I talk about food a lot. And other stuff.

But mostly food.

Thursday, September 5, 2013

Jim Kowalski, 1946-2013. Rest In Peace.

Eleven months ago, after staying home and raising my family for almost eight years, I walked into my neighborhood Kowalski's and asked for a job. For the next six months, I learned how great a part time deli job in my corner grocery store could be.

When I walked through the doors that day, I had a passion for food and for customer service. I had no idea to what extent Kowalski's held those same passions. All that, and they were giving their employees the opportunity and tools to become better people at work, at home, and in their community.

I have been a fanatic from day one.

Five months later, I was promoted to full time with excellent benefits to an assistant deli manager position. I hold that position now at the first Kowalski's store that was built from the ground up, in Woodbury. The corporate offices are upstairs. I see that family every day.

I only had a few conversations with Jim Kowalski, but I remember the first and the last very well.
In the first, I was the New Kid in the Deli. I was fresh and excited, and even though I got teased by some of my coworkers for doing it, I couldn't help going up to him and Mary Anne when they visited my store to tell them how much I loved my job, and how much I appreciated the company that they had created. (It's not brown nosing if you're honest, and I genuinely loved my job every day at Eden Prairie.) The Kowalskis told me to keep that spark, and I'd go far in this company.

On Monday, I'm being transferred again, and start working at the original Kowalski's store.
In the last conversation I had with Jim, I told him I was moving from Woodbury to Grand Avenue. He told me, with a twinkle in his eye, that that one was his favorite. "It's no secret. I love that store."

Thanks, Mr. Kowalski, for 30 years of vision and excellence. Thank you for building a company that people stay with for decades (and generations). Thanks for keeping good food and good citizenship at the forefront of your vision. Thank you for providing the perfect place for my passions to be focused and appreciated.

I hope I do make it far, and as corny as it may be, I hope I make you proud.

Rest in peace, Jim.  And love to your family.

http://m.youtube.com/watch?v=ills4FHWcmo&feature=player_embedded&desktop_uri=%2Fwatch%3Fv%3Dills4FHWcmo%26feature%3Dplayer_embedded

Tuesday, October 2, 2012

Apple Pie







Hello, Autumn.

Sunday, July 1, 2012

ROBOT PARTY!

My son is turning 5 on Tuesday.  Today we celebrated with a few of his friends.  
The theme: ROBOTS!



I decided this year that instead of little paper baggies full of cheap crap that breaks right away, I'd make T shirts for favors to give the guests of my children's parties.  They go over like gangbusters, and my kids LOVE to have them.  For these I bought some foam blocks and cut out the robot part shapes, then used them as stamps.  I used puffy paint for the eyes, mouth and 5 on the chest.  Then I outlined the whole thing and added antennae with green glow paint.


Each child gets their name on the back of the shirt, outlined in glow paint, too.  



Robot cake: I made two 9x9 squares.  I used one as the body (slimmed down a little on the vertical sides), and cut the other into four squares.  One quarter for the head, one cut into the two arms, the other two I shaped into the two feet and the two claw/hands.   Box cake, homemade buttercream frosting, a little bit of white sparkle gel icing.


Big thanks to all my Twitter people who helped me when my frosting separated.  I chilled and re-mixed, and all was well.  You guys rule. 

Happy Birthday!

Tuesday, May 29, 2012

Radish Math

Toast + butter + sliced radishes* + kosher salt = Delicious Springtime Snack

*French Breakfast Radishes are pictured here.

Saturday, April 28, 2012

Overnight Prep

Soaking cannellini beans and salt-and-sugar curing lamb shoulder overnight for tomorrow's supper.

I'm trying to simultaneously respect the cold weather this weekend and pray this is the last snap of the season. Slow-roasted lamb does this girl's soul good. And I've been dreaming of these beans for months!

Friday, April 20, 2012

Birthday Season

 My husband, daughter, mother and I all have birthdays within 16 days of each other.

This year, my daughter wanted a SPACE themed party for her 7th birthday.  Here's the cake I made.  It's the solar system.  And yes, Pluto is represented.  I'm old school like that.


I used this pan for the sun, and this for the planets (both purchased at Michael's).  The planets are dipped in different colored candy melts, with the rings on the gas giants made of candy as well. --  I spread an oval of melted candy on waxed paper, let it dry, peeled it up, then cut out a circle the size of the cake pop and fit them on the planets.  
The Sun cake has buttercream frosting on it because it's the best frosting in the entire world. I used chocolate box cake for both cakes, following the directions on the pan for modifications involving more or less oil and eggs.  The Sun cake stayed moist forever.  

Happy birthday, big girl!  May you always follow your own star!


Sunday, March 25, 2012

Tomorrow

Tomorrow is my daughter's 7th Birthday Party.  The theme is SPACE.  I have done definitely ridiculous and possibly awesome things. WATCH THIS SPACE for pictures and stories.  

Hand Made Tee Shirts!
Hand Made Games!
Craft Projects!
She invited BOYS!
Ice Cream! (Duh)
Solar System Cake! (Including trendy-three-years-ago-cake-pops!)

I have outdone the Jessie party. Or at least I intend to.  The party's not til 2pm tomorrow (11 hours away including a few that will be spent sleeping), so, you know, I'm not really done prepping/started decorating/iced the cake yet.

It's gonna be AWESOME!!

Tuesday, March 13, 2012

Can't. Stop.

Making: Lemon Curd


Thinking about: Getting a new puppy.

Going to: The gym (Found a new machine! Love my new shoes!)

Playing: Draw Something

Eating: Spicy things

Drinking: Gazela Rose

Opening: All the windows. The air out there is so wonderful!

Planning: A garage sale.  I'm decluttering, with a vengeance.

Putting off: The next steps to opening SugarBean for real. But that stops now.

Saturday, March 3, 2012

Hi There.

Ok, so my last post was about my jack-o-lantern.    Let's move on.

I've been finding myself actually writing restaurant reviews on Open Table after we've gone out to eat.  This has mostly been because of disappointment in my experience.  The last two restaurants we've been to on our few-an-far-between-precious-nights-out when forward planning, a babysitter and  a few extra funds have all come together on the same day, were really..... meh.  Or worse.  
It made me think that if we're going to eat out, we need to go better places.  We can't pick places just because we haven't been before (last weekend), or places that are conveniently located to the rest of our evening, have available tables 20 minutes before we want to eat,  and give us 1,000 points on Open Table (last night). We need quality.
It also reminded me that I love to cook and I'm good at it.  So we're having a couple over for dinner next weekend and I'm going to outdo both our latest restaurant experiences. It should be easy, since the first one blasted cold air and 70s Prog Rock at us, and the second's food tasted like the chef shopped at Trader Joe's and then didn't even follow the directions on the package.

I've been so busy thinking about and making ice cream lately that I almost forgot how much I enjoy, and how good I am at cooking savory food.  So, thanks, "Hit-and-Miss-but-Mostly-Miss"  and "Never Again" restaurants I've visited in the last two weeks.  You were an expensive lesson, but one of which I'm happy to be reminded.



More about the ice cream soon.  And I think I'll even start posting again.  Welcome back.

Saturday, October 22, 2011

Roasty-Toasty Pumpkin seeds

We carved our jack-o-lanterns last night.

My "Perry the Pumpkinpuss" jack-o-lantern

That means it's pumpkin seed roasting time again!  One of the ways I know it's Autumn is the smell of pumpkin seeds roasting away in my oven.  Last year we did three batches: salt, cumin, and cinnamon-sugar.  The fancy ones were fun, but the classic salted ones were our favorite.  How do you roast your seeds?

 photo by gotbrimmed on Flikr


Tuesday, October 18, 2011

Dinner tonight

I know it's been forever. I'm sorry.

Yesterday I made my favorite chicken soup (Marno's from The New Basics - page 99. Or in my case, the page that falls open). I had some chicken left over so I made some ravioli.

I sautéd a leek, half a zucchini, a few little carrots and some Marsala in olive oil. Then I whirred that, the chicken, an egg yolk and a big handful of parmesan in the food processor. I put a dollop in the middle of wonton skins and sealed them with a cornstarch wash and another wonton.

I froze half of them and plan to boil the rest for a few minutes for dinner.


Yum.


Ok, promise not to be away so long next time. And soon I'll have some fun news about my next big project!

Friday, September 30, 2011

And Just Where the Hell Have YOU Been?

Hi.  It's been 20 days.  And honestly, I'm surprised it hasn't been more.  I've been very busy.  With what?  Well, I'll tell you.  With Ice Cream.  I've been making pint after pint after pint of ice cream.  It is my legacy, it's my calling, and it turns out I'm damn good at making it.  

Now I'm trying to figure out how to start a business (man, are business plans boring), acquire equipment, and find investors.  I don't know how to do any of this, but I'm sure excited to learn.

I'll be back, talking about food and other stuff, but right now I've got to focus a little.  I'll give you a link when my new site is up.

In the meantime, my house smells awesome because this is in the crock pot.

Saturday, September 10, 2011

Carrot Parsnip Sunchoke Cakes

My CSA is giving me lots of ideas and new ingredients to play with.  The first week I got sunchokes and parsnips.  Here's what I did with them:

Carrot Parsnip Sunchoke Cakes, two ways.


1) Chop and steam veggies


Mash 'em with a fork


Dredge in flour, salt and pepper
Patty
Fry



2) Grate veggies, mix with one egg


One egg to rule them all, and in the darkness bind them.
Patty
Dredge
Fry

Side by side taste test.  Both delicious.  I liked the toothiness of the grated one better.


Also good with bacon and eggs.*

*of course.







Friday, August 5, 2011

Ratatouille

Thank you, lovely readers, for your ideas about what to do with my bountiful CSA.  Tonight, I made ratatouille.  And not just any ratatouille, but this ratatouille, which looks just like this one.







  Awesome.  Beautiful.  My new favorite thing.  And the kids loved to help.

Thursday, August 4, 2011

Today's CSA

I'm doing this now because I've skipped many deliveries and have Neglectful Blogger Guilt about it.

Here's what I got in my CSA box today:

Veggies:
Carrots, beets, Thai basil, sesame greens*, corn (6), little tomatoes (bonus! Not on the list!), butterscotch melon, eggplant*, Italian frying peppers, tomatillos*, sweet Spanish onions, cauliflower, Italian garlic, many squashes, cucumbers, gold potatoes.

Cheese:
Otter Creek Summer Cheddar, Castle Rock Colby, Butler Farms Camembert


Yum!!

*What do I do with this!?! I've never had Sesame Greens, tomatillos or eggplant before (be quiet, foodies). What's your favorite way to prepare them?

Sent from my iPhone. Please forgive typos, autocorrect, lack of links and possible strange formatting.

Monday, August 1, 2011

Dinner: a fairy tale

I was sad because my grill was out of gas.

Then I slathered herbs and butter on my steak and put it under the broiler (it's like upside-down grilling! Inside!) and I was happier.

The end.

Thursday, July 28, 2011

My quest to weigh 476 pounds by Christmas.

I started making ice cream.

Left to right: olive oil with buttered pecans, mint, chocolate, beet with mascarpone and poppyseeds.

My favorite is the mint, picked from my container garden and steeped for four hours. It is excellent with white chocolate chips and coconut thrown in it. I intend to make rosemary, basil, and "Manhattan" ice cream with a carmel bitters ribbon and roasted cherries.

Recipes later when I'm not blogging from my phone. I have two kinds of carrot ice creams yet to be frozen tomorrow. Something tells me I'll be needing another ice cream maker soon.

Nom.

Sunday, July 24, 2011

Cantaloupe Salad

1/2 a cantaloupe
8oz package pearl mozzarella
3 slices proscuitto
12 leaves mint
Splash lime juice
Salt and pepper

I may eat the entire thing myself for dinner. That's ok, right?

Tuesday, July 19, 2011

Food. Close up.



Hi there.  While I unpack my family's bags from a week's vacation and wrap my head around the concept of "121 degree heat index" that I came home to, please enjoy these gorgeous magnification shots of food.

Closeup of me.

See you soon.
Love,
V

Saturday, July 9, 2011

CSA Week 2: My Adventures with Rhubarb

Here's what I got in my CSA box in late May (I know, I know, I'm trying to catch up.)



The most interesting thing to me was not the garlic scapes (though, YUM, love those), or the broccoli rabe (make this if you have some).  It was the rhubarb.  Now, people in my neck of the woods (and probably all kinds of other necks of other woods) use rhubarb all the time.  Me?  Never had it before.  Supposed to be pretty bitter, leaves are poisonous, I like strawberries all by themselves just fine, thank you very much.  HOWEVER!  When the CSA hands you rhubarb, you find something to do with it:


All that rhubarb, chopped
One lemon, quartered
Zest of said lemon
Whole bunch of rosemary, chopped

Cover with water, bring to boil, return to simmer, cover 20 minutes.


Set sieve over a bowl, strain out this yucky stuff, pressing to get all the good syrupy stuff.




Good syrupy stuff.
 Add to vodka, gin, or soda water for a delicious drink.


Or better yet, freeze into ice cubes, add to gin and soda with a squeeze of lime, sit on your deck in your bathing suit, and watch the kids play on the slip-n-slide.