Foodie Day!

In which Amanda get a little link happy . . .

As all truly good days do, mine started by sleeping in later than usual. The boys and the dog crowded into the bed for a good cuddle then Shane (aka Dr. C) graciously consented to make us monster pancakes (aka German or puffy pancakes) for breakfast. They are so yummy when made with quality butter that they need no syrup. I also had fresh coffee flavored with cinnamon chocolate. So good. The boys watched several episodes of Redwall while I surfed the web and Shane read the newspaper.

Around 11-ish we went to Liberty Heights Fresh. As we were deciding between capon, duck and rabbit, the dear proprietor approached with a bottle of Brut and champagne glasses. Salud! Shane chose the capon. I chose duck bacon. Together we chose Rossini (wine soaked blue cheese, Valtaleggio, Italy), Stichelton (raw organic cow's milk Stilton, Nottinghamshire, England), Twig Farm soft wheel (Vermont), Tarentaise (alpine style raw cow's milk, Spring Brook Farm, Reading, Vermont), and Tooele Gold (brine aged goat milk, Shepard's Dairy, Erda, Utah). I also selected a wild boar Creminelli and pork Casalingo (Italian salami). E chose baby pears & multi-colored carrots and M chose broccoli & red grapes. We also grabbed real wild rice (from Minnesotta!), deep-dark chocolate bars, anchovies, Christmas beans, cremini mushrooms, cippolini onions, 3-seed crackers, torta de aceite and roman bread. Plus, a lovely bouquet.

We came home and while I cleaned up, Shane prepared a luscious cheese, salami, cracker and fruit plate from our Fresh jaunt, adding Smoked Promontory Beehive Cheese  (Uintah, Utah - just below where I grew up) and honey-crisp apples. Shane and I finished our Castle Creek Merlot (Moab, Utah).

I then perused several cookbooks and magazines for ideas for the wild rice pilaf I was dreaming up. After that Eli and I finally finished our fall wreath (pictures to follow once the batteries for the digital camera are charged). While I was putting the finishing touches on the wreath, Shane realized it was time for Fantastic Mr. Fox. We hurried to the Century 16. Fox was absolutely quirky and delightful. It's the kind of weird movie Dr. C and I adore. The kids also seemed to like most of it. We very much intend to buy the soundtrack.

When we arrived home, Shane & I tackled the dishes while listening to a CD of songs from Studio Ghibli films. When it was time to cook we listened to Peter Gabriel, Secret World Live. Dr. C spread lots and lots of butter on the capon and roasted it on a bed of carrots and green onions, and stuffed it with fresh herbs. I sauteed the multi-colored carrots with the cippolini onions and celery in bacon fat. I then added the crimini mushrooms and fresh herbs. I stirred cooked wild rice into the veggie mixture, then finished the pan with champagne vinegar. Once the bird was done, Dr. C reheated the carmelized chestnuts & brussels sprouts and carmelized turnips, rutabegas & shallots we had leftover from the McPeck family dinner at our house last weekend. Dr. C whipped up some mashed potatoes and buttered brocolli at the boy's request.  The feast was quite magnifique. Dr. C and I enjoyed our meal with Castle Creek Lily Rose White (Moab). After the meal we sipped regular brandy, pear brandy, raspberry liquor, Kijafa, & Gran Marnier (okay, I only chose two of the five). Dr. C also enjoyed an anchovy gin martini.

We intend to eat the duck bacon and potato & onion cakes in the morning. Then it is back to reality for me whilst I grade innumerable papers and wash equally innumerable articles of clothing. I intend to reward myself once I have graded & washed everything with a bit of "buy local day" shopping.

I feel blessed beyond measure today. I am so grateful for all the people who worked hard to bring the incredible food we ate to our table - farmers, ranchers, vintners, harvesters, truck-drivers, grocers, inventors of refrigeration and internal-combustion engines, etc). I am eternally indebted to the agronomists and agriculturalists who came before us, those clever souls who figured out that all these strange things were wonderful food if combined with fire, water, and salt. And of course, I realize that I truly lucked out in the "birth lottery." I cannot say that I "deserve" any of this bounty. My dear M drew a picture of turkey and wrote "feed the hungry" beside it. He showed it to everyone at Fresh. We give to the food bank every week/month (through Winder Farms and my employer's giving program), yet I wonder if we do enough. And then I remember that there is both "never enough" and "enough and to spare" for all of us, every day, not just on this day of thanks.