The Buzz – Sideways and Bottle Shock Tour


“The Lily”


So what does this photo have to do with the Wine Dinner? Actually, nothing. It’s a lily that Robin bought because she likes them. And it is so pretty.


On March 13, the Buzz held another Wine Dinner and this time the theme was “Sideways and Bottle Shock”. If you did not see the movies and you like wine, rent them. They are good. This tasting was good, too. If you missed it, you can always make the next Buzz Wine Club Dinner on April 10 or 11. But, here is what we had tonight. Left-Click and of these photos for a larger view. Enjoy!

Austin, Joe, Tommy and Peggy get ready to serve the crowd.

Two of the opening wines. I am not a fan of Carmenere and the Cortese grape in the Gavi is one I have not had before. Another one to add to my Century Club score card!

Now here is  wine from the Russian River area of California. Yes, the Joe Swan area! And this wine had hints of Joe’s 1975 chardonnay … but just hints.

2009 Selby Chardonnay
14.0% alc, fruity and light. not over oaked. earthy [17] 

Corn and Chanterelle Crostini and Goat Cheese-Edamame Pitas

2009 Cycles Chardonnay
13.5% alc not bad and went well with the goat cheese. [17] $12.00

Gingery Sweet Potato Soup

2008 Dynamite Merlot
13.5% alc not really the best merlot that I have had. not a lot of balance and low on finish. [15] $14.00

Beet, Fennel and Jicama Salad
with
Macadamia Nut Dressing
(One awesome salad!)

2009 Line 39 Cabernet Sauvignon
13.0 alc one of the better wines for the night. good body, balance and finish. went very well with this salad. [19] $12.00

Smoky Pork Pappardelle

2010 Hahn Pinot Noir
14.0% alc good, but I have had some Idaho pinot that is much better, Indian Creek Winery for one. fair body and finish. [18] $15.00

Pear Tart
(A great tart!)

2002 Fess Parker Syrah
(Yep! Ole “Davey Crocket” himself!)
14.0% alc This wine would have made him proud. went great with the tart. good balance and finish with a hint of smoke [19] $19.00


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The schedule for upcoming events is out. Be sure to make reservations as these events fill up quickly and seating is limited!! Look for their link in the sidebar or call (208) 344-4321 for reservations.

Sunday April 1 – (No this is not a joke!!)
Quarterly Dinner
Special dinner that has no particular “lesson” associated with it. Come and enjoy some great wine and a special five course dinner. There are only four of these dinners per year.

April 10 and 11
Wine Club Wine Dinner
$15.00 per person for 4-5 courses, 6-7 wines and a lecture on the selected wine type. These dinners sell out quickly, so call for your reservations. The dinner is repeated on each night.

May 8 and 9
Wine Club Dinner

May 13
Mother’s Day Brunch
A very special Mother’s Day Brunch will be offered

It’s Time To Start The Garden!!!


Well, yes! Start those plants indoors or in a small portable greenhouse or any where where the seeds and plants get plenty of sunlight and air movement. Keep them damp, not wet! And here is some information for planting using Household Food Left-Overs. The article, lists 5 Foods You Can Grow From Left-Overs. Foods like celery, ginger root, cloves, sweet potatoes or onions. The web site is called Garden Swag. Another place that you may be interested in is City Girl Farming which has this information to share. (There is a link in the sidebar, too.) Enjoy these articles and the information that can be found on the links. If you have any comments, please let us know. Cheers!

Growing Food From Kitchen Scraps

There’s all sorts of growing experiments you can do with your kids just by using food from your kitchen. The possibilities are nearly limitless…take some time to take stalk of the food supplies you have, and decide which ones you’d like to experiment with. To give you an idea of the kinds of things you can plant, here’s a quick list:

(Graphic: City Girl Farming)

1. Whole seed spices (like coriander seed, mustard seed, etc.)
2. Seeds from fruits and vegetables (like potatoes, green peppers, apples, etc.)
3. Snack food seeds (like popcorn and raw nuts, etc.)
4. Fresh herbs and spices (like garlic and ginger root, etc.)

Most of these seeds and roots will grow best by starting them in water. Also, many of them can be transplanted out into the garden, if you’d like. (Here is one suggestion. There are several more on the links above.)

Potato
Keep a potato around until some eyes start growing on it. Slice a piece of the potato off where the eye is, and put it in a cup with water covering the potato, but not the eye. Soon, you’ll have a potato plant sprouting up and you can plant it in the garden, or just watch it grow in the cup (no potatoes will grow in the cup, but the plant will grow and look good.)

Enjoy these two garden resources – there are many more on the web, just search for them – as it is starting to look a lot like Spring! (I noticed our Forsythia is in heavy bud. It will bloom in the next several days) Cheers! And thanks to Barbara Joan Mayhre for sharing this information, although I don’t know that she realizes it as the link above is on a FB post she made. You never know, Barbara.

Why Do Chicken Eggs Come In Different Colors?


(From http://bloggingerika.hubpages.com)

Have you ever wondered why some chicken eggs are green or blue or pink or brown? Do pink eggs come from lightly colored red chickens? Does chocolate milk come from brown cows? Actually … NO! Gretchen Anderson, author of The Backyard Chicken Fight (Mill Park Publishing/2011), states that,The egg shell colors run the spectrum from white to dark brown (as dark as a Hershey chocolate bar).  And, there are the chickens (Ameraucanas and Araucanas) that are the so-called “Easter Egg-er” chickens because they lay green, blue and pink eggs. The eggs all taste the same despite the different color shells.” And then there are those that say that the color of the ear lobe determines egg color. Chickens have ear lobes? I didn’t know that. “If you carefully push back the feathers on the sides of a hen’s head, you will see the hen’s ears. White ears correspond to white eggs. Reddish brown ears correspond with brown eggs. This correlation supposedly holds up for light green and bluish eggs, as well”, says Shirley Corriher (internationally renowned culinary expert) writes in her book CookWise.

Really? Most of the sources that I came across, said that the color of the chicken feathers or skin or ear lobes may have some correlation with eggshell color but they do not determine color. OK. So where does the color come from, then? The biological answer from Yahoo AnswersBackyardchickens.com and Wisegeek, among othersall agree that, “It’s all about genetics. Eggshell color is in genes inherited from the chicken’s parents. Egg shell color ranges from white, cream, pink, brown, blue, green to even dark brown chocolate colored. It has to do with pigments called porphyrins that are deposited along the hen’s reproductive system as the egg passes along the tract and the shell forms. Different porphyrins cause different shell colors. For example, brown eggs are the result of the pigment protoporphyrin. Auracauna chickens lay green eggs becuase they posses the pigment oocyanin, which causes the green/blue eggs.”

Barbara Joan Myhre, the Chicken Lady, agrees with this statement when she says, “Thus sayeth the chicken lady: The Aruacana is is the breed which lays the colored eggs. Usually, we get blue, green or blue/green ones, but occasionally get pink ones. We were always told that the earlobe color is indicative of the egg color. However, Aruacanas have no earlobes. They have lovely feathers which look like outward facing sideburns. If they have earlobes, we’ve not seen them. We also have some precious varieties, with great feather patterns. Silkies, have lovely, soft feathers.” And Victoria Williams adds to this when she says, “Well supposedly color of ear lobes….and breed, of course.  Our Barred Plymouth Rock (Tootsie) lays the proper light brown colored egg she’s supposed to, as does our Silver Laced Wyandotte, Jelly Bean.   Our Araucana, or Easter Egger, Ginger, on the other hand, is supposed to be laying blue or green eggs but all we get from her is light brown which also may be considered pink.  We’re planning on adding to our flock next spring and I’d love to find a couple of French Maran chickens which lay dark chocolate colored eggs.” Can you tell all of these folk love to work with their chickens?

Which finally leads us to the last question: Which specific breeds of chickens lay the most varied colored eggs? “White eggs = the ancestors of chickens that lay these originated in the Mediterranean. One of the most Ancient breeds is the Dorking that came from Rome during the time of the Roman empire.
Brown eggs = the ancestors of chickens that lay these came from Asia, primarily China. The Cochin is a very old breed from China.
Blue eggs = the ancestors of chickens that lay these came from South America. The Araucana is best known for laying blue eggs. A true Araucana is rumpless, having no tail at all (not even the fleshy part). A modern breed that lays blue eggs is the Ameraucana which does have a tail. All other egg colors come from blended genetics. For example, breed an Ameraucana (blue eggs) to a White Rock (brown eggs) and the pullets will usually lay greenish eggs.” (Backyardchickens.com)

Interesting information! From the evidence that I have read, the color of a chicken eggs is determined by genetics and that the color of the feathers or ear lobes may have a correlation to the egg colors. Specific breeds of chickens may also lay different colors of eggs. Further investigation and reading will reveal that there are three main colors for chicken eggs. Most eggs in the store come in white or shades of brown. It is also possible to find blue to green chicken eggs which come from the Aracuana, a breed of chicken developed in Chile. Araucanas have also been crossed with other breeds to produce the Americauna, sometimes called the “Easter Egg” chicken in a reference to its multicolored eggs.

I must thank Gretchen Anderson, author of Backyard Chicken Fight (Mill Park Publishing/2011), Barbara Joan Myhre, the Chicken Lady and Victoria Williams, backyard chicken raiser, for the information they provided for this post. Other sources include Yahoo Answers, Backyardchickens.com, Funtrivia, Wisegeek, Murry McMurry Hatchery in Webster City, Iowa and Backyard Poultry Magazine, March 12, 2012 article “Ameraucanas” by John W Blehm, Pres Ameraucana Breeders Club.

Old Folks Dinner – Not What You’d Expect!


OK, I know. It’s not the standard Fried Chicken, Mashed Potatoes and Peas. Margaret came over earlier today for some coffee and conversation. Well into the conversation, I asked her what she was going to have for dinner. She said, “I have not eaten today.” Enough said. I told her that if she came back around 3:00 or so, we would like to share dinner. She came back and look at what we had. It was scrumptious, but not your standard “Old Folks” Sunday dinner. The average age for dinner being 68.7 years, this will serve well for our Sunday dinner. Thank-You Margaret for joining us. You are always welcome at our table. And thank you for the dip. Enjoy this photo. Cheers!

Sunday Dinner

Garlic Oil and Fresh Rosemary Braised Felzien Farms Lamb Chops
mustard cream sauce

Mustard Cream Sauce
3 T Stone Ground Mustard
1 T Dijon Mustard
1/4 c Heavy Cream
Place all in a small skillet over low heat. Stir until blended and thickened
(This is great with rabbit, too!)


Balsamic Brussels Sprouts
reduced balsamic vinegar, Grand Marnier, butter

I have had folks ask how to do the Brussels Sprouts. Here’s how we do them. Let us know how you like them. Serves 4.
1 lbs Brussels Sprouts, trimmed and steamed. Cut the large ones in half lengthwise if necessary.
3 T Balsamic Vinegar reduced to 3/4. The older the vinegar the better it is but the more expensive it is, too.
2 T Grand Marnier
1 T Butter
When the balsamic is reduced, add the Grand Marnier and stir. Add the butter and melt and let it thicken a little. Don’t let it scorch. Remove from the heat if necessary, but keep stirring. Add the Brussels Sprouts and toss to coat. Serve hot.

Rosemary Oven Roasted Potatoes
blood orange infused olive oil and fresh rosemary

2009 Fraser Vineyards Petit Verdot
(Always have to have a good Idaho wine with dinner! This went extremely well with the Brussels Sprouts and the Mustard Cream Sauce.)

Food Truck Rally Boise – March 2012


Actually, this all is connected. The seams are cemented by food and information about food. Here is a link to Food Carts Boise which has, and keeps a listing of, the Food Trucks that are operating in Boise. According to the site owner, Daniel Foster, “… I love Boise and street food! I created Food Carts Boise! in 2012 after returning from a trip to Portland and joyfully noticing that Boise food carts are organized and becoming passionate about their awesomeness.

My aim is to celebrate and support Boise street food vendors as best I can, and to help others learn to love our local street food vendors … The website lists every food cart I can know of, and each detail page links to their social networks, menu, map, reviews, and whatever else I can find.” And by the size of this early crowd, he has helped “… others to love our local food vendors.” I would like to think that this blog has also “Spread The Word”. The food that I had tonight was awesome. You must try the Smoked Turkey Legs from Brown Shuga Soul Food. Their Pulled Pork is also very good! From Daniel Foster’s site we also find a little history of the rally. “Started in

September 2011 by Sheila Francis of Payette Brewing, Boise’s Food Truck Rally is a popular gathering of several of Boise’s mobile food vendors, and it’s growing rapidly!
On the 2nd Friday of every month, from 5:00pm to 9:00pm, you can meet several of Boise’s awesomest food cart vendors at the Food Truck Rally! The location changes, but you can keep up on the fun by following the group on Facebook …” or on this blog. You can also keep track on Daniel’s web page. I will place a link to his page in the sidebar of this blog. In the meantime, here are some of the food trucks that were represented tonight. Enjoy these photos and keep these businesses in mind when you get hungry! As you can see, there is a large variety to choose from.

“Hog Wild” is also known as “B29 StrEATry”.

If you want to read more about this ongoing event – at least monthly – look at Idahostatesman. Here is the menu, as such, for the rally tonight as printed in the Statesman and written by Alex Kiesig.

EAT THIS STUFF AT TONIGHT’S RALLY
Here are some of our favorite eats at trucks scheduled to be at Fourth and Grove streets in Boise from 5 to 9 p.m. March 9:

RICEWORKS ASIAN STREET FOOD
Theme: Stir fries, homemade egg rolls and fusion items like Vietnamese tacos or Hawaiian Spam sliders.
Price range: $1-$7.50
Online: http://www.facebook.com/RiceWorksAsianFood, http://www.riceworks.blogspot.com
Try: The teriyaki chicken ($5.25) is this place’s bread and butter — sticky, not too sweet, loaded with broccoli, on steaming hot white rice.

B29 STREATERY
Theme: Brick 29’s high-end kitchen on wheels makes fancy but approachable sandwiches and sides.
Price range: $3-$9
Online: Twitter: @B29Streatery, http://www.facebook.com/B29-Streatery, http://www.b29streatery.com
Try: The Kobe beef patty melt ($7) on sourdough with caramelized onions and your choice of cheese. (Go with the cheddar fondue. It’s a memorably delicious mess.) You can add candied bacon for $2 extra.

BROWN SHUGA SOUL FOOD
Theme: Simple, slow-cooked, authentic Southern food with a menu that changes every day.
Price range: $3-$7
Online: Twitter: @boisesoulfood, http://www.facebook.com/Brownshugasoulfood, http://www.brownshugasoulfood.com
Try: Whatever’s cooking. Because the menu rotates, go for one of the daily specials. Also, look for the simple and creamy mac and cheese ($3) or the core-warming sweet potato souffle ($3).

A CUPCAKE PARADISE
Theme: A “full-line cupcakery” with a huge range of filled and regular cupcakes.
Price range: $2-$2.50Online: http://www.facebook.com/A-Cupcake-Paradise, http://www.acupcakeparadise.com
Try: A filled cupcake ($2.50) such as the Peanut Butter Cup with peanut butter frosting and yellow cake with a chocolate center. It has just the right frosting-to-cake balance.

ARCHIE’S PLACE
Theme: Wagyu beef, Korobuta pork, and “unicorn” (vegan) sloppy joe sliders, grilled cheese sandwiches, and from-scratch soups with cornbread.
Price range: $3-$8
Online: Twitter: @archies_place, http://www.facebook.com/Archiesplaceboise, http://www.archies-place.com
Try: The House Joe will convert anyone who wonders if you can base a business around a sloppy joe. It’s savory, rich, tomatoey and exactly the right consistency ($3 for one slider or $5 for two.) You will want two … or three.
Other trucks scheduled (that we haven’t sampled yet):

BOISE FRY COMPANY
Theme: Fancy french fries with unique salts, “spritzers,” and dipping sauces such as blueberry ketchup, served with “burgers on the side.”
Price range: $3 fries, $6-$9 burgers
Online: Twitter: @BoiseFryCo, http://www.boisefrycompany.com
Try: They’re serving russet and purple fries, but we hope to see the recently unveiled “Classic” burger topping, too.

CALLE 75 STREET TACOS
Theme: tacos, burritos, quesadillas, and tortas made with local ingredients — plus intriguing items like lettuce cups.
Online: http://www.facebook.com/ Calle75Streettacos

A very exciting and good time at the rally tonight. If you would like to contact Daniel Foster at Food Carts Boise, Click Here. The food trucks at the rally have contact information listed. Cheers and Good Eating!

Pan Seared Talapia




I know, some of you do not like talapia, a white fish. Very mild. But look at how we prepared it and what we served it with. The sake goes very well with the talapia and the Brussels sprouts. Sorry but the tartar sauce and the sake are not pictured.





Pan Seared Talapia 
with 
Homemade Bread Crumbs and Basil

Braised Strings of Parsnip and Carrot
fresh parsnip and fresh carrot strings braised in olive oil and finished with butter

Candied Brussels Sprouts
Brussels sprouts slow simmered in brown sugar water

Homemade Tartar Sauce
3 T Mayonnaise
2 t Chili Sauce
4 T Green Tomato Relish
mix all in a bowl – serve with the talapia

Coconut Lime Sake
Recipe per person
5 oz Ozeki Saki
1 T Coconut Milk
1/2 Lime juiced
Stir and drink slowly

10 Barrel Brewery To Open in Boise


(Photo 10 Barrel Brewery)

The 10 Barrel Brewery out of Bend, Oregon, is opening a Brew Pub in downtown Boise at 9th Street and Bannock on the Northeast corner across from Yen Ching. The pub is scheduled to open – the last time I heard – late summer. Their web page says, “… tentative opening date for Aug 1st”. This is a photo that I saved off of their FB page. Their comment was, “Demo started yesterday on the Boise Pub. What a mess….” The ceiling has been opened and the insulation removed. This will be one very large brew pub; maybe the largest in Boise. I for one, am really looking forward to the opening. In My Not So Humble Opinion (IMNSHO), their Apocalypse IPA is by far one of the best I have ever had. They have other brews, too, but this one is superb. I put it up against a Deschutes Inversion IPA and the Apocalypse took the challenge. It’s not that the Inversion is bad,

I always have some in the refrigerator waiting to be liberated, it’s just that the Apocalypse IPA is better. It was great to see that the Boise COOP started to carry the 10 Barrel brews.
The photo to the right, I took this morning. Beautiful blue sky! This is the building at the corner of 9th and Bannock in Boise. It used to be a woman’s clothing store. Sorry, but it now has another use. 
So now, I guess we wait for the Grand Opening. I do hope they keep me informed, or I am lucky enough to get some “fresh” information from the brewery. I will do what I can to keep “on top” of this fabulous event. Below is the artists rendition of the brew pub. Not too much difference, but enough. It’s the interior which will change the most. It is a very large area. Cheers!

(Artist Drawing 10 Barrel Brewery)

Happy 100th Birthday Oreo Cookies!!




Happy Birthday Oreo Cookies!


You are 100 Years Old Today!



So I just had to go out and get a box of the Limited Edition Oreo Birthday Cake Oreo with colored sprinkles. They still take an awesome photo, even after all these years! And they go so very well with a glass of cool, delicious milk! Look at the party that we had for our favorite cookie. And if you need more information on the birthday, look at this ABC Action News article. If nothing else, a great piece of trivia. Cheers and enjoy the party! (Great fun setting up this photo shoot!)

Baked Pork with Honey/Dijon Sauce


What a good dinner tonight and easy to put together. About 40 minutes to cook and maybe another 20 minutes to prep. You can be eating a good dinner in about 1 hour.

Pork Tenderloin
Honey/Dijon Sauce

Brussels Sprouts
balsamic vinegar reduction

Parsley Red Potatoes

2006 Maysara Pinot Noir

The Honey/Dijon is the same sauce that was used with the salmon in an earlier post on this blog. I baked the pork at 370 degrees F until the surfaces were just turning brown. The sauce would also be good with a roasted chicken.
We really like the Brussels Sprouts done this way. The reduced balsamic gives the sprouts a great, non-cabbage, taste. A rather sweet component to the sprouts. And tonight, I added about 1 T of butter to the reduction to slightly thicken the balsamic. Then I tossed the sprouts in the reduction. Yummy!
The potatoes were boiled in a garlic water bath. When the potatoes were drained, I saved the garlic. Heat about 2 T butter in a saucepan. Add Chopped parsley and mix. Add the potatoes and garlic pieces. Toss and serve. The Maysara Pinot Noir,  McMinnville, OR., went extremely well with this dinner. Left-Click the photo to see a larger view. Cheers!

Keeping Berries Fresh


Here is a short article on keeping berries fresh that Robin received from a friend of ours, Dan Johnson. Thanks Dan for sharing.

Key to preventing moldy berries…

Berries are delicious, but they’re also kind of delicate. Raspberries in particular seem like they can mold before you even get them home from the market. There’s nothing more tragic than paying $4 for a pint of local raspberries, only to look in the fridge the next day and find that fuzzy mold growing on their insides. Well, with fresh berries just starting to hit farmers markets, we can tell you that how to keep them fresh! Here’s a tip I’m sharing on how to prevent them from getting there in the first place:
Wash them with vinegar.
When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted you can’t taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and strawberries go almost two weeks without getting moldy and soft. So go forth and stock up on those pricey little gems, knowing they’ll stay fresh as long as it takes you to eat them.

You’re so berry velcome!

Robin and I have not tried this technique, but we will. Know that the source is very reliable. Enjoy!