"are you drinkin what I'm drinkin?"
Member Location:
Seattle, WA
Member Since:
July 2007
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purplelips's Postings
Last Entry Posted 3/8/2010
1 to 15 of 131 | Page: 1 2 3 4 5 6 7 8 9
GENERAL POST
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Posted
2/12/2010 at 5:25 PM PST
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February is when I start dreaming of warmer weather
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A fresh seafood salad, 80 degrees with a breeze and the feeling of heat from the sun on my face. Oh sun how I miss you.
This picture was in Fiji, near Rainbow Reef...already five years ago.
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GENERAL POST
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Posted
2/3/2010 at 11:01 PM PST
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Team Hope
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My dad has been battling brain cancer since he was diagnosed in September. Since then, I've done what I know to help, and that is to heal with food. His health has dramatically declined, but I'm not giving up hope. None of us are. Above is an image of my father standing on stage at the Seattle Symphony after we had the incredible chance to listen to the symphony while they rehearsed on stage. It was a gift for my father's 60th birthday in November. These past couple months I've been overwhelming busy moving into a 102 year-old house that Mark and I remodeled, busy working for a fantastic start-up company and busy helping my father battle cancer. When I am able, I'll be posting a few cancer fighting recipes with you all. Next project is to plan a fundraiser for his medical bills.
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GENERAL POST
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Posted
12/20/2009 at 8:51 PM PST
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Spice Rubs
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Hubby Mark is in the kitchen experimenting with spice rubs for steak as we speak
Pretty cool.
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GENERAL POST
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Posted
12/12/2009 at 9:31 AM PST
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Food Porn
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GENERAL POST
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Posted
12/10/2009 at 10:01 AM PST
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Foodista's Best of Food Blogs Cookbook!
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Very Exciting News!
Foodista has put out a call for entries for the Foodista Best of Food Blogs Cookbook.
For the next couple months, food bloggers can submit their photography, writings, and original recipes to Foodista.com. The public can view all submissions on the website and vote for their favorites. That feedback and editors at both Andrews McMeel Publishing and Foodista.com will determine 100 entries chosen for inclusion in "The Foodista Best of Food Blogs Cookbook." More info available here: http://www.foodista.com/blogbook.
I'm telling everyone I know that has a food blog! You should too!
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GENERAL POST
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Posted
11/21/2009 at 10:56 AM PST
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Kabocha Squash and Ginger Soup
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Lumpy, warty Kabocha squash is one of my favorite winter squashes. Sweet, understanding and forgiving in the kitchen, Kabocha makes a fantastic cooking companion. When picking out a Kabocha squash from your farmer’s market or grocery store, choose one with firm skin and a woody stem. After I scrubbed and rinsed the outside of the squash, I split it in two and roasted it in a 375 F degree oven for 30 minutes, until it was fork-tender. After removing the squash from the oven, my kitchen was perfumed by its scent- creating a quintessential autumn kitchen. The Kabocha effortlessly gave up its seeds, leaving behind vibrant, marmalade colored sweet meat. After discarding the seeds and scooping out the steaming flesh, the outer shell of the gourd stayed mostly intact, resting like a helmet on the roasting pan. With a squash this easy to cook with, it was hard not to think of other ways to utilize it other than soup. At the same... ... View Full Post >>
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GENERAL POST
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Posted
10/19/2009 at 10:10 PM PST
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Salmon with Chanterelles and Slow Cooked Tomatoes
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Even though it’s mid-October, I am still picking tomatoes off my plants. Yesterday I had an entire gallon-sized bag of tomatoes that I wanted to use up. So ripe, juicy and sweet- I knew these tomatoes would likely be the last of the season and therefore needed to be used in a special dish. Earlier I had bought some wild salmon, fresh herbs, a sweet onion and some chanterelle mushrooms. Normally, I wouldn’t pair a delicate flavor like chanterelle mushrooms with rich salmon or tomatoes, but I was in a risky mood. What could those flavors be like together? Would the chanterelles get completely lost in the dish? I decided to find out. I sliced about two cups of the tomatoes in half and gently coated them with olive oil, salt and pepper and fresh thyme leaves. Next I spread them out on a sheet tray and put them in the oven to roast. When sweet tomatoes are slow cooked, they get even sweeter. Candy-like actually. To really slow cook them, I would have had to cook them in a 200... ... View Full Post >>
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GENERAL POST
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Posted
10/13/2009 at 9:28 AM PST
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Thoughts on the End of Gourmet from a Bloggers Perspective
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*Taken from my previous posting from Foodista.com
As a passionate subscriber of Gourmet magazine for many years, and a writer for an online food encyclopedia, it’s only natural for me to have mixed emotions about the closing of a legendary print publication like Gourmet. Just this summer, Gourmet’s circulation was still at its decade- long high peak of 978,000. So what was the real deciding factor to suddenly shelve a 68 year-old, beloved cooking magazine that for some, our great grandmother’s subscribed to? Was it because Gourmet needed to turn its focus to an online audience and balance its advertising between the two? Or is this just another example of how times are changing, for better or for worse? I’m sure there are more than a couple reasons behind Conde Nast’s decision to stop the presses on Gourmet, but one of the main reasons for sure is that Conde Nast also publishes Bon Appetite, another cooking magazine which has a larger...
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GENERAL POST
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Posted
9/8/2009 at 11:24 AM PST
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Pork Belly with Wild Huckleberry Sauce
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This weekend I had the epitome of a “staycation.” No plans except to sleep in, cook good food and watch the second season of Mad Men with Mark. On Sunday night we decided to open up a great bottle of syrah and slow cook a pork belly with a homemade huckleberry sauce. We had gone to the Sunday farmers market earlier in the morning and purchased a pint of foraged huckleberries from Christina Choi at Foraged and Found Edibles. The berries were plump and glistening, looking like violet caviar, simply perfect for a thick piece of pork belly. We roasted some golden beets and Ozette potatoes we had purchased from another vendor to add to our pork belly. After searing the pork belly on all sides, I removed it from the heat and set it aside. Next I added 1/4 cup of finely chopped shallots and sauteed them over medium-high heat with a good pinch of salt and pepper. I deglazed with some balsamic vinegar and syrah wine. Next I added 1 cup of wild huckleberries, 1/2... ... View Full Post >>
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GENERAL POST
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Posted
8/12/2009 at 10:29 AM PST
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Catering for Foodies
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Just this last weekend, I catered a party with one of my close chef friends, Kristen Schumacher. For me, there is nothing more fun than geeking out over cook books while planning a dinner party menu, especially when your co-chef is also a fan of local and seasonal cooking and not afraid of experimentation. In the summer months, ingredient options seem endless and with a little bit of inspiration, ordinary ingredients can be transformed into delicious dishes. Given the small size of the group, (nine) and a good budget, we were able to focus on ingredients and take extra care for plating. For the salad course we tossed arugula and finely chiffonade sorrel with a honey citrus vinaigrette and topped each salad with shaved pecorino, chive blossoms and a soft-boiled duck egg sprinkled with black Hawaiian sea salt. Here was the rest of the menu: Appetizers
Dragon Roll (sushi of unagi, cucumber, seaweed, avocado and toasted sesame seeds)
Herbed Goat Cheese...
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GENERAL POST
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Posted
8/6/2009 at 10:41 PM PST
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I'm in love with my job and I'm blogging like crazy, just not my blog...
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Yeah......
Really wish I could be blowing up this blog...but unfortunately and fortunately, I'm writing for Foodista. So for now, I'm focusing on the Foodista blog and hope to return soon to Honey Bee Sting...
until then,
Melissa
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GENERAL POST
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Posted
7/20/2009 at 8:08 AM PST
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Cantaloupe Cocktails
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I had some left over bits and pieces in the kitchen and some white rum, so Mark and I tried a new combination of flavors for a cocktail: cool cucumber, cantaloupe and fresh mint blended with ice, lime and rum. I think this little cocktail might be that much better with vodka or gin. 2 cups cantaloupe1/2 cup English cucumber1/4 cup mint2 ounces rum (vodka or gin)1/4 cup lime juice1/2 cup ice1 Tablespoon honey Pulse it in the blender until smooth. Then strain the juice into a martini glass and garnish with a cucumber and cantaloupe slice.
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GENERAL POST
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Posted
7/14/2009 at 10:25 PM PST
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The Infamous Banana Crepes, Just in Time for Bastille Day
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I took an after-school French class in 5th grade where we learned basic French words and learned about French culture, perhaps it was my foodie mind working at a young age, but now one of the only things I can remember from that class is my French teacher throwing a plush brie and a plush sausage link around the room asking us to throw it back shouting “La saucisse!” “Le fromage!” Not just because I am food-obsessed, but as today is Bastille Day I figured it would be appropriate to celebrate the food of France with my favorite French-inspired recipe, Banana Crepes. My mother made us these banana crepes one morning for breakfast and they were so memorable that we had to have them more and more. I took the recipe with me to college and made them for my college friends. To this day, on special occasions I still make it for them when were together. Some cool history: Bastille Day could also be known as the restaurant tribute day- a true foodie celebration! Restaurants in simpler... ... View Full Post >>
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GENERAL POST
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Posted
7/9/2009 at 10:17 PM PST
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Taking a moment
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There are times when I have to slow down a second and realize everything that is going on. It's years like this one where I sit at the end of a marathon day with a glass of white wine and I think, whew where did it all go. They say your "Saturn return" happens right around 30 and it can be good or bad or both, whatever it is, it means a strong change. Nothing could be more true. As I walked through the Herbfarm today, I said to Mina, one of the apprentices, "this place is beautiful right now...it is July after all and I suppose this is how the farm should look." It is true. I remember walking in the snow in the hard fields helping Bill pull out parsnips and salsify, just waiting for the spring to come. Now, we work in our shirt sleeves and avoid the bees. The South 47 farm right next door to us is busy with visitors, like they told us back in March- "Just you wait until summer- your quiet oasis will be gone."
I counted 22 eggs this morning. The new buck-eye chicks...
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