so far, so far

78 days ago we got in the car, and started heading South. WE HAVE COME SO FAR. We traveled over 2,400 miles to get from our home in Seattle......all the way to our destination, Houston TX. We knew what Scott would be doing when we arrived, but we had no clue what my day to day life would look like. Our only plan for me, was to take a much needed break (from life) and with time on my side, explore the worlds of fashion and food! I must say that we have a winner. I've always been drawn to many different art forms, but one has definitely started to truly blossom. I have just been hoping a praying that my talents would be used to bring joy to people.....from the response I've been getting lately, I think my prayers have been answered.

A few Sundays after we moved in to our beautiful new home, I volunteered myself to cater the staff lunch on Sundays Ecclesia! I knew I could do it for less money than a restaurant, and I knew it would be great experience for me....sort of like Cote's wedding! Only I am feeding maybe 30 people on any given Sunday, compared to the 110 at Tim and Cote's wedding.....oh yeah and I have an oven and refrigerator!!

I thought I would just use this first blog entry to catalog what I have done SO FAR....

September 20th

Gyros (homemade meat and taziki sauce), falafel, hummus, and feta-jalapeno dressing for the Greek salad!

Needless to say, I won them over....they would let me do it again!

October 4th

Bourbon-Mango pulled pork sandwiches, corn on the cob with cilantro-lime butter, sweet potato and poblano salad with honey and rosemary, and snickerdoodles!

BOURBON-MANGO PULLED PORK

1 bag frozen mango
4 lb. Pork shoulder
2 T. ground black pepper
1 t. kosher salt
1 t. chipotle chili powder
1/4 c. balsamic vinegar
2 cups water
1 t. chipotle chili powder
2 t. honey
1.5 oz bourbon whiskey
1 (12 oz) bottle BBQ sauce

Put pork in slow cooker with black pepper, salt and 1 t. chili powder. Pour in balsamic and water. Low 5-8 hours. Puree mango until almost smooth. Pour into a saucepan with honey, 1 t. chili powder and whiskey. Bring to a simmer until darkened. Stir in BBQ sauce remove from heat. Drain pork, shred. Add all together. Cook on high 1-2 hours.


SWEET POTATO & POBLANO SALAD WITH HONEY & ROSEMARY

2 T. Honey
1 1/2 T. White wine Vinegar
1 T. chopped fresh rosemary
1 T. minced shallots
2 t. Dijon mustard
dash of Worcestershire sauce
1/4 cup olive oil
2 1/2 lbs. Red skinned sweet potatoes, peeled, quartered lengthwise.
Canola oil for brushing
2 fresh poblano chiles, seeded & diced
1/4 cup green onions, thinly sliced diagonally 1/4 cup Italian parsley

Wisk first 6 ingredients. Season to taste with salt and pepper. Cook potatoes in pot until just tender. Cover and chill at least 1 hour. Brush with oil, salt and pepper and grill them on the bbq. Cut into 1 inch pieces. Grill chile. Place chile, potatoes, onions and parsley in bowl drizzle with dressing. Toss. Serve at room temp!




October 18th

Roasted red pepper and tomato soup, grilled cheese sandwiches on sourdough, three bean and pesto salad, and award winning chocolate chip cookies!



November 8th


Pumpkin and turkey chili, buttermilk cornbread with jalapeno butter, rosemary and brown butter applesauce and big soft ginger cookies.

PUMPKIN TURKEY CHILI

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes
2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.


ROSEMARY & BROWN BUTTER APPLESAUCE

3 cups unsweetened apple juice
3 4-inch fresh rosemary sprigs
1 1/2 cinnamon sticks
3 1/2 pounds Braeburn apples or other tart-sweet apples, peeled, quartered, cored, cut into 1-inch chunks (about 12 cups)
3 tablespoons unsalted butter

Combine first 3 ingredients and large pinch of salt in large pot. Boil until juice is reduced by half. Mix in apples. Cover; cook over medium heat until apples are very tender, stirring occasionally, about 35 minutes. Uncover and, if necessary, cook until liquid evaporates. Discard rosemary and cinnamon.
Melt butter in small skillet over medium-low heat. Cook until butter browns, stirring occasionally. Mix brown butter into applesauce. The apples may need to be mashed up a bit!! Enjoy!



There are a few more "feeding the masses" events that I will share with y'all tomorrow!