Up waaaaay too early

I can picture Bob and I "later in life". Two old birds strolling the beach in the pre-dawn hours because they can't sleep. I was thinking "beach" and "warm" while sitting inside my cozy house and it's 19 degrees outside. The picture above is from our last trip to Hilton Head South Carolina, in the pre-dawn hours.

So what to do early in the morning when there's no beach or warm temperatures to occupy the sleepless? Browse the internet of course. I brewed a pot of coffee (NOT condusive to going back to sleep) and reviewed my Yahoo page. I subscribe to a web page called The Consumerist and it had a great link to a coupon web site that I thought was pretty informative. Since I'm trying to be a more conservative home cook and housewife I was pretty excited....I guess it doesn't take much to get my engines fired up.

I went to Brooks Tavern yesterday afternoon (whoops that doesn't sound like I'm being economical does it?) and had lunch. I can say that I was intrigued by my experience and that I liked the environment. The menu was varied and interesting and it was hard to pick from the fresh salad selections or the local beef burger (which is obtained via St. Brigid's Farm). The rustic place wasn't a bad experience but it wasn't the speediest either. The poor server tried his best and Barb (I think?) hurried around making sure the gradually filling tables were satisfied. I got the impression there were some "regular's" there as she appeared familiar with a few diners. She definately lightened the load a bit as it appeared there was only one waitstaff for the cozy room. The spinach salad I ordered was satisfying and was served in a quantity that was plentiful and pretty to look at. The fact that this restaurant participates with local venders and growers appeals to me in a very "colonial" sense. I love the idea of knowing where your food comes from, establishing a relationship with local food artisans, and making all of it work together in a thriving business for the public.

So there you have it. I forgot my camera in my haste to get out the door but I won't make that mistake again. I definately wanted to have a field trip (it was partially accomplished) but didn't get to visit the fledgling vineyard that is located in between Centreville and Church Hill while on my way home. I wanted to stop yesterday but the lane looked a little too muddy for me and, well, nature was calling.

Planning an adventure

Oh my gosh I'm dreaming of Spring. I love everything about Spring: hikes, planting new vegetables, sitting on my patio enjoying a glass of wine, wandering with my camera, the smell of farmer's plowing their fields....etc. These poor tomatoes above were from last season and I have a new lofty goal of having the BEST tomatoes this year. This includes really preparing the soil properly and having a more established plan of plant locations in my little space. I recently saw an advertisement that really piqued my interest with experimenting with new products. Part of me, the pessimistic side which I try to hide, thinks that the product is a bunch of horse-wash but the other more "optimistic" side thinks I'd really like to order it and give it try. The Topsy-Turvy upside down hanging planter has been on my mind since I saw it yesterday which then gave me, almost, instantaneous Spring fever. Bob gave me the "ok" when I brought it up last night so I've been squirming about it ever since.

I'm traveling to Chestertown today for an appointment and thought I would explore a restaurant that has also piqued my interest as well. Brooks Tavern popped when I was exploring the Slow Foods Baltimore website. At least that's where I think I found it. So anyway, I'm off to Chestertown after I finish here (and fix the mop-head) with my camera in tow for a fun field trip.

The best cafe in the world

Here's Mr. Construction Worker and Laura waiting for our breakfast in New York City at the Essex World Cafe. Without any exterior fanfare it's the coolest cafe I've ever been to. It's located on a street that faces the huge hole that was the World Trade Center. Construction workers that are busy at work on the WTC site seem to frequent this place as, I'm sure, the many people who used to work at the Twin Towers did seven years ago. Once inside the cafe you slowly realize where you are. In a place of humble history.


The Essex World cafe became known by another name on September 12th 2001 as the "Liberty Treatment Site". After the Towers came down it became a medical center and I can only use the best of my mental powers to try to imagine the activity that may have happened inside it's doors.

This is a picture of a picture inside the cafe during the time it was a medical station.

The walls have memorials and pictures from September 11th. It was quite sobering but more-so, healing. The construction workers that arrive and leave in a steady flow seem representative of a sense of pride in the anticipation of newness for the area. The cafe continued on and stayed open. It adapted to the situation and has morphed into a symbol of the continuity of life with a reverance for the past. It's the best breakfast Bob, Kevin, and I have had in a long time.

A little farting around: (GARLIC-CHEESE KNOTS)

I'm not really a full fledged home baker but I try to pretend with my bread machine that I've had for billions of years now. I love that machine. It even churns butter but I haven't used that feature in years too. Shame on me! Anyway, I tweaked a recipe for Garlic Parmesan Bread and turned the bread into knotted rolls, instead, through the dough cycle. No mystery and no great challenge there I know. But, I've always loved a local pizza joint's garlic knots and thought I would try to recreate some for home. Those garlic knots were HORRIBLE for you as they were covered, no DRIPPING, with melted butter and garlic and they were DELICIOUS. Bob, Kevin, and I would wolf a few down while waiting for our pizza. Real easy to polish off about five or so if you're not careful. But, I haven't had them in years and the memory is still there. I thought I would pay homage to Colosseum Pizza's yummy garlic knots as best I could.

Garlic-cheese knots:

Ingredients:

1 cup water
2 1/2 tbs. butter
1 tbs. honey
2/3 cup grated parmesan cheese
3/4 tsp. salt
2 tsp. garlic powder
1 cup whole wheat flour
2 cups bread flour
1 1/2 tsp. yeast

1/3 cup grated parmesan cheese
1 1/2 tbs. finely chopped garlic
3 tbs. butter

Directions:

1. Layer the above ingredients, starting with the water and ending with the yeast, into the pan of your bread machine.

2. Press the dough cycle and allow to process for the alloted time (mine's 90 minutes). Be watchful of the dough during the first few minutes to see if the dough incorporates well. Add water or flour as needed.

3. In a medium pan melt 3 tbs. butter and keep warm. Combine the parmesan cheese and garlic in a small bowl and set aside.

4. After the cycle is finished on your machine pull the dough out onto a lightly floured board. It should feel silky soft and not too sticky. Cut the dough into about 18 pieces and roll into small logs. Twist the dough log into a single small knot and place on a large greased baking pan in a single layer.

5. Dip each knot into the melted butter and then in the garlic cheese mixture. Place back on the baking sheet.

6. Cover lightly with plastic wrap and allow to rise 30 minutes in a draft-free warm area (this sounds crazy but I use my dryer for this step...preheat the dryer on high for 15 minutes, install the dryer rack, and place the tray inside).

7. Preheat your oven to 350 degrees. I place my baking stone in the middle of the oven and allow room at the bottom of the oven for a large aluminum pan to be filled with hot water during baking.

8. After the knots have risen, remove the plastic wrap (I know that you know that), and place the pan on the middle rack or on the baking stone. Place aluminum pan on the very bottom rack and fill with hot water. The idea is to create steam while baking.

9. Bake for approximately 30 minutes. Remove from oven and further slather some more melted butter on the knots.

The recipe for the dough is based on a "medium" size recipe for the bread machine. Approximately 18 rolls.

The rolls rose more than I would have preferred but still turned out pretty nice. I used them the next day with the left-over French Dip roast with au jus. Just sliced the knots up the middle and made small french dip sandwiches. Yummy indeed.

Some more fabulousity

The rear view of Killahevlin Bed and Breakfast

Bob hit it out of the park, yet again, for a wonderful wedding anniversary. Eighteen happy years full of growth, excitement, and friendship. I'm lucky to have him. He made reservations at my most favorite place in the world, Killahevlin Bed and Breakfast. Owned and operated by Tom and Kathy it is located in beautiful Front Royal Virginia. Bob had booked the Blue Room, in the main building, two years ago and we never forgot the experience. This time he booked the Raspberry Room. It's the room featured on the front page of the link above. A beautiful large room, I never wanted to leave it. We become friendly with few other couples who were staying at Killahevlin to take advantage of the weather-friendly hiking trails that are in the area that weekend. Two couples, specifically, came to re-visit their favorite restaurant Apt. 2G. Bob and I, regretfully, did not have an opportunity to eat there but it's only one more reason to come back to Killahevlin once more. We ate, instead, at the bistro underneath, and affliliated with, the restaurant Apt. 2G. Called Element, it is owned and operated by a duel-chef married couple. This was a great late afternoon lunch break and was, luckily, filling after wine tasting for three hours earlier.

The Host and I at Element (aren't we fabulous!?)

We stumbled upon a book signing at the book store across the street from Element. Bob and I had the pleasure of meeting Lynne Johnson Lewis who is an author, poet, and humorist. She pleasantly signed two books for me, Cousin Birdlegs, and we visited and laughed with each other for about 30 minutes.

Some scenes from the car. The weather was unseasonably warm and the temperature actually peaked in the upper 70's on Saturday. The massive rain storm that was projected to come right for us was kind enough to skip around the area. It was a convertable-top down kind of day. Bob and I hated every minute of it.

Bob and I met many wonderful people that weekend. From seeing Tom again to meeting Phillip at The Wine and Duck we had a rich variety of people to eat and laugh with. The new wine and cheese shop on Main Street, Vino E Formaggio, provided entertainment in the form of Tory and Dennis. Light hearted friends whose carefree manner belies the fact that these men love their jobs and have a deep knowledge of wines and cheese. Bob and I had a lovely evening in our suite eating the delicious spoils from the store in the form of a creamy blue cheese, fresh sausage, and a delicious red that Dennis picked for us himself. Later, we enjoyed drinks and an appetizer, The Capri which was delicious, at the Lucky Star Lounge after leaving the cheese shop. The atmosphere was younger and the Oyster shooters that the lovely staff provided were sweet, spicy, and outstanding. Dennis sauntered over clutching his prized bottle of Mead and poked around a little with the owner and some of the wait staff. One can certainly assume that this is a friendly and close little town.

The best memories are of morning's in Killahevlin's dining room which was a pleasure. Tom, minus Kathy who just had a total knee replacement the Monday before, tended to each table professionally and with friendly charm. The chatter between tables livened the mood and the food was without fault. Breakfast, the owners relaxed charm, and the setting is enough to lull me back time and time again and to recommend Killahevlin to anyone who's willing to listen.

My rosemary nights: (LEMON/ROSEMARY MARTINI)

Since I had some free time this evening I was going through some old drafts of previous recipe experiments. I thought this sounded pretty good and decided to post it now. Bob and I had a trip to the Outer Banks this past July and we found this great martini bar that served a lemon and rosemary martini, amongst many other delicious ones. This is my version of that drink. Since I have an enormous amount of rosemary in the garden I felt I could experiment with the rosemary sugar water for forever. It took me a while, and A LOT of taste tasting, before I think the drink is close to the original. It would be shame not to try it since I did go out on a limb and pretty much got wasted getting the right blend. (I STILL can't smell vodka right now!)

Lemon/Rosemary martini:

Rosemary sugar syrup:
Ingredients:
3/4 cup fresh rosemary leaves, tightly packed
1/2 cup plus 2 Tbsp. Splenda
1 1/4 cups water

The Martini:
2 ozs. rosemary sugar syrup
4 ounces Grey Goose le citrus-infused vodka
2 ozs. lemon juice or lemon fruit nectar

Directions:

Rosemary sugar syrup: (This is listed first due to the chilling time)

1. In a food processor or blender combine rosemary and 2 tablespoons of the Splenda. Process for a 20-30 seconds to only bruise the rosemary (it’s OK if it isn’t chopped). Smell the wonderful aroma.

2. In a medium saucepan combine the remaining Splenda, water, and rosemary mixture. Heat just to boiling, stirring to dissolve the Splenda. Simmer on low for 5 minutes. Remove from heat, cover, and let stand for 30 minutes. Strain once then strain again through a coffe filter, discard solids, and thoroughly chill the syrup (about an hour). It is not a thick syrup. It IS flavorful though.

The Martini:

1. Pour the vodka, rosemary sugar syrup and lemon juice into a shaker 3/4 full of ice. Shake well.
2. Retrieve your martini glass and strain. Get a little crazy and garnish with a rosemary sprig if you choose.

*I looked for "lemon nectar" in the grocery store. Aside from all the other nectars available, this one wasn't. I looked up the definition of nectar which states (Webster's New World Dictionary of Culinary Arts), refers to nectar in the United States as "undiluted fruit juice or a mixture of fruit juices," So I took two lemons, cut down the sides, removed the peel and the white pith, cut and separated the sections out, removed the seeds, and blended in the blender. I then strained (one time) the juice and waahlaah. Nectar. I'm assuming. It's worth the trouble. Make extra because the drink tastes better with nectar instead of just pure lemon juice.