Category: What we’re growing, eating, and doing.
More Dallas trip
Unfortunately, our conference had us hooked up from 8:00 a.m. until 5:00 p.m. every day. We learned a lot but that did not leave us much time for adventure. Our group did find a few great places in Dallas. Sol Irlandes Restaurant (1525 Main St.): One of the valets at our hotel made this recommendation. …
Dallas trip
Wow–went from Taos immediately to Dallas for a business conference. We were lucky enough to stay at The Joule in downtown Dallas. What a funky, cool place. Here is a shot as I sat in the lobby working on this post. (The far right artwork reminds me of the eyes of Dr. T.J. Eckelburg billboard…
Back from Taos
We just spent five days in the Taos area. I love this place! We had a great time. If you recall, we were planning a family gelato/ice cream night. Everyone came prepared as you can see. We enjoyed my pomegranate/green tea gelato as well as fresh strawberry gelato. (I found fresh strawberries at the Dixon…
The squash is going nuts!
Vegetarian Meal: Squash Fajitas with Goat Cheese
And I am still using carrots…
I blanched as much as I could and sliced until I got a little dangerous. (See previous “Carrot” post.) After I put about 8 quarts in the freezer (plus the dilled carrots), I just threw what was left in the fridge. I just grated enough for this recipe (4 cups) and I still have some…
Eating In Locally–Fried Eggs with Soy Sauce
I am a Top Chef addict and was so disappointed that Susan Feniger went home. (Don’t spoil my fun, I have them all DVRed and am just watching them now. I am a little behind, BUT I don’t want to know the winner yet.) What an earth mother and life lover she is! I just tried her…
Eating Out Locally
We were fortunate enough to visit Local Table, a restaurant in Tulsa, OK, before the Anthony Bourdain extravaganza this weekend. They seem to have a rotating menu that revolves around what they can obtain from the local farmers’ market. This place has a really casual vibe, but a really eclectic crowd. Sitting near us were…
Carrots and more carrots!
I spent all weekend scrubbing, slicing, blanching, and freezing carrots. I even pickled a couple of pints. I know I will be sad when they are all gone, but for now, I am glad that I am done with them. I used this recipe from Gourmet for the dilled carrots. I had just pulled some…
OMG! It’s Anthony Bourdain!
What an evening! Well worth the money I plopped down in February for these tickets. It was a fantastic show (and of course he entered stage right with a beer in hand). Loved his opening Rachel Ray story! I think some of our friends who went might have been offended, but who did they really think…