From my Haumea's Kitchen and others

Sunday, November 18, 2012

Basque Cake from Illy Cafe at CIA
Culinary Institute of  America
I was reading a tweet from a Chef pal Zen Chef, and he referred to a Basque Cake,
low and behold as I was working at Flavor Napa Valley this weekend I saw this
at the CIA Bakery.
I prayed they would have at least one at the end of the day.
So as my daughter and worked the book signing for Andrea Robinson and
Scott Conant I could see the display case and my
daughter as sweet enough to go get the last one.
It was fantastic.  I ate half of it as I didn't want to push the glucose levels up.
Especially now that I have everthing in check .
I might have to venture and make this cake.  Not too sweet and just enough delicacy.

Bello Family Vineyards
One of my best friends is the Director of Operations at Bello Family Vineyards.
Since I worked at Flavor Napa Valley this past weekend I had time to stop in
and visit with him and of course taste Bello's wine.
I was quite impressed with these CABS they are all beautiful.
Now the '07 Reserve is 100% Cab is is gorgeous.  Soft tannins not fully fruit forward
some hints of black cherry, some currants with a nice finish.
If you get up into St. Helena, please do stop in and see Rick or Christopher Bello.
The tasting room is the beautiful structured building next to Gott's Roadside.

This is a Rooster from our yard.  I have only claimed him as he has adopted my yard.
We have an almond tree that bared nuts this year, last year the rains were hard and the blooms all washed away. So we didn't have any almonds. 
This years we had some and what has fallen on the ground this big boy has been at them  and is a thick boy.

Sunday, November 11, 2012

Pancit Bihon my way
Hello out there.  It's been a while since I have updated.
Work had been hectic and now I'm no longer with Summit Funding, Inc.,
I will officially be on board with Provident Bank 11/19/2012.  I'm blessed that
I will be back near home with a commute of 7 miles.
Well I had been off a few weeks and trying to do as much as I could that
I was unable to back in April after our lay-off from PNC.
So finally I've done some cooking here and there nothing to worthy to post about as I continue
to try to cook everything as Diabetic friendly as possible.
Although I have pretty much reversed the disease I still watch everything I eat.
Well , this is Pancit Bihon, a traditional filipino dish.  It's made with a rice stick noodles,
veggies and meat selections of your own choice.   Like italian pasta or chow mein
the other ingredients are endless. Here I used, shitake mushrooms, green onion, celery, julienned carrots, bok choy and lep chong chinese sausage.