Want a quiz with that quiche?

Foodies meet trivial pursuit. (via Slashfood)

Oba!

We went to Oba on Saturday for a night out, courtesy of Chuck & Dana. The restaurant was packed, but the waitress said it was actually a slow night for them. We took a seat in the lounge instead and got a cute table by the window. They had a large cocktail menu that was very fun... obviously, as there were martini glasses everywhere. I was going to get sangria, but when Ken wanted wine I was very psyched. Usually he doesn't drink wine. We both wanted beef (a rarity for us and surprised us that we both wanted it). Also nice because it meant we could easily pick a wine that would pair well with both our dinners.

Started off with Ken's beloved.... ceviche. The sampler had three kinds: a black cod, a shrimp with coconut cream that was really spicy, and a tuna-tomato. Ken loved the black cod; I loved the tuna. Overall the ceviche was good and well executed, but it was nowhere near the mindblowing multi-course ceviche dinner we had at Deseo in Scottsdale, Arizona.

As for entrees, I got the hangar steak and Ken got the cumin-coriander crusted new york strip. Both were good, although Ken's was better... very very well cooked with the "perfect amount of spice". They paired a malbec-cabernet blend for us, which was great... and Ken loves malbecs, also a plus.

Turns out that the restaurant gives you a free dessert if it's your first time in! What a nice surprise (although they tell you when you order your entree so that you can save room -- like they don't know dessert goes down a different tube). I expected they'd pick the dessert for us, but they handed us dessert menus where we could pick anything. oooohhh.

I immediately decided on the Kahlua Tres Leches (creamy cheese mousse flavored with kahlua and cream topped with espresso syrup). Ken found the Baked Argentina, the biggest dessert on the menu, and smiled from ear to ear. Basically, it was a huge bombe/sundae.... chocolate cake, bananas, caramel, vanilla bean ice cream, all topped with toasted meringue. Ken thought his was amazing and confused the meringue to be whipped cream. Needless to say, Ken now loves meringue. I loved mine as well. Loved it. Ate half and took the other half home for breakfast. Mmmmmm. I think that the dessert was my favorite part of the whole dinner, company excluded. I think others agreed too -- between the drinks and dessert, no wonder the lounge was packed just as full as the dining room.

Thanks Chuck & Dana!

Full review of Oba by citysearch here.

Meatballs from Heaven

Made meatballs last night. Amazing meatballs. Ken said they're the best he's ever had. Glad I made a double batch and froze most of them. Super easy and really good.... although definitely not fat-free. We at them as spaghetti & meatballs, but they'd be perfect for any cold winter night -- after a long day skiing, working hard in the yard, while tailgating at a football game, etc. (Read: make these, you won't regret it)

MEATBALLS WITH PARSLEY AND PARMESAN
(modified from recipe of same name on epicurious)

Try these flavorful meatballs on their own, in a tomato sauce or in a submarine sandwich.

4 large eggs
1/2 cup fresh French breadcrumbs
6 tablespoons grated Parmesan cheese
3 tablespoons olive oil
1/4 cup chopped fresh parsley
3 large garlic cloves, minced
2 teaspoons salt
1 teaspoon ground black pepper
1.5 pounds lean ground beef
1/2 pound hot italian sausage

Stir eggs, breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, parsley, garlic, 2 teaspoons salt and pepper in large bowl to blend. Add ground beef & sausage and mix thoroughly. Form mixture into 1 1/2-inch diameter meatballs.

Over medium-low heat, cook one meatball first... taste it and adjust seasoning if necessary. Working in batches, add meatballs to pan (I used a cast iron skillet) and panfry until browned on all sides. At this point, you can cook them all the way (around 15 min) or remove them after they're browned to a raised wire cooling rack to allow any leftover grease to drip from meatballs. (Note: I did not fully cook meatballs since they would finish cooking in the spaghetti sauce. Also, since I was freezing most of them, I knew they'd be reheated later and didn't want them to overcook).

Once cool, transfer the meatballs to be frozen to a cookie sheet lined with wax paper or aluminum foil. Arrange in single layer and freeze. Once frozen, transfer to a ziploc bag(s).

Makes about 44.

Bon Appétit
June 1996
Gayle Gardner: Albuquerque, New Mexico

Church Biscuits

We spent Thanksgiving with Sara Burke's family. We were told to bring a side and made a Sweet Corn Pudding from Friends of the Market Cookbook. We also brought Mrs. Church's beloved rolls that I've been making any chance I get.

Although the corn was very good, the rolls were a huge hit. Mr. Burke ate four. And took one home with him in his pocket. Everyone called them Church Biscuits.

I love those things.

DC Recap

Nothing quite makes up for the exhaustion induced by cross-country travelling quite like a short week at work. The wedding was great; Rob & Caroline were married at the National Cathedral (in a small chapel therin, not the huuuuge hall). 90 people. Reception at the Spy Museum, which was across the street from our hotel. Even found a neuroscience poster in our hotel; didn't know the scientists, but kind of fun to explain what the research was about to Ken. Had a great time overall and got to visit with old friends and meet some new ones. Too bad they all live on the other side of the country. Apparently we're really great at making friends in other states. Nuts. Went to the National Building Museum with Ken on Friday -- they had an awesome exhibit on concrete. Who knew concrete could be so facinating... did you know they make some now that can be self-reinforcing? How about concrete that you can actually see light through? Yep. It all exists.

Anyway, we're back now and are going with B for sushi tonight. Hooray. Then one more day before turkey day. Going to Sara's aunt & uncle's for dinner.

Oh, and no more mice (at least that we've caught).

Puppy Update

Slight change in plans:

Looks like it will be 1/20-1/23. I checked with our house sitter this morning and she is free that weekend.

Translation: Ken's folks and the puppy will be arriving January 20th.

Update from Ken's mom (3:20 pm):

Your little boy is getting so big. Think he is more than 3 lb.s now. That is triple his birthweight in two wks.! He is such a little cuddler. Fall asleep on his back in your arms. His eyes are open now and his ear canals as well. Real nice black pigment! Will take some more pics. I wanted to dress him up as a turkey but no luck finding a costume

Gotta run. I am off to a kennel club meeting tonight! Have to hit the shower.

Love,
Mom

Off to DC

for Cheech and Caroline's wedding. 7am flight. Last wedding of the year, bringing the total of airplane-required weddings this year to 4. All have been really fun and totally different from each other, so no complaints on this end.

...and a three day work week when we get back doesn't hurt either.

Of mice and men

Droppings.
"Ken!"
Trap down.
Food gone.
Reset.
Food gone.
Reset.
Food gone.
Reset.
New Trap.
Bingo.
Proud Ken.
Another trap for good measure.
Bingo again.
Disbelief.
Late night run to store before we leave.
Another set again.
Time will tell.

Puppy Pictures - 1 week old

All of Ken's mom's puppies. The one we're getting is laying sideways across the rest


Our puppy is the one with the tongue out -- 1 week old.


Ken's mom dressed him up


And to freak Kyle out... nursing shots of the mom, Betsy.

That was fast

I am addicted to bread. I can't stop thinking about it -- making bread/rolls & other yeast-based products. My attempt at pizza dough the other night didn't work since I inadvertantly used the only unlabeled bag in our pantry -- which I thought was whole wheat bread flour but turned out to be whole wheat pastry flour (which has too low of protein to produce sufficient gluten formation, i.e. the stuff that gives bread good texture. Result: the dough barely rose and was dense as a rock when baked.

I was struck with the urge to try Mrs. Church's roll recipe again last night while Ken was at frisbee (8-10ish). So interested, in fact, I actually walked to the grocery store last night in my pajamas to buy bread flour, yeast, mozzarella cheese and milk. I made the dough last night and let it rise in the fridge overnight. I rolled out the rolls this morning and also made cinnamon rolls to bake off tomorrow morning -- coffee+Ken+cinnamon rolls+morning paper= happy lisa.

Now hopefully, I won't contaminate my cells in the lab with all of this yeast I'm playing with at home... please don't let me be a walking yeast Pigpen.

Congratulations, Taryn & Paul!

Rather, Dr. Taryn & Dr. Paul.

Per Dave Herman:

They both did really well. They both passed of course. They may still be asleep but definitely give them a call or email. Paul has no revisions and Taryn has 1 very little one. So now they’re doctors and leaving us too soon.

Ohmygoodness

Speaking of morning pork...

Welcome Pups!

Ken's mom breeds labradors and one of her own dogs has been pregnant and ready to pop anyday. The pups were born this weekend. Three on Friday night and three early Saturday morning. All are healthy and doing great. Ken's mom noticed a hard bulge in the mom's belly on Sunday morning and took her to the vet, only to find another puppy still in there. They thought it was stillborn, but soon found a heartbeat and did a C-section to get the last puppy out. Both mom & last pup are doing fine.

That's
3 yellow females
2 yellow males
2 black females

We told Ken's mom that we didn't care about the color or sex, but were hoping for one with a great temperament. However, ever since we heard about the last suprise puppy, Ken can't stop thinking about him. Time will tell if that's the one that comes to us, but I adore that Ken loves the one that can't get out of bed.

Seems like he'll fit right in.

Mmmm.... Yeasty

I've been afraid of yeast ever since I invited Kyle and Taryn over for dinner about 6 years ago. I made pizza. The dough was hard as a brick and I made the mistake of using cheddar cheese. I have yet to live this horrible pizza down.

However, when we went to Mrs. Church's for dinner one night when Rob was passing through town, she made the most wonderful rolls. I was amazed. She gave me the recipe, which I have been too scared to try -- until last night.

The yeast didn't bubble like she said it was and I was terrified that I'd already made a mistake. I let it sit and waited. I couldn't believe it when I came back and it had risen. I was so excited. Long story short: we had rolls last night! They weren't even close to being as great as hers, but they were good for a first pass.

Bread baking is like a cult. I'm not there yet, but I think I'm beginning to understand why people love baking bread so much.

"The Chicken smelled like cigarettes"

Forgot to mention that we had 10 trick-or-treaters this year. Ten. Double digits. That is more trick-or-treaters than Ken and I have had in the past 3 years... combined.

Most were small kids who clumsily stomped up the stairs while their guardian waited on the sidewalk. They came as singles or in groups of two -- all very cute and polite. Usually when I turn the corner and look out the door, I can't see anything because the kids are so tiny. But one time, there were two giant heads there -- a chicken and a sheep/egg/chicken (the latter was something white and fluffy). Their costumes covered head to toe, but you knew these kids were older. They amused me quite a bit and I gave out the candy.

As we were talking to our neighbors on the porch later, Kim remarked "the chicken smelled like cigarettes". Made me smile that they got to sneak one more year of trick-or-treating in. It made me sad when I realized I was too old. I guess that's why we pick the candy we like and watch tv with the Dots and Kit Kat wrappers strewn about.

Who says Halloween is for the kids -- I get to eat just as much candy while the costumes come to my door and we get to laugh at all the kids dressed up cute/funny/scary as they tromp through the dark and rain. Oh here's a piece of candy for your trouble.... as I close the door and take the candy bowl to snuggle with Ken on the warm couch.

Neighborhood Dinner

Recap: It was small and went really well. Of the 27 houses invited:

4 houses came, three of which we already knew. The other house had renters and both roommates worked at OHSU. So out of the 12 people that were there, 2 were under three years old and 5 worked at OHSU. Crazy.

Three houses stopped by but couldn't make it:
1. was a couple nights before, they left a bottle of wine on our doorstep with a nice note and their phone number
2. About an hour before people came, a woman brought a bottle of wine and thanked us but they couldn't make it because they were opening their own business and had to prepare for this weekend.
3. The guy who used to own our house who now lives across the street. He brought a giant plate of home-smoked salmon (which was amazing) and explained how he had to write college recommendations for lots of kids (he's a HS math teacher).

In terms of prep getting ready, I was a nervous wreck since there could be anywhere from 6-50+ people there. Decided advance prep was the way to go since I knew I couldn't get home before 5:30 and the party started at 6:30. That said, alcohol and drinks are the most important. Strangers meeting=alcohol drinking. I got lots of red and white wine and put it out on the buffet. Since there could be 30 people attending, we used the little clear plastic cups they use for punch at receptions. Put that next to the wine on the buffet with a bottle opener. Also, lots of beer. Thank you Widmer Oktoberfest sale. Per a Rachel Kinnunen move, we used ribbon and tied the bottle opener to the fridge door for ease. Oh, and we made mulled cider (giant jug of apple juice simmered with cinnamon, cloves, alspice, nutmeg & black cardamom). Figured if people didn't want to drink alcohol and it was a cold rainy night (which it was), this would go fast.

As for food, I made and froze a tortilla lasagne ahead of time. Started heating it when we got home. For hors d'oeuvres, we had brie and crackers as well as that homemade peach salsa we made with Chuck & Dana served with chips. When Harley brought over the smoked salmon, we put that out too. People then brought: hummus & bread, french bread with melted brie and sliced pears (very good), lasagne, two kinds of salads, pork tenderloin with a spicy mustard, and more wine.

Most drank beer. The others drank red wine -- the white wasn't touched. When the first couple got there (we knew them already, at least on a first name basis), we asked how they were doing and the guy replied "nervous". My sentiments exactly and I told him that. I think we both took some comfort in that everyone was a bit nervous at first.

We ate everything buffet style and then pulled out the lasagne and tortilla lasagne for dinner and at that with the salads. People just picked at everything throughout the night (kind of like thanksgiving). Got to talk about a whole bunch of things related to the neighborhood and otherwise. Also got to traumatize Hughes -- apparently 2 1/2 year olds are roughly his size and have a high pitched excitement that just doesn't sit well with him. He hid under the couch, under the bed, etc. Well, until he figured out that she loved him and just wanted to pet him. At that point, he surrendered to the gentle petting.

People left around 9:30ish. Plenty of time to clean up and unwind before going to work the next day -- and we didn't waste a weekend night in the process.

In short, I'd do it again in a minute.

13 minutes away

from our Neighborhood Dinner. I made and delivered 27 invitations to houses within two square blocks of our own. We know people from 4 of the houses. That's 23 houses filled with strangers that may be knocking on our door in the next 13 minutes.

Kyle, this sounds like your personal nightmare.




....yes, I have started drinking already.

November Birthdays

November Birthdays - Bob Shapiro (11/12), Brian Hawkins (11/19), Dave Lent (11/26)

November Weddings & Anniversaries - Cheech & Caroline (their wedding was 11/19/05)