We're American, so we made 8:30 p.m. reservations.
Nobody in Buenos Aires eats that early except Americans.
The restaurants open for dinner around 8-9 p.m.
Ah, look over there, we're not alone anymore.
At the end of dinner, we had this delish and pretty passionfruit mousse.
By the time we left, the place was packed. Should've gotten a pic, sorry!
Hey Everyone!! This weekend I made Sausage rolls...
It is a fairly lengthy process..but well worth the effort when done properly. I started with my home made extra lean sausage meat..and I made puff Pastry. Now, Puff Pastry is a very simple process..but it takes Patience and MUSCLE...so before you get all excited..make SURE you have a GOOD SOLID rolling pin..OK?
Start by setting aside 3 pounds of FRESH never FROZEN sausage meat in fridge. ( Home made is the best.. store bought has to high a fat content...I have blogged my lean sausage meat recipe)
Ingrediants for Puff Pastry:
1 LB unsalted..or half salt, CHILLED BUTTER...( In brick form..not whipped)
1 tsp salt
1 TBS lemon juice or white vinegar
4 cups All Purpose Flour
1& 1/3 cup water ( As cold as it can be without being frozen)
In a bowl mix sifted flour and salt pour lemon juice in water...making a well in the flour start mixing in the water and lemon juice mixture...you are going to mix and knead this basic dough until it is SMOOTH and firm...Using your hands roll into a log and mark into six equal sections..
Extra lean ground FRESH pork was on sale this week!!! I Use this recipe in my sausage rolls...It has been revised from my earlier recipe which has ground turkey in it..This is VERY lean..lean enough that you can substitute ground poultry if you wish.
10 pounds EXTRA lean ground FRESH (never Frozen) pork
A 2 lb bag of onions..peeled minced fine and lightly sauteed ( set aside to cool)
3 TBS Ground black pepper
5 TBS Sea Salt
6 TBS Ground Sage
6 TBS Parsley
Combine all ingredients and a BIG bowl ..be sure hands are clinically clean...and get them in there and mix it up..MIX WELL...you don't want pockets of spice..you want it evenly blended and the best way is to dig in with your hands!!
Divide into one pound packets wrap and freeze...If you are making sauasage rolls...set aside 3 pounds wrapped in the FRidge...the sausage meat must NOT be frozen ontil AFTER its in the rolls...Pork CANNOT be frozen..thawed then refrozen. So the sausage meat must be fresh made for making sausage rolls!
Mousie and Aunty J keep an eye on the cooling tray. It was rather mesmerising to see the mixing arm go round and round, turning the beans over and cooling them down.
Then the beans have to be taken to the sorting room. Let out just a few first .....
.... then let them all flow out into the stainless steel bucket.
Tip them out onto the bench to cool completely, and then do some quality control (Occasionally a bean gets over-roasted and has to be removed.)
Smile Aunty L and Possum!! Now get back to work .... Mum-me wants some of that coffee.
Do you feel like having a nice, freshly roasted cup of delicious Ethica Coffee? Click on this link to find your way to the coffee shop. Don't forget to have a look around the site - there's even a forum for dedicated coffee snobs!
(Okay Aunty J, this blog post should keep me supplied with coffee for a while shouldn't it? .... Aunty J? .... are you there? .... got any spare coffee laying around?.... Aunty J? ...)
Volume 10, Number 3
Earth to Table
by Jeff Crump and Bettina Schormann
Okay, let me give it to you straight. This book is
If you love food, or if you love the earth, or if you're concerned about health, or if you are curious about what makes a restaurant tick, or if you'd like a little glimpse into an organic farm, or if you like good, personable unpretentious writing.....or if you are buying for someone who is any of these things, you cannot go wrong with Earth to Table.
The concept is simple - how to eat in season, locally.
It would be easy enough to describe the philosophy and method of eating seasonally - there are convincing arguments ranging from your health to your tastebuds to your carbon footprint - but these authors have done more than that. They have plumbed the depths of growing your own produce, mixing your own compost, and foraging in ditches for ramps (wild leeks). In the process, reading this book, you feel galvanized by their knowledge and enthusiasm.
They have embraced the local, seasonal concept in their own restaurant (both are members of the Slow Food Movement), and have teamed up with an organic farm on which they actually grow their own wheat (Red Fife, a Canadian heritage strain), for the 70 loaves they bake at the restaurant daily.
I could go on, and on, and on about this beautiful book. But I did promise to make these pre-Christmas reviews shorter, so I'll just say:
- only tried one recipe so far (pizza dough), loved it
- so well-written and nicely photographed
- totally worth the cover price
Is anyone out there looking for a dressage half lease in the Eugene area?
I've decided it's time to tighten my belt, financially speaking, so I've decided to seek out someone to half lease Willow. She's boarded at an excellent dressage facility a couple miles south of Creswell. I'm looking for someone who would like to ride three days a week and would be fairly religious about it. The prospective leaser needs to be an experienced, confident rider with a balanced seat.
Interested? Contact me at courtney [dot] burkholder [at] gmail [dot] com
A few pics I didn't post before.
We went to the Honolulu Academy of Arts, one of my favorite places, just in time to see the opening of "Hokusai's Summit: Thirty-Six Views of Mt. Fuji," the 36 (actually 42) Japanese block prints of Mt. Fuji by Katsushika Hokusai, including the famous "Great Wave Off Kanagawa" (pictured in the poster below).
The show was A-MA-ZING. And the gardens and courtyards on the grounds of the museum are spectacular as well.