Thanks November!

A one year wedding anniversary, parents coming to visit Cali for the first time, a best coming to visit as well, Thanksgiving with two turkeys, midnight Black Friday shopping, a Birthday, Irish Coffees and a bar full of people singing "Happy Birthday," walking up a few large hills and driving down a crazy one, the best fish and chips in the city, too much dessert for my own good, being a tourist and loving it, and bliss. What a crazy few weeks this has been!
The photos tell a better story...
Chris setting up the turkey fryer tarp thing.

Prep time. Yes, Chris is wearing gloves. 
He watches too much Alton Brown sometimes.
Chris's fried turkey - 
Yay he didn't blow up the house!
(Mine was roasted (just in case the frying didn't work out)
 and equally delish.)
Dessert #1 Cheesecake
(sorry no pics of #2, chocolate cream pie AKA crack pie 
as described by Catie)
The Fam visiting the bridge.
Starting the birthday off with Irish Coffee at the Buena Vista Cafe.
Just about 2 minutes later, the whole bar started singing
Happy Birthday to me. It was awesome - I blushed.

If you visit San Francisco - find this place. 

My Birthday Cake (dessert #3) (store bought and yummy) 

On the Alcatraz Tour and Chris in some solitary cell. Creepers. 

Now to start a December Adventure!



Baking Bonanza.

I was a baking fool last weekend.

Tip #1: Wear socks while baking - it helps clean up all the flour that may accidentally get dumped on the floor.

Let me take a step back - a few weeks ago, my dear friend Morgan came to San Francisco for a food blogging conference. After about 10 minutes catching up, I stopped and said something like "wait, you have a blog too??" I was so excited because she is an amazing baker and I couldn't wait to try and make some of her stuff. The first was bread! So simple she said, and it was true. Check out my end result, it looks like real bread at least. I carved it up with the electric knife and we had perfect sandwich bread. Also, it's super good with the cranberry persimmon chutney I made the week before. I recommend trying it! You may not want to buy bread again. 

My next venture was her simple scones. Aren't they fun looking?! One batch was fresh strawberries and the next I added a bit of Trader Joe's Pumpkin Butter and dark chocolate chips. Both were great. A keeper my friends. 

Happy Baking!



The Persimmon - Heard of It??

A new fruit! That's right my friends...at least its a new fruit to me. I'm talking about persimmons. I saw them at the farmer's market at work this week and just walked on by. Then my co-worker was cutting one up at lunch and asked if I wanted to try...I was hesitant, because it looks funny and I've never heard of them before, but she was very persistent and hey, why not? She was kind of enough to educate me on this beautiful yellow-orange-tomato-apple like fruit that can very sweet when ripe. I ended liking them and decided to go back downstairs and buy a few. They were only $1 a pound, so it wasn't a huge loss if I didn't have anything to do with them.

As I was settling in on my Friday night doing the usual (blogs and pinterest and pajamas). I came across this recipe for cranberry persimmon sauce from Deliciously Organic (found on pinterest) and I got really excited!

So with the extra hour we got on Sunday for daylight savings time I decided to give it a try in the ol' crock pot and it was really good! Just in time for Thanksgiving too!

Cranberry Persimmon Chutney
Here's What Ya Need
1 Bag of Fresh Cranberries
4 Persimmons, Skinned and cut into 1/2 chunks
5 Whole Cloves
½ Cup Honey
¼ Cup Red Wine (I used boxed Malbec, that's right, I said boxed and I'm not ashamed.)
½ Teaspoon Cinnamon or Allspice

Here'a How Ya Do It
Through it all in the crock pot, stir and set it on high until everything is mushy, 2-3 hours. Try to pick out those 5 whole cloves - they won't be tasty if you bit into them. Then transfer to a jar or pyrex to cool and serve. Store in the fridge. I put mine on oatmeal the next morning and on frozen yogurt that night :)




Squashing My Noodle

Through my quest to love all veggies, I have struggled with the squash category a bit. They are hard to cut, take a long time to cook and sometimes they smell funny. Yet, I still try to love them all. I have been reading about using spaghetti squash as a noodle substitute for several years now and kept thinking to my self “there is NO WAY that could be a good sub for a glorious pasta.” But I gave in this week and I decided to give it a try. Most of the recipes I came across were Italian in nature, but I wasn’t in the mood for that – I wanted something salty and spicy and here I what I came up with.

Asian “Noodle” Peanut Salad
Serves 3-4

What Ya Need
1 Tablespoon Soy Sauce
1 Teaspoon Red Pepper Sauce (like a red rooster sauce)
1-2 Medium Red Peppers, cut into 1 inch pieces
2 Teaspoons Ginger Root
1 Clove of Garlic – diced
2/3 Cup Chicken Broth
2 Tablespoons Peanut Butter
2-3lbs of Spaghetti Squash

How to Make It
Cook the squash in the microwave (easiest way, but you can also roast it). Pierce the squash a few times with a sharp knife and place in the microwave on high for 8-10 minutes turning every 3-4.

While the squash is cooking, heat a sauce pan on medium heat, heat garlic and ginger for about 2 minutes, then add peppers, cook another 2-3 minutes, then add broth, soy sauce, hot sauce, and peanut butter. Heat through and cook until sauce is smooth.

When the squash is done, cut open lengthwise. Scoop out seeds and discard. Then scrap the squash and what will come out will look noodle like. Add squash to peanut sauce and peppers and you are done!

Add some roasted peanuts and scallions to the top too for a little crunch.

Photos from steamykitchen.com

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