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Category Archives: Mothers

Eat, Pray, Love During this time of Thanksgiving

Eat, Pray, Love During this time of Thanksgiving

Here we are in November and Thanksgiving is almost upon us. Yet, there have been two devastating wildfires: #WoosleyFire in Southern California and Butte County #CampFire wildfires in Northern California that have kept everyone scrambling to get to safety. I’m sad for the families that have lost their homes and loved ones and pray they get the help they need.  It’s times like these that I’m extra grateful for my family.

 

I was lucky enough to spend Tuesday last week with my Mom, her husband Tom, and their renter Ana in St. Helena. I was happy to drive them to the wine country and show them around for a few nibbles and sips of wine. Ana, originally from Croatia has been working as a traveling nurse at a nearby hospital. She will only be here for a few months and wants to see as much as possible. My Mom and Tom and I were available to spoil her, and since it was her birthday we made the day extra special.

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Great day on patio of Trinchero Winery

 

First we drove to Trinchero Family Estates in St. Helena. The property is decked out with the finest rock walls, luxurious textiles and sprawling vineyards. The view from their patio where there is bocce ball and a huge copper fire pit is nothing short of breath taking. Of course, they served plenty of wine to Tom and Ana while we strolled the meticulous grounds.

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Mom and me at Trinchero Estate

Lunch came next at the famous Rutherford Grill down the street. If you like good food, and excellent service you won’t want to go anywhere else. Plenty of warm out of the oven focaccia with their fruity herbed olive oil, olives, peppers, roasted almonds and cheese is always ordered as a starter. I’m a huge fan of their French dip, but was a little disappointed when we learned they don’t serve a complimentary birthday dessert. I’m going to keep that in mind next time there is a birthday to celebrate and we are choosing a restaurant. 😦

Next was Grgich Hills where we were hoping Ana could chat with the Croatian family. Unfortunately they weren’t on the property 😦 so we moved on. The town of St. Helena was calling us and we didn’t want to miss out on spending as much time there as we could.

 

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My Mom found a cute linen shop where they embroider personalized items for purchase. My Mom and I come from a long line of seamstresses on the Portuguese side and she was mesmerized by this place. Of course we had to stop at WoodHouse Chocolate since we needed a little something sweet for the birthday girl. They had artful displays of chocolate turkeys and pumpkins to get us thinking of the upcoming Thanksgiving holiday. But a tried and true dark chocolate espresso truffle was all I needed to get on with the day. Tom bought Mom and Ana English toffee with almonds another favorite of mine. Here’s my recipe.

Our family journey ended with a stop at Lucy’s Bar at the Bardessono Restaurant in Yountville. I love sitting out in their heated fireside patio where we can enjoy another cocktail, or in my case a hot chocolate with whipped cream since I was driving. My guests loved every second of it and especially enjoyed walking through the town of Yountville and not forgetting to get a pastry at Bouchon. Being a food and travel blogger has been fun and rewarding and especially memorable having time with my Mom. She has been ill for the past five years, but is doing extremely well.

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During this Thanksgiving holiday, I’m especially grateful that my Mom and Tom are well enough to travel with me to places like St Helena and Yountville. I hope you are enjoying your loved ones too. I’m keeping those who have lost their homes and family members in the fires in my prayers. If you have it in your hearts to donate to the Disaster Relief efforts within the Red Cross, anything you can give is helpful. Or here is the latest article on ways to help. And thank you to @tylerflorence for feeding those in need. Here is a preview of his latest movie Uncrushable on last years’ wildfire in the Wine Country.

Thanks for reading my blog. I’m happy to share my recipes and excursions with you. Follow me by subscribing and you will automatically receive my next blog posts in your email.  

Teri

 

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Have a Little Art, Wine and Plenty of Pastries in Carmel California

Have a Little Art, Wine and Plenty of Pastries in Carmel California
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This is my artist friend Margery and mutual friend Heidi who owns Hippievibetribe.com a bohemian clothing an accessory online store

 My husband and I took  a day trip to Carmel last weekend to see a dear friends’ art show at Anthony “Tony” Vanderploeg’s  Amsterdam. Margery Ammond and I have been friends for many years. She and I met at the neighborhood book club. We spent many hours together pouring over books, as Margery has always been an avid reader. Turns out, Margery is also a fabulous artist.

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Margery Ammon with the owner of the Gallerie Amsterdam Tony Vanderploeg

But that wasn’t a surprise to me. About 15 years ago, my siblings and I purchased a beautiful painting of Margery’s that was a scene from the Senanque abbey near Gordes France. This portrait oil painting has a huge field of lavender flowers with an abbey in the background. Simply exquisite! My Mother keeps the colorful mural over her fireplace, since lavender flowers are her favorite.

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This is Margery’s painting. Such a beautiful piece of art

As you can see Margery’s new pieces are just as gorgeous. This time she paints pictures of butterflies along with gorgeous flowers from her garden. Outstanding work. In the past, she has focused on paintings of vineyards in Napa, and Healdsburg, scenes of Mount Diablo, gorgeous landscapes of Lake Tahoe and also earlier pieces of still lifes of fruit and silver.

I have a huge appreciation for people with these amazing creative skills as I can’t draw a stick figure. But that’s okay, we all have our strengths. Mine happen to be more culinary oriented. And I can’t forget when Margery generously donated her quality pots and pans to me since she bought a new stove which required a whole new set of cookware. So thoughtful of her!

Margery also displays her art in Truckee California at Art Obsessions, in Canada, and in Europe as well. I’m sure you will fall in love with her art like I have. She enjoys painting as a hobby and works very hard on her craft 4 days a week. She loves what she does and it shows. She paints for the joy of seeing vibrant colors on a blank canvas. We met for lunch today to get caught up since she doesn’t attend the book club meetings anymore. She’s too busy painting! Margery‘s smile radiates through the room and she brings joy to everyone around her. How lucky I am to have met her and to have gotten the chance to see her latest art show.  

If you make a trip to Carmel, be sure to check out the Carmel Bakery. Ken and I stumbled into this special place along our walk through the streets in that cute little town. Since my husband and I had to cut our visit short, we grabbed an ice cream cone and few pastries for the car ride home. This bakery was EVERYTHING! I practically bought one everything that I laid my eyes on. The cherry turnover was delish, as well as the raspberry strudel pastry that my husband devoured before I could get a bite. Of course, I had to taste their gingerbread cookie too. A little disappointing actually. Not as gingery as I would have liked plus it was somewhat dry. The hot chocolate didn’t blow me away,  but it was good and chocolatey nonetheless. I bought my hubby the cheesy pretzel since he loves bread and he gobbled it up right away.

You won’t want to miss out on a day trip to Caramel where you can enjoy lots of art galleries (65 total), get in a winery or two, or grab a coffee from the local bakery before heading out of town. It’s a happening place and worth the two hour drive down the coast.We didn’t make time to visit a winery, but walked by Albatross Ridge and I was sooo tempted.If I didn’t need to help with the driving, I would have been all in.

We even took my son’s dog Hank for a walk on the beach.Caramel is a  dog friendly town, it seems everyone has a puppy. Hank was hoping I would drop my ice cream cone, so he could have a lick or two. That wasn’t going to happen because I’m a mocha almond fudge freak. I’m obsessed.And I didn’t even have to share because my husband doesn’t like chocolate! Score. More for me!

Leave me a comment below about your favorite artist, ice cream flavor or recent adventure. I’d love to hear all about it. Get out there and make it a great day!

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Sip Happens… It’s Okay to WINE

Sip Happens… It’s Okay to WINE
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Lynie and me at Bob’s Wine Class

Took a spectacular wine class last weekend at the local community center in my town with my neighbor Lynn. Lynn also happens to be my husband’s cousin, so that makes her extra special. She got me excited about signing up for the class a few months ago, and boy am I glad I did. I’m usually a food blogger. But wine goes well with food, right?

In today’s blog, I will be sharing the highlights about what you need to know about wine and sharing my favorite risotto recipe. Bob Becker a certified Sommelier and Wine professional gave the wine analysis presentation along with his wife Darla. Lynie and I and several other wine enthusiasts learned that Americans drink 900 million gallons of wine a year!  It was interesting to find out that there were only 40 wineries back in 1970. And today, there are 9000 wineries in the US! We like our wine. In fact, Bob said that Americans drank 3.7 billion bottles of wine in 2017!

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My nieces Keri and Jamie last December at Rombauer in St Helena

I had no idea how complicated wine tasting could be. We went through the Seven Components that make up the structure (there happens to be 1200 components in a glass of wine): Aroma, Alcohol, Sugar, Acid, Tannin, Texture, and Body were what we covered.These characteristics helped us learn how to identify the glasses we had in front of us. During our lifetime, we create a memory bank of aromas that our brain remembers when drinking wine. The three types of Aroma are Natural/Floral like a Viognier, a Bouquet aroma (the wine is 4 or 5 yrs old) and was made w molecular equilibrium like raisin or leather aroma, or Wine Maker Infused because of the wine barrels. There are American, French and Hungarian wood barrels.

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Lynie getting serious while waiting for Bob’s presentation

American barrels might smell like vanilla, dill or coconut. Where as the French barrels have a caramel, spice or nutmeg aroma. The Hungarian may taste like cinnamon or cloves and the winemakers add wood chips to get these flavors when they burn the barrels. True story. They can only flavor wine in a barrel three times before these barrels are discarded. When Bob worked at Hess in Napa they had 3,500 barrels at one time and each barrel cost approximately $1,600 each. That’s a lot of moolah.

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Bob’s wife Darla and a few happy participants

Then we learned the five step tasting method: Sight, Swirl, SniffSip and Summarize. Sight– When looking at your wine, look for clarity.  Is it crystal clear? How old is it? White wines get darker after 4 yrs because they start oxidizing. What climate was it grown in? Red wines get lighter as they age. The color pigments fall to the bottom and at 4-6 yrs old the reds have a different color at the outer edge rim part of the glass. Are you confused yet?

Actually we were just getting started tasting the various wines sitting in front of us. It was so fun. When one Swirls, you are aerating the wine releasing esters of aroma molecules that enter the nose. Fun fact! Right handers swirl their wine glass counterclockwise and left handers clockwise. Apparently, legs are those streaks that trickle down the side of any wine glass after you swirl it. They tell nothing about wine. It means the cabernet grapes had thick skin. The slower the legs the more alcohol.

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Lynie and I had to identify various Smells like coconut, pear, lemon, cloves, raspberry, pineapple, diesel and mildew (cause from a moldy cork) that were located in small bottles on the table. I couldn’t believe how hard it was to remember each of these. Smell is the gateway to flavor. For example, New Zealand’s wines have more of a lychee aroma. A Spanish wine over 10 years old will smell like leather. A Viognier white wine may taste like white peaches, apricots or a green apple aroma. And we learned that no two people smell things alike. Who knew?

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My dad Ron and my friend Susan at Rombauer a few years ago. Of course I was trying to be a matchmaker again

It was so interesting to find out that everyone has a dominant nostril when Sniffing wine. The professionals hold their glass within an ⅛ of an inch of the rim to properly sniff. They tilt the glass and use only one nostril. Fascinating!  

Now I know I was supposed to take notes on Sipping and Summarizing too, but there is nothing written here. I wonder if the wine was kicking in…

Bob also talked about ways to recognize bad wine. For instance, if you make a reservation for an earlier time, the restaurants may be serving wine from the day before that doesn’t taste quite right. And if you are paying $12-16 dollars for a glass of wine, it should taste good. Call the waiter and have them open a new bottle in front of you so you know it isn’t old. Great tip!

We talked about Infrared Thermometers that help tell the wine’s exact temperature. We now know that lying a bottle on its side helps prevent air getting in and that we should keep the bottles in a cool dark 55 degree room. Wine cellars can cost $87,000 to build! Interestingly enough, don’t store your wine in a home fridge because they vibrate in there and that changes the flavor of the wine prematurely. It’s also too cold and dry in your home fridge. For those of you that only drink a glass or two a night, buy a coravin. These help suck the wine into your glass and keep the cork in place to keep the wine fresh. These are just a few of the many interesting wine tasting tricks in Bob’s class.

Bob was clear about serving wine from a clear glass with a stem that is thin with a narrow rim like these or these.  The thinner the glass the better the wine tastes. I know these rules are boring you, but I’m excited to have my next dinner party and show off all of my new wine tips.
Thank goodness red wine has beneficial health benefits too. Although it’s best to not over drink. Make sure to drink a wine that is older than 10 years quickly and don’t decant it. The oxygen destroys the flavor immediately. 

Also- Bob pointed out that screw tops are perfectly fine, they are fabulous at preserving wine and are better than corked wines. Five out of every 100 wine bottles have bad corks!

The characteristics of a well made wine are: Expressiveness, Complexity, Pleasing Texture, Balance and Lingering Finish. When you swallow, how long does the flavor stay on your palate? Does it burn the back of your throat going down? This may mean it has a high alcohol content. Side note: Bob mentioned Screaming Eagle Wine founded by female winemaker Jean Phillips. He and Darla had the pleasure of enjoying her wine for $1,200 a bottle! No kidding.

One of the most interesting facts about the class was realizing that wine is full of SUGAR. These bottles show how much sugar is in each wine. Sparkling wine like Cava/Spain, Prosecco/Italy, and Roederer/France has less sugar and go with many foods. It’s against the law to add sugar to wine. Just before the wine is bottled, the vintners dump raw grape juice into the bottle. The yeast eats the sugar and ethyl alcohol is produced.

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At the end of the class Bob revealed what we were drinking. It was fun to find out more about these wines. My favorite was either #4 or #5 because I was picking up a coffee aroma and I love coffee.

#1 A Sauvignon Blanc from Smart Cookie Vineyards

#2 Chenin Blanc from Beringer

#3 A Zinfandel from Quackenbush

#4 Pisano RPF Uruguay Tannat 2013

#5 Apothic Red 2015
I could go on and on with more wine tips, but why not take a class like Bob’s? His email is Beck711@comcast.net. He also does private parties. Or you could go wine tasting at Page Mill Winery in Livermore and meet my hiking friend Debbie.She knows her stuff. Lots of cool things to do in Livermore.

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Wine Wheel that helps while wine tasting

In Bob’s  words “If you wine a little bit, you’ll feel a lot better.” Well, I can tell you that my husbands cousin Lynie and I definitely felt a lot better after taking his class. I hope you have enjoyed this write up and have picked up a thing or two about wine.

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And finally, I will end with a quote from Benjamin Franklin. “In wine there is wisdom, in beer freedom, in water there is bacteria. I think I’ll plan a day trip to the Napa Valley, Livermore or Healdsburg. Anyone want to go? Hit me up! Leave me a comment below and tell me your favorite wine tip.

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My fav chef Michael Chiarello even has his own wine. Pic taken a few years back at Bottega restaurant in Yountville at Marketplace

 

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Simple Tips to Compost in Your Garden and Make the Best Fennel and Goat Cheese Tart for Mother’s Day

Simple Tips to Compost in Your Garden and Make the Best Fennel and Goat Cheese Tart for Mother’s Day

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Today I took a class on composting in the home garden. Luckily for me, The UC Master Gardeners of Contra Costa County http://ccmg.ucanr.edu/OurGarden/ offer weekly free classes at Our Garden on Wiget Lane and Shadelands Drive in Walnut Creek, California. This place was started in 2009 to grow food for the hungry and also to teach sustainable gardening practices to people like me. I go to learn new techniques on how to grow organically, how to compost efficiently, and to learn the secrets to growing my own vegetables and herbs.

In early April, I bought over 25 varieties of tomatoes, egg plant, tomatillos, cucumber, squash, pumpkin, and herbs like cilantro, dill and tarragon. Last season’s compost was ready to move into my raised planter box and I planted these beautiful plants into the organic soil. It’s being able to go out and pick fresh herbs that makes my dishes come out delicious, I believe.

Composting is nature’s way to turn fruit, vegetable and yard trimmings into a dark, crumbly soil amendment. I’m all for that. I’ve been composting for several years, not really knowing what I’m doing. The class taught me I should be chopping the leaves, fruit peels, greenery, etc into smaller pieces before adding to the pile. Compost is made by the breakdown of organic material primarily microorganisms like bacteria and fungi and macro organisms like worms, insects, and their relatives. The pile heats up because the bacteria decomposes the organic matter.

The compost process requires three components: organic matter, air and water. To begin composting you need brown items that include carbon like dry leaves, egg shells, straw, coffee filters, wood shavings, pine needles, shredded paper, and chopped woody prunings. You also need green items which include nitrogen such as grass clippings, well composted herbivore manures, flowers, coffee grounds, green leaves, tea leaves/bags, sod, and fruit and vegetable waste. Food scraps should be buried in the center of the pile 6-12 inches deep. Roughly 1 volume of greens to 2 volumes of browns are the starting proportions for building a compost pile.

You need a bin made out of chicken wire, welded wire fencing, or one that is purchased at a local garden supply. Geo Bin https://www.amazon.com/Compost-Bin-by-GEOBIN/dp/B0085O6NXQ came highly recommended. The optimal size bin is between 3X3 ft or 5X5X5 ft. The bin requires air holes for good circulation and someone needs to turn the pile daily/weekly to speed the compost process. Water is needed for the pile and should be kept as damp as a wrung out sponge.

I learned that compost piles are hottest in the center and can sometimes reach above 160 degrees. The ideal temperature for the best decomposer bacteria is between 122 and 131 degrees. Turning the pile brings fresh materials (food) to the bacteria and maintains the heat in the pile. Keep the pile watered and the compost should be ready in 6 to 8 weeks if the pile stays hot enough. If it’s not turned or watered enough it could take 3 to 8 months.

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Growing your own vegetables and herbs is very rewarding. Here is a pic of my raised garden in my front yard. There is nothing better than walking our to your organic garden and picking fresh herbs to add to your recipes. I’m inspired to use my composting techniques and build a healthier soil which in turn will grow healthier plants. I hope I’ve inspired you to try it in your back yard garden. You’ll be glad you did. Secrets to getting more vegies into your diet. 

Maybe you will bake this savory fennel and goat cheese tart for your friends and family this Mother’s Day. I made it recently for my garden club and they loved it. Here is the recipe:

 

Fennel, Goat Cheese and Tarragon Tart

 

Pastry Dough Recipe

1 ½ C Unbleached Flour

¾ Stick (6T) cold unsalted butter cut into small cubes

¼ t Kosher salt

4 to 5 T Ice Cold H20

 

For Tart Filling

2 large fennel bulbs @ 2 ½ lbs

1 large leek

8 green cardamom pods (or 1 t cardamom spice powder)

¼ C white wine or champagne

¼ C H20

¼ C Olive Oil

1 t Kosher salt

½ t black pepper

2 T unsalted butter

2 eggs

1 large egg yolk

½ C heavy cream

½ C whole milk

¼ C goat cheese

3 Oz (½ C) Taleggio Cheese cut into extra small cubes

1 T chopped fresh Tarragon from the garden

 

Make pastry dough for tart:

 

In a food processor, blend flour, salt and butter until blended. Or use pastry cutter or fingers just until most of  resembles coarse meal. Add cold water and blend until combined. Do not over mix or pastry will be tough.

Gather dough onto parchment paper or plastic wrap and make into a ball and flatten. Cover completely and let it rest in fridge to chill.

 

Directions for filling:

Cut off and discard fennel stalks and fronds. Cut out core and cut up fennel into ¼ in thick slices. Wash and cut leek into ¼ in slices using white parts only. Flatten cardamom pods with side of large heavy knife, then remove black seeds and discard pods. Crush seeds with side of knife and chop finely. Or sprinkle cardamom spice powder onto leeks and fennel in a 12 inch heavy skillet. Add wine, water, butter, salt and pepper and bring to a simmer, covered over moderately low heat stirring occasionally until tender about 20 to 25 min. Cool.

 

Preheat oven to 375 degrees and make sure rack is in center of oven.

 

Roll out dough into a 15 in round tart pan. I use plastic wrap to  prevent dough from sticking to rolling pin. Trim dough so that it is flush with rim of pan. Lightly prick dough with a fork, then chill for 30 min. Line shell with foil (I spray with Pam first)and fill with dry kidney beans, rice or pie weights.Bake on a large baking sheet for about 15 to 20 minutes. Remove foil and pie weights and bake 10 -15 min longer or until tart shell is golden brown. Remove from oven.

 

Whisk together eggs, yolk, until foamy and add milk, cream, goat cheese, chopped tarragon, salt and pepper. Transfer fennel and leek mixture into pastry shell spreading evenly, and dot with taleggio cheese. Pour custard into shell and bake until set about 20-25 minutes. Cool on a wire rack before serving. Serves 6-8 people

 

I hope you’ve enjoyed reading about composting and making delicious tarts. Please follow my blog and feel free to ask me any questions in the comments below.

Touring and Eating My Way Through Iceland

 

 

 

 

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Celebrating my Mom and a Risotto Recipe to die for

Celebrating my Mom and a Risotto Recipe to die for

We are getting close to Valentines day, and  I can’t help but share a story about helping my mom find love. Yes. I had tried for years to set her up with patients at my dental office with no luck. I thought about matching her up with a guy from my meditation group, but that didn’t pan out either. For many years my mom was single. My dad and her divorced when I was 14 and neither of them remarried. That is until a few years ago when my mom found love.

This is a pic of my Mom, Tom, Virginia and Keith my mom’s long time friends
Tom was my neighbor. He and I went for walks with our dogs. He would casually stop by with his wife when taking her out for short walks. Tom’s wife suffered from cancer and he would talk to me about food, and how he was caring for Penny. “12 almonds a day” he would tell me. I thought he was a special man since he cared so deeply for his wife.

After she passed away, I would stop by to see how he was doing sometimes offering some oranges from my garden or delivering a book on grieving. Tom was always on the go, choosing vacations to go on back East and entertaining friends and family. It wasn’t until Tom walked by one day while I was gardening that I got the idea to introduce him to my mom. He complained that he missed talking to someone and bouncing ideas off of them like he had with his wife for over 49 years. I gently suggested when he was ready, I would like to introduce him to my mom who was also lonely. She and Tom both loved the same hobbies like gardening and cooking. I thought they would make a great couple.


A few weeks later, it happened. I invited my mom and Tom over for some tea and cookies. They met at the driveway and instantly made a connection. They arrived at my door together and have been together ever since. They married about 2 years later and have been through a lot together since my mom was diagnosed with Multiple Myeloma a rare blood disease, but treatable a few weeks after their honeymoon.

My Mom, Tom, sister in law Alyson and the cutest niece ever Josie
Tom is a wonderful man and my family is so grateful for the love he as given to all of us and especially my mother. She has never been happier. Not only do I have a new dad, but my kids have a new grandfather who they look up to for love and guidance. Tom’s family has been a God sent too giving my mom 6 more grand kids to love and care for.

A pic of my mom and dad in their earlier days of marital bliss 1967

above that a pic of Mom and Tom, Andrew and his friend Mary after a St Mary’s Choir concert

This is what Valentines Day is all about. I love bringing happiness to others through networking and my food.  I am also the luckiest girl around since I’ve been married to Ken the love of my life for 28 years. Happy Valentines Day Mom and Dad. May your lives be richer because of the love you share.


A friend asked me to share my risotto recipe. Hope you try this and make it for your own valentine this Tuesday.

 

Mushroom Fennel and Leek Risotto

Ingredients:

2 T Extra Virgin Olive oil

2 T Unsalted Butter

2 C Arborio Rice

6 C Veggie or Chicken broth

1 C White Wine(Chardonnay or your fav) Can use champagne also.

1 C Cremini Mushrooms chopped finely

½ C Fennel chopped finely

½ C Leeks chopped finely

2 cloves chopped garlic

¾ C freshly grated Parmesan Cheese

2 T Heavy Cream
Instructions:

Put Oil and Butter into heavy bottom soup pot. I use Le Creuset pan. Place chicken broth or veggie broth on med high heat in an alternate pot. (I make my own from using chicken bones from baked chicken, garlic, onion, celery, carrots, water, ginger, fennel and boil for 1-2 hours. Cool in fridge overnight)

Place Mushrooms, leeks, and fennel into hot oil on med to med high heat until softened.

Add garlic and rice and stir to moisten rice. Cook for 3 minutes. Add white wine, cook and stir until it evaporates. Add chicken broth ½ C at a time and stir rice. Continue to add broth until rice is cooked about 15-20 min. When the rice is no longer toothsome or chewy and is plump and moist add cream and Parmesan cheese. Top with a splash of truffle oil and chopped herbs like parsley from the garden. Serve immediately. Serves 4

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Here’s a variation of this recipe using roasted pumpkin from my organic vegetable garden and carmelized brussel sprouts in bacon fat. Made this recipe this week and enjoyed this gorgeous and ripe cinderella pumpkin that I trained to grow on a trellis.

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Enjoy!

 Teaching Preschool and Making Pumpkin Cake 

Also feel free to post comments for ask questions below. Follow me and share on Facebook, Twitter and Instagram.

 
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Posted by on February 7, 2017 in Foodie, Mothers, Risotto, Uncategorized, Valentines Day

 

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