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Tag: avocado

Travel Snacks

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #LoveDoveFruits #CollectiveBias

Let’s talk about travel snacks. I always bring my own – do you? I usually make my own “trail mix” and bring some chocolate and fruit or cheese in my carry-on to keep me satisfied. I mean, I don’t know about you but airplane food just doesn’t cut it in my book. I found these DOVE® Fruit snacks, a dark chocolate indulgence, are the perfect addition to my traveling snack bag.

We recently traveled to Texas, which meant a trip to Walmart to stock up on cat food for the pet sitter to feed our very hungry, spoiled cats. You can imagine I was so happy to find DOVE® Fruit to help prevent starvation on our flight. Finding these little bags of dark chocolate covered cranberries, cherries and blueberries just made my day. Our flight left around 5 p.m., with a very short layover in Atlanta before heading to DFW. There wasn’t any time to get dinner so I’d packed snacks for myself and my husband. I am still in the mood for cranberry anything but I bought 2 bags of every flavor because I’m not a very good sharer. One of each for my “under the seat” bag and the others in the “overhead” carryon because after we arrived we picked up a rental car and hit the road. Texas is a big state so I knew we’d need travel snacks for all of our trip!

Here are my other travel necessities. My current read, lip balm, hand lotion, sunglasses ( in case I feel the need to go “incognito”), socks (in case the airplane is freezing), an emery board for a unexpected snaggy nail, my iPad for movie watching and a light jacket or shawl to cover up with in case I want a nap! Oh – and tissues. You’ll always find these items in my travel bag regardless of the manner I am traveling. Ambition and Desire -The Dangerous Life of Josephine Bonaparte, by Kate Williams is the book I am currently reading

The sweet souls at DOVE® Fruit also have this great social hub where you can find some recipe ideas and serving suggestions and the best part – a coupon off for your own purchase of DOVE® Fruit. Now let me tell you a little about our trip. It was a bit CRAZY!

Everything went off without a hitch from GSO to ATL. In ATL we had a slight hiccup when somehow the plane that was brought to our gate had not been cleaned, which caused a 40 minute delay while they spit shined the cabin. Ok – no biggie and we were finally off. You can imagine by now I am craving a bit of chocolate. I was so happy when we finally got seated that I could pull out my bags of DOVE® Fruit and quench that craving. I even shared with my hubby. SO off we go….into the biggest, record breaking snow storm on record in North Texas.

No joke – it broke the record and we were in the big middle of it. We saw planes being de-iced before take off as we landed. It felt good to know we were on the ground. Consequently the next day DFW cancelled over 300 flights – that my friends, is a nightmare! We made our way over to the rental hub , and after being warned by the agent that roads were already bad, with multiple accidents, we found our rental car, loaded our bags and headed out of the airport to spend the evening with my mom. This is when our stressful one and a half hour drive, normally a 45 minute drive, put us out on the roads, covered with sleet, with temps falling into the low 20’s, and some of the biggest snowflakes I’ve ever seen falling from the black sky. There was no sign of any road crews spreading brine or sand or snowplows helping to keep the roads clear. GREAT! We made it to my mom’s very late, had a nightcap and hit the sack.

The next morning we woke up to 6″ of beautiful snow and multiple closures around the city and countryside. Texans, and I know this having been one most of my life, don’t really handle inclement weather too well! We spent the better part of the morning drinking coffee and wondering how we would proceed with our day. We had doctor and dentist appointments, a grand opening party to attend and reservations for dinner at my favorite Mexico City style Mexican restaurant- Javier’s. Luckily as the day progressed the temps went up and up and the frozen mess began to melt. We were able to make all of our obligations with some juggling from the doc and dentist. We made the party, a bit later than we’d planned and were feeling more relaxed by the time we joined our friends at Javier’s. As you can see it all turned out alright – I admit we were feeling frazzled, but thankful we were able to take care of all we’d planned in the DFW area. Don’t mess with mother nature or Texas!

We decided to start our road trip a bit earlier than planned and after a delicious dinner of Snapper Mojo de Ajo, (my absolute favorite) we hopped into our rental car and headed south to be sure and get an early and safe start the next morning for our drive to San Antonio. Can you guess what I pulled out of my bag to snack on? It was our dessert – DOVE® Fruit. The chocolate covered cranberries are smothered in deep, dark chocolate and they are delicious. We snacked and listened to our favorite Pandora stations to help the time pass quickly. We arrived at our hotel without difficulty, ready to hit the sheets and get some rest from all the craziness we’d experienced in the last 24 hours.

We woke up to dry roads and clear skies. Halleluia! After grabbing a cup of coffee from our favorite coffee shop, we headed south to San Antonio and the Texas UIL (University Interscholastic League) Girls State Basketball Championships. We were cheering for a team one that is coached by a long time friend. They made it worth our while as not only did they win the semi-final game on Friday but they also took home the 4A state championship on Saturday night. We were excited to be a part of his 8th state championship win! On the way down to SA we stopped in Lockhart for some Texas BBQ. After we devoured plates of brisket, ribs and the obligatory potato salad guess what I was craving? You guessed it – some DOVE® Fruit for my sweet tooth.

We spent a couple of nights with friends on beautiful Lake Austin, got our fill of Tex-Mex, BBQ and Chicken Fried Steak. Texas dinner staples that we miss since our move to North Carolina. We even fit in a couple of sets of live local music on Sunday afternoon before we headed back to the airport. We didn’t have the best weather on our visit to Texas but we got to spend time with our younger daughter, a few friends and my Mom. Life is best to me when I’m spending it with those I love and chocolate – so I’d say this Texas tour was fabulous!

Back at home now with piles of laundry, cats and dogs in need of lots of belly rubs AND no snow! I love to travel, but doesn’t it always feel terrific to be “home sweet home”? I’ve divulged what’s in my travel bag now YOU share with me and my readers – what must you carry when you travel?

March 11, 2015
Pumpkin Loaves
Pumpkin Walnut Bread

Pumpkin Loaves. This recipe is from the first cookbook I obtained as an adult, well if you consider 19 adulthood. I did way back then, but of course that was before I had kids of my own. The book needs to go to a book binder and be put back together. It is so well used it’s completely falling apart at the seams. Oh! The name of this book is “The Good Housekeeping Cookbook” circa MCMLXXIII. Do you know what that translates to without googling it? Well I didn’t…too many letters, so I googled it. 1972 So, yep I’ve had it a while. I suppose I could say it’s a vintage cookbook – it sure looks old!

The Good Housekeepiing Cookbook

In a way I like it falling apart, it’s like an old friend. If you are one of my friends, don’t misread that – none of you are falling apart! Many pages have gravy spatters, or vanilla stains, a few greasy fingerprints are scattered though out the book, but it remains a staple on my shelf of trusted cook books.

I like a slice of these pumpkin loaves with my coffee in the morning or as an afternoon pick me up with a mug of herbal tea. The recipe comes together quickly and makes 2 loaves, one for keeping and one for freezing or gifting! I guess pumpkin season is almost over now that March has arrived, but there is still snow on the ground at my house and this pumpkin bread makes me feel warm and fuzzy. As it bakes the spices begin to waft through the kitchen and you’ll peek to see how much longer before it’s finished baking. You might notice the recipe says “Day Before Serving”. I don’t wait 24 hours before I slice and serve, I can’t, I love it warm right out of the oven. I give it the obligatory 10 minutes to cool and then I turn it out. No worries – you don’t have to wait either!

Is pumpkin a seasonal food in your kitchen? It seems when October rolls around we are deluged with pumpkin recipes, then in November pumpkin pie is all over the place, and after Thanksgiving it sticks around a while cuz we all have leftover cans of pumpkin puree we bought, just in case; but what about after that? In December pumpkin soup recipes pop up everywhere, maybe pumpkin cookies and cakes, and pumpkin seeds are topping salads and soups, but after that are you still cooking with pumpkin? I’m curious now -tell me how often do you cook with pumpkin and do you consider it seasonal? What’s your favorite way to use it? Is there ever a time you wouldn’t even consider using it? I’m answering these questions for myself as I write and inquire of you. I’ll look forward to your answers and ideas!
Pumpkin Walnut Loaves

Author: The Good Housekeeping Cookbook

Serves: 2 loaves
Ingredients

3 cups all-purppose flour

2 cups sugar

2 teaspoons baking soda

1 teaspoon ground cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon salt

1/2 teaspoon double-acting baking powder

1 16oz. can pumpkin

2/3 cup salad oil

3 eggs, slightly beaten

1/2 cup chopped walnuts (this is my addition)
Instructions

Day Before Serving (or NOT)

Preheat oven to 350*F.

Grease well two 9″ x 5″ loaf pans.

In a large bowl, with fork, mix flour with next 7 ingredients; add remaining ingredients and mix just until blended.

Turn batter into pans.

Bake about 1 hour or until toothpick inserted in center comes out clean.

Cool in pans on wire racks 10 minutes; remove from pans and cool completely on racks.

When cool, wrap each loaf and store at room temperature.
3.2.2885
March 2, 2015
A Week In Napa – Part 3

One of the highlights of my week in Napa was a trip to Cakebread Cellars for a Wine & Food Pairing Experience. The only bad part of this experience was the torrential downpour that I encountered on my drive up the St. Helena Highway to Rutherford and the Cakebread Cellars. Once inside the tasting room with it’s cozy barn like appearance the rain no longer mattered. I was greeted by smiling faces and my rain jacket and umbrella were quickly replaced with a lovely glass of Cakebread Chardonnay, “what bad weather?” The warm reception was just a precursor to the hospitality shown during this experience. Next I was introduced to my tour guide who informed me that the resident chef Brian Streeter wanted to meet with me during my time at Cakebread. You can imagine, I was elated to hear I would visit with the chef. I purchased The Cakebread Cellars Napa Valley Cookbook to be sure I obtained his autograph.

Cakebread was founded in the most humble beginnings. Owners Jack and Dolores Cakebread purchased a cow pasture, old barn with a dirt floor and a century-old house that didn’t even have a foundation, in 1973 for a $2,500 down payment. They had fallen in love with Napa, traveling there often from their home in Oakland, California. The day after they purchased the ranch they began to make plans to plant a vineyard with the intention of selling grapes to vintners in the valley. After a year they realized that they too could be doing what their winemaker neighbors already were doing – making wine. From those modest beginnings this family business has grown from 157 cases in 1973 to an annual production of 85,000 cases. For a quick summary of how Cakebread has grown over the years read this. The Cakebreads have been married for over 50 years and theirs is story of diligence, hardwork, vision, friendliness and love.

After a brief account of the history of the vineyard and it’s owners, we were lucky, thanks to all that rain outside, to be forced to walk through the winery on our way to the private room where we would sip and savor Cakebread wines and the chef’s flavorful appetizers. Wine is my beverage of choice after 5p.m.and I enjoy many varieties of wine but when it comes to knowing all there is to know about wines – good grief – I have so much to learn. It’s overwhelming to hear the guide talk about the entire process but I appreciate all there is to hear. Just looking at these giant stainless steel vats and equipment is amazing and beyond this are hundreds upon hundreds of French Oak barrels, all stamped with info for the winemakers to keep track of their precious commodity.

Inside Cakebread Cellars

Cakebread Cellar French Oak Barrels

After a lesson in grape growing and wine production we proceeded to our private room to begin our tasting. There were 6 others in my group, all as happy as I to be there on this cloudy, wet day. The Wine & Food Pairing Experience takes about 90 minutes total yet I never felt rushed. Asking questions is encouraged and all questions were answered intelligently by our host.

As we approached our glass enclosed room the chef was plating our food. I loved that! Not his sous chef or an assistant but Chef Brian himself! About the time we entered the room the bottom fell out of the clouds and we could see the rain pour heavily through the floor to ceiling windows. The relentless wind and rain actually helped to set the stage for a pleasant and entertaining time.

Chef Brian Streeter

Food & WIne Pairing Experience

See the glass with the Cabernet already poured? Our host poured it first to allow time for it to breath before we tasted it. Each of the others were poured at the time we would taste and a description of each wine as well as the food paired with it was given. Before we began tasting Chef Brian greeted us and told us a bit about his concepts of healthy, local and seasonal foods. Finally it was time to taste some fantastic wines and appetizers.

Cakebread Cellars Wines

You can see the featured wines above . We began with a 2010 Chardonnay paired with Tortilla Espanola, a classic Spanish egg dish which was the perfect vehicle to highlight the beautifully balanced Napa Valley Chardonnay. A simple dish of eggs, onion and potatoes, seasoned only with onions and salt. 2013 Napa Valley Chardonnay boasts fresh, fragrant, apple, melon and pear aromas with a hint of oak spice. Rich and mouthfilling on the palate, its smooth, beautifully balanced, yellow apple, nectarine and honeydew melon flavors segue into a long, succulent finish enhanced by refreshing mineral and spicy oak tones.

Next up was a 2012 Chardonnay Reserve, Carneros. Coupled with Gougeres with Dungeness Crab and Avocado Salsa. Classic Gougere or cheese puff showcasing the round, rich flavors of this Chardonnay Reserve. Creamy cheese and silky crab marry well with the texture of this wine, which is fermented in those heavenly French oak barrels. Full-bodied and mouthfilling on the palate, with luscious, impressively concentrated apple, pear and melon flavors, this Chardonnay finishes showcasing ripe fruit, spicy oak and refreshing mineral tones.

Third we tasted a 2012 Pinot Noir which was matched with Portabella Fries with Meyer Lemon Aioli. While every appetizer served was delicious, this was my favorite, as I love portabellos and these were amazing, lightly breaded with panko and parmesan. Apple Barn Pinot Noir displays high-toned dark cherry, blueberry, black raspberry and plum aromas with hints of earth and spice. An opulent Pinot Noir – I want more!

Our final tasting was a 2012 Cabernet Sauvignon, which by now had had time to breath and was full of dark cherry and boysenberry fruit flavors. We all know a glass of cabernet served with a flavorful steak is hard to beat and the Thai Beef Salad in a Lettuce Cup was a wonderful version of that. Steak marinated in soy sauce, garlic, cilantro and canola grilled to medium rare and tossed in a lemongrass dressing was the perfect compliment to this wine with it’s ripe fruit, dark chocolate and wood spice tones. A favorite to be sure.

Cakebread Cellar Corks

After a leisurely sip and savor of these fine wines and fantastic food, sadly, it was time to make our way back to the front tasting room and say our goodbyes. I met with the chef and visited for a bit before asking him to sign my cookbook, which he cheerfully did. I’m adding it to my collection of cookbooks signed by their authors, that’s another post. The friendliness of each person I encountered on my visit to Cakebread truly made the experience one I won’t soon forget. I definitely plan on returning for more of their hospitality, to savor the fine wines, relish in some tasty food and learn more about this wonderful operation and all that makes it what it is. A gem in the heart of Napa Valley.

February 25, 2015
Eggs For Breakfast
Eggs for breakfast

Eggs, toast, and roasted asparagus all in one pan and perfect for a freezing-cold morning breakfast. The snow is back and it was unpredicted. Weather forecasters often get a bad rap for not predicting our weather correctly and today is a classic example of why! On last nights weather report, on two different channels, snow was not in the forecast. They said, “we’ll be lucky if we see a few flakes, don’t expect another snow day”. Ha Ha – woke up to a couple of inches on the ground and still falling. Schools are closed and not much is gong on in Greensboro today. Below freezing temps will certainly keep me indoors another day.

I thoroughly enjoyed sipping that first cup of dark, rich, steamy coffee while watching the feathery flakes fall from the grey skies. It wasn’t long until I knew if I was going to get any work done, I needed a little brain food, eggs to be exact. Not wanting to make a mess in the kitchen I made this one skillet breakfast and it is so tasty, healthy and easy! Here is what you do:

Roasted asparagus and Toasted Seeded Bread

Spray a little coconut oil or cooking spray into a non-stick skillet. Toss in some washed asparagus and let it begin to roast. Butter (optional) a piece of seeded bread or any bread you have on hand and lay it in the skillet too. Continue to toss the asparagus to prevent burning and flip the toast when the first side is brown.

Next crack an egg into the pan and cover with a lid. After a minute sprinkle a few chopped scallion pieces on top of the egg. Re-cover and allow to cook until the yolk is done to your liking.

Add scallions for flavor

One Skillet Eggs, Asparagus & Toast

When the egg is done to perfection top it with fresh cracked pepper and grated parmesan. Be sure to sprinkle a little pepper and parmesan on the asparagus too.

Coming next “Part 3 of A Week In Napa”.
Eggs For Breakfast

Author: Linda Walbridge
Ingredients

Eggs

Butter

Cooking spray (I prefer coconut oil)

Seeded bread

Asparagus- stemmed and washed

Whole Peppercorns

Block of Parmesan

1 Sliced Scallion
Instructions

Spray non-stick skillet with cooking spray.

Thrown in asparagus.

Butter both sides of a piece of bread and put it in the skillet.

Toss asparagus to prevent burning.

Flip toast when first side is toasted.

Crack egg into skillet, slowly.

Cover with a lid and allow to cook one minute.

Remove lid and sprinkle scallions over egg, replace lid.

Continue to cook until egg is of desired consistency.

Remove from heat and grind fresh pepper and grate parmesan over egg and asparagus.
3.2.2885
February 24, 2015
A Week In Napa – Part 2

Mumm Napa

Here we go…part 2 of my week in Napa. The “Wine” part. The part where we’ll talk about wines and vineyards and tasting rooms. I like this part! Let me start by saying that it is quite difficult to choose which vineyards and tasting rooms to visit in this area. 95% of Napa Valley’s 400+ wineries are family owned and operated. Where to start? I admit I pretty much “winged” it on this trip but on future travels to Napa I will go prepared with a list of which wineries I’ll visit. There are more world acclaimed wineries here than anywhere else in the U.S. Just taking a drive up the Silverado Highway presents one with sign after sign of well known wineries and tasting rooms. I barely drove north on the Silverado when I began to see recognizable vineyards. Stags Leap, Clos du Val, Black Stallion, and Baldacci. The towns of Napa, Oakville, and Rutherford blend together in vast surroundings of vineyards, tasting rooms look like stone castles on hilltops or rustic and magnificent barns all cradled in the foothills. It’s a sight to see.

My first stop was at Mumm for a bit of “bubbly”. Sparkling wine! I was in for a treat. Here is a bit of their story. “Our roots can be traced back to GH Mumm, the leading international champagne brand in France. Established in California in the late 1970s, Mumm Napa follows traditional wine making techniques of its French heritage to create the finest, hand-crafted sparkling wines. Our dedication to quality has been rewarded with accolades and awards over the decades.”

It was a pleasant, mild day and a seat on the stone paved patio set the stage for this tasting. My daughter and son-in-law were along on this excursion. As you can see from the above photo we tasted several sparkling wines, from the traditional champagne color to rose to a ruby colored sparkling Pinot Noir. Our host was a mature, white-haired gentleman, keen to please and friendly. He explained the different options for tasting, set up our glasses and chatted about the beautiful day, where we were from and so on. Next he did the routine ID check and upon inspecting mine, which we could easily question the necessity of, he said in a rather bizarre tone, “ooohhh”. We all eagerly awaited the first pour and didn’t pay it much attention at that time. After we’d tasted several pours my daughter posed a question,”by the way, did anyone notice the way he reacted to Mom’s ID?” “Weird!”. At that time we all said we did notice and yet none of us knew exactly what the old guy meant by it. We laughed and tasted on. Brut Reserve, Brut Prestige, Rose, Cuvee M and Pinot Noir. All lovely and sparkling.

Brut Reserve-ripe with fruit flavors and a creamy texture—an ideal dinner companion.

Brut Prestige-Versatile with a lingering, crisp finish.

Brut Rose-Versatile and food friendly, this wine is direct with a soft fruity flavor

Cuvee M-A slightly sweet sparkling. The complex bouquet works seamlessly for champagne cocktails and as a pair for both sweet and spicy.

Sparkling Pinot Noir-This dry, red sparkling wine is made from 100% Pinot Noir, with a strong bouquet, it pairs beautifully with dinner.

We took home a few bottles of the Rose as it’s one of my daughters favorites. We thoroughly enjoyed the beautiful views from the tasting patio and the delicious sparkling wines at Mumm. I will return for the pleasure of sipping so many sparkling wines all at one time. I mean, I don’t know what’s not to like?

I don’t want to bore you today with more about this portion of my trip, so up next I’ll post about my “Wine & Food Pairing Tour” at Cakebread Cellars. If you love food and wine you’ll want to read all about it, as it is one of the premier tours in Napa.

February 20, 2015
A Week In Napa

A view from Alston Park.

Recently I had the pleasure of spending a week in Napa, California. Most of us are familiar with the name “Napa”. It conjures up visions of countless vineyards and tasting rooms complete with limos whisking groups of fun-loving tasters from tasting room to tasting room, empty nesters strolling through the wineries, sipping glasses of Cab whilst enjoying each others company. This perspective is not at all wrong, particularly when the weekend arrives. Since I was visiting for several days I noticed the drastic difference between a Tuesday and a Saturday. Thursday evening the influx of “tourists” becomes apparent as waiting lines at cafes and restaurants grow, along with the amount of traffic on the streets and in parking lots. Get this, I am not a tourist in Napa, I have a room there and I know people!

My adventure in Napa included some of this “tasting room fun” but I also had many opportunities to meet a few folks and spend some leisurely time enjoying the town of Napa. You see, I was pet sitting my daughter and son-in-laws dog while they traveled to Hawaii for work purposes . I know, I know, tough job for all, but somebody’s gotta do it!

Napa is a smallish town of about 77,000 people and is the county seat of Napa, County, California. It is indeed surrounded by vineyards, is blessed with moderate weather, a river flows through it and there are plenty of great dining places, tasting rooms, wonderful parks, and museums. Quaint inns, B&B’s and fabulous hotels abound.

Napa scene

The evening I arrived the local Whole Foods was doing their weekly “wine tasting”. This Whole Foods has a small,cozy “bar” area where they pour wines from local growers as well as from their wine department. Not too many tourists know about this, so it’s a great place to meet locals! The bartenders remembered us from my visit just a few days prior to my pet-sitting stint. They greeted us with smiles and began to fill our glasses with wines from a local Napa vineyard and on this evening, a French one too. It’s a very casual setting, crowded with neighborhood tasters and a delightful way to spend a late Friday afternoon. We enjoyed some local cheese, sausage and fresh berries at home that evening and I had a quick lesson in what my grand pup would expect while his parents were gone.

Kent & Geoff – Whole Food bartenders

Cowgirl Cheese a Napa Local Delight

Knowing that my grand pup loves to take a walk in the park we spent many hours hiking at Alston Park, just 5 minutes from his home. It’s hilly, with miles of trails, a designated dog park, off and on-leash areas, a variety of birds and plenty of benches for sitting a spell to take in the surrounding vineyards and mountain views.

Foggy morning at Alston Park

Which way to go? Alston Park

One of my favorite places to visit is the Oxbow Market on the river near downtown. They have a “locals” event every Tuesday night, when special offers are found at most merchants in the market. There is outdoor seating with a view of the Napa river and heaters for those chilly northern California evenings. Full of delicious food offerings, a brandy distiller, candy counters, kitchen items, a spice merchant, a grocery, book nook, pastries and a coffee shop. It’s easy to spend a couple of hours perusing the stalls, having a bite and maybe sipping on a glass of bubbly, beer or wine.

Sweet Treats at Oxbow Market

Locally Distilled Infused Brandy

Shaved Truffle Pizza @ Ca’Momi during Truffle Week at Oxbow

The establishment I visited most was Hog Island Oyster Co. at the Oxbow. They specialize in – what else? Oysters! Fresh or grilled, there are several varieties to choose from daily.

Fresh Hog Island Oysters

The grilled oysters are just about to die for. Rockefeller, Casino, Bagna Cauda, and on one day Harissa. These were spicy, fresh, salty and smokey all at once and they are at the top of my list of favorites at Hog Island.

Grilled Harissa Oysters

Hog Island Bubbly Rose

There is a tiny grocery located near the front entrance called Oxbow Produce and Grocery where you can find speciality items as well as fresh, organic and local veggies and fruits. I delighted in seeing the lovely vegetables on display.

Brussels Sprouts

King Trumpet Mushrooms

Roman Cauliflower

Back at the hacienda my daughter has a Clementine tree in her back yard and no matter how many are picked daily it always seems loaded with fruit. The thing about “picking” these sour-sweet little cuties is that they have to be cut from the tree or else the stem pulls a hole in the skin and then it must eaten. Not such a bad thing, but the tree needed to have some fruit taken so one day I trimmed about a bushel full and made fresh Clementine juice, a Clementine and Olive Oil cake and some White Chocolate and Clementine Cookies. I’ll be sharing those recipes with you soon. Now that I am back in N.C. I do miss having access to all that fresh, juicy fruit each day!

Fresh Picked Clementines

Another treat was meeting some new doggie friends. My grand pup is a breed you may not be familiar with. Lagotto Romagnolo is a non-shedding, medium-sized breed, also known as the Italian Truffle Dog or Italian Water Dog. He isn’t the only one residing in Napa. These dogs are loyal, friendly, easy to train, affectionate, with large expressive eyes, love the water and are hypoallergenic. Vito is my favorite Lagotto but you’ll find these faces of his friends sweet and engaging.

Lagotto Puppy

Lagotto giving kisses

Here is what happens to Vito after a long hike in the park, a marathon session of catch and some belly rubs. After all the entire reason I was able to have this fantastic week in Napa was all about the “dog” I’d say he’s a happy boy!

Vito – done for the day in Napa

I have so much more to share with you from my Napa week. I haven’t even touched on my visits to Cakebread Cellars, where I treated myself to a “food and wine paring”, my trip to Mumm where I tasted several varieties of sparkling wine, and my stop at Peju, another beautiful winery. I”ll be giving you all the scoop on these fine vineyards as well as sharing the cake and cookie recipes in upcoming posts. Oh! and one more thing – I have a quirky story about that famous restaurant “French Laundry” and my home city to divulge. Stay tuned for “Part Two” of a week in Napa.

February 17, 2015
Berry Crisp
I love fruit crisps. After making this sweet, mixed berry crisp with real vanilla beans, cardamom, cinnamon and a pecan crunch topping I’m certain they rank at the top of my favorites list. I even like the way the juice bubbles up and over the edges. These sweet crisps would make a great non-traditional Valentine’s Day treat for your sweetheart. The color is even right on!

I haven’t won many things in my life…I don’t suppose I’ve even tried to win “things” in my life, but once I did win what has turned out to be one of my favorite cookbooks for desserts. It’s called “Desserts From The Loveless Cafe”. I won it quite some time back on another food blog – that sadly has now disappeared. I also won a Hamilton Beach stand mixer once from Mama Harris’ Kitchen. Now there is a blog that is still going strong. That pretty much sums up “things I’ve won”.

I’ve not had the opportunity to visit this cafe but next time I find myself traveling to or through Nashville I will make it a point to stop in. Loveless Pastry Chef, Alisa Huntsman also keeps bees so I’m quite sure we’d have plenty to discuss over a cup of hot coffee and one of her delectable desserts. I admit I followed her recipe word for word and you should too. Plump juicy blackberries and raspberries mixed with spices and sugar turn into a mouthwatering base for the Pecan Crunch topping.

I used fresh plump Madagascar vanilla beans, freshly ground Saigon cinnamon and cardamom from Savory Spice Shop for this recipe. Remember using the freshest spices you can find make all the difference in the final flavor of a recipe. Tip: When using fresh vanilla beans be sure to handle them with tongs or wear gloves to prevent deterioration of your vanilla bean. If you are using the entire bean at one time this is not necessary, but in this case the recipe calls for half. Store the remaining half tightly wrapped in foil and sealed in a plastic bag.

I know with V-Day just about a week away, there will be an abundance of recipes for all types of sweet treats bombarding the foodie blogosphere. I’m curious – what is your favorite dessert to share or give to your sweetheart? Leave me a comment and share your favorites. It’s the “sweet” thing to do!
Berry Crisp and Pecan Crunch Topping

Recipe Type: Dessert

Author: Loveless Cafe – Alisa Huntsman
Ingredients

1 cup sugar

3 tablespoons cornstarch

2 teaspoons grated orange zest

1 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 vanilla bean

1 pound blackberries (about 4 cups)

1 pound raspberries (about 4 cups)

Pecan Crunch Topping Ingredients

3/4 cup unbleached all-purpose flour

1/2 cup packed dark brown sugar

1/2 cup chopped pecans

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

4 tablespoons cold unsalted butter, cut into small cubes
Instructions

Preheat the oven to 400*F. Place 6-8 individual 8-ounce oven proof custard cups or ramekins on a sturdy baking sheet.

In a large bowl combine the sugar, cornstarch, orange zest, cinnamon and cardamom. Split the vanilla bean lengthwise in half and with the tip of a sharp knife scrape the seeds into the bowl. Rub the ingredients together with your fingertips to break up the vanilla seeds and blend them evenly.

Add the berries and toss gently to combine. Set aside.

In a medium bowl, combine the first 5 topping ingredients and mix to combine, using your fingers to blend the mixture.

Add the butter cubes and continue to mix with your fingers until evenly mixed. (Use immediately or refrigerate in an airtight container for one week)

Divide the berries among the cups, filling each about three-quarters full. Sprinkle with the pecan crunch topping.

Bake for 25-30 minutes or until the juices are bubbling and the topping is browned and crunch. Let cool for at least 15 minutes. serve with a scoop or vanilla ice cream, if desired.
3.2.2885
February 6, 2015
An Invitation – #WomensLives

Last night when I checked my email before bed – not a normal thing for me – I was honored to find an invitation to partner with SheKnows Media and PRI (Public Radio International) in the #WomensLives Initiative. As a woman I have strong feelings and opinions about many issues that relate to women. Being the mother of two daughters I have strong feelings and opinions about how and what we teach our daughters along with what society teaches. Turns out there are a bunch of women who would like to voice these feelings and opinions and keep an open discussion going about women’s issues. I’m excited to be a part of this partnership and conversation. I’ll be sharing the stories, opinions, and experiences of other women taking this groundbreaking initiative, as well as writing some of my own.

We are all here for different reasons, with unique ideas, opinions and stories. We have one commonality – we are women. We live the exclusive life of a woman. We are single, married, childless or the mom to one or many children. We are mothers, daughters, grandmothers, granddaughters, nieces, aunts, friends, sisters, and wives. I am excited to see where this journey leads and to see who comes into my path through it.

Photo credits: FDA, Christian Life Center, African Women of Substance, Group M

February 4, 2015
Napa Foodie Tour

Recently I visited Napa, California, by far the best known of the Cali wine regions. I spotted winery after winery along The Silverado Trail and Highway 29. What I want you to know is that some of the countries best restaurants are here too! I wanted to try a few but where to begin? I decided on a walking foodie tour with Foodies on Foot. Owners Gale and Sherry offer 4 different tours in the area. I chose the Oxbow Tour. Their other tours visit Sonoma, Historic Napa Mill and for the more adventurous, a Segway tour. The last is on my radar for another visit as I often seek adventure. Comfy shoes and an empty stomach are recommended.

We began our tour at 10:30 a.m. and it lasts approximately 3 hours. Our group met at the famed “Oxbow Market“. After a brief explanation of what we could expect we headed inside the Oxbow for our first taste of Napa.

Stop #1 – Ca’ Momi prides itself on its commitment to authenticity, organic sourcing, sustainability, and practicing the rich tradition of Italian cooking. We snuggled up to the bar at this Italian hot spot inside the Oxbow. They boast of their authentic Italian food (Naples style) and this is why. The Verace Pizza Napoletana association (VPN) is an organization that certifies the authenticity of Pizza Napoletana. This certification is given to pizzerias who meet strict requirements that respect the tradition of the art of the Neapolitan pizza making. Not only do they own this amazing pizza oven but the mozzarella is hand made right in front of customers.

We were served a breakfast pizza with the most delicious, crisp edged crust topped with a farm fresh egg. We enjoyed the pizza along with a Blood Orange Mimosa from the cool bar. What a great way to start the day!

Now we were ready to take off on a short walk to the Model Bakery. For close to 90 years the Model Bakery has been on the scene in the Napa Valley. Serving up fresh baked breads made with organic stone ground flours and the finest ingredients. Alongside their delightful and tasty breads you’ll find an array of pastries, cookies, cakes and their famous “English Muffins”. We were treated to these hot out of the oven muffins with butter, jams and honey. You’ve never had an english muffin like this. It is not comparable at all to the stuff you find at your local grocery store. This is a perfect, quick stop for a bite to eat before you head off to hit the sauce on a day long wine tasting tour.

I snuck back into the kitchen for a peek and let me tell you they were busy as bees in that kitchen. I snapped a couple of quick photos before scurrying out as I was definitely in the way!

Breakfast hour was over so we took a leisurely walk to a food truck. Food trucks haven’t fallen off the poplar foodie scene anywhere, best as I can tell. We were treated to beef, street tacos at La Esperanza. The truck sits across from the Napa Wine Train tracks. It was fun to wave to all the patrons of the train as we devoured spicy, beef tacos, served just the way I like “em, with fresh cilantro, diced onions and a slice of lime.

By now our bellies are starting to feel satisfied so we take a longer stroll into downtown Napa to continue our tour. Our tour guide, Gale tells us facts about the recent earthquake that shook Napa to the core. Many damaged buildings remain behind orange netting, warning us to stay out until repairs can be completed. Along the way we also see 3 large steel beams recovered from the World Trade Center rubble. Installed in a park like setting, a reminder of our blessings to be enjoying a sunny, warm day on the beautiful west coast.

We’ve worked up a bit of an appetite after walking several blocks to Napa Valley Bistro, home to classic American cuisine with a twist. Co-owner and executive chef Bernardo Ayala has worked for some of the best known restaurants in the valley, such as Napa Valley Grille, Silverado Resort, Domaine Chandon, and the Culinary Institute of America in Greystone. With credentials like that we knew we’d be in for a treat in this sleek establishment. Chef Bernardo was in the kitchen when we arrived and he delighted us with Achiote Marinated Chicken Empanadas. Avocado, Lime Creme Fraiche, Black Bean Puree, Queso Fresco – delicious and fresh! Pockets of pastry stuffed with flavorful chicken on top of black bean puree is not only tasteful but looks appetizing too. No?

Lucero Olive Oil tasting room was next on the tour. Believe me if you’ve never “tasted” olive oils it’s practically as enjoyable as wine tasting. We gathered around a large bar where a variety of oils and vinegar were placed on a placemat for each of us. I immediately spotted the Mandarin Orange one and my interest was piqued to taste it most of all.

Along with infused olive oils they sell a wide range of flavored balsamic vinegars and a basic one as well. I couldn’t resist making purchases here to enjoy these fresh tasting oils in my own kitchen. The best was saved for last when small cups of vanilla ice cream were served with a drizzle of Chocolate Olive Oil and a choice of the flavored vinegars. Strawberry, pineapple, fig, blackberry, the list goes on and on. It was the better than one would imagine. In fact I liked it so much I’ve been making ice cream sundaes at home and drizzling them with oil and vinegar. Weird huh? You need to try it!

Inside Val’s Liquors lies a gem of a restaurant – Clemente’s . Clemente’s is the home of Chef Clemente Cittoni, where Malfatti is served. Most likely you’re not familiar with this dish. Malfatti is Italian slang for mistake, but when you eat it you won’t consider it a mistake for one minute. Read the short story of how it came to be here. We were served ours in cups topped with fresh made marinara and tons of oozy gooey cheese. Melt in your mouth goodness. A long line of locals waited for orders “to go”. Clemente is running a tight little operation tucked inside a place you’d least expect it.

As our tour started to come to an end we headed back towards the Napa River for a sweet treat, riverfront, at Frati Gelato. Master gelato maker, Dr. Anthony LuPriore oversees the production of authentic 16th century gelato. Offering a vast array of flavors we were treated to the signature flavor, Frate. A mixture of marscapone and pistachio. Heaven on earth!

When I thought the tour was about to be over we ventured to one last stop, Mason Cellars tasting room. We sampled 4 different varieties in this downtown location. Beautifully designed labels grace the bottles. The wines are nice too!

This ended the tour as a group, but a nice perk was a little card for a wine tasting at “Uncorked” another tasting room across from the Oxbow Market. We decided to sit a spell and taste a few of their offerings. A solo guitarist entertained as we sat at a long bar, rested our feet and enjoyed a few sips of Ahnfeldt wines.

It was a fantastic way to spend a few hours on a warm, sunny Saturday in Napa. Next time you find yourself in Napa and are looking for a diversion from hitting the wineries check out Foodies on Foot. Heck you can still make at least one tasting after the food tour is complete. Gale, our guide was very pleasant and made a point to visit with each member of her tour group. She kept up a steady but leisurely pace and gave us plenty of history and info about Napa. Here is their info:

Tours: $70 each 3 hours

Time: Napa tours start at 10:30am- Sonoma tours start at 11am

Available: Tues-Sat

Call Sherry 707-208-4691 or Gale 707-280-1348

Email us at foodiesonfoot@yahoo.com

February 2, 2015
SNICKERS® BIG GAME SUNDAES

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BigGameTreats #CollectiveBias

Wow! The big game is just around the corner. I’ll be spending that day with friends in Northern California and I want to bring a special “sweet treat” to enjoy after the pizza, wings, queso and chips have all vanished. #CollectiveBias set the stage when they asked me to create a #BigGameTreats recipe. I decided on these SNICKERS® Ice Cream Sundaes! I’ve already picked up bags of SNICKERS and Skittles® at my local Walmart to throw in my suitcase. I’ll pick up the other ingredients when I arrive, since ice cream and liquids aren’t easy to travel with. (smile)

I don’t really have a favorite team in this game but I’ve sure heard plenty of hype about sneaky things going on in the previous playoff games. I’ll be watching the big game because it IS the big game! My favorite teams fell off the grid a while back but “hey” I’m always up for a party! What’s not to like about some great food and lots of cheering and laughter with a bunch of friends. I’m hoping for an eventful game with a close score. For me that always keepings things interesting. You know a few interceptions, a fumble or two, a blocked kick, an 80 yard runback for a TD! WhooHoo I’m getting excited just thinking about it.

I’ll use extra bags of SNICKERS and Skittles to brighten up the dessert table! There are a couple of ways to serve these. You can do all the work yourself – or NOT! I’ll be putting out an array of party glasses with individual bowls of fruit, SNICKERS (chopped up) and a few different infused oils and flavored balsamic vinegars for the guests to play with. Yep I said, “oils and vinegars”. Have you ever tried those on your ice cream? If not you are in for a real surprise! I chose chocolate olive oil and raspberry balsamic for this particular creation but you can have a ball by setting out a variety of oils and vinegars. Choose fruits (I selected fresh raspberries) that compliment those and chop up a big bowl of SNICKERS because they are the finishing touch!

The first thing you’ll need to do is have plenty of good quality vanilla ice cream on hand. Choose your oils and vinegars and insert pourers into the bottle tops for control while pouring. Select your fruit, wash and place in small bowls.
Next you’ll want to chop up a bunch of SNICKERS bars – I used the minis to attain small pieces – perfect for topping the sundaes.Now you are ready to assemble or have your guests assemble the sundaes. Begin by drizzling some balsamic into a glass.

Next add a scoop of vanilla ice cream.

January 26, 2015