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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

Enjoy!

 Teaching Preschool and Making Pumpkin Cake 

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

 

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The One Thing You Must Do When Traveling With Friends

The One Thing You Must Do When Traveling With Friends

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Great pic of President Obama and wife Michelle

Lots has happened since my last blog post. We now have a new president named Donald Trump. Long gone are the days with Obama. I don’t consider myself a political person, nor do I get involved in protests, etc. It seems one cannot get onto social media these days without hearing the latest updates about what is going on in politics.  The country is changing and people don’t like change. Even my book group ladies had different opinions about the presidential pick and his policies during our last adventure to So Cal.

 

 

In January, the five of us traveled to Los Angeles to see a member who moved back east 6 years ago, then more recently to Southern California. I’ve known these women for the past twelve years. We’ve gathered at each other’s homes monthly to discuss the latest and best books one can find. We’ve raised our kids, talked about our parents and genuinely cared for one another through good and bad. We haven’t always agreed on politics, or religion, but that has never mattered. We’ve respected each other’s views and could set aside our differences. A few of the women had definite opinions on Trumps behavior in the oval office. I deliberately choose to “wait and see” and not get worked up over women’s rights, and the rest of the drama that is going  on around us. It stimulates fear and hate and I like to live my life without chaos. Maybe I’m pulling the wool over my eyes and ignoring the news so I can live in harmony. I see what I need to see on Twitter and that’s enough.



We stayed in a cute house in Pasadena where our friend Rachel lives. Rachel took us on a fun 3 hour hike at Chantry Park http://www.alltrails.com/trail/us/california/sturtevant-falls-trail Hiking So Cal where we took the Gabrielino Trail to the beautiful Sturtevant waterfalls and reveled in the rolling green hills. 


We stayed out late and attended a small concert in Hollywood starring Kylie Rothfield from The Voice and drank wine at a famous Bar called White Horse Lounge. The food there was presented with flair. We especially liked the hummus with roasted shishito peppers and crispy flatbread. The calamari was served with a sweet and sour glaze and chipotle aioli. Not a bite was left on the platter.


We stopped for a look see at Pasadena City Hall after appetizers and enjoyed the majestic display of lights on the antique building. It was exquisite. On our last day, we leisurely ate breakfast outside at Urth Caffe’ https://urthcaffe.com/caffe/locations/urth-downtown-la. I had a spectacular veggie omelet which didn’t disappoint.



Normally, I would do the cooking on such a trip, but this visit was untraditional. We mostly ate out and made things easy. It was short and sweet and the perfect getaway vacation. I very much enjoyed spending time with the girls and look forward to our next vacation together. As time goes on, we will see how Trumps politics affect the country, hopefully in a positive way. I’m grateful for my life, my friends, my family and for the opportunity to live in the USA. Make sure when you travel with your friends that you respect their ideas political or otherwise. It makes for long and lasting relationships.

Here’s the pumpkin bread recipe that I brought with me and gave as a hostess gift. It was a hit.

Pumpkin Bread

3 Eggs

2 C Sugar

1 C Canola Oil

1 T Vanilla

2 C Flour

1 t Cinnamon

1 T Ginger

½ t Cloves

1 t Kosher Salt

¼ t Baking Powder

2 C roasted or canned Pumpkin Puree

¾ C Black or Golden Raisins

1 C chopped Walnuts

Instructions:

Preheat oven to 350 degrees.

Beat eggs until frothy. Beat in sugar, oil, and vanilla until mixture is thick. Sift dry ingredients together. Alternately, starting with dry ingredients add ½ C at a time to egg mixture and blend. Then add pumpkin, dry, then pumpkin, ending with dry. Stir in nuts and raisins until incorporated.

Pour into loaf pan lined with parchment paper. Bake in preheated oven for 1 hour or until toothpick comes out clean. Cool in pan for 10 minutes, then invert onto rack and cool completely removing parchment first. You can frost w cream cheese frosting (1 8 oz pkg of cream cheese, 1 stick unsalted butter, 1 t vanilla, 2 C powdered sugar and orange or lemon zest. Blend in mixer till smooth). Tastes great by itself. Very moist and delicious.

Enjoy!

Be sure to check out my earlier posts here.A Foodie’s best place to Shop and Beef Bourguignone

 

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One Special Confection You Can’t live Without This Holiday

One Special Confection You Can’t live Without This Holiday

Before I divulge the best toffee recipe of all time, I will share a quick story about my recent vacation. Here is a pic of my niece Kendall helping me in the kitchen.

What a trip! My husband and I traveled to Portland Oregon this week for business and pleasure. I was excited to get away and have fun exploring the food and vibe in the Great Northwest.


The day started with a trip to Voo Doo Donuts after dropping my husband off at the refinery. It was my first time trying these fabulous baked goods. People go crazy for these donuts. One lady in line bought seven dozen and another guy walked out with four dozen glazed, sprinkled, filled and twisted… the list goes on and on. I was happy with my two-one raspberry filled dusted w powdered sugar and one glazed with chocolate and filled w pastry cream. So delish!


The place reminded me of a Hard Rock Café kind of place. It has a weird kind of vibe with skull and cross bones and biker chic like culture. They sell music CD’s and T-shirts w logos like “The Magic is in the Hole.” And I might add that we saw a few people in the airport carrying huge pink Voo Doo Donut boxes too.

Apparently there is usually a line out the door of this place. Today, this wasn’t the case but there were plenty of visitors taking part of the “Voo Doo Donut experience.”  The shop is small. No seating is available. I chose to stand at the back counter and eat the chocolate one w Bavarian cream first. It didn’t disappoint. The Stumptown coffee was watered down and not anything like the normal Peet’s espresso w steamed milk that I make for myself every morning.



Next I explored the shops in the Multnomah Village and Hillsdale Shopping area of Portland. Here I wandered around in this cute quaint small neighborhood. I found everyone there to be friendly, helpful and knowledgeable about their goods. I was able to pick up a couple of last minute Christmas presents for a few people on my list. I found a cashmere scarf for my son who will soon be traveling to So Korea for a business class. He will be sure to find a good use for it there. After visiting a bead store, I also got the great idea to bedazzle my Christmas packages w brown twine and lace them w sparkly beads in blue, red, clear, yellow and some that look like diamonds. This will be the perfect addition to my holiday wrap. I love decorating a gorgeous tree every year and placing beautiful packages under and alongside the ornaments and brightly lit tree.


I also spotted an old fashioned candy store called Hatties which had every kind of candy you could think of. I brought home peppermint candy canes to make my chocolate and peppermint cream cheese brownies and root beer, licorice, butterscotch and orange flavored lollipop sticks to add to the gifts of the kids on my list. Remember the ones you had as a child? They also offered many varieties of homemade fudge like salted caramel, chocolate and peanut butter swirl and red velvet cheesecake flavor and gave you a free chunk of it if you spent more than $10.00.


One of the perks to shopping in this area was the “Golden Ticket” that was provided as a free gift if you spent over $10.00 in any store. It was fun to see so many crafty knitted hats, crocheted gloves, and colorful socks of all kinds. Wonderful place to go if you like unusual things “Keep Portland Weird” that you don’t necessarily find in the department store. I also felt great knowing I was supporting a community of small business owners.

It began to snow outside, so I kept warm and dry inside until it was time to drive back to get my husband at his office. Make sure to watch the video I made while enjoying the fun day. I hope after reading my blog you will make it to Portland too and have as much fun as I did exploring the city.


I’d like to share my favorite Christmas Candy that has been made in my family for generations.

I’ve been bringing this dish to holiday parties and celebrations for years and everyone is always asking me for the recipe. You will want to double the recipe. Here you go.

Thanks for reading.

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I’d love to hear from you in the comment section below.

Teri’s Crunchy English Toffee

7 oz sliced Almonds

1 ¼ C Light Brown Sugar

½ C Unsalted Butter

2 T Water

¼ t Baking Soda

1 t Vanilla Extract

7 oz chopped Ghiradelli or high quality Dark Chocolate

Spread sliced almonds onto a sheet pan and bake in preheated 325-degree oven for 8 min or until brown. When cool, chop finely using a food processor and spread onto two pans lined with sil pat.

Place sugar, butter and water in a medium size heavy bottom pan on medium heat. I find that doubling the recipe makes it easier to keep the candy thermometer in the caramel and thus reads easier. Stir until butter melts and mixture is combined, then do not stir. Boil until thermometer reads 285 degrees. Remove from heat and add vanilla and baking soda. Stir with wooden spoon and pour onto nuts. Spread evenly and quickly put chocolate chunks onto warm caramel to melt. Spread chocolate then cool in fridge, freezer or on counter until set about 1 hour.

Enjoy!

Recipe Adapted from Rose Levy’s Mahogany Butter Crunch Toffee.

 

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Blog: 9 Ways to Double Your Pleasure While on Vacation

Blog: 9 Ways to Double Your Pleasure While on Vacation

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I’m loving winter time. I am spending five days up in the mountains with family. It is currently 33 degrees here in Truckee California. We are at 6125 Elevation nestled in the coziest house you can imagine. There is a huge snow storm going on. We are expecting at least two more feet of snow.

It’s days like these that make me want to bake. And gingerbread is the perfect comfort food to celebrate this holiday season. After all, December is a glorious time of year, especially when it’s snowing outside.

Over the years, my family would take a drive up north once in the winter and once in the summer to celebrate birthdays and have family reunions. All 15-20 of us cram into a big house and eat, drink and play games. It’s a joy to spend time with my nieces and nephews on a more personal level. Many of them join me in the kitchen to whip up a meal like chicken parmesan or lasagna. Then we find time to bake something sweet to make a perfect ending to a family meal.

This week I’m enjoying cooking for my sister and her girlfriend. I’ve made bean soup, BBQ pulled pork, and this wonderful gingerbread cake. We’ve enjoyed having this cake for breakfast as well as dessert.

I feel spoiled to be able to sneak away from my life in the Bay Area and enjoy the splendor of life in the woods. Here are my 9 ways to double your pleasure while on vacation in the mountains.

  • Make a fire in a wood stove and be grateful for a generous sister
  • Stay in your pajamas all day long
  • Make an apple butternut squash soup and serve w crème fraise
  • Drink homemade peppermint hot cocoa w whipped cream or marshmallows
  • Scrapbook homemade greeting cards
  • Put your feet up w a warm blanket and cuddle w a loved one
  • Watch football with a cold beer and eat hot appetizers like potato skins dipped in ranch dressing
  • Snuggle w your kitty cat on your lap and drink a Peet’s coffee w a dark chocolate ganache
  • Bake a delicious and moist gingerbread cake and serve with a vanilla caramel ice cream

Here’s the recipe.

Gingerbread Cake

Ingredients:

Softened Shortening or butter for coating pan

1C Canola Oil

1 C Granulated Sugar

1 C Molasses

2 T crystallized candied ginger

2 large eggs

3 C unbleached all-purpose flour

1 T baking soda

1 T ground ginger

2 T ground cinnamon

1 t Maldon salt

½ t ground cloves

1 C Pale Ale or Guinness Beer

Serve w whipped cream or vanilla ice cream

Directions:

Preheat oven to 350 degrees.

Lightly coat a 9X13X2 cake pan or 2 9” round pans with shortening and line w parchment.

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In a large bowl, whisk together oil, sugar, molasses and candied ginger. Add eggs and whisk until smooth.

In another large bowl, whisk together flour, baking soda, ground ginger, cinnamon, salt and cloves. Whisk dry ingredients into molasses ingredients starting w dry alternately adding beer ending with dry until just combined.

Pour into prepared pans and bake in preheated oven until tooth pick comes clean @ 45 minutes.

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video of snow storm

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Posted by on December 13, 2015 in Dessert, Holidays, Wintertime

 

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