March light in the evening

March is never simple

Typically, March is my least favorite month.  Cold rain, grey skies, wind, soggy ground.  But, the snow is finally melted off and I’m beginning to search for daffodils.

I notice the changing evening light each night I do dishes.  I like the view from my sink.  There’s hope yet.

Strong wind, rain, thunder, lightening tonight.  Storm couch, indeed.  Blankets, Daily Show, maybe House of Cards.  Despicable characters, delightfully cynical.

Storm couch

Rest in peace, my dear Aunt Julie.  Your spirit, love and caring will never be forgotten.

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One sentence per day to start – great idea from Gretchen Rubin

Thank you, The Muse, for cranking out enjoyable and valuble content each day, where I typically learn something new. But I believe I need to credit Gretchen Rubin and her Happiness Project today for the idea of the “one sentence each day journal”.  Here’s goes nothing.

The link for the Muse post here

7 different clients made a statement similar to “Golfers really don’t read much, but they do like pictures”.

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My job is to create more engagement between golfers and their PGA Professionals.  How about more pictures of golfers having fun and enjoying the beauty of a golf course?  Just a thought.

Sideways meat and bread

Grateful for the simple things in life, Verbow and Nickel Creek

Fresh bread, olive oil, fresh tomatoes and basil.  Oh, and meat.  In this case, sopressata and prosciutto.  Here is a simple meal with fresh baguette roasted with olive oil, kosher salt and garlic. Baked in is thinly sliced Parmigiano-Reggiano.

Meat and bread from above

An Alexander Beck 2012 Chardonnay that evidently has a nose of “brioche toast”.  I didn’t really pick that up, but it went nicely with the bread and meat.  

A quiet kitchen.  Just fiddling around solo and listening to music.  The following artists got some play:

Nickel Creek’s 2014 “A Dotted Line”.  I love Sara’s vocals on “Destination”, and these three musicians are so talented.  If you’re not familiar with Nickel Creek, I highly recommend…anything.

New find from Spotify – Caitlin Canty’s “Reckless Skyline” .  I applaud any guitar player/singer who says, “Hell yes, cello will sound perfect!”  

I’m a big fan of Verbow and how Jason Narducy got such a cool sound from his guitar playing and bandmates, including cellist Alison Chesley.  Experience a cello solo AND “New History” from Verbow.  The song kicks in at the 3:25 mark.

Food and music, a natural combination for pleasure, folly, peace. An interesting end to an interesting week. What do you make in your musical kitchen?

Blackened Tuna and Red Pepper Puree

Winter Food Inspiration from Maize

March showed up here in Sellersville yesterday with 4″ of snow and a topping of ice.  I now officially am in need of sunshine, warmth and green grass/leaves/vegetation.  But, instead of curling up under a blanket and wishing the day away, I figured I’d have a little fun in the kitchen. I had blackening spices on hand, mixed together a roasted corn/lime salsa and created a roasted red pepper and jalapeno puree.  Good to go!

Blackened Ahi Tuna with Red Pepper/Jalapeno Puree and Spinach

Blackened Tuna and Red Pepper Puree

On a related food note and the reason why I created this tonight is that we went to a delightful local restaurant Saturday night named Maize, just down the road in Perkasie, PA.  M and P are kind enough to turn us on to good local “things”, Maize being one of them.

The northern suburbs of Philly have lots of hidden treasures, and I’m sure I’ve found one of them here. Chef Matthew McPhelin and his crew created fabulous meals and inspired me to create some warmth of my own in my kitchen last night.  By the way, Maize is BYOB and sets a leisurely pace, yet seemed exciting the entire time. The popcorn is great, and the buttermilk biscuits with butter and honey have compelled me to figure out how to make something that good.  A review of Maize is coming.

I sat facing the kitchen, and enjoyed watching the changing rhythm of the 3 chefs working in unison. Amazing!  They also had a flat of micro-greens on the shelf between the dining area and the kitchen. I want to figure out how to have my own micro-greens in my kitchen.

We also shared some very good wine through the evening, including a nice Champagne P brought for fun.

Ehret wine Stags Leap

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Coq au Vin, minus the coq

I think I’ve always wanted to attempt Coq au Vin at home, and I’ve always be curious about it, but intimidated! Although I’d always heard about coq au vin, I didn’t really know what HOW until earlier this week when I committed to cooking a Sunday dinner for a few people.  So now, I’ve got chicken, wine, and my favorite cooking vessel ready.  Curiosity gets the best of me, again.

La Crosset

I’m using the Julia Child’s recipe from the Smitten Kitchen and Jamie Oliver as guides. I’m confident neither will lead me astray!

Yes, I did search locally for a rooster. Alas, there are no cocks in Lansdale right now.

What music suggestions do you have for “cooking time”?  I’m in a Thelonious Monk mood….