Monday, March 31, 2014

Local food summit 2014

A thinking day turns into 

a wonderfully exciting eating day!!

And this was only one course from the afternoon snack! 

Mind food. Heart & soul food. Belly food.

Wednesday, March 26, 2014

My last bite

An omelet
Filled with roasted asparagus and la Tur cheese dressed with produce station's unctuous peppered smoked salmon

Sometimes I don't have time for a blog post of recipes and method photos. But I still want to share a bite with you.  
One bite.

Tuesday, March 25, 2014

How to: roast garlic (by request)

Choose a large firm head of garlic.
Cut in half across the bulb 
So that it looks like this:
Drizzle with olive oil generously.
Sprinkle with kosher salt.
Wrap in foil bundle.
Preheat oven to 400 deg.
Roast for 20-30 minutes.
Spread on bread to your heart's content.

Monday, March 17, 2014

It really is a miracle!

I know that I can make some breads at home. I've been successful before, at least to some degree. But it's never wowed me before. Soft breads, quick breads, pita, parker house rolls, even a sourdough loaf. These are attainable, but they don't feel like the real deal.

This "miracle boule" satisfies the persnickety perfectionist in me, with absolutely zero effort.  It almost doesn't seem fair. The crunch was unbelievable; the flavor- deep, because of the 24 hour rise.  It would be silly of you NOT to try it.

Monday, March 10, 2014

Banana almonds and dates

Let's talk Smoothies. 
They're not supposed to need recipes, really.  At least in our house smoothies, particularly for breakfast, tend to be a result of what types of frozen fruit and yogurt are in abundance, and what flavors you're in the mood for.

But I stumbled on this flavor combination online in a different capacity and decided to try it out in the blender.  

One banana frozen (or fresh)
Two date almond rolls (or plain dates. We just happened to have these for snacking)
Two cups almond milk (or plain milk if you're out or want less almond flavor)
One cup ice

Blend for 30-45 seconds. 

The key with all of these is to start with an idea, but then use what you have. No stress. You'll just end up creating your own recipe!

Friday, March 07, 2014

a few of my favorite things

 one can never listen to Julie Andrews on the mountain too many times
just for goodness sake NO carrie underwood

Thanks to a sick day for Kimmy and a few wanders of mine, online and into a used book store, I have these gems to share. 



Nancy Silverton's Sandwich Book 
Smitten Kitchen & stuck pot rice with lentils (from the blog)

And I almost forgot!? There was a trip to NYC last weekend with visits to

Momofuku noodle bar, finally!

Gentleman Farmer

Eataly, again!  


I love Ann Arbor's restaurants; really I do. But then I visit THE city and realize that there's sooo much more out there. The caveat is that I would have to trade my gentlelady's garden for the chaos. And I don't think this gentlelady could do it.

Thursday, March 06, 2014


In a ServSafe class at Schoolcraft College this afternoon, I was daydreaming. Do you ever do that? Do you take a mental inventory of your fridge and pantry and try to match potential combinations with your mood? Just say yes so that I don't feel weird.
Avocado toasts with cherry tomato confit
click on the photo to see it larger.  blogger isn't cooperating with me.
  • Broil semolina bread brushed with olive oil until lightly toasted. I like to only do one side so that the bottom side of the toast is still soft and doesn't cut into my gums.
  • Mash avocado with the juice and zest of one lemon and one half teaspoon of large crystal sea salt.  Set aside.
  • Saute 1 teaspoon red chili flakes in 1 cup olive oil for 30 seconds. Don't let it burn.  Carefully drop in 2 cups cherry tomatoes.  It will flame and spit at you, but don't be intimidated by your produce.  Cook for 8-10 minutes or until tomatoes begin to pop. 
  • Spread avocados on toast and top with tomatoes.