Monday, January 7, 2013

I'M ABOUT TO HIT THE ROAD




My wonderful friend Judy will be coming down to Florida to enjoy a little R&R away from her hectic life up north. We're going to spend a week traveling around the state, goofing around, talking each other's ears off and having fun. No formal plans or commitments. It sounds heavenly!! So I won't be doing any baking for these next two weeks.

Yesterday afternoon at the Palma Sola Farmer's Market we were entertained by a series of local musicians while visitors toured the farm & learned the benefits of supporting local organic agriculture. It made for a very happy environment, especially for the young, like this adorable 3 day old baby goat.



The event was even covered by the Bradenton Herald in today's paper. Here's a link to the story in case you missed it
http://www.bradenton.com/2013/01/06/4341209/veggies-are-still-the-stars-at.html



I roasted a batch of farm grown sweet red peppers and turned them into a variation of a classic Spanish sauce/dip called Romesco. If you didn't get a chance to taste it, perhaps you'd like to make some for yourself. Once the peppers are roasted it comes together in 5 minutes using a food processor.

QUICK SPANISH ROMESCO STYLE SAUCE                        Makes about 1 1/4 cups

1/2  cup whole skinless almonds (about 3 oz), toasted
1 cup roasted organic red peppers (recipe below)**
2 teaspoons red wine vinegar or sherry vinegar
1 medium garlic clove, peeled (or more to taste)
2 Tablespoons extra-virgin olive oil
Salt & Pepper to taste

Finely chop almonds in a processor. Add roasted peppers, vinegar & garlic; process to a coarse puree. With machine running, pour olive oil slowly through feed tube. Process until puree thickens slightly. Season to taste with salt and pepper. Transfer to small bowl, cover & refrigerate. Flavors will blend if made a day earlier. Bring to room temperature before serving as a dip or sauce with fish & poultry.

** TO ROAST FRESH RED PEPPERS leave whole and cook on a grill (or under a broiler) turning occasionally, until the skin is totally blackened. Let peppers rest & steam in a covered dish or paper bag for 10 minutes. Remove carefully (they’re HOT). Peel off & discard charred skin & seeds.


Before leaving I just want to share my insurance story with you. Six months ago my car insurance policy was about to renew with Progressive and I inquired about their "Snapshot" program, which offers discounts based on your actual driving history. I thought I was a perfect candidate to have their device installed in my car for several months. I was shocked to hear that only new policies were eligible, despite my being a loyal customer for almost a decade. After some discussion I was advised to cancel my policy and initiate a new one. Not only did I immediately save over $100, but now that the "Snapshot" results are in, my premium has been reduced by 21%. Which proves it never hurts to ask.

Have fun and hold down the fort until I get back.

Hugs from beyond my kitchen,
Bonni 

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