{Wine Wednesday} Game day wine pairings

WineWednesday

VinePair always has the best wine pairing ideas and infographics! (See Halloween candy, Thanksgiving, and Christmas cookies.)

They scored once again with these football foods and wine pairings. I’m sure these would all be great with beer, but that’s not my thing, so this is especially poignant for me. Especially since I’ll be spending the bulk of my sportsball-watching at home, in front of the TV with my little guy. Don’t nachos and malbec sound delightful right now?!

 

2015-9-16 football-gameday-wine-pairings-infographic
Happy drinking and go Huskies, Broncos and Seahawks! 

La Spiga’s “Chef’s Table with Gnocchetti 101” class

DyneHave you heard of Dyne? According to them, Dyne is a better way to book and enjoy the dining experience, to discover secret menus, pop-ups, and special offerings at select partners in Seattle. Based on this experience and the offerings I’ve seen, I would have to agree!

Brandon and I had the pleasure of using Dyne to attend a very select class this past June, in the private dining mezzanine (upstairs) at La Spiga Osteria, one of our favorite Seattle spots.

“Chef’s Table with Gnocchetti 101” was limited to 20 people and led by La Spiga owner and chef Sabrina Tinsley. Sabrina walked us through a demonstration-style cooking class on the techniques to master gnocchetti (the soft, delicate pasta cousin of gnocchi) followed by a three-course dinner with optional wine flight. Brandon opted for the wine flight, I opted against it.

For $48 per person (plus $25 extra for the wine flight), this was a deal — and an experience — that we couldn’t pass up!

Our group of Dyners

Our group of Dyners

THE MENU

First Course: Insalata Primavera con Carciofi Croccanti
Spring salad with crispy fried artichokes, spring peas, asparagus, fava, bibb lettuce and pecorino fresco

First Course: Insalata Primavera con Carciofi Croccanti

First Course: Insalata Primavera con Carciofi Croccanti

Second Course: Gnocchetti al Norcina
Gnocchetti pasta with pork sausage, truffle and cream sauce

Second Course: Gnocchetti al Norcina

Second Course: Gnocchetti al Norcina

Third Course: Panna Cotta
Strawberry panna cotta with 30th Anniversary balsamic vinegar

Third Course: Panna Cotta

Third Course: Panna Cotta

Dinner was delicious (as we’ve come to expect from La Spiga) and the best part of the evening was that we got to take recipes for each of the courses home with us! And now I will share the Gnocchetti alla Norcina (ricotta gnocchi with sausage, truffle and cream sauce) recipe with you!

Gnocchetti 101 class at La Spiga

Gnocchetti 101 class at La Spiga

Gnocchetti alla Norcina from La Spiga Osteria
(Ricotta gnocchi with sausage, truffle and cream sauce)
Serves 6

Ingredients

  • 2 lbs ricotta, drained overnight
  • 1 egg
  • ~1/2 teaspoon coarse sea salt
  • Fresh ground pepper
  • 2 T truffle flour (optional)
  • 2 c all purpose unbleached flour + extra for dusting
  • 6 pork sausage links
  • Olive oil
  • 3 T truffle butter (optional — available for purchase at La Spiga)
  • 3 c heavy cream
  • Parmigiano Reggiano

Make the gnocchetti

  • Mix together the ricotta, egg, salt, a little fresh ground pepper and the truffle flour, if you’re using it.
  • Add the all purpose flour and blend until smooth. The dough should be a workable consistency and may be sightly sticky. (About 2 minutes)
  • If the dough is too sticky, you may add up to a 1/4 c extra flour, but resist the urge to add any more.
  • Dust your work surface with plenty of flour and roll out the dough in small batches into 1/2″ cylinders with your palm.
  • Cut the cylinders into 1/2″ pieces like the below photo.
  • Dust the pieces with flour and transfer to a baking sheet lined with parchment, you may freeze at this point, if you’re enjoying them later.

Little gnocchettis

Little gnocchettis

Make the sauce

  • Remove sausage from the casing (Sabrina recommends using sausage WITHOUT fennel– it’s her preference) and saute in a sauce pan with 2 T olive oil. (Sabrina only uses Bono Extra Virgin Olive Oil, which I have only been able to find at La Spiga, not at PFI), lightly salt the sausage to prevent the loss of flavor to the cream.
  • When the sausage has just cooked through, add the optional truffle butter and allow to melt.
  • Add the cream once the butter has melted.
  • Bring the sauce to a boil and remove from heat. Don’t worry about boiling the sauce down or reheating it. It will do this on its own.

The best sauce EVER: sausage, truffle and cream

The best sauce EVER: sausage, truffle and cream

Cook the Gnocchetti

  • Bring salted water to a boil. The water should “taste like the sea”
  • Cook the gnocchetti in small batches. Do not stir.
  • When the gnocchetti rises to the surface, allow it to cook for about one more minute. Skim the finished gnocchetti off of the surface with a slotted spoon and transfer to the sauce pan.
  • Continue to cook all of the gnocchetti in this method.
  • Dress the cooked gnocchetti by folding it into the sauce. Take care not to break up the gnocchetti and serve immediately. (This should only include ~one minute in the pan)
  • Add garnish (microgreens pictured here) and/or Parmigiano Reggiano

Second Course: Gnocchetti al Norcina

Second Course: Gnocchetti al Norcina

AND ENJOY!!! Now I’m hungry and want to go make a batch of this Gnocchetti alla Norcina! Thanks for the recipe, Dyne and La Spiga!

 

Introducing Michael Carl

Without further ado, I’d like to introduce my one-week-old son, Michael Carl.

"Hello, world. I'm Michael."

“Hello, world. I’m Michael.”

Megan's Island's newest resident

Megan’s Island’s newest resident

Michael was born at on Tuesday, September 15, 2015. He’s a prompt fellow and I started the laboring process on his due date, approximately 22 hours before he made his grand entrance into the world. 

He weighed in at 7 lbs, 15.3 ounces and measured a lengthy 21.25 inches.

Michael's favorite position: sleeping soundly during the day

Michael’s favorite position: sleeping soundly during the day

Bath time was a success!

Bath time was a success!

This way to the gun show, ladies!

This way to the gun show, ladies!

Nice to meet you!

Nice to meet you!

For many, many, many more Michael photos, check out my Instagram.

Fall 2015 TV premieres

Along with football season, it’s TV premiere season! (One of my favorite times of the year!)

First and foremost, here is the printable calendar. I’d recommend you print this immediately and highlight the shows you’ll be watching. (I’ve already printed, highlighted, AND confirmed the first several listings in my DVR.)

2015-9 TV Line Premiere

I’m most excited for the returning shows, in chronological order of return:

Last year I tried watching the new shows Z NationGotham, and The Flash, but I think only Gotham will make it’s way back onto my DVR this season.

We’re going to be tuning in sporadically to The Late Show with Stephen Colbert (On now!, 11:35 p.m., CBS) and The Daily Show With Trevor Noah (9/28, 11 p.m., Comedy Central) and will try out the following new shows:

We found Forever to be a really good show last year, and I’m bummed that it was cancelled. Stupid ABC.

My mid-season favorites will be returning toward the end of the year, including: Pretty Little Liars, Young & Hungry, Downtown Abbey (final season!), Game of Thrones, Orange Is the New Black, and my new favorites House of CardsBallers and The Brink, among others.

Read last year’s fall TV premiere post here and happy watching!

Seattle’s Sweet Week: Sept. 14-20

Seattle's Sweet Week

Seattle’s Sweet Week, Sept. 14-20

Guess what next week is? SWEET WEEK! Seattle Magazine has the full scoop, and here are the highlights:

Now in its second year, Sweet Week, which runs Sept. 14 to 20, features 20 of the city’s best sweet shops offering special $5 desserts or samplers, some of which are not usually on their menus:

Hot CakesBallard: Apple Cardamom Ginger Crisp with salty molasses caramel and vanilla ice cream; Capitol Hill: Cherry Fig Fennel Crisp with salted caramel and vanilla soft serve

Hello RobinIce Cream Sandwich with Chocolate Chai Brownie Chunk Cookies, Molly Moon’s Stumptown coffee ice cream, and pop rocks

Sweet Mickey’s: Fudge Sampler Box

Theo ChocolateFlight of fall flavors: Pear Balsamic Ganache, Apple Cider Caramel, and Fig Fennel Ganache

Full Tilt Ice CreamBlueberry Cheesecake Ice Cream Bars

Dahlia BakeryS’mores Chocolate Tart

Dahlia Workshop‘City of Seattle’ Italian plum and ginger Basque cake

Le Panier‘La Vie en Rose’ sweet rose mousse and raspberry cream in choux pastry

Fresh FloursTea-infused macaron sampler: Chai, Rooibos, Hojicha, and Matcha

Violet Sweet Shop‘The Opera Bundt Cake’ all-vegan vanilla bundt cake brushed with espresso syrup, covered in dark chocolate ganache, and filled with espresso creme

A La Mode Pie‘Cookies & Cream Tuxedo Pie’ crumbly chocolate-graham cracker crust, with layers of rich ribbons of chocolate, crushed Oreos, delicate homemade custard, more crushed Oreos, and whipped cream topping

MacrinaMini Banana Chocolate Cake, layers of banana and chocolate cake with sweetened whipped cream and rum roasted bananas, glazed with ganache

ChocolopolisFlight of Brown Butter and Salted Caramel drinking chocolates with a salted caramel covered in dark chocolate.

Canal MarketApple Rosette with pistachio ice cream

PieTrio Of Mini Mini Pies, pick three: Beechers Apple Pie with local Flagship cheddar, apples, and brown sugar cheddar crumble; Boozy Blackberry with local berries and Schilling Cider’s Mischief Maker, Crème Fraiche Pecan, Pumpkin Cream, and Raspberry Chiffon

Gelatiamo‘Gelato d’Autunno’ trio of gelatos using pears, figs and hazelnuts, served with a caramel cookie

Cupcake RoyaleButtered Popcorn and Caramel Crunch Babycake with buttered popcorn and peanut crunch ice cream, and KukuRuZa Hawaiian sea salted caramel corn

Flying ApronVegan & Gluten-Free Yeasted Cinnamon Roll with cream cheese frosting

ParfaitChewy Chocolate Hazelnut Cookie Sandwich with butter toffee ice cream, rolled in hazelnut toffee

Bluebird Ice CreamSmoked Chocolate Porter Ice Cream with Hot Cakes’ smoked chocolate

$5 desserts!? YES, please! I don’t even know where to start!!

It’s football time!

‘Tis the season to get ready for football season! I’ve been gearing up on Pinterest and have compiled some of my football favorites here for you. We even went to a preseason faceoff between our hometown Seattle Seahawks and Brandon’s beloved Denver Broncos. (The Broncos won~ Go Broncos!) Baby-dependent, Brandon will be heading to the first home Husky game of the season on Saturday. I’ll be at home cooking something delicious. Maybe these ‘chos? {Better yet: pineapple and pork are supposed to induce labor!}

Since the season is long and we’ll have plenty of opportunities to share our tailgate and game day eats, I’m focusing on football crafts today. Specifically, AstroTurf crafts.

I had a lot of fun with AstroTurf last year, with my debut on Q13’s morning show.

Looked good on TV!

Looked good on TV!

I made koozies, coasters, platters, wine tags, “wreaths,” and more. {Full blog post and tutorial here} But those were so 2014.

Beer koozies

Beer koozies

AstroTurf platters: works with any size tile!

AstroTurf platters: works with any size tile!

AstroTurf wine tags

AstroTurf wine tags

One of my most favorite crafts to date: An AstroTurf W!

One of my most favorite crafts to date: An AstroTurf W!

For the 2015-16 season, I’ve purchased a new roll of AstroTurf rug and found some new ideas:

An upgrade on my coaster idea: circles!

An upgrade on my coaster idea: circles!

This AstroTurf table is pretty amazing

This AstroTurf table is pretty amazing

An AstroTurf bulletin board

An AstroTurf bulletin board

I have several ideas swirling in my mind right now, and potentially a couple more weeks of free time to act upon them, so check back for my new 2015 AstroTurf ideas! Happy football season to you! Go Huskies, Broncos and Seahawks!

When will Baby Michael join us?

I’ve officially started my four-month “baby vacation,” having wrapped up my last day of work on Friday.

This is the view from my office now. Not too shabby!

My new "office" view (from the deck and living room)

My new “office” view (from the deck and living room)

We hit the 39th week of pregnancy today and now I’m wondering… when will Baby Michael join us?!

Here's last week's photo. He's been dropping!

Here’s last week’s photo. He’s been dropping!

I had friends and family place their best guess as to when he’ll make his debut and so far, five guesses are out of contention. I originally guessed today — I mean, laboring on labor day is so fitting, right? I also have a lot of holiday birthdays in my family, so this would work well — and then I thought for sure it was going to happen last weekend — which it obviously didn’t. Who would have guessed that the predictions of a full moon (yes, I’m having a werewolf), changes in the barometric pressure (from hot and sunny to stormy in a day!), combined with two days of Indian food including eggplant and dancing at a wedding, would be wrong? Apparently little Michael.

Guesses?

Guesses?

According to this article, it’s possible that I’ll be right? Of course, anything is possible. There are too many variables to know for sure. We’ll see where the day and week take us! We’ll welcome Michael whenever he decides to grace us with his presence!

2015-9 Birth bell curve

This could be telling us something…

So, now I ask you. What do you think? I’d love to hear your guesses. Whoever guesses correctly will get something… not naming rights, but maybe something else? Tell me what you’d like to win too!

Three cheers for Michael giving me a bit of a staycation and then making his timely debut!

 

 

Planks in the Park (Free barre class!)

dailey-method-Oh, hi! Sorry to interrupt your holiday weekend, but I think I have some information that you’d be interested in!

My barre studio, the Dailey Method, is offering a free “Planks in the Park” community class THIS Saturday (9/12) at the Mercerdale Park (77th SE & SE 32nd) on Mercer Island.

If you’re interested in trying out barre, you should definitely check out this free community class. {Read my initial barre observations from early 2014. It’s been my go-to workout since then, excluding the queasy part of my early pregnancy and larger part of my later pregnancy.}

What should you bring? 

Bring a yoga mat, a water bottle and yourself! They’ll have a DJ and a great time. Registration begins at 8:30 a.m. The class will run from 9-10 a.m. and is open to all ages and fitness levels!

Will I be there? 

Maybe. The kid doesn’t seem to be in any hurry to join us outside of the womb, so while I won’t be doing barre (yet), I very well might be there to hang out and say hello to my long-lost barre friends! I hope to see you there and maybe I’ll bring orange slices Capri Suns, like my parents used to bring to soccer games?

Planks in the Park -- free community barre class by the Dailey Method

Planks in the Park — free community barre class by the Dailey Method

 

 

 

Big John’s PFI (Pacific Food Importers)

I’ve been meaning to write this post for a while now, but Big John’s recent obituary made me want to tell you all about one of my favorite stores in Seattle: Big John’s PFI (1001 6th Ave S, Seattle, WA 98134, 206-682-2022).

PFI's non-descript entrance

PFI’s non-descript entrance

PFI is a unique store, one that you don’t have to visit weekly, but one that any respectable Seattle-area foodie should visit monthly. We have our favorites and occasionally we’ll expand beyond our standard list: spices, pasta, special flour for the pizza oven, crushed tomatoes, candy, and sometimes meats, cheeses and wines.

Allow me to walk your through the store, and highlight our favorites:

Spices for days!

Spices for days!

About 1 million varieties of bulk salts, including truffle salt, my favorite!

About 1 million varieties of bulk salts, including truffle salt, my favorite!

More spices and grains

More spices and grains

So. Many. Flours. We've tried most of them!

So. Many. Flours. We’ve tried most of them!

Pizza flours. (Brandon's go-to combination is 60% Caputo, 40% Nero)

Pizza flours. (Brandon’s go-to combination is 60% Caputo, 40% Nera)

Bulk sweets: chocolate-covered everything (I'd highly recommend the milk chocolate-covered pecans...So would Brandon's Grandpa!)

Bulk sweets: chocolate-covered everything (I’d highly recommend the milk chocolate-covered pecans!)

From woodland creatures to chocolate-covered berries, they'll have something you'll love!

From woodland creatures to chocolate-covered berries, they’ll have something you’ll love!

Need large quantities of chocolate? You're in the right place

Need large quantities of chocolate? You’re in the right place

Even more sweets at PFI!

Even more sweets at PFI!

Dried pasta section, part one

Dried pasta section, part one

The other side of the dried pasta section

The other side of the dried pasta section

There are a lot of canned goods, vinegars, olive oils, wines, meats and cheeses available that I didn’t include here. Check out the Big John’s website (they have unexpected hours) to make sure they’re open before you head down.

If I’m not busy giving birth, maybe I’ll see you there this weekend? (Saturday… they’re closed on Sundays)

{Gone Pinning} Fruit and flower anniversary gifts

Brandon and I are celebrating our FOURTH wedding anniversary in a little less than a month and with Baby Michael due just a mere 10 days before our anniversary, I’m a little early with this post, since I’d like to have Brandon’s gifts on lock down by the time the kid arrives!

We like to buy one another “traditional” anniversary gifts, as dictated by… Hallmark.

Check out our first (paper) anniversary gift ideas, second (cotton), and third (leather). (Pinterest became popular after our first anniversary, so I don’t have any ideas to share beyond what we did for one another: I made Brandon a book of coupons {I don’t think he’s redeemed any yet} and he gave me a photo album to capture our future memories together that I am sorry to say I haven’t used yet either. I’ll put it on my ‘to do’ list on my baby vacation!)

The fourth anniversary is the “fruit and flower” anniversary, so we’re using that to guide our gift giving. I typically turn to the internet for my gift-giving ideas and this anniversary is no exception. Here are some of the items that fit the bill:

Oh! Chocolate dipping class

We did this chocolate class when we had just started dating and it was a blast! We dipped everything and consequently ate everything too! Chocolate comes from a tree in tropical regions, so I’ve classified it as a fruit. Makes sense, right?

We've already taken the Oh! Chocolate dipping class, but it was so great, we'd do it again! Chocolate comes from trees, so it counts as a fruit or a flower, right?

Oh! Chocolate dipping glass

Butchart Gardens in Victoria, BC

I’ve been to Victoria twice while Brandon has yet to visit– a first for us! (Brandon is much more the traveler of our couple.) A jaunt north on the Clipper would be a blast. Butchart Gardens looks pretty spectacular and it might be fun to try out a completely new place for both of us. We’d just have to get little Michael a passport!

A trip north, to Butchart Gardens, perhaps?

A trip north, to Butchart Gardens, perhaps?

Bloedel Reserve, Bainbridge Island

We’ve already been here too, and it was great. We actually went to Bainbridge Island for our first anniversary. It was also the first time Brandon received a student discount on admission to the Reserve. Clearly it was quite memorable. We would highly recommend that you pay the nominal fee (especially if you’re a student!) and walk through the beautiful grounds. It would also be great for a stroll with a wee babe!

The Bloedel Reserve on Bainbridge Island

The Bloedel Reserve on Bainbridge Island

Pike Place Market
We often cruise to the Market and could again for our anniversary. We could grab some mini-doughnuts, pose with the pig, and pretend (but for real) that we were there four years before doing the exact same thing!

Flowers from the Pike Place Market

Flowers from the Pike Place Market

Edible Arrangements 

What about fruit as flowers? The best of both worlds! This could be an option for Brandon, as long as it’s covered in chocolate!

Edible Arrangements

Edible Arrangements

Wine items

Wine comes from grapes and grapes are fruit, so I think we just hit the jackpot! Any sort of wine accessory could work. Maybe these wine glass screen hats for those blasted fruit flies? Or some new glasses, specific to the varietals that we drink most often? Maybe those wine glass picnic stands? I’d have to start going to more concerts and picnics. ‘Course, I could just get this instead…

Fancy wine glasses!? YES, please!

Fancy wine glasses!? YES, please!

Or, maybe I’ll deviate from the list and get something even more creative! (Hint, hint!) You’ll just have to check back in late September to find out what we gifted one another!