Category: Eats

Ken Duckworth Hosts Alan Watts Book Discussion

Posted on by Kimsmithdesigns

Ken Duckworth -2 ©Kim Smith 2013Ken Duckworth and Michelle Anderson

Ken Duckworth spoke before a packed house Sunday evening for the last event of the season of The Writers Book Club, which featured The Book: On the Taboo of Knowing Who You Are, written by the philosopher Alan Watts.

Duckworth's oysters ©Kim Smith 2013The Writer’s Book Club events are co-hosted by Eastern Point Lit House and Duckworth’s Bistrot.  Every seat in the restaurant was filled, and I understand that the house could have been sold three times over. I hope Ken will lead another discussion in the future and perhaps it will be held at a larger venue so more can meet this wryly humorous and engaging side of Ken.

Ken Duckworth -3 ©Kim Smith 2013We have all come to appreciate Ken for his extraordinary talents as the star chef that he is, and it was equally as enjoyable to listen to him share about a philosopher for whom he cares so deeply and passionately. I am very inspired to read The Book by Alan Watts and hope I can locate a copy before my train ride to NYC this Thursday!

Chris Anderson ©Kim Smith 2013Chris Anderson, Eastern Point Lit House Co-founder

To date, this is the second Writers Book Club event that I have attended and I can’t tell you how much I have enjoyed the beautiful dinners, the speakers (Ken and Steve Almond), fellow guests, and the warm and welcoming hospitality of hosts Ken, Chris, Michelle, Nicole, and Jenn.  Thank you Duckworth’s and Eastern Point Lit House!!! Best wishes for an equally successful season of events this coming year!

Michelle Anderson Ken Duckworth ©Kim Smith 2013Michelle and Ken

The Writer’s Book Club is taking a little break during the holidays, but they are already planning a wonderful lineup of exciting speakers and authors for the 2014 season.

©Kim Smith 2013Sunday afternoon I had the pleasure to attend not one, but two fantastic local events. Rather than cramming both into one post, tomorrow I’ll share about the Savour Wine and Cheese’s First Annual Wine and Beer Tasting event.

Ken Duckpwrth -4 ©Kim Smith 2013

Filming in very low light with the Fujifilm X-E1 at ISO 12,000–even so, the Fuji powers on! 

New Video: Sefatia and Friends Cooking for a Cause!

Posted on by Kimsmithdesigns

City Councilor At-large Sefatia Romeo Thekn and friends help raise funds to support Megan Cole’s participation in the Boston Marathon to benefit the Hoyt Foundation. She and her commares cook breakfast and lunch for Jack Ventola and his employees at National Fish & Seafood.

Congressman John Tierney, Mayor Carolyn Kirk, and State Representative Ann-Margaret Ferrante join Sefatia and friends. Wicked Tuna Captain Dave Carraro and First Mate Paul Hebert stop by to share lunch.

~ Starring ~ Sefatia Rome Thekan

~ Featuring ~ Megan Cole, Congressman John Tierney, Jack Ventola, Mayor Carolyn Kirk, Ann-Margaret Ferrante, Dave Carraro, Paul Hebert

~ Commares ~ Giovanna Margiotta, Gus Margiotta, Liz Margiotta, Rosalia Favazza, Pietra Locontro, Maria Cannavo, Rosaria Floyd, Lia Romeo Oliver, Tonianne Enes, Domenic Enes, Megan Cole, Mark Cole, Jane Fonzo, Frances Ferrante, Jennifer Arson, National Fish Employees

~ Music During the Event by Torianne Enes

~ Pastries and Bread Donated by Jim’s Bagel and Bake Shoppe, Sclafani Italian Bakery, Cafe Sicilia

Opening Credit Music: “Fritto Misto;” Closing Credit “Music: Don Pietro.”

A note about the song “Fritto Misto” ~ Searching for fun lively music for the video, I came across the song “Fritto Misto.” Google search led to many recipes for Fritto Misto, which loosely translated means ‘fried seafood and vegetable medley’–how perfect for this little film about cooking seafood with Sefatia and friends!

Filmed at National Fish and Seafood, March 25, 2013.

Better rest up this weekend to get ready for Tuesday!

Posted on by Vickie & Peter

When did Tuesday become the big night of the week?  Here is the schedule:

CaveWine&CheeseNov

Vegetarian Thanksgiving Challenge

Location: Alchemy
Date: November 19, 2013
Time: 7:00 pm
Cost: $25
MC: Peter Van Ness
To keep with the season of giving, bring a canned good with you to the event for The Open Door, and we will match your donation can for can. 

Are you [or someone close to you] a vegetarian who feels a little left out during the Thanksgiving season? Do pilgrim sandwich specials and Pinterest boards devoted to Thanksgiving leftovers bum you out? Then, Alchemy has the chef throw down for you!

OR

Ted Reinstein Flyer
And of course live music happening around:

Check online for latest information
Check online for latest information

STOP THE MFing Presses! The Franklin Is About To Go Live With A New Sushi Menu!!!!!!

Posted on by Joey Ciaramitaro

FREAKIN PSYCHED!!!!!

Franklin Cape Ann

An exclusive sneak peek at our new sushi menu





We are SO excited to announce that we will soon be adding a brand new sushi menu at Franklin Cape Ann!

But before we officially launch the new menu, we wanted to give you the chance to to try it first…

Come in between

November 15th – November 22nd 

and receive a free sushi roll with the purchase of any dinner entree.

Present the coupon to your server. Limit one per party. Cannot be combined with any other offers.



We’re working with our new sushi chef to put together our official sushi menu. Here is the menu for our “sneak peek” celebration!

TUNA & AVOCADO

Tuna, Avocado Topped with tuna sashimi avocado tempura flakes and scallions 

SALMON ROLL

Salmon, Avocado, Mango topped with salmon sashimi, spicy mayo, tempura flakes and fried sweet potato

CALIFORNIA ROLL

Crab, Cucumber, Avocado topped with citrus crab and lemon zest

SPICY TUNA

Spicy tuna, cucumber, topped with a sesame tuna tatake’, and a jalapeno salsa  

CHEF’S CHOICE

Take a chance, chefs’ choice of a roll topped with sashimi 

NIGIRI’S/SASHIMI

Choice of either salmon or tuna 

What do you think of the new menu? We’d love to hear from you! Email Maria and let her know.

After Alicia DeWolfe Raved About Wally’s Blackburn Bistro Flatbread Pizza I Had To Try It..

Posted on by Joey Ciaramitaro

Tremendous.

2013-11-13 11.36.55

Wally’s Blackburn Bistro From Alish

Posted on by Joey Ciaramitaro

Hey Joey,
I HAD to share this!! I frequent Wally’s Blackburn Bistro because they simply have the best Chicken Caesar Salad wrap in the world! (also add avocado)
Looked at their site and now they have a few flatbread pizzas too!
I got the Mediterranean and OMG ITS TO DIE FOR!!!!
Description:
Roma Tomatoes, Baby Spinach, Red Onions, Black Olives, Goat Cheese & Parmesan. Drizzled with Cape Ann Olive Oil Raspberry Balsamic Reduction and Extra Virgin Olive Oil.
Seriously, need i say more!!!
http://www.blackburnbistro.com/menu_items/96772-mediterranean
Alicia Cox-Dewolfe

wallys

FREE Wine Tasting Event at Savour and Best Paper to Store Cheese

Posted on by Kimsmithdesigns

formaticum-cheese-paper-6_grande I learned so much from Kathleen Erickson in her fantastic series “Become a Wine Expert,” not only about wine, but also about cheese as she paired fabulously delicious cheeses with each wine. I asked her to tell us more about the interesting paper that they use at Savour Wine and Cheese when cutting off a wedge and wrapping for their customers. Kathleen writes ~

“Kim Smith had asked about our special cheese paper known as “Formaticum.”  So here is a bit about it.

Their slogan is “Cheese is alive.  Store accordingly.” Although you do not see it often, any good cheese shop should present you with your cheese purchase carefully wrapped in Formaticum (which is the only company that makes cheese paper of this quality). ”

What make’s Formaticum so special? When you buy cheese wrapped in plastic or vacuum-sealed, it is suffocating and losing all its flavor and character. Formaticum is a special two-ply paper designed to allow the cheese to breathe, while also maintaining optimal humidity, which prevents the cheese from drying out. Formaticum is made of the same material that is used by the world’s finest cheese purveyors to wrap and store cheese and is manufactured in France.

Kathleen also writes, “Once you get your cheese home, store it in the Formaticum cheese paper.  You may wish to slip it into a loose baggie which allows some room for the cheese to breathe, if you are keeping it for a few weeks.”

Here is a link to their website and video on cheese-wrapping, which is an art in itself ~ Formaticum.”

Savour Wine and Cheese ©Kim Smith 2013

*

There are two special events taking place at Savour Wine and Cheese this coming week:

On Friday night from 7-9:30 pm is the Cape Ann Animal Shelter Fundraiser.

On Sunday afternoon from 1-4pm there is a COMPLIMENTARY Wine Tasting Event. Several of Savour’s excellent wine representatives from across the state will be pouring wines and answering question. Chef Matt Beach and Kathleen are creating appetizers to serve with the wines, which will also perfectly complement your Thanksgiving feast.

Visit their website for more information about both. events.

*

Rather than waiting until October 2014 and due to the popularity of our “How to Become a Wine Expert” series posted here on GMG, Kathleen is again teaching her series in April,  2014. People are already signing up, so sign up soon to get the early sign-up discount. This would make a great Christmas gift. And for couples, a great gift to each other. There were several couples in our class and the evening was their “date night!” To sign up for “Become a Wine Expert,” visit Savour’s Events page.

Renee Hansen Savour Wine and Cheese ©Kim Smith 2013

Renee Hansen and Geoff Rendall

Am I alone in my thinking that restaurants don’t utilize grated cheese enough?

Posted on by Joey Ciaramitaro

I mean, who doesn’t love grated cheese?  Stuff makes everything taste better.

Not the soft kind.  Parmesan.  Dry salty hard and ground up.  The kind you get at Sclafanis or Virgilios and they’ll grate it for you.

Not that weak ass cheddar or swiss.  Parmesan baby.  All day every day and twice on Sundays.

You put a bowl of paste zugu in front of me.  It could be really good right?  But add a bunch of grated cheese and you take it up at least two points on a scale from 1-10.

Total no brainer.

I’d put that stuff on anything if it was put in front of me.  Cheeseburger? Pour it on.  Pizza? Yes please.  Steak and cheese sub?  Hells yeah!

Christ, I’d put it on a steak if they put it on the table.

Grated Cheese FTW!

image

See the picture below this text?  Grated Cheddar.  Barely any goddamn flavor next to a hard grated parmesan.  The kind of hard parmesan that’s gonna sting your tongue and let you know- “You’re damn right you’re eating cheese baby.  Dry aged parmesan!~ Not that weak ass cheddar!”

image

Parmesan>Cheddar

If you were stuck with only one cheese for the rest of your life what would it be?

Community Stuff 11/11/13

Posted on by Joey Ciaramitaro

Special Dinner at Ohana- November 14, 2013 

Make reservations early for this event with a special menu, cocktails featuring Ryan & Wood products and a talk by Bob Ryan on his products – Beauport Vodka, Knockabout Gin, Folly Cove Rum and Ryan & Wood Rye Whiskey. 

November 14, 2013, 6pm

Three Course Cocktail Dinner $60

Includes 3 Ryan & Wood Cocktails

By  Ryan & Wood Distilleries

1st Course

~choice of~

Lobster Bolognese

fresh spaghetti, lobster brodo & truffle brown butter froth

Herb Salt Crust N.Y. Striploin

burrata cheese, speculoos butter, balsamic onion

2nd Course

~choice of~

Lemon Thyme Salmon

white bean veloute, tomato marmalade, yuzu saffron sabayon, bouillabaisse sauce

Hoisin Five Spiced Whole Roasted Duck

vanilla lime pomme puree, cornbread stuffing, maple brussels sprout, vinjuan demi

3rd Course

Eight Layer Chocolate Cake

peanut butter ice cream

Poached Pear Melba

raspberry vanilla ice cream, chantilly crème, almond tuile

OII 2014 Unzipped cover2a

“Outsidah” goes “Unzipped”

Just the Facts:

Who? Columnist Doug Brendel, “The Outsidah,” releases his 3rd annual “Only in Ipswich” book, Ipswich Unzipped

What? Book launch party

Where? MiXtMedia Gallery, 40 Essex Road, Ipswich (Rt. 133 at Bruni’s Marketplace)

When? 5-8 p.m. on “Black Friday,” the day after Thanksgiving, November 29th

Why? Because Doug always releases his “Only in Ipswich” books on Black Friday

How? Free and open to the public

A Little More:

Ipswich hasn’t been quite the same since Doug Brendel arrived.

He’s “The Outsidah,” writing a humorous column each week for the Ipswich Chronicle, commenting on life in small-town New England from the standpoint of a newcomer.

As if this weren’t bad enough, he releases a book each year, compiling the year’s columns and illustrating them with scratchy cartoons.

His third book in the series, Ipswich Unzipped, will debut at a party on the day after Thanksgiving, 5-8 p.m. at MiXtMedia Gallery, 40 Essex Road, in Ipswich.

The author, who is also a veteran actor and popular speaker, will read from his columns. “Hearing them, you avoid the cartoons,” Doug says. “They’re even worse than the columns.”

All three of the Only in Ipswich books will be available for purchase and autographs at the event. And various contests (like “How many clamshells are in this bucket?”) will give attendees the chance to win free books.

For more information about this event, contact MiXtMedia’s Susan Burton via 978-356-0408 or sue@susankburton.com. Or reach Doug Brendel personally via 978-810-1005 or Outsidah@DougBrendel.com. For news of other performances by “The Outsidah,” follow Doug’s blog at Outsidah.com.

GloucesterCast 11/10/13 With Guests Kim Smith and Toby Pett and Host Joey Ciaramitaro

Posted on by Joey Ciaramitaro

GloucesterCastSquare1

GloucesterCast Podcast Taped 11/10/13 With Guests Kim Smith Toby Pett and Host Joey Ciaramitaro

Topics Include: Donuts from Brother’s Brew, Gloucester High Only Plays 7 Regular Season Football Games, Passports and Olive Kitteridge Filming, Frances McDormand and Bill Murray in Town, Toby’s Psychotic Dining Expectations, Sista Felicia bringing The Thunder, Mass Office of Travel and Tourism, Betsy Wall and Catherine Ryan

They Still Dry Cod Old School Style In Southern Ireland

Posted on by Joey Ciaramitaro

Hi Joey-

I thought this was an interesting sight to share : located in the midst of Southern Iceland’s lava fields, seemingly endless rows of Cod drying on wooden racks.

Best-Janet

DSCN9545DSCN9552DSCN9556

Anne Kennedy’s Easy Kitchen-to-Dinner Table Special

Posted on by Kimsmithdesigns

IMG_1143-1Anne Kennedy’s “Simple Favorite and Healthy 20-Minute Dinner”

Thanks so much Anne for sharing. I love not only how simple and fresh this looks, but so nutritious, too. I think we’ll give it a go tonight!

Anne writes, “This is just homemade chicken stock (or buy if you don’t have any), to which we add Chinese Five Spice, soy sauce and a bit of brown sugar to taste.  Bring to a boil and toss in handfuls of whatever veggies you like.  After a few seconds, add either thinly sliced chicken, pork, shrimp, or fish, turn down the heat,  cover for a minute or so, then eat.  Make as thin or thick as you like.  Endless variations include adding curry, sliced figs, apples and other veggies.  Yum.”

Visit Anne’s fascinating blog Haddock and Dill about mid-20th century American and Japanese domestic life, inspired by a forty-year written correspondence between her mom and grandmother.

IMG_1140

What is your family’s tastiest and most favorite easy dinner, from kitchen to table (it can take a minute or two longer)? Send in your recipe and we will post here on GMG. No photos needed (but gladly accepted), just your family’s endorsement!

20-Minute Kitchen-to-Dinner Table Special

*Chinese Five Spice ~ If, like me, you did not know about Chinese Five Spice powder, wiki says, ” Five-spice powder is a mixture of five spices used primarily in Chinese cuisine  but also used in other Asian and Arabic cookery. While there are many variants, a common mix is: star anise, fennel, cloves, cinnamon, and Sichuan pepper.”

Cape Ann Farmers Market Harvest Market

Posted on by Joey Ciaramitaro

THANKSGIVING HARVEST MARKET

SATURDAY, NOVEMBER 23rd, 2013

9 am to Noon

Gloucester Unitarian Universalist Church

image

On Saturday, November 23rd, from 9 am to 12 p.m., the Cape Ann Farmers Market will host a Thanksgiving Harvest Market at the Gloucester Unitarian Universalist Church on 10 Church Street (on the corner of Middle and Church). Over 20 vendors, including Alprilla Farm, Trupiano Sausage, Herrick Farm, Seaview Farm Meats, & Craquelins Crackers, will be selling fresh produce, soups, baked goods, crafts, meats, cheese, herbs, smoked fish, pasta, and guacamole. All fresh, all local, in time for Thanksgiving dinner. 

An all-natural turkey, donated by Common Crow, will be raffled off to benefit the Farmers Market. 

The market is held in conjunction with other activities during the Middle Street Harvest Festival. Events, including concerts and a cupboard fair, will take place throughout the day at venues along Middle Street.

For more information go to www.CapeAnnFarmersMarket.org, or call Nicole Bogin at 978-290-2717.

20-Minute Kitchen-to-Dinner Table Special

Posted on by Kimsmithdesigns

Honey Lemon Chcicken -3 ©Kim Smith 2013JPGMy sister and I were pregnant with our oldest children at the same time and we were both working full time; she, cooking at a restaurant in the San Francisco Bay area and I was designing clothing in Boston. She had a great idea for a cook book (that I imagine has been done many times by now!), where no dinner could take longer than twenty minutes to prepare and cook because most nights that is just abut all the time we had to get dinner on the table. We had lots of fun sharing recipes and every time I make my Honey Lemon Chicken, I think of her. My family loves this recipe throughout the year and when Felicia posted her fabulous Pasta with Chicken Broccoli and Creamy Cheese Sauce it occurred to me that every household must have a family favorite 20-minute special. What is your family’s tastiest and most favorite easy dinner, from kitchen to table (it can take a minute or two longer)? Send in your recipe and we will post here on GMG. No photos needed (but gladly accepted), just your family’s endorsement!

20-Minute Honey-Lemon Chicken 

1/3 C honey

1/3 C olive oil

¼ C pitted black olives, oil-cured or the seasoned variety

1 or 2 lemons, washed, and cut into ¼ inch slices, halved

S & P to taste

Fresh or dried thyme, if you have on hand, not really necessary

1 lb chicken tenderloins

Honey Lemon Chcicken ©Kim Smith 2013

Into a medium-sized bowl, slightly squeeze juice from the lemons and then toss the lemons into the bowl, along with the juice. Add the rest of the ingredients, except chicken, and stir until honey and oil are well incorporated. Add chicken and stir (about two minutes prep time). While stirring, heat 1-2 tbs. olive oil in a skillet. Toss all into the skillet. Cook over medium heat about 8-9 minutes on one side, stir the lemon, honey, and olive mixture in the pan and turn the chicken tenderloins; continue cooking another 8-9 minutes. I like to leave the chicken in the pan for an extra minute, until the honey caramelizes and turns deep brown however, the chicken will very quickly become over cooked if left in the pan too long. Kids and husband never tire of this dinner!

Honey Lemon Chcicken -2 ©Kim Smith 2013

One of the worlds greatest chefs & restaurateurs is dead at 54

Posted on by Vickie & Peter

Charlie Trotter, who put Chicago on the map as a food destination, brought serious recognition to American cuisine and was one of the first to promote sustainable sourcing died suddenly yesterday at the age of 54.

All of us who enjoy eating in restaurants — and all of you who run restaurants — owe a great debt of gratitude to Chef Trotter.

Learn more about Charlie Trotter in this NYT article and this piece on NPR, in which the president of the James Beard foundation, says Trotter told her that chefs are like musicians: “That every ingredient is like a musician’s note, and he laughed and said, ‘My father must have known I must have wanted to be a chef after he named me Charlie after Charlie Parker, the great jazz musician.’ He was somebody who really took the artistry of cuisine to another level.”

A while ago, I heard an interview with Charlie, in which he explained that fine dining is one luxury available to almost everybody.  In the interview, Charlie points out that a fine meal costs about $100 an hour and involves about 80 people.  By contrast, he explains, a decent plumber in San Francisco costs at least $115 an hour and he’s by himself.

Good point.  We’ll miss your creativity, spirit and wit, Charlie Trotter!

Bean Curds. Really?

Posted on by Joey Ciaramitaro

So Kim Smith asks if I’d like her to pick up lunch today.  My cousin Joe Marcantonio a while back suggested I try out the Chinese restaurant on Washington St- Midori.

So wanting to step outside of the box a little I suggest to Kim Smith that she pick up something from Midori but not something deep fried and greasy.

She suggests some veggies with bean curds.

Now I ask you.  Who in the world would make this kind of suggestion outside of the obvious Kim Smith?

Bean curds?  As in some farmer feeds his cows beans and they collect the been laden feces and make it into bean curds?

Uhmmm no thanks Kim.  Think I’ll take a pass on the bean curds and veggies.

Bean curds?

Only commies eat bean curds.  Mark my words.  Next time you hear someone order bean curds in a restaurant you can rest assured they’re a commie.

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Savour Wine and Cheese “Become a Wine Expert” ~ Week 5

Posted on by Kimsmithdesigns

Thank you Kathleen, Joey, and Toby for providing me the opportunity to take “Become a Wine Expert” series of classes to bring Kathleen’s wonderful expertise to our GMG readers. I loved every minute of the class and especially enjoyed meeting Kathleen and my fellow classmates!

Savour Wine and Cheese Class ©Kim Smith 2013

Our last class was wonderful fun, with a lovely dinner of sweetly crisp and delicious Pear and Arugula Salad along with a hearty and tasty Brunswick Stew, paired with an array of red and white wines. See recipes below, which Kathleen has so graciously provided for our GMG readers. 

Savour Wine and Cheese John Lamirande ©Kim Smith 2013For starters, John Lamarinde made popcorn, infused with a touch of truffle oil!

Pear Arugala Sald ©Kim Smith 2013Pear Arugula Salad

The theme of class five is food and wine pairings and preferences. Kathleen served a fabulous selection of reds and whites to pair with our meal. For thousand of years food and wine have gone hand in hand although the strict rules of yesteryear, in that white wine is the only acceptable choice for fish and red wine for red meats, are adhered to no longer.

Kathleen encourages experimenting and stresses that wine and food pairings are a matter of personal preference. There are however several concepts worth noting that will make choosing a wine to accompany your meal simpler. The basic idea is to pair wines with foods that are either alike, in other words mirror the other’s flavors; the opposite is also a helpful guideline, which is to contrast the flavors.

Brunswick Stew ©Kim Smith 20132Brunswick Stew

Michelle Ukraine ©Kim Smith 2013Michelle Ukraine

For our food pairing class, Kathleen presented a selection of wines, both red and white, and sparkling, for us to experiment to discover our individual preference for each course. The following is the list of wines served for our class–all grand and delicious and much enjoyed by everyone!

Ferrari Brut (100% Chardonnay), Trento, Italy – $24.99

Hirsch Heiligenstein Vineyard, Kammern, Kamptal Gruner Veltliner, Austria, $29.99

Le Grand Bouqueteau Chinon (Cabernet Franc), Loire Valley, France – $14.99

Panizzi Vernaccia di San Gimignano, Italy – $15.99

Arnad Montjovet La Kiuva (Nebbiolo, Pinot Noir) – $18.99

Mas de Libian Côtes-du-Rhône, France – $19.99

L’Ecuyer de Couronneau Bordeaux (Merlot), France – $13.99

Cossart-Gordon 15-year-aged Bual Madeira, Portugal – $43.99

Cossart-Gordon Madeira ©Kim Smith 2013 copy

I know where I’ll be shopping for Christmas gifts this season, for both cheese and wine, as well as that special hostess gift.

Kathleen typically teaches “Become a Wine Expert” series of classes annually in October, but there has been a great deal of interest expressed in taking the class sooner. If enough people are interested, she will teach the class again as early as this coming winter or spring.  Go to Savour’s website for details about the “Become a Wine Expert” series of classes.

Kathleen Erickson ©Kim Smith 2013

“Become a Wine Expert” Series Taught by Kathleen Morgan

Become a Wine Expert: White Wine

Savour Wine and Cheese “Become a Wine Expert” ~ Class 4

Brunswick Stew

1 3 – 4 lb. fryer chicken, cut up

1/3 c. flour

1 T. olive oil

2 or 3 medium onions, chopped

2 bell peppers (red, yellow, or orange), chopped (or Pablano Peppers)

5 c. water or chicken stock (you may need more)

2 28 oz. cans of chopped tomato (or Muir organic fire-roasted diced tomatoes)

1 6 oz. can tomato paste

2 c. edamame soy beans (already shelled) (or you can use lima beans, but they are starchier)

2 c. whole kernel corn (a 10 oz. bag or corn cut from 4 ears)

1 t. salt (to taste – usually needs more)

1/2 t. black pepper

½ t. white pepper

1/2 t. cayenne pepper (Typically, Brunswick Stew has as much a 1 T., but I use 1/2 teaspoon)

1/2 t. hot sauce (You can pass this with the stew for those who like it hotter)

2 t. Worcestershire sauce

1 c. red wine

Continue Reading Recipe Here

Continue reading “Savour Wine and Cheese “Become a Wine Expert” ~ Week 5″ →

The Prettiest Pumpkin Patch

Posted on by Kimsmithdesigns

Briar's Pumpkin patch cookies ©Briar Forsythe

My dear friend Briar sent this photo very late last night; well past midnight. I imagine she must have just finished making the cookies and was excited to share her beautiful creation with friends. I’m am so glad she did and believe this is the prettiest, and most yummiest-looking, pumpkin patch ever seen!