The Stone Arch Bridge

You never know when you're going to have a good time. (like last Summer) We decided to go for a walk after having a brew and some Cajun 2 Geaux (my favorite food truck) at the popular 612 brew.  We decided to wander around at the Stone Arch Bridge. The balloon guy didn't disappoint! 

I like how the blurry guy is looking up in amazement.

Dean is looking down with unknown thoughts.

I never tire of looking at the skyline.

I spotted a cormorant.  Wild Bird Wednesday Saturday's Critters Bird d' Pot

Drying his wings almost out of my photo range.

Something old.

And bold colors!  I love this capture.

The evening glow is starting to illuminate.

And reflect.

There were interesting sculptures of some historic buildings on our tour.

This might be one of the most interesting art installations I've seen around town.  There were at least a dozen or more historic replicas.  Yup, you never know what you'll run into when you take a walking photo safari.

A classic shot of the bridge taken a few years ago.

5 random things I love about downtown Minneapolis.  But not for Random 5 Friday.  

That ship has sailed yet again.  Geez.

1)  In the winter you can walk in the skyways.  It is a lot more fun than mall walking.  Because you are rewarded with glimpses of the busy streets and downtown architecture every time you cross one.

2)  The Oceanaire has a great happy hour.  It includes Filet Mignon sliders, cajun shrimp with cheesy grits and a James Bond Martini.  Yum!

3)  Or (unrelated to downtown) how about a Vesper?  "I never have more than one drink before dinner.  But I do like that one to be large and very strong and very cold and very well-made"  James Bond in Casino Royale, 1967  Bond switches to martinis after his Bond girl du jour Vesper meets her maker.

"The Vesper"

3 ounces gin

1 ounce vodka

1/2 ounce blonde Lillet

Shake ingredients in a cocktail shaker filled with cracked ice. Strain into a chilled cocktail glass. Serve with a large, thin slice of lemon peel. Why?  Because that's the way Bond liked it.

4)  The farmer's market on Nicollet.  Since my husband works right by it he can easily pick up fresh vegetables and other local products.  Opening soon!

5)  When I meet my husband for lunch I can get a great cupcake at Cocoa and Fig.  It's right next door!

My Huge Holiday Recipe Post

I thought I'd celebrate the return of Random 5 Friday and do a HUGE Holiday recipe post.  I picked 5 random recipe favorites to re-post today.  And the cool thing is that if you like the recipes you can hit my labels for more.  Because I don't post many recipes anymore.  But they will linger in cyberspace forever.  Be sure to read on for some memories, humor and even a legend...

1)  I'm starting things off with a new un-posted recipe.  An old classic with a twist. 

I've updated a classic ginger cookie recipe to suit my taste. (which I think is good) I thought I would share the recipe with you today. Are you ready?

3/4 cup softened butter

1/2 cup brown sugar

1/2 cup white sugar, divided

1 beaten egg

2 tsp cinnamon

1 tsp ginger

1 tsp cloves

1/4 cup molasses

1 1/2 cups white flour, minus 2 tbsp

1/2 cup whole wheat flour

2 tbsp ground flax seed

1/3 cup candied ginger

In a separate bowl mix the dry ingredients together (minus sugars).  Then cream butter, brown sugar and 1/4 cup of the white sugar in a new bowl.  Add molasses and egg.  Now add the dry mixture and the candied ginger. Mix. 

 Place the remaining sugar in a small dish.  Roll the dough into balls and generously dip in the sugar.  Place all the balls on a baking sheet and bake at 375 for around 10 minutes. 

Sweet!

2)  I'm re-posting one of my first recipe posts.  Making lefse is kind of a lost art.  I know I never paid attention when my Mom would make it.  But years later she would be proud to know I've taken up the lefse paddle!  So I'm spreading the word once again.  Now let me teach you a little something about lefse...

You start with potatoes and a ricer like this. The recipe calls for 5 cups of peeled, cooked and riced potatoes. I never measure. I just used a container of potatoes from the farmer's market. Plus...

1/2 cup half and half

1/2 cup butter

4 tsp sugar

1 tsp salt

2 cups all purpose flour

While the potatoes are still hot, stir in the milk, butter, sugar and salt.

 P.S. I used cooled potatoes and melted butter last time and it turned out fine. But if you use hot potatoes, cool the mixture before making lefse.

You will need these tools as well. I cover the rolling pin with a clean nylon. (It's just what you are supposed to do :) 

Now split the potato mixture in 1/2 and add 1 cup of flour to each with a pastry cutter.

Roll each batch into balls. I make mine smaller because my griddle isn't that large.

You'll need time, patience and lots of extra flour for rolling. Use a lefse stick or long spatula to gently lift and transfer the lefse to the griddle. Re-rolling seems to work fine. And if it breaks slightly just push and mold the dough back together with your fingers. It will be fine. And it still tastes good if it doesn't roll as thin as you would like it to. 

P.S.  I had the T.V. on in the other room when I started making my lefse. By the time I was completely covered in flour with sticky lefse hands a horrible and ANNOYING cartoon came on. So don't forget the soothing music instead! I don't know how I managed to take photos of all this actually. But having a damp cloth to wipe your hands on isn't a bad idea.

Cook briefly on each side. Till it browns a little and bubbles slightly.

Transfer to a sheet to cool. Look at all that delicious lefse! It is so darn good. Like a tortilla on steroids. I always reheat my lefse on a pan or in the microwave and serve it with lots of butter. You can make sandwich rolls and meatball wraps topped with gravy. My husband likes it with cinnamon and sugar. And you don't have to be a Norwegian (like me) to make it.

3)  Squash satisfaction ahead!


 This is one of my absolute favorite dishes. I only make it on special occasions.  The first time I had something similar was at Wolfgang Puck in Orlando. And I've perfected my own ravioli with a little help from my favorite Italian deli Broders.

First you will need to roast the squash. I usually roast at least 4 different kinds.  I just simply cut and bake the halves (seeded) for around 45 minutes to an hour at 375. Use tin foil for easy clean up.  After the roasting you can scoop out all the soft squash and mash it all together in a big bowl. I use a potato masher.  Now you have enough mashed squash to use in several recipes.  Just freeze the rest! You can make more ravioli, soup or squash risotto later.

I kept aside enough squash to make around 16 raviolis.  Around a cup or more.  Just use your judgement. Then add 1/4 tsp nutmeg, 1 tbsp balsamic vinegar, and 2 tbsp Parmigiano Reggiano. (from the Italian deli)

And you will also need wonton wrappers from the grocery store or Asian market. They are usually in the freezer or produce area. Just ask. With a pastry brush gently wet the pasta edges with water and place a spoonful of squash mixture in the middle. Then paste the two pieces of wonton together, sealing with your fingers. I grease a baking sheet to line up my wontons.  I only made 8. And then had it again another night.

In the background I'm warming up my pre-made cream sauce from the Italian deli. You'll also need to get prosciutto de parma at the deli. And I always heat it up like bacon till it is a little crisp. But it is expensive so be careful! You can also toast some pecans. Be careful with these as well. I ALWAYS get busy and burn mine. When you boil your pasta use a big pot and a splash of oil to keep the ravioli from sticking together. Be gentle with them. And use a big straining ladle to retrieve them when they are done.

Viola. Squash Ravioli with cream sauce, crisped prosciutto, toasted pecans, freshly ground pepper, maybe some freshly ground nutmeg, and a lot of extra parmigiano reggiano. This dish is superb. And it is all about the quality ingredients. 

4)  The legend...

One of the most compelling archaeological mysteries is the story of the 13 Crystal heads.  These heads are believed to be between 5,000 and 35,000 years old and were carved over a period of several hundred years but without any tool marks.  In fact their very construction defies the laws of physics and common logic.  They are believed to offer spiritual power to those who hold or possess them. 

The liquor...

 Oh my.  There hasn't been a more intriguing mystery since the burial place of the arc of the covenant.  And this Christmas my husband unwrapped his mystery gift and discovered one of these skulls.  And to make things even more exciting it was filled with vodka!  

After seeing a T.V. segment on the comedian Dan Aykroyd's special brew I was hooked.  Although at the price they sell this liquor, it should come with a personal friendship with Mr. Aykroyd.  Just say'in.  

So we mixed up our first martini ever. (I can't say that these days!) Here's the recipe for 2 drinks.  Place 1 pearl onion stuffed olive in each martini glass.  Pour 2 shots of vodka into a shaker filled with ice. Then two shots of a good quality gin.  Add a 1/2 shot of good dry vermouth.  Shake, pour and enjoy some Christmas spirits.  Much better than a visit from Bob Marley!

And the icing on the cake was setting the Crystal head along side our Mayan mask.  Hmmm.  The disappearance of the Maya.  Another one of life's mysteries. 

5)  It's time to make the doughnuts...

 My Mom's tried and true recipe. I remember coming home from school to the smell of doughnuts frying. It was always a surprise.  And finally....it was a good day after all!  

 I've had to laugh at some of the comments from my recipe posts.  Everyone wonders how I stay so thin.  Well, maybe I'm not thin!  How do you know?  To some of you I'm just a virtual artist!  But I say everything in moderation.  Except exercise.  I'm not going to lie.   That you have to do mega-moderate.  But...it really helps to get through 1/2 hour on the stairmaster if I can imagine how delicious a cosmopolitan will taste with dinner!  Or if I'm doing a morning walk around one of our chain of lakes.  Hmmm.  What carrot can I dangle at the end of a stick in front of me?  A delicious chocolate covered doughnut perhaps?   

  

Pre- mix the dry ingredients:

4 cups flour
1 cup sugar
1 tsp salt 
1 tsp soda
1 tsp baking powder
1/2 tsp nutmeg

Now in another bowl mix:

2 beaten eggs
1 cup buttermilk
1 tsp vanilla
3 tbsp melted butter

Then add the wet ingredients to the dry.  Mix just until the consistency of this photo.  Chill for 1 hour.

 Roll out dough onto a floured surface and dust with more flour on top of dough.  

Besides a rolling pin you'll need a doughnut cutter and a hole puncher.  I roll my dough thin because I like crisper doughnuts.

Don't worry about mis-shapen doughnuts.  They will all taste the same in the end. Re-roll all remaining dough pieces and cut more doughnuts. 

I use my tried and true cast iron skillet. (these days I use a deep metal pan) I fill it 1/2 way full with peanut oil and use a good quality thermometer. Bring it up to 375 degrees.  And be careful.  I always wait till after lunch to fry my doughnuts. That is when the cats are napping.  Don't over fill the skillet with dough or your oil will reduce temperature. 

Fry them all and put them on a cookie sheet lined with paper towels. I put the holes in cinnamon sugar.

 Here I frosted them with a chocolate ganache.  Heat 1/3 cup 1/2 and 1/2 just until the edge of the milk starts to boil.  No longer. Then take it off the heat and stir in 1 1/2 cups bittersweet or semi-sweet chocolate chips. I'm not apologizing for the doughnut's crunchy and mis-shapen appearance.  Those are my favorite ones! These don't taste greasy.  Just earthy, crunchy and fabulous! And they freeze beautifully.  I put them in my freezer on the cookie sheet until firm.  Then I take them out and put them in a ziploc bag.  

  

 Here's my portion.  It is an indulgence.  But life is too short not to enjoy yourself.  You could deny yourself of the good things in life and then get hit by a bus the next day. But everything in moderation.  And my age and weight will continue to remain a mystery! Please pass on this fabulous recipe.  Or make it with your Mom today!

P.S.  

Merry Christmas!

Sacred

An ode to rum...

1) I had my first rum and coke after a day of white water rafting on the Arkansas river in Colorado.  Some dude in my group brought a whole bottle of Bacardi with him.  I guess he had his priorities straight. Yum.  I was hooked.

2)  One of my favorite college memories is drinking Mai Tais at the Log Jam with my friend Jane on a sleepy Sunday afternoon. 

3)  My husband ordered a One Barrel Rum and Pineapple at Chef Rob's Gourmet Cafe in Hopkins, Belize.  The waitress repeated it in her signature lifetime of cigarettes raspy voice.  Another drinking memory was born.

4) The first time I ordered a rum and coke in Costa Rica, they brought a can of coke and a shot glass filled with rum.  Viva la diferencia!  

5) What could be better than finishing off the award winning Flor de Cana # 5 on our last night in Costa Rica two years ago?  Going to Nicaragua where it is made and ordering a Servicio Completo.  A 1/2 litter of Flor de Cana # 7, coke, limes and a bucket of ice.  All for 5 bucks.  Heaven!

 For more random 5 check out A Rural Journal

Super Easy Mojitos

1 big glass

2 shots tequila

mint leaves

lime

1/2 can of 7-up

Tear a handful of fresh mint into the bottom of a glass.  Add the tequila and squeeze the juice from one lime segment.  Throw in the peel and mash the liquid mixture with the bottom of a wooden spoon.  Add a 1/2 can of 7-up and top with ice.  Serve!  

P.S. What do you do with the other 1/2 of the can?  Make another drink!

The Classic Cosmopolitan

 This is a favorite drink at our house.  We rarely order expensive cocktails in restaurants or bars.  Why pay $12 when you can make it at home.  And I swear the thought of a Cosmo at dinner is one of the only things that gets me through a boring 1/2 session on the StairMaster.  

I'm still using my tried and true cocktail shaker from college.  I organized a couple dinner dances for my sorority and ordered these as take away gifts.  My college boyfriend probably sold his for 10 cents at a thrift sale long ago.  The funny thing is I never made cocktails in college.  I'm not really sure what I drank with my mac and cheese or ramen noodles.  But it wasn't cosmos.  I can tell you that.  Drinks were something that you only guzzled in bars.  The good old days... 

This makes 2 drinks...

4 shots vodka

3 shots cranberry juice cocktail

1/2 shot Grand Marnier liqueur

2 large lime sections

Fill a cocktail shaker with ice and add liquid ingredients.  Then squeeze both lime sections in and throw in the rinds.  Shake and pour.  You should get 4 delicious pours out of this.  Happy days!

An Herbacous Dinner

Fish tacos are so easy you don't need a recipe.  All you need are a few fresh ingredients.  The first is a good quality fish.  My husband caught  his limit of Walleye in the Boundary Waters of Minnesota this Spring.  I can honestly say that this cold water catch can not be beat.  Just a little flour, butter, salt, pepper and a few minutes in a saute pan and you've got delicious fish.  Too good for fish tacos really.  But...place a warm soft corn tortilla, then the fish, a generous sprinkling of cilantro and a mound of vidala onions.  Then a sprinkle of hot sauce.  Done.  But I have a bounty of herbs besides cilantro just waiting to be used.  Hmmm.  What else can I make...  

Mint?

Mint Juleps!  I had never made these before.  But we recently bought our first bottle of whiskey.  We had to try Kieran Folliard's new 2 Gingers. And we weren't disappointed.  I picked a big handful of mint and tore them into a large measuring cup.  Then I poured in 1 cup of whiskey.  Now add 4 heaping teaspoons of Agave sweetener.  This is so nice to have on hand.  No need to bother with simple syrup.  Now crush and stir the mixture with the back of a wooden spoon and let it steep until dinner.  Pour 1/4 cup of the mixture over ice into 4 glasses.  I used my favorite Belikin glasses.  Add 1/2 -1 shot of club soda and enjoy a taste of Summer.  It is so good.    

My meal of choice for death row...

I made my favorite meal for our Anniversary.  Mexican Pizza and Watermelon Margaritas.  Divorce?  Never.  I don't have to worry about my husband kicking me to the curb after making this.   

I'll even start this post in the prehistoric dough stage.  You'll need:

2 pkgs. dry yeast

1 1/2 cup lukewarm water

4 cups flour  (I use 3 1/2 cups white flour and 1/2 cup whole wheat)

1 tsp salt

1/2 tsp sugar

1 tbsp olive oil

In a large measuring cup mix the lukewarm water and the yeast.  Let stand in a warm place for 5 minutes.  Now mix all of the dry ingredients and the oil in a large mixing bowl.  Push the flour mixture to the side and pour in the yeast/water mixture.  Now be ready to knead.  I knead with my right hand and keep my left hand clean in case I (knead) to add more flour. (If it is too sticky) 

 It will be a big wet mess at first.  But soon it will come together.  To knead you just fold the dough over and on itself over and over.  Of course you won't be able to really knead until the dough comes together.   

It should look like this after a few minutes. When you are done kneading and it feels like a springy dough ball, cover the dough with a damp towel.  I always prepare the damp towel in advance because your hands will be a mess.  Now let the dough rest in a warm place for at least 20 minutes.  It should double in size.  When that happens you'll need to punch it down to release some of that air.  Now pull the dough from the sides of the bowl and kind of loosely form it into a ball again.  Pour a little olive oil over the dough and cover with plastic wrap and store in the refrigerator until dinner.  

O.K.  so now it is hours later right? The dough will have risen and should be enough for 3 pizzas.  I take the dough out of the bowl and cut it into 3rds.  I take 1 3rd and roll it out as shown. I freeze the other balls for later.  And boy, is it nice to have those in the freezer! I like a thin crisp crust so I roll it thin.  I transfer it to my large oiled pizza pan.  And this is an important part.  Take a fork and poke it all over your crust.  Then bake it for 5-10 minutes. (My metal pan has holes in it) This  pre-baking will give you a crisper crust.  You don't need any pizza stone or special pizza oven.  Trust me.  

Now you can take your pre-baked crust and add your toppings.  I spread a thin layer of Ortega taco sauce on top.  Then a thin layer of a taco cheese blend.  My favorite meat is chorizo. I find my favorite at Clancey's Meats in Linden Hills.  If you've tried chorizo and didn't like it, try another kind.  When you find the right one it is fantastic.  I take one link and squeeze it out of its casing and saute it until it is almost done.  Then I sprinkle it on my pizza.  I'll add onions and sliced peppers. But add what ever southwestern veggies you like.  Bake for around 5-10 minutes at 450 degrees.  

After the pizza is done.  Add cooked frozen corn.  I always have pre-cooked frozen corn in my freezer. You might want to defrost the corn on a paper towel to absorb moisture.  Then sprinkle the pizza with some fresh Mexican cheese.  I usually add my favorite herb cilantro as well.  But I didn't have any today.  This is a fabulous pizza!

Now the Margaritas will take some planning.  Last Summer my husband brought home as many watermelons as he could carry.  He picked them up on his lunch break downtown at the Farmer's Market.  The melons then came home with him on the bus.  Ha!  But you don't have to go quite that far.  My point is you'll need watermelon puree in the freezer.  Or fresh.  You'll need to blend the fresh seeded watermelon and strain out the pulp.

Now put 1/2 cup of watermelon juice each in two large glasses.  Add 2 shots of Tequila and 1/2 shot of Grand Mariner to each glass.  Then add 1/2 shot of Lime Margarita mix and 1 shot of fizzy club soda to each.  Stir, add ice and enjoy what ever special occasion you're celebrating!  It is sooooo good. This recipe is too good not to share.  Pass it on...