Wednesday, September 1, 2010

Sweet Memories of a Sweet Sixteen

I'm thinking back on my daughter's 16th birthday in February for some reason.  
It was so much fun.  
The planning, shopping, buying, arranging and then ooh'ing and aah'ing once all baubles and decorations were in place was a good time.  We've lived in much colder climates and her birthdays were never sunny and bright like it was here in the deep south.  
It was a beautiful day and wonderful climate.  

Madeleine was just asked if she would help out at a friend's 13 year-old daughter's birthday party.  
She likes to design jewelry and she was asked to make earrings with the girls. Then, the jewelry could be brought home as party favors.  
What a sweet idea 
and 
something Madeleine will certainly enjoy.  
She is so patient and generous with everyone.  

So that made me think of her party and 
how special the day was for our family.  
We had just moved recently to this state and felt so privileged to have met such wonderful friends so soon.  
A Sweet Sixteen it was.  
A mother couldn't ask for a more beautiful daughter.  
She brings me wonder each and every day with her beautiful spirit and her beautiful presence in my life.  
I love her so dearly.  
I need to tell her this more 
...somehow.  
She is a "teen" you know...

Frank Bonanno’s next restaurant

September 1

Well the work load here at NRN is just crazy, but I wanted to pop into the blog very briefly, to let you know that I was vacationing in Denver recently and hope to find time to report on that.

Also, speaking of Denver, I just got off the phone with restaurateur Frank Bonanno, who told me he’s scheduled to close on a property on September 9 in the Highlands, where he plans to open that French-style charcuterie that has been talked about since May (or really April, I guess.

Plans now are to call it Lou’s Food Bar and to serve a whole bunch of house-made pâtés and sausages.

Frank said he also has plans to open a bar somewhere, but he decided to stay tight-lipped on the details of that.

White Bird Table

Hi everyone, Happy White Wednesday. I've been busy working on the BCOW (For those not in the know Beach Cottage On Wheels). It has been a lot of work and a lot more coming up. Right now its in the shop getting a ceiling panel replaced from past water damage. Yes I knew about it and am ok with it (because it is fixed, and hasn't leaked since I have had it). It will be back soon and then paint, after that the fun stuff. Enough about that, its White Wednesday Yayyyyyy!!!!!
What happens when you see a table you really love but it doesn't quite fit. That's right lots of white paint. I found this table at Pier1, I loved the bird and the twig shape but......
It looked like this, great lines, but its missing something. That's right white paint.....
Look how sweet the little bird looks.....
Oh I had to do something with the table top (not being a big fan of clear glass tops). I fixed it with spray frosting for glass.
There it is a nice table turned into a great white table, I love it.
For more Wonderful White Wednesday items go see Kathleen at http://fadedcharmcottage.blogspot.com/.
See everyone next time......

Balinese Spicy Chunk Beef (Daging Bumbu Bali)

Balinese Spicy Chunk Beef Daging Bumbu Bali

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal ulek
3-4 birds eye chili
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup kecap manis (sweet soy sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).

Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.

Process until you have a paste.

Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.

Add the soy sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.

Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.

Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.

Balinese Spicy Chunk Beef (Daging Bumbu Bali)

Balinese Spicy Chunk Beef Daging Bumbu Bali

1 lb lean stewing beef, cut in chunks
2 medium onions, chopped
2 tablespoons sambal ulek
3-4 birds eye chili
4 cloves garlic
1 teaspoon shrimp paste
4 kaffir lime leaves
3 bay leaves
1/2 cup kecap manis (sweet soy sauce)
1/3 cup oil (for frying)
vinegar
salt
sugar

Add enough water to the beef to cover, bring very slowly to a simmer and cook until done, (as with making any stock, this can take a few hours).

Put in the food processor: onions, sambal, chilies, garlic and shrimp paste.

Process until you have a paste.

Fry this paste in the oil on a medium heat for a few minutes together with the kaffir and bay leaves.

Add the soy sauce, a little vinegar, the cooked meat and 1 to 2 cups of the meat stock.

Simmer for approx 15 minutes, and then taste for salt, sugar and maybe more vinegar.

Serve this with rice and other Indonesian dishes, what is really great as a little side dish is to quarter a few bananas and quickly fry them in butter until brown and starting to soften, keep warm in the oven until you are ready to serve.