Here's a great website. http://www.mediterrasian.com/index.htm
Sunday, December 13, 2009
Sunday, December 6, 2009
Hotty Toddy!
I have had a cough for about a week and wanted to try a down home cold remedy: a hot toddy.
Traditionally, hot toddies include whiskey. So I picked up some Jack Daniel's. This southern standby is a staple in my hometown of Saint Louis: a little bit Midwestern, a little bit Southern, and VERY proud of it's contribution to the world of drinking: Budweiser.
Though my family is not big on drinking alcohol, I can appreciate the history behind Jack Daniel's. But as my roommate pointed out, the taste can resemble old bananas.
Regardless, I brewed 2 parts Lipton tea to 1 part Jack, threw in a cinnamon stick, 3 cloves, and a few lemon slices and let the flavors marry.
To be honest, I really didn't like it hot, so I threw it in the fridge overnight. This morning, though, it was chilled and delicious!
If you enjoy the taste of Jack and are as eager to get into that cozy, fuzzy Christmas mood as I am, then you should try this recipe!
Traditionally, hot toddies include whiskey. So I picked up some Jack Daniel's. This southern standby is a staple in my hometown of Saint Louis: a little bit Midwestern, a little bit Southern, and VERY proud of it's contribution to the world of drinking: Budweiser.
Though my family is not big on drinking alcohol, I can appreciate the history behind Jack Daniel's. But as my roommate pointed out, the taste can resemble old bananas.
Regardless, I brewed 2 parts Lipton tea to 1 part Jack, threw in a cinnamon stick, 3 cloves, and a few lemon slices and let the flavors marry.
To be honest, I really didn't like it hot, so I threw it in the fridge overnight. This morning, though, it was chilled and delicious!
Here's my attempt to enjoy it hot in front of the Christmas tree (!)
If you enjoy the taste of Jack and are as eager to get into that cozy, fuzzy Christmas mood as I am, then you should try this recipe!
Thursday, December 3, 2009
Magpies
Magpies is a country restaurant, not atypical of the gorgeous and historic Old Town area of Saint Charles.
One of the oldest historic districts in Missouri, Old Town is the site of Missouri's first capitol and boasts of Lewis and Clark's Missouri River expedition. To say the area is charming is an understatement.
Teeming with boutiques, craft stores, restaurants, wineries, cafes, and nightlife, Main Street in Saint Charles is one of the places from my hometown which I treasure.
I'm sure I will take more pictures of the actual district and post them at a later time!
Famous for their potato soup, Magpies masters a creamy and cheesy comfort classic.
Accompanied by a hearts of palm salad and a glass of ice cold peach tea, my meal was a comfort food success!
One of the oldest historic districts in Missouri, Old Town is the site of Missouri's first capitol and boasts of Lewis and Clark's Missouri River expedition. To say the area is charming is an understatement.
Teeming with boutiques, craft stores, restaurants, wineries, cafes, and nightlife, Main Street in Saint Charles is one of the places from my hometown which I treasure.
I'm sure I will take more pictures of the actual district and post them at a later time!
Phuc Loi Life
My love for ethnic foods has been nurtured by my father's insistence that I try new things and learn about the world around me.
Fortunately, this nurturing has impacted my life - especially in terms of my career in international relations (see my IR commentary blog, "10/90").
Vietnamese food is relatively new to me. My first experience with it was three years ago at St. Louis' Lemongrass. Without a doubt, Pho ("FUH") is my standout favorite item of Vietnamese cuisine.
A traditional beef and noodle soup, pho is served with fresh basil, lime, bean sprouts and peppers to be added to taste. I love the umami (savoriness) of the beef, the spice of the peppers, and the bite of fresh lime and mint.
The trick is eating it. Use your spoon to slurp the broth, alternating with chopsticks to nibble on noodles, meat, and veggies.
Here are some pictures of my family adventure to Phuc Loi, a recently reviewed Saint Louis, family owned restaurant on Gravois and Spring.
My brother and his dish.
My Bun bo Hue, beefy and very spicy soup. I love spice and can usually be seen adding lots of peppers to my food. I'm sure glad I tried this broth first because, WOW, did it have kick!
The service was very quick, helpful, and friendly, which one certainly appreciates when exploring a different culture! Next time, I am going to try a Banh Mi, a Vietnamese sandwich.
Fortunately, this nurturing has impacted my life - especially in terms of my career in international relations (see my IR commentary blog, "10/90").
Vietnamese food is relatively new to me. My first experience with it was three years ago at St. Louis' Lemongrass. Without a doubt, Pho ("FUH") is my standout favorite item of Vietnamese cuisine.
A traditional beef and noodle soup, pho is served with fresh basil, lime, bean sprouts and peppers to be added to taste. I love the umami (savoriness) of the beef, the spice of the peppers, and the bite of fresh lime and mint.
The trick is eating it. Use your spoon to slurp the broth, alternating with chopsticks to nibble on noodles, meat, and veggies.
Here are some pictures of my family adventure to Phuc Loi, a recently reviewed Saint Louis, family owned restaurant on Gravois and Spring.
Chrysanthemum Tea, a cool, sweet and delicate compliment to my deliciously spicy soup.
My brother and his dish.
My Bun bo Hue, beefy and very spicy soup. I love spice and can usually be seen adding lots of peppers to my food. I'm sure glad I tried this broth first because, WOW, did it have kick!The service was very quick, helpful, and friendly, which one certainly appreciates when exploring a different culture! Next time, I am going to try a Banh Mi, a Vietnamese sandwich.
Wednesday, December 2, 2009
Beaujolais Villages People
Today I had a lunch at Panera (which, from now on, will be referred to as Bread Co. because Saint Louis Bread Co. is the former name of Panera) with my boyfriend.
On our way home, we popped into a place I've been interested to explore: an otherwise nondescript office building with the words "Wine Library" hung over the door.
Walking in, there was a rush of excitement: two floors stocked with wine, spirits, and cheese!
I'm somewhat of a novice to the true art of alcoholic beverages, and just started following The Wine Spectator on Twitter. I've heard a lot of buzz about Beaujolais Nouveau this time of year. I asked a helpful man, "Where can I find the Beaujolais?"
"I have some over here," he said. "You don't mean Beaujolais Nouveau, do you? We're out of that, it went fast."
"Uhm...no," I said, wanted to seem at least a little informed. But he must have caught onto me.
"Beaujolais Nouveau is like Kool-Aid. You want Beaujolais Villages, anyway." He pointed me to this bottle.
A good brand, a little more expensive than the others at $12, Domaine Joel Rochette is the way Beaujolais Villages is supposed to taste.
I was excited to get home to try it with food. A red wine is always better with a food pairing.
Fortunately, the only foods in my refrigerator sufficed. A loaf of Pumpernickel Rye, half a log of fromage de chèvre, and a few extra ingredients inspired me to try Ina Garten, The Barefoot Contessa's, French Tartines
Here is the spread!
Mike's man-tartine with toasted Pumpernickel, warm goat cheese, and pepperoni with some extra spices
My dried blueberry and pomegranate balsamic tartine:
And a plain tartine for simplicity's sake:
The crispy complexity of the Pumpernickel, the creaminess of the cheese with the pop of spicy pepperoni and tender youth of the fruit was the perfect backdrop for such a colorful and unassuming wine.
Beaujolais Villages is my new favorite! Better than any Cabernet I've ever tried!
On our way home, we popped into a place I've been interested to explore: an otherwise nondescript office building with the words "Wine Library" hung over the door.
Walking in, there was a rush of excitement: two floors stocked with wine, spirits, and cheese!
I'm somewhat of a novice to the true art of alcoholic beverages, and just started following The Wine Spectator on Twitter. I've heard a lot of buzz about Beaujolais Nouveau this time of year. I asked a helpful man, "Where can I find the Beaujolais?"
"I have some over here," he said. "You don't mean Beaujolais Nouveau, do you? We're out of that, it went fast."
"Uhm...no," I said, wanted to seem at least a little informed. But he must have caught onto me.
"Beaujolais Nouveau is like Kool-Aid. You want Beaujolais Villages, anyway." He pointed me to this bottle.
A good brand, a little more expensive than the others at $12, Domaine Joel Rochette is the way Beaujolais Villages is supposed to taste.
I was excited to get home to try it with food. A red wine is always better with a food pairing.
Fortunately, the only foods in my refrigerator sufficed. A loaf of Pumpernickel Rye, half a log of fromage de chèvre, and a few extra ingredients inspired me to try Ina Garten, The Barefoot Contessa's, French Tartines
Here is the spread!
Mike's man-tartine with toasted Pumpernickel, warm goat cheese, and pepperoni with some extra spices
My dried blueberry and pomegranate balsamic tartine:
And a plain tartine for simplicity's sake:
The crispy complexity of the Pumpernickel, the creaminess of the cheese with the pop of spicy pepperoni and tender youth of the fruit was the perfect backdrop for such a colorful and unassuming wine.
Beaujolais Villages is my new favorite! Better than any Cabernet I've ever tried!
Sunday, November 1, 2009
Salad
Had a lovely little salad today with mustard greens, Gorgonzola, and dried cherries with a honey Dijon vinaigrette. I love the ease of innovating a salad.
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