Sparkle

Last week I spent recharging my battery with Grandma Joyce.  The intent of my visit was to be at her every beck and call, help her recharge her battery.  I cooked pasta two nights in a row just because she loves pasta. I made one of her all time favorite dishes -- stew -- to praises.  I baked scones.  Successfully. Cooking for the woman who is largely responsible for my culinary skill was not so much intimidating.  Simply, I wanted to make her proud. I kept picking her brains for her trade secrets -- how much of this, how long for that.  After eating my eggplant parmesan, which the recipe is entirely different from hers and my mom's, she gave me the best food compliment I have ever received.  She said my food sparkles.

You know what internet, my Grandma Joyce sparkles.

I have been incredibly lucky to be raised by two women, my mom and my grandma.  She's nearly eighty-six years old and is the sharpest, wittiest and hippest women I have had the pleasure of hanging around (and I have her genes).  I am lucky to have two moms.  Yesterday, Grandma received less than stellar news.  There is an asshole strain of cancer growing inside of her.  Yes, a shitty, mean, uninvited asshole.

I am collecting every ounce of positive, hopeful, loving energy and sending it her way. If you are reading this, send some love and light her way, because she has lots of sparkling left to do.

One of our sparkly breakfasts.

Another, blueberry scones.

I will make those scones again this week for guide school here at the Lodge.  The Great Samoan Hunter asked if I would play chef for the next seven days since his real chef doesn't start until April 1.  Here's to hoping these guides think my food sparkles, as well.

One pot wonder

It's official, I want cows.  I want to be a cattle rancher or ranchette -- whatever the correct term.  On another quest for lodge photos for the Great Samoan Hunter, I got to tag along on a real Idaho adventure: feeding the cows at the ranch across the street.  Our friend Collin drove up from Utah to work his magic.  He is an amazing photographer and when I grow up I want to take pictures just like he does.  Check out his site.  He's pretty much a bad ass.

We got to ride along on the tractor and even tried our hand at feeding, which turned into a race/competition.  I dusted the Great Samoan Hunter with my skills.  I think I've got ranchette potential! Every time I drive to the river mansion I pass this cheery ranch.  Now that these cows are my friends I won't just drive aimlessly by. I'll wave.

Meta photography: photo of the photographer.

Mom Kate driving the tractor.

If son Brody's future as a rancher doesn't pan out I think he could have a career as a male model.   Excellent blue steel.

Dad Jared was dressed to the nines.

I have swapped my ranchette hat for nurse/personal assistant/chef/entertainer/maid hats as I am caring for a certain Grandma Joyce.  She's recovering from surgery and fortunately my schedule is less than occupied these days.  I have been force feeding her all sorts of good food so hopefully she won't have gained five pounds by her followup appointment.  The weather here was 64 degrees yesterday so I set up the chairs on her deck, and we soaked up some vitamin D.  Sadly we woke up to snow on the chairs this morning so no sunbathing.

She's so hip on her ipad.

I made pork carnitas this weekend when Collin visited, and they were so delicious I made them again last night for Grandma.  As Collin said, "they don't suck."  Try these carnitas.  They're so good you'll want to make them three days later.

Cubed pork.

The aromatic goodness.

This meal truly is a one pot wonder. 

The world's best pico de gallo (promise!): dice four tomatoes with most of the pulp removed, mince three green onions, dice one avocado, dice one jalapeno, dice half of one cucumber (this is what makes this salsa the BEST), juice of one juice lime, if not two, a glug of olive oil, season to taste with salt and pepper.  Resist eating the whole bowl yourself.  With a spoon.  I dare you.

I served the carnitas in a tortilla with yellow rice and beans. Delicious!

Pork carnitas

adapted from epicurious

3 pounds pork shoulder, cut into cubes

1 large onion, sliced

1 orange, cut into quarters

8 cloves garlic, peeled and left whole

3 bay leaves

2 tbs oregano

2 tbs coarse salt

1/4 cup olive oil

1 tbs honey

1 tbs milk

3 cups water

Combine all ingredients in a large dutch oven or ovensafe pot.  Bring to a boil then reduce heat to a simmer.  Cook for about 2 hours over low - medium heat (you want a low rumble), stirring occasionally until all of the liquid evaporates.  Preheat your oven to 450.  'Fry' in the oven for 30 minutes, no need to cover or stir.  Remove from the pan and chop roughtly.  Serve in tortillas and enjoy!

Bacon butt

How is it already March 2?  Where did January go, less February?  Last time I went into town (I love saying that), the stores were marketing Easter.  I feel like time is going faster -- Earth's revolutions have sped up.  Before we know it, you all will be addressing me as Master Hailey.

This winter I have been obsessed with one mode of cooking: braising.  I have braised chicken thighs, turkey thighs, elk roasts, pork roasts, pretty much anything I get my hands on end up in the oven in some sort of liquid.  Recently the Great Samoan Hunter teased me about my fixation.  Let me guess, he said, you braised dinner.  Maybe, well, yes.

Something else I have been obsessing about this winter is the notion of homesteading.  Living on the river has changed the way I cook, as well as the way I grocery shop.  Since I can't easily zip down to the store to pick up an ingredient -- the closest store is 45 minutes away on dry roads -- I have had to utilize forethought and creativity.  I am that woman in the grocery line whose cart looks like she's preparing for doom's day. 

Before this winter, I will fully admit to being a food waster.  I threw so much stuff away!  Now before that knee jerk reaction takes hold of me, I reevaluate the item.  For example, we had loads of leftover fruit from my mom's party.  Knowing that the two of us could never consume all of it, I made freezer jam.  I was and still am so proud of myself.  We have kiwi/blackberry and mixed berry jams waiting to be lovingly spread on toast!

Yesterday in an attempt to break out of my braising rut and to use some Christmas leftovers in the freezer, I made ham and potato soup with BLTs.  While the soup was good, the sandwiches were great.  I had forgotten how delicious and simple BLTs are.  I added sliced avocado and used arugula instead of lettuce. 

Last night's dinner may inspire a new obsession: BLTs.  Oh man.  Next time I go to town, you might not recognize me.  Bacon butt. 

I snuck in a parsnip.

Christmas ham in March tastes just as delicious as it did in December.

Sauteed goodness.

Diced reds.

This is a great combination of dill, chives, basil, tarragon, chervil and white pepper. You could easily make your own.

Bay leaf.

Simple and delcious.

The star of the meal.

Ham and potato soup

2 cups cooked ham, diced

1 large yellow onion, diced

5 medium red potatoes, diced

2 carrots, diced

2 celery ribs, diced

1 parsnip, diced

3 cloves garlic, minced

4-5 cups chicken broth

1 bay leaf

1 tbs parisian herb mix -- or combination of similar herbs

salt and pepper

olive oil

In a large stock pot, heat 1 tbs olive.  Add the ham and saute for about 2 minutes.  Add the onion, carrots, celery, and parsnip to the pan.  Season with 1/2 tsp salt and pepper.  Saute for about 10 minutes.  Add the garlic, potatoes and spice mix, cook another 2 -3 minutes.  Pour in the chicken broth and season with another 1/2 tsp of pepper, as well as add the bay leaf.  Simmer soup for at least 45 minutes or longer.  I cooked mine for about 2 hours.  About ten minutes before you are ready to eat, smash up the potatoes with a spoon -- or remove one cup and zip up it in a blender.  The potato starches will thicken the soup without having to add cream.  Simmer for a few more minutes, season to taste and serve. Enjoy!

"Best meal you've ever made"

Paper completion update: revised and edited in its entirety and turned into my advisor.  One step closer to my new title: Master Hailey. My friend Dana graduated last spring, and she coined this title.  Master Dana, I am almost your friend Master Hailey.

Now that I have a little extra free time on my hands, I am doing a little multitasking tonight: knitting, writing a grant, watching the Academy Awards and blogging.  Not sure I will do any all that well, but at least I am not working on my paper.

I just have to say, Billy Crystal is the man. 

Since the Great Samoan Hunter and I started hanging out, I've heard his professed love for one particular meal again and again.  No, not spam. However, he does love corned beef nearly as much as he loves the following dish, osso bucco.

I've attempted to make this rustic, hearty meal before but to no avail, as it requires the shank.  In one particular attempt to wow him with my memory and culinary prowess, I tried to track down said cut of meat.  I visited every single store, meat market and butcher in my little town.  Each butcher looked at me like I had asked for pig's head.  You would think this cut of meat would be more available.  Well, it's not.

If and when you find the holy grail of meat, make this dish.  People, it's lovely.  The Great Samoan Hunter actually told me this was the best meal I have ever made him, and I have been attempting to make his toes curl with my food for almost two years now. 

Now that I am salivating thinking about osso bucco, I am going to return to my boxed mac and cheese.  I throw one heck of an Oscar party!

 

I set off to purchase steak for Valentine's dinner and found lamb shanks.

No comparison.

Seasoned with salt and pepper and browned on all sides.

One red onion, three carrots, three celery ribs and three cloves garlic chopped.

Remove the shanks and set aside. Season the veggies with about 1/2 tsp salt and pepper and saute the veggies for at least ten minutes.

Return the shanks to the pan along with one 28 oz can of whole tomatoes and half of a bottle of a BIG red wine.  Be sure to scrape up all of the goodness off the bottom of the pan.

Bring pan up to boil and simmer for about 2-3 minutes.  Add a handful of fresh thyme.

Pop the lid on and place the whole thing in a low and slow oven.

280 degrees for at least 3.5 hours.

When your timer goes off, remove the shanks and simmer the sauce until it is reduced by half. Season the sauce to taste with salt papper.

Return the shanks to the pan and cover with all that goodness.

I served my osso bucco over creamy, cheesy polenta with a gremolata of garlic, lemon and parsley, as well as roasted asparagus.

Not too shabby.

Need to impress someone?  Make this dinner.

Don't forget the gremolata.

The Basil Hayden helps, too.

Happy Valentine's Day my Samoan Hunter. xoH

Naughty little party planning elf

Happy Friday!  I just threw a mini temper tantrum because I am posted up inside, table spread with books and other thesis materials.  I promptly gave myself a good scolding for being such a pouty baby.  I have had ample opportunities to play in the sunshine.  I pulled on my big girl panties and buckled in.  I can't move from this chair until I finish two more chapters today.  Two are lovely and polished and ready for my advisor's eagle eye. 

My brain needed a brief hiatus from the cult of domesticity, and because of my self imposed chair-arrest, here I am. Blogging. 

I have been keeping a secret from you all for months.  This secret plagued me on a daily basis.  I so desperately wanted to share it here, as I have been scheming like a naughty little party planning elf.

Behold the secret that I have blamed as the reason I have not been working on my paper:

This plan was hatched while visiting Heather in Saipan.   I volunteered to take on the brunt of the planning since Heather lives in the middle of the ocean and Julia has a full time, grownup job.  While most of the planning was a breeze, the hard part came the weekend of the party: appetizers for 100 people. 

I made lists, an excel spreadsheet, notes on napkins, last minute grocery trips on the backs of envelopes.  I coordinated with the precision of a surgeon.  I must have stressed myself out (translation looked old and worn out), because while my twenty-four year old sister Julia and our lovely grandmother rehydrated and refueled at the Costco food court, a man older than my parents asked ME how old my daughter was.  Julia.  My sister. I have since been on the quest for anti-aging products.  Please email me with any suggestions.

Regardless of the most flattering comment I have ever received, we rocked the food out.  I tortured those I love by forcing them to be my sous chefs.  Thankfully we were allowed to take over this fabulous, industrial kitchen.  Someday I want one just like it.

See that hotty.  That's my daughter.

As for the menu, I chose all things my mom loves: caprese sticks, smoked salmon, dates stuffed with blue cheese and wrapped with bacon, stuffed mushrooms, prosciutto wrapped asparagus, among other delectable nibbles.  Everything we made, less the Costco meatballs, was made from scratch.

Smoked salmon pate: 8 oz smoked salmon, 8 oz cream cheese, 1 chopped shallot,

2 tbs chopped fresh dill and chives, juice and zest of 1 lemon, salt and pepper.

Mash up the salmon, cream cheese and shallots with a fork, season with the herbs and lemon. Place in a cute little bowl and refrigerate overnight. 

Serve with crackers or toast points.

Yum.

These are the Great Samoan Hunter's mushrooms:

combine cooked sausage and cream cheese.

Spread mixture into mushroom caps.

Bake in 350 degree oven for about 20 minutes or until golden and bubbly.

Super yum.

These are the stuffed dates.  Remove the seed, stuff with blue cheese and wrap with bacon. Bake in 350 degree oven for about 20 minutes until golden and bubbly. These were devoured before I had a chance to try them.

However, I heard they were SUPER DUPER YUM.

Caprese sticks with basil, mozzerella and tomatoes.

I made these extra special by making a balsamic drizzle with 1/4 cup sugar and 1/4 balsamic oil reduced down to a syrup.  I burned the heck out my finger on this stuff so be careful when tasting!

I unfortunately was so wrapped up in the details that I failed to take enough photos of the actual party.  All told, it was a raving success.  My mom was surprised, she cried happy tears through most of the party.  We received great feedback on all the food, which was devoured.  Thanks to loads of helpers, we pulled it off!  Love you mom! xoxo

Potato and blue cheese tart before it landed on the buffet table.

Stuffed dates before they evaporated into thin air.

While this photo is a bit blurry, it captures her surprise and the Judge's elation beautifully.

Checking out the wall of photos.

Okay, so who wants throw a party with me? I am ready to do it again!  Next time, I will be sure to dose my self with anti-wrinkle agents to ensure I don't look stressed and aged. 

Here I go . . . back to my paper.  Here's a little ditty to tantalize you until next time: 

Lamb osso bucco from our Valentine's dinner.

Where did we eat, you ask?

This place you might of heard of, Hail's Kitchen. It's pretty good.

What's a girl to do?

This morning I completed a chore that I've been putting off for a few weeks.  I shovelled the deck.  More accurately stated, I chipped ice off of the deck.  It was kind of like washing dirty dishes days after they should have been washed.  Procrastination has a nasty sense of humor.

That said, I am still procrastinating the editing of my paper.  I keep telling myself, tomorrow you will finish it.  Then I get a phone call to go fishing.  What's a girl to do? 

That's me on the left.

 

The Great Samoan Hunter needed photos for the Lodge's fishing blog.

 Who knew flying fish lived on the South Fork?

Growing up in Idaho, my dad instilled a healthy fear of wild animals in the hearts and minds of me and my two little sisters.  However, the wild animals we were most afraid of were not the typical lions and tigers and bears one might associate with the wilds of Idaho.  No, we were afraid of beavers and turkeys.  Beavers carried beaver fever, a deadly disease no eight year old with buck teeth wished upon herself, and turkeys grew spikes -- enormous, thorny, angry spikes on the back of their legs that scratch little girls' eyes out.  Not sure those were my dad's exact words, but to this day I am still leery of beavers and turkeys. 

Yesterday I was just about to jump in the shower, and I noticed some movement outside of my bedroom window.   

   

15 man-eating, eyeball-scratching turkeys in my driveway.

Casting fear aside, I snuck outside to catch their photo.

They ran away from me!  That's right, bitches.

My eyes lived to see another day.

So did the turkeys, as Tuli slept through the entire encounter.

Last night with the full moon, we decided to drive over the hill to Victor for a nighttime skate ski. Fortunately for me, we didn't see any turkeys or beavers. 

Before we left, we threw together the fastest, easiest, yummiest meal. This is a great one for anyone who is busy and/or lazy.  These days I fall into the latter category.  You can piece this meal together with any veggies you have on hand.  After our moonlit ski, it was a wonderful treat to come home to a warm meal.

Chicken thighs, potoatoes, asparagus, and tomatoes drizzed with olive oil and seasoned with salt and pepper and thyme.  Baked at 300 for 2 hours (less time would have been fine, but that was our roundtrip).

Tender, flavorful chicken and veggies.

I have one more super easy, translation lazy, meal for you today.  Somehow all this talk of procrasting has enduced some bizarre blogging efficiency.  Here's a fast, simple, delicious pasta that I made for lunch today. The sauce comes together in the time it takes to cook the noodles. In order to use the Great Samoan Hunter's internet, I bribed him with lunch.

Any shape pasta you like cooked according to the directions, one diced onion, one can green chiles, one small can whole tomatoes, and not pictured oregano, cumin, a handful of cilantro and some feta cheese.

While you bring your salted pasta water to boil, saute the diced onion in a tbs of olive oil. Saute until translucent -- about 3-4 minutes.  Add the chiles and tomatoes.  As the tomatoes simmer, smoosh them with the back of a spoon.  Season with 1/2 tsp each of oregano and cumin.  Simmer the sauce while the noodles cook.

Chop a handful of cilantro.

Throw in the cilantro with a good amount of feta.  Add the cooked pasta (and a little of the cooking water if your sauce is too thick).

Toss it all together and enjoy! 

Even the meat-eating Samoan Hunter enjoyed this lunch.