Tastebuds Junior

Yesterday afternoon was our first tastebuds dinner club of the year.  We are beginning our fifth year of adventures in food and friendship and we have lots of plans going forward.  For starters as the kids are getting older, several of them are interested in participating in the food decisions and preparation.  Since we need to plan out the logistics of two sets of cooking, we had a couple of the oldest kids get a taste of it by preparing their dessert.

Sidney and Sam agreed on brownies as the dessert but Sid did not want to use my trusted recipe.  Instead, she went on to pinterest to find the most chocolatey one that she could.  We started about an hour early so the kids could get their cooking done first.  Sidney's only concern about cooking with the kids as a group was that all of them must wash their hands.  As you can see, she enforced that with her brother when he decided to join in.

 I asked if they wanted help, but they thought they could manage without me..sniff, sniff.  As I took pictures, I did interject a few tips that were taken without preteen eye-rolling in good spirit.

They ended up not only with brownies, but a grenache topping that was to die for. A beautiful first attempt, and a great precedent for moving forward into a new era, creating the next generation of tastebuds.  What a pleasure for us parents who so love the art of slow food to have our kids wanting to be part of it!

As for the adults, we chose Alice Waters as our chef inspiration.  Her food was delightfully clean and the recipes simple using few ingredients but exacting the most flavor from them.   As always, we began our new year with Julia's cheese souffle because after all it was she who began this journey for us.

And, Another Rhubarb Post

The rhubarb picking over the weekend has left me in a frenzied mood to cook it.  One thing about eating seasonally, you are so excited to see the delicacies of each part of the season, that you eat them like crazy while you can, almost like you are trying to overdose on the memories of the flavors to hold you over until the next time.  I read this article this morning and I really love the idea of a living protest, and making your life a sign for your beliefs.

I already mentioned the Rhubarb Cordial that we started on Sunday.  I have decided that most batch recipes handle rhubarb in two pound increments....at least the ones that I am making.  I measured carefully the two pounds for the cordial, but when you have loads of chopping ahead of you, eyeballing is just good enough!  Yesterday I made a rhubarb lavender crumble.  I cheat a little, because I use Cracker Barrels apple crumble topping.  It is the best one that I've found, and have been yet to replicate it.  I always pick up a few bags of it when we pass by one.  hmmm maybe I should pinterest it, and see if anyone else has cracked the code to this oatmeal cinnamon goodness.  And, yes I did just use pinterest as a verb.

I also took 2 1/2 pounds of rhubarb and simmered it on the stove with 3/4 cup of water, 1 1/4 cups of sugar, and a teaspoon of vanilla for about 45 minutes.  This produced a lovely rhubarb compote that gave me three full pints.  It is wonderful on toast, or my personal favorite swirled in oatmeal.

I am almost half through this first batch, and am searching for more new and interesting uses.  How do you use rhubarb??

#Scintilla13 ~ Developing Palates

 this picture was taken 3/24/12, with six inches of snow still on the ground here right now, what a difference a year makes!

When moving to the farm almost six years ago, aside from offering our kids the space to spread their wings, we wanted to produce as much of our own food as possible. The first year of our garden I purchased no produce from the grocery store except for onions and fruit. As our garden grew to include those things, we purchased less and less, I tried to keep our fresh foods solely those we produced.

I struggled with all of the components of our food culture, wanting to provide the healthiest alternatives to the kids while showing them first hand where their food came from. As the years have passed, I have eased up on myself some; now including locally produced items to full in the gaps. We also have taught the kids about eating seasonally. This was a little tougher to describe with the year round varieties at the grocery store, but they get it.

Dovetailing with our relationship growing food, we also love to cook. I have always been a baker, but once I struck out on my own, I learned to also enjoy cooking. I'm a recipe follower. I have learned over time to add my own twist and have become more adventurous. B just cooks. No recipe, only vision, and always amazing. Three years ago we started a cooking club with a few other couples, we call ourselves the Tastebuds. We pick a monthly theme, map out a 4-6 course meal, each couple brings ingredients, and we spend many hours cooking together and eating. Slow food at its best. The kids are included and mostly just hang out together, but are always on the periphery taking it in.

Recently Sidney has shown an interest in learning to cook and she's participated in a few lessons from dad, and done some experimenting on her own. Both of the kids have always done well with trying new things...sure, sure, they have their frustratingly picky moments, but they do OK. Sidney has loved oysters on the half shell since she was six, and Charles has always had a taste for spicier foods. Sidney is now taking it a step further, experimenting. She had sliced oranges the other day and decided to sprinkle feta over them..loved it!

Yesterday, as a treat, because it is spring and wind chills are in the single digits, I bought strawberries. They are seasonal in California this time of year, so not local, and our large berry patch is months from producing. This little treat lit up both of the kids eyes, not only were they incredibly excited, but strawberries had never tasted so good to them. Do you know why? Because they haven't had any since the last of our strawberries last season. Eating seasonally gives you something fresh to look forward to and really appreciate when it is around. Food is the center of our hearth and home. Conversations, dreams, laughter are things that all happen during the preparation or eating of food. Developing palates for a lifetime.

This post is part of the #scintilla13 project.  Many of our fondest memories are associated with food. Describe a memorable experience that took place while preparing or eating food.

Snow Day Confections

I have never done a lot of confection making, and normally draw the line with any recipe that requires a candy thermometer.  We haven't had a lot of luck using thermometers either for candy or oil in the past, so I just avoid the recipes that require them.  A friend of mine posted on facebook, that if we ended up with a snow day she was going to make marshmallows with the kids, and snow day we had with 12+" on the ground and more falling. Now that sounded like a fun project and a perfect break from snowball fights and snowman making.  She texted me the recipe and I was ready to tackle it.



It started out shaky because the recipe also included another nemesis of mine, gelatin.  I haven't had a lot of luck using that successfully in my jam making, but I have come to attribute that to not adding the ridiculous amounts of sugar necessary, so what the hay, lets try it.  I was able to find the instructions to test the molten sugar the old fashioned way, without the candy thermometer, and it was a breeze!  Once the water (1/2 C.), sugar (1/2 C.) and corn syrup (3/4 C.) reach the right temperature (250 degrees), then you just pour it into the water and gelatin mixture that has been sitting in the Kitchenaid just waiting to be embellished and mix it for a good 10-15 minutes on high, adding 1 tsp. of vanilla part way through.  It will become a snowy white and glossy.



What's next? Just pour the gooey goodness into a greased square dish, either plain, or sprinkled with toasted coconut.  If you are using coconut, then sprinkle the remaining toasted coconut on top (1 C. Total) and let it set for at least twelve hours.



This morning, I loosened the edges and dumped it out onto a cutting board. Then I lightly greased my kitchen shears and cut them into lovely marshmallow chunks.

 

I have gotta say, that not only am I not intimidated by confections any longer, but I am not so sure I can ever go back to store bought marshmallows again....so good!

Sunday Stuff

::  AAhhhchooo!  That is all we seem to be hearing today from Charles.  After years of allergies and different medications prescribed by his doctor for management, he began with a persistent cough 6 months ago queueing a new protocol.   The kid never complains...ever...which allows some time to go by, and I'll notice times when his symptoms are worse again, and this dry little throat clearing cough and seemingly more frequent episodes of wheezing are really bugging me.  So, why is he so miserable this weekend in particular?  Well he heads to the allergist on Tuesday and they want him 3 full days without any meds so he can be thoroughly tested.    Hmm we are now about 36 hours in, and he is walking around with a Kleenex box.  So, I guess the cocktail that he has been on is helping after all!  Hopefully, we will have some more comprehensive answers soon.

::  I received the beautiful felted stone from Julochka in the mail yesterday.  It makes a nice addition to my growing collection of smooth stones and sea glass.  It is so fun getting a little package in the mail with postmarks from Denmark.  Made me smile!

::  I really have been enjoying a few episodes of Extra Virgin.  I love the rustic Italian recipes.  I made the above linked take on a tuna salad sandwich today and it was appreciated by all.

::  We made some significant strides this morning on the barn project.  We re-organized much of the loft and cleared two large sections of the main barn, which are now designated for garden tools and recreational items.  Now we are loading those areas with all of the garden stuff that we have collected over time and had stored in the grainery.  As that empties out B will start construction on his new workshop.  A lot to do, but baby steps, and progress is being made.

::  With freezing rain moving in this afternoon, I think that I will curl up on the couch for a little while and watch a movie with the family, then put some rice pudding on to simmer for a late afternoon snack.

Reflect, Learn, Remember, Improve

It seems to be a week of slow food; warming soups, wholesome snacks, actually cooking the things that I pin, a simply lovely start.

While I was making the school runs today and thinking about more recipes to try, I was listening to one of my favorite radio shows.  There are always interesting conversations, and today there was a brief, yet fascinating interview with journalist Holly Finn of the Wall Street Journal that tore my attention away from my mental to do list.  It was about an article that she wrote last week titled 'Know Thyself'.   A fun conversation on a topic that stems from a phrase (coined by Gary Wolf; brief Ted talk here), the quantified self.   There are so many broad implications of today's technology.  Many of them are very exciting, some scary, and much uncharted.  What are you downloading?  How are you integrating technology into your life?  What are you finding out?   Are you 'reflecting, learning, remembering and wanting to improve'?  Talk of the Nation, keep it coming!

Thank you for pausing for station identification.  Now back to our regularly scheduled post....  For an awesome potato soup, check this out!  Oh the molten pepper jack cheese in there was just divine!

Silent Sunday ~ Downton Abbey Dinner

Mrs. Patmore's Apricot & Blue Cheese Savouries

Weekly Roundup

 It is hard to know what day of the week it is this week.  The holiday compounded with being back to work and school for partial weeks has me all upside down.  Or maybe it is the fact that better than half of my staff either has been or is currently sick with some variation of the funk that is out there right now.  Of course, like the big extended family we are, I needed to only be back in the building 72 hours before I got it. Ugh!

So with a foggy head and a cup of hot lemon honey tea, that I prepped last fall for just such an occasion,  I am going to jot down a little weekly roundup.

Made Me Think:  I heard this interview earlier this week on WPR.  It is with the son of the President of the Sikh Temple in Oak Creek.  He was being interviewed from India where they were burying his father.  During this interview the philosophy of Chardi Kala was presented.  It is the outlook on life reflecting 'high spirits'.  This really spoke to me, such a positive life view.  It is especially humbling to hear how the Sikh strive to emulate this feeling in any circumstance.  A mindset that the whole world would benefit from.

Recipe of the Week:   I made Italian Chicken Soup this week.  Though a little labor intensive it was amazing and just what the doctor ordered as far as comfort food.  I will say that instead of cooking a whole chicken, I used a rotisserie one, and it was wonderful!

A New Project:  Starting off the New Year has led me back to Flickr and a group of photography friends who have spent much of the last four years enjoying one another.   This year's group focus goes nicely with my one word, as it is a weekly postcard 52:2013 (let me know if you'd like to join in!)

Weekend Haps:  Aside from substantial couch time for me, we will spend the weekend both bottling last years wine and putting up a new batch!!   Oh, and how can I forget?  We are eagerly awaiting the season premiere of Downton tomorrow night!

Expecting Something Furry:  Dot seems to be nesting, and we are anticipating babies in the short term, a first bunny litter and the kids are looking forward to it!  You may be inundated with bunny pictures soon! :)

 

Pace

 Blood Orange Tart with a Brandy Glaze 

I think it fitting that my first post of 2013 is on the second of January, rather than the first.  Yesterday, as with each January 1st of the last three years, our dinner club got together for a New Year's brunch. We celebrate our friendship and the amazing way that eight people can waltz around a kitchen anticipating each others moves to create beautiful slow food.  The day was full of lively conversation, laughter, kids playing in the snow, and lots and lots of cooking.  Dish after dish of culinary love, the best way we know how to show our appreciation for life and each other.

The last couple of years, I have chosen a word(s) that is a theme for the year.  In 2011 it was cultivate, and in 2012 it was blank pages.   I like choosing a word to focus on, much like a mantra to help maintain focus throughout the year on what is important. When I began to think about what to choose for this year, there was one word that I couldn't shake.  Pace.

Pace:

   rate of movement

   rate of progress

   an example to be emulated

   rate of performance or delivery

   an exhibition or test of skills or capabilities

   with due deference to (from the Latin for pax, peace)

With life as busy as ever, and many goals to be accomplished, it will be an important mantra for me to maintain pace in a way that is productive, yet not so accelerated that I forget to savor each moment. So posting this on January 2nd instead of the 1st is a conscious effort to begin this year on the right pace.

To get your year off to an amazing start,  you must try this simple and delicious tart!

Blood Orange Tart with Brandy Glaze 

Shortbread Crust:

1 C all-purpose flour

2 Tbsp. confectioners sugar

1/2 C butter

Place all ingredients into a bowl and cut in the butter with a pastry cutter until the mixture resembles a crumble.  Chill for 30 minutes then press into a tart pan (I used a 10")

Filling:

6 med. oranges

1 (10 oz) jar of sweet orange marmalade

4 tsp. lemon zest

3/4 C lt. brown sugar

6 Tbsp. brandy

Peel oranges, removing all of the pith.  Slice into thin slices and then line the tart pan with them in a curricular pattern.  Mix all remaining ingredients to form a glaze and spoon glaze over oranges (reserving some additional glaze for serving).  Slice and serve.

Thankful Moments ~ Read a Good Book Lately?

Thankful Moments ~ Day 4

Favorite Moment:  A favorite moment of every Sunday is having friends over for Sunday supper.  Since we live so far from family, it's a gathering time for our surrogate family, and a nice start to and finishing off of the week.

Great Read:  I have been devouring Ken Follett books recently.  I really enjoyed Fall of Giants, it is the first in a trilogy that follows five families from different countries, all interconnected in some way, beginning with Europe's fall into the First World War.  Winter of the World (book 2) picks up during prohibition.  I am two-thirds through this book and Pear Harbor was just bombed.  I cannot put the book down.  They are well researched, and great history lessons are wrapped up into the fiction.  I find that as I am engrossed in one story line, when the segment ends and is interrupted by the next families story, I feel irritated for the segue, that is until I begin reading the next chapter, where I am captivated all over again.  Book three will be released sometime in the next couple of years.  I am thankful that Ken Follett has captivated me into making reading a priority again. 

Food For Thought:  Sometimes you just need comfort food.  I'm getting my Bechemel on with Alton Browns Baked Macaroni and Cheese  a perfect accompaniment to a fresh garden arugula salad.  Finishing off Sunday comfort with homemade chocolate pudding, can't get much better than that!

Sidney's Slant:  As I'm typing Sidney is leaning against me "I'm bored,"  Me:  "Please don't stand over my shoulder."  Sidney:  "Well you're the most interesting person in the house!."  Thanks....I think?!

Today's Song:  Church by: Lyle Lovett

 Please join me for a month of Thankful Moments inspired by Thanksgiving Comes First.

Slow

 Life is busy.  How we respond to that busyness is what will define if we are truly living life, or if it is just carrying us away, losing us in the shuffle.  What good does that busy schedule do you if all it results in is fatigue and no recollection whatsoever of what your day, week, month consisted of ~ just a blur?  Many of the reasons that we moved to the Midwest, and then to the homestead involved wanting to slow down, live in a way that we could appreciate each moment.  This goal certainly doesn't exempt us from getting carried away with busy schedules, but it does give us something that grounds us.

Last week when I stopped at a local coffee shop, they had a framed copy of the following article on the wall.  It is from a monthly feature called "Ten Things" in The Nation magazine.  It was published originally in December of 2010.  There are tons of great links embedded in the article, if you'd like to read them you can here.  What things are you incorporating into your life to slow down and live in the present?

"1 Say no to fast food and join the Slow Food movement instead. Fast food cares nothing for the health of your body or the environment, and the taste doesn't begin to compare to home-cooked and comfort food. Try new cookbooks.
 
 2 Slow down to the speed limit when driving. Driving at the speed limit saves gas, increases safety and can reduce adrenaline-fueled road rage. Everyone's cursed the driver who weaves through traffic at high speeds for the sake of arriving at a destination a few minutes sooner. Is a gain measured in minutes really worth the risk of a serious accident?

 3 Slow down your conversation. Don't cut people off in your haste to get your two cents in. Listen—really listen—to what others are saying, instead of using the time to compose your rebuttal. Stop to think before saying (or posting or texting) something you may regret later.

 4 Be slow to judge. There's no good reason others should think, act or dress just like you. Honor diversity.

 5 Tune in, not out. On the outside, it appears that the world holds 7 billion people of different beliefs, skin colors, religions and levels of education. Look inside, and discover that we're all the same species, all of us related, all of us in the same boat. Why persist in rocking it so vigorously? Reduce time spent on social networking sites and take more time tuning in to the real world around you.

 6 Not so fast—do you really need a new [fill in the blank]? There will always be something that's bigger, better or more fashionable than what you've got, but down that road lies the biggest garbage dump you can imagine. It's called the earth.

 7 According to the American Heart Association, one out of every three adult Americans has high blood pressure. Research indicates that time spent relaxing or meditating can reduce blood pressure. Wouldn't you rather meditate than medicate? As François de La Rochefoucauld said, "When we are unable to find tranquility within ourselves, it is useless to seek it elsewhere."

 8 One of the most delightful (and insightful) ways to slow down is to take the time to read poetry daily. "And I shall have some peace there, for peace comes dropping slow," wrote William Butler Yeats in "The Lake Isle of Innisfree."

 9 Take time to consider the children. How does your next action affect the world they'll inherit?  It's easy to act out of habit or because everyone else is doing it. By taking the time to notice what you're actually doing, you'll be able to decide if you really want to be doing it at all.

10 Don't rush through life. Be aware of moments you can picture yourself later reminiscing about fondly, and then realize that you're actually living them right now. What's the future got that the present doesn't, except more wrinkles and gray hair?" 
conceived by Walter Mosley, with research by Rae Gomes
"Ten Things" is a monthly feature. Readers who wish to propose ideas for it should e-mail NationTenThings@gmail.com.

Apple Jelly ~ One Ingredient!

I have been a public radio fan since I found it shortly after our move to Las Vegas eighteen years ago.   We were thrilled when we moved to Wisconsin to find that our area had two local stations WPR and WUWM.  This week on WPR as I was driving from errand to errand, the guest on Here and Now was Kathy Gunst, a Maine chef who focus' on local and seasonal dishes monthly.  My mouth was watering by the end of the program.  One simple recipe piqued my interest not only because I am apple crazy this time of year, but because all you needed was a few hours of time and one ingredient!

Apple Cider Jelly.  All it takes is some patience and a gallon of the refrigerated apple cider that is all over this time of year.  Pour it in a big pot and bring it to a boil, then simmer it for two hours.  When it gets to where it is just coating the back of the spoon, pay close attention and let it continue to thicken and reduce.

What you are left with is a dark brown reduction of beautiful jelly.  The natural pectin in the apple sauce does all of the work and the caramelized effect of cooking it down allows for no added sugar.  I did stir in a teaspoon of Ceylon Cinnamon at the end and then put it in a mason jar.  As it cooled I skimmed a little bit of foam off of the top and then refrigerated it.  The one gallon of juice yielded me one pint of amazing apple jelly!  I will definitely be doing this again!  I may also have to try her easy baked apple sauce.  Just click the link above for the recipes.

New Eating Schedule

After a great event for Eat Right Racine last night, of which Charles was a participant in the presentation, the kids came home more excited than ever about what they eat and what great fun varieties we can come up with for lunch.  So what better day than today to begin our no more snacking regimen in lieu of a homestead version of  le goûter. 

It went beautifully!  The kids loved their little satisfying treat and are not at all upset by the empty/former snack cupboard.  As for me, aside from a little planning ahead, like with any other meal, the time to put it together was minimal so totally doable for any family.  

Today they had blood orange slices drizzled in olive oil and topped with diced Kalamata olives.  A square of 60% cacao, and a little piece of baguette with butter and honey (because we're honey crazy right now).  They ate while sitting at the kitchen table and they were eager to talk about the food and brainstorm ideas for tomorrows goûter.  I would say that they savored every bite, well, except for Charles, who put the whole square of cacao in his mouth at once!

Déguster

Food is important to us.  I know, I know it's important to everyone.  But to us it is more than in the expected 'we need it to survive' kind of way.  A large component of our decision to move to the homestead was so that we could take a more active roll in growing our own food and teaching our kids about food sources and eating fresh local items.  It is a real challenge to change the food culture of a family, and it emerges a little more with every season.  I have read many books detailing different components of our food system, where it is headed, the most healthy ways to eat etc.  Everyone has their own take, but there are some very consistent underlying themes;  moderation, local, fresh, and slow food.

I just finished reading  French Kids Eat Everything and I devoured it in just a few days.  So compelling, and I think a must read if you have young children where you could utilize some of the simple ideas early on.  It has my head swimming.  Where to start?  As I have said before, when you make major changes it needs to be seen as a marathon, not a sprint.  I have such a hard time with this.  I see where I want the end result to be and then feel somewhat guilty if I can't get there as quickly as I think I should.  As my kids are older, I have a slightly different take away from this book.  Since we started our journey our kids have become well aware of what real food is.  Not processed, fresh and homemade (which, many times is much easier done than you would expect and for less money than pre-packaged processed items).  But in day to day life, hurried schedules between school and after school activities, we always have a supply of kids snacks for them to nosh on, on the fly.  These snacks tend to be the lessor of evils, healthier choices than much of what is available, but filler none the less.  The grazing mentality we tend to have as Americans, eating snacks or food on the go is simply thoughtless filler.  Something to fill the unsatisfied space that was left from a poorly eaten previous meal. 

As related in this book, the French have a single planned snacking time a day, and there is no snacking done in between.   If you are hungry, then you will much appreciate the meal that is next coming for you to savor.  Breakfast, Lunch, a 4 pm goûter (mini meal)  and then dinner, in France normally 730-8pm.  For many in North America, this may seem very difficult in the timing.  For our family this structure can work.  Most nights we do not eat supper until around 7pm.  That is three hours after school is over, so plenty of time for a healthy and satisfying 'goûter' to tide everyone over.  This is where we will begin this phase of our food journey, goodbye free range snacking!

We are living in a fast food culture, where food is a means to an end and to many an inconvenience in the day.  Eat food, quickly so that we can move on to the next commitment.  It has lead to eating excessively large portions of low nutrition, highly processed foods that are meant to fill the space.  Food culture in many other countries is a family culture.  It is the time of day to be revered, family time, time to savor the abundance around us.  This lifestyle is not just for the wealthy or food snobs, it is for everyone.  Taking a few moments to put a meal together (enjoying that process as ritual), then sitting down and stopping the fast pace around us to focus on one another.  This slowing down in and of itself will begin to reduce the volume of our consumption.  Slowly eating a meal and enjoying it while engaged in conversation allows our bodies to catch up with what we are putting in and we will recognize being satisfied by the meal sooner, versus gobbling up a ton of food quickly then feeling horribly over full afterwards. 

A few years ago we began a dinner club that I have talked about here a number of times.  The premise is cooking food together as a group, having the kids with us, and enjoying the pleasures of slow food.  As I was finishing the book, I realized that more of our meals should have the care and process that our dinner club takes in it's meals. 

One of the statements in the book struck me.  It was (loosely), that North America is young, it is creating itself and hasn't had the time to develop a true food culture as many European countries have.  What type of culture do we want to create?  Recent reports published by the CDC and the American Journal of Preventive Medicine indicate that obesity rates in the United States will continue to soar to as much as 44% by 2030 nation-wide and in 13 states as high as 60%!  What do we want to pass on to the generations that follow about food, health and family?  All change starts at home, with the individual.  My plan is to continue to implement and grow how our family addresses the importance of a food culture.  It's impact on our health, as well as how it enriches our family.  We will experience déguster, the art of savoring our food, but as importantly, the experience of doing so.  Who knows, maybe it will be catching and we can slowly start to shape our countries food culture into a more positive one.

Snow Globe

Today, moments were spent going about my business from the inside of a snow globe.  Watching the snow drift so lightly down around me, as workmen were in and out fixing the things that all seem to break down when it's cold and snowy, I decided that comforting and tasty treats were going to be my goal.



A buttermilk, pesto and Parmesan bread will go nicely with homemade pasta a fagioli.



To top it off, warm blackberry cobbler ala Pioneer Woman.

I hope your weekend is beginning with the warmth of family within your snow globe.

Silent Sunday~ New Year's Feast

Sunday Supper On The Porch

A long awaited gentle, soaking rain could never put a damper on a Sunday supper on the porch.

 Gentle breezes, grey skies and muted hues that suggest fall sneaking in.  The house was filled with the sounds of multiple conversations happening in unison coupled with the intricate tango that was the children's laughter, at times halted by animated discussion as they each negotiate their way, and then laughter again. 

Slow food; fried chicken, fried green tomatoes, cheesy grits, pepper pot, wine and conversation flowing freely. 

While enjoying the soft, meditative sounds of rain, that drew pause in the conversation, I reflected upon how lucky we truly are.  These are the moments that bring life back into perspective.

#reverb10 ~ Day 9 ~ Party

Party Prompt: Party. What social gathering rocked your socks off in 2010? Describe the people, music, food, drink, clothes, shenanigans. (Author: Shauna Reid)

It was not simply one social gathering that rocked in 2010, no it was the spontaneous inception of a gourmet group that met throughout the year.  It all started this time last year.  A friend posted on facebook about wanting to try cooking Julia Child recipes.  I had just seen Julia and Julia and two of us responded eagerly that we were game to do it too.  We met the first week in January to pre-plan.  We decided that each couple, there were three, would contribute two dishes, one prepared and one to prepare together.  We decided it would be fun to dress the part that night, so we boasted our pearls and best aprons, then waded through every word of technique.  We had a ton of fun and an amazing meal to boot. 

And so was born "Taste Buds". 

This evolved into a monthly dinner club, rotating houses, bringing the kids (so no need for a sitter, yea), and amazing evenings.  We choose a different chef or genre of food  each time and always try to dress the part.  We let the kids play for a bit while we get the appetizer ready and then get them fed and settled to play or watch movies before bed. Then we sip wine, or a signature cocktail for the evening and chop, prepare, assemble and cook fantastic slow food.  Our average meal takes four plus hours for us to prepare and eat in courses. 

This year we've accomplished Julia Child, Giada De Laurentiis, Jaimie Oliver, Jamaican Jerk, Campfire fare, Asian Fusion, Ina Garten, White trash food reconstructed, and BBQ.  The timing of this prompt was perfect as today I'm preparing masses of dough for our first Christmas cookie baking Taste Buds. We are baking six types tomorrow and each bringing one prepared in advance.  Since the ovens will be busy, we will be having a crock pot feast of Slow-Cooked Hoisin Pork Wraps with peanut slaw.  Slow food, fantastic foodie friends and incredible times....here's to manifesting this on-going party forward in 2011!

#reverb10   It's never too late to join in!