Smart Women Crave Good Company by Anne Farnum July 29, 2013 by Geoff Bevington Leave a Comment Last month I hosted Card Club…60’s theme. What screams vintage 60’s more than my Smart Women tray and coasters? Why, nothing at all! The Smart Women Company, “Wants women to know that the things we do make a difference. By living and breathing our politics and convictions on a daily basis, (whether we’re running errands, running the office, or running FOR office) Smart Women change the world every day.” How perfect is that? Smart Women products are my go-to hostess gift. They are suitable for every occasion and for women of all ages. They are affordable, fun and unforgettable! And proceeds from the tray go to the Boys and Girls Club of America! My tray and coaster supply sit permanently on my dining room buffet with my vintage-inspired cocktail glasses and they put a smile on my face every time I walk by. Card night was a huge success. As the ten of us sat around my dining room table for four hours, playing six hands of cards, we put the worries of the day behind us. For one evening some forgot about sick parents, others about work, children’s activities and overall day-to-day responsibilities. In the spirit of Smart Women, we drank, ate, laughed and shared. And in the end, we realized that we really are a bunch of smart women who do so much every day and who need a break once in a while just to have fun, celebrate and enjoy each other and all of the amazing things we do. Thanks, Smart Women! Next month’s card club theme…the 70’s. Groovy, baby!
Cauliflower Steaks July 20, 2013 by Jill Foucre Leave a Comment Cauliflower Steaks 2013-07-20 20:04:45 Print Ingredients 1 head of cauliflower 2 Tablespoons olive oil 1 teaspoon fresh lemon juice salt and pepper to taste smoked paprika Instructions Heat the oven to 425 F. Remove the tough outer leaves of the cauliflower. Cut the base so that it can stand up without moving around. With a sharp knife, carefully cut slices to have ‘steaks’ that are about 1/2 inch thick. Lay them without touching on a baking sheet covered with aluminum foil or parchment paper. In a small bowl, whisk the olive oil and lemon juice. Brush each side of the cauliflower slices with a very thin coating of the mixture. Season with salt, pepper, and smoked paprika (or use other spices you like*). Place the baking sheet in the oven and roast for 15 to 20 minutes. Turn the slices around, and roast for 10 more minutes, or until the edges start to brown. Alternately, cauliflower steaks can be grilled on a gas or charcoal grill with the same results. Notes *cauliflower goes well with many flavors: curry, cumin, chili pepper, coriander… match your meal and your taste buds! Adapted from "You Can Trust a Skinny Chef", by Allison Fishman Adapted from "You Can Trust a Skinny Chef", by Allison Fishman Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
The Citrus Fizz July 20, 2013 by Jill Foucre Leave a Comment The Citrus Fizz 2013-07-20 19:59:32 Print Ingredients 1 oz Quince & Apple Citrus syrup 1 oz vodka 2 dashes orange bitters 2 oz club soda Instructions Mix syrup, vodka and bitters in a glass with ice. Add club soda, stir and garnish with an orange twist. By Quince & Apple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cucumber Mojito July 20, 2013 by Jill Foucre Leave a Comment Cucumber Mojito 2013-07-20 19:55:51 Print Ingredients 2 sprigs fresh mint 2 lime wedges 1 oz Quince & Apple Lime and Cucumber syrup 2 oz rum Club soda Instructions Muddle mint and lime in a salt-rimmed glass. Add syrup and fill glass with ice. Top with rum and club soda. Enjoy! By Quince & Apple Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Lemon Broccoli and Bow Tie July 12, 2013 by Jill Foucre Leave a Comment Lemon Broccoli and Bow Tie 2013-07-12 08:23:13 Print Ingredients 8 cups broccoli florets (4 heads) ½ lb farfalle (bow tie) pasta 2 Tablespoons butter 2 Tablespoons extra virgin olive oil 1 clove minced garlic 1 lemon, zested ½ teaspoon fresh ground black pepper Kosher salt ½ lemon freshly squeezed ¼ cup toasted pine nuts Fresh grated Parmigiano-Reggiano Instructions Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon. Place in a large mixing bowl and set aside. In the same water, cook the farfalle according to the package directions. Drain and add to the broccoli. In a small sauté pan, heat the butter and oil and cook the garlic and lemon zest over medium heat for 1 minute. Off heat, add salt and pepper to taste and lemon juice and pour over the broccoli and pasta. Sprinkle with pine nuts and cheese. Toss well. By Jamie Bordoshuk Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/