Vegetable Garden June 8, 2010

Finally the strange weather has stopped and it is finally heating up in Sacramento!  For the last several days we have had our normal 90°+ temperatures.  Because of that, the garden is starting to really wake up and grow.  The tomatoes are really growing, but I am behind as some friends already have green tomatoes on their plants.  But at least mine have started to flower!  Partially my fault for waiting so long to finally transplant, and partially this crappy weather’s fault with not deciding to stick with a season.  What will it be Mother Nature?  Winter, Spring or Summer?!  Devious little hooker.  Quit messing with me.

Well here are some pics of what is happening around here…

The melons really starting to vine out

The first tomato blossoms of the season

The tomatillo plant is doing very well, with lots of blossoms

The raised bed with the eggplants and peppers loving the heat

One of Whitney's flower beds started from seed. Looks promising.

Vegetable garden, June 8, 2010

Happy Friday

I’m so happy!  Oh so happy!  Happy as can beeeeeeeeeeeeeeeeeeeeeeeeeeeee!

Ha!  Food will do that for me.  I have been feigning for some Chinese food for whatever reason and on top of that for the past couple of weeks anything I eat- the spicier the better!  So I ordered some good ol’ Szechuan Pork, extra spicy and a side of this chili paste they have.  Yeah!  Burnt my mouth off!  But Nick is not only no longer hungry- he is happy!

Hi, I'd like a side of "Burn Your Fucking Mouth Off"

Do as the box tells you, and no one gets hurt!

Last Weekend

The homie Kristen came up and we gallivanted around while our significant others were: A.  Sick  and B.  Working.  The whole weekend was filled with lots of good food, good wine and good times!  We went wine tasting in Nevada City and Grass Valley at several different wineries; Nevada City Winery, the new Italian one on Main Street (forget the name) and Sierra Starr.  Cooked up a gourmet meal of mac and cheese and partook in our fair share of martinis (New discovery = cocktail onions).  Wish more weekends were as relaxing!

November 2009 027

M is for Martini

November 2009 030

Kristen showing Chewy the wine dog of Sierra Starr some love

November 2009 032


Sunday Brunch

So after my amazing experience at Sideboard in Danville I decided to peruse the internet for a recipe for what they called their Breakfast Pudding.  Sure enough, after a couple days of investigative work, looking and reading about the dish in the Joy of Cooking and searching all through the internet, I found something that could possibly rival the delectableness of it.  So I decided that I would make Whitney and I a nice Sunday Brunch.  We had boiled Yukon gold potatoes with a Garlic and Shallot Aioli, what they call breakfast pudding I am calling “Crustless Quiche” (technical term Timbale) and orange juice and grenadine spritzers (Couldn’t do champagne, since she had to work).  The meal was excellent and everything was really nice.  A great way to start a Sunday!

September 13 2009 001

I of course deviated from the initial recipe, (mainly because it calls for asparagus, and it is not in season, and because I always want to do it my way) so here is Nick Crespo’s recipe for Crustless Quiche, Baked Eggs, Timbale, Breakfast Pudding or whatever the hell you want to call it:

Crustless Quiche

(Serves 4 people in individual ramekins)

7 eggs

1/2 cup of milk

8 strips of cooked bacon, chopped roughly

1/4 cup of drained, steamed, chopped spinach

1/4 cup of shredded cheese (Could be extra sharp cheddar, gruyère, or goat cheese)

1/4 cup of shredded parmesan cheese (I use Parmigiano Reggiano) 

Salt & Pepper (about 1 teaspoon of salt and 1/4 teaspoon of pepper plus additional cracked pepper before being served)

Whisk eggs and milk thoroughly, and then mix all ingredients together and place in individual six-ounce ramekins.  Place in hot water bath (roasting pan filled with water almost to lip of ramekins) and bake for about 45 minutes to an hour, in a 375° degree oven.  The dish is done when a ramekin is jiggled and the mixture no longer trembles (or you can stick a knife in the middle of one and take a look if cooked through).  Careful when taking them out of the hot water bath!  Happy cooking!