u><b>Thursday</b></u><br />
A dinnertime rift on the <a href="http://www.blogger.com/goog_744479670">Grilled Proven</a><a href="http://www.blogger.com/goog_744479670">ç</a><a href="http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/three-ingredient-recipes-00000000037554/page18.html">al Shrimp Skewers</a>: I marinated mine in a mix of olive oil and orange juice and topped them with an orange pepper blend I picked up at my favorite gardening and spice mecca: <a href="http://www.plantersseed.com/">Planter's Seed & Spice Company</a> in downtown Kansas City. It's a must-visit, by the way.<br />
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As a side item, I played on their <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/corn-avocado-salad-00000000060113/">Corn and Avocado Salad</a>, but I replaced the scallions with some fresh tomatoes - I was craving them, and the color combination was fantastic.<br />
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<u><b>Saturday</b></u><br />
After a date night Friday night, we hopped up and enjoyed croissants, brie, fresh raspberries and some fantastic <a href="http://beefriendlycoffee.com/">Bee Friendly Coffee</a> on the porch and then set off for holiday weekend time at the lake with burgers and hot dogs (and grilled portabellas for me).<br />
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<u><b>Sunday </b></u><br />
Made my version of the <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/pasta-goat-cheese-basil-00000000060095/">Pasta with Goat Cheese & Basil Oil</a>: just a couple of slight tweaks. I used a whole wheat rotini and instead of making the basil oil, substituted some fantastic Mediterranean Garlic Oil full of herbs from the pantry. I did mix in the goat cheese and some fresh basil from the garden, and I served more of the oil on the side for dipping with an Italian herb focaccia from the grocery store and some fresh farmstand peaches. Trust me, it was a fantastic summer lunch.<br />
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<u><b>Monday</b></u><br />
We'll do the <a href="http://thewordonwalnut.blogspot.com/2010/09/best-of-summer-downtown.html">neighborhood Fourth of July parade</a>, grill lunch with friends and family and then end the day with a "snacky dinner:" caprese, salami, prosciutto and cheese... inspired by the Real Simple spread as well!<br />
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<u><b>Tuesday</b></u><br />
We're planning on the <a href="http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/three-ingredient-recipes-00000000037554/page16.html">Glazed Salmon and Bok Choy<b> </b>& Pineapple Slaw</a>, but having not found red curry paste I'll make my own with some existing ingredients from the Asian market. Stay tuned for that debacle. <b></b><br />
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<u><b>Wednesday</b></u><br />
Quesadillas are a staple Chez Stephens, so we'll do a round of chicken quesadillas and a sauteed version of the <a href="http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-portobello-quesadillas-00000000060111/">Grilled Portabella Quesadillas</a>.<br />
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<u><b>Thursday</b></u><br />
We'll round out the week with our version of breakfast tacos, inspired by "the best tacos in America" (they really are) at <a href="http://tacotacosa.com/">Taco Taco in San Antonio, Texas</a>. We've been making them ever since craving them after my sister attended Trinity University. Our version: skillet potatoes, scrambled eggs, shredded cheese and salsa in fluffy homemade tortillas. Mmmmm. And no - for some reason, it's enough of a departure that it isn't reminiscent of our quesadillas on Wednesday night.<br />
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Your marching orders: read/subscribe to Real Simple, and try your hand at easy, three ingredient recipes. You'll find plenty on this summary of the <a href="http://simplystated.realsimple.com/2011/06/07/best-3-ingredient-recipe/">3-ingredient challenge</a>.<br />
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Oh, and be sure to stop by my fabulous friend's blog: <a href="http://www.nwafoodie.com/"><b>nwaFoodie</b></a>. She just did a great post on the best food bloggers to follow in northwest Arkansas, and I was tickled to be included. She's really the top (food) dog, and you must keep up with her blog. As she says on her blog: Eat well, my friends. Eat well.Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com3tag:blogger.com,1999:blog-2892763947671960130.post-23969259432327697202011-06-16T09:17:00.003-05:002011-06-16T09:30:31.167-05:00Quickie Pork Carnitas (Or, How to Throw Caution to the Wind in the Kitchen)We're trying something a little new around here tonight - a quickie version of pork carnitas. I thought rather than simply post a recipe, it would be fun to walk you through the cooking thought process as I make it less threatening. By and large, I find this is the most common hang-up in the kitchen - intimidation breeds a lack of willingness to try new things, to be adventuresome.<br />
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Allow me to calm your frayed nerves. First, I'm a vegetarian, having not eaten meat in nearly twenty years. However, I don't allow myself to be threatened about cooking it. Second, further throwing caution to the wind, we have guests tonight - British soccer coaches we're hosting for the week. You know your mom told you never to try a recipe out for the first time on guests. Pish posh. Finally, I haven't a recipe. This is my preferred method of kitchen adventure and debauchery. I'll grab some things that look interesting to try (in this case, some boneless pork sirloin roasts of about 1.5 pounds apiece) and develop a loose plan - in this case, some avocados and a vague idea of something sort of Mexican in nature.<br />
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So, my starting point is always to do a quick web search for a basic recipe. Tonight I've grabbed some instructions on "<a href="http://www.livestrong.com/article/417047-how-to-cook-a-3-lb-pork-roast/">How to cook a 3 pound pork roast</a>" from LiveStrong.com. I'm not looking for strict edicts - I'm looking for basic infallible instructions. In this case I've gathered that a roasting pan, an internal temperature of 150 degrees and some sort of herb/oil blend are the essentials. From there, I'll wing it. Incidentally, this is my preferred approach - a vague concept of what I want to create, a quick web search for recipe commonalities to give me a starting point, and then off to the races with my own version.<br />
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So, I've first ignored the 1 tbsp of oil and gone for about half a cup of olive oil, and then I went with my preferred spices - in this case, I thought oregano, marjoram, some garlic salt and a low-sodium salt and pepper blend would create a nice rub. I decided rather than a cookie sheet to use a square cake plan lined in foil (I'm not about scrubbing funk) and a piece of parchment (to eliminate stickiness). I've got the oven at 450 and the pork is in its quick roasting stage, and then I'll take it down to 250 or so for the next hour.<br />
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I'm serving some great (Target) World Table salsas on the side along with their blue corn tortilla with flax seed chips, which I love. *Nomnomnom.* I'm making some homemade guacamole (avocado, lime juice, a bit of hot sauce, onion salt, a few red pepper flakes and just a smidge of olive oil based mayo) and putting a little sour cream out. I'll add some plain black beans, lettuce and shredded cheese to the offerings for a build your own taco sort of situation. For the vegetarians in the crowd (moi) I'm quickly sauteeing some baby bella mushrooms to fatten up the soft tacos.<br />
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<i>Quick tip 1: I'm all about not using canned items whenever possible and try to use dried or, in a pinch, frozen beans and so forth. But, I keep a small number of organic, low-sodium canned tomatoes, olives and beans around for a pinch. I always thoroughly rinse said beans to remove as much perceived bad stuff as possible for a short cut that I can still not feel to badly about.</i><br />
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<i>Quick tip 2: Take your sauces & sides out of the containers. Grab some of those inexpensive salsa dishes you'd see in a Mexican restaurant and feel a little more big time about what you're serving.</i><br />
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<i>Quick tip 3: Heat your tortilla chips and tortillas (wrapped in foil) for a few minutes in the oven. It's just a nice touch - like you know how to cook or something!</i><br />
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Ok, progress report - the pork came out looking pretty lovely<i>, </i>if I do say so myself. I thought it needed a few minutes of browning after it hit 150 degrees, so I turned it back up to 500 degrees for about 7 minutes to give it a nice browning, then I sliced it up:<br />
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Finally, I sliced it again into nice long semi-shredded slivers, the better for stuffing a nice tortilla.<br />
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About an hour start to finish, and that's with lots of touches (setting the table, transferring sauces to serving bowls, stopping to blog (!) and so forth). The verdict: maybe my family just doesn't get enough meat, making them exceptionally grateful when they do, but they were exceptionally happy. They deemed the pork moist and a nice texture for the tacos. I put very little seasoning since there were lots of other tastes to round it out (guacamole, sour cream, cheese, salsa verde etc.) so it would be a bit bland by itself, but I think you could season it up a bit and have this round out a meal nicely.<br />
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Give it a shot - be an adventuress. What's the harm? A poorly executed recipe is just a chance for good humor and another shot later on. Add it to your family's arsenal and join them by being self-deprecating when you all laugh about the time you made... (fill in the blank) and nearly burned the house down. Or, surprise them and yourself by turning out something novel and nearly divine. Promise you'll be proud.Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-14204412435699045652011-03-20T12:58:00.001-05:002011-06-16T09:21:26.479-05:00Parmesan & Nut-Crusted FishFirst, as I type this, I am devouring some strawberry and basil scones concocted by my sister. Rest assured I'll track down the supposed simple recipe and post here. She swears she thought them inedible and almost trashed them. Heathen!<br />
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In the interim, I've been day dreaming about a favorite recipe of ours: essentially, a parmesan and nut-crusted fish. Obviously, I found it critical to share.<br />
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At some point, I found a similar recipe in the classic Better Homes & Gardens red & white cookbook, but it's been modified and tweaked so much I don't think I can give credit there. The best part about this "recipe" is that it works equally well on the grill (my favorite), in the oven or on the stove top.<br />
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I usually start it on foil for the grill or in a parchment lined dish for the oven. Stove top (semi-fried) is probably the least healthy way, but it tastes pretty delightful. My favorite fish for this is halibut steaks, but we've used tilapia, halibut filet or any other white fish with a nice, meaty flavor.<br />
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Typically, I start by soaking or rubbing the fish in <b>olive oil</b>, and then in a separate bowl I stir together about two cups of <b>seasoned bread crumbs, </b>about one cup of <b>nuts </b>(diced walnuts or pecans or packaged nut topping all work well), a healthy dose to taste of <b>Italian seasoning </b>and about a cup of <b>fresh shredded parmesan. </b>After mixing it all up, I coat (thickly) the fish.<br />
<br />
For the grill, just setting the fish with the skin side down on the foil, pouring on olive oil and then pouring on this mix and patting it to a nice crust works perfectly - I wrap up the foil package and hand it over to the keeper of the grill, who takes it from there.<br />
<br />
For the oven, I pop the whole thing in somewhere around 375 (a little higher doesn't hurt) for 15 - 20 minutes. It's a pretty difficult dish to mess up. I like a nice brown to the crust and adjust accordingly. For the stove top, I usually use smaller fillets with the skin off and just saute them in a good amount of olive or cooking oil, turning them and then keeping warm in the oven while I finish side items like some asparagus and wild rice.<br />
<br />
It's a great summer (or anytime) meal, and I've got to dash off to the store for fish now to satisfy the craving.<br />
<br />
Enjoy!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-45894798620081417082011-02-21T21:18:00.003-06:002011-06-16T09:23:32.559-05:00Cooking to your Craving (and Homemade Three Cheese Mac)It occurs to me that, in general, this is what I do and likely the reason I do love to cook. <br />
<br />
This evening, for example, I considered exactly that which my tummy was pining for (pity my family when their cravings do not align with mine). I thought about comfort food, since the eerily springlike weather had given way to the reality of an ongoing winter. I thought about protein, which I crave this evening but do not always desire. I thought about a bit of chopping, which I find to be enjoyable, and of mushrooms, which I find most satisfying to chop. <br />
<br />
<br />
<br />
<br />
<center><a href="https://picasaweb.google.com/103338250106636085483/BloggerPictures?authkey=Gv1sRgCLSihdP4mOChlQE#5576348027005152562"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwMYQzDjU4DSkeHTkUQoG2cOTa5mBeT_pHcIFEAJzIlGhntVnHvsYew-cOJvFoUFEPFb39T3PY83sRMMDppPSu1Q-4Ih9iKygCsO2QlJdduc6ElHDw_q5mQtSxVvYosv6sSs91nNLdwDHu/s288/iphone_photo.jpg" style="margin: 5px;" width="210" /></a></center><br />
<br />
And I thought about NPR, which I find to be interesting to accompany chopping, because in the evening hour I may catch key words (emancipation, slavery, soldiers) but not a full story while cooking, allowing me to exercise my mind a bit. But I digress. <br />
<br />
These thoughts led me to a three cheese homemade mac (blue cheese, a basic shredded fiesta blend and parmesan) with mushrooms, which I thought would be tasty with some quickly blackened shrimp. I added a premade salad with some carrots and sesame ginger dressing, and behold: I found my cravings (and my patient family) satisfied.<br />
<br />
If you don't make homemade mac, it is high time to begin. <br />
<br />
1. Cook the noodles just al dente. I like this:<br />
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<br />
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<center><a href="https://picasaweb.google.com/103338250106636085483/BloggerPictures?authkey=Gv1sRgCLSihdP4mOChlQE#5576348044220763154"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmX0nYpUFQf_hU_ZmqxJRkOEOYhM5EGJLBl0B11iUFomxPeZoESlrVGvBhoJygtVOhnwVN2plCw8HZXB4uSQcsveXFOkzZsTPKde_t1fEMz826Lf6MjGsgP8U5yq35XZTTzQWlaCLZ6DMX/s288/iphone_photo.jpg" style="margin: 5px;" width="210" /></a></center><br />
or whole wheat noodles, but hey - it's your craving!<br />
<br />
2. Drain the noodles and use the same pot to quick sauté onions in olive oil - maybe 1/2 cup, but to your taste!<br />
<br />
3. Add about a tbsp of flour (I like whole wheat!) and black pepper (I like lots!) and whisk, then add milk - I use a liberal pour (probably 1.5 to 2 cups) of 2%, but play with your preferred type and amount based on consistency.<br />
<br />
4. Start folding in cheese! A basic finely shredded fiesta blend works well, but I try others once in a while. About 2 cups, but again, to taste based on the thickness you wish of the cheese sauce. <br />
<br />
5. Put a light spray on your casserole or baking dish, add the drained noodles and pour on the cheese sauce, stirring to incorporate. <br />
<br />
7. Bake at 350 for 15 to 20 minutes or so. I often top with more shredded cheese and pepper, and turn to broil for the last 5 minutes to brown. <br />
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You'll never go back. <br />
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Long live the basic act of listening to your gut (as it were).<br />
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<br />
<center><a href="https://picasaweb.google.com/103338250106636085483/BloggerPictures?authkey=Gv1sRgCLSihdP4mOChlQE#5576348063604263986"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZerFBxkTqygz9UNNNz28wvRAvBI8Qt_n1lzA7Qw5iwTzFOa1v9nRCfylXE1SrFH4lqCyLvLjgSUqfsAWONC8qqIvsZSdPbeKiBlfg7IVc_ZZ_kF63DxdbPiqMTlLCQU7dQppvE97njSDR/s288/iphone_photo.jpg" style="margin: 5px;" width="210" /></a></center>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-51587818542852823992011-01-11T11:15:00.001-06:002011-06-16T09:24:04.828-05:00Baked Salmon & Quinoa YumminessOur standard salmon has just about reached perfection, and that happy moment when a recipe or way you make something becomes second nature - no double checking instructions.<br />
<br />
I've purchased salmon at three places recently - our regular grocery store, a dedicated butcher/seafood market and a gourmet grocery store that brings in fresh fish daily. My husband preferred the third, but I liked the butcher's salmon best.<br />
<br />
I've been lining my baking dish with parchment paper, but last night tried a combo of foil on the bottom (to protect the dish from blackening and make cleanup easy). It worked, but I didn't like the amount of waste. I think parchment will remain the standard because by the time the fish is done, it is practically decomposing before my eyes, so I don't feel so badly about throwing it away.<br />
<br />
<br />
I simply lay the salmon on the parchment and douse it with the combo above (all of it) and put it in the oven for about 25 minutes at 400 degrees. You can't mess this up - just bake until the salmon flakes nicely. In our house, we like very well done salmon with a bit of browning, so I usually turn it up to broil for the last 10 minutes while prepping some quinoa and warming some sourdough bread. Delightful. It makes the garlic cloves brown up nicely and deepens the flavor of the salmon.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ks576jft9gr5OtxqxCuJ62DJP8b_X7BeS7rZx1J9TcCfd8vEcrzsLi8EaVqf11so5JaFQJcZ-oWkUG2bnbG3fBgO6YKNFGF6-bZbAqR-Qh9EUUXh9TgIgTKlYoi8-pnfeb50yp2nF6sL/s1600/photo%252818%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Ks576jft9gr5OtxqxCuJ62DJP8b_X7BeS7rZx1J9TcCfd8vEcrzsLi8EaVqf11so5JaFQJcZ-oWkUG2bnbG3fBgO6YKNFGF6-bZbAqR-Qh9EUUXh9TgIgTKlYoi8-pnfeb50yp2nF6sL/s320/photo%252818%2529.jpg" width="240" /></a></div><br />
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A note on the quinoa - it's such a great item and so underused. I grabbed a box and pulled some of last summer's diced bell peppers, onion and yellow squash out of the freezer (I flash froze them to cut down on retained liquid/frost). I quick sautéed these in a bit of olive oil and then added about 1.25 cups of quinoa to a can of vegetarian broth plus water. It was yummy and snuck our veggies into dinner. Served it all up with a basic Barefoot riesling - it was surprisingly perfect on a cold night! Kind of like craving ice cream in winter, I guess. Enjoy!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com1tag:blogger.com,1999:blog-2892763947671960130.post-58112948585641166452011-01-08T22:56:00.002-06:002011-06-16T09:29:32.413-05:00Bending the Rules, Loving the Results (and Crawfish Po' Boys)It's so easy to assume that a food lover should follow all the rules: wielding a knife like a Culinary Institute graduate, perfecting sublime desserts, using the fanciest gear and gadgets and the freshest local ingredients. Rather, I would argue, we all aspire to that, but everyday cooking is an adventure best tackled with zest and a willingness to fail miserably (and pick up takeout or make a PB&J when the situation demands it).<br />
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<span id="goog_1665622916"></span><span id="goog_1665622917"></span><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M1xveYXSntZXgI3pFkGo6m81_VmjStUg9tn-vwBhLE6Six3EEc6iKs3_pjrU2QvCaoNw5CTokK2Bd54pKS9WK2ihPZaMoWHT8hzaQFKYzgxN17jn4ArUmWWzjIngZ0otYXg8n2XWmvi9/s1600/photo%252817%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-M1xveYXSntZXgI3pFkGo6m81_VmjStUg9tn-vwBhLE6Six3EEc6iKs3_pjrU2QvCaoNw5CTokK2Bd54pKS9WK2ihPZaMoWHT8hzaQFKYzgxN17jn4ArUmWWzjIngZ0otYXg8n2XWmvi9/s320/photo%252817%2529.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of tonight's dinner guests prior to walking the plank</td></tr>
</tbody></table><br />
<br />
To wit, I submit tonight's dinner: crawfish po'boys in January. Crawfish are neither in season nor easy to find, but one's cravings do not always align with practicality. So, tonight we picked up three pounds of whole, seasoned, frozen (gasp!) crawfish from a local gourmet outpost along with crusty, cheesy (also a broken rule) La Brea bread and a remoulade sauce. We bent other rules with abandon: the market didn't happen to have shredded lettuce or an appetizing-looking head of iceberg, so we subbed in some lovely spinach leaves already at the house. Tomatoes aren't at their best right now, so we skipped them. Home fries would have been delightful on the side, but we were starving, so a bag of sea salted, lower salt Ruffles accompanied us home.<br />
<br />
We thawed and steamed (about 5 minutes) the crawfish and peeled them with visions of mid-April crawfish boils dancing in our heads, split and toasted the bread lightly, slathered it with remoulade and arranged the crawfish and greens. The chips finished out the plate along with a frosty Negra Modelo apiece. Hey - Abita Purple Haze and all the right touches would have been brilliant, but guess what? The meal was absolutely fantastic because it satisfied a craving, scratched an itch, came together speedily and met all our (fairly low) expectations. Isn't that what time in the kitchen is all about?Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-39432125093632014192011-01-03T23:13:00.001-06:002011-06-16T09:26:12.320-05:00Asian Peanut Noodles with Tofu<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients</span></h2><span style="color: black; font-size: small;">Olive Oil, 2 tbsp</span><br />
<span style="color: black; font-size: small;">Garlic, 2 tbsp</span><br />
<span style="color: black; font-size: small;">Red Pepper, 1 large, julienned</span><br />
<span style="color: black; font-size: small;">Carrot Strips, 1/2 cup</span><br />
<span style="color: black; font-size: small;">Sugar Snap Peas, about 30 (1 cup or so)</span><br />
<span style="color: black; font-size: small;">Firm Tofu, 8 oz, cubed</span><br />
<span style="color: black; font-size: small;">Egg Noodles, 6 - 12 oz package</span><br />
<span style="color: black; font-size: small;">Peanut Butter, 2 tbsp</span><br />
<span style="color: black; font-size: small;">Rice Vinegar, 4 tbsp</span><br />
<span style="color: black; font-size: small;">Brown Sugar, 4 tbsp</span><br />
<span style="color: black; font-size: small;">Lime Juice, 3 tbsp or juice of 1 lime</span><br />
<span style="color: black; font-size: small;">Sesame Oil or Olive Oil, 2 tbsp</span><br />
<span style="color: black; font-size: small;">Red Pepper Flakes</span><br />
<span style="color: black; font-size: small;">Green Onions, fresh, chopped</span><br />
<span style="color: black; font-size: small;">Asian sweet chili sauce to taste (like Mae Ploy, available in Asian food stores)</span><br />
<br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions</span></h2><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Sauté </span><span style="font-size: small;">garlic in olive or sesame oil in a wok or pan<br />
Add pepper, carrots & peas and cook for 5 - 10 mins<br />
Add tofu - cook 5 - 10 mins</span><br />
<span style="font-size: small;">Start water boiling for egg noodles, then cook 4 - 6 mins<br />
Mix remaining ingredients (except red pepper flakes, green onion and chili sauce) with a fork or whisk in a small bowl and add just as noodles finish cooking for 1 - 2 mins on low heat</span><br />
<span style="font-size: small;">Drain egg noodles thoroughly and add to vegetables and sauce, toss to coat and heat</span><br />
<span style="font-size: small;">Serve Add 1 cup barley, broth and 3 cups water<br />
Simmer approx 20 mins<br />
Whisk together flour and milk thoroughly, add to soup<br />
Simmer 5 - 10 more mins</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Source/Lineage</span></h2></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> This recipe was modified (vegetarian) from the <a href="http://www.blogger.com/goog_1292990192">recipe</a><a class="kLink" href="http://www.blogger.com/goog_1292990192" id="KonaLink1" style="font-weight: inherit ! important; position: static; text-decoration: underline ! important;" target="undefined"><span class="preLoadWrap" id="preLoadWrap1" style="position: relative;"><div id="preLoadLayer1" style="display: none; left: -18px; position: absolute; top: -32px; z-index: 2147482647;"><img class="preloadImg" src="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif" style="border: medium none; height: 22px; width: 22px;" /></div></span></a><a href="http://www.fitnessmagazine.com/weight-loss/you-can-do-it/easy-healthy-lunch-recipes/?page=6"> featured in Fitness Magazine - January 2011</a>.<br />
</span></div><div class="title" style="font-family: Georgia,"Times New Roman",serif;"><br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The Nitty Gritty</span></h2></div><div style="font-family: Georgia,"Times New Roman",serif;"><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></h2><div class="title" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Nutritional info per serving obtained via <a href="http://recipes.sparkpeople.com/">SparkPeople Recipes</a>:</span></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li class="servings"><span style="font-size: small;">Servings Per Recipe: 4 </span></li>
<li class="servings"><span style="font-size: small;">Calories: 450</span></li>
<li><span style="font-size: small;">Total Fat: 19.0 g </span></li>
<li><span style="font-size: small;">Cholesterol: 54.2 mg </span></li>
<li><span style="font-size: small;">Sodium: 323.8 mg </span></li>
<li><span style="font-size: small;">Total Carbs: 64.3 g </span></li>
<li class="indent"><span style="font-size: small;">Dietary Fiber: 5.9 g </span></li>
<li><span style="font-size: small;">Protein: 21.2 g </span></li>
</ul><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></h2><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Inspiration</span></h2></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">I'd been craving an Asian style noodle dish with peanut sauce, and I've been trying to amp up my protein intake. At a glance, this recipe looked perfect, but then I found it was a cold salad-style meal. No good. I wanted a hot dish for dinner. So, with a few tweaks - replacing shrimp with tofu for a change, using egg instead of cellophane noodles (purely based on pantry contents) and thickening up the dressing to serve as a sauce, we were all set.</span><br />
<br />
<span style="font-size: small;">Added benefit - this dish was an <i><b>enormous </b></i>hit with my family, including the seven year old - she devoured it. I think it was just sweet enough for her, and the vegetables were non-threatening, crunchy and a little sweet as well. Nutritional information is without any toppings. The grown-ups each added the chili sauce and green onions to our servings, and it was great. Healthy and tasty.</span><br />
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<span style="font-size: small;">Best of all, this meal took literally 20 minutes from walking into the kitchen to putting it on the table. You can't beat that!</span><br />
<br />
</div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Enjoy!</span></div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-80478641317278455522011-01-03T22:30:00.003-06:002011-06-16T09:26:59.574-05:00Mushroom Barley Soup<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Ingredients</span></h2><span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Olive Oil, 1 tbsp</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Onions, raw, 1 cup, chopped</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Garlic, 1 tsp</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Mushrooms, fresh, 16 medium, sliced or torn in chunks</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Balsamic Vinegar, 3 tbsp</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Worcestershire Sauce, 5 tsp</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Vegetarian Vegetable Broth, 1 can (approx. 14 oz)</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Whole Wheat Flour, 1/4 cup</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;">Milk, 2%, 1 cup</span><br />
<span style="color: black; font-family: Georgia,"Times New Roman",serif; font-size: small;"></span><br />
<span style="font-family: Georgia,"Times New Roman",serif; font-size: small;"></span> <br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></h2><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Directions</span></h2><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><a class="kLink" href="http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1380411#" id="KonaLink0" style="font-weight: inherit ! important; position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: inherit; font-weight: inherit ! important; position: static;"><span class="kLink" style="background-color: transparent; border-bottom: 1px solid blue; color: blue; font-weight: inherit ! important; position: relative;"></span><span class="kLink" style="background-color: transparent; border-bottom: 1px solid blue; color: blue; font-weight: inherit ! important; position: relative;"></span></span></a>Sauté </span><span style="font-size: small;">onion and garlic in olive oil<br />
Add mushrooms and cook for 5 - 10 mins<br />
Add balsamic and worcestershire - cook 2 mins<br />
Add 1 cup barley, broth and 3 cups water<br />
Simmer approx 20 mins<br />
Whisk together flour and milk thoroughly, add to soup<br />
Simmer 5 - 10 more mins</span></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Source/Lineage</span></h2></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> This recipe was modified (vegetarian) from the <a href="http://www.blogger.com/goog_1292990192">recipe</a><a class="kLink" href="http://www.blogger.com/goog_1292990192" id="KonaLink1" style="font-weight: inherit ! important; position: static; text-decoration: underline ! important;" target="undefined"><span style="color: blue; font-family: inherit; font-weight: inherit ! important; position: static;"><span class="kLink" style="background-color: transparent; border-bottom: 1px solid blue; color: blue; font-weight: inherit ! important; position: relative;"></span></span><span class="preLoadWrap" id="preLoadWrap1" style="position: relative;"><div id="preLoadLayer1" style="display: none; left: -18px; position: absolute; top: -32px; z-index: 2147482647;"><img class="preloadImg" src="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif" style="border: medium none; height: 22px; width: 22px;" /></div></span></a><a href="http://www.fitnessmagazine.com/weight-loss/you-can-do-it/easy-healthy-lunch-recipes/?page=6"> featured in Fitness Magazine - January 2011</a>.<br />
</span></div><div class="title" style="font-family: Georgia,"Times New Roman",serif;"><br />
<h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">The Nitty Gritty</span></h2></div><div class="title" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"></span></div><div class="title" style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Nutritional info per serving obtained via <a href="http://recipes.sparkpeople.com/">SparkPeople Recipes</a>:</span></div><ul style="font-family: Georgia,"Times New Roman",serif;"><li class="servings"><span style="font-size: small;">Servings Per Recipe: 5 </span></li>
<li class="servings"><span style="font-size: small;">Calories: 110.0</span></li>
<li><span style="font-size: small;">Total Fat: 4.0 g </span></li>
<li><span style="font-size: small;">Cholesterol: 3.9 mg </span></li>
<li><span style="font-size: small;">Sodium: 464.4 mg </span></li>
<li><span style="font-size: small;">Total Carbs: 15.0 g </span></li>
<li class="indent"><span style="font-size: small;">Dietary Fiber: 12.0 g </span></li>
<li><span style="font-size: small;">Protein: 4.7 g </span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif;"><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"> </span></h2><h2 style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">Inspiration</span></h2></div><div style="font-family: Georgia,"Times New Roman",serif;"></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;">There are so few soup recipes or restaurant offerings that are truly vegetarian. I'm amazed at the number of restaurants that make vegetable soup... with chicken or beef broth. I crave warm, comforting soups in the winter and typically have to count on making them myself to fit the vegetarian bill. As a side note - I'm not a wimpy soup lover. Watery French onion soup and the like don't make the cut in our test kitchen. I'll typically amp up a soup with pasta, rice, barley etc. to give it more heft as a meal.</span></div><div style="font-family: Georgia,"Times New Roman",serif;"><span style="font-size: small;"><b> </b></span></div><div style="font-family: Georgia,"Times New Roman",serif;"><br />
<span style="font-size: small;">I usually serve this (and most other soups) with a round of whole wheat sandwich thins/rounds (recently popular and easy to find in most grocery stores) with provolone or parmesan cheese on top - no butter needed. About 5 minutes at 350 - 400 degrees to melt the cheese plus 2 - 3 minutes on broil to give it that cheesy toasty goodness fits the bill at our house. Enjoy!</span></div>Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com0tag:blogger.com,1999:blog-2892763947671960130.post-63779682070059179312011-01-03T22:16:00.003-06:002011-06-16T09:30:53.965-05:00A few disclaimers & general rulesWelcome!<br />
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I'm most appreciative of your interest in this blog. However, if you're going to read it, let's set a few ground rules, shall we? Here's what you can expect:<br />
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1. I'm a vegetarian, and the vast majority of my recipes are the same. However, I cook a number of items for meat eaters, so those can be found here on occasion as well. And by "vegetarian" I mean the following: I eat dairy, eggs, fish and shellfish - you'll find those in my recipes.<br />
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2. I'm a fan of 2% milk. Use what you'd like and you'll often be pleasantly surprised to find that it works just fine.<br />
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3. Whole wheat flour is my preference. Again, substituting white flour or some mixture of the two will typically have very little effect, unless we're baking.<br />
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4. I'm quite terrible at following directions - that's why this is essentially a blog about taking recipes and having my way with them. The irony is not lost on me that I'm posting supposed recipes on this blog myself. But, to my utter disbelief, a number of people seem to want my "recipes," and telling them the honest truth (that I throw a bunch of things in a pot and see how it turns out) was no longer holding the mongrels off. To wit, my best effort at recording my concoctions and (mis)adventures.<br />
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5. Perhaps most importantly: I'm not a chef, nutritionist, qualified medical professional, cookbook editor, culinary school graduate or anything else impressive. I'm a mom and a wife and a working professional. I like my meals tasty, interesting, not terribly difficult to prepare or lofty and even fairly quick to prepare.<br />
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6. I can't stand behind any nutritional information, facts or details. I just read cookbooks and magazines, try my hand at things and post the results here. If you're looking for someone to sue or otherwise hold accountable for much of anything, I'm not your gal. I do use <a href="http://recipes.sparkpeople.com/">SparkPeople Recipes</a> to check nutritional information for my own benefit, and that is what I post on this site for nutritional information on any recipes.<br />
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7. I believe wholeheartedly that cooking is a pretty good time. I like to experiment. I enjoy chopping vegetables. I'm interested in new ingredients. I care about fitness, health, not raising picky eaters, trying new things and enjoying decadent desserts. I encourage a feeling of fun and freedom in the kitchen. You are not bound to rules and cookbooks any more than I am, and I can assure you that after more than fifteen years of cooking random things for my family, I have not killed one of them yet. (However, we will no longer serve pumpkin soup in this household, tragically). The point is that this is fun stuff. Don't be bound by recipes and master chefs - be inspired by them, and give it your own influence!<br />
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I believe that is all. You may now proceed with abandon. At ease, and happy eating!Bethany Stephenshttp://www.blogger.com/profile/06635852665797732924noreply@blogger.com2