The Real Bean

Although single and without kids, I have an affinity for small children. I can relate to their needs (I require play time, too), I can usually act more goofy than they can (I have scared the occasional child with my zeal for dancing), and I have a fantastic repertoire of silly voices. So it should come as no surprise that given the choice to exercise myself to extreme pain at the gym last Saturday morning or bake cookies with my friends’ two daughters – Chloe, 7, and Becca, 5 – I opted for the latter.

I love baking cookies with kids, especially kids that are not my own, and especially in advance of a holiday – like Valentine’s Day. Their eyes sparkle with the anticipation of sneaking a taste of batter and decorating cookie tops with insane amounts of colored sugar.

I also find that kids love working with holiday-specific cookie cutters. This time of year they have no qualms about dipping into the Christmas cookie cutter collection because there are only so many heart-shaped cookies you can make. And, bless their little munchkin souls, they even forgive you when you realize you can’t make frosting because you forgot to buy powdered sugar. You simply agree to let them have not one but two cookies before lunch (in addition to the giant one you let them set aside for dessert after lunch) and everyone is happy again.

Like most children finding themselves in the kitchen with a grown-up, Chloe and Becca were eager to help prepare the batter for the cookies we set out to make. The recipe: Rodelle’s Rolled Sugar Cookies. In a stroke of brilliance, I let Chloe measure out the flour and sift it into a small bowl while Becca and I set out to cream butter, sugar, egg and vanilla. Each kid needed her own sense of empowerment and this strategy worked like a charm. Of course, I had to let Chloe take a turn with the hand mixer while Becca tried out the sifter. Then, they each took a turn with the hand mixer as we added flour to the wet ingredients. Becca let me know at least four times during this process how much she likes cookie batter. I mean, she really likes it. Can I blame her?

Once we put the dough into the fridge for a brief cooling period, the girls came somewhat unglued with the prospect of checking out my stuff, running around the house dressed in my scarves, and parking themselves on the bathroom counter as they painted their small faces scary pink with my ‘make-up stick’. I did what any smart adult would do: the dishes.

After this interlude of fashion and frolic came to its sad but eventual end, we got to work rolling out dough and cutting cookies. I was clever a second time to avoid possible sibling disquietude by cutting a line down the rolled dough to designate their private dough property. Of course, I then learned again how much Becca loves cookie dough (by now she had managed to casually sneak about a pint of dough into her wee mouth). I also learned what Chloe and Becca love most about Valentine’s Day: the color pink. Not love. Not chocolate. Not even cookies. Pink.

As their little hands plied dough away from the heart-shaped cutters and we talked about how much we loved dough and couldn’t wait to eat a fresh out-of-the-oven cookie, I knew with certainty that Valentine’s Day was just a lovely excuse to spend a morning in the kitchen with little girls who would one day discover their own joy for baking with friends.

I hope your own adventures in baking include small children and their valentine, as well as a great story. Just wondering – how much cookie dough can your kids eat?

Dreaming of cookies,

Carol

When we decided to throw a Super Bowl party this year, I was a little uneasy.  Not because I was worried that my team wouldn’t win (who’s playing, again?), butbecause several of my guests have specific dietary needs.  Now, I’m no stranger to working around dietary restrictions since I’ve been a vegetarian for all of my adult life and I’m also lactose intolerant.  Working within these bounds has become second nature to me and I don’t have to sit down and consider my menu for a long period of time. But on a big snacking/food day, I need to consider that two of my guests are gluten-intolerant and one guest is allergic to dairy (which is different from merely lactose-intolerant). It’s not uncommon for those restrictions to come together and when they do –yikes!

First thing’s first. I did some more research on gluten intolerance.  I was very pleased to discover that while gluten is in many things, a smart consumer can pin down easy to find gluten-free products that are in most grocery stores. This website lists some commonly used brands that are normally gluten-free, although I’ll make sure to save all packaging and ingredients lists for my gluten intolerant guests to double-check for me.

Second, I did a little math.  After I added up “vegetarian” and “no dairy,” I figured I could kill two (figurative) birds with one stone by making some vegan options.  This way, I could be sure that there were clear options available, and only have to pay special attention to the dead animal carcass meat dishes to make sure no dairy snuck in there.  There are also some fabulous Super Bowl party specific recipes put out by the Vegetarian Times website.

I also found some great standard recipes that I think will help me to ensure all my guests are full and satisfied.  Deviled eggs, for example,  are a fan favorite and friendly for everyone at my party, as long as I stick to a basic recipe like this one. Here is the best guacamole recipe ever, as long as you cut back on the lime just a little bit (and this is coming from someone who is a little bit of a guacamole snob). You can bet I’ll make plenty of it, since it can be eaten by vegetarians and gluten or dairy intolerant people. Hummus has to also be one of the best inventions in the world and it can be eaten by any of my guests as well.

Then there are the next couple of recipes which are great for everyone, EXCEPT those who are gluten-intolerant.  Substituting tofu for the cheese in this jalapeno popper recipe will make an appetizer that I know my friends will love and is palatable by those who have to be careful around dairy. Tofu and pesto vegan crackers, while they sound crazy, are actually quite delicious.  I’ve made them before and even my husband, the carnivore, loves them.

Making sure there are plenty of fruit trays, vegetable trays and gluten-friendly chips (like Mission corn tortilla chips) will ensure that everyone at my party has plenty to eat (and it’s all really pretty healthy!).  For those with a sweet tooth, I figure that I’ll make some of this delicious-looking vegan cake (vegetarian and dairy-free friendly, although I think a little vanilla extract will make it even better) and I’ll have some cartons of ice cream (Breyer’s All-Natural and most of the Dreyer’s brand are gluten friendly) at hand, as well.

Finally,we all know that the Super Bowl isn’t complete without alcohol, so there will be plenty of beer around.  While I don’t like beer and those with a gluten-intolerance can’t drink it either, we’ll mix up some killer margaritas as well, since tequila has no gluten!  Now THAT sounds like a party!

What is your twist on a traditional Super Bowl or football dish?

Thanks to jdanvers, sean dreilinger, mooshee85, xmascarol, nickwheeleroz and Lilia for the great photos!

~Laura

Ardour: Anglo-French, from Latin ardor burning, heat, ardor, from aridus dry; 14th century; an often restless or transitory warmth of feeling; extreme vigor or energy; intensity; zeal; loyalty; passion.

When I moved back to Fort Collins in 2008, I did what any single girl would do. I went in search of a coffee house to call home and spy cute boys. There, on the edge of Old Town where Linden Street crosses Jefferson and heads northeast to the infamous land of beer, I found my spot: Café Ardour.

At first I was drawn to the farmhouse simplicity of the cafe’s interior. Morning light pours through tall, east-facing windows illuminating the subtle leaf green, sherbet orange, robin’s egg blue and butter yellow of the café’s walls. Tables of thick oak, distressed wood and odd sized rectangles give ample space for writing down thoughts, or having intimate conversations. Oh the comfort! Then, I fell in love with the revolving art gallery, the baristas’ cute aprons (acquired here and there from thrift stores and friends) and fortunately, an amplitude of cute boys to spy on.

But, ultimately it was the cafe’s generous variety of fantastic baked goods (the ginger sparkle cookies melt in your mouth), its perfectly dry cappuccinos and its commitment to local and seasonal foods that secured my own ardour for my new office home away from home.

During the growing season, Café Ardour sources most of its salad greens, cucumbers, tomatoes and other available veggies from Colona Community Farm run by café owner (one of four) Sarah Rushlow and her partner Nic Theisen. Fresh fruits used in seasonal baked goods and as plate garnish hail from Ela Family Farms and other Hotchkiss orchards. Coffee orders feature Morning Fresh Dairy products and sandwich plates might include Haystack Mountain goat cheese.

On any given day, a craving for brownies, peanut butter chocolate chips bars, sour cream coffee cake, chocolate chip cookies, and granola or vegan banana muffins can be instantly met the moment you saunter up to the counter and place your order. More specialty items, like Vanilla Bean Cream Cake appear on a rotational basis.

Shall I say that again? Yes. Vanilla Bean Cream Cake. I asked Maggie Davis, café barista and baker (everyone who works at the café helps prepare foods and bake sweets) if she would, you know, just whip me up something featuring vanilla ‘cuz I was writing about the place and boy it sure would be nice to have something vanilla to sample and write about. Her eyes got big, a sweet smile parted her lips and she simply stated those four fabulous words: Vanilla Bean Cream Cake. Little did I know that VBCC was a favorite item of many a café regular. Jackpot.

Armed with Rodelle Bourbon vanilla beans and pure vanilla extract, Maggie spent part of an afternoon shift preparing and baking the rich, moist, chewy, and ridiculously sinful excuse to never bother with dieting again.

The recipe – discovered in Baking By Flavor by Lisa Yockelson – not only includes pure vanilla extract and vanilla bean, but also: intensified vanilla extract (Yockelson’s own creation) and vanilla scented sugar (items Maggie didn’t have on hand). I don’t have room enough here to include the entire recipe and instructions (Yockelson’s recipes and methods are thorough), but here’s a sample of what else you’ll find inside:

• ½ pound of butter
• ½ cup of shortening
• 5 large eggs
• 1 cup table cream
• 2 ¾ cups vanilla scented sugar (for vanilla scented sugar, add 1 bean to 2 cups of sugar and let it infuse for a couple of weeks, shaking the sugar every so often. Click here for more info or check on the side of Rodelle’s vanilla bean label).

I sampled the cake the following afternoon as Maggie shared a bit of Café Ardour history with me (doors opened in 2003; owners and employees are deeply committed to sustainability). I have to admit my powers of concentration were impacted by the effects of bathing my taste buds in vanilla decadence. Seemingly drugged by vanilla and sugar, I floated out of Café Ardour without a care to the world, other than planning my next return to my home away from home.

Have you ever tried any of Linda Yockelson’s recipes? Which ones?

With many thanks to Cafe Ardour and Maggie Davis for their kind assistance and generosity.

Carol

Confession: I’ve been on a baking/cooking ban for the last several weeks.  Normally, this would never happen because baking is my fun time, my creative time, my me time…..but desperate times call for desperate measures.

1) After the holidays, I was beginning to feel like one of those couches that sits in the “guest living room” of a fancy house: overstuffed, finicky and uncomfortable. Yes, you know the one.  Luckily, my smoothie regimen has helped me to feel human again.

2) My husband is required to stay at peak fitness for his job as a soldier in the Army and he was dangerously close to  (read: over) the limit and I figured if baked goods weren’t around, he couldn’t eat them.

3) I was overwhelmed with all the baking possibilities and out of my depth.  Inundated by all these incredibly complicated-but-delicious sounding and looking dishes (making me wish my computer screen was scratch-n-sniff) being posted out in the blogosphere, I didn’t know what to make of them.  I don’t know how to make an “emulsion” (which sounds vaguely gross) and I don’t want to use a recipe that has 38 different ingredients.  I’m slow to adapt and it all got too complicated too quickly.

I just wanted/needed to make a simple recipe that wasn’t going to clog my arteries.  Oh, and if that recipe could taste delicious too, that would just be fantastic.  I know, I ask for a lot sometimes.

So, it was as though my kitchen dreams were answered when I saw this recipe on SmittenKitchen’s blog. This marinara sauce was everything I was looking for and more.  With only three ingredients (okay, four ingredients if you’re a stickler and you count the salt), it was unbelievably simple to make and the result was way better than my meager preparation warranted.  It was light and flavorful, reminding me how much I’ve always loved spaghetti and making me wonder why I haven’t eaten it in recent memory.

As it turns out, this recipe is also in line with some of the current trends in cooking.  The Fancy Food Show announced five big trends in the food world right now; specifically, “good-for-you foods,” “coconut,” “gluten-free,” “exotic citrus” and “nostalgic foods.”  Well, one of the very few ingredients of this recipe was a whole lot of butter, so “good-for-you” went right out of the pot.  While there is definitely no coconut in the recipe and I’m not sure I could justify a tomato as an “exotic citrus,” the marinara itself is actually gluten-free.  Putting it over a bed of rice or rice/quinoa pasta instead of regular wheat based pasta makes a great gluten-free meal.  Plus, marinara sauce is homey and, like macaroni-and-cheese, jello or popsicles,  a childhood staple.

Re-energized and perhaps, reassured, I can’t wait to get back into the kitchen (not a misogynistic joke) and start experimenting again.  One of the baking trends emerging out of this year’s show was using whole vanilla beans in recipes. Maybe I’ll try one of these great recipes: vanilla bean panna cotta or vanilla bean bread pudding on my next baking adventure!

Which culinary trend are you itching to try these days?

Thanks to @chris, wader and Ben McLeod for the pictures!

~Laura

Following the devastation in Haiti from the recent earthquake, Rodelle Vanilla and Custom Blending has been fortunate to have the opportunity to financially support the Haiti relief efforts through the Red Cross.  Custom Blending’s donation directly impacts the relief efforts through first aid posts, relief distribution efforts, and more.  To see news and reports on their work, visit http://www.redcross.org/.

The outpouring of support from American communities has been inspiring. If you have not had a chance to contribute to the relief efforts, we’d like to invite you to join us in donating to the Red Cross. An easy way to donate is to text HAITI to 90999. A one time, $10 donation will be made on your behalf and will appear on your monthly cell phone bill. More details here: http://bit.ly/5QMn3N.

Thank you for support!

For two years I’ve been adamant about learning how to make the perfect pie crust. A savory girl, I like to make pie dough more for quiche than pie (although this Thanksgiving I discovered chocolate pecan pie). Still, my crusts aren’t elegant in form and they’re not exactly ‘flaky’. My dough typically rolls out OK, but it seems kind of stiff. I’ve experimented with things like vegan butter (oxymoron, I know) and organic vegetable shortening. Let’s just say, it’s been a process.

If you’ve ever embarked on a similar journey, you’re familiar with the range of certainty and opinion the baking world holds for how to combine flour, fat and water to create the perfect crust. The pie world has three main camps: those that use shortening; those that use butter; and, those that use both. After trial and error, this decision is now easy for me. I want something that comes from a cow, not a can; and though something called leaf lard sounds interesting, I can’t readily source it.

The issue is which ingredient creates a flakier crust. I believe the quality of flaky (insert your favorite self-deprecating joke here) is in the making of the dough. Some swear by food processors and others keep it real with a pastry cutter (blender). I didn’t have an opinion on this technical point, so I set out this week to see which dough turns out better – one made with electricity, or one made with muscle. Up until now I’ve been favoring muscle with both a pastry cutter and a knife, which Chez Pim makes look ridiculously easy (but it’s not).

I also thought I’d round out the experiment by trying two different butter techniques: cubing refrigerated butter v. grating frozen butter. I had done neither – just sliced it up into big squares. Lastly, I also found this crust that calls for almond flour (wouldn’t you know, I bought some to use and then proceeded to forget I bought it) and this gluten-free crust that sounds amazing except I’d need to take a second mortgage out on my home to afford the five different kinds of flour it requires (I willed Will Ferrell showing up with ‘flours’ like he did in Stranger Than Fiction, but no dice). So here’s what I did….

Pie Dough 1 – Cubed butter, pastry cutter (blender)
I love this method, which I learned from Smitten Kitchen. Of all the online dissertations I found for making the perfect crust, Deb’s Pie Crust 102 shed important and somewhat life changing light on What Could Be. Cubing is a snap with my pastry knife and the pastry cutter makes everything come together quickly. Clean up is easy. I refrigerated the crust for 90 minutes, rolled it out (following these directions), and ended up with a lovely looking pie shell that I put back in the fridge a few more hours. Keeping the dough, especially the butter, chilled is perhaps the most important element in making a flaky crust.

Pie Dough 2 – Grated butter, food processor
I do not love this method. Grating the butter by hand added an element of heat that concerned me, and all those butter shavings were a mess (by the way, even though grated butter looks like a creamy Parmesan cheese, sadly, it still tastes like butter). After combining the flour and butter in the food processor, pulsing it briefly and drizzling in ice cold water, I still had to remove the dough and mix it by hand in a bowl. The dough was easier to work with at this point because the butter had warmed up, but overall, this method took me longer than the pastry cutter. Back in the fridge for more chilling.

And then…

I made a pie! I adapted this Scandinavian Sour Cream Apple Pie recipe by using real Rodelle vanilla bean, not quite a full cup of sour cream, and placing Pie Dough 2 on top, instead of the streusel-like topping the recipe calls for. I have never understood how to make a crust look good until I read about tucking the excess dough under. Duh. That, and cubing butter, were hands down the greatest take-aways from my experiment.

But was it flaky?

You know, this just wasn’t my goal. I believe in butter, I believe in the hand-mixing technique, I believe in keeping the dough cold. I just believed that flaky would be the natural outcome of my dough. I had friends over last night to taste my pie and when my girlfriend asked, “How do you get your crust so flaky?” I just smiled. Ever been there? Do tell. I’d love to know your obsession with making the perfect pie crust.

Mixing it up with glee,

Carol

The holidays are over. Christmas, Hanukkah and the New Year have all come and gone.  Even though the relatives and the festive air may have dissipated, there are some aspects that stick around for awhile longer, such as the effects of weeks of excessive and rich food.  I know that when my body is out of whack, it seems absolutely nothing is the way it should be.  Even if “getting healthy” or “losing weight” isn’t one of your resolutions for 2010 (and if it is, you’re in good company), getting your body back into pre-holiday condition (or better) can help you all the way around.  Is there anyone that doesn’t feel better about life when they’ve been eating healthily?  But I see absolutely no reason why healthy food can’t still taste amazing, and with that in mind, I’ve compiled these recipes and tips for making one of my favorite “healthy” foods: Smoothies.

Sometimes I find it difficult to get in the daily recommended servings of fruits and vegetables and smoothies can be a convenient (and delicious) way to squeeze them into my diet.  A good, wholesome smoothie is not simply a non-alcoholic version of a daiquiri or margarita (anyone else have a few of those over the holidays?), but uses much better and satisfying ingredients.

I absolutely love smoothies and drink several each week.  Of course, having a good blender is essential to making a good smoothie.  I invested in a good Bella Cucina drink blender that mixes the fruit right into a plastic cup.  I just stick in a straw and go!  It was definitely a good buy.

Also, knowing that I’ll need them later, I bag and freeze my favorite seasonal fruits throughout the year.  This works especially well with berries, which act like ice cubes when blending and eliminates the need to add any other ice.   Even without this foresight, frozen fruit is easily found in the freezer section of any grocery store.  In particular, I like the Dole blend of mixed tropical frozen fruit.  I try to avoid using canned fruit, though, as they often sit in heavy syrup that never tastes good and has a lot of sugar and preservatives.

There are some crazy smoothie recipes around, but my favorite combinations are made from just plain fruit and fruit juice.

Here’s one that I use all the time:

1 to 1 ½ cups of frozen strawberries, frozen blueberries and fresh or frozen peaches

2/3 cup fruit juice (this can be a fruit cocktail, apple, orange or any other type of fruit juice you like)

¼ – ½ teaspoon pure vanilla extract

Throw all ingredients into a blender and mix until smooth.

Because of how rich and flavorful berries can be, the lighter tone of the peaches and apple juice I like to put in helps to balance it out.  Occasionally, I’ll also throw in a fresh banana.  Don’t worry if the banana is a little on the green side; adding vanilla to the mixture gets rid of that starchy-taste and helps bring out the mature, ripe flavor.  Also, if the smoothie is a little too thick, add more fruit juice to thin out the consistency.  If you’re someone with a real sweet-tooth, you can add a bit of sugar or your favorite substitute (I’m a Splenda girl myself, although I’m interested in this new stevia that’s been getting a lot of hype…I’ll have to look into it a little bit more) to almost any smoothie recipe to get it just where you want it.

One of the best parts about smoothies is that they’re so easily modified.  If I have a taste for mango, I just throw some in.  Or, if I have fruit, like melon, that is ripening in my fruit bowl I can use it up in a smoothie.  I try to be adventurous and test new combinations; they don’t always work out quite the way I plan (avocado and cantelope, anyone?), but you never know what strange mishmash you might fall in love with!

If you get tired of the all-fruit feel, try changing the juice base.  One recent trick I’ve been using is to substitute the fruit juice with green tea.  Green tea is unbelievably good for you and has a wonderful light taste that is a great complement to fruit.  Or, if you want something that feels more substantial, try a plain yogurt base; it adds a smoother texture to the smoothie that gives it a different consistency.

I believe that there is no reason why getting my body back on track can’t be delicious.  I also see no reason why the Super Bowl has to derail this plan. So, I have a secret goal of sneaking my husband and his buddies healthier options this year, instead of the typical beer and chips.  With any luck, they’ll be too wrapped up in the game to notice that these dip recipes are actually light and that they’re being served with a veggie tray instead of those chips that leave grease trails on napkins and jeans.  I figure that regardless of who loses the game, I’ll secretly be winning at life if I manage to fill my guests up on yummy food that’s not a calorific nightmare.

What is the best smoothie combination you have ever had? I’d love to try it!

Laura

This week I discovered a new appreciation for an old food tradition. I set out looking for a cooking or kitchen technique that focused on simplicity – you know, something inspired and amazing that might simplify your life in one easy step – and then Katie (of Rogue Rice fame) recommended fondue. I balked at the idea for many reasons.

1. I don’t have a fondue set.
2. Fondue sets have lots of parts and pieces.
3. It requires a gathering of people – who wants to eat fondue alone?
4. It seems anything but simple.

Nevertheless, within minutes I found myself doing a search for ‘fondue’ on Craigslist and in the time it takes to say “Emmental cheese”, I had located a brand new, still in the box, fondue kit for ten dollars. In less than one hour, I became the proud owner of a fondue set.

Now that reason number one no longer held any weight, I informed Katie she was required to partake in a great fondue experiment the following night. We wrangled a couple more friends, she murmured something about chocolate liqueur and tiramisu, and suddenly we had enough people to make a proper fondue party. Reason number three: dashed.

But, what to prepare? It seemed blasphemous to not pay homage to fondue’s Swiss lineage, so cheese had to be included. I was intent on finding a vanilla recipe and Katie was intent on chocolate. In short order, we nailed down the perfect fondue trifecta. Thankfully, the Internet is awash with sites dedicated to fondue recipes like this one or this one or this one.

The day of the big event I braved extreme cold, falling snow (during rush hour, of course), and five stores to acquire my list of ingredients: pears, apples, corn starch, gruyere and emmental cheese (to save a few $$ I bought a bag of pre-shredded fondue cheese that most fondue experts agree you should avoid), chocolate chips, dry white wine, bread, lady fingers, oranges, mascarpone, whipping cream and sterno (hint: not readily available at grocery stores. I got mine at Kmart). This was definitely no simple affair (see reason 4 above).

That is, until the preparations began. With friends on hand – I didn’t have to slice a single piece of fruit or bread (thanks Lera) – the fondue making was a snap. I just stood at my stove, rubbed garlic into a pan, added wine and cheese and stirred. Katie and Danny figured out the sterno lighting. Then, we gorged the dip with rustic whole wheat bread and red wine and debated fondue etiquette.

Next, the vanilla fondue. I modified Ilana Simon’s vanilla recipe – a ridiculously simple combination of water, sugar, cornstarch, butter, salt and vanilla – to include Rodelle Bourbon vanilla bean instead of extract. I paired the vanilla dip with honey crisp apples and Bosc, Bartlett and Anjou pears because my Flavor Bible recommended I do so. Have you ever tasted something so surprisingly good that you thought that if you died in that moment, your life would’ve been incomplete because you didn’t get to taste it again; nay, you didn’t get to rub your ENTIRE body in the concoction and lick yourself silly for the rest of eternity? That’s pretty much what I experienced every time I dipped a fruity morsel into the vanilla fondue. The vanilla bean was a knock out substitution that almost made me cry for joy.

We finished the night by creating our own chocolate fondue recipe adapted from a chocolate tiramisu recipe by Giada De Laurentiis. We melted chocolate chips, added mascarpone and cream, a handful of sugar and flavored the blend with a splashes of Starbucks Coffee Liqueur. We devoured the concoction with lady fingers, clementines, the remaining apple and pear bites and more red wine.

Remember reason number 2 about parts and pieces?? Dead simple. We used two pots, three wooden spoons, one measuring cup, four plates, four wine glasses, four skewers, sterno and a match. Preparations and clean-up were a snap. While the ingredients were slightly costly, the pleasure in preparing and enjoying food with friends more than balanced out the hit to my wallet. And the vanilla fondue? Oh my. That’s a keeper.

So here’s your mission for this month — Fondue. Go on. Do it. Get over the cliched 70s image.  Is that fondue set you got for your wedding still sitting unused in its original box in the closet? Dust it off, get it out, love it and then tell me all about it.

In search of simple pleasures,

Carol

Welcome to 2010!  Even though we’ve all said goodbye to 2009 and the great things the year brought, Rodelle Vanilla is not letting nostalgia get in the way of ringing in this new decade!  Not even giving the New Year’s champagne a chance to go flat, Rodelle Vanilla has made sure they are moving forward by getting ready for this year’s Fancy Food Show.

The Fancy Food Show is an annual event that showcases specialty foods and beverages and has over 250,000 different products in attendance. The Fancy Food Show gives it’s attendees a chance to visit various booths and learn about new or rare products and companies.  This is the 35^th Winter Fancy Food Show to date and some of these shows have had upwards of 24,000 people in attendance!  This year it is going to be at the Moscone Center in San Francisco from January 17-19.

Although people enrolled have the option of running free through the show and exploring on their own, I know that I would be completely overwhelmed and wouldn’t know where to turn first.  A budding foodist like me would need guidance through the amazing array of specialty foods being publicized.  That’s why the Fancy Food Show has educational programs available!   I, for example, would love to learn the language of specialty foods, or sample some miso and natto (two great new food products coming over from Japan).  The Specialty Food Retailers of San Francisco Tour sounds like it would not only be informative, but super interesting.  And, of course, the Chocoholic’s Tour of San Francisco sounds as though it was planned just for me!  What could be better than getting the chance to visit several different chocolateers, go backstage at a confectioner’s and sample some amazing chocolate?  I imagine that going on this tour would leave me feeling as amazed and awestruck as Charlie Bucket.

Despite my dreams, the Fancy Food Show is only for people who are in the specialty food industry.  Think of it as a big food related conference where participants get to see the latest trends, check out the newest products and keep up to date on all of the specialty food gossip.  There’s no telling what new creations could take place when two experts with great products cross paths.

I admit, I’m a little sad I won’t get to go on the Chocoholic’s Tour of San Fransisco, so maybe I’ll just have to settle for indulging in Rodelle’s new origin specific dutch processed Ivory Coast Gourmet Baking Cocoa (although it’s not much of a sacrifice….to be honest, it’s just plain pampering myself!).  I am glad, though, that there are programs like the Fancy Food Show that help keep Rodelle and other specialty sellers at the top of their game.  After all, even if we don’t get to go, we’re still the ones who are ultimately reaping the benefits from this type of (yummy) collaboration!

Thanks to Optical Illusion, h-bomb and Rodelle Vanilla for the great pictures!

Laura

Just about now, foodies and other fine citizens nationwide are taking comfort in the New Year. What other time of year so aggressively sanctions the act of starting all over again? Those innumerable regrets you harbor for locking your hip next to the truffles and cookies at your holiday office party, or indulging in more than your fair share of vanilla bean martinis and apple pie since Thanksgiving rolled around? Poof! They can be magically transformed into a Resolution For What You Will Not Do in 2010.

I suppose the handed-down Puritan psychology that formed the backbone of our culture’s work ethic has something to do with our obsessive need to feel bad about enjoying All Things Good and then resolve to change our ways. Yet, it’s a lovely idea that we can take control over our choices, make good (or, ahem, better) ones, and purposefully turn ourselves into more enlightened beings.

This year, instead of looking at those places where reality is not measuring up to my ideal (and thereby crafting a resolution born out of a lack or ill-feeling for where I fell short), I’m focusing on what I want to bring into my life – multiple mountain bike and ski trips, my first garden, new yummy recipes, and a dog – regardless of last year’s accomplishments.

For me, there’s no point saddling myself with a painful, daunting task such as: I will only drink coffee once a week. Instead, I might ‘resolve’ to drink more tea! As you can see, it’s a subtle shift, but this approach focuses on what I can bring more of into my life, instead of what I need to cut out. Here’s how this plays out across the board in my essential 2010 Resolutions for Abundance:

1. Bring on Seasonal Eating
In 2009 I embraced local and seasonal produce like never before. I joined Happy Heart Farm CSA as a working member and started learning about our local farmers. I want to expand my knowledge of Colorado farms in 2010, eat as seasonally as possible and start interviewing farmers to learn more about their operations, land and passion for food.

2. Love my Fridge
I’ve been dining out with less frequency on account of the previous resolution, but lately when I open my fridge these days – it’s scary inside. So many cheeses left unloved, so many veggies rotting in the bottom of my drawer. Guess I need to cook more and truth be told, shop with less enthusiasm. The more I cook, the more I can share with friends and the more we can consult on new recipes and ways to use the veggies, cheeses and leftover rice that occupy the dark recesses of said fridge. Of course, with vanilla at my side, there’s always room for creativity, like playing around with this rice pudding recipe by using my precious vanilla beans instead of extract.

3. Muse, Bluegrass, and Dancing
I love to dance, I love music, and I love to be inspired. While I’m no artist, I seek more creative energy in my every day life and I know that music and dancing will help take me there. So, I aim to turn up the tunes, boogie in every corner of the house, and celebrate the sounds and rhythms of life. I just might even learn to play an instrument, go to my first ever Telluride Bluegrass Festival, and start writing a book.

4. Get a dog
I’ve never, ever had a pet. I aim to change that this year. I’m so excited. Woof!

5. Ride, ride, ride, ride and ski, ski, ski, ski
I’m a glutton for mountain biking and backcountry skiing. I can never get enough of both. This year, I want to take more trips to explore new trails and see new mountains. I’m also aiming to ride more at night with my super cool new headlamp.

What will you bring into your life in 2010? More vanilla? More healthy eating? More hikes in the woods? Discovering new cafes and favorite haunts? Whatever makes it onto your list, I wish you great joy in embracing that which enriches your life, expands your heart and gives you new hope in the new year.

With abundance,

Carol

Happy New Year to Legalnonresident, alicepopkorn,  Ed Youdon, and Rob Lee for the use of their spirited photos.