Afternoon Tea Time

For a belated Mother’s Day outing, sis and I took our Momma to tea. We got dressed up and went downtown. Many of the hotels offer tea, but we went to The Langham, Boston because I just had an event there and they are lovely to work with. I was happy to give them our business.

The Three Bite Rule - Afternoon Tea
After cosying around a coffee table in plush sofas and arm chairs, we each ordered the Tiffin selection. For tea, I had a pomegrante green tea. I liked the showiness of getting smell the samples.

We got our tea and the sandwiches. There was a smoked salmon on Boston brown bread, egg & chive salad on brioche, roast beef and farmer’s cheese on sourdough, and English cucumber and dill with cream cheese. My fav was the egg salad.

The Three Bite Rule - Afternoon Tea
Next came the scones. Ohh the scones. This was the best scone I’ve ever had. Ever. There was clotted cream, strawberry jam, and lemon curd for the scones. I loved the mix of clotted cream and sweet jam. I could have just had the scones and tea. They were, hands down, the best part.
The Three Bite Rule - Afternoon Tea
We ended it with dessert. I think some were lacking and not really my thing. The raspberry macaroon and a little chocolate crunch cake were both amazing. I didn’t care about the other two.
The Three Bite Rule - Afternoon Tea
It was fun. I think we would have liked to order a la carte better. The sandwiches were good, but there was probably twice as many as we each needed.

Brown Butter Pasta with Summer Veggies

I figured out how to take the mystery out of brown butter. Making it in white-bottomed pot made it sooo much easier. There wasn’t a risk of the butter going too far.

The Three Bite Rule - Brown Butter Pasta

Ingredients:

1 stick butter (not margarine or a butter substitute)
1/2 pound of pasta (rigatoni or penne or other short pasta)
asparagus spears
1 cup corn
1 1/2 cup tomatoes (cherry or grape)
6-8 basil leaves (optional)
2 tsp grated Parmesan

Directions:

Heat a large flat pan to medium heat.
Cut the butter into chunks and add to the pan.
The Three Bite Rule - Brown Butter Pasta
Preheat the oven to 400-degrees.
Whisk the butter as it melts, watching for it to foam up.
Cut the asparagus into 4ths, and spread out onto a baking sheet with a drizzle of olive oil. Roast the asparagus for about 7 minutes.
Boil plenty of salted water for the pasta.
When the butter starts to get light tan specks on the bottom, start whisking.
The Three Bite Rule - Brown Butter Pasta
Keep whisking as it gets brown all over the bottom of the pan, and then remove from heat, about 2 minutes. If it stays heating too long it will burn and you’ll have to start over.
Add the tomatoes and the corn onto the pan with the asparagus and return to the oven for about 5-7 minutes.
The Three Bite Rule - Brown Butter Pasta
Put the pasta into the salted water, cook according to package.
Drain the pasta.
Toss the pasta with the roasted veggies and the brown butter. Sprinkle with basil and a touch of Parmesan.
The Three Bite Rule - Brown Butter Pasta
I loved this. The veggies were a great blend. The asparagus still had some crunch while the tomatoes added some moisture. The corn was pretty much for color and a touch of sweetness. I looove brown butter.

When I’ve made it in my dark-bottomed pots I found it hard to tell when it was done – versus too-done. This time I made it in a flat dutch oven. The glazed pot made it really easy to tell when it was ready. I love the nutty flavor. It is seriously the easiest sauce for pasta. It is good on filled pasta that still need to be the highlight…like lobster ravioli or pumpkin ravioli.

May Recap

May was bussssy. My event was amazing, we broke the 22-year fundraising records. It was awesome. Then there were a few trips to Maine and a few busy weekends. I took a break after not feeling overly proud of my latest meals. I did have a few goodies in May.

I started with a his/hers topped Caesar Salads hers with grilled shrimp, his with grilled steak.
The Three Bite Rule - Caesar Salad with Grilled Shrimp
Baked Gnocchi was a great freezer/pantry meal, especially fitting on a pre-spring cool night. I was thinking baked ravioli but I found some frozen gnocchi and got a quick meat sauce together.
The Three Bite Rule - Baked Gnocchi
I loooved this twist on chicken & waffles, making it into a panini.

One of the best meals of the month was an Asian inspired salad with peanut butter chicken. It has some great flavors with the peanut butter, oranges, and edemame. Yum.
The Three Bite Rule - Asian Salad with Peanut Butter Chicken

P.S. Happy Birthday to my Momma!


Let’s check on my goals: 

Buy myself flowers more often – The Year of having-more-flowers is going strong, this month was the iris.
send more mail – I sent some mother’s day cards
make some Pinterest pins a reality 
cook with yeast (yikes!)
try a spin class
make more cocktails – hmmm, no special cocktails to share. June seems right for something lemonade-inspired.

Next week has some legit recipes. Stay tuned!

Who is Making Some Good Stuff

I’m back!  Haha sort of. I’m easing my way back into blogging and seeing what I come up with. Buckle up. It might get crazy. I think that’s the beauty of this. I do what I want. I was feeling in a rut so I might change it up a bit now and then. I know, crazy. It is Tuesday and I’m posting. What will the world come to? Or maybe I’m the only one who knew my own schedule.

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I haven’t really been making anything amazing, but I wanted to share a few folks who are and maybe a few other fun goodies.

First of all, I’m newly obsessed with this:
Raspberry Chocolate Greek Yogurt. It is so good. I had it as dessert the other day, tossing in just a few raspberries I had. It was unbelievable. Raspberries might be my least favorite berry. My nephews would be in shock since they love ’em, exclusively. I’m noshing some blueberries right now as I write this and wishing I had some strawberries…that’s how low raspberries rank to me.

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I never choose yogurt for dessert, since it normally is my bfast, but I saw some fun flavors that seemed really desserty. Caramel Macchiato, Strawberry Cheesecake, and Toasted Vanilla Coconut I’m coming for ya. I wish I bought more than one of these guys.

Next, these Chicken Parmesan Cupcakes by Plain Chicken are just too cute, and sound delicious. How come mini foods are so much more fun? I’m thinking some apps for dinner are in order.

Onto dessert, again…This sounded too good to be true: Chocolate Oreo Peanut Butter Dream Dessert by Seeded at the Table
Seriously. Unreal. Check out her blog, it is lovely and this sounds amazing. I want to be friends.
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I saw these two ingredient sandwiches and they sounded so fun. Now I want to have a crustini party. Who’s in? These would be fun for a brunchy spread or for when it is too hot to really cook, or to appeal to all palates. I think “less is more” is a great summery food motto. Unless we’re talking that dessert with every good flavor in the world (oreo + pb + whipped cream + butterfingers, see above).

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Hmmm. What else.
This BLT loaded guac dip sounds ahhh-mazing.
This Spinach & Artichoke & Bacon Stuffed Pretzel might be my next “cooking with yeast” adventure
This make-your-own dressing guide is foolproof
This Chocolate Mousse-Covered Strawberry Pie seems like a non-baker like me to could make it

In other news…
Mr. J is a building machine. Since constructing the compost bin, he has reconstructed our saggy wooden window box, and now he’s working on a table for photo mat cutting and a squirrel feeder. Don’t ask about the squirrels, apparently they’re stealing from the birds.

The Bachelorette just started and I love this gal. I hope she doesn’t go as crazy as a few of her suiters went after meeting her for an hour. #drama

The teaching kitchen students at my work made the most unbelievable fried chicken. It was like late afternoon snacking dream.

The pups have their annual exam soon. Dun dun dun! No, it’ll be fine. Bailee will be in panic mode, but she lives in a highly excitable state. Windsor will be well behaved and won’t mind at all…especially since it involves a car ride.

Whereabouts

I’m here, I’m here. I’m giving my noggin’ a break. I have some posts to work on but I wasn’t feelin’ it so I figured I’d take a little hiatus and come back jazzed and ready to go.

Maybe next week.

I just had a big event at work, a few weekends away from home, and an all-weekend volunteer commitment. I’ve been a bit un-enthused about what I’ve cooked and meal planning has gone by the wayside a bit. I was feeling at a level 5 for the posts I haven’t done yet, and figured I can call the shots and come on back when I’m feeling it for 100%.

I didn’t want to just get posts up for the heck of it. I usually am protective of my schedule of 3 per week, even when I’m away traveling or work is nutty. I think I just want to enjoy the spring and get revitalized.

A few topics you can look forward to….

  • I’m fitbit obsessed. I’ll prob share about it
  • a veggie-centric pasta
  • a oldie, but goodie that deserved a re-do
  • some summer bucket list foods
  • Mr. J made an impressive compost bin so I’ll keep you posted how that’s going
  • a fun adventure this weekend!
  • we have tomatoes, cukes, and herbs planted, ohh my!
  • and more 😉

Any requests?