Hi friends,
Just wanted to update you on the wildfire situation. Yes, the fires are out of control in San Diego county; no, (thank goodness) we haven't been negatively affected by them. I was told not to go down to Solana Beach for work on Monday and Tuesday (I don't work again until Sunday), because of the evacuation orders in the area and the fact that NO ONE would be out shopping for SOAP in the middle of a natural disaster! So I've had the last two days at home cleaning, straightening and preparing for the next month.
Burr has had to go to work everyday, but Monday he got to come home early and yesterday he didn't have to be there until noon. Today he will have normal hours. Let me assure you that he has been in no danger from the fires on Camp Pendleton. Yes, there are fires there, but No he has not had to fight them or be in their path! ALL IS WELL!!
Gabe is a bit confused about why I've been home the last two days and we haven't played outside any. How do you explain to a dog that the air quality is so bad that going outside for exercise would be counter-productive? Not to mention, every time we DO go outside, we come back in smelling like a campfire!
Hope all is well with you. Please keep the victims of this fire in your prayers. We know several families who have lost their homes.
grace and peace,
rmf
Wednesday, October 24, 2007
Wednesday, October 17, 2007
Entertaining secrets...
Well, not really secrets, just what I did when Linda and Robert came to town last weekend.
By the way, we had a fantastic visit! They arrived on Friday night and we headed out to Coronado Island to stay at the Marriott on the Bay. We had dinner at The Del, and it made for a wonderful evening. On Saturday, we took it easy at the hotel until check-out, then headed over to Miramar for the annual Air Show. We saw a huge demonstration by the helicopters, a Harrier jet, the Red Baron bi-planes, and the Air Force Thunderbirds performed! That night when we got back to the apt, we feasted upon appetizers and a delicious risotto (recipes to follow). On Sunday we had a brunch at the house, then went out for Fish and Chips in Carlsbad. That evening we went up to San Juan Capistrano for dinner with Linda's cousins from Ohio. Monday meant that I had to go back to work, but Burr was able to take the day off and continue to play host. The crew came down to Solana Beach for lunch and shopping, then went to the airport for their return flight to Park City. It was an incredible weekend.
As per Linda's request, here are the recipes for my hummus and Ina Garten's Butternut squash risotto.
Hummus:
2 cans of chickpeas, drained
juice of one lemon
2 cloves of garlic
salt
pepper
dash of hot sauce
2 tablespoons of tahini (sesame paste)
olive oil
Puree all ingredients except for the olive oil in the bowl of food processor. With the food processor running, stream in the olive oil until hummus is desired consistency. Serve with pita chips, feta, olives, veggies... whatever!
Butternut Squash Risotto
from Barefoot Contessa Family Style by Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher Salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 oz. pancetta, diced (this is an Italian cured bacon; if you can't find it, regular bacon is fine)
1/2 cup minced shallots
1.5 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees
Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
By the way, we had a fantastic visit! They arrived on Friday night and we headed out to Coronado Island to stay at the Marriott on the Bay. We had dinner at The Del, and it made for a wonderful evening. On Saturday, we took it easy at the hotel until check-out, then headed over to Miramar for the annual Air Show. We saw a huge demonstration by the helicopters, a Harrier jet, the Red Baron bi-planes, and the Air Force Thunderbirds performed! That night when we got back to the apt, we feasted upon appetizers and a delicious risotto (recipes to follow). On Sunday we had a brunch at the house, then went out for Fish and Chips in Carlsbad. That evening we went up to San Juan Capistrano for dinner with Linda's cousins from Ohio. Monday meant that I had to go back to work, but Burr was able to take the day off and continue to play host. The crew came down to Solana Beach for lunch and shopping, then went to the airport for their return flight to Park City. It was an incredible weekend.
As per Linda's request, here are the recipes for my hummus and Ina Garten's Butternut squash risotto.
Hummus:
2 cans of chickpeas, drained
juice of one lemon
2 cloves of garlic
salt
pepper
dash of hot sauce
2 tablespoons of tahini (sesame paste)
olive oil
Puree all ingredients except for the olive oil in the bowl of food processor. With the food processor running, stream in the olive oil until hummus is desired consistency. Serve with pita chips, feta, olives, veggies... whatever!
Butternut Squash Risotto
from Barefoot Contessa Family Style by Ina Garten
1 butternut squash (2 pounds)
2 tablespoons olive oil
Kosher Salt
Freshly ground black pepper
6 cups chicken stock, preferably homemade
6 tablespoons unsalted butter
2 oz. pancetta, diced (this is an Italian cured bacon; if you can't find it, regular bacon is fine)
1/2 cup minced shallots
1.5 cups Arborio rice
1/2 cup dry white wine
1 teaspoon saffron threads
1 cup freshly grated Parmesan cheese
Preheat the oven to 400 degrees
Peel the butternut squash, remove the seeds, and cut it into 3/4 inch cubes. You should have about 6 cups. Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25-30 minutes, tossing once, until very tender. Set aside.
Meanwhile, heat the chicken stock in a small covered saucepan. Leave it on low heat to simmer.
In a heavy bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes until the shallots are translucent but not browned. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes. Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.
Tuesday, October 16, 2007
I Met A Celebrity!! (sort of)
Well, I definitely met her... I guess it's just up in the air on how many of you would consider her a celebrity! Amy Finley, winner of The Next Food Network Star, came into my store, Mistral, about two Sundays ago! I recognized her right off the bat and tried not to act like a goof. I told her how excited my husband and I were that she won, and that we were looking forward to seeing her new show, The Gourmet Next Door. She was very nice and down to earth, just like she comes off on TV. Her show premiered on Food Network this past Sunday at 1 eastern/noon central. It was good... and her food looked great!
Hope that all is well with you. We have been busy the last few weeks. Two weekends ago we went camping in Cleveland National Forest, Burr finished his flights last week (he is now a qualified co-pilot), and this past weekend Linda and Robert came down. Stay tuned for more pictures and details from their visit.
We still don't know when we're headed overseas, but we're hoping that it will be in late November, after Thanksgiving. I promise to let you know as soon as we know!
Grace and peace,
rmf
Thursday, October 4, 2007
Milkshakes and Pedicures!
If you're going to be alone on your birthday, there really isn't a better way to spend it. Work called Burr to El Centro, CA last week for some very intensive night flights, and I got to celebrate my birthday independently.
I'm very good about not spoiling surprises, so I had lots of cards and a few packages to open throughout the day. Gabe and Penny Lane kept me company, and after my pedicure, Gabe took me for a walk on the beach. I received beautiful roses from Burr, a pretty floral arrangement from the Derings, and Caroline hooked me up with a great bottle of white wine. Here are a few pictures from the big day.
I'm very good about not spoiling surprises, so I had lots of cards and a few packages to open throughout the day. Gabe and Penny Lane kept me company, and after my pedicure, Gabe took me for a walk on the beach. I received beautiful roses from Burr, a pretty floral arrangement from the Derings, and Caroline hooked me up with a great bottle of white wine. Here are a few pictures from the big day.
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