Wednesday, October 29, 2008
Wednesday, October 22, 2008
-hiking the trails
-exploring the Lehigh River
I make a white chili at home a lot, and took it on the road with us. It was easy enough to cook outside (in relative darkness), and just as delicious. I pre-measured out the spices and just packed all the ingredients ready to throw into the pot. This is from the Taste of Home cookbook.
1 medium onion, chopped
1 ½ teaspoons garlic powder
1 tablespoon vegetable oil
2 cans (15 ½ oz each) great northern beans, rinsed and drained
14 ounces chicken broth
8 ounces chopped green chilies
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon pepper
¼ teaspoon cayenne pepper
1 cup (8 ounces) sour cream
½ cup heavy whipping cream
After this, we passed many other exhibits on the way to watch a local chef demonstrate how to make a Thai Shrimp Curry Dish. It was very interesting to watch a live cooking demo, and of course Brian was most interested in tasting the food. A posting of our own variation of this dish will be coming soon.
We then avoided the boat show (too tempting for Brian) and hit up the food court. We participated in the "Chowder Challenge," voting for our favorite of two clam chowders. The tasty recipe winner can be found on the above website (does anyone know where to buy Clam Stock?). We then also shared a tasty Crab Cake (to fully integrate into coastal society).
After this, we wondered through the exhibit areas. Brian recognized a lot of the research displays, and some of the people working the displays. After soaking in just about all of the Coast Day festivities we could, we cheered on a crab in the crab race tent, and found our way back to our car, toured southern Delaware a little bit more, and headed back up to Newark (stopping at our favorite fresh food stand on the way up).
Saturday, October 18, 2008
In downtown Tempe, our favorite Irish place, with music you can hear, is the famed Rula Bula. Their shepherd's pie is awesome.
I have also been making my own shepherd's pie a lot recently. This recipe is modified from one in my Rachel Ray cookbook.
2 tablespoons olive oil
¼ pound bacon, chopped
1 lb of ground lamb
1 ½ teaspoons paprika
1 ½ teaspoons cumin
1 tablespoon thyme
coarse black pepper
1 medium onion, chopped
2 carrots, diced
3 celery ribs, chopped
1 small red bell pepper, chopped
2 cups frozen peas
2 tablespoons flour
2 cups beef stock
½ cup sour cream
10 fresh chives, chopped
Heat a deep, large skillet over medium-high heat. Add the olive oil to the skillet, then add the bacon and brown it up. Drain off the excess fat, then add the lamb to the pan. Season the meat with the paprika, cumin, thyme and a sprinkle of salt and black pepper. When the turkey is browned, add the onions, carrots, and celery. Season the veggies with salt and pepper. Cook for 5 minutes, stirring occasionally, then add the peppers and peas and cook for another 5 minutes. Stir in the flour and cook for 2 minutes. Add the stock and combine. Stir in ½ cup of the sour cream and simmer the mixture over low heat for at least 10 minutes.
Serve with mashed potatoes, and chives on top.
Thursday, October 16, 2008
-This was a needlepoint I just completed this August. I had bought it on clearance years ago, and decided to work on it when I was reorganizing my house. I modified the design, changing the brunette to a redhead.
-I made this one years ago. When I was looking at it back home, I realized it looks almost exactly like my cat, and decided I had to hang it in Kiki's bathroom.
-Having a place to put my food pictures and share good recipes.
-Documenting our treks around Delaware, so I remember which places to revisit or stay away from.
-To stay intellectually active, by trying to write interestingly.
-This is a good place to review books and movies that I've seen.
-So I can let friends and family know what we are doing in DE
Wednesday, October 15, 2008
I went on an errand right before I was going I was going to the hair salon, and a women coming in the door behind me commented on how beautiful my hair was, and asked me how long it had took to grow it. My stomach turned at this, and made me more reserved about cutting my hair, but I still went ahead with it. The girls at the school were very excited, and jealous of the guy stylist who ended up cutting my hair. He cut about 14 inches off. I was oddly unattached when I finally got it cut.
My long hair:
My short hair: