tag:blogger.com,1999:blog-44633935195189235092024-03-19T05:05:52.578-04:00BostonsInVirginiaThis blog is created by two sisters who love exploring new culinary ideas. We get together weekly, watch girly TV and cook great food. We created the blog to share our meals and experiences with you. Enjoy and let us know what you think!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.comBlogger48125tag:blogger.com,1999:blog-4463393519518923509.post-12930310173862161392011-08-30T13:01:00.003-04:002011-08-30T13:26:04.355-04:00Put A Lid On It!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646695595223806418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1tskCoFynZE_uut0vt6Qb45iGJxQ9jjzgXFX9lxzJGAlbIY37wyUDv9hJL3Ds53FXt85o96BAV8YAQj_WdzI6SU4SgFdK_kA6w_RXUW3GKJh5gQXoVWK-BH9-thvu9OE22V9p_ypm69h/s400/DSC04707.JPG" />
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<br /><div align="center">No, we did not get into an argument while cooking and tell each other to "Put A Lid On It"! SB has been listening almost exclusively to the bluesy/jazzy/swing band Squirrel Nut Zippers lately, and their song "Put A Lid On It" is one of their most popular tunes. If you are not familiar with the band, do yourself a favor and check them out. </div>
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<br /><div align="center">While listening to fun music and chatting about our weeks , we put together a beautiful and tasty meal. During a trip to Roanoke earlier this year, we bought a couple of adorable little casserole dishes. We found a great first recipe to cook in these....Chicken Tagine. Tagine is a sweetly spiced dish that incorporates Moroccan flavors. Dried figs and apricots, golden raisins, honey and almonds were mixed with chicken and onions to create this delicious dish. All the ingredients are sauteed until golden, and then transferred to the smaller dishes to finish cooking in the oven. </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 352px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646695595625549554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphlJFRLC9I3Z6tj28g8dE4Q6Z4KetJY_-CnYRtZ1-WnfVX4dxbAllWoMXkTW6bqX8ndCnyOuYvcXr3Mj3I5asNXZjRCBFD-LHdgharUqHzNtZhekaudOqEVLxuM6lAXA4KHPVE4SuB3U1/s400/DSC04711.JPG" />
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<br /><div align="center">To accentuate, but not overpower, the tangine, we picked side dishes that were simple yet flavorful. We made zucchini boats stuffed with pearl couscous, and an elegant cucumber salad with Greek yogurt and dill. Adding a piece of pita bread and a glass of crisp white wine to round out the meal, everything came together beautifully. </div>
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<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 394px; DISPLAY: block; HEIGHT: 229px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5646695601463126434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibWlDu0_CqxLbjHFV46teRS2TTgSgnlPYgBKpOzRIC6jELsejyMpoMDGNBHuNHNX7LHTaEnbrM-zeGx55byhaevZVoujaCIPwe9krhMyvcKla5K_sik4Ina8nCkPW-9q7OzUpp56qDF3IM/s400/DSC04714.JPG" />
<br />BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-14431444872835373652011-08-12T10:41:00.004-04:002011-08-12T10:57:28.218-04:00Summer Fun and Great Food! (and Hedgehogs)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVGkZNijFkg_4wTn9fcOXvXIEAOFWKXYp2qsQR4INZU-qVyFmESqdsDH0X6Qv85OLwLw2UXVmqgkWxGVv4XmK4yzGj8QV9prdvqJM81klo-4u9QHvN4rhGCeqbzuGvCYLZpXopkKSSAAK/s1600/DSC04692.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639980237630282434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhVGkZNijFkg_4wTn9fcOXvXIEAOFWKXYp2qsQR4INZU-qVyFmESqdsDH0X6Qv85OLwLw2UXVmqgkWxGVv4XmK4yzGj8QV9prdvqJM81klo-4u9QHvN4rhGCeqbzuGvCYLZpXopkKSSAAK/s400/DSC04692.JPG" /></a>
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<br /><div align="center">After many weeks of traveling and conflicting schedules, we were finally able to get together for a night of fun and delicious food! SH has been to Chicago (fun) and New Hampshire (work), and SB has been to Nashville (fun). We celebrated our reunion with a meal that was spicy, simple, and tasty! </div>
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<br /><div align="center">For our appetizer, we made Mussels with Tomatoes, Herbs, and Garlic (top photo). We got the mussels from a local seafood distributor (<a href="http://www.indigofarmsseafood.com/">www.indigofarmsseafood.com</a>), and they were beautiful and healthy--not a dud in the bunch! We cooked the mussels in white wine, and topped them with a spicy tomato, herb, and garlic sauce. Served with french bread and cold beer, this appetizer would be hard to beat! </div>
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<br /><div align="center">Our entree this week was Grilled Polenta with Spicy Steak. SH made homemade polenta rounds, and these were grilled for a short amount of time to give them a smoky flavor. The rounds were topped with grilled flank steak that had been rubbed with cumin and chili powder, cilantro, feta cheese, and homemade salsa. The combination of these foods was a treat for the taste buds--spicy, slightly smokey, and absolutely delicious! </div>
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<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTO16xrxKcNPiYuWoZf2RH4HSGBKI359e2r4MvTfqzUHf4vqVJ6z3Q4BsiKFsJRLP6y-_nL5tT63Vr69xujk1e2kOjIBixcfuQIMq-6ekklqSSeGR_lR44nlSQ-kaHW1KCfaiwJk0dIbr/s1600/DSC04699.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639980231030017026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTO16xrxKcNPiYuWoZf2RH4HSGBKI359e2r4MvTfqzUHf4vqVJ6z3Q4BsiKFsJRLP6y-_nL5tT63Vr69xujk1e2kOjIBixcfuQIMq-6ekklqSSeGR_lR44nlSQ-kaHW1KCfaiwJk0dIbr/s400/DSC04699.JPG" /></a>
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<br />To finish the evening, we found a couple hedgehog cupcakes that had been separated from their herd. These adorable banana cupcakes were hard to eat because they were so charming, but they were tasty!</div>
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<br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-C1CzIzSy9JJno1TWZumGL_aYAAz8dsDDpuZ11ssCxk8fYW0vKcbPspFUdq-OD8oiUl-e9H9MAT50RTwQeLTQNnLayKhv28AyX7n9yXmNUiTC7110XDAuXkOckGRlDvXABa7e6gAyFm0O/s1600/DSC04702.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5639980225082041154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-C1CzIzSy9JJno1TWZumGL_aYAAz8dsDDpuZ11ssCxk8fYW0vKcbPspFUdq-OD8oiUl-e9H9MAT50RTwQeLTQNnLayKhv28AyX7n9yXmNUiTC7110XDAuXkOckGRlDvXABa7e6gAyFm0O/s400/DSC04702.JPG" /></a></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-8329500804041986202011-06-01T21:46:00.006-04:002011-06-01T22:11:49.147-04:00Tropical Bananagrams in Virginia<div><br /></div><div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4HFuXaqySoZH_aeN9Li8szy2nP8HZ646qM76XUcZYptuxyE6QS-9htj7tOk4B_-j2oeVQjGNmxQ3I9HnQ5-q-UlGSFbcawZliifOWBhRrTnM2MmThb_Rt_gvG6xA7WeXLOjLSuwRJWu0/s1600/DSC04604.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613434928368603218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_4HFuXaqySoZH_aeN9Li8szy2nP8HZ646qM76XUcZYptuxyE6QS-9htj7tOk4B_-j2oeVQjGNmxQ3I9HnQ5-q-UlGSFbcawZliifOWBhRrTnM2MmThb_Rt_gvG6xA7WeXLOjLSuwRJWu0/s400/DSC04604.JPG" /></a></div><div align="center"> </div><div align="center">Tonight we had a change of pace! We had a friend, Rachael, join us this evening. She is a big fan of word games and Vietnamese food, so we incorporated both into our night. </div><div align="center"> </div><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNxLgrQ_xs2WErLUSYMGrZz17gykpm_5bvt9iPmKgYfEnRRfUbFAYeorupUTysNynHcj3SjV-oRnTxZS_kfPI7PCAOvBF-lL9P7peAbAjzDz0ESfv4ENMGgLRT6Sr9_sdOVYu4TthRskZ/s1600/DSC04616.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613434541746617346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmNxLgrQ_xs2WErLUSYMGrZz17gykpm_5bvt9iPmKgYfEnRRfUbFAYeorupUTysNynHcj3SjV-oRnTxZS_kfPI7PCAOvBF-lL9P7peAbAjzDz0ESfv4ENMGgLRT6Sr9_sdOVYu4TthRskZ/s400/DSC04616.JPG" /></a>We all had a different size wine glass to keep up with whose glass is whose!</div><div align="center"> </div><div align="center"> </div><div align="center">We started the evening with an appetizer of Vietnamese Style Shrimp Rolls. These light and tasty rolls incorporated shrimp, asian noodles, carrots, peanuts, and a spicy sauce rolled up in a fresh lettuce leaf. Delicious! Then we played a few rounds of the word game Banagrams, introducing Rachael to the many two letter words that can help you win a game, such as ka, ki, qi, and za!</div><div align="center"> </div><div align="center"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613436325674134898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEMk3_eKtx2gDni4PYEuTFdG7AsCs72mAv41jo3jxc89rZK2zb1TesoPlfkAjW41R3nmy15nrcrV1IBh_OSSBPY1JyD-plJXhC3kz4XdZjUXP9xdmCZBoEzXAVTs97q3D_fyK8nQXai5ta/s400/DSC04611.JPG" /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzigGmlmKOKIHbD1imjoONmT_TtgWdnEb4_nalyFYaP_5Dqm6CzSvSyGR9wPKQYRRgLt8dbfzZZpIhEg7ss6p_5mGobuR7p6igQv317X2r0ITojnDSr-ARUEhMJD8o5_sf1Ss7m0_-fYp/s1600/DSC04613.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="margin: 0px auto 10px; width: 300px; height: 400px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613434363150662514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYzigGmlmKOKIHbD1imjoONmT_TtgWdnEb4_nalyFYaP_5Dqm6CzSvSyGR9wPKQYRRgLt8dbfzZZpIhEg7ss6p_5mGobuR7p6igQv317X2r0ITojnDSr-ARUEhMJD8o5_sf1Ss7m0_-fYp/s400/DSC04613.JPG" /></a>Our main course was Vietmanese beef on skewers, served with brown rice and Vietmanese style broccoli. Served by candlelight on SB's wonderful deck, the flavorful meal was enjoyed in a cool and breezy evening.<br /></div><div><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613434344627592162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirMWOuViqdp8JpYeigM_FTSUVitj2QO3yy2vp1UhIuDDoIpmeqhp8Xy3BgNHg_HFtTpP9AHIl6NOM-dxZ4iRZFXKwnylvI-D_Rz8ZXS2cN-4X44BJZEdl_Ciwl-BIYp68bnFrOoia8keT1/s400/meal.jpg" /><br /><div><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5613434349797602210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitZN09BboCLSz6E5CD5tzJafwCzu83I3-aK_VhhsrMZ9Qa8xNbvQ93n-yZyZHfy_XWEPEjLt-RDVCkXzrt4yoVy_sq1wDu3TM87hQ85zJW0enfMm2JKSGN78Ubhvgmhv4X3mBgs60UrTrC/s400/candles.jpg" /><br /><div></div></div></div></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-25652652576191028612011-05-25T20:20:00.005-04:002011-05-25T20:42:57.160-04:00Red, White, and Blue. Roses and an Energy Dome too!<div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleFFU2228axcGmqdvTdffvtlTMyRXCXd9K2j2aWHAKbi9sCdfc3lbEGLg6yju-iMUvSv9rEvpvob0CNXIred3gIxmXtrgjuuh0hsiRLn3UEdCSFuHvO1x7GbLvCs5fhUSdshUWx5ZaLNB/s1600/DSC04555.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5610813663592489202" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhleFFU2228axcGmqdvTdffvtlTMyRXCXd9K2j2aWHAKbi9sCdfc3lbEGLg6yju-iMUvSv9rEvpvob0CNXIred3gIxmXtrgjuuh0hsiRLn3UEdCSFuHvO1x7GbLvCs5fhUSdshUWx5ZaLNB/s400/DSC04555.JPG" border="0" /></a>Hello all Rapture survivors! Amid all the rainstorms we have been having lately, spring is here! These lovely roses have been surrounding SB's mailbox the past few days, bidding a cheerful welcome to all visitors and passers-by. </div><div><br /><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA5CCN6OND2pqXUh0THMIebOmXHtYNKBfCYL6zH_y3mAJ3E4WcSf1oKTWc-H8v3JdI7uEMtJEvszvMkeaqcYYgpzVKsn5bPuQSKWLSi2WX6P2DbySzI_P1-JvwSJ-abYnhyphenhyphenjOPTY3cmTP/s1600/DSC04562.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5610813658243716386" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcA5CCN6OND2pqXUh0THMIebOmXHtYNKBfCYL6zH_y3mAJ3E4WcSf1oKTWc-H8v3JdI7uEMtJEvszvMkeaqcYYgpzVKsn5bPuQSKWLSi2WX6P2DbySzI_P1-JvwSJ-abYnhyphenhyphenjOPTY3cmTP/s400/DSC04562.JPG" border="0" /></a></div><div>We decided to make a simple spring dinner tonight, and yet pay homage to Memorial day by incorporating foods that were red, white, and blue. We started out the evening with a flavorful Feta, Garlic, and Dill dip with Pita Chips. We were able to use fresh dill from SB's deck herb garden, making the dish even more special. </div><div><br /></div><div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIyQF97ChYZy0p1-ObHkzZFzuTvTJlEtG0a4BUaVUoXuEQ_mWI69YNDv3d9KVjOGVE4R0t9FHQv3Bj0z0Y3uCcBFzJqOO0LMItpMh68PzwwoUEAOpEPfnbLjMqcN0zzAuh83KWg92btcQ/s1600/DSC04585.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5610813647662598882" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIyQF97ChYZy0p1-ObHkzZFzuTvTJlEtG0a4BUaVUoXuEQ_mWI69YNDv3d9KVjOGVE4R0t9FHQv3Bj0z0Y3uCcBFzJqOO0LMItpMh68PzwwoUEAOpEPfnbLjMqcN0zzAuh83KWg92btcQ/s400/DSC04585.JPG" border="0" /></a></div><div> </div><div>Our main course was prepared completely on the grill. We had pork tenderloin (marinated all day in zesty Italian dressing), topped with a blueberry and port compote. Grilled potatoes with fresh parsley (also from SB's deck herb garden) were served along side the pork, making a light and refreshing spring meal. </div><div> </div><div> </div><div><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5610813652203019234" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg56RiR9WQxrNaxJDbnTz_QGuSRGRYtzieE2bvZRXMCm5j6Pr-VqU9fZhyphenhyphenan1f2y-L8vw6OmXiImi4lHaeU6YQUzk2j0gxloVQlNQgx0eyllkyBQ6Y7qN_O7BPj8ae-xbTIGKYhY7WBEmDc/s400/DSC04581.JPG" border="0" /></div><div> </div><div>Since SB was off book clubbing last week, we were not able to properly celebrate Devo founder Mark Mothersbaugh's birthday. So this week, we celebrated belatedly by wearing the Energy Dome and dancing to Devo's latest album. What we do, is what we do! </div><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_ThNc9H9MS4Ztz2xBo5h3uPtIldOhB5SLsnk7GKd9GEKSgc8z30ZDezGCeYhgu9EEOnkczDsKWjMyiXUy019aRsIpGLqdOwFgTqM_XCwmVvJwCEBH2yVms_eZ96LVjwlSdeK1ZPvTuXc/s1600/DSC04588.JPG"><img style="margin: 0px auto 10px; width: 400px; height: 300px; text-align: center; display: block; cursor: pointer;" id="BLOGGER_PHOTO_ID_5610813642987777682" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga_ThNc9H9MS4Ztz2xBo5h3uPtIldOhB5SLsnk7GKd9GEKSgc8z30ZDezGCeYhgu9EEOnkczDsKWjMyiXUy019aRsIpGLqdOwFgTqM_XCwmVvJwCEBH2yVms_eZ96LVjwlSdeK1ZPvTuXc/s400/DSC04588.JPG" border="0" /></a>We also had special guest Dr. Cuddles, who was happy to serve us wine. This intelligent monkey took a break from trying to use banana enzymes to take over the world to hang out with us. Fun was had by all!<br /><div> </div></div></div></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-52490928608728842272011-05-12T10:49:00.000-04:002011-05-13T17:00:00.268-04:00Anniversary Dinner<div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 261px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605842001999280482" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-P55Raug_MCLPGL5ElqT3oduoyrCVGvpfQGddMRYAMFzk85I95wlOgCr9oSbWgo1bmP-sPwhsUoa78DBiLfNUJ3asmXTC8Cn0Kqd4vs1hdPQLWWoNdPXE9B3cQ-f5cOCLbIVyqwnIhlsF/s400/Steak.JPG" /></div><br /><div></div><br /><div>We like to celebrate, and this week we were excited to make a very nice dinner to honor the wedding anniversary of our parents! We planned an easy and elegant meal that rivaled anything you could get at a restaurant. </div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 324px; DISPLAY: block; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605842004062205858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3kmN5NFMCO03ue6gF1lFjKorWTsFvziODjABw2XtkaK9-Ev8H_Tr_udIgDsF4Ac1dQGMTUhU-8GM9cvbs_AmJfA1vMdtZP4l91fqokZPd0Smh-LMlJqUWiI5zF72mVVNbBvLb1nhzJHXk/s400/Drinks.JPG" /></div><br /><div>We began the festivites with doing something that Bostons in Virginia had not done before....making our own cocktails!! Pink Peppercorns (which are actually berries, and very expensive ones at that) were are focus for our main dish, and we found a drink called Muddled Pink Peppercorn and Basil Limeade that we thought would be fun to try. Pink peppercorns and basil and muddled with agave nector, and then mixed with fresh lime juice and vodka. The result was delicious, very light and tangy. We served these in glasses that our grandmother always served us lemonade in, which was a nice connection. </div><br /><div></div><br /><div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 268px; DISPLAY: block; HEIGHT: 231px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5605842009038002898" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0y4rNpKwKs5LnaH7wVtZBtaRy7M3CylIjhlJe0u4LyZ3pDN2HI4bPxYRGCddZjwZ12GlJaUblIe4aXEb973hlont-mIX1ce6iT0t_QEQnpHd7WSXugMVBVT5DFZrnSTEg0M3AVTpwV-6j/s400/Meal.JPG" /> After enjoying the limeade and discussing books we have both recently read, we moved on to dinner preparations. Along with a simple green salad, we made seared steak in a pink peppercorn sauce and goat cheese mashed potatoes. The steak, which was pressed in chopped peppercorns before being seared, was flavorful and delicious. Bostons in Virginia adds goat cheese to almost every dish imaginable, so of course the mashed potatoes were divine. We finished the meal with a banana cupcake, which we gobbled up too quickly to get any pictures of. <br />We found the steak recipe on this cooking blog, which provides many drool-worthy recipes and pictures...</div><br /><div></div><br /><div></div><br /><div><a href="http://www.closetcooking.com/2009/02/steak-tenderloin-in-pink-peppercorn.html">www.closetcooking.com/2009/02/steak-tenderloin-in-pink-peppercorn.html</a></div><br /><div></div><br /><div>We will be off next week while SB goes book clubbing, but will return in time to doing something red, white, and blue for Memorial Day!</div><br /><div></div></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-82250025722421728852011-04-21T15:56:00.006-04:002011-04-21T16:05:49.607-04:00We Are Back!After a long break, SH and SB are back! We have still been cooking, but took a break from blogging. We are ready to start again with a new goal for our blog. Rather than trying to make complex dishes that sound impressive, we will be focusing on simpler foods and techniques that will let us enjoy our time together more. Focusing on quality ingrediants and delicious flavors is our goal. <br /><br />A quick update--SH is now Dr. SH! SB is now running half marathon distances, and eats everything in sight. SB also just got a new grill that will be used for many future Bostons In Virginia meal. <br /><br />Last night, we made a delcious meal that we are delighted to share with you. We began with a salad of greens from the local farmer's market, red onion, goat cheese, and toasted walnuts.<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 375px; DISPLAY: block; HEIGHT: 272px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598128330079418098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_MYV_fP5r2hcqCvUzQiES1JF7Mb52Sp-64MarJs6YF2CP6ipFCDuC_mANb6ih9Jnc-v6pYkN3NHDJs1jpQUI6jvSiCFBuhAvZOD2-Mb3h7yusYMq5Qh0RzFPBQ3kOnfnMlIxa4WpZ4UCI/s400/Salad.JPG" /><br /><br />Our entree was angel hair pasta mixed with tomato coulis, pancetta, arugla, and topped with sauteed scallops. Served wtih grilled asparagus and a crisp white wine, it was a tasty meal!<br /><br /><br /><div><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5598128339061764162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9VrWGW0iKMK_Xv2HOw5XtVmR0P2lJUudBrVRVzf0tvR0kqTfX9g5teH8JbtsiyOicrnoDTFpetFInxU5ldKaeUdECXuu3j7A8ppLxQEdU86MiPvnKqvYZlbymvWCvIIVboUpiKNKjhA0W/s400/Scallops.JPG" /><br /><br /><br /><div></div></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-84427840822343008222010-03-10T21:22:00.003-05:002010-03-15T12:34:14.788-04:00Indian Dinner<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz04SLDoRiNapkxy0yjX-xlh79aNjPbwhkUSRzqEoIX66x-c8Uqk71X3ObLYdQ6Ext31I8lOXPYG7zEQgpkmVKLQVYMH-mMP5KtY43wH5UfCFo-UIVT21mmNCLKxoJmN7nECta5Vzih8ul/s1600-h/indian.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz04SLDoRiNapkxy0yjX-xlh79aNjPbwhkUSRzqEoIX66x-c8Uqk71X3ObLYdQ6Ext31I8lOXPYG7zEQgpkmVKLQVYMH-mMP5KtY43wH5UfCFo-UIVT21mmNCLKxoJmN7nECta5Vzih8ul/s400/indian.jpg" alt="" id="BLOGGER_PHOTO_ID_5447196389861435794" border="0" /></a><br />Eggplant boats with potato curry. Cilantro-Lime carrot salad. Potato Roti with raita.<br />Yum!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-73749511687410385822010-03-03T20:47:00.004-05:002010-03-03T21:28:21.676-05:00Ah, Veg Out!The only minor disappointment of the evening was that the current season of Project Runway aired a repeat episode this evening. We quickly recovered and settled into a night of Glee reruns - not the norm, but a welcome change of pace :)<br />So, onto more important things such as the wonderful food we prepared this evening. We began with two separate appetizers, both very tasty. The first is a quickly sauteed mixture of <a href="http://www.101cookbooks.com/archives/apple-zucchini-crostini-recipe.html">green apple and zucchini</a> served on a goat cheese coated crostini. The second was a melted piece of smoke mozzarella on a round of french bread topped with an avocado.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfqKYdUurmmkAmOcQpfCj_XG98BTFVC29GF54o3zeT-hnj9hH92cO0b50BqJ08c6Lt-BD2GsRHSoB6_fSrZnsD6tTzP4J2QEvB0IGZuIP8R-H60kKnjF0uTGl0LNMNam7x_swpc1cbn1A/s1600-h/IMG_3538.jpg"><img style="cursor: pointer; width: 304px; height: 234px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfqKYdUurmmkAmOcQpfCj_XG98BTFVC29GF54o3zeT-hnj9hH92cO0b50BqJ08c6Lt-BD2GsRHSoB6_fSrZnsD6tTzP4J2QEvB0IGZuIP8R-H60kKnjF0uTGl0LNMNam7x_swpc1cbn1A/s200/IMG_3538.jpg" alt="" id="BLOGGER_PHOTO_ID_5444591622112837602" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFWn2l5vlPnaP6mykcPJSybgVcylrILZgZH860GcCRiafC2lj9TP8ZqEZnT2i3rKfR-I1m5SbxHDhovigO3hmv12vNxUmv4O1195B1YBKDIDFsbcgBouytv5ijvD-OX86Gv88XweMYq5/s1600-h/IMG_3545.jpg"><img style="cursor: pointer; width: 311px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3rFWn2l5vlPnaP6mykcPJSybgVcylrILZgZH860GcCRiafC2lj9TP8ZqEZnT2i3rKfR-I1m5SbxHDhovigO3hmv12vNxUmv4O1195B1YBKDIDFsbcgBouytv5ijvD-OX86Gv88XweMYq5/s200/IMG_3545.jpg" alt="" id="BLOGGER_PHOTO_ID_5444591628901286994" border="0" /></a><br /><br />Our main course tonight was another winning combination. Both these dishes are keepers and would be great served together or apart. The highlight was a <a href="http://culinerapy.blogspot.com/2009/04/celebrating-brunch-goat-cheese-and.html">rustic vegetable tart</a> with goat cheese. This tart was prepared on a pie crust topped with a goat cheese mixture then piled with a mixture of roasted vegetables. The tart would be a great addition to any meal - especially a winter dinner or a spring brunch. The second highlight was the Two Potato Mash that we served on the side. This was basically a BIV recreation of a few different recipes we had read. We made a sweet potato and a white potato mash, then combined them together to serve. The marriage of the sweet potato and the starchy mashed potatoes proved to be a winning combination.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCntRxCCBdA5h1S1eq_Crewjpcq6wKp-Io5HV5yjceJTbPndPnEaCy_TUZ7lxjSTEf3qo77bB18WSEeQygd6oTlnruq8UemAxQrUfO4e92SoaVoYWME-kgbrWKh-nDF4nXuL3miLlb4kX/s1600-h/IMG_3562.jpg"><img style="cursor: pointer; width: 377px; height: 365px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWCntRxCCBdA5h1S1eq_Crewjpcq6wKp-Io5HV5yjceJTbPndPnEaCy_TUZ7lxjSTEf3qo77bB18WSEeQygd6oTlnruq8UemAxQrUfO4e92SoaVoYWME-kgbrWKh-nDF4nXuL3miLlb4kX/s320/IMG_3562.jpg" alt="" id="BLOGGER_PHOTO_ID_5444596716230470178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWazr1RZksODuhDCHA4GOyDPmUBQNcQcLt6EMlmc0DHqLoZ0Wxt1za1UHWvIUl86vy4JF86PaYyH5g35ma3Kh_9iuaXJWkMu55UV6ydZ6sntWZ5ZHbC50gY228OmLYQi3C1Fj_v8Qx-OPV/s1600-h/IMG_3576.jpg"><img style="cursor: pointer; width: 375px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWazr1RZksODuhDCHA4GOyDPmUBQNcQcLt6EMlmc0DHqLoZ0Wxt1za1UHWvIUl86vy4JF86PaYyH5g35ma3Kh_9iuaXJWkMu55UV6ydZ6sntWZ5ZHbC50gY228OmLYQi3C1Fj_v8Qx-OPV/s320/IMG_3576.jpg" alt="" id="BLOGGER_PHOTO_ID_5444596718453681154" border="0" /></a><br /><br />And for the dessert.... again, this was quite simple but a great little sweet ending to the evening. These <a href="http://www.101cookbooks.com/archives/chocolate-puddle-cookies-recipe.html">chocolate puddle cookies</a> taste like a mixture of soft meringue and a chewy brownie. Yum!! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1nup8EVcQxjGLt3iNjEVpnlyesy1LTGZyKM6II0wogyEvV5Ui627vhE3S5xqQLXII3qCpT8gByq_lk4vGB03Ls8BCAeqkHprqphZOpnxoyLdQUTSTeF-ObfYV8lGu8gVriJq-jsM5DJb/s1600-h/IMG_3578.jpg"><img style="cursor: pointer; width: 320px; height: 218px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1nup8EVcQxjGLt3iNjEVpnlyesy1LTGZyKM6II0wogyEvV5Ui627vhE3S5xqQLXII3qCpT8gByq_lk4vGB03Ls8BCAeqkHprqphZOpnxoyLdQUTSTeF-ObfYV8lGu8gVriJq-jsM5DJb/s320/IMG_3578.jpg" alt="" id="BLOGGER_PHOTO_ID_5444596725398818610" border="0" /></a><br />We recommend all these recipes and hope you try them out for yourself soon! Let us know if you have any questions or comments!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-21549915334132397392010-02-24T21:05:00.003-05:002010-02-24T21:42:50.084-05:00Branching Out<div style="text-align: right;"><div style="text-align: center;"><br /></div><div style="text-align: left;">Tonight BIV was inspired by a luxurious potato soup recipe from the Williams-Sonoma Potato Collection. The West African Potato Peanut Soup reminded us of a recent book we had both read - Barbara Kingsolver's "The Poisonwood Bible". We both read the book late in 2009 and were captivated by the story. We jumped at chance to pay homage to the book with a great meal.<br /></div></div><div style="text-align: left;"><div style="text-align: center;">Our appetizer was a simple recipe comprised of minimal ingredients and minimal preparation. This is worth the 15 minutes it takes to prepare - we promise you will not be disappointed.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdZV-gdfHZ3NlPARL4mVq7qvM4obD4oxFCIWAnW1S_8bHEWLbT8ByT4937ry8NVnLqJQjqTAwhN3jjygV92YPjTMbCO7tYBK08jBXyRJ2IZesNOsDncESg0XSbMEEOgLZ0BoEmxUDzAFY/s1600-h/IMG_3508.jpg"><img style="cursor: pointer; width: 320px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUdZV-gdfHZ3NlPARL4mVq7qvM4obD4oxFCIWAnW1S_8bHEWLbT8ByT4937ry8NVnLqJQjqTAwhN3jjygV92YPjTMbCO7tYBK08jBXyRJ2IZesNOsDncESg0XSbMEEOgLZ0BoEmxUDzAFY/s320/IMG_3508.jpg" alt="" id="BLOGGER_PHOTO_ID_5441999049839905890" border="0" /></a><br /></div><img src="http://i.timeinc.net/web/recipefinder/i/hex/clear.gif" alt="" height="1" width="38" /> <!-- CONTENT AREA - BEGIN --> <!-- TOP MARGIN SPACER --><br /><!-- TOP MARGIN SPACER - END --> <!-- PAGE TITLE --> <span class="item_header">Polenta Rounds With Black-eyed Pea Topping</span> (myrecipes.com)<br /></div> <img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="3" width="1" /><br /> <!-- PAGE TITLE - END --> <br /> <span class="item_body"></span><br /> <!-- RECIPE DETAILS --> <span class="form_font_one">Preparation Time: </span><span class="item_body">15 minutes minutes</span><br /> <span class="form_font_one">Cooking Time: </span><span class="item_body">11 minutes minutes</span><br /> <img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="13" width="1" /><br /> <!-- RECIPE INGREDIENTS --> <span class="item_body" style="line-height: 16px;"> 1/2 (16-oz.) tube refrigerated sun-dried tomato polenta, cut into 6 even slices<br /> Vegetable cooking spray<br />1 (15-oz.) can black-eyed peas, rinsed and drained<br />1/2 cup finely chopped onion<br />1/4 cup water<br />1/4 teaspoon ground red pepper<br />1/4 teaspoon salt<br />1/2 cup diced tomatoes<br />4 tablespoons chopped fresh cilantro<br />1/4 cup light sour cream<br /> <br /> </span> <!-- RECIPE INSTRUCTIONS --> <span class="item_body"> <p>1. Cook polenta rounds in a large nonstick skillet coated with cooking spray over medium-high heat 4 minutes on each side or until lightly browned. Remove from heat, and keep warm.</p><p>2. Wipe pan with paper towel, spray with cooking spray, and cook peas and next 4 ingredients over medium heat 3 minutes or until water evaporates. Remove from heat; stir in tomatoes and 3 Tbsp. cilantro. Spoon warm black-eyed pea mixture over polenta rounds, and top evenly with sour cream. Sprinkle with remaining 1 Tbsp. cilantro.</p></span>Our inspiration was the West-African Potato Peanut Soup. This soup was easy to prepare with basic kitchen staples, yet the result was truly a special treat. The soup was creamy, yet contained no dairy product (well - we did add a dollop of sour cream for flair) and had several layers of flavor - Yum :). We paired the soup with a simple green salad topped with roasted root vegetables and a slice of crusty bread.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUzGPZXxPL9N7UG1_NmvvEVoPusDdbZ-p2jP6OGgA9FFAelz3KFwCuOGGEl6Pc6V58cEq_Uwx7qiStIsQEJX7x0k9R684l3wRvaayxM39LVsiHrHvyu5S3t17daXdXBeQow0VLcFSb7qr/s1600-h/IMG_3524.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXUzGPZXxPL9N7UG1_NmvvEVoPusDdbZ-p2jP6OGgA9FFAelz3KFwCuOGGEl6Pc6V58cEq_Uwx7qiStIsQEJX7x0k9R684l3wRvaayxM39LVsiHrHvyu5S3t17daXdXBeQow0VLcFSb7qr/s320/IMG_3524.jpg" alt="" id="BLOGGER_PHOTO_ID_5441999054664592626" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsvSQRgwF4WmV-ByXSZ8y6GpusmrAtxzlTRXAQDnsFqDMT1Ts_JHHhMfUx2fqp1tShXEHKX3e9l-hvTGGkM0HoDRnoqUvfp-Xw1Q2Oj8CxJPjrlOyqiMxYNn7oVsKOpieMvdoLTwPZPn9/s1600-h/IMG_3529.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMsvSQRgwF4WmV-ByXSZ8y6GpusmrAtxzlTRXAQDnsFqDMT1Ts_JHHhMfUx2fqp1tShXEHKX3e9l-hvTGGkM0HoDRnoqUvfp-Xw1Q2Oj8CxJPjrlOyqiMxYNn7oVsKOpieMvdoLTwPZPn9/s320/IMG_3529.jpg" alt="" id="BLOGGER_PHOTO_ID_5441999064073048434" border="0" /></a>To finish out our African theme this evening, we made <a href="http://www.xs4all.nl/%7Ewesther/recepten/BAKED%20BANANAS%20GABON.htm">baked bananas gabon</a>. These simply prepared bananas were dipped in egg, coated with graham crackers and baked to achieve a crispy coating while keeping a moist, warm interior.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ej18-0TIo0jTm6nDd-g5SGLcSaUwIX-_PCP8Qi7TEhfxPbki2x3rLGKMBCIw52uRiekuA0-spIrTmn1ArzsCyhq2EkgKjXqJADKO3yr62nBwEGhdjJaPL9bGV1htaUY9NlnVmjFn6mpD/s1600-h/IMG_3530.jpg"><img style="cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Ej18-0TIo0jTm6nDd-g5SGLcSaUwIX-_PCP8Qi7TEhfxPbki2x3rLGKMBCIw52uRiekuA0-spIrTmn1ArzsCyhq2EkgKjXqJADKO3yr62nBwEGhdjJaPL9bGV1htaUY9NlnVmjFn6mpD/s320/IMG_3530.jpg" alt="" id="BLOGGER_PHOTO_ID_5441999066300749106" border="0" /></a><br />Another successful night!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-69388932151789077712010-02-17T20:51:00.004-05:002010-02-17T21:29:06.163-05:00An Embrace of Color<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnOHAaGegcfAcuDnK1joBWKjjtemdXKbqpBVOXEgveX16hLBBWeA3K0IEenuIa0D1IxjKCiwWMaTUcZmg2HiBzYMQBDO3p7rY-iqqyxM2dzXpsGkLVLYw_7cnWmQQnd6HhG8N1YL3AHBF/s1600-h/IMG_3494.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvnOHAaGegcfAcuDnK1joBWKjjtemdXKbqpBVOXEgveX16hLBBWeA3K0IEenuIa0D1IxjKCiwWMaTUcZmg2HiBzYMQBDO3p7rY-iqqyxM2dzXpsGkLVLYw_7cnWmQQnd6HhG8N1YL3AHBF/s320/IMG_3494.jpg" alt="" id="BLOGGER_PHOTO_ID_5439396559721168450" border="0" /></a><br /><br />To overcome our winter doldrums and to contrast our "white-out" meal last week, tonight we used the wonderful colors of nature to brighten our evening. Our night started with a wonderful smoky cheese and sun-dried tomato spread made by SB. This was a great appetizer served with crostini that provided both a touch of color and a burst of flavor. <br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSN5UYmm1EUujoxeOD_dpSQI2fha8U6n6cFw99URHr47h_BiFz8ANY0XfSQd0c70_h_QB8F9xQtraXDKh5OlSYSVG9RUbx0ogSBw0db4B4tymDWVlB-EPZA9BhuM4Ss1C4WHIrBKoXtF1/s1600-h/IMG_3501.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJSN5UYmm1EUujoxeOD_dpSQI2fha8U6n6cFw99URHr47h_BiFz8ANY0XfSQd0c70_h_QB8F9xQtraXDKh5OlSYSVG9RUbx0ogSBw0db4B4tymDWVlB-EPZA9BhuM4Ss1C4WHIrBKoXtF1/s320/IMG_3501.jpg" alt="" id="BLOGGER_PHOTO_ID_5439396721210611858" border="0" /></a><br />Our main course veered into both the orange and green portions of the color wheel. The <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833330">butternut squash and leek gratins </a>were light, flavorful and provided a nice warm feeling on another cold night. A side dish for the gratins was the surprising star of the evening. The sugar <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833329">snap peas</a> were prepared simply and are an awesome go-to side. These peas were boiled briefly then simply stirred with some butter and lemon then adorned with a handful of toasted almonds. <!-- end class="rcpdetail" --> <div class="rcpdetail" id="mainstats"> <p> <strong>Yield:</strong> 4 servings (serving size: 1/2 cup)<br /> </p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> 1 cup water</li><li> 2 1/2 cups sugar snap peas, trimmed (about 8 ounces)</li><li> 1 1/2 teaspoons butter, melted</li><li> 1/2 teaspoon grated lemon rind</li><li> 2 tablespoons sliced almonds, toasted</li><li> 1/4 teaspoon salt</li><li> 1/8 teaspoon freshly ground black pepper</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>Bring water to a boil in a medium saucepan. Add peas; cook 2 minutes or until crisp-tender. Drain peas in a colander over a bowl, reserving 1 teaspoon cooking water.</p><p>Combine peas, reserved cooking water, butter, and lemon rind, tossing gently to combine. Sprinkle with almonds, salt, and pepper; toss gently to combine.</p> </div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYESLjC34JI7Ow8rHabVHn5NLnkUjr-DgppgsyK1Gn_2CiQvTGQcggawWKsf_b4irxkqnvAzcoCcAI-GnNB-qG_ijRa8WUis5Bfiqass3ZYyqm8wRCg7XfIsh9imWBVmBtE7XCQcz0-XgP/s1600-h/IMG_3503.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYESLjC34JI7Ow8rHabVHn5NLnkUjr-DgppgsyK1Gn_2CiQvTGQcggawWKsf_b4irxkqnvAzcoCcAI-GnNB-qG_ijRa8WUis5Bfiqass3ZYyqm8wRCg7XfIsh9imWBVmBtE7XCQcz0-XgP/s320/IMG_3503.jpg" alt="" id="BLOGGER_PHOTO_ID_5439396885630717794" border="0" /></a>The dessert of the evening was another simple, yet surprisingly good dish. The <a href="http://allrecipes.com/Recipe/Eclair-Cake/Detail.aspx">eclair cake</a> is simple to prepare, yet provides a luxurious flavor. This no-cook dessert is a great little trick to have in your pocket when you need a quick dish to impress others.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-77663513469047114502010-02-10T20:38:00.011-05:002010-02-11T21:10:33.925-05:00A White Out (Almost)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnvNjw_OEKugwVfR1b21L7IiugaIAQmoFBTh-U50tEL-A8xaC20xM2HSvnuGwrFd2Zjhalq441FMwh0SRfnxi-XVWvPx8DqD7mffAX1A0Hv68yu1mmkZfpz-JbvKDVaR3wKTai5K5PXtJ/s1600-h/IMG_0432.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 456px; height: 361px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjnvNjw_OEKugwVfR1b21L7IiugaIAQmoFBTh-U50tEL-A8xaC20xM2HSvnuGwrFd2Zjhalq441FMwh0SRfnxi-XVWvPx8DqD7mffAX1A0Hv68yu1mmkZfpz-JbvKDVaR3wKTai5K5PXtJ/s320/IMG_0432.jpg" alt="" id="BLOGGER_PHOTO_ID_5436805897536480754" border="0" /></a><br /><br /><div style="text-align: left;"><br /></div><div style="text-align: center;">The weather in southwestern Virginia has been abysmal this past week. We have had two separate snow storms, scattered snow showers on the"off" days and now wind gusts of 50+ MPH. To say the least we are a little tired of the ever present force of Mother Nature, but we have no other choice than to succumb to her power over us. Our dinner tonight pays homage to the weather in general and even more our current state of mind. Unintentionally almost all our dishes were in the white color palate - very much like our mood. Yet BIV are always optimistic and we dared to include a bit of green with our white dinner, our hope of a better future. We know it is nearly mid-February and spring is not that far off, but will admit right now that a 40-degree day would be a welcome treat.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGmcAv24vYiFZaZ2BAi2XiF5QGq1qGLisvuFxwHYWM36VIM9AqufBwe8b6miY1hGa3mOIu8N5Qjt29qbghDpIIufmZOK8uVBkLaCQihnEPp6MjUJHKmzcQWh3ySpXI1isQjupUkRXcoic/s1600-h/IMG_3462.jpg"><img style="cursor: pointer; width: 435px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIGmcAv24vYiFZaZ2BAi2XiF5QGq1qGLisvuFxwHYWM36VIM9AqufBwe8b6miY1hGa3mOIu8N5Qjt29qbghDpIIufmZOK8uVBkLaCQihnEPp6MjUJHKmzcQWh3ySpXI1isQjupUkRXcoic/s320/IMG_3462.jpg" alt="" id="BLOGGER_PHOTO_ID_5436803960487526082" border="0" /></a></div>So, onto the exciting stuff - The FOOD! We again broke into new culinary territory this week. We made our own crackers....yes, we really made crackers from scratch. These were made from a combination of cornmeal and flour and the crackers were flavored with Parmesan cheese and cayenne pepper. These were time consuming to make and while I was in the midst of making them, I wondered "why I am making crackers - there is an entire aisle at the grocery store full of crackers". But, these crackers were better than all of those you see in the store and with a little practice - they are (relatively) easy to make. Here is the <a href="http://www.101cookbooks.com/archives/spicy-polentacheese-crackers-recipe.html">recipe (from 101Cookbooks.com)</a> and if you have any interest I would suggest giving it a try.<br /><h1>Spicy Polenta-Cheese Crackers</h1> <p><em>Heidi notes: Don't burn them, cooking time will vary depending on how thin you've actually rolled them - they can burn in no time. I started watching these in the oven at 6 minutes, mine were really on the thing side, so I pulled them out after eight minutes.</em></p> <blockquote> <p>Equipment: A food processor or a blender; 2 nonstick baking sheets; a 1 3/4-inch round biscuit cutter or a glass.</p> <p>1 cup bread flour (hs note: white whole wheat flour works as well)<br />1 cup instant polenta<br />3/4 teaspoon fine sea salt<br />1/2 teaspoon baking soda<br />1/4 teaspoon cayenne pepper<br />1/2 cup freshly grated Parmigiano-Reggiano cheese<br />2 1/2 tablespoons cold unsalted butter, cut into 1/4-inch pieces<br />3/4 cup buttermilk, shaken to blend</p> </blockquote> <p>Preheat the oven to 375 degrees F.</p> <p>In a food processor or a blender, combine the flour, polenta, sea salt, baking soda, cayenne pepper, and cheese. Process to blend. Add the butter and process just until the mixture resemble coarse meal. Add the buttermilk and process until the dough just forms a ball. Transfer the dough to a lightly floured surface and knead for a few seconds. Wrap in plastic and set aside at room temperature for 15 minutes.</p> <p>Cut the dough into quarters. Set one quarter on a lightly floured surface; cover the remaining pieces with plastic. Roll out the dough 1/16 inch thick. Using a 1 3/4-inch biscuit cutter or a glass, cut out rounds of dough and arrange them on a nonstick baking sheet. Repeat with the remaining dough. Place the baking sheets in the oven and bake until the crackers are golden and crisp, 12 to 15 minutes. Once cool, transfer to airtight containers. The crackers can be stored in an airtight container for up to two weeks.</p> <p><em>Makes 75 crackers.</em></p>To go with the crackers we had a white bean dip flavored with mint and lemon, a Danish blue cheese and a feta cheese spread. The crackers were really great with all the spreads, but the saltier fare of the blue and feta really paired well with the crackers.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsMcMfTrf79p-pAt9CxkK1YRxQsDNGCm5cCS2a9LnPJUDOmgZ82cM54vqZL1hSOr9QUtPQU61yHooFqXWOTL5zEiYuCF6EhXEHwVZtZj-jSZoF2sH88W05ET01dZ7TFOwZaLDZ7d689iW/s1600-h/IMG_3476.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsMcMfTrf79p-pAt9CxkK1YRxQsDNGCm5cCS2a9LnPJUDOmgZ82cM54vqZL1hSOr9QUtPQU61yHooFqXWOTL5zEiYuCF6EhXEHwVZtZj-jSZoF2sH88W05ET01dZ7TFOwZaLDZ7d689iW/s320/IMG_3476.jpg" alt="" id="BLOGGER_PHOTO_ID_5436804318136879986" border="0" /></a><br />The main dish tonight was a combination of cauliflower and asparagus. We made a <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=833333&adsqs=">creamed cauliflower</a>, perfect for the whiteout conditions outside and a perfect comfort food for that tired winter feeling. The cauliflower was really great and would be a great side dish or a vegetarian main dish at any seasonal gathering. Our accompaniment to the cauliflower was a wonderful <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=226706">roasted asparagus with a browned butter sauce.</a> This is my favorite way I have ever had asparagus and it was an easy dish to put together.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSCxqlLOnWKpoELMACFzxzrCkAGN-oJyzGdUueKTesmajVOtGwWBLTQgTF_zboSK1pMYbGpG-VC4eK3Pk_7Xi-JGFIb5RBjuBfAckTv-D-RR4KAy_WTlyLMi2v2h392WPhjwTSl1CEKRE/s1600-h/IMG_3484.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXSCxqlLOnWKpoELMACFzxzrCkAGN-oJyzGdUueKTesmajVOtGwWBLTQgTF_zboSK1pMYbGpG-VC4eK3Pk_7Xi-JGFIb5RBjuBfAckTv-D-RR4KAy_WTlyLMi2v2h392WPhjwTSl1CEKRE/s320/IMG_3484.jpg" alt="" id="BLOGGER_PHOTO_ID_5436806164798271346" border="0" /></a><br />Now onto dessert....We had a super easy (no-cook) dish. We made a parfait layered with lemon yogurt, blueberries and ginger snaps. Easy to put together, but a wonderful combination of flavors and crunch. We used a thick, creamy lemon yogurt which really added to the success of the dish.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-14986580865385473262010-02-03T21:10:00.002-05:002010-02-03T21:54:10.121-05:00Into the Future!Tonight BIV did something different, we cashed in some gift certificates to feed us for the evening while we made food that will feed us in the future. Our take out was enjoyable and provided a nice break, as we were not rushing to finish our dinner for the evening. Tonight we were able to eat yummy food we didn't have to make while also making yummy food that would be the basis for many dinners yet to come. In general a great night and we hope to incorporate the basics we made tonight into our future recipes and we would recommend that if you are interested you should look into these homemade staples, too.<br />First we made granola- an easy combination of rolled oats, sweetener,nuts and fruit that will facilitate many early mornings and make a great starter to the day. Here is the recipe from <a href="http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html">Food Network </a>with our modifications:<br /><h2>Ingredients</h2> <!--concordance-begin--> <ul><li class="ingredient">3 cups rolled oats</li><li class="ingredient">1 cup slivered almonds </li><li class="ingredient">1 cup cashews </li><li class="ingredient">1/4 cup plus 2 tablespoons dark brown sugar</li><li class="ingredient">1/4 cup plus 2 tablespoons maple syrup</li><li class="ingredient">1/4 cup vegetable oil</li><li class="ingredient">3/4 teaspoon salt</li><li class="ingredient">1 cup dried cranberries<br /></li></ul> <!--concordance-end--> <h2>Directions</h2> <p class="instructions"> Preheat oven to 250 degrees F. </p> <p class="instructions">In a large bowl, combine the oats, nuts, and brown sugar.</p> <p class="instructions">In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.</p> <p class="instructions">Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed. </p><br />We also made a large pot of marinara sauce that will be frozen for future use as pasta sauce, pizza sauce and in soups and stews. This<a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1662822"> Cooking Light recipe</a> had a wonderful smell and will be a great resource as we (hopefully) head into spring.<br /><div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> 3 tablespoons olive oil</li><li> 3 cups chopped yellow onion (about 3 medium)</li><li> 1 tablespoon sugar</li><li> 3 tablespoons minced garlic (about 6 cloves)</li><li> 2 teaspoons salt</li><li> 2 teaspoons dried basil</li><li> 1 1/2 teaspoons dried oregano</li><li> 1 teaspoon dried thyme</li><li> 1 teaspoon freshly ground black pepper</li><li> 1/2 teaspoon fennel seeds, crushed</li><li> 2 tablespoons balsamic vinegar</li><li> 2 cups fat-free, less-sodium chicken broth</li><li> 3 (28-ounce) cans no-salt-added crushed tomatoes</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>Heat oil in a large Dutch oven over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds. Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally.</p><p>To store in the freezer: Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.</p><p>To thaw sauce: Try one of three methods.</p><p>1. Thaw in the refrigerator overnight.</p><p>2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.</p><p>3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.</p><p>To boost taste: Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.</p><p>The recipe that inspired our entire "stock the freezer" night was one from 101 Cookbooks.com, the site that is most frequently a inspiration to BIV and one that you should check out for yourself. This recipe was simple in ingredients and technique, yet completely captivated us. This recipe was for vegetable bouillon, you know that stuff you buy in the cubes in the grocery store that you never really want to use, but you know your recipe needs some sort of lift. Well we read this recipe that incorporates real vegetables, preserves them with salt and is then stored in the freezer. We were captivated and moved it to the front of the must make list. It turned out wonderful and we can't wait to include it in future blogs.</p><p><br /></p><p></p></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-55978715585080940112010-01-27T20:47:00.003-05:002010-01-27T21:27:16.894-05:00No Burner Left Behind<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8hVukJ3CbYMmmvZT1zygbqdH0EIgE7X43-zNKDwM64r6PmB_MaHq7CZma-1l0Dw6D3LHhXVEtGddIFxoB9bgeuzyqfEIWPiDPbPg6E5tj5C8XpG-STZh74BQfgYvuvwRtVckdxT5VuoF/s1600-h/IMG_3421.jpg"><img style="cursor: pointer; width: 470px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc8hVukJ3CbYMmmvZT1zygbqdH0EIgE7X43-zNKDwM64r6PmB_MaHq7CZma-1l0Dw6D3LHhXVEtGddIFxoB9bgeuzyqfEIWPiDPbPg6E5tj5C8XpG-STZh74BQfgYvuvwRtVckdxT5VuoF/s320/IMG_3421.jpg" alt="" id="BLOGGER_PHOTO_ID_5431603154964639538" border="0" /></a><br />In contrast to our simplistic dinner last week, tonight BIV ventured into a series of complex recipes. We began simply enough with a nice loaf of cibatta bread purchased from the local bakery complemented with a wonderful French goat ch eese. <h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdn4zYvNuEoiGZ0Y7TBe5a80LymRzm9_lL-aEh3B1c06chHSg_ypOpiaxpM7RAh0YTfp2PSM_eiA_pSIk6ZleTTBMPxfrkueMjMNj1xTkPRX1TF2pRaehLIiqgmV4NtvQbcuZ0RsODBNE/s1600-h/IMG_3413.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdn4zYvNuEoiGZ0Y7TBe5a80LymRzm9_lL-aEh3B1c06chHSg_ypOpiaxpM7RAh0YTfp2PSM_eiA_pSIk6ZleTTBMPxfrkueMjMNj1xTkPRX1TF2pRaehLIiqgmV4NtvQbcuZ0RsODBNE/s320/IMG_3413.jpg" alt="" id="BLOGGER_PHOTO_ID_5431603144392877762" border="0" /></a></h2> While we snacked on the uncomplicated (yet, tasty) appetizer, we started the prep work for the rest of our dishes. Our main course was comprised of a red wine-stained risotto along with a side dish of rainbow chard. The risotto was creamy and flavorful when topped with sauteed pears, walnuts and a creamy blue cheese.<br /></div><h2 style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJnKj6cq1OSZOqmbQrCmoBC5wl6115AwoaJY-GEELOxwRyRG_A7URiv5_i_OHh-wEmrKnU055nowvZ2Rq8idL4BG9tY0eN2us4tQLa3q9vgXHkBehMZ4AAgs0XPwRjrp5HzdstP5hNJyz/s1600-h/IMG_3423.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJnKj6cq1OSZOqmbQrCmoBC5wl6115AwoaJY-GEELOxwRyRG_A7URiv5_i_OHh-wEmrKnU055nowvZ2Rq8idL4BG9tY0eN2us4tQLa3q9vgXHkBehMZ4AAgs0XPwRjrp5HzdstP5hNJyz/s320/IMG_3423.jpg" alt="" id="BLOGGER_PHOTO_ID_5431603160576323554" border="0" /></a></h2> <div class="rcpdetail" id="mainstats"> <p> </p> <p><strong>Yield:</strong> 10 servings (serving size: about 1/2 cup risotto, about 1/4 cup pears, about 1 tablespoon cheese, 1 1/2 teaspoons nuts, and about 1/2 teaspoon parsley))<br /> </p> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="ingredients"> <h2>Ingredients</h2> <ul><li> 1 cup pear nectar</li><li> 1/4 teaspoon ground cinnamon</li><li> 3 (14-ounce) cans fat-free, less-sodium chicken broth</li><li> 1 1/2 tablespoons olive oil, divided</li><li> 1/4 cup chopped shallots</li><li> 1 1/2 teaspoons chopped fresh thyme</li><li> 3 garlic cloves, minced</li><li> 1 1/2 cups Arborio rice</li><li> 1/2 cup Chianti or other dry red wine</li><li> 1/4 teaspoon salt</li><li> 1/4 teaspoon freshly ground black pepper</li><li> 1 teaspoon butter</li><li> 2 firm Bosc pears, peeled, cored, and cut lengthwise into 1/4-inch-thick slices</li><li> 1/2 cup (2 ounces) crumbled blue cheese</li><li> 1/3 cup chopped walnuts, toasted</li><li> 2 tablespoons chopped fresh parsley</li></ul> </div><!-- end class="rcpdetail" --> <div class="rcpdetail" id="preparation"> <h2>Preparation</h2> <p>Bring first 3 ingredients to a simmer in a medium saucepan (do not boil). Keep warm over low heat.</p><p>Heat 1 tablespoon olive oil in a large saucepan over medium-high heat. Add shallots, thyme, and garlic; sauté 2 minutes. Add rice; cook 3 minutes, stirring constantly. Stir in wine; cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 3/4 cup at a time, stirring constantly until each portion of br</p> <p>oth is absorbed before adding the next (about 30 minutes total). Stir in salt and pepper.</p><p>Heat remaining 1 1/2 teaspoons of oil and butter in a large nonstick skillet over medium-high heat. Add pears; sauté 4 minutes. Serve pears over risotto; sprinkle with cheese, nuts, and parsley.</p><p><br /></p><p>Our dessert tonight was an almondy treat. SH had recently inherited a container of vanilla almond milk and SB was us to the challenge of finding a yummy use for the milk. She made triple threat almond cupcakes that no only used the almond milk, but also almond paste and sugar coated almonds. These cupcakes were both labor and ingredient intensive but the result was tender, nutty and very tasty. You can find the recipe on the <a href="http://www.bluediamond.com/applications/recipes/?theView=recipeDetail&recipeId=69">blue diamond website</a>.<br /></p><h2 style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc7RVv5At9LG6TIaTLP-ZQe61hUFOfCk91wzKmuYaraBt1KtogiZ7sg5hWVPx3QvMwFlBJujGWBQy-emPIxxMpM2F4qKtx_Ze8RomfitFb0lQXQQz9w2OaX6NAw4cofqX8IhqZcO5-sZS/s1600-h/IMG_3431.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIc7RVv5At9LG6TIaTLP-ZQe61hUFOfCk91wzKmuYaraBt1KtogiZ7sg5hWVPx3QvMwFlBJujGWBQy-emPIxxMpM2F4qKtx_Ze8RomfitFb0lQXQQz9w2OaX6NAw4cofqX8IhqZcO5-sZS/s320/IMG_3431.jpg" alt="" id="BLOGGER_PHOTO_ID_5431603166054030658" border="0" /></a></h2> </div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-29634475845757677292010-01-20T15:50:00.006-05:002010-01-20T21:28:20.539-05:00New Year and New Blog Entry!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZHJNuL1BaJ7ngAE61jTlkUyu02uc32vhtNtulbASv_rfF_H-eWjJXIh_BPGppTPRvgRrLM7jgTdPVYnLsjHiTk60xOnAooUn0hgsGqb2AykIL-GsmcBntghXslzEOOh-ziCCcSaKEOJf/s1600-h/IMG_3383.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 442px; height: 331px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkZHJNuL1BaJ7ngAE61jTlkUyu02uc32vhtNtulbASv_rfF_H-eWjJXIh_BPGppTPRvgRrLM7jgTdPVYnLsjHiTk60xOnAooUn0hgsGqb2AykIL-GsmcBntghXslzEOOh-ziCCcSaKEOJf/s320/IMG_3383.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009184515662562" border="0" /></a><br />You may had noticed that we have taken some time off and have not been regular bloggers in the recent months. But we have now regrouped and are ready to return to the blogosphere :) and to hopefully return to a regular schedule.<br />Tonight's dinner was predominately from the recently published Gourmet Today. SB stared off the evening with a great ricotta cheese appetizer that was creamy and hard to stop eating!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8YU3jVsW114xDKhdu74lmfu0CXzzSbCNbGcY-AacOB4wjV7Y4ZdZBfDJ7eQ6EFfHrZVPvn5dy54PbLGrlDZ5zsdlkSJwz-2MA2-FBuxA5nzYDX7IVjN-WWScgoKFNjjFzb2H6W9cI6Z-/s1600-h/IMG_3387.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8YU3jVsW114xDKhdu74lmfu0CXzzSbCNbGcY-AacOB4wjV7Y4ZdZBfDJ7eQ6EFfHrZVPvn5dy54PbLGrlDZ5zsdlkSJwz-2MA2-FBuxA5nzYDX7IVjN-WWScgoKFNjjFzb2H6W9cI6Z-/s320/IMG_3387.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009191053418178" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8YU3jVsW114xDKhdu74lmfu0CXzzSbCNbGcY-AacOB4wjV7Y4ZdZBfDJ7eQ6EFfHrZVPvn5dy54PbLGrlDZ5zsdlkSJwz-2MA2-FBuxA5nzYDX7IVjN-WWScgoKFNjjFzb2H6W9cI6Z-/s1600-h/IMG_3387.jpg">Next we had a butternut squash soup, a wonderful recipe from Gourmet Today . </a>The soup was simple and flavorful and was topped with a luxurious roasted red pepper mousse. This was warm and comforting while also providing refreshing new textures and flavors.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJm-oPqX_6im303Xx-cDrAUO_wylwecs-f-i-x1n8lEOecrBi-JfQb9uaFrAljGcE5UcnSOB3hH9WYVASuGpeuJPAwUP1FZQatr6A3r6wbKqRmMm5fo8Virh8PxymqbQ1ce1yoldp6qNT/s1600-h/IMG_3391.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnJm-oPqX_6im303Xx-cDrAUO_wylwecs-f-i-x1n8lEOecrBi-JfQb9uaFrAljGcE5UcnSOB3hH9WYVASuGpeuJPAwUP1FZQatr6A3r6wbKqRmMm5fo8Virh8PxymqbQ1ce1yoldp6qNT/s320/IMG_3391.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009197095648066" border="0" /></a>The main course tonight was a simple pasta dish. This is probably one of the simplest main dishes BIV has ever put together! The Spaghetti was simple in the amount of time and technique required, but did not deliver a simplistic result. I can not recommend this dish enough - in less than 30 minutes you had a flavorful and hearty main dish. We served the pasta with roasted Brussels sprouts tossed with lemon - a perfect accompaniment. <br /><br /><div style="text-align: left;"> <a href="http://www.epicurious.com/recipes/food/views/Spaghetti-with-Pecorino-Romano-and-Black-Pepper-107801" class="title parsedTitle"> Spaghetti with Pecorino Romano and Black Pepper </a> <span id="publish_date"> Gourmet | Marc</span><span id="publish_date">h 2003</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6SbAg-qaMPF064DMVYJWbep-xWtD0Jn3QxPRlm5BOEZRF_WjyWkemQgKqzIovXrB-I8v_ukkaRrtTy1_npXprdlS-XnJTLn55ICzTAqQPtjOr1gDSoAWzxLmih6K9YbTmw4pQyY584P7/s1600-h/IMG_3396.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_6SbAg-qaMPF064DMVYJWbep-xWtD0Jn3QxPRlm5BOEZRF_WjyWkemQgKqzIovXrB-I8v_ukkaRrtTy1_npXprdlS-XnJTLn55ICzTAqQPtjOr1gDSoAWzxLmih6K9YbTmw4pQyY584P7/s320/IMG_3396.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009203447529394" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ca9kcRf5KFNRbHpJXDghplhz-m3fPuR154-bdSeMR1pZSz9iQqftqU8wA0LoVHZr1o4mGKb2dH6io37YhxeCwkceSzMrdgC7QBhnnLdJ2awcLAPoNhvMjtQygBROPpPsATSWuwYSzBV9/s1600-h/IMG_3398.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Ca9kcRf5KFNRbHpJXDghplhz-m3fPuR154-bdSeMR1pZSz9iQqftqU8wA0LoVHZr1o4mGKb2dH6io37YhxeCwkceSzMrdgC7QBhnnLdJ2awcLAPoNhvMjtQygBROPpPsATSWuwYSzBV9/s320/IMG_3398.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009207527851314" border="0" /></a><span id="publish_date">c</span></div><p id="titleInfo"> </p> <p id="sourceCredit"> </p> <div id="content_div"> <div id="recipeInfoDivFullPage"> <p><em>Cacio e Pepe</em></p> <p>For this recipe, you need to grate the cheese with the ragged-edged holes of a box grater for ease of melting. Don't use the small teardrop-shaped holes or a rasp, as your cheese will clump up in the bowl.</p> <span class="yieldOrTime"><span>Yield:</span> Makes 4 first-course servings</span><br /> <span class="yieldOrTime"><span>Active Time:</span> 20 min</span><br /> <span class="yieldOrTime"><span>Total Time:</span> 20 min</span><br /> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_ingredients_lbl.gif" alt="ingredients" id="ingLbl" /> <div id="ingDiv"> <span>2 teaspoons black peppercorns</span><br /> <span>1/2 lb spaghetti</span><br /> <span>2 1/2 oz very finely grated Pecorino Romano (3/4 cup plus 2 tablespoons) or Parmigiano-Reggiano plus additional for serving</span><br /> </div> <img src="http://www.epicurious.com/rd_images/printer_friendly/pf_preparation_lbl.gif" alt="preparation" id="prepLbl" /> <div id="prepDiv"> <p>Toast peppercorns in a dry small skillet over moderately high heat, swirling skillet, until fragrant and peppercorns begin to jump, 2 to 3 minutes. Coarsely crush peppercorns with a mortar and pestle or wrap in a kitchen towel and press on peppercorns with bottom of a heavy skillet.</p> <p>Cook spaghetti in a 6- to 8-quart pot of <a href="http://www.epicurious.com/recipes/food/views/105591">boiling salted water</a> until al dente.</p> <p>Fill a large glass or ceramic bowl with some hot water to warm bowl. Just before spaghetti is finished cooking, drain bowl but do not dry.</p> <p>Reserve 1/2 cup pasta cooking water, then drain pasta quickly in a colander (do not shake off excess water) and add to warm pasta bowl. Sprinkle 3/4 cup cheese and 3 tablespoons cooking water evenly over spaghetti and toss quickly. If pasta seems dry, toss with some additional cooking water.</p> <p>Divide pasta among 4 plates, then sprinkle with pepper and 2 tablespoons cheese (total). Serve immediately with additional cheese on the side.</p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNf6N6KwTD8fYOO_l0zDgc_bTDkDKgOM0uLGqZIzF4SENfPPTI9WK3rz80i2P9EiwW63Ty02oJKqJCSaWHQsyx73rtUinivnwTxDNZ9q-7I0rIgEVJCkfIM0fU9EGeMmdF458rDIukKIw/s1600-h/IMG_3404.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbNf6N6KwTD8fYOO_l0zDgc_bTDkDKgOM0uLGqZIzF4SENfPPTI9WK3rz80i2P9EiwW63Ty02oJKqJCSaWHQsyx73rtUinivnwTxDNZ9q-7I0rIgEVJCkfIM0fU9EGeMmdF458rDIukKIw/s320/IMG_3404.jpg" alt="" id="BLOGGER_PHOTO_ID_5429009512860226450" border="0" /></a><p>And what would a BIV dinner be without a great desert? I don't know because we never finish the evening without one! Tonight we had homemade brownies topped with a scoop of peppermint ice cream. Again simple, yet delicious. <br /></p> </div> </div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-6330611412627397912009-11-05T09:26:00.002-05:002009-11-05T09:28:14.857-05:00We Will Be Back Soon!Hello Everyone!<br />SB and SH will be back next week with new menus. For now check out SB's new blog at<br /><br /><a href="http://classyveggie.blogspot.com/">http://classyveggie.blogspot.com/</a>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-54280440157392360522009-08-20T10:33:00.003-04:002009-09-02T21:04:42.615-04:00Taking A BreakBostonsInVirginia is going to take a little time off. We will be back in a month or so, but for now you can view the archives when you start to miss us :)<br />In the meantime:<br />SB is starting school, SH is finishing school and we are both going to spend some time visiting the east coast.<br />We will try to keep you updated on our progress and travels, but no promises!<br />Thanks for stopping by.<br />9/2 - SH just stopping by with a quick update. I have been busy working on my dissertation, but took a break this weekend for a quick trip to Vermont. I had a great weekend visiting with friends and attending a beautiful wedding. A much needed break from daily writing to enjoy a relaxing weekend. I miss BostonsInVirginia Wednesdays, but we will be back soon.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-90459690515698177122009-08-19T22:26:00.007-04:002009-08-20T10:32:14.241-04:00Beans, Zucchini and Things . . . . . .<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF71ICmVKqZAFjGjqvfkw-8iidGonkwGwIzUP72pybT_ZGyTsEhUG58ocQRXczdZyS8AZSuZW0ODRGZYSIZyPwE0Y3VkBx_qYPdktOnBD2rFvdvkBlQ4hVHrl5GBgLQv2mPc-DWLVEAWAZ/s1600-h/IMG_2236.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF71ICmVKqZAFjGjqvfkw-8iidGonkwGwIzUP72pybT_ZGyTsEhUG58ocQRXczdZyS8AZSuZW0ODRGZYSIZyPwE0Y3VkBx_qYPdktOnBD2rFvdvkBlQ4hVHrl5GBgLQv2mPc-DWLVEAWAZ/s320/IMG_2236.JPG" alt="" id="BLOGGER_PHOTO_ID_5371872065010222546" border="0" /></a><br /><br />Well, I will admit to technology troubles tonight. I had composed the blog and was proofreading when my computer suddenly crashed. Alas, all was lost and now I am starting from the beginning (again). Just a warning, the second round will be somewhat abbreviated as my bedtime is swiftly approaching.<br />The theme this week was Mexican with a twist; a few fresh ideas to enliven the otherwise ordinary and predictable comfort cuisine.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUbKRipyAR8ZzSyHEdSaPmQ2GVju0WAKMG5UN7fTjUuIbYALj6NFt0DHSnhDLHkad0ZgbaE2WDqOG3WYSMoPRtU4RFaN_tp5I_aVMFc1tMYTU_67mA5QB0dT94pfHemtlTgizA0Afre6o/s1600-h/IMG_2229.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUbKRipyAR8ZzSyHEdSaPmQ2GVju0WAKMG5UN7fTjUuIbYALj6NFt0DHSnhDLHkad0ZgbaE2WDqOG3WYSMoPRtU4RFaN_tp5I_aVMFc1tMYTU_67mA5QB0dT94pfHemtlTgizA0Afre6o/s320/IMG_2229.JPG" alt="" id="BLOGGER_PHOTO_ID_5371871330428774626" border="0" /></a><br />The appetizer this week was homemade tortilla chips enhanced with cumin and chili powder. The chips were dipped into refried black beans flavored with garlic and cumin and refreshed with the addition of a little goat cheese. YUM!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0702lmVWvbM6iTF5hQS7vJ-VcMFTQWDc0LAYcxqqj95M0-yVejbHjFtXE8kmGua-aox5QONKMkuaJ5BxNPqWPTKrJGHAtPqUm3rY7eCnMi7jdrWk7ZjLkpIv1fiZfDyljNEHDZ4nP6sWz/s1600-h/IMG_2250.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0702lmVWvbM6iTF5hQS7vJ-VcMFTQWDc0LAYcxqqj95M0-yVejbHjFtXE8kmGua-aox5QONKMkuaJ5BxNPqWPTKrJGHAtPqUm3rY7eCnMi7jdrWk7ZjLkpIv1fiZfDyljNEHDZ4nP6sWz/s320/IMG_2250.JPG" alt="" id="BLOGGER_PHOTO_ID_5371872069220301810" border="0" /></a><br />The main course was an Epicurious.com recipe. This take on enchiladas revived the classic by using two salsas. In addition to the typical tomato salsa, the green salsa was comprised of sauteed pumpkin seeds blended with cilantro. The nuttiness of the pumpkin seeds truly was the refreshing "secret" ingredient in the enchiladas.<br /> <strong>For enchiladas:</strong> <ul id="ingredientsList"><li>1 large white onion, cut crosswise into 1/2-inch-thick rounds</li><li>2 red bell peppers, quartered </li><li>3/4 pound medium zucchini, cut lengthwise into 1/4-inch-thick slices</li><li>12 (6-to 7-inch) soft corn tortillas</li><li>1/2 cup vegetable oil</li><li>6 ounces crumbled <em>queso fresco</em> or ricotta salata</li></ul> <br /> <strong>For pumpkin-seed salsa:</strong> <ul id="ingredientsList"><li>1 tablespoon finely chopped fresh serrano chile, including seeds </li><li>2 garlic cloves, minced</li><li>1 teaspoon ground cumin </li><li>1 1/3 cups raw green (hulled) pumpkin seeds (<em>pepitas</em>) </li><li>1/2 cup vegetable oil</li><li>2 cups chopped cilantro</li><li>1 1/2 cups water</li></ul> <br /> <strong>For tomato salsa:</strong> <ul id="ingredientsList"><li>2 medium tomatoes, chopped</li><li>1/4 cup finely chopped white onion</li><li>2 teaspoons finely chopped fresh serrano chile, including seeds</li><li>2 tablespoons fresh lime juice</li></ul> <br /> <ul id="ingredientsList"><li>Garnish: cilantro leaves</li></ul> <div id="preparation" class=""> <h2>Preparation</h2> <p> <strong>Start enchiladas:</strong><br /> Prepare a gas grill for direct-heat cooking over medium heat; see <a href="http://www.epicurious.com/recipes/food/views/242904">Grilling Procedure</a> . </p> <p> Preheat oven to 350°F . </p> <p> Secure each onion round with a wooden pick for grilling. Oil grill rack, then grill vegetables, covered, turning occasionally, until tender (6 to 8 minutes for bell peppers and zucchini; 10 to 12 minutes for onion), transferring to a bowl. </p> <p> Wrap tortillas in stacks of 6 in foil and heat in oven, about 15 minutes. </p><p> </p> <p> <strong>Meanwhile, make pumpkin-seed salsa:</strong><br />Cook chile, garlic, cumin, and pumpkin seeds in oil in a 10-inch heavy skillet over medium-high heat, stirring, until seeds pop, 4 to 5 minutes. Transfer 3 tablespoons seeds with a slotted spoon to a bowl and reserve. Purée remaining seeds and oil with cilantro, water, and 1/2 teaspoon salt in a blender until smooth. </p> <p> <strong>Make tomato salsa:</strong><br /> Stir together tomatoes, onion, chile, lime juice, and 1/4 teaspoon salt. </p> <p> <strong>Assemble and fry enchiladas:</strong><br />Cut vegetables into strips. Spread 2 teaspoons pumpkin-seed salsa on each warm tortilla and top with some of grilled vegetables, then roll up. Heat oil (1/2 cup) in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry enchiladas, seam side down first, in 2 batches, turning once, until lightly browned and heated through, about 2 minutes per batch. Transfer enchiladas to plates, then drizzle with remaining pumpkin-seed salsa and sprinkle with reserved seeds and cheese. Serve with tomato salsa. </p><h2><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtWfn0dviJ6ljLgnQrXSmAi6bv0L69_a3TRrGc5Wf2pe8KrV6sBrODaCokxdfiDjXT-jaMzD7gYrwzRSVdZaiz8uWgEvtR6gIZWn1R1g-zQqyyNvJ33UwHcAfZBhRZGZFa8gVPZIkg9iY/s1600-h/IMG_2262.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtWfn0dviJ6ljLgnQrXSmAi6bv0L69_a3TRrGc5Wf2pe8KrV6sBrODaCokxdfiDjXT-jaMzD7gYrwzRSVdZaiz8uWgEvtR6gIZWn1R1g-zQqyyNvJ33UwHcAfZBhRZGZFa8gVPZIkg9iY/s320/IMG_2262.JPG" alt="" id="BLOGGER_PHOTO_ID_5371872077123886162" border="0" /></a></h2> </div>Desert was strawberry margarita cupcakes. Simply delicious and a light endcap to the evening.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-83361463965990755782009-08-12T20:16:00.011-04:002009-08-12T22:15:34.451-04:00Spicy Sweet Summer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_M54gjVE0KP0I8bGVg5_IxHpebpMg-5eYm_0YuwwuYs-Qhr5RHtm5f6Cm0YkWroTzdFGU7OSG0hFvAlx72prbgb2yXhXRHjTxgEhoKjexeDqyYAwua-KRzNwiMG2OTlsDTc1aNbRZS-z/s1600-h/IMG_2178.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy_M54gjVE0KP0I8bGVg5_IxHpebpMg-5eYm_0YuwwuYs-Qhr5RHtm5f6Cm0YkWroTzdFGU7OSG0hFvAlx72prbgb2yXhXRHjTxgEhoKjexeDqyYAwua-KRzNwiMG2OTlsDTc1aNbRZS-z/s400/IMG_2178.JPG" alt="" id="BLOGGER_PHOTO_ID_5369240868860279298" border="0" /></a><div style="text-align: left;">We are back to our normal routine this week after enjoying a night out on the town last Wednesday. In the spirit of Summer and to showcase the abundance of fresh ingredients, we once again chose to prepare a simple dinner using the wonderful ingredients at our disposal.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6_VZ1QLRMH35sT1cQnvbxs2rgtgzkQyt8L_sR-NJmBhHY5ggVZBkbAHp-yeom6TN_X3_rs-1kWIUUin_yk0GGIRYifDueofyOQgjLCvTGCmvfIKBFksLqdt9-aH1KxxTn7vMi7IRiKV_/s1600-h/IMG_2185.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb6_VZ1QLRMH35sT1cQnvbxs2rgtgzkQyt8L_sR-NJmBhHY5ggVZBkbAHp-yeom6TN_X3_rs-1kWIUUin_yk0GGIRYifDueofyOQgjLCvTGCmvfIKBFksLqdt9-aH1KxxTn7vMi7IRiKV_/s320/IMG_2185.JPG" alt="" id="BLOGGER_PHOTO_ID_5369245899407047954" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W80TakTQxWE4gqz7zArM0HS8D24sT0jP7O3xER97x2B4P7YhHVXt-vtROWeKQHB7m2V7qil60PDq3nCSCXhK4UJttByLOlRhCraSdsChjtYhznhvO42y9OZs7WoYs3qYLX10MHpVwjmo/s1600-h/IMG_2192.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0W80TakTQxWE4gqz7zArM0HS8D24sT0jP7O3xER97x2B4P7YhHVXt-vtROWeKQHB7m2V7qil60PDq3nCSCXhK4UJttByLOlRhCraSdsChjtYhznhvO42y9OZs7WoYs3qYLX10MHpVwjmo/s320/IMG_2192.JPG" alt="" id="BLOGGER_PHOTO_ID_5369248415851800546" border="0" /></a></div>The appetizer was <a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1898525">grilled jalapeno peppers</a> made with jalapenos from our gardens. These peppers were grilled then stuffed with a goat cheese mixture and broiled until golden and bubbly.<br /><br /><br /><br />The main course was an easy to prepare summer treat. The pizza came together quickly and easily while providing a refreshing summer delight.<br /><span class="item_header"><br /><span style="color: rgb(255, 0, 0);">Strawberry, Pistachio, and Goat Cheese Pizza</span></span><br /> <img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="3" width="1" /><br /> <!-- PAGE TITLE - END --> (from Cooking Light.com)<br /><!-- SECTION DESCRIPTION --> <div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS_6-y4OaKxBbf617faRDw07wS6M5tpSZIOMIOpYxuUpd4-OodLGICpm6mxkRmHnilAD5iGtpVW8zwOhJcsKV5vF51MyLG-OMKRiyWeVrCcg4hap8jUQnsD3dzP0hP6yXJj4YJ2HIidz3/s1600-h/IMG_2204.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaS_6-y4OaKxBbf617faRDw07wS6M5tpSZIOMIOpYxuUpd4-OodLGICpm6mxkRmHnilAD5iGtpVW8zwOhJcsKV5vF51MyLG-OMKRiyWeVrCcg4hap8jUQnsD3dzP0hP6yXJj4YJ2HIidz3/s320/IMG_2204.JPG" alt="" id="BLOGGER_PHOTO_ID_5369246616688423650" border="0" /></a></div> <img src="http://find.myrecipes.com/recipe/i/hex/clear.gif" alt="" border="0" height="13" width="1" /><br /> <!-- RECIPE INGREDIENTS --> <span class="item_body" style="line-height: 16px;"> 1 (12-ounce) prebaked pizza crust </span><span class="item_body" style="line-height: 16px;">(such as Mama Mary's)<br />1/3 cup (3 ounces) crumbled goat cheese<br />1 cup sliced strawberries<br />1 cup trimmed watercress<br />1/2 teaspoon extra-virgin olive oil<br />1/2 teaspoon fresh lemon juice<br />Dash of salt<br />Dash of freshly ground black pepper<br />1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese</span><br /><span class="item_body" style="line-height: 16px;">3 tablespoons shelled dry-roasted pistachios, chopped<br /> </span> <!-- RECIPE INSTRUCTIONS --> <span class="item_body"> <p>1. Preheat oven to 425°.</p><p>2. Place crust on a baking sheet. Bake at 425° for 8 minutes. Remove from oven; arrange goat cheese evenly over crust.</p><p>3. Combine strawberries, watercress, olive oil, juice, salt, and black pepper; toss gently to coat. Arrange strawberry mixture evenly over goat cheese. Sprinkle pizza with Parmigiano-Reggiano and nuts. Cut into 12 wedges. Serve immediately.</p><p>Dessert was an almond shortbread topped with homemade strawberry jam and a dollop of goat cheese. This dessert was made extra special by our strawberry jam, made by our mother with locally grown strawberries. Thanks Mom!! <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjyB3T6FMGBdUjiphM4yN4bBIR1uSEGaMLQKwRk5kdA1l0aaifwSiDlSzlO6hZB6Jwhd1EIq9fsststRDrSTO2_jGRvjl5g9aULatLL9wbxz8jVvVNqWsaDQMOsXyTIAcg76iZ4QXrAk3/s1600-h/IMG_2225.JPG"><img style="cursor: pointer; width: 280px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyjyB3T6FMGBdUjiphM4yN4bBIR1uSEGaMLQKwRk5kdA1l0aaifwSiDlSzlO6hZB6Jwhd1EIq9fsststRDrSTO2_jGRvjl5g9aULatLL9wbxz8jVvVNqWsaDQMOsXyTIAcg76iZ4QXrAk3/s200/IMG_2225.JPG" alt="" id="BLOGGER_PHOTO_ID_5369261745064331490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBawn1D9Fkr7K-JPT1hqvuAW1s3914RDWhQjzDLFoj1IZaFumU2oqBbxbcbtzFYn4op4TTWbunv27-WwMXbHkcHEEV9_R-LFFCgPKGZFLA5rg6GkmLyhyphenhyphenNYwX-ErC6xuM0be09im5WNVp/s1600-h/IMG_2223.JPG"><img style="cursor: pointer; width: 279px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYBawn1D9Fkr7K-JPT1hqvuAW1s3914RDWhQjzDLFoj1IZaFumU2oqBbxbcbtzFYn4op4TTWbunv27-WwMXbHkcHEEV9_R-LFFCgPKGZFLA5rg6GkmLyhyphenhyphenNYwX-ErC6xuM0be09im5WNVp/s200/IMG_2223.JPG" alt="" id="BLOGGER_PHOTO_ID_5369261757133888050" border="0" /></a></p><p>Another wonderful meal and Wednesday night. Try out these recipes, we don't think you will be disappointed.</p><p>Enjoy these last few weeks of summer, use the great ingredients available while you can!</p><p><br /></p></span>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-61230349082181027782009-08-05T09:58:00.003-04:002009-08-05T10:11:58.378-04:00Technology Moves ForwardHello!<br />This is my first trial at an e-mail post. SB and SH are going out<br />and about this week and we want to take you with us. We'll give<br />updates throughout the evening as we seek out a great dinner in<br />downtown Blacksburg and enjoy a movie at our favorite local theater.<br />We will see how it goes!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-56008286908251981052009-07-29T20:33:00.007-04:002009-07-29T21:50:19.145-04:00It's Summertime and The Livin' Is Easy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVMWusw-GWCeSHVCCWpKn5iYmeVNf4XxT1Zo6tD-1TKqYWE_sDqjh4xdkmAQUFzA05wt4ymG1DqyAQTiP1OHPiE_BV6jhAcT0Wtx3_6U_mhlDKa2pK1lfp7Jq3Gy8wh1oLNamDfY9ufDr/s1600-h/IMG_2167.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnVMWusw-GWCeSHVCCWpKn5iYmeVNf4XxT1Zo6tD-1TKqYWE_sDqjh4xdkmAQUFzA05wt4ymG1DqyAQTiP1OHPiE_BV6jhAcT0Wtx3_6U_mhlDKa2pK1lfp7Jq3Gy8wh1oLNamDfY9ufDr/s400/IMG_2167.JPG" alt="" id="BLOGGER_PHOTO_ID_5364063533031099618" border="0" /></a><br /><br /><br /><br />Tonight we are enjoying a great summer evening. After a rainy day the evening is cool and a nice breeze is blowing through the kitchen. As has been the case in recent weeks we are incorporating fresh and local ingredients when we can while still exploring new culinary ideas. Our three courses tonight are all technically simple and come together quickly with relatively few ingredients. Our main source of inspiration this week was <a href="http://www.amazon.com/Splendid-Tables-How-Supper-Award-Winning/dp/0307346714">The Splendid Table's How To Eat Supper</a>, a wonderful new cookbook worth checking out.<br /><br /><div style="text-align: center;">Our first course, a direct recipe from How To Eat Supper, was a chilled soup. This no-cook Iced Cantaloupe Soup was a great way to start the evening. After only a few minutes in the kitchen we were sitting on the back porch enjoying a refreshing appetizer and catching up on the events of the week. Here is the recipe, we recommend you seek out a fresh cantaloupe and try this beautiful orange soup.<br /></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gfVkIAtV3_YPoamK8z6bv1H2AuT8vxlquHnn6LCbVvWwskfXQFUByo4CwHLK1OBNNww6vf3V88lxZPkwHJtjZmC03NNscaE2eiy68fhQTj35EC6v3BCJ9BoGLMa5OdR0dd92cO5dHCZg/s1600-h/IMG_2160.JPG"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-gfVkIAtV3_YPoamK8z6bv1H2AuT8vxlquHnn6LCbVvWwskfXQFUByo4CwHLK1OBNNww6vf3V88lxZPkwHJtjZmC03NNscaE2eiy68fhQTj35EC6v3BCJ9BoGLMa5OdR0dd92cO5dHCZg/s400/IMG_2160.JPG" alt="" id="BLOGGER_PHOTO_ID_5364064427148576722" border="0" /></a></div><span style="color: rgb(255, 102, 0);">Iced Cantaloupe Soup With Jalapeno and Basil</span><br /><br />One 2 1/2-pound intensely sweet-smelling ripe cantaloupe<br />2 cups ice cubes<br />Generous pinch of salt<br />4 or 5 grinds black pepper<br />2 tablespoons sugar<br />Juice of 2 large limes (about 1/2 cup)<br />Grated zest of 1/2 large lime <p><span style="color: rgb(204, 102, 51);">Condiments<br /></span>1 or 2 jalapeños, seeded and cut into fine dice<br />10 to 12 fresh basil leaves, coarse chopped<br />1/2 medium red onion, cut into 1/8-inch dice (optional)</p> <p><span style="color: rgb(204, 102, 51);"><strong>Method</strong></span><br />1. Cut the melon into quarters. Scoop out its seeds and trim away the rind. Slice it into chunks and put them into a food processor. Add the ice, salt, pepper, sugar, and lime juice, and puree. Stir in the grated zest.</p> <p>2. Place the jalapeños, basil, and onion in separate small serving bowls. Pour the puree into individual soup bowls or into a pitcher for further chilling.</p> <p>3. To serve, pour the soup into bowls and pass the condiments. The basil and jalapeño are the essential finishes for the soup, while the onion is an attractive option.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUt-Di3Cf8lEoKvLjZWDlyzVyqB7l7bwRz421XWj12iUp8P6jBW9F5qTWF7sDmkZ2CNQE3Wk1KUFPQhlPykLDz9HMkWzhg6mQdo2WC0vqg9ZlrBo2N6t3NMc_WGgnF4r4M0gSp5M-lnL3/s1600-h/IMG_2172.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidUt-Di3Cf8lEoKvLjZWDlyzVyqB7l7bwRz421XWj12iUp8P6jBW9F5qTWF7sDmkZ2CNQE3Wk1KUFPQhlPykLDz9HMkWzhg6mQdo2WC0vqg9ZlrBo2N6t3NMc_WGgnF4r4M0gSp5M-lnL3/s320/IMG_2172.JPG" alt="" id="BLOGGER_PHOTO_ID_5364059658295295170" border="0" /></a></p><p><br /></p>Our Main Course, inspired by 101 Cookbooks, came together quickly and utilized minimum ingredients. We used store-bought ravioli and rotini and threw together a quick sun-dried tomato pesto to toss with the pasta. We added roasted cherry tomatoes and crumbled goat cheese to the top and served it on top of a bed of baby spinach. <a href="http://www.101cookbooks.com/archives/red-pesto-ravioli-recipe.html">Check out the recipe at 101 Cookbooks </a>and if you aren't familiar with Heidi's site spend a while getting familiar with her wonderful blog<a href="http://www.101cookbooks.com/archives/red-pesto-ravioli-recipe.html">.</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0wDUhZtx-nhISv9SFXIeGw5EHmNOv_A4dpM_rW7tXaXHeR3QRLOz6PZgPcwPsfY7IgZb8ijT6ZUk98QU-KkH3GVb_2FUX7wseWEiRDmMLhkdRASaCiy6NIW2f-w7br_rfbZifD5jixst/s1600-h/IMG_2176.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif0wDUhZtx-nhISv9SFXIeGw5EHmNOv_A4dpM_rW7tXaXHeR3QRLOz6PZgPcwPsfY7IgZb8ijT6ZUk98QU-KkH3GVb_2FUX7wseWEiRDmMLhkdRASaCiy6NIW2f-w7br_rfbZifD5jixst/s320/IMG_2176.JPG" alt="" id="BLOGGER_PHOTO_ID_5364062926432744002" border="0" /></a><br />Dessert was another no-cook recipe. This sorbet had frozen pineapple at the base that was flavored with ginger and almond extract. All ingredients were mixed in the food processor and blended smooth. Spoon into bowls and enjoy this little slice of heaven. By the way, this is another How To Eat Supper Recipe.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-19216917476080686762009-07-22T19:09:00.008-04:002009-07-22T21:37:29.439-04:00A Trip To The Mediterranean<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpi81z_xd2pK0i7Gp7BdVXoq6JGPmqpM78uYYBm5ERI0BqpQRGg0tNXaRSSnkCdpkOH3EbChI8hl7_4G4fL5txlIDxkbbVbIT2mvUeg_Lz22TkJ250ar530mqDtQYCMoL1wrFRcUhkp-i/s1600-h/IMG_2147.JPG"><img style="cursor: pointer; width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPpi81z_xd2pK0i7Gp7BdVXoq6JGPmqpM78uYYBm5ERI0BqpQRGg0tNXaRSSnkCdpkOH3EbChI8hl7_4G4fL5txlIDxkbbVbIT2mvUeg_Lz22TkJ250ar530mqDtQYCMoL1wrFRcUhkp-i/s320/IMG_2147.JPG" alt="" id="BLOGGER_PHOTO_ID_5361462949021769874" border="0" /></a><br /></div><br /><br />Since it's summer and fresh produce is bountiful we wanted to prepare a meal that captured the freshness of our ingredients. With our minds fixed on lush, fresh produce we immediately decided to fix a Mediterranean themed meal.<br />Our starter was an easy, easy bean dip. We will even give you the recipe (courtesy of Epicurious.com).<h1>Balsamic Bean Dip with Fresh Veggies</h1><ul style="text-align: left;" id="ingredientsList"><li>1 15-ounce can cannellini (white kidney beans), drained</li><li>2 tablespoons olive oil</li><li>1 tablespoon balsamic vinegar plus extra for drizzling</li><li>Oil from jar of roasted red peppers</li><li>Assorted crudités (we used bell peppers and carrots)<br /></li><li>Pita bread, cut into wedges</li></ul>Puree beans, olive oil, and 1 tablespoon vinegar in processor until smooth. Season with salt and pepper. Transfer to bowl. Drizzle with pepper oil and a few drops of vinegar. Serve with crudités and pita wedges. <div style="text-align: center;"> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-JAyqgYOYNv4TwaluL38c4q84XwhOOdQ2KnYfD3y3RoV3qKlcO8oi5Jhb_eWZXM5LluhLNSHoHY6mWd5AON-5hYUUnxsC47SNH0XnmmCXx9WLRxHcqTY4UtpKZ4_jdT3TowqT7sctBz-/s1600-h/IMG_2124.JPG"><img style="cursor: pointer; width: 199px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-JAyqgYOYNv4TwaluL38c4q84XwhOOdQ2KnYfD3y3RoV3qKlcO8oi5Jhb_eWZXM5LluhLNSHoHY6mWd5AON-5hYUUnxsC47SNH0XnmmCXx9WLRxHcqTY4UtpKZ4_jdT3TowqT7sctBz-/s200/IMG_2124.JPG" alt="" id="BLOGGER_PHOTO_ID_5361431938185200002" border="0" /></a> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkzQG6mwagUSyGzY1hv4l-0z4wARavFBogHQETR_elPWwcrYpfpDePw79wAweNdirrq87c053IJUh2TQJGx2fTDeGTW2_6yR5evUPY7ZE3Jzvut9YPzv7fI0Vl1hI-YtOOgHKE2bQ2a_c/s1600-h/IMG_2126.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQkzQG6mwagUSyGzY1hv4l-0z4wARavFBogHQETR_elPWwcrYpfpDePw79wAweNdirrq87c053IJUh2TQJGx2fTDeGTW2_6yR5evUPY7ZE3Jzvut9YPzv7fI0Vl1hI-YtOOgHKE2bQ2a_c/s200/IMG_2126.JPG" alt="" id="BLOGGER_PHOTO_ID_5361431955763913490" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6EtY3qDPOh1FES4pEm6CTI1YZbKOilxp3ICww72o6XFvVpOOfzg7vkBjh-dYbz8yXZLvishbvshL46MKwrsoMd0ZSiq45Cd-MPMWw6FY8Qw2syXZXwnoTaN_kLWLyLXtoT1sWnLFhqJ1/s1600-h/IMG_2125.JPG"><img style="cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH6EtY3qDPOh1FES4pEm6CTI1YZbKOilxp3ICww72o6XFvVpOOfzg7vkBjh-dYbz8yXZLvishbvshL46MKwrsoMd0ZSiq45Cd-MPMWw6FY8Qw2syXZXwnoTaN_kLWLyLXtoT1sWnLFhqJ1/s200/IMG_2125.JPG" alt="" id="BLOGGER_PHOTO_ID_5361431952119584626" border="0" /></a><br /></div>This was simple and tasty and a great recipe to have in your go-to cookbook. A high quality olive oil and balsamic vinegar really make this spectacular.<br /><br />For the main course we ventured into a new realm for BIV - a savory pie. We made a <a href="http://www.epicurious.com/recipes/food/views/Mediterranean-Vegetable-Cheese-Pie-232426">Mediterranean Vegetable Cheese Pie</a> flavored with spinach, onion and dill.<h1 style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBB1lWd2XJBDTbXDFlIRnjEduIBR0disiEQYDpnTvRKf9zX2zkFOFUvk8tGoW857cHFYgXJiB18x7Dqv3g-QPcD6RpF7nC1y2AGlmd8gYBgFL1Q0wYQNnOkZcbnW-PuOYV05HOfdqQaRA/s1600-h/IMG_2137.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 240px; height: 180px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGBB1lWd2XJBDTbXDFlIRnjEduIBR0disiEQYDpnTvRKf9zX2zkFOFUvk8tGoW857cHFYgXJiB18x7Dqv3g-QPcD6RpF7nC1y2AGlmd8gYBgFL1Q0wYQNnOkZcbnW-PuOYV05HOfdqQaRA/s200/IMG_2137.JPG" alt="" id="BLOGGER_PHOTO_ID_5361454849781810866" border="0" /></a></h1> This beautiful main dish filled the kitchen with wonderful scents as our anticipation heightened. We served this pie with a somewhat unusual pasta size dish. We used orzo, a rice shaped pasta, tossed with butter and flavored with a touch of cinnamon. <h1 style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcm3k6Pah4jOiDuc4CdUwgt4LBbR0BnetEx1xbS5dfZarGfIoEKbI3CXiiEyS7GXLyQa_GLcN_lAxZwBrnmhTkTxkWYQCLzfTDTqd6syuFD2wrstv8OCKIaKFz8o7YdVvE51SIrdszsxBp/s1600-h/IMG_2134.JPG"><img style="cursor: pointer; width: 230px; height: 173px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcm3k6Pah4jOiDuc4CdUwgt4LBbR0BnetEx1xbS5dfZarGfIoEKbI3CXiiEyS7GXLyQa_GLcN_lAxZwBrnmhTkTxkWYQCLzfTDTqd6syuFD2wrstv8OCKIaKFz8o7YdVvE51SIrdszsxBp/s200/IMG_2134.JPG" alt="" id="BLOGGER_PHOTO_ID_5361458601973493202" border="0" /></a></h1> The spice was more of an understatement, but the dish truly complemented the Mediterranean flavors of the pie.<br /><div style="text-align: right;"><br /></div>And as so often happens on BIV, the dessert was the star. And this desert, as with the entire meal, was simple and easy. <h1 style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSktpA4BqeLpSTI93o0K_Df7x821ZSuDVo2vpCOOQ0rp4XUawEMRHZNR62sZ1TVBYCQpcqx6732W0nEP9KbTERGZOJcZwRLD7Cwzwyj9LuCgNks3a9_CjnAPu05ZqnRzOsvwQHzHQN6yX/s1600-h/IMG_2150.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXSktpA4BqeLpSTI93o0K_Df7x821ZSuDVo2vpCOOQ0rp4XUawEMRHZNR62sZ1TVBYCQpcqx6732W0nEP9KbTERGZOJcZwRLD7Cwzwyj9LuCgNks3a9_CjnAPu05ZqnRzOsvwQHzHQN6yX/s320/IMG_2150.JPG" alt="" id="BLOGGER_PHOTO_ID_5361462958853149170" border="0" /></a></h1> We used greek yogurt flavored with vanilla and sweetened with honey. The yogurt was topped with toasted walnuts to make a delicious, yet light finish to the evening.BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com3tag:blogger.com,1999:blog-4463393519518923509.post-30033919364797552172009-07-15T20:38:00.004-04:002009-07-15T21:11:47.709-04:00Simplicity<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSxKFm8aQOh_qRAUszr7qoHBlaat6w7ZDN-x2_Nt9jSq7SPFb_XsAciSDav0vKLkWm9wwBhLZZ-s8mw66uZCktqT-Zceh3ata0lU6fLQrqBmx-GQ0DfXnG-5ZGhXnjZVLCNNZMeKP2nH7/s1600-h/IMG_2081.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsSxKFm8aQOh_qRAUszr7qoHBlaat6w7ZDN-x2_Nt9jSq7SPFb_XsAciSDav0vKLkWm9wwBhLZZ-s8mw66uZCktqT-Zceh3ata0lU6fLQrqBmx-GQ0DfXnG-5ZGhXnjZVLCNNZMeKP2nH7/s320/IMG_2081.JPG" alt="" id="BLOGGER_PHOTO_ID_5358854733856198594" border="0" /></a><br /><div style="text-align: left;"><span style="font-family:arial;font-size:100%;">Sometimes, pictures speak better than words and tonight that explains our meal. The menu was simple and our agenda was to use great ingredients and let them shine. The food truly was the star and we will let the pictures for themselves. Enjoy and let us know<span style="font-weight: bold;"> </span>what you think!</span><br /></div><span style="font-family:arial;font-size:100%;"><br /></span><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97cxZR9kzRqhcQefzZ4zDCCFr67z9PFrYarmd3X6wqKkFKr31O2O9auspJUcd8Z2u-2LHKW3akZkAATugCLPgDRqMbYE-wupoOIbe4D4B52RuMiFlO1xHbeVckg-bsRNyeo1zSFN8YeBB/s1600-h/IMG_2078.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj97cxZR9kzRqhcQefzZ4zDCCFr67z9PFrYarmd3X6wqKkFKr31O2O9auspJUcd8Z2u-2LHKW3akZkAATugCLPgDRqMbYE-wupoOIbe4D4B52RuMiFlO1xHbeVckg-bsRNyeo1zSFN8YeBB/s320/IMG_2078.JPG" alt="" id="BLOGGER_PHOTO_ID_5358854727151566834" border="0" /></a><br /><br /><div style="text-align: center;"><div style="text-align: left;"> Our appetizer was simply popcorn drizzled with browned butter<br /></div><br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpTwB-m7y1WCoPyYP0U2Y5JJ7FfyJ2pYvzRRqB1eZiHH_9gSyIQGGWVCX2QBlQ4VhwnV1Ucbzf81E9hbS0yAHX27J620Tumcu1Tb5u8WvJLt-fSLiziPoNxC8xBmIqO29dMxIC4WMqRkm/s1600-h/IMG_2111.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpTwB-m7y1WCoPyYP0U2Y5JJ7FfyJ2pYvzRRqB1eZiHH_9gSyIQGGWVCX2QBlQ4VhwnV1Ucbzf81E9hbS0yAHX27J620Tumcu1Tb5u8WvJLt-fSLiziPoNxC8xBmIqO29dMxIC4WMqRkm/s320/IMG_2111.JPG" alt="" id="BLOGGER_PHOTO_ID_5358854745139646578" border="0" /></a><br /></div></div></div><div style="text-align: right;">Salad greens with blueberries, radish and goat cheese<br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHG14bwSmceEt5XdsSUtXszzVFWM_ErjbwbK03hmQbVDcdUMgdOa_r9R4PW4JmxczMxbfuH_8_RquCGTX6avhNTyCPJmhHMm_K-Al3LL1XKAxAvoWd_pTtaSlutkUzmnUAPWa_GdNwdYe/s1600-h/IMG_2098.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHG14bwSmceEt5XdsSUtXszzVFWM_ErjbwbK03hmQbVDcdUMgdOa_r9R4PW4JmxczMxbfuH_8_RquCGTX6avhNTyCPJmhHMm_K-Al3LL1XKAxAvoWd_pTtaSlutkUzmnUAPWa_GdNwdYe/s320/IMG_2098.JPG" alt="" id="BLOGGER_PHOTO_ID_5358854742177954050" border="0" /></a><br />Foccacia Bread with rosemary and sea salt<br /><div style="text-align: right;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0x622OnGr13i1HH59FAtmnow3XpWqQPxDBSiiOYq9aUVs-LANI2_jk5j_eauNjs0r-vj7Gl3qpHMlMPaguzf_jAiT4CIf_ygbupJA8YoUOJqemrvSQ7B9sg5hrAlpQ5ssaJ4dZjNgsnQ/s1600-h/IMG_2090.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0x622OnGr13i1HH59FAtmnow3XpWqQPxDBSiiOYq9aUVs-LANI2_jk5j_eauNjs0r-vj7Gl3qpHMlMPaguzf_jAiT4CIf_ygbupJA8YoUOJqemrvSQ7B9sg5hrAlpQ5ssaJ4dZjNgsnQ/s320/IMG_2090.JPG" alt="" id="BLOGGER_PHOTO_ID_5358854736775629026" border="0" /></a><br /></div><div style="text-align: right;"><a href="http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1816364&ao=null">Squash ribbons with pasta</a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEdqDwt-DC0qmhji92NBBjVDD51j_mFRULdYtaaLVoSkNiZHPcd8o2VmgWOWvCU3rMnZ6ZRg0zQQ4KFN6T2Y1-1A6Z0GNNbEfHPzIWVyqGE6ORc5w1iKxyYkRlcjOtYwVWxJ5uK1TZffK/s1600-h/IMG_2118.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEdqDwt-DC0qmhji92NBBjVDD51j_mFRULdYtaaLVoSkNiZHPcd8o2VmgWOWvCU3rMnZ6ZRg0zQQ4KFN6T2Y1-1A6Z0GNNbEfHPzIWVyqGE6ORc5w1iKxyYkRlcjOtYwVWxJ5uK1TZffK/s320/IMG_2118.JPG" alt="" id="BLOGGER_PHOTO_ID_5358858376840551618" border="0" /></a><br />Chai Cupcakes with Honey<br /></div></div><div style="text-align: center;"><br /></div>BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com2tag:blogger.com,1999:blog-4463393519518923509.post-3833437397911877462009-06-24T20:39:00.005-04:002009-06-24T21:57:01.650-04:00Bananagrams<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0pbBrrl8cIjVq9FLyWsZ3zyoHqTFe-HFtvjTJVAXg0JQ8L9m5XPKMmzQLmVjhrLgJImNJWxZlLarpK1F4Sh5sfqDKRORBaYFr8YA7bdEBkrge33gz5h7bskF3v7DjTVGeiDOZu4OBEDc/s1600-h/DSC02736.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit0pbBrrl8cIjVq9FLyWsZ3zyoHqTFe-HFtvjTJVAXg0JQ8L9m5XPKMmzQLmVjhrLgJImNJWxZlLarpK1F4Sh5sfqDKRORBaYFr8YA7bdEBkrge33gz5h7bskF3v7DjTVGeiDOZu4OBEDc/s320/DSC02736.JPG" alt="" id="BLOGGER_PHOTO_ID_5351075815264087378" border="0" /></a><br /><br />Tonight was exciting for <span class="blsp-spelling-error" id="SPELLING_ERROR_0">sooooo</span> many reasons! Where do we start??<br />Well let's start at the very beginning, a very good place to start. We invited a special guest this week to enjoy dinner and our newest reality show, <span class="blsp-spelling-error" id="SPELLING_ERROR_1">SYTYCD</span>. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Juba</span> joined us for the evening and SJ dropped in for appetizer before heading over the mountain and making his own dinner. After the initial excitement we settled down and enjoyed our appetizer of roasted chickpeas and a dill dip with sliced bell pepper and cucumbers. One of the best aspects of this <span class="blsp-spelling-error" id="SPELLING_ERROR_3">BIV</span> was the addition of a new game, <span class="blsp-spelling-error" id="SPELLING_ERROR_4">banagram</span>. This is a word tile game packaged inside a banana that we played a few rounds of. The game is fast paced, competitive and very fun! If you like word games, it is worth checking out - but I will admit that SJ and I both ended up as rotten bananas.<br />After recovering from our game we settled into preparing our main course which was com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEkYw4-iq4nfRcGxXm4ZnFl5vBjHBM81x3rPyiO_R6QtO93b7hylmEXpvj-l6Yx0ucyevXB-2VZ41ITDQKo2pcBVBCdiTCBaDB8DnS-L9ezSzOLQCyTdeEq5DfpOgYxjs7OrXRqozOVoR/s1600-h/DSC02728.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhEkYw4-iq4nfRcGxXm4ZnFl5vBjHBM81x3rPyiO_R6QtO93b7hylmEXpvj-l6Yx0ucyevXB-2VZ41ITDQKo2pcBVBCdiTCBaDB8DnS-L9ezSzOLQCyTdeEq5DfpOgYxjs7OrXRqozOVoR/s320/DSC02728.JPG" alt="" id="BLOGGER_PHOTO_ID_5351075814092190082" border="0" /></a>prised of the classic combo soup and sandwich; but this was <span class="blsp-spelling-error" id="SPELLING_ERROR_5">BIV</span> style. Our soup was based on a pureed blend of roasted vegetables becoming a smooth, flavorful dish. The sandwich was an awesome <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">accompaniment</span> for the soup. SB prepared the sandwich the night before by roasting eggplant, zucchini, squash and red peppers then placing them in hollowed <span class="blsp-spelling-error" id="SPELLING_ERROR_7">cibatta</span> bread with a pesto sauce and thick slices of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">mozzarella</span> cheese. The sandwich was wrapped and placed in the fridge to allow the flavors to mellow.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq_7xJL4YQ2H3Lr5YxQVjzvWfFVN6VAzav00v7__eNeCTjnXRTSADKyI2uErwmBnhSbQ2nRyW189dORzF7Gyed94LRwAh31wt0fVWdhO_PDs5afQi1CQSUtv3lC4d4rGHGW3-_nRfn0Y5/s1600-h/DSC02743.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggq_7xJL4YQ2H3Lr5YxQVjzvWfFVN6VAzav00v7__eNeCTjnXRTSADKyI2uErwmBnhSbQ2nRyW189dORzF7Gyed94LRwAh31wt0fVWdhO_PDs5afQi1CQSUtv3lC4d4rGHGW3-_nRfn0Y5/s320/DSC02743.JPG" alt="" id="BLOGGER_PHOTO_ID_5351075818860001554" border="0" /></a> It turned out wonderful!<br />And then for dessert, we enjoyed a new treat with the tropical fruit mango. The mango crisp was a warm, bubbly fruit mixture topped with a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">macadamia</span> nut mixture. We served it with a vanilla tofu pudding for an incredible finish to our great evening!<br />Now to top it all off we are watching <span class="blsp-spelling-error" id="SPELLING_ERROR_10">SYTYCD</span> and having a great time!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com1tag:blogger.com,1999:blog-4463393519518923509.post-47756308724438173272009-06-19T16:37:00.006-04:002009-06-21T13:11:03.810-04:00And Mom Makes Three . .<div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7dqSIhZ9MzkjnTb79JAfqpaFLamA7ZleeizjcVq0BOVDxhYjxvgjnzDLbpDrk7bQshyphenhyphenLiZt4sb8LQVEDKagoa-yovCNq56dhrM_3DN3GOezy2DoU1hTAMrbPnGpiXizbN8D-doZmdEW0/s1600-h/IMG_2069.JPG"><img style="cursor: pointer; width: 510px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC7dqSIhZ9MzkjnTb79JAfqpaFLamA7ZleeizjcVq0BOVDxhYjxvgjnzDLbpDrk7bQshyphenhyphenLiZt4sb8LQVEDKagoa-yovCNq56dhrM_3DN3GOezy2DoU1hTAMrbPnGpiXizbN8D-doZmdEW0/s320/IMG_2069.JPG" alt="" id="BLOGGER_PHOTO_ID_5349754868899686754" border="0" /></a><br /></div><br /><br />The BostonsInVirginia are cooking on Friday this week because we have a very special guest joining us. . . . . . . . our Mom! That makes three Bostons In Virginia! We knew we wanted to fix a special dinner for her since she came all the way to visit us and since yesterday was her birthday. So, we went back through our archives and chose some of our favorite dishes to put together the special birthday dinner. We invited the boys to join in, so really it was quite a party!<br />We started with appetizers and happy hour.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpjbBprrcuWPwAg-yoEye5YQ202e3MCt5Oujnc9htvkWu2qm0IB1rimGTrXXykEPDDkkDhT8-sULSfvwRVLMNla34c5rd2Mhi02qq0EZvKJogTtG4bgbJ6Gz_1JCMfva1Pm1EtWHHi-Pb/s1600-h/IMG_2066.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpjbBprrcuWPwAg-yoEye5YQ202e3MCt5Oujnc9htvkWu2qm0IB1rimGTrXXykEPDDkkDhT8-sULSfvwRVLMNla34c5rd2Mhi02qq0EZvKJogTtG4bgbJ6Gz_1JCMfva1Pm1EtWHHi-Pb/s320/IMG_2066.JPG" alt="" id="BLOGGER_PHOTO_ID_5349754864981090866" border="0" /></a>We recreated a couple of our faves; Fig and Goat Cheese Bruschetta and Asparagus White Bean Tart. Both were very tasty while sipping on a cold beverage and catching up with everyone.<br />We moved out to the deck to enjoy our main course, a garden salad with potato gnocchi.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbYRJQnA3IOZECe96rT31sbkVYCqFXxTpymBZGpSyQl4C1XH0TFA6Z2yBqIvu9QuW0mIdkvmOjScO3IcVOxBq7-jSlqWUgnjPSZqvE_eGM-ruq7WGYe3KeiR9sKyUFH9ERNClCHBooVVB/s1600-h/DSC04603.jpg"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbYRJQnA3IOZECe96rT31sbkVYCqFXxTpymBZGpSyQl4C1XH0TFA6Z2yBqIvu9QuW0mIdkvmOjScO3IcVOxBq7-jSlqWUgnjPSZqvE_eGM-ruq7WGYe3KeiR9sKyUFH9ERNClCHBooVVB/s320/DSC04603.jpg" alt="" id="BLOGGER_PHOTO_ID_5349754864176237746" border="0" /></a><br />We rounded out the evening with a game of cards and lemon pie. It was a great night!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com0tag:blogger.com,1999:blog-4463393519518923509.post-56394293912763763192009-06-10T17:07:00.007-04:002009-06-10T22:33:33.068-04:00Cuban Fun!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hXn5hEQD5P1edI2e9aXFQJJmHdhJYfKtq2DkH2WhWHWKBSShIySLaz3ZVkeWV7FxFGgWgxlQ6haQgizi7mVuLR9XlSNpZGGJMBdTCxhR4wxskTMN9iWh-iT8LM0XfopWpE7yd4hcElsu/s1600-h/IMG_1977.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3hXn5hEQD5P1edI2e9aXFQJJmHdhJYfKtq2DkH2WhWHWKBSShIySLaz3ZVkeWV7FxFGgWgxlQ6haQgizi7mVuLR9XlSNpZGGJMBdTCxhR4wxskTMN9iWh-iT8LM0XfopWpE7yd4hcElsu/s320/IMG_1977.JPG" alt="" id="BLOGGER_PHOTO_ID_5345891221510237026" border="0" /></a><br /></div><br /><br />Summer is here and what better way to celebrate than with a little foodie trip to Cuba. Well, SB and SH are still here in Virginia; but in our minds we are exploring the streets and flavors of our southern island neighbor (now that travel restrictions have been lifted, maybe someday we can actually go).<br /><br />Our starter tonight was <a href="http://www.elise.com/recipes/archives/005275spicy_corn_fritters.php">Spicy Corn Fri</a><a href="http://www.elise.com/recipes/archives/005275spicy_corn_fritters.php">tters</a>. These <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIj4QJ68ty-f0d8bV8-8AqVBI8ZMp_H9ifGORjbk-wz_7DjZXerR_cByXRLmfehgcz_XPX7WHOKpsclEXc0D-egUGGa4WjXGv7MHPii__2i3dgh3DLGPnLduwyJlMcakmat36jmzsMHub/s1600-h/IMG_1968.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOIj4QJ68ty-f0d8bV8-8AqVBI8ZMp_H9ifGORjbk-wz_7DjZXerR_cByXRLmfehgcz_XPX7WHOKpsclEXc0D-egUGGa4WjXGv7MHPii__2i3dgh3DLGPnLduwyJlMcakmat36jmzsMHub/s320/IMG_1968.JPG" alt="" id="BLOGGER_PHOTO_ID_5345891218562083058" border="0" /></a>fried patties were full of corn, green onion and fresh cilantro then spiced with cumin and coriander. The patties were served with a sweet and sour sauce that enhanced the flavor of the fritters.<br />The main course tonight was an adventure into the unknown for us. We were familiar with frozen black bean burgers that come in multiple varieties in the frozen food section at the<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhnjAIy6PzWF_276KlNUyV9c0oYBuuMxbVz9YR_GC3pTdJMr6P3umC1hhstZVX2lObjs1rDnkr5qJxKXs-z-gYwAT0-YmQqtZBR2v4LCYbeqM967iP23BtNCYjgjayJk2nWzPogIoG1HN/s1600-h/IMG_1982.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnhnjAIy6PzWF_276KlNUyV9c0oYBuuMxbVz9YR_GC3pTdJMr6P3umC1hhstZVX2lObjs1rDnkr5qJxKXs-z-gYwAT0-YmQqtZBR2v4LCYbeqM967iP23BtNCYjgjayJk2nWzPogIoG1HN/s320/IMG_1982.JPG" alt="" id="BLOGGER_PHOTO_ID_5345891229970722994" border="0" /></a> grocery, but we had never ventured there from scratch. To serve burgers with chips is an American staple; but we took it to the next level with <a href="http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=403">yucca</a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBvEaFw6BysD7XPOYuEr4AXRhLV59IrTHkhGdDsS4oI55GvgsNJurls90Uixqfv-bb0w69mU3A1hpFvRKAXY-UIENVULHuYuBiNcdBN-ZP9J5-yqkd15ajaqjMAewEzYk-xyn7EGd0gty/s1600-h/IMG_1965.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicBvEaFw6BysD7XPOYuEr4AXRhLV59IrTHkhGdDsS4oI55GvgsNJurls90Uixqfv-bb0w69mU3A1hpFvRKAXY-UIENVULHuYuBiNcdBN-ZP9J5-yqkd15ajaqjMAewEzYk-xyn7EGd0gty/s320/IMG_1965.JPG" alt="" id="BLOGGER_PHOTO_ID_5345891217422821186" border="0" /></a>. We chopped the yucca into thin slices, fried them in peanut oil, and finally sprinkled them with salt, chili powder and cayenne.<br />I cannot say enough about this combination- the burgers were a bit spicy and so much better than the frozen veggie burgers you buy. The chips were crunchy and flavorful (and easy!).<br />The sweet treat to finish off the evening was the <a href="http://allrecipes.com/Recipe/Tres-Leches-Milk-Cake/Detail.aspx">Tres Leches Cake</a>. This Cuban delicacy was a rich cake soaked in milk that we topped with fresh fruit. This cake was slightly sweet and feels like summer with the raspberry topping.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimh7sxZJwW07SbKuC3UCMwN13NYRMc-X5Vo9HzvPzqXZw6iY4kgtanEpq2I7YOIgIMyqJ7OZaso17UaWw0BZa9eifT0VFiFAPf96sOVoK85muq1csogy2CINwURcN9u_B9MnF7A5bKX7vj/s1600-h/IMG_1988.JPG"><img style="cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimh7sxZJwW07SbKuC3UCMwN13NYRMc-X5Vo9HzvPzqXZw6iY4kgtanEpq2I7YOIgIMyqJ7OZaso17UaWw0BZa9eifT0VFiFAPf96sOVoK85muq1csogy2CINwURcN9u_B9MnF7A5bKX7vj/s320/IMG_1988.JPG" alt="" id="BLOGGER_PHOTO_ID_5345891226927349922" border="0" /></a><br />Another successful dinner!BostonsInVirginiahttp://www.blogger.com/profile/03061559139985996642noreply@blogger.com4