tag:blogger.com,1999:blog-80513067382527454422024-03-05T21:42:55.922-06:00Cielo y Mieleating in real lifeCielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8051306738252745442.post-66017134433601418312017-04-24T16:18:00.000-05:002017-04-25T13:52:49.630-05:00The Gift of HydrationI used to have a big heavy glass water bottle when I was in an office environment and it lived mostly at my desk. When I had babies I tried to lug it around in the diaper bag but it was just so heavy!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmCRtv_Z72z3iC25XN-Rb4JPBMUT_nQXLIeN0ouKh8XSGP0EZa9Q8HRxBJ8zwiNZ1oyP5R9gpx0oj0NBj7YPxeXU1Jv-0Nuy8ANuVzkyzN7N4Cgs4bZNhl0qYkWQ1B1ks0CMdVhNhZGc/s1600/IMG_20170424_115025_554.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmCRtv_Z72z3iC25XN-Rb4JPBMUT_nQXLIeN0ouKh8XSGP0EZa9Q8HRxBJ8zwiNZ1oyP5R9gpx0oj0NBj7YPxeXU1Jv-0Nuy8ANuVzkyzN7N4Cgs4bZNhl0qYkWQ1B1ks0CMdVhNhZGc/s320/IMG_20170424_115025_554.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Anyone else office from their kitchen counter?</td></tr>
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I waited far too long to buy a replacement. I would get by on drinking fountains and drive through coffee shops (coffee's like water, right?) until I found this happy limey green Klean Kanteen. I really appreciate it's virtual weightlessness and the hole on the plug; I clip it right to my diaper bag! It's easy to spot in the bottom of my purse and in the random places my kids and I leave it around the house.<br />
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<tr><td style="text-align: center;"><a href="https://www.amazon.com/gp/product/B0093IROU4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0093IROU4&linkCode=as2&tag=cieloymiel-20&linkId=6d6537841d7e2815eb1d21e296331023" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&MarketPlace=US&ASIN=B0093IROU4&ServiceVersion=20070822&ID=AsinImage&WS=1&Format=_SL250_&tag=cieloymiel-20" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="https://www.amazon.com/gp/product/B0093IROU4/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B0093IROU4&linkCode=as2&tag=cieloymiel-20&linkId=b81667b586c0f2508adf12f58fb26ae5" target="_blank">Klean Kanteen Stainless Steel Bottle with Loop Cap</a><img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=cieloymiel-20&l=am2&o=1&a=B0093IROU4" style="border: none !important; margin: 0px !important;" width="1" /></td></tr>
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<img alt="" border="0" height="1" src="//ir-na.amazon-adsystem.com/e/ir?t=cieloymiel-20&l=am2&o=1&a=B0093IROU4" style="border: none !important; margin: 0px !important;" width="1" /><br />
I don't know about you but I drink less water when it's taken on the flavor of it's container. This bottle is unlined food-grade stainless steel that's absolutely tasteless so you get the flavor of, well, water. And unless you're tragically late to the party you'll be pleased to know it's also BPA- and phthalate-free.<br />
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I'm not a big consumer, don't love to shop and am very deliberate when making purchases. I like to have something FOREVER. This little bottle does the trick. Happy shopping!<br />
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<br />Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-71108316708981222552017-04-22T20:32:00.002-05:002017-04-24T21:14:43.078-05:00Problem Solved! Toddler Lunch They'll Actually Eat Rather than struggle with the lunchtime hustle each day we always eat the same thing. The kids and I appreciate the regularity and they eagerly anticipate their plate at the noon hour.<br />
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I have an almost 12 month old (we're baby led weaning) and a 2.5 year old and this satisfies both of them. I'll typically cut things up a bit smaller for my youngest and may offer different choices based on their likes but the premise stays the same.<br />
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I split their plate into 5 areas:<br />
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<li>Grain . Bread or crackers.</li>
<li>Fruit . Pick your in-season (where possible) poison.</li>
<li>Veg . I may offer different age appropriate choices or favorites here. </li>
<li>Meat . Any deli meat or leftovers.</li>
<li>Fun . Optional but recommended! On this day it was some Trader Joe's Cheddar Rocket Ship crackers and raisins.</li>
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Voila!<br />
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Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-59820186497066481112012-08-19T16:30:00.005-05:002017-04-24T10:50:06.451-05:00Eating Out: Pandolfi<div style="border: currentColor; clear: both; text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuMuxsNdXABR9-psqDVWKawlZA8RyY2Fb6CUoD08HsLAIc5ucVGH-WOClvQImvfNJ6g3CB8C0Vw8LPG3KGCD3BW5yQoUFBkmaCeA1y7zNaNC0rfy_Uet5iJetH6f0liAJKEmSxmBIyqU/s1600/download+%25281%2529.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXuMuxsNdXABR9-psqDVWKawlZA8RyY2Fb6CUoD08HsLAIc5ucVGH-WOClvQImvfNJ6g3CB8C0Vw8LPG3KGCD3BW5yQoUFBkmaCeA1y7zNaNC0rfy_Uet5iJetH6f0liAJKEmSxmBIyqU/s320/download+%25281%2529.jpg" width="320" /></a>After a full blown kitchen remodel -- I'm prepping a full follow-up post coming soon... I swear it! Just a few more small finishing touches. -- Mr. S and I needed a seriously sweet reward. We winded through the charming pathways, behind the bustle of the 50th and France intersection, to the new addition to our neighborhood, Pandolfi, for a cone of creamy too-rich gelato. We made it just before closing time and tortured the worker behind the counter by tasting every flavor offered. She was so gracious and happy to comply. No matter your selection you can't go wrong, no matter your flavor choice. <br />
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The owner did go astray with the decor and confusing merchandising. The store includes a surprising array of cheaply made (not priced) little trinkets and bulk candy. If it were my store I'd focus on the gelato. Bulk candy isn't a bad idea either but the rest is just too distracting and a little unsophisticated for the central product offering (gelato, remember) and the location. I digress...</div>
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So, what's the big deal? Ice cream is delicious, custard is a creamy wonderful delight and there are any multitude of permutated concoctions that fall somewhere in between. Why gelato?<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxDKI_vnKZjSyUhO91sXek_pd78YEdDj5Eq1BDKD5zzDErUMoxjHDe1Qh31d2isq4xCSOktzW27w5QjYMFIEDS1J2YuAR8h9SXBkVm_mfXAsE5WlqUHDqF3RE3Uv8JUTL-TJG4ANTLa4/s1600/download.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcxDKI_vnKZjSyUhO91sXek_pd78YEdDj5Eq1BDKD5zzDErUMoxjHDe1Qh31d2isq4xCSOktzW27w5QjYMFIEDS1J2YuAR8h9SXBkVm_mfXAsE5WlqUHDqF3RE3Uv8JUTL-TJG4ANTLa4/s200/download.jpg" width="200" /></a>Gelato sings to me. The colors, out-of-the-ordinary flavors and the eloquent little spoon they give you (begging the eater to slow down and savor) with which you scoop up the fluffy cloud of goodness, take a standard confectionery experience to the next level. There's something else I find fun about gelato. It feels far more classy than any of the 31 flavors or candy bar laden Blizzards. By partaking you're indulging in what feels like a classically Italian <span dir="auto">tête-à-tête with your dessert.</span></div>
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And then there's the mouth feel of gelato. What makes it so smooth. For those of you who are scientifically inclined here's are the differences between all these sweet treats courtesy of the folks at the TLC network: </div>
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<li style="border: currentColor;"><strong>Ice cream</strong> -- By United States Department of Agriculture (USDA) standards, a food labeled "ice cream" should have at least 20 percent milk solids and 10 percent milk fat by weight. Premium brands are fattier, typically 14 to 18 percent. Both milk and cream are used. Sweeteners account for another 15 percent or so.</li>
<li style="border: currentColor;"><strong>Frozen custard</strong> -- A touch of egg yolk is what distinguishes frozen custard from commercial ice cream. Legally, custard only has to contain 1.4 percent egg yolk by weight, but some brands have more. The lecithin in the yolk is a natural emulsifier, imparting a richer, creamier texture.</li>
<li style="border: currentColor;"><strong>Gelato</strong> -- Gelato hails from Italy, and its name is simply the Italian word for "frozen." Gelato traditionally is made using mostly or entirely milk. Having little or no cream reduces fat while intensifying flavors. Gelato's melt-in-the-mouth creaminess comes from sheer density: It's churned with relatively little added air.</li>
<li style="border: currentColor;"><strong>Frozen yogurt</strong> -- Frozen yogurt blends yogurt (milk fermented with yogurt cultures) with an ice cream base of milk, cream and sweetener. The resulting dessert is both sweet and tangy, cold and creamy. If made with live cultures, frozen yogurt promotes digestive health by encouraging the growth of "friendly" bacteria in the intestinal tract.</li>
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I recommend you finish off this perfect Minnesota Summer afternoon with a cone of your favorite flavor.</div>
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<strong>Grade:</strong> B+ for delicious gelato but distracting ambiance.</div>
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<strong>Pandolfi</strong><span data-mce-style="color: #ff00ff;" style="color: magenta;"><span style="color: black;"> </span></span><span data-mce-style="color: #ff00ff;" style="color: magenta;">
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3904 West 50th Street, Edina, MN<br />
(952) 928-3000</div>
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<a href="http://pandolfico.com/">http://pandolfico.com/</a></div>
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<em>Hours:</em></div>
<span data-mce-style="color: #ff00ff;" style="color: magenta;"><span style="color: black;">Monday - Thursday 10am to 9pm </span></span><br />
<span data-mce-style="color: #ff00ff;" style="color: magenta;"><span style="color: black;">Friday and Saturday 10am to 10pm </span></span><br />
<span data-mce-style="color: #ff00ff;" style="color: magenta;"><span style="color: black;">Sunday Noon to 8pm</span></span>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-36410397875953271142011-10-29T17:00:00.004-05:002017-04-24T10:49:50.604-05:00Woody's Pet Food Deli<div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9vXPYhMtkZnp4N4h6X-2vi_Eyp_F6gyBQ7o7m6kh7b7TQZ0lR-9A5xJc2kjenwJHbLibCNAf5rSZK-w1b6t9jmXxHX0szPSfOk2aH0xtCWQGCSUELydMqJikb670We-ko41_kHwAd7A/s1600/IMG_20110510_191307.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip9vXPYhMtkZnp4N4h6X-2vi_Eyp_F6gyBQ7o7m6kh7b7TQZ0lR-9A5xJc2kjenwJHbLibCNAf5rSZK-w1b6t9jmXxHX0szPSfOk2aH0xtCWQGCSUELydMqJikb670We-ko41_kHwAd7A/s320/IMG_20110510_191307.jpg" width="320" /></a></div>
Our cat Richard used to physically reject his breakfast or dinner at least 3 times a week. We were seriously worried about our beloved family pet. After doing some research we discovered many aging cats have trouble with manufactured dry food. It's easy to forget that the domesticated house cat came from a line of feral cats, carnivores. Their digestive systems are built to handle the unique proteins in meat, not rice, grains and vegetables.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUGEFsCK62XcR_dW_id7Dy_OzxjlpjV-bJ1-3RI-eF5XwVEupfRm5lW-ahK8H3uyzUqPXyarnHMiDuvL4k6xBLsaM51kgOQj_ZRQCAftPwSqeqd_TjKMuammWWMHuGL19tTKnku2mDSg/s1600/Woody%2527s.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnUGEFsCK62XcR_dW_id7Dy_OzxjlpjV-bJ1-3RI-eF5XwVEupfRm5lW-ahK8H3uyzUqPXyarnHMiDuvL4k6xBLsaM51kgOQj_ZRQCAftPwSqeqd_TjKMuammWWMHuGL19tTKnku2mDSg/s200/Woody%2527s.jpg" /></a>As our pets age their digestive systems have trouble breaking down anything but animal proteins. Enter Woody's. They grind whole animals down to a mixture of white and dark meat, innards and bones (to keep animal teeth clean and sharp), giving cats and dogs what they would get on the family farm. They sell their food raw or cooked for those tentative about salmonella.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMGSPCaU3XcHJFkFsvNAsUXdzn-O04AwrIJwDKQIQS4sPx-rZnfW3_PVKw1pU_eApSPyxTVhbbjcDJZAVj0M7KvRAjnsGjsibGCbIoEqLhRLKGVPA0PUvr93ewAWkk4EM1iZ8Ofj_g5I/s1600/Woody%2527s+%25232.jpg" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMGSPCaU3XcHJFkFsvNAsUXdzn-O04AwrIJwDKQIQS4sPx-rZnfW3_PVKw1pU_eApSPyxTVhbbjcDJZAVj0M7KvRAjnsGjsibGCbIoEqLhRLKGVPA0PUvr93ewAWkk4EM1iZ8Ofj_g5I/s200/Woody%2527s+%25232.jpg" /></a>We switched to Woody's about 6 months ago and Richard hasn't had any digestive issues since. He loves mealtime and I could swear he's more svelte, active and energetic too. </div>
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The standard or free range choices come by the pint, quart and beyond. Pints, which we buy for Richard, range from $3.79-6.19 and feed him for about 4 days. They also have an interesting assortment of treats - think freeze dried mice.<br />
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<strong>Woody's Pet Food Deli</strong><br />
3008 West 50th Street, Minneapolis, MN 55410<br />
(612) 208-0335<br />
<a href="http://www.woodyspetdeli.com/">http://www.woodyspetdeli.com/</a></div>
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Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-18024583443296287472011-10-24T08:00:00.006-05:002017-04-24T10:50:21.526-05:00Eating Out: Lotus To Go GoMr. S and I came here a couple of days ago to feed Mr. S's hangover with what his good friend Larry has sworn is a sure cure. Pho, a Vietnamese noodle soup with a rich broth, is supposedly the perfect answer to your post-party woes. I've always gotten my pho at Quang but after combing through reviews on Yelp I decided to hit up Lotus and see if they could compete.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBSuDmUgz4Fo0tqEm8lbEp7FebsOWiGkQ43GzMibVOZlCQ13gMfqQeeWa5LxbO4rS0k0rrr5iLjVmvrC9eHZ9DP9nhghIVtA0IIjLGjDU2xD1zl6tsIt5NH042QGbFKUW_tfJwooJCs0/s1600/Minneapolis-20111022-00083.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoBSuDmUgz4Fo0tqEm8lbEp7FebsOWiGkQ43GzMibVOZlCQ13gMfqQeeWa5LxbO4rS0k0rrr5iLjVmvrC9eHZ9DP9nhghIVtA0IIjLGjDU2xD1zl6tsIt5NH042QGbFKUW_tfJwooJCs0/s400/Minneapolis-20111022-00083.jpg" width="400" /></a></div>
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Before we dug into the pho we ordered pork and shrimp fresh spring rolls. They were pretty and delicious and came with a tasty peanuty dipping sauce. These were totally different from my favorite rolls at Na's Thai Cafe, but tasty nonetheless.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVShtC0YB-vrf_9qJ3hg9ZnCDqooza1qAMNEchTai4DyTZXbrZtjeGLB8FO5J6w1W7X5kqKbeKMBthO8U8eyi1E7NDMwIxHl4YQmApmzmwcRPwcdbooOpgNYOCXgybwo488rMk0zdNOM4/s1600/Minneapolis-20111022-00084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVShtC0YB-vrf_9qJ3hg9ZnCDqooza1qAMNEchTai4DyTZXbrZtjeGLB8FO5J6w1W7X5kqKbeKMBthO8U8eyi1E7NDMwIxHl4YQmApmzmwcRPwcdbooOpgNYOCXgybwo488rMk0zdNOM4/s400/Minneapolis-20111022-00084.jpg" width="400" /></a></div>
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This pho was just as savory and delicious as Quang. The broth was less greasy -- a big plus in my book -- but didn't have as much meat as I expected. Not being a huge meat eater, I wasn't enormously bothered by it. I made a note for next time to remind Mr. S to order double meat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTZrwHrh4ZZPc9OihmD2ed6FTluvJE7tiuJiJ5sKkBv0LbJ-mSxU6Vkd0E5-M-CYVs-6Y4ZNzMcfdyR4lZ_aOYj76Wedwy1H65SrPadSGhYyl5lcZgW3BMGpDeQduYZ8iI4jHUTY2I_k/s1600/Minneapolis-20111022-00085.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGTZrwHrh4ZZPc9OihmD2ed6FTluvJE7tiuJiJ5sKkBv0LbJ-mSxU6Vkd0E5-M-CYVs-6Y4ZNzMcfdyR4lZ_aOYj76Wedwy1H65SrPadSGhYyl5lcZgW3BMGpDeQduYZ8iI4jHUTY2I_k/s320/Minneapolis-20111022-00085.jpg" width="320" /></a>Mr. S got an order of General Tso's chicken that sounded good at the time. I asked what he thought (I didn't taste it; I get meat anxiety when things are breaded and fried) and all he said was 'forgettable'. <br />
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I loved that they offer both a small and a large size pho. The large is usually the side of a tureen and I hate to leave any deliciousness behind. The small order suited me perfectly. Brilliant!<br />
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<b>Grade:</b> Solid B<br />
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<strong>Lotus To Go Go</strong><br />
113 West Grant Street, Minneapolis, MN 55403<br />
(612) 870-1218Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-67046894422011548942011-10-22T10:05:00.008-05:002017-04-22T21:23:20.402-05:00Eating Out: Pig and Fiddle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sfcG5AU_vRLxJJI7-bRwP9O0y4zlLexx0kF-Khh_G_E3O8ZewIyeOCdVD-rimuYQLRQp-vNLAyVHUIZtjPnXAaJZmK-WBsqz4pMwiKAK80_BhGQ-GU_2jtuzMvn11aa8tK9_RWq9hdI/s1600/IMG_20111020_181905.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8sfcG5AU_vRLxJJI7-bRwP9O0y4zlLexx0kF-Khh_G_E3O8ZewIyeOCdVD-rimuYQLRQp-vNLAyVHUIZtjPnXAaJZmK-WBsqz4pMwiKAK80_BhGQ-GU_2jtuzMvn11aa8tK9_RWq9hdI/s200/IMG_20111020_181905.jpg" /></a><br />
I'm back and I've got a lot of food to write about! Here's the first installment...<br />
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I was so excited to try the Pig & Fiddle, especially since it's within walking distance from my house. I was looking forward to grabbing a beer, eating some good pub food and watching football games at their bar.<br />
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First the good... The beer list lives up to expectations. They have 36 brews on tap and I'm pumped to try every last one of them. I couldn't tell you what we had, but I don't think you can go wrong. For those of you who want a good ole Budweiser, they have that too.<br />
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The service was wonderful. Our waitress had clearly been in the industry for some time and was both knowledgeable and passionate about the food and drink. She was there when you needed her and not a hovering when you didn't. Perfection.<br />
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The interior has mostly charming attributes. Our table, and those of diners around us, was wobbly. Our server spent quite a bit of time trying to remedy the problem with coasters. When we arrived the dimmed lights were way too low. It was almost a little hard to see in there. I'm all for mood lighting, but this was a little much. On the flip side the column enclosed dining area, complete with fireplace was really relaxing and beautiful looking.<br />
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And now the opportunities... I eat out A LOT. I have no problem paying for something special. This food, for one reason or another, was not special. I love the trend of honest European countryside dishes prepared with a bit of additive flair. I think the concepts at P & F are good but I do have a fear they may have come to the 50th and France intersection with an inaccurate perception of the type of people who would make up their client base. A lot of folks in the area may have extra disposable income to burn, but most of them have it because they're smart about getting a value. In that vain, I really do hope they choose to rightsize their portions relative to their prices.</div>
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I didn't order any dinner since I'd overdone it at lunch but Mr. S has the Pig & Fiddle Burger ($10). To be clear, there is no 'pig' on the thing. Don't be fooled. Still, I have to hand it to them. The flavor on the burger was great, the fries were delicious and the price was right. I would order this again.<br />
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My dad was along for the ride. We were headed to the Edina Film Festival afterward. He decided to order some Polish-Style Perogies ($14), real comfort food. Perogies are one of those foods that are so incredibly cheap and easy to prepare (a ravioli like pocket filled with mashed potatoes and cheese) that single men everywhere stock them in their freezers for quick heating with some butter in a fry pan. Sadly, P & F decided to skimp on what could be such a classically simple dish that satisfies. They delivered a beleaguered plate with five small perogies in the center with a little sour cream. This plate was not worth $14. You actually feel like you've been taken advantage of when you get something like this. You start to sweat and contemplate whether or not you want to be the customer that sends something back. That's not a good feeling to have at a restaurant. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35VHpOVF3gHak44Qoeq5BFf4TwTLM8MBN8GwktlEDTuepOgCLxG7myi-xzJ-rSaND8Oo0nuuCv4TeUbZAbtxcLNrCUqmIyQFijSEJH_1rMsrvwqAS9gHVD2qx3h3h1FINv7oufyz-c_o/s1600/IMG_20111020_183917.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj35VHpOVF3gHak44Qoeq5BFf4TwTLM8MBN8GwktlEDTuepOgCLxG7myi-xzJ-rSaND8Oo0nuuCv4TeUbZAbtxcLNrCUqmIyQFijSEJH_1rMsrvwqAS9gHVD2qx3h3h1FINv7oufyz-c_o/s320/IMG_20111020_183917.jpg" /></a>We also tried a dessert ($5, I can't remember the name) touted by our waitress. She made it sound like a twist on an apple pie and my mouth was watering. When the dessert arrived I almost started to chuckle. The scoop of ice cream on top of a vanilla cake--baked with some streusel topping, candied green apples and pineapple--was about the size of a golf ball. It was a little absurd. It was also a bit dry. It could use some version of caramel sauce or just a more generous serving of ice cream to smooth out the texture. Not surprisingly, we ran out of ice cream before the cake was gone. It was as sad a moment as it sounds.<br />
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I'm going to give the place a bit to get their food identity solidified and give them another shot. In the meantime I'll keep going for the beers!<br />
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<b>Rating:</b> C, but could be an easy B with a few adjustments!<br />
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<b>Pig and Fiddle</b><br />
3808 W 50th Street, Minneapolis, MN 55410<br />
(952) 955-8385</div>
Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com1tag:blogger.com,1999:blog-8051306738252745442.post-54846533177437485812011-08-28T07:32:00.014-05:002017-04-22T21:28:20.614-05:00Eating Out: Patisserie 46<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: inherit;">We're going through yet another round of major transitions at work. In the past, I've found a good pastry goes a long way in easing some of my team's woes. Every so often eating your feelings is the only way to refocus on something visceral and fundamental during tenuous times. I'm not suggesting your binge, rather that sporadic indulgence can be good for the soul. Like a good glass of wine after a long day or a really good piece of dark chocolate when you're taste buds crave something sweet, the right kind of indulgence can be done inexpensively and without the any requi</span>site weight gain.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYVADTCIjXUQ06WmreuIKn1AzCVBk115WqNls4vLX1wgP3ZwkXB9iBaC_HnXF0VN_iW6kd7TV_5jEsC-OCFToe6Zbmi6f7EDE95wG_uixkqwMMMRXvvtsEdz2GGJs8JLQa2X_7PwUCFU/s1600/pastries.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEYVADTCIjXUQ06WmreuIKn1AzCVBk115WqNls4vLX1wgP3ZwkXB9iBaC_HnXF0VN_iW6kd7TV_5jEsC-OCFToe6Zbmi6f7EDE95wG_uixkqwMMMRXvvtsEdz2GGJs8JLQa2X_7PwUCFU/s320/pastries.jpg" width="320" /></a>Enter P<span class="Apple-style-span" style="font-family: inherit;">atisserie 46, another awesome Kingfield neighborhood addition. I walked into their cute corner cafe and was greeted by the owner/baker. That's the kind of thing we've come to expect in South Minneapolis; we're so spoiled. John Kraus, the incredibly skilled pastry chef trained in Europe, the storied French Pastry School in Chicago and a former Food Network Challenge winner, is at the bakery's helm and his skills are palpable in the look and flavor of each offering. When you walk up to the counter at hi</span>s shop the first thing you notice is the absolute beauty of the food. The pastries are all egg washed and stunning.<br />
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While there were a ton of beautiful choices I went with a standard. <span class="Apple-style-span" style="font-family: inherit;"> I ordered a simple croissant and it was a perfect execution of the flaky, unabashedly full-fat buttery pastry. Unfortunately, I ate it in my car which means you could still probably still reach between the seats and try a flake of goodness if you were so incl</span>ined.<br />
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Check out the the <a href="http://travel.nytimes.com/2011/05/08/travel/08headsup-minneapolis-bakeries.html">NY Times'</a> take on the neigborhood bakeshop.<br />
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Patisserie 46 also makes weekly appearances at my neighborhood <a href="http://cieloymiel.blogspot.com/2011/06/favorite-things-fulton-farmers-market.html">Farmer's Market</a>. Have you visited yet?<br />
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Rating: A<br />
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<span class="Apple-style-span" style="font-family: inherit;">Patisserie 46, 4552 Grand Avenue South, Minneapolis</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">(612) 354-3257</span></div>
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<a href="http://patisserie46.com/">http://patisserie46.com/</a></div>
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Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com1tag:blogger.com,1999:blog-8051306738252745442.post-23114050269018246432011-08-21T21:38:00.003-05:002017-04-22T21:23:46.058-05:00Eating Out: Tilia<div style="text-align: left;">
I've been away for so long! A full kitchen remodel is no joke. It's still a work in progress and my blogging will be spotty until we're done. Since we're sans kitchen we've had a lot of wonderful opportunities to guiltlessly try a number of new restaurants. Here's a little blurb about one of our favorite taste testing experiences...<br />
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We finally got to the newest neighborhood restaurant, Tilia. It's tucked away in Linden Hills, a charming neighborhood in South Minneapolis. I've read great things and heard wonderful word-of-mouth praise for the entire menu, brunch to dinner. We decided to stop in for a very special birthday brunch for my oldest and dearest friend.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYKBNw1t7KC6BnQ8bu50TzmkZZ3O-Vz-JfkNxpFVdNXVyoIg0RHvoUQLmp2gFRGvVLK09UxoGh1TFXwiwgD7Q2UirIgDUhLh4h96L-GmZOpzX_p1lywbNOJpzHqdWoTY6McJ2Zf_irfg/s1600/tilia+6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWYKBNw1t7KC6BnQ8bu50TzmkZZ3O-Vz-JfkNxpFVdNXVyoIg0RHvoUQLmp2gFRGvVLK09UxoGh1TFXwiwgD7Q2UirIgDUhLh4h96L-GmZOpzX_p1lywbNOJpzHqdWoTY6McJ2Zf_irfg/s400/tilia+6.jpg" width="400" /></a>We walked in and two things happened. First, I fell in love with the cool vintage chic of the interior decor. Then, suddenly, I started to perspire. I know they have air conditioners; I saw them. I'm just not sure if they were on or perhaps powerful enough to fill the place with chilled, crisp air. They set up some big fans around us to cool the joint off. Mr. S thought it added to the ambiance. Eventually my body temperature dropped and I was able to take it all in and enjoy the wonderful company. </div>
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Tilia is everything I look for in a restaurant: clean, a version of laid back classy and I wanted everything on the menu. I really enjoyed the servers' fashion choices: fedoras, various lengths of jorts and deliberate combinations of things that don't go together. It made for good pre-meal people watching.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkwdwmnfzPd3O3ZhZ2tk6T9NGTH37aQMqrIbEpcp3oaJsn3S3UcnQXSrEfgXb9OHPIX2Kv0J-fM76aRUj8nl0zjFEcTglQGf6wB7KP0cjDA59ZwM9gbDd-J1ELsk40jUtgU3g7RmEvQA/s1600/tilia+3.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqkwdwmnfzPd3O3ZhZ2tk6T9NGTH37aQMqrIbEpcp3oaJsn3S3UcnQXSrEfgXb9OHPIX2Kv0J-fM76aRUj8nl0zjFEcTglQGf6wB7KP0cjDA59ZwM9gbDd-J1ELsk40jUtgU3g7RmEvQA/s200/tilia+3.jpg" width="148" /></a>Our waitress walked up and I snapped out of my daydream. I ordered a Coke and shortly thereafter remembered it was breakfast time. About 10 minutes later I still had no Coke. The waitress returned to take drink orders for some late arrivals and asked me if I wanted something to drink again. I reminded her of the Coke and then asked to swap it out for a Grapefruit juice ($2 and it was fresh squeezed!!). There was some more confusion after that. I'm not sure what happened there, but it didn't improve upon the experience or ruin it. It was just kind of strange. She was nice enough and did a great job with the meal so no harm, no foul. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgGGjuB8YRFYcAnGTVGxvyFJD_mn_zPZXrKHxXg4FOK76UDaOh9tu1LkIQQ5AnZx0-2tqSTDga0fyTxEDdVhO1sskKEWQfl_wbO-IxWr-w6bSEL7r1FQ8N7LEb30lDLWr3YWX24I4_Ps/s1600/tilia+2.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgGGjuB8YRFYcAnGTVGxvyFJD_mn_zPZXrKHxXg4FOK76UDaOh9tu1LkIQQ5AnZx0-2tqSTDga0fyTxEDdVhO1sskKEWQfl_wbO-IxWr-w6bSEL7r1FQ8N7LEb30lDLWr3YWX24I4_Ps/s320/tilia+2.jpg" width="320" /></a>Our three friends ordered either the Breakfast Crepes ($9) with ham, scrambled eggs, morbier cheese topped with a coarsely chopped herb mixture or the Weekly Omelet ($9). I can't remember all of the omelet's ingredients, but I think that week's version had a heavy dose of chorizo in it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V2nAqVKnA9J2yM9ZcPsVOWuMxR0NtiYdk8wwPvIXWSaz0EdHuoigxVlZeVIM6ocYuuxZsqt67tAr8xoR6v3x5BPcFqanJpQIptO3wCL1YTzuUtj1mPuFH2MAuDXcazUa_Vp7poLVoFs/s1600/tilia+1.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-V2nAqVKnA9J2yM9ZcPsVOWuMxR0NtiYdk8wwPvIXWSaz0EdHuoigxVlZeVIM6ocYuuxZsqt67tAr8xoR6v3x5BPcFqanJpQIptO3wCL1YTzuUtj1mPuFH2MAuDXcazUa_Vp7poLVoFs/s200/tilia+1.jpg" width="200" /></a>Mr. S got the Slow Poached Eggs in Parmesean Cream ($10) with caramelized tomatoes, tarragon and grilled bread. It was a blissfully creamy slice of the good life.<br />
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I went for it. I ordered the Smoked Soft-Boiled Eggs ($9) with buttermilk biscuits, sausage and sawmill gravy. Anytime I see biscuits and gravy on a menu I can't resist their magnetic powers. My dad schooled me on the best biscuits and gravy when I was just a kid during my time with him in LA. These days one bite of this dish still brings back a little magical childlike wonder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnCM3EWkwHnnqmYbkG1keyeybsDLX3wL8S4VXP7B5lbquPF1m8xAHKMHBlXGmC1a86E0fG9Ce_eziBJrlmZ9FDFFl6NZ0NBxso9TsKLG1NayUWrp406xBgEoTkGJRaIKyY6HJwG-c2so/s1600/tilia+5.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnCM3EWkwHnnqmYbkG1keyeybsDLX3wL8S4VXP7B5lbquPF1m8xAHKMHBlXGmC1a86E0fG9Ce_eziBJrlmZ9FDFFl6NZ0NBxso9TsKLG1NayUWrp406xBgEoTkGJRaIKyY6HJwG-c2so/s320/tilia+5.jpg" width="320" /></a>We got a couple orders of Smattered Hashbrowns to share. Nothing special, but a decent accompaniment. I used them to sop up the last of the delicious gravy!</div>
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As an aside, it was a windy day and I was a little concerned the front entry door was going to shatter into a million pieces every time slammed shut. We we're sitting right next to it so that was a bit of a conversation interrupter.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFk_YsdTLQnu2xOmxZxNdC09OaWz_P0pemOYdONswTTB7uBBH_mhS6J4Ow-xsjAHgDWgfszhMFhNlvtX1IvfNBT5R08T5bCJ7SCeK5eQNDgo1ZXb3Thysitaa0Rcnag3xTwrydGbvRGA/s1600/tilia+4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFk_YsdTLQnu2xOmxZxNdC09OaWz_P0pemOYdONswTTB7uBBH_mhS6J4Ow-xsjAHgDWgfszhMFhNlvtX1IvfNBT5R08T5bCJ7SCeK5eQNDgo1ZXb3Thysitaa0Rcnag3xTwrydGbvRGA/s200/tilia+4.jpg" width="200" /></a>Never mind the a/c and slamming door, you <em>need</em> to visit this restaurant. The dishes are plainly composed yet pack in delicious multi-layered flavors. This kind of food is what's getting people so excited about cooking these days. Just be mindful of their varying menus offered throughout the day and evening. In-between mealtimes they only serve a snack type menu. Plan ahead to get the full brunch or dinner experience.</div>
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Rating: B+, Some atmospheric challenges but the food is worth it!<br />
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Tilia, 2726 West 43rd Street, Minneapolis</div>
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(612) 354-2806</div>
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<a href="http://tiliampls.com/">http://tiliampls.com/</a></div>
Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-15302762073882202892011-07-23T17:59:00.023-05:002011-10-29T17:29:57.735-05:00Vacation Mastication: Scottsdale, ArizonaMr. S and I have had a whirlwind month! We've been traveling, working on our kitchen remodel (So excited!) and enjoying an abundance of family occasions. I have so many things to write about! I've been taking lots of pictures and recording every detail of my experiences. Here's the first of my new and exciting posts...<br />
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We ventured to Scottsdale in the dead of Summer for one reason, friendship. Nothing else would ever lure me Arizona this time of year. I tell you the trip was worth every seconding spent roasting in the searing heat. We got to make wonderful memories with great friends and try a ton of new stuff. My husband's buddy Larry and his gracious wife Elysa showed us some of their favorite places and foods and cooked up a couple of feasts for the eyes and tastebuds. The work they put in to entertaining us was really incredible. Thanks guys! <br />
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Larry is a dedicated Yelper (Yelp Elite actually) and has tons of helpful reviews under the screen name 'Larry B.' for must-try venues in New York, Scottsdale and surrounding areas and on the island of Oahu. Look him up! This man is no slouch when it comes to knowing where and how to eat well. You'll get a little taste of our culinary adventures below.<br />
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<b><u>KAZIMIERZ WORLD WINE BAR- Scottsdale</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZoBZ706NpOrGh8f62oTMRgdNSBYoGfMqE9XKSb3G4uz1farStjx7zk8QNeXqmXCEfgWJ8BJDfNINkWjK3-devqM8u1KkqsRVGn6buvGdA1F-jzUR_oY3so84B_P7ipSQv7aRtAgnf7k/s1600/273194_10150170636162706_500082705_6074613_4394235_o.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmZoBZ706NpOrGh8f62oTMRgdNSBYoGfMqE9XKSb3G4uz1farStjx7zk8QNeXqmXCEfgWJ8BJDfNINkWjK3-devqM8u1KkqsRVGn6buvGdA1F-jzUR_oY3so84B_P7ipSQv7aRtAgnf7k/s320/273194_10150170636162706_500082705_6074613_4394235_o.jpg" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqhT0DKklNt5v8l9rQqUrrQfFR8VTg3VC4C2eA0sEvutCT43sA9QQJeEv8B2BRfTRNRag-x_ge5TArlwVIvOmDqV_PxNbV2nHUE08xpTSg2kraHGYw8r4q0FBqemBd2jukhuyopAAPQ0/s1600/kazimierz.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdqhT0DKklNt5v8l9rQqUrrQfFR8VTg3VC4C2eA0sEvutCT43sA9QQJeEv8B2BRfTRNRag-x_ge5TArlwVIvOmDqV_PxNbV2nHUE08xpTSg2kraHGYw8r4q0FBqemBd2jukhuyopAAPQ0/s200/kazimierz.jpg" /></a>The lighting is low and the scene is understated, just perfect for the jazz musicians they host most nights. Some liken the environment to a speakeasy. When we were there the place was decorated as if it were Christmastime. Christmas in July maybe? Seating is variable. There are couches, tables, chairs and some limited bar seating. The cocktail menu is a little off putting since they don't offer any of the usual suspects, but their focus is wines of the world so shame on me.<br />
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We came specifically for the Basque Egyptian Flatbread ($13) with duck confit, roasted pistachios, shallot, creme fraiche and goat cheese topped with a generous handful or arugula and a flavorful drizzle of olive oil. The dish was a bit overcooked and the ingredients dry, but you still got the gist. The flavors were stunning. Salty, creamy and bitter all at once. Looking forward to doing it all over again! I wonder if I could recreate this at home?<br />
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<a href="http://www.yelp.com/biz_redir?url=http%3A%2F%2Fkazbar.net&src_bizid=925GiWzJ_cxQaUT870xW7A&cachebuster=1311097939">kazbar.net</a> <br />
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<b><u>UNPHOGETTABLE - Mesa</u></b><br />
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The name is frighteningly appropriate.<br />
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Our Arizonian hosts are former residents of Oahu, a mecca of Asian cuisine. They know their stuff. After visiting just about every place in Scottsdale and the surrounding area they settled on a new favorite. unPhogettable is a clean and modernly decorated mini-mall storefront. For those of you who aren't familiar Pho it's an incredibly flavorful Thai soup that's actually pretty healthy, depending on the preparation and cuts of meat you decide on. This particular place boasts they're MSG and trans-fat free.<br />
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When it came time to order I left it up to our the pros, our hosts, and was so pleased with their recommendations. We started with the Soft Spring Rolls, fresh and simple ($3.45) and Egg Rolls (fried to perfection and accompanied by a tangy sauce ($4.95). My entree was a GIGANTIC bowl of Pho with rare steak (a value at $7.50). I could only eat about half of my portion and that was pushing it. So good. The only thing better was the service. They were incredibly attentive.<br />
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<a href="http://www.unphogettable.com/about-us#!__az-home-menu">http://www.unphogettable.com/about-us#!__az-home-menu</a><br />
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<b><u>CULINARY DROPOUT - Scottsdale</u></b><br />
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When we were headed to this place our hosts described it as a place vampires might hang out. One look at the decor and you can see what they mean. The place is ensconced in purple velvet<br />
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By the time we arrived we'd already been on a tasting tour of Scottsdale and the surrounding area but we wanted to taste something on the CD menu. All I wanted was some vegetables! Mr. S. suggested the Seared Tuna Salad ($14) with ginger vinaigrette, wasabi peas, and an assortment textural additions and it was so good. Totally hit the spot. I'd eat that salad everyday.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kNnTDRZYJObMxzLapQ0uDm_M3CZ-147x0T9cMdAzs9zLf8oFsMVkZJmg2s6pgU4Fbn0xKpVwcejo7r8PrWdU2uHsMN3GJU0LKlFxJcsz1O3XLJIR6A3eG-hXVnymfc8irW_3i8c9ZTM/s1600/culinary+dropout+pisco+sour.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9kNnTDRZYJObMxzLapQ0uDm_M3CZ-147x0T9cMdAzs9zLf8oFsMVkZJmg2s6pgU4Fbn0xKpVwcejo7r8PrWdU2uHsMN3GJU0LKlFxJcsz1O3XLJIR6A3eG-hXVnymfc8irW_3i8c9ZTM/s200/culinary+dropout+pisco+sour.jpg" /></a><br />
I wanted to sample an interesting cocktail too so I perused the drink menu and discovered a gem. As a proud part-Peruvian seeing Pisco on a menu fluffs my feathers up. As a matter of fact my cousin proudly represents the brand <a href="http://www.piscovinasdeoro.com.pe/content/home.php">Vinas de Oro Pisco</a>. Pisco, a strong colorless grape brandy is expertly processed turning out a libation that resembles a very smooth tequila in flavor and is the base for the drink. You add lemon, simple syrup, bitters and egg whites. It's refreshing and strong. The Peruvian Press ($10) was a version of the more traditional Pisco Sour and it was delicious. This is a sipping drink so take it slow.<br />
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<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3yZ-ULfbPoxHc_vdvrqllHnTtfCK31O4emokFJdsIIDq40XUc00nG4g9MVH7mmpPtj3VZ3-UUfRkAWAr5vERkBPmh5AetNL2snd31qojNMl1GsUomsSjB08EI3hRyx-yfxU4PTzIeek/s1600/culinary+dropout+custard.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK3yZ-ULfbPoxHc_vdvrqllHnTtfCK31O4emokFJdsIIDq40XUc00nG4g9MVH7mmpPtj3VZ3-UUfRkAWAr5vERkBPmh5AetNL2snd31qojNMl1GsUomsSjB08EI3hRyx-yfxU4PTzIeek/s200/culinary+dropout+custard.jpg" width="200" /></a></div>In MN when we say custard we're most likely talking about the creamier, fattier version of ice cream not the more classic version that's the consistency of a thick pudding. We were surprised, but not disappointed, when we dug into the Salted Caramel Custard ($7). The house made caramel corn that poured out the top of this glass was obscenely good. It was buttery, flavorful and stick to your teeth fresh. After, getting through barricade of popcorny goodness we were greeted by silky smooth custard. It tasted like salted caramel for sure. Next time I'd the Caramel Corn ($3) and skip the custard.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo789jLYg1dye7MxzJewNz-lJINmU9sOFMQ9aaDaY4oOt4Wkgx4YOSDVR8x35yAy-83H7D3IbFToRqEzlNQQ7d3FwDErm6S8bDKC-8u10Yc4KPnJvDIhDlUYWIFcsP4XT3b0qpsYQB4I/s1600/culinary+dropout+gnocchi.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo789jLYg1dye7MxzJewNz-lJINmU9sOFMQ9aaDaY4oOt4Wkgx4YOSDVR8x35yAy-83H7D3IbFToRqEzlNQQ7d3FwDErm6S8bDKC-8u10Yc4KPnJvDIhDlUYWIFcsP4XT3b0qpsYQB4I/s200/culinary+dropout+gnocchi.jpg" width="200" /></a></div><div>I just sampled a bite of the Ricotta Gnocchi ($14) with sausage and mushrooms . The light, brothy creme sauce was perfectly seasoned. Delicious. I'd try it as a main course!</div><div><br />
<a href="http://www.foxrestaurantconcepts.com/culinary_dropout.html">http://www.foxrestaurantconcepts.com/culinary_dropout.html</a><br />
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<b><u>TAMMIE COE CAKES - Phoenix</u></b></div><b><u><br />
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<div>I'd pick salty indulgences over sweet almost every time. However, there are those times when only something perfectly sweet will do. I love a expertly crafted baked good and these cupcakes are right on the mark. The frosting was rich and creamy, albeit a little overabundant for my tastes but that's an easy fix. The red velvet cake was moist, chocolatey and the perfect shade of burgundy. I normally don't indulge in red velvet, especially in a cupcake format because it tends to be so dry, but that wasn't the case with this little treat.</div><div><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60DgGDyGmTAlCsYyHrfrcOfKii6LmoVwMkFM9gwZ4LHc7_r7x3OuUE1wFMDMtB2KwAgQ0CPimIMNPC05DRPsvpYHEbCzDaeE9KUxbF3rG6ZMRGnHPRqHfbivMNoyWJo2-LQKiczEksvU/s1600/redvelvet1.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg60DgGDyGmTAlCsYyHrfrcOfKii6LmoVwMkFM9gwZ4LHc7_r7x3OuUE1wFMDMtB2KwAgQ0CPimIMNPC05DRPsvpYHEbCzDaeE9KUxbF3rG6ZMRGnHPRqHfbivMNoyWJo2-LQKiczEksvU/s400/redvelvet1.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">Pretty, isn't it?</td></tr>
</tbody></table><div>I went online to investigate Tammie's operation and found that just one cupcake was $5. Unless you have a whole lot of disposable income, throwing a party and serving these treats may not be an option. Instead, next time you're entertaining, pick up a few to amp up the glamour for your guests. </div><div><br />
<a href="http://tammiecoecakes.com/">http://tammiecoecakes.com/</a><br />
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<b><u>YOGURTOLOGY - Scottsdale</u></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XqbIr3yO9_BYHYSSbDcIWaZc4eJP7N9273A_99X2SAd-juObfA1NCxxijb096hI7y3Sn-VyQJZqWBxxz4-Sjix8T3l9PcXu-1T7Hpzy8c6K672u-fcyrxNkr3h-xOZ8G6QSw8uI9DkI/s1600/yogurtology+toppings.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1XqbIr3yO9_BYHYSSbDcIWaZc4eJP7N9273A_99X2SAd-juObfA1NCxxijb096hI7y3Sn-VyQJZqWBxxz4-Sjix8T3l9PcXu-1T7Hpzy8c6K672u-fcyrxNkr3h-xOZ8G6QSw8uI9DkI/s320/yogurtology+toppings.jpg" width="320" /></a></div>I LOVE frozen yogurt. I'm not a huge ice cream fan, but I could eat yogurt round the clock. I love the tart flavor and the guiltless enjoyment of this less unhealthy treat. So I wasn't all too surprised when I gravitated toward Yogurtology's beautifully modern store front at the Fashion Square Mall.<br />
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I walked into the tidy little operation and was warmly welcomed by a greeter and instructed to sample all the flavors my heart desired... and that I did. The yogurt and toppings (a veritable buffet of choices) are all self-serve. Of course, they're hoping you're eyes will be bigger than your stomach. It's brilliant! <br />
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<div style="text-align: justify;"></div>I decided on a delicious mix of chocolate and vanilla covered in a sliced strawberries. blueberries and granola. That's my go-to concoction. Once you complete your cup just the way you like it, you take it to the register to be weighed. I think mine costed about $3. Not bad for dessert just the way you like it. <br />
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<a href="http://www.yogurtology.com/index.php">http://www.yogurtology.com/index.php</a><br />
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<b><u>SALDO</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1nln3tVZPgVA-hntxDEHDf57x9VoqPyHFdGdEErWonKi2Md2SzRyXLKK0FNf8220_nIZichYMeLZS1kSwQ80qLggtj_rBbCsyIM6u1VdcoJMpaKimIe1vKB8YuTT9rN6E7kFXQZ_bQQ/s1600/saldo.jpg" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ1nln3tVZPgVA-hntxDEHDf57x9VoqPyHFdGdEErWonKi2Md2SzRyXLKK0FNf8220_nIZichYMeLZS1kSwQ80qLggtj_rBbCsyIM6u1VdcoJMpaKimIe1vKB8YuTT9rN6E7kFXQZ_bQQ/s200/saldo.jpg" width="158" /></a></div><div>Orin Swift's Dave Phinney has quickly made a name for himself with his bad-ass line of vinos called things like Prisoner and Papillion, a label that rawly depicts the wine's name tattooed on he knuckles of a man whose wrinkles make you think 'those hands have been places I never hope see.' They're not just cool names and labels; the wines actually taste good too. If you read the origin story of the winery you'll understand why there's soul in the flavor. Now you just have to get your hands on a bottle before they're out of stock!<br />
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<a href="http://www.orinswift.com/wines/saldo.php">http://www.orinswift.com/wines/saldo.php</a><br />
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<b><u>SKINNY GIRL MARGARITA</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwbH1MFbNncBmPqpSj0BSyPpvpC2zLf9FsI2sbqAbhnxMHd3iA0l4VHH_ejYKSKg98Cq-dptcOusDntgU_fEKr6WxZ6giyefzzPoupBFAgAdSliDlZFaYnS1wTSutQeFeXZYoTiXr5GY/s1600/skinny+girl+margarita+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwbH1MFbNncBmPqpSj0BSyPpvpC2zLf9FsI2sbqAbhnxMHd3iA0l4VHH_ejYKSKg98Cq-dptcOusDntgU_fEKr6WxZ6giyefzzPoupBFAgAdSliDlZFaYnS1wTSutQeFeXZYoTiXr5GY/s320/skinny+girl+margarita+2.jpg" width="320" /></a>I learned a great twist on this glorious bottled drink from my awesome hostess, Elysa. It involves this salty, sweet and tart dried plum powder called Li Hing. Traditionally the bright red powder is sprinkled on fruit or is used to coat candy like gummy worms. Today, if you order a salt or sugar rimmed cocktail in Hawaii, often times you'll find the substitute for the traditional rim is this powder.<br />
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Good news, you don't have to be on the island to get your hands on it. Hit up Amazon.com for your fix. When your shipment arrives fill your glass with crushed ice, a sprinkling of Li Hing powder and pour in your Skinny Girl. Stir and enjoy. It's one of the most refreshing cocktails you'll have this Summer. Hurry up Minnesotans! Summer is almost over!!<br />
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</div><a href="http://www.skinnygirlcocktails.com/index.php">http://www.skinnygirlcocktails.com/index.php</a></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com1tag:blogger.com,1999:blog-8051306738252745442.post-57025379576610935082011-06-24T07:02:00.001-05:002017-04-24T10:50:43.653-05:00Eating Out: Cafe Vin<div>
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A couple of our closest friends invited us to dinner at Cafe Vin, popular for their spot-on classic French cuisine. We'd driven by the place a hundred times and we're eager to finally step inside. When we entered I couldn't help but feel transported. The atmosphere was very provincial and pared down, warm and intimate.<br />
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The menu is about twenty five items long (a great sign) accompanied by a few rotating desserts like salty caramel ice cream and tarte tatin.<br />
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We ordered a couple appetizers (Calamari $7.45 and Price Edward Island Mussels $11.95, although we did strongly consider the Frog Legs $7.95) and a bottle of wine while we reviewed the entree choices. I scanned that one page menu over and over. There were so many things I wanted to try!<br />
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While still weighing my options we dug into the crisp, salty calamari and we slowly disassembled each and every mussel. Both were glorious! We sopped up every last bit of the shallot, wine and garlic liquid we could with baguette slices. The flavors were perfect and the simplicity was authentic.</div>
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It came time to place our entree orders and I decided on the dish that was making my mouth water the most. I ordered the Pistachio Pork Tenderloin accompanied by fingerling potatoes with lardon and a cleverly sweet saba and orange reduction ($18.95). My other half ordered the Braised Beef Short Ribs accompanied by haricot vert and roasted red potatoes with an appropriately tart balsamic glaze ($21.95). We ordered another bottle of vino to accompany our meal. When the meal came the smells were incredible. The air was filled with the scent of oranges wafting up from my plate. All four of us cleaned our plates and sat back in our chairs chatting about what we enjoyed most about our respective meals.</div>
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When the server came around with a dessert menu we all had a chuckle, thinking we couldn't possibly make room. After reviewing the choices we eventually gave in and ordered a French staple, tarte tatin. We all indulged in the intensely flavored pastry just a little bit. It was the perfect ending to a fantastic meal. I would go back again and again and again...</div>
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Rating: A<br />
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Cafe Vin, 5555 Xerxes Avenue South, Minneapolis<br />
(612) 922-0100<br />
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<a href="http://www.cave-vin.net/">http://www.cave-vin.net/</a></div>
Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-89879627815363965142011-06-23T20:18:00.005-05:002017-04-24T10:49:25.937-05:00Fulton Farmer's Market<div class="separator" style="clear: both; text-align: left;">
Each Saturday I've hopped right out of bed, excited to see what new things the Fulton Farmer's Market has to offer in its inaugural year. There are so many wonderful things cropping up. Mr. S and I like to meander down the street, reusable canvas bags in tow, and start our morning with a fresh roasted iced or hot coffee ($2) at the <a href="https://twitter.com/#!/MoonshineCoffee">Moonshine Coffee Co.</a> This group of young entrepreneurs use a Chemex coffee carafe to achieve a smokey strength in each cup. They've become good showmen since the slow process requires they brew each cup right in front of you. </div>
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After we get our caffeine jolt we circle the market in search of breakfast. This week Mr. S decided on a Ham and Swisscuit, a specialty biscuit from <a href="http://www.sunstreetbreads.com/">Sun Street Breads</a>. The baker, Solveig Tofte, is the former Head Baker at Turtle Bread. If you're a Turtle Bread soup and bread addict you know very well anything she makes is going to be good. <br />
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I opted for Sun Street's biscuit and gravy. A fresh baked buttery flaky delicacy halved and covered in perfectly seasoned gravy with a ton of sausage. I was in love with the fact that, even in cramped quarters, they put a garnish of scallion on my gravy boat of goodness. As my mom has always said 'Food enters through the eyes first.' I wish I could supply a tantalizing picture of either breakfast, but I completely forgot my camera existed the moment the piping hot gravy boat was placed in my hands.<br />
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As we sat down to thoroughly enjoy our breakfasts on the concrete stairs of the Harriet Methodist Church (who's parking lot the market occupies while in session) we noticed some music playing in the background. <a href="http://www.facebook.com/pages/The-Melvilles/103398876362161">The Melvilles</a> were playing 'true rock originals', translation classic rock covers. We heard an easy listening mix of Neil Young and the like while we finished up breakfast and began our shopping. The music made for an awesome soundtrack.<br />
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This particular Saturday I was especially excited to visit the market. I was on the lookout for a new vendor I'd been excited to visit. Bogart Loves Bakery turns out salty caramel brownies, brioche donuts and chocolate chip bacon cookies that have gotten people all riled up at the Kingfield Farmer's Market down the street. The STrib just wrote a <a href="http://www.startribune.com/lifestyle/taste/123468619.html">glowing review</a> on the new baker, Anne Rucker, "an attorney with a life long love of baking." Anne also maintains a <a href="http://bogartloves.blogspot.com/">blogspot</a> and the girl is clearly more than a baker. She's a talented food stylist and all of her recipes, whether cooking or baking, sounds so tasty.<br />
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After assesing all of the options at her stand's picture perfect assemblage of the morning's fresh baked goods, Mr. S decided on the chocolate chip bacon cookie. He loved the chocolate but was slightly disappointed he couldn't taste the bacon as much. I had the brioche donut covered in a sweet and buttery brown sugar glaze. It was awesomeness in action.<br />
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In between all of the tasting we picked up a huge bunch of scallions for just a dollar. I used them to make a teriyaki marinade (more on this later!), a deliciously flavorful tofu stir fry and as a garnish for baked potatoes and black bean soup. </div>
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We also got a crusty soft-to-the-squeeze baguette from <a href="http://www.patisserie46.com/">Patisserie 46</a>. I'll be posting a separate article about this little gem down the line. There's just so much to say about their top notch pastries. </div>
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On the way out we purchased a Fulton Farmer's Market sign ($5) to proudly display in our yard! <br />
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The Fulton Farmers Market is from 8:30 am-1:00 pm, every Saturday. It's located in the parking lot of Lake Harriet Methodist Church on 49th Street and Chowen Avenue. Get there.</div>
Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com2tag:blogger.com,1999:blog-8051306738252745442.post-42612092498786765262011-06-22T06:17:00.004-05:002017-04-24T14:25:23.717-05:00Eating Out: Supatra Thai<strong>As an aside, </strong>at every point in a blogger's life he or she has to find a sensical nickname for his or her spouse. Saying 'my husband' is a little tenuous so I'm going to begin calling my husband Mr. S from this day forward. Stay tuned for more of our fantastic adventures!<br />
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*****<br />
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Supatra Thai had a lot going for it when we stepped into the bright red tiled entry on bustling West 7th Street in St. Paul. For starters, Mr. S and I were going there before the Bob Seger concert at the Excel which we had been looking forward to in a major way. Secondly, I'm a Thai spicy food fanatic, as described in my previous post on <a href="http://cieloymiel.blogspot.com/2011/05/restaurant-review-nas-thai-cafe.html">Na's Thai Cafe</a>. Lastly, a co-worker and trusted fellow food lover gave us the recommendation to visit so we knew it had to be good. It was a trifecta, a perfect storm of anticipation.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NqElOwmVLMXvPtGD5DzuKtSUF98iOQ1J9rX5Fe4HA9MmhtXW89QdktLw48LCO9r4c9TlOqUTU9dgHpVgU2TqflL7qbZ2-SKozpqbc6yFR99PaAbwofx1kT8yr_BMnkhDl7MJPEhkWGw/s1600/awning967.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1NqElOwmVLMXvPtGD5DzuKtSUF98iOQ1J9rX5Fe4HA9MmhtXW89QdktLw48LCO9r4c9TlOqUTU9dgHpVgU2TqflL7qbZ2-SKozpqbc6yFR99PaAbwofx1kT8yr_BMnkhDl7MJPEhkWGw/s1600/awning967.gif" /></a>We walked into the joint and it was neat and clean, decidedly similar to most Thai restaurants in the cities. We were seated at a table for two in the very back of the restaurant. I ordered a glass of wine to drink while we chatted about our workdays and perused the menu. Sadly, the wine didn't arrive to our table for about twenty minutes.<br />
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Finally, the server high tailed it over, wine in hand, and we placed our order. I got the Pad Thai with Chicken ($10.95). Much like alfredo or a bolognese at an Italian restaurant, Pad Thai is a good barometer of the quality of food at a Thai restaurant. I always order it the first time around to see if the place is worth a second try. Mr. S got the Thai Stir-fry with Potato and Tofu ($10.95). He's been ordering tofu a lot. I think he might like it! We each ordered our dishes with medium spice and requesting a side of Sriracha to up the ante, if necessary.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7b9BG5W5JipL90U7_2fWRB56b_GMikCPn-F_uYP59MN4PicO2x_gWNbg5fBGQjAb8rRiLtTlW0kkpFptZhHrd1JvrfPvRTvEtf-JcUjndJVReyG60_W_LLpNmCXgJHBGWoCJQ5I8Tv4/s1600/rest_interior1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7b9BG5W5JipL90U7_2fWRB56b_GMikCPn-F_uYP59MN4PicO2x_gWNbg5fBGQjAb8rRiLtTlW0kkpFptZhHrd1JvrfPvRTvEtf-JcUjndJVReyG60_W_LLpNmCXgJHBGWoCJQ5I8Tv4/s1600/rest_interior1.jpg" /></a>When our food was delivered mine was not quite right, but was quickly corrected. Mr. S's was right on the money and smelled amazing. We dug in, excited about the positive olfactory impression and ready to entertain our taste buds. The potato and tofu in the stir fry were cooked to perfection. My noodles were just a teeny bit overdone, not quite gummy, but the spice was right on the mark and the chicken was juicy and flavorful.<br />
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We waited for our meal just shy of an hour. I think the server was hiding in the kitchen for about thirty minutes hoping not to have to face us. Maybe she forgot to put our order in, maybe they got behind in the kitchen. We'll never know. I'm sure it was a fluke, most diners were clearly regulars and very happy to wait for their Thai fix. Our server worked overtime to recover our service experience once our food was delivered and that goes a long way with me. I'm looking forward to being wowed by the food AND the service next time around!<br />
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After further online research I found out they offer cooking classes. I'll be enrolling! The owner, Supatra Johnson, is even author of a cookbook. I'll be buying it!<br />
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Rating: B+. Good food, spotty service experience.<br />
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Supatra Thai, 967 West 7th Street, Saint Paul<br />
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(651) 222-5859</div>
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<a href="http://www.supatra.com/">http://www.supatra.com/</a></div>
Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-6587237482454122872011-06-18T07:28:00.009-05:002011-10-29T17:26:10.580-05:00Blackberry Mojito<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI6L6bk5rJDdgeMc7iDaI4BUQDa8U81fGPaVY6kLZPgcchqUVTdw9-FjgZHJrITBEGEs824ljy8cdKYN3Z4gYl0VxzP1uXiupI2pKrvsBlFBcx6gL1fJKMCjv2XvuKU3FIvHzdX-o4UA/s1600/46750_480158265464_183198260464_6932561_7345813_n.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAI6L6bk5rJDdgeMc7iDaI4BUQDa8U81fGPaVY6kLZPgcchqUVTdw9-FjgZHJrITBEGEs824ljy8cdKYN3Z4gYl0VxzP1uXiupI2pKrvsBlFBcx6gL1fJKMCjv2XvuKU3FIvHzdX-o4UA/s320/46750_480158265464_183198260464_6932561_7345813_n.jpg" width="320" /></a>Each year I grow mint in my potted herb garden especially for the occasional summertime pitcher of Mojitos. While Mojitos are delicious on their own one of my favorite restaurants has added a twist and the result is a nice and refreshing variance from the original.<br />
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Try this special-for-summer Blackberry Mojito courtesy of my friends over at <a href="http://www.facebook.com/salutbaramericainfranceave">Salut Bar Americain</a>. Make it at home or enjoy a leisurely meal on their outdoor patio stationed near the lovely 50th and France intersection.<br />
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4 oz lemon rum<br />
6 crushed mint leaves<br />
1 oz lime juice<br />
1 heaping teaspoon sugar<br />
Dash of sweet and sour<br />
1 oz pureed blackberries<br />
Sprite<br />
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1. Chill your glass. They used a martini and it made a beautiful presentation.<br />
2. Combine all ingredients in martini shaker over ice.<br />
3. Shake well, then strain into the chilled glass.<br />
4. Top with Sprite and enjoy!Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-2981770966449164702011-06-14T20:17:00.011-05:002011-10-29T17:31:37.733-05:00Seven Layer BarsI'd always eaten theses sugary confections when others made them, but never endeavored to make them on my own. I don't know why I waited so long because they're such simple, inexpensive little bits of goodness. I got some amazing photographic inspiration from one of my favorite blogs, Brown Eyed Baker. <a href="http://www.browneyedbaker.com/2009/06/17/seven-layer-bars/">Brown Eyed Baker's recipe</a> is divine, but I made a couple of adjustments from her original post to suit my personal tastes: 1. I do not recommend foil for the pan liner unless you want to spend time peeling the aluminum from the cracker and, 2. I cut the bars a bit smaller. They're incredibly sweet and rich. You can always come back for seconds.<br />
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</div><div>This recipe has a proven track record of success! I originally made a batch for my hard working co-workers and for my brother and sister-in-law, who are busy new parents. They were gobbled up quickly. I made another batch up at the cabin this weekend and two men took almost the whole pan down handily. Try the recipe out on the ones you love and let me know how it goes.<br />
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Prep time: 25<br />
Cook time: 25<br />
Servings: 18 (2 bars each)<br />
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8 tablespoons (1 stick) butter<br />
9 graham crackers, ground to sand consistency<br />
1 cup sweetened flaked coconut<br />
1 cup walnuts, finely chopped<br />
1 cup semisweet chocolate chips<br />
1/2 cup white chocolate chips<br />
1/2 cup butterscotch chips<br />
1 14 ounce can sweetened condensed milk<br />
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1. Preheat oven to 350°F.<br />
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2. Spray a 9 × 13 inch baking pan with non-stick spray. Then line the pan with two overlapping pieces of parchment paper (you can use foil, but it's not as easy to release from the bars after cooking), leaving some overhang to help you lift the bars from the pan later on. Spray the paper with non-stick spray.<br />
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3. Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown (about 3-5 minutes). Keep your eyes peeled; do not let the delicate flakes burn. Remove from the oven and let them cool.<br />
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4. Melt the butter in a pot over low heat. Once melted let the butter cool a bit. Then add the graham cracker crumbs and stir until combined. <br />
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5. Press the crumb butter mixture evenly onto the bottom of the prepared pan.<br />
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6. Sprinkle the ingredients over your graham cracker crust in the following order: walnuts, chocolate chips, white chocolate chips, butterscotch chips, coconut. Then pour the condensed milk evenly over top.<br />
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7. Bake until the top is golden brown, about 25 minutes. Remove from the over and cool in the pan on a wire rack until you can handle the baking pan, about 2 hours.<br />
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8. Remove the bars from the pan by the parchment paper and transfer to a cutting surface. Cut into 5 rows and 7 columns. They'll come out to be perfect little no guilt two bite rectangles. </div></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com1tag:blogger.com,1999:blog-8051306738252745442.post-22508843856886281452011-05-31T19:22:00.007-05:002017-04-22T21:30:00.006-05:00Eating Out: Na's Thai Cafe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBkx6b2QGw_uAN6za2JY3lpsC6dQ-pZ7dt1P4iv87WHHu4J8RwiXFO4-29YJYEz1tYlzxO7IZDFumG2DHwGa3-cN6O8XtTfieivf6FMF2A4CVE1wJ1NAfL0Q79-3VaFkQJUoGO_7euSY/s1600/restaurant+interior.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNBkx6b2QGw_uAN6za2JY3lpsC6dQ-pZ7dt1P4iv87WHHu4J8RwiXFO4-29YJYEz1tYlzxO7IZDFumG2DHwGa3-cN6O8XtTfieivf6FMF2A4CVE1wJ1NAfL0Q79-3VaFkQJUoGO_7euSY/s200/restaurant+interior.jpg" width="148" /></a>Thai food has had a nice run in the cities over the past decade. Where there were just a few choices there are now dozens. For someone who counts <a href="http://en.wikipedia.org/wiki/Sriracha_sauce">Sriracha</a> as one of her favorite food groups I couldn't be more happy about the culinary progress. Unfortunately, quantity does not always beget quality flavors. You can make a lot of missteps before you find just the right stir fry sauce, curry or noodle dish. All Pad Thai's are not created equal. The good news is even the bad stuff isn't so bad.<br />
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We all have our palette pleasers. For example, I could eat breakfast, lunch and dinner at The King and I Thai. Nothing beats the underground vibe of their bar area. Heck, we even had our Wedding Rehearsal Dinner at Chiang Mai Thai. Still, in my heart of hearts, there's only one Thai restaurant that stands, with authority, above the rest.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim53TioFAjGOM1dTAkwNUeQERijOZVzpyaXc9UYY2f_tt60_AWiX4YqufNL5gx1XCC0CgM4XZsncEwhg_Y26N400GrrNYb498eMaMqD6QvnFpUUv9DBljT9qljh_NGqNxG4p8fyHyluMo/s1600/spring+rolls.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim53TioFAjGOM1dTAkwNUeQERijOZVzpyaXc9UYY2f_tt60_AWiX4YqufNL5gx1XCC0CgM4XZsncEwhg_Y26N400GrrNYb498eMaMqD6QvnFpUUv9DBljT9qljh_NGqNxG4p8fyHyluMo/s200/spring+rolls.jpg" width="200" /></a>Na's Thai Bistro is in a strip mall in Chanhassen just off of busy Highway 5. It's West, way West, but it's worth every penny you'll pay at the gas pump and more. When you walk in the restaurant you won't be transported anywhere, the staff won't sweep you off your feet. You will get prompt service, lip-licking good food and a reason to return. I can't put my finger on exactly why but the orange slices they put in your water glasses make for the most refreshing drink.<br />
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I'm desperately jealous of anyone who works close enough to sample the lunch buffet. Lucky little devils. I've never had it but I would have to assume it's as dreamy as the regular menu offerings. <br />
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Take a look at the full menu <a href="http://nasthaicafe.com/Main_Menu.pdf">here</a> or try my suggestions to make your first time a memorable one:<br />
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<li>Start with the #5 Spring Rolls ($6.05). The translucent dipping sauce is magical.</li>
<li>Then move on to the #30 Beef Massaman Curry ($12.45), tender pieces of beef simmered in coconut milk combined with a pleasantly pungent mix of curry, potatoes and peanuts. It's perfection over rice. </li>
<li>And if you like spicy stuff dig into the #47 Nua Pad Prig ($13.95), stir-fried lean beef with hot pepper, onion, carrot and celery. I'm a sucker for the pretty carrot flowers they use.</li>
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Rating: A+<br />
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Na's Thai Cafe, 566 West 78th Street, Chanhassen<br />
(952) 949-1125<br />
<a href="http://nasthaicafe.com/">http://nasthaicafe.com/</a><br />
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Coming soon... I'm putting the finishing touches on my Supatra Thai restaurant review. Thanks Nicole for the suggestion.. It was fun to get a little St. Paul flavor in my very Minneapolis life.<br />
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</b></i>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com2tag:blogger.com,1999:blog-8051306738252745442.post-49626718740007245192011-05-30T16:26:00.011-05:002017-04-24T19:59:37.942-05:00Mom's Birthday Recipes Revealed<div class="MsoNormal">
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<span class="Apple-style-span" style="font-size: x-large;"><b><i>Entree</i></b></span></div>
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<b><u>Aunt J's Wild Rice Salad </u></b><br />
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Our Aunt made this salad for a storied visit to the cabin last Summer and I just had to have the recipe. One recipe turned into a whole slew of them. As I thumbed through the cards and pages I realized I'd seen and tasted quite a few of the dishes at all sorts of events and occasions. I spent the afternoon copying down all the recipes I recognized (and some to try). I love the nostalgia of a recipe card that's worn or stained. You can be sure you're going to have something delicious when you copy those.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHXVCAiWXw5tu1mqC7CkR7UW71xbZIFCoFJvxh0OWILmmpWBh-r6GJ-Tysp4THugaxBkIH69EaHrvL7S8YXHB4NKzQKmJ-UNoK9OPdQZa50MmuSE7kmDZH9Mt-mF-gRKdSZck9EPPlBI/s1600/IMG_2144.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAHXVCAiWXw5tu1mqC7CkR7UW71xbZIFCoFJvxh0OWILmmpWBh-r6GJ-Tysp4THugaxBkIH69EaHrvL7S8YXHB4NKzQKmJ-UNoK9OPdQZa50MmuSE7kmDZH9Mt-mF-gRKdSZck9EPPlBI/s320/IMG_2144.JPG" width="320" /></a>Prep time: 15 minutes</div>
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Cook time: 1 hour</div>
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Servings: 6-8</div>
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<div style="text-align: left;">
2/3 cup uncooked wild rice</div>
<div style="text-align: left;">
1/4 cup Italian dressing</div>
<div style="text-align: left;">
6 ounces artichoke hearts</div>
<div style="text-align: left;">
2 tablespoons chopped parsley</div>
<div style="text-align: left;">
1/3 cup green pepper, chopped</div>
<div style="text-align: left;">
1/3 cup green onion, sliced</div>
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8 ounces cherry tomatoes, halved</div>
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1/2 cup frozen peas, thawed</div>
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1. Cook wild rice according to package directions and cool.</div>
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2. Mix all ingredients and refrigerate several hours.</div>
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... That's it!</div>
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<i><br />
</i></div>
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<b><u>Asian Chicken Salad </u></b></div>
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My mom and I used to frequent The Boundary Waters Restaurant in Marshall Field's, now Macy's. They would have the most delicious popovers right out of the oven. They also have a crisp, fresh Asian chicken salad. Although the salad likely doesn't reflect anything resembling Asian cuisine the flavors were so good. In honor of those wonderful memories I tracked down a version of our salad. </div>
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<span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Prep time: 45 minutes... lots of chopping!</span></span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Cook time: 15 minutes</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Servings: 6</span></div>
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1 cup canned unsalted chicken broth</div>
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1 1/2 pounds skinless boneless chicken breasts, well trimmed</div>
<div style="text-align: left;">
4 ounces snow peas, trimmed</div>
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5 1/4 cups sliced Napa or green cabbage</div>
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4 1/4 cups sliced red cabbage</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXj1aAorbypaYjCrgO3kRr67EQ0bJDsQizH_u6JzQhewhrfu8fSVBYbBfr4EFURo5nejWOZdfxuCFJuijuhbdzdHaqEswA9T_xl3C2afIuhB-hwE5FbGizHW617LuFgXmZ-P-PdBgGyQ/s1600/IMG_2141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBXj1aAorbypaYjCrgO3kRr67EQ0bJDsQizH_u6JzQhewhrfu8fSVBYbBfr4EFURo5nejWOZdfxuCFJuijuhbdzdHaqEswA9T_xl3C2afIuhB-hwE5FbGizHW617LuFgXmZ-P-PdBgGyQ/s320/IMG_2141.JPG" width="320" /></a>1 1/2 cups grated carrots</div>
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1 cup chopped green onions</div>
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1/4 cup sliced almonds, toasted until golden</div>
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<i>For the dressing:</i></div>
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1/3 cup rice wine vinegar</div>
<div style="text-align: left;">
1/4 cup chopped fresh cilantro</div>
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1/4 cup low-sodium soy sauce</div>
<div style="text-align: left;">
3 tablespoons minced fresh ginger</div>
<div style="text-align: left;">
4 large garlic cloves, minced</div>
<div style="text-align: left;">
2 teaspoons minced jalapeño chili (with seeds)</div>
<div style="text-align: left;">
1 teaspoon oriental sesame oil</div>
<div style="text-align: left;">
1 teaspoon sugar</div>
</div>
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1. Bring broth to simmer in heavy large skillet over medium heat. </div>
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2. Add chicken and simmer until just cooked through, about 10 minutes. </div>
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3. Transfer to work surface to cool. </div>
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4. Add snow peas to broth and cook until tender, about 3 minutes. </div>
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5. Using slotted spoon, transfer peas to bowl of cold water. Drain. Set aside.</div>
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6. Boil broth until reduced to 1/3 cup, about 7 minutes. Transfer to bowl; cool.</div>
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7. Combine vinegar, cilantro, soy sauce, ginger, garlic, chili, sesame oil and sugar in medium bowl. Whisk in reserved broth.</div>
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8. Place cabbages, carrots, sliced almonds and onions in large bowl. </div>
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9. Chop chicken and add to bowl</div>
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10. Pour dressing over and toss to combine.</div>
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11. Can be made 6 hours ahead. Just cover and chill until you're ready to serve.</div>
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<b><u>Sunshine Salad</u></b><br />
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One of our cousins makes this salad for family gatherings and I'm so glad she does. It combines all the most delicious flavors into one dish and tastes like summertime. I love salads that mix sweet and savory and this one hits the spot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bhUFUY8WpMKkOAnwjNfa4DnTniKP5420Y6SAPoWSns2X5-u8_HlYuC2wYRe__no7_IHQZOkuS244l7l08Au1YVupIMwUKKW6-fw4PHHZbpG1py_mke7mnDxKfz9g1_Xv7Yd4EOodnMA/s1600/IMG_2143.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bhUFUY8WpMKkOAnwjNfa4DnTniKP5420Y6SAPoWSns2X5-u8_HlYuC2wYRe__no7_IHQZOkuS244l7l08Au1YVupIMwUKKW6-fw4PHHZbpG1py_mke7mnDxKfz9g1_Xv7Yd4EOodnMA/s400/IMG_2143.JPG" width="400" /></a></div>
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Prep time: 30 minutes<br />
Cook time: 0 minutes<br />
Servings: 10-12 as a side dish<br />
<br />
1 bundle of broccoli<br />
1/3 of a red onion, chopped<br />
1 cup sunflower seeds<br />
1/2 cup raisins<br />
1/2 # of bacon, crumbled</div>
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<br />
<i>For the dressing:</i><br />
1 cup regular mayonnaise<br />
1/4 cup sugar<br />
3 tablespoons vinegar<br />
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1. Cook bacon, cool and crumble.<br />
2. Cut up broccoli into small bite size pieces (including most of the stem) into little pieces. Put in a large bowl and add the remainder of the ingredients.<br />
3. In a separate bowl mix up the dressing ingredients. <br />
4. Add all other ingredients to your broccoli bowl.<br />
5. Pour the dressing over the broccoli salad & mix well. <br />
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<div style="color: #2f2f2f; font-weight: bold; line-height: 19px;">
<span class="Apple-style-span" style="font-family: inherit;"><u>Toasted Crostini </u></span><br />
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<span class="Apple-style-span" style="font-family: inherit;">This is an easy way to add substance to any meal. Just preheat your oven to 150º slice a french baguette into 1/2 inch thick slices, spray with olive oil and sprinkle with sea salt or kosher salt. Throw them in the oven until they begin to brown. Remove them from the oven and serve them piping hot.</span></div>
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<b><span class="Apple-style-span" style="font-family: inherit; font-size: x-large;"><i>Dessert</i></span></b></div>
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<span class="Apple-style-span" style="font-family: inherit;"><u>Coconut Dream Cake</u></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><u><br />
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<span class="Apple-style-span" style="font-family: inherit;">I though this was a special family recipe and I come to find out it's right off the back of the Dream Whipped Topping Mix box! Dream Whip is usually used by folks that want a non-dairy </span>alternative for their cake or pie topping. I use it when I want a fluffy super sweet treat that's dresses up a standard boxed cake mix. I used coconut in the frosting because my mom loves the stuff. <br />
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<span class="Apple-style-span" style="color: black; line-height: normal;"><span class="Apple-style-span" style="font-family: inherit;">Prep time: 30 minutes</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW2DIPpAPbVdHdmRQc-80Cc7-0jtVLqv6zUm4w9xdi4YREgDG6LPkxir1nS7UEYbPgSQVX7ZP88GjfE9KkLeCIqy3875u1BBAia0l7CPv8nQKYDWVwv16Ujwyg4v9hze8xLIF1DAE564/s1600/coconutlayercake.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuW2DIPpAPbVdHdmRQc-80Cc7-0jtVLqv6zUm4w9xdi4YREgDG6LPkxir1nS7UEYbPgSQVX7ZP88GjfE9KkLeCIqy3875u1BBAia0l7CPv8nQKYDWVwv16Ujwyg4v9hze8xLIF1DAE564/s320/coconutlayercake.jpg" width="320" /></a><span class="Apple-style-span" style="font-family: inherit;">Cook time: 1 hour</span></div>
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<span class="Apple-style-span" style="font-family: inherit;">Servings: 12 (frosting yields 4 1/2 cups)</span></div>
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1 package (2 layer size) white cake mix<br />
1 envelope Dream Whip whipped topping mix<br />
4 eggs<br />
1 cup cold water<br />
<br />
<i>For 7 Minute Frosting:</i><br />
2 egg whites<br />
1 1/2 cup sugar<br />
Dash salt<br />
1/3 cup water<br />
2 teaspoons light corn syrup<br />
1 teaspoon vanilla<br />
1/3 cup coconut flakes<br />
<br />
1. Preheat oven to 350°.<br />
2. Grease and flour two 9 inch cake pans.<br />
3. Combine cake mix, whipped topping mix, eggs and water in large bowl.<br />
4. Beat with electric hand mixer at medium speed for 4 minutes. <br />
5. Pour into cake pans and bake for 45-50 minutes.<br />
6. While cake is baking make your frosting. Bring water to a boil in the bottom pot of a double boiler (you can use a heat resistant bowl above a small boiling pot if you don't have a double boiler... just <i>please</i> handle with care).<br />
7. Combine egg whites, sugar, salt water and corn syrup in the top of the double boiler.<br />
8. Beat ingredients using a electric hand mixer for one minute.<br />
9. Place over bottom pot of the double boiler. Beat with a hand mixer constantly at high speed until the frosting holds stiff peaks.<br />
10. Remove the top of the double boiler and pour frosting into a separate room temperature bowl to stop the heating process.<br />
11. Add vanilla and beat for 1 minute until thick enough to spread.<br />
12. Gently fold in coconut flakes.<br />
13. Once cake is done remove your pans from the oven. Cool the cake in the pan for 15 minutes then turn them over to remove the cake from the pan.<br />
14. Once the cake has cooled it's time to assemble the masterpiece. Decide which round has cooked more flat and even. Put that one aside and use it as the topper.<br />
15. On the second round use a bread knife to cut off any lumps or bumps. You're trying to create a flat surface to ice and place the second round atop.<br />
16. Once you're satisfied with your rounds ice the top of the bottom round. <br />
17. Place the top round firmly and evenly overtop.<br />
18. Ice the outside edges completely.<br />
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<b>Notes:</b><br />
<br />
<ul>
<li>Not sure if your cake is done? Insert a toothpick or uncooked spaghetti noodle into the center of the cake. If it comes out clean it's ready to be taken out of the oven, if not leave it in for a few more minutes. Every oven is just a bit different.</li>
<li>This cake turns out beautifully in a bundt pan too.</li>
<li>You can do anything with this cake/frosting combo. Try strawberry cake mix and fold pureed strawberries into the frosting mix. Tastes like summer!</li>
</ul>
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<span class="Apple-style-span" style="font-family: inherit;"><u>Vanilla Bean Ice Cream</u></span><br />
<span class="Apple-style-span" style="font-family: inherit;"><u><br />
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<span class="Apple-style-span" style="font-family: inherit;">If you were an over achiever you could make some creamy coconut gelato to go beside your cake and bring your guests to their knees. I bought my ice cream and that turned out just great too. If you don't feel like making your own but want something more high end than grocery store bought dairy head over to <a href="http://cieloymiel.blogspot.com/2011/04/adeles-frozen-custard-ice-cream-cake.html">Adele's Frozen Custard</a> and grab some of their fresh churned coconut or vanilla. You can stand there and watch them make it! Check their website for featured flavors or special order a batch of whatever you like.</span><br />
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Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-22909174686426486402011-05-27T17:29:00.003-05:002011-05-27T18:10:35.193-05:00Chick-fil-A<a href="http://cieloymiel.blogspot.com/2011/05/dreamland-bar-b-que-sauce.html">Dreamland Bar-B-Que</a> isn't the only treat I feel in love with during my time down south. <a href="http://www.chick-fil-a.com/Home">Chick-fil-A</a> is an institution and I was lucky to be introduced to it during my travels. Although I'd never had it or heard of it prior Chick-fil-A is a national chain, the second largest fast food chicken restaurant chain, with over 1,500 restaurants in 39 states. Their mission statement is simple: Be America's best quick-serve restaurant. I know I'm not the first to say 'mission accomplished'. There's a reason why this gem has proliferated.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbMXelqKyfBK3pXzng1XjsRodAxKiIj8WxdD2_ZveW4eGRLqsY9P-WDvSVzK2j0tH-_wX5srVy5Xk0cQvko7zIesx2RvpzAq714hEern1S74ebo57S1LpzlaGXo2gYBZ_gaRAOQchnjQ/s1600/0524-chick-fil-a_full_600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwbMXelqKyfBK3pXzng1XjsRodAxKiIj8WxdD2_ZveW4eGRLqsY9P-WDvSVzK2j0tH-_wX5srVy5Xk0cQvko7zIesx2RvpzAq714hEern1S74ebo57S1LpzlaGXo2gYBZ_gaRAOQchnjQ/s320/0524-chick-fil-a_full_600.jpg" width="320" /></a></div><br />
Your first time in forget about calorie counts and order the original meal. Have a healthier Chargrilled Chicken Sandwich the next time around! Here's what you need to get to have the true Chick-fil-A experience:<br />
<ol><li>Chicken Sandwich - A boneless breast of chicken (this is real chicken, not fast food chicken) seasoned to perfection, hand-breaded, pressure cooked in 100% refined peanut oil and served on a toasted, buttered bun with dill pickle chips. Also available on a Golden Wheat bun.</li>
<li>Waffle Potato Fries - A crowd pleaser.</li>
<li>Sweet Tea - If you've never had it before the sweetness will be overwhelming at first, but you'll oddly come back for more.</li>
<li>Don't forget the Chick-fil-A dipping sauce - A tangy honey mustard with a tinge of BBQ flavor. </li>
</ol>They have breakfast too. Don't miss the Chick-n-Minis, bite-sized chicken nuggets nestled in mini yeast rolls lightly painted with a honey butter spread. Yum.<br />
<br />
In the great state of Minnesota you have to visit <a href="http://www.dining.umn.edu/CampusSites/FoodCourtsRestaurants.aspx">Coffman Union at the University of Minnesota</a> to get your fix. Make sure you look at the establishment's hours before you head over there as they vary in accordance with the campus population. And don't try to get a delicious sandwich on Sunday... all franchises are closed. The originators of the brand and its famous chicken are devout Baptists and still believe in the day of rest.Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-22668772371012665332011-05-22T21:21:00.005-05:002011-10-29T17:15:06.123-05:00Mel-O-Glaze Bakery<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr83zIvLhsnGWGmcNJzn_WrV36yRGBvAj1t22kSVZzGPrQfIFdpuvCDPQrBYeRpiwknfbYDfJdMrT9enKsNDu5uVJcbvMjZClLBz_gzq9PuXQJNufgYbQBRaDdTYDR-o2e4r_DeZRes5M/s1600/2442853_height370_width560.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr83zIvLhsnGWGmcNJzn_WrV36yRGBvAj1t22kSVZzGPrQfIFdpuvCDPQrBYeRpiwknfbYDfJdMrT9enKsNDu5uVJcbvMjZClLBz_gzq9PuXQJNufgYbQBRaDdTYDR-o2e4r_DeZRes5M/s320/2442853_height370_width560.jpg" width="240" /></a>If you like donuts don't waste your time any place else. Tomorrow morning get in your car and drive directly to <a href="http://www.meloglaze.com/">Mel-O-Glaze Bakery</a>. Be ready to have a belly-altering experience and a long-lasting sugar high.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbuHjhzMtS2-tO_zDdG5oX-RXmpQd4CA9vL4JEvWeXKekgKs4GpUL-eDRaJvD2p1QYHKP0UX9uN3m-5cu0i4MJLGDFwi4WjJj_dkp5QPEmxiBY03IAtdAbTnROFGmFaWrlGBDOQhHqUs/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpbuHjhzMtS2-tO_zDdG5oX-RXmpQd4CA9vL4JEvWeXKekgKs4GpUL-eDRaJvD2p1QYHKP0UX9uN3m-5cu0i4MJLGDFwi4WjJj_dkp5QPEmxiBY03IAtdAbTnROFGmFaWrlGBDOQhHqUs/s1600/images.jpg" /></a>Allow me to explain my passion behind this donut shop. One Monday morning I was picking an order up for some folks at the office. Sadly, I did not call ahead and had to wait while they packaged an order for another customer. Don't worry, I wasn't too sad; they gave me a glazed twist to enjoy while I waited. While the owner finished she explained the order she was prepping, beautiful fruit-filled pastries, were booked on a morning flight to London! These donuts travel, that's how good they are! After finishing, she glazed my donuts fresh, boxed them and sent me on my way.<br />
<br />
Mel-O-Glaze Bakery is a second generation, family-owned gem just off of lovely Lake Nokomis. Make sure to order ahead the day before for large groups. They'll even entertain custom orders, time permitting.Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-84337252589707697172011-05-22T20:00:00.003-05:002011-05-23T09:22:58.221-05:00Pantry Challenge Recipe #4: Stovetop PopcornI love snuggling up on the couch with a delicious bowl of freshly popped, buttery, salty popcorn. It amazes me how many folks think you can't make popcorn unless you have 1. A special popcorn maker specifically created for the task or 2. A bag of kernels covered in orangey yellow powdered faux butter. Turns out the best popcorn is made using the least expensive and obtrusive tools.<br />
<br />
Making stovetop popcorn is so easy! All you need is a pot, some kernels, a bit of vegetable or canola oil and a little bit of elbow grease. The best part is you'll be eating real food, not something chemically engineered to fool your taste buds.<br />
<br />
1. Turn burner on to medium heat.<br />
2. Pour oil into the bottom of your pot so you have a thin layer of it covering the bottom of the pot.<br />
3. Add enough popping corn to cover the bottom of the pot and toss it around a bit so the oil clings to the kernels.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1c2KCeiiz20ojjRIJB7anWj5uTwAgnrGMujpsvN0xeQ-Ov5NfFL8WK8-e3lDDzbuFkxIzp4SIiFA5-Sp7gM6RoXy0QNVdc69-_yt9-7lTXHvFP4A_tLi7h2W6yF4p2pNcLevgG27Gfs/s1600/IMG_2288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1c2KCeiiz20ojjRIJB7anWj5uTwAgnrGMujpsvN0xeQ-Ov5NfFL8WK8-e3lDDzbuFkxIzp4SIiFA5-Sp7gM6RoXy0QNVdc69-_yt9-7lTXHvFP4A_tLi7h2W6yF4p2pNcLevgG27Gfs/s400/IMG_2288.JPG" width="400" /></a></div><br />
4. Move the pot around atop the burner in small circles while it heats.<br />
5. If you'd like take a break from this to rest your arm and heat some butter in the microwave. <br />
6. Then get back to moving the pot in small circles. After a few minutes you'll hear your first kernels pop... I know this is exciting, but don't stop moving the pot and DO NOT LIFT THE LID.<br />
7. Once you notice the popping is slowing significantly remove the pot from the heat. <br />
8. Open the lid and add your butter and some salt, if you'd like. Put the lid back on and toss for an even coating.<br />
9. Eat!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ3ToPx1PyIhrMh_qWYQvziGswBBBSaNdgCpKt2Pce02MudOMaRPTxW16y6Xwo6BdSVNLX2gXiOUqX4F5vESehcKj9ecdm574AkzT5D8isbYB3PbMPOCi3H4Sjysc6nh-O-TV5x3_rx0/s1600/IMG_2291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJ3ToPx1PyIhrMh_qWYQvziGswBBBSaNdgCpKt2Pce02MudOMaRPTxW16y6Xwo6BdSVNLX2gXiOUqX4F5vESehcKj9ecdm574AkzT5D8isbYB3PbMPOCi3H4Sjysc6nh-O-TV5x3_rx0/s400/IMG_2291.JPG" width="400" /></a></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-32673704451245763552011-05-22T19:32:00.014-05:002011-10-29T17:28:36.511-05:00Pantry Challenge Recipe #3: Easy Granola<div class="separator" style="clear: both; text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSEYuSo6TuzorIfnK_TNUJHfgHOi3Y68NI3a6RRf8JsDNoymha329NwjQYddDd9QWXnVytOMprTAf7PyH-5xI2dHK2TaQK9y1pfgqZd30r-YnhCzVaB9ZtnL5LAlMolKPwdV7o4U6F6E/s1600/IMG_2265.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGSEYuSo6TuzorIfnK_TNUJHfgHOi3Y68NI3a6RRf8JsDNoymha329NwjQYddDd9QWXnVytOMprTAf7PyH-5xI2dHK2TaQK9y1pfgqZd30r-YnhCzVaB9ZtnL5LAlMolKPwdV7o4U6F6E/s400/IMG_2265.JPG" width="300" /></a><span class="Apple-style-span" style="font-family: inherit;">I always keep oats around. They're the base for so many delicious things. Oatmeal cookies with various add-ins (see my <a href="http://cieloymiel.blogspot.com/2011/05/pantry-challenge-recipe-2-oatmeal.html">Oatmeal Cranberry Cookie</a> recipe) are a special treat. I also love a standard stick-to-your-ribs oatmeal for breakfast. I make it special by using milk in the place of water, freshly grated cinnamon and a little sugar. You could even blend your oatmeal and put it in a mug to drink on the go. Yum! As an aside, I was appalled to find out the rest of the world made it (and hot chocolate) with water. Try milk if your diet allows. It will change your feelings about the oatmeal if you weren't jazzed about the stuff before.</span><br />
<br />
While the various oat based concoctions are delicious I especially love assembling a batch of granola. Granola is a versatile treat. I love it over Greek yogurt with just about any fruit and a drizzle of honey or maple syrup. It's also tasty sprinkled over ice cream with some berries. You've got to love a food that can be served any time of day!<br />
<br />
Consider the possibilities when you create your own signature granola and you aren't saddled with the grocery store selections or prices! Add dried fruit, nuts and any assortment of sweeteners. You control the ingredient list! Give it a shot and don't be afraid to mix and match.<br />
<br />
I'll mark the ingredients from my pantry with an *. Again, I didn't have to make a run to the grocery store for anything. The rest of the ingredients came from my stock.<br />
<br />
Prep Time: 10<br />
Cook Time: 1 hour and 25 minutes<br />
Servings: 6 (if you're eating a bowlful of cereal... many more if you're just sprinkling it atop a dish)<br />
<br />
3 cups rolled oats*<br />
<span class="Apple-style-span" style="font-family: inherit;">1 1/2 cups chopped pecans</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 cup shredded sweet coconut</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/3 cup dark brown sugar*</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/3 cup maple syrup*</span><br />
<span class="Apple-style-span" style="font-family: inherit;">1/4 cup vegetable oil*</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3/4 teaspoon salt</span><br />
1 cup raisins*<br />
<br />
1. Preheat oven to 250º.<br />
<div><span class="Apple-style-span" style="font-family: inherit;">2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve even coloration.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.</span><br />
<div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><b>Note: </b>When you see raisins in a recipe think of it as a license to substitute with anything sweet and raisin-sized. You could use cranberries, craisins, dried cherries, dehydrated fruit (apricot, strawberry, and apple are my favorite). Same goes with nuts. Each of them has a distinct flavor! This recipe would be great with heart healthy almonds or walnuts too.</span></div><div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><span class="Apple-style-span" style="font-family: inherit;"><b>Note:</b> Store granola in an airtight container for up to 1 month. It's best right away, but it keeps for quite some time.</span></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-19541436434614448652011-05-19T23:19:00.009-05:002011-10-29T17:27:38.824-05:00Mom's Birthday MenuIt has been busy, busy, busy lately! Lots of celebrations and special occasions. I've quite a few unforgettable dining experiences too. There are a few fun restaurant reviews in the works so stay tuned.<br />
<div class="MsoNormal"></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">This past weekend we celebrated an extra special day. It was my mom's birthday! I love celebrating my parents. I look forward to these special days and the menus that go along with them. To me, food is love so I put a lot of thought into making something that I think they would enjoy.<br />
<br />
My mom tends to eat a simple diet of meat, seafood, fruits and veggies. She's not much for carbs and starches. In honor of her preferences I decided to do a salad medley accompanied by some toasted crostini and a homemade Coconut Dream Cake for dessert. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z2TC3Z8Q1yCWSqVSISEB07UsxyF92M53N4cwXWMDAixGBnYqSrHNzlzM0rM58j2-mQ6LGqOrL49LhrokJkdedCloRV_VkMKH8wH6ZSXIDJ57Bt8i89ITikl6LumOlpXnqajS3kELhQI/s1600/IMG_2141.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1Z2TC3Z8Q1yCWSqVSISEB07UsxyF92M53N4cwXWMDAixGBnYqSrHNzlzM0rM58j2-mQ6LGqOrL49LhrokJkdedCloRV_VkMKH8wH6ZSXIDJ57Bt8i89ITikl6LumOlpXnqajS3kELhQI/s320/IMG_2141.JPG" width="320" /></a><b>Entree</b></div><div class="MsoNormal" style="text-align: center;">Aunt Jenny's Wild Rice Salad </div><div class="MsoNormal" style="text-align: center;">Asian Chicken Salad </div><div class="MsoNormal" style="text-align: center;">Erin’s Sunshine Salad </div><div class="MsoNormal" style="text-align: center;">Toasted Crostini </div><div class="MsoNormal" style="text-align: center;"><br />
</div><div class="MsoNormal" style="text-align: center;"><b>Dessert </b></div><div class="MsoNormal" style="text-align: center;">Coconut Cake </div><div class="MsoNormal" style="text-align: center;">Vanilla Bean Ice Cream</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"></div><div style="text-align: center;">Recipes coming soon...</div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-85796190249815484932011-05-19T23:03:00.007-05:002011-06-18T08:54:51.841-05:00Pantry Challenge Recipe #2: Oatmeal Cranberry CookiesFor some reason when you bake oatmeal raisin cookies everyone seems somewhat disappointed. Trust me. I've done many a social experiment around this very behavior. Don't believe me? The next time you bake for company put out two plates of cookies, one of chocolate chip and one of oatmeal raisin. Watch as the chocolate chip cookie plate is emptied and the other lay there artfully and untouched but for your one friend on a diet. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmeXvv2dy9-rXEwR7r72eXhC3jR88RfF5ZrmCDoXit3VhQbEFofdh-tK1G2DCDMqx2KVawe2sS92I-1EXRc_zVvOFQhnJnXinRJaadgjriKSydotlrIv4PHsLhKbnqufXfWRQZw5ee44/s1600/IMG_2157.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrmeXvv2dy9-rXEwR7r72eXhC3jR88RfF5ZrmCDoXit3VhQbEFofdh-tK1G2DCDMqx2KVawe2sS92I-1EXRc_zVvOFQhnJnXinRJaadgjriKSydotlrIv4PHsLhKbnqufXfWRQZw5ee44/s320/IMG_2157.JPG" width="320" /></a>If you want to see the experiment's results reversed try this next time: replace the raisins with cranberries. It's a whole new ball game. They're undeniably delicious.<br />
<br />
Ingredients from my pantry are marked with an *. I didn't need to go out and get anything from the store. I try to keep the basics stocked!<br />
<div><br />
<div><div>Prep Time: 20 minutes</div><div>Cook Time: 40 minutes</div><div>Servings: 4 dozen</div><div><br />
</div><div>½ pound (2 sticks) butter, softened</div><div>1 cup packed brown sugar*</div><div>½ cup granulated sugar*</div><div>2 eggs</div><div>1 teaspoon vanilla extract (go ahead... get the good stuff)</div><div>1 ½ cup flour*</div><div>1 teaspoon baking soda</div><div>1 teaspoon cinnamon</div><div>½ teaspoon salt</div><div>3 cups old fashioned oats*</div><div>1 cup cranberries*</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9_idUuHM7QZ4a40rIzi6b7HAWOdPsAiDPN_HqmYmm1RAOQHawEs1hyVoOnbBXdMMWJCB1BlfX3-tAWNKlZXhtazJViAt9-JEx-0mxDALOEwF0fGyvQjwuojEd_hqhdXIFAKStNd4qKg/s1600/IMG_2161.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr9_idUuHM7QZ4a40rIzi6b7HAWOdPsAiDPN_HqmYmm1RAOQHawEs1hyVoOnbBXdMMWJCB1BlfX3-tAWNKlZXhtazJViAt9-JEx-0mxDALOEwF0fGyvQjwuojEd_hqhdXIFAKStNd4qKg/s320/IMG_2161.JPG" width="320" /></a></div><div>1. Heat oven to 350°.</div><div>2. Combine flour, baking soda, cinnamon and salt in a small mixing bowl.</div><div>3. Beat butter and sugars in a large mixing bowl until creamy.</div><div>4. Add eggs and vanilla to the creme mixture and combine.</div><div>5. Stir in oats and cranberries. Mix well.</div><div>6. Drop rounded tablespoons on cookie sheet.</div><div>7. Bake 10 to 12 minutes until golden brown.</div><div>8. Cool 1 minute on cookie sheet then remove to wire rack.</div><div><br />
</div><div><b><br />
</b><br />
<b>Note:</b> Use a scoop like the one in the photo above if you want uniform cookies that bake and brown evenly.<br />
<br />
<b>Note: </b>You can substitute just about anything for the 1 cup of cranberries. Try craisins, raisins, toffee or the always popular chocolate chip!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr59e1GZUYSPWiRIGHx-Yfq98Uw37F8f7kqqFix7b-gvox4aSy4erXj29CnDGN9Mo31PJ5rk_tuXSd-Wen8J7QdEfzsHDva-MOobK-EU9Em05Y58kP1AMhNYX3SzI6pAswL61plXXkHDc/s1600/IMG_2169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr59e1GZUYSPWiRIGHx-Yfq98Uw37F8f7kqqFix7b-gvox4aSy4erXj29CnDGN9Mo31PJ5rk_tuXSd-Wen8J7QdEfzsHDva-MOobK-EU9Em05Y58kP1AMhNYX3SzI6pAswL61plXXkHDc/s640/IMG_2169.JPG" width="640" /></a></div><br />
</div></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0tag:blogger.com,1999:blog-8051306738252745442.post-32680472946351236182011-05-08T21:11:00.012-05:002011-05-23T07:51:58.072-05:00Pantry Challenge Recipe #1: Karla's CouscousI love a good pantry challenge! I've taken a number of inspired couscous recipes and combined them into the one below. I'll mark the ingredients from my pantry with an *. I keep my refrigerator and spice collections well stocked with the basics so I was able to create this dish without making a stop at the grocery store. <br />
<br />
I did make the following substitutions:<br />
<div style="text-align: center;"><br />
</div><div style="text-align: center;">Recipe called for slivered almonds -- I used chopped pecans.<br />
Recipe called for raisins -- I had raisins, but I opted for craisins to mix it up.</div><div style="text-align: center;">Recipe called for white wine vinegar -- I used a mix of red wine and distilled vinegars.</div><div style="text-align: center;">I omitted the lemon and scallion because I didn't want to go to the store!</div><div><div><br />
Prep Time: 15 minutes<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MCbjpjBQG_-ZScc3ravPIacqw3GyQAG6ER6GSfv04bXotZpPV5qjgOFgoGgRNzo1aCdnaGnNAY4yTLiHa00MktC4Lg9QSr4mKHJuOhwpdCwGgOUtawODyywOS6-LM_TKL8ypYJ8fgB4/s1600/IMG_2008%255B1%255D.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5MCbjpjBQG_-ZScc3ravPIacqw3GyQAG6ER6GSfv04bXotZpPV5qjgOFgoGgRNzo1aCdnaGnNAY4yTLiHa00MktC4Lg9QSr4mKHJuOhwpdCwGgOUtawODyywOS6-LM_TKL8ypYJ8fgB4/s400/IMG_2008%255B1%255D.JPG" width="400" /></a></div>Cook Time: 5 minutes<br />
Servings: 6-8 <br />
<br />
2 Tablespoons butter<br />
1 ½ Cups whole wheat couscous *<br />
3 Cups chicken stock*<br />
¾ Cup chopped red onion<br />
½ Cup slivered almonds, toasted<br />
¼ Cup raisins*<br />
½ Cup carrots, grated<br />
¼ Cup olive oil*<br />
1 ½ Cup plain greek yogurt<br />
1 Teaspoon white wine vinegar*<br />
Juice of ½ lemon<br />
½ Teaspoon kosher salt<br />
<a href="http://www.foodterms.com/encyclopedia/salt/index.html"></a>½ Teaspoon black pepper<br />
2 Scallions, thinly sliced<br />
<br />
1. Place the couscous in a large mixing bowl. <br />
2. Melt the butter in the chicken stock and pour over the couscous. <br />
3. Cover the bowl with plastic wrap or a large tight fitting plate and allow the couscous to steam for 5 minutes. <br />
4. While you're waiting for your couscous whisk together the yogurt, olive oil, vinegar, lemon salt, and pepper. <br />
5. Remove the covering and fluff the couscous with a fork.<br />
6. Pour yogurt mixture over the fluffed couscous, and mix well with a fork.<br />
7. Add the carrots, raisins, almonds, scallions, and onions, mix well, and season to taste. Serve at room temperature.<br />
<div><b><br />
</b></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtCyNLMgVsI-Q2m-a3ksmWjA12RbIy6lfgF2MasyanMJ2r5287uCueDRuk5fDal4iTCV_nIH6asPriYVhAYre5f6jB9zrTss2YQnxp4SR52BxDq63WrID6ysq1-EVwPYkstjgpCDrKSs/s1600/IMG_2026%255B1%255D.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvtCyNLMgVsI-Q2m-a3ksmWjA12RbIy6lfgF2MasyanMJ2r5287uCueDRuk5fDal4iTCV_nIH6asPriYVhAYre5f6jB9zrTss2YQnxp4SR52BxDq63WrID6ysq1-EVwPYkstjgpCDrKSs/s320/IMG_2026%255B1%255D.JPG" /></a><b>Option:</b> For a Moroccan flair add 1 teaspoon of curry powder and ¼ teaspoon of ground turmeric to the yogurt mixture before combining with the couscous.<br />
<br />
<b>Note:</b> DO NOT mix the couscous with anything but a fork! You'll de-fluff it and create a ball of <br />
unappetizing mush.<br />
<br />
<b>Note:</b> I am the queen of substitution. I love the art of double duty. If you don't have almonds, but have pecans just coarsely chop the pecans, toast them and I promise the dish will be just as good... or maybe even better!<br />
<br />
<b>Serving Suggestions:</b> A nice piece of roasted chicken over top of the couscous could make this a dish you could use for entertaining. Just pair it with a nice white table wine.</div></div></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com2tag:blogger.com,1999:blog-8051306738252745442.post-78389452653598460452011-05-03T18:14:00.004-05:002011-05-08T21:35:19.045-05:00Kitchen Commando: Pantry Challenge<div class="separator" style="clear: both; text-align: left;">Over the next couple of weeks I'm devoting myself to creating meals that use up the dry ingredients in my pantry. I've taken a couple of shots of the contents so you could see the interesting carbohydrate heavy foods left at my disposal. I'll post what I make as I work my way down the list. Keep a look out for great pantry-based recipe ideas!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMJhjDDYFvRf6KVsnS2ypZz3Gqt3YLKX018bNVqFoBYWcyg9bxMumlsW3rgbHPXELBS23Yw9uUfrhhixYRz7QVZRdgX5ZOPhZfiRDsi4bnRCfeerh5Dge-hQVQ1ie5AsBiz1MxFrgLWU/s1600/IMG_1973.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCMJhjDDYFvRf6KVsnS2ypZz3Gqt3YLKX018bNVqFoBYWcyg9bxMumlsW3rgbHPXELBS23Yw9uUfrhhixYRz7QVZRdgX5ZOPhZfiRDsi4bnRCfeerh5Dge-hQVQ1ie5AsBiz1MxFrgLWU/s320/IMG_1973.JPG" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSYZLzp3hb6Wxuozo6irtpmfUPy7yQ66nN5Eqie3pyhn38ds8nSDPFKmN3PViN046ekeZmpyNW26oO4HaKBk-zvvrQsLzl5vOB0dIePPLRvqJekz3Iug9sdbhaHWQAsrJ8tLuhveYKkg/s1600/IMG_1972.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzSYZLzp3hb6Wxuozo6irtpmfUPy7yQ66nN5Eqie3pyhn38ds8nSDPFKmN3PViN046ekeZmpyNW26oO4HaKBk-zvvrQsLzl5vOB0dIePPLRvqJekz3Iug9sdbhaHWQAsrJ8tLuhveYKkg/s320/IMG_1972.JPG" width="240" /></a></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;"><b>Pantry contents (in no particular order):</b></div><div style="text-align: center;"><b><br />
</b></div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Protein powder</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">3 kinds of cereal<br />
Oatmeal</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">6 kinds of oil</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">4 kinds of vineagar</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">1 can of black beans</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">1 can of baked beans</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Chicken stock</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Corn meal</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Grits</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Risotto</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Wild rice</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Basmati rice</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Brown rice</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Dried cherries</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Dried cranberries </div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Raisins</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">6 kinds of crackers</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Shortbread and Thin Mint Girl Scout Cookies</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Graham crackers</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Honey</div></div><div class="" style="clear: both; text-align: left;"><div style="text-align: center;">Baking staples, i.e. sugar, flour, chocolate chips, etc.</div></div><div class="next-recipe" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: none; outline-width: initial; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"></div>Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com2tag:blogger.com,1999:blog-8051306738252745442.post-44274403930282404192011-05-01T20:36:00.012-05:002011-05-03T21:52:13.336-05:00Dreamland Bar-B-Que Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoCMj-bDTOouErIEk3SBJc6aEYikh83voGeX6wcCTn5o4RfPZ7iR9uLNjY9plSHUuFhAPAX9CJ_k8KEcx6NCyq0QeFV_ukASx0zQCD3nofQeDIb-oSpIC9PhlqolrBt9jNu-Znja9g6s/s1600/dreamland-bbq-sauce_large.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMoCMj-bDTOouErIEk3SBJc6aEYikh83voGeX6wcCTn5o4RfPZ7iR9uLNjY9plSHUuFhAPAX9CJ_k8KEcx6NCyq0QeFV_ukASx0zQCD3nofQeDIb-oSpIC9PhlqolrBt9jNu-Znja9g6s/s200/dreamland-bbq-sauce_large.jpg" width="119" /></a><br />
I spent a couple of months in Birmingham, Alabama for work in the winter of 2009. I saw some incredibly beautiful landscapes, visited a slew of the museums and sites prominent during or created in remembrance of the Civil Rights movement and ate some of the best bar-b-que I've had to date. I ate so many ribs I can't remember which I liked best. There is one thing that's burned on my taste buds forever, Dreamland Bar-B-Que Sauce. It's an eastern style sauce with a vinegar base (in contract to western tomato based sauces) and thin consistency. I love it so much that I now order it online and have it shipped here. It's that good. <br />
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Sadly, severe weather has recently ravaged the state. It's important to support their local businesses now more than ever. Read all about Dreamland and place your orders here: <a href="http://www.dreamlandbbq.com/">http://www.dreamlandbbq.com/</a>.Cielo y Mielhttp://www.blogger.com/profile/16569249702175926359noreply@blogger.com0