Hello Refreshing Crab + Grapefruit & Avocado Endive Bites

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I need a refresh.

I need to be refreshed!

Takin’ a break from the heavy, with a little trip to the lighter side; let me give you the scoop:

I’m done saying goodbye for now. Too many goodbyes lately. It is time to say hello!

Hello grapefruit and avocado. Hello to blue cheese too. I’ll take the crab over being crabby.

But be sure to keep it on the light side though.

Who else loves finger food?

 

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Did someone say food?

CRAB + GRAPEFRUIT & AVOCADO ENDIVE BITES
makes approximately 16-20 pieces

Need an appetizer? Short on time? Look no further.

Fresh crab needs little more than a little citrus to play dress-up, but with a few extra moments, and the right accessories, you can have a platter of appetizers that will wow and impress; ready to go in 15 minutes or less, or your money back. Wait, did you give me any money?

The thing about crab, is that it should be about the crab. Avocado and grapefruit are the accessories. As with any good accessory, it must add color, texture and/or a little pizazz.

The thing about appetizers is that they should be easy to make, easy to eat and leave your palate refreshed, revived and ready for more.

The thing about this appetizer is it is versatile. Don’t feel like grapefruit, trade it in for an orange? Tired of avocado? Lose the grapefruit and try on some beets and apples instead. Feeling herbaceous? Mix in a some chopped herbs such as dill, tarragon, cilantro or thyme. Your’e one of those? Skip the cheese, whisk in a little more oil.

INGREDIENTS

1/2 lb fresh Dungeness crab, picked over for any shells

1 TB freshly squeezed grapefruit juice
2 TB freshly squeezed lemon juice
1 TB finely chopped shallot
1 tsp Dijon mustard
3 TB good quality olive oil
1/2 oz mild, creamy blue cheese, crumbled (approximately +/-)
Sea salt and freshly ground pepper, to taste

1 green endive head
1 red endive head

A few grapefruit segments minus the skin, cut into small chunks
1/2 an avocado, skin removed, cut into dice

Micro green pea vines for garnish (if you can’t find, use another green herb or micro green garnish)

PREPARE

Don’t let the long list of steps fool you. Each task is quick and straight forward.

1.  I like to start by making sure the crab is clean and dry. Start by putting it in a bowl. If you shucked it yourself, make sure you pick away any brown stuff left over from cleaning. Using paper towels, squeeze out all the excess moisture.

2.  In a separate bowl, preferably glass or stainless, combine both citrus juices with the shallot. Add the mustard and stir to combine.

3.  Whisk in the oil.

4.  Add about 1/4 of the blue cheese crumbles and whisk to blend the cheese, smashing large pieces so they combine with the liquid. It is fine to have some chunks but they should be small. Taste, then add more of the blue cheese until it is blue enough for you. It should remain citrus-forward in flavor; remember, it is all about the crab. You will be stirring the remainder of the crumbles into the crab.

5.  Season the vinaigrette with salt and pepper to taste.

6.  Trim the ends of the endive heads and carefully remove each leaf, setting them out on a plate.

7.  Spoon a small amount of the vinaigrette onto each endive leaf then add the remaining vinaigrette to the crab mixture, tossing to coat well. Stir the rest of the blue cheese crumbles into the crab.

8.  Place a few pieces of avocado over each endive leaf then top with some crab mixture.

9.  Top each leaf with one or two avocado pieces and grapefruit chunks.

10.  Garnish each leaf with a micro green or herb sprig and transfer each one to a platter.

Voila!

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Why hello lil’ monkey!   Who are you?

Lamb Stuffed Cabbage (and an announcement)

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Some things last longer than others, it’s just the way life is.

Cabbage is heartier than lettuce.

Pickled vegetables last longer than fresh.

And we humans, live much longer than our beloved dogs.

A few weeks after Buddy left this earth, we went to “the cabin” for the weekend; our first trip there without him smiling crazily in the back seat with his sister, or curled up comfortably on my lap.

Instead, his remains were in a beautiful wooden box as smooth as his once silky hair, yet so small it seemed unlikely he could fit inside. The box sat next to Ginger in their double wide “deluxe snoozer” that they traveled in on so many occasions in the past.

After a lovely, but very emotional weekend, on the way back home we stopped (as we always do) at Hunter Farms. As I was paying for my fresh produce, the Farmer’s daughter mentioned that my box of goods was much smaller than usual.

There were many wonderful things that would usually have ended up in my cart, like the blueberries I hadn’t even bothered to look for, fresh, plump, sweet; the ones Buddy loved to eat.

Or the nectarines that were so plentiful, it seemed too much trouble to choose which ones.

There was also a single head of cabbage, larger than any other I had ever seen. I almost picked it up, but passed it by instead.

I do love the cabbage from their garden. It is always the perfect cross of bitter and sweet, just as our last few months with Buddy had been.

After I finished checking out, her words compelled me to go back and claim the last cabbage. “That will be $1.00”, she said.

I used part of the cabbage to make a coleslaw flavored with apples which I paired with fresh halibut. I used it in a stir fry, as well as the base for my sesame-chicken salad. We used it on sandwiches instead of lettuce, tossed briefly in spiced crema for our tacos, and we ate some plain, sliced the way I used to slice it for Buddy.

Weeks had passed with not eating it at all but it was still there, crisp, sweet and ample enough to continue feeding us more. It had not browned nor gone limp. It remained with us reminding me of the cabin, the Farm and of Buddy.

A few nights later, I made lamb-stuffed cabbage for supper. It brought back memories of Buddy making large circles around the outside of the cabin. He used to walk all the way around from the gazebo in the back yard, over the gravel path, along one side and across the front drive that led him around to the other side, past the garden and back to us again.

This went on and on for upwards of an hour, nose pointed forward, with a serious face and without breaking his stride.

He did not stop to sniff things along the way, as Ginger surely would, nor did he squat or lift his leg to pee.

He was on a mission, yet I am still not sure what that mission was? The first time that he did this was the first time we had cabbage from Hunter Farms, a number of years ago.

So it is fitting that the dinner I served to introduce our new family member, Winston, to some close friends, was the stuffed cabbage. I used another cabbage I brought back from Hunter Farms three weeks ago. It too was still fresh, and continuing to nourish.

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We certainly hope Winston stays just as fresh, and stays a very long time.

We proudly introduce to you: Winston Bender: 12 lb, 6 oz

Winnie the Poo
Born January 1st, 2007

LAMB-STUFFED CABBAGE – serves 8

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The first version I made was with un-cooked, un-soaked, long-grain white rice.  I used

only 1 cup.  It was still a bit crunchy and didn’t fluff and vocalize loudly in the dish.  I can’t say it wasn’t tasty because, it was.  I just felt the absence of rice and wished the rice had been been more prevalent and soft.

This version replaces long-grain rice for short grains.  The short grains flew over from Italy to join the lamb as outsiders in what is actually a traditional Polish dish; hence the need to soak them for a bit in hot water to soften after their long journey.  The almonds and currents were party crashers as well.

INGREDIENTS
1 large head green cabbage
Salt and pepper to season
3 cups chicken broth
3 cups tomato sauce (I use my basic tomato sauce which I keep on hand, frozen but you can use jarred if you don’t want to go to the added effort)
Lamb mixture:
1 1/2 lbs ground lamb
1 3/4 cups Italian short grain rice (such as Carnaroli or Aborio), soaked in boiling water overnight or at least 1 hour
1/3 cup slivered almonds, crumbled by hand
3 TB dried currents
1 tsp kosher salt
1 tsp dry oregano
1/4 fresh-packed parsley, chopped
Vegetable mixture:
2 TB butter
2 TB olive oil
1/2 onion, diced
1 small leek, chopped
1 red bell pepper, chopped
1 small jalapeño, chopped
1 tsp cumin
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp cinnamon
1 tsp Kosher salt
Garnish:
French or Sheep and Goats milk Feta, crumbled
Chopped fresh parsley

PREPARATION
1. I like to get the cabbage ready first but it can be done at anytime. Bring a large pot of salted water to a boil.

2. To help make it easier to separate leaves, turn the cabbage over to expose the stem. With a long, thin knife, carve around the stem and dig it out as best you can (as if you are going after it with a cookie cutter).

3. Add the head of cabbage to the boiling water. The outer leaves will loosen first. Keep removing the leaves whole as they loosen. After several minutes the whole cabbage should be soft enough to have all leaves separate. Set the leaves aside.

4. In a saute pan, melt the butter and add the olive oil.

5. Add the onion, leek, jalepeño and red pepper. Cook over low heat until soft, approximately 10 minutes.

6. Add the 1 tsp cumin, 1 tsp smoked paprika, 1 tsp black pepper, 1/2 tsp cinnamon, 1 tsp Kosher salt.  Stir this in for a few minutes on low and then shut off the heat and let it come to room temperature.

7.  In a medium sized bowl, combine the ground lamb, drained rice, almonds, currents, salt, oregano, currents and parsley.  

8.  Add the vegetable mix to the lamb mix and stir to combine.

9.  Divide mixture into equal portions.  There will be approximately 1/2 cup per leaf of cabbage but will vary depending on size of leaves.  You can make small packets or large packets accordingly.  If you have some small and some large leaves, adjust portions accordingly.  You will need enough cabbage leaves to cover bottom of deep skillet and cover the top.

10.  Put one portion onto each leaf, adjusting quantity according to size of leaf, and roll them up, tucking in the sides.

11.  Layer the smaller or extraneous cabbage leaves over the bottom of a deep casserole and place the rolls on top, seam side down.

12.  Pour chicken stock and tomato sauce over rolls.

13.  Top with a layer of cabbage leaves and cover pot.

14.  Transfer to 350-degree oven and let cook for 1 1/2 hours.

15. When fork tender, Remove from oven and let sit a 1/2 hour before serving.

TO SERVE
On heated plates, spoon some tomato sauce down and top with one or two rolls (size and hunger-dependent).  Garnish with crumbled feta and chopped fresh parsley.

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Winston:  “I think I’m gonna like it here”!  Ginger:  “Good to have you aboard lil’ one.  You came to the right place for sure”.  And the new journey begins…

Minus Four

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The patter of Buddy’s paws beneath his bull-legged stance have always been a musical note to us.  They came in to our house, fast, making a quick tckckck sound as they scampered over the wood floor, onto the wool carpet and landed smack in the middle of Ginger’s bed.

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…yet clearly not the last time he would plop there.

The bed was one of many, but a favorite of hers that sat prominently at the end of our, then, glass coffee table in the living room.  There was a sunbeam on the pillow that particular afternoon and Buddy took to it as if it were his own.

Everyone took a breath to see the other shoe (paw) drop, so to say.  Ginger, who was also ten years old at the time, had been an only child since coming home and was never very accommodating to other dogs.  She saw him claim her bed, walked over and sniffed him (sniff, sniff, sniff) then, matter-of-fact, turned and walked away.  No drama.  No drama, yet.

It wasn’t long before his little legs were walking beside her on a tandem leash around the neighborhood and then back home where he planted himself on the kitchen rug, a place he frequented often, mostly because I was there, and so was the food.

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The sound of Buddy in and out of the kitchen always stayed near me as if I had a shadow, a shadow I was most happy to have.  It took him years to realize that if he stayed on the couch while I was cooking, I would still come to him offering samples.  Ginger of course, had figured this out long ago and sat on the back of the couch next to Tom, watching Buddy and my every move.

Scampering to and fro.  A yelp first, quietly using the inside voice, moved quickly to the bark.

That signature, all in, loud, ear-shattering bark.  He knew how to be heard.  No wall flower, that one, little pee-wee that he was.

But his insatiable hunger for the morsels on my cutting block, in my pan or in the oven were frantic.  He wanted it all, and then he wanted more.

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Especially as of late, he was frequently carried around the kitchen in my arms.

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And I started to realize that we were soon one, rather than two.

But on the ground he had four legs.

They were always in the kitchen, with me.

They will always be in the kitchen with me.

Though the kitchen will never be the same again.

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When there were 10

Our dear, sweet boy, in his beautiful, frail body, let go of the physical world Wednesday night,* August 23, 2017 at 5:51 pm.  A perfect gent to the end, complete with a sunbeam on his silken head, resting on his favorite blanket in our laps on his favorite spot on the deck after, moments before, having spent time in that same sunbeam while resting in Ginger’s favorite bed.

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“Thanks for sharing your bed Ginger”

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Pals forever on “our” BuG bed

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“Life with you has been unforgettable!  I am a happy boy!!!”

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“Thanks for the incredible journey…”

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“…and the incredible ride!”

Good bye Buddy, I love you!

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“I’ll always be near…”

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*Rest in peace Laura’s dear Amber on the same day three years ago.

Sweet & Sour (summer beverages & other life moments)

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Life is precious!

We all know that I realize… but sometimes it is worth mentioning out loud.

We often take for granted the things that make us breeze through life without (much of a) care.  And then we don’t, because we are no longer breezing by.

Rather than letting life get you down, take a moment to breath in that air, especially when it is no longer breezing by.

Excuse me for a moment, for being slightly cheeky and perhaps even mouthing off something a little cliché, but let me just say, it really is thyme to stop and smell the roses, and the hydrangea, lavender, tomato plants, rosemary, basil and sage.

It is thyme to pour yourself a cocktail, drink in the summer air and wash it down with a big handful of gratitude, for the here and now.  Tomorrow is another day, but right now, it is what we have before us that makes us happy at this moment.

Yesterday, is gone.  Buddy is not.  From here, we are taking it day by day.

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Happy Summer (from our lil’ garden gnome).

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Serves 2 (up to 4 if more of a cooler with more spritz and less kick)

From the garden:
A sprig of thyme (for more time)
A few small basil leaves (because I said so)
A few lavender leaves (for calm) with a couple flower sprigs or leaves for garnish (yeah, so sue me, it’s pretty & smells nice)
6-8 blueberries (for gentle color & sweetness)
Wedge of lime (a little bite & zest)

Put garden contents above in stainless steel shaker & muddle with just a splash of vodka for mixing the contents.

Fill 12 ounce hi-ball glass or double-walled Bodum glass (to prevent condensation and ice from melting) half full with ice.

Put a few ice cubes in shaker to cool, add vodka as desired (a few glugs to half of shaker) and add lemonade to make remaining liquid 3/4 of shaker.

Shake and pour into glasses, it’s ok for the ice to fall into glasses as almost all of the ice is already in them.

Fill glasses about 3/4 full and top with lemonade for more juice/citrus or soda for less sweet and more fizz.

Squeeze and garnish with thin, fresh, lemon wedges on top or hang over rim.

Add a sprig of lavender flower for garnish, if you can sacrifice from your plant, but you can just enjoy looking at it in its container/garden from your deck or patio instead if it is just starting out.  We’re all striving for longevity you know.

Buddy and Ginger in jungle

Life can be a jungle…

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…just remember to keep on truckin’,…

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…stay close to your family,…

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…they usually have your back!

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It is perfectly acceptable to take a nap!  Rest, rejuvenate…but do it in the shade!

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That looks like a good nap, Buddy…

 

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…Shhhhhh, Ginger, I’m Earthing… zzzzzzzz

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In dedication to everyone’s furry family members, past, present and future; life would be sour without ever meeting.  And to our fellow pet lover and blog friend, Rachel’s beloved Butterfly, who passed away last week, but is still smelling life’s flowers.  Rachel, he will always be with you and play happily in everyone’s hearts he touched!

Potato, Po-taw-ta, Tomato, Tom-aw-ta

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There are, arguably, many ways to do or say anything; Point A to point B has many paths, and cooking basics are no exception.  Take for instance, “classic” potato salad.  It can vary drastically depending on where you live or how you were taught to prepare it.  Even “Mom’s Classic” potato salad will be different at Mr Roger’s house than it will be at the Casto residence.

With egg or without, celery or pickles, or cornichon perhaps?  Are there green onions?Mayonnaise versus Miracle Whip (yikes!).  One thing is for certain, potato salad is classic barbecue fare and even if it is not Tom’s favorite, it will always have a place at our table (albeit mostly in front of me).

Then, of course, there are the ribs.!  I can’t image a Memorial weekend or Fourth of July without them.  There are some people who are really serious about their ribs; I mean really seriously loyal; to their region, culture and craft-kind of rib-eating and making; serious business.  Usually it involves that perfect mix of spice, a particular cut of meat, a lot of smoke mixed with a low amount of heat, hangin’ out for a long period of time under cover.  Time can be our enemy, but it can also be our friend!

For those of us that just enjoy the succulent, meaty flavor of tender, tear-off-the-bone meat and are willing to forgo (or simply don’t have) the 18 hours, the proper tools, patience or know-how to do otherwise (a category that I am willing to be a part of), our ribs can be ‘fridge to fork in approximately 3 hours…or less!

They can be rubbed, par-boiled, marinated, or all three.  Grilled, broiled, smoked or baked.

Spicy, smokey, sweet.

Saucy, dry, meaty or lean.

Depending on your region, there is certainly, a predisposition for the proper method, spice and cut.  In my local region, which I consider to be wherever my dinner plate sits, I am happy to indulge myself, greedily, to any of the aforementioned methods and even some of the unmentioned ones.

I love ribs, period!  I have a special affection of the pig-provided kind.  Throw in a plate of potato salad, made using hard-cooked eggs (my only rule) and I am eating my own little happy meal.

When I am the cook, my go-to ribs are usually par-boiled in a flavorful liquid, then dry rubbed and slathered with home-made (or even bottled if tight on time) barbecue sauce.  This is all done usually hours, or days, before I plan to eat them because as they sit, they become even more flavorful.  This makes them a very forgiving treat.

They are slathered and stored on a foil-lined baking pan.  When we are nearing dinner time, I light a grill and sit the ribs out on the counter to come up to room temperature.  They take a 10 minute sauna in the grill with the lid down as the corn (yes, I usually have corn on the cob) cooks too.

After they are heated through, I remove them from the foil, move the corn to the top grate so they are not on direct heat and put the ribs, top down, on the hot, lower rack to brown.  When they have grill marks, I turn them over and brush with more sauce and let sit just a few minutes until I can get everything plated to eat.  More sauce on the side if you like, and Tom does!  It is hard to go wrong, as long as you don’t let them burn, too much, that is.

When I was young, my Mom’s go-to ribs were cooked solely in the oven, uncovered and slathered in peanut butter barbecue sauce (home-made).  They were often not on the bone, also known as country spareribs, which meant, more meat, less bone.  It was a recipe from my Great Grandma Brown.  I could eat piles of them!!

As they were cooking, I used to peak my head in the oven, willing the aroma to encompass me.  Mom would shout out for the oven to be kept closed, so the heat didn’t escape.

I waited and waited, enjoying every moment that I was able to drink in the smell.  I would peak into the oven with the oven light turned on.  I watched as they transformed from pale paisley to a rich, burnished brown.  The peanut butter wasn’t an overly obvious flavor but the depth and richness it offered permeated the meat.

Ironically, I don’t cook my ribs that way, even though if I did, I am sure I would be hooked once again.  Maybe if my Mom sees this, she will make them for me, next time she is in town?

Needless to say,  color me happy is what the (somewhat) recent weekend was about!  Heading off for a short visit with my in-laws during Memorial weekend, I was eagerly anticipating Lois’ ribs; the same she had made for us last year, adapted from Ree Drummand’s, “Spicy Chili Pork Ree-Yubs”.

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Sun-soaked, fresh-air delivered, we had come in from the waterfront after kayaking off Alderbrook Resort on the Hood Canal; even Buddy was in tow (of course).  Ginger, not being a water breed, stayed on shore with Grandma keeping guard of the lounge chairs (a very important task).

Two, or in our case, 3 hours in the oven are about the sweet-spot for these ribs that Lois made us on our return.  We passed our time well, back at the cabin, out in the gazebo, fireplace blazing, while munching on smoked trout-filled endive and deviled egg nosh.

It is now sometime between Memorial Day and the Fourth of July; more specifically, it is Father’s Day (Love to all our Dad’s…Kent (my Dad), Tom (Tom’s Dad), John & Bill (our other Dads), Mark, Scott and Jeff (our brothers who are also Dads)…and so on…Uncle Corky, Grandpa George, Tom C. (my Dad-in-law on my brother’s side) and Joe Gildner (our good friend and newly married-off-oldest daughter Dad) and Piotr (our good friend and a really good Dad)…

Oh, and a Happy Father’s Day to my love, the daddy of our furry kids (I’m talking to you, my Tom)!

On the menu tonight is, you guessed it:  Ribs, corn and potato salad.

Don’t worry, the potato salad isn’t for (my) Tom, it is for all you other Dad’s out there that actually enjoy a good potato salad!  Tom will be taken care of too, no worries there, for those of you that are worried.  He does alright.

So, rain or clouds be damn, fire up the grill and let’s get this party started!

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“Castoway’s” Classic Potato Salad – Courtesy of Lois (Bender) Casto

“2# potatoes (I used Russet, but have also used red, skinned ), 3 hard-boiled eggs, 3 rbs celery, 4 green onions.  Dressing: 1/2 cup mayo, 1-1/2 Tbsp white wine vinegar, 1 Tbsp Dijon mustard, salt and pepper to taste.  If too tart I add a sprnkle of granulated sugar.  I boil the potatoes whole, then peel and cube, but you can peel and cube before cooking too. Either works. It’s just a basic recipe.”

I will vouch for this one and basic as it is, the simplicity makes it delicious. Think of it as a little black dress; it can be gussied up, accessorized and taken out on the town or worn on it’s own, in which case, it will stand up for itself!

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“It sure is nice to be King for a day; so glad I am a Prince!  Happy Father’s Day Dadfy!”

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“Oh Buddy, you are a Prince!  Of course that is only because I am a Princess.”

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Art by my talented “Uncle” Pete (Woychick)

Dear (not my real) Doctor,

Please, allow me to explain:
I only recently met you… and  I was in a dire straight.  I came to you emergent; facts (and fiction) were all you had to assess.  I understand your concern, for me and for my comfort, but things aren’t always what they seem.

You see, I’m British, which basically means I have bad teeth.

I also mostly look disheveled; you might not be following the latest hair trends!

Yes, I am rather wobbly; I have not been frequenting the gym.  I lounge, a lot.

Since I am pretty sure you implied my time was up here, I felt it important to fill you in on all the most important facts.

Don’t misunderstand me; I know my blood work says otherwise and you have no (fact driven) data to disagree… I do understand your conundrum but, respectfully, I must tell you, you were wrong.

I am still here, because I want to be here!!  Against all odds, I remain where I should be, where I need to be, for now.

I have the staring role in “Its a Wonderful Life”!  For God’s sake!  Why the hell would I want to leave?

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I may not be as tan as George Hamilton but my coloring is better… I think our robes may be similar though.

I am still here because I am not ready to leave.  I need more time with my family and they require more time with me.  

They require much more… time.

Sometimes there is a different force, a higher power than Western medicine can see.  I don’t blame you for your thoughts.  You don’t know me like Dr. Rice or Dr. McCoy do.

For instance, I am eating.

I am eating!

I am eating ! !

Eating lots ! ! !

I want more food; please keep feeding me more!!!

I like to drink water from a glass, just like my family; I only ask that there be ice (is that weird?).

I want to sit outside and smell the fresh air that is turning from winter to spring, finally!

I want to hear the birds chirping (but to Mr. Crazy Blue Jay, I say, “quiet please”).

Did you know I am listening to the children that are beginning to come out to play?  I wish they laughed more though; why must they always scream instead?

I wish I could see my bunny and chipmunk friends in the yard; I can smell them and know they are there, happily eating and playing in my yard.  That makes me happy.

I love my sister, Ginger, and (most importantly) she finally loves me.  She acts independent but I know she would really be lonely if I were not here.  I don’t want her to be lonely.

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Ginger keeping watch whilst I nap in the sun.

So for now, I will stay put.  I will give love and be loved.  I will continue to eat… because, I am fed very good food.

Something worth living for… don’t ya think?

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Time for shade

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ASPARAGUS + CAULIFLOWER SOUP 

I like all things green and so does Ginger.  Right now, asparagus is at it’s local best and we were lucky enough to have Dr. McCoy bring us 4 spears, cut fresh from her garden, mere hours before, when she came over to give me my bi-monthly acupuncture (we were nice and shared two of the stalks, intended for us, with her cat, Rocky, before she got here).

Mom was not willing to sacrifice these lovelies to soup but did allow 1/2 of one stalk to stand in for our soup’s garnish.  Ginger and I lapped this up for our weekend “soup course” but especially enjoyed the freshest of fresh, thinly sliced asparagus from Dr. McCoy’s garden.

This soup is dog-friendly and delicious but it is also easy to divide it into our portion and your portion.  You can add other, human-friendly, things for your portion, such as full fat yogurt or cream, lemon juice, salt & pepper, butter, spices…. whatever you can dream up.  We (us pups) can eat some things extra too, but no need since this soup, as is, is simple, pure and delicious.  Good for a hot Spring day that turns to a cool Spring evening.

Coconut oil is healthy for us and has been added, recently, to our daily food to help us keep on weight since Ginger and I are both on a low protein diet.  We can’t complain since it adds a delicious flavor.

FYI, Mom added to their portion, the juice of 1/2 lemon, a few pinches of salt, some grinds from that silver cylinder device, a dollop of Elleno’s plain Greek yogurt and a bit of chopped shallot.

INGREDIENTS

Approximately 12 stalks of fresh asparagus, bottom bit snapped off and discarded.
Approximately 12 florets of cauliflower.
8 oz homemade chicken or vegetable stock or high quality, low-sodium store bought.
1 TB coconut oil.

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Roasty, toasty

TO MAKE

Put the asparagus and cauliflower on a baking pan and rub with the coconut oil just to coat.

Roast @ 375 degrees for approximately 20 minutes.

Transfer the vegetables to a Vitamix, blender or food processor and add the broth.  Process until very smooth.

To serve, ladle into bowls and garnish with thinly sliced fresh asparagus cut on the bias (whatever that means).

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How much longer do we need to hold this pose?!  I’m hungry!

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Me first!

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Okay, you too Ginger…

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Yay, Spring!

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Best to hang in the shade, Happy Mother’s Day everyone, but mine is the best!

seventeen

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Everybody has a birthday.  A day of the year which marks the 365th day (times how ever many repetitions of that quantity of days there have been) since they were born.   It seems such an arbitrary number, especially since for me, it is unclear on which day the 365 day countdown began.

I know I was born sometime in April because there were cherry blossoms in bloom outside.  And I like Spring.  Yet, this particular year, it seems it can mean the beginning of the month, or on the other hand, it may mean at the end of the month.  It’s all so confusing.

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This year we have been celebrating my birthday since the 10th of the month, but today I was given my very special party hat, on this 29th day in April.  I am pretty sure that Dad was confused about that other day of my birth since he is only going on old paperwork when I was in limbo, those days shortly before he was my Dad.  Mom “knows” it was the 29th, but truth be told, I also know they didn’t think I would be here long enough to celebrate this particular date, so it’s been birthday month ever since.  Nothing wrong with that.

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I am told that this year I am 17 years old, in silly human years,  more confusingly, 84 years old or so in dog years, when actually to me, it seems that I am, more precisely, 6,205 days lived (period).  Wow.  When you get to be a wise and handsomely mature guy like me, you know it isn’t a given to count on that 365th day to come around again so it is prudent to count everyday, as a gift.  Everyday is a gift.  I am happy to be here and happy to still be with my loving family, many special stuffed animals and comfy blankies, with many additional thanks to my dedicated care-givers, Doctors and friends.

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The years, or even days, don’t define who you are, but what you do with them are important as to who you become, or how happy you are living them.  I will know when it is time to say goodbye, but for now, I will wear my party hat with glee, eat my (flour-less) cake and kiss my sister.

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“Happy birthday dear Buddy…”

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I might look like I am old to some, but to my parents, I am still their little boy.

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I feel young inside my head, that hasn’t changed.  I might have all sorts of things wrong with me medically but the irony is, the thing that hurts the most right now is my mouth.  So, my advice to you young ones is this: “brush your teeth”!  Lucky for me, my voracious appetite overrides those dang few teeth I have left.  More meeeat!

Love, Buddy

 

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Eggs courtesy of Dr. McCoy , my Acupuncturist & friend.  Well, courtesy of her chickens that is…

Flour-less Buddy Birthday Cake 

The only requirement for this cake, that is of the utmost importance, is this:  Use the freshest of eggs and garnish with peas (my favorite thing) and a hunk of cheese to hold the candle.

INGREDIENTS

1 tsp organic coconut oil

1 farm fresh egg

3 fresh snap peas, cleaned and sliced

To make, heat the oil in a small skillet.

Meanwhile, whisk the egg.

Add egg to the skillet and madly shake the pan to keep it from burning.

Skillfully tilt and shake with the occasional scooping on the edges with a spatula.

When it is mostly cooked through, swiftly toss the cake in the air to fold it over itself.  turn onto a plate and top with the sliced peas.

Ginger says this is actually an omelet but it’s my birthday so it’s cake if I want it to be.

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My turn next Month!

 

Lamb Belly Breakfast Pizza (slash) Gyro

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Imagine this:

You step outside your office into a crisp, rain-driven evening. A quick walk around the corner and through the cobbled square leaves you standing in front of a door, that once inside, is like a glimpse into past meets present; a fabulous butcher shop (slash) hip, industrial luncheonette. It is Friday night, so the bustling lunch has transitioned to the traditional tasks of cutting meat and doing business.  Stepping out of the rain as you remove the fashionable hat shielding the wet from your head, the cool air, all at once, turns warm and inviting, and better yet, dry!

There is a woman standing in front of the counter. She has dark hair pulled back into a ponytail and is wearing a Seattle-stylish outfit in gray and black, tall boots, smart hat and long tailored jacket with just enough sluff to be part of the casual, fun crowd. She is having a conversation with the tall, boyishly charming, young man who is behind the counter. He is slicing a beautifully marbled slab of beef into delicate, thin slices, effortlessly as if he is entertaining a guest at a dinner party. They know each other, you imagine, as their conversation is friendly and familiar.

The man briefly looks up and you are greeted, by name. You smile and turn to the women to ask her what she will be making with her slices of steak?  “Stir fry,” she says. “What is the cut of meat you are slicing?” the women asks the man.  “The Denver cut,” he replies. You had never heard of that cut prior to visiting Rain Shadow Meats but had considered buying it the week previous, settling on the thick rib-eye instead.

He wraps up the woman’s package and effortlessly begins preparing another as the conversation continues. You occupy yourself by eyeing the glass case, carefully assessing each plate of meat and pulling menus together in your head.

As the woman finishes up and pays for her packages, she finishes her story and tells the man that she will see him again soon. With that, she gathers up her goods and shoots you a quick smile before dashing out the door into the night.

Russ turns his smile to you and has already guessed as to what you will choose first. It is the steak sitting in the corner of the case, looking so enticing with it’s perfect coat of preserved lemon and parsley protecting the tender meat within. You have gotten this before and have come back more than once for more.

“It is the Denver cut this time,” he discloses, “not the ounglet” (the onglet is your favorite).

“I will take two” you reply.

“You won’t be disappointed.” he assures you, and you know you won’t be.

As you finish up your order and are about to check-out, you notice something you hadn’t seen before; lamb bacon. With breakfast in mind, you were going to ask for pork bacon but after a quick chat with Russ and then yourself, you decide you need to try the lamb bacon while it was in supply. Russ says they either have plenty or none; they make it in-house and when they run out, it can be awhile before they have more.

Russ says it starts out tasting of bacon then turns to a unique flavor instead.  It is essentially cured lamb belly, just as pork bacon comes from the belly of the pig. As he slices the six pieces requested, you are reminded of pancetta with the round form and swirling of fat and meat. Russ has a client that buys this to make gyros for dinner.  Carrying a bag filled with a dozen eggs, two thick-cut pork chops, steak, ground beef, the lamb belly, and a container of pickled onions, that is the last thought you have as you walk out the door.

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(…gyro, gyro, gyro).

As you fall asleep that night, lamb bacon invades your dreams and in the distance you can hear the echo of the word gyro (…gyro, gyro, gyro). The next morning as sit with your morning coffee, you begin to think about breakfast. Without hesitation, you go to the freezer, pull out some naan and begin mindlessly fixing a lamb belly bacon pizza / (slash) gyro.

Starts out like bacon, turns into something else.

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Lamb gyro (slash) breakfast pizza (serves 4)

This is an easy breakfast that is even easier if you use store-bought hummus, garlic sauce and romesco.  If you can’t find lamb bacon, substitute lamb sausage or ground lamb formed into oblongs, flavored with cumin, salt and pepper.  It starts out looking like a pizza, fold it up and you have a breakfast gyro.

INGREDIENTS

4 dime thick slices lamb bacon (lamb sausage or gyro meat if you can’t find the bacon)

4 pieces mini stone fired flatbread or naan

4 TB hummus (make your own or use your favorite purchased brand; I like Wholefoods brand)

2 TB Romesco sauce (make your own or purchase your favorite brand such as this)

Karam’s Lebanese Garlic sauce (It can be shipped within the United States, including Alaska and Hawaii)

4 eggs (salt, pepper for seasoning, butter for cooking)

Parsly for garnish

PREPARATION

  1.  Preheat oven to 400 degree F. Put the lamb bacon slices on a baking sheet and cook until slightly browned and cooked through, approximately 10 minutes. Set aside and keep warm.
  2. Put the flatbread in the oven to heat through. Keep an eye on them so they don’t burn. They should be soft, slightly browned and hot. Put them in a warming drawer, or wrap in slightly moistened paper towels to heat again in the microwave before plating. You could, alternatively, put them in the toaster just as you begin cooking the eggs.
  3. Heat a little butter in a skillet and fry the eggs to your liking (season with salt and pepper but go light on the salt as the bacon is salty too).
  4. As the eggs finish, put one flatbread on each of four plates. With a small rubber spatula or butter spoon, spread approximately 1/2 TB Romesco sauce over each, followed by 1 TB hummus over each.
  5. Put one slice of bacon over top of each flatbread and squirt some garlic sauce over top.

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6.  Top with an egg and garnish with some parsley. Eat it as a pizza or fold it over to make a gyro.

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That was tasty!  Time for a nap.

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Time for a spa day…

 

The house detective

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I am notorious for losing things.  Tom is notorious for retrieving them.  I’m not sure what set of genes is responsible for either of those skills, if losing (or finding) things, could, in fact, be classified as a skill.  I do know that without question, Tom is constantly following in my wake and finding the very things that I swear have been permanently lost (as I adamantly exclaim).

This is especially true when it comes to my keys.  I lose them, on (frequent) occasion.  They are always found straight away, by Tom, the “House Detective”; or, is it “Detective in the house!”  Or, perhaps, as Magnum PI, Season 6, Episode 4 is titled, “the Hotel Dick”. But Magnum would correct that and say…”Investigator”!

The latest episode of my key “disappearing act” came when Tom was out of town.  I spent the weekend inside, never leaving the house, doing my usual, um, well, tidying up in-Tom’s absence-thing-that-I-do when he is away.  I honestly hadn’t left the house; not once all weekend!  So, on Monday morning, when I woke up and could not find my car key (!!*), I was perplexed (?).  Needless to say, short of tearing the house apart, I looked everywhere! (*insert, multiple, swear words here)!

Upon Tom’s return, he had a few choice words to say as well since he was also unable to find the key.  Months went by (yes, months)!  In that time, I also managed to lock the spare car key in the car while at work.  I called the dealership to try and get them to  unlock it for me only to be told that they couldn’t.

To add serious injury to the whole lost-not-found key debacle, weeks later when Tom was out of town yet again, I went to start the car with the “spare key”, which happened to be the somewhat mangled key (since it had been in my possession mostly the last 10 years, yet the key I had lost was the “good key”), the key actually failed to start the car altogether.  As in, it was permanently broken (!!*).  No spare key to be had.  The dealership was not helpful in that, Mercedes does not allow another key to be made unless, both  the car and Owner are present in the service shop.  Given the current state of my car keys, this would require the car to be towed into the shop.

At an unsuspecting time, months later, Tom found my keys!!!!!! (?).  House Dick/Private Investigator extroirdinaire.  The keys, it turned out of course, were in my bag all along.  Well hidden, but…well, there they were n o t  i n  p l a i n  s i g h t.

He told me he had a premonition when he went into the bedroom and looked in my bags.  His little voice was saying, look in here (even though he already had). So, there we had it, mystery solved…until the next time.  Yes, it happened for the other car too, but we won’t go there…

I am not the house detective but I have become very good at detecting great new sources for food.  One of my favorite places to frequent on the infrequent occasion that I venture into the neighborhood of Pioneer Square during my work day, is Rain Shadow Meats.  They are a butcher shop but also one of the best places to grab a great lunch.  The vibe is casual, New York meat packing district cool with a high energy and a long wait during the noon hour and a slow, next-door-neighbor vibe, welcoming you in during the off-hours.  I buy most of my meat from them as well as fresh eggs, and the occasional condiment.

Friday night, along with my late-lunch sandwich that I took back to the office, in addition to other grocery necessities: two butterflied hanger steaks that had been lovingly marinated in salt, pepper, garlic, olive oil and preserved lemon. I served it next to a salad of fresh butter lettuce, sweet cherry tomatoes topped with my buttermilk blue cheese dressing.  To sop up the goodness, I grilled thick slices of Columbia City Bakery sourdough that I picked up at The London Plane, a mere few doors away from my office.  I prepared the bread kissed with olive oil, rubbed with fresh garlic and swathed in a swipe of Romesco sauce before smashing avocados over top.

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HANGER STEAK SALAD

serves 4

Hanger steak is one of the most tender cuts of meat from the cow, but can become tough if overcooked.  Until recently, it had not been readily available in the market yet could be found on menus in many restaurants.  Locally, I am able to source it from Whole Foods or Rainshadow Meats.  It is a deeply flavorful cut that cooks quickly and requires little adornment, but does benefit from a brief marinade.  It should be trimmed with membrane removed by the butcher, so be sure to ask.  If you live in/near Seattle and visit Rain Shadow Meats, they will be happy to butterfly and marinate the steak for you at one of their two locations.

I used butter lettuce last week for the salad but most recently used arugula, which I feel is a more elegant and spicy partner for the rich, juiciness of the steak and blends magically with the blue cheese dressing and the sweetness of the tomatoes.

INGREDIENTS

1 1/2 lbs hanger steak, trimmed, membrane removed and butterflied

2 cloves garlic, minced

1/2 tsp Kosher salt + freshly ground pepper (Rain Shadow uses their in-house made salt blend; I use my homemade seasoning salt blend by roasting 1 part salt to 1/2 part black pepper corn and 1/2 part coriander seeds, grind after roasting for 10-15 minutes at 350 degrees)

1 TB olive oil + more for sautéing

1/4 of a preserved lemon, finely chopped

1 TB chopped parsley

Buttermilk Blue Cheese Dressing (approximately 1/2 cup)

12 cherry tomates, cut in half

2 green onions, chopped

4 cups baby arugula, washed and dried thoroughly

Sea salt and pepper for seasoning salad

Lemon squeeze

PREPARATION

Combine the garlic, salt, pepper, olive oil and preserved lemon in a bowl.

Add the steak and gently rub the marinade into the steak with your hand.

Scatter the parsley overtop and let marinade, refrigerated, for at least 2 hours and up to 3 days.

Heat a skillet over medium-high heat and add enough olive oil to just coat the bottom of the pan.

Add the steaks and cook for 2-3 minutes on each side.  Flip the meat every 30 seconds after the first turn until the temperature reads 120 degrees.

Let rest on a plate while you prepare the salad.

To prepare the salad, toss the arugula with just enough dressing to lightly coat the leaves.  Season with sea salt and pepper.

Divide the salad among four plates and top with the tomatoes and green onions.

Drizzle some additional dressing over top.

Slice the steaks against the grain into 1/2″ pieces.  Divide them overtop of the arugula and squeeze some lemon over each plate.

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10 Legs in the Kitchen

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Ginger:  “Buddy, you didn’t find us some steak while you were up there watching?”

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“Gee, I should have shared with Ginger cuz’ a full belly sure makes me sleepy.”

Past Midnight…

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The clock was ticking…

Anticipation was mounting…

…another year came near it’s end and a New Year was ready to be born.

It is not the end of something really, but the beginning, of new possibilities!

As the clock struck midnight on December 31st of 2016, I was, once again… asleep!

I awoke, a mere 26 (or so) minutes into my slumber, at 12:04 am, to the sound of horns tooting (thanks to my husband) and fireworks shooting.

It is not, however, what happens as the clock strikes midnight that matters as much as it is what happens after midnight passes that counts.

Today, January 1, 2017, as the world reflects on the year that has just passed and the uncertainties, and possibilities that are yet to come, I ponder just 5 things:

  1.  How is it I can stay awake, (way) past midnight, on (most) any occasion, other than New Year’s Eve?!!!
  2. Does (Princess) Ginger like wearing her hat each year or is she silently thinking, “Really, again with the @#$%! tiara?”
  3. Will Buddy and Ginger watch A Charlie Brown’s Christmas, for the third time (this year), and love it as much as us? *
  4. Did the weather man actually get it right, finally, this year, or was he just lucky it snowed last night?
  5. What the hell is for dinner, the ‘fridge is (unusually) bare? **

*Yes, they will.  Buddy and Snoopy were separated at birth, I’m convinced.  Charles Shultz was channeling him…

**The answer to that question is, inevitably, pasta! Bolognese is always a good ideaor some version of it (I smell it in the oven now…you’re welcome Tom; although this was made from grinding prime tenderloin from our freezer and using my, well stocked, frozen, home-made tomato sauce…use of whatever pasta we had in the pantry…).

PS_IMG_9246.jpgNow Buddy counts sheep.  1… snooooozzz.