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Coming for a visit? Wish list from the USA

  • Andrew Rich wines
    (Are you sensing a theme yet?)
  • Traeger Wood Pellets
    Especially if you want to bbq! Any flavour will do. Available at Gartners.
  • Any Oregon Micro
  • Evolution #9
    Sokol Blosser wine
  • Trader Joe's
    Dried Fruit, nuts, Pacific Organic soups, spelt and quinoa
  • Abbott's Table Wine
    (Another David O'Reilly/Owen Roe treasure. Look at Wizer's )or Vino
  • Sineann Wines
    (Look for these wines at Wizer's or Vino)

Wise Words...

  • "There is a difference between dining and eating. Dining is an art. When you eat to get the most out of your meal, to please the palate, just as well to satiate the appetite, that, my friend, is dining." Yuan Mei, 1936
  • “If it’s red, French, costs too much, and tastes like the water that’s left in the vase after the flowers have died and rotted, it’s probably Burgundy” Jay McInerny
  • live with intention. listen hard. laugh. practice wellness. play with abandon. continue to learn. appreciate your friends. choose with no regret. do what you love. live as if this is all there is. Mary Anne Radmacher
  • Leap and the net shall appear. Zen saying
  • We all have the extraordinary coded within us, waiting to be released. Jean Houston
  • You must be the change you want to see in the world. Mahatma Gandhi
  • Desire, ask, believe, receive. Stella Terrill Mann

Read and Said

  • If you're going to put something in your mouth, make it good.
    wellfed.typepad.com
  • Eat locally & sustainably; Eat seasonally; Shop at farmer's markets; Plant a garden; Conserve, compost & recycle; Cook simply; Cook together; Eat together; Remember food is precious.
    -Alice Waters' fundamental guidelines, The Art of Simple Food, 2007
  • "Le Fooding: A state of mind that values atmosphere, nice food presentation, sensuality, imagination, entertainment and time as much as high quality food on the plate."
    The Paris Times, June 2006
  • “Wear black, make it tight, accessorize…you’ll look Parisian”
    Sandra Busby (quoted in Great Eats Paris)
  • “EU has ‘too much wine’; France and Italy to turn 560 million litres into fuel or disinfectant”
    Headline in the International Herald Tribune, Thursday June 8, 2006
  • “Living la vida vino”
    Colin exclaimed while wine tasting in Chateauneuf du Pape
  • "You got screwed, my friend."
    Don't order strawberries when there is chocolate to be had is Caroleigh's advice.
  • "Squiddy-boy"
    What Frederic, the maitre d' and proprietor of Hotel d'Alibert, called Colin after ordering calamari.
  • Respect the passion of wine
    A sign along the road in the Languedoc region of France. May 2006
  • "O solo mio - TNT, it's dynamite!"
    The classic mash-up of Tony Bennett and AC-DC; as sung by German tourists, La restaurante "La Grigina", Sorrento, Italy
  • "Budgie Smuggler"
    aka Banana Hammock, from Caroleigh's trashy English tabloid
  • "Poor Drinking Decisions", Colin, especially the week between April 14 and 26.
  • "Pimp my brewpub"
    Shane C, 4/10/2006; at Lompoc 5Q, North Portland
  • "Wine, not brain surgery"
    Bruce B. Proprietor of Vino in Sellwood
  • "it's going to make you feel all warm and fuzzed out"
    Dr. Chestnut, 4/1/2006
  • "There is no genetic defense against stupidity"
    Dr. Chestnut, 2/25/2006
  • "Remember the Rhubarb"
    Daniel, server at Ripe, 3/29/2006

Summer in Portland 2007

  • P8250008
    Portland in the summer is a beautiful thing. And although the weather *could* have been more summer-like (it is green there for a reason...) it was wonderful to see friends, volunteer with our favorite organization and shop! Our friends, Shane and Emily hosted an Iron chef party while we were in Portland. The secret ingredient of "PEPPERS!" was unveiled at 5:30 and each team had two hours to come up with an appetizer, a main grilled item plus a side, cocktail and dessert. The time flew: sous chefs chopped, the Iron Chefs barked orders, and the guests waited anxiously for each dish to appear. Plate and Pitchfork hosts Farm Dinners with local chefs and donates a portion of the proceeds to a handful of local organizations that help support local, sustainable agriculture.
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March 28, 2007

Leftover Redux

We hosted a dinner party for Vanya's (Colin's sister) visit.  On the menu was asparagus soup, butternut squash ravioli with a gorgonzola cream sauce and mini chocolate cakes (aka cupcakes).  The soup did not make it to leftovers but we did have the ravioli filling and some of the cream sauce.
Since my desire to stuff more raviolis had waned, I needed to think of something to do with the puree.
Here's what I came up with...

Butternut-Gorgonzola Soup
It was as simple as squash puree, gorgonzola cream (shallots, garlic, half and half and cheese), a little more cream and milk to lighten it up a bit. 
Sweet, creamy, salty, and delicious!

We started our meal with a pate we brought back from France and some Okanagan  bread, and rounded it out with a salad and some sparkly.P3230010

Not bad for a Tuesday night!

Posted at 06:25 PM in Food and Drink |

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