My Walk to the Grocery Store

This is the community garden that lines the street on my walk to the grocery store. Walking past the garden is always the highlight of my walk to and from the store.











These pink flowers were just so beautiful, I couldn't resist taking a picture. Just as I was snapping the picture, this bee flew right into the shot with perfect timing!










I was able to get one more bee-on-flower shot...okay, now time to grocery shop!

The Perfect Omelet

For years I have tried over and over to make the perfect omelet, but have never been able to figure out the secret to that perfection. I always burn or over cook the bottom of the omelet and I can't stand the smell or taste of over-cooked eggs.

After recently reading about omelettes in "Julie & Julia" and then getting Mastering the Art of French Cooking (where omelettes are explained in full detail for many pages complete with illustrations) I was inspired to seriously try to learn the secret of the omelet. I've made about 6 attempts in the last few weeks and I think I've got it down!

First, melt 1 tablespoon butter in a hot pan, rotating the pan to coat all edges. Then pour in 2 beaten eggs seasoned with salt and pepper, hold the pan at a 45 degree angle with one hand and stir the eggs quickly and constantly with the other hand. Keep shaking the pan back and forth and lifting the edges of the eggs with a spatula. The filling can be sprinkled in just before the eggs are done. Then holding the pan over a the plate, lift the edge of the omelet farthest away from the plate and begin rolling it like an enchilada so that it rolls off the pan and onto the plate.

I guess the secret is all in the way you hold the pan and keep it constatly shaking. And it's also amazing what a tablespoon of butter can do to food. Unfortunately, omelettes are not photogenic, so this picture in no way conveys just how fabulously delicious it really was.

I've been making herbs and parmesan omelettes with rosemary, scallions, thyme, and fresh grated parm.

Neighborhood Treats

Here are a few of our favorite treats from around the neighborhood that we've enjoyed recently...

Italian sandwiches from Alidoro...
All the sandwiches on the menu are given real names. This one, the Alyssa, is made on semolina bread with shaved chicken breast, mozzarella, arugula, and balsamic vinegar. I love that there is nothing too fancy about this sandwich. It's just really fresh and high quality ingredients that make a difference.






John and I have also discovered the World's Greatest iced coffee! It's a new Columbian coffee shop on Prince Street and I'm not kidding when I say that this really is the best iced coffee I have ever tasted. John took me to try it after my return from Texas in July and I've had it a few times since then. There's absolutely no acidity, it's really smooth, and has a slightly chocolate aftertaste. I'm just curious to find out what "Torrefaction" means.

Mom's Homemade Kitchen Tablecloth

On my last trip to Texas, I made a special request to my mom that she make a couple of new tablecloths for John and me for our kitchen table. She was sweet enough to do it and made two of the cutest tablecloths ever. I've only photographed one so far, but I'll share the other one when I trade them out.













I love the print of this tablecloth. It's a very simple blue honeycomb design and looks really pretty with our peach walls.

Frozen Treats

These two desserts are similar in that neither was actually meant to be frozen. In each case, I put the dessert on the freezer rack to make more room in the fridge and discovered later that it had turned from something tasty to something really delicious!

Frozen Grape and Orange Granita Salad
1/2 lb green grapes, halved
1/2 lb seedless red graped, halved
zest from 1/2 lemon
zest from 1/2 lime
juice from 3 oranges
1/4 cup sugar

Combine all ingredients. Serve individual portions into small serving dishes, making sure to add some of the juice into each dish. Freeze for several hours before serving, or until juice is slushy like granita. This is a delicious dessert!


Frozen Raisin Coconut Bars

1 cup raisins

1/2 cup mixed nuts

1/8 cup honey

1 cup sweetened, shredded coconut

Grind raisins and mixed nuts together in food processor. Stir in the honey. Press mixture between two sheets of wax paper to about 1/2 inch. Cover with a heavy object and refrigerate for 24 hours. Slice into 3" bars, roll in coconut, and individually wrap in small squares of wax paper. These are really delicious when stored in the freezer, but can also be stored in the fridge.

Prince Street Sunset

New Shelf in the Green Apple Room

My office space really came together recently when John and I got a beautiful white shelf for all my books and boxes of stuff. It looks so great in our green apple room and has transformed my work space to a more organized and functional space. I really love it!