Son In Law On a Sojourn


02May2016_1_Mac-Camino_MapMac and his daughter Sophia are on a sojourn to the Camino Trail in Northern Spain. They will be walking! Here is a FB page he started to keep everyone informed and to post photos of their trip. Press “Like” on the page. Mac and Sophia Camino de Santiago. Enjoy! There is a permanent link in the sidebar.

Yum Meals this Week!


Yummy and fun to do meals!

Boise Foodie Guild

26Feb2016_1_Sushi-Joy_Robin_Right-FacingYum meals an fun to do! Breakfast and twoi dinners. As folks say, “You do eat well!” and yes we do. Meals from scratch make it so much fun, interesting and nutricious. You can pick and choose what ingredients are included in the dishes. We try very hard to eat local. And now that Spring has arrived, the Boise Farm,ers Market is open every Saturday and we get fresh and locally produced items.
Let’s start with Tuesday dinner. A wonderful Asian Grilled Salmon, although I did not grill the salmon thgis time but rather braised it in the Asian marinade. And as a note, most – not all – but most of the ingredients to these dishes are local products – Idaho grown!

Tuesday’s dinner –
Asian Salmon Braised Mushrooms Steameed Asparagus

Asian Salmon
Braised Mushrooms
Steameed Asparagus

Wednesday –
Muishroom Omelet Fresh Fruit

Mushroom Omelet
Fresh Fruit

Lamb Chops wsith Mustard Cream Sauce Mashedd Parsnips, Turnip and Blue Potato Steamed Brusssels Sprouits in Balsamic Vinegar and Sherry Reduction

Lamb Chops
with
chardonnay mustard cream sauce

Mashed Parsnips, Turnip and…

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Willa Margaret Perrine

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Willa Margaret Perrine 15 Dec 1929 to Jan 20116Willa Margaret Perrine, 15 Dec 1929 – 12 April 2014 loved Shoshone Falls and the Snake River. She requested that her ashes be spread at Shoshone Falls, thus our sojourn here today. She was an author, Telling the Bones (2009) a book of poems and a novel Quill’s Barn (2009) about a “…state mental hospital is sanctuary for inmates and their keepers.” [back cover, Quill’s Barn). Willa was an RN, getting a three year degree from St Luke’s Hospital in Boise. In 1970, she received an MA degree in Anthropology from University of Florida. She was headed for a PhD in Anthropology, but never received it. Willa had a son, Ralph and a daughter Lisa. Both were present at the scattering of Willa’s ashes at Shoshone Falls on 16 April 2016. Here are some photos from today. If any of the family members see these and can ID some of these people, please let me know. The photos are all numbered. The family can also have any of these that they may want. It was great meeting all of Robin’s extended family.

Swainson's Hawk circled overhead all day.

Swainson’s Hawk circled overhead all day.

Folks watch the falls from high above us.

Folks watch the falls from high above us.

Shoshone Falls. Actually higher than Niagara Falls, but the water in the Snake River is very low now.

Shoshone Falls. Actually higher than Niagara Falls, but the water in the Snake River is very low now.

The falls. Salmon historically came this far up the Snake until dams blocked their passage.

The falls. Salmon historically came this far up the Snake until dams blocked their passage.

Family members. These photos are numbered.

Number 1

Number 1

Number 2

Number 2

Number 3

Number 3

Number 4

Number 4

Daughter Lisa.

Daughter Lisa.

Son Ralph Boal

Son Ralph Boal

Number 5

Number 5

Number 6

Number 6

Number 7

Number 7

Number 8

Number 8

Scattering the ashes of Willa Perrrine at Shoshone Falls, Idaho.

Overlooking the falls.

Overlooking the falls.

Spot of internment.

Spot of internment.

Lisa with the ashes.

Lisa with the ashes.

Number 9. Scattering the ashes as requested.

Number 8. Scattering the ashes as requested.

Number 10

Number 10

It is complete.

Spanish Wines at the Buzz


Good wine dinner at The Buzz last night!

Treasure Valley Food and Wine Blog

12April2016_1e_The-Buzz-Spain_Faustino-2008Some really good Spanish wines last night at the Buzz. One of the better ones is pictured here. The food paring with the wines was also spectacular. I think I should tell you right up front that I am not an avocado fan. But Cristi made a wonderful Avocado Soup that was served cold. “Mikey liked it!” The only criticism that I have is, it was a little salty. I asked Cristi about that and she told me that she used chicken stock in the soup. That is probably where the salt came from because she did not add any.
The 2008 Faustino Rioja pictured here was one of the better wines of the night receiving from me a score of [18] out of [20]. The onluy better one was a NV Destello Cava that was served with the Brazo Gitanoin Spain, the dessert is called brazo de…

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Char-Broil Grill Maiden “Voyage” – Spatchcock Chicken


Awesome new grill to use on a first time chicken recipe – Spatchcock Grilled Chicken. Yum!

Boise Foodie Guild

3April2016_1_New-CharBroil-Grill_BSU-CoverI have always liked Char-Broil grills. Well built and long lasting. The last one I had, a combination gas/charcoal grill lasted 10 years. This one, an American Gourmet Deluxe Smoker, BBQ and Grill from Char-Broil seems to work very well. The photo to the left is the grill with it’s BSU cover on it.

A spatchcock is a historical term for a culled immature male chicken, but increasingly denotes a preparation technique. The spatchcock, also known as “spattlecock”, is poultry or game that has been prepared for roasting or grilling by removing the backbone, and sometimes the sternum of the bird and flattening it out before cooking. The preparation of a bird in such a manner for cooking may also be known as butterflying the bird. The term “spatchcock” is used when the backbone is removed, whether or not the sternum is removed. Removing the sternum allows the bird to…

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Spring Is In The Air

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Supposed to be near 70 for the next 6 days here in Boise. Clear, blue Big Sky. With the coming of spring, we see trhe new blossoms arriving on the fruit trees and we let the past drift away, but not first recording it. Enjoy!

The Boise system of canals are not filled yet, but they will be.

The Boise system of canals are not filled yet, but they will be.

Fruit tree blossoms.

Fruit tree blossoms. Quince, Crab Apple, Plum, Queen Anne Cherry and Oregon Grape in the center.

 Old Homestead Scenes from the past.

Old Homestead

Scenes from the past.

 Old Homestead Scenes from the past.

Old Homestead

Scenes from the past.

 Old Homestead Scenes from the past.

Old Homestead

Scenes from the past.

2016 Treefort/Foodfort Boise


Great event and a great way to start the summer season and the Boise Farmers Market.

Boise Foodie Guild

26March2016_1_Treefort-Foodfort-Boise_GlassWell I did go this year. The first time since the first one that was held 4 years ago in 2012. What drew me this year? Janie Burns and probably the fact that the organizers added Idaho food products, thus Foodfort!

The Treefort Music Fest is a five-day, indie rock festival which is held at numerous venues throughout downtown Boise, Idaho in late March.The 2014 festival took place March 20–23 with the featured acts Built to Spill, The Joy Formidable, and Poliça; the 2015 festival, scheduled March 25–29, featured TV On The Radio, Trampled By Turtles, and Emily Wells, and locals Built to Spill and Josh Ritter. Treefort has been called “the west’s best SXSW alternative” and “Boise’s preeminent artistic, cultural and musical happening” which has “morphed from quirky music festival to consuming community event.” It has also been characterized as having become a “nationally renowned gathering just by maintaining…

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St Patrick’s Day Party


Great St Patrick’s Day feast! Recipes, too!

Boise Foodie Guild

19Mar2016_1_Irish-Soda-BreadAlthough it was not actually St Patrick’s Day on Saturday, we still had a wonderful party and meal. Thanks to Tom and Leanne Felzien for inviting us and for opening your home to all of us. It was delightful. Our task this year was to make the Irish Soda Bread, and that we did, after a little research and combining of recipes from Chef Michael Symon and The Chew, Ina Garten and the Tasting Table Test Kitchen. Here is the recipe I used for our Irish Soda Bread. And even if I do say so myself, it is by far some of the best soda bread I/we have EVER eaten! Bar none! Try it and let us know what you think. We also had a wonderful dip that Heather brought. I think this is the recipe: Guinness and Mustard Cheese Dip! Here are some photos from the party…

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St Patrick’s Weekend at Parma Ridge Winery and Bistro

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Parma-Ridge-Bistro-Overview
 
Such a beautiful vista from the winery overlooking part of the Snake River AVA. Here is what they are doing this weekend at the bistro. It looks like Chef Storm is going to be busy.
 
 
 

Join us this weekend for wonderful wine
fabulous food and an amazing atmosphere

We are open Friday 12 – 7 p.m., Saturday 12 – 5 p.m. and Sunday 11 a.m. – 5 p.m. offering our Regular Menu and Wine Tasting each day — and Happy Hour Specials Friday from 4-7 p.m. and Sunday Brunch Specials. Reservations recommended for groups of 4 or more if dining in the tasting room.

Parma-Ridge_Corned-BeefDue to last weekends popularity, Storm is running the St. Patrick’s Day special Sandwich again this weekend! Try the delicious Corned Beef Sandwich with Melted Swiss cheese, Sauerkraut and Thousand Island Dressing on a Ciabatta Roll with Fresh Cut Rosemary Garlic Truffle Fries for $7.95 – available all weekend while supplies last. (Just look at this =====>)

Happy Hour Specials Friday from 4-7 p.m. with purchase of glass of wine, mimosa or beer:
2 Sliders with Rosemary Truffle Fries: Pork, Mesquite Ground Beef, “Triple B“ or “Deluxe” – $6.50
Parma Ridge Grilled Romaine Salads: Bacon & Blue Cheese or Chicken Caesar – $6.50
Char-grilled Kielbasa or Andouille on a Hoagie Roll with Black Cherry BBQ sauce, Deli Mustard and Caramelized Onions – $5.95
Personal size Flatbread: BBQ Pork, BBQ Grilled Chicken, “The Patricia,” “The Kathleen” or Pepperoni – $5.95
Parma Ridge House Salad: Mixed greens with apple cider vinaigrette, Bleu Cheese and poached pear – $5.95
Basket of Rosemary Garlic Truffle Fries with House-made aioli – $5
Sunday Brunch Specials:
Bacon, Egg and Cheddar Breakfast Sandwich with Cheesy Bacon Fries – $6.95
Best Ever Biscuits and Gravy with a Fried Egg – $7.95

Parma-Ridge_Beef-Tenderloin 
NEW – Beef Tenderloin with a Red Wine-Demi Glace over Mashed Potatoes with Grilled Asparagus and Fresh Baked Bread – $10.95 (Storm ran this last weekend and customers were wowed!– See photo below if you would like your mouth to start watering).
 
We are now offering our 2015 Dry Chardonnay, Dry Riesling and LaRea Dolce Sweet Riesling while dining in the tasting room.

See you this weekend!

Cheers,
Steph & Storm
Parma Ridge Winery
208-946-5187
info@parmaridge.wine

BLT for Breakfast


Boise Farmers Market opening April 2. Look what to make for breakfast!

Boise Foodie Guild

16Mar2016_1_Captains-Shack_Breakfast_Breakfast-BLTActually, YES! Standard BLT, bacon and toast – a Toasted Whole Wheat English Muffin. Forget the mayo and cheese. Slowly created Meadowlark Farms Fried Egg, local Tomato, 1 piece Falls Brand Bacon and local Spinach. Delicious! Carbs 23.7g, saturated fat 28.0g and calories 498. Really, really good! And Mark you calendars – BFM – Boise Farmers MarketOpens Saturday, April 2 at 9:00am at 10th and Grove in Boise!

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