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Category Archives: Muffins

A Foodie Day at Oxbow Public Market during the Holidays

A Foodie Day at Oxbow Public Market during the Holidays

It’s the Holidays and there is so much to do, yet I am driven to get in another blog before the year ends. I have had a good amount of foodie outings since my last post in Healdsburg with my niece in November. I must share with you at least one of my great experiences and of course a recipe.

 

Just this week I spent the day with my son Andrew in Napa. We made a day of exploring Oxbow Public Market. I have been there a few times, but this day was special because it was spent with my son. Andrew wanted to purchase some spices since he hopes to be moving out one day soon and he loves to cook. So off we went to Whole Spice  to find new and different seasonings to cook with.

Andrew spent 3 weeks in South Korea taking an entrepreneur class through St Mary’s College last January and fell in love with the culture, the people and the food. He has since gotten to know the local  Korean Market even taking the time to speak Korean with the owner. He makes great Korean recipes, feels comfortable in the kitchen and enjoys having his friends over for dinner.

He loves Taekwondo and has been teaching for nine years at Tao Sports in Danville. In the last 6 mos he has earned his 4th degree Master and has recently been working at Koo’s Taekwondo https://www.kootkd.com/ for a few weeks. He loves children and is a great instructor.

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Back to the food. He and I walked around Oxbow and checked out various businesses besides Whole Spice, like Hudson Greens & Goods, Live Fire Pizza,  Fieldworks Brewery , Anette’s Chocolates, The Napa Valley Distillery, The Olive Press, and lunch at Oxbow cheese and Wine. I had a glass of champagne which went perfectly with my burrata, mixed greens, sun dried tomatoes, and Olive oil and balsamic vinaigrette. It was stupendous! Andrew made his own sandwich with prosciutto de parma, Coconut Gouda and chipotle jelly which he devoured. He also sampled the porter chocolate and coffee beer on tap and of course ordered a glass.

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We also walked past Hog Island and Oyster Co knowing that we would be back to order a few of their sustainable seafood specialties from Tomales Bay. We didn’t get a chance to sample Ritual Coffee although I would have loved an espresso to go. Of course I had to get a glimpse of what Kara’s cupcakes had in their case. I almost broke down and bought a few of their beautifully decorated sugar cookies. Every year I have a cookie decorating party where I invite all of my family and friends to decorate sugar and gingerbread cookies. Many are eaten on the spot, but some are set aside for the veterans at the Yountville Veterans Home. The seniors in the memory care center are excited to have a special treat and I’m honored to provide them.

xmas cookies

Well, I better get back to my holiday shopping, baking, and wrapping.  I’ve had enough fun for the day sharing my latest excursion in Napa. If you get a chance, so check out this fabulous foodie paradise. There are so many places to visit in Napa, but make sure you and your loved ones take time to share the holidays at Oxbow Public Market. You’ll be glad you did.

Feel free to ask any questions. Do you have a favorite spot in Napa that you think I should check out? Let me know in the comments below.

Here is an earlier post you might enjoy. blog

Here is a family favorite quick bread that I make every Christmas. Cranberry Orange Bread. Warm up your kitchen and your tummy with these hot out of the oven cranberry orange muffins. They are nutritious made with heart healthy walnuts, vitamin C packed cranberries, and orange juice. Make them for your family and friends and you too will find joy in your holiday.
Cranberry Orange Bread

Ingredients:

2 C.  All purpose flour                   

33/4 C. granulated Sugar

1 ½ tsp baking powder

1 tsp kosher salt

½ tsp soda                                             

1 ½ C coarsely cut cranberries

11/2 C chopped walnuts

 

1 tsp grated orange zest

1 beaten egg

¾ C. Orange Juice

2 Tbsp Olive Oil

 

Directions:

 

Sift together flour, baking powder, salt and soda. Mix in cranberries, walnuts and zest.

In a small bowl, combine egg, orange juice and Olive oil.  Add to dry ingredients stirring until combined.

Grease 2 mini muffin pans, or use small baking papers and scoop batter out and place into muffin tins. Bake in a preheated oven 375 degrees for 20 min or until golden brown and a toothpick comes out clean. Remove from pans and cool.

Enjoy!

Teri:)         

 

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Personal Story: A Brief Look at My Life

Personal Story: A Brief Look at My Life

I am going to take a moment and share a story about my life. Recently I began working as a preschool teacher in Blackhawk California. It all started when a friend Lara who I worked with in the dental field 15 years ago ran into me at Costco. She went on and on about how much she loved her job working with kids. I was intrigued by our conversation and reached out to her on Facebook. We connected and I messaged her and asked if her place of employment Tassajara Learning Center was hiring. Lara gave me her bosses contact information and I reached out and inquired about a teaching position.

Here’s a little back history on me that most of you might now know. I’m a kid lover. I’ve always adored kids. I had my first child at the age of 20 after getting married at age 18. I fell in love with a gorgeous man in the US Marine Corps and we eloped after only knowing one another for 6 months. This marriage ended after Eric left me when I was 7 ½ months pregnant. My mother told him to “take care of me and don’t ask for her help, or leave and never see us again.” That night my husband left.

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Eric and I at a photo session in San Francisco in 1983

Eric and I had a tumultuous relationship with Eric being jealous, controlling and manipulative. He never hit me, but was mentally abusive to me. Luckily, I was able to live with my mom and she cared for me until Curtis was born. He was 2 ½ weeks overdue and born on January 20 1985 on Super Bowl Sunday almost 31 years ago. A fireman named Mark Thomas delivered him in my bedroom since I never made it to the hospital on time. My mom’s car wasn’t working and Kaiser wouldn’t send an ambulance. I was allowed to live at home until Curtis was 3 months old.

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Curtis’s first picture at 2 days old

At that point, I found a job as an Au pair and worked for a wonderful woman named Diane. Diane had a son named Joel who was 4 and she needed care in the evenings while she worked. Curtis and I lived with them for 2 years and I was able to go to school, work at Longs Drugs part time and help Diane run her home. I learned how to cook, clean, iron, paint fences, garden, and of course care for Joel and Curtis in between. I loved taking care of these boys. We had a ball together.

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Curtis holding Andrew in Dec 1992

I was fortunate enough to meet my next love at Longs Drugs. Ken was putting himself through UC Berkeley, working 35 hours a week and taking care of his sick father. I married this sexy man that has the most generous heart  2 ½ years later in June of 1989. Ken adopted Curtis two years later, and we had another son Andrew in 1992.

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Ken pushing Curtis in a stroller at the zoo

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Here is a pic of me and Curtis when I was a single parent in Nov 1987

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Ken and Curtis on Father’s Day

I’m the luckiest girl on earth to have my boys and a loving husband. I am grateful every day for the opportunity to work at a beautiful preschool like Tassajara learning Center and I look forward to teaching my new kids a few things before they begin kindergarten. I’m especially happy that I ran into my friend Lara and for my families’ encouragement as I step into this new career.

Here’s a recipe that I think you’ll like. These Honey Bran Muffins are moist and perfect served with a hot cup of freshly brewed coffee or hot tea. I hope you make them for your family and spoil them like I spoil mine.

 

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Honey Bran Muffins Baked w Fig Jam

Ingredients:

2 C All purpose flour

2 t baking soda

1 ½ t salt

1 ½ C wheat bran

½ C Fiber One Cereal (crushed)

 

½ C Unsalted Butter (1 stick), room temperature

1 C sugar

½ C honey

2 large eggs

¾ C fig preserves

1 t vanilla bean paste (or vanilla extract)

 

2 C buttermilk (or use Milk and add 1 T apple cider vinegar)

 

½ C diced dried plums

1 C raisins

 

¼ C Demerara Raw Sugar to sprinkle over muffins before baking

Directions:

Preheat oven to 375 degrees F. Line 24 muffin cups w paper liners. Stir flour, wheat bran, Fiber One Cereal, baking soda, and salt in a small bowl and blend.

Beat butter and sugar in a large bowl until creamy. Add honey, then eggs one at a time. Add fig jam and vanilla and mix well. Beat in buttermilk alternately w flour mixture until combined. Stir in dried plums and raisins and scoop into muffin cups.

Sprinkle Demerara sugar over muffins and bake for about 20 minutes until a tooth pick comes clean when testing. Take out of muffin cups and cool on a rack.

Enjoy!

 

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Feel free to leave comments or ask any questions.

 

 

 
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Posted by on January 17, 2016 in Biography, Muffins, Uncategorized

 
 
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