My Yummy Local Life











{May 25, 2014}   Bread and Wine 19

Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)

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Spinach, Goat Cheese and Bacon Omelet

Ingredients (for 2 omelets):

Eggs, 5

Bacon, 4-5 slices, chopped

spinach

garlic scapes

goat cheese, 3 Tbsp

How to:

Cook the bacon, and slice it up. Whisk the eggs together. In the pan, quickly saute the spinach and remove from pan. Slice up the garlic scapes. Oil the pan and put over medium heat. Pour half of the eggs onto the skillet; once it bubbles up add the spinach, bacon, scapes and cheese to the middle. Fold over and cook a little bit more then put onto your plate.

 

Tasting Notes:

Lisa: This was a great omelet. Kudos to Gary for neither one of them sticking to the skillet.  The omelet had just the right amount of saltiness and savoriness. The rose wine was a nice french blend. The slight sweetness went nicely with the saltiness of the cheese in the omelet.

Gary: It’s hard to go wrong with spinach, goat cheese, and bacon all wrapped up together in eggs. Especially with a Provencal Rose. Match made in heaven. Or southern France.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

19: Spinach, Goat Cheese and Bacon Omelet (paired with 2013 Paradis Rose wine)



{May 18, 2014}   Bread and Wine 18

Sushi Bowls (paired with Wanderlust Vermillion Red IPA)

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Sushi Bowls (This is what happens when your Nori is too dry to roll)

Ingredients:

Sushi grade salmon

siracha, 2 tsp

soy sauce, 2 tsp

rice vinegar, 1 tsp

sushi rice

How to:

Slice your tuna into long thin strips. Mix together 2t Siracha, 2t soy sauce, 1t rice vinegar and marinate tuna for a while. Then, prep sushi rice per this recipe and cook per Alton Brown’s recipe. Slice avocado, quick sear baby bok choi, and chop your far too dry nori into tiny strips. When rice is ready, pile it all into a bowl and top with a little extra soy sauce and fresh mixed wasabi. Enjoy with the aforementioned beer.

Tasting Notes:

Lisa: This was a good way to have sushi; it was more filling than just plain sushi.  In my opinion it was a lot harder to get all of the flavors into one bite, so I prefer rolled sushi.

Gary: Like sushi, only more filling. The little hidden bits of wasabi make it fun. This beer from Wanderlust is the best Arizona beer that I’ve had since moving to Arizona. Phenomenal balance of malty sweetness and hop bitterness. Truly lovely beer. This is a seasonal and/or limited release from Wanderlust so you might want to head up to flag and get you some before they’re out. They also have the best growlers in the world.

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1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)

18: Sushi Bowls (paired with Wanderlust Vermillion Red IPA)



{May 11, 2014}   Bread and Wine 17

BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness) because it was that kind of week

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BLTL’s

Ingredients:

Bacon

Tomato, sliced

Lettuce

Mayonaise

Salt & Pepper

Bread of choice (sourdough or potato bread work the best in my opinion), sliced thick

How to:

Toast bread if desired. Spread a thin layer of mayo on each slice of bread. Stack lettuce with tomatoes and sprinkle with salt and pepper.  Add 3 (or more) slices of bacon. Cut in half. Take a bite. Feel yourself transported to Merrit’s Grill.

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Happy Mother’s Day to all the beautiful moms that I know out there. This one is in memory of Miss Robin, who was an excellent mother to all those she met, feeding them love. Heaven is lucky to have her, but those of us she touched on Earth will miss her dearly.

 

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

17: BLTL’s (Bacon, Lettuce, Tomato and Love) Sandwiches on Homemade Sourdough Bread (paired with Guinness)



{May 4, 2014}   Bread and Wine 16

Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)

Goat leg tikka masala

Ingredients:

Leg of goat (or lamb or beef roast)

cumin, 1 tsp

coriander, 1 tsp

Indian spice mix, 1 Tbsp

yogurt, plain, 1 cup

coconut milk (1 can)

tomatoes, diced (1 can)

onion, chopped

 

How to:

Marinate goat in yogurt and spices overnight. Dump into the crockpot. Add a can of coconut milk, a can of diced tomatoes and the onion. Cook on High all day (12+ hours). When the meat shreds easily, its ready to go. We flipped the bone over a couple of times. Added some water before leaving it overnight to continue cooking. Serve over rice.

 

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Hibiscus flower Manhattans

Ingredients (per drink):

Red Vermouth, 2 oz

Rye whiskey, 2 oz

bitters, 1-2 dashes

Hibiscus flowers in syrup, 1 flower

How to:

Mix the liquors together, shake with ice, strain into serving glass with ice, add flowers for garnish.

 

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Tasting Notes:

Lisa:

The goat was incredibly tender and shredded nicely off the bone (the little bit was stuck did so after staying in the slow cooker overnight). The balance of sweet and spice and savory made this dish very enjoyable to eat. This is why I leave it to Gary to invent new recipes because they tend to turn out delicious. Same goes for the drink, it had the bite of a regular manhattan, with a slight amount more sweetness due to the hibiscus flowers. The sweetness was a great balance with the spice of the tikka masala.

Gary:

The meal was fantastic. The manhattans were tasty. An IPA probably would have gone better with the goat, but I wasn’t feeling beer (and Lisa doesn’t like IPAs). I was feeling whiskey on ice, but I wasn’t feeling that lazy, so I made the manhattans.

1: Jamaican Mushroom Curry over Quinoa (paired with Domaine Chandon Blanc de Noirs)

2: Sweet Potato Hash with Eggs (paired with The Mamani Gin and Tonic)

3: Caprese Mac and Cheese (paired with Page Springs 2011 Chenin Blanc)

4: Pulled Pork & Collar Green Egg Rolls (paired with Vermouth Cocktail)

5: Sweet potato, parsnip latkes (paired with Page Springs 2012 GSPm)

6: Bowl o’ Noodles (pair with 2012 PSC Grenache- Or your favorite bottle of white wine)

7: Homemade pepperoni and mozzarella pizza (paired with a mystery shiner of wine that was quite good)

8: Galentine’s Dinner 2014: Southern Classics (paired with smoked whiskey sours and smoked lemonade)

9: Quiche Loraine (paired with Bronx Cocktail)

10: Baby back ribs with Salad (paired with a ‘shiner’ of Cellar Dweller’s Tarantula Hawk)

11: Guinness French Onion Soup with sourdough Ciabatta bread (paired with Guinness)

12: Savory French Toast (with wine orange juice spritzer)

13: Quinoa Burgers (paired with Guinness)

14: Goat flat steak with roasted root vegetables and rice (paired with 2012 Ercavio Blanco)

15: BBQ Tofu “Burgers” (paired with 2011 Zoe- Agiorgitiko wine)

16: Goat Leg Tikka Masala with rice (paired with Hibiscus flower Manhattans)



{May 2, 2014}   First Day- May 2014

First Day of May. The weather was beautiful. I hung out with my plants in the morning before work:

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Einstein hid from the hose and squinted into the sun while I gardened:

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The speedometer on my car is broken, so even though I’m driving on the highway it looks like this:

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So I have to use this to make sure I’m not speeding excessively through town:

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Started listening to this book; so far I am intrigued even though I’m not sure where she is going yet:

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Did school with these lovely people all day:

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Went to procure our annual America the Beautiful Pass for National Parks at Montezuma Castle on my way home; went ahead and walked through the park since it is only a .33 mile loop. It’s pretty neat looking:20140501-202255.jpg

 

This is Beaver Creek, the source of water that made the area a good place to live:

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Saw some lovely things in nature; here is a huge lizard/miniature dragon that was at the park:

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Cactus flowers are happening everywhere, so pretty:

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Got home to see ALMOST open flowers in our front yard (this cactus is only about a foot high):

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Got a rocking produce box; bittersweet because it is the last one until July, but there is raw unfiltered honey in my box as a surprise!

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Oh and apparently May 1 is ASL Interpreter Appreciation Day, so I gave and received some love from co-workers past and present:

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And then the sun started to set and like magic the flowers opened up all the way!!!

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Hope the month of May is beautiful for you. So far it is off to a great start 🙂



et cetera