So, this is awkward.
Okay, I know! It’s been forever! And, I won’t make any excuses because I cooked plenty of times; I ate plenty of times, took plenty of pics, and I neglected to tell you any of it since September 2015. So, here’s a quick catch up… since last we spoke:
I made a killer Pesto Chicken Bake in my handy-dandy toaster oven, using the last four sticks of mozzarella left in the fridge, a few remaining Roma Tomatoes, three skinless chicken breasts I reluctantly purchased in an effort to “be better,” and tons of garlic and basil that were in their last days of glory. I felt like I was on “Chopped” but instead of a basket, it was a molcajete full of garlic cloves next to items on my counter.
I discovered Emporium Pies in McKinney, TX, and if I remember correctly, this one was a banana cream/caramel concoction – I really can’t remember for sure. It’s all a blur. I just remember taking this picture and waking from a sugar/happiness pie-eating induced coma on the couch – smiling and with a little bit of pie crust stuck to some whipped cream on my cheek.
I hung out with my Grandma Ollie and made her some rustic braised chicken thighs with pan-roasted herbed potatoes. Easiest, no-frills deliciousness ever! She loved it. Basic but bomb-tastic and totally what I would also serve to Jon Snow if he ever came over to visit – and if wanted to bring over Melisandre as a thank you for the whole “bring me back from the dead” thing, that would be cool, too. Bear would love to chat her up, and maybe she could even whip up some magical dessert???
At some point I went on a rustic/fire-roasted kick. We went camping in the mountains, and I pulled a Chef Mallmann move. I threw
potatoes into the burning embers of our campfire, and it was amazing. We ate “fire food” for days in the woods… right outside of our air-conditioned cabin that included cable TV. It was awesome.
Upon returning from the wilderness, I needed a taste of home, and so I indulged (using the term loosely here – I eat it all the time) in one of my favorite weekend comfort foods, menudo. Tipico’s in Dallas or off Beltline in Carrollton, TX has the BEST! And, what makes menudo taste even better??? Horchataaaaaaa! Just say it with me… “Horchataaaaaa!” Doesn’t it make you happy just saying it??? Horchataaaaaaa!
I pretended I was mining for rubies and that I hit the motherload. So, I took a picture and then decided to eat the pomegranate because who was I kidding? I was hungry. There were no rubies. This pomegranate was the object of my desire, and I delighted it in, okay??? It was delicious.
I decided I should really start paying attention to my food allergies and that I should try not to drink milk straight-up anymore. So, I began a love/hate relationship with almond milk. I searched for “how not to hate using almond milk for pancakes,” and this recipe popped up. It was UH-mazing! I love these pancakes and have added all sorts of twists and turns to these bad boys. I make banana nut, blueberry, lemony, and bacon-filled pancakes using that recipe as a base, and it’s fantastic! Go almond milk! And, yes, I use Silk, but they didn’t pay me for that. Silk! Are you listening??!!!??
I made all sorts of stuff and played various versions of refrigerator “Chopped” like “I’m hangry and want something sweet – what goes with frozen almond slivers and a slightly browning apple?” I have to say, I’m pretty good at this game.
I had some huge wins in the kitchen, and I had some serious failures, like when I decided to try almond milk when making Brazilian Pan de Queijo instead of real milk – yeah, no bueno. Or, “no boa” as it were.
I got in touch with my inner cat-lady.
I made new friends with random animals waiting for their people on cool evenings, a.k.a. prepared to dial the cops if the dude with the dog in the car didn’t return very quickly, even though it was 60 degrees outside. He did, and the dog was definitely very happy and healthy.
I wondered about the various types of fabrics that could have possibly been used to hold this mariachi in place while he beautifully belted out such high notes.
And, I visited several new spots in DFW, as well as Phoenix, Chicago, Kansas, Atlanta, Oklahoma, and a few other places during my business travels. And, many of those visits will find their way here!
So, there you have it! We’re all caught up!
Consider this my official re-entry into the stratosphere. We’ll chat soon… I promise! Horchataaaaaa!!!!
I may not be “Straight Outta Compton,” but I am straight outta the first day of the International Food Blogger Conference (IFBC) in Seattle, Washington, and it was pretty darn awesome.
For the last six years, Foodista has held this conference for food bloggers everywhere, focusing on writing, food, and technology. And, this is the first year I’m participating in this phenomenally food-centric gathering.
In addition to the conference, I’m also finding some time to hit a few hot spots in Seattle to check out what the locals enjoy on a day to day. Yesterday, I made it to Stateside and Altura, two amazing visits which will get their own features soon, and today, I swung by Purple Cafe and Wine Bar before heading out to my first event with IFBC.
Taking the suggestion of my server, Jessica, I opted for the trio lunch plate that featured a beautifully created fig and Gorgonzola pizzetta, along with a butternut squash soup and a strawberry and goat cheese salad. I love figs and am a huge fan of pear and Gorgonzola flatbread; so, I knew this was going to be a winner. This pizzetta was out of this world. The buttery crust was perfectly crisp on the outside and nice and chewy where it counted. It was the perfect way to start my day’s adventures.
Now, while tomorrow marks the first official day of conference sessions, today featured a few excursions for the attendees. My particular group went to the Miele USA Showroom for a hands-on cooking class featuring their top of the line appliances, including an induction cooktop which we were able to utilize during the class. Their sleek, German-engineered, stylish ranges, coffee centers, wine refrigerators, and dishwashers were front and center during our class and proved to not only be appealing but functional.
Our group was split into five separate stations where we each made a different dish following Miele recipes while being led by our Miele cooking instructor, Mary. Group number two was where I landed, and I was paired up with Suki, a “super duper fantastic” blogger out of San Francisco who joined me in our take on Pasta e Fagioli. I say, “our take” because we put our own twist on the recipe that may or may not have included adding an entire can of tomato paste to the mix versus a few tablespoons. Whatever the case, the soup rocked, and everyone thought it was a hit!
Together with the rest of our larger group, we created Paella, Steamed Pork Buns, Sliders, Greek Salad, and Gruyere Souffle, a feast fit for kings and queens! Everyone did an incredible job and seemed to truly enjoy our outting at Miele. Now, plenty of food later, it was time for another amazing event, registration and the gift suite expo featuring local restaurants and food businesses.
Now, for me, the highlight of the gift suite expo was meeting the incomparable Armand Batali, father of famed restaurateur and Food Network icon, Mario Batali. Armand, who is actually an icon in his own right with Salumi Artisan Cured Meats in Seattle, was sampling four different salumis, fennel being the featured one in the pic. Not only was the salumi phenomenal, but Armand was, once again, an absolute delight. I’ve actually stood in line for hours to indulge in one of his handcrafted sandwiches made at Salumi, nearly missing my flight many times because I NEEDED that sandwich!
In addition to the ridiculous amount of goodies received, we had the absolute BEST “background” music by this funkalicious Rockabilly group named The Echo Devils. These guys were on FIE-uh! I’m talking blues, funky fab, James Bond groovy jams that took the event to a whole new level.
Now, if all that wasn’t enough, I decided that I would top off the night with a visit to Lark, one of Seattle’s best restaurants that features local ingredients from the very best artisans, produce growers and foragers in the Seattle area. Chef Sundstrom has truly hit his stride at this new location off East Seneca. While my particular service experience was initially questionable, they were quick to resolve any issues, and the food was never in question. From start to finish, the dishes were sheer perfection. Ending the night with a delectable black mission fig puff pastry tart was the absolute highlight of the evening… Told you I was a fan of the fig.
I can’t wait what Day Two has in store…
Note: While all IFBC posts are completely written based on my own experience and opinion, I was offered a discounted rate in exchange for three general posts about the conference.
Holy mackerel, is this place good.
Look, I will be the first to admit that I’m a sucker for anything fried, chocolatey, or bacony; so, Ida Claire already had a leg up on the “OMG! Love!” list with me, but I’m no sell-out. Just because you say you’re deep fried and delicious doesn’t mean I’m taking the bait.
Okay, so technically I had to take the bait because I needed to try it, but that didn’t mean I was gonna like it! (more…)