Monthly Archives: February 2011

Sustenance: a Week in Review

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On Monday, we woke early, had an early breakfast, and Sarah went for a long bike ride. When she returned home at 10:30 a.m., she was already hungry for lunch. While an early start makes for a more productive day, it wreaks havoc on a regular meal schedule. It was 2:30 p.m. and already her tummy was growling. Perhaps it was the warm, humid air that swept through Austin that day, or perhaps it was because HEB had mangos on sale for $0.50 each. Whatever the reason, a mango lassi sounded like a really, really good idea. Two mangoes, a cup of Greek yogurt, a splash of milk, and a bit of honey later…sayonara hunger pangs!

On Tuesday, we were determined to use the Napa cabbage that had been sitting in our fridge since the last CSA pickup. In the past, it had sadly gone to waste as uneaten coleslaw. Inspired by a recent visit to The Peached Tortilla (thanks Betty Hahn for the gift card), we decided to make our own kimchi (a fermented Korean cabbage, similar to sauerkraut, but spicier and sweeter…a great topper for just about any sandwich-like food). The jury is still out on whether or not this will be safe to eat. Stay tuned for the exciting conclusion to this risky culinary endeavor!

For Wednesday dinner, Christian made Tawainese-style Three Cup Chicken with Thai basil and red chiles. Sarah, at first skeptical of all food that appears to be Chinese take-out, soon concluded that the meal surpassed her expectations. In the end, we dubbed the meal “Thunder Thighs with Terrible Rice.” Why such a strange name you might ask? Sarah purposely didn’t follow the cooking instructions for making arborio rice, thus making it “terrible” in the eyes of an Italian chef, but “just right” for our purposes. The “Thunder Thighs” portion of the name originated from the fact that we were making chicken thighs, while listening to an “Earth Sky” segment on the radio (yes, we are nerds). Apparently, paleontologists (our fellow nerds) had recently discovered a new species of dinosaur and appropriately named it “Thunder Thighs.”

On Thursday night, we had to catch a meeting at The Canine Center about dogs and babies (don’t get any ideas, yet!). Having no time to fix a meal, we zapped our Thunder Thighs and Terrible Rice in the microwave and scooted off to our meeting.

Friday night Sarah whipped up some Red Lentil Soup that she read about in a recent edition of Food & Wine. Apparently, it’s a recipe inspired by the red lentil soup at Soup Cycle – a soup delivery service in Portland, Oregon that brings your order to you on a bicycle!

This morning (Saturday) we breakfasted on Beet Cakes (thanks Stefanie Leacock for the recommendation!) and Ginger Lemongrass Sodas. Not bad for a couple of kids sans culinary degrees.

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Sarah shamelessly advertises her own work

The real purpose of Sarah’s visit to Flat Creek Estate last weekend wasn’t to film Chef Sean making wild boar bacon (and then proceeding to eat said bacon), but rather, to film him making another delicious concoction: Texas Redfish Cioppino and Shrimp Crepes with Lemon Beurre Blanc. Chef Sean buys his seafood from Quality Seafood Market, and he and Sarah took advantage of this opportunity to shamelessly advertise for their businesses. Sean would cook the seafood (bought from Quality, as usual), and Sarah would film it and proceed to plaster it all over their company websites, feeling no shame in the process. Since she’s in the business to sell fish, and he’s in the business to fill his bistro, it worked well for everyone. If, after watching this video, you don’t want to order the seafood at The Bistro at Flat Creek Estate, then I have a serious bone to pick with you. For recipes for the shrimp crepes and lemon beurre blanc, check out the Quality Seafood Market website.

Texas Redfish Cioppino


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Feeling a little boarish

Pecan-smoked wild boar bacon

Sarah is just getting around to uploading this video that she shot last Thursday at Flat Creek Estate. She was visiting the Bistro/Vineyard/Winery to film Chef Sean Fulford making redfish cioppino and shrimp crepes with lemon beurre blanc (more on that later). And she couldn’t resist making a short “how-to” film about his House-Cured, Pecan-Smoked Wild Boar Bacon, which happens to top off his Axis Venison & Wild Boar Burger (right??!!). So, for all you aspiring smokers, BBQ-ers, and foodies out there, we give you: Chef Sean Fulford, Badass Extraordinaire.

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Favorite 11:15 a.m. ritual

Garrison Keillor was spot on in today’s The Writer’s Almanac. Listen here or read here:

“The Kama Sutra of Kindness: Position Number 3”
by Mary Mackey

It’s easy to love
through a cold spring
when the poles
of the willows
turn green
pollen falls like
a yellow curtain
and the scent of
Paper Whites
the air

but to love for a lifetime
takes talent

you have to mix yourself
with the strange
beauty of someone
wake each morning
for 72,000
mornings in
a row so
breathed and
bound and
that you can hardly
sort out
your arms

you have to
find forgiveness
in everything
even ink stains
and broken

you have to be willing to move through
the way the long
grasses move
in a field
when you careen
blindly toward
the other

there’s never going to be anything
straight or predictable
about your path
except the
and the springing

you just go on walking for years
hand in hand
waist deep in the weeds
bent slightly forward
like two question
and all the while it

my dear
it burns beautifully above
and goes on
like a relentless

“The Kama Sutra of Kindness: Position Number 3” by Mary Mackey, from Breaking the Fever. © Marsh Hawk Press, 2006. Reprinted with permission. (buy now)

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When the going gets rough…cook something

Dawn & Concho Minick gave us a sweet wedding gift: Barefoot Contessa in Paris and a Williams-Sonoma gift card, which we used to purchase a badass frittata pan (not appearing in this blog post). Dawn earmarked the boeuf bourguignon recipe, saying that it was her and Concho’s favorite. So we filed it away for a stormy day, when all we’d need was a little homemade goodness to lift our spirits. Unlike yesterday, Sarah had a rough day at the office on Tuesday and decided to spend the next few hours “cooking out her emotions.” Maybe it was because she channeled the spirit of Ina Garten, or perhaps all that emotion added some extra zest to the dish, but it came out tasting fabulous. So thanks Dawn & Concho, Ina Garten, Sky, Christian, and Fancy for saving the day. We’ll leave you with these photos to oggle over.

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