tag:blogger.com,1999:blog-34677717419309580742024-02-21T23:25:56.175-08:00keeping TABS{Trends + Attitudes + Beliefs + Strategies}Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-3467771741930958074.post-11129074737222657632009-12-14T05:16:00.000-08:002010-05-03T06:18:56.785-07:00Romancing the Stone<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaa7lypdlNn4lEVpV_V-3_r5mM3-u9rT9KNb3ITS7aJ4WWykKRIRWSvmDAQMZRiSnKtNcuf-33jjId06lvO1LIBQ1Ty9CXMBdWrkRo1ku_R596V_q2VOBJKIDhZ2FRKbDzP7avtGohkj0n/s1600-h/orchid.jpg"></a>My boyfriend suggested we take a day trip down to the Stone Brewery in Escondido. As the kids say, "I was down." In fact, I have always wanted to check the place out so we took a Sunday drive and got ourselves some beer.<br /><br /><div>The first thing you notice about this refined establishment is that it's more like a spa setting than a traditional brewery. Let's face it, the place is beautiful. I knew we were on sacred ground when I said to myself, "I could get married here," and then remembered we weren't at a church, we were at a brewery. </div><div></div><div></div><div><br /><br />All your senses are overtaken the moment you walk toward the entrace. A garden path leads you to the cool rock covered entry way. Sensational and savory smells waft from a distance, a buzz of excitement is heard from the nearby tasting room.<br /><br />The brewery offers superb fine dining in a relaxed atmosphere, <span class="blsp-spelling-error" id="SPELLING_ERROR_0">xeriscaped</span> gardens, soothing fountains tucked here and there, warm inviting fires to drink along side-of and tours of the facility that end at their lovely gift shop an tasting room. </div><div></div><div><br /><br /></div><div><div><div><div><div><div>They highlight some random yet informative topics on their tour; a brief history of beer, a solid argument that beer is better than wine, the quantities of beer employees are encouraged to take home each month (and let me tell you it's an insanely large amount that not even Tara Reid could go through in a year), how you can live off beer longer than water and finally they give you six generous samplings of some of their signature brews. </div><div></div><div><br />My favorite ale was their Smoked Porter. This dark brown beer is complimented by a truly smokey fragrance and a hearty after taste. I've had the bottled version but the sensation of drinking this beer right from the tap is similar to taking a bite out of a chopped BBQ beef brisket sandwich from my favorite dive back home in Ft. Worth, Texas.</div><br /><br /><div>Our tour guide explained Stone's philosophy on the beer business. They aren't just all about making great beer, they are about drinking awesome beer. It's refreshing in more ways than one that they aren't so arrogant that they think they are the only notable brewery in the world. They remember being a younger, smaller, stuggling brewery and clearly feel giving great beers visibility, no matter where they come from, is a way to help the little guys get their comeuppance. <br /><br /></div><div></div><div>They bring in beers from every corner of the earth and stock their ginormous fridge with loads of them which they serve at their bars and restaurant. </div><div><br /><div>And the restaurant is incredible. Here's just a sampling of some of the things we ate that night;</div><br /><div><span class="blsp-spelling-error" id="SPELLING_ERROR_3">Artisinal</span> Sausage Platter-Two locally made sausages braised in our own Stone Smoked Porter, served with her <span class="blsp-spelling-error" id="SPELLING_ERROR_4">raosted</span> potatoes, braised cabbage and a side of stone ground Stone Pale Ale mustard. </div><br /><div>Chicken Schnitzel - They bread and season a free-range <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Jidori</span> chicken breast after is has been pounded flat. Then they pan-fry it to a beautiful golden brown and serve it with their garlic mashed potatoes, local organic seasonal vegetables and lemon-caper cream sauce.<br /><br />Lamb <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Osso</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Buco</span>- Colorado all-natural lamb shanks <span class="blsp-spelling-error" id="SPELLING_ERROR_8">wih</span> pan <span class="blsp-spelling-error" id="SPELLING_ERROR_9">jus</span> and the Autumn season's finest roasted root vegetables - beets, fingerling potatoes, onions, celery and carrots. A feast for the senses!</div></div><div></div><div><br /><br />I genuinely loved the holistic approach of this destination brewery. In my opinion Stone is a disneyland for the beer drinker and foodie alike. I am ready to go back anytime Ian gets a wild hair to take a Sunday drive. Thanks Babe.</div></div></div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com1tag:blogger.com,1999:blog-3467771741930958074.post-18537758341059055512009-12-07T19:22:00.000-08:002010-04-29T23:59:13.128-07:00Thanksgiving Highlights<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSTWZM66-zqW7s4ikYWSyS1EKV4HrESKIpYt96rldyCStLY3ddh0w5gd-Y-Xy05KXpk0jBvjOaRqDeVE75n66iWYr426SfGGkT1IKiVPdPOSMiIsT3hzux2OlfZt9Hf-sTvUIsV9RQA7HF/s1600-h/Catalina+028.jpg"></a> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Homemade</span> Jalapeno Poppers - RIDICULOUS.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1geel8LBKvCalQgSNtpdwd-zeZ71ZhZNrFikBFzRhS_XrwGK5WI0zPto9MaEzR2_4ZZ8FvhHjvAkvKZn-6hfk3QeBKunVrYf9aP71eOk5Yd-vu2HMIIs05dNsGH08KZh866FR8gTyym9p/s1600-h/Catalina+027.jpg"></a><span class="blsp-spelling-error" id="SPELLING_ERROR_1">Yep</span>, they were as good as they looked and oh so nice and spicy. Ian did <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">something</span> so wonderful and simple here; three ingredients, each rich and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">immensely</span> flavorful on their own, and combined them to make what I consider the beginning of a <span class="blsp-spelling-error" id="SPELLING_ERROR_4">wonderful</span> Thanksgiving celebration.<br /></div><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Jl3Asd_TahTolNe1WOdUKfQ3mKyZION3rdN1x4ctjIHRYqdkdS_PsBXK27uaiHwwRWc3OaSOoDkXWnIsdP8UvoKHDr89Ww2ngPnhYKW9wMpYsQ4whcqJhgcnBQbfRhnxMQRqDPBMwhqa/s1600-h/Catalina+027.jpg"><img id="BLOGGER_PHOTO_ID_5415076734679715330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Jl3Asd_TahTolNe1WOdUKfQ3mKyZION3rdN1x4ctjIHRYqdkdS_PsBXK27uaiHwwRWc3OaSOoDkXWnIsdP8UvoKHDr89Ww2ngPnhYKW9wMpYsQ4whcqJhgcnBQbfRhnxMQRqDPBMwhqa/s400/Catalina+027.jpg" border="0" /></a> And then two turkeys were fried - DEEP fried in the front yard of our friends house.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpXUI51a4MPdNrl3-EY8yV-tbwKeWkarHGXaARGBg-fMINS1SusCXGUtmO3_emyVXfku0aod1uQg-esGEaMGKXw9qiFxFTZigI9gljFUaqKred46PO_EQLHvwlIDj3DoD64BtE1O8DK9C/s1600-h/deep-fried-turkey.jpg"><img id="BLOGGER_PHOTO_ID_5415075929934016082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 252px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpXUI51a4MPdNrl3-EY8yV-tbwKeWkarHGXaARGBg-fMINS1SusCXGUtmO3_emyVXfku0aod1uQg-esGEaMGKXw9qiFxFTZigI9gljFUaqKred46PO_EQLHvwlIDj3DoD64BtE1O8DK9C/s400/deep-fried-turkey.jpg" border="0" /></a> I was skeptical. I mean, I have heard that, "Deep frying a turkey is AMAZING! You won't ever make it any other way again! It's so spectacular. <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Oohh</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Ahhh</span>..."<br /><br />And I watched the whole process go down. It was a heck of a lot of prep in terms of gadgets and gloves, temperature gauges and metal rods as well as an impressive vat of bubbling scorching-hot peanut oil.<br /><br />The first bird bubbled in the oil for a mere half hour <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">stirring</span> up hunger pangs in all the drooling spectators. The kettle wafted peanut oil fragrances similar to those found at a Chinese restaurant. Peking Duck, anyone?<br /><br />"<span class="blsp-spelling-error" id="SPELLING_ERROR_8">Oohhh</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_9">Ahhh</span>....deep frying a turkey <em>is</em> amazing and spectacular," said <span class="blsp-spelling-error" id="SPELLING_ERROR_10">Tabetha</span>.<br /><br />And here's why; It's all about sealing in juices and not <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">over tending</span> to the bird. It's great in it's pure form. That's why people used to wait all year to eat one - it was a celebration, not something to be dreaded.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosjJaB4Nu3wGfICV8y2OjC1KbffYvolWyv5MzDdwTQPGIcr9U_KqSB1LBzufRmtbXty6cihR2LTi_9kHPanuo8WxzqqDXx3Lk32Md0vZYZhG82kJlUzXTvECGUbF9rNBvICVNiDswMig-/s1600-h/turkey-P1050017.jpg"><img id="BLOGGER_PHOTO_ID_5415075925041002610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgosjJaB4Nu3wGfICV8y2OjC1KbffYvolWyv5MzDdwTQPGIcr9U_KqSB1LBzufRmtbXty6cihR2LTi_9kHPanuo8WxzqqDXx3Lk32Md0vZYZhG82kJlUzXTvECGUbF9rNBvICVNiDswMig-/s400/turkey-P1050017.jpg" border="0" /></a><br />And the end product is actually healthier than a baked bird. Why, you ask? because the frying only penetrates the skin, seals in the meat and then all the juicy flavors essentially bake inside the skin. Adding stuffing, seasoning then <span class="blsp-spelling-corrected" id="SPELLING_ERROR_12">drenching</span> the bird in it's own fat through "basting" adds calories, calories, calories. And let's face it, they are just two different ball games. </p><p>Never again baked Turkey, turkey bags, stuffing, etc. Never again.<br /></p><div align="center"><div></div><div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com2tag:blogger.com,1999:blog-3467771741930958074.post-74586646887801970032009-12-07T19:09:00.000-08:002010-04-30T00:01:55.238-07:00HOT DOUGS - Doug is a culinary legend in my book.<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwp3FjiBzK5_Ck1J1_El-DtmLxVdGMb-llW6DRJZS7-6w26aXs1O1iITGtAqCW_rpRcNl7UDcONHNmKUJfFHMGGBjXDhs8mSauJwQl7shv9MzLpPor_UI87KXVs8zf_Lva-8EkfXjuDZt/s1600-h/CHICAGO+275.jpg"><img id="BLOGGER_PHOTO_ID_5412698152406932882" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTwp3FjiBzK5_Ck1J1_El-DtmLxVdGMb-llW6DRJZS7-6w26aXs1O1iITGtAqCW_rpRcNl7UDcONHNmKUJfFHMGGBjXDhs8mSauJwQl7shv9MzLpPor_UI87KXVs8zf_Lva-8EkfXjuDZt/s320/CHICAGO+275.jpg" border="0" /></a> That's the line of people inside...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvjkA7a4AljDB1WKFUAGLK7ZwIkwJtP8krSAWhbvAL8NFWnBR2JKasuV8gsho1yZbHQb_V-1EHblgAeEWPcOlctnR-5DuSTL5OSluquXN9kSMXOgvXysovKghRRSu-Iegx1QxkokcnV00/s1600-h/CHICAGO+269.jpg"><img id="BLOGGER_PHOTO_ID_5412698142876639298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggvjkA7a4AljDB1WKFUAGLK7ZwIkwJtP8krSAWhbvAL8NFWnBR2JKasuV8gsho1yZbHQb_V-1EHblgAeEWPcOlctnR-5DuSTL5OSluquXN9kSMXOgvXysovKghRRSu-Iegx1QxkokcnV00/s320/CHICAGO+269.jpg" border="0" /></a> before they start to line up around the corner. This phenomenon happens everyday around 11:30 AM and doesn't let up until 2:30 PM.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUuwA-ln7d1aA59xUXuhKAnCIlm5cTTbVOJL25AsCKO-Q88GNspJ46E4A2ogqTN3qLpliESQ5C7tNCqvZyghq_2RtRU6bi9Egx9WOgmJVRF-wrUJkNegzI283HgCsH-guCg2-1lrROn0C/s1600-h/CHICAGO+291.jpg"><img id="BLOGGER_PHOTO_ID_5412698136231795826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXUuwA-ln7d1aA59xUXuhKAnCIlm5cTTbVOJL25AsCKO-Q88GNspJ46E4A2ogqTN3qLpliESQ5C7tNCqvZyghq_2RtRU6bi9Egx9WOgmJVRF-wrUJkNegzI283HgCsH-guCg2-1lrROn0C/s320/CHICAGO+291.jpg" border="0" /></a> On the left we have a M<span class="blsp-spelling-error" id="SPELLING_ERROR_0">exican</span> spiked pepper smoked sausage with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Manteca</span> Cheese and <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chipotle</span> <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">mayonnaise</span>. On the right is something ridiculous like <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Parmeggiano</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Reggiano</span> on basil lamb sausage with an <span class="blsp-spelling-error" id="SPELLING_ERROR_6">herbed</span> reduction.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG007b9KaT6SZghRksQPsCO2YpWBC-5UuP0Azv80B1nAfr_fWzx2ovZxEE7f6A8pSndY-pFf6fy6V2s0EzPkTumwJfVT6yBKD9410fRLRELK0A4u6Pk0MntQ8BwzFrVKJseDPNdqwl6jS/s1600-h/CHICAGO+280.jpg"><img id="BLOGGER_PHOTO_ID_5412698126372761042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLG007b9KaT6SZghRksQPsCO2YpWBC-5UuP0Azv80B1nAfr_fWzx2ovZxEE7f6A8pSndY-pFf6fy6V2s0EzPkTumwJfVT6yBKD9410fRLRELK0A4u6Pk0MntQ8BwzFrVKJseDPNdqwl6jS/s320/CHICAGO+280.jpg" border="0" /></a>This was my first one...a lamb curry with <span class="blsp-spelling-error" id="SPELLING_ERROR_7">Rasberry</span> mustard and vodka cheese.<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_rCrLkCAAdSkNusT1uXRPMIUJeCrfOfDKTRIY-y2GrCmbPi0Pxgf-YwCa29wlzm3qT3YEVbqofRhyphenhyphenu6iM9eMvKJN5biu6VLW998tzmki_JjMPpluAn6oMyehT7yOGlKozwnGgNo4ligE/s1600-h/CHICAGO+279.jpg"><img id="BLOGGER_PHOTO_ID_5412698117144676898" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8_rCrLkCAAdSkNusT1uXRPMIUJeCrfOfDKTRIY-y2GrCmbPi0Pxgf-YwCa29wlzm3qT3YEVbqofRhyphenhyphenu6iM9eMvKJN5biu6VLW998tzmki_JjMPpluAn6oMyehT7yOGlKozwnGgNo4ligE/s320/CHICAGO+279.jpg" border="0" /></a>I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">believe</span> this was the "game of the week". Alligator sausage with goat cheese and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">Bearnaise</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_10">sauce</span>.</div><div></div><div><span style="font-size:180%;color:#ff0000;">Chicago's HOT <span class="blsp-spelling-error" id="SPELLING_ERROR_11">DOUG's</span> RULES!!!</span><br /><div> </div></div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-54337882516779337922009-12-07T18:55:00.000-08:002010-04-30T00:08:15.079-07:00Just plain good fancy overpriced Food and Drinks...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5SMFlIQjgk3uT-lSsINHsGyP_t0FNzfaui6mYho_Ra3B3IrMjUDxfbjqZGiZ1TIoLetspyvrQxY1OHxTGAz6pRflxIkA_1DByRiBJza-AmvvwX65YwQri3xiksYMWfeNV2hY2BMids9o/s1600-h/CHICAGO+185.jpg"><img id="BLOGGER_PHOTO_ID_5412696733528613618" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb5SMFlIQjgk3uT-lSsINHsGyP_t0FNzfaui6mYho_Ra3B3IrMjUDxfbjqZGiZ1TIoLetspyvrQxY1OHxTGAz6pRflxIkA_1DByRiBJza-AmvvwX65YwQri3xiksYMWfeNV2hY2BMids9o/s400/CHICAGO+185.jpg" border="0" /></a> Chicago high society dining. Grilled t<span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">iger</span> shrimp with a creamed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">apple wood</span> smoked bacon and smoked vine ripened <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">tomato</span> puree (not pictured).<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIDswksbqDdB4Y_ozdcXl6JRdVcWoRr6HxjT-UYi_fZcUu5eWigjTuFnJSlqecq6-C6VH8G3fHGfmtyIH_MEQd6U8OdT1TqsbexvUD8922hSsZ1tPIRbO3YslgBeO6AW-JcMOowDjwN0x/s1600-h/CHICAGO+176.jpg"><img id="BLOGGER_PHOTO_ID_5412696724341284866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTIDswksbqDdB4Y_ozdcXl6JRdVcWoRr6HxjT-UYi_fZcUu5eWigjTuFnJSlqecq6-C6VH8G3fHGfmtyIH_MEQd6U8OdT1TqsbexvUD8922hSsZ1tPIRbO3YslgBeO6AW-JcMOowDjwN0x/s400/CHICAGO+176.jpg" border="0" /></a> Martinis and <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Manhattans</span>.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wUDnrHtXljyJ32kWr24fs0ekeDBjmvSBBbh-s0G52ysirEnAY89EUYNId6sNUvf3X1KQAFLNcIldwtzN1EwlKG1gmvL1KwYZPfRZkY943DbMvQPk9cEo489xdixuPu_cI2nvjXJC1kCK/s1600-h/CHICAGO+177.jpg"><img id="BLOGGER_PHOTO_ID_5412696717785063426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2wUDnrHtXljyJ32kWr24fs0ekeDBjmvSBBbh-s0G52ysirEnAY89EUYNId6sNUvf3X1KQAFLNcIldwtzN1EwlKG1gmvL1KwYZPfRZkY943DbMvQPk9cEo489xdixuPu_cI2nvjXJC1kCK/s400/CHICAGO+177.jpg" border="0" /></a> Warm nuts. Enough Said.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJjw_-Uf0qT6ySOV-gFxGMnEDsUD4ai-DCh0uWq-CEyAb99wsRm52IB0McvQSWuiESVpCc_2lhVMTqAMRVz5WtWggSr2vqshSpSyVMgQmwbC4QtOusygybBlFCkMWwXpRnUYNo6EyPhql/s1600-h/CHICAGO+182.jpg"><img id="BLOGGER_PHOTO_ID_5412696709037235666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJjw_-Uf0qT6ySOV-gFxGMnEDsUD4ai-DCh0uWq-CEyAb99wsRm52IB0McvQSWuiESVpCc_2lhVMTqAMRVz5WtWggSr2vqshSpSyVMgQmwbC4QtOusygybBlFCkMWwXpRnUYNo6EyPhql/s400/CHICAGO+182.jpg" border="0" /></a> And the best, no lie, french fries I have ever had in my life. What made them so special? I am convinced, although I have no proof, that they were fried in duck fat. Let's just say, for an afternoon snack, it was all over the top. Thank you Papa Lee, aka. my Daddy. :-)<br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_NfWRozZztgAkYT61zvm5QxfRZ1-aFuIBlUzJI0bxCMCKqAZ-3T0kD33j6X035mecZS2Ji5iyx4FiSo0dG6jRtJLGGQn9pnSl9mc1CR0V-rkJhYbmtRafszEjFfS27BeL5ow-uMi7-nH/s1600-h/CHICAGO+179.jpg"><img id="BLOGGER_PHOTO_ID_5412696698648095634" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1_NfWRozZztgAkYT61zvm5QxfRZ1-aFuIBlUzJI0bxCMCKqAZ-3T0kD33j6X035mecZS2Ji5iyx4FiSo0dG6jRtJLGGQn9pnSl9mc1CR0V-rkJhYbmtRafszEjFfS27BeL5ow-uMi7-nH/s400/CHICAGO+179.jpg" border="0" /></a><br /><br /><br /><br /><br /><div></div></div></div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-52126084755121454972009-12-07T18:39:00.000-08:002010-04-30T00:10:06.267-07:00Trails and Happy Errors...<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2zdsQBwM_uxxu5uzrqL1RCsJauFlCDrT-HkfuNDKJijSft58kogBPp-_U_0WEG-fumcQ7O3wcBZAzTgd4NTd12LT3U-3-KN6H5iV-JFfhmBHfVie-q0GAxrS1w3cUP13lp0zStqrqfD7/s1600-h/CHICAGO+207.jpg"><img id="BLOGGER_PHOTO_ID_5412690335181586482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM2zdsQBwM_uxxu5uzrqL1RCsJauFlCDrT-HkfuNDKJijSft58kogBPp-_U_0WEG-fumcQ7O3wcBZAzTgd4NTd12LT3U-3-KN6H5iV-JFfhmBHfVie-q0GAxrS1w3cUP13lp0zStqrqfD7/s320/CHICAGO+207.jpg" border="0" /></a> Above was,<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpa_KjmMqSrZfXhAaP3RUbVQDyJgHSYnE1xdTfLm4yKqaKoM7wtyaFDjQvleAo-qBfx_M538pi7F6lWnu2OHMwQ6Ungi-xmdBHe9xD58nlP1Qt9a7269KcRFLDGokrCJergGoC9boCzSH/s1600-h/CHICAGO+152.jpg"><img id="BLOGGER_PHOTO_ID_5412690325451613234" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnpa_KjmMqSrZfXhAaP3RUbVQDyJgHSYnE1xdTfLm4yKqaKoM7wtyaFDjQvleAo-qBfx_M538pi7F6lWnu2OHMwQ6Ungi-xmdBHe9xD58nlP1Qt9a7269KcRFLDGokrCJergGoC9boCzSH/s320/CHICAGO+152.jpg" border="0" /></a>...the result of...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KHCIqY9xET21_35ICQx_c7dGWpyMMwRmZILoBGE8Qmseq7NvwPfz4JFx4c8yaKWVk9aiYfMY0ht8mpSGo5oW3PK_m7zRHGVKlnJ60p0tuEnGiDy5Pn3B7brYWAthSCawqNU-63Vi3uL8/s1600-h/CHICAGO+151.jpg"><img id="BLOGGER_PHOTO_ID_5412690318140304978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0KHCIqY9xET21_35ICQx_c7dGWpyMMwRmZILoBGE8Qmseq7NvwPfz4JFx4c8yaKWVk9aiYfMY0ht8mpSGo5oW3PK_m7zRHGVKlnJ60p0tuEnGiDy5Pn3B7brYWAthSCawqNU-63Vi3uL8/s320/CHICAGO+151.jpg" border="0" /></a>...two not-so-horribly-bad mistakes...<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdLVI5DG3RA5AI7AfUn6m4oteVumc383wko5xBLZE95QuBh3va35tI8S5WlrcTD6IQcWJR0OBIf6bPT7CXSZLVnGc_3PtcWgLtzjeSSdcLVlsojHVcwUMr36C0cwZ6UyY8K189vwNHb_j/s1600-h/CHICAGO+150.jpg"><img id="BLOGGER_PHOTO_ID_5412690308213834834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisdLVI5DG3RA5AI7AfUn6m4oteVumc383wko5xBLZE95QuBh3va35tI8S5WlrcTD6IQcWJR0OBIf6bPT7CXSZLVnGc_3PtcWgLtzjeSSdcLVlsojHVcwUMr36C0cwZ6UyY8K189vwNHb_j/s320/CHICAGO+150.jpg" border="0" /></a>Too bad ths place was closed both times we tried to dine there. Perhaps it's a good thing. We might have drank the place up. it's just a little matchbox, you see?<br /><div> </div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-10659495231567713792009-12-07T18:32:00.000-08:002010-04-30T00:11:23.064-07:00Commendable<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAB3eTaqnxWDEUy1E4vBaWMGPsaFcTui3NsBV_I-SlQOlsjAZC3PM6gxoIPTUolZ_OxYGF-pQjRzRHkJwDdf0DD4D1c4LJG_su-8JGd-opzUDlIjF5SPyywXwsKB4G44uY5okO8WzxAvG/s1600-h/CHICAGO+146.jpg"><img id="BLOGGER_PHOTO_ID_5412688730237830530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAB3eTaqnxWDEUy1E4vBaWMGPsaFcTui3NsBV_I-SlQOlsjAZC3PM6gxoIPTUolZ_OxYGF-pQjRzRHkJwDdf0DD4D1c4LJG_su-8JGd-opzUDlIjF5SPyywXwsKB4G44uY5okO8WzxAvG/s400/CHICAGO+146.jpg" border="0" /></a> Lula Cafe - caramel apple scone...<span style="BACKGROUND-COLOR: #ffff00">Damn</span>!<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSXY5LEe0I-o80P9hEZJ14V_b9nZILmSaqj5gA4RFKinTli-830743a19Glaa5TLSL-So7iToxFUtGJSSwes21G-zkgxzd-ZC12Hal8hHU2EqrR02fatFQ4GTgQFU46tIotJlG3Z8avIA/s1600-h/CHICAGO+130.jpg"><img id="BLOGGER_PHOTO_ID_5412688725601954466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaSXY5LEe0I-o80P9hEZJ14V_b9nZILmSaqj5gA4RFKinTli-830743a19Glaa5TLSL-So7iToxFUtGJSSwes21G-zkgxzd-ZC12Hal8hHU2EqrR02fatFQ4GTgQFU46tIotJlG3Z8avIA/s400/CHICAGO+130.jpg" border="0" /></a><br />Chocolate <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">Mayonnaise</span> Birthday Cake. So moist...so delicious.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIrN9NM5syX_-BsnmfhPoVQUjIuXZEzfsI-j7Uvzb4EIsHT1aUlVm4psfGM1BVeq2l1PMEnKANpRP-_wNRUTtNcaEU84oZa370tfe7ORucdT-qYcz5BR8kMv7OT6WBXmkstLZiIZy8M_Z/s1600-h/CHICAGO+127.jpg"><img id="BLOGGER_PHOTO_ID_5412688712258084402" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 310px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPIrN9NM5syX_-BsnmfhPoVQUjIuXZEzfsI-j7Uvzb4EIsHT1aUlVm4psfGM1BVeq2l1PMEnKANpRP-_wNRUTtNcaEU84oZa370tfe7ORucdT-qYcz5BR8kMv7OT6WBXmkstLZiIZy8M_Z/s400/CHICAGO+127.jpg" border="0" /></a> Happy Birthday Sean.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUYsz2tfpNuA1f1fKWVO_dhBDaRvDLPVt5C5LYlEzq0iJx37owMpas4RR5DzBmsvsgZkK-OjDeRR5cwFw17UTjV1F87wP6qx64thvwvkxk5mMe_452Qffp-QCftH_LNJwzo2WGEWDM0k0/s1600-h/CHICAGO+120.jpg"><img id="BLOGGER_PHOTO_ID_5412688704547905650" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxUYsz2tfpNuA1f1fKWVO_dhBDaRvDLPVt5C5LYlEzq0iJx37owMpas4RR5DzBmsvsgZkK-OjDeRR5cwFw17UTjV1F87wP6qx64thvwvkxk5mMe_452Qffp-QCftH_LNJwzo2WGEWDM0k0/s400/CHICAGO+120.jpg" border="0" /></a>My family knows how to roll...there was smoked salmon on the next plate...<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NDzIvGF811vf97Fm5MJAwY0Cagb7Dh-LeTEPxiy00W6HKH5OWum39Rl0VyEwf303gVgLmtF5wIYwWRoMk1a5Dre7yoH_A_AMCClyjXJbqfHJbFGPoortQGgtn4TN2FDv1d0KzT_pcQnO/s1600-h/CHICAGO+111.jpg"><img id="BLOGGER_PHOTO_ID_5412688692800716594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3NDzIvGF811vf97Fm5MJAwY0Cagb7Dh-LeTEPxiy00W6HKH5OWum39Rl0VyEwf303gVgLmtF5wIYwWRoMk1a5Dre7yoH_A_AMCClyjXJbqfHJbFGPoortQGgtn4TN2FDv1d0KzT_pcQnO/s400/CHICAGO+111.jpg" border="0" /></a><br />Pork Tenderloin with Potato Cakes. Chicago was good to us.<br /><div> </div></div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com1tag:blogger.com,1999:blog-3467771741930958074.post-69403609130279847852009-12-07T18:12:00.000-08:002010-04-30T00:13:12.911-07:00Chicago...I love to travel. It used to be that I liked it because I could hit an Auntie Anne's coming and going through <span class="blsp-spelling-error" id="SPELLING_ERROR_0">DFW</span> international airport.<br /><br /><div><div><div>But as my life becomes enriched with culture and layered in wisdom (I am all of 31 years and 5 days as I write this.), I realize the best part of traveling is exploring a city with my taste buds. </div><br /><div>And it is so <span style="BACKGROUND-COLOR: #ffff00">good</span>!<br /></div><div>Highlights from Chicago, in order from kick-ass to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_3">commendable</span>, include:</div><div></div><div>-Hot <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">Doug's</span></div><div><img id="BLOGGER_PHOTO_ID_5412685230189936258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyO5J32NngVvo48hH9wsPYt_wLP1QHZYWLtRsnuJRs7rFFwjLZ2lEf6CoeoVrGZDzHBWz4QKLVRKMswf_Q8726fN2qKzAweuScCLzcF3vuuqj0Gh0YDuUWAdSlMg2NbGsrZ5qULDhXQKhi/s200/CHICAGO+276.jpg" border="0" /></div><div>-The Broken Spoke</div><img id="BLOGGER_PHOTO_ID_5412685213703985586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3yZ0EeuTfBXAF8FDx024DOyOUMiqucw6W8kV5uRqkCh3bWuL1jhji7VdQVB1VJbYQU4bAFj3cOYwVzSerxC0z1YxdGRwEtQMD791Lfz15dWMV4n67AJyVetQhD14lE-5hcH_SObkN7zLl/s200/CHICAGO+207.jpg" border="0" /><br /><div>-The fancy place at the top of the John Hancock building</div><img id="BLOGGER_PHOTO_ID_5412685208411014354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9bjMuEnopYhdwVbDRGDrgOyIwtyJ62p_H3zdmiwLRRq1mqcxLfiUUHsl5XiFRh5MayHqB_f_wgFiclCSj-2PQz56ZQpPGp2G__vRhNUSfpNR-fS5-JM0o4c07MnktrBe06_Za9UQz1u8j/s200/CHICAGO+184.jpg" border="0" /><br /><div>and<br /></div><div>-A local Logan Square Pub</div><img id="BLOGGER_PHOTO_ID_5412685203299394466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 150px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOhlLtrxAo_788hUxl6xpEdu_ZPcZ3QBszRJLnHx9_b0skQ4no-zljL6NU38eriBPXF7JmY7EUc-CgCR11rOakSFT2Rwg64FjLYpkp6rR-0X5_iMt3Ys1me_7gVaEJtklNOoyJZ5m1DYRR/s200/CHICAGO+109.jpg" border="0" /><br /><div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-49000217410172449822009-10-27T07:42:00.000-07:002010-04-30T00:14:29.732-07:00Cooking ClassA recently discovered picture from the <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Ayurvedic</span> Cooking Class. That's me, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Tabetha</span>, on the far left. Good times. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyhVva-u_sqvKimPvshbFqXefu3_NwyOpEW7t61dWl6JyIpUm8HzDMpkPxegq-c4mxsy9agxk9ufZbD4fv6dErEeFpVYX63FIpPFgQTmJCdY1qFrTFakmDaCgaWKg5LmLmsW2yCOjwGqb/s1600-h/TT,_WS,_Ayureveda_Cooking_OCT_025.JPG"><img id="BLOGGER_PHOTO_ID_5397290430112596306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixyhVva-u_sqvKimPvshbFqXefu3_NwyOpEW7t61dWl6JyIpUm8HzDMpkPxegq-c4mxsy9agxk9ufZbD4fv6dErEeFpVYX63FIpPFgQTmJCdY1qFrTFakmDaCgaWKg5LmLmsW2yCOjwGqb/s400/TT,_WS,_Ayureveda_Cooking_OCT_025.JPG" border="0" /></a><br /><div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-47770793188958739332009-10-26T06:15:00.000-07:002010-04-30T00:17:32.884-07:00Frozen Tikka Masala?I used to think frozen food was the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Antichrist</span>. It just seemed <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">sacrilegious</span> to me to take a block of frozen food out of a box then stick it in another box, push some buttons and then eat the contents.
<br />
<br />Then I became a mother...frozen food was a Godsend. You know the scenario; everyone else has been fed, the dishes are done, laundry folded and the foodie who got left out (that's you) needs some <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">sustenance</span> that is nutritional and somewhat palatable. What to do? I started trying out some frozen options when I could make a single serving of bean and cheese nachos (my new mom go-to-meal) in my sleep.
<br />
<br />As I have experimented through the years I have discovered many wonderful optins.
<br />
<br />In particular I am really enjoying a series of Indian dishes from Trader <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Joe's</span> new frozen foods section. The <span class="blsp-spelling-error" id="SPELLING_ERROR_4">masala</span> is some of the best I have had - rich, buttery, flavorful and fresh. What more could you ask for in a single serve frozen meal?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8RF_Pba3Ppq6MTMGrCozPOa4ODsutamLr7kyDCH3C1vnwSeSAK_e7NVJMkBeBDS9eC3SkjXYgKe14R3IOm-aJyqkTw5oigIE-T-OhLVWTaVjClONIaQguI_KRbaeFomr63FpnIs0pz5a/s1600-h/Ian+and+Tabetha+298.jpg">
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8RF_Pba3Ppq6MTMGrCozPOa4ODsutamLr7kyDCH3C1vnwSeSAK_e7NVJMkBeBDS9eC3SkjXYgKe14R3IOm-aJyqkTw5oigIE-T-OhLVWTaVjClONIaQguI_KRbaeFomr63FpnIs0pz5a/s1600-h/Ian+and+Tabetha+298.jpg"><img id="BLOGGER_PHOTO_ID_5396897103793130786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8RF_Pba3Ppq6MTMGrCozPOa4ODsutamLr7kyDCH3C1vnwSeSAK_e7NVJMkBeBDS9eC3SkjXYgKe14R3IOm-aJyqkTw5oigIE-T-OhLVWTaVjClONIaQguI_KRbaeFomr63FpnIs0pz5a/s400/Ian+and+Tabetha+298.jpg" border="0" /></a> Not to mention the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">basmati</span> rice that accompanies the dish is <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">fluffy</span> and moist with the perfect amount of cumin seeds incorporated throughout. Give it a try if your looking for a gourmet on-the-go tasteful delight.
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4AE4sBdUtMaiorY2ARwtUZ_ehbQrYT9ChC61UpgywVxP5B_XYGL3aaiBSLfYie7ypcMdGo2K32GEUJTMXZ0d5_N8D8ibvrFXVzDzz7Av5jIBGJNA22fLK9-9lqzIXHaKod4PJeOedEMa/s1600-h/Ian+and+Tabetha+296.jpg"><img id="BLOGGER_PHOTO_ID_5396897100729933010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4AE4sBdUtMaiorY2ARwtUZ_ehbQrYT9ChC61UpgywVxP5B_XYGL3aaiBSLfYie7ypcMdGo2K32GEUJTMXZ0d5_N8D8ibvrFXVzDzz7Av5jIBGJNA22fLK9-9lqzIXHaKod4PJeOedEMa/s400/Ian+and+Tabetha+296.jpg" border="0" /></a>
<br />Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com2tag:blogger.com,1999:blog-3467771741930958074.post-25269388616386625822009-10-23T13:30:00.000-07:002009-10-23T17:36:51.648-07:00Stuffed & Wrapped - Tabetha's Signature SteakSteak and mushrooms have always gone together in my mind. So I started this would-be grilled meal by stuffing shitake mushrooms with a cream cheese, crab, scallion mixture. In the future I would use a more substantial mushroom. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKDgm6xeXGjuO_s3iwFduyATE__znhprQ5Lht6hweQM8n3xG1c6a8syDa3dD2-isQ7Z7vmfHJfUvhvkoTxo7caLGQBsK7U3ZeGlC2HsXoBptCEgzb6aFD7z-8FHWT-EyVBu2ssSEjoN76/s1600-h/Ian+and+Tabetha+317.jpg"><img id="BLOGGER_PHOTO_ID_5395896749560550050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKDgm6xeXGjuO_s3iwFduyATE__znhprQ5Lht6hweQM8n3xG1c6a8syDa3dD2-isQ7Z7vmfHJfUvhvkoTxo7caLGQBsK7U3ZeGlC2HsXoBptCEgzb6aFD7z-8FHWT-EyVBu2ssSEjoN76/s400/Ian+and+Tabetha+317.jpg" border="0" /></a> After the mushroom is grilled with bacon oil splashing on it from the background and the inner filling warm and creamy - the desired efffect is reached. <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXONBag1AWdc5rheukXs42e3epYVGGsdcclfWCeOoC-AgkGyucH_JLZ4KSE_gryQhZQRTAh7nnZyNf-WQra2-s7sFR6CiFTjEXevadL59WcqH3X1RrhDtitXiISbWkDKVJ7dhSVpDLYNi/s1600-h/Ian+and+Tabetha+320.jpg"><img id="BLOGGER_PHOTO_ID_5395896741583886834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSXONBag1AWdc5rheukXs42e3epYVGGsdcclfWCeOoC-AgkGyucH_JLZ4KSE_gryQhZQRTAh7nnZyNf-WQra2-s7sFR6CiFTjEXevadL59WcqH3X1RrhDtitXiISbWkDKVJ7dhSVpDLYNi/s400/Ian+and+Tabetha+320.jpg" border="0" /></a> Allow the filet's to come to room temperature and cut a small hole in the side opening up a bigger hole with a knife to fill with Blue or Gorgonzola cheese. Using toothpicks or skewers wrap and set applewood or maple smoked bacon around your filet. This also seals in the cheese so that you get the desired saturation of pungeant cheese into the steak upon cooking.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_WFSOHhqnXLJmkj0mUdT3q9A7zVy4jxiVe74g3jl6X1T6QCrn8E7rEodizzETiztAfOCzgfOMsWKxeyZBhnVrK3ErlhKuDWRaVMooSa1cNj5FG5poXcfk885PszHVWNjD1nIrqaLyhwW/s1600-h/Ian+and+Tabetha+323.jpg"><img id="BLOGGER_PHOTO_ID_5395896735305771954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip_WFSOHhqnXLJmkj0mUdT3q9A7zVy4jxiVe74g3jl6X1T6QCrn8E7rEodizzETiztAfOCzgfOMsWKxeyZBhnVrK3ErlhKuDWRaVMooSa1cNj5FG5poXcfk885PszHVWNjD1nIrqaLyhwW/s400/Ian+and+Tabetha+323.jpg" border="0" /></a> A salad of my current favorite lettuce - mache, cubed pink lady apple, honey sesame cashews, gorgonzola, and pepper mustard red wine vinnagrette.<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbg1Vze-QZ4oGqO92iS-IzBXe-6OpLnEL8SmIL7SteEBIgWJ54P4CLLnk1XlkDeBtbkeRHUY09Sv8q-MnDPPk3U0bVGMpuKScWf4OWn9S_fS6YIMiUx5vMGxfDLxL_LLUHzBOKY3JTulw/s1600-h/Ian+and+Tabetha+324.jpg"><img id="BLOGGER_PHOTO_ID_5395896720435611906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinbg1Vze-QZ4oGqO92iS-IzBXe-6OpLnEL8SmIL7SteEBIgWJ54P4CLLnk1XlkDeBtbkeRHUY09Sv8q-MnDPPk3U0bVGMpuKScWf4OWn9S_fS6YIMiUx5vMGxfDLxL_LLUHzBOKY3JTulw/s400/Ian+and+Tabetha+324.jpg" border="0" /></a><br />We had grill issues and ended up cooking the steaks on a grill pan then transferring to the cast iron skillet and baking for 15 minutes. This proved beneficial, especially in making sure the bacon was cooked through.<br /><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMCiFe3xqMXHwIPvp2QRMM5RRPCDoNdZ1tLKo7OMftThBtN3MwWDzyZpMypYsV6bjjuDxkC3GdZ7zfTdyhbPVvPUrp-qWflN5Qci2ud7qbeKmWwnBONAlnaOfKqOCaOdVTeA60qHff-b4/s1600-h/Ian+and+Tabetha+327.jpg"><img id="BLOGGER_PHOTO_ID_5395896717940232690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqMCiFe3xqMXHwIPvp2QRMM5RRPCDoNdZ1tLKo7OMftThBtN3MwWDzyZpMypYsV6bjjuDxkC3GdZ7zfTdyhbPVvPUrp-qWflN5Qci2ud7qbeKmWwnBONAlnaOfKqOCaOdVTeA60qHff-b4/s400/Ian+and+Tabetha+327.jpg" border="0" /></a> No, this is not a heart healthy meal - this is a happy mouth meal and should probably only to be enjoyed a couple times a year. Very little effort is involved, but you would easily pay $100 for this meal at a nice restaurant. Every last bit is worth savouring. Sorry Martha dog - nothing left for you. </div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-35142040219692641412009-10-23T13:06:00.000-07:002009-10-23T13:50:32.982-07:00Last Nights Dinner - The Dog Seal of Approval and Simple Salad Rules Revealed<div align="center">Bacon, bacon, bacon...many a great dish begins with the crispy, salty, heavenly pig fat. As my dining companion pointed out, "Most vegetarians will agree that of all the things they miss from their meat-eating days, Bacon tops the list."<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GhiupSFAUKycsYt1AkOGV-j20d0NnRd3xS-rxAXgB1Khwx1n_unBuDfy1Ri4iul5rMWCHhFVtATDz6r4VfVI0xQRbG796mPAeeHv6pX4-G79mbsV5VUlbKV0DlQSyYitzVFdOcs1hTqE/s1600-h/Ian+and+Tabetha+391.jpg"><img id="BLOGGER_PHOTO_ID_5395891438010060210" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 280px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GhiupSFAUKycsYt1AkOGV-j20d0NnRd3xS-rxAXgB1Khwx1n_unBuDfy1Ri4iul5rMWCHhFVtATDz6r4VfVI0xQRbG796mPAeeHv6pX4-G79mbsV5VUlbKV0DlQSyYitzVFdOcs1hTqE/s400/Ian+and+Tabetha+391.jpg" border="0" /></a>I started my four cheese tortellini by cooking three pieces of bacon. I set the bacon aside then removed all but a tablespoon of grease in the pan. Whole baby bella mushrooms went in to the hot ail and were cooked on high heat with salt, fresh cracked pepper and a little pat of butter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9aPA36NlWeDFjBv9GJjL6-fSfvktpfjPQb9Xbq-vJ8H0qE3iQ-B6uYuY5nT3GUXW4OdSnhGSh66T4X6aI8rLwFqEEc5pxz5nHg6EJbqOuiPVODllVQG-SURKTtDsO0kv4LuBqghRUCel/s1600-h/Ian+and+Tabetha+387.jpg"><img id="BLOGGER_PHOTO_ID_5395891433783934498" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 333px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiR9aPA36NlWeDFjBv9GJjL6-fSfvktpfjPQb9Xbq-vJ8H0qE3iQ-B6uYuY5nT3GUXW4OdSnhGSh66T4X6aI8rLwFqEEc5pxz5nHg6EJbqOuiPVODllVQG-SURKTtDsO0kv4LuBqghRUCel/s400/Ian+and+Tabetha+387.jpg" border="0" /></a>Next went in the tortellini I had made prior to the bacon. I aadded some beluga lentils and tossed to coat the tortellini with all the flavors. Covered and simmered on low for a half hour.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqa0A51NnuTgZSdbM42VduC3peb2avGDCxUAyPxLaiI9iI_ZMx2M8FftPGYrkEtTJYkaGPve4LiaaTHeBItn7f89b9CDTvxFlQmipuC1ASYhaT6VfN3756ZndTVSsvnNEJ8MK_qdSfOUm/s1600-h/Ian+and+Tabetha+390.jpg"><img id="BLOGGER_PHOTO_ID_5395891425191744066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihqa0A51NnuTgZSdbM42VduC3peb2avGDCxUAyPxLaiI9iI_ZMx2M8FftPGYrkEtTJYkaGPve4LiaaTHeBItn7f89b9CDTvxFlQmipuC1ASYhaT6VfN3756ZndTVSsvnNEJ8MK_qdSfOUm/s400/Ian+and+Tabetha+390.jpg" border="0" /></a>A sign you are doing something right - the dog comes to the edge of the stove and goes into a blissful trance by smelling seductive aromas coming off the pan.<br /><br />Upon serving - top with freshly grated Parmigiano Reggiano and fresh bacon bits<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05mNccoAg9GnfGCPvpMZq_iyG0Q7grnC8WuehoiTKBvYLdRmKjSC9z9igpLaBpzKSRRHfxJeZhuW0FiBGUKX5tcOCYkAp2QGN_3tgPE3BcQPm1wREeauDe2wip0FTPqWgU2RLR04Xusvd/s1600-h/Ian+and+Tabetha+393.jpg"><img id="BLOGGER_PHOTO_ID_5395891414730766338" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 270px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh05mNccoAg9GnfGCPvpMZq_iyG0Q7grnC8WuehoiTKBvYLdRmKjSC9z9igpLaBpzKSRRHfxJeZhuW0FiBGUKX5tcOCYkAp2QGN_3tgPE3BcQPm1wREeauDe2wip0FTPqWgU2RLR04Xusvd/s400/Ian+and+Tabetha+393.jpg" border="0" /></a><br />Finish it all off with my simple salad rules:<br />1. Good Lettuce - in this case Mache or Lambs ear<br />2. A fresh or dried frut - in this case fresh rasberries<br />3. A crunchy nut or seed - in this case sweet and salty dry roasted crushed peanuts<br />4. Cheese - in this case gorgonzola<br />5. Homeade Dressing - in this case Rasberry Honey Mustard Balsamic Vinnagrette<br /><br /><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-70958712306070800562009-10-19T12:56:00.000-07:002009-10-23T10:03:48.655-07:00Ayurvedic Tri-dosha Cooking Class(Ayu is life and Veda means knowledge. Knowledge of Life is Ayurveda)<br /><br />Ayurevedic food sounds kinda healthy, doesn't it? Well it is, but it tastes delicious, fantastcally fresh and flavorful. Plus there's lots of guilt free butter, otherwise called Ghee, in many of the dishes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfRFqYZiVrhameguMtXRn_uhze_5Vj5S4qtWSRE5vjA8-529KaBszOEmB6cWisHRlM3Mcui-deZTcKI9nnjB9NuVlJk_FVjp1-h0CpmMIynXhoEJUB4DTI1uXvnDgA4m_8-RQHrYJbHL6/s1600-h/Ian+and+Tabetha+359.jpg"><img id="BLOGGER_PHOTO_ID_5394403235500622530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPfRFqYZiVrhameguMtXRn_uhze_5Vj5S4qtWSRE5vjA8-529KaBszOEmB6cWisHRlM3Mcui-deZTcKI9nnjB9NuVlJk_FVjp1-h0CpmMIynXhoEJUB4DTI1uXvnDgA4m_8-RQHrYJbHL6/s400/Ian+and+Tabetha+359.jpg" border="0" /></a><br /><div align="center"><em>Fresh Ginger being expertly prepared.</em></div><br />Ayurevda is a practice dating back over 2,000 years ago and the main idea is to make food that supports a healthy lifestyle in body, mind and Spirit.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTDNrLXIxB1ZqqmYwgvLxlZLE0eaF4goTcBheK4Svy5lSEoXC9ZR4leKtqcPNsl_xUxtpUIwqRKUfL6_c1CPNUgcUCrZt-spO-xemzOS2_GMw62PVCKjbIeE5AsC7XFT-9fvbT3w5CtAg/s1600-h/Ian+and+Tabetha+360.jpg"><img id="BLOGGER_PHOTO_ID_5394403224125163778" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVTDNrLXIxB1ZqqmYwgvLxlZLE0eaF4goTcBheK4Svy5lSEoXC9ZR4leKtqcPNsl_xUxtpUIwqRKUfL6_c1CPNUgcUCrZt-spO-xemzOS2_GMw62PVCKjbIeE5AsC7XFT-9fvbT3w5CtAg/s400/Ian+and+Tabetha+360.jpg" border="0" /></a><br />"The ayurevedic cook derives his knowledge of herbs, spices, vegetables, legumes and so forth from the Ayurveda, which helps them maintain physical, mental, social and spiritual harmony.</div><div> </div><div>Ayurvedic foods are appetizing, flavorful and aromatic and a way of offering love, becoming healing when served in an inspiring atmosphere. The cleansing of toxins that have entered the body and the electrochmeical vitalizing of the body are main objectives. Ayurvedic cooking thus is an art and science at the same time, when cooking becomes alchemy and food becomes Tantra.</div><div> </div><div>The basic principles of Ayurvedic Cooking are: the five elements, the three doshas, the three gunas, the seven Dathus and the six Tastes. It also attaches a lot of attention to the effect of the cooking method on the quality of the foods, the importance of the vibrations of the cook and the surrounding atmosphere, the compatibility of foods, the right time for cooking and eating, the cycle of the seasons and the effects of foods on consciousness."<br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqzZt6pU27gLeiPdd442GhMmVV8l6I878PcVJ-d2x0jWSn6gvvtZQR7wlDBgAD5kHFrpR17P7uWM9giJ8kEap-v_WKW1Kd7b5dBXaJvIu5Q7oQtdIfK3TMgoM3EWOueP96A2Yt0R6Um3-/s1600-h/Ian+and+Tabetha+362.jpg"><img id="BLOGGER_PHOTO_ID_5394403215082773186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVqzZt6pU27gLeiPdd442GhMmVV8l6I878PcVJ-d2x0jWSn6gvvtZQR7wlDBgAD5kHFrpR17P7uWM9giJ8kEap-v_WKW1Kd7b5dBXaJvIu5Q7oQtdIfK3TMgoM3EWOueP96A2Yt0R6Um3-/s400/Ian+and+Tabetha+362.jpg" border="0" /></a> <em>Mustard Seeds sauteing in Ghee.</em><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CDwaev8vQfp266cT5Jx-z3r2D5p5OQGr03ifKUx479qCAzU1bpV1s3Xf7R3R3DPyU6G7qJ4se-GBzw9S_xbOvkjmtkkNc4UNuPMFopqCg4rF-eUqzl6d3ppWIch0PDhjAQO8MQ8Guxku/s1600-h/Ian+and+Tabetha+367.jpg"><img id="BLOGGER_PHOTO_ID_5394403201026540258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CDwaev8vQfp266cT5Jx-z3r2D5p5OQGr03ifKUx479qCAzU1bpV1s3Xf7R3R3DPyU6G7qJ4se-GBzw9S_xbOvkjmtkkNc4UNuPMFopqCg4rF-eUqzl6d3ppWIch0PDhjAQO8MQ8Guxku/s400/Ian+and+Tabetha+367.jpg" border="0" /></a><br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMf4lClCdh6qZc-VIMIoNbJQqtWC9OvS6UUKeLZrBbXiQWNy6NfTpZb8pUd53lQznYnTUO1cpsyAeoU-M08lqauHJvM8BRt_OXHiDzI68Z8xIdTw1lqm_J0aEEtxldkEg0cx6hpzPRug35/s1600-h/Ian+and+Tabetha+368.jpg"><img id="BLOGGER_PHOTO_ID_5394403190718264082" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMf4lClCdh6qZc-VIMIoNbJQqtWC9OvS6UUKeLZrBbXiQWNy6NfTpZb8pUd53lQznYnTUO1cpsyAeoU-M08lqauHJvM8BRt_OXHiDzI68Z8xIdTw1lqm_J0aEEtxldkEg0cx6hpzPRug35/s400/Ian+and+Tabetha+368.jpg" border="0" /></a><em>Fresh Spices and herbs being prepared for Dosha balancing Delights.</em> </div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-64589069898943847722009-10-19T12:49:00.000-07:002009-10-23T10:13:17.981-07:00More ayurveda...There is something really beautiful about using fresh, simple and delicious ingredients and really taking advantage of an over 2,000 year old practice of preparing food that is designed to make you feel good. It's so simple and rewarding.<br /><br />Even if you are just preparing ayurvedic food to cure a hangover, or get through a nasty winter cold - it's worth taking a little bit of extra time to call upon ancient knowledge rather than running to the drugstore to pump your body full of more stuff your body has to process. It seems like less work in the long run to work with the body to help it heal itself. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQltsXO2QSEcm2OHnkH88bkDhpmSRLcZEaFzKZNCmFfiTAA6vaD17vV9sEYbk43Be0ivnb1WrLGo-aFrYP8-qJy3NUC7dcuKWbA5B_ERPmlmne2zBCGVFRcrnRLONVpK0qhnG0C3_2elR/s1600-h/Ian+and+Tabetha+369.jpg"><img id="BLOGGER_PHOTO_ID_5394401390533641602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWQltsXO2QSEcm2OHnkH88bkDhpmSRLcZEaFzKZNCmFfiTAA6vaD17vV9sEYbk43Be0ivnb1WrLGo-aFrYP8-qJy3NUC7dcuKWbA5B_ERPmlmne2zBCGVFRcrnRLONVpK0qhnG0C3_2elR/s400/Ian+and+Tabetha+369.jpg" border="0" /></a><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnUlvDA8eDamrp6usFab6rHOxN-2QwfClZTxCC-jxiOvQVUE36e5xH_EqjFvT9gHT_i3J2e5V0fshUQUmZ9oHVBbb3SZC5vRlROIBNkjO-B61cdk2OHT52Y4qM4Qbu4M9lBG24FyySTLW/s1600-h/Ian+and+Tabetha+379.jpg"><img id="BLOGGER_PHOTO_ID_5394401377250991186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimnUlvDA8eDamrp6usFab6rHOxN-2QwfClZTxCC-jxiOvQVUE36e5xH_EqjFvT9gHT_i3J2e5V0fshUQUmZ9oHVBbb3SZC5vRlROIBNkjO-B61cdk2OHT52Y4qM4Qbu4M9lBG24FyySTLW/s400/Ian+and+Tabetha+379.jpg" border="0" /></a> <em>Steamed apples - a common appetizer in ayurvedic meals. Yes, I did say appetizer. The idea is that the apple is filling, fragrant, and satisfying. Plus you get to eat your fruit with nuts warm spices to allow your body to begin digesting properly and alleviate a tendancy to overeat during your meal. To me, this is the perfect dish for Thanksgiving - to cure what I call the "standing-around-the-kitchen-salivating-with-starvation-because-the-turkey-isn't-done-yet-situation" so many cooks dread.</em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqjokapw4daGwuLMgeG4hUkCz11cSbEUyQiOGegmz3HTcxT9DyLWDbdy0kMSSlaJkxLpqKxbsChGQTjGYocYwuDMQJFkZXj5tHLKATwiU046vowDTmbYsViR2q2f4Wig3vf6X-9SoETc/s1600-h/Ian+and+Tabetha+380.jpg"><img id="BLOGGER_PHOTO_ID_5394401367363164658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRqjokapw4daGwuLMgeG4hUkCz11cSbEUyQiOGegmz3HTcxT9DyLWDbdy0kMSSlaJkxLpqKxbsChGQTjGYocYwuDMQJFkZXj5tHLKATwiU046vowDTmbYsViR2q2f4Wig3vf6X-9SoETc/s400/Ian+and+Tabetha+380.jpg" border="0" /></a><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9h5o-n_XywwytTI_v-XISSbtdgR_SRD0kl7oI9m06ofiWz6JSrDTNdBYDwGwjzXgcyM4oiQRZVouEYURKC4f7EPYZtrcZrP1mHCcckwZL-3bjHCJT_-XPKEyPQ6hoskwW2ShlWJtLjWI/s1600-h/Ian+and+Tabetha+381.jpg"><img id="BLOGGER_PHOTO_ID_5394401353158012002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid9h5o-n_XywwytTI_v-XISSbtdgR_SRD0kl7oI9m06ofiWz6JSrDTNdBYDwGwjzXgcyM4oiQRZVouEYURKC4f7EPYZtrcZrP1mHCcckwZL-3bjHCJT_-XPKEyPQ6hoskwW2ShlWJtLjWI/s400/Ian+and+Tabetha+381.jpg" border="0" /></a><em> Best hangover cure ever!</em><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7tYp8Huqp_sAIUkeADuA7P0fHMlvHDObRDxIn65OaGhsL64w9JKXia3XPaFlo68HRANeVi3wM4oO_s9FetW4L2_OpRvuJ2Iup2h9MWwRNnp-zjZHvxv0ZZaV2cQTYWnhlkzkrG4oPn8Z/s1600-h/Ian+and+Tabetha+383.jpg"><img id="BLOGGER_PHOTO_ID_5394401347188005570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw7tYp8Huqp_sAIUkeADuA7P0fHMlvHDObRDxIn65OaGhsL64w9JKXia3XPaFlo68HRANeVi3wM4oO_s9FetW4L2_OpRvuJ2Iup2h9MWwRNnp-zjZHvxv0ZZaV2cQTYWnhlkzkrG4oPn8Z/s400/Ian+and+Tabetha+383.jpg" border="0" /></a><em>That's fresh baked mashed pumpkin with fresh sauteed fennel - Perfect!</em><br /><br /><div></div></div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-89055966811386256932009-10-16T06:25:00.001-07:002009-10-16T06:40:53.438-07:00Peanut Butter - Friend or Foe?<div>If I had to pick one food to live on for the rest of my life, it would undoubtedly be Peanut Butter. I feel a great saddness for people with a peanut allergy. It's as if they have no 6th sense (the ability to enjoy peanut butter and go into a trance). </div><br /><div>It's versatility is incredible. It can be enjoyed by the spoonful, as one of three ingredients in a PB&J, or get more dressed up as a main ingredient in rich sauces. My favorite method of peanut butter employment is to simply mix it into a bowl of vanilla ice cream. My current favorite is Trader Joes salted creamy blen<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyTLAWLe8zEsRWcOA7QYjZ3VKu47lvwaYnA3laHxZY8vVL1FHZ2Kzx9lNdup3A2-k5s3AVVIaI7mjPtZLrdZR9HuDNHWrBzieE6hYCCkYvQ1uan8M7ML4ShxrTgZZr9qqu898et7cOejC/s1600-h/AU4NZSWCAO3G2T5CAJFYTYOCABYSG6XCADIW3X2CAYN0T1TCAW01P7YCAF726G4CAQT557KCAIXCUCRCAE911LBCAY7XUX8CA2UN707CACQEYFUCA66T8MOCARBPQFPCA1HLXUWCAR5HKT6CAFPVIZVCA61HOF8.jpg"><img id="BLOGGER_PHOTO_ID_5393191992981239922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 132px; CURSOR: hand; HEIGHT: 100px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisyTLAWLe8zEsRWcOA7QYjZ3VKu47lvwaYnA3laHxZY8vVL1FHZ2Kzx9lNdup3A2-k5s3AVVIaI7mjPtZLrdZR9HuDNHWrBzieE6hYCCkYvQ1uan8M7ML4ShxrTgZZr9qqu898et7cOejC/s400/AU4NZSWCAO3G2T5CAJFYTYOCABYSG6XCADIW3X2CAYN0T1TCAW01P7YCAF726G4CAQT557KCAIXCUCRCAE911LBCAY7XUX8CA2UN707CACQEYFUCA66T8MOCARBPQFPCA1HLXUWCAR5HKT6CAFPVIZVCA61HOF8.jpg" border="0" /></a></div><div></div><br /><div>I want to clear up the record right now - Natural Peanut Butter is not bad for you. In fact, eating peanut butter is healthy, when done in moderation. It's a fantastic source of protein and "good" fats. Don't let your mother's warnings fool you, she was just trying to get you to eat your PB&J by making you think it was taboo. It's in 75% of American households for a reason. Enjoy in good health.</div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com1tag:blogger.com,1999:blog-3467771741930958074.post-53393627974526099712009-10-12T22:10:00.000-07:002009-10-16T06:06:58.756-07:00Canadian Thanksgiving Casserole<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dOsJ_U2o4F6ImO-kiW2BAW4SFOflWATXAKu2Ws-aVS3mnUea7xisxAq1ggfmCk3J1mXro7O891Ujt8g7z3eI_jNHVjaJqrLU_Luclm9d_V60X8wBrQETMDbKp8asUsTMIQcnPyo_6W55/s1600-h/velveetalady.jpg"><img id="BLOGGER_PHOTO_ID_5393182194301273474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 171px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3dOsJ_U2o4F6ImO-kiW2BAW4SFOflWATXAKu2Ws-aVS3mnUea7xisxAq1ggfmCk3J1mXro7O891Ujt8g7z3eI_jNHVjaJqrLU_Luclm9d_V60X8wBrQETMDbKp8asUsTMIQcnPyo_6W55/s200/velveetalady.jpg" border="0" /></a> There's a rule in Texas that Thanksgiving just ain't Thanksgiving without some Velveeta in at least one dish. The rule may seem as random as the 1960's add above but there is good reason- If there is a day designated to pigging out - then throw some Velveeta on the menu, because it has absolutely no nutritional value but tastes delicious.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEHqC-H_3cNC25t7SV3BX5DtgGxDMQkb3UwqVpZpApQVKY6l_7uFG_WQMDifmgt8pHDzHwR9K6MqcfrXL9NgKi5ohkJfMRX1hhvcCLMTzDLcndeesYFu5x6RlAz65od_frE9a9DUwoctl/s1600-h/velveeta.jpg"><img id="BLOGGER_PHOTO_ID_5393182128648362130" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 149px; CURSOR: hand; HEIGHT: 200px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAEHqC-H_3cNC25t7SV3BX5DtgGxDMQkb3UwqVpZpApQVKY6l_7uFG_WQMDifmgt8pHDzHwR9K6MqcfrXL9NgKi5ohkJfMRX1hhvcCLMTzDLcndeesYFu5x6RlAz65od_frE9a9DUwoctl/s200/velveeta.jpg" border="0" /></a><br /><div>I was invited to a Canadian Thanksgiving so I took one such casserole. It was devoured when we left, which is a good sign, but I was dissapointed. I sauteed onions, green peppers, jalapeno and squash, then poured a mixture of egg, velveta, sour cream, cream of mushroom soup and a little milk over the veggies.<br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRMY-XlFX1ey5u-dgHYra7cUy8s5bfGWQ_94jIy3OOqnL9Xe5NSP8mnTHkBJY2qVIH7HPWJm1TsHkMq2JupsRAzsag5Wxh4u5HtlgIDQDVJvV0zm5gZ9ynOF_kEHtb4KFOv5whnwTrwvC/s1600-h/Ian+and+Tabetha+269.jpg"><img id="BLOGGER_PHOTO_ID_5391947755159596978" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBRMY-XlFX1ey5u-dgHYra7cUy8s5bfGWQ_94jIy3OOqnL9Xe5NSP8mnTHkBJY2qVIH7HPWJm1TsHkMq2JupsRAzsag5Wxh4u5HtlgIDQDVJvV0zm5gZ9ynOF_kEHtb4KFOv5whnwTrwvC/s320/Ian+and+Tabetha+269.jpg" border="0" /></a><br />Separately I steamed organic baby carrots and added them to the top halfway through baking. All the ingredients were wonderful, but I fear I slightly oversalted the dish, forgetting Velveeta and cream of mushroom soup already contain lots of salt.<br /><br />I must say though, compared to the other vegetable dishes at the feast, the flavors of the veggies in my casserole tasted like they were on steroids. It was an obvious contrast that proves the astonishing quality betweem food raised with pride and food birthed into a can. Thank you Three Sisters Farm - for raising food with flavor and integrity.</div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-25276198804333758252009-10-12T22:00:00.000-07:002009-10-12T22:10:16.425-07:00Flight NightIan brought over some brews for a tasting. The Lagunitas was not great and the Rogue was a little bold for my palate. So the winner for me was the Hemp Ale. The only other hemp seed I have consumed is in a granola style cereal Trader Joes makes.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPRKMPEVaCtQPbL2ke0S9wso5wS8by91WXn7wpYlHJhMR2jKtZ7cA-44gxuOQJPpZ9SNsocStcoYrxzeztbYEz8WU2nlPFSoroOdM4rQ1L1lkkL73GR-GUo2oZWh3V9beXPAjFANIxwen/s1600-h/Ian+and+Tabetha+239.jpg"><img id="BLOGGER_PHOTO_ID_5391945120599525954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 206px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimPRKMPEVaCtQPbL2ke0S9wso5wS8by91WXn7wpYlHJhMR2jKtZ7cA-44gxuOQJPpZ9SNsocStcoYrxzeztbYEz8WU2nlPFSoroOdM4rQ1L1lkkL73GR-GUo2oZWh3V9beXPAjFANIxwen/s320/Ian+and+Tabetha+239.jpg" border="0" /></a> It had a subtle nuttiness with a robust blonde color and flavor. If you have seen it at the stores been unsure about giving it a whirl, do - you may just be suprised.<br /><div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-42184284879008727432009-10-12T16:42:00.000-07:002009-10-12T16:55:35.685-07:00Farmer's Market Food PornI decided to go with the "Bounty of the Harvest" basket at the <a href="http://www.inlandsocal.com/dining/content/news/stories/PE_News_Local_N_nfarmer28.47ec260.html">Redlands Saturday Morning Farmer's Market</a>. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32grlbiUtODd6Ky1v3hZh9T-nJJEI9E2RtUMLWtf7NCByKFVYE1YGVFXSoZOx3R_my-NCmyH33qlZp2BYZQIsu-r06Z0nl0Yt2ltM6HCByd3eFEr39s3cKuAX7BPwe4LoMmFkTE9FzbLU/s1600-h/Ian+and+Tabetha+249.jpg"><img id="BLOGGER_PHOTO_ID_5391863388313439010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 243px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi32grlbiUtODd6Ky1v3hZh9T-nJJEI9E2RtUMLWtf7NCByKFVYE1YGVFXSoZOx3R_my-NCmyH33qlZp2BYZQIsu-r06Z0nl0Yt2ltM6HCByd3eFEr39s3cKuAX7BPwe4LoMmFkTE9FzbLU/s320/Ian+and+Tabetha+249.jpg" border="0" /></a> I pretty much only buy things from the local <a href="http://www.localharvest.org/farms/M23943">Three Sisters Farms</a> stand. It is a local family operation right in our very own San Timoteo Canyon.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HyEk_E_efjS63tLlv6jg_63g2xOroFizukJRPP2G1ChkhWZtHWRnnum4G1_8_y7FsqmUc0iMtHDbfMvnr_WcWaWMm4QQyX3yToA7r3UEWtM2kEWr4iWHJpq-NbW8FxaRzbfxZDx1-qDn/s1600-h/Ian+and+Tabetha+247.jpg"><img id="BLOGGER_PHOTO_ID_5391863381250094546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 221px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3HyEk_E_efjS63tLlv6jg_63g2xOroFizukJRPP2G1ChkhWZtHWRnnum4G1_8_y7FsqmUc0iMtHDbfMvnr_WcWaWMm4QQyX3yToA7r3UEWtM2kEWr4iWHJpq-NbW8FxaRzbfxZDx1-qDn/s320/Ian+and+Tabetha+247.jpg" border="0" /></a> Why do I only buy from them? Because it's where Roberto Argentina, owner and head chef at <a href="http://www.farmartisanfoods.com/">The Farm Artisan Foods</a> , buys all his produce for the restaurant. As far as I am concerned, if it's good enough for Roberto then it's good enough for the Pope to eat.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTqLOFTWNuzkuKmm8undTHJmfYZdNQomaGP8sPUlWiCxKkSXXUwo3YFiirLQKnJLRnKdBz7M8YYfqIa_A_uS27XW380Cjlj18-MQVC34NmguhRZ-vI5YWf_JWV61AOAherp6mMYi1Lj9W/s1600-h/Ian+and+Tabetha+241.jpg"><img id="BLOGGER_PHOTO_ID_5391863371037139330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeTqLOFTWNuzkuKmm8undTHJmfYZdNQomaGP8sPUlWiCxKkSXXUwo3YFiirLQKnJLRnKdBz7M8YYfqIa_A_uS27XW380Cjlj18-MQVC34NmguhRZ-vI5YWf_JWV61AOAherp6mMYi1Lj9W/s320/Ian+and+Tabetha+241.jpg" border="0" /></a><br /><div>Check them all out and support local agriculture and small businesses. If not because the food tastes better, then because it's good karma.</div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-70027969362823824622009-10-12T16:15:00.000-07:002009-10-12T16:40:35.812-07:00Maple Smoked Sausage, Goat Cheese, Dill and Granny Smith Apple QuicheDon't be afraid to make quiche. You can't screw it up if you follow my simple recipe...just take 4-5 eggs and half and half or heavy cream (about half a cup), mix well with salt and pepper - add your favorite meat, a complimentary cheese, a fresh herb or vegetable and put in a prebaked pie crust.<br /><br />I like the frozen crusts available in the canned buiscuit section at the nearest grocery store. Just prebake one in a pie dish, let it cool, add your ingredients and bake at 450 degrees until a knife comes out clean from the center. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BbU2EnjDO2PfXStAzTOSmg02ll-yUegQYOXcPIhmx3zktzWvZL4ik65dDG0tSPTqw_WDRJz_EFz6mwJBg6VYEKI9dJyo_zn-JveikCb7nx9hSO7ofnrVGBWB50GN3v8lWJX39q0UE6Il/s1600-h/Ian+and+Tabetha+293.jpg"><img id="BLOGGER_PHOTO_ID_5391859002684303394" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0BbU2EnjDO2PfXStAzTOSmg02ll-yUegQYOXcPIhmx3zktzWvZL4ik65dDG0tSPTqw_WDRJz_EFz6mwJBg6VYEKI9dJyo_zn-JveikCb7nx9hSO7ofnrVGBWB50GN3v8lWJX39q0UE6Il/s320/Ian+and+Tabetha+293.jpg" border="0" /></a> Some other combos I like are spinach, bacon and feta cheese.<br />Apples, blue cheese and ham.<br />Basil, tomatoes and goat cheese.<br />Artichoke hearts, Tarragon and Parmesean Cheese.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNoqBXxTWmCYMwgURb8DdeKUaWKLqZFFia-rKkZTr-SlzYmkku_Aku3_yd4YJGPDIF5-0QDQwUyWWtgEpt6YZPEqs8c0BuUq1djE4-ZuAsVGjrkLnLoq9471w-IAgAXmzByWkwVG5UYtG/s1600-h/Ian+and+Tabetha+292.jpg"><img id="BLOGGER_PHOTO_ID_5391858990847166386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNNoqBXxTWmCYMwgURb8DdeKUaWKLqZFFia-rKkZTr-SlzYmkku_Aku3_yd4YJGPDIF5-0QDQwUyWWtgEpt6YZPEqs8c0BuUq1djE4-ZuAsVGjrkLnLoq9471w-IAgAXmzByWkwVG5UYtG/s320/Ian+and+Tabetha+292.jpg" border="0" /></a>Cooking any kind of pie always makes the house smell great. Go ahead and give it a try...It's a nice filling comfort food for the fall. Also, quiches heat up very quickly in the microwave and last great in the fridge for up to a week.<br /><br /><div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-18673076433944147922009-10-09T13:05:00.000-07:002009-10-09T13:19:26.096-07:00A little discussion on The best cereal EVAH!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6XmGAbP358CIiEIpRfsIMIEbO5DUo8LOYmCKtA-K5K4j9r2ZzRNybG525l34jXkeyNf7crETvNkkqaL2uWmTywQCRyvg1r0xIC3ZvOIV_BzGg81o_EfHFrFDOyyiymUbte9Dm95bXisO/s1600-h/honey20nut20cheerios2007-04202.jpg"><img id="BLOGGER_PHOTO_ID_5390695703310578530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 223px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB6XmGAbP358CIiEIpRfsIMIEbO5DUo8LOYmCKtA-K5K4j9r2ZzRNybG525l34jXkeyNf7crETvNkkqaL2uWmTywQCRyvg1r0xIC3ZvOIV_BzGg81o_EfHFrFDOyyiymUbte9Dm95bXisO/s320/honey20nut20cheerios2007-04202.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxpEw3K1je-a3_gILnyZu6oZvGG5Qsztr4KXqMJ2iMwn3LABF2StGi4_412rsFzMvQlkWfM5LR7uw2RXTwK30RwrQp274cPeoH2kPdjzm3Zb2UWzl2RWUKgx8as4NAHbvRCKqlqNRFO46h/s1600-h/Ian+and+Tabetha+115.jpg"></a>If there was a cult to a Honey Nut Cheerios, I wouldn't join, because I am busy worshiping the Wild Mayan Pizza, and wouldn't have time. But I am pretty sure the leaders of the cult would want me to be an honorary member because I have basically devoted at least half of my life to eating this cereal for breakfast, lunch, dinner and occasionally as a midnight or 4am snack.<br /><br /><div><img id="BLOGGER_PHOTO_ID_5390694274623269474" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbbGMqd_VDIB2Q_iWeBdWtTZJPacFIGFg0ECjMwVmB1pjjQ_b49GdBq3a6-UltuOLdTgWy5YvyUOHDyzIfv6fcjnoO1pTL5lrCAvtnEEosBICaVo1GWibiOG268vWxDE6oDrwJf6wUoEle/s320/20030203-cheerios-wp-640x480.jpg" border="0" /> I can't really explain it...my love of the HNC. It just is what it is. In case you aren't convinced here's some interesting info from WIKI to help you gain a little respect to this tried and true favorite among many... </div><div></div><div><span style="color:#000000;">Honey Nut Cheerios is a variation of </span><a title="Cheerios" href="http://en.wikipedia.org/wiki/Cheerios"><span style="color:#000000;">Cheerios</span></a><span style="color:#000000;"> </span><a title="Breakfast cereal" href="http://en.wikipedia.org/wiki/Breakfast_cereal"><span style="color:#000000;">breakfast cereal</span></a><span style="color:#000000;">, introduced in 1979 by </span><a title="General Mills" href="http://en.wikipedia.org/wiki/General_Mills"><span style="color:#000000;">General Mills</span></a><span style="color:#000000;">.</span><span style="color:#000000;"> As the first variation from Cheerios, it is sweeter than the original, with a </span><a title="Honey" href="http://en.wikipedia.org/wiki/Honey"><span style="color:#000000;">honey</span></a><span style="color:#000000;"> and </span><a title="Almond" href="http://en.wikipedia.org/wiki/Almond"><span style="color:#000000;">almond</span></a><span style="color:#000000;"> flavor. While this product used to be made with actual nuts, as of 2006, the nuts were discontinued, and natural almond flavor used instead.</span></div><div><span style="color:#000000;"></span></div><div><span style="color:#000000;">Their mascot is an </span><a class="mw-redirect" title="Anthropomorphic" href="http://en.wikipedia.org/wiki/Anthropomorphic"><span style="color:#000000;">anthropomorphic</span></a><span style="color:#000000;"> </span><a title="Bee" href="http://en.wikipedia.org/wiki/Bee"><span style="color:#000000;">bee</span></a><span style="color:#000000;">, designed for the first commercials by </span><a title="Dean Yeagle" href="http://en.wikipedia.org/wiki/Dean_Yeagle"><span style="color:#000000;">Dean Yeagle</span></a><span style="color:#000000;"> at Zander's Animation Parlour in NYC. The bee buzzed around without a name until 2000, when Kristine Tong, a fifth-grade student from </span><a title="Coolidge, Texas" href="http://en.wikipedia.org/wiki/Coolidge,_Texas"><span style="color:#000000;">Coolidge</span></a><span style="color:#000000;">, </span><a title="Texas" href="http://en.wikipedia.org/wiki/Texas"><span style="color:#000000;">Texas</span></a><span style="color:#000000;">, won a national contest to name the bee, dubbing him "BuzzBee".</span><a href="http://en.wikipedia.org/wiki/Honey_Nut_Cheerios#cite_note-ch-0"><span style="color:#000000;">[1]</span></a><span style="color:#000000;"> The name was later shortened to just Buzz. Buzz was originally voiced by </span><a title="Arnold Stang" href="http://en.wikipedia.org/wiki/Arnold_Stang"><span style="color:#000000;">Arnold Stang</span></a><span style="color:#000000;"> until around 1992. He is currently voiced by </span><a class="mw-redirect" title="Billy West (voice actor)" href="http://en.wikipedia.org/wiki/Billy_West_(voice_actor)"><span style="color:#000000;">Billy West</span></a><span style="color:#000000;"> (of </span><a title="Futurama" href="http://en.wikipedia.org/wiki/Futurama"><span style="color:#000000;">Futurama</span></a><span style="color:#000000;"> fame).</span></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com1tag:blogger.com,1999:blog-3467771741930958074.post-36961178571415191602009-10-09T12:29:00.000-07:002009-10-09T13:05:24.917-07:00THE SUMMER OF BEER<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREge0jF6afjglVCILuZ7vx_GzpXd3BMCwPg9iQOpalMnWORqsWgVHUfsnwvtp2Gw2YfS7XbKR7jqIWJJOjL9KjpSCX5kr4vjd9McoROM1MoEEL0UjDgwsnkI73il9S6ryQjicpVYHPaaF/s1600-h/Ian+and+Tabetha+053.jpg"><img id="BLOGGER_PHOTO_ID_5390690684944955442" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREge0jF6afjglVCILuZ7vx_GzpXd3BMCwPg9iQOpalMnWORqsWgVHUfsnwvtp2Gw2YfS7XbKR7jqIWJJOjL9KjpSCX5kr4vjd9McoROM1MoEEL0UjDgwsnkI73il9S6ryQjicpVYHPaaF/s320/Ian+and+Tabetha+053.jpg" border="0" /></a> <div>As we move into fall and Octoberfest season, I think it's important to talk a little about beer. Not afraid to try anything, and attempting to learn as much as I could about the beer industry to impress my new boyfriend, I must have had over 50 varieties of beer this summer. Including the following:</div><br /><div><a href="http://www.franziskaner.com/3_products/3_3_history_weissbeer/index.htm">Franziskaner Weissbier </a>- developed in 1363, no kidding, this is an absolutely refreshing beer from Munich that has stood the test of time for a reason<br /><a href="http://www.alaskanbeer.com/summer.html">Alaskan Summer Brew<br /></a>Hanger 24 - all varieties</div><div>The entire Michelob Ultra Collection</div><div>Dunkelwiesen</div><div>Mothership Wit</div><div>Blue Moon - the mass produced bother to our local Hanger 24 Orange Wheat brew</div><div>Wild Blue - a sweet blueberry ale available at Gerrards</div><div>Guinness - the old standard, not bad as a ice cream float on a hot day if I do say so myself</div><div>Olympia</div><div>Bud Light with Lime</div><div>Full Sail</div><div>Shiner Bock - a Texas favorite, brewed within 100 miles of my hometown</div><div>Coors Light</div><div><a href="http://www.russianriverbrewing.com/web/barrel.html">Russian River Temptation</a> - a deliciously sour beer on tap at Charlie Jewels</div><div>just to name a few...</div><br /><div>What I got most out of the experience, was a new found appreciation for the WIDE WORLD OF BEER. Like wine, there are many varieties ranging from sour to sweet, dry to creamy. If you are bored with your usual grown up drink and not afraid to exchange some calories in the form of beer, go out and give some new things a try.</div><div><br /><div>My personal favorites from the summer are the following:</div><div> </div><div align="center"><strong>Everyday Drinkability Award: Michelob Ultra Light Cactus Lime</strong></div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dmhX6BMA_oB2EEkGTEdFdjuVkJP7_MA7svNH7D0qtb7_sJb5Z8bVgWSai0jaeT5I1gZZGCAD9qnXAdBdL0VErc0-Y1IqIx06fVlTik0DEAgsp2SyE9gMVXUkDjP50ITddlAC0j0YN-xt/s1600-h/Ian+and+Tabetha+124.jpg"><img id="BLOGGER_PHOTO_ID_5390690676214182386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8dmhX6BMA_oB2EEkGTEdFdjuVkJP7_MA7svNH7D0qtb7_sJb5Z8bVgWSai0jaeT5I1gZZGCAD9qnXAdBdL0VErc0-Y1IqIx06fVlTik0DEAgsp2SyE9gMVXUkDjP50ITddlAC0j0YN-xt/s320/Ian+and+Tabetha+124.jpg" border="0" /></a> <div align="center"><strong>Rich flavor and High Alcohol Content Award: </strong><a href="http://www.seadogbrewing.com/seadogbrews.php"><strong>Salty Dog</strong></a><strong> Old East India Pale Ale</strong></div><br /><div align="center"><strong>Best Local Brew Award(Cuz I like fresh beer - it tastes better): Hanger 24 Helles </strong></div><br /><div align="center"><strong>Most Balanced Beer and one "I would choose to drink for the rest of my life if I had to" Award:</strong></div><br /><div align="center"><strong>drumroll please........</strong><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtT3moEW5J5NX-6EzePNQSbswLgofxvLvjFrkA-KFtvHvlSRkRIL6hq3prJwWR7wJsBUe6BaSMbMWiA2Kn7_uM_7E8sXS2Y2M2c455xrDf6DjPj8F1lRYJAvaTkUbxX2yjz9sJZ5n2jhR/s1600-h/widmer_drop.jpg"><img id="BLOGGER_PHOTO_ID_5390690661518368098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 386px; CURSOR: hand; HEIGHT: 319px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMtT3moEW5J5NX-6EzePNQSbswLgofxvLvjFrkA-KFtvHvlSRkRIL6hq3prJwWR7wJsBUe6BaSMbMWiA2Kn7_uM_7E8sXS2Y2M2c455xrDf6DjPj8F1lRYJAvaTkUbxX2yjz9sJZ5n2jhR/s320/widmer_drop.jpg" border="0" /></a><br /><div><div><div><div align="center"><strong><span style="font-size:180%;">Drop Top Amber Ale</span></strong><br /></div><div align="center"><strong>Well done <a href="http://widmer.com/age_gate.aspx?redir=http://widmer.com/beer_droptop.aspx"><span style="color:#cc9933;">Widmer Brothers</span></a>, well done indeed.</strong></div><br /><div> </div></div></div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-52844819853941198422009-10-09T12:12:00.000-07:002009-10-09T12:29:10.724-07:00Chicken Fried Steak - God's gift to the Carnivore<div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0PFcduW3gnAYDEeoDkO6yWR06nrt0KfpoHO0de679Zg_uqAvVVP_NmF0TR_DoLeHXqAbO4_pY9YBTWMCI_bZDB4XZ5UQXFRtxVZ41WKjvTKHzN63GCmwTNROyLr1pMh44-v7demKr-zD/s1600-h/250px-Flickr_wordridden_3397801155--Chicken_fried_steak.jpg"><img id="BLOGGER_PHOTO_ID_5390682110678247090" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 250px; CURSOR: hand; HEIGHT: 188px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA0PFcduW3gnAYDEeoDkO6yWR06nrt0KfpoHO0de679Zg_uqAvVVP_NmF0TR_DoLeHXqAbO4_pY9YBTWMCI_bZDB4XZ5UQXFRtxVZ41WKjvTKHzN63GCmwTNROyLr1pMh44-v7demKr-zD/s320/250px-Flickr_wordridden_3397801155--Chicken_fried_steak.jpg" border="0" /></a><br /><div align="center"><br />Oh, Chicken Fried Steak with Gravy</div><br /><p>How I love thee</p><br /><p>Your crispy exterior, your soft creamy topping<br /></p><p>Seasoned meat encased in love is what you are</p><br /><p><img id="BLOGGER_PHOTO_ID_5390680379907632914" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 120px; CURSOR: hand; HEIGHT: 85px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2G55aOoue93tjX-01Lr4XUDtYhXekT5TOOVaLkTofTdEOs9Fly4nnrUrhxkBcQObJMjD5HfxayFBy1AhMXNmKgxiF0MxMcfkUhux-eLspAP0gKkTJN9aHhls8SC2gRvN2597ObepfxH6/s320/CHICKEN+FRIED+STEAK.jpg" border="0" /></p><br /><p align="left">C'mon people? This is good stuff. How do you make a steak taste better? How do you make anything taste better? </p><br /><p>Yes, you are right - most Americans will agree that frying something (ie. chocolate bars, ice cream, etc.) is the best way to improve the taste of anything.</p><br /><p>I don't know if I agree with this concept, as my first and last experience with a fried snickers bar, left me hurting. But in the case of Chicken Fried Steak - I do agree. </p><br /><p>Many sources attribute Chicken or Country Fried Steak's development to German and Austrian immigrants to Texas in the nineteenth century. I personally think it was a gift handed down from the Gods and as a child I would look for it on the menu everywhere we went, all over the United States. </p><p>The best Chicken Fried Steak I ever had was at a little train car diner in Jefferson Texas. The steak had been beaten thin and the breading around the meat had been fried perfectly crispy, while still maintainig the juiciness of the meat inside. At the young age of 10 I was asking the waitress what was in the gravy that made it taste so damn good! It was then that I learned about Bacon Gravy. And not long after I learned to make the sinful stuff.</p><p>Well, I am a long way off from Jefferson Texas, but I have to tell you that I am fortunate enough to have a superb version of the old Texas classic, right down the road from my home in Redlands. That place is <a href="http://www.allmarthagreen.com/theeatingroom.html">Martha Green's Eating Room</a>. </p><p>The steak is done just the way I like it, crispy on the outside and juicy and well seasoned on the interior - but the best part about their dish is of course, the sausage gravy smothered all over the top. You can actually see large pieces of their breakfast sausage dotted throughout. If it's good enough for a self-proclaimed Texas raised CFS expert, then it's worth giving a try yourself. If your dissapointed, well, then you don't really know what CFS is to begin with. :-)</p><p> </p><br /><p></p></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com1tag:blogger.com,1999:blog-3467771741930958074.post-59174861181914960392009-10-09T12:05:00.000-07:002009-10-09T12:12:44.890-07:00Portobello Carmelized Onion Goat Cheese and Grilled Chicken PizzaPeople say, "Tabetha, where do you come up with these recipes?"<br />I say, "In my head." It's from years of expiramenting with flavors, imagining what they will taste like in my mind then taking the risk and going for it.<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFzqJGninwWsqq-d6wvzNqwjXShXSX7vb_ZgJ55rYTlOTVWhSVvyMFVJcZdIK7wezYwnHfEuXXWHGoss0BhIVZliR2x2AIaJO2cIf2CrL_ydAJefw_zgh9m6S5vdH6H9jRxmcrSOGFLLy/s1600-h/Ian+and+Tabetha+231.jpg"><img id="BLOGGER_PHOTO_ID_5390679167571401586" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 240px; CURSOR: hand; HEIGHT: 320px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZFzqJGninwWsqq-d6wvzNqwjXShXSX7vb_ZgJ55rYTlOTVWhSVvyMFVJcZdIK7wezYwnHfEuXXWHGoss0BhIVZliR2x2AIaJO2cIf2CrL_ydAJefw_zgh9m6S5vdH6H9jRxmcrSOGFLLy/s320/Ian+and+Tabetha+231.jpg" border="0" /></a> This recipe worked - all the flavors melded together well. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9cMY60aDIJ7b2lDqIkByhXrhm8pXITF1TWnzZRNjXjkVoxn5ZgJxcEOx1h-ENVYA1gtWPP6qkGIbptthgtOc5MZO4wKuIyle9J8Bq1XiHK2COhsQ52NDb-0kFyb5ewmQa197OTo-gl4L/s1600-h/Ian+and+Tabetha+227.jpg"><img id="BLOGGER_PHOTO_ID_5390679152708757826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 226px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9cMY60aDIJ7b2lDqIkByhXrhm8pXITF1TWnzZRNjXjkVoxn5ZgJxcEOx1h-ENVYA1gtWPP6qkGIbptthgtOc5MZO4wKuIyle9J8Bq1XiHK2COhsQ52NDb-0kFyb5ewmQa197OTo-gl4L/s320/Ian+and+Tabetha+227.jpg" border="0" /></a> I had marinated the sliced mushrooms in a dijon based vinnagrette, so they added a nice acidity that played well with the smooth texture of the goat cheese and sweetness of the onions. Balance was achieved and that's what I am always striving for.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdncs7kRTic36nHKD4xvYHDaEUHJf0mXKgo6Cb7U3Qd8ndd1tyYkN4wnyNdB0zHrKFF4b9pV3fo5iFSn4cLjiTnaoX3-diGD295A6wS1BU1RecTuIVMIdWPOQ5YAva-XIWxTZKItcqpAOm/s1600-h/Ian+and+Tabetha+224.jpg"><img id="BLOGGER_PHOTO_ID_5390679139438228018" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdncs7kRTic36nHKD4xvYHDaEUHJf0mXKgo6Cb7U3Qd8ndd1tyYkN4wnyNdB0zHrKFF4b9pV3fo5iFSn4cLjiTnaoX3-diGD295A6wS1BU1RecTuIVMIdWPOQ5YAva-XIWxTZKItcqpAOm/s320/Ian+and+Tabetha+224.jpg" border="0" /></a><br /><br /><br /><div></div></div><br /></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-88761635782220852562009-10-06T12:29:00.000-07:002009-10-06T13:32:32.593-07:00Taquito Burrito - Prepare to be DazzledI know I have been tooting my own horn a little, but I must say, this was one of my best culinary ideas yet. I thought of it in a yoga class. Instead of focusing on my breath, I was thinking about what I would have for dinner after class.<br /><br />Last week my mind was blown when I heard a guy at Cuca's order french fries instead of rice in his bean burrito. Unfortunately I had already ordered, so I had to go back the next day and give it a try.<br /><br />I was dissapointed. The fries were soggy even though I ate it within minutes of it being made. I think the texture of food is as important as flavor and because the fries were soggy, they were indeterminable.<br /><br />The burrito needed something crunchy that would last from creation to consumption. I couldn't solve the delimma and I almost gave up. I had resigned to just get an order of chicken taquitos instead of a burrito. Eureka!If you can put fries in a burrito, why not taquitos?<br /><br />I was so proud when I ordered because my friend and long-time employee Nacho paused, looked at me and said, "No one in the history of Cuca's has ever ordered a taquito burrito."<br /><br />Was it good? Did it stay crunchy? Will I order it again? Yes, yes and YES! Take a look below for the cross-section and ordering details.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsMGi7LOxq9avw0pzu-8aZ5UXB4kK1Cg6tJwrRYvVUsw-eEwGgsYJxQgX6dFoqV1npwkEw0wk3ezqdZqVNnrDVPqrJEf9At9tp3lrl7EANE9P3jNrJUzjLreno6BEKr9_aH8IfeHJf57R/s1600-h/Ian+and+Tabetha+138.jpg"><img id="BLOGGER_PHOTO_ID_5389571602910173794" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 286px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnsMGi7LOxq9avw0pzu-8aZ5UXB4kK1Cg6tJwrRYvVUsw-eEwGgsYJxQgX6dFoqV1npwkEw0wk3ezqdZqVNnrDVPqrJEf9At9tp3lrl7EANE9P3jNrJUzjLreno6BEKr9_aH8IfeHJf57R/s320/Ian+and+Tabetha+138.jpg" border="0" /></a>"I would like an order if chicken taquitos in a burrito, guacamole, cheese, sour cream, lettuce and all. Please only put two taquitos inside instead of three and just charge me for a regular order of taquitos. Oh, and by the way, Tabetha sent me in for this very special taquito burrito. She's a badass and you should pay her for advertising your restaurant all the time on her FB page and her fancy new blog."Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-85763800389337547362009-10-06T12:16:00.000-07:002009-10-06T12:29:29.108-07:00Coffee Meatballs with Pancetta and Parpadelle<div align="center">This was sort of an accident and a risk, all rolled into one. </div><br />As my hero Anthony Bourdain said, "I've long believed that good food, good eating, is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure" — <a class="authorNameRegular" title="view all quotes by Anthony Bourdain" href="http://www.goodreads.com/author/show/1124.Anthony_Bourdain">Anthony Bourdain</a> (<a class="bookTitleRegular" href="http://www.goodreads.com/book/show/33313.Kitchen_Confidential_Adventures_in_the_Culinary_Underbelly">Kitchen Confidential: Adventures in the Culinary Underbelly</a>) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-u5CbNcMCn9FET8OyN3ptDEVQqKyUXNYla0RN1cUX7059ZGCSNeFPULV42LxGZY92r_-heuyxvC6gjJnP3GsVefMy-neX2QtnRSwTdVGRVrHf7PoswJ3yin4yTuXqGpBjonmS94PD6zR/s1600-h/Ian+and+Tabetha+093.jpg"><img id="BLOGGER_PHOTO_ID_5389568456411896466" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-u5CbNcMCn9FET8OyN3ptDEVQqKyUXNYla0RN1cUX7059ZGCSNeFPULV42LxGZY92r_-heuyxvC6gjJnP3GsVefMy-neX2QtnRSwTdVGRVrHf7PoswJ3yin4yTuXqGpBjonmS94PD6zR/s320/Ian+and+Tabetha+093.jpg" border="0" /></a> The sauce is started with cubed pancetta, the meatballs have cumin, parmesean, coffee, oregano and some other secret ingredients I have been encouraged not to share. They were freakin' amazing. The coffee gave the meat an earthy flavor that was utterly complimentary to the rustic tomatoes. I never could have imagined this would work out so well, but then the brilliance continued... <div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWCh_mQdr1B4xOLjnKvRo0x6G8ajaknYmmcbQTa9jYZe3aS9eOyJeXENJfeQdBhru7lsko0uMCoKN60H7UfzowTG6y4f9GDpWT8fbgDduYbBvYTziyUL_LK2wf4JiD80hrIOzfsHAVjau/s1600-h/Ian+and+Tabetha+090.jpg"><img id="BLOGGER_PHOTO_ID_5389568441841163074" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvWCh_mQdr1B4xOLjnKvRo0x6G8ajaknYmmcbQTa9jYZe3aS9eOyJeXENJfeQdBhru7lsko0uMCoKN60H7UfzowTG6y4f9GDpWT8fbgDduYbBvYTziyUL_LK2wf4JiD80hrIOzfsHAVjau/s320/Ian+and+Tabetha+090.jpg" border="0" /></a> See the pretty noodles above? I mostly just picked them up because I noticed they were full of protein (8 grams/serving). The flavor and texture is rich, buttery and sustaining and that's before having put anything on them. I can only imagine the possibilities of this pasta in future dishes, but for now - them and the coffee meatballs are married as far as I am concerned. Bon Appetito!<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBX5kO6t4WVtKEcLv5fJnVc1o1y0biZhKrkNgPpbDaTPMysJfwLYPxS7Mv1DMsxp_flJNk-pLKJGFp-IFdqPove5VDhoalHehxFxz_UbYJDE755GGbUyn0bmNIe9wsTSHvUnxWrMLSdh2/s1600-h/Ian+and+Tabetha+089.jpg"><img id="BLOGGER_PHOTO_ID_5389568431125667826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDBX5kO6t4WVtKEcLv5fJnVc1o1y0biZhKrkNgPpbDaTPMysJfwLYPxS7Mv1DMsxp_flJNk-pLKJGFp-IFdqPove5VDhoalHehxFxz_UbYJDE755GGbUyn0bmNIe9wsTSHvUnxWrMLSdh2/s320/Ian+and+Tabetha+089.jpg" border="0" /></a><br /><br /><br /><div></div></div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0tag:blogger.com,1999:blog-3467771741930958074.post-33714382487997935862009-10-06T12:10:00.000-07:002009-10-06T12:14:56.715-07:00My Morning RitualSo this is how I roll - I put about two tablespoons of coffee, a tablespoon of Sugar in the Raw, and a sprinkle of ground cinnamon in "THE ORGINAL FRENCH PRESS by BODUM". Add boiling water, cover, wait four minutes then PRESS! Alorha - questa e propio bene.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD9o6aHjkeaxqOXiOIrYIc64C7V9rk84mrSsor07PDtsvgU5moTyHVfPq-QHtXdY6wN74vKoueuxGcvOOfezzSnNPA76BjC0tbL6HrqvLoSo9L6DTWIY9mDv4YzadZypkehkHj6_CB6mD/s1600-h/Ian+and+Tabetha+113.jpg"><img id="BLOGGER_PHOTO_ID_5389566843104500578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyD9o6aHjkeaxqOXiOIrYIc64C7V9rk84mrSsor07PDtsvgU5moTyHVfPq-QHtXdY6wN74vKoueuxGcvOOfezzSnNPA76BjC0tbL6HrqvLoSo9L6DTWIY9mDv4YzadZypkehkHj6_CB6mD/s400/Ian+and+Tabetha+113.jpg" border="0" /></a> Best part is, that the clean up is easy and the coffee is pure and unburnt. Perfecto!<br /><div></div>Tabetha Wittenmyerhttp://www.blogger.com/profile/04691099697692515532noreply@blogger.com0