Just got back from the library and Target. The kids acted like they haven’t seen a book in forever, from the number of books they got. Paco must have gotten 20. It’s funny how that works. When I get books for them, they’ll touch a few, but when they get the books there’s greater enthusiasm. Even Yena got 3.

Got Yena some much needed summer dresses at Target. Migi and I were supposed to go on our date but Yena woke up right before we were to leave, so all 4 of them tagged along. Which worked out great. Got an aqua-bordered plate on clearance, and Migi got his Alpha Team Lego set.

Tomorrow is house-cleaning day. Bong’s driving to Frankfurt in the afternoon (Germany time) to sleep at the Sheraton there before flying back to the US in the morning. He gets here at 5 pm Saturday our time. (sigh) I’m glad the week turned out rather uneventful. The movie-in-the-evening really helped the kids, they got distracted enough to not miss Dad as much as they usually do. Otherwise I’d have been hearing “I miss Dad” and “How many more sleeps” and “When is Dad coming home”. Not that I mind that, it’s just that they get whiney and cranky when they dwell on Dad being away.

Still no word from management on whether we’re going to Germany or not. I’m getting quite irritated as prices continue to increase the more we wait. Three weeks ago the price for tickets leaving July 17th was $820+. Today it’s $4400+, I kid you not. Obviously if they do send us we won’t be going that date. August is looking more plausible. I’ve also been at the forums at fodors.com and getting some good advice from people. Germanwings.com looks like a good option if we choose to fly within Europe while we’re there, but we’re probably reserve it for a few cities. Trains and driving seem to be the more affordable option. *IF* we end up going. It’s just that I really like doing my research ahead of time and don’t want to be rushed into these things. If we don’t go, well, no harm done. I did get some really fantastic brochures from the UK and Germany. Still waiting for the ones from France. Problem with these brochures is the more I look at them the more places I want to visit. The kids would have so much fun at the castles and places like the Beatrix Potter place. And reading about the Rhineland area and Bonn where we’ll probably end up staying makes me drool. sigh. It’s so hard not knowing. I know, I know. If God wants us to go….

Still eating leftovers from the weekend party. Everyone had a great time, esp. Aisa who’s been needing the company lately. I think we’re handling her little teenage crises really well, so far. Keeping my fingers crossed. And praying hard.

Gotta go. Promised the kids we’d watch Rescuers Down Under tonight. Last night was Peter Pan, a great find and really surprised me. Though I would have preferred the alternate ending.

Chamomile in my garden means chamomile in my cup:)

For more information on growing your own:
from the University of Montana
from Gardenguides
from DoItYourself.com

matricaria recutita seed:

May 15:

June 11:

June 15:

June 22:

freshly harvested chamomile:

dried chamomile:
chamomile tea here!

Mon Aimee Chocolat, Pittsburgh, PA. A delightful place to shop for chocs. They have chocolates from all over the world and I was tempted to sample so many, but limited myself to some French bars as I had’t had a Valrhona since our last visit to Jungle Jim’s in Cincinnati a year ago. Also got a pound of Guittard for baking, which promptly got eaten when we remembered that the oven we left at home wasn’t working:(. I think Pittsburgh will be the stopping point for all our travels west from now on, Mon Aimee being a major reason.

They’re so thoughtful at this place, they even gave me an icepack for the chocolates that I bought so they wouldn’t melt in the heat. The website doesn’t offer online ordering, but I was told that you could call them and place an order by phone.

Mon Aimee Chocolat
2101 Penn Avenue
Pittsburgh, PA 15222
412-395-0022 Telephone
412-395-0023 facsmile

anise
coriander

asparagus
parsley
tomatoes
basil
marjoram
bee balm

beans
eggplant
savory
marigold
petunia
summer savory
oregano
spinach
cauliflower

cabbage
mint
thyme
strong herbs
hyssop
celery
peppers

squash
borage
onions
strawberries
catnip

caraway here and there
lovage here and there
lemon balm here and there
valerian anywhere in the garden
wormwood in borders of garden
tarragon good companion to most
catnip in borders

cucumbers
peas
sunflowers
soybeans
marigold
nasturtium

sage
rosemary

fennel

melons
nasturtium

raspberries
garlic
roses
tansy

plums
horseradish

Excellent.

There was a time when hubby and I were coffee aficionados, even bought the requisite espresso maker, with the little thing that froths milk, etc., plus tiny cups and saucers. After a while, the novelty wore off and the local Salvation Army got the machine.

I guess we’re just not into serious coffee that much, although in 15 years of marriage we’ve tried some very good coffee. We’ve enjoyed the popular ones like Illy, and I have some good memories of Cafe du Monde. Somehow the Starbucks bug never bit us, but there was a period years ago when a Cafe Mocha from St. Louis Bread Company (now Panera) was a must on every date. Then there was the time I got some Jamaica Blue Mountain coffee, supposedly the “best coffee in the world”, very expensive and very delish, but in the end it didn’t make that great an impression on us either.

What turns out to be the mainstay of our coffee drinking evenings through the years is a little company called Gevalia. (I probably shouldn’t say little because it seems they have grown.) Yup, them with the free coffeemakers and such. They’ve been offering those for YEARS, along with some awesome coffee choices, and that’s why I kinda found the Starbucks phenomenon so funny, as it really just goes to show what some well-designed marketing plan will do. (And I’m quirky about this too, but that’s probably why I tend to turn up my nose at Starbucks, though I *will* drink their coffee if the mood hits and they’re the only coffee shop close by.) Oh, and the Gevalia free coffemakers aren’t bad either.

These days, along with the Gevalia (which offers a smooth Peruvian organic by the way), we like to serve fair trade coffee, which you can find at natural food stores, Whole Foods Markets, maybe even your local grocery — I’m drinking Gorilla coffee as I type this. Try a pack, because it just might turn out to be the taste that trips your trigger. You’ll also be doing some deserving farmers a favor.

Always get your coffee in whole bean form if at all possible. There is nothing like freshly-ground coffee, freshly-brewed on a Saturday morning (or any morning, just that Saturdays are special for hubby and me as it’s when we wake up early and refreshed and ahead of the kids and we celebrate some alone time with a couple of hot cuppas).

To make yourself some easy cafe mocha, brew your good coffee.
Then, make some hot chocolate the traditional way (none of those mixes if you can help it):

Take some really hot milk (I’ll let you decide the fat content), about a cup, add 1-2 tablespoons or so of your favorite cocoa (I’m not a snob about Hershey’s and use it here, but Droste is also very good as is, of course, the better-known chocolate makers’ such as Scharffen-Berger and Ghirardelli and other European ones — just try different brands to find out which is your favorite!), 2 tablespoons of sugar or to taste, a pinch of salt, 1/4 teaspoon of vanilla (no artificial flavors ok?). Stir, stir, stir. Then mix the coffee with the hot chocolate in your desired proportion (I usually go half-half), top with some hand-whipped cream and a sprinkling of more cocoa powder, or cinnamon.

Spike with some Grand Marnier if you’re in a holiday mood (or any mood really). The one in the picture is happy;).

I have another little story about my cafe mocha experiences but I’ll save those for my post on Panera.

And before I forget, this post is dedicated to my youngest bro, a fellow coffee lover who turns 28 today. Happy birthday, Chris!

A poster on pinoyfoodtalk.net was asking about Beef Salpicado, so I thought I’d post the recipe here.

This dish is usually served as a tapa in Spanish bars in the Philippines; I suppose salpicado comes from the topping, as it means splashed or sprinkled in Spanish. Interestingly, Mexican and Spanish dishes that are called “salpicon” have chopped vegetables as the highlight, mixed with shrimp, fish or chicken — these dishes are usually sauteed or served as a salad.

1/4 cup minced flat-leaf parsley
3 tablespoons minced garlic
1/4 cup extra-virgin olive oil
1 pound beef tenderloin, sirloin or rib-eye, cut into 1 1/2-inch cubes
Kosher or sea salt to taste
Freshly ground black pepper
1/2 dry sherry, optional

Combine parsley and garlic in a small bowl. Heat oil in large skillet over high heat. When hot but not smoking, add meat and sear on all sides, about 3 minutes total. Add half of the garlic and parsley mixture. Turn the meat until well-coated with the parsley and garlic, about 30 seconds. Season with salt and freshly ground black pepper to taste. Add sherry if using and continue to stir while scraping the bottom of the skillet, about 30 seconds. Transfer meat to a platter and keep covered. Add remaining garlic and parsley to skillet, and boil down liquid until syrupy. Adjust seasonings. Pour the sauce over the beef and serve hot.

Variation: You can sprinkle this dish with more chopped fresh parsley and garlic for some bite.

Mojo is a Cuban sauce/marinade made with lime and orange juices and flavored with garlic and cumin. I love the combination of tastes used here, so I usually double the recipe and use the other half to dress up a salad, a stir-fry of vegetables, or as Steven Raichlen does in his book All American Grilling, some grilled sweet Vidalia onions. There are different recipes for mojo; Raichlen cooks his garlic and cumin in the oil before adding the juice mixture. After making several versions of this, I like the approach of mixing all the ingredients in a blender AND cooking some garlic slices in oil for topping the steaks. The freshness and bite of garlic in the sauce plus the texture of sauteed garlic gives it a nice punch.

Grilled Steak with Mojo Sauce

1 large clove of garlic, minced to a paste with a large pinch of salt
3/4 cup freshly squeezed lime juice
the zest from 1 orange
3/4 cup freshly squeezed orange juice
1 1/2 teaspoons salt, or to taste
1 tablespoon minced fresh oregano or 1 teaspoon dried
1 teaspoon ground cumin
1/2 teaspoon paprika, optional
3/4 teaspoon freshly ground black pepper
3/4 cup + 2 tablespoons extra virgin olive oil
4 large garlic cloves, sliced thinly crosswise
1/2 cup chopped fresh coriander/cilantro/Chinese parsley

6 thin sirloin steaks (8 ounces each)
Oil for brushing the grill

Combine garlic paste, lime juice, orange zest, orange juice, salt, oregano, cumin, and black pepper in a blender. When well-combined, add 1/2 cup of the olive oil and blend until smooth. Heat the rest of the olive oil in a saucepan over moderate heat. Add garlic and saute until garlic has just turned golden. Remove garlic from the oil and drain on paper towels. Add the juice/oil mixture to the oil in the pan and bring to a boil. Cook for 2 minutes, then remove from the heat and let the mojo cool to room temperature. Add cilantro and mix well. At this point, reserve half the sauce for dressing if desired.

In a baking dish, marinate steaks in the mojo for 1 to 2 hours, turning occasionally to redistribute flavors.

Clean and prepare grill. When hot, brush the grates with oil. Remove steaks from marinade and pat dry. The marinade can be discarded at this point, or boil in a saucepan for 5 minutes to serve as sauce later. Grill steaks over high heat until medium rare, about 3 minutes per side. Remove to a platter, top with reserved mojo sauce if desired, and sprinkle with the sauteed garlic.

Variations: Add a hot pepper (chopped and seeds discarded), or 1/2 teaspoon red hot pepper flakes, to the sauce blend to kick things up a notch! You can also use this sauce for grilled shrimp or fish.

argh!

posting this here to remind myself of the things on my “to research and write about” list.

Forum

My first entry into SHF and I couldn’t decide what to do. Should I make some macapuno tarts — those cute oval things filled with a creamy mutant coconut mixture — that usually make their way into the United States in Filipino suitcases? Should I go with a caramel nut tart drizzled with dark chocolate, my hubby’s favorite and an established member of our holiday gift-baking lineup?

Fortunately (or unfortunately depending on how you look at it), my oven made the decision for me. I was almost panicky this morning when the repair guy came and repair/replacement of the oven was put on hold. I was thinking I wouldn’t be able to make my first entry into SHF, and my kids had been so looking forward to it! (We have dairy and wheat sensitivities in the family so I don’t bake goodies as often as I used to.) I had no idea if my Black and Decker toaster oven was up to the task — until today it had not been used for anything other than toasting bread or reheating pizza slices. There was only one way to find out, and that was to go ahead and bake these — the major reason being they’re small enough to fit in the B&D!

I love rustic, free-form tarts because they’re such a stress-free way to make dessert (or snack if you wish) — perfect for my already frazzly day. You can make the dough ahead of time, mix the filling, and let it sit in the fridge until you’re ready to bake. I baked three this afternoon — they were gone in a flash — and will bake more before dinnertime, so they’re ready just in time for dessert.

At any rate, here’s my entry into this month’s Sugar High Friday, hosted by life in flow. Is it tantalizing? Titillating? I don’t know, but it sure was tempting enough for my kids to gobble down in a few swift bites.

Makes 8 mini-tarts

Dough:

1 cup all-purpose flour
1/4 cup cornmeal
2 tablespoons sugar
6 tablespoons unsalted butter, chilled and cut into little pieces(or use half vegetable shortening and half butter)
1/4 cup ice-cold water

Filling:
4 peaches, peeled and cubed
1/2 cup fresh or frozen blueberries
1/4 cup sugar, or to taste (depending on how tart your peaches are)
Demerara sugar for garnishing

Combine flour, cornmeal and sugar in a bowl. Add unsalted butter pieces and using your fingertips, or a pastry blender, work butter into flour until mixture resembles coarse meal. Add water just until dough forms. Remove to work surface and gently knead a couple of times. [Alternatively, you can use a food processor to make the dough, pulsing in the butter, and then the water. Take out of the food processor and knead briefly, just until dough comes together. Another easy way to mix pastry dough without getting it too warm is to put the butter-flour mixture into a resealable plastic bag, then add the water. Squeeze the dough together in the bag until dough forms. This last procedure is particularly fun for kids.]

Divide the dough into 8 equal pieces. Roll each piece up into a disk. Put the disks in a plastic bag and refrigerate for half an hour or overnight. In large bowl, toss peaches with blueberries and sugar and set aside.

Preheat oven to 350 degrees F. On a lightly floured surface, roll out each disk to a 6-inch round. Transfer rolled dough onto a piece of parchment. Fill with a few tablespoons of the fruit mixture and fold up the edges, crimping as you go along. Sprinkle with demarara sugar. Slide tarts, parchment and all, onto a baking sheet. Bake for 45 minutes or until bubbly and crust is golden.

I used frozen wild blueberries from Woodstock Farms as the blueberries at my local market weren’t looking good (plus they’re usually bland and uninteresting) — and the local CSA doesn’t start until July. Wild blueberries are so much sweeter than the regular kind, and they’re so tiny and cute! I planted a couple of bushes this year, which I got from Nourse Farms, along with some high-bush blueberries, raspberries, currants, asparagus and strawberries…. but I won’t get to harvest any until next year. So far, our avian friends have been polite enough to leave the minuscule fruits alone. Either that or they don’t think it’s worth it (yet), since there’s hardly a handful on the little branches.

The tarts are yummy fresh out of the oven, which is how my hungry kids devoured them (my 8-yo burned his tongue, so careful!). Or you can keep the tarts — after they’ve cooled — in an airtight container for a few hours. They’re lovely for a picnic, and small enough to eat without needing utensils.

This recipe was based on one which originally appeared in the June 2001 issue of Food and Wine.

[I am happy to report that the B&D delivered. For a small appliance that we usually take for granted, it truly made my day.]

Wanna make some spicy stuff?

You’ll find the recipe I just posted here.