I heart cold weather soups!

Potato and Leek Soup

Cooler temps. Throwing on my comfy lilac-colored pajamas and soft argyle socks. Most definitely the best time to make some soup.

In a cast iron pan, enthusiastically throw in some chopped red onions and leeks with a bit of olive oil. Let the aroma of caramelized goodness fill up the kitchen. In a separate pot, make some chicken stock from rotisserie leftovers and bring to a boil. To get a bit more sweetness out of the onions and leeks in the pan, sprinkle in some salt and brown sugar. Throw out any bones from the stock and stir in the onions and leeks. Simmer slowly and sprinkle in some salt and pepper. Once the flavors are blended, ladle a couple of bowls - one for you and one for your loved one! Top with a wasa cracker and parmesan cheese. And savor slowly.

Tasteful Memory: Melange Creperie

I put on my scarf and cute boots, and walked down to the Mango's parking lot. The smell is so delicious, and Sean's cheerful smile is always there. Place your order and wait patiently for you food to be made just for you. You'll have a good conversation talking about art, weather, sports, and life. You'll pretend you're in Paris, but this is even better because Melange is not pure. Hence the name, lol! He will be inspired by local farms, dairies, and other cultures: china, texas, and of course, paris. My sunny day just got brighter as I lick the nutella off my lips and lovingly carry my warm crepe. This isn't fast food. This is food to be savored and enjoyed while walking on the sidewalk or sitting on the metro bus bench. Slow down and taste an experience.

Tasteful Memory: French Cooking Class @ Central Market

A lovely fall day at Central Market avec mon petit ami Jacob. An invitation to attend a cooking class. My inner (Julia) Child was hopping up and down excited to learn more and essayer et manger les cuisines de France, non? Too many guests waiting for their wine as the sommelier provided reds and whites. Avoided the wino traffic jam and had walked towards the cheerful woman ladling out generous bowls of soupe a l'oignion. Mon beau and I greedily grabbed a plate of Cassoulet St. Martin. Sign me up for some of that tasty seared pork shoulder, confit, and sausage topped with a slice of bacon. Paired with a good red wine on a cool day, le cassoulet est tres delicieux. Ah, c'est bon.

We savored these adorable dessert samplers: a fluffy mousse au chocolate, cinnamon flavored tarte tatin aux pommes, and claufoutis aux cerise. It was too decadent for me so I let Jacob eat my chocolate mousse because I wanted to enjoy the final course the best course of all: les fromages! J'adore fromage. A chef deftly sliced five different kinds of cheeses. She was cheery but very protective of the fancy cheese. Most of them were a softer consistency- smooth like butter and very pungent. Thankful the cheese expert knew to slice small slices because a little goes a long way.

I had a charming conversation with the president of FACC. Thanks FACC for the opportunity to celebrate fall, taste some amazing cuisine, and learn more about France. After a long day, this is definitely one of thes best ways to relax and unwind with a loved one. Merci beaucoup!

Tasteful Memory: Rainbow Lodge

Another sweaty and sultry evening in the 713. Donning a thoughtfully designed strapless sundress from a boutique Dutch label. Patiently waiting for my friends to valet or defiantly self park. Saw a bold yellow sports car arrive like a bolt of lightening. Realizing that my dinner party resembles a miniature United Nations. Having multiple conversations with a cultural melange of friends. Dining with royalty from Togo, Vietnam, Philippines, Taiwan, Indonesia, Korea, British Canada, and French Canada. Taking in the rustic, ski lodge feel of the place. Feeling a little misplaced since I am not skiing and we are in the middle of an oppressive Houston heat wave. Counting the number of deer heads and decorative pieces from a hunting lifestyle persuasion. Delightfully looking over the Houston Restaurant Weeks menu. Savoring the sweetness of a grilled peach with arugula contrasted with the savory feta. C'est bon! Indulging in la piece de la resistance - pan roasted duck with pearl couscous. Discussing possible vacation locales: Cayman, Vancouver, Africa. Tasting the finale -a moderately refreshing trio of sorbets. Enviously wishing I ordered the bread pudding.

Tasteful Memory: Jacob's Basalmic-Marinated Pork Chops

There is just something so satisfying about a home-cooked meal. Growing up, my brother, sister, and I would read the November issue of Better Homes and Garden in anticipation of what we would cook. Looking at the glossy magazines with excitement as we figured out what dish we would complement our father's turkey. From the research to picking out our ingredients at the grocery store, and then finally seeing how our dishes turned out was a big deal to us kids.

This past week, Jacob wanted to cook something delightfully delish. So, I suggested looking at the recipes on Clean Eating Magazine. I've been trying to eat better, and I just learned more about what clean eating really means. He decided to try out the Balsamic-Marinated Pork Chops. Yummmmmy!

After doing a brick workout (ten mile bike ride and three mile run), I was starving and ready to eat these lovely chops. And, Jacob did not disappoint! He let the chops marinate for a day which I think really enriched the flavors. And, he added a little bit of a twist to the meal by adding in cherries and tomatoes. The grilled peaches were very delicious and the side veggies were roasted well too.

It was a thoughtful gesture and quite treat!

Cooking Ideas This Week

Tried making easy quiche cups for breakfast. Nice to have breakfast made ahead of time and is a great way to work in leftover veggies.



I am trying new things with fruits and veggies: putting in rhubarb in my smoothies, creating new salads like grilled nectarines with walnuts, blueberries, and spinach, and tried almond milk for the first time.



I am inspired by Clean Eating Magazine and the Stiletto Chef. Lots of fun and creative ways to work in healthy foods into my diet.

Taste The Texas Trio @ Canyon Creek

Meeting up with friends.
Sipping on ice cold lemonade and Lone Stars.
Relaxing on the deck as people unwind from a day of work.
Rewarding yourself with a post-workout drink.
It's summertime, and your waiter places a yummy basket of tortilla chips and
the yummy trio of goodness.
Queso...
Salsa...
and Guacamole!

Ole! Hooray! Yeehaw!

Good beverages, good friends, and good eatin'.