Steamed black cargo rice (cooked in a rice cooker 1:1.5 rice to water ratio by volume), topped with a can of smoked sardines and a tomato cucumber salad dressed with olive oil, oregano and sea salt.
My husband and I are really into wine and are a part of several wine clubs. However, with this WOE I’ve been gravitating towards certain wines while other are slowly starting to pile up. I’m usually pretty good at pairing the wine and food together, but was hoping for some fresh ideas from pale that understand the goals of this diet since the typical go-tos for them are very meat-centric. Any ideas of pairings that could go well with Cabernet Sauvignon, Petit Sirah, and Syrah? I’m having a hard time finding something strong enough to hold up to the higher tannins in these wines other than mushrooms and eggplant. I would especially love some vegetarian ideas but open to anything really. Only caveats is we don’t do very spicy food or cilantro.
Looking for any places or stands or tricks that do liver tacos (higado encebollado). Anywhere in the San Fernando valley
We spotted this tarantula hawk wasp while on a hike in the Charmlee Wilderness park in Malibu, California, US a week ago hanging out on this narrow leaf milkweed. This wasp was around 5cm (2 inches) long. It eats nectar, but will hunt down and paralyze tarantulas and lay their eggs on them. I’ve never seen photos of them with the orange antennae like this, so I’m not sure if it’s a subspecies. We were very impressed by its huge size and the contrast of the blue iridescent body against the orange wings and antennae. Perhaps someone else on here would have more info. Siri about the shaky image, it was windy and we didn’t want to get too close.
Lemon cake based on
LEMON & HONEY OLIVE OIL CAKE by Chelsea Colbath on bakedgreens.com
I used 118g of freshly ground soft white wheat for the flour. Topped with a lemon glaze made with nonfat dry milk and powdered sugar and fresh strawberries and blueberries.
The cake was excellent, almost like a lemon bar but very light and tender and balanced out with the fresh fruit and glaze.
I am following the Garmin adaptive coaching plan for improving fitness. Tomorrow, the plan is for me to do a one hour cardio endurance and hiking is one of the activities in the options for this. I created a course for a hike I’d like to do and saved it to my watch. Will I be able to activate this course when doing the hike as the workout through the coach plan (to have it count for the plan)? For reference, I’m using a Vivoactive 6 watch, using the free software, and I’m planning on having my phone with me during the hike. TIA
I almost finished this 19 days ago before realizing that I made it too short to go over my shoulder. I frogged the whole thing back and finished just in time for the event I want to wear it to tomorrow! I’m so glad I bit the bullet and remade it the right length.
Rainbow Chard with Cannelloni Beans:
Ingredients: a few cloves of garlic, sun-dried tomatoes, dried oregano (or other preferred spices), 1 bunch of rainbow chard (or other cooking green), 1 can of plain cannelloni beans (or others if you prefer).
Peal and smash the garlic and julienne the sun dried tomatoes. Pour some olive oil in a large frying pan, turn the heat to medium/high and add the smashed garlic and tomatoes. Once they are sizzling, add the dried oregano or other herbs. Slice the stems of the chard and add it to the pan and give everything a mix. Drain and rinse the beans to remove some of the starch. As them to the pan and mix them in. While that cooks, slice the leaves from the rainbow chard. Add them in and cook everything together until the leaves are tender and vibrant in color. Feel free to add more olive oil as needed (the beans can absorb it quickly). Season to taste if necessary and serve over whole grains (I used steamed rye berries).
I have been exploring white wines more recently and trying to figure out what I like. So far, I’ve noticed that I like medium to full bodied, aromatic whites. I also realized recently that I’m not a fan of what most people describe as flint (it reminds me of slightly burnt dust and I find it mildly unpleasant). So far, I’ve noticed that I like Viognier, Chanin Blanc, Riesling, and certain Chardonnays. I find that burnt dusty taste in most Sauvignon Blancs and the Chablis I’ve tried so far, and haven’t tasted any Pinot Gris that I’ve found anything special about. I enjoy tastes of stone fruit, apples and orange citrus (especially the zest) most. Which other wine types should I try? I’m in Los Angeles, so I feel that I should be able to find just about anything with a little effort. TIA
We stopped by a new-to-us local wine shop just to look around. We ended up buying a free bottles and as we were leaving the owner insisted that he wanted to gift us this bottle as a thank you for becoming new customers. We cooked up some pork tenderloin, summer squash and bulgur and thought this would complement the dish so we opened it up.
It has a color reminiscent of apple juice. At 10 years, I want too sure what to expect, but was pleasantly surprised. It took about 45 minutes to really open up. The aroma is mildly of apples, beeswax and balsa wood. Flavor has apple and finishes with apricot skins and tangerine. Mouth feel is a little oily and thick, but in a pleasant way. Would definitely consider buying it next time.
Update about 2 hours in and it started having a pleasantly sweet note to it and a slight aroma of an oil painting that is drying.