tag:blogger.com,1999:blog-22216784648602655732024-02-19T00:09:38.270-07:00DrinkFoodTravel"We didn't call it 'blogging' in my day. We called it WRITING ON TOILET WALLS."Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.comBlogger688125tag:blogger.com,1999:blog-2221678464860265573.post-21912453370359701512018-08-31T15:09:00.000-06:002018-08-31T15:09:13.395-06:00Caprese pasta salad<div class="separator" style="clear: both; text-align: center;">
Consider: it's too hot to cook, but you have all of these beautiful tomatoes available in your garden/farmer's market/grocery store and they actually have amazing flavor. This situation will be non-existent by October 1. This should of course be the excuse for a meal, right?</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4H4J_J-u1gxrLDVect3xcw2dOVXoB7ycyESTGOrtYwb7OurxK1qCSz-PKuRtudbpzbLuKR7tI0zfnAKFOMMWB3CV4ctj2tEU9rju6qRCFqi35cMqKb3eVYRSG1kwWi9Pd2HQbWGfiAbdt/s1600/pasta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4H4J_J-u1gxrLDVect3xcw2dOVXoB7ycyESTGOrtYwb7OurxK1qCSz-PKuRtudbpzbLuKR7tI0zfnAKFOMMWB3CV4ctj2tEU9rju6qRCFqi35cMqKb3eVYRSG1kwWi9Pd2HQbWGfiAbdt/s640/pasta1.jpg" width="640" /></a></div>
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Toss equal parts chopped fresh tomato, chopped fresh mozarella, and short pasta shape. I used oricchiette here, and the cheese is from a container of fresh mozarella pearls. Make sure everything is about the same size. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGuQ32hONGbj5KqtpWLX5y8UXGAq6TRgTJoL-qgVhch5wq4iOgrWiL0ccvmOIEY8AtXR6iTtMraQ5l9YgpsFiQ6pf2t7LDQkdu-Zvtgv1hOLJMhCEHUh2I5Pc6vpdAMQBk7CcRETZMAvc/s1600/finished+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGuQ32hONGbj5KqtpWLX5y8UXGAq6TRgTJoL-qgVhch5wq4iOgrWiL0ccvmOIEY8AtXR6iTtMraQ5l9YgpsFiQ6pf2t7LDQkdu-Zvtgv1hOLJMhCEHUh2I5Pc6vpdAMQBk7CcRETZMAvc/s640/finished+pasta.jpg" width="640" /></a></div>
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Chop a generous amount of fresh basil into thin slices (chiffonade) and dress with a couple glugs of olive oil, half that amount of balsamic vinegar, and season with kosher salt and red pepper flakes. Optional stir-ins: crispy bacon, capers. Dinner is served!</div>
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PAIRS WITH:</div>
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dry rose, dry lambrusco</div>
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<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-34866254028215088232018-08-24T15:32:00.000-06:002018-08-24T15:32:07.071-06:00Good eats in Orlando (I promise)I recently spent a week in Orlando, which is my idea of hell, no lie. But until the National Flute Association develops some taste, I will forever be struggling to put a on happy face in smoldering temperatures, dripping humidity, and a whole lot of flute choir concerts at the national convention. You didn't really care about any of this, did you? You just want to know where to eat when you're stuck at Sea World / Disney World / Orlando Convention Center / Blech. I gotchyoo.<br />
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<i>At The Point</i>, a shopping funhouse with a bunch of cartoonishly large, overdecorated restaurants crammed together (<b>**Happy hours at all these places are 3-6pm</b>):<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoorTSCeS7HtWtc_fcXPo0TGXhi4RPOVRctHevjXZdQWHOcuRmD7fJ67MPzHD25PaBnoMs0M6UVM0U2si4PAe4_CDHNkwz0ytyIDW3jh6XrhUlVi5QN_0kHGGixF1FOMwOAvik8dXLu65/s1600/pub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="183" data-original-width="276" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoorTSCeS7HtWtc_fcXPo0TGXhi4RPOVRctHevjXZdQWHOcuRmD7fJ67MPzHD25PaBnoMs0M6UVM0U2si4PAe4_CDHNkwz0ytyIDW3jh6XrhUlVi5QN_0kHGGixF1FOMwOAvik8dXLu65/s400/pub.jpg" width="400" /></a></div>
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<b>The Pub</b><br />
http://experiencethepub.com/orlando/<br />
Highlights: Naughty Chips (basically fully loaded poutine), curry chicken flatbread, Scotch egg, large beer menu<br />
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<b>Taverna Opa</b><br />
https://opaorlando.com/<br />
<a href="https://www.google.com/search?q=taverna+opa+orlando&oq=taverna+op&aqs=chrome.2.0j69i57j0l4.3811j1j7&sourceid=chrome&ie=UTF-8#"></a>Highlights: a really piney retsina by the glass, spanikopita, meatballs, great selection of small plates<br />
Fun activity: After you order, hummus comes to the table as seasoned chick peas in a mortar and pestle for you to grind, and the pita bread is super fluffy and delish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5rAN5jKsai81fau8vxJHsjb_OTwIZqsA3lfgABrIliO6VY3nP-2EgyoBhpLAN72gP-16sEH5pqiUHwL_fYO30CjzNkNTLctSz4i75_6THLhB4JmZ2va5E25aQnSeVB1DSvhp6lgSuQu4/s1600/cuba.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr5rAN5jKsai81fau8vxJHsjb_OTwIZqsA3lfgABrIliO6VY3nP-2EgyoBhpLAN72gP-16sEH5pqiUHwL_fYO30CjzNkNTLctSz4i75_6THLhB4JmZ2va5E25aQnSeVB1DSvhp6lgSuQu4/s320/cuba.JPG" width="240" /></a></div>
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<b>Cuba Libre</b><br />
http://www.cubalibrerestaurant.com/<br />
Highlights: ropa vieja, arroz con pollo, visit to Havana (comes with a full-sized Cuban, plantain chips, black bean soup, and a mixed salad), malanga fritters<br />
They win the happy hour award: 2-for-1 drinks from 3-6pm, and the caipirinha is fab.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qi9Nx8a4BfobzTBPF4SKJcSMCAGxCY7ZfQLKLX4m_XPsqfDETywBOpLXZCxHJ-OnjUyI-hLndpLHRuiPtdlkuEVY9q_eWnyRr4_q_WdbmvAIQbSh1736vAmYBlECmaT2-eyUk4V8w-NY/s1600/hushpuppies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="763" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Qi9Nx8a4BfobzTBPF4SKJcSMCAGxCY7ZfQLKLX4m_XPsqfDETywBOpLXZCxHJ-OnjUyI-hLndpLHRuiPtdlkuEVY9q_eWnyRr4_q_WdbmvAIQbSh1736vAmYBlECmaT2-eyUk4V8w-NY/s320/hushpuppies.jpg" width="244" /></a></div>
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<b>Lafayette's</b><br />
http://lafayettes.com/orlando/<br />
Highlights: sweet corn & jalapeno hushpuppies, shrimp and grits, po boys, a great brunch menu daily<br />
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<i>At Lake Cay Shopping Center</i>, where you'll be buying your overpriced groceries at Publix if you're staying at one of the hundreds of tourist-approved condos, you'll find<br />
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<b>@ The Diner</b><br />
https://www.atthediner.com/<br />
Highlights: Roast pork benny (eggs benedict with slow-cooked roast port instead of the Canadian bacon), loaded biscuits (cheese, bacon, and gravy), mimosas an entire stuffed French toast menu<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fdW32uTmpPXPMHofbTrEN4B1Td-ogJUXNH3kvi5eORPq5ZC8lvoxfixniDMIVdtalC8r-LCWhBR4qNLOj28da15Wj6-Q89Dah0YlcDu2SFOMKUBuhc3L9832vmAKIo7ESW6xhk5jFoI_/s1600/burger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="320" data-original-width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8fdW32uTmpPXPMHofbTrEN4B1Td-ogJUXNH3kvi5eORPq5ZC8lvoxfixniDMIVdtalC8r-LCWhBR4qNLOj28da15Wj6-Q89Dah0YlcDu2SFOMKUBuhc3L9832vmAKIo7ESW6xhk5jFoI_/s1600/burger.jpg" /></a></div>
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<b>Beth's Burger Bar</b>https://bethsburgerbar.business.site/<br />
The create-your-own burgers really are good, because the basic burger is so tasty. There's also a brunch menu that includes tasty burritos and chicken and waffles.Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-84201337566260908222018-08-10T15:15:00.000-06:002018-08-10T15:15:10.071-06:00The world's simplest potato salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao8y1mplcq_w_qHhn_rFZ3anMxoVjkUUPLheJ9lUgte2YqNkjqsn5nezYIltlIw5ynlYTKvUfs7i37i6Yo5b2IbIPdjg1PxLlVoGdLzUrpWAfTtPF8__vsye1iSjmpquK9mi5N_D1mKrL/s1600/red%252Bpotato%252Bsalad%252Bwith%252Bdill%252Band%252Bhorseradish.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="1500" data-original-width="1000" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgao8y1mplcq_w_qHhn_rFZ3anMxoVjkUUPLheJ9lUgte2YqNkjqsn5nezYIltlIw5ynlYTKvUfs7i37i6Yo5b2IbIPdjg1PxLlVoGdLzUrpWAfTtPF8__vsye1iSjmpquK9mi5N_D1mKrL/s400/red%252Bpotato%252Bsalad%252Bwith%252Bdill%252Band%252Bhorseradish.jpg" width="266" /></a></div>
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I had this at one of my favorite NoCo restaurants, <a href="https://www.thekitchenbistros.com/location/the-kitchen-fort-collins/" target="_blank">The Kitchen</a>, in Fort Collins last month. It was served as a side to my super-porky, gluttonous Cuban sandwich, and it was sitting there all pale and goopy on my plate. I thought, "what is this garbage, and when did they stop trying with the sides"? But then I took a bite and realized it was actually pure evil genius: four ingredients, and it was somehow more amazing than the Cuban (which was also very good, so nice job again Kitchen people).<br />
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You can add more ingredients to this to make it a little heartier, or swap out the greens for a different flavor. But I would caution you against making it too complicated, because then it loses some of its magic.<br />
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<b>The Kitchen Potato Salad</b><br />
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<i>Serves 6-8 (or me like, twice)</i><br />
<br />3 lbs. small red potatoes, cut into approx. 2-inch pieces if necessary<br />1 cup plain Greek yogurt<br />1 Tbsp. (or more) creamy horseradish<br />2 cups packed baby arugula<br />salt & pepper<br /><br />Boil the potatoes for about 15 minutes or just until cooked through. Lay out cooked potatoes on a flat baking sheet, wait for them to stop steaming, then place the tray in the fridge to cool down at least a couple hours or preferably overnight.<div>
<br />Mix together Greek yogurt and horseradish in small bowl. Season with salt and pepper as needed. Stir this dressing into the cooled potatoes. Use as much or as little of the yogurt mix as you like. Add the arugula, and lightly turn to coat.<br /></div>
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<b><u>Additions/substitutions:</u></b></div>
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<ul>
<li>Swap our arugula for cooked or raw kale, raw spinach, or just a giant hunk of roughly chopped fresh herbs. If you're going to herb route, I like dill and parsley for this.</li>
<li>Add herbs, as stated above.</li>
<li>Stir in fresh green peas, lightly steamed (you can add them to the potatoes in the last 60 seconds of cooking)</li>
<li>Add cooked brown or French (puy) lentils</li>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-25493342139487222892018-08-03T14:59:00.000-06:002018-08-03T14:59:04.802-06:00You got Mexican Corn in my Pasta!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeX2ZHrSl7YMgidXyaYtGK-sZN55kKa5ikKreKzAet79-yPuSy-ba-kShOFUh-HRoKPHsneMMxllk0xvZ6kNvPNOpe9e2uCvibHWwADMAnCdlEU3Qw8DqEhalEqtU1MzkboCTx7eDl8nN/s1600/IMG_20180722_105401888.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTeX2ZHrSl7YMgidXyaYtGK-sZN55kKa5ikKreKzAet79-yPuSy-ba-kShOFUh-HRoKPHsneMMxllk0xvZ6kNvPNOpe9e2uCvibHWwADMAnCdlEU3Qw8DqEhalEqtU1MzkboCTx7eDl8nN/s640/IMG_20180722_105401888.jpg" width="640" /></a></div>
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I don't know when this whole "Mexican Street Corn" thing started, but it's delicious, so screw authenticity. Also, I love pasta. PS, you can eat this hot or cold.<br />
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<b>Mexican Corn Pasta</b><br />
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<i>Serves 6</i><br />
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<i>For the Dressing:</i><br />
1/4 cup plain Greek yogurt<br />
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1/2 cup mayonnaise<br />
juice and zest of one lime<br />
1/2 teaspoon chili powder<br />
1/2 teaspoon cumin<br />
1 teaspoon hot sauce (I use Tapatio)<br />
salt and pepper, to taste<br />
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<i>For the Pasta Salad:</i><br />
8 oz. farfalle or rotini pasta</div>
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2 teaspoons olive oil<br />
4 cups corn (frozen and thawed, fresh removed from cob, or canned and drained)</div>
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1/2 red bell pepper, chopped<br />
1 jalapeño pepper, seeded and diced finely<br />
4 green onions, green parts only, thinly sliced<br />
4 oz. crumbled goat cheese (or queso fresco, or a combo)<br />
1/4 cup chopped fresh cilantro, plus more for garnish<br />
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Mix all ingredients for dressing in a large bowl. Set aside.</div>
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Cook pasta according to directions in well-salted, boiling water. Drain and set aside.</div>
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Heat a skillet with the olive oil and add the corn kernels and peppers. Cook over medium-high heat until starting to brown- don’t stir too often. You should get nice dark color on some pieces.</div>
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Combine all ingredients together in a serving bowl. Stir to combine.<br />
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-63760811085030807052018-07-27T14:13:00.000-06:002018-07-27T14:13:11.791-06:00Kimchi noods with miso butterThis is a probiotic bomb, and it will leave you pleasantly full and satisfied for hours. Plus it's super tasty, fast, and you can eat it hot, cold, or at room temperature. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bb7h4VplYRJYf-K3yXBekbLzNfW6CCS3xazdxl9peyl0sqf8vMgC-p2Fou5hBDpXFW-MU1M4wqYxC0PasKqVICGbezy2pB9eQ1r5ar-Y4UFZgiBExgnJ_rb-6lJZXvPLm214IRwSH6Ab/s1600/IMG_20180704_115946.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3bb7h4VplYRJYf-K3yXBekbLzNfW6CCS3xazdxl9peyl0sqf8vMgC-p2Fou5hBDpXFW-MU1M4wqYxC0PasKqVICGbezy2pB9eQ1r5ar-Y4UFZgiBExgnJ_rb-6lJZXvPLm214IRwSH6Ab/s640/IMG_20180704_115946.jpg" width="640" /></a></div>
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<b>Kimchi Noodles with Miso Butter</b><br />
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<i>Serves 4</i><br />
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8 oz. stick pasta (anything--buccatini, angel hair, soba, etc. etc. Soba is pictured above.)<br />
1 cup kimchi, drained<br />
1 tablespoon miso butter<br />
2 cups broccoli florets or packed baby spinach<br />
toasted sesame seeds for garnish (optional)<br />
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In well-salted boiling water, cook the pasta to al dente. In the last 2-3 minutes of cooking, add the broccoli (if using spinach, add in the last 60 seconds). Drain, stir in the miso butter until completely melted, then toss in the kimchi and sprinkle with sesame seeds if using.<br />
<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-62367469879314481362018-07-20T14:11:00.000-06:002018-07-20T14:11:07.854-06:00Miso butter for almost everythingThis is hardly a recipe, but it will up your game anytime you'd normally use butter. By adding white (don't substitute another flavor) miso to your unsalted butter, you're adding an almost cheesy pop of umame that works with just about any cuisine. Just combine room-temperature butter and white miso in a 2:1 ratio (a small container of 4 tablespoons butter to 2 tablespoons miso will keep nicely in the fridge for last-minute additions) and mash it together with a fork until it looks pretty well mixed.<br />
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<b><span style="font-size: large;">What can you do with it?</span></b><br />
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<ul>
<li>Toss it into steamed vegetables with a little hot sauce for a side.</li>
<li>Put it on your toast in the morning, immediately followed by some thinly sliced avocado and a perfect, 9-minute boiled egg.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxswXsHpXvH-z3lgNxuYyOpV6Xz1ULUPQTzfpNWB5D9phgEZWU4fcmVqa9rsgr37Z3176qJTSntfq4vR4-_C18RcE4LJyZZCXd3_87hFe3TLqDoQ1yfIc587jnwIAoBN1GNfQqbKRN1QT/s1600/IMG_20180704_120011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBxswXsHpXvH-z3lgNxuYyOpV6Xz1ULUPQTzfpNWB5D9phgEZWU4fcmVqa9rsgr37Z3176qJTSntfq4vR4-_C18RcE4LJyZZCXd3_87hFe3TLqDoQ1yfIc587jnwIAoBN1GNfQqbKRN1QT/s320/IMG_20180704_120011.jpg" width="320" /></a></div>
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<ul>
<li>Add it to hot noodles as a quick sauce, before adding veggies and/or proteins.</li>
<li>Slap a pat onto cooked fish or land animals as a finishing sauce.</li>
<li>Use it in place of plain butter on corn on the cob or a baked potato. </li>
</ul>
Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-26732707041009114102018-07-13T12:54:00.000-06:002018-07-13T12:54:04.708-06:00I will have all of the sangria, pleaseI am so done wit<span style="font-family: inherit;">h <span style="background-color: white;">rosé, and never really did get the appeal in the first place. </span><span style="background-color: white;"> But sangria is definitely something I can wrap my brain around...a crisp white wine (go with something cheap), made more interesting with fresh fruit and maybe fortified with a little sweet liquor--what's not to love? </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpl-cEsGvnUsA2_xeIqp7lWtEU6y8Ay605DDdjscpFocJ43APs3NNpNNkA6owjNisgYTVF9F-Cj2_1Qg4jZ-k3vfyst-JGIKzpoftGoFF3OmGq_pZGueYDF_Q3KuK07n0NMODl4KTmgMB/s1600/White-Sangria-Recipe-2-1200.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="801" data-original-width="1200" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpl-cEsGvnUsA2_xeIqp7lWtEU6y8Ay605DDdjscpFocJ43APs3NNpNNkA6owjNisgYTVF9F-Cj2_1Qg4jZ-k3vfyst-JGIKzpoftGoFF3OmGq_pZGueYDF_Q3KuK07n0NMODl4KTmgMB/s640/White-Sangria-Recipe-2-1200.jpg" width="640" /></a></div>
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<b>"Orangey"</b><br />
1/2 cup (1 to 2 oranges) freshly squeezed orange juice<br />1/2 cup (3 to 4 lemons) freshly squeezed lemon juice<br />1/4 cup Triple Sec<br />1 bottle (750 ml) dry white wine (anything but Chardonnay)<br />1 bottle (10 oz.) soda water<br />1 orange, sliced<br />1 lemon, sliced<div>
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<b>"Grapefruity"</b></div>
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1 750 mL bottle riesling<br />1 750mL bottle prosecco<br />1 cup grapefruit juice<br />1/4 cup simple syrup (optional)<br />1/2 cup club soda<br />1 1/2 cups sliced strawberries<br />1 grapefruit, cut into chunks/slices</div>
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<b>"Cucumber-Melon"</b></div>
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4 cups honeydew melon or canteloupe, cubed<br />1 cup sliced English cucumber<br />1 750ml Prosecco<br />1/2 cup white grape juice<br />1 cup fresh mint leaves<div>
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<b>"Skinny"</b><br />
1 bottles of crisp white wine (Sauvignon Blanc, Pinot Grigio...)<div>
1 bottle of sparkling white wine (Vino Verde, Prosecco)<br />2 ripe peaches, sliced<br />1 pint raspberries<br />2 kiwis<br />several sprigs of mint<br />Stevia or other sugar substitute to taste</div>
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I often skip the additional sweeteners, but for something a bit more like soda pop, you may elect to keep them in. Whichever recipe(s) you try, plan ahead so that it can sit in the fridge for about an hour before serving. You can also substitute any amount of fresh fruit for frozen.</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-32095850010450007832018-07-06T17:08:00.000-06:002018-07-06T17:08:02.539-06:00Weekend in Old Colorado City/Manitou SpringsThanks to Air BnB, I had a pretty sweet couple of nights in a 1979 Airstream down in Old Colorado City recently. OCC, as I like to call it when I'm being lazy, was the original capital of Colorado. By the 1920s they were going broke and voted to incorporate into Colorado Springs, so what's left today is a cute selection of old-timey architecture filled with restaurants, pubs, and overpriced clothing. Manitou Springs, home to a bevy of amazing hikes, looks similar. They're both tucked into the Pike's Peak/Garden of the Gods mountainous area, providing a nice respite from your climbing and hiking adventures. Here are my recommendations:<br />
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<b>Local grocery stores (OCC)</b>:<br />King Soopers, 1750 W. Uintah St<br />Safeway, 3275 W Colorado Ave</div>
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<br /><b>Restaurants</b>:<br /><b>PJ’s Diner</b>, 915 Manitou Ave, Manitou Springs, CO 80829 (authentic Polish + burgers)<br /><b>La Baguette</b>, 2417 W Colorado Ave, Colorado Springs, CO 80904 (French bakery serving a full menu through 6pm)<br /><b>Alchemy Irish Pub</b>, 2625 W Colorado Ave, Colorado Springs, CO 80904<br /><b>Paravicini’s</b>, 2802 W Colorado Ave, Colorado Springs, CO 80904 ($9 lunch menu) <div>
<b>Red Dog Coffee and Cafe</b>, 739 Manitou Ave, Manitou Springs, CO 80829</div>
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<br /><br /><b>In Town:</b><br /><b><a href="https://shopoldcoloradocity.com/" target="_blank">Old Colorado City</a></b> wandering: along Colorado Ave.<br /><b><a href="https://manitousprings.org/" target="_blank">Manitou Springs</a></b> wandering: Manitou Ave & Canyon Ave<br /><br /><b>Outdoors:</b><br /><b>Garden of the Gods</b>: take either Pikes Peak Ave or Colorado Ave West to 30th St, North on 30th<br /><b>Red Rock Canyon Open Space</b>: Take US-24 W, turn left onto Ridge Rd, turn left onto W High St<br /><b>Manitou Cliff Dwelings</b> $ (open 9-6): same as above, but continue on US-24 until Turn right onto Cliff Rd/Sunshine Trail<br /><b>Miramont Castle Museum</b> $ (closed Mondays): same as above, but continue on US-24 until continue on Serpentine Dr. Take Manitou Ave to Capitol Hill Ave<br /><b>Manitou Incline</b>: US-24 to Continue on Serpentine Dr. Take Manitou Ave and Ruxton Ave to Hydro St (towards Cog Railway)<br /><b>Manitou Heritage Museum</b>: 517 Manitou Ave (11:30-4:30 daily)<br /></div>
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If you think this Airstream looks like a cute place to bunk, I couldn't recommend it, and the host, more highly. <a href="https://www.airbnb.com/rooms/24937444" target="_blank">Go here for more info</a>.</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-52064359974350735792018-06-29T14:19:00.000-06:002018-06-29T14:19:00.618-06:00Hot Chicken in the CityNashville Hot Chicken, I'm told by the natives, is not a long-standing tradition. But the term is now used as if it's been around forever, and let's face it, Southerners know how to fry up a good bird. The "hot" is only an option, by the way--all of these places offer a mild version, so don't be scared if you don't feel like burning your lips off.<br />
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Like a good BBQ joint, a plate will offer you two sides, like mac & cheese (often done with pimento cheese), greens, corn on the cob, cole slaw, or baked beans. Here are a couple delish ones in the South, and one bonus joint in Colorado that definitely does it right, despite the lack of twang from the servers.<br />
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...special thanks to my Southern pals who helped me find the best places in Nashville!<div>
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<br /><br /><a href="https://www.boltonsspicy.com/" target="_blank"><span style="font-size: large;">Bolton's Spicy Chicken & Fish</span></a>, 624 Main St and 2309-A Franklin Pike in Nashville, TN <div>
<b>Features</b>: Chicken on a Stick plate (trust me) makes you feel like you're at the county fair, and there's also a great selection of fried fish and pork, either in a platter or sandwich. SO, it's basically a BBQ place that also does great fried chicken, which makes it a real crowd-pleaser for mixed groups. </div>
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<b>Best sides</b>: white beans, corn on the cob, spaghetti (I mean, it's not the most amazing spaghetti you'll ever have, but-?!)</div>
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<br /><a href="http://hattieb.com/" target="_blank"><span style="font-size: large;">Hattie B’s</span></a>, 29 Seven Apartments, 2808 7th Ave S #101 in Birmingham, AL; 596 Cooper Street in Memphis, TN; 5209 Charlotte Pike, 112 19th Ave S, and 2222 8th Ave S in Nashville</div>
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<b>Features</b>: Besides becoming pretty ubiquitous in a short amount of time, it's probably the most hipster place I visited (in newly gentrified Melrose, Nashville, anyway). There are some great local beers on tap, and the service is super fast and friendly. <i>Shut the Click Up!!</i> is their hottest chicken, and it's near-nuclear. And the banana pudding is just super Southern, if you're and outsider like me and looking to go all-out. </div>
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<b>Best sides</b>: black eyed pea salad, red skin potato salad</div>
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<br /><i>And believe it or not:</i><br /><a href="http://mchcco.com/" target="_blank"><span style="font-size: large;">Music City Hot Chicken</span></a>, 111 West Prospect Road #C , Fort Collins, CO <div>
<b>Features</b>: Since they're just a couple shops down from Black Bottle, they have their own BB brew on tap (it's a light, summery lager called Music City Cold Beer, and it's perfect with spicy chicken). They also have some exotic flavors, like a green chili flavoring and also a Jamaican Jerk, which are both super tasty. Each chicken comes with a dipping sauce, as well, which I didn't see in Nashville. I don't really get the point, but it's nice if you like that sort of thing...</div>
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<b>Best sides</b>: mac & cheese, waffles (get the Fireball syrup as your sauce)</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-50244007594079715952018-06-22T14:17:00.000-06:002018-06-22T14:17:09.080-06:00The best cold brew coffee for the summerIf you've been paying over $10 for a tiny bottle of cold brew at the grocery store (or going out every day for it-?!), you need this recipe in your life. Making cold brew at home couldn't be any easier, and if you have a French press, straining it is a breeze, too. Save your money for a great road trip and start making your fancy cold coffee drinks at home!<br />
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<b>Cold Brew @ Home</b><div>
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<i>Makes about 4 drinks</i></div>
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<br />2/3 cup coarsely ground coffee<br />3 cups water<br />1 teaspoon cinnamon or cardamom, depending on your taste (I prefer cardamom)<br />3 tablespoons dark brown sugar<br /><br />Put ingredients in a quart jar, stir, and cover with lid. OR, dump in your French press and cover with plastic wrap. Refrigerate overnight.<br /></div>
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In the morning, pour the coffee base through a sieve or strainer into a bowl, then strain back into jar for easy storage. If you've used a French press, just strain and dump it into a jar. This makes pretty strong coffee, but it's totally drinkable this way. However, if you want to get all Starbucks-y, put a few ice cubes in a glass. Pour in coffee until glass is about 3/4 full, and add milk/half and half/cream to taste.<br />
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-36159482905173800382018-06-15T11:28:00.000-06:002018-06-15T11:28:00.214-06:00Alternative things to do in Vienna<div class="separator" style="clear: both; text-align: center;">
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<br /><br />If you haven't ever visited Vienna, I strongly encourage you to spend your time on the Ringstrasse and Museum Quarter, soaking up all the history and grandeur you can. I was completely mesmerized on my first trip to Vienna. I recommend purchasing the <a href="https://www.tripadvisor.com/AttractionProductDetail-g190454-d12471892-Vienna_City_Card-Vienna.html&suppm=&gclid=Cj0KCQjw6J7YBRC4ARIsAJMXXseafTVtql-gi0VKJ9CDb4F7K7LT6ctSw88YuONQaTkQuOb2fBM7m70aArkHEALw_wcB&supsc=s&supap=1t2&supti=dsa-402918431191&supfi=%7Bfeeditem%7D&supdv=c&supai=244981426287&supag=50753631597&supnt=g" target="_blank">Vienna Card</a> if you do. But it's an expensive place, and you don't really need to do it again if you have a memory of it that first time. There are some kooky corners to this seemingly stuffy city, as well as a whole lot of places to eat and drink off the beaten path. Here's a quick guide to what I liked:<div>
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<b>STAY</b></div>
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Hotel Novum Prinz Eugen, Prinz Eugen-Straße 27,1030 Vienna (across the street from from Hauptbanhoff (Central Station))</div>
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Located in neighborhood Wieden, just south of Vienna’s center. It's the home of the Vienna University of Technology. Restaurants sling fusion cuisine, second-hand shops sell everything from minimalist furniture to vintage suits, and the DJs spin hip-hop and Euro-disco. Night owls should check out Goodmann, a lively after-hours spot. The <a href="https://www.belvedere.at/en" target="_blank">Belvedere</a> is a few short blocks away (lots of Nazi-looted Klimts, free to walk the gardens).</div>
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<b>GETTING AROUND</b></div>
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Public transportation is super easy to use, efficient, and all-encompassing. But did you know there are also a ton of bike paths, and biks only cost 1 Euro per hour to rent at all train stations? In fact, if you turn in your bike just before the hour, then wait 15 minutes before renting another one, you'll never even have to pay! </div>
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<b>VISIT</b></div>
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Take a walk or bike ride around the Ringstrasse, the ring road that runs around the centre of Vienna, past some of the city’s most famous buildings. Along the route you can see the Vienna State Opera, Imperial Palace, Parliament and City Hall. You can also take a <a href="http://www.wien.gv.at/english/cityhall/tours.htm">free guided tour</a> around the City Hall, or Rathaus, every Monday, Wednesday and Friday at 1pm (except on public holidays).<br /><br />It’s also free to visit the city’s parks, like the Burggarten and Stadtpark. Entrance to the <a href="https://www.ontheluce.com/2014/09/22/schonbrunn-viennas-summer-palace-fit-for-royalty/">Schönbrunn Palace</a>gardens is also free (though you have to pay a couple of euros to go into the maze or Gloriette viewing terrace). If you’re in the city during summer, you can escape the heat by heading down to the banks of the Danube. Danube Island has miles and miles of beaches as well as boat and bike hire, playgrounds and cafés.<br /><br />Visit The Flederhaus, a giant house-shaped structure filled with hammocks overlooking the city, in the Museum Quarter.<br /><br />Hundertwasserhaus Kegelgasse 36-38, 1030 Wien, Austria<br />The Hundertwasserhaus in Vienna is a building designed by the artist Friedensreich Hundertwasser and located in the 3rd Viennese district. The extraordinary building was constructed between 1983 and 1985. It was architecturally realized with the collaboration of architect Josef Krawina as co-creator and the implementing architect Peter Pelikan. The result is known about around the world.<br /><ul>
<li>Tip: In the "Kunst und Café" coffee house on the ground floor of the Hundertwasserhaus , a free film can be watched in which Friedensreich Hundertwasser leads viewers in person through "his" house.</li>
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Resistance Museum in the Dokumentationsarchiv des österreichischen Widerstandes recounts what little of an attempt Austria made to foil the Nazis, and it's free to get in.<br />Wipplingerstraße 6, 1010 Wien, Austria, 9-5<br />Take U1 to Stephensplatz<br /><b><br />EAT & DRINK</b></div>
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The 400-year-old Naschmarkt is Vienna’s largest—a 2ish mile-long stretch filled with street-food vendors, and a great place to grab brunch. If you wander the market, make sure to take in the Otto Wagner-designed houses at 38 and 40 Linke Wienzeile. The market is open Monday through Saturday. The best subway station to stop is Kettenbrückengasse , on Line U4.</div>
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<br /><a href="http://www.7stern.at/en-gb/" target="_blank">7 Stars Brewery</a> Great beer and well-executed traditional Austrian/Bavarian food<br />SIEBENSTERNGASSE 19 | 1070 VIENNA | +43 1 523 86 97<br /><br />Café Nil: a kind of Marrakesh decor coupled with a 1950s green tile design. Adorable retro stands next to the tables carry the sugar, salt & pepper. Nice servers. Lots of natural light. Free wifi. Siebensterngasse 39, 1070 Wien, Austria<br /><br />Pakistani Buffet: </div>
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DER WIENER DEEWAN</div>
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10 Liechtensteinstraße, 1090, Vienna, Austria<br />This is a total student hang-out with crowded, communal tables and a soup kitchen feel. It's wonderful and fun, and you pay what you want (but there are suggested prices, which are super cheap).<br /><br />Affordable ($-$$) Viennese food:<br /><a href="https://www.tripadvisor.com/Restaurant_Review-g190454-d784444-Reviews-Kolar-Vienna.html" target="_blank">Kolar</a><br />Kleeblattgasse 5, Vienna 1010, Austria</div>
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<br /><a href="https://www.tripadvisor.com/Restaurant_Review-g190454-d8731409-Reviews-Leberkas_Pepi-Vienna.html" target="_blank">Leberkas- Pepi</a><br />Operngasse 12, Vienna 1010, Austria<br /><br /><br /><b>SPEAK</b></div>
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I was surprised to find that several cafes/restaurants had employees who really didn't speak English. But you can get by with this and some pantomime:<br />Hallo: Hello (informal)<br />Bitte: Please<br />Bitteschön: You’re welcome<br />Dankeschön: Thank you<br />Danke: Thanks<br />Auf Wiedersehen: Goodbye (formal)<br />Tschüss: Bye (informal)<br />Ja: Yes<br />Nein: No<br />Entschuldigung: Excuse me / sorry<br />Kein problem: No problem<br />Guten Morgen: Good morning<br />Guten Abend: Good evening<br />Prost: Cheers<br />Ich heiße…: My name is….<br />Ich komme aus…: I come from…<br />Sprechen Sie Englisch? Do you speak English?<br />Wie viel Kostet das? How much does that cost?<br />Wo ist die Toilette? Where is the toilet?<br />Ich verstehe nicht: I don’t understand.<br />Ich möchte bezahlen: I would like the check, please.<br />Können Sie mir helfen? Can you help me?<br />Mein Deutsch ist schlect: My German is bad.<br /><br /><b><i><u><br />And some coffee drinks, so you have some clue of what to order:</u></i></b><br /><b>Melange:</b> The king of coffee, a mix of frothed milk and steamed coffee similar to the Italian cappuccino, but consumed at any time of the day.<br /><b><br />Kleiner Brauner and Großer Brauner:</b> Means "little brown one" or "large brown one" and comes close to what people consider to be ordinary coffee: black with a bit of milk, yet typically not filtered, but steamed like espresso.<br /><br /><b>Milchkaffee or Café latte:</b> A large coffee with frothed milk, has been around for a long time, but recently gained popularity probably due to its fancy Italian name that sounds much cooler than "Milchkaffee".<br /><br /><b>Einspänner:</b> Strong, black coffee typically served in a high glass with a dash of whipped cream.<br /><br /><b>Fiaker:</b> Named after horse-and-carriages, the Fiaker is a rather not-so-common drink of coffee with a shot of Austrian rum and whipped cream.<br /><br /><b>Mazagran:</b> A cold Fiaker-variation, coffee, ice, a shot of rum - and possibly a bit of sugar.<br /><b><br />Schwarzer or Mokka:</b> Strong, black coffee, normally consumed with a lot of sugar, but served without.<br /><br /><b>Kurzer or Espresso: </b>The same coffee, in recent years the Austrian term "Kurzer" (meaning "short one") has almost gone extinct and these days, the international "Espresso" is to be found on the menus much more commonly.</div>
<br /><b>Eiskaffee:</b> Cold coffee with vanilla ice cream, chocolate and whipped cream - served typically in the summer months, but ideal for the hot season. Only ice tea is more refreshing.<div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-23027807864593292412018-06-08T08:30:00.000-06:002018-06-08T08:30:08.711-06:0036 hours in PraguePrague was shockingly tourist-filled when I visited in May, but the beer was still dirt cheap, and the Medieval streets were still amazing. It's a must-visit, for sure. Here's what I managed to do in my short time there:<br />
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<b>STAY</b><br />
Hotel ibis Praha Mala Strana<br />Plzeňská 14, Anděl, 150 00 Praha 5-Anděl-Smíchov, Czechia<br /> +420 221 701 700<br /><b>Metro station</b>: Anděl, serviced by busses, trams, and the Metro<div>
It's just south of Malá Strana, also known as Lesser Town, is a hillside area with views across the Vltava river to the old town. Hotels, casual eateries and traditional pubs line its narrow streets, and visitors scribble messages to the late Beatle on the John Lennon Wall. The riverside Kampa area offers fine dining, and exhibits of photos and letters at the Franz Kafka Museum. Peacocks roam freely at Wallenstein Garden.Mala Strana developed at the foot of Prague's Castle Hill, a cluster of noble homes and palaces that formed one of the city's administrative units.</div>
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<b>GETTING AROUND</b><div>
As usual, Prague has public transportation figured out. <a href="https://www.pragueexperience.com/travel/public-transport.asp" target="_blank">Read about it here</a>. Bonus: the cute trams provide terrific views of the various neighborhoods in the city. </div>
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<br /><b>VISIT</b><br />The two obvious landmarks of Wenceslas Square are at the southeast, uphill end: the 1885–1891 <a href="https://en.wikipedia.org/wiki/National_Museum_(Prague)">National Museum Building</a>, designed by Czech architect <a href="https://en.wikipedia.org/wiki/Josef_Schulz">Josef Schulz</a>, and the <a href="https://en.wikipedia.org/wiki/Statue_of_Saint_Wenceslas,_Wenceslas_Square">statue of Wenceslas</a> (currently closed for rennovations). The Square also hosts the <a href="https://en.wikipedia.org/wiki/Melantrich">Melantrich</a> Building, No. 36, 1914, where <a href="https://en.wikipedia.org/wiki/Alexander_Dub%C4%8Dek">Alexander Dubček</a> and <a href="https://en.wikipedia.org/wiki/V%C3%A1clav_Havel">Václav Havel</a> appeared together on its balcony in November 1989, a major event of the <a href="https://en.wikipedia.org/wiki/Velvet_Revolution">Velvet Revolution</a><br /><br /><a href="http://www.nm.cz/Hlavni-strana/Navstivte-nas/Ceske-muzeum-hudby.html">Czech Museum of Music</a><br />Karmelitská 2/4, <br />118 00 Praha 1<br />Friday: 10.00-18.00 <br />Saturday: 10.00-18.00<br /><br />The exhibition titled "Crossroads of Czech and Czechoslovak Statehood" captures significant breaks in our history of the 20th century, when the statehood and ideological concept of the state changed significantly:<br />National Memorial at Vítkov <br />U Památníku 1900 <br />130 00, Prague 3<br /><br /><a href="https://www.tripadvisor.com/Attraction_Review-g274707-d275235-Reviews-Prague_Castle-Prague_Bohemia.html">Prague Castle</a><br />Prague 11908, Czech Republic (Hradcany & Letna)<br />+420 224 373 368</div>
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<span style="background-color: white;">Petřínské skalky is an enormous park with a museum of ethnology, planetarium, art galleries, a national monument to the victims of communism, and so much more. It puts Central Park in NYC to shame. Budget a couple hours to just get lost, and enjoy beautiful views from the top of Petrin Hill. </span><br /><div>
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<b>EAT&DRINK</b><br /><a href="http://lokal-dlouha.ambi.cz/en/">Lokál</a>: One of the newer additions to the Ambiante Restaurant empire. This place serves up quality Czech food at reasonable prices. Address: <a href="https://uncorneredmarket.com/Lokal_TA">Lokál</a>, Dlouhá 33, Prague 1. (Good place for traditional dumplings)<br /><br /><a href="http://www.restauracebredovskydvur.cz/restaurace/">Bredovsky Dvur</a>: Just a block away from popular Wenceslas Square, but with a different feel from the high-traffic tourist areas. Try to go during lunch as there are inexpensive lunch menus and you’ll be enjoying your meal with locals on their lunch break. Address: <a href="https://uncorneredmarket.com/BredovskyDvur_TA">Bredovsky Dvur</a>, Politických vězňů 13 (parallel street to Wenceslas Square), Prague 1<br /><br /><a href="http://www.phnaverandach.cz/">Na Verandach</a>: This restaurant is right at the Staropramen brewery, so you know the beer is fresh. Hearty food, too. Address: <a href="https://uncorneredmarket.com/NaVerandach_TA">Na Verandach</a>, Nadrazni 84, Prague 5 (Smichov)<br /><br /><a href="http://www.kolkovna-group.cz/cs/kolkovna-olympia-12">Olympia</a>: Nice Czech pub serving both Czech and continental specialties. Address: <a href="https://uncorneredmarket.com/Kolkovna_TA">Olympia Kolkovna</a>, Vítězná 7, Praha 1 (Ujezd)Suggested beer gardens: <a href="https://uncorneredmarket.com/LetnaBeerGarden_TA">Letna Park Beer Garden</a>(Prague 7) with views of the city or <a href="https://uncorneredmarket.com/RiegrovySady_TA">Riegrovy Sady</a>(Prague 2) for a more grungy, local flavor.<br /><br />Wine + cheese at Grebovka Vineyards: Grebovka park is in Prague 10. Closest tram stop is Krymska on 22, 16, or 4 tram lines. Finding your way here through the windy residential streets is part of the fun; this is not a touristy area at all. Go past the Grobovka Pavillion to get to <a href="https://uncorneredmarket.com/Altan_TA">Altan</a>.<br /><br />Upstair Cafes:<br />There’s the <a href="http://www.lonelyplanet.com/czech-republic/prague/restaurants/cafe/grand-cafe-orient">Grand Café Orient</a> above the Cubist Museum, decorated in such detailed sympathy even the cakes come garnished with an oddly angled wafer. The fin de siècle Café Louvre, perched over an entirely forgettable modern rival, was a favourite with Kafka and Einstein, and serves a fabled hot chocolate you can stand a spoon up in.<div>
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<b>REPEAT AFTER ME:</b></div>
<b>Mluvíš anglicky? / mloo-vish ang-gli-skee </b>: "Do you speak English?" (Don't worry, they all do.)</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-1100952695311021732018-06-01T15:45:00.000-06:002018-06-01T15:45:13.062-06:0036 hours in Budapest <div class="separator" style="clear: both; text-align: left;">
...I think there's a NYTimes article of the same title from a few years ago, but here's the guide for those of you whose last names are not Rockefeller (and for those of you interested in mixing up the touristy stuff with a little local flavor). Bottom line: GO NOW, before it gets completely overrun with tourists (except for you, who are super awesome tourists who tread lightly, of course). Here's what I did/where I stayed:</div>
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<b>STAYING</b><br />City Hotel Matyas<br />Budapest, Március 15. tér 8, 1056 Hungary<br />+36 1 338 4711<br /><br />The rooms are charmingly dated but clean and all come with private bathrooms (formerly a luxury in Central Europe). The breakfast spread is fantastic, and the location, just across the Danube from Gellért Hill and near a major Metro line, is scenic, lively, and incredibly convenient. <br /><br /><br /><b>GETTING AROUND</b><br />When you get in from the airport, there's an easy bus to catch that takes you into the heart of the city: Bus100EDeák Ferenc tér M (purchase tickets at BKK Customer Service at the Airport or vending). Cost was 900 HUF in May 2018. <br /><br />As with all European cities, public transportation is cheap, efficient, and comprehensive. <a href="https://www.budapestbylocals.com/budapest-public-transport.html#Buyingtickets" target="_blank">Here's an introductory guide </a>to purchasing tickets and learning the system.<br /><br />Tram 2 skirts the banks of the Danube on the Pest side and even passes the magnificent Parliament, while Bus 16, affectionately known as the “Castle Bus”, winds a route up to and through the charming neighborhood that surrounds Buda Castle.<br /><br />But wait! You were getting the Hop On ticket so you could take the Danube boat as well? Don’t bother – there are <a href="https://budapestflow.com/sightseeing-for-one-euro/">public boats</a> that ply the river during the summer and they cost just 1 Euro each way. And there’s a bar on board!<div>
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<b>VISITING</b></div>
If you're worried about missing the major stuff (or just mesmerized by all those bendy streets that don't line up), consider one of the city's free walking tours: <br /><br /> “Original” Starts daily at 10:30 a.m. & 2:30 p.m.<br />Meeting point: Vörösmarty square (at the lion fountain)<br />Length: 2.5-3 hours – covers about two and a half miles (~ 3.5 kilometers)<br /><a href="http://www.triptobudapest.hu/wp-content/uploads/2018/01/Tour-Description-English.pdf">Downloadable tour sheet</a><br /><br />“Jewish Quarter” Starts daily at 10:00AM & 3:30PM <br />Meeting point: Vörösmarty square (at the lion fountain)<br />Length: 2 – 2.5 hours – covers about one and a half mile (~ 2.5 kilometers)<br /><a href="http://www.triptobudapest.hu/wp-content/uploads/2018/01/Tour-Description-English.pdf">Downloadable tour sheet</a><br /><br />The most popular of the Budapest mineral baths is definitely Széchenyi, and it's crowded af. Gellért is Buda is a bit more chill, but still on the beaten path. <a href="http://en.kiralyfurdo.hu/">Király Bath</a> still lives in its original Ottoman dome, as does <a href="https://www.budapestbylocals.com/veli-bej-bath.html">Veli Bej Bath</a>, which has been beautifully renovated and has more of a luxurious feel. And, if you like the outdoors feel, Dandár Bath has a stunning courtyard pool to enjoy. Pro tip: bring your own towel and some flip flops. <div>
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Not to be a downer, but you really should go to the House of Terror, which details the successive occupations of Hungary through time, but focusing primarly on the Nazo and Soviet occupations. It is really well done, and always fascinating to see how a country tells its own history. </div>
Terror Museum<br />1062 Budapest, Andrássy út 60.<br />muzeum@terrorhaza.hu <br />+36 (1) 374 26 00<br />The House of Terror Museum is easily accessible by the Millennium underground (M1) or tram 4 / 6. It is a short walk from Vörösmarty utca underground station or Oktogon tram stop. Open every day except Monday: 10:00 am-6:00 pm.<div>
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<a href="https://www.wandertooth.com/budapest-city-guide/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes#castlehill">Buda Castle & Fisherman’s Bastion</a>: Explore pretty, quiet streets and catch the spectacular views of Pest from the top.<br /><div>
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<b>EAT&DRINK</b></div>
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Szimpla, the famous <a href="https://budapestflow.com/tours/ruinpubs-alternative-spots-of-budapest/">ruin pub</a>, truly is worth visiting. And it hosts a popular <a href="https://budapestflow.com/farmers-market-out-of-the-best-ruin-pub-in-budapest/">farmers’ marke</a>t every <a href="https://budapestflow.com/best-off-the-beat-sunday-markets-budapest/">Sunday</a>, with delicious offerings and live music. Karavan Street Food is also located in a small ally near Szimpla Kert this place is perfect for a quick, easy and tasty lunch. With several food carts serving up hot fresh and local food, there is something for everyone, including local beer! The area is decorated with lights and has benches so you can take a break and relax while you enjoy your food. Be sure to order the local flatbread with goat cheese and arugula. Margitutcakilenc is a ruin pub on the Buda side and serves excellent, locally sourced food at a great price.</div>
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(PS--All the guides say that you have to go to Gerbeau Café. It is very touristy, over-priced, and not the most spectacular of Budapest Cafés. Visit the Alexandra Bookstore Café or the New York Café instead.)</div>
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The Hungarian language is absolutely bananas and unrelated to everything except Finnish (Latin was also officially spoken into the 19th Century there), but don't worry, everyone speaks English. Just memorize this on the plane: </div>
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<b>Szia. (SEE-å). Beszél angolul? (BE-seyl ÅN-go-loul?)<br /><br />"Hello! Do you speak English!</b><span id="docs-internal-guid-46a8bb04-89c5-bb00-ac99-ff9fe66029ae"><div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-37656682650816553562018-05-25T15:08:00.000-06:002018-05-25T15:08:27.486-06:00Stuffed pasta shells for when you're feelin' fancy (and have some times on your hands)<div class="separator" style="clear: both; text-align: left;">
Why is stuffed pasta so fun? Why is baked pasta always so amazing? It's a pain in the posterior to make (only in time involved, not skill level), but sometimes you just have to pull on some sweatpants, cue up the Pandora Summer Hits of the 80s playlist, and throw together some</div>
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<br /><b>Nicole's Jumbo A-1 Stuffed Pasta Shells</b><div>
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<i>Serves 6</i></div>
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12ounces jumbo pasta shells<br />1 1⁄4cups mozzarella cheese, shredded (Reserve 1/4 cup)<br />1cup parmesan cheese, grated<br />2 lbs ricotta cheese<br />2 large eggs, lightly beaten and 2 egg yolks<br />1 pinch nutmeg<br />1 teaspoon black pepper<br />1 teaspoon garlic powder<div>
1 8-oz. jar marinated artichoke hearts (reserve the liquid)<br />6 roma tomatoes, thinly sliced</div>
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olive oil</div>
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salt and crushed red pepper flakes<br />fresh basil, chopped, for garnish<br /><br />In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until very al dente. Drain and cool immediately with cold water. Drain and place open side down on paper towels.<br /></div>
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In a medium bowl, combine the rest of ingredients except the tomatoes and artichoke hearts. Season with salt. Reserve the 1/4 cup of mozzarella.</div>
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<br />Place a thin layer of the liquid from the marinated artichoke hearts plus a generous drizzle of olive oil into the bottom of a 12 x 9 x 2 inch baking dish. Preheat oven to 375F.</div>
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<br />Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.<br />Scatter the artichoke hearts in between the shells and cover everything with overlapping sliced of tomato. Season with salt and red pepper flakes to taste. Loosely cover with foil and bake for 40 minutes.<br /></div>
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During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.<br />Bake 5 more minutes. Garnish with fresh chopped basil.<br />
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-4928720556446135042018-05-18T10:00:00.000-06:002018-05-18T10:00:01.637-06:00Pasta and spring things<div class="separator" style="clear: both; text-align: left;">
This dish came about from various little tubs of leftovers; the steamed green beans and asparagus from the garden that had served as a side to grilled steaks, the last bit of yogurt-and-mustard sauce used for dipping grilled potatoes, and some of Alison Roman's glorious<a href="http://drinkfoodtravel.blogspot.com/2018/04/alison-romans-decidedly-not-sweet.html" target="_blank"> savory granola</a> I always keep around. You can make all of these things fresh, or substitute your own steamed veggies and creamy sauce here, and I'm sure it will be glorious. </div>
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<b>Springy Leftover Pasta</b><br />
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<i>Serves 4</i><br />
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4 cups steamed green veggies (peas, asparagus, green beans, broccoli, whatevs)<br />
1/2 pound whole grain farfalle pasta<br />
salt, red pepper flakes<br />
2 tablespoons plain Greek yogurt + 2 tablespoons grainy mustard<br />
garnishes: lemon wedges, a bowl of savory granola or roasted nuts/seeds of your choice (toasted groats would also be good)<br />
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In a small bowl, combine the yogurt and mustard. Set aside.<br />
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In a well-salted pot of boiling water, cook the pasta according to package directions. If you don't already have steamed veggies on hand, you could throw them in for the last 3-4 minutes of cooking time. Drain pasta and, if you're using leftover veggies, toss together to take the chill off. Season with crushed red pepper, drizzle with some of the yogurt sauce, and garnish with a spritz of lemon and a generous sprinkle or granola. Eat hot or at room temperature.Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-70357399723780792232018-05-11T17:02:00.000-06:002018-05-11T17:02:04.099-06:00Green-and-white chili for summer<div class="separator" style="clear: both; text-align: left;">
As a Midwestern girl, I had never touched a roasted green chile until I moved out to Colorado in the early 00s. I'm not sure I even knew they existed. Now they are my absolute favorite, and I can't wait until late summer when my local farmer's market is packed with roasters all morning. The good news is, those frozen bags/tubs at the grocery store are pretty OK, so you can enjoy spicy, fresh stews all summer long. I use a pressure cooker to do my beans, which slows down the process and heats up the house a bit more, but I wrote this recipe for canned beans to be a little more user-friendly. Don't cheat on grilling the chicken, though--it makes a huge difference, especially when your chiles have been frozen! Just plan ahead and do it the next time you have a cookout, then wrap it in foil until you're ready to make this stew; it'll keep for a week. </div>
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<b>Green and White Chili</b></div>
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<i>Serves 6</i></div>
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1 teaspoon olive oil</div>
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1 small yellow onion, chopped</div>
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2 large garlic cloves, minced</div>
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2-3 tablespoons chopped fresh cilantro</div>
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6-8 oz. of grilled chicken (no skin, chopped)</div>
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2 15-oz. cans of white beans (any type, do not drain)</div>
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1 teaspoon salt</div>
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1 teaspoon black pepper (optional)</div>
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1 teaspoon ground cumin</div>
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1 24-oz. bag frozen, chopped green chiles, mild or hot</div>
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1 tablespoon lime juice</div>
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shredded cheese or queso, lime wedges, sour cream, and more chopped fresh cilantro to serve</div>
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First, you must thaw the chiles in the refrigerator and save their liquid; I just toss the whole bag on a plate and throw it in the fridge for a couple of days. </div>
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In a stock pot or Dutch oven,. heat the oil over medium heat. Add the onion, garlic, and cilantro and cook, stirring frequently, until fragrant. Add the cooked chicken, white beans with their liquid, salt, pepper, cumin, chiles, and lime juice, stir, cover, and heat through. Serve with garnishes listed above and hot fresh tortillas to clean the bowl. </div>
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<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-33717594302452036632018-05-04T11:00:00.000-06:002018-05-04T11:00:09.943-06:00Covering the rest of the herb garden in food and booze...Last week I gave you some suggestions for growing and using basil, cilantro, and some other stuff in your herb garden this spring and summer. Here's the rest of the alphabet...<br />
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<span style="font-size: x-large;"><b><a href="https://www.almanac.com/plant/parsley" target="_blank">Parsley</a></b></span><br />
<b>Jalapeno & Parsley Sour Martini</b><br />
<i>Makes 2</i><br />
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1/2 C sugar<br />
1/2 C water<br />
2 jalapeños, sliced, plus more for garnish<br />
1 small bunch parsley<br />
4 oz. fresh squeezed lemon juice<br />
2 oz. fresh squeezed lime juice<br />
6 oz. vodka<br />
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Start by slicing jalapeños. If you don't like super spicy and want more of a jalapeño flavor with less kick, definitely remove the seeds.In a medium saucepan, combine sugar and water and bring to a boil over high heat. Once the mixture is boiling, throw the jalapeños in and lower to a simmer. Let simmer for about 5-7 minutes. Strain mixture into a bowl and put in fridge to cool.<br />
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In a cocktail shaker, add parsley, lemon, and lime. Muddle together. Add ice and pour in vodka and about 4 oz. of the jalapeño syrup. Shake together and pour into a martini glass with a prepared lime-sugar rim if you choose (just rub a lime on the rim and dip glass in a plate of sugar). Add in some jalapeño garnish if you like.</div>
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Parsley is also a must in this fast, delish <span style="font-size: large;"><a href="http://drinkfoodtravel.blogspot.com/2016/05/fish-piccata-on-fly.html" target="_blank">fish piccata</a></span>.</div>
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<span style="font-size: x-large;"><b><a href="https://www.almanac.com/plant/sage" target="_blank">Sage</a></b></span><br />
<b>The Wise Bee's Knees</b><br />
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<i>Makes 1</i></div>
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1/2 cup honey<br />
1/2 cup cold water<br />
1 1/2 ounces gin<br />
1/2 ounce freshly squeezed lemon juice<br />
1/2 ounce honey syrup<br />
3 fresh sage leaves<br />
ice<br />
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For the syrup, bring equal parts honey and water to a simmer in a small saucepan until honey dissolves. Let cool to room temperature before using. <br />
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Combine gin, lemon juice, syrup, and 2 sage leaves in a cocktail shaker and stir to dissolve honey syrup. Fill shaker halfway with ice and shake until thoroughly chilled, about 10 seconds. Strain into a chilled cocktail glass. Smack the remaining sage leaf between your hands over the glass, drop into the drink and serve.<br />
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Try sage in this <a href="http://drinkfoodtravel.blogspot.com/2015/05/my-cheaters-guide-to-risotto.html" target="_blank"><span style="font-size: large;">Italian Rice Casserole</span>,</a> my lazy-girl cheat for risotto!<br />
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<span style="font-size: x-large;"><b><a href="https://www.almanac.com/plant/tarragon" target="_blank">Tarragon</a></b></span><br />
<b>Strawberry Smash with Tarragon</b><br />
<i>Makes 4</i><br />
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<b><i>For the tarragon simple syrup</i></b><br />
1/2 cup granulated sugar<br />
1/2 cup water<br />
2 tablespoons tarragon leaves<br />
<b><i>For the cocktails</i></b><br />
10 large strawberries plus 4 for a garnish sliced<br />
1 lime cut into wedges<br />
juice of 1 lime<br />
1/2 cup vodka<br />
3 tablespoons tarragon leaves chopped<br />
2 tablespoons tarragon simple syrup</div>
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<b><i>To make the tarragon simple syrup</i></b>, combine the sugar and water in a small sauce pan over medium heat, stirring until the sugar has dissolved. Add the tarragon leaves, off the heat, and steep for 10 minutes or more. Strain, and store in a glass jar in the fridge.over medium heat, stirring until the sugar has dissolved. Add the tarragon leaves, off the heat, and steep for 10 minutes or more. Strain, and store in a glass jar in the fridge.</div>
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<b><i>To make the cocktails</i></b>, combine the strawberries and all but 2 of the lime wedges in an ice-filled shaker. Use a muddler or the end of a wooden spoon to smash the berries and limes into a chunky mixture. Pull out the smashed limes, and then add a couple handfuls of ice, the lime juice, vodka, and tarragon simple syrup. Shake. Pour into ice-filled highballs. Garnish with strawberry slices, a lime wedge, and a sprig of tarragon.<br />
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Tarragon is also an essential ingredient in bearnaise sauce, which I make with avocado<span style="font-size: large;"><a href="http://drinkfoodtravel.blogspot.com/2015/01/the-easiest-brunch-worthy-meal-during.html" target="_blank"> in this recipe</a></span>. </div>
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<span style="font-size: x-large;"><b><a href="https://www.almanac.com/plant/thyme" target="_blank">Thyme</a></b></span><br />
<b>Meyer Lemon and Thyme Gimlet </b><br />
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<i>Makes 2</i></div>
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4 oz gin<br />
1.5 oz Meyer lemon juice<br />
1.5 oz thyme simple syrup<br />
<b><i>For the thyme simple syrup:</i></b><br />
1/2 Cup Water<br />
1/2 Cup sugar<br />
handful thyme sprigs<br />
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To make simple syrup, bring sugar, water and thyme to a low simmer in a small pot over medium heat. Stir until sugar is dissolved. Let sit 30 minutes or overnight for a more intense flavor. Strain. Cool.<br />
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In a cocktail shaker add ice, gin, meyer lemon juice and simple syrup. Shake well. Pour into two small chilled glasses and garnish with sliced Meyer lemons or zest. Serve immediately.<br />
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Thyme is excellent in this<a href="http://drinkfoodtravel.blogspot.com/2018/01/red-beans-and-rice-hold-meat-unless-you.html" target="_blank"> red beans and rice recipe</a> (vegetarian or not).</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-59540979716610972322018-04-27T10:00:00.000-06:002018-04-27T10:00:06.232-06:00Cooking (and drinking) with herbsIt is full-on spring here in the Rockies (sorry, East coast friends, but it'll come someday) and my perennial herb garden is about to pop! It's still too cold here to plant basil and cilantro, but I've got mint, sage, parsley, thyme, and tarragon all being brave little troopers about the occasional dips below freezing at night. I am writing this post to a) encourage you to grow some fresh herbs of your own and b) give you some ideas for using them. I promise they will make your meals oh-so-much better, and they're a fun addition to cocktails, too.<br />
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I'll cover the first half of the alphabet today, the second half next week. Skipping the obvious choices like tabouleh (parsley) and mojitos (mint), though I love them so, here are some things you may not have considered yet, along with helpful links to growing your tasty new herbs this spring and summer (<a href="http://extension.colostate.edu/topic-areas/yard-garden/gardening-qas-may-23-2015/" target="_blank">here's a general one from the CSU extension website</a>).<br />
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<b><u><span style="font-size: x-large;"><a href="https://www.almanac.com/plant/basil" target="_blank">Basil</a></span></u></b><br />
<b>Basil-Lime Cooler</b><br />
<i>Makes 1</i><br />
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<b><i>For the Basil Syrup:</i></b><br />
1 cup water<br />
1 cup sugar<br />
6 basil leaves<br />
<b><i>For the Cocktail:</i></b><br />
1 ounce basil syrup<br />
1/2 ounce freshly squeezed juice from 1 lime<br />
1 1/2 ounces vodka<br />
3 basil leaves<br />
2 to 3 ounces seltzer<br />
<b><i>Garnish:</i></b> basil sprig<br />
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<b><i>For the Basil Syrup:</i></b> Combine water, sugar, and basil leaves in a small saucepan. Heat over high heat until boiling, stirring to dissolve sugar. Reduce to a simmer and continue to cook for 10 minutes. Remove from heat and let cool. Strain through a fine mesh strainer. Basil syrup will keep for one week in a sealed container in the refrigerator.<br />
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<b><i>For the Cocktail: </i></b>Combine 1 ounce basil syrup, lime juice, and vodka in a cocktail shaker filled with ice. Shake vigorously for 10 seconds. Fill a collins glass with ice, then strain the cocktail into the glass. Add extra basil leaves to the glass, top with seltzer and stir gently. Garnish with straw and basil sprig.<br />
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...and chop some to stir into your<a href="http://drinkfoodtravel.blogspot.com/2017/09/blt-rice-salad.html" target="_blank"><span style="font-size: large;"><b> BLT Rice Salad</b></span></a> when it gets too hot to cook!<br />
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<b><u><span style="font-size: x-large;"><a href="https://www.almanac.com/plant/chives" target="_blank">Chives</a></span></u></b><br />
<b>Chive martini</b><br />
Is it cheating to use the flowers? Chives are a little onion-y, but the edible flowers are not only beautiful, but a more subtle version of the stems. So swap out the boring old cocktail onions in your <a href="https://www.thespruceeats.com/vodka-martini-recipe-760983" target="_blank">classic vodka martini </a>with chive flowers instead!<br />
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Chives also have a starring role in <span style="font-size: large;"><b><a href="http://drinkfoodtravel.blogspot.com/2018/03/reliving-crawfish-monica-from-nolas.html" target="_blank">Crawfish Monica</a></b></span>, the official dish of the New Orleans Jazz Fest!</div>
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<b><u><span style="font-size: x-large;"><a href="https://www.almanac.com/plant/coriander-and-cilantro" target="_blank">Cilantro</a></span></u></b><br />
<b>Cilantro Margarita</b><br />
<div>
<i>Makes 1</i></div>
<div>
<br />
Kosher salt<br />
2 ounces triple sec<br />
1 tablespoons sugar<br />
1 lime, juiced<br />
3 sprigs cilantro<br />
2 lime wedges</div>
<br />
Add kosher salt to a small plate. Lightly dip the rim of your glass in water and dip in the kosher salt to create a kosher salt rim.<br />
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In a shaker add all ingredients. Using a muddle or wooden spoon, slightly bruise the cilantro to help bring out the flavor.<br />
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Add ice, top the shaker and shake until very cold. Pour into the prepared glass and garnish with lime wedges and more cilantro.<br />
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I also love adding cilantro to this fast, easy<span style="font-size: large;"><b><a href="http://drinkfoodtravel.blogspot.com/2017/07/a-picnic-ready-lentil-salad-with-cheese.html" target="_blank"> lentil salad with cheese.</a></b></span><br />
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<b><u><span style="font-size: x-large;"><a href="https://www.almanac.com/plant/mint" target="_blank">Mint</a></span></u></b><br />
<b>Tea and Whiskey High Ball</b><br />
<i>Makes approx. 8</i> (you could serve it in a pitcher or punch bowl)<br />
<div>
<br />
<b><i>For the tea:</i></b><br />
2 oranges<br />
2 quarts water<br />
8 teaspoons or 8 tea bags black tea<br />
<b><i>For the mint syrup:</i></b><br />
1 bunch fresh mint, ends trimmed<br />
2 cups granulated sugar<br />
1 cup water<br />
<b><i>To serve:</i></b><br />
2 cups Scotch or bourbon<br />
Ice<br />
mint sprigs, for garnish<br />
<br />
<b><i>For the tea:</i></b>Using a vegetable peeler, remove the zest from the oranges in wide strips, avoiding as much of the white pith as possible. Set half of the zest aside for steeping and refrigerate the remaining half in a zip-top bag or other airtight container for garnishing.<br />
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Bring the water to a boil, remove from the heat, and add the loose tea or tea bags and the orange zest set aside for steeping. Let steep for 5 minutes. Pour through a fine-mesh strainer into a 3-quart heatproof container; discard the solids in the strainer. Refrigerate the tea until cold, at least 3 hours. Meanwhile make the mint syrup.<br />
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<br />
<b><i>For the mint syrup: </i></b>Place all of the ingredients in a small saucepan, stir to combine, and bring to a simmer over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally, until the sugar has completely dissolved and the syrup has slightly thickened, about 5 minutes.<br />
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Remove from the heat and let cool to room temperature, about 1 hour. Strain through a fine-mesh strainer set over a medium bowl; discard the solids. Cover and refrigerate until ready to use.<br />
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<br />
<b><i>To serve: </i></b>When ready to serve, stir the Scotch or bourbon and half of the mint syrup (about 1 cup) into the tea. Taste and add more syrup as needed. Fill 8 highball glasses with ice and add several strips of the remaining orange zest to each glass. Pour the tea mixture over the ice, garnish with a sprig of mint, and serve.<br />
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Mint is also <i>de rigueur</i> in Thai and Vietnamese food; try it in<span style="font-size: large;"><b><a href="http://drinkfoodtravel.blogspot.com/2017/04/thai-brussels-sprouts-with-rice-noodles.html" target="_blank"> this Brussels sprouts dish</a></b></span>!</div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-17531658498976836742018-04-20T15:31:00.000-06:002018-04-20T15:31:01.803-06:00Magic Sauce and two ways to use itI can't get enough of this simple tahini-miso concoction, and I've been keeping a big jar of it in the fridge for otherwise uninspired last-minute lunches:<br />
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<b>Miso-Tahini Magic Sauce</b><br />
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<br />1 teaspoon freshly grated ginger<br />1 teaspoon toasted sesame oil<br />1/4 cup tahini<br />1 tablespoon + 1 teaspoon shiro (white) miso<br />1/2 teaspoon red pepper flakes<br />1 tablespoon mirin<br />1 teaspoon maple syrup<br />1/4 teaspoon salt<br />1/2 cup + 1 tablespoon warm water (add slowly until you get the consistency you prefer)<div>
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<div>
Place everything in a jar with a tight-fitting lid and shake vigorously until mixed. If tahini remains clumpy, just stick a spoon in there and break it up.<br /><div>
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<div>
<br />You can use it as a salad <b>dressing</b>, and I particularly like is as a dressing for coleslaw. Just toss some cabbage or Brussels sprouts in the food processor with carrot and cilantro and finely chop, add sliced scallions and toasted sesame seeds if you like, and add enough Magic Sauce to coat.<br />
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You can also toss it with <b>soba noodles</b> you've boiled along with vegetables (love broccoli) and a little reserved cooking water, then sprinkle chopped peanuts and squirt a little lime juice on top. <br />
<br />
And you could drizzle this sauce over any <b>grain/tofu/veggie bowl</b> you've put together. Wait, is that three things?And what if you spiked your <b>egg salad</b> with it?...the possibilities might be almost endless. </div>
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Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-49796638001171074682018-04-13T15:19:00.000-06:002018-04-13T15:19:07.892-06:00Oaty Rhubarb Bars<div class="separator" style="clear: both; text-align: left;">
Spring is coming, green leaves are shooting up in the area of our rhubarb patch, and we still had a bag of frozen rhubarb from last summer shoved in the bottom of the freezer. Fearing a watery mess if I attempted pie, I tried to gather together as many absorptive ingredients as I could to make the best of it, and these turned out pretty well! I think you could use any frozen fruit in the same quantity, though I haven't tested that theory...</div>
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<b><br /></b></div>
<b><div>
<b><br /></b></div>
Oaty Rhubarb Bars</b><div>
<br /></div>
<div>
<i>Makes about 15 servings</i></div>
<div>
<br />1 1/2 cups quick-cooking rolled oats<br />1 cup whole wheat pastry flour<br />3/4 cup packed brown sugar<br />3/4 cup butter<br />1/4 cup granulated sugar<br />2 tablespoons all-purpose flour<br />1/2 teaspoon ground ginger</div>
<div>
1 teaspoon ground cardamom<br />2 cups fresh or frozen unsweetened sliced rhubarb (thawed overnight and drained)<br />1/2 cup chopped pecans<br /><br />Preheat oven to 350 degrees F. Grease a 8x8x2-inch baking pan with butter or spray.</div>
<div>
<br />In large bowl stir together oats, the 1 cup whole wheat pastry flour, and brown sugar. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup oats mixture. Press remaining on bottom of prepared pan. Bake 25 minutes.</div>
<div>
<br />Meanwhile, in medium bowl stir together granulated sugar, 2 tablespoons all-purpose flour, and ground ginger & cardamom. Add rhubarb; toss to coat. Spread on hot crust. Sprinkle reserved oats mixture and pecans; press lightly.</div>
<div>
<br />Bake 30 to 35 minutes, until top is golden and filling is bubbly. Cool on rack. Store, covered, in refrigerator up to 5 days. Makes 15 squares.</div>
Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-43912244287727876032018-04-06T11:30:00.000-06:002018-04-06T11:30:37.200-06:00Alison Roman's Decidedly Not-Sweet Granola<div class="separator" style="clear: both; text-align: center;">
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Cook and food writer Alison Roman has come out with a new cookbook I just can't put down. It's called <a href="https://www.amazon.com/Dining-Cookable-Recipes-Alison-Roman/dp/045149699X" target="_blank">Dining In</a>, and it's chocked full of recognizable ingredients combined in some subtly surprising ways. Recipes are meant to be low-effort (usually) but put-together enough for guests. Though she lives in NYC these days, Roman's SoCal roots show in her love of fresh produce and the gorgeously sun-drenched photos remind me of summer, or every day I have ever spent in L.A.<br />
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As a savory breakfast fan, I got super excited about her recipe for "Decidedly Not-Sweet Granola" in the grains chapter. She suggests several uses for this: breakfast with yogurt and cucumber, as croutons over salad, and as a snack. I haven't gotten past the breakfast trick, which has kept me full and satisfied all morning today, and I can't imagine getting sick of it anytime soon. Plain yogurt + diced cucumbers + this savory granola is her recipe; I added a squirt of lemon over the whole thing, as well.<br />
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I also made some adjustments based on what I had in the kitchen, as she encourages. So, here's the actual recipe:<br />
<br />
<a href="https://www.tastecooking.com/recipes/decidedly-not-sweet-granola/">https://www.tastecooking.com/recipes/decidedly-not-sweet-granola/</a><br />
<br />
I had no nigella seeds and didn't want more sesame seeds, as she suggests, so I threw in a scant 1/2 cup unsweetened shredded coconut. I also skipped the egg whites, because what am I going to do with three egg yolks? The result is a finer granola that doesn't clump together, but that's fine by me. Finally, I just used plain old crushed red pepper flakes in place of aleppo. I mean, I got them at the tortilleria down the street, so I don't know if they're aleppo or not. Come to think of it, they look similar.<br />
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If you're in the market for a new cookbook that is also a feast for the eyes, get Dining In. It's lovely in every way. And make this savory granola for something, even if you're hooked on Pop Tarts for breakfast. I promise you'll happily find a use for it.<br />
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<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-4745349238748131582018-03-30T16:14:00.000-06:002018-03-30T16:14:00.309-06:00Reliving Crawfish Monica from NoLa's JazzfestIt's in no way good for you (is any recipe that comes out of New Orleans ever good for you?), but I always crave it when I get close to the Gulf. After a little reading, I understand why this is the official dish of Jazzfest in New Orleans--it's super fast and easy (and very 80s, which is when it was invented). I can't find decent crawdad tails here in the Rockies so I use shrimp, but you can easily adjust if you're luckier than I (and use a pound of tails instead of the 1/2 pound of shrimp I call for, as they're tiny).<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedEDkvae2aYNqYOABnurzGXc4emw7O7-3RmlLY4HAIpJH6CkVbMeFUugpC1G9KNGrCuPnkD_iRlrI_oWFrwojZZHozahht3YFEyyOXgR5yVfqTyDeRwwc1WtBPZP9D9o29N1HUG-F8yKs/s1600/crawfish_monica_2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="960" data-original-width="1280" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgedEDkvae2aYNqYOABnurzGXc4emw7O7-3RmlLY4HAIpJH6CkVbMeFUugpC1G9KNGrCuPnkD_iRlrI_oWFrwojZZHozahht3YFEyyOXgR5yVfqTyDeRwwc1WtBPZP9D9o29N1HUG-F8yKs/s320/crawfish_monica_2.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A shot of the real deal at New Orleans' Jazzfest</td></tr>
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<b><br /></b>
<b>Shrimp Monica</b><br />
<br />
<i>Serves 6-8</i><br />
<br />
1/2 pound small shrimp, shelled, tails off, and deveined<br />1 stick unsalted butter<br />4 cloves garlic, minced<br />6-8 fresh chives, chopped<br />1 cup plain milk (any flavor)<div>
1 tablespoon <a href="http://www.tonychachere.com/">Tony Chachere's</a> Creole Seasoning (this should be a staple in your kitchen, anyway)<br />1 pound rotini pasta + a little pasta water<br /><br /><br />Set salted water to boil in a large pasta pot. In a large saute pan, melt butter over medium heat. Add garlic and chives and cook 2-3 minutes, until softened. Add shrimp and saute for 2-3 minutes until cooked. Stir in milk, then add Creole seasoning to taste. Cook for 10 minutes until sauce starts to thicken. Cook pasta according to package directions, then drain (but reserve a little of the water). Stir pasta into the sauce, adding cooking water a tablespoon at a time if needed. Cook for another 5 minutes on low, stirring often, and allowing pasta to soak up the sauce. </div>
Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-88298269606300753712018-03-23T16:00:00.000-06:002018-03-23T16:00:09.279-06:00Cauliflower rice and quinoa pilafSo super easy, keeps remarkably well (even in the freezer), and goes with everything, including but not limited to steak, chicken, pork, fish, tofu, underneath a fried egg and/or steamed veggies, alongside a salad...<br />
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<b>Cauliflower rice and quinoa pilaf</b><br />
<i><br /></i>
<i>Serves 4 as a meal, 6-8 as a side</i><br />
<br />
1 small head cauliflower<br />
1 cup cooked quinoa<br />
2 teaspoons olive oil<br />
salt to taste<br />
1/2 carrot, diced (about 1/2 cup)<br />
1 large garlic clove, minced<br />
about 1 cup diced onion (I used 1/4 of a large yellow onion)<br />
2 teaspoons minced ginger<br />
Sriracha to taste (optional)<br />
1/4 cup chopped or slivered almonds<br />
<br />
Cut up the cauliflower into medium sized chunks. Then in a blender or food processor, chop the cauliflower until it looks like small-grain rice.<br />
<br />
Heat the oil in a large skillet over medium heat. When it becomes fragrant, add the carrot, onion, garlic, and ginger and cooking, stirring constantly, until onion softens, about 4 minutes. Add the cauliflower "rice" and quinoa along with some salt to taste and continue cooking until cauliflower becomes softened, another 5 minutes or so. Season with Sriracha if using, stir in almonds, and serve.<br />
<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-67006235815434846522018-03-16T15:22:00.000-06:002018-03-16T15:22:03.749-06:00What's for lunch?: Salmon, Greens, and Grains<div class="separator" style="clear: both; text-align: center;">
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I love sushi bowls and poke when I'm in L.A., but I don't trust our Rocky Mountain fish counter at Safeway for that quality of tuna or salmon. This tasty lunch bowl gets around to a similar concept and level of healthiness without the risk of tapeworms...<br />
<br />
<b>Salmon, Greens, and Grains</b><br />
<i><br /></i>
<i>Serves 2</i><br />
<br />
1 4 oz. fillet salmon, thawed if frozen<br />
1 teaspoon mayonnaise<br />
1 teaspoon Sriracha<br />
1 teaspoon sesame oil<br />
3 cups chopped greens (spinach, kale, mustard, or any combination thereof)<br />
1 cup cooked barley (I like to <a href="https://www.thekitchn.com/how-to-cook-barley-cooking-lessons-from-the-kitchn-198693" target="_blank">make a big pot</a> and keep some in the freezer for quick reheating)<br />
1/2 cup cooked, shelled edamame<br />
a few thin slices of raw red onion<br />
ripe avocado, sliced<br />
2 tablespoons soy sauce<br />
1 tablespoon mirin<br />
2 teaspoons toasted sesame oil<br />
toasted sesame seeds and lemon wedges for garnish, optional<br />
<br />
Line a broiler-safe tray with foil. Rinse the salmon and pat dry. Rub a thin layer of sesame or other neutral oil all over the fish and place skin-side down on the lined tray. Combine the mayonnaise and Sriracha in a small bowl and slather over the top of the salmon. Broil 4-6 inches away from the heat for 6-8-minutes (check for your preferred level of doneness). When cooked to your liking, remove the skin and cut into strips, pictured above.<br />
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In a medium skillet, heat 1 teaspoon of sesame oil over medium heat. Add the greens and a pinch of salt to taste and saute until wilted.<br />
<br />
In a medium mixing bowl, combine the barley and edamame. Heat gently if it's cold.<br />
<br />
Build your bowl: Dividing all ingredients equally, spread barley-edamame mixture across the bottom of each of two bowls. Top with cooked greens, salmon, avocado slices, and onion slices. In a small bowl, whisk together the soy sauce, mirin, and toasted sesame oil and drizzle evenly over the top. Sprinkle toasted sesame seeds and/or lemon on top if desired.<br />
<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0tag:blogger.com,1999:blog-2221678464860265573.post-39051990605538237752018-03-09T15:06:00.000-07:002018-03-09T15:06:11.759-07:007-layer tacos<div class="separator" style="clear: both; text-align: center;">
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When I was a young freelance musician (I am now an old freelance musician), I used to rely on Taco Bell's 7-layer burrito, which was $1.79 in the late '90s in mid-Michigan, to get me through long drives to and from gigs. It was vegetarian, which I was at the time, and a total fat bomb that kept me full for hours. These tacos remind me of those times, only I can eat them at my dining room table and not drop food all over my concert black. (PS, you can use real ground beef if you hate animals, but Morningstar Farms Grillers crumbles are actually delish, and that's not a paid sponsorship).<br />
<br />
<b>7-layer Tacos</b><br />
<br />
<i>Makes about 6 tacos</i><br />
<br />
6 small tortillas (I like the flour-corn hybrid ones)<br />
2 teaspoons olive oil<br />
6 oz. (1/2 bag) of Morningstar Grillers Crumbles or ground beef<br />
1 garlic clove, minced<br />
2 scallions, thinly sliced<br />
6 oz. black beans<br />
2 teaspoons ground cumin, divided<br />
2 teaspoons salt, divided<br />
1 teaspoon chili powder<br />
1 large chopped tomato<br />
1 cup frozen corn kernels, thawed and drained<br />
guacamole <a href="http://drinkfoodtravel.blogspot.com/2010/11/i-stole-this-guacamole-from-cable-tv.html" target="_blank">(preferably homemade)</a><br />
sour cream or plain yogurt<br />
Crumbled fresh queso or shredded Mexican blend cheese<br />
chopped fresh cilantro and lime wedges for serving<br />
<br />
Warm the tortillas and wrap in foil until ready to use.<br />
<br />
Place the black beans, 1 teaspoon cumin, 1 teaspoon salt, and a dash of lime juice in a medium bowl and smash together with a potato masher, fork, or back of a wooden spoon until it resembles refried beans. Heat those bad boys up in chef Mike (the microwave) for about 60 seconds if you want.<br />
<br />
Heat the oil in a medium skillet and add the garlic, Morningstar crumbles, scallions, 1 teaspoon cumin, 1 teaspoon salt, and 1 teaspoon chili powder. Saute about five minutes over medium heat.<br />
<br />
Build your tacos: lay down a tortilla, smear some "refried" beans all over it, then top crumbles, tomato, corn, guacamole, sour cream, and cheese. Sprinkle some cilantro on top and squirt some lime over the whole thing.<br />
<br />Nicole Riner Flutisthttp://www.blogger.com/profile/16688689597722288373noreply@blogger.com0