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vegetarian dream.

December 29, 2009

I just emailed the recipe below to myself so I would remember it for dinner sometime soon, but I thought others might like this recipe from Whole Foods. It is the perfect meal for veggie like me and it may be before lunch, but I am drooling just thinking of this recipe. Thank you again Whole Foods! Now, just open up your store in Santa Rosa and I will be happy!

Kale, Mushroom and Tomato Saute with Polenta

Serves 4

If you’re a mushroom lover, use different varieties of mushrooms like shiitake, portobello or cremini in this rich, savory sauté. For extra flavor, try using olive oil from the jar of tomatoes in lieu of regular olive oil.

Nutrition

Per serving (about 11oz/309g-wt.): 230 calories (90 from fat), 10g total fat, 2g saturated fat, 5mg cholesterol, 800mg sodium, 28g total carbohydrate (3g dietary fiber, 3g sugar), 8g protein

Ingredients

2 tablespoons olive oil, divided
1/2 pound sliced button mushrooms
Salt and pepper
8 oil-packed sun-dried tomatoes, drained and roughly chopped
2 cloves garlic, finely chopped
1 bunch kale (about 3/4 pound), stemmed and roughly chopped

1 (18-ounce) roll precooked polenta, cut into 8 rounds
1/4 cup grated Parmesan cheese (optional)

Directions

Heat 1 tablespoon of the oil in a large skillet over medium high heat. Add mushrooms, salt and pepper and cook, stirring occasionally, until softened, about 5 minutes. Add tomatoes and garlic and cook another 2 minutes. Stir in kale and 1/4 cup water, cover, reduce heat to medium low and cook until kale begins to wilt, about 2 minutes. Toss well, season with salt and pepper, cover and cook until wilted, about 2 minutes more. Cover and set aside.

Heat remaining 1 tablespoon oil in a large nonstick or cast iron skillet over medium high heat. Arrange polenta in skillet in a single layer (working in batches, if needed) and cook, flipping once, until golden brown on both sides, 5 to 6 minutes total. Transfer polenta to a paper towel-lined plate as done.

Arrange polenta on plates, spoon kale and mushroom mixture over the top, garnish with cheese and serve.

new years eve in sf.

December 23, 2009
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good day in healdsburg.

December 18, 2009

Everyone keeps asking me why I cannot stop smiling and while I will keep up the suspense for a while, I will say it is gorgeous here in Healdsburg today.

I am sitting here from Bean Affair, a local coffee shop Healdsburg. It is the BEST place in town to use wifi. It isn’t as packed with people as the Flying Goat, plus this place actually has wifi (which the Goat does not) and has some amazing crepes. The sun is shining outside, so as soon as I am done with my latest project I will be taking a drive through Alexander Valley to visit one of the other reasons I am smiling.

Happy Holidays!

*shana.

testing images on wp.com via email.

December 16, 2009

If you subscribe to my blog via RSS I apologize for these tests – I am playing around with emailing my posts into my blog. Also, thanks for subscribing! That is awesome.

Okay — Now to test out how images look by posting images of myself and my friend Mike cutting down and decorating a Christmas tree for his parents! Enjoy!

*shana.

bites from @relishculinary.

December 16, 2009

I just posted Relish Culinary Adventure’s latest email newsletter simply by forwarding the email to Posterous. It was extremely easy to do because all I did was click forward and clean up some of the extra stuff about Vertical Response, etc. It also looks GREAT on the Posterous website. Now I am testing it out on WordPress by forwarding the same email to my Funny by Accident site on WordPress.com….  Let’s see how it looks….

Written after email was sent: Formatting is much more clean on the Posterous site.  They scale down the newsletter to fit in the area and keep the same formatting (see bottom left hand corner to see the difference).  But, still it is nice to know that I can email posts into WordPress.  Now, I wonder how images will look???

Relish Culinary Adventures
Top Chef in Healdsburg
Click to link to Relish home page

Anyone else a big Top Chef fan? I thoroughly enjoy watching the creative cooking process and was amazed each Chef Michael Voltaggio leading a Relish class in 2005week by the resulting dishes. If you followed the season that last week, you know that the finale was held at the Two-Michelin-Star Cyrus Restaurant. You might have missed (since it wasn’t even mentioned) that Cyrus is located in our own Healdsburg in Sonoma County, not Napa where the other finale activities were held. But that’s not the only Top Chef-Healdsburg connection. Midway thru the season, celebrity chef Charlie Palmer was the guest judge for an elimination challenge that was all about “Pigs and Pinot” (e.g., pairing pork dishes with pinot noir wine.)

Chef Palmer’s annual Pigs and Pinot Celebration is held right here in Healdsburg each March. In fact, the pork cooking seminar with Charlie is held here at the Relish Culinary Center. Connection number three is the winner himself—chef Michael Voltaggio was the chef de cuisine at Charlie Palmer’s Dry Creek Kitchen in Healdsburg back in 2005. A baby-faced, less-tattooed Michael led a number of Relish classes during his tenure including the fun Holiday Appetizers and Cocktails class pictured here. Michael was a rising star—talented and determined—and he was a pleasure to work with (really!)

I like to think that all this attention reflects that Healdsburg is squarely on the national food map. With world-class wines and beers, nationally recognized restaurants, a regional legacy of sustainable farming, and a plethora of outstanding artisan food producers, it shouldn’t be a surprise that Sonoma County is an extraordinary culinary destination.

Creative Holiday Gift Ideas With the current economic challenges, we’re big fans of practical and experiential gifts for the holidays. Relish Gift Certificates are a great option for friends and family who appreciate a unique and delicious cooking experience. Available in any amount, we can send the gift certificate directly to the recipient or to the giver via email or post. We’ll be available to process gift certificates through Wednesday, December 23rd. Check out our special offer for gift certificates of $300 or more.

Relish also carries a variety of products for The Essential Pantry, including local olive oils (DaVero, Dry Creek and Deergnaw), Marcucci Farms Zinfandel Vinegar, Terra Sonoma Ver Jus and Saba, plus colorful Olive Oil Tapas Bowls and some of our favorite cookbooks. Drop by any weekday between 10 am and 4 pm to make your purchase a lovely bit of Sonoma County.

To register for events, please call 877.759.1004 or visit www.relishculinary.com.

giving to those in need by giving up.

December 16, 2009

Twitter friend and fellow cheese lover, Kelly Cline (aka @Kcline) of the food blog (and showcase for some of her amazing food photograph’s) Nommy Nom asked her followers to undertake a challenge during the holiday’s to give up one luxury item for how – ever long they can and give away the saved cash to a local food bank or other charity that feeds the hungry.

Sounds like a great idea to… as well as one I can truly accomplish.  So for Kelly’s “Feel Good by Giving” Giveaway I have decided to give up two things that I take for granted.

Cheese – As a vegetarian, I find that most items in my diet revolve around some type of cheese.  While it is delicious and provides me with some of the protein that I need, it also hurts my stomach and I feel much better when I go without it for a few days.  My challenge is to go without cheese until Christmas.  With holiday parties and randomness, it will be a real challenge to see if I can make it the week and a half.

Subtracting cheese from my diet doesn’t really save me money so I decided that in order to save money, I would stop parking in the paid parking spots downtown.  For the next week, I vow to park at the Macy’s parking lot and walk my lazy butt the quarter mile to my office which should save at least $30 dollars from now until the end of the year.  After the first of the month I will take that $30 and donate it to the Redwood Empire Food Bank, our local food bank.

You can track my progress here, but for more information contact Kelly.

Feel Good by Giving – Giveaway Rules

Giveaway – what do you get:
One winner to receive (1) $50 Amazon Gift Certificate

How to be Involved:
Go without a luxury for a day, week or month & use the money to Feed the Hungry. No amount is too small!

How to Enter:
Write a blog post about your donation, post your link in the comments section of this post.***

How Winner is Picked: Random Number Generator

Entry Deadline: December 20th Midnight PST

Winner Announced: December 24th

horoscope for a libra.

December 2, 2009

I am a Libra and don’t spend too much time worried about how the stars are aligned or which sign my moon is in, but it is fun to read my horoscope every once in a while.

Today’s reminded me that I am on the right path and that hard work will allow me to realize my dreams….

You will* receive a solid boost of energy as you look to the future and like what you see today.

Fortunately, you have the ability now to envision the path ahead of you and then use your creativity to turn your intentions into reality. But don’t take anything for granted or your dreams will slip away. You must keep your feet on the ground and be willing to work extra hard to reach your goals.

I know I am working my ass off to make sure my business is a profitable one and this horoscope truly made me feel good about what I am doing.  I know running your own business is hard work, and I am definitely up for this challenge. *This word wasn’t in the horoscope, but I wanted to edit it so it was grammatically correct.