Exploring Something New: Birthday Lunch

Today is my birthday and as it happens to also be a Thursday, the office is empty except for me today. The publisher is working on the upcoming Spring TEAinTEXAS issue at home because it is storming like crazy here. The other staff are usually in the office on Monday, Wednesday, Fridays, so it's just me today. As luck would have it today, none of my friends work on this side of town eather, so I am spending lunch at The Teacup Collector's Cottage. It is not as sad as it sounds ...

I decided to try something new. Now I am not one of those super confident people who can eat lunch by themselves, but it has gotten easier. I usually work, or blog, depending on where we are wiith the magazine.

I was driving around trying to decided where I wanted to go, since I am usually just a comfort-zone kind of person when it comes to restuarants - but you if you can't be adventureous on your birthday, when can you? I saw a Sam moon store, a place I'd heard about for years from Lil Monkey's god-mother, Mindy, but I'd never been. I pulled in contimplating just going "window-shopping" instead of facing a lunch alone and drove past a place called SushiPop. I'm not going to lie at this point, I love sushi. Like a lot. Like get it made fresh at the local HEB almost every week. I, seriously, love sushi.

I pulled in and like any chicken, Googled it to see the menu so I wouldn't look like a dork when I went in. The menu is amazing. Traditional sushi, specialty sushi, bowls, soups, etc. Contrary to my first (humorous) thought it is not sushi on a stick like cake pops, but there's an idea ...

So I go in and explain at the counter that it was my first time there and she asked what I usually eat. Well, a favorite is the philly roll, a salmon, avocado and cream cheese sushi roll. She suggested I try to Pop This which is the same roll and fried, sort of like an egg roll. Egg roll? I'll try that!

A few minutes later I was brought this little plate of heavenly yumminess! (sorry, its a little blurry, but I was excited to try it!) It was soft, but crunchy. I don't know how to explain it. The sauce was like this spicy creamy goodness. Trust me, it was good!

The restaurant itself was nice too. Very modern, very clean. The staff was extremely nice. 

I even ate it with chop sticks. Look at me just jumping in all traditional like. Sushi is probably the only thing I can eat with chopsticks and not look like a messy Marvin. 

All in all, I overcame my hesitation and trying something new was totally worth it! I may have to see if the publisher knows about this place. It's really close to the office, so she may have been here before, but if not, I think we may need a field trip!!

Until our next cup of tea ...

Accidental Chef: Christmas Gifts of Sweetness

This might be the most important post I ever write ... it's about making Pralines. I don't know much about the other 48 states, but in Texas and Louisiana this is one of the food groups. This isn't my recipe either. My sister-in-law posted it on her Facebook page earlier this month, hinting she'd like some. (Though she didn't want to have to wait until Christmas!!) Since my husband has his third of 4 finals tonight and wouldn't be home until 10 p.m., I thought I'd try a test batch.

*** Note: The recipe was originally posted on I Love Texas Recipes Facebook page in December of 2013. 

It was quite simple ...

Ingredients:

Directions:

I had a lot of fun, despite my 4-year-old having a momentary crisis at the "critical" stage (step 4). The whole process was fun, and except for needing a lot of pecans, I had most of the supplies in my "winter" pantry.

Here's a look at my adventure ...

So really the only thing I changed was using wax paper. There is very little that I use wax paper for because most times you can substitute The Appliqué Pressing Sheet by Bear Thread Designs. While the craft sheet was originally created for fusible appliqué, its non-stick surface has also made it a interchangeable tool for other crafts and cooking.

The Appliqué Pressing Sheet comes in 3 sizes and you can special order a specific size as well. Since my parents' own the company I get leftovers, so as you can see, I have a roll of small pieces. These 3 pieces are slightly longer in width than a butter knife, so I have to us several. 

I spooned the mixture onto the sheet and let them cool for about an hour for the first batch, because I had to make dinner. The second batch was plated after about 30 minutes and sent next door when she brought over Lil Monkey's Christmas gifts we'd been hiding there.

Both batches made 14 Pralines each. When it came time to plate them, they just slid right off. I liked the sheet was study enough so that I could lift it up and check to see if they had cooled all the way though.

Then, I wrapped the extras for my sister-in-law and put them in a container that I am sure she will agree is too small! It only held 8, so I guess I'll put some on a holiday plate for her as well. I'm officially the favorite sister-in-law, at least for now.

** Note: Is The Appliqué Pressing Sheet has been stored rolled, as above, lay it on the work surface with direction of roll facing downward. 

** Note: Once The Appliqué Pressing Sheet has been used with food, it cannot be used on craft projects. 

Until our next cup of tea ...

The Accidental Chef: "Not So Stuffed" Cabbage

Mmm ... Cabbage. O.k., so I am aware that not everyone shares my enthusiasm, but who am I to judge.

One of my favorite fast and healthy recipes is Stuffed Cabbage though my patience for a 12-step program when it comes to making dinner is not usually something I am willing to undertalke when I am in the mood for a favorite dish. So sometimes, I make a shortcut, and that is how "Not So Stuffed Cabbage" came to be.

So this is what I did ...

Ingredients:

• 1 lb. ground beef or turkey (or 12-15 meatballs)
• 1 head of cabbage
• 1 medium onion
• 1 Tbsp chopped garlic
• 1 (10 oz can) tomatoes
• 2 (15 oz cans) tomato sauce 

Directions:

1. Brown ground beef/turkey. Add onion and chopped garlic and cook together, then set aside.

2. Cut cabbage into 1-inch squares and saute (or steam) until desired softness. 

3. Add the meat mixture to the cabbage. The add tomatoes and tomato sauce.

*** Note: You can also add 2 cups of cooked rice, though we only eat rice occasionally.

4. Simmer for 10 minutes. Enjoy!!

Until our next cup of tea ...

Date Night Marinade

Here is the marinade we use every Friday for date night. A few of you had asked for it and I wanted to share it.

1 c. olive oil
1/2 c. Sherry Wine vinegar
2 Tbsp. soy sauce
2 tsp. minced garlic cloves
1/4 tsp. (coursely) ground black pepper
1/2 tsp. red peppercorns
1 tsp. Italian seasoning
1 tsp. sugar (we use 2 Splenda packets)
1 Tbsp. worcestershire sauce
2 (6-10 0z.) steaks

1. Place all ingredients except for steaks in bowl and mix.
2. Pierce steaks with fork and then place each in a seperate ziplock bag and pour of the 1/2 mixture over each.
3. Place steaks in refridgerator for 12-24 hours.
4. Grill to desired doneness.

I hope you enjoy. This is the best steaks EVER!

Until our next visit ...

A Plateful of Roses

With all the holidays finally winding down, I thought I'd take the time to show you one of my favorite dishes, both actualy serving dish and recipe.

I often use this tart plate for food at social events. Life in the miltiary, particularly those of officers tend to include a lot of social activities, from spouses club events, to 'hail and farewells' to holiday parties and potlucks. A favorite "quick dish" that I make when I have an event following a day at work is my red, white and blue dessert. How suiting to have a patriotic dish at military functions!



I take red and blue berries and place in a variety of designs in the tart plate and drizzle with room temperature vanilla pudding or white chocolate and then place in the fridge overnight. It is so yummy and very quick and easy, and when it's all finished how could you not enjoy the sight of that pretty plate staring back at you!?!

Until our next visit ...