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By mlb, on July 21st, 2007%
A few panels that I did during watercolor class, in the Garden Home are of Portland, Saturday, July 21..
I took a watercolor workshop today (Saturday) through PCC, taught by Jude Siegel. Funny story — I bought her book, A Pacific Northwest Nature Sketchbook a couple of months ago to inspire me and then I thought I would sign up for a class for further inspiration.
A couple days before the one-day workshop, I figured out that the woman teaching the class that I signed up for, was actually the artist who did the Northwest sketchbook I had just bought. Ha! What a wacky coincidence!
My best painting of the day is the title image — five panels of sketches around Jude’s yard. I liked the class a lot although I wish we would have spent more time on watercoloring. Oh well, I believe I will be doing some watercolors in . . . → Read More: Fun with Watercolors
By mlb, on July 16th, 2007%
This recipe is from Food & Wine magazine and is by Bobby Flay. Typically, I’m not big on Flay’s TV personality but this was from a magazine so it’s not like I had to watch him on TV or anything. So, it’s fine. Actually, it was better than fine.
We tried it recently as a possible first course for the reception dinner. Yeah, I think it’s a go — this will be the First Course at Wedding Feast 08 — of course, there will be a vegetarian option for those who don’t eat crab.
But, back to those of us who do — this was so very good. We passed the recipe off to the caterer and they are definitely up for making something like this for us. Hooray!
Now, when I prepared this at home, I made about a 1/6 of the recipe as listed below, since it was . . . → Read More: Reception Starter: Coconut Dungeness Crab Cocktail
By mlb, on July 15th, 2007%
A few weeks ago (of course now, it’s a very distant memory) it was a bit chilly. Pulling out Everyday Pasta, I came across this very interesting recipe for gnudi. I had never even heard of gnudi before but they seem to be like bigger, lighter, poofier gnocchi without the potato. Well, okay then. I’ll try those.
I found that cooking them was a bit challenging — some of the dumplings sort of shed little, poofy bits of the dough as they cooked, but the end result was still very good. I also think I made my gnudi slightly bigger than Giada’s, as I only got about 10 gnudi and I was able to cook them all at once, in one huge pot of water.
Quite honestly, I was afraid that they would just fall apart while cooking, but thankfully, they were a bit sturdier that I thought. The gnudi . . . → Read More: Not Quite a Summer Meal but Still Delicious: It’s Ricotta Gnudi in Parmesan Broth
By mlb, on July 10th, 2007%
Here we are with another Weekend Cookbook Challenge. WCC 18th’s theme is Red & White. For this theme, I chose to use my newest cookbook, Super Natural Cooking by Heidi Swanson, which I recently picked up after being a fan of her blog for the past year. The fact that I am posting about one of her recipes from her new cookbook on my food blog is amusing to me. I am easily amused.
I made the Roasted Tomato & Paprika Soup, which is quite red and drizzled it with plain yogurt, which is white. Hooray! It had a really great taste and the smoky paprika added a great depth of flavor. My only changes are that I threw in a sprig of rosemary and I used a yellow bell pepper instead of a red one.
Roasted Tomato & Paprika Soup
5 tomatoes, cored and quartered
1 large red bell pepper, seeded . . . → Read More: WCC18: Roasted Tomato & Paprika Soup
By mlb, on July 8th, 2007%
First off, I’ll just say that Astoria has somewhat limited catering choices. It was a little frustrating at first but it has come together just fine — better than fine, actually. We have been in discussions with our caterer over our wedding reception dinner menu and I think we have come up with a great and tasty celebratory spread. jwa and I are both very, very pleased. The menu has a kind of Asian-Swedish-Italian-Moroccan-Greek-French fusion thing happening. Mmmm….tasty, tasty fusion.
The gluttony feast will begin after the ceremony, on the rooftop, where there will be snacks (or as the fancy-pants are apt to call them, Hors d’ oeuvres) that will consist of the following:
* Halibut Cakes with Green Salsa (avocado, lime, cilantro, green apple)
* Seared Black-Sesame Encrusted Ahi Nigiri Sushi
* Caramelized Onion and Sweet Red Pepper Tartlet (vegetarian)
* Middle Eastern Sesame-Lamb Meatballs with Yogurt-Mint Sauce
* Chevre Spanakopita with Lemon-Honey . . . → Read More: Awesome, Awesome Wedding Menu
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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