Semi-Secret

I've been getting questions, so I guess it's time to tell you a bit more about my SUPER SECRET PROJECT. Now I'm calling it a SEMI-SECRET PROJECT, but there are still many details yet to be revealed.

As I already mentioned, this project involves a pen pal. My toddler and I worked on getting this box ready to ship to her.


My toddler made sure that it would arrive in style. She pulled out her fruit and veggie stickers, and she placed each one in the perfect spot.


And she kept reciting what each of the stickers was ~ "This is corn." "This is eggplant." It was super cute because the next day she had a blast identifying all the fruits and veggies in person at the grocery store. She was unbelievably excited about it all!


I lined the box for my pen pal with a little color. Now it's ready to be filled.


Any guess what went inside? I might tell you soon. But then I guess I can't call it a SEMI-SECRET project anymore.

Fancy Beans

I've been trying to pretend spring is truly here, but unfortunately the weather gods don't always listen to me. Today in Northern California it has been cold, WINDY, and wet. So I decided to feature a wintery recipe that I made back when it really was winter.


Lentils are cheap, hearty, and healthy. Since the French eat them, I figure they can also be called "fancy." Back when I made these I used my favorite 3-pronged approach to fancy them up even more, and the result was rich and satisfying. These lentils are vegan-friendly (just omit the cheese) and are great served alone or over pasta.

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Lentil Stew
Serves 6-8 and freezes well

• 2 Tbsp oil
• 4 cloves garlic
• 1 large onion, chopped
• 1/4 tsp red pepper flakes
• 1 tsp dried thyme
• 2 tsp dried parsley
• 1 8oz pkg pre-sliced mushrooms, preferably cremini
• 4 carrots, chopped
• 1 lb. dried lentils, rinsed
  
• 1 cup red wine
• 1 quart vegetable stock
• 2 cups water
• 1/3 cup grated or shredded parmigiano regiano

Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the garlic and saute for 30 seconds. Add the onion, pepper flakes, thyme, and parsley and saute until just soft, about 5 minutes. Add the mushrooms and saute another 5 minutes. Add the carrots, lentils, wine, stock, and water. Bring to a boil, then simmer over medium-low heat for approximately 40 minutes. When the carrots and lentils are soft but still have some structure to them, the stew is finished. Stir in the parmigiano reggiano until the cheese melts into the sauce and serve alone or over pasta.

Super Secret

I have a SUPER SECRET pen pal. I haven't had a pen pal since I was a kid, so I'm thrilled. In fact, this morning I'm working on a SUPER SECRET blogger project with my SUPER SECRET pen pal.

I would tell you about the project, except, well...it's SUPER SECRET, of course. Maybe I will very soon, though. Or at least I'll give you another hint. I guess at that point it won't be SUPER SECRET anymore. . . but let's not think about that. I'm not ready. Right now, I can say it's SUPER SECRET.

Are you ready for my SUPER SECRET project?

Bugs

What's your favorite bug to eat? A butterfly?


Dragonfly?

Ladybug or bumblebee?


I'd go with the butterfly. And do you prefer to top your bugs with super sweet American-style icing, or with barely sweet vanilla whipped cream?


I prefer the vanilla cream. Any guess what I like to eat alongside my bugs?


Colorful berries, of course. You get the richness of freshly whipped buttercream without all the sugar. This combination might even have fewer calories. But then again...who really cares when you're eating bugs!

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Vanilla Whipped Cream

• 1/2 cup heavy whipping cream
• 1/2 tsp. sugar
• 1/2 tsp. vanilla

Whip the cream until soft peaks form, then add the sugar and vanilla. Continue whipping until stiff peaks form, then pipe onto your favorite vanilla bug cake.

Disney World or Beach Town?

When we visited Carmel recently I couldn't help but wonder whether we had accidentally ended up in Disney World by mistake. Don't get me wrong ~ I love the Disney parks. But there's no question that when I'm there I feel like I'm in another time and another place.


As an example of my Carmel experience, I fell in love with this little place called the Tuck Box. It's an English tearoom that serves breakfast, lunch, and afternoon tea.


They serve everything from scones to sandwiches to Shepherd's Pie.



It looks like a little house straight out of Beatrix Potter or Snow White, don't you think?

Why I Love Spring

~The swish of pretty spring dresses~

~The sunny flowers my hubby brings home~

~The tea parties~

Fine Dining

On our trip last week we dined up and down the Monterey Bay. (One of my favorite parts of the trip, of course!) One of my most vivid memories is from our last night there when we had dinner overlooking the water. We were just next to some rocks, so we experienced the full effect of the ocean as the waves crashed against them. We sipped on margaritas and a family of adorable sea otters played just a few feet from us. It was really a hoot to watch them in action!

By the time we got back home I was thoroughly hooked on the whole dining experience. While I had no way to re-create the ocean views, I at least tried to stick with my approach for veggie sophistication. I didn't have any mushrooms, but I did incorporate wine and cheese into the meal.

This recipe is an old asparagus favorite ~ perfect for springtime.


I spruced it up a bit by experimenting with fontina. On our trip I picked up some locally grown and produced Riesling marinated garlic, which I've never cooked with before. As you see from the pictures, I used it in this dish.


While I look forward to trying the marinated garlic in other things, I definitely prefer fresh garlic here. It's such a simple recipe that the kick from the fresh garlic is essential. Enjoy!


Spaghetti with Asparagus, Fontina, and Garlic
Adapted from Giada De Laurentiis

• 2 pounds asparagus, trimmed
• 3/4 pound spaghetti (I prefer whole wheat)
• 4 Tbsp. olive oil
• 4 fresh garlic cloves, minced
• Salt and freshly ground black pepper
• 6 ounces Fontina, cubed
• 6 Tbsp. thinly sliced fresh basil leaves

Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside.

Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid.

Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the fontina and basil and toss to combine. The cheese will melt and coat the spaghetti as you stir. Turn off the heat. Adjust seasonings, if necessary, and serve.