Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts

Thursday, July 9, 2009

Taking a moment


There are times when I have to slow down a second and realize everything that is going on. It's years like this one where I sit at the end of a marathon day with a glass of white wine and I think, whew where did it all go. They say your "Saturn return" happens right around 30 and it can be good or bad or both, whatever it is, it means a strong change. Nothing could be more true. As I walked through the Herbfarm today, I said to Mina, one of the apprentices, "this place is beautiful right now...it is July after all and I suppose this is how the farm should look." It is true. I remember walking in the snow in the hard fields helping Bill pull out parsnips and salsify, just waiting for the spring to come. Now, we work in our shirt sleeves and avoid the bees. The South 47 farm right next door to us is busy with visitors, like they told us back in March- "Just you wait until summer- your quiet oasis will be gone."

I counted 22 eggs this morning. The new buck-eye chicks that arrived in mid-June are almost big enough to move into the coop. And the baby quail...well they fly of course and some have
escaped, I believe we still have 8 left. I need to remind myself to write down the story of me chasing the quail in the lavender bushes, damn near impossible to catch them.

I've found my dream job working at Foodista, I research and write about food all day and I am surrounded by fantastic people, we may be a small group, but I am quite fond of all of them and I only see my adoration growing. There is so much more I could say about Foodista, but all in good time.

We're still living in Edmonds and still working on moving into the new house, but there is still an endless list of stuff that needs to be done. Mark is working his butt off to organize roofers, crawl space, plumbers and electricians. It's funny, since we can't control what is going on inside the house, Mark and I have spent our energy on the outside of the house. I have 10 heriloom tomatoes growing amazingly well in the same area where Ed had planted the Early girl. I've planted some borage starts, sweet Italian peppers and some pickling cucumbers. They are all responding well. Perhaps it's a foreshadow of how Mark and I will do once we move into the house.
Soon soon, I think to myself, the dust will settle.

Thursday, July 31, 2008

Catering and Book Signing at Brian Carter Cellars in Woodinville August 2nd

Here is an event post from the EAT & DRINK website:

EAT & DRINK: Upcoming Events

08/02/08 - A Food & Wine Experience with Brian Carter Cellars Location: Brian Carter Cellars, 14419 Woodinville-Redmond Road NE, Woodinville, WA 98072Join us Saturday, August 2nd at Brian Carter Cellars in Woodinville from noon until 5:30pm.

Sample through several of their award winning wines including the Tuttorosso, Oriana and Byzance, as featured in the first two editions of EAT & DRINK In The Northwest. There is a nominal tasting fee of $8.00, refundable with any wine purchase of $24.00 or over.

Meet the co-creators of the innovative book EAT & DRINK In The Northwest, Marcus Pape and chef Melissa Peterman, and try a sampling of appetizers inspired from the recipes of the second book, EAT & DRINK summer edition.

EAT & DRINK In The Northwest is a completely new kind of food and wine pairing book. Tastefully designed and easy to follow, it makes an excellent gift for wine lovers, foodies, and anyone seeking a little Northwest flavor! Visit the Brian Carter Cellars tasting room Saturday, August 2nd and pickup your copy of the new book as well as the first release.For more information contact Brian Carter Cellars.

Sunday, June 22, 2008

Vodka Soda with Lavender Simple Syrup

Since summer is officially here, lets have a toast! One of the recipes in book 2 calls for lavender simple syrup for the Grilled Peaches with Gorgonzola Dolce, and we just happen to have extra, so, Mark and I made some vodka soda drinks with the lavender simple syrup and they were delicious! I just had to share it with you all.

Vodka Soda with Lavender Simple Syrup
1/2 c. water
1/2 c. sugar
1 tsp. dried lavender blossoms
ice
4 oz. vodka
12. oz soda water

Combine water and sugar in a small saucepan over high heat and bring to a boil. Add dried lavender, reduce heat to low and simmer for 1 minute. Remove from heat and cool.
Into each pint glass, add ice, 2 tablespoons lavender simple syrup, 2 oz. vodka and fill with soda water. Stir. Depending on your sweet scale, you may want more lavender simple syrup.

Cheers!


Vodka Soda With Lavender Simple Syrup on Foodista

Tuesday, June 17, 2008

Eat and Drink In the Northwest Book 2 Summer Edition!


As I write this- book 2 is at the printers! A sneak peak of the cover of the book can be found here This summer book was more challenging to write than the first edition, but with all the challenges that came with it, the fall edition and future books to come will only get better. Perhaps it was the challenge to think summer while Seattle's spring was arctic, or perhaps it was that Marcus and I decided to pair 2 or 3 wines with each recipe instead of just 1! It's quite laughable to see some of our recipe and wine testing photos, especially with Marcus, surrounded by 30 bottles of different sauvigon blanc and his notebook. Or me running from the barbecue to the stove and back again with my timers while Jess, Jenny and Mark follow my rough draft recipes in my tiny kitchen!
When I think about the blank notepad where I began scribbling down summer recipes aboard the plane to New Orleans to holding the colorful proofs in my hands for book 2, it's thrilling and surreal at the same time. On top of his wine knowledge, Marcus does an incredible job as a graphic designer. Above is a picture I took in my kitchen, during a recipe testing of Sage and Fennel rubbed Pork Tenderloin with Fresh Cherry and Rhubarb Sauce. The sauce is not like dessert, it has some star anise, chicken stock and bit of red wine and it's not overly sweet. The pork tenderloin leftovers make for an incredible sandwich the next day too. As the cherry and rhubarb season are underway, I'm contemplating all the ways I can stain my fingers, lips and teeth with sweet summer cherries, with recipes of course- if I can keep them from my lips.