Edited: Oh Truffles!

It was a tough day at work.

A job not for the weak of heart.

Today we played with CHOCOLATE!

Becky of B.Potter Wine Chocolates was our Guest Chef  at the Winery.

What a fun day.

Chocolate Dipped Strawberries sprinkled with Himalayan Pink Sea Salt

paired with an Apricot Sparkling Wine.

Dark Chocolate Dipped Truffle with crushed Hazelnuts

paired with a Blackberry Port.

Yup it's a tough job!

Came home to this. 

(online at Life)

Mr. Norm has been busy!

OUR WOOD PILE!

(ok, total exaggeration)

 After spliting and stacking our pile

it sure did feel that big!

Ready for some comfort food!

Made Soup for dinner:

16 dry bean mix, soaked over night

Beef stock from the freezer

bay leave

garlic - from last falls harvest

2 jars of tomatoes from last falls harvest

carrots from last falls harvest

onion, celery, broccoli, baby spinach, and farfalle.

note: if using stock from the market

purchase the small jars of better than bouillon

Your not paying for the water and you have control of how rich your stock is.

I like mine rich, so I use quite a bit and allow it to reduce

prior to adding the other ingredients( I add the bay leave while the stock is reducing).
add beans to the stock.

Sweat the onions and celery toss into stock.
Lightly caramelize the garlic and add to stock.

Add tomatoes, carrots(sometimes I will caramelize these to add a hint of sweetness)

broccoli and baby spinach.  I precook the farfalle to al dente and add right before serve.

While I got caught up with my favorite blogs:
  Rosemary Popcorn.

Crushed Rosemary - from my rosemary bush

add to oil and butter in covered pot - allow flavors to infuse.

Add kernals to pot, cover and pop.  YUM!

Will be with family for the day.
Monday is project day!

I am excited to start this project.
Cast Iron, Rust, Wood, and Burlap!