tag:blogger.com,1999:blog-66916897749405481662024-03-13T15:09:28.342-07:00Sassy FamilyWhat our family does, eats, thinks, reads, watches, and says is sometimes Sassy, but never dull!Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.comBlogger186125tag:blogger.com,1999:blog-6691689774940548166.post-7321528523199586452014-07-08T11:54:00.000-07:002014-07-08T11:57:45.019-07:00Disney's Little Mermaid at the Chanhassen Dinner Theater!<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; margin: 0in 0in 0.0001pt;">
<b><span style="font-size: large;">Under the Sea . . </span></b><span style="font-size: 11pt;">. </span><br />
<div style="font-size: 11pt;">
<br /></div>
<div style="font-size: 11pt;">
<br /></div>
</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b>(pssssst, special offer below for KIDS!)</b></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><br /></b></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yf6VR_byyjI4-WWVmVQyz9SR7jZya5ufNyRAzsmRnjJtvzaNizUh1MTmZZy_BYcX8cH0Lmbnl7CtLlyKjY7ocAMYzvx7KPB2j1w8ZlQitORQ7uaa5Et3RHDEw2blxNZ9ZmaVNhe7AWQ/s1600/LittleMermaid15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yf6VR_byyjI4-WWVmVQyz9SR7jZya5ufNyRAzsmRnjJtvzaNizUh1MTmZZy_BYcX8cH0Lmbnl7CtLlyKjY7ocAMYzvx7KPB2j1w8ZlQitORQ7uaa5Et3RHDEw2blxNZ9ZmaVNhe7AWQ/s1600/LittleMermaid15.jpg" height="213" width="320" /></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<b><br /></b></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
I've been to so many productions at the Chanhassen Dinner Theater, that it's always difficult to pick "this one is my favorite."</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Until "The Little Mermaid" came along this year.</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
I don't know if it was the fact that seeing Ariel on stage - who looked and sounded SO MUCH like the voice and face from the movie;</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Or maybe it was the fact that the CDT pulled off an underwater presentation on a stage, with only costume and stage design;</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Or that each and every character was so well-cast;</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Or that I sang (quietly) every song along with the show (sorry Karl);</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Or that the dinner and experience were terrific as always.</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
I don't really know - because it was just that great!</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
If you and your children happen to have a case of the summer doldrums and need a new adventure, now is your time to take them to an experience of a lifetime. And <i>right now</i> is your chance to do it for a great deal, making dinner and music and entertainment a real and affordable opportunity for your whole family.</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
Here are the details:</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
DISNEY'S THE LITTLE MERMAID<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* Must attend by <span class="aBn" data-term="goog_870227018" style="border-bottom-color: rgb(204, 204, 204); border-bottom-style: dashed; border-bottom-width: 1px; position: relative; top: -2px; z-index: 0;" tabindex="0"><span class="aQJ" style="position: relative; top: 2px; z-index: -1;">August 16</span></span><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* Must place order by PHONE ONLY <a href="tel:952-934-1525" style="color: #1155cc;" target="_blank" value="+19529341525">952-934-1525</a><u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* Must ask for STARFISH 20<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* Kids (ages 4-17) get dinner and little mermaid for just $20<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* (Must buy one adult at full price to get one $20 kid's ticket)<u></u><u></u></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
* Maximum 6</div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubs7SsKFy3ikukI_0FBJ8FTVtgh_bdRuPKKeESgXnJ_lhgxPEPxqzbkcxNlEKK8oupJ2o_RfLdkD03MBXKkXjnNMHj5VQ5Qcj9FEvmckeF5bdxPLlCI2gsDxOiRsz5MuJzDYO3DeLrOA/s1600/LittleMermaid1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjubs7SsKFy3ikukI_0FBJ8FTVtgh_bdRuPKKeESgXnJ_lhgxPEPxqzbkcxNlEKK8oupJ2o_RfLdkD03MBXKkXjnNMHj5VQ5Qcj9FEvmckeF5bdxPLlCI2gsDxOiRsz5MuJzDYO3DeLrOA/s1600/LittleMermaid1.jpg" height="213" width="320" /></a></div>
<div class="MsoNormal" style="background-color: white; color: #222222; font-family: Calibri, sans-serif; font-size: 11pt; margin: 0in 0in 0.0001pt;">
<br /></div>
Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-19693437878346861382013-07-03T06:24:00.000-07:002013-07-03T06:24:47.348-07:00Bossy AcresThere's nothing better than start-up.<br />
<br />
Fueled by passion.<br />
<br />
And sweat.<br />
<br />
And more mud than God himself could possibly imagine.<br />
<br />
Let me introduce you to <a href="http://bossyacres.com/">Bossy Acres</a>.<br />
<br />
These two women, Bossy E and Bossy K, are rockin' the organic soil down in Northfield, and selling their bounty through a CSA and around town at local farmer's markets, not to mention providing produce for local restaurants.<br />
<br />
Here they are on Facebook:<br /><br /><a href="https://www.facebook.com/BossyAcres?fref=ts">Bossy Acres Facebook Page</a><br />
<br />
I recently partook of a CSA sample box and HOLY MOLY the greens were amazing! Let's just say I've eaten enough salads in the last few days to boost my health substantially. Their micro greens. Their romaine. Their BOK CHOY.<br />
<br />
Not long ago, I made a meal of <a href="http://sassyfamily8.blogspot.com/2012/05/coconut-curry-chicken-and-cilantro-lime.html">Coconut Curry Fish and Cilantro Lime Rice</a>, and had some rice and curry sauce left over. Into the freezer it went.<br />
<br />
Then the Bossy Acres bok choy called me from the fridge and said "glory, please." Just a half pound of shrimp, a chopped onion, the leftover sauce, a bit more of the dry curry spice, and the bok choy! Dinner was served.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbK4yC23tAGgNYpBx8gDRVNR-oVqEjPzv-qxi7fgRL0pO_cl-7W2orYlo1XtYsOou6v9fC5CEc3FwSLboxFKD5Zkg0drbRmh_TKw3rFrPE2qAxULMpxizpm3jKrMJfrU7B1cJknChT1M/s1600/20130701_210734.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbK4yC23tAGgNYpBx8gDRVNR-oVqEjPzv-qxi7fgRL0pO_cl-7W2orYlo1XtYsOou6v9fC5CEc3FwSLboxFKD5Zkg0drbRmh_TKw3rFrPE2qAxULMpxizpm3jKrMJfrU7B1cJknChT1M/s320/20130701_210734.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
There's the shrimp and the bok choy in the skillet, getting friendly.</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAh-aYYhZiR5pgzUQ0sy6bbbUUAy3ICodYagYVjrNMYSYHnO8JhNien9_5Bi38CnHgMVMXwFvoQZCH4mcHQ02w-Em5lxiOxT5h-vFlycAXDjuwqlRQY3uyR5viYefc4ptkiPrTJlLjKk/s1600/20130701_211218.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcAh-aYYhZiR5pgzUQ0sy6bbbUUAy3ICodYagYVjrNMYSYHnO8JhNien9_5Bi38CnHgMVMXwFvoQZCH4mcHQ02w-Em5lxiOxT5h-vFlycAXDjuwqlRQY3uyR5viYefc4ptkiPrTJlLjKk/s320/20130701_211218.jpg" width="320" /></a></div>
<br /><br />
<div style="text-align: center;">
And the finished dish.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: left;">
So check out the <a href="http://bossyacres.com/">Bossy Acres</a> web site, "like" them on facebook, find them at farmer's markets, and enjoy them at restaurants.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
Glad to see farmers who love food, love the earth, love people.</div>
Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-12010177486303822292013-05-29T04:36:00.000-07:002013-05-29T04:36:26.580-07:00Lakewinds Natural FoodsI have a job.<br />
<br />
This is news, because I've been on the shelf for some years.<br />
<br />
Ok, let's not go belittling home educating my children for 13 years. Or mothering for 17 and a half. Or some freelance writing. A bit of blogging here and there. Cooking up a storm in my kitchen. Keeping house. Gardening.<br />
<br />
It's not like I sit around or something.<br />
<br />
So in February, I got "back in the game" which means I have a bank account to which a paycheck is directly deposited every two weeks. I engage, several days a week, with adults of the sentence-forming, conversation-making, life-living, leaving-the-house variety.<br />
<br />
The best part?????<br />
<br />
I WORK WITH FOOD.<br />
<br />
Super, duper healthy food. Natural. Organic. Whole. Delicious. Local. Seasonal. FRESH.<br />
<br />
<a href="http://www.lakewinds.com/">Lakewinds Natural Foods</a><br />
<br />
I work at the Chanhassen store. There's one in Minnetonka, too, where I started my co-op experience nearly 20 years ago. They are opening a new one in Richfield next year.<br />
<br />
Have you ever been a member of a natural foods co-op? You should. There are plenty of them all over the country, and world, but if you live anywhere in the Twin Cities, join Lakewinds. You'll be so glad, and so proud, to be part of a movement older than I am, doing good work in the community, teaching people about buying, preparing and eating delicious, natural foods.<br />
<br />
At Lakewinds, I work in the Deli, and in the Cheese Shop. <br />
<br />
I will admit, I have a thing about cheese. I generally adore fat in all forms, but cheese/? Fuggedaboudit. Artisan cheeses. Luscious cheeses. I've been trained by The Queen of Cheese, who happens to be French, and she has dubbed me the Dauphine du Fromage. I am honored by such a title.<br />
<br />
Here I am, in the Deli.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ4kznqAxkV456ayu5-l7BlnfLdTYxtJwHLM3uY4k-1Cj6vRNs8t4FuY0aVhvPvWSe-LP66LBNKqUCYzR2UPQJU6bfR8i3G7F1T-h1-r9d1LcTlOkjD-Xk9ZZLl500yRrnP1LK_MfZMo/s1600/20130222_173409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCZ4kznqAxkV456ayu5-l7BlnfLdTYxtJwHLM3uY4k-1Cj6vRNs8t4FuY0aVhvPvWSe-LP66LBNKqUCYzR2UPQJU6bfR8i3G7F1T-h1-r9d1LcTlOkjD-Xk9ZZLl500yRrnP1LK_MfZMo/s320/20130222_173409.jpg" width="240" /></a></div>
<br />
We have to 'cover our hair' at work,and I have an official Lakewinds ball cap, but you know me. Deli Girl, Dauphine du Fromage - she likes a bit o' color in her day - so I often wear a scarf to coordinate the look.<br />
<br />
In the Deli, we sell fabulous salads. Of course there's a salad bar, but our Deli Case is full of salads and entrees, made right in the kitchen behind that green wall. I love the kitchen. I sneak in there often. The staff is AMAZING and a load of fun, and I enjoy seeing and smelling (and maybe tasting) what they are up to! They make our salads, our breads (in the bakehouse), our dressings, soups, entrees for the hot bar, desserts, and much, much more. <br />
<br />
We also slice the freshest and best deli meats and cheeses. All our deli meats are nitrate-free, gluten-free, MSG-free, and what you know I call "funk-free." Our cheeses are all-natural. <br />
<br />
We recently added a gourmet and gorgeous case of desserts - we're talking cakes, truffles, cupcakes, cookies, and cheesecake. Let's just say it's a more-than-once-a-day task to clean the lip, finger, and breath marks off the glass, due to children (and, yep, some adults), getting very active in their gazing and ogling of the treats.<br />
<br />
So I really like my job. I like the people. I like the food. I love what we're doing at Lakewinds.<br />
<br />
Come visit me. I'll take you on a tour, show you the whole store, let you sample some tasty morsels in my department, tell you why you should become a member, and give you a reason to love Lakewinds as much as I do.<br />
<br />
<br />
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-23083444854630115522013-04-29T18:58:00.000-07:002013-04-29T18:58:10.742-07:00Roasted Asparagus SoupI'm pretty sure the only reason to roast asparagus (other than you need it for your spring dinner situation, and it tastes good, and it's good for you), is so you can make this soup the next day.<br />
<br />
So roast a lot while you're at it.<br />
<br />
The roasting part is just some <b>asparagus spears </b>on a baking sheet, drizzled with <b>olive oil </b>and sprinkled with <b>salt and pepper</b>, and then let them sort themselves out in the oven at 375 for about 20 minutes. They enjoy a shower of<b> fresh lemon juice</b> before serving.<br />
<br />
Save the extras.<br />
<br />
Then take some <b>chopped onion</b>. About 1/2 onion for every pound of asparagus. Saute it up in some <b>butter, a couple tablespoons</b>. Add the <b>chopped, saved, roasted, lovely asparagus</b>. Some <b>salt and pepper</b>, and some <b>dried thyme</b>. Move it around til it is soft. Then sprinkle all that with some <b>flour, a couple more tablespoons</b>, and let that mash up a bit. THEN, a s<b>plash of white wine</b>, you know what a splash is, and then a <b>couple cups of chicken broth</b>.<br />
<br />
Is it simmering and getting thick yet?<br />
<br />
Now you add some<b> fresh chopped parsley</b>. Your asparagus should be soft.<br />
<br />
Immersion blender. Or regular. Puree the mess of green beauty.<br />
<br />
Into that nice mixture, add some <b>heavy cream, maybe a half cup</b>. Test for salt and pepper. And at the very end, because we like full circles and happy endings, squeeze in some<b> fresh lemon juice</b>.<br />
<br />
Eat this soup hot or cold. <br />
<br />
Be thankful it's spring, even if it is 80 one day and then snows a few days later. We thrive on this personality disorder.<br />
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-35793584841724885822013-03-11T15:30:00.000-07:002013-03-11T15:30:05.806-07:00Lago TacosI love my town of Excelsior. <br />
<br />
Officially, I live in Chanhassen, which is loaded with its own charms and glories, but my hometown is Excelsior and I am lucky enough to live in one place and drive 5 minutes to the other.<br />
<br />
Excelsior is having a lovely re-imagining of itself. New restaurants, new businesses, new events and promotions.<br />
<br />
Recently, a TACO place opened. Taco place. Sounds rather cheap and fast-food-ish, does it?<br />
<br />
NOT my taco place.<br />
<br />
Here they are on Facebook:<br />
<br />
<a href="https://www.facebook.com/LAGOTACOS">https://www.facebook.com/LAGOTACOS</a><br />
<br />
These people know what they are doing. First of all, they opened up in my favorite town. Then they chose a location only a few jig-steps from my Irish pub. And positioned themselves next to the movie theater. And are close enough to the lake to enjoy all that it brings. <br />
<br />
AND THEIR FOOD IS AMAZING.<br />
<br />
Fresh. Really fresh. No shredded colby-jack. No saucy taco beef. No margarita mix. No sloppy sauces or plates out from under the broiler with pools of gooey sauce and beans and melted cheap cheese blurring the lines of good taste.<br />
<br />
Not this place.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk7JM7Qn57LIsUz5tpzg2C-Inw1Yu4uBr0JMQKIORA-iF4GY61jb5PpT_63ODmCLaoEoxX6H2XGn9ES1vfAIoDsLdbJLmFJl7B63NYZrOttntdwnMaqEFcCIUusNVHK_Rib2mva_TuIE/s1600/20130301_200337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIk7JM7Qn57LIsUz5tpzg2C-Inw1Yu4uBr0JMQKIORA-iF4GY61jb5PpT_63ODmCLaoEoxX6H2XGn9ES1vfAIoDsLdbJLmFJl7B63NYZrOttntdwnMaqEFcCIUusNVHK_Rib2mva_TuIE/s320/20130301_200337.jpg" width="240" /></a></div>
<br />
That's me. Notice the wavy blue paint, a nod to the waves of Lake Minnetonka. And the whole nautical rope wrapped around the bottom of the pole. We had to wait 20 minutes for a table. Not a problem. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DgaNM6pJ0IFfoDtwizAGWfQ2PCKQ_gHYmLFUVS1PaJuMq7w9Binu31eqUL61T3tAQcDSykQwWw72m5tbfyeJa3U58C2wshRjhGb7hJ_aSkwPo0mn-7iXdmLAWYNNx95WmHxRzi2wSuI/s1600/20130301_193716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6DgaNM6pJ0IFfoDtwizAGWfQ2PCKQ_gHYmLFUVS1PaJuMq7w9Binu31eqUL61T3tAQcDSykQwWw72m5tbfyeJa3U58C2wshRjhGb7hJ_aSkwPo0mn-7iXdmLAWYNNx95WmHxRzi2wSuI/s320/20130301_193716.jpg" width="320" /></a></div>
<br />
What is a problem? My only complaint? The 5 televisions in the bar. It's a small restaurant, no distinction between the bar and eating area. Do we need 5 tv's? Not my favorite thing.<br />
<br />
But let's get to the food!<br />
<br />
I talked to Roger, the owner, and told him I am less about the margarita and more about the tequila. Thankfully, they have about 149 to choose from. Ok, exaggeration, but they have many. He recommended a lovely Don Julio Anejo. Smooth sipping, friends. Comes with a "sangrita" back - some sort of blend of tomato juice, simple syrup, and Tabasco. Oh my joy, it was perfect.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8QRRXXps9eVHvFYr1LS2nawrWjNGxYeCjprjF5cWreKM3B5oaTXI6GH64-iduvxjVnONAWZP0v_zz8SGheyBCfzoGlnotaOC6cVqlxuejnX8yn_oLP0xkrHLtmrfd46TQj3jUsFUtQY/s1600/20130301_202853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-8QRRXXps9eVHvFYr1LS2nawrWjNGxYeCjprjF5cWreKM3B5oaTXI6GH64-iduvxjVnONAWZP0v_zz8SGheyBCfzoGlnotaOC6cVqlxuejnX8yn_oLP0xkrHLtmrfd46TQj3jUsFUtQY/s320/20130301_202853.jpg" width="320" /></a></div>
<br />
We started out with their Tortilla Chips and Dips. House made, all. Four dips - their tomato salsa (tasted like summer tomatoes), their salsa verde (very good, but the least best of the offering), guacamole (fresh creamy herby delicious avocado, cilantro and lime), and - the best part of the evening for me - their beans. Oh, blessed pinto beans.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WAP5xFiO64fYOZBeaqozxZLTi38xF1mqbFhb6eQVti_cSEJcJffcqsvgUZTs06hFcAZoYq17bVUqhKijps_-oCQb6sBX4n0FvV-RF_6rlBVqkSLFlm9Nvco7XeWLvvQI2gpoQtLD2sU/s1600/20130301_201518.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3WAP5xFiO64fYOZBeaqozxZLTi38xF1mqbFhb6eQVti_cSEJcJffcqsvgUZTs06hFcAZoYq17bVUqhKijps_-oCQb6sBX4n0FvV-RF_6rlBVqkSLFlm9Nvco7XeWLvvQI2gpoQtLD2sU/s320/20130301_201518.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
That's the dips.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
And here's the bean-closeup.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gWQ82AKfh8VeDqLV8YOUrtHchln49hgOEsE7-KH3RcTuFba5_ysSV6R6juWXXaG4O8VeiFlQqqHOoZiJy8-bVxjuue8mqzUZGDKZhYpcS5SFiAoVV18Afy61oyctS4ybZKGiVVhCraw/s1600/20130301_202716.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5gWQ82AKfh8VeDqLV8YOUrtHchln49hgOEsE7-KH3RcTuFba5_ysSV6R6juWXXaG4O8VeiFlQqqHOoZiJy8-bVxjuue8mqzUZGDKZhYpcS5SFiAoVV18Afy61oyctS4ybZKGiVVhCraw/s320/20130301_202716.jpg" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
I was so completely overcome by the smoky roasted flavor of these beans, I had to inquire. WHAT do you do to make these beans become this silky goodness?<br />
<br />
The claim was the usual cooking, the addition of pork fat, and well, we're just really good at them.<br />
<br />
I could crawl into a vat of these beans and spend the rest of my days in the kitchen attempting to re-create their flavor. It's a happy task I accept. There's a bowl of pintos soaking on my counter as we speak. <br />
<br />
I ordered the Carnitas Tacos. Eric ordered the Walleye Tacos.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnBAN86fxBg7MZQO3q6Md-93_4g4AnzdTFuUI1HJFkKWwFXAfh7wEb_IIXLLyzvtrTIAZIHjOxj37GvJEavloSLRp07Q4w0rJyf-wY1eAntffQjSAp4IbnaNJd5a7O1JFwxLJ9JYPqy8/s1600/20130301_203018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSnBAN86fxBg7MZQO3q6Md-93_4g4AnzdTFuUI1HJFkKWwFXAfh7wEb_IIXLLyzvtrTIAZIHjOxj37GvJEavloSLRp07Q4w0rJyf-wY1eAntffQjSAp4IbnaNJd5a7O1JFwxLJ9JYPqy8/s320/20130301_203018.jpg" width="320" /></a></div>
<br />
Those, dear food-lovers, are the walleye tacos. And you will never, ever, ever, put a better fish taco past your lips in your life after you dine at Lago Tacos. EVER. As the menu says "beer battered, chipotle mayo, cabbage blend, pico." Lime on the side. A hint of queso fresco. A side of more of the beans (you can choose rice or a corn cake, but why not have more beans?). The walleye was MEATY. The beer batter was light and crispy. The pico was fresh-fresh. These, and a margarita in the summer, could make up a weekly part of my diet.<br />
<br />
The carnitas were great as well. Not as caramelized and crispy on the edge of the meat as I like, but the flavor was excellent and again, it was fresh and flavorful.<br />
<br />
Eric and I declared (well, I declared, he concurred), that at Lago Tacos, nothing gets in the way of the honest flavors of the food. It tastes like EACH ingredient, if that makes sense. You can pick out the flavors, name them, feel them, savor them. Each one.<br />
<br />
I will be back. Breakfast, lunch, happy hour, dinner. All year long. <br />
<br />
Plus, they have a really cool backsplash of tile in their bar area.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTNxF0ZpS0r1u3f0NhRSG-Xju9jLqKjAjcUaiKuo09l8Zdmjd_b1YslUZc0Pu04G6prWcHGgAXQfuMDz7q1r1mnIanf1Al4rMMlS9farwOmmoCVjSnpSOaisXU7VsPRHWjCpXXjeb6eA/s1600/20130301_194230.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTNxF0ZpS0r1u3f0NhRSG-Xju9jLqKjAjcUaiKuo09l8Zdmjd_b1YslUZc0Pu04G6prWcHGgAXQfuMDz7q1r1mnIanf1Al4rMMlS9farwOmmoCVjSnpSOaisXU7VsPRHWjCpXXjeb6eA/s320/20130301_194230.jpg" width="320" /></a></div>
<br />
Well done, Lago Tacos. Welcome to the Lake. Welcome to the neighborhood. We've been waiting for something like you for years . . .Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com3tag:blogger.com,1999:blog-6691689774940548166.post-31915281312688218932013-02-26T14:26:00.004-08:002013-02-26T14:26:53.644-08:00Roasted Red Pepper and Tomato Soup<br />
Good things happen when peppers are past their prime in my veggie drawer.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtr0LjbB_ybbwDyp2IDOAgf6ugnPpDl0L3OPCL_hiDaWwz2wpXpJP3_doVs7rtdHNdTXRO_ir_ZLPY5htIxTpo03FKFOwsOXnLeY3DVZL07pOuHXc5yqB4Q8aO8dElNEv8E6kWoJFgbfE/s1600/20130226_151557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtr0LjbB_ybbwDyp2IDOAgf6ugnPpDl0L3OPCL_hiDaWwz2wpXpJP3_doVs7rtdHNdTXRO_ir_ZLPY5htIxTpo03FKFOwsOXnLeY3DVZL07pOuHXc5yqB4Q8aO8dElNEv8E6kWoJFgbfE/s320/20130226_151557.jpg" width="320" /></a></div>
<br />
I had two fat bell peppers, one kind of wrinkly and one pretty nice. And a I had a bag of those multi-colored peppers from Costco (yellow, red, orange). I also had a nice red tomato, and everything else in my pantry and fridge to make this soup.<br />
<br />
I like spicy. And creamy. You could make this without the chili flakes. You could add more tomato. You could skip the cream (why would you, seriously?). It's your soup.<br />
<br />
Here's my soup. Enjoy all the "ORS" in the recipe.<br />
<br />
And here's how to do the peppers in your own kitchen:<br /><br /><a href="http://sassyfamily8.blogspot.com/2011/08/roasted-red-peppers-how-to.html">http://sassyfamily8.blogspot.com/2011/08/roasted-red-peppers-how-to.html</a><br />
<br />
<br />
<b><u>Roasted Red Pepper and Tomato Soup</u></b><br />
<b><u><br /></u></b>
1 large onion, chopped<br />
3 garlic cloves, chopped<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
salt and pepper<br />
1 teaspoon sugar<br />
big (or small) pinch of red chili flakes<br />
1/2 cup dry white wine<br />
2 large bell peppers, roasted, peeled and seeded (or a couple jars of roasted red peppers)<br />
1 large tomato, blanched, peeled and seeded (or 2 or 3 tomatoes, or 1 can whole or diced tomatoes)<br />
2 cups chicken broth (or veggie broth, or water)<br />
2 teaspoons fresh chopped oregano (or 1 tsp dried)<br />
1 tablespoon fresh chopped basil (or 2 tsp dried)<br />
1/2 cup heavy cream<br />
<br />
In a large pot, saute the onion and garlic in the butter and olive oil, adding salt and pepper to taste, plus the sugar. When they soften some, add your pinch of chili flakes. Move that around a bit, and then add the white wine. Turn up the heat and add the peppers, tomato, chicken broth, and chopped herbs. Bring to a simmer, then lower to medium low and simmer for 15 minutes. Remove from heat and cool for a while (or not) and blend it up in your blender or use an immersion blender. Put the pot back on the stove, heat on low, and add the cream, just heating the soup through. Taste for salt and pepper.<br />
<br />
Yum.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHyLc4cpKxJrMztZE3-KjYNx0mpyUmgMCifErJsQLuDY2_Epznb3zfZxqQXn-PTJCqf_m14u6XT-0XeWfHi2l-41VweoFn0acVkaAerYZsv64lE1tM9mzJagqJ_8LJQsfuAyAbm8PeYM/s1600/20130226_151023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpHyLc4cpKxJrMztZE3-KjYNx0mpyUmgMCifErJsQLuDY2_Epznb3zfZxqQXn-PTJCqf_m14u6XT-0XeWfHi2l-41VweoFn0acVkaAerYZsv64lE1tM9mzJagqJ_8LJQsfuAyAbm8PeYM/s320/20130226_151023.jpg" width="320" /></a></div>
<br />
<div style="text-align: center;">
(Just too pretty not to take a picture of the colors before pureeing.)</div>
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-58705587631889481072013-02-14T11:25:00.000-08:002013-02-14T11:25:31.669-08:00Southshore Sizzle!Hey local friends!<br />
<br />
Hungry?<br />
<br />
Want to help feed the hungry?<br />
<br />
Want to watch local restaurant chefs compete in an "Iron Chef" style cook-off?<br />
<br />
Of course you do!<br />
<br />
Saturday, February 23 at 6:00 p.m. at the Southshore Center in Shorewood, MN.<br />
<br />
<a href="http://www.southshore-center.org/pages/Events/flyers/sizzle.pdf">Southshore Sizzle</a><br />
<br />
This is an event, the first of its kind in our area, to promote local restaurants AND benefit the ICA Foodshelf. Attendees are asked to bring a non-perishable food item to drop off before the event.<br />
<br />
There will be a wine tasting, beer tasting, appetizers from the participating restaurants, Frank Sinatra impersonator, and the main event - the COMPETITION.<br />
<br />
Restaurants participating - Joey Nova's, Hazellwood, Ike's of Minnetonka, and 318 Cafe. <br />
<br />
Here's a picture of the delicious Slice-Salad-Wine lunch I just had at Joey Nova's today:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXJFt3XA_h2Suhyphenhyphen4j67pmHLsO4MJE1RdEzzIMIjbBQIUSA79pJtGrN0Y0n3AkaeR5-o_w_EKMNjeRFFJ4EOLwbHBW3rjIoE5CbHwDmH6UWtsMCVFEw1KoUz6Q8xcLjazf5bBB_q48CKM/s1600/20130214_122045.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXJFt3XA_h2Suhyphenhyphen4j67pmHLsO4MJE1RdEzzIMIjbBQIUSA79pJtGrN0Y0n3AkaeR5-o_w_EKMNjeRFFJ4EOLwbHBW3rjIoE5CbHwDmH6UWtsMCVFEw1KoUz6Q8xcLjazf5bBB_q48CKM/s320/20130214_122045.jpg" width="320" /></a></div>
<br />
Who says lunch alone on Valentine's Day has to be ho-hum????<br />
<br />
So, call the Southshore Center at 952-474-7635 to order your tickets. $25 in advance or $30 at the door.<br />
<br />
Come for the fun, watch the celebrity judges determine the best chef in the area, meet new friends, and have a great evening!<br />
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-27981099900686616062013-01-31T11:13:00.000-08:002013-01-31T11:13:00.882-08:00Influenza, Sassy StyleYeah, well, we got the flu.<br />
<br />
Now just a minute and listen up. The flu is NOT a stomach virus. At all. The flu is influenza. It is a high fever, aches, head ache, exhaustion, burning dry cough in the chest, and maybe some head congestion. It comes on fast. And knocks you flat. <br />
<br />
A stomach bug is gastroenteritis and you will vomit and go poo for a day and then be better. Trust me on this one. There is NO such thing as the stomach flu. Some kids will get stomach upset with influenza, most likely from fever or nasty draining mucus into their tender tummies.<br />
<br />
Ahem.<br />
<br />
We have the flu. It was generously brought home by Eric from a business trip. Thanks, pal. I figured we'd end up with it, being it's so widespread and he was flying on a plane, etc.<br />
<br />
We don't get flu shots. Ever. My kids have never had one. My last one was in the 1970s during the 'swine flu' epidemic scare. <br />
<br />
We do, however, try to prevent the flu. This elderberry syrup is the number one virus and illness prevention known to man. Ok, known to me. Cheap and easy to make. <br />
<br />
http://sassyfamily8.blogspot.com/2011/11/elderberry-syrup.html<br />
<br />
But some people still get sick. Which brings me to "comfort care."<br />
<br />
My big teen started the fun last week. I found him fast asleep at 830 on a Friday night on my bed. I woke him up, said "what's up?" and he coughed. Oh yay!<br />
<br />
I give tylenol or advil for fever relief if the fever interferes with sleep (theirs or mine). Or if they are just plain miserable. But if they can tolerate it a bit, we let it ride and do the good work fever was designed to do.<br />
<br />
<b><u>Healing Bath</u></b><br />
This is basically 1 cup epsom salts (drug store, grocery store, Target), 1/4 cup sea salt (not necessary, but nice), 2 tablespoons baking soda, 1 teaspoon olive oil, and then 5-10 drops of each eucalyptus oil, lavender oil, and peppermint oils. I like to get my oils at:<br />
<br />
www.beeyoutiful.com<br />
<br />
Mix all those ingredients in a big bowl (with a spoon, or with your hands) and put it in a glass jar with a lid. You might have to break up the clumps of oil in the salts first. <br />
<br />
Then, when someone is sick, put 1/2 cup of this good mixture into a warm or hot bath, swirl to dissolve, and let the oils lift from the steam into the respiratory passages, and soak through the skin, and do wonders. <br />
<br />
<b><u>Winterbreeze</u></b><br />
Another great product from Beeyoutiful. Remember the old vapo-rub our moms would put on our chests when we had a cough? This is the natural, healing, wonderfully safe and healthy version!<br />
<br />
http://www.beeyoutiful.com/winter-breeze-vapor-rub-4oz.html<br />
<br />
I rub this on their chests, their necks, their shoulders, and even under the nose for serious sinus congestion. Be careful around the eyes, the essential oils can sting a bit.<br />
<br />
<b><u>Broth</u></b><br />
I will never cease to wax poetic about the qualities of good, home made broth from chicken or turkey or beef bones, and a bunch of aromatics and herbs. It is salty and full of minerals and vitamins and gelatin and so many good things to heal the body inside and out. AND, with the low appetite of the flu, it's a way to get a few calories in the body while hydrating at the same time.<br />
<br />
http://sassyfamily8.blogspot.com/2010/10/homemade-broth.html<br />
<br />
Easy to make. Really easy. I just put 8 more quart containers of turkey broth into my freezer. I bought up a bunch of frozen turkey parts (backs and necks) from my health food store.<br />
<br />
Serve it by the mug to your flu patients. Even tiny tots.<br />
<br />
<b><u>Sick Tea</u></b><br />
Not a great title, but a great thing to sip. Full of spicy aromatic ingredients, it revs up the internal furnace of the body to fight off sickness, soothe sore throats, ease coughs, and of course hydrate. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZY79n-8frTMoluJNF8Qgp-nUxpFqS2p_bx5edha6QXDu0PNGVgMaQj5-QxFjQe1lDWxeedC2A6Y0NwOaYLJyBEOclDMjcREuZ0N6mj6sVjQgnCOef7BYp4K7gB7akAtqjfYItPwaVxw/s1600/20130131_124527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkZY79n-8frTMoluJNF8Qgp-nUxpFqS2p_bx5edha6QXDu0PNGVgMaQj5-QxFjQe1lDWxeedC2A6Y0NwOaYLJyBEOclDMjcREuZ0N6mj6sVjQgnCOef7BYp4K7gB7akAtqjfYItPwaVxw/s320/20130131_124527.jpg" width="320" /></a></div>
<br />
Three main ingredients - fresh ginger, cinnamon sticks, and lemon. Recipe?<br />
<br />
About 2 inches of fresh ginger root, peeled and chopped into big pieces. 3-4 cinnamon sticks. 1/2 a lemon, sliced or quartered. One pot of water, at least a quart to start. Raw (or not) honey at the ready. Simmer the ginger, cinnamon and lemon in the water on low for as long as you like. I keep it going all day, add more water as we drink the tea, turn it off at night and let it sit, start it up again the next day. The longer, the better and stronger.<br />
<br />
Pour off the liquid into a mug, stir in a big spoon of honey, and sip away.<br />
<br />
<br />
Now, Sassy is not going to brag (much) but I am grateful for an easy flu outbreak in our home. Eric had a light case, James got sacked pretty hard but only in bed for 3 days, Carlton and Elsa each had two days in bed followed by a wee lingering cough, and Asher is a new case today with a mild sore throat, bit of a head ache, and his chest hurts some. No fever yet. Wesley, Sally and I are still standing.<br />
<br />
But if we fall? We are ready.Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-53220402230462668932013-01-20T17:38:00.000-08:002013-01-20T17:38:32.684-08:00Moroccan Chicken TagineThe kids and I just finished a unit study on Africa.<br />
<br />
This year we've "visited" Europe, North America, and South America. Now that we've left Africa, we'll make a stop in Asia and then finish with Australia/Oceana. <br />
<br />
We try to cook a little something from each place we learn about. I'm not so great on the crafting and artsy stuff, but dang! we can cook what we learn.<br />
<br />
I knew they would not go for Peanut Soup. <br />
<br />
And it's hard to procure Zebra or Giraffe meat out of season.<br />
<br />
So Moroccan Chicken Tagine it was. And it was good. All sorts of flavors we love around here - cumin, coriander, ginger, garlic, turmeric. Sweet apricots and honey. Spicy cinnamon. Fresh cilantro. Good for the Sassy family.<br />
<br />
Lots of recipes I found called for almonds - we skipped. None of them asked for a dry rub on the chicken - I did it anyway. I doubled the amount of dried apricots.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU305DWOZkac6OI9uUaDlJY9_vnfB4PN7YvJvFzUDmy6OZD3qGM5tvN2v1PEBO6O3fmFsc0rOMS9JIq0Wi2qVcpUvrhrzWMAkzA7MSKQnxvO1TpPdpw3LdpCSLyoX_rSRIbWDkLmXq0eU/s1600/20130120_174427.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU305DWOZkac6OI9uUaDlJY9_vnfB4PN7YvJvFzUDmy6OZD3qGM5tvN2v1PEBO6O3fmFsc0rOMS9JIq0Wi2qVcpUvrhrzWMAkzA7MSKQnxvO1TpPdpw3LdpCSLyoX_rSRIbWDkLmXq0eU/s320/20130120_174427.jpg" width="320" /></a></div>
<br />
That's 12 chicken thighs and a whole package of couscous there. We are hungry folks. I'll give you the amounts for 8 pieces of chicken.<br />
<br />
<b><u>Moroccan Chicken Tagine</u></b><br />
<b><u><br /></u></b>
8 chicken thighs, bone in and skin on<br />
1/2 tsp EACH cinnamon, cumin, coriander, turmeric, salt, pepper<br />
2 tablespoons grapeseed (or other oil with a high smoking point)<br />
1 large onion, diced<br />
2 carrots, diced<br />
3 garlic cloves, minced<br />
1 - 1" piece of fresh ginger, finely minced<br />
1/2 tsp EACH (again) of the spices above<br />
handful of fresh cilantro stems, minced (reserve leaves for garnish)<br />
handful of fresh parsley stems, minced (reserve leaves for couscous)<br />
salt and pepper to taste<br />
1 cup dried apricots<br />
1 1/2 cups chicken broth<br />
2 tablespoons honey<br />
1 - 15 ounce can chick peas (garbanzo beans) drained and rinsed<br />
large handful fresh cilantro leaves, chopped<br />
1 box couscous, cooked according to package directions, with fresh chopped parsley added<br />
<br />
Sprinkle the chicken with the spices - rub it all over and turn to coat. Let it sit while you chop and prep other ingredients.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEuAYcc6j_PGU8DpvxHTSjxGsnmHAPlcrtLkzFHqFymBYwCTqrkJhc-IeoGiFCMJx7ajU4KBkbxHoU8ll5HoIYs99ZMv_zn93uM5hext5P9fVDhH8_Yqq9GXl82BNjzgTcSLhsZyyVDs/s1600/20130120_154038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEuAYcc6j_PGU8DpvxHTSjxGsnmHAPlcrtLkzFHqFymBYwCTqrkJhc-IeoGiFCMJx7ajU4KBkbxHoU8ll5HoIYs99ZMv_zn93uM5hext5P9fVDhH8_Yqq9GXl82BNjzgTcSLhsZyyVDs/s320/20130120_154038.jpg" width="320" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZPh2gtOnFqyic91k9hQ2xcd4UVu_n8AhGQH-qHDmPidW6pThafwCFVuPk8G6Q8qkLmmUzPfho3JQCpgh1F70MRUfChZCW_tcbl5EICorgQdYRupcSxEiy7IU68dw0JdyXdwaoqZdgsk/s1600/20130120_154059.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZPh2gtOnFqyic91k9hQ2xcd4UVu_n8AhGQH-qHDmPidW6pThafwCFVuPk8G6Q8qkLmmUzPfho3JQCpgh1F70MRUfChZCW_tcbl5EICorgQdYRupcSxEiy7IU68dw0JdyXdwaoqZdgsk/s320/20130120_154059.jpg" width="320" /></a></div>
<br />
<br />
<br />
In a large dutch oven, heat the oil on medium high heat. In batches of 3 or 4 at a time, brown the chicken, skin side down first, for about 6-8 minutes. Remove to a plate.<br />
<br />
Add the onion and carrot to the oil. Turn the heat down to medium and cook until it starts to soften. Add the garlic and cook for 1 minute. Add the ginger and the parsley and cilantro stems, plus the other half teaspoon of each of the spices, salt and pepper. Stir. Add the apricots and chicken broth, stirring to loosen any bits stuck to the sides of the pot. Bring to a slow boil.<br />
<br />
Add the chicken pieces back to the pot, crowding them in and nestling them into the sauce - skin side up. Cover, reduce heat to low and simmer for 40 minutes until the chicken is tender. <br />
<br />
Prepare the couscous.<br />
<br />
Remove the chicken to a platter. Add the honey and the chick peas to the pot, stirring and simmering, taste for salt and pepper. <br />
<br />
Arrange the chicken and sauce on a large platter. Surround with couscous or have it all to one side if your people like their couscous "unsauced." Sprinkle the entire platter with fresh chopped cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9t5YPS4TV9Tlxar4qrdZsi7IS6sdWEnclLMQlwOubCm-HT4AQFCg5qEjcKqBHjLjZJihq_StO4Wue__wuBo3NuMJUu81AqHAmnwQ7RQEq2ZTcw18XJYBZUjFuAOKbn5r-PNSNjFbq5Y/s1600/20130120_174440.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9t5YPS4TV9Tlxar4qrdZsi7IS6sdWEnclLMQlwOubCm-HT4AQFCg5qEjcKqBHjLjZJihq_StO4Wue__wuBo3NuMJUu81AqHAmnwQ7RQEq2ZTcw18XJYBZUjFuAOKbn5r-PNSNjFbq5Y/s320/20130120_174440.jpg" width="320" /></a></div>
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com2tag:blogger.com,1999:blog-6691689774940548166.post-25691443728389752102013-01-07T12:57:00.000-08:002013-01-07T12:57:30.775-08:00Chocolate SauceHershey's syrup is funk.<br />
<br />
There, I said it. Never plan to be a spokesperson for the company, so it's all good.<br />
<br />
And it is SO EASY to make your own chocolate syrup. A few cups of home made syrup costs a fraction of the cost of the squeezy bottle kind, and lasts as long in your fridge (unless you have teens, then it's gone way sooner) and tastes a million times better.<br />
<br />
See this cake?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-QzC2GxfD0nFsKjbz1bA9_3WS58J4jnMH-y9fObp7KooCiQHjGVXxxj8TETCltrSLHICE9UJVY_4JX82SKhvdlYJH-hHhDMcBN8WLAi9pwV88Ch34k5ORRiPtQXbAM2NeVznt9gjmY4/s1600/20130105_184718.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-QzC2GxfD0nFsKjbz1bA9_3WS58J4jnMH-y9fObp7KooCiQHjGVXxxj8TETCltrSLHICE9UJVY_4JX82SKhvdlYJH-hHhDMcBN8WLAi9pwV88Ch34k5ORRiPtQXbAM2NeVznt9gjmY4/s320/20130105_184718.jpg" width="320" /></a></div>
<br />
That's an angel food cake (from a box, no one can be funk-free ALL the time). <br />
<br />
Then you frost it with real whipped cream which has some of your home made chocolate syrup whipped in at the end.<br />
<br />
But since you love chocolate, you drizzle some extra syrup on top of the cake before serving. <br />
<br />
This stirs beautifully into milk for chocolate milk or hot chocolate. It is perfect on ice cream. It really only needs a spoon and your mouth, but I have no idea personally. Ahem.<br />
<br />
I googled and polled friends and tried several recipes and figured out the combo of ingredients that works best for me. Enjoy!<br />
<br />
<b><u>Chocolate Syrup</u></b><br />
<b><u><br /></u></b>
1 1/2 cups water<br />
1 1/2 cups sugar<br />
1 cup unsweetened cocoa powder<br />
pinch of salt<br />
1 tsp corn starch<br />
2 tsp vanilla<br />
<br />
In a medium saucepan, bring water and sugar to a simmer, stirring often. When sugar is dissolved, whisk in cocoa, salt and cornstarch. Bring to a boil, reduce, and simmer for 5 minutes until thickened. Remove from heat and stir in vanilla. Pour into a quart jar, cover and refrigerate. You can also store it in squeeze bottles for easy use.Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-57334293067068725002012-12-28T10:57:00.001-08:002012-12-28T10:57:59.553-08:00Macaroni and CheeseI can eat my weight in macaroni and cheese. Truly. I don't care if it is full of cream and lobster, or if it's the "5 for a dollar" generic brand. You put creamy cheese and carbs in my zip code and there will be a riot.<br />
<br />
My kids are Philistines. They like Annie's shells and white cheddar. Which is not a bad product, but it is not HOME MADE.<br />
<br />
Eric gets Men's Health magazine. The framework for this recipe is in their January/February 2013 issue. I upped the fat, changed some of the amounts, and, well, made it better.<br />
<br />
This is GOOD fat, people. Don't you be messing with skim milk or margarine or reduced fat nuthin. Give it a shot full strength, eat a bit less than you normally would, and feel the love.<br />
<br />
<br />
<b><u>Sassy's Mac and Cheese</u></b><br />
<b><u><br /></u></b>
2 cups elbow macaroni, cooked and drained (about 4 cups or so)<br />
2 tablespoons butter<br />
2 tablespoons flour<br />
2 cups whole milk<br />
several grindings of black pepper<br />
big pinch of salt<br />
1 cup shredded extra sharp cheddar cheese (I used Tillamook)<br />
1/2 cup shredded whole milk mozzarella<br />
1/2 cup shredded Gruyere or Swiss cheese (I used some lovely cave aged Gruyere)<br />
1/4 cup creme fraiche (you can sub sour cream or full-fat greek yogurt)<br />
1/2 cup bread crumbs<br />
1/4 cup shredded parmesan cheese<br />
<br />
In a sauce pan, melt the butter over medium heat and add the flour. Whisk and cook for one minute. Add the milk and whisk, bring to a boil and simmer for 2 minutes, adding salt and pepper. Turn down the heat and add the cheeses and stir until smooth. Turn off the heat and add the cooked pasta and the creme fraiche. Fold it all together.<br />
<br />
Preheat the broiler. Pour pasta into a baking dish (8 inch square works well). Top with bread crumbs and then parmesan cheese. Broil for 5 minutes until top is golden.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxBOO9ZBsBF6YEOqpi2nE3GSKa3gUHA5_Oku2AsZan9-1NoKChUoKAZU6fGMP2BGIxF9FcxR4w1G6zpkHqxbYNBP4oiy8jpEHo2o8WP1DVrtnC0dpy3Wr_D81vifxWYu7XVJ2BISMJzE/s1600/20121228_124506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjxBOO9ZBsBF6YEOqpi2nE3GSKa3gUHA5_Oku2AsZan9-1NoKChUoKAZU6fGMP2BGIxF9FcxR4w1G6zpkHqxbYNBP4oiy8jpEHo2o8WP1DVrtnC0dpy3Wr_D81vifxWYu7XVJ2BISMJzE/s320/20121228_124506.jpg" width="320" /></a></div>
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com2tag:blogger.com,1999:blog-6691689774940548166.post-31333801000296693752012-11-19T10:48:00.001-08:002012-11-19T10:49:02.380-08:00Sassy Thanksgiving 2012Happy Thanksgiving week!<br />
<br />
I spent an ungodly amount of money at Costco and Super Target yesterday. Shhhhh. Some of it was for Christmas baking, but not-so-much.<br />
<br />
I still have to pick up the turkey, parsley, pearl onions, and Haralson apples on Wednesday morning. The turkey is fresh, which for many years now is the ONLY way I will purchase and prepare a Thanksgiving bird. I have no time nor patience for that whole thawing scenario. Into the brine it goes Wednesday noon and there it stays until Thursday morning when I wrestle that slippery sucker into buttery golden submission.<br />
<br />
Brine? Gallon of water in a big pot, cup of salt, cup of sugar, handful of herbs like rosemary, thyme, sage. Peppercorns. Sliced onion and garlic. Splash of white wine if I have some to spare (dry vermouth!). Bring it to a boil, add a bunch of ice to cool it down, then put your turkey in a Rubbermaid tub, pour the brine over the turkey and add enough ice cold water to cover Tom completely. If you live in the North, put the tub in the garage. If you are below the Mason-Dixon line, I hope you have a big spot in your fridge. And you'll probably need a pot rather than a tub. On second thought, don't brine it.<br />
<br />
As at your house, every year has some "must-haves" on the menu. I've been doing this holiday meal for 20 years, and there are some things you do not mess with. For example, my mom's wild rice casserole (hot dish, thank you). When I smell it baking, I get teary-eyed. I wish we could have Thanksgiving with my parents . . . And if the mighty hunters get a deer in early November, there will be a venison roast, smothered in mushrooms and onions and some red wine. There has to be lefse. There has to be cranberry relish AND cranberry chutney. Some in Eric's family insist on a cranberry jello thing made from canned cranberries, jello, walnuts, sour cream, and, well, ewwwwww - it's chunky and pink and doesn't touch my plate. But we include all traditions. Pickles are law. And the usual TURKEY-STUFFING-MASHEDPOTATOES-GRAVY situation. Stuffing. In.The.Bird. <br />
<br />
Every year, I try to do one "new" recipe to impress the company and keep things fresh. This year, it's Scalloped Oysters, from Martha Stewart's Magazine. See link to recipe below. It calls for 2 pints of shucked oysters. The fish monger told me I would be making a $40 side dish. I opted for canned in water (NOT smoked). It'll be good. <br />
<br />
Some of the below items are being brought by other family members. THANKS people!<br />
<br />
<b><u>The Menu</u></b><br />
<b><u><br /></u></b>
Turkey<br />
Sage and Onion Stuffing with Sausage and Pecans<br />
Mashed Potatoes with Scallions (Champ)<br />
Gravy<br />
Venison Roast with Mushrooms<br />
Wild Rice Casserole<br />
Scalloped Oysters<br />
Squash<br />
Corn Casserole<br />
Creamed Peas and Pearl Onions<br />
Lefse<br />
Cranberry-Orange Relish<br />
Cranberry Chutney<br />
Cranberry Jello<br />
Pickles<br />
<br />
Dessert: Apple Pie, Pumpkin Pie, Chocolate Pecan Pie, Sour Cream Raisin Pie, White Chocolate Raspberry Brownies, Fresh Whipped Cream, Vanilla Ice Cream.<br />
<br />
WINES: Rose', Pinot Noir, Sauvignon Blanc. Consumer's choice :-)<br />
<br />
<br />
<b><u>Scalloped Oysters</u></b><br />
<b><u><br /></u></b>
(from Martha Stewart Living Magazine, November 2012 issue)<br />
<br />
http://www.marthastewart.com/939250/scalloped-oysters<br />
<br />
<br />
So, friends, what's on YOUR menu?<br />
<br />
Have a wonderful, cozy, tasty, loving, gratitude-filled day with the people you love the best. Happy Thanksgiving from the Sassy Family!<br />
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com3tag:blogger.com,1999:blog-6691689774940548166.post-45697617737221695202012-11-14T18:39:00.000-08:002012-11-14T18:39:27.346-08:00This CanNOT Be GoodWell crap.<br />
<br />
So I run to the store for a few items. The most important being butter. I am down to 2 tablespoons and the Sassy Family simply cannot breakfast without more butter than that.<br />
<br />
It's 8:00 p.m., the dish crew (Asher and Elsa) are working on the kitchen. I sneak out. To get butter, orange juice, some fruit, and NOT this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDodj8uK4ffY1lKbJumbbjEs-2Eh9Yx6E9NBr7EH7DtuTBAKd4WIoInBoE78Nobhja-yVLpefKl5-bk27I3n46yF_B9d7T1eqpi1pzVGZZzG0ON6HK5e7gXbQULaglyrkZOi1ckBT6cnQ/s1600/20121114_201037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDodj8uK4ffY1lKbJumbbjEs-2Eh9Yx6E9NBr7EH7DtuTBAKd4WIoInBoE78Nobhja-yVLpefKl5-bk27I3n46yF_B9d7T1eqpi1pzVGZZzG0ON6HK5e7gXbQULaglyrkZOi1ckBT6cnQ/s320/20121114_201037.jpg" width="320" /></a></div>
<br />
Since none of you have ever experienced this situation, let me hold your hand. There is no shame. Much.<br />
<br />
You run to the store (see above) for a few selected items you've jotted on a post-it note and stuffed into your jeans pocket. And you're powering your way through your familiar store when suddenly, it happens. Some horribly twisted and perverse store merchandising expert decided to put THE ABOVE on an end cap. All "holiday-ish" and "festive-like" to seduce late evening women shoppers with muffin tops and a short list of items to procure.<br />
<br />
Knowing DARN well this mamasita is going to snatch a bag and drop it into her tiny "quick trip to the store" cart and look the other way. <br />
<br />
Now here's the part that surely you've never done.<br />
<br />
You get in the car with your 3 bags of list-items and impulse-buys and you realize you need to tuck into that bag of dark chocolate sea salt kettle corn before it makes its way home and into the eye-range and ear-shot of a bunch of bottomless pits known as your children.<br />
<br />
And then you cuss, because you realize it's one of those stupid childproof bags - you know - the kind that no hands or teeth could ever manage to open? Invented because someone, somewhere, broke a filling or a fingernail or burned their THIGHS opening a bag way too easily, so there was a lawsuit and then better bag-laws.<br />
<br />
So, being the girl you are, you dig into your animal print handbag and pull our your multi-use Swiss Army Knife. And you enact the scissors and proceed to cut that sucker WIDE open. The devil made me do it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPwCsq8AZBgJS1nT52s1g3q1R3ATrSZdmErPQfOyWcmRw0W8sao6mcphYkoqNy269u_Wku4t7AE1PjUtG4NGnRADHEREmNfP3OeTJ2XZAjtPc1lZED8_x9QFNoAPg4OeovZZtr8ufqrw/s1600/20121114_200902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQPwCsq8AZBgJS1nT52s1g3q1R3ATrSZdmErPQfOyWcmRw0W8sao6mcphYkoqNy269u_Wku4t7AE1PjUtG4NGnRADHEREmNfP3OeTJ2XZAjtPc1lZED8_x9QFNoAPg4OeovZZtr8ufqrw/s320/20121114_200902.jpg" width="320" /></a></div>
<br />
You sample. And munch. And silently both curse and bless your store, the dude who stocked the shelf, and Angie, who made this crazy-sinful-wicked-good-sweet-and-salty bag of $3.99 fanny-widening product. "About 6 servings" - mmmm hmmmm.<br />
<br />
The bags came home. The vittles were shared. Smiles and moans ensued. <br />
<br />
There's this much left:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5EziGeDJmDfOgy75LnVtdl2D97LGVcqYfoOajY_IJozj35iEtW4gAKOVeuEnZS6MGgnDrpFaPuiv-k6ql5mjdffe3ftDAN32lImdxlvO4UYiJ6o-pUAF6BetmTMhmsiwW77QQ8X68js/s1600/20121114_200916.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT5EziGeDJmDfOgy75LnVtdl2D97LGVcqYfoOajY_IJozj35iEtW4gAKOVeuEnZS6MGgnDrpFaPuiv-k6ql5mjdffe3ftDAN32lImdxlvO4UYiJ6o-pUAF6BetmTMhmsiwW77QQ8X68js/s320/20121114_200916.jpg" width="320" /></a></div>
<br />
The bag is now folded over and tucked into the cupboard. As is the way with things at the Sassy House, the teen will come home from work at 9, eat the dinner left for him in the fridge, and then scrounge around for a thousand more calories and discover this bag. And finish it off. Teens.<br />
<br />
The worst part of the whole story? The moral, the lesson to be told and learned here?<br />
<br />
I FORGOT THE STINKIN' BUTTER. <br />
<br />
"Oooooooo, shiny thing!"Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com3tag:blogger.com,1999:blog-6691689774940548166.post-90819798187435955262012-11-05T11:30:00.000-08:002012-11-05T11:30:49.867-08:00Freezer StorageWhat do you freeze your soups-sauces-stews-whatever in?<div>
<br /></div>
<div>
Lots of people ask that question. I make a lot of broth and soups. And I make a lot of everything, so there's usually a quart or two of something or other than needs to go into the freezer for another day.</div>
<div>
<br /></div>
<div>
Today I'm making this:</div>
<div>
<br /></div>
<div>
<a href="http://sassyfamily8.blogspot.com/2010/10/red-sauce-with-side-of-movies-books-and.html">http://sassyfamily8.blogspot.com/2010/10/red-sauce-with-side-of-movies-books-and.html</a></div>
<div>
<br /></div>
<div>
One can never have enough Red Sauce in the freezer. Trust me on this one.</div>
<div>
<br /></div>
<div>
There's a lot of talk out there about the dangers of plastic. Some people prefer to freeze in wide mouth quart glass jars. I've had enough breaking fun to decide against that plan. My solution has been to use these wonderful quart sized containers, but I avoid putting HOT things into them. It's the heat that leaches the chemicals out of the plastic and into your food. They say. Who are "they" anyway?</div>
<div>
<br /></div>
<div>
Exactly.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSosxhKU8eY5vpXTAYMH6x8veq171b0U0zx70-Q7QLllUigIA4QMaUN47jV8dz6EmRoDNpwpZ_LQow3RkyM9_YnBGgff_0NRLAIAAJw7pXv-PVoDIBc1hF-WfqhY7UruuJOQfNV5EneqI/s1600/20121105_131108.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSosxhKU8eY5vpXTAYMH6x8veq171b0U0zx70-Q7QLllUigIA4QMaUN47jV8dz6EmRoDNpwpZ_LQow3RkyM9_YnBGgff_0NRLAIAAJw7pXv-PVoDIBc1hF-WfqhY7UruuJOQfNV5EneqI/s320/20121105_131108.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
The pumpkins are just for interest.</div>
<div>
<br /></div>
<div>
My grandmother used these containers. And they still make them! I find them at my local hardware store, and some grocery stores will have them. You can write on the lids. They stack. They fit nicely into odd spaces. Just don't put hot liquid in them, and don't reheat in them in the microwave.</div>
<div>
<br /></div>
<div>
My kitchen freezer (top of the fridge kind, not my fave) is home, currently, to about 20 of these containers. There's chicken broth, cranberry chutney, potato soup, wild rice soup, potato leek soup, pinto beans, black bean soup. There are 5 rows across and it's 4 containers deep. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IoJBW2JAKl0LJWmHaYzhU2poQyLJir_QIXI15oYtPGTT1ps2mvuS6AE7aOCt4VBjHi0PoFnK_unIFxwl7HLePhQtTiSnkEp1PDS_7z6Uoebv0Kg_V-nrKkshpr6AX8i5Xw0NGiUY3Tc/s1600/20121105_131344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IoJBW2JAKl0LJWmHaYzhU2poQyLJir_QIXI15oYtPGTT1ps2mvuS6AE7aOCt4VBjHi0PoFnK_unIFxwl7HLePhQtTiSnkEp1PDS_7z6Uoebv0Kg_V-nrKkshpr6AX8i5Xw0NGiUY3Tc/s320/20121105_131344.jpg" width="320" /></a></div>
<div>
<br /></div>
<div>
If you say anything nasty about the Oscar Mayer hot dogs, I'll fuss. They're leftover from our "feed the neighborhood dads on Halloween" party. Humph.</div>
<div>
<br /></div>
<div>
So that's my solution. Works for me. Can work for you. A pack of 3 of these containers runs about 3 bucks. I have some I've used for 15 years. They do not wear out or break or get funky in any way, if you follow the general idea I've given.</div>
<div>
<br /></div>
<div>
Now get busy. Make some soup. Freeze it. Or Red Sauce. And then when you are sick, or your family is, and there's a need, your kids or husband will have access to healthy simplicity.</div>
<div>
<br /></div>
<div>
<br /></div>
Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-41821160951726705992012-11-02T16:23:00.000-07:002012-11-06T12:52:16.571-08:00Wild Cherry Bark Cough Syrup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lqrlizg6J4qOaE2VIvYtojLEQ0cHEKBO3QHCGt3BGNwK8yIf0PfCslQp86dpgAbwKRjPzkeKXruSumdaXpD672x2oUEjZmrgTkMjd3lEN5cHL7Le8731ipgtTFavbLpmXa7-biSNziI/s1600/20121106_144211.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3lqrlizg6J4qOaE2VIvYtojLEQ0cHEKBO3QHCGt3BGNwK8yIf0PfCslQp86dpgAbwKRjPzkeKXruSumdaXpD672x2oUEjZmrgTkMjd3lEN5cHL7Le8731ipgtTFavbLpmXa7-biSNziI/s320/20121106_144211.jpg" width="240" /></a></div>
<br />
<br />
There's a reason that drug store cough syrup is red.<br />
<br />
Because way back when people chose natural medicines and herbs over chemicals, some clever person (probably a woman) discovered the wonderful properties of the bark from a cherry tree to suppress and ease coughs and chest congestion.<br />
<br />
But along the way, being the Americans we are, we heard the word "cherry" and thought it ought to be more of a maraschino cherry type of experience. Someone probably got tired of peeling the bark off trees and going through the routine of making their own syrup. So a big company got out their chemicals and their food dyes and their grain alcohol and made an inferior and lousy product, because we tend to go that way in our health care decisions.<br />
<br />
Ahem.<br />
<br />
Sassy's done preaching. Here's how you make your own, for cheap, and for easy, and for health, and for taste. You can get all the ingredients at either your health food store (if it's a bigger, good one), or you can order for MUCH LESS MONEY and support a SUPER FAMILY from:<br />
<br />
www.savvyteasandherbs.com<br />
<br />
Tell Nickole and Brian at Savvy Teas and Herbs that Sassy says hi.<br />
<br />
If you want to make a glycerin-based cough syrup, great. Your syrup will be ready in about 2 hours. If you want to try an alcohol-based syrup, you'll need at least two weeks. Alcohol (some say) extracts more out of the herbs. But some prefer to skip that ingredient for their children or themselves for various reasons.<br />
<br />
(<b>Hint!</b> Make the glycerin-based syrup, and then for the grown ups, add a tablespoon of the syrup to an ounce of brandy before bed . . .)<br />
<br />
Here's what you'll need and what it does. Plan on about 2-4 tablespoons of each herb, depending on the amount of syrup you want. And make sure you have a glass quart jar with a lid.<br />
<br />
<u>Wild cherry bark</u> - it is an expectorant and has a very mild sedative property<br />
<br />
<u>Mullein</u> - the herb of choice for respiratory problems (great herb for kids)<br />
<br />
<u>Licorice</u> - has calming and stress relieving properties (cough spasms) and adds a pleasant flavor<br />
<br />
<u>Rose hips </u>- high in vitamin C, and my "add to everything" herb for flavor<br />
<br />
<u>Orange peel</u> - flavor, anti-inflammatory, more good vitamins<br />
<br />
<u>Nettle leaf</u> - a great antihistamine, also anti-inflammatory<br />
<br />
<u>Vegetable glycerin</u> - which you can get at some drug stores, most health food stores, or on line in many places - it extracts the properties from the herbs and has a nice sweet flavor<br />
<br />
OR<br />
<br />
<u>Vodka or rum </u>- you know where to get this<br />
<br />
<br />
<b><u>Method A - Glycerin</u></b><br />
<b><u><br /></u></b>
In a wide mouth quart jar, add 2-4 tablespoons of each dried herb. Add water just to moisten the herbs and then add glycerin to the jar, leaving an inch of space at the top. Screw lid on tightly and place in a pot of simmering water, so the water reaches halfway up the jar. Gently simmer for 2 hours. Cool for 30 minutes, then strain into a pint jar, pressing the herbs to get all the goodness out. Screw on the lid and it should last in a cool dark place for many weeks. No refrigeration necessary.<br />
<br />
<i style="font-weight: bold;">Dosage:</i> One teaspoon as needed, 3-4 times per day, for either wet or dry coughs. Honey may be added if the cougher prefers.<br />
<br />
<b><u>Method B - Alcohol</u></b><br />
<b><u><br /></u></b>
Fill jar as directed above. Moisten with water. Fill with vodka or rum. Screw lid on tightly and shake. Place in a cool dark cupboard and shake 2-3 times per day, for 2-3 weeks. The longer it sits, the stronger the potency. Strain and use as above.<br />
<br />
<br />
One of my willing patients:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDR8Ac4oAIcpNmmduZdtZ9a2lPLms3j1LvM3yfVv3-HtY2m4BBecUu1k-CCObT_QZpsE0pNva4Aojf0T9rXozG6WFHHyCQGX_4a35cYNDyx0I1Vje8Ilcw9RncVoLcZdKyKZVpAfseko/s1600/20121106_144156.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwDR8Ac4oAIcpNmmduZdtZ9a2lPLms3j1LvM3yfVv3-HtY2m4BBecUu1k-CCObT_QZpsE0pNva4Aojf0T9rXozG6WFHHyCQGX_4a35cYNDyx0I1Vje8Ilcw9RncVoLcZdKyKZVpAfseko/s320/20121106_144156.jpg" width="240" /></a></div>
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-13797195787952567322012-11-02T14:14:00.000-07:002012-11-02T14:14:24.358-07:00Chicken and Pinto Enchiladas with Cilantro Cream SauceAll credit for these beauties goes to my friend Jillian. It's basically her recipe. Which I had to ask for at least 3 different times. Because I'm 45 and, well, I'm 45.<br />
<br />
Thanks, Jillian!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_OCdPqixL6LjByIKU7MuCxZgtJTCicngrs_G1VQyk_8BmSY4HAzXFdy_QZA2OhXUFExz6W9NXbAvTMRQNeLdP6ek91GVvxvh612f87Zu6ExiyC1xfHkzzSmMyYH7gsTPl_JaMFhcFKQ/s1600/20121031_172429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_OCdPqixL6LjByIKU7MuCxZgtJTCicngrs_G1VQyk_8BmSY4HAzXFdy_QZA2OhXUFExz6W9NXbAvTMRQNeLdP6ek91GVvxvh612f87Zu6ExiyC1xfHkzzSmMyYH7gsTPl_JaMFhcFKQ/s320/20121031_172429.jpg" width="240" /></a></div>
<br />
I usually do the reddish sauce for enchiladas. But really, what could be wrong with jack cheese, cream cheese, cream, sour cream. Really?<br />
<br />
Here you go. This made 2 really big pans, but I have a really big family and we like leftovers. <br />
<br />
<b><u>Chicken and Pinto Enchiladas with Cilantro Cream Sauce</u></b><br />
<b><u><br /></u></b>
24 small flour tortillas<br />
6 cups shredded chicken<br />
2 cups cooked pinto beans (maybe 2 cans worth?)<br />
one bunch green onions, chopped (reserve 1/2 cup for topping)<br />
8 ounces cream cheese<br />
2 cups shredded monterey jack cheese<br />
2 teaspoons cumin<br />
1 teaspoon chipotle powder<br />
<br />
<u>Sauce</u><br />
1 cup sour cream<br />
1 cup heavy cream<br />
2 cups salsa verde<br />
1 large bunch cilantro, chopped<br />
<br />
<u>Topping</u><br />
2 cups monterey jack cheese<br />
reserved green onions<br />
<br />
In a large bowl, gently stir together chicken, beans, green onions, cream cheese, jack cheese, cumin and chipotle. <br />
<br />
Spoon 2-3 tablespoons down the middle of each tortilla, roll up and place seam side down in a buttered 9x13 baking pan.<br />
<br />
In a medium bowl, blend together sour cream, heavy cream, salsa verde and cilantro. Pour over enchiladas, and top with the rest of the cheese and green onions.<br />
<br />
Bake in a 350 oven, uncovered, for 30 minutes.<br />
<br />
Serve with more salsa verde or hot sauce.<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-39064743997264255892012-10-24T12:56:00.001-07:002012-10-24T12:56:32.295-07:00"Bye Bye Birdie" at the Chanhassen Dinner TheaterWe had another terrific night at the Chanhassen Dinner Theater!<br />
<br />
Bye Bye Birdie holds a special place in my heart. It was the first stage musical I ever saw as a young child. And it made a huge impression on me, staring my love of musical theater.<br />
<br />
Eric and I had a great time. Dinner was delicious, as usual. I had their famous Chicken Chanhassen, he had a steak. We had a great table and excellent service, and there was plenty of time to visit and enjoy our dinner before the show started.<br />
<br />
Once more, the CDT delivered a spot-on performance of romance, comedy, song, dance, and true love. The darling story of Albert and Rose, Hugo and Kim, and Conrad Birdie and his "One Last Kiss" before he goes off to the military came to life with great costumes and wonderful music. My personal favorite number is "The Telephone Hour" - a gossip extravaganza with the whole cast of teenagers trying to spread the news of Hugo and Kim getting pinned while jamming up the town's phone lines. I remembered every word from my childhood!<br />
<br />
And like every great musical, the guy gets the girl, and the other guy gets the other girl, and the whole town is blissfully happy, and the spirit of American service and teenage dreams hold fast and true for both the cast and the audience.<br />
<br />
There are plenty of great tickets still available for many upcoming performances. Make sure you call the box office to reserve yours today: 952-934-1525. And visit www.chanhassendt.com for more information about this show and other performances running now and new shows in the future.<br />
<br />
A couple of pictures from the show:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15FH8fbOX_vfxg03Lc_5W7sW7Z6ASy2eserpjQM38woQfpk2jsEi52SyZLWJg4zpheiWdfqBBC-98761Hz-3D-Hohlah59z_UXmQgwozYU_Iiwt08RnyQbSnWiXgO7HpVINkTPhYPwO8/s1600/lastkiss_lowres.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi15FH8fbOX_vfxg03Lc_5W7sW7Z6ASy2eserpjQM38woQfpk2jsEi52SyZLWJg4zpheiWdfqBBC-98761Hz-3D-Hohlah59z_UXmQgwozYU_Iiwt08RnyQbSnWiXgO7HpVINkTPhYPwO8/s320/lastkiss_lowres.jpg" width="256" /></a></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-tqZdzIQf0A-CjmuZOtBvY0CjovIzRJc6Mo_s_MopfPkMlbaWb183WLG6xNDyj_Zw1i3LR-iiDhVvpmGLSX-a6UtTyGkSWtzTS9VtbCCxMKjyiLAxNQdbr27NsxlJ4BRd0zrGI9NZ5s/s1600/Sincere_thumb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq-tqZdzIQf0A-CjmuZOtBvY0CjovIzRJc6Mo_s_MopfPkMlbaWb183WLG6xNDyj_Zw1i3LR-iiDhVvpmGLSX-a6UtTyGkSWtzTS9VtbCCxMKjyiLAxNQdbr27NsxlJ4BRd0zrGI9NZ5s/s1600/Sincere_thumb.JPG" /></a></div>
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-71020829456677036412012-10-10T11:46:00.003-07:002012-10-10T11:47:07.608-07:00Ham and Cheese Surprise PancakeWe needed something for lunch today. <br />
<br />
I had ham, cheese, and of course bread and tortillas, but I wasn't up for the grilled ham and cheese sammie or ham and cheese quesadilla.<br />
<br />
I've always thought a savory Surprise Pancake would be yummy. Our usual one:<br />
<br />
<a href="http://sassyfamily8.blogspot.com/2010/12/surprise-pancakes.html">http://sassyfamily8.blogspot.com/2010/12/surprise-pancakes.html</a><br />
<br />
is of the sweet and maple syrupy variety. <br />
<br />
This recipe made a 10 inch cast iron skillet full and fed 5 kids and one mom. It was thoroughly gobbled by every member and some had an extra sliver. It was that good.<br />
<br />
In hindsight, I would add some chives, green onion, or an herb like tarragon or thyme. Sauteed onion would be good, too. Bacon could replace the ham, or even sausage. Lots of options here.<br />
<br />
Serve it for lunch with a green salad and/or some fresh fruit. And a glass of white wine if it's that kind of lunch. Don't rule it out as a dinner, either.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv9PIgaVLcEkh7uY6TXodrjmy1SZoCvbSaE5HpsVPvBJwr_d5ExOYImKqXmDoRHStIY8MNYZsy9ZLQ8ColjhTVN0BwRuuEG149LCT2_08IR0T2Du4JJnV0IF51A1EYoAL1qVfQgMpPww/s1600/20121010_120515.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTv9PIgaVLcEkh7uY6TXodrjmy1SZoCvbSaE5HpsVPvBJwr_d5ExOYImKqXmDoRHStIY8MNYZsy9ZLQ8ColjhTVN0BwRuuEG149LCT2_08IR0T2Du4JJnV0IF51A1EYoAL1qVfQgMpPww/s320/20121010_120515.jpg" width="320" /></a></div>
<br />
<br />
<b><u>Ham and Cheese Surprise Pancake</u></b><br />
<b><u><br /></u></b>
1 1/4 cups unbleached flour<br />
1/2 tsp salt<br />
1 1/4 cups milk<br />
5 large eggs<br />
2 tsp dijon mustard<br />
8 ounces grated cheese (swiss, cheddar, parm, co-jack, whatever)<br />
6 ounces ham, diced<br />
2 tbsp butter<br />
1 tbsp olive oil<br />
<br />
Heat oven to 400.<br />
<br />
In a mixing bowl, combine eggs, milk and mustard, mix well. Add flour and salt and whisk until most of the lumps are gone. Stir in half of the cheese and ham. Let mixture sit for 10 minutes.<br />
<br />
Put butter and oil in a 10 inch cast iron skillet. Heat in the 400 degree oven for 5 minutes, then take pan out and swirl to grease the sides as well. Pour in the mixture and bake for 25 minutes.<br />
<br />
Remove from oven, sprinkle on the rest of the cheese and ham and bake for 5 minutes more.<br />
<br />
Cut into wedges and serve!Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-70626860864579942302012-09-24T14:14:00.002-07:002012-09-24T14:14:55.382-07:00Consignment Fun - The HangerWhen I find out a new consignment store is opening in my town, I get ever-so-slightly excited.<br />
<br />
Ok, a lot excited.<br />
<br />
I've mentioned I like consignment and resale shopping, right?<br />
<br />
Yes.<br />
<br />
The Hanger in Chanhassen is a new favorite place!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cxeucXhpflkVoTBfdwQdV0LWa2sqxw5KCSqIAHAgwwwpNzTrQczybvs17fhjYhd9EaIPMqq7I0d8xnmwvrjrFtnV0mbYp9pWXGvOwjQTH8tIjIe-kVcCdU6zsdUb0ZSo3wR39pUxbOM/s1600/20120905_130351.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4cxeucXhpflkVoTBfdwQdV0LWa2sqxw5KCSqIAHAgwwwpNzTrQczybvs17fhjYhd9EaIPMqq7I0d8xnmwvrjrFtnV0mbYp9pWXGvOwjQTH8tIjIe-kVcCdU6zsdUb0ZSo3wR39pUxbOM/s320/20120905_130351.jpg" width="320" /></a></div>
See what a big, bright, pretty place it is?<br />
<br />
You can find them online at<br />
<br />
<a href="http://www.thehangeronline.com/">http://www.thehangeronline.com/</a>
<br />
<br />
But for pete's sake, go in!<br />
<br />
<br />
<br />
<br />
<br />
<br />
It's located on the main drag of Chanhassen (West 78th Street), in the same strip mall as Byerly's, on the other end. <br />
<br />
If you have things to sell, they are a traditional consignment store - bring in your fabulous items (no appointment necessary) and then you will receive 40% of the selling price - easy!<br />
<br />
But hey, I am a shopper for the most part, so let's get to that.<br />
<br />
The owners, Rena and Tina, are incredibly friendly and fun, not to mention helpful. Their merchandising is amazing! The young woman I've met who assembles ensembles and dresses the mannequins is SO talented.<br />
<br />
Look at this wall of cuteness:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJC1DX1rXMW213SXokuU5Lzei2cX7-_YTODFVJl1ltTIeyxbbCEW_FkWNr3gkZfKM0BnCagrhfe_VRUOeBQK9LQBb6v8Dva-cYxbPwAceGPQ63IOayh3l093AOpN8ZSTfqUmxrgbowbg/s1600/20120905_130438+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfJC1DX1rXMW213SXokuU5Lzei2cX7-_YTODFVJl1ltTIeyxbbCEW_FkWNr3gkZfKM0BnCagrhfe_VRUOeBQK9LQBb6v8Dva-cYxbPwAceGPQ63IOayh3l093AOpN8ZSTfqUmxrgbowbg/s320/20120905_130438+(1).jpg" width="320" /></a></div>
<br />
Yep, they put together the whole outfit including dress, jacket, scarf, jewelry and bags. You'll find displays that include shoes in the mix. Great for the "what goes with what?" challenge we all face.<br />
<br />
I have bought skirts, jackets, jewelry, shoes, bags, jeans, pants and a winter coat at The Hanger. All top name brand, all in terrific condition, all current and stylish and - hello! - a GREAT price. As in up to 75% off regular retail prices.<br />
<br />
Banana Republic, Calvin Klein, Ann Taylor, Loft, Polo, Guess, and on and on.<br />
<br />
Oh! They have men's and teen's and kid's clothing, too!<br />
<br />
So go visit. Bring a girlfriend or two (I sure have, right Sarah, Sherri, Steph, and Liese!), or even bring your man because there's an incredibly comfortable sofa and chair for your relaxing needs. Great mirrors, great lighting, easy to shop and find just what you need. The Hanger is open every day of the week.<br />
<br />
Have fun, and tell them Sassy sent you :-)Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com2tag:blogger.com,1999:blog-6691689774940548166.post-34850946928456312952012-09-16T11:50:00.001-07:002012-09-16T11:50:27.419-07:00Thai Peanut Chicken & Rice SlawNot an easy title for a recipe. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnba2ajMpaZKxNZJVLoIvy7QuTrGsevd9aslS6sVnKXRNLTyplnSOvlXlExZ6qDQjIgmIfZPPKD4pBMTrHp6eLXVQzqRC2yN9-QfmEfg-coV8E_pqbz_8RZrt1yAKqtnY7ti31CrB1zE/s1600/20120916_123215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSnba2ajMpaZKxNZJVLoIvy7QuTrGsevd9aslS6sVnKXRNLTyplnSOvlXlExZ6qDQjIgmIfZPPKD4pBMTrHp6eLXVQzqRC2yN9-QfmEfg-coV8E_pqbz_8RZrt1yAKqtnY7ti31CrB1zE/s320/20120916_123215.jpg" width="240" /></a></div>
<br />
But it's a really really tasty salad.<br />
<br />
I got a general idea of the recipe from the Aug/Sept issue of "Taste of Home" magazine. Then I used all home made ingredients, added a few extras, and changed some amounts.<br />
<br />
I sauteed the chicken in a skillet with butter and oil, some salt and pepper, and fresh squeezed lime juice. You can use any kind of chicken you prefer, have leftover, or feel like putting together.<br />
<br />
Peanut sauce is simple to make. You can make it sweeter or spicier or thicker or tangier, all depending on your tastes. You don't have to use coconut milk, you can just use more water. Do, however, try to make your own before you go and buy a bottle of MSG at the store with a Thai Peanut Sauce label on it.<br />
<br />
Mkay?<br />
<br />
This makes a HUGE bowl of salad. Halve the recipe if you like, or plan to serve it to a crowd, or plan to eat it for a few days. It won't spoil, it'll probably just get better in the fridge!<br />
<br />
<b><u>Thai Peanut Chicken & Rice Slaw</u></b><br />
<br />
4 cups cooked and cooled long grain white or brown rice<br />
1 cup Thai Peanut Sauce (recipe follows)<br />
1 package coleslaw mix, or broccoli slaw mix<br />
12 ounces cooked chicken breast meat<br />
1/2 cup coarsely chopped cilantro<br />
1/4 cup chopped green onions (scallions)<br />
1 1/2 cups dry roasted, salted peanuts<br />
red chile flakes to taste<br />
a big squeeze of lime juice (one lime) just before serving<br />
<br />
Combine all ingredients in a large bowl and toss well.<br />
<br />
<b><u>Thai Peanut Sauce</u></b><br />
<b><u><br /></u></b>
3/4 cup creamy peanut butter<br />
1/2 cup coconut milk<br />
2 tablespoons soy sauce<br />
1 tablespoon Asian fish sauce (may omit)<br />
1 teaspoon to 1 tablespoon Asian hot sauce or chile paste (your heat preference)<br />
juice from one large lime<br />
2 teaspoons ground ginger<br />
1 crushed garlic clove<br />
1/4 cup chopped cilantro<br />
<br />
Whisk all ingredients together in a medium bowl. Depending on your peanut butter brand, and your desire for sweetness, a bit of sugar or honey may be added. Taste it first!<br />
<br />
The sauce recipe makes more than you need for the salad. Save it for another day and make some Thai peanut noodles with either chicken or shrimp.<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-34912768623423247442012-09-12T10:43:00.000-07:002012-09-12T10:43:05.095-07:00Laursen Piano Service - Keeping us Tuned!Many years ago, my mom found a new piano tuner.<br />
<br />
Her former one, long gone now, was named Charlie and he smoked cigars and tuned the dickens out of her simple upright piano and then played a long and mean and lowdown boogie-woogie before he left.<br />
<br />
Hard to replace a good guy.<br />
<br />
She did find one though! His name is Steve Laursen, and he and his wife Judy run their own business, tuning pianos in homes, schools, churches, theaters, etc.<br />
<br />
<a href="http://www.laursenpiano.com/">http://www.laursenpiano.com/</a> is the web site address.<br />
<br />
They're right here in Minnetonka, Minnesota.<br />
<br />
Their phone number is 952-988-9363.<br />
<br />
I grew up playing the piano. Then for years as an adult didn't own one. One of those priority issues, you know, like diapers and groceries and mortgage nonsense.<br />
<br />
Then suddenly, about 10 years ago, my Aunt Lucy offered me her old piano. No one used it. She knew I played. And I was thrilled at the chance to have a piano again AND the fact that my grandmother and mom both learned to play on that old piano.<br />
<br />
Let's just say after moving it and after years of not being used much, it needed some TLC. Which is when my mom gave me Steve Laursen's phone number.<br />
<br />
He fixed it right up! And I pounded away on it, day after day, finding out that my fingers and brain and heart still had some songs in there.<br />
<br />
God bless him, Steve comes back twice a year like a good dentist (ha ha) and puts the piano back in shape. He's smart like that - knows about changes in temperature and humidity and how that affects the sound of a piano.<br />
<br />
If Steve and Judy can take such good care of me and my old piano, and help bring music into my house and family, they can certainly help you out. And a bonus? Steve is great fun to chat with while he's here. He's interested in the kids and homeschooling and the new kittens and whatever other kinds of nonsense we've got going on. <br />
<br />
Call him. "You'll note the difference!"<br />
<br />
Find him on Facebook. (<a href="https://www.facebook.com/LaursenPiano">https://www.facebook.com/LaursenPiano</a>)<br />
<br />
Here's Asher and Elsa - currently taking lessons and making wonderful music for all of us.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvk2qQhGlco5inmOLdXIqUOC7oD_vjKbxQEnUMRFHgI7AedCjPowgWTrQe3UacyyQZKEXgQ68ocy5jOmm6p2IT4xsktAim_HSYPHjjh5QG48eCGdVQNF-CaUtaoZoRB6YRLDv_DOLTV38/s1600/20120912_095200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvk2qQhGlco5inmOLdXIqUOC7oD_vjKbxQEnUMRFHgI7AedCjPowgWTrQe3UacyyQZKEXgQ68ocy5jOmm6p2IT4xsktAim_HSYPHjjh5QG48eCGdVQNF-CaUtaoZoRB6YRLDv_DOLTV38/s320/20120912_095200.jpg" width="320" /></a></div>
<br />
<br />
<br />
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com3tag:blogger.com,1999:blog-6691689774940548166.post-23212229587918098482012-09-05T13:01:00.000-07:002012-09-05T13:01:32.861-07:00Resale Fashion Joy - Part One - Clothes MentorFriends are supposed to have your back. Girlfriends, especially, and no area is more important than men and fashion.<br />
<br />
True friends tell you when your boyfriend is a loser, and the truest friend will tell you "yes, honey, those jeans do actually make your butt look big."<br />
<br />
My friend Sarah, who is probably one of the dearest, coolest, truest, most laid back and easy going friends I have, came for a visit last week. A visit to me requires shopping, even when you're Sarah and are not quite as interested in fashion and clothes as I am. But what a trooper! She'll follow me around all day, as long as there's a respite at the pub and some Guinness in the ketchup.<br />
<br />
In the morning before we set out, we took a walk. It was cool and lovely and I wanted to show her more of my neighborhood and town. We chatted our heads off and I maybe was a bit distracting and changed the subject a few times. Apparently, Sarah meant to tell me something, but forgot when she got whiplash from another subject change.<br />
<br />
So we're out shopping. And I'm wearing a denim skirt and a t-shirt that day. I come out of the dressing room with my own skirt on and a top I'd tried on. I'm turning in front of the mirror, you know the way girls do, right? And I see a HOLE in my SKIRT that is NOT where it should be. Big ole' rip off the side of the hem. This skirt is above the knee to begin with, so any extra miles of skin are not the look I am after.<br />
<br />
The best part? When I point it out to my dear, caring, observant friend Sarah - she says - wait for it - "Oh, you know, I noticed that when we were walking, but got distracted and forgot to tell you."<br />
<br />
Thanks, pal.<br />
<br />
Lucky for me, our next stop was Clothes Mentor, a designer resale boutique I frequent at least monthly. Mine is in Eden Prairie, but there are other locations around town. And 59 stores around the country!<br />
<br />
<a href="http://www.clothesmentor.com/edenprairie">http://www.clothesmentor.com/edenprairie</a>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqhMGxmoJkoIp7GLvUpNBFso0fgqQtHwY9gzx1H_TOOSdLpeAJ_n_DyzqyoIIhS6NGsodtmIIPVgHVn-w_WefSEuoYBVY46L5cNtFCeFeXE0of69uxNDJGVur1Oq1orxkYYQ1bl43ttQ/s1600/20120828_121024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzqhMGxmoJkoIp7GLvUpNBFso0fgqQtHwY9gzx1H_TOOSdLpeAJ_n_DyzqyoIIhS6NGsodtmIIPVgHVn-w_WefSEuoYBVY46L5cNtFCeFeXE0of69uxNDJGVur1Oq1orxkYYQ1bl43ttQ/s320/20120828_121024.jpg" width="320" /></a></div>
<br />
<br />
Fabulous Rachel was working. She knows me, knows what I like, what fits, and what looks good on me. Talk about a true friend. She knew just the right jean skirt to replace the one that was Sarah's fault somehow. <br />
<br />
That's Rachel behind the counter. She's leaving to work at the new store in Rochester. I'm trying to forgive her.<br />
<br />
I got my new skirt. <br />
<br />
If you're a woman, who wants to be current and stylish but not a teenager, and wants the very best quality and designer clothing that has barely been breathed on, Clothes Mentor is your store. And they are NOT a consignment store - bring in your gently used, name brand or designer clothing and they will buy it from you ON the SPOT. No waiting for it to sell and then having to pick up your check.<br />
<br />
Just look at one of the cute outfits they put together:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8Upz-PZnuvcelz_19Y4c6IvTtDLHekmnRaUDYnELTD2uqfS3gaujlzm_CKaBsJLJcLwXM5w6ASuYKRLZGwNxU00aViwdoEtPbMGg1p2iK0ybq97sE9Jj7UPJLKP_fiwqetCIDJJZWgU/s1600/20120828_121147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE8Upz-PZnuvcelz_19Y4c6IvTtDLHekmnRaUDYnELTD2uqfS3gaujlzm_CKaBsJLJcLwXM5w6ASuYKRLZGwNxU00aViwdoEtPbMGg1p2iK0ybq97sE9Jj7UPJLKP_fiwqetCIDJJZWgU/s320/20120828_121147.jpg" width="240" /></a></div>
<br />
I know what I like and what looks good, but am not always sure of what to put with what, or what risks to take when mixing and matching. Their merchandising is fabulous. And they don't care a whit if you pull an item or two off a mannequin. Ha!<br />
<br />
I've bought countless items there. Handbags, shoes, boots, dresses, designer jeans, winter coats, sweaters, blouses, and jewelry.<br />
<br />
Purple velvet blazer? Score.<br />
<br />
Shimmery leopard skirt? Got it.<br />
<br />
Black velvet quilted winter coat with a (faux) fur collar? Mine.<br />
<br />
Designer jeans - two pairs? Couple of weeks ago.<br />
<br />
My latest and greatest? Cole Haan gold metallic handbag - retails at $378 - priced at $67.50 - take 20% off that day - HELLO!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iN1Y0_lxYce3pzPJO9jPDbivshjbe3SzpJ488yK0RoL0qnhg1VNz-8yUOrJ42HPKSqki_ssiDEJ3YpdbgU3ml6BTk-lWnula7Y7u5rgjKxRevY7Jg6d42zdtpf9uKeARl95P80EPdqg/s1600/20120905_141120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iN1Y0_lxYce3pzPJO9jPDbivshjbe3SzpJ488yK0RoL0qnhg1VNz-8yUOrJ42HPKSqki_ssiDEJ3YpdbgU3ml6BTk-lWnula7Y7u5rgjKxRevY7Jg6d42zdtpf9uKeARl95P80EPdqg/s320/20120905_141120.jpg" width="240" /></a></div>
<br />
Sarah's a good friend. I never hold a grudge.<br />
<br />
Go to Clothes Mentor. Tell them you read about it here on Sassy Family. I promise you will not walk out empty handed, or with an empty wallet!<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-60267159345870553032012-08-27T18:37:00.001-07:002012-08-27T18:37:35.645-07:00Eating from the Garden<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wZ5g6A5kkoc2l9N6wqN4lLEUsdtYC_CgTCO_vuo1_JNARnsMcu2GFIE_dLwFyyqd-P47R0vt9xACR-s8kjtlVOBqcwSl7rwtZW96TMjp_2Gk1cs5CbRmVXvPLJ-dve06pU78wEhbnkA/s1600/472212_10151064326127858_1254956326_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3wZ5g6A5kkoc2l9N6wqN4lLEUsdtYC_CgTCO_vuo1_JNARnsMcu2GFIE_dLwFyyqd-P47R0vt9xACR-s8kjtlVOBqcwSl7rwtZW96TMjp_2Gk1cs5CbRmVXvPLJ-dve06pU78wEhbnkA/s320/472212_10151064326127858_1254956326_o.jpg" width="320" /></a></div>
<br />
In late May, you plant some tomatoes. Of various colors and varieties. 16 plants is a good idea.<br />
<br />
And around the same time, you put about 6 plants of basil in your herb garden.<br />
<br />
Along the fence of your herb garden, you stick a bunch of nasturtium seeds in the dirt. <br />
<br />
So you wait. And you marvel at the God of the sun and the rain and the dirt.<br />
<br />
Then one day in August, when the moon is about half full and the temperature is around 84 and you are grilling a flank steak (or two), go ahead and wander into your garden. Pick about 5 tomatoes, some yellow and some red. Grab a few crowns of basil off your plants. And pick a handful of sweet, peppery nasturtium flowers.<br />
<br />
Bring the mess into the house. Blow off the bugs, rinse off the dirt. Slice, chiffonade, arrange on a pretty and cheap sunflower plate from the dollar store. Drizzle with olive oil, add a few grinds of salt and pepper.<br />
<br />
Then smile. And inhale. And smile some more.<br />
<br />
Go ahead and eat it. Let the oil dribble down your chin. But by all means, make sure you have a hunk of crusty white bread, so you can mop the tomato-juice-olive-oil-salty-glory off the bottom of the platter.<br />
<br />
Because you know you want to.Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1tag:blogger.com,1999:blog-6691689774940548166.post-24139589711853839812012-08-25T12:30:00.000-07:002012-08-25T12:30:08.318-07:00Brindisi's PubOur little community of Chanhassen boasts many features that make it the perfect place to live, work, raise a family, go to school, shop, eat, and be entertained.<br />
<br />
One of the largest feathers in the cap of our town is the Chanhassen Dinner Theater!<br />
<br />
Recently I wrote a post about seeing the new musical "Xanadu" there, which, like all their other productions, was wonderfully fun, entertaining, professional and delightful. Add in a delicious dinner to your theater experience, and it's hard to find a better night out.<br />
<br />
The CDT<br />
<br />
<a href="http://www.chanhassentheatres.com/">http://www.chanhassentheatres.com/</a>
<br />
<br />
has added a great new place to enjoy an evening out - Brindisi's Pub!<br />
<br />
Of course the word pub got my attention at the get-go.<br />
<br />
But it's not Irish. Michael Brindisi is Italian. And delightful, warm, generous and enthusiastic about everything that is going on at his theater, restaurants, and in his community. He's reason enough to go to the pub for a hearty hello and handshake!<br />
<br />
I digress.<br />
<br />
Eric and I had a nice dinner and outdoor summer experience there a few weeks ago. It was a perfect, warm evening, and we sat at one of their many outdoor tables in a courtyard. I told Mr. Brindisi it felt like a piazza in the middle of a European town. Twinkle lights, umbrellas, wrought-iron tables and chairs, plants and trees. So very welcoming and secluded, yet completely part of the energy of the town and dinner theater life.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLCvtIsV0hf7ou7y7PgMmvlqrnm-TkhftQZl9jIZTIY1Gdd7MRGVVl8gQPU11atszXg6owNz35tOFQo4xzDeuAnOv3dV0vG1wQuBw9kdK_XujqwgBsaK26AENvEOOuK_Kt92eW4Y_Qwo/s1600/IMAG2086.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigLCvtIsV0hf7ou7y7PgMmvlqrnm-TkhftQZl9jIZTIY1Gdd7MRGVVl8gQPU11atszXg6owNz35tOFQo4xzDeuAnOv3dV0vG1wQuBw9kdK_XujqwgBsaK26AENvEOOuK_Kt92eW4Y_Qwo/s320/IMAG2086.jpg" width="320" /></a></div>
<br />
The photo only shows about half of the seating area. It's lovely!<br />
<br />
We started out with their Big Ginger drink. Now we're talking Irish. Two Gingers Irish Whiskey and ginger ale. A terrific summer drink.<br />
<br />
Not that it always matters, but I was astonished at their simple menu and amazing prices. Yes, prices. Where can you get a pub burger and fries for $5? Hmmmmm? Brindisi's, that's where!<br />
<br />
I ordered the Penne Bolognese, which had Italian sausage, roasted red peppers, and a very nice, light Parmesan tomato sauce, on the slightly creamy side. It's rare for me to order pasta at a restaurant - but I am so glad I did! Yum!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9wfivniaxpwxKoTOopTj66hWUoczLW5EeLUIqpr0RTnA0Yz17aqlYGqMA4jCcOkRgxxh9Hem_qm2aBO8aAplBbRr1p41g3SKLjERBt3osHuQZKvwJZpsPR2LqfJrC0ybnB-l_Hb0IoA/s1600/IMAG2082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz9wfivniaxpwxKoTOopTj66hWUoczLW5EeLUIqpr0RTnA0Yz17aqlYGqMA4jCcOkRgxxh9Hem_qm2aBO8aAplBbRr1p41g3SKLjERBt3osHuQZKvwJZpsPR2LqfJrC0ybnB-l_Hb0IoA/s320/IMAG2082.jpg" width="180" /></a></div>
<br />
I took some home for the endlessly hungry teen - it was a generous portion.<br />
<br />
Eric, being the of the male species, opted for the Boneless Buffalo Wings - also great - not too spicy, no bones, rich sauce.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK_z9S3O9Fd-VdZrJVvsGj0-uB01FIC15hUkTiMo4d4M2b0agnj2QsCW2rODmo6wJphIXwEuO6-WiGIkVaGyidlqX4SZMbkvOlEnC1ZDPK2JNm6vzLIKF1pQMsrmoT4bYLlpeC_-ZoSg/s1600/IMAG2083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZK_z9S3O9Fd-VdZrJVvsGj0-uB01FIC15hUkTiMo4d4M2b0agnj2QsCW2rODmo6wJphIXwEuO6-WiGIkVaGyidlqX4SZMbkvOlEnC1ZDPK2JNm6vzLIKF1pQMsrmoT4bYLlpeC_-ZoSg/s320/IMAG2083.jpg" width="180" /></a></div>
<br />
We had such great service, enjoyed a tour of the theater building from Kris Howland, heard all about the great new things going on at the facility like Disco Nights, other dance events, plans to expand the pub to serving lunch and Sunday brunch, maybe add some outdoor heaters and a fire pit to make the season extend into the Minnesota fall months, and more. She is also such a delight!<br />
<br />
And guess what? They ARE serving brunch, and lunch! Every time we drive by, it's packed out there. If you live near the area, you'll probably bump into someone you know when you go. <br />
<br />
"Xanadu" is still showing at the theater. I am GIDDY that "Bye Bye Birdie" is opening in October. Never before produced at the Chanhassen Dinner Theater, and I know I don't want to miss it - neither should you!<br />
<br />
Stop by Brindisi's for a drink and appetizer after work, stay for dinner, or grab a bite of lunch in a pretty setting to break up your work week. You'll be so glad you did!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAqkqXPpu0R6hvMG6Da1qpvF3Tjim0WR9KdXvHZ5dAEH4FCg_3io1g04I-5Mf0JC2cyD6xI9DkDBUax490JGKM8NMwsAccC6w6A1MO2sWSRUX2amcBcEWspR4Ve62Km1cMfEfICJrJ08/s1600/IMAG2088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrAqkqXPpu0R6hvMG6Da1qpvF3Tjim0WR9KdXvHZ5dAEH4FCg_3io1g04I-5Mf0JC2cyD6xI9DkDBUax490JGKM8NMwsAccC6w6A1MO2sWSRUX2amcBcEWspR4Ve62Km1cMfEfICJrJ08/s320/IMAG2088.jpg" width="180" /></a></div>
<br />
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com0tag:blogger.com,1999:blog-6691689774940548166.post-39012370219488191912012-08-23T15:14:00.001-07:002012-08-23T15:15:07.639-07:00Roasted Ratatouille SoupSo you've got blossom end rot.<br />
<br />
And a bit of powdery mildew.<br />
<br />
Throw in a wet spring, hot dry summer, and various other factors, and you have again, a garden that does less than the gardener had hoped.<br />
<br />
I'm getting tomatoes. And zucchini. Some cukes. Green onions are good. Carrots are still doing their thing. We ate a lot of green beans. But hey! My zinnias are colorful and beautiful.<br />
<br />
I adore garden tomato soup. Throw some cored maters in a pot, add oregano and basil and salt and pepper and sugar and red wine vinegar, maybe some extra tomato juice to round it out. Simmer, smash, taste, puree, stir in a pat or three of butter.<br />
<br />
But I LOVE ratatouille. The eggplant-tomato-zucchini-pepper-onion-garlic fabulous late summer casserole bliss that melts in your mouth and makes you glad that some French or Italian person had the foresight to plant all those things together.<br />
<br />
I had a few tomatoes today, and some zucchini, and a boat load of herbs. I lacked eggplant and more tomatoes and peppers. The solution is the farmer's market. I went to the one in Excelsior. Bought tomatoes and corn from my friend Tom. Bought eggplant and peppers from the dude next to him. Had onions and garlic at home.<br />
<br />
If vegetables are good, roasted vegetables are better x10. Caramelized, sweet, smoky, savory, soft, perfect little morsels. A baking sheet, some olive oil, salt and pepper, and a 375 degree oven are your only tools.<br />
<br />
My haul:<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91qTalAdcfqNA-UEc9dPeC-5VZmuAqOghu8bhfBdSg5tW3mwvHMqU2m17L3ot6GDYwZh5T-xqsvldsCrikZqtvOC76BHiAqQub8PQ2_wx0nKwCvZ9IzAYoPt7XTpIejXMnGsjftLTj8g/s1600/P1070749.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg91qTalAdcfqNA-UEc9dPeC-5VZmuAqOghu8bhfBdSg5tW3mwvHMqU2m17L3ot6GDYwZh5T-xqsvldsCrikZqtvOC76BHiAqQub8PQ2_wx0nKwCvZ9IzAYoPt7XTpIejXMnGsjftLTj8g/s320/P1070749.JPG" width="320" /></a></div>
Your basic recipe, WIDE open to improv.<br />
<br />
<b><u>Roasted Ratatouille Soup</u></b><br />
<br />
One large eggplant, cut into 1 inch wedges<br />
two medium green bell peppers, cored and seeded, one inch wedges or strips<br />
2 medium zucchini, one inch wedges<br />
8 large tomatoes, cored, cut into 6-8 wedges<br />
1 yellow onion, quartered<br />
1 red onion, quartered<br />
8-10 cloves of garlic, peeled and left whole<br />
salt & pepper<br />
extra virgin olive oil<br />
handful of fresh basil<br />
handful of fresh parsley<br />
handful of fresh oregano<br />
handful of fresh lemon balm (if you have it)<br />
splash of white wine<br />
1 cup tomato juice<br />
1-2 cups water<br />
<br />
Place all vegetables on rimmed baking sheets. Drizzle with olive oil and sprinkle with salt and pepper. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5sqzR4KCA_XN0bCYBCUy7Xb6PkRzxt7f-zFbrv00gwGp3S805UXRYUnLIvBca2vEpMJM3hRs_X2cI3-3og4VNvifoh1ViQ3QoPf_C_MyXp6zy0jCWiJzIqfANj4KKBcqHtCQtwAZFLQ/s1600/P1070750.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj5sqzR4KCA_XN0bCYBCUy7Xb6PkRzxt7f-zFbrv00gwGp3S805UXRYUnLIvBca2vEpMJM3hRs_X2cI3-3og4VNvifoh1ViQ3QoPf_C_MyXp6zy0jCWiJzIqfANj4KKBcqHtCQtwAZFLQ/s320/P1070750.JPG" width="320" /></a></div>
<br />
<br />
Roast at 375 for 30-45 minutes. The garlic will finish first, remove it to a large soup pot.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ3PAoxekm_hEVwfhxuEV7MYLnEkLsk4nNJDkBgttXeeHlOcpikVlr9W8BwCUgpH2JUivmVH14LMiLMNb6yryaDofcUmM_nrsPNuiA06YSG8L8X0eOqLgiJQmlMebtW_0AutXHXeJ1-s/s1600/P1070751.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNJ3PAoxekm_hEVwfhxuEV7MYLnEkLsk4nNJDkBgttXeeHlOcpikVlr9W8BwCUgpH2JUivmVH14LMiLMNb6yryaDofcUmM_nrsPNuiA06YSG8L8X0eOqLgiJQmlMebtW_0AutXHXeJ1-s/s320/P1070751.JPG" width="320" /></a></div>
<br />
<br />
Scrape all vegetables, along with the accumulated juices, olive oil, and brown yummy bits into the soup pot.<br />
<br />
Add tomato juice, a splash of white wine (1/2 cup, probably), and 1 cup of water.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq__XMv6qbLrNWCyrOU5RArXwa61qqIA77URqhNfGknnAMZ6GSGc7fYWq2gaYNzw4BG68B2eyQJMcmDPOSqxm6OI-E7lSki3Wd39zL3X2emBmBJIWWSqU7UCC0Hp2tEDDn86LIJLRL73A/s1600/P1070752.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq__XMv6qbLrNWCyrOU5RArXwa61qqIA77URqhNfGknnAMZ6GSGc7fYWq2gaYNzw4BG68B2eyQJMcmDPOSqxm6OI-E7lSki3Wd39zL3X2emBmBJIWWSqU7UCC0Hp2tEDDn86LIJLRL73A/s320/P1070752.JPG" width="320" /></a></div>
<br />
Simmer over medium heat for 10 minutes. Add the herbs, roughly chopped. Simmer for another 10-15 minutes until all the vegetables are soft.<br />
<br />
Remove from heat. Either use an immersion blender or a regular blender, and puree the soup until smooth. Of course you can leave it "chunky" if you like, but smooth is oh-so-nice. Add more water if it seems too thick for your liking.<br />
<br />
A dollop of sour cream, or creme fraiche, or a swirl of heavy cream, and maybe a tiny pinch of hot pepper flakes, elevates this soup from the sublime to the divine.<br />
<br />
Enjoy!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwbEQCW3wWZj2o9urcH3icG4viEAzw6UcjQcIFTDTVNFKNYZ_BGN_itbxqg-KU91EA-ga_xYKkP3CQAGAijeK0QByZ3xDffrtAhwY4lWN4rzsaHda1cHoEnPUKx49h5TjdIHNWQU7Wuo/s1600/P1070753.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnwbEQCW3wWZj2o9urcH3icG4viEAzw6UcjQcIFTDTVNFKNYZ_BGN_itbxqg-KU91EA-ga_xYKkP3CQAGAijeK0QByZ3xDffrtAhwY4lWN4rzsaHda1cHoEnPUKx49h5TjdIHNWQU7Wuo/s320/P1070753.JPG" width="320" /></a></div>
<br />Jillhttp://www.blogger.com/profile/13232519701455929853noreply@blogger.com1