I’ve been jonesin’ for Rosé since returning from Paris and I’m no wine expert, but I could be with the variety I’ve enjoyed over the years. I’m just not interested in being an expert, preferring to enjoy what I’m sipping when I’m sipping it. Often. I do know enough to get me in trouble, however, and so while we were on vacation, I spent the two weeks away from my usual Chardonnay, which when one is from California, is a staple.
Much has happened since I last posted and ironically, most of it has had nothing to do with food.
Shocking, isn’t it?
No, I haven’t stopped cooking and yes, our waistlines confirm we’ve continued to eat, but I’ve chosen not to: 1) take time to jot down notes about a recipe when I’m fiddling around with it; 2) shoot process steps and results, and 3) upload and edit photos. Do you have any idea how completely fabulous it is to eat dinner without having to do any of that?
But I digress. I haven’t lost interest — I’ve wanted to squeeze as much out of this last summer as possible having my youngest son at home before he ventures off to college, so have saved some time for family instead. Even the big guys have been around more than they normally are. It’s been great having a house full of menfolk again, if only for a few evenings, and sometimes, when no one’s looking, I’m a bit of a mess. You know, having trouble with the stiff upper lip and all.
I’m not quite back in the thinking-about-food-all-day-every-day mode, but I’ll get there — I’m busy processing how different my life will be from this point forward. I’m a bit drifty, a tad obsessed with organization, and taking yet another look at my diet and the amount of exercise I subject my body to. For those of you who know me, I understand you’re thinking, so what’s new?
Right. Shall we talk about food? And because I’m avoiding carbs, and anything baked in particular, let’s discuss pie.
Perfect little lingering wisp of summer fruit pies.
I think one of the nicest aspects of the food blog world is meeting people and having someone take the time to say, “I like your blog.” It’s not expected even though ultimately, that’s what most of us are working for, isn’t it? Maybe it’s not what we began blogging for, but it seems that in the long run, it’s a lot of work if no one’s enjoying what we produce.
Keeping a non-digital scrap book would be far less time consuming, but oh, so quiet. At this point, I could never give up the spirited noise that greets me each day that I sit down to work — whether it’s from twitter, or reading blogs, or responding to comments made on mine, the positive energy that greets me is invaluable!
Recently, I was tagged by Karen of Mignardise to share six random things about myself, and I’m grinning, because I like to have fun with these things. But I’m thinking you may need the bribe of a nice bowl of some warm Maple Apple Crisp and a cup of coffee to go with my random nuggets of information. I have a tendency to blather on a bit.
I love baked apples; in pies, cobblers, cakes, — you name it, and I love them. But I think apple crisp is my favorite. I’ll blame it on my brother since he was crazy over it when we were growing up. And if he knew I was playing around with an old favorite, he’d roll his eyes and tell me I was ridiculous.
But I already know that. It makes life much more interesting — especially if one’s a foodie. Understanding how flavors and textures work with one another opens up so many possibilities, and waiting for that first bite after the experimentation is done is so worthwhile.
The perfect baked apple dessert is a bite of still slightly crunchy, and tart — nothing too sweet or soft.
So when I thought about the ingredients in this apple crisp, it only made sense that if pomegranates were included, then pistachios should be included as well. Both are native to Iran, but now grown in California. Pistachios are one of nature’s amazing foods — packed with antioxidants just like pomegranates. If you’re a nut lover, then it will help to know that while you’re munching your way through a hand full, you’re helping your HDL levels as well.
I’d say that with all that good info, this dessert not only fits the comfort food bill, it’s healthy, too.
I can't resist pomegranates. Although I've never owned a tree, I can remember knowing where at least one was growing when I was young — no matter where I lived — and kept an eye on it to see if it mattered to whomever owned it. If the fruit was left on the ground after it fell, then that meant I was free to pick one from the tree and dig in, no matter how long it took — even if I had to climb over a fence.
The only places I see pomegranate trees now are around older homes, or on the perimeter of lots where homes have been removed to create something new, like a strip mall. And since fence climbing doesn't exactly mix with middle age, I've succumbed to purchasing pomegranates when I see them at the market these days. Pushing a shopping cart can be brutal during the rush hour, but I rarely wake up sore the next morning.
I do understand that the semi arid and temperate climate of San Diego makes it a perfect place to grow them however, and that they adapt well to containers, so I just may be in the market for my very own tree.
Why all this talk of memories and pomegranates? POM, the nation's largest producer of the antioxidant rich pomegranate, is having a contest, so I thought I'd do some thinking about how I might use the fruit in something other than a salad. I settled on two homey desserts — one for my husband and one for myself. He loves creme brulee, and I enjoy baked fruit crisps, so that's what I created: "Vanilla Pomegranate Pot-de-Creme" and "Apple Pomegranate Pistachio Crisp."