See my article, A SIMPLE TREND: SARDINES
Soon, I'll be posting my 2007 Food Trend article.
Monday, February 26, 2007
Monterey Sardine Bruscetta
See my article, A SIMPLE TREND: SARDINES
Soon, I'll be posting my 2007 Food Trend article.
Wednesday, February 21, 2007
SIMPLY ELEGANT
I had a friend over for lunch the other day. It was overcast and cold outside in the garden, but I made our retreat to the house as comfortable as possible.
My house is an old Victorian with 12 foot high ceilings which is very cooling in the summer heat, but chilly in these waning days of Wintertide. In the parlor, we sat with wool blankets and pillows as we sorted through old photos and gardening magazines anticipating the heirloom vegetable season. When hunger set in, I thought what better way to stave off the grumbles than with Chili!
Now, feel free to send in your email about "which chili is the 'real' chili". I love to read the debates, but for now, I confess, I'm talking about opening a can of STAGG CHILI and making a nice presentation of it. Here's how it went...
I spooned chili into two chili bowls and set each on its own salad plate. On the plate next to the bowl I placed three trimmed radishes (gives a nice bite while still cooling the heat of chili) and two quartered pieces of a peanut butter and jelly sandwich toothpick speared with a black grape (a sweet treat to round out the meal).
Simple and compact, lunches presented this way offer a nice treat for the eyes as well as offering a little something extra. Other examples are: chicken soup - bowl on salad plate, with peppercinis, olives, pickle spear, and edge with a piece of graham cracker; salmon salad sandwich with a carrot stick and fan of apple slices; small walnut topped salad with celery stick laid across top and small ramkin of peanut butter on the side. It's about taking the extra couple of minutes to pull it together.
Keys to this presentation are: Keep the bowls and plates free from drips, less bulk is more appetizing, add a slight separation to like foods, and finish with a little something sweet.
I couldn't help but smile when my friend said, "Geez. I feel so special!" And that's really the point.
'Til next time...
B.
My house is an old Victorian with 12 foot high ceilings which is very cooling in the summer heat, but chilly in these waning days of Wintertide. In the parlor, we sat with wool blankets and pillows as we sorted through old photos and gardening magazines anticipating the heirloom vegetable season. When hunger set in, I thought what better way to stave off the grumbles than with Chili!
Now, feel free to send in your email about "which chili is the 'real' chili". I love to read the debates, but for now, I confess, I'm talking about opening a can of STAGG CHILI and making a nice presentation of it. Here's how it went...
I spooned chili into two chili bowls and set each on its own salad plate. On the plate next to the bowl I placed three trimmed radishes (gives a nice bite while still cooling the heat of chili) and two quartered pieces of a peanut butter and jelly sandwich toothpick speared with a black grape (a sweet treat to round out the meal).
Simple and compact, lunches presented this way offer a nice treat for the eyes as well as offering a little something extra. Other examples are: chicken soup - bowl on salad plate, with peppercinis, olives, pickle spear, and edge with a piece of graham cracker; salmon salad sandwich with a carrot stick and fan of apple slices; small walnut topped salad with celery stick laid across top and small ramkin of peanut butter on the side. It's about taking the extra couple of minutes to pull it together.
Keys to this presentation are: Keep the bowls and plates free from drips, less bulk is more appetizing, add a slight separation to like foods, and finish with a little something sweet.
I couldn't help but smile when my friend said, "Geez. I feel so special!" And that's really the point.
'Til next time...
B.
Sunday, February 11, 2007
SILVER MEDAL FOR TEAM USA IN DEAFLYMPICS
THE 2007 DEAFLYMPICS ARE COMPLETED, AND TEAM USA WOMEN'S CURLING HAS WON THE SILVER MEDAL!
It is an unbelievable feeling! My two teammates, JoDee Dike-Johnson and Karen Officer, are the only Olympic medalists I've ever known. They are wonderful women - each is a wife and mother, each teaches at the California School for the Deaf. They have patiently been teaching signs (ASL) to Gabrielle and me, and have been so very dedicated to our sport of Curling.
This triumph is nothing less than an appropriate payment for the Goodness, Good-will, Good-Sportmanship, Good Spirit, and good grief... just being awesome people.
Today, 11 February 2007, JoDee and Karen have been curling for exactly 7 months. 7 months!!! It's amazing!
All the BEST to my friends, JoDee and Karen. They have represented our USA well and I am so PROUD!
It is an unbelievable feeling! My two teammates, JoDee Dike-Johnson and Karen Officer, are the only Olympic medalists I've ever known. They are wonderful women - each is a wife and mother, each teaches at the California School for the Deaf. They have patiently been teaching signs (ASL) to Gabrielle and me, and have been so very dedicated to our sport of Curling.
This triumph is nothing less than an appropriate payment for the Goodness, Good-will, Good-Sportmanship, Good Spirit, and good grief... just being awesome people.
Today, 11 February 2007, JoDee and Karen have been curling for exactly 7 months. 7 months!!! It's amazing!
All the BEST to my friends, JoDee and Karen. They have represented our USA well and I am so PROUD!
Thursday, February 01, 2007
The Gothic Gourmet Blog comes HOME
Well, it's finally done!
The Blog has Officially come HOME to The GothicGourmet.com, thus introducing a more stream-lined experience.
On the sidebar to the left, you will find a News & Forum button to take you deeper into the Realm.
--
So the day has been spent on this project and of course, on putting together a Sponsorship Package to help fund the increasing costs incurred by Team San Francisco as we head into the final four-weeks before the Club Nationals.
If you are interested, or know of a person or business that would be, please feel free to contact me.
--
I want to give a very special THANK YOU to Wendy Brickman for all of her hard work and dedication. Without her, there would be no organization to our goals of increasing awareness of Curling in Northern California.
--
On the food front, I am reading a fascinating book on foods that were served to invalid people. This continues a leg of research that I have been following for some time. As long time readers know, this too will creep into a future piece. Stay tuned.
That's it for now.
B.
The Blog has Officially come HOME to The GothicGourmet.com, thus introducing a more stream-lined experience.
On the sidebar to the left, you will find a News & Forum button to take you deeper into the Realm.
--
So the day has been spent on this project and of course, on putting together a Sponsorship Package to help fund the increasing costs incurred by Team San Francisco as we head into the final four-weeks before the Club Nationals.
If you are interested, or know of a person or business that would be, please feel free to contact me.
--
I want to give a very special THANK YOU to Wendy Brickman for all of her hard work and dedication. Without her, there would be no organization to our goals of increasing awareness of Curling in Northern California.
--
On the food front, I am reading a fascinating book on foods that were served to invalid people. This continues a leg of research that I have been following for some time. As long time readers know, this too will creep into a future piece. Stay tuned.
That's it for now.
B.
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