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- Warm Mushroom, Barley and Kale Salad
- Adrian’s Tastings of the Week {January 31}
- Endive, Fennel and Barley Salad
- Roasted Beet and Goat Cheese Salad with Candied Walnuts
- Smoken Bones Cookshack: The Rebirth of a Restaurant
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Warm Mushroom, Barley and Kale Salad
For a month now, Adrian and I have been joining many others in a photo challenge. You take a photo a day for the whole month based on a set “theme” for that day and you use the hashtag #janphotoaday, #febphotoaday, etc. It’s been really interesting to see what others think of when the words are “nature” or “something old”. These two photos are not part of the challenge but they are the result of taking your photography to the next level. I feel like every photo I post on my Instagram feed needs to be awesome, impressive and beautiful. (Oh, by the way, check out our Instagram feeds anytime you want. Even if you don’t have an Iphone, the tab above “Instagram Feed” shows both Adrian’s and my own feed.)
Continue reading “Warm Mushroom, Barley and Kale Salad” →
Elizabeth February 6th, 2012 | 19 comments | Print This Recipe
Adrian’s Tastings of the Week {January 31}
Abbaye-Abdij du Val-Dieu – Grand Cru
Wine like nose. Ripe fruits with alcohol. Malty spicey ripe fruits. Finish is sweet malty. Well balanced. Can’t really tell its 10.5%.
Rating: 4/5 |
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Unibroue – Éphémère Black Current
Another yummy offering from Unibroue. Grape and currents rule the nose with a light spice. Tart & carbonated with light malty taste. Finish is tart but pleasant with a slight spice. Carbonation wanes as it sits out.
Rating: 3.75/5
Continue reading “Adrian’s Tastings of the Week {January 31}” → |
Elizabeth January 31st, 2012 | 8 comments | Print This Recipe
Endive, Fennel and Barley Salad
Winter and salads don’t usually invoke a shared memory. When I think back to foods we used to eat in winter during my childhood, there were mostly big dishes filled with hearty stews, soups, casseroles and meat with grains. There was Salisbury steak, pork chops cooked in rice in a dutch oven with green peppers (don’t even get me started on that one), lasagna, beef dips from leftover roasts, chicken legs, pork chops in breading and cooked in swimming pools of oil over an ancient electric frying pan. These were comfort foods of the highest o
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