Friday, November 28, 2008
Mar, Aneta, Kosuke (pictured), Christian, David, Nicole, Matt, Teri, Tomoe, Naoko (not pictured)/Thanksgiving, Brooklyn
Starters: hummus & veggies; roasted red pepper & white bean salad with feta; stuffed grape leaves; sundried tomatoes; mixed olives; Teri's homemade pickles (beets & garlic, rosemary radishes, and cauliflower with carrots); bread & crackers; stuffed ajicitos with cheese; mixed nuts.
Dinner: Stuffed portobellos with wild rice, spinach & goat cheese; vegan cranberry stuffing; raw vegan cranberry sauce with orange and candied pecans; roasted garlic, rosemary & parmesan mashed potatoes; vegan gravy; vegan baked sweet potatoes with coconut milk; roasted brussels sprouts, carrots, cauliflower, red pearl onions & corn; two-beet arugula salad with walnuts, apple & goat cheese; stuffed biscuits with roasted butternut squash, apples & currants; many beers (Japanese from Naoko & Tomoe and lambic from Aneta & Kosuke); many wines (including a Spanish one from Mar & David)
Dessert: Nicole's pumpkin bread & brownies; Matt's chocolate pecan pie & pumpkin pie; vanilla ice cream & espresso gelato; fruit plate (rasberries, blackberries, strawberries, apples); 4 types of Bovetti chocolates (ginger, pistachio, mint & cocoa bean); coffee; Baileys; Lagavulin single-malt scotch.
Wednesday, November 26, 2008
ed. note - Luisa has not responded to inquiries regarding what exactly this is, (should I be worried?) but I did a little research on Wikipedia:
"Fiambre is a traditional food from Guatemala that is eaten on November 1st and 2nd. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It is a salad, served chilled, and may be made up from over 50 ingredients.
Fiambre started out from the tradition in Guatemala of taking dead family members their favorite dishes to the cemeteries for the Day of the Dead. As all different families brought food to the celebrations, they became mixed, eventually mixing them together to this all-encompassing salad. Ingredients usually include numerous cold cuts and sausages, pickled baby-corn and onion, beets, pacaya flower, different cheeses, olives, chicken, and sometimes even brussels sprouts or shrimp.
This dish varies from family to family, recipes traditionally passed on to younger generations. Because of this, on the Day of The Dead, it is customary to share your fiambre with other families and relatives.
Some variances are:
- Fiambre rojo (with beets)
- Fiambre blanco (no beets)
- Fiambre desarmado (traditional of the department of Jalapa)
- Fiambre verde (no cold cuts, vegetarian)"
Monday, November 24, 2008
Sunday, November 23, 2008
Friday, November 21, 2008
Thursday, November 13, 2008
Thursday, November 06, 2008
Tuesday, November 04, 2008
Want to know what a union-side lawyer doing election protection eats for lunch on election day? Check it out.
Here's a still life I just did here in my hotel room in Denver. I eat this every day pretty much first thing, except for the button which probably wouldn't go down too well!
It's the "Meatless Millie" sandwich from Fatheads in Pittsburgh. Fatheads was awesome, amazing beer and good sandwiches. The Meatless Millie actually has real pierogies on it!
Monday, November 03, 2008
Homemade veggie chili with cheese, roasted potatoes & carrots, and corn chips. For dessert: homemade banana bread and red velvet cupcakes.