Thursday, May 28, 2009
I promise pictures when I return!
Have a great weekend, everyone, where ever you are, whatever you might be doing!
Tuesday, May 26, 2009
Another long weekend, fulled with friends, fun, good food (thanks Jess and Zoe), and sunshine. We filled the weekend to the brim of goodness which renews everyone's zest for life.
"High Country Hoodlums" rocked Ski to Sea this year finishing 35 overall. Even though I have been sitting this event out, it is great to be part the weekend. I have made some great friends in the process, been inspired, learned some great lessons, and have a deeper respect for these absolutely naturally talented people. It is really a quality group to be around and I hope that I am always this blessed to be in the company of such great people. I look forward to many more years of this tradition, however it evolves, like it has.
Here is a toast to Ryan, whose presence will never be equaled or forgotten.
Thursday, May 21, 2009
I have an urge to be in the kitchen baking and cooking. I just spent my lunch hour pouring over blogs, trying to find the perfect, not to sweet cake for John's birthday ( I think I have found one ), salads for BBQs (yummy colorful coleslaw), and since I haven't used my new food processor, hummus is a great way to break it in.
Summer really is here, BBQs, friends, family, and lots of time outside. This is why we stick it out through the rest of the year.
Wednesday, May 20, 2009
- Peter McWilliams
Friday, May 15, 2009
Thursday, May 14, 2009
I have no problem getting on my bike and commuting nine miles into work, rain or shine. Getting on my bike and making the three mile trip downtown has been hard to get my mind around. With a little encouragement and this joyous weather, John and I have been making all most all of our trips downtown by bike. We make a point to hop on our bikes for these little trips, which makes the trip that much more fun. A couple of weeks ago we even got friends to meet us at our house and instead of piling into a car, we jumped on our bikes and pedaled downtown. The simple act of biking brings one so much closer to their surrounding environment, community, while creating a more active lifestyle. There are just so many benefit's to list!
May is National Bike Month and Friday May 15 is Bike to work and School day. Yours truly is going to sport my civic duty and volunteer at a celebration station right outside my office. Even more reason to get on your bike for the day! Check out the stations via the Bellingham Herald.
A ggod Post by BSNYC
Thursday, May 07, 2009
Tuesday, May 05, 2009
As most of you know John and I are softies for most things Mexican: margaritas, tacos from the side of the road, living in a van in Mexico, climbing in Mexico, siestas, chips and salsa, well we even got married in Mexico. There is a place in my heart for Cinco de Mayo, a day to excersise my love even more and with others.
Today I have a recipe for you. It has been a while since I have shared some food with everyone...enjoy! I made these last night for our dinner/ping pong/house warming party tonight (we almost ate them all last night!).
I found this on one of my favorite cooking sites: Smitten Kitchen
Adapted from Dorie Greenspan’s Sablés au Citron
Makes about 50 cookies
2 sticks (8 ounces; 230 grams) unsalted butter, at room temperature
2/3 cup (70 grams) confectioners’ sugar, sifted
2 large egg yolks, at room temperature
Pinch of salt
2 teaspoons tequila
Grated zest of 2 limes
Grate zest of half an orange
2 cups (280 grams) all-purpose flour
Approximately 1/2 cup clear sanding or other coarse sugar
2 teaspoons flaky Maldon sea salt*
1. Put the butter in the bowl of a mixer fitted with the paddle attachment and beat at medium speed until it is smooth. Add the sifted confectioners’ sugar and beat again until the mixture is smooth and silky. Beat in 1 of the egg yolks, followed by the salt, tequila, grated lime and orange zest. Reduce the mixer speed to low and add the flour, beating just until it disappears. It is better to underbeat than overbeat at this point; if the flour isn’t fully incorporated, that’s ok–just blend in whatever remaining flour needs blending with a rubber spatula. Turn the dough out onto a counter, gather it into a ball, and divide it in half. Wrap each piece of dough in plastic wrap and refrigerate for about 30 minutes.
2. Working on a smooth surface, form each piece of dough into a log that is about 1 to 1 1/4 inches (2.5 to 3.2 cm) thick. (Get the thickness right, and the length you end up with will be fine.) Wrap the logs in plastic and chill for 2 hours. (The dough can be wrapped airtight and kept refrigerated for up to 3 days or stored in the freezer for up to 1 month.)
3. Position the racks to divide the oven into thirds and preheat the oven to 350°F (180°C). Line two baking sheets with parchment paper.
4. While the oven is preheating, work on the sugar coating: Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt well and spread the mixture out on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with a little egg yolk. Roll the logs in the sugar, pressing the sugar/salt mixture gently to get it to stick if necessary, then, using a sharp slender knife, slice each log into cookies about 1/4 inch (7 mm) thick. [Deb note: To get the sugar/salt mixture to stick better, I moved the log over to a piece of plastic wrap, and in the sort of technique you'd see a sushi chef use to shape a roll, use the plastic to press the sugar in by wrapping it tightly.] (You can make the cookies thicker if you’d like; just bake them longer.) Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.
5. Bake the cookies for 12 to 14 minutes, or until they are set but not browned. (It’s fine if the yolk-brushed edges brown a smidgen.) Transfer the cookies to cooling racks to cool to room temperature.
Keeping: Packed airtight, the cookies will keep for about 5 days at room temperature. Because the sugar coating will melt, these cookies are not suitable for freezing.
* Updated to add that if you should choose to use regular table salt and not Maldon, use less! Much less. Probably half or less. Because Maldon has such volume, the equivalent amount of a finer salt would be much more pungent. Better on the safe side than sorry, right?
Friday, May 01, 2009
"Made up of two main islands and a number of smaller islands, New Zealand is one of the world's least crowded countries. As well as the feeling of space and escapism from hectic everyday life, this country offers magnificent mountains, luscious lakes, clear rivers, geysers, volcanoes, glaciers, and exotic rainforests!"
"Italy is a country that is as diverse as it is captivating. Occupying a peninsular nearly 3,000km long, its attractions range from cosmopolitan cities to beautiful landscapes, from cultural havens to historic hotspots. If you ever dreamed of living in the middle of a vineyard or surrounded by sunflowers, your dreams could become a reality in Italy, not forgetting the gorgeous food on offer."