Christmas List

Because people are simply dying to know...

1 lb. Mixed, Dried, Wild Mushrooms, (fungus amongus)

Fleur De Sel (penzey's )

Roasting Pan

pasta Drier

Martini Glasses (ship to Denver) Peir 1

China Spoons (the soup spoons they use at Asian restaurants, white please) one dozen

Sunday Suppers at Luques, By Suzanne Goin

The Girl & The Fig Cookbook

Cayenne Danskos for school-How practical =)

Party Guests

Social dynamics are a fascinating thing. Sadly, I think the better part of my generation has very poor social skills. Fortunately for me, I am lucky enough to have made friends outside my "generation". A while ago Kurt and I were invited to a dinner party by some friends that, shall we say, out-rank us. We were by far the youngest of the group, composed mostly of retired couples. You know what? It was the most fun I have had in a while. Nobody hid in a corner because they felt awkward. Nobody was excluded from conversation. Everyone had some fun story to share. There were tales of love, and travel and loss. We all laughed together. Kurt and I had never before met most of the people their and yet it was comfortable. The evening was wonderful. I went home with a full belly and a glad heart (along with a little cake and some salad).

Crostini with Peppered Goat Cheese and Dandelion Greens

• 12 rounds of a baguette, toasted with olive oil
• 4 oz. peppered chevre, sliced into 12 rounds
• 6 or 7 dandelion leaves, cleaned and roughly chopped
• 1 tablespoon macadamia nut oil
• 2 tablespoons Blood Orange vinegar
• salt and pepper to taste
• Pinch of sugar

1. Top each toast with a round of goat cheese.
2. In a small bowl, whisk together oil, vinegar, sugar and S&P. Toss with greens.
3. Top each round of cheese with greens and arrange on platter.

White Bean Crostini with Truffle Oil

• 12 rounds of baguette, toasted with oil
• 1/2 can white beans, drained and thoroughly rinsed
• 1 large clove of garlic, peeled
• 2 tablespoons white truffle oil, plus more for drizzling
• Freshly ground pepper

1. Rub each piece of baguette with the piece of garlic, set aside
2. In the bowl of a food precessor, puree beans for 30 seconds. Slowly add oil and continue to process until smooth.
3. Generously spread the bean puree onto each toast and top with fresh pepper.

Single Girl Salmon

In Cooking for Mr. Latte Amanda talks about one of her last evenings home alone. She discusses the eating habits we have in private. Each person seems to have their own ritual that we keep to ourselves, silently relishing every minute. For me, it's not so much that my "single girl" evenings alone are all that infrequent but more that the times I am actually home are rare. It seems there is always some errand to run or person to meet. But the times when I am home, just me, are treasured. Don't get me wrong. I miss Kurt. (His schedule really sucks.) But I am an introvert with only occasional extrovert cravings. I am usually quite content to withdraw into my home and not have human contact. I like being with: ME. It's not that I think I am so great. It's just that the times alone are simple and unperplexing. I am not trying to say the right thing, or make anyone laugh, or not say the wrong thing, I just AM. I get along with myself so well.
My solo meals are not usually complicated. They are not even neccesarily something one would consider indulgent. But they are just what I want. I get to immerse myself in the kinds of food I crave. This usually means easy food with clean flavours, heavily based in veggies. It's not fancy but it's food that Kurt wouldn't really go for. I get to make my selfish food. It's food that I could only also make if some one (not family, because they might tell me if it's icky.) else were over for dinner. Then everyone is required to gush and ask when I am opening a restaurant. I smile sheepishly, but for tonight I am only cooking for one.

Spinach and Feta Dumplings ( not really a recipe, but hey)

• round goyza wrappers
• fresh spinach (maybe just wait till this E. Coli mess is cleared up)
• crumbled feta cheese
• minced garlic
• yummy olive oil
• s and p

1. Steam spinach in a small pan with lid on. Stir in cheese and garlic.
2. Using a small amount of water moisten the rim of the goyza wrapper. Place a scant tablespoon of spinach mixture on wrapper and press edges together to seal. Repeat until filling is used. Reserving any juices that remain in the pan.
3. Lower dumplings into simmering water. Cook for about two minutes, stirring once. Remove dumplings from water and plate onto plate. Drizzle with olive oil and sprinkle with salt and pepper. Enjoy!

Ginger Carrot Soup with Saffron Rice

• 1 cup carrots
• 1 1/2 cups chicken broth (more if you like a thinner soup)
• 1 teaspoon freshly grated ginger
• 2 tabelspoons cream
• 1 tablespoon honey
• 1/2 cup rice prepared according to package diections plus 1/2 teaspoon saffron

1. Place the carrots, broth and ginger in a small sauce pand simmer, covered until very soft.
2. add honey and cream to carrot mixture and puree. Top with rice and eat while wearing the comfy pants you would never be seen in.

Panzanegga

Breakfast is always one of those things that creates an issue for me. I eat it eaveryday but somehow it still leaves me puzzled. I think part of it is that we, as a society, have decided that certain foods are for breakfast. Thus creating a whole category of foods supposedly outlawed until 10 am. The breakfast category also includes a number of foods that are a gastly way to begin the day. Sausage and bacon are such a sorry excuse for protein I am not sure why they are even on the list. Let's be honest (just for a quick second, then we can all go back to decieving ourselves) and admit that they likely contain a higher level of fat than meat; perhaps if we were generous we could say equal parts. Pancakes and waffles are lovely little bites, but leave me feeling like I have a large boulder sitting in my stomach and causing my blood sugar to plumit so fast that it would have been better if I hadn't eaten. I could go on, but that would be terribly negative and depressing.
On top of the predetermined foods that are outlawed, breakfast must also fit into other perameters. It must take no longer than 5 minutes to make, start to finish. It also must be something I can eat while running around trying to find shoes and eyeliner. (I know, I should sit down. I just value sleep more than a seated breakfast. I have priorities at 6:30 in the morning!) So what can I eat that I can preferably stick in a bowl because I probably have hair gel on my hands and things slide off a plate as I run up and down the stairs? Oh yeah, and I don't want something sweet. The other morning I stood at the counter, starring down the options when this formulated....

Panzanegga (like bread salad, all breakfasty-like)
serves 1

• 1 egg
• 2 tablespoons rosemary oil*
• 6 fresh sage leaves, chopped
• 1/4 tsp chopped fresh rosemary
• 10 yellow pear tomatoes, sliced in half
  
• 1 tablespoom balsamic vinegar
• 1 dinner roll or slice of bread, cut into cubes
  
• 1 slice of ham, cut up into bits
• S & P to taste

1. On a piece of aluminum foil (b/c I also don't want to wash more dishes in the morning) toss together everything but egg and ham. Place into a 450 oven until the bread is golden.
2. Meanwhile, fry the egg in a non stick skillet. When you remove the cooked egg, place into bowl and cut up into pieces. Place ham into the skillet to get warm.
   
3. Remove the bread mixture from the oven and toss with eggs, toss in ham. Hey! It's breakfast!
4. Don't forget to turn off the stove and oven in your morning delirium...

*To make rosemary oil: Place a few sprigs of fresh rosemary in some canola oil and let it sit for a few days. Take out the rosemary and start cooking.