Sunday, June 16, 2019

Happy Father's Day



























Dad, me, Tiffany - my first dog, on our back patio.  Tomatoes in Dad's garden. T-bone steaks and baked potatoes on Sundays. Our white VW bug in the carport with our blue station wagon. Cub scouts, mapping Brooks AFB on our bicycles with my brother, Chris. Star Trek, Partridge Family, Brady Bunch, Gilligan's Island, Carol Burnett, Room 222, Love American Style on TV. I miss you every day, every day.  Happy Father's Day. I love you.

30 Boltwood


















































I had to be in Massachusetts this week for 3 days for meetings at the domestic office of the company where I work.  They always put me up at what was the Lord Jeffrey Inn.  Unfortunately, because Lord Jeffrey wasn't too kind to the local Indian tribe there has been a lot of bad press for him lately.  The hotel decided to change the name of the hotel to 30 Boltwood which is it's address in Amherst.  It is a gorgeous hotel that has been around for years and is quite beautiful.  The rooms need some updating but the fireplace in the lobby and the restaurant are quite beautiful and good. I love the fireplace in the sitting area in the lobby - it is massive.  I want a kitchen with a fireplace just like this.


Gorgeous Weekend



























Such a beautiful weekend. Tim was in Michigan with his folks and I had lots of work to do at the house. Kept myself busy, working in the yard, cleaning up around the veggie garden, cleaning the pool and finishing up the pergola which is almost there.  I spent a couple hours in the pool and went inside to cook dinner. Feeling productive but without Tim here it gets kind of lonely.  Be back in a week and we can have a normal weekend together. Hopefully, the weather will work with us. No more cold, wet weather, please.

Tim's Parents House






























We made a quick trip to Tim's parent's home. It is truly one of the most beautiful homes and gardens around.  It helps that they are retired botanists. However, Tim's Mom has such an intuitive sense of what makes a house a home.  Whenever I am there, I walk through the house and it's not filled with expensive furniture or over the top decoration - it is just a beautiful home filled with years of amazing memories and trinkets and a home I would have loved to have growing up in as a kid.  Always love visiting them.

The Vegetable Garden



























Our third summer with the vegetable garden.   Each year we keep tweaking  the successes of our garden. Tim finished painting the fencing and we love using straw bale gardening.  Tim cleaned up the space, planted new plants and our summer begins. I just need to mow around the fence but we are on target for a summer of great food to eat.

Good Bye Sadie































My cousins daughter Sadie,  who has been so much a part of our lives the last two years, graduated.  We are so sad to see her go.  We have had so much fun together.  Between, brunch at the Diner in Delhi, our tap classes, theatre at SUNY Delhi, Hobart Community Center movie nights and the Bovina Hoofers - it has been a blast!  We are so proud of her and so happy to see her move into the real world but will miss her so much when she is gone.  I hope that we remain friends and theatre buddies.  Love you Sadie!

Cauliflower Shawarma Tacos and Brussels Sprouts Rosti

























We have always loved the mix of Middle-Eastern, Israeli, Indian and Vegetarian foods.  It's like comfort food with a kick.  Tim tried a couple new recipes this weekend and both items have become new favorites.

CAULIFLOWER SHAWARMA TACOS

1/4 cup olive oil
1/2 teaspoon kosher salt
1 tablespoon garam masala
1 tablespoon curry powder
1 1/2 teaspoons vegetable or chicken broth base
1 1/2 pounds cauliflower florets
1 medium onion
2 tablespoons flavorless oil
8 flour tortillas ( 6 inch )
Tahini Sauce ( see below) to taste
1/4 cup fresh cilantro leaves, finely chopped
Zhoug ( see below) to taste

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix together the olive oil, salt, garam masala, curry powder, and broth base.   Add the cauliflower and toss to coat.  Spread the cauliflower out onto the baking sheet and bake, stirring occasionally, until browned and crispy, 30 to 40 minutes.

Thinly slice three - quarters of the onion.  Dice the remaining one- quarter and set aside for topping.  In a skillet, heat the oil over medium - high heat.  Add the sliced onion and cook, stirring occasionally, until browned, about 10 minutes.

Warm the tortillas on the stove or in the microwave.  To assemble, fill them with cauliflower, fried onion, tahini sauce, raw chopped onion, cilantro, and zhoug.

TAHINI SAUCE

Makes 1/2 cup
1/2 cup tahini
3 tablespoons cold water
1 tablespoon lemon juice
Kosher salt and black pepper

In a small bowl, mix together the tahini, water and lemon juice until the mixture thickens.  Season with salt and pepper to taste.

ZHOUG

Makes 1 1/2 cups
5 jalapeños, seeded and coarsely chopped ( add to taste if need be)
4 cloves garlic
1 bunch flat-leaf parsley, coarsely chopped ( about 1 cup)
1 bunch fresh cilantro, coarsely chopped ( about 1 cup)
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
Black pepper
1/4 cup olive oil

In a food processor,  combine the jalapeños, garlic, parsley, cilantro, cumin, coriander, cayenne, salt, a few turns of pepper, and the olive oil and blend until it's the consistency of pesto, adding more olive oil if desired.  Store in the fridge for up to 3 days or spoon into ice cube trays, freeze, and thaw as needed.

BRUSSELS SPROUT ROSTI

4 large egg whites
1 tablespoon lemon juice, plus more for serving
4 cups lightly packed finely shredded Brussels sprouts (about 12 ounces)
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 cup flour or chickpea flour
Kosher salt and black pepper
1 teaspoon crushed red pepper or Aleppo pepper
Flavorless oil, for frying
Balsamic Dijon Yogurt ( see below )

In a large bowl, whisk together the egg whites and lemon juice.  Add the Brussels sprouts, onion, and garlic and stir to combine. Stir in the flour, 3/4 teaspoon salt, a lot of turns of black pepper, and a few pinches of crushed red pepper or Aleppo pepper.

In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Using an ice cream scoop,  scoop in about 1/8th of the Brussels sprout mixture and use a spatula to pat it out into a pancake.  Cook on both sides until browned, 3 to 4 minutes on each side.

Remove to a plate lined with paper towels, sprinkle with salt and a squeeze of lemon, and serve with balsamic Dijon yogurt.

BALSAMIC DIJON YOGURT

Makes about 1 1/4 cups
1 cup plain full-fat Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons honey
1 tablespoon balsamic vinegar
1/4 teaspoon kosher salt

In a medium bowl, mix together the yogurt, mustard, honey, vinegar, and salt.