Nurturing my inner... escar-no

I recently wrote about being daring in the new year.  But I felt that I only showed the successful side of that.  (I'm like the media - it's all in the spin.)  So here's a little flashback to present the other side of the story.  To be fair.

Last fall when my cousin came into town, we went to a little French place.  We ate goose liver pate, cheeses, bread, cornichons and many other typical Parisian foods.  It was all good.  Then things went on a strange tangent for my liking.

She is a big fan of escargot and I've never really been brave enough to try it.  (I've always said it's like a slug in a condo.)  It's not that she gets out often enough to a restaurant that has it, so I figured that day was the day to take the gastric leap and join her!  Sometimes you can't over think daring or you'll talk yourself out of it.  (Legal notice: I reserve the right to say that speed of action is not the best course when considering acts such as jumping out of an airplane, when you should, indeed, and with great generosity, give your wise inner voice much time to talk yourself out of it!)

Full disclosure, I had to work up some serious courage to be able to palate a snail.  (You can see where this is going.)  Even when it had been cooked in butter and herbs.  You might think that is a recipe for sure success.  (Pay careful attention to the use of "might.")

They looked harmless enough. In fact, you can
barely see them under the other tasty stuff.

1... 2... 3... down the hatch.  And I have this to say after that outrageous experience - yuck, yuck, YUCK!  I did not care for it.  I do realize it was probably mostly a mental thing, but this is just one path I loathe to tread down again anytime soon.

I don't regret trying it though.  Honestly.  (Dramatics aside.)  I want that to be clear.  It did take some serious fortitude to get past the idea that I was going to eat any form of any animal in its entirety, seeing as I think about becoming a vegetarian at least once a week, but I'm still glad to be able to say that I gave it a fair shot.  For every 25 things I try, I bet I like 24 of them.  Those odds are pretty good to encourage me to keep making the effort to branch out and partake in the many wonderful and exotic things this world has to offer.  (Minus bugs.  No way will I dine on a creepy crawly.  I will not eat anything they show on those extreme foods TV shows.)

Though we were too full for dessert, I think our waiter was flirting with us because he brought us a lone profiterole on the house.  (At this place they normally come in a set of three.)  Who can't make room for a cream puff filled with ice cream and covered in chocolate fudge sauce?  (That was rhetorical.)

Oh sweet remedy.

It cured what snailed me.  Uh, I mean, what ailed me.  All bitter memories of things that I believe are not meant to be consumed by humans (think Styrofoam peanuts or tree bark) was quickly replaced with the sweet memory of luscious, chocolate, creamy, pastry-covered induced amnesia.  Ah, mind wipe!

So don't let a failure here and there get you down.  You're unlikely to have a perfect track record when you start branching out of your comfort zone, no matter what you do.  You may not finish a race, feel a total failure at a craft, regret a job change at first, or find out you don't even like learning a particular new skill you were "oh so sure" you would love.  But I'll bet you if you keep it up and you keep putting yourself out there, or give yourself time to adjust when you do, you will happen upon something that you are either remarkably talented at or at least enjoy.  You'll know when you find it.  And I want to hear about it.  Maybe I'll even feature you and your interesting story one day!

Keep in mind that it's good to fail sometimes.  Then when you do succeed, you'll know how to appreciate it.

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.