Tag Archives: turning 30

What once was lost…

We looked everywhere.

Keeping an eye out....

And after checking the couch cushions, all over my car, emptying our hall table, dumping out 3 different purses, and digging through my kitchen drawers (hey, it seemed possible) the wayward memory card was found!!  Of course, it was in a totally logical place.

The pocket of a pair of jeans. 

(Shaking my head) 

BUT- there is no time to celebrate.  We have photos and a big “to do” list!  So check back later today…we have a new post in the works.  Thanks for hanging with me!

Happy face,

xoxo Flyover Foodie

A Temporary (?!) Tragedy

“I would give all my fame for a pot of ale.” – Shakespeare’s Henry V

People say that things are always in the last place you look.  Which makes sense because if something is lost, and you find it, why would you keep looking?

Currently, I am looking for a wayward memory card.  And clearly, I have not reached the proverbial “last place”.

As you’ve probably figured out, that leaves me sans photos for several of my upcoming posts.  Ok, more than several….more like 6.  Or my state fair pics.  Or the lobster pics.  Worst. Blogger. Ever.

I’m borderline distraught.  I’m searching for another 24 hours and then I’m coming up with a creative solution.  Microsoft paint anyone?

This is worse than ketchup on a brat.

Sad Face,

Flyover Foodie

Pretzels and a little peer pressure

“Now you’ll be glad to know the president will practice safe snacks.” —First Lady Laura Bush, talking about Bush’s pretzel mishap, on the Tonight Show

A few of my lovely coworkers have been reading this blog.  (Thanks guys!)  And, not surprisingly, one of them inquired when I was going to bring something off the list to share at work. (Our office has a healthy rotation of regular carb sharing)  In fact, he even made a couple suggestions, since obviously, no one wants to share lobster at the office.  Well…maybe at this office, but not at our office.

So I took the hint and started looking at the list.

I was browsing some back issues of Everyday Food by Martha Stewart and stumbled upon this recipe for Sweet Soft Pretzels.  Perfect!  I can make something off the list AND have a carb-licious treat to go with everyone’s morning coffee.

The pretzels start with a basic dough recipe, which Martha supplies here.  And of course, Martha’s recipe is totally simple and versatile. (Pretzels in the morning, pizza for dinner!)  The dough is really easy: mix the water and yeast and let sit for a few minutes.  Then whisk in the sugar, oil and salt.  Finally add the flour and mix until it forms a sticky ball.  Like this:

Freshly mixed dough

Cover and let the dough rise for about an hour, until it has doubled in size.   For some reason, this is always thrilling to me.  Coming back an hour later and seeing it grow like some crazy science experiment…it’s just weirdly exciting!

IT'S ALIVE!! (Technically, it is "alive". Damn, science is wild sometimes)

A quick note: I made the dough the night before making my pretzels so it would have time to rise.  I also timed my walk the next with the flyover pup around the dough.  The dough was resting while we were busy barking at joggers in our neighborhood.  This way I could make fresh pretzels for work without having to get up at 4am.

Ok, so we have the dough…now on to pretzels!  I separated the dough in half and mixed 1 half with chocolate chips and one half with some golden raisins.  Then let it rest again while walking my fluffy friend.

After the dough has risen, I used 1/8 of each half to make the individual pretzels.  The hardest part was pulling and rolling the stretchy dough into a thin enough length to then form a pretzel.  I found that I was stretching, forming into a pretzel, then holding it up to stretch it again so it would be thin enough.

Formed Pretzels...in a (unintentional) variety of sizes!

NOTE: the Everyday Food recipe has a super simple diagram of how to make a pretzel shape.  (Make a U shape, cross the long ends, the bring down to the bottom of the U).  So used that if you need help.  Despite having watched the pretzel makers at the mall, I’m 95% sure I would have had trouble figuring out the process.  I can’t even draw a pretzel!

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Pasta Bolognese

“Everything you see I owe to spaghetti.” – Sophia Loren

If you like carbs like I like carbs, you’re going to be hungry by the end of this post.  And it’s a little lengthy…so you might need a snack. Or a glass of wine. Or both.  I’ll wait a minute….

……

….All set?  Here we go:

FIRST: the dough.  Since I was making homemade pasta, I started the pasta before the sauce.  Homemade pasta needs time to rest and dry slightly after being formed and before being cooked.

I made my dough in a the food processor.  TO BE FAIR: I have seen many chefs do this.  AND- the processor even has a “Dough” button, so you kind of have to use it.  Your basic pasta dough is flour, eggs, a pinch of salt and a little drizzle of olive oil.

Dough formed into a ball post-processor

Next the dough gets kneaded by hand for about 5 minutes until its stretchy and shiny.   Cover with a bowl and let it rest for 20 minutes.  Now roll out the dough to about 1/4-1/8 inch thickness.  Because I did not (yet!!) have a pasta roller,  I used a rolling pin and tried to get it as thin as possible.  Which took some work.  I told myself that having thicker pasta would just add to its charm.

Cutting the dough into tagliatelle

I cut the dough into wide strips which makes it, I think, tagliatelle.  Tagliatelle of random, inconsistent lengths, but tagliatelle nonetheless.  I separated the pieces and left them to dry on the counter while I made the sauce.  Other than the difficulty of rolling, this was pretty simple.

Drying tagliatelle. Charmingly rustic. Right?

NOW: hitting the sauce.

I used the basics of two different Italian recipes to make my Bolognese sauce.  First, this recipe from Mario Batali and this recipe as well.   By this point you’ve probably noticed that I almost always look at more than one recipe.  I like to find the commonalities that make a true Bolognese sauce versus the individual spin a chef may put on a recipe of their own.

In this case you find the common ingredients: bacon, red wine, onion, celery, carrots, ground meat.  And the basic steps: saute, sweat, deglaze, simmer.   Get it?

Start by sauteing and sweating the veggies:

Cooking the veggies til soft

Next add the meats and brown, then the milk:

Browned meat plus milk

Now you add tomatoes, wine, and cook for as long as you can stand it. I think I lasted a little over an hour, then it just smelled TOO GOOD.  You can also consult your sous chef, lingering veeeeerrrrry closely:

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Thirty

“Wine….A remedy for the moroseness of old age.” – Plato

It’s officially official: I’m 30 years old.   I turned 30 this past weekend and am THRILLED to tell you that yes, the list was finished on time.   I celebrated by boiling (and boiling and boiling) our final item- lobster.  Here is what I did for the first 90 minutes of the evening:

Oven mitt on one hand, tongs in the other, we boiled and celebrated and popped champagne.  It was the end of a decade.

BUT, you say, what about the list?  Ahhh, yes.  Do not worry your hungry little heads: there are more posts to come over the next few weeks leading up to that final, lobster check mark.   So I’m hoping you’ll forgive me for the lag time between product and post.  And that the promise of going out with a bang will keep you reading for the next few weeks.  That and I’ll bribe you with photos and the mysteries of the Turducken.

I know you’ll stick around for Turducken.

UNFORESEEN BONUS:When your birthday celebration is tied to a blog about food and eating, you get some fantastic gifts.  Including:

Pasta Attachment for the Kitchenaid Mixer!

Hooray for homemade carbs!!  Thanks to the Handsome Husband for knowing the way to a girl’s heart.

The end of the 30 Before 30 List means the start of a new venture.  What will that be?  Don’t know yet…but I’m betting you’ll help me brainstorm.

But first: more kitchen ventures to check off our list.  Much more to come,

xoxo Flyover Foodie