Wednesday, July 22, 2009

Skin - The Wonders of It All

MIneral Veil

I've suffered from skin problems since I was a teenager and as I edge closer to my 35th birthday, I often wonder when my teenage skin problems will disappear as the wrinkles begin closing in.

I was talking to a co-worker the other day about make-up and she told me about bare Escentuals . She mentioned that her break-outs had reduced with the use of this make-up and that she had been a devoted MAC user before.

Well my interest was peaked! I use MAC make-up! I suffer from breakouts! I was interested in new make-up!

So I took myself off to Sephora where I purchased a newbie kit of bareMinerals make-up. Then I started using it and LOVED it. Scott even noted that my skin was looking much nicer.

Basically I'm sold on this stuff. I'm currently using the Mineral Veil, bareMinerals SPF 15 Matte Foundation and the RareMinerals™ Blemish Therapy . While my skin is not perfect yet, I've seen such a huge improvement that I can't help shooting about this product from the hilltops.

Wednesday, July 15, 2009

The Zoo Makes Everything Better

Orange Frog

This past week was a rough one for both Scott and I's families. The only thing I will say is that this week is already so much better!

Observing

We headed down to Portland on Saturday to be with Scott's family and ended up at the Portland Zoo on Sunday. Let me just say, going to the zoo with a 5-year-old and a 3-year-old can lift anyone's mood. And if it can't, then there is nothing we can do for you.

Watching

The kids were so much fun to be with. We talked about different animals and checked out all the ones we could. We discussed why eagles have such large nests and what a polar bear likes to eat. Then we ate Elephant Ears! Truely a fantastic day.

Gopher

Saturday, July 11, 2009

Yarn Cures All Bad Weeks

Spud + Chloe

It's been a wild and crazy week around the ReeBeckiSupergirl household.

Spud + Chloe Sweater

The Spud & Chloe yarn also came in at my favorite yarn store so headed to the store and stocked up on this pretty, pretty yarn. I decided that it's better than eating!

Pretty Pretty

Friday, July 10, 2009

Home Cured Bacon

Cured Bacon

When we last left the bacon, it was in the fridge being massaged and flipped daily. After about 8 days of this, I decided the bacon was cured.

Preparing the Cured Bacon for Smoking

I pulled it out of the plastic bag and laid it on the broiler pan. I coated both sides with liquid smoke and preheated the oven to 200 degrees. I "smoked" the bacon for about an hour and a half until the inner temp reached 150 degrees.

Smoked Bacon

The recipe I was following said to smoke the bacon for two and half hours but I think it might have turned into a dry crisp if I had done that.

Sliced Bacon

I have to say that the bacon turned out quite well. I quickly fried up a few pieces to enjoy once the smoking was done and my taste buds sighed.

Fried up Bacon

This was the perfect recipe for curing your own bacon with little or no effort.

Home Cured Bacon

Wednesday, July 01, 2009

Friends of Foodista Meal

One Pot Table

It's been a few weeks since I had one of the most amazing meals of my life. But sometimes you need to let these things sit and marinate before you write about them.

At work, I've been working with a wonderful company called Foodista. For those who don't know, they are an online cooking encyclopedia that encourages joint contribution from their users. Well, these people are just fabulous and not just because they invited me to their "Friends of Foodista" dinner but also due to the work they do. Scott was also lucky enough to be invited along as he used to work with one of the Foodista founders. Yes, Seattle is a small town.

Vir2

For this meal, Foodista collaborated with Michael Hebb of Onepot.org and Foraged and Found Edibles at the Caffe Vita Loft. The theme of the meal was "Found and Foraged". I heard that none of the food we enjoyed was older than 48 hours old and it tasted so fresh.

The previous weekend, chef and co-founder of Foraged and Found Edibles, Christina Choi, and Chef Donahue met with Hebb and crafted a menu inspired by seasonal and foraged ingredients from the Puget Sound region. Every recipe on the menu was foraged wild or locally harvested.

Clam Fritters

The meal started out with butter clam fritters, harvested by Foodista co-founders Barnaby and Sheri near Hope Island. They were delicious and double-dip worthy (Never fear, I did not double dip even though I really wanted to!). There were also Lemon balm leaves with raw porcini salad and chive flowers but I'm not sure that I tried those so I can't say how amazing they probably were.

Seabeans and Sea Scallops

Once we were seated, we were presented with Local scallop crudo with sea beans and shiso, The scallops were dry packed and not chemically treated which lent them a fresh taste. The sea beans were new to me but delicious. Their slightly salted flavor really worked with the scallops and reminded me of a warm day at the ocean.

Miners Sala

We then enjoyed Wood violet and miners lettuce salad. The miners lettuce grows wild in the forest and is scrumptious. It's not too lettuce-y which I dislike but is more of a wild greens flavor.

Octopus

The next course was Octopus with fingerlings and wild onion blossoms. I literally had two huge heapings of this plate and then went back for more when I saw there were leftovers going to waste. The potatoes were a nice compliment and lent a bready taste to the dish.

One Pot Diners

My favorite course was the Elk shoulder with porcini, farro, and garlic scapes. Maybe it was that Scott and I had just returned from Yellowstone and I had game meat on my mine or maybe it was that the elk was so delicately flavored with a duck braising but either way, it was pure heaven. This is how I know I'll never be a vegetarian. The idea of having elk for dinner makes my tummy very happy, very, very happy.

Elderflower Berries

We rounded out the meal with Local strawberries with elderflower syrup and cream. It was the perfect light finish to an amazing meal.

One Pot Window

It was a perfect evening where stranger met each other, old friends re-connected and everyone walked away with a special memory of a night where they had that one perfect meal.