Jumping back in

I haven’t blogged much in the past week or so. Just seems like it has been to busy a life to talk about it. We are sooooo glad to have Morgan home safely. What a blessing to have a an intelligent free-thinking (almost) teen daughter like Morgan. We are very proud of her indeed. 

“Ella the Trooper” has been just that. Getting bit, having stiches and staying out of the sun hasn’t slowed her down much. Yesterday I said “Ella, you can’t be down by the pool. You need to stay in the shade.” She looked at me with sad eyes (my heart breaks) “OK Dad” – she’s beautiful.

I think Camille and Porter are thrilled to have Morgan back among them.

We have no front porch this morning. Maybe Lisa will post a picture. Our new front entryway deck will be started today. I will be happy not to paint the damn green stairs again. After that I think I’ll rip apart the enclosed porch. That room is to cold in the winter to be of much use anyway. I’m really pleased with how the house is starting to look and feel. This fall we will be adding some raised beds to the garden and defining the spaces a little more. With the addition of a small green house in the middle, I think the garden will actually be approaching the state I have always wanted.

Seems like the deli never stops moving. Hasn’t been much down time there lately. The tourists and antique shoppers are begining to run the streets again. Seems like I see almost as many new faces everyday as regulars. Doing our best to spread the love one mouthful at a time.

Thurday Recipe – Salsa Verde

In Italy, salsa verde is a simple uncooked sauce with a wide variety of uses. It is great in the summer for all types of grilled meats, poultry and fish. In the winter it is served over boiled meats or even as a condiment for mashed potato or polenta.

 One bunch Italian (Flat leaf) parsley chopped fine

4 garlic cloves

zest of 2 lemons

1/4 cup capers

good quality Extra Virgin olive oil

1/2 cup bread crumbs (inside only from a day old loaf of baguette) – these bread crumbs should still have some moisture not dried

Kosher salt

Cracked black pepper

Chop the parsley and put in a mixing bowl. Chop the lemon zest fine and add to the bowl. Crush the garlic and add it as well. Put the capers and fresh bread crumb in and toss well. Add enought EV olive oil to make the sauce fluid but not very runny. Salt and pepper to taste. That’s all there is to it. It is best to make it one day ahead of use. It will keep in the frig for a very long time as long as there is a layer of olive oil protecting the top. If it gets a little thick just add a little more EV oil.

We’re going to shock the dog

Well we’re not really going shock him. We will just be delivering a “mild static correction” to keep him inside the area where he hopefully won’t cause to many problems. As it turns out the dog that decided to adopt us (I think the smells at the restaurant had a little to do with this) is only going to be trainable to a certain extent. Apparently Jack Russell Terriers are never really trained to the point of total voice command. So we got a wireless dog fence and I think it will be good. Once we get him trained he will have some free run and will be a more well adjusted canine. We’ll see how it all works out between he and the CATS!!!!

Thursday Recipe – Eggplant Tagine

A tagine is simply a Moroccan stew of sorts. It can be made with a variety of meats and/or vegetables. Often fruits and nuts are added as well.

Here is a recipe for a tagine based on roasted eggplant. It will feed 4.

2 whole eggplant (large purple egg shaped variety)

Olive oil

Kosher salt

one small spanish onion diced

1 cup chopped dried fruit – apricots, raisins, figs, etc.

1/4 cup pine nuts

2 large tomato diced

1/4 cup chopped Italian parsley

1/4 cup honey

1/4 tsp  ground cinnamon

1/4 tsp ground allspice

1/4 tsp ground fennel seed

1/4 tsp ground cumin

1/4 tsp red pepper flakes

One box prepared couscous (follow instructions given on box)

water

 Pre-heat the oven to 400. Cut the ends off of the eggplant and remove half the peel by cutting strips of skin off lengthwise. Cut in half lengthwise and rub with olive oil and a little salt. Place on a sheet pan and roast in the oven until light golden and soft to the touch. Over roasting will cause them to fall apart later so be careful not to go to far in the oven. About 30-45 min. Allow to cool to room temperature. Cut into large peices about 2 inches.

In a saute pan on medium hight heat, cook the onion with a little olive oil until light brown and begining to soften. Add the chopped eggplant and saute 1 minute. Add the honey and let it bubble being careful not to let it start burning. Add the chopped fresh tomato, parsley, dried fruits and pinenuts. Season with spices and salt to taste. Reduce heat to medium and let  simmer for a few minutes. If the stew becomes to thick before the fruit is rehydrated nicely, add a little water 1/4 cup at a time. Adjust seasoning and serve over steam hot couscous. Can be finished off on the top with a little plain yogurt and paprika for a nice contrasting presentation.

Quenching our thirst in the West

We finally got some rain this morning, YEA!!! It is very humid here (for the west). The vegetation is happy and so am I.

Drinking the blood of the land

Sangre means “blood” in Spanish. Sangria is a popular red wine punch that originated in Spain and has been consumed around the Mediterranean for hundreds of years. Nothing compares to this refreshing drink on a hot summer day (except maybe Gin Buckets). Here is my recipe for making your own Sangria, perfect for a hot summer barbeque when you want a drink that won’t send you to bed early.

 The quantities and ingredients listed here are subject to personal taste and availability. The important thing is to use a good quality wine, fresh fruit and your imagination.

I typically use:

equal parts orange and cranberry juices

Pommegranate: pomm. molasses works the best but if you can’t get it (look in the mixer section of the grocery or liqour store) use juice, syrup or crush some fresh pomm. and add that too.

fresh fruit: sliced oranges, sliced lemons, strawberries, kiwi, and grapes work well but add whatever is seasonal to your area.

A little orange blossom or rose water is a nice touch but they are sometimes hard to find. It’s ok to use a few fresh rose petals as well.

A quality red wine preferably from Spain (for authenticity). Something with a little fuitiness is good such as Torres’, Sangre de Toro (bulls blood-not really that’s just the name).

Brandy

The night before, mix the fruit juices, the fruit and all other ingredients except the wine. Put the wine and the punch mix in the refrigerator to chill over night.

 When you are ready to drink. Add equal parts punch mix (make sure to scoop some fruit into each glass) and wine over ice and add a little brandy to taste. If you want, for a large group, you can mix it in a pitcher or large cooler with a spigout.

Drink and enjoy. Be sure and pour a few drops on the ground to give back to Mother earth who has provided us with this tasty celebration beverage.

“Gracias por la sangre de la tierra!” – ” Thank for the blood of the land!”

Confession Tuesday

When I was young my mom didn’t work outside the home very much, but when she did there was always a list of chores to do before watching TV. I ALWAYS watched TV until the last minute and then ran around trying to finish it all before she showed up.

It’s hot in the kitchen

I arose from my bed this morning shortly after 4 am. I went outside to let the dog out before heading off to the deli and it felt like lunch time, only it was still almost dark. The sun was just breaking over the horizon and it was such calming feeling, the mild warmth and the easy breeze so early in the morning felt like what heaven must be like. On the other hand it feels like HELL in the kitchen right now!!! Tomorrow will be hotter. I better get up just a few minutes earlier to grab that little slice of heaven pie before it’s to late.

Tracking the wild berry.

I’m starting to notice the small wild blackberries up near the house are starting to turn edible. Today the kids and I will be hunting them in the orchard to see if we can come up with enough for small pie or cobbler. I almost feel sorry for our customers at the deli, I never get enough of the small wild berries to share. We are only able to use the big berries at the restaurant and they won’t be ready for a couple of months yet. The wild berries are, for us, one the greatest pleasures of the early summer. It’s no wonder we have decided we don’t want to leave this property and move. I would miss the anticipation of the hunt every year, and that intense burst when the first one explodes on the tongue – AAAAAAAAHHHHHHH!

Go with the guts!

Turns out the refrigerator wasn’t dead just a little ill. I decided not to take the word of my refer guy and started digging into the matter myself. As it were the problems with the refrigerator were fairly minor and I was able to determine them myself. Now the problem is I don’t know how to trust my refer guy again. I still believe he is honest, I’m just not sure he knows what he’s talking about all the time. Instead of a $850 cost to get a new (used) frig it only cost me about $150 to fix the one we have. I’m mad that he didn’t discover the real problem on the day it broke down. That cost me lost revenue from dinner and the rental fee for a temp frig for one week while I wait fro a new one that it turns out I don’t even need. I had a strong feeling when the refer guy told me it was dead that he was wrong. I am reminded that it’s almost always best to go with the gut instinct. At least that way you can feel good about your self reliance, even if you turn out to be wrong.