Tag Archives: Foodie
While vacationing in South Lake Tahoe we decided to do a little window shopping. As we were browsing through the shops at the beautiful Ski Run Marina we stumbled upon the sweetest shoppe…at first I was drawn in by the name over the door, “Flour Girl Wedding Cakes“, an adorable play on words and I for one appreciate a good word play…Then as I looked through the large picture window, I found myself peering in on the flour girls busy at work…I was only there for a few minutes but it was like watching a ballet. Two beautiful women dressed for the occasion, their movements were graceful and they seemed at ease with one another. They were busy whipping up icing and smoothing it over what I can only imagine was deliciously moist layers of cake. I could have stayed there all day, watching them create the only thing that can rival the beauty of the bride…the Wedding Cake!
There are so many talented individuals sharing their passion for life through photography and writing. My interests are varied therefore I am all over the place on the blogs I follow; photography, travel, books, humor, diy, culture and food. I have been inspired and encouraged by many in the blogging community by simply reading their posts.
There is one blog in particular that gives me a warm cozy feeling every time I visit. Stopping by JustaSmidgen is like walking into my favorite cafe. I can smell the coffee brewing and the bread baking. There is the smell of fresh cake in the air. I sink into the overstuffed chair at the corner table and all is well with the world.
The visual layout is inviting. The writing is comfortable. The photographs are warm. The recipes leave my mouth-watering. This is one beautiful blog…I would love to curl up at the kitchen counter and watch this blogger in action. But, calling Barbara a blogger doesn’t quite do her efforts justice…she really is an artist!
Here is a chance for you to experience this beautiful blog. Barbara has compiled her top 10 recipes of 2012 in one post. I hope you enjoy the beauty and creativity of Barbara at justasmidgen as much as I do. Here is a photo from one of the featured recipes…just a sample to whet your appetite. Enjoy!
A locally owned creperie…in a town known for it’s BBQ and it’s Bakery…is a welcome surprise!
I have found a new eatery…a local fast casual eatery…the owner, Amber Stouffer is also the Chef! A definite plus in my foodie book.
Ooh la la appeals to a variety of people; Moms with Toddlers in tow, Business Men and
Women, Young Couples, Singles and College Students. The cafe is filled with a hum of conversations, scattered laughter and delicious aromas.
This local eatery offers a relaxed cafe atmosphere with counter service and the crepes are made to order in full view of the customers. Also a bonus in my foodie book…
The menu offerings range from the expected crepes; savory and sweet, croissants, sorbet, creme glacee, gelato and a variety of hot and cold coffee drinks.
As I entered I was greeted by the chef making crepes…the gal at the counter was quick to offer assistance…and it wasn’t long before my crepe of prosciutto and mozzarella with tomato, olive oil and herb de provence was sitting on the table in front of me.
The music on tap is classic rock…It’s tuned to just the right volume so you can enjoy your conversation with a friend or even read a book if you are dining alone.
On my most recent visit I ordered, Aigre-Douce, a sweet confectionary crepe concoction of lemon, butter and sugar. Ooh la la…perfection!
My visits have been on Friday…I usually eat lunch around 1pm…even at what would be considered past the lunch rush…there were a steady stream of customers. The tables are cleared quickly and efficiently so as to turn the small number of tables.
On my visits I have enjoyed the savory crepes; Boeuf Douce and Celeste …but I have to admit I am a much bigger fan of the sweeter side.
Support your community…Eat Local!
Ooh La La Crepes is located in Alvin, Texas. Check out Ooh La La Crepes on Facebook.
- Crêpes! (savoryhackers.wordpress.com)
A-Z Archive: M! Challenge…Mmmmm’!
This week’s topic for our “A-Z Archive” photo challenge: the “M” archive: introduce one photo of your archive with a “M” Keyword. – I’m sure you’ll find a picture: tag with “A-Z Archive” and put a link on your page to FrizzText, so we’ll get a trackback-list including your post!
This is one of those recipes…if you make this yummy snack and share it with your family and friends…they will expect you to make it every time there is a get together. It’s that Mmmmm’….good!
- A-Z Archive: H! Challenge…Hummingbird! (nolagirlatheart.wordpress.com)
- A-Z Archive: L! Challenge…Light! (nolagirlatheart.wordpress.com)
- A-Z Archive: K! Challenge (nolagirlatheart.wordpress.com)
- A-Z Archive: G! Challenge…Glass (nolagirlatheart.wordpress.com)
- A-Z Archive: E! Challenge (nolagirlatheart.wordpress.com)
- A-Z Archive: I! Challenge…Ivy (nolagirlatheart.wordpress.com)
- A-Z Archive: F! Challenge…Flakey and Fruity (nolagirlatheart.wordpress.com)
- L! Challenge #2 (contemplativeeye.wordpress.com)
- L! Challenge #4 (contemplativeeye.wordpress.com)
- J! Challenge #5 (contemplativeeye.wordpress.com)
When planning your herb garden…remember rosemary. It is incredibly easy to grow as well as heat and drought tolerant. Plant your rosemary in well drained sunny spot in the garden.
Rosemary is a wonderfully aromatic herb with medicinal and culinary qualities.. rosemary has a reputation for improving memory. Placing fresh rosemary sprigs in a jar is a simple way to give your home that aeromatic fresh earthy scent. And maybe it will help you remember why you came into that room in the first place…oh yes, I was looking for my glasses or keys or whatever…
Rosemary is a wonderful compliment to dozens of recipes. It can take ordinary grilled chicken and voila… rosemary chicken Lamb Chops become…honey and rosemary lamb chops. Ordinary refrigerated pizza dough becomes rosemary foccacia bread and everyday mayo is transformed into garlic rosemary mayonnaise. It also makes for a great marinade or salad dressing. Rosemary stems can be used as skewers when grilling veggies. Dried rosemary leaves can be added to other dried herbs to make a quick and simple seasoning.
While doing a little additional research on the herb rosemary I stumbled on a couple of videos that I thought would be a nice addition to an otherwise dry post…
Potential Medicinal Uses (via Wikipedia)
The results of a study suggest carnosic acid, found in rosemary, may shield the brain from free radicals, lowering the risk of strokes and neurodegenerative diseases like Alzheimer’s disease and Amyotrophic lateral sclerosis, and is anti-inflammatory.Carnosol is also a promising cancer chemoprevention and anti-cancer agent.A study found that rosemary “produced a significant enhancement of performance for overall quality of memory and secondary memory factors, but also produced an impairment of speed of memory compared to controls.”
Folklore and customs (from Wikipedia)
In the Middle Ages, rosemary was associated with wedding ceremonies – the bride would wear a rosemary headpiece and the groom and wedding guests would all wear a sprig of rosemary, and from this association with weddings, rosemary evolved into a love charm. Newlywed couples would plant a branch of rosemary on their wedding day. If the branch grew, it was a good omen for the union and family. In ‘A Modern Herbal’, Mrs Grieves says “A rosemary branch, richly gilded and tied with silken ribands of all colours, was also presented to wedding guests, as a symbol of love and loyalty.” If a young person would tap another with a rosemary sprig and if the sprig contained an open flower, it was said that the couple would fall in love.
Rosemary was used as a divinatory herb. Several herbs were grown in pots and assigned the name of a potential lover. They were left to grow and the plant that grew the strongest and fastest gave the answer. Rosemary was stuffed into poppets (cloth dolls) to attract a lover or attract curative vibrations for illness. It was believed that placing a sprig of rosemary under a pillow before sleep would repel nightmares, and if placed outside the home it would repel witches. Somehow, the use of rosemary in the garden to repel witches turned into signification that the woman ruled the household in homes and gardens where rosemary grew abundantly. By the 16th century, men were known to rip up rosemary bushes to show that they, not their wives, ruled the roost.
Sprigs of rosemary are worn on ANZAC Day and sometimes Remembrance Day to signify remembrance; the herb grows wild on the Gallipoli peninsula.
The Suncreek Garden Chronicles … Under Wraps is an experiment the hubs is trying out on our fall garden. He is hoping to prolong the growing cycle of our fall plantings of lettuces, sugar snap peas, broccoli, cabbage, carrots and brussels sprouts by covering the garden with a temporary makeshift greenhouse. Texas winters are mild in comparison to most of the country but a Blue Norther can rear its ugly head when you least expect it and lay waste to what was a productive backyard garden.
Because the entire fall garden is an experiment we are totally amazed at the volume and quality of the lettuces. We are also puzzled as to why the cabbage, broccoli and brussels sprouts are not producing veggies. The plants are healthy with plenty of leaves but we do not have any real signs of veggie development. With the exception of the broccoli. There are two small heads that have appeared just this week.
The sugar snap peas were put under wraps a couple of weeks ago when the temps dipped to below freezing. When the temps began to warm up to above 40 the hubs peeled back the wrap and discovered the terrarium like atmosphere had sent the sugar snap peas into a full flower bloom state. The wraps were left in place until this week. We are expecting a warming trend and rain over the weekend so the wraps were removed and to our utter amazement the plants are covered in sugar snap peas. I picked the first batch and they are sweet and crunchy and delicious.
So far…the Suncreek Garden Chronicles…Under Wraps experiment is showing positive results. Stay tuned for more veggie updates!
- Homegrown Fall Gardening… (nolagirlatheart.wordpress.com)
- Farm to Market to Fork… (nolagirlatheart.wordpress.com)
- 5-Minute Roasted Sugar Snap Peas Recipe (thedailymeal.com)
- Asian Beef Noodle Bowls (21nogluten.wordpress.com)
- Brussels Sprouts with Balsamic and Cranberries (jpshealthylivingblog.wordpress.com)
Sometimes I just want to be INSPIRED… Inspired to think, to read, to dream, to act, to move, to help, to stand firm, to give or to share.
Today, I was inspired by Rufus’ Food and Spirits Guide to try out this recipe for Lucky Black-Eyed Pea Cakes. We do not eat black eyed peas and cabbage on New Years Day becaues we are superstitous. We eat them because we are Southerners and well…its what Southerners do on New Years Day. Well that and watch football!
- 4 cups cooked black-eyed peas
- 2 minced serrano chiles
- 6 cloves minced garlic
- 1/2 red onion minced
- 1 green or red pepper minced
- 1 cup diced ham (optional)
- 2 eggs
- 3/4 to 1 cup bread crumb
- 3-4 tbsp chopped cilantro
- salt and pepper to taste
Mix garlic and serranos in a large bowl. Add peas and mash to a pulp. You can throw in the eggs at this point if it’s difficult. Once peas are mashed add eggs (if you haven’t already) ham, green pepper, onion, cilantro, salt and pepper and mix to incorporate. Add 3/4 cup bread crumbs and form into patties. Heat enough oil in a large skillet to cover the bottom f the pan and brown patties on each side, until crisp on the outside and warm inside, about 2 to 3 minutes per side. Garnish with fresh pico, or hot sauce and sour cream.
The first item listed in the ingredient list is 4 cups of cooked black-eyed peas. Therefore, this sent me in search of an easy recipe for cooked black-eyed peas. I found one @ foodnetwork.com. Its one of Emeril’s recipes, Stewed Black-Eyed Peas and Country Ham. It is super simple and I had the fresh shelled peas stewing on the stove top in no time at all. I opted to omit the bay leaves, salt and pepper from th recipe because I want all of the flavors to come from the seasoning in the recipe for in the Lucky Black-Eyed Pea Cakes.
- 2 tablespoons olive oil
- 1 cup chopped onions
- 2 tablespoons minced garlic
- 2 bay leaves
- 1 sprig fresh thyme
- 5 to 6 ounces (about 1 cup) roughly chopped country ham pieces
- 1 pound dried black-eyed peas, soaked in cold water overnight and rinsed well
- 1 quart low-sodium chicken stock
- 1 cup cold water
- Salt and freshly ground black pepper
In a medium stockpot, heat the olive oil over medium-high heat. When the oil is hot, add the onions and cook for 2 minutes. Stir in the garlic, bay leaves, thyme, and country ham. Add the black-eyed peas, chicken stock, and 1 cup cold water. Bring the liquid up to a boil, partially cover and reduce to a simmer. Simmer the peas for about 25 minutes, uncover and cook an additional 20 to 25 minutes, or until the peas are tender. Season the peas with salt and pepper as needed.
While the peas are cooking I will take a few minutes to take in a few minutes of the Texans Football Game. After all it is New Years Day…
On a side note, I have been thinking about trying to narrow the focus of the nolagirlatheart blog. If you have spent any time at all this past year reading my blog you probably noticed it all very random. Random postings, random thoughts, random, random, random. Not that random is a bad thing…but a little more focus could be a good thing. I have been tossing a few thoughts around.
The one idea that has stood out more than any other is this one… ”You Inspired Me…“! Hopefully once a week I will write a post about a blogger that has inspired me to try something new. It could be anything; a new recipe, a photo challenge, a upcycled recycled craft, a painting technique, geochaching or zip lining in the dark. There are so many possibilities to be inspired.
Here is my version of Rufus’ Lucky Black-Eyed Pea Cakes along with a side of grilled cabbage! I hope I get inspired to take better pictures, because this one needs some help. The food was ready, the family was hungry and the flash washed out the cabbage. The black-eyed pea cake was very tasty. I am looking forward to having the leftovers tomorrow.
Here’s to being Inspired!!!
- Black Eyed Pea and Sausage Stew (hungryhugheys.wordpress.com)
- A new spin on Black Eyed Peas: Spicy Black Eyed Peas Salsa (heypaw.wordpress.com)
- A Little Luck on New Years Day! (thegourmetgirls.wordpress.com)
- New Year’s Day 2012 (jahangiri.wordpress.com)
This hungry City Girl living in the Country is in Foodie Heaven!
I enjoy watching the Food Network any chance I get. Although I rarely prepare the recipes I do take away helpful hints and tips and incorporate them into my own recipes. I especially enjoy watching, The Barefoot Contessa and Giada at Home.
This Foodie wanna be is thrilled that there are two new shows making their debut this weekend. It is the first real sign that this incredibly hotter than hell Texas summer is on its way out. Just to be able to use the word “FALL” in a sentence brings to mind cooler temperatures, football season, pumpkin patches and delicious warm comforting recipes coming to life in the kitchen.
Hungry Girl airs Sunday at 10/9c on the Food Network. Hungry Girl, Lisa Lillien, is a typical woman struggling with the same food issues as most women. What started out as a daily email amongst friends has grown into a nationwide phenomenon.
Pioneer Woman airs Saturday 11:30/10:30c on the Food Network. Her name is Ree. She is an incredibly popular blogger, a self-proclaimed desperate housewife and she lives in the country.
I will be programming the DVR for the next several weeks so as not to miss a minute of a single episode.
- Ree Drummond, The Pioneer Woman,’ Talks to HuffPost About Her New TV Show (huffingtonpost.com)
- Ree Drummond Talks Decadent Dream Meals, Cooking for Cowboys & ‘The Pioneer Woman’ (aoltv.com)
- My HealthySELF: Hungry Girl Lisa Lillien’s Satisfaction Secrets (self.com)
- Starting Tomorrow, Sneak a Peek at The Pioneer Woman’s TV Show! (blogher.com)