holiday shopping is fun...

One of the places we visited on our short trip to Gaylord was a shop called The Old Spud Warehouse. It's a very unique place filled with lots of things. It's one of those stores that has so much stuff that you have to walk around twice and you'll see something else you hadn't spotted the first time. While not everything is my taste exactly,( I tend toward the modern), I had a blast finding tons of unique things. They have great jewelry pieces for reasonable prices, purses, sculptural elements, furniture, artwork, clothing you name it. Everything is presented in little artful vignettes with a backdrop of colorful walls and time worn floors.  
<> The Old Spud Warehouse lives in a circa 1900 former farmers co-op building used by local potato growers as a railroad shipping point to get their harvests to market.<>

The bones of the building have been maintained, with the slatted walls that promoted circulation to prevent rotting still intact. The metal walled engine repair room and the 12 foot high basement (because potatoes crush under their own weight at 11 feet) are now used for shopping. Check it out next time your passing through! I loved this piece-what you can't see is that it was coated in a glossy resin-very cool Yumminess from Jen's Kitchen... I have a sandwich mantra,"It's all about the bread." If you start off with some really good bread-you'll be that much more excited about your sandwich and inadvertently you'll become a gourmand. This in turn will propel you to fill your sandwich with yummy, fresh, more healthful things-or at least balance some of the good with the (bad)-but-it-tastes-so-good stuff! I made this simple sandwich last week and it was so yummy! Remember to grab some "good" bread for your Turk leftovers when you're out shopping! :) whole grain garlic "good" bread sliced ham/turkey 1 slice of sharp cheddar 1 slice of hot capicola mixed greens thin sliced honey crisp apple lt mayo mixed with horseradish to taste olive oil drizzle drizzle, then grill or toast the bread with the cheese (open faced)   I used the toaster oven. Just until warm and slightly crisp-remove and top with your other "stuff"  YUM!

FRIDAY NITE SUPPER CLUB...OUTDOOR STYLE

How it began...

Back before I was a mom and wife, I lived in many places. My favorite was Traverse City, MI. It's a small town on the shores of Lake Michigan that is just beautiful, has some great shopping and good restaurants. I spent 7 years as a bartender at a place called Grand Traverse Resort. I worked on the 17th floor of a tower that overlooked expansive and well groomed golf courses and the East arm of Grand Traverse Bay. One thing I loved and now miss-was the opportunity to whip up creative cocktails and of course the gourmet food! The lounge was the kind of place where we made chocolate martini's often and the restaurant had offerings like pan-seared Ahi tuna, mushroom risotto, and cream of asparagus soup.  Yum-to all. Fast forward five years and meals consist of orange slices, turkey taco night and whole bunch of "this looks kinda yucky Mom!" lol-I wouldn't trade it for the world-but a little gourmet girls getaway would be nice.

 Thus Friday Nite Supper Club was born. A few girlfriends wanting to get out but not go out.

The first one was in my garage-it was a rainy day in May! I put a rug and our patio set in there, had a bunch of white candles in mason jars, pretty plates and silverware holders-props from inside the house too like a big mirror and cabinet-it was pretty for a garage!

 We had an around the world theme-we each brought beer from a microbrew or different country. I made menus for our dinner selections. We had grilled pizzas-like Apricot and Prosciutto that had the yummiest freshest ingredients. We all brought part of the ingredients and then everyone pitched in to cook. We sat outside and laughed and had a ball til the wee hours-It was great!

So now that the weather is warming it's time for the Supper Club to resume. Here's a few ideas for some spring supper club action of your own...

Linguine with Sauteed Morels

• 1 pound linguine
• 1/2 pound fiddleheads
• Kosher salt and freshly ground black pepper
• 1 teaspoon lemon juice
• 2 tablespoons olive oil
• 1/2 pound baby leeks, washed, trimmed, and cut into thirds on a bias
• 1 1/2 cups dandelion greens or sorrel, washed

Directions

1.     In a large pot of boiling, salted water, cook the linguine until al dente. Drain and transfer to a large bowl.

2.     Meanwhile, remove the papery particles from the fiddleheads. Fill a medium bowl with cool water; add 1 teaspoon salt and the lemon juice. Add the fiddleheads, and push them down into the water several times to clean them. Transfer them to a steamer rack in a saucepan and steam, covered, about 4 to 5 minutes.

3.     Heat the olive oil in a large skillet over medium heat. Add the leeks and saute for 2 to 3 minutes, until soft. Add the fiddleheads and cook 1 to 2 minutes more, until warm and golden. Stir in the dandelion greens. Toss the mixture with the pasta, season with salt and pepper, and serve. Serves 4. :)

Sauteed Morels

• 1 tablespoon butter
• 1 garlic clove, minced
• 1/4 to 1/2 pound morels
• 1/4 cup Chicken Stock, or low-sodium canned
• 1 tablespoon white wine
• Kosher salt and freshly ground black pepper

Directions

1.     Melt the butter in a large pan over medium heat. Add the garlic and cook until soft and golden.

2.     Add the morels and cook, stirring, until they begin to exude their juices, about 2 to 3 minutes.

3.     Add the stock and wine and cook 2 minutes more until heated through. Season with salt and pepper and serve.

And there must be yummy beverage...

Key Lime Pie Martini

1 1/2 oz Ke Ke Beach® key lime liqueur
1 1/2 oz Absolut® Vanilla vodka
1/3 oz Rose's® lime juice
1/3 oz freshly squeezed lime juice
1 1/2 oz half-and-half

Coat the rim of chilled cocktail glass with lime and dip rim in a mixture of 2 tablespoons crushed graham crackers and 1 tablespoon powdered sugar(on a flat plate). Set glass aside. Mix Vodka, Ke Ke Beach Liqueur, Rose's and fresh lime juice, and half and half in a cocktail shaker filled with ice cubes. Shake vigorously and pour into the set aside chilled martini cocktail glass. Serve.

Set a pretty table... 

1. Chirp dinnerware by Lenox available at Macy's

      2. Royal Albert Dinnerware platter available at Macy's

      3. Pine Cone Hill petite ruffle napkins- Layla Grace

      4. Dorset Crystal martini glass- Williams Sonoma

      5. Pillivuyt Queen Anne Pitcher-Williams Sonoma

Have Fun!

SEE YOU NEXT WEEK FOR MONDAY INSPIRATIONS...

 

FRIDAY NITE SUPPER CLUB

Well hello again!
I thought Friday would be a great day for posting yummy and sometimes healthy recipes, cocktails, n/a kids drinks, entertaining ideas, table decor, holiday stuff and more!

 Friday Nite Supper Club was the creation of a few of us girls, getting rid of the men and kids once a month to indulge in some gourmet food (made together at one of our houses) and some interesting drink we wanted to try. Well, we had alot of ideas but found it difficult to find the time-there was always a wedding, b-day-camping trip, no sitter, etc. So, I reincarnated the Supper Club right here on AF! Belly up sisters!


This week's recipe is a staple in my sister-in-law's house. I have to admit when she was making it for us one night I was a little skeptical but was quickly won over! This is a delicious stew chock full of healthy veggies and fruit with a little kick! The perfect, colorful, warm compliment to cold, bland, January day!

Ingredients

• 1 tablespoon canola oil
• 1/4 pound chorizo sausage, chopped
• 1/3 pound cooked ham, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (1 pound) sweet potatoes, peeled and diced
• 1 large red bell pepper, diced
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 small hot green chile pepper, diced
• 1 1/2 cups water
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 mango - peeled, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt

Directions

1. Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

I also wanted to find a complimentary cocktail to serve with this and found a fun Cilantro Martini. I have not actually tried this yet but plan to!

 I spent about 7 years bartending at the Grand Traverse Resort and Spa in Traverse City Michigan. One thing I really miss is the opportunity to sample chef prepared gourmet dishes and experiment with different liquors to concoct creative "new" drinks. I'm going to rekindle some of that here on fridays! Salute!

Ingredients

heaping handful fresh cilantro
1 tablespoon fresh ginger, grated and minced
juice from 1 lime
1/2 oz Simple Syrup
2 oz citrus flavored vodka (Absolut Citron or Ketel One Citroen)
1/2 oz gin (Tangueray or Bombay Sapphire)

Preparation

1. Fill shaker with cilantro, lime juice, and simple syrup. Muddle well.
2. Add ice vodka and gin shake well.
3. Strain into a chilled cocktail shaker and enjoy.

I would throw the lime right in there and mash everything really well. Then strain through a mesh sieve to prevent the leaves from getting in there...but that's just me! I also included a simple recipe for simple syrup-lots of recipes call for this simple ingredient!

Ingredients                        

• 1 cup white sugar
• 1 cup water

Directions

1. In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

Dress your table up with some natural elements from around the house, like plants, a basket and a chunky candle in a pretty arrangement. Use extra limes and cilantro in vase for an additional pop of color!

SEE YOU AGAIN FOR MONDAY INSPIRATIONS!