I "retired" from the corporate world a couple of years ago because I wanted to experience a real life after years of 80 hour work weeks and constant travel. A year later I realized that I was having a really good time, was always busy (how did i ever fit in a job??) and needed a creative outlet to share my experiences. Now I split my time between California and New Mexico but, wherever I am, I write about delicious, fresh, local, organic/sustainably grown food.
happy halloween everyone!! i was sitting in my kitchen this morning trying to pick a thanksgiving memory to post as part of our thirty day thanksgiving memories series...i kept looking out the window and getting distracted by people passing by dressed up in halloween costumes...and noticed many were walking their dogs..also dressed in costumes. do you dress up your pets? i just cannot..not my dog...maybe a small dog..but, c'mon..a 115 lb golden retriever? i would not do that to him..(plus, i don't think i could find a costume that big). regular readers know that i often mention mose in my stories..after all, he is a big part of our family..see why mose?? ...many comments and emails from readers are directed to him..he is the most popular member of the family.i started thinking about people and their pets..and how many people ensure their dogs celebrate holidays along with their human family members. halloween costumes, christmas gifts, birthday parties..maybe we have all gone crazy..but i do not care (mose always gets a christmas and birthday gift!!)...this reflection reminded me of thanksgiving 2007. i told you in my last post about celebrating the holiday at a restaurant for the first time. i failed to mention the name of the restaurant..celadon in napa..one of my favorites here... celadon has terrific food, a really good wine list and beautiful design. we often sit on the patio..they have a massive outdoor fireplace..and enjoy their "global comfort food". if you visit napa, i recommend a visit...but let me tell you a story...as i said, we went last year for thanksgiving dinner. my last post..thanksgiving and pasta..gives the details...when we finished eating, my husband..yes my husband..mentioned that he felt bad that mosey would not get any turkey. he even went so far as to ask the waiter if he could buy a portion to take home...note...if you knew peter you would understand how great a departure this is from his "before mose" style. the waiter came back with a big take-home package of turkey..and announced it was "on the house"..and wished us a happy thanksgiving..how great is that? terrific food, great service..and above and beyond acts of doing what it takes to satisfy their customers...a true thanksgiving story...and a happy memory i really needed that day...
the patio at celadon
do your pets participate in holiday celebrations?..please tell me how in the comments section of this post.. and...again.. happy thanksgiving!!
i want to take a minute to thank all of you who commented or sent me a personal email in response to my last post...your kind words..support..and heartfelt thoughts about my aunt were so amazing...they meant a lot...you guys are so terrific...i thought i would thank you by posting another favorite wild mushroom pasta recipe...one of my favorites..enjoy!
wild mushroom pappardelle "bolognese"
3/4 oz. dried mushrooms (i use a mixed wild blend)
3/4 cup boiling hot water
1/4 c extra virgin olive oil
1/2 white onion
1 cloves garlic
2 portobello mushrooms
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1/4 tsp red pepper flakes
3 tbsp tomato paste
1/2 c dry red wine
1 lb dried pappardelle
1 cup grated parmigiano-reggiano
soak mushrooms in hot water for 10 minutes. pour mushrooms through a strainer, reserve liquid. chop mushrooms (large dice). set aside.
heat olive oil in large skillet over med heat. finely chop all remaining vegetables and add to pan. add salt, pepper and red pepper flakes. saute until vegetables are very tender (stirring occasionally. (10-12 minutes) stir in mushrooms and tomato paste to pan and cook for 1 minute. add wine and reserved mushroom soaking liquid and cook until liquid is reduced by half. meanwhile, cook pasta in a large, well salted pot of boiling water and cook until al dente. drain and add to bolognese sauce. stir well. if needed, add up to 1 cup of water from pasta pot for a saucier dish. add 1/2 cup cheese to pan and stir well to allow cheese to melt. serve immediately. use remaining cheese for serving.
500 main street,
napa, ca 94559
napa farmhouse 1885™ "live a green life of style"™