Archive for March, 2010


March 31, 2010

I went to a pampered chef party last night at girlfriend MA’s house. wine was flowing, there were tasty treats, fun friends and two sweet little boys. all in all, a good time.

I bought the ice cream dipper. i like its classic, simple style:

i think of the “parties” i’ve hosted. i won’t have those product selling events at my place again because i always wish it were truly a party. a time to enjoy friends, instead of a business venture.

i hosted a wine club event once that was pretty fun. we tasted a great selection. the dishes below were part of my spread that evening.

green pear with a creamy havarti + roasted red pepper hummus with crudite:


my favorite RVA restaurants

March 31, 2010

there’s no way this is a complete list but it’s a solid start:

Cafe Gutenberg (brunch), Ipanema (the veggie, basement one), Me Kong (fried rice, rocket shrimp + LSD), Croaker’s Spot (shrimp po boy, cornbread), Akida (spicy tuna roll), Nile (no utensils = great romance), Balliceaux (fried oysters + cocktails), The Hill Cafe (house made potato chips), Savor (grab-n-go breakfast sandwiches + catering), Tarrant’s Cafe (pizza, soups), Mexico on forest hill ave (fast, family, neighbors), Bernies (veggie with peppers + a pibb), Cupertino’s (RVA’s only bagel).


March 30, 2010

It’s in all caps for a reason, people! I love the concept of this thing. A tako truck that serves tofu + kimchi. It’s a spring miracle.

These gents visit my office each wednesday and we all plan our work day around their arrival. Much love to the street food.

dijon vinaigrette + mini whisk

March 30, 2010

quick salad dressing:

In a small bowl mix together 2 TBSP balsamic vinegar, 2 tsp dijon mustard, 1 small clove garlic (crushed). Drizzle in 5-6 TBSP olive oil while whisking. Add a pinch of dried thyme and little salt + pepper. That’s it and that’s all.

Toss it with your greens.

This little gem is a sweet tool that I’m often glad to have (referring to the whisk, not the egg):

file it under vegetables: meat pie.

March 30, 2010

You are surprised to read the title of this post, unless you are family and know the history of this dish. It was a fav growing-up and a dinner that our entire family loved. So when my sisters and I became veggie-heads in our teens, we were determined to recreate it to accommodate our new diet. After several incarnations, the perfect veggie meat pie was developed. No surprise that the remake varies little from the original – except for one [minor] change.

Here’s the recipe for my mom’s meat pie. I keep it in my recipe file in the vegetables section, duh!

Combine in a large bowl: 3 medium red potatoes (peeled + diced), bunch of carrots (peeled + diced) and 1 bag Morningstar veggie crumbles. In a small bowl dissolve 1 cube veggie bouillon in 1/2 cup boiling water and add 1 TBSP dried minced onion, 1 tsp. garlic powder, and a pinch of salt + pepper. stir to combine.

Pour the bouillon mixture over the potatoes/carrots/crumbles. Stir it up. Put mixture in pie crust and press down. Top with second crust and pinch crusts together. Cut vents in crust for air to escape while cooking. Bake at 425 degrees for 30 minutes/until crust is brown. Then reduce heat to 325 degrees and bake for another 30 minutes. Cooking time varies depending on the oven so make sure the crust is browned and the potatoes and carrots are tender. Enjoy it today and tomorrow and the next day.

Below is a pic of the best meat pie. I made it while in early labor with C. Our birthing coach suggested making a multi-rise loaf of bread to pass the time and delay check-in at the hospital. Since i’m not big on bread baking, I figured making a meat pie was a great alternative.

It was also the perfect meal 3 days later when we brought C home.

B is for baby.


blueberries + the blueberry

March 29, 2010

This is a quick post to mention that i love blueberries and so does C. He LOVES blueberries. Would never turn one down. So we eat them often.

We also both love the outdoors. It’s cathartic. Fresh air is the thing.

So, thanks to friend CG for inspiring us to get out to Belle Isle and care for our blueberry:

very smart stick

March 29, 2010

LB picked-up a surprise for me at Sur la Table: Cuisinart’s SmartStick. While making a potato soup last winter, I mentioned it would be nice to have an immersion blender. I pureed said soup in a counter-top blender – a messy affair involving pouring hot soup from pot to blender + multiple containers of soup covering the counters. Solution = the stick — in Hokie orange, natch.

But, it’s spring now and i’m not drawn to soup.

Inspired by the stick’s recipe booklet, I’ve made fresh fruit smoothies. So good and so easy. My Loves are hooked.

Also have tried my hand at margaritas. Wow. These are just the best frozen ritas around. No ice – only frozen fruit to make it slushy – results in an easy-to-drink smooth treat with no ice chunks. The perfect consistency. There’s no yucky syrupy fake-rita mix invited to this party. These are practically health drinks!

Here are the details so you can make one for yourself: about 1 cup frozen fruit (i’ve used peaches, cherries + blueberries), ~1 cup OJ, 1/2 cup good tequila, 1 TBSP triple sec. That’s it.

Two edits I made to the recipe in the book: i upped the tequila from 1/3 to 1/2 cup (surprise!) and I don’t add sugar (they suggested using 1 tsp).

Don’t let its cute appearance fool you -this little machine is powerful. Can’t wait to use it for sauces, dressings, and maybe a gazpacho this summer. Hot soup will have to wait til fall.

kickin it off right.

March 25, 2010

hola blogosphere! I’m going enter this collection of thoughts on all things food with pics of a tshirt i designed a few years ago. some day i’ll produce it. then, i’ll wear it on the day of my first visit to RVA’s vegetarian festival because i have seen the value of clothing as a conversation starter (thanks to casey + her cowboy hat at Taco Boy).