Today we were blessed with the opportunity to
meet the man who's newborn footprint is embedded in our patio. He grew
up here and has many wonderful stories to share. It is simply amazing to
think he stood in this exact same spot more than 74 years ago.
• 5 stalks of diced rhubarb
• 3/4 cup sugar
• 1/3 cup flour
Spoon into greased pan.
halfa cupa:
a pincha:
Pre-heat oven to 400 degrees with a cast-iron skillet inside.
Whisk together:
three:halfa cupa:
• flour
• milk
• sugar
a dasha:
• salt
• vanilla extract
• bourbon
• fresh orange and/or lemon juice
Carefully remove hot pan from the oven and toss in a chunk (two or three tablespoons) of butter
As soon as the butter melts, pour in the mixed batter and place the pan back in the hot oven
Bake for 15 minutes or until you see golden brown
Brush with melted butter, squeeze on some more fresh lemon and/or orange juice and sprinkle with sugar (white, brown or powdered)
All cleaned up and ready to grow.
Future wine on the vine in our own backyard.
Flashback! This is a photo of my brother and I taken on Easter circa 1978.
We bought a home sweet home.
"Happy New Year Ava!
What are your goals for 2013?
What do
you want to do in the coming year?"
(Long pause)
"I want to PLAY!"
High
five sister. High five.
American style.
Thank you to everyone who came to help us warm up our new home in Portland. We are so happy to be back.
Tis the season of ripe tomatoes. Here's an idea for what to do with them.
Pre-heat oven to 300 degrees F
Gather:
6-7 Garden Tomatoes (big ones)
Onion
Garlic
Sea salt, pepper, dried herbs
Pasta (pick a fun and unusual noodle)
Fresh bocconcini balls
Fresh basil
Grated Parmesan
Butter
Step one:
Step two:
Yummm.
Making Valentines for my daughter's preschool class has to be
one of the most joyful things I have ever done.
XOXO
@elainajoy on Twitter · via Twitter
It isn't often that I find myself without babe in my arms and a toddler tugging at my pant leg ... but last night was one of those cherished occasions. I left Dad at home with the kiddos and headed off to Granville Island for a fun filled night of delicious eats + drinks and inspiring conversation.
Edible Canada launched their 2012 Market Diner series last night with Canada Top Chef contestant Andrea Nicholson from Toronto. In addition to preparing an incredible five-course meal (paired with wine and a bonus cocktail) she artfully introduced us to her line of handcrafted products called "Killer Condiments."
As luck would have it, I sat next to two food writers (goodlifevancouver.com and vancouverfoodster.com). Their commentary and perspective totally enriched my experience and has left me pondering how I could too can live that life one day. As they both were posting continuously throughout the evening I was prompted to post my first series of photo enhanced tweets, appropriate hashtags n' all.
The meal Andrea prepared extraordinary. The Dungeness crab brown butter risotto with local Steelhead trout was out. of. this. world. Seriously, the risotto was cooked to perfection. I thought I might have lost the passion, but Andrea rekindled my love for that darling high-starch, short- grain little rice. Not only did she knock it out of the park with her culinary skills, she could not be any nicer. We chatted a few times throughout the evening and I walked away feeling like I had made a new friend. She signed my Top Chef Cookbook and smiled for a few photos ... but I must say I got all giddy inside when I came home to notification that she has started following me on Twitter.
Visit his blog at www.evaneden.com
Rest in Peace Grandma and Grandpa Spring.
“God made Cabernet Sauvignon whereas the devil made Pinot Noir.”
-Andre Tchelistcheff, Dean of California winemaking
Vino and Solera Eden, owners of Eden Vineyard, have personally invited you to join them for a special evening honouring the debut of the latest Eden Estate Reserve Pinot Noir. The party will begin promptly at 7pm this Friday, October 21st at their private estate in Dunbar.
This extraordinary celebration will feature pours from the remaining bottles of their award winning 2003 and 2007 vintages as well as the very first public pours of their highly anticipated new 2009 release.
On behalf of the entire Eden Vineyard crew, I am pleased to share that our latest release is scheduled to receive a coveted 98 point rating from Wine Spooktator. In light of this, a journalist and photographer from the magazine will be attending the party. The editor has asked us to provide a list of names, titles and brief background information for all attending guests.
Such details are noted below for your review. Please read this information carefully. Should you have any questions or concerns, feel free to contact me at your earliest convenience. I thank you in advance for your participation in this momentous occasion. I look forward to raising a glass with you on Friday.
With kind regards,
Ms. Marilyn Merlot
Marketing Specialist, Eden Vineyard
Guest name as it will appear on name tag:
Ms. Marilyn Merlot
Marketing Specialist
Eden Vineyard
Background info:
Marilyn has served as the marketing coordinator for Eden Vineyards over the past five years. She holds a Bachelor's degree in wine marketing from University of Auckland and worked at several vineyards throughout Marlborough before coming to British Columbia. Ms. Merlot currently oversees the development of the vineyard's marketing materials and yearly campaigns. She is also responsible for organizing tastings, festivals and parties.
Marilyn is a savvy and successful marketing professional with international sensibility. Her passion and appreciation for wine is evident across all her endeavors. Her effervescent personality and bubbly sense of humor never fails to leave a lasting impression. In her free time, Ms. Merlot enjoys spending time on the mountain with her life partner and best friend, the famous pro-snowboarder Al Leyoop.
Background info:
Guest name as it will appear on name tag:
Mr. Ben Dover
Attorney
Lye, Chambers & Steel LLP
Background info:
Guest name as it will appear on name tag:
Mr. Vin Yard
Harvest Coordinator
Eden Vineyard
Background info:
"Oh, Pinot Noir, its flavors, they're just the mosting haunting and brilliant and thrilling and subtle and ... ancient on the planet."
-Miles, from the movie Sideways
Who's who:
Mrs. Solera Eden, Owner, Eden Vineyard
Mr. Vino Eden, Owner, Eden Vineyard
Ms. Marilyn Merlot, Marketing Specialist, Eden Vineyard
Mr. Al Leyoop, Pro-Snowboarder, The Boardroom
Ms. Cathy Cellar, Head Winemaker, Eden Vineyard
Mr. Marshal Mulligan, Golf Professional
Mr. Ben Dover, Attorney, Lye, Chambers & Steel LLP
Mr. Jack Stud , Architect, Stud Canada, Architects
Ms. Crystal Flute, Brand Manager, Riedel Steamware
Mr. Mark Mywords, Associate Editor, Wine Spooktator Magazine
Mrs. Brie Chen, Cheesemonger, Noble Cheeses
Chef Kit Chen, Executive Chef and Owner, NobleRot Restaurant
Ms. Cava Concord, Olympian
Dr. Adam Lepton, Ph.D., Wine Chemist
Dr. Annie Body, ND
Ms. Hazel Sheen, Chocolatier, The Chocolate Bar
Ms. Rose Eden Bach, Florist, Garden of Eden
Mr. Art Flash, Photographer, Wine Spooktator Magazine
Ms. Moma Meritage, graphic designer + illustrator + tattoo artist
Mr. Vin Yard, Harvest Coordinator, Eden Vineyard
M.I.A.
Mrs. Paige Turner, Publisher and Owner, Turner Publishing
Councillor Bill Turner, West Vancouver City Government
A special thank you to Art Flash (aka Shawn Parkinson) for taking all these killer photos.
I just wish he was in some of them.
I've heard everyone should know at least a few recipes by heart. So, here's an easy one for your personal memory bank. My girlfriend Lana told it to me a few days ago and, despite the preggo brain, it stuck. We've had an abundance of zucchini from the garden lately so the timing was perfect ... and with the recent change of weather a nice bowl of warm soup really hit the spot. Enjoy!
What you need:
zucchini
onion and/or shallot
butter
bouillon cube (chicken, beef or veggie)
water
salt n' pepper - yo!
What to do:
Happy mokeys! Happy friends!
(modified slightly from a recipe found on Cooks.com)
What you'll need:
In a medium bowl beat 3 eggs until frothy
Gradually add 2 cups sugar
Add 1 cup vegetable oil and 1 teaspoon of vanilla and beat until thick
Stir in zucchini
In a seperate bowl, whisk together the following:
2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon salt.
Stir dry mixture into wet mixture, stirring to combine.
Spray two bread loaf pans (approximately 8"x4"x3") with grease and flour to prevent sticking. Pour batter into pans and level off with the back of a spoon. Bake at 350°F for approximately 1 hour or until a wooden tooth pick comes out clean.
"O" at the Bellagio, Las Vegas
XOXO
Boil some veggies to make a simple stock and then "steam" the prawns in it for about two minutes per side.
To enjoy them snap off the head (you can suck this part out if you want ... it is actually quite good) and then peel back the shell to expose the tail. Yummmmy!
