Friday, May 12, 2006

HOLIDAY: Mother's Day is Sunday, May 14

Mother’s Day celebrations date back to Ancient Greece where Rhea, the mother of the Gods was worshipped. Later, the Ancient Romans honored Magna Mater, Great Mother, during a three-day celebration called Hilaria beginning March 15. Gifts were brought to temple for the Great Mother.

In the Middle Ages, as Christianity spread throughout Europe, it became customary to bring gifts to the church in which one was baptized to pay homage to the “Mother Church” on the 4th Sunday of Lent. In England, during the 1600’s, this Sunday became known as “Mothering Sunday”. However, it became a more secular holiday because many servants lived away from home, in the houses of their employers. On “Mothering Sunday”, servants were allowed to return home to visit their mothers. Thus the celebration of motherhood became a celebration of one’s real life mom and not a celebration of Goddesses and the church. Children would often bring a cake home to their mothers. This cake was known as the mothering cake.

In America, Mothering Sunday was not celebrated until 1872 when Julia Ward Howe (who wrote the words to the Battle Hymn of the Republic) suggested that a Mother’s Day be instituted and that it would be celebrated as a day of peace. She wrote “The Mother’s Day Proclamation”. However, her efforts were not realized until the early 1900’s.

Anna Jarvis, in 1907, began a campaign to establish a nationally celebrated Mother’s Day. Her mother had wished for a Mother’s Day after the Civil War because she felt that there would be no fighting amongst men on a day that was meant to honor ones mother. Anna celebrated the first Mother’s Day on May 10, 1908 in Grafton, Massachusetts at the Andrews Methodist Church where her mother had attended. White Carnations were given to all those that attended the service. After the service, Anna Jarvis organized a coalition to write letters to politicians, businessmen, and ministers, campaigning for a national Mother’s Day holiday. West Virginia was the first state to proclaim Mother’s Day as a holiday in 1910. By 1911, Mother’s Day was celebrated in almost every state. President Woodrow Wilson announced Mother’s Day as a national holiday in 1914. It would be held on the second Sunday of May every year. Wilson proclaimed that,"...Now, Therefore, I, Woodrow Wilson, President of the United States of America, by virtue of the authority vested in me by the said Joint Resolution, do hereby direct the government buildings and do invite the people of the United States to display the flag at their homes or other suitable places on the second Sunday in May as a public expression of our love and reverence for the mothers of our country."

Jarvis became disappointed by Mother’s Day since it became a secular holiday rather than a faith based holiday and filed a lawsuit in 1923 to put an end to the holiday. Luckily for all mothers, she was not successful.

Mother's Day Activities:

This is a day to pamper your mother. Remember, it is an all day event so start her day out right then continue showing her how much she means to you throughout the day and then top it off with a wonderful dinner. You should start with breakfast in bed after you have let her sleep in. Serve up some warm pancakes. If you have a large tray, serve mom breakfast in bed. Make sure that you put a small bud vase on the tray. Bring her a favorite magazine or her favorite sections of the Sunday paper. Don’t forget to put Mother’s Day cards on the tray. Then let her lounge in a luxurious bath. Lunch should be light but delicious too. Then top the day off with a delicious dinner. Of course, your mom may need to cook a special dinner for her mom. Below you will find a menu. All the recipes will be in separate entries. Remember none of these recipes are all that hard so even a novice in the kitchen should be able to follow these recipes. The Pea Soup is very time consuming though. So start ahead on that.
Make sure that you are on your best behavior during the day so that she knows she has the best family ever.

Mother's Day Menu
Breakfast in Bed:
Berry Smoothies
Pancakes

Lunch:
Penne with Sausage and Leeks
Blueberries and Cream
Dinner:
Fresh Pea Mint Soup
Lavender Chicken
Scalloped Potatoes
Asparagus
Garnet Pears



MOTHER'S DAY PROCLAMATION
“Arise then...women of this day! Arise, all women who have hearts! Whether your baptism be of water or of tears!Say firmly:"We will not have questions answered by irrelevant agencies,Our husbands will not come to us, reeking with carnage,For caresses and applause.Our sons shall not be taken from us to unlearnAll that we have been able to teach them of charity, mercy and patience.We, the women of one country,Will be too tender of those of another countryTo allow our sons to be trained to injure theirs."From the voice of a devastated Earth a voice goes up withOur own. It says: "Disarm! Disarm!The sword of murder is not the balance of justice."Blood does not wipe our dishonor,Nor violence indicate possession.As men have often forsaken the plough and the anvil at the summons of war,Let women now leave all that may be left of homeFor a great and earnest day of counsel.Let them meet first, as women, to bewail and commemorate the dead.Let them solemnly take counsel with each other as to the meansWhereby the great human family can live in peace...Each bearing after his own time the sacred impress, not of Caesar,But of God -In the name of womanhood and humanity, I earnestly askThat a general congress of women without limit of nationality, May be appointed and held at someplace deemed most convenientAnd the earliest period consistent with its objects,To promote the alliance of the different nationalities,The amicable settlement of international questions,The great and general interests of peace.”

DAILY REPORT: Friday, May 12

Wednesday night was my Twin Club’s General Meeting. But, this was not just an ordinary GM; it was our Installation Dinner! Even though I was a member of the club last year, I did not go to this event nor did I go to many events. But, since October I have been coming to as many events and meetings as I could. Well I had so much fun planning the Spring Party that I decided to become much more involved. So, after that, I joined the Nominating Committee to help figure out who was going to fill all of our board positions. That was an easy task as most of it had been figured out already and we only met once. I also put myself on the ballot to be the 5th V.P. – Newsletter Editor. Then after that, I signed up to organize asking for and setting up all the raffles at Convention 2007 which our club is hosting. Then at the last minute, I said I would take charge of Special Events. So, getting back to the dinner. We all met at a local restaurant. The room was set up so nicely. We had the cutest gingham programs and green plants with matching gingham bows around them on the tables and we each got a little favor too. The ceremony was really lovely. As our name and position was called, we went up and lit a candle and stood behind the little podium. Mother of the Year was announced and one of the sweetest ladies I know received that honor and everyone was so happy for her. We also got to reveal and meet our Secret Pals, which is a fun monthly exchange of little gifts. I had the best Secret Pal! She in the past gave me just about every special-edged scissor on earth for scrapbooking! Remind me again when I will have time to do that. I have not done one in the almost two years that my boys have been alive. So between all my club positions and now being obsessed with this blog I am fearful it may never get done. But, I sure do have lots of stuff to make pretty pages. Well, for the final present she gave me something I have wanted for a while. One of those Cupcake Holders!!! It is from Wilton. It holds 13 cupcakes. I am so excited!! Of course, I do not make pretty cupcakes. I ice them and throw on some sprinkles. I have never learned how to decorate with one of those pipers much less use gumpaste or rolled fondant. But, I do have lots of rolled fondant decorating supplies. So maybe? Yes, all in all it was a great night and I am so happy to be very involved in the club now.

Thursday, May 11, 2006

EVENT: The Spice is Right #2 - Sweet or Savory? - May 15

Lamb Kabobs Detail
Barbara Fisher of Tigers and Strawberries is having another installation of The Spice of Right. This month's theme is Sweet or Savory? The theme is lined out as follows:

"So, your mission, should you choose to accept it, is to pick a spice, that is usually used in your native culture (If you are American, you can decide what I mean by your native culture–if you are Italian-American or African-American, then you take the food culture you grew up with) as either a savory or a sweet spice. You explain how it is used in your culture, and then, turn it all around, and use the spice in the opposing fashion."
Well, I grew up with cinnamon as a spice used in sweet foods. I can not remember any instance in which I had it in a savory dish until I was much older. As a baby, I of course had it on my applesauce. Then my dad could make a mean slice of cinnamon toast. I first using cinnamon in savory dishes all the time last year when I started making an empenada. I am not actually going to submit that recipe because I just made them last month for a little party, I always make them for parties, and I had not started taking photographs of my food at that point. So, I am going to make up some lamb kabobs. Lamb Kabobs with the Three C's - Cinnamon, Cumin and Coriander.

Enjoy!

UPDATE: The Round Up is here! And it is totally fabulous. Go Check It Out.

Blog Food Events

Reluctant Housewife Recipes

Technorati Tags: , , , ,

RECIPE: Lamb Kebabs with the Three C’S

Lamb Kabobs

Lamb Leg Cubed

Lamb Marinating



LAMB KEBABS with the THREE C’S
Serves 4

2 tablespoons olive oil
2 tablespoons red wine
1 large garlic clove, minced
1 teaspoon ground cinnamon
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon salt
1 1/2 pounds lamb, cut into 1-inch pieces
1 large zucchini, sliced
1/2 red onion4 skewers

Prepare barbecue or preheat broiler. Mix first 7 ingredients in a bowl. Add lamb; toss to coat evenly. Let marinate for 6 or more hours. Slice the zucchini into 1/4 inch slices. Chop the onion into quarters. Once meat is done marinating, toss some of the marinade onto the zucchini and onions so they are lightly coated. Thread lamb, zucchini and onion pieces onto skewers, dividing equally about 5 pieces of meat per skewer. Grill or broil lamb to desired doneness, turning occasionally, about 8 minutes for medium-rare.

Remember it is BBQ Season and it is a perfect time to have a party!

Reluctant Housewife Recipes

Technorati Tags:, , , , ,


EVENT: Blog Party#10 - Garden Party


Dispensing Happiness is hosting its tenth Blog Party and this month's theme is a Garden Party!


From the Dispensing Happiness Blog: "Blog Party is a virtual cocktail party for food bloggers. It's a chance to make those little bites and fantastic drinks we all love, but never make. Blog Party is about taking time for us: setting aside
some time to cook (which, clearly, we all love), to prepare appetizers we want
to eat but never get around to. And best of all, it's about getting together,
albeit via the Web, with like-minded friends."
This is my first Blog Party and I will be bringing Crab and Avacodo Tea Sandwiches served with Raspberry Lemonade.


The Round Up is here!! So Go check out everyone's recipes.

Blog Food Events

Reluctant Housewife Recipes

Technorati Tags:, , , , ,

RECIPE: Raspberry Lemonade

Raspberry Ice Tea

Raspberry Lemonade
Makes about 6 cups

14-ounce package frozen raspberries, thawed
1 1/4 cups sugar
3/4 cup fresh lemon juice
1/4 cup fresh lime juice
3 cups water

In a bowl, mash the raspberries with sugar. Let stand about 10 minutes. Press the sugar and the raspberries through a vine sieve into a pitcher. Stir in the lemon and lime juice. Then stir in the water. Add more sugar if needed. Garnish with lemon slices.


Reluctant Housewife Recipes

Technorati Tags:, , , , ,

RECIPE: Avocado and Crab with Lemon Mayonnaise Finger Sandwich

Crab Sandwiches

Avocado and Crab with Lemon Mayonnaise Finger Sandwich
Serves: 8

2 teaspoons lemon juice
½ cup mayonnaise
pepper
1/2 pound crabmeat
1 avocado, mashed very smoothly
8 slices white bread, crusts removed

Combine mayonnaise and lemon juice until well combined. Add pepper to taste. Stir in crabmeat. Spread a thin layer of avocado onto the bread. Then smooth on a slightly thicker layer of crabmeat on top. Top with other slice of bread. Cut in half on the diagonal.


Blog Food Events

Reluctant Housewife Recipes

Technorati Tags:
, , , , ,

Wednesday, May 10, 2006

EVENT: Summer Barbeque Challenge - May 13


Lex Culinaria is hosting a fun event this month - Summer Barbeque Challenge. Yes, Summer. It is right around the corner. Don't let this summer be like that summer with the same old recipes. Yes, of course, those classics are delicious but why not get creative? Remember, creativity does not have to be complicated or time consuming in anyway. As a mother of toddler twins, I don't have the time or the patience for inventing something complicated. However, I want to eat and serve deliciously healthy food with my family while making sure I have plenty of time to run around on my deck with them enjoying the cool of the summer evening. I am bringing Grilled Pineapple with Caramel Sauce to this Summer Barbeque event.


UPDATE: Go check out the Round-Up for other great recipes.


Remember it is BBQ Season and it is a perfect time to have a party!

Blog Food Events
Reluctant Housewife Recipes

Technorati Tags: , , , , ,

RECIPE: Grilled Pineapple with Caramel Sauce


Grilled Pineapple with Caramel Sauce
Serves 4

1 Pineapple
1/4 cup caramel sauce

Cut the mean skin of the pineapple off and core. Cut the pineapple in half. Then slice the pineapple halves into 1/2” slices. If you have skewers, skewer the pieces of pineapple. Heat the grill pan over medium heat. Put the pieces or skewers of pineapple onto the grill pan. Let grill for about 3 minutes and flip and cook an additional 3 minutes on the other side. While the pineapple is grilling, drizzle a serving plate with half the caramel sauce. Once the pineapple is cooked, remove and place on the serving plate. Drizzle the top of the pineapple with the remaining caramel sauce. Serve as is or over ice cream.

Remember it is BBQ Season and it is a perfect time to have a party!

Blog Food Events Reluctant Housewife Recipes

Technorati Tags: , , , , ,

Tuesday, May 09, 2006

EVENT: Paper Chef 17 - Lavender, Miso, Chick Peas and Something Local

WHAT?
Well that sure is a funky combination. But then I realized I could definitely do something with this. I have cooked a lot with lavender over the years. I think most of those dishes had been French or American in background. Not Asisan. But, I can do Fusion. Sure. Sure, I can. So the ingredients we are to work with are Lavender, Miso, Chick Peas and Something Local. That fourth ingredient is of our choosing and in honor of the Eat Local Challenge.

WHAT?
The event is over tomorrow at the crack of dawn? Well crack of dawn when you are living on the West Coast and Kevin of Seriously Good who is so graciously hosting Paper Chef#17 lives on the East Coast evidently because he used EST to describe the time. So, can this be pulled off? Well sort of. There will be no photo because well, you don't really want to know all about the trials and tribulations of this Reluctant Housewife. Well if you do, maybe I will write about it in a Daily Report sometime. Okay, back to ingredients and cooking. What do I have in the house to work with? Lavender? Check! Chick Peas? Check! Something Local-Green Onions and Parsley? Check! (Thanks to the Farmer's Market on Sunday) Miso? Nope! So run to phone, beg husband to stop off at store and buy some white miso paste. "Yes, honey, white miso paste. It will say white on the label. Yes, there are different kinds. Pick any brand. No, I don't have a favorite brand at this point."

RESULT?
Cod with Lavender Miso Sauce and Chickpea Asian Salad
Pretty Good. It is a strange combination. But, I thought I would mix a fusion of Mediterranean and Japanese. So, I choose to add the mirin sauce infused with lavender to the fish and to the vinaigrette. When flavors are so disparate I often find it best to incorporate those flavors in at least two of the main elements of the meal and in this case that would be the fish and then the chickpeas. It helps tie it all up. But you also have to continue those two themes into the fish and the chickpeas. So, I chose a Mediterranean fish to go with the Asian avec a little Mediterranean marinade. Then for the chickpeas, I used sesame oil and rice wine vinegar to make it more Asian but kept some of the classic Mediterranean flavors with the parsley and tomatoes.

Husband liked it. Xander liked it. Timmy, not so much. But then I scraped off some of the sauce on the cod and he ate it but most of it ended up on the floor.

Enjoy!

Reluctant Housewife Recipes
Blog Food Events

RECIPE: Cod with Lavender Miso Sauce and Chickpea Salad

Cod with Lavender Miso Sauce and Chickpea Salad
Serves 4

1 cup mirin sauce
1 tsp culinary lavender
1 cup white miso paste
2 tablespoons minced peeled fresh ginger
4 6-ounce cod filets
2 teaspoons rice vinegar
1 tablespoon sesame oil
salt and pepper to taste
2 cups chick peas, cooked
1/4 cup chopped parsley
5 green onions, chopped
1 tomato, diced

In a small saucepan, combine the mirin and lavender. Bring to a boil and reduce to a simmer and let the flavors of the lavender steep out for about 5 minutes. Strain and discard lavender buds. In a small bowl, combine, half of the mirin lavender sauce, add miso paste and ginger.

Pour over cod and let marinate for about 30 minutes in the refrigerator. In a large bowl, combine, remaining mirin lavender sauce, rice vinegar, and sesame oil. Add salt and pepper to taste. Add chickpeas, parsley, onions and tomato. Stir to combine. Divide chickpea salad among 4 plates and set aside.

Preheat broiler. Line baking sheet with foil and brush with a little bit of oil. Place fish and marinade onto the sheet. Broil until cooked through and slightly browned, about 6 minutes. Once cooked, place filets next to the chickpea salad. Serve.

Enjoy!

Blog Food Events

Reluctant Housewife Recipes
The technorati tag for this event is:

Monday, May 08, 2006

MOTHERHOOD: Study-Stay-at-home moms deserve high pay

Study: Stay-at-home moms deserve high pay
Mothers' work seen valued at over $130,000 a year
Reuters
Updated: 1:03 p.m. ET May 2, 2005
"NEW YORK - The old adage that “a mother's work is never done” remains as true now as ever. Today's stay-at-home moms are learning what their predecessors always knew — they'd be making a lot of money doing their job outside the home. Just in time for Mother's Day, an informal study conducted by Web site Salary.com shows that stay-at-home moms would earn an average of $131,471 annually, including overtime, if they received a paycheck. Article Continues....

“The importance of this calculation or this estimate is just calling attention to the fact that being a stay-at-home mom is not a cop out, it's not the woman's way out of the work force and it's not a job of no value,” said Bill Coleman, senior vice president of compensation at Salary.com." Article Continues. . .

Well, would someone like to pay me? Because I could sure use the money. And no, not just to buy shoes.

I am posting this article because, yes, it is interesting but it sort of corresponds with my early Daily Report about feeling stressed out because of money but also because I am a new person from what I was a fledgling business woman in New York City. Yes, there was satisfaction from a job well done after lots of hardwork. But, let's face it, the paycheck helped. And what helped the ego even more, were raises. One year I worked so hard that I actually got about 4 raises and three new job titles. I was also pretty good at what I was doing too so that helped tremendously. So now with motherhood and wifehood, the raises I get or give myself have to come mostly from me and from within my spirit. Let me tell you, as a girl/woman, who has always struggled very hard with low self-esteem, this is a very daunting exercise. But, even with all my self-doubt, I have never once thought the job was a "cop out". So Bill Coleman does not have to worry about that.

Reluctant Housewife Motherhood Articles
Technorati Tags:, , , , ,

DAILY REPORT: Monday, May 8

I knew these would not be daily.

Well, Xander had his first Speech Therapy on Friday. It went so well! She seems super nice and he behaved so well. He of course was super shy at first like he is always with new people. So I had her just talk to me for a while I did a few things around the house. Then I had her start working with him right away in his hich ghair. I want to make sure he knows right from the start that when she is there, she is to work with him and he is to be a good little boy and not run crazy like he does all day. Let us put it this way, there is no way I could ever get him to work in his chair for that long. I let them work together and I just did stuff with Timmy. But then from time to time I would go and sit with them. She was teaching him to play with a doll, to work on imitation. He clearly did not think she should hold the doll and would only let me hold the doll. I guess he knows I am the mommy and I should have the baby. It was so sweet.

Timmy did great during one of his Occupational Theraphy and great in his Physical Therapies. We are working so hard to have him walking within the month. I had originally said two but I want him to walk before his PT goes on maternity leave.

I had a huge disappointment this weekend. I came downstairs on Saturday afternoon to find that our "gardener" had CHOPPED the garden down to nothing. I don't even think it could constitute as pruning. I started to cry. It is so awful. We have a whole wall of ferns along the fence and what did he do? He chopped them in half. WHY? Then there was a tree and now it is half a tree. I talked to the other apartment dwellers in our little complex and two of them are just as upset as me. I had worked quite a bit in the garden this fall/winter and had just started again a couple of weeks ago. And now, I am just so discouraged that I am not sure when I can bring myself to go back in there. Oh and he trampled on all the plants getting to these other plants he meant to massacre. Pfft Pfft Pfft.

I despise being so broke. It is not even mid-month and I am already stressed about making it to month's end. I have to write the rent check tomorrow. My tummy is already in knots. I just want to say for the record, I have been excellent about not shopping for months now. I got the boys a couple t-shirts at Target today and some nice smelly soaps at Marshall's yesterday but I did not spend then more than $25.00 combined.

You should see this apartment right now. The dining table and all around it, is covered with boxes and bags waiting to go to our almost full storage unit. All this stuff is left over from my Twin Club's Easter party. I can't even believed I have to hold this stuff until next year. But at least it is getting out of this apartment because I could use the space.

I have been having a hard time emotionally the past week or so. I feel so trapped living in this tiny apartment. It is also so hard to get out with the boys some days. I would not change it for the world. The problem is that I feel totally lost. The me, before I moved to Southern California, is gone and I have not found out who this new me is and what that means.

Sunday, May 07, 2006

EVENT: Mixology Monday II - Coffee - May 8

The Art of Drink is hosting Mixology Monday and the topic is Coffee - Not a Cup of Joe but Mx MondayCoffee Liqueur.

Please enjoy my classic Irish Coffee Recipe and read about the history of this deliciously, warming drink.

EDITED TO ADD: Well the Round-Up for the event has been added please go check it out so you can see all the other bloggers who joined in!

Blog Food Events
Reluctant Housewife Recipes

Technorati Tags:
, , , , ,

RECIPE: Irish Coffee


This glass is part of a set of 4. My Grandfather and Grandmother brought them back over 20 years ago from their trip to Ireland. Grandma gave them to me a few years ago. I love them!

Irish Coffee

Heat a stemmed whiskey goblet.
Pour in one shot of Irish whiskey.
Add three sugar cubes.
Fill with strong black coffee to within one inch of top. Stir gently.
Top off with whipped cream. Do not stir in the cream.

Irish Coffee is rich in taste and rich in history. Irish Coffee was first served in 1942 at the restaurant in the Foynes Airport in Ireland by Chef Joe Sheridan. Foynes Airport was the main airport serving the Flying Boats between Europe and America. Since it was the main airport, many celebrities came through that airport and often had long waits due to inclement weather and the small restaurant was upgraded into a finer dining establishment. Well one fateful night, a flight left Foynes headed to New York via Botwood, Newfoundland but the plane had to turn around because of dangerous weather conditions. The pilot called ahead to the restaurant to make sure that the kitchen was ready for guests who would need to be warmed up and well taken care of. Well, according to the lore of Irish Coffee, Joe Sheridan wanted to add a little zing to help warm the passengers up so he poured some whisky into the coffee. The American passenger, took a sip and asked if it were Brazilian coffee and Sheridan quickly replied that no indeed it was not but it was “Irish Coffee”. Well history was made and it became the official drink of Foynes Airport. But the story does not end there and nor does the path that Irish Coffee was to take. In 1945 that little airport was closed to make way for the Shannon Airport where landplanes were the new technology and boat planes became practically obsolete. Joe Sheridan followed the planes and took his Irish Coffee to Shannon. 10 year later, in 1952, Joe Sheridan took one of those planes across the ocean and over the United States and landed in San Francisco. He found a job at the Buena Vista Café in San Francisco where Irish Coffee was quickly embraced. And thankfully for us, it was here to stay. Slainte !!!

Blog Food Events
Reluctant Housewife Recipes

Technorati Tags:
, , , , ,

EVENT: WHB #32 - Focaccia with Lavender Garlic

Please check out Kayln’s Kitchen who hosts Weekend Herb Blogging. Celebrate food with the taste of herbs! Check out last weeks' recap: Kalyn’s Kitchen Weekend Herb Blogging #31.

For more information please check out Weekend Herb Blogging Archives.

This week I am submitting an old classic of mine, Focaccia with Lavender Garlic. I have been making this for years. This is an old photograph because greedy little hands prevented me from taking a picture of this weekend's batch.

RECIPE: Foccacia with Lavender Garlic



Foccacia with Lavender Garlic Makes
8 Servings

Dough:
1(1/4 oz.) envelope active dry yeast
1 tablespoon sugar or honey
1 2/3 cups warm water (110 to 115 degrees)
5 cups all-purpose flour plus additional for kneading
2 teaspoons salt
1/4 cup olive oil

Topping:
2 tablespoons olive oil
1 tablespoon culinary lavender
2 cloves garlic
1 teaspoon fleur de Sel
1/4 teaspoon black pepper

In a small bowl, combine sugar or honey in about half of the tepid water (110-115 degrees Fahrenheit). Sprinkle the yeast over the mixture and let the stand until foamy, 5 to 8 minutes. Combine the flour and the yeast mixture by hand or with a mixer fitted with a dough hook. To do it by hand: On a large clean area or a very large bowl. Pour the flour and salt into a mound. Make a well in the center. Pour the oil into the yeast mixture. Pour the half of the mixture into the flour well. With your hand make circular movements to mix the flour in with the yeast. Once half the flour has been incorporated then pour in the remaining water. Continue until all the flour has been incorporated into the mixture. Lightly flour work surface. Knead the dough for about 5 minutes until it is smooth. If the dough is really sticking to your hands then put a little flour on your hands. Form the dough into a round shape and place dough in a bowl. Score the top with a knife a few times. Cover the bowl with plastic wrap. Place the bowl in a draft free room for an hour or until it rises to double in size. Knead the dough for 3 minutes and then let it rest for another hour to relax the dough. At this point you can refrigerate the dough overnight. But be sure to allow the dough to return to room temperature before putting it in the oven.

Preheat oven to 400 degrees. Oil a large baking sheet. Lightly flour work surface and roll out dough into a large rectangle. Transfer dough to the baking sheet, cover with towel and let proof for 30-45 minutes or until it doubles in height. Meanwhile, make the lavender garlic topping. Mince the garlic. Finely chop the lavender. Mix garlic and lavender with olive oil. Make dimples in the dough with your fingers by pushing into the dough several times. Brush the lavender garlic all over and into the dimples. Sprinkle salt and pepper on top. Bake for 30-35 minutes or until golden brown. You can drizzle more olive oil on top if you want. Transfer to wire rack to cool slightly before serving.

Blog Food Events

Reluctant Housewife Recipes


Technorati Tags:, , , , ,

EVENT: Destinations - May 17

I Was Just Really Very Hungry is hosting a new blog event: DESTINATIONS!

After May 17, the roundup of everyone's suggesttions can be found here.

"Unlike most food blogging events, this doesn't take place in your kitchen.
Make a list of your favorite food related destinations in your home town.
They can be restaurants, bakeries, delis, cafés, gourmet markets, green
markets, kitchen equipment stores, whatever—as long as it's something
related to food and eating, there are no restrictions. Just ask yourself the
question, If my favorite food blogger/food lover came to my town, where
would I take him/her?"

Well if you came to visit me in Seal Beach, Southern California I would take you Walt's Warf on Main Street. Seal Beach is a little town and not a big beach town like Manhattan or Huntington Beach. It is a town where just about everything is closed down on Mondays, sleepy during the week and busy during the weekend. And yes, we do have a Main Street. Most places are very low maintenance but there is the jewel in the crown, Walt's. There is a line almost every night from Thursday through Sunday but still busy during the rest of the week. It is a great lunch spot too.

They have a large oak grill on which extremely fresh fish and the infamous Oak Grilled Artichokes cook up to perfection. When my husband, then beau, took me to Walt's for the artichokes as part of his aresenal of ways to woo me to move to California from New York City where I had spent most of my entire life. Well, it worked, I had only seen chain restaurants until then and needed to be assured there was an excellent restaurant just down the street. Actually, one day when I was lying on the couch, pregnant and on bed rest with the twins, the Today Show briefly mentioned Walt's as a place to go if near the area. Trust me, it does stand up to the hype. Also, you have to have the Special Salad which is mixed greens, blue cheese, onions, and caramelized walnuts. It is really delicious. When the Copper River Salmon is running and they have it on the menu, make sure you order that because it is the best you will taste.

The history of Walt's is a story of love and dedication to fresh food and fine wine. In 1970, Walt and Mona Babcock wanted a restuarant in Seal Beach with fresh fish so they opened one themselves. At first Walt hauled in the fish himself. But in 1979, they closed its doors to focus on building a winery on the land they had purchased in Lompoc, California. By 1984, they had succeeded in building a small winery in which their son Bryan was head winemaker. So, while their son was busy building the wine business, Walt and Mona, went back to Seal Beach and reopened the doors of Walt's Wharf. They would bring the freshest organic vegetables down from Lompoc and worked with the best fishermen around to ensure the quality of all their dishes. So, now we are very lucky to still be enjoying Walt's Wharf's food and the wine from their Babcock Vineyards.

If you can't make it out here, you can try and re-create the magic of their Oak Grilled Artichokes. They have graciously posted their recipe on their website.

For Dipping Sauce, combine the following and keep chilled until use.

1/4 cup Sesame Oil
1/4 cup Olive Oil
3 Tbsp Honey
2 Tbsp Lemon Juice
2 tsp Season Salt
2-3 oz Lea & Perrins Worcestershire
1 cup Mayonnaise

Cut artichokes into quarters and steam, boil or microwave until they are tender and/or the leaves are easy to pull from the flower. Grill over any type of barbecue. Baste with garlic butter and grill until the artichokes are hot.

Directions:

You can find more information at the Walt's Wharf Restuarant website.

Walt's Wharf Restaurant 201 Main Street, Seal Beach, CA 90740

From The 405 Freeway (North or South)
From the 405 (San Diego Freeway) exit at Seal Beach Blvd and turn Left from the off ramp. Continue, toward the beach, on Seal Beach Blvd to Pacific Coast Highway. Turn Right on Pacific Coast Hwy. Turn Left at Main Street. We are located two blocks down on the corner of Main Street and Central Ave. Our address is 201 Main Street.

From PCH
If you are heading North on PCH, turn left on Main Street. We are located two blocks down on the corner of Main Street and Central Ave. Our address is 201 Main Street.
If you are heading South on PCH, turn right on Main Street. We are located two blocks down on the corner of Main Street and Central Ave. Our address is 201 Main Street.

Blog Food Events

Reluctant Housewife Recipes

Technorati Tags:, , , , ,

Saturday, May 06, 2006

EVENT: DMBLGiT - May 24



Nika's Culinaria is hosting May 2006's Does My Blog Look Good in This?

I only posted a few pictures of the food I posted last month as I just started this blog. I think my flan recipe is the nicest looking. I actually had already put it up in my blog's banner image.

The recap of all the lovely photos from this event can be found on the Flikr page.

EVENT: Foodography #4 - Green Food




Becks and Posh is hosting Foodography #4 - Green Food

From the Becks and Posh blog:


This month's theme gives you the opportunity to snap anything and
everything food in shades from drab olive to bright Chartreuse.
I, of course, am a complete novice when it comes to photography. Yes, I can take a great snapshot of one of my adorable twins. No one would ever consider using my photographs of food in any cookbook or anything like that. But, that does not bother me. I am just doing this for fun and fun it is. I eat all the food I cook or bake so I am not going to use any food styling techniques in my photographs. I do not have a fancy camera, lights, backdrops or even photoshop to enhance the beauty of the food. So, the light will be off, my messy kitchen will most likely be in the background and it sure will not be glossy. But know this, it will be taken with heart and eaten with relish.

I urge you to look at all the other photographs in the Flikr group - Foodography # 4 -Green as many are really quite beautiful.




Enjoy!