Lanie and Chris's Wedding Blog


YES!!!
September 19, 2010, 10:20 pm
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This should go without saying, but…
August 5, 2010, 12:05 pm
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Please book your hotel rooms and mail in your RSVP cards if you haven’t.  Thanks!!!!!!!!!



Happy Spring
March 18, 2010, 1:13 pm
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Dear Everybody,

Happy Spring!

Love,

The Fire Escape



Sunday Supper Club: Mung Bean Noodles with Shiitakes ‘n’ Stuff
December 27, 2009, 11:42 am
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STUUUUUUPID easy.

Ingredients:

1 package saifun noodles.  They’re in the Asian section and look like whitish thread.  May also be called bean thread noodles or mung bean noodles.

2 cups green beans, chopped into bite-size pieces

1 T olive oil

2 cups shiitake mushrooms, sliced

1 inch piece of ginger, peeled & minced

1/3 cup-ish soy sauce (maybe more, I forgot to measure, as usual)

2-3 T sesame oil

crushed red pepper to taste

sesame seeds and chopped green onion and cilantro for garnish

Instructions:

Bring a pot of water to boil.  Break noodles apart and add to water.  Boil for 2 minutes then add the green beans.  Boil for another 2 min.  Beans will be al dente.  Drain the whole mess and set aside.

Heat olive oil in a pan over med/high heat.  Add shiitakes and sautee 3 min.  Add ginger and sautee 1-2 min.  Add soy sauce and allow it all to simmer for 2 minutes, stirring often to prevent ginger from burnng to the bottom.  Throw in beans, noodles and red pepper and mix it all together until noodles are coated.  Add more soy sauce if it’s too dry.  Top with green onions, cilantro and sesame seeds.

Super awesome fun time!



Sunday Supper Club: Veggie Pot Pie
December 13, 2009, 4:00 pm
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I think I’ve found the best way to eat your vegetables:  In pie form.

Ingredients:

2 prepared pie crusts, thawed

2 russet potatoes, 1/2″ dice, skin on

1/2 stick butter, give or take

1/2 red onion, diced

1 c mushrooms, diced

2 cloves garlic, minced

2 stalks celery, diced

2 carrots, diced

1/2 c peas, fresh or frozen & thawed

1 T dried thyme

1 T fresh rosemary, chopped

Salt and pepper, to taste

1/2 c asparagus

1/2 c zucchini

1 c broccoli

1/2 c -ish half and half

Preheat oven to 400ºF

Boil potatoes for about 6 minutes or until slightly firmer than you’d want if you were to eat them right away.

Heat 2 T butter in a large skillet.  Saute onions 3 min.  Add carrots, mushrooms, garlic, celery, peas and saute until carrots are tender.  Add thyme, rosemary, salt and pepper.  Turn off heat.

Boil broccoli, asparagus and zucchini for EXACTLY 90 seconds.  Add broccoli mixture to the carrot mixture.

Add half and half and remaining butter.  Stir until butter is melted.  Adjust seasoning.

Place one pie shell in a pie pan and puncture with a fork a few times.  Pour in filling.

Add the top pie shell and cut slits (or an adorable message) into the top to allow steam to escape.  Wash the top with a beaten egg.  Bake approx 35-40 minutes until top is golden.



Sunday Supper Club: Most Basic-est Lentil Soup
December 8, 2009, 12:57 am
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While we were out at The Ranch we stopped by a farmers’ market.  We had a full kitchen in our room and really wanted lentil soup.  I had packed olive oil, but nothing else pertaining to lentil soup (or any soup for that matter).  We bought the most basic stuff from the market and had absolutely no seasonings other than salt and pepper – the soup turned out really beautifully and was a nice reminder that sometimes less is more.

1 onion, diced

Olive oil

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, minced

1 cup dry lentils

4 ish  cups broth

1/4 c olive oil

salt, pepper and whatever other spices you like

Brown the onions, then add the carrots and celery.  Sautee 3-4 min.  Add the remaining ingredients and simmer covered until lentils are soft (about 40 min).  Finish with about 1/4 cup of olive oil.

Soup at the Hatch House



Sunday supper club: Autumn hash
November 9, 2009, 2:27 pm
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This is such a simple recipe.  If anybody can think of something good to pair it with besides pork (eew), I’m all ears.

Ingredients:

1 giant or 2 med celery roots, peeled, medium dice

2 T butter

2 apples, peels on, small dice

1 small fennel bulb, medium dice

3 sage leaves, chopped

1T rosemary, chopped

1 handful golden raisins or dried cranberries

salt, pepper to taste

Boil the celery root for 6 min. Drain.

Heat butter in a pan.  Add celery root, apples and fennel and saute until tender.  Add remaining ingredients and cook 1 minute more to heat raisins/cranberries

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