• About
  • Blog Journal Index
  • Recipes
  • The Team

10 Legs in the Kitchen

~ Food. Dogs. Life!

10 Legs in the Kitchen

Tag Archives: dogs

Kitchen Therapy

23 Sunday Oct 2016

Posted by Stacey Bender in the kitchen

≈ 4 Comments

Tags

dogs, food and cooking, hobo Buddy, pressure cooked beef stew, self-awareness, simple beef stew

ps_stew-3

I believe things happen for a reason, good or bad.  Every decision we make becomes part of our story and that story, often has a deeper meaning.  I chose to get a dog my freshman year of college and that dog, Buffy, became such an integral part of my life that I wouldn’t know how to describe that middle part of my life without including her, just as Ginger and Buddy consume our story now.

hobo-buddy-5

it was a long journey

Most of you know Buddy of course.  The scruffy little yorkie that came into our lives at the age of 10, as if he knew he was meant to be with us all along. I sometimes picture him ringing our doorbell with a hobo stick slapped across his back declaring that he’s finally come home. The powers that be brought him to us and then tried, several times, to take him back. Somehow, he has managed to beat the odds and remains a deeply entwined part of our lives today and for everyday in the foreseeable future (knock on wood).

ps_hobo-buddy-1

ps_hobo-buddy-4

mommy and daddy, i’m home

Buddy, recently, has had a newly found appreciation for food.  He has never been one to turn down a meal, or a treat (I’d go as far as to say that this one is certainly motivated by food), but now when he eats, it is with his whole heart and he is taking in every flavor, texture and aroma. Buddy eats greedily but thoughtfully, offering gurgles and sound effects that mimic what maybe Snoopy or Woodstock might express or, more aptly, a human might make as they bite into a meticulously cooked meal, enhanced with only the skill and finesse of the worlds finest chef.

He is also experiencing the finer things in life, such as spa days (with bubble baths),  acupuncture sessions and deep massages every night from his daddy. We too are experiencing the finer things in life, such as more time with Buddy (and Ginger) and much more awareness of our mortality as well as theirs. We are embracing the future but enjoying the present with much more gratitude and self-awareness.  This is a choice we should all be making but is hard to see through all life’s craziness and stress.

So to combat the craziness and stress, I am headed to the kitchen where I will emerge happier, healthier and hopefully well-fed.

I choose  Kitchen therapy.

Our lives are busy.  But we still need to eat!  There are so many shortcuts available and it is easy to take them all, which includes eating prepared meals or eating out every day.

I usually feel better when I head into the kitchen and begin cooking…anything. Buddy and Ginger eagerly follow (these days, Buddy usually gets carried along). Then, Ginger sitting on her orange square and Buddy, either stumbling blindly underfoot or tucked in one arm as I work aptly with the other, anticipate the nibbles and bites they will get as the cooking noises and smells begin to permeate the air.

Chop, chop, chop, sizzle, sizzle… A rhythm begins to take hold and an easy, familiar dance begins to carry my stress away.

I taste what I am making. It is very important to taste. Buddy and Ginger are taste-testers too.

Music is playing.  Music must always be playing…
…and Tom is playing the music.  In the background, and in the foreground, chatting with song.

Last night it was our favorite chicken dish and tonight it will be a comfortably quick beef stew.  I know a stew need not be quick, but quick is what we needed, so into the pressure cooker it went.  It emerged an hour later, prep time and all, a fragrant, creamy and comforting meal that carried us away from a busy week and welcomed us into a cozy Fall weekend.

ps2_stew-1

SIMPLE BEEF STEW (flavored with balsamic, red wine and mascarpone) – serves 4

Stew always seems to taste better the next day, but with the addition of a little mascarpone and the help of a pressure cooker, this stew tastes as good day one as you might expect it to taste on day two. I am looking forward to days three and four, if it sticks around that long.

Even though it is simple, it feels more refined due to the size of the meat, veg and potato;  I usually keep them chunkier but decided to reduce all in size. Using leeks rather than onions and balsamic vinegar along with red wine, an aroma fills the room reminiscent of Italy or France. The mascarpone is stirred in to help thicken without extra time and lends a distinct creamy, sweet quality that might typically be heavier and more familiar.

INGREDIENTS
1 1/2 lbs grass fed beef stew meat, cut into 1/2″ dice
Sea salt and fresh ground pepper to season
A handful of semolina flour to dust the meat
1 large leak, cut in half horizontally, cleaned and diced
2-3 large cloves garlic, chopped
2 TB balsamic vinegar

1/4 cup diced potato (skin on is fine)
3 stalks celery, cleaned and diced
1/2 cup diced carrots
1 cup red wine
1 1/2 cups water
2 TB veal demi-glace

1/4 cup diced haricot vert / green beans
1- 1 1/2 cup diced potato (can be a mix of sweet potato and red or white potato)

2-3 TB chopped parsley
1-2 TB chopped rosemary and thyme combined (more or less is fine too)
1 TB Dijon mustard
1 good dollop mascarpone

PREP

1. Prepare all of your vegetables as instructed above so they are at the ready as you begin to cook.

2. Season the beef with about 1/2 tsp kosher salt and fresh ground pepper then dust it with semolina flour just to coat.

3. If you have an electric pressure cooker, turn it to brown and add about 2 TB olive oil to the pot. Brown the meat on all sides.

4. Add the leeks and garlic to the pot and continue to brown until the leeks begin to wilt slightly, about 5 minutes. Add the balsamic vinegar and stir.

5. Add the 1/4 cup diced potatoes, celery, carrots, red wine, water and demi-glace to the pot, stir and turn to high pressure for 15 minutes.

6. When the pressure releases and you can open the lid, add the rest of the ingredients and turn the pressure to high for 30 minutes.

7. When the pressure releases, stir, adjust seasoning with additional salt and pepper if needed. If it is not thick enough, add a little more mascarpone. It should sit and simmer for at least 15 minutes or until you are ready to eat as it will continue to thicken and the flavors will meld together.

8. Serve in warm bowls with a crusty loaf of bread or a crostini. A simple salad does well to round out the meal.

ps_snuggled-2

g’night Ginger, I wuv you too!

The magic mushroom – on health & healing

29 Friday Aug 2014

Posted by Stacey Bender in Ginger + Buddy, Health, the kitchen

≈ 17 Comments

Tags

beef braised in tangy peach sauce, dogs, food, health, mushroom ragout, mushrooms and health, pet health

PScover shot

There comes a time in everyone’s life where we need to reflect. Reflect upon our health, our happiness and our future.

That time for me, is now. With Buddy’s recent scare, and he and Ginger’s inevitable aging, I put in motion a set of changes to prolong their time with us and ensure they are as healthy, comfortable and pain-free as possible, for what we hope to be, years to come. In our quest for finding the right mix of potions, we realized that what applies to them could and should, help inform our own regiment.

Health and well-being is largely dependent on choices. We make choices everyday and those choices add up to a map of our path that brought us to where we are in life, love, work and health. Some of our health is determined by genetics, but part of our health is dependent on all of the choices that influence each of these areas. I am always amazed at how much we have control of in this seemingly out-of-control world.

Simply put, we need to take control of our lives and be informed about as much as we can to make the right choices. Fifteen years ago, I was challenged with an illness that was determined by genetics. I read up on and educated myself at the time, but if faced today with the same situation, I would have gone at it a little differently, and certainly with more vigor; in fact, that is exactly what I am doing now. More vigor, more thought, more awareness. Genetics never change (although, soon they can).

Today, I would have looked to nutrition, emotional stability, situational acceptance, the power of the mind, and the power of ancient remedies. I would have meditated, done yoga, accepted my situation in a positive light and sought out things that are not the routine answer. This is not to say that I did not do things right, because I did the best I could with what I knew and discovered at the time. I survived and came out, perhaps, a little bit stronger.

It is never too late to start making smarter choices, bigger changes, and positive impacts. One of the first things to do is to make the choice to become better educated on your options for healthy living. The next step is to make a commitment to implementing those things you learn. Then, obviously, you need to take action.  This is obviously easier said than done.

I am, in some capacity, working in all three stages. I was especially happy to find that in the, “becoming better educated” stage, that I have more excuses than ever to seek out, cook and eat wild mushrooms.

Oh, how I love wild mushrooms!
Tom does not.
Turns out they are good for us (much to his chagrin).
So good!

I recently discovered that mushrooms present significant health benefits. So significant in fact, that even Tom can’t ignore. A friend of ours turned us onto the magic of mushrooms. No, not that kind of mushroom (shame on you). Our friend had become ill, lethargic and un-diagnosed. It was not until she began taking these supplements that she was able to resume her life after years of a serious detour.

I had already read a little bit about how mushrooms might be a good thing to incorporate into Buddy’s diet when we thought cancer was lurking within. I became more intrigued after hearing about Heather’s story, and even more intrigued when I began reading up on the supporting research.

Not only are certain varieties believed to have properties that reduce blood pressure, help control diabetes, sharpen memory and strengthen immunity, the largest benefit, in context of ourselves, is inhibiting growth of cancer cells. As with most things, ingesting beneficial foods are usually not effective in delivering the potency required to reward you with maximum benefit; capsules or extracts are best suited for that. It seems though, that eating mushrooms, of any variety, will offer enough of a reward that I can optimistically recommend they find their way to your plate as often as possible. I am certainly not an expert on the subject and certainly won’t pretend to be in this post, so to read for yourself, take a look here, here and here.

I have ordered several products from this site both for Tom and I, as well as for Buddy, Ginger and Dad (read up on Paul Stamets, renowned mycology expert). They have not yet taken residence at my doorstep so I will have to report back in a later post after my real research kicks into place. I will say though, Buddy and Ginger have been religiously taking this (human-grade, made for pets) product for several months now, switching between the joint formula and digestive formula. This, in conjunction to other dietary improvements have made a remarkable difference to their health in this relatively short time. As an bonus, acupuncture for Buddy has proven to provide noticeable relief from a myriad of symptoms. Tom (inspired by Buddy’s unbiased success) has recently joined that club too (and I will talk further on this subject in a subsequent post).

As another thought for cure, and intended to help inform my cousin Bridget, epilepsy in dogs also benefits from acupuncture.  Eric, go with this, it is a small price to pay for a drug-fee loved one and might prove to be a smaller expense long-term.  Read further here for some great thoughts on the subject (Scott and Christine, you will be interested in this too).

So if anyone else is also thinking about improving their health, even the tiniest thing can make a difference. Smile more, frown less (I need to do this). Eat 1/2 instead of the whole (Tom needs to do this). Laugh when you feel like crying. Kiss your dog. Kiss your other dog (even if its just your better half). Appreciate what you have and forgive yourself for what you don’t. Eat your mushrooms. Love your life!

PSclose up

Wild mushroom and corn ragout with tomato & peach
Serves 4

Mushrooms are lovely cooked in butter and olive oil.  However, in keeping it healthy (and shareable with my pups), I am roasting the mushrooms and corn with only the tiniest bit of oil, no salt.

You can serve this by itself as a vegetarian dish, or as I did, serve as an accompaniment to beef braised in tangy peach sauce (recipe follows).

INGREDIENTS

Olive oil
1/2 lb mixed wild mushrooms (approximately) – I used a few small chanterelles, 7 shiitake and 4 trumpet
1 ear of white sweet corn, removed from cob
Pinch of sea salt
Fresh ground pepper
1 clove garlic, peeled and chopped
1 tomato, cored and diced
1 peach, peeled and sliced
Truffle oil (optional)

PREPARE & ROAST (the mushrooms + corn)

Gently wipe any dirt or grit from the mushrooms.  Remove the stems from the crimini and portabella (if using).  If using chanterelles, scrape the stems with a pairing knife to remove the grit then trim the bottom of the stem.

Put the mushrooms onto a baking dish lined with foil, and toss with the smallest amount of olive oil needed to lightly coat them; this could be just 1 teaspoon.  Set the corn alongside on the same pan.

Roast them in a preheated 400-degree oven for 15-20 minutes.  Check on them after 10 minutes to be sure they are not drying out.  Give them a little stir to mix them with the juices that should be starting to release.  If they seem too dry, close them up in the foil for a few minutes.  Pull the corn from the oven if the kernels are tender and cooked at this time.  The mushrooms are done when they are tender and browned.  The trumpet mushrooms will take a bit longer than other varieties.

Alternative cooking method for the mushrooms:

Heat a little olive oil in a pan.  Add a knob of butter and let it melt before adding the mushrooms.  

Cook for several minutes, stirring a few times, until the juices begin to release.  Sprinkle a pinch of salt over and grind in some pepper.  

Add the garlic and continue cooking until the liquid evaporates.  The whole thing will take about 10-15 minutes.

PS2just veg

PLATE

Lay down a few slices tomato on each plate and scatter the corn.  Divide the mushrooms, selecting a mix of the varieties for each plate.  Add in the peach slices and sprinkle with a little salt.  A few drops of truffle oil are a nice addition if you feel so inclined.

PSmeat with sauce

Beef Braised in Tangy Peach Sauce

Serves 4

This braised beef, as well as the sauce, is delicious over the mushroom and corn ragout.  You can roast the mushrooms and corn at the beginning of the braising time since the oven begins at 400-degrees.  The oven will then get turned down for the remainder of the braise, at which time the mushrooms and corn can be set aside and heated-through later.

The sauce will make approximately 3 cups, but for this you will only need 1 cup, so you will have extra to freeze or bottle for later use.

INGREDIENTS 

1 1/2 lbs choice boneless beef ribs
1 tsp kosher salt
Fresh ground pepper
Spelt flour for dredging
Olive oil for browning
1 cup tangy peach sauce (see recipe here)
1 sweet onion, trimmed and sliced

PREPARE

Line a baking dish (large enough to hold the ribs) with foil. The foil should be large enough to fold over and cover the ribs. Place the slices of onions onto the foil and set aside. Preheat the oven to 400-degrees.

Season the beef with salt and pepper, then dredge through the flour.

Heat a sauté pan and add enough oil to just coat the bottom of the pan. Brown all sides of the beef; be sure to let it sit undisturbed until one side is brown before moving. When it is ready to be turned, it should easily come away from the pan without sticking.

When all sides of the beef ribs are browned, transfer to the baking dish, setting the ribs over the onions.

Deglaze the sauté pan with red wine and scrape all the bits up to pour over the ribs.

Pour the peach sauce over the ribs and cook uncovered for 45 minutes. Baste the ribs with the sauce and cover with the foil. Continue cooking until they are tender, basting occasionally, approximately 1 1/2 to 2 more hours. During that time, if the pan gets too dry, you can add a little water.

The onions will be caramelized and taste delicious served under or alongside the beef. You can use the pan sauce after removing the fat, or as I did, use some of the tangy peach sauce that was not used for cooking.

____________________________________________________________

In Loving Memory of Amber Bender, September 2002 – August 2014

My dear sister-in-law Laura, our heart goes out to you and our/your beautiful, sweet Amber. She will always be by your side and in all our hearts.

photo 7I love you Mom; I’ll meet you at the other side.

47.535674-122.054705

Willpower (is over-rated)…

27 Sunday Jul 2014

Posted by Stacey Bender in the kitchen

≈ 20 Comments

Tags

dogs, figs, food, Snacking

fig

…until you are done indulging.

I just finished a box of crackers that I kept proclaiming to be, not very good.  Yet, as the box stared me in the face on the counter each day (not having quite made it to the bin), I reached in, for just one, to take away a small growing hunger.  Once I had one cracker, inevitably, another handful ensued.  These were not delicious, but I could not stop from having them, one after another as if I was willing them to taste great; subliminally they were great.  Until I stopped eating them.  Then they were not (great).  At that point, I finally realized, for the tenth time, how mediocre they were.

This is where I proclaim never to buy cracker products again (ha).  Well, I certainly won’t buy that product again… until I do; amnesia sets in at some point during trips to the market (why? I don’t know).  What I do know is never say never.  Although, I really do mean it at the time.  Indulgence is tricky.  Sometimes it is for good things and sometimes for bad.  Willpower is not my strong suit since making excuses (justifications) is something I do particularly well (at least in my head).

Once when I was young, say 10 or 12, I was canoeing on the lake behind our house and consumed an entire box of Ritz crackers.  I just  c o u l d  n o t  stop.  I kept telling myself it was okay to keep eating them because, now opened they would just go bad, or, more likely, get soggy.  I told myself that I was skinny and these were wafer thin.  I had already indulged in half the pack so I might as well finish the rest.  So I did.  Later I became sick.

I don’t deny myself food when I feel it is needed (whatever that need might be), but I wish I had willpower to say no to those things that I know will not agree with me later.

So, today, right here, right now, rather than give you the anti-cracker (because I don’t really know what the anti-cracker would be – thoughts?), instead, I vow never to eat a full box of crackers again (at least not mediocre ones) and I give you my top 10 list of things (better for you than crackers) that I should (and do) eat when hungry for a snack (not in any particular order).

Cottage cheese (one or two spoonfuls usually does the trick, otherwise a slice of Swiss cheese will do).  What am I saying?  Cheese, just cheese.
Toast!  With great butter and jam, or almond butter (see below).
Beans of any legume variety (I am addicted to black, pinto and white beans, lentils, chickpeas, cranberry beans, or the like, and of course – hummus!).  I am literally, full of beans.
Leftover steak (yes, I usually have a little piece of tenderloin in our ‘fridge cooked from our “Friday steak night”).  If not, roast chicken, roast pork or turkey cutlets are usually afoot.  The stand-in deli meat makes an occasional appearance.  Just need a little meat please (Buddy-approved statement).
Avocado, scooped straight from the shell.  Morning, noon or night.
Granola (I usually have homemade or good-quality granola hanging about).  This is a good substitute for dessert, one handful would (should) be sufficient.
Nuts of any kind, but best of all are sprouted almonds or sprouted pumpkin seeds (no added salt).
Almond butter, in substitute of PB (best scooped finger to mouth, Ginger-approved).
Goat’s milk ice cream (with La Loo, why would you even eat cow’s milk?).
Mini tacos.  Don’t ask, on the “bad” list.
Figs (when in season), smushed onto a crostini slathered with chèvre.  Sometimes also drizzled with honey.

Hmmm… I think that was eleven (but one does go on the bad list).

PSbuddy cheese 2Cottage cheese works well for Buddy.  He prefers a fork to a spoon.

PSPBGGinger enjoys this diversion from licking paws (sort of).

Me…well, I had a little bit of each.

The “nibbler” strikes again.

What is your go to snack?

My Writing Process, “A Blog Tour”

22 Sunday Jun 2014

Posted by Stacey Bender in Ginger + Buddy, Reviews

≈ 13 Comments

Tags

dogs, food writing, life style and leisure, Why I write

20140622-181737.jpg Taste treats!

What is dis tour de blog? Apparently it is a far-reaching trek across the blogosphere asking bloggers, with subjects vast and varied, to look inside their process and share what makes them do what they do with the masses (errr, well, in our case, with our beloved 94 followers and whomever-else deems our insights worthy of reading – we thank you in advance).

(France-living canine) Hugo, via (France-living Mom) Fiona of the Healthy Epicurean, passed this tour-de-blog torch to our 10 little legs (2 legs actually not-so-little, but 8 legs quite dainty, messy and cute) for contributions to this blog tour. We are particularly honored because the Healthy Epicurean is one of our most-coveted blog sites, filled with delicious food, solid health advice, and best of all, charming wit and personality. Whether the antics of the day are to do with the horses, the chickens, eleven-year-old son Leo, curmudgeon (and news corespondent) canine Hugo, or BHFF (best hen friend forever), the story always amuses, plus the whole clan lives in Southwestern France (and how idyllic is that?). I might also add that her header is an ever changing array of perfectly depicted watercolor scenes done by her father-in-law? (Fiona, did I get that right?) We just love them!

Bear with me as I am (happily) obligated to answer the following four questions, but be forewarned, I may have exceeded the average word count!

What are you working on?

I have multiple balls in the air right now; multiple pencils on the page, fingers on the keyboard…and so on.

In addition to answering these questions, I have recently tried to resurrect my focus toward publishing a cookbook (which is what got me writing in the first place). I am shaking off the dust, seeing where I left off and deciding where I want to take it going forward.

I also have a running list of things I want to post on my blog but am having a hard time keeping current posting on things as they occur. I have a file of posts “in progress” and a list of ideas for future posts.

How does your work differ from others of the same genre:

I think the main way anybody’s work differs, one from the other, has to do with their voice. I try to write with my heart, which means my personality will show through, and hopefully, come across in the spirit with which it is intended (for better or worst). Also, since my dogs Ginger and Buddy are such a large part of my world (as is Tom), there is an infusion of their stories with my writings about food (sometimes from their point of view); we are so intwined that their inclusion is really just another extension of me and my (our) kitchen.

I try not to put the main emphasis on a recipe, because for me, it is the story surrounding the food that is as interesting (if not more so) than the food itself, even if that story is a description, in some form, of the food. Food marks certain times in my/our, life/lives (similar to the way a song or a perfume scent evokes nostalgic memories) so I like to remember what I was eating, cooking, making, growing and buying as our lives unfold.

I don’t spend a lot of time “styling” my food for photographs; not because I don’t want to but mostly because it is our dinner (lunch or breakfast) and we like to eat it at it’s best (AKA, still warm). The photos I use are “in the moment” as we would (and do) eat if the blog did not exist. Plus, and I think this is important, I don’t consider myself a “foodie”. Not sure where that term came from but I am just a lover of food, not a snob about food. I can be a snob about food (as my family, not Tom, would surely tell you) but I mostly just think of food as a benefit of life. I love grubby food as much as fancy food but want any food to fit the moment or the experience presented. Mostly, now, I am so aware of the better foods and try to skip the processed foods. I grew up with the stuff our government (in the USA) “made” for us and am now in a position to move away from that processed crap and eat smarter.

I try to form a meaningful connection between the story and the food, rather than just being “The Turtle” on Sex in the City who bores Samantha by reciting everything he knows about mushrooms or the Jim Nabors character on the Love Boat who describes to the passengers each night exactly what he ate for dinner, boring them beyond belief (although, admittedly, I found it very entertaining which was an indication that I am, in fact, a food geek).

Why do I write what I do:

I write about food because, I can’t think of anything else that defines my life so much as food. When I talk about my life, the subject of food always bubbles up. After I began journaling my food (well over a decade ago), I decided to write a cookbook, but wanted it to be something more than just a book of recipes. I dabbled in a myriad of ideas but as a designer (of interior environments), my work-life finally consumed me and eventually I quite writing. I started my blog because it was a more manageable chunk to bite off and has now inspired me to write again.

When I/we (Pete, Tom, Ginger, Buddy and me) first launched my/our blog, I planned only to post once a month. As I began, I realized that in addition to enjoying the writing, I began craving the connections to a community that thought about food in a similar way as I think about food. I became excited to write and allowed myself more freedom to pay attention to what I was making in the kitchen. I post once, sometimes twice a week rather than once a month. I don’t write for an audience as much as I write for myself though, but I am always thrilled when what I write resonates with someone else. I continue to write about food and life because it excites me and I don’t want to forget my experiences; plus, those experiences often include food.

How does your writing process work:

My process works in multiple ways and is more of an evolution than a process. Sometimes I start talking to myself (quietly, inside my head) and I realize that I am onto something, so I write it down. It is usually involving food but not always. Other times I might have a random thought, this could be a thought about food (what to make, what to eat, what to do with an ingredient) or a random thought about life (what I did, what I want to do, what I saw, where I have gone, where I want to go, or what happened in the world). The thought could be about a feeling, or a season, or just about anything; if it sparks an emotion that makes me want to write about it, I just start writing. If I run out of something to say or hit a road block, I store it away for another day (and many of those jumbled thoughts sit parked forever on my iPad). I develop recipes this way too and then try them out later to see if they turn out or make sense. I tend to be a thinker though and like to sit on things a bit, then revise, read, revise, read and then finally edit. Tom is always the final editor (so you can blame him if it still doesn’t make sense to anyone but us).

Then there are times when a fun title pops into my head and I mold a subject around that title. I might bounce ideas off Tom and through our discussions come up with something very different then what it started out as being. I always edit, edit, edit and then Tom edits a bit more.

I often write in the car on the way to work (don’t worry, Tom is driving, and also not editing). I might add to that throughout the day here or there, or I might not. I usually write again on the ride home, or I read what I have written instead and try to figure out where I want to go with the story or the recipe.

Finally, there is the sheer emotional experience that gets me writing. If something happens to make me happy, sad, nostalgic… I allow that feeling to wash over me and see what comes out from that in writing, or in cooking. Often, if too emotional, these moments get lost because I have a hard time writing them down.

My writing is merely a compilation of my life as I see it, expressed in the form of food.

Next up:

Now, in the spirit in which we received the tour de blog torch, Ginger and Buddy have asked that it be passed onto the following two bloggers (and each will describe their choices and a then Tom and I will describe ours; of course, we are grateful to Hugo and Fiona for thinking of us):

Ginger: It has to be Minnie from Minnie in Manhattan. I think of myself as a stylish gal, with my red hair, soft, thick and cut on trend; my wardrobe boasting a colorful and interesting array of fashion-forward pieces partial to pink even though I am a tomboy at heart. I have a prance about my step that could rival even the most highly-trained runway models, albeit heavy-hoofed and fancy-free will typically win my step over in the end. I like to frequent all the best outdoor patios for dining and prefer to eat my food from a silver fork rather than out of a bowl. I can bat my big eyes and win over the toughest of crowds, but when I read about Minnie’s escapades in Manhattan, I just knew that I found a friend. Minnie has some great sources for fashion and is not stingy with her insights. Her Mom takes her to some great East Coast places and if you check out her site you will feel like you are “in the City” as well.

20140622-181333.jpg

Buddy: Em parchall to Pattee from Patty Nguyen. Lyke me, she haaz A intresteng heretage an juzt az My Mommy lovz me, Pattee lovz her itzee Bailey beeond wordz She iz kine too everyonze and is a thotfull Mentor, teach perzon an frend. her photographingz iZ stunnig and her foode lookz yummiez 2. plus shez iz one of my biggeszted followerzz

20140622-180917.jpg

Stacey and Tom: Sheri, from the Unfettered Fox is an inspiration both as an artist, gardener, writer and cook. No pretension, quirky and fun. Her house made for bees won our attention and our hearts. Her preference to wearing pajamas all day hit pretty close to home, as did her “plough through the work” attitude once motivation sets in. This artist knows how to entertain, work hard, relax and have fun. She also knows how to cook, eat and write. We especially like that she and her husband co-exist on the same property, both at work and play. Loving the life, given twice the reward.

Buffy: And in the not-to-be-forgotten category… Buffy (our dear but sadly departed blonde dog) would want me to add on:

Rachel Mankowitz of The Cricket Pages is one to be read. Her heart-warming humor shows how our four-legged friends can both mystify and delight, comfort and amuse you, watch over and protect you. Most of all, she has two blonde gals that will changed to course of her life, just as my blonde gal, Buffy, changed the course of my life – Stacey.

20140622-181854.jpg Pups eating arugula?! Crazy. And crazy good breakfast pizza.

20140622-181055.jpgHappy as clams to be participating.

Fur teen.By buddy

29 Tuesday Apr 2014

Posted by Guinea & the Pigs in Ginger + Buddy, holidays

≈ 9 Comments

Tags

Buddy & Ginger, dogs, teens

tihis mornig mom an Dad made a fuss an aksed mee if i no wut day it iz.
i think  toozday but they sed iz meye birthday

photo copy 3

they sang how ald ar yu ?but i dont no i waz rilliee Yung wen i was born then Mom an dadd sed i em Fur teen

wy ask mee if they alreddy no ?

yesdiday was no. fun   mom ANDAD TUK ME TO THE V>E>T> aaan i got stuck with a lotz of Nedulz
Chelssee waz there agin, She likes me

i am old enuf to be her gandad..!           that”s a jok hahaa,

photo(2)

do u like it wen Pepel watch you eet?   i dont mind
yor Pal. buddy

 

Serving time

27 Sunday Apr 2014

Posted by Stacey Bender in Eating Out, Ginger + Buddy, the kitchen

≈ 16 Comments

Tags

Clams & mussels, dogs, food, Looking Good dog grooming, service

20140427-131049.jpg

When I started out, working at my grandparent’s restaurant at the age of twelve, I knew it was all about service. Speed, I quickly learned, also played an important part, as did efficiency, multi-tasking, product knowledge and stamina, but even more important was courtesy, compassion and a passion for your job. It is a combination of these (and other) components that provide great service.

So, I am always rather amazed that in a city such as Seattle, with as many good food eateries as there are, that there are so few servers actually providing good service (let alone great service). Having visited some great haunts in Chicago, San Francisco and New York, there is a different “professional” server that you don’t see often here, especially in a neighborhood establishment. Trust me, we had some bad experiences in those towns too (mostly at “the fancy” places; it is often the “real spots” that always shine through). Here, there are definitely some good servers, great ones even, and by no means am I saying that they are mostly poor at providing good service in Seattle, not true, but it is true that this city lacks the really professional service that leaves you feeling that you have been taken care of thoroughly, without judgement, and in a courteous, helpful and efficient manner, without a pause.

Tonight, as a follow up post to Ginger and Buddy’s spa day, I wanted to quickly show pictures of them sporting their de-clacked, coiffed and dapper selves. I will of course show you the pictures rather than state the obvious (you can see they are “looking good”).

20140427-115640.jpgBuddy is a little sleepy on the way home…

20140427-122022.jpg…but minutes before, had a spring in his step.

20140427-131131.jpg
Later, at home, Ginger acting a little aloof (and groggy) but feeling and looking good. That is Buddy’s blue handkerchief, sleeping in the background.

20140427-131532.jpgBuddy sure was cute awake too.

As for the copy, I decided to write about service instead. Service is a field most of us are in (somehow, someway) yet the level of service we receive these days seems to have gone downhill (at least to me). I feel it is improving yet again, but old fashioned, old school service seems a way of the past as people try to do things cheaper, faster and with less effort.

Perhaps, that is why seeing the genuine thing makes me stop, pause and feel ferociously loyal. Victoria, for those who haven’t read this has been a part of our lives (Bufffy, Ginger, Buddy, Tom and I) for over 20 years. We drive over an hour (one way) out of our way, to bring our beloved dogs to her for grooming. We do this because we couldn’t imagine taking them somewhere else, to anyone else; service (and all this entails, no pun intended)!

Wednesday night, on the way home from “Looking Good“, we stopped at Bastille for a bite to eat.

20140427-114553.jpgThis has become one of Tom and my favorite spots to eat when in “the hood”. The food has always been great (with the exception of our pork belly last August, but Wednesday night proved this as an anomaly). The service has always been pleasant and on-point; that night though, the service was exceptional (which is something that I don’t say lightly; I am a picky one, it’s true). We arrived just under the wire for Happy Hour and ordered our usual, two French 75’s followed quickly, very quickly, by two more, mussels + frites, the Bastille burger, new and improved pork belly accompanied by a carafe (yep, old school) of red wine (which BTW is always worthy of the meal and I am still a picky one, so take note).

Our server (Rachel), was without pause, hesitation or mis-timing on any of her moves, a true gem at every turn. Without getting too lengthy on the details, I would just like to say, thanks Rachel for doing your job well and with heart.

20140427-113836.jpgRachel at another table.

20140427-114013.jpgKnowledgable + helpful…

20140427-114149.jpg…passionate.

20140427-122722.jpgSpeaking of passion and compassion, don’t worry, we always check up on our pups during dinner.

Also, a big shout out to you Victoria, from Loooking Good in Ballard, for all that you do, not just for Ginger and Buddy, but for all the little critters that you take into your shop and care for with courtesy and compassion… we know you are passionate about what you do, and for that we are thankful.

20140427-112903.jpgVictoria and Buddy in such a furry flurry, the photo couldn’t help but turn out blurry!

Clams & Mussels with Spanish influence (I know, not French)

As the months become warmer, the shellfish becomes more fragile. Dinner at Bastille, reminded us how delicious a bowl of mussels, filled with a delectable broth for sopping, can be as an easy weekday seafood fix (enhanced notably by the perfect frites). So, flavors completely different and a bit heartier than those from Bastille (plus the mix in of clams), I give you this dish that I threw together one night during the, not-so-distant winter (honey mussels were still in season). I will be making it again soon (with a different variety of mussel) before summer comes full on and our waters become warm.

INGREDIENTS

3/4 lbs each, clams & mussels, rinsed (mussels de-bearded)
3 slices thick-cut bacon, cut into 1/4″ slices
3 cloves garlic, chopped
1 poblano chili, slightly charred, seed and stem removed, chopped
1/2 Anaheim chili, chopped
1 1/2 tsp smoked paprika
1 1/2 tsp cumin
2 tomatillo, diced
1 tomato or a handful of grape tomatoes, diced
Juice of 1/2 lime
1 cup Prosecco
2 TB sour cream
1/4 cup chopped green onion
Your appetite

Garnish: warm tortillas, cilantro

COOK

In a large sauté pan, put the cut bacon into the pan and turn to medium heat. When cooked through and beginning to crisp, add the garlic and both chilies. After a minute or so, add the paprika, cumin, tomatillo and tomato. Toss the pan a bit then add in the clams and mussels.

Squeeze in the lime juice then pour in the prosecco. The pan will want to recuperate from these additions to regain it’s heat; once simmering, cover the pan and let it simmer for 4-5 minutes or until the shells begin to open. The clams will cook more quickly than the mussels so as they open, remove them to a bowl with tongs. Remove the mussels as they open too.

Turn up the heat on the remaining sauce and add the green onions and sour cream. After a minute or two, the sauce will thicken slightly. Add the shellfish back into the sauce to heat through, then divide the mixture amongst individual bowls. Serve with warm tortillas and garnish with cilantro.

20140427-113227.jpg

20140427-121714.jpgCan’t wait ’til the summer months when we will be eating outside at Bastille.

20140427-121855.jpg…rather than inside.

20140427-123323.jpgAlthough, inside is cozy too.

47.535756-122.054743

There go the “clackers”

22 Tuesday Apr 2014

Posted by Stacey Bender in Ginger + Buddy

≈ 14 Comments

Tags

dogs, food, Raw asparagus, raw beets, salad

20140422-200000.jpg
For me, it starts with the wayward hair that won’t go easily into place. From there, it progresses, to a split end… and then many, many more… ends that are split. Time is something that passes, without bold indication, but rather with small changes; mostly undetectable, until suddenly they are, detectable… and bothersome.

I awoke this morning to a sound, rhythmic, familiar. It sounds like this: tststst…tststst…tststst…? I know this sound, so I don’t even question it, the sound. I was still asleep. Later on, it occurred to me, my hair was having a very bad day; how long had it been since my last cut?

And later still, I am cooking, chop, chop, choppity-chop, chchchop…love to chop…; I was in a groove. Then thwack-a-thwack, thwack, thwack. Hate the thwack in the distance! But then enters the tststst…tststst…tststst! What the Hell is going on? I of course know and turn knowing what I will see.

Thwack-a-thwack, thwack, thwack. I look to my left and there sits Ginger… so busted! Itching her ear. Itching, itching but then getting up and walking… tststst…tststst…tststst… really? Buddy is following close behind… tststst…tststst… The clackers, we call them the clackers because of the sound that their nails make, now, as they cross the hardwood floors, it reminds us of the high heels of a clacker.

It’s been 6 weeks, 3 days and several hours since we last dropped off our beloved clackers at the boutique in Ballard, where on Wednesday, Ginger and Buddy will be spending the day. I know this because… of tststst…tststst…tststst… the sound that tells me we will be visiting Victoria soon; time to de-clack.

20140422-134132.jpgBuddy: “Hey Ginger, do you think we are getting shaggy?”
Ginger: “You are Mr. Stinky, but my hair looks good long.”
Buddy: Ya, well I can hear your paws from the other side of the house.”
Ginger: “Do you think we are going to see Victoria soon?”
Buddy: “We like Victoria.”

Like clockwork… yes, clockwork, for them, it starts with the wayward hair that will not brush easily from their eyes. From there it progresses to the shagginess that starts gradually, almost undetectable, until the twigs begin to attach themselves, following Ginger and Buddy in from the yard. Finally they look a few inches rounder; their slim frames hidden beneath their new coat. And then comes the clacking, the inevitable sign that we are quickly approaching seven weeks from their last cut. The toenails have once again given them away and served as a reminder that we will soon be making a trek to Ballard and perhaps eating out at one of the many places we love to eat at in that part of town, perhaps Staple & Fancy, Bastille…or Delancey?

20140422-155647.jpgGinger: “I am feeling restless, do you feel like going for a run?”
Buddy: “No, I’m comfy.”

Raw beet & asparagus salad

This is just the kind of thing Ginger and Buddy like to eat.

Buddy and Ginger are big fans of salad but for some reason, they just don’t like the lettuce (unless it comes fully dressed, and that’s not on their diet). So, I thought this might be the perfect meal to send them off for a day at the spa. Asparagus is in season and available locally right now so I love to leave it raw; the flavor is crystal clear. I like to peel the thorns from the stems but to many people, this would be considered fussing. The beets are also in a nice state right now so I opt to keep them raw as well. I make up a little dressing for Tom and I but Buddy and Ginger require none.

For the dressing, I put a pinch of sea salt, a few grinds of pepper, a little chopped garlic, a squeeze of lemon juice and a spot of Dijon mustard into a mini jar (only a few inches tall by half as wide), filled it the rest of the way with olive oil and shook it up until it became creamy.

I then carefully peeled a golden beet and sliced it thin on my mandolin. The asparagus got stemmed, the tips reserved and the thorns lightly peeled away. Next, at a diagonal, I sliced them thinly into pieces.

I had a fresh container of Buffalo mozzarella which I squeezed of excess moisture. I divided some of the beets and asparagus onto two small plates for Buddy and Ginger then tossed the rest in a bowl with just enough dressing to lightly coat the vegetables.

This was then divided onto two, slightly larger, plates for Tom and I. Next came torn pieces of the mozzarella, scattered over all of our plates, and a drizzle more of the dressing with a sprinkling of sea salt for Tom and I.

20140422-151009.jpg
Ginger: “Do you see what I see?”

20140422-135237.jpgBuddy: “Sure do…!”

20140422-150400.jpg

! !
><

20140422-135400.jpg
Don’t worry, their next course involved fish.

But…

20140422-200509.jpgOh, If you are curious as to what became of the asparagus tips (Tom’s favorite part), I roasted them off to eat with our Easter lamb (Buddy and Ginger, gently and with supervision, licked the bone).

47.605539-122.333814

Follow Blog via Email

Care to join us in our food and life adventures? Enter your email address to follow this blog and receive notifications of new posts by email.

Join 184 other subscribers

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Recent Posts

  • Squash Blossoms and Dad
  • Pork (for Dad), Polenta (for Linda) & the Apple Doesn’t Fall Far From the Tree
  • Snow Day Chili, an Update
  • A Man with a Can and a Plan – Pig in a Pinwheel
  • Fireworks, Firetrucks, Pancakes and the Fourth!

Recent Comments

Jamie Bryan on A simple past: lots of garlic,…
Maria on One fish, red fish, fresh fish…
The Healthy Epicurea… on Squash Blossoms and Dad
Lois Bender-Casto on Squash Blossoms and Dad
Linda Brown on Squash Blossoms and Dad

Archives

  • October 2021
  • August 2021
  • February 2021
  • January 2021
  • July 2020
  • June 2020
  • April 2020
  • March 2020
  • August 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • August 2018
  • July 2018
  • March 2018
  • February 2018
  • November 2017
  • August 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • October 2016
  • September 2016
  • August 2016
  • June 2016
  • May 2016
  • March 2016
  • February 2016
  • January 2016
  • November 2015
  • October 2015
  • August 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • October 2014
  • September 2014
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014
  • January 2014
  • December 2013
  • November 2013
  • October 2013
  • September 2013

Categories

  • at the holidays
  • beach mode
  • Beverages
  • Breakfast/Brunch
  • cooking basics
  • Eating Out
  • family gatherings
  • From the journals
  • Ginger + Buddy
  • Ginger + Winston (and Buddy too)
  • Health
  • holidays
  • Reviews
  • the kitchen
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

© 2013–2023 Stacey Bender. All rights reserved.

Powered by WordPress.com.

 

Loading Comments...