Comfort Food

One of the great things about food is it's ability to elevate your mood.  When I'm sad, I eat.  When I'm happy, I eat more.  When there is an unfortunate occurrence, our immediate response is to bring food.  Why?  What is it about food that brings such comfort and togetherness? 

Not too long ago, everything I knew changed in the blink of an eye and I was forced to start over.  It's was unexpected and very difficult, but one of the first things that my closest friends did for me was to make one hell of meal...and several more after that.  I wish I had just half the cooking talent that these ladies do.  And I can't thank them enough!  Without their amazing abilities, I don't think I would have made it through...I love each one you!

Family and friends are so important to me, especially now.  Some of the best times I've ever had were during a period of time where we held a brunch every Sunday for months.  Family style meals should, in my humble opinion, take place as often as possible, even if that's once a week or just once month.  Time should always be made for the ones you love.  Take turns cooking or have each person bring a dish.  It doesn't have to be elaborate or you don't even have to cook - get together over Indian.  The point is, getting together turns whatever food you're eating into comfort food (I often enjoy a meal of ramen and grilled cheese sandwiches with a close friend).  It's a fun way to get over the stresses of the day and catch up. 

So pass the pinot, grab a fork and get together at least once in a while!  Seriously, you'll be so glad you did!


*The picture is of the shrimp scampi that we had for one of our Monday night dinners.  It was the most incredible thing!  I did not make it though, a friend of mine created this masterpiece and as soon as I get the recipe from her I will be posting it :)

Always The Best Way To Start Your Day

And I'm not just talking about regular breakfast that may consist of two slices of toast or some cold cereal, but a fill-you-up-to-your-eyeballs-and-still-want-more kind of breakfast.  These are especially tasty on cold fall mornings and as always, with a friend or two.  After a mid-morning nap, they seem to keep you full for the rest of the day.  Or, at least until a late afternoon lunch.  I had the great pleasure of making one of these breakfasts Friday morning to kick off a day of knitting with a close friend.

Since it was just the two of us, I kept things very simple with fried eggs, toast, hashbrowns, and banana muffins all served with a smoky green tea.  Tea is always a staple at my house 1) because it is my preferred hot beverage, and 2) I do not own a french press, yet (hint hint hint).  Also, tea doesn't seem to fill me as much as a coffee drink allowing me to eat more! It is truly amazing that I don't weigh 400lbs.

And here's how I did it....

Hashbrowns - 2 medium potatoes (any kind will do)
                      1/2 medium onion diced
                      1 tablespoon extra virgin olive oil (it's all I ever use)
                      2 tablespoons butter
                      1 teaspoon garlic powder
                       salt and pepper to taste

Over medium heat saute onions with olive oil, butter, and a pinch of salt until the onion is translucent, making sure they do not brown.  While the onion is cooking, cut the potatoes into roughly 1/2 inch cubes (they cook faster).  Add the potatoes once the onion is translucent, add a dash more olive olive, garlic powder, and a pinch of salt and pepper.  Cover and cook on a low heat, stirring occasionally, until the potatoes are fork tender and slightly browned (roughly 20 minutes).  You can keep the potatoes on low for quite a while as they will only get better and better.

When the potatoes are almost finished, heat up 2 tablespoons of butter in a pan and fry the eggs on a just below medium setting.  It may seem like a ton of butter but it will help the eggs to not stick no matter what kind of a pan you use.  Top with a little sea salt and pepper, or if you want to get extra fancy, sprinkle a little paprika and basil on top.  Absolutely Amazing!

For the muffins, I started with a recipe from a Betty Crocker cookbook I got for Christmas a few years back with a few spins.  I substituted the baking soda for baking powder and added a little more salt.  The muffins came out more light and fluffy than I've ever had them do before!  I also used a few table spoons of whole milk as opposed to buttermilk.

Muffins - 1 1/2 cups flour
               1 2/3 cups sugar
               1 tablespoon baking powder
               1 1/4 teaspoons salt
               2 eggs
               1/2 cup oil (I again used extra virgin olive oil, trust me it's awesome)
               2 tablespoons whole milk
               1 1/2 teaspoons vanilla extract
               3 or 4 very, very ripe bananas

Preheat oven to 325 F. In one mixing bowl, combine all the dry ingredients.  In a separate bowl, combine all the wet ingredients and the bananas mashed.  Add the wet to the dry and mix until everything is combined.  In a greased muffin pan, fill each cup to just under the rim.  Bake at 325 F for 25 to 30 minutes, rotating the pan once.  Serve while piping hot or at room temperature with a cup tea a little later. 

And, no there is no picture of the eggs and potatoes due to the fact that we scarfed them down so quickly there was nothing left to take a picture of...Next time I must remember!

           
 

Home at Last

Welcome, welcome one and all!

I hope this is the start of a long and enjoyable ride and I also couldn't be happier to be back home in Maine after a much too long absence!  To celebrate my return and new chapter in my life, I've decided to start this little venture...

I am extremely new the blog-o-sphere and do not, in any way, consider myself a writer or an expert on anything.  What I am is a lover of art, books, food, and wine!  I already share these passions of mine with close friends and thought why not share them with everyone else?  Because why keep such passion reserved for the few when it could be shared with the many!

Because first of all, who doesn't love good food?  There is something about a great meal that touches the soul.  Very cliche I know, but so true.  Add friends and family to the mix and a good meal becomes so much more.  That is also why this time of year is my favorite! Hands down, all time favorite.  Thick soups, chunky stews, roasts, hearty breads and grains...the list goes on and on.  And since the weather is cooler, I feel it's a great excuse to eat as much as possible, and as often as possible.

Secondly, with an artist as a father, I grew up to have an incredible appreciation for art.  Who can look at a Degas or a Seurat (or a Picasso if that's easier to imagine) and not feel anything? To be standing in front of a work of art, whether done by a known or unknown artist, brings about the most calming, serene, peaceful feeling.  To be surrounded by art is my breath of fresh air...I feel it is impossible for someone to stand in front of a work of art - realistic or abstract, painting or sculpture - and have no emotion whatsoever.  Impossible. 

And then there is nothing like getting lost in book.  I usually reach for book on Medieval history rather than a novel, but there really isn't anything I don't read.  Although, I have not read a romance novel thus far, so I have no opinion on them either way but sometimes you can judge a book by its cover (but I will always try something once, so I'll keep you posted).  I think that sometimes I would rather get completely lost in a book rather than in a movie.  There's just something about a book where your imagination completely takes over and the next thing you know it's 3am and you have just read a book cover to cover...

Hopefully I haven't already lost you in my ramblings.  Next time, I'll stick to one topic at a time!  From this moment onward, I will be sharing not just recipes but everything associated with food (drinks included!), current books that I am reading, artists and gallery shows, and my thoughts on these matters.  You may also see a little randomness here and there for good measure (but I'll try to keep it to a minimum).

Prost!