Nurturing my inner... fancy packaging sucker

This post will be somewhat short, but it cannot begin without me telling you what a complete sucker I am for great packaging.  Now, that isn't to say there isn't scientific validity to some of the fancy wrapping, but I do have to make sure I am not sucked into buying items merely due to visual allure alone.  Wine could fall into that category, as well as running sneakers, but it never crossed my mind that yogurt would.

Vanilla Yogurt with Raspberries, Toasted Almonds and Honey

1/4 cup of yogurt
1/4 cup of fresh raspberries
1 tsp toasted slivered almonds (Trader Joes has them ready to go out of the bag. What a time saver!)
Drizzle of honey

Honestly, how attractive can you make yogurt.  The answer to that is apparently very.  Oh, I've always enjoyed a nice, traditional plastic container of 2% Fage or even a humble paper one of Siggi's, but I what did I behold the other day at Whole Foods?  Live active cultures... in a glass bottle!

The shiny and sleek bottle that
reminded me of old fashioned
milk containers.

Need I even say, the cow on the front had me at hello.  (Well, moo really.  I was translating.)

Ooh, nice label.  (Sucker!)

There were four flavors available at the time.  Regular full fat, mango banana, and berries, but as tempting as the flavored ones were, I decided to go with the vanilla low fat one for a baseline.  When it comes to certain staples like yogurt, salad dressing and sometimes sour cream, I tend to shy away from full fat.  I find that lower fat (not to be confused with the liquid chalk that is known on the streets as "non fat") is tasty and satisfying without all the stuff that adds too much extra junk to your trunk. Non fat tends to be way too unpalatable for my disapproving, and sometimes randomly snobby, taste buds.  I am here to eat and to eat healthy so help me.  Not to suffer through every off putting bite as if I'm in some Peruvian prison.  The idea of healthy eating is to be fun.  Not torturous.  (That's what high-heeled shoes are for.)

Let's pour some of this bad boy out into a glass after a bit of shaky shaky and take a sip. Mmmm.  Not too thick, but left a thin coat on the glass.  Vanilla flavor very subtle, with milky undertones.  Slightly tangy and not too sweet.  (Sounds like I'm at a wine tasting.)




Slightly thinner than I expected
and perfect for my plan.



What was on sale at Whole Foods that weekend?  Raspberries, $1.00 off per container.  Then raspberries it is! Now for some breakfast building.

The faceted red jewels of the fruit world.

I love the sturdy, small, metal strainer I have with a long handle.  Perfect for one serving size of fruit at a time.

Not a whole lot of brain power needs to go into the assembly today.  Into a glass bowl went the berries and I poured the yogurt over it.  Voila!

Yogurt bath for the berries. 
Traderspoint Creamery take me away!

Two things to be complete:  A punch of crunch and a kiss of sweet.  On top went some slivered almonds and just a touch of creamed honey.

A combination of textures to make
every bite magnificent.

Breakfast is not the easiest meal for me to figure out when I'm trying to eat fresh.  And satisfying.  And fast.  But this was lightning quick to prepare!  In fact, I threw a lid on the bowl and brought it into work just like that.  No more excuses that it takes too long to eat right.  You now have a super easy four ingredient plan.

Nurturing my inner... wine and gratins

The general idea of this began on a TV show.  But it wasn't exactly to my liking.  I did what I normally do when that happens - I made it up tonight the way I wanted it.

Scallop Gratins with White Wine and Thyme Butter

4 large sea scallops
4 tbsp white wine
4 tbsp plain Panko breadcrumbs
Drizzle of olive oil
2 tbsp butter
1/2 tsp dried thyme
Dash of salt
Squeeze of fresh lemon juice

I bought these wonderful small gratin dishes from the Le Creuset outlet a few months ago.  I had a 35% off coupon.  My motto: Be a wise buyer!  You can get really nice, quality things for great prices.  You just have to use your noggin.

One of every color they had. I chose to
use the orange and blue ones tonight.

Seafood needs to be fresh.  Not that anything else shouldn't.  But fruit of the sea should be dealt with especially carefully.  Take no chances.  When I brought these home, I froze them immediately.  I took them out this evening and they thawed in a couple of hours.

How they looked when I bought them
from the fish monger.

Whole scallops can be used, but I liked the idea of cutting them into pieces.  They'll cook faster and all the delicious other ingredients can get all in there when there is more surface area.

Under water cubism.

The dishes are shallow, therefore things can cook quickly.  I like to be able to make individual portions, so the little dishes are perfect for me.  You could use a larger dish and do it all in one though.  Shallow is the key.

Individual attention.

I made thyme butter.  This was a new adventure as I've not made herb butter before.  Too bad I didn't have fresh herbs, but dried was going to have to do today.  I do like that I was able to make a fabulous dinner tonight from things I had in my condo, so I don't feel bad at all.  I will make more flavored butters in the future, so I promise to get fresh herbs then.

Butter cubism.

All you do is cut up the butter into little pieces, let it soften, add the herbs and mix with a fork.

Couldn't be easier. So much more flavor
than plain butter.

Seems like it needed a vegetable.  Something green.  Something elegant.  Something also available in my freezer as I didn't get to the farmers' market on Saturday because I was gallivanting around Richmond.

Flash frozen like they were just picked.

I snapped them into one inch pieces while frozen.  Just as easy as cutting them with a knife, yet I enjoyed the more tactile experience.

It was a snap!

It's a sort of layering type dealio after your prep work is done.  Put the gratin dishes on a cookie sheet.  Split everything in half between the two of them.  Add the scallops.  Drizzle olive oil on them.

The scallops base.

No need to defrost the asparagus.  It will cook in the oven with the rest.

Veggies balance the scallops nicely.

A lesson in cooking with wine that probably is more obvious these days than it was in the 80s: Only cook with wine you would drink.  If you wouldn't put it in a glass and have it with your meal, it's not worth putting in your meal at all.

Doesn't have to be expensive. I got this
wine at a tasting at Wegmans for about $7.00.

A splash of white wine adds such bright flavor to seafood.  I love using my porcelain teaspoon measurers.  I was watching Giada DeLaurentiis one day and noticed them.  Then I actually saw them at Anthropologie, so I was up for a little splurge!  I don't regret it ever.  If I ever break one, I will have a fit!

Weird perspective. Had to take
this left-handed.

Add breadcrumbs and thyme butter and place in the oven so you can get this party started!

The ingredients for a crunchy topping.

I baked these in a 425 degree oven for 14 minutes.  Until they were slightly browned on top and scallops turned white.  A fresh squeeze of lemon juice and you've got a crispy, crunchy, tender, melts in your mouth, classy dish.

The presentation looks right out of
a small French bistro.

Shot complete with a glass of wine.

The same white wine I cooked with.
Light, crisp, fresh.

Cooking with wine is not something I've done much of because I mostly partake of it in a glass beside my meal, but I'm planning on doing it more.  The alcohol gets burned off and what's left is the wonderful essence of fermented grape with endless combinations of undertones.  Salute!

Nurturing my inner... art student

It's been nearly 20 years since I graduated from college and it's hard to keep up with everyone after all that time has passed.  One day I got an email from an old friend on Facebook.  A fellow art major.  That was a few years ago.  Since then, we've kept up here and there.  Meeting up in Fredericksburg one time, then she came up here for a conference last year and this year we decided to connect in Richmond.  There are so many places to see in the very state you live in and I'm quite fond of the saying, "Live like a tourist."  So that's what we did in this lovely state's capital: Richmond.

First things first, I so enjoyed the old architecture.

Row houses. Delightful! I want one.
Only, I want it in Reston. And I want
it to be affordable. Ha! Good luck.

Where we spent most of our day: The Virginia Museum of Fine Arts.

Plain outside, colorful inside yet to come.

The two art majors had a fun day.  So, I'm taking you on a virtual field trip.  Just like in your school days.  Only I'm way more fun than your average tour guide, so you'll have a lot better time.

First stop, Europe.

I don't feel like this photo truly captures the rich colors.  Deep navy, olive, ochre.  A simple and somewhat dark palate, it had fantastic perspective.  Plus I liked the paintings on the wall within the painting.

French Impressionist Frederic Bazille.

Best part of this one: The creamy white oysters against the warm, dark background.  I'm used to him painting women set in leafy foliage in a more modern style, so it was great to see a detailed still life.

Paul Gaugin

This artist was known for his sculptures of ballerinas.  He also spent a lot of time on horses.  First he would do a miniature wax version.  I loved the texture which created deep shadows!

Edgar Degas

Moving into my favorite period, the Arts & Crafts movement. Approx. 1870s - 1920s.

I am enamored with stained glass lamps.  Organic, flowing designs made with hard, opaque materials.

Louis Comfort Tiffany

A Tiffany multi-paneled window

On to furniture I wish I had in my condo.  The beauty that is hand-fashioned originals.  (Can you just see my Le Creuset iron and enamel pots in here?  Because oh yes, I sure can!  Darn those security theft deterrent thingies!  And my lack of ability to get all Mission Impossible style and drop into the museum from the ceiling.)

Roycroft

A chair for two. I've never seen one quite like this before.

Gustav Stickley

Classic design.  Simple, useful and beautiful.  A window isn't always for looking out.

Frank Lloyd Wright

I don't remember who did this sheep, but I liked it.  Though we can appreciate the masters everyone knows, we also can just like something because we like it.  Without citing off the elements of design.  (Point, line and plane, I remember thee well.)  How did he get the fuzzy texture onto the limestone?

A sheep by someone I can't remember

Part of the fun of a museum is seeing artist's work from other mediums they are maybe not quite as known for.  Like the drawings of traditionally painters and sculptors.

Pablo Picasso

It's nearly impossible to fathom that I was standing in front of paintings, drawings and sculptures of people whom the entire world knows.  From NY to Italy.  From Paris to China.  Like THE Picasso.  It's a bit overwhelming, to be honest.

I also like finding artists who are new to me.  This one worked in such detail that he became an instant favorite.



Constantin Guys


Of course I am awestruck anew with any rendition of Christ.  No matter how many times I've seen it.

Renaissance artist that I should
have written down.

I also enjoyed the silver exhibit.  The etching on plates, the designs on silver trays and tea pots.  So detailed.

Torah bells

Okay, so now you're getting hungry.  Of course you are.  Three hours into a museum tour and I surely was.  We ate at a place that came recommended from a friend of a friend.  Can Can: A French Bistro.

Steak sandwich (they were out of the mushroom
tart I had my heart set on), mac and Gruyere
cheese and a glass of vin de pays wine.

As oddity would have it, they were having a local shop fashion show on the bar.  (It's so cool to see one local company helping another.)  We happened to be seated in a small booth right near the bar, so we were stuck.  At least we had a good view.

Non professionals doing their bit for
the community.

Once the very nice waitress was able to work her way back through the hordes of women onlookers to give us the check, we were outta there!  And on... to chocolate.

For the Love of Chocolate.  Really,
that was the shop's name.

Warning: Photos that are coming up may be more chocolate that you can handle, so you'd better sit down.  You may even want to consider working out, preventatively.



One of several windows of cocoa bliss!
The options were endless!!



I had to plan my attack.  Do the twice over before I made some serious decisions.  It was out of control!!  I tried to behave and limit myself to about a dozen pieces.  This is the treasure trove of sweets that was my delight!

Chocolate in every shape and size.
I especially like the mushrooms,
peanut and ear of corn.

And that was a nice way to wrap up our art day.  Time with famous artists and a fellow art major.  Think I'll go have another piece of that fancy chocolate.

Nurturing my inner... root and sprouts work of art

Some months back, I went to a restaurant called "Firefly" in DC and had a fabulous salad.  Since that time, I've thought about it often.  The flavors, the colors, the presentation.  But today, I recreated it!  With minor tweaks.

Roasted Beet, Goat Cheese and Sprouted Beans Salad

1 medium-sized beet
1 tbsp soft goat cheese
A handful of Moon Salad (Or any sprouted beans/greens)
1 tsp aged balsamic vinegar
1 tbsp extra virgin olive oil
Dash of salt

Daunting task: learn to roast beets.  (Eeekkk!!!)  Minor freak out session out of the way.  Let's do this thing.

I decided not to buy beets with the green, froofy tops on them.  Because I wasn't going to use the greens.  I don't even know what you use them for.  And I wasn't going to pay for the weight of things I was only going to throw out.  So, I went with the loose beets and choose three that were small, baseball-sized.  First things first, I washed them.

Not very pretty at this point. Not
looking terribly washed even.

There are different schools of theory on roasting the deep garnet root vegetable.  Most traditionally, I have seen each one individually wrapped in foil and placed on a cookie sheet.

Get ready guys, you're about to get packetized!

But I liked the packet idea better.  Because the science behind it was that the packet traps the steam, if you seal it tightly, and that helps cook the dense veggie.  Which was going to take some goodly chunk of time.

Snug as a beet in a rug.  Like beets in
a silver sleeping bag.

You can put them on a cookie sheet, but I had a little pan that fit the packet perfectly and that was good enough for my beet triplets.

An ideal fit.  Trust me, they are in there.
You can see the lumps.

At 350 degrees, bake them for 1 1/2 hours.  They are done when a knife goes in them easily.  This is not a fast ingredient prep session, but the assembling doesn't take long and is a blast.  Plus, you don't have to actually do anything productive while your beets are baking.  You could watch a movie.  Go out for a run.  Write a letter.  Take a bath.  The magic happens without your constant supervision.  (Fear not, you'll be desperately needed later.)




The purple is on the way!



You're going to need gear for this.  As if these berry-colored gems are radioactive, you've got to suit up.  1.) I would not wear white.  2.) You should wear latex gloves.  Unless you want to turn into Barney.  Beet juice can stain your hands and clothes like you would not believe.  Consider it indelible ink.

Inexpensive. Can buy these by the box.

I will say I tried my darndest to think of a way to photograph latex gloves without looking like a surgeon or a cat burglar and guess what?  There is no way.  (This is the kind of photo that lands people in prison.  I hope you'll be my one phone call with bail handy.)

And the skins slip off like little sweaters.

Amazingly enough, the latex gloves don't look any better when covered with purply-red juice.  (I can hear the sirens getting closer by the minute.)  But back to crazy beet antics, the skins really do come off easily with just a little elbow grease.  They said it was easier to peel them after cooking and I can believe it.

Ta da! Naked beets.

Luscious gems, they are!  I mean, look at them.  At this point, I was feeling pretty invincible.  If I can roast beets, shoot, I can do anything!

Assembly time has arrived.  (Yea!)  Slice into pieces in shapes of your choosing.  I tried to go with small pyramids because I like the look.  It's not like you're bound by law or anything.  You're a free agent, driving with your creative license!

Center of attention. Getting to the heart of it.

So, check, beets are complete.  The restaurant I went to used arugula for their greens.  I had another idea in mind...

Now, introducing one of the weirdest things I've ever purchased.  Moon Salad.  Oh yes, I should keep you waiting for an explanation about that.

Who cares if I know what this is, it looked
intriguing and I wanted it.

Moon Salad is a container of several kinds of sprouted beans and greens.  The whole "sprouted" thing was new to me, so I had to do a little research.  Sprouting happens when conditions are met that involve air, light, moisture and can be done in your own home.  (Not so sure I'm likely to do that as I don't also weave my own fabric for clothes, nor grind my own grain for bread, but hey, it's good to know I have the option should I ever be transported in time back to the turn of the last century.)  Apparently, when beans are sprouted, they are more nutritious and easier to digest.  With a digestive tract that's as constantly rebellious as an angry teenager who often screams "You're not the boss of me!" this was highly appealing.

Enter the artist.  I chose my blank canvas: a square, white plate.  The colors are so vibrant in this salad, I didn't want a fancy plate taking away the attention from the food itself.  I carefully arranged the pea shoots, clover, arugula, garbanzo and azuki beans.  (All high in... well... some sort of stuff that's really good for you and is "bioavailable."  A fancy word for easily assimilated.)

Looks like rabbit food, I know. But rabbits
don't die of heart disease, now do they?

Add the purple pyramids to the field of micro greens.

Love the contrast of the white ceramic plate
against the rich, organic colors.

Still needed a little somethin' somethin'.  Here's a hint:  It's easier to digest for lactose intolerant people than anything that comes from a bovine...

An award winning edible canvas of color,
texture and flavor.

I ♥ goats.  And their cheese.  I'd own a goat... if I actually owned dirt and land with grass.  (Perils of condo living - unfulfilled goat owning dreams.)

The pb&j of salads.

A dash of salt, a splash of balsamic vinegar and a drizzle of olive oil and you are ready to open your own trendy, shi-shi, exclusive restaurant with a six month wait list in lower Manhattan.

It's important to note here that roasted beets do not taste like pickled beets you may recall from many a salad bar.  Pickling adds a vinegary, pungent and acidic bite to the beet that roasting avoids.  If you've turned your nose up to beets because you think they'll taste like that, I urge you to give the roasted version an unbiased try.

A great dining endeavor isn't just about how the food tastes.  The saying, "You eat with your eyes first," is especially true to my heart.  Er, eyeballs.  I enjoy plating food every bit as much as cooking and photographing it.  Perhaps it's the artist in me.  Every part of the experience from eyes, to nose, to mouth makes enjoying a gorgeous salad like this extremely memorable... even several months later.