Thursday, December 11, 2008

Fish Monger Cooking Class


My manfriend and I attended a four-course cooking class taught by our local Central Market fish monger. While everything he cooked was amazing, the greatest thing we learned was how to cure salmon and make the most amazing horseradish cream cheese with fried capers. I cannot wait for the manfriend to try this at home. Oh, the possibilities are endless!




Oyster season in Rockport-Fulton Beach, Texas

For the weekend prior to our third anniversary, the manfriend and I headed down to Rockport, Texas to soak up some of the slow, small town life and to taste the treasures of the sea. We started out with a fried fare of oysters and shrimp, lightly battered and fried to a perfect crisp. The oysters seemed to melt in your mouth, and I especially enjoyed the contrast of the crisp exterior with the soft, buttery center.

The next night, after a bottle of sparkling French wine, we enjoyed some Cajun-style boiled shrimp and blue crab with fresh raw oysters. All was good, but what can I say, the oysters were my favorite. After all, it's oyster season in France, and I enjoyed a little piece of it right on the Gulf Coast. Maybe one day, I'll experience a French Christmas filled with raw oysters and a crisp white wine. Until then, the sway of the Gulf waters in Rockport, Texas will have to suffice.

The photos taken are of or from the bungalow we rented for the weekend.






Wednesday, November 12, 2008

Leeks Mozzarella

I love leeks and am wanting to find new ways to cook them, so I made this recipe for the first time last night. Not only was it easy and yummy, but my boyfriend liked it too. He did rename it Leek Pizza, though, as I served the dish on toasted country bread. Did I mention how much I LOVE leeks!?!?

Leeks Mozzarella
2 pounds leeks, white parts only
1 cup fresh basil leaves
8 ounces mozzarella
1 to 2 tablespoons olive oil
1 teaspoon wine or sherry vinegar
Salt (preferably freshly ground—fleur de sel works magic) and freshly ground pepper

1. Preheat the broiler.
2. Clean the leeks thoroughly, and boil in salted water 6 to 10 minutes, until cooked but still firm, then drain.
3. Put the leeks in a baking dish, and cover with a layer of basil leaves. Cut the mozzarella into 1⁄4-inch slices, and place atop the basil layer. Put the dish under the preheated broiler, and watch carefully. In 3 to 5 minutes the cheese should start to melt and brown; at this point, remove the dish
.4. Mix the oil and vinegar and drizzle over the mozzarella. Season with salt and pepper to taste.
Serve immediately with (or on) a slice of country bread.

Recipe from French Women for All Seasons by Mireille Guiliano
Copyright © 2006 by Alfred A Knopf, Inc. All rights reserved.

Tuesday, November 4, 2008

Thanks Ladies


I am just so grateful for all the ladies who envisioned and fought for the woman's right to vote in America. Thank you.



Photo courtesy of: Feminist Majority Association

Monday, November 3, 2008

Camping at Colorado Bend



My partner and I headed to Colorado Bend State Park in Texas this weekend. The waterfall picture posted is what it really looked like minus a little bit of water. Good times, great escape and wonderful for our mental health. Too bad the truck won't unload itself and wash the dishes!

Chocolate of the week

I like to buy a quality chocolate bar and eat one (maybe two) piece (s) a day as a finish to a meal. This week I am experiencing Perla Chocolates No. 4 Coffee Bean. The Web site looks under construction, but check it out anyway: Perla Chocolate. Love it! Great flavor and texture. It's not too hard like some of the chocolate bars out there and melts well in your mouth as to not call for chewing. God knows good chocolate should never be chewed.

Thursday, October 30, 2008

Stop and smell the annuals


The gardeners at the building I work at were planting purple and yellow pansies in the flower beads this morning. I managed to breathe in the wondrous smells of the flowers mixed with the smell of the rich overturned soil on my way in. I love the fall and the crispness of the air.