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On the Menu This Week

Finally, a post about food! It’s been too long, hasn’t it? I know I should be rounding up all the tasty things we’ve consumed since whenever the last time was I mentioned something on here, but the truth is the idea of doing that is overwhelming enough to incapacitate me.

So, as I attempt to get back in the swing of meal planning (yeah, we have not been so good these last few busy months. We have had a lot of food delivered, and a lot of last-minute trips to the store.) – I thought I’d maybe try to resurrect that thing where I share my menu for the week with you. Here goes.

In case you’ve forgotten, we try to eat one red meat, one poultry, two fish, and three vegetarian meals each week. Designated below as (M), (P), & (V), respectively.

(V) Pasta (our default I-don’t-feel-like-cooking meal: angel hair with marinara)
(F) Crispy Fish with Tomato & Leek Saute
(M) Tacos
(V) Sweet Potato with Beets, Greens, & Almonds
(F) Maple Glazed Salmon with Pineapple
(P) Chicken, Squash, & Chickpea Salad with Tahini Dressing
(V) Ricotta Gnocchi with Leeks & Fava Beans (!!! It’s fava bean season again! Finally! Are you as excited about that as I am? You should be.)

I also bought beets for roasting (and they had golden beets today – score! I saw them and immediately thought of the golden beet borscht we had at Sprout. Anybody have a good borscht recipe?) and tossing into salad greens for any meal which feels like it wants more veggies. We’ll probably have this with the salmon and on pasta night.

This week, Julia is in tech for a show, and consequently not home until Thursday, so I get to eat the things I usually skip because of her preferences/restrictions. For example, tacos! Which I would happily eat on a weekly basis, but she would prefer to have only once every other month or so. Also? Goat cheese. Which I LOVE but she cannot stomach, so I don’t eat it as frequently as I’d like. And that salmon dish with the pineapple? I could eat it all week long; Julia finds it a bit too sweet.

What are YOU eating this week? (If it’s vegetarian and delicious, please share your recipes because I never seem to have enough of those!)

Spiaggia

Today I had the pleasure of stage managing Elizabeth and Brian’s wedding. More on that later, when I have some of the professional photos to show you. Right now I want to talk about the food I devoured at their reception, held at Spiaggia.

Roasted Beet, Apple, Prosciutto, & Goat Cheese Salad

The first course was this fantastic salad. Goat cheese, roasted beets, apples, tomato, and delicious, crispy, perfectly cooked prosciutto. It was heavenly.

Wild Boar Gnocchi

The second course was wild boar gnocchi. I was really excited to try it, since I’ve never eaten boar before. I’d expected that it would be rolled up in the gnocchi, but it was instead in the sauce, like a meatball would be. It was pretty tasty, too.

I didn’t get a picture of the cake, but it was delicious. (And you know what a cake snob I am.) A hazelnut cake with a light frosting – not too sweet.

So – if you have the chance to dine at Spiaggia, don’t pass it up!

Live. Work. Eat. (Or The State of our Union.)

Ok, I am sorry about that punny title. A little. There hasn’t been a real post here in almost two weeks. For shame! (Nah, not really. This kind of writing should be done when one has something to say, not just because it’s time, right?) Anyway… When last we met, my car was full of bullet holes and life was really busy. Let’s catch up.

Life:
I’m told my car is no longer filled with holes (though one bullet may be stuck in there forever) and it’s being painted and re-assembled and I should have it back next week. I’ll note that Allstate has been speedy and helpful throughout, and the auto body shop calls me every few days to give me an update on the car.

We are still really, really busy.

Julia has been stitching away on costumes for Guys and Dolls at Theatre at the Center the past few weeks since Aladdin closed. She’s about to start training to cover the wardrobe track for For the Boys up at the Marriott, after which she’ll train to cover the stage manager for Sweeney Todd at Drury Lane. So – no days off for her until sometime after our upcoming trip to Portland. (Which we are so excited about! Julia has never been. My best friend lives there, and we’ll get to see her, yay! It’s going to be something like an actual vacation, woo!)

I had a ridiculously easy work week, with an extra long Labor Day weekend (I got Friday, Monday, and Tuesday off) which was followed by two days of work and this Friday off as well. I’m sorry, I’m really not trying to rub it in. Mainly, I say that because I got to spend most of those days off practicing being self-employed.

This morning we were talking about this blog. Julia feels like it is mine, all mine, because although way back when we started it, we actually wrote posts together and I typed “we” and “us” all the time, it somehow evolved into “I” and “me” and now you all know my writing voice and not hers. Totally true. I’m absolutely guilty of that. But. This was supposed to be OUR blog, not mine. So I’m hoping – WE’RE hoping – that in the future we’ll each write about half of the posts, and maybe sometimes we’ll even write together again. But probably not, because it turns out neither one of us especially likes to do that. And she made the excellent point that when we actually have time together, she would like to actually spend it with me, not writing a blog. (Please feel free to let Julia know in the comments that you want to hear from her too! And/or to send her a new computer and some extra hours in the day so that she is well-equipped to do so.)

Crafty Broads:
Here’s what I was doing when I had all that “free time”: setting up our accounting system, updating invoice and quote templates and actually using them to write up one of each, buying
our very first advertising ever on A Practical Wedding, doing some much-needed updates to the website, and working on a
couple of our sewing projects.

About the time of the last post, we took on a client who needed
alterations to her wedding dress and a little shrug to wear over it in
time for her wedding which is TOMORROW. Which is not a lot of time to
get things sewn when we’re both already working day jobs and are knee
deep in another big sewing project. I did the alterations and Julia made a beautiful silk shrug. Our client was very happy with the results. We’ll have a post on this project later this week, with pictures and everything.

We are less than a week away from the due date for our mockup of the wedding dress, bolero, and winter coat we are making. It is going to be so pretty. We are both extremely excited about this project. Hope to have some process pictures up on here or the Crafty Broads facebook page soon.

And, saving the best for last, Food:
Oh, boy, what have we been eating? Because of the business, we have not been cooking as much as usual. We have ordered in a few times and eaten out a few times. There goes our budget. Anyway, here are a couple things we’ve made at home lately that were pretty good:

Ricotta Gnocchi with Leeks and Fava Beans – So we were at the grocery store together (a rare miracle these days), and we passed the fresh fava beans, and just had to have some because they looked so good. No plan in mind for how to use them, total impulse purchase, completely against the menu planning rules. Which is ok because we didn’t plan a menu at all that week anyway. Found this recipe and it was fantastic. It does take a bit of time, but it isn’t particularly difficult, and it is definitely worth the effort.



(from left: shaping the dough; making the marmalade; finished wrap)

White Cheddar and Bacon Piadina with Balsamic Fig and Onion Marmalade – This was the result of another impulse buy. The Figs. They looked SO GOOD. I am obsessed with figs when they are in season. Because they are awesome. We have more in our fridge right now, which are going to be drizzled with honey and served with hazelnut ice cream. Anyway – this recipe was another easy but somewhat time-consuming one. However, like the gnocchi, it was so worth it. We didn’t have brie on hand, so we substituted some white cheddar, which paired nicely. We also lacked arugula, but didn’t really miss it. This Italian flatbread sandwich was AMAZING. We could not save any for leftovers because it was too damn good.

Sprout!

– OR – 
An Appropriate Day* on Which to Remember This Blog Exists
(and Therefore Write Something)

So. It has come to my attention multiple times and from multiple sources this week that, oh yeah, this blog exists. And also? I’ve written nothing in it since October. I could give you excuses, but who cares? The point is, here we are, and I have some food to share with you. And I’m thinking, in the future, I will be sharing other things that I make. Like, clothes and stuff. And maybe some posts just about life, where no stuff is even made at all. [Travesty!] Plus, I don’t believe in guilt.
Five years ago, my hair was short and long enough to be an appropriate length for a Louis XIV-era pageboy. Which is what I was dressed as for schlepping the scenery around Remy Bumppo’s production of Power. Julia had worked on their previous show, and so she decided to come to the opening night to support her friends in the production. At the party which followed the performance that night, our eyes met across the crowd, and we’ve basically been inseparable ever since.**
Anyway…. Julia surprised me with a super fancy dinner at Dale Levitski’s (of Top Chef fame) restaurant, Sprout. Which was AWESOME. Their deal is you get your choice of dishes for an appetizer, entree, and dessert course, and the chef decides on a soup/salad and cheese course for you. Total of five courses, if you’re counting. They also have a wine pairing option, and I have to say – it was phenomenal. I don’t remember exactly what I drank, but I do remember that the food made the wine taste better and vice versa. Here’s the rundown:
To start off, we were presented with a delicious baguette and white bean butter. It was reminiscent of hummus and rather tasty.
For the first course, I had smoked duck breast with foie gras foam, cornbread, and sour cherry sauce served with greens, cucumber, and pickled ramps. Overall, it was excellent, though I did not really care for the foam. It was very… foamy… and not very foie gras-y. Julia had a seared scallop with salmon, pineapple, soy beans and mixed greens. The bite I stole was fantastic.

   

As you can tell, we enjoyed it, because we both cleaned our plates before it occurred to me that I wanted to take a picture.

Before I tell you about the second course, there’s something you should know about me: I HATE PICKLES. Hate, hate, hate them… a LOT. [Except for that one time a few months ago when I was suddenly craving pickles and so I ate about 5 of them and they were really good. And before you ask – no, I wasn’t pregnant.] You can ask my wife, my sister, my best friend, or anyone else who knows me well, and they will tell you that whenever I’m served something that comes with pickles… I am offering it to them for eating. Because I will not have that.
So, the second course was a soup (Chef’s choice) – a play on Borscht, with a twist – instead of the customary red beets, they used golden beets and it was topped with…

 
a pickled pickle!

Well, guess what, friends? I ate that pickled pickle and it was delicious. The soup itself was also wonderful, and I am pretty sure I said something to the effect of, “I may like this better than the really awesome duck I just ate.”
Oh, but then there was this:

That’s rabbit with truffle gnocchi, pistachios, peas, a super-thin sliver of cheese (something hard, maybe Parmesan?) and arugula over some kind of wonderful, creamy sauce. It was rich and wonderful, and I couldn’t stop eating it. Except that I had to take a break about halfway through because it was also quite filling. I wondered if I’d be able to finish it all. And then I contemplated – out loud – the possibility that I might not have room for dessert. Um…. what?? That is unheard of.
While I was having these dilemmas, Julia was enjoying a seaweed and mussel dish with beef sashimi and sesame broth. As he poured the steaming sesame-chili broth into the bowl, our delightful waiter informed us that the reason it was poured table side was so that it would cook the beef ever-so-slightly as it sat in front of us. Neat. Julia thought the dish was amazing.
Next we had the other Chef’s choice, a cheese course. I was expecting a small assortment of exotic cheeses, but what came out was the fanciest grilled cheese I’ve ever seen. It was made with an organic, aged Cheddar from Canada, coupled with apple slices and caramelized onions. Next to it on the plate was a bit of raisin-mustard to spread on it. I failed to take a picture, but despite my full belly, I finished it in short order.
And then, it was on to dessert. (Now, remember earlier, how I was so full I thought I wouldn’t have room? I definitely didn’t. But that didn’t stop me from trying.) Lately I have been eyeing the rhubarb as it’s started to show up in the grocery stores, so when I saw it paired with strawberries and goat cheese gelato in the dessert choices, I had to have it. In case you weren’t paying attention, I just said goat cheese gelato. Wow. It was a giant plate of yummy.
Which I COULD NOT FINISH. Because I was TOO FULL.

Luckily, Julia was there, and after she finished her dessert, she took care of mine too.*** And by the way – she has a serious aversion to goat cheese. So she really took one for the team this time.

Lillet. It was very good, but more citrus-y than I like my desserts.
After we finished our dessert, the waiter came back – and not with the check! Instead, he was carrying two glasses of champagne, on the house, to help us celebrate five years together. Which, he declared, was a really, really long time in gay years, and therefore worthy of their best bubbles.

– The End –
(of the first five years)
Oh, wait! I almost forgot: once the meal was over, we headed to a theatre because Julia had some costume fittings to do for an upcoming show. It just so happened to be the very theatre whose lobby we’d met in five years prior. So, we had a chance to revisit the night we meant in a very literal sense, and Julia snuck in a card, some chocolate mousse truffle things (which I was still too full to eat) and a strawberry plant. Because a few weeks ago, I mentioned that I saw them outside the grocery store and almost bought them because I desperately want to grow berries and veggies, but didn’t because we only have a porch, not a yard, but then after that, the parents of the girl I nanny offered their yard up for anything I felt like growing… so it was really sweet. 
Here are some really terrible cell phone camera pictures of us attempting to look cute in said theatre lobby:

*well, it would have been appropriate if I had actually written or posted this on that day. But I digress…

**yeah, so there was that whole thing where Julia dated another girl for two months while I pursued her relentlessly, but eventually she realized she felt the same way about me as I did about her, and that’s what really matters. [If you want the full story, ask and I will write a post about it for you.]

***Because that’s what married people do – take care of each other(‘s unfinished food.)