Thanksgiving 2017

Superb Thanksgiving with friends and family. Everyone helped.

Boise Foodie Guild

And a good Thanksgiving it was! Marnie had us all down to Marsing, ID for dinner. Robin, Chris, Eric, Emmet, Marnie and me. Beautiful view across the Snake River to Lizard Butte. Sunny and warm. We ate on her back porch. Served dinner buffet style. Much easier.
Eric made some fresh venison summer sausage so we had cheese and sausage to start. And yes, there was a variety of wine and drinks for those who do not drink wine. Emmet made a wonderful Pecan Pie and Marnie made Port Poached Pears. Oh yum! Robin and I made the turkey and some trimmings, including Crockpot Mashed Potatoes, a wonderful and easy way to make mashed potatoes. Chris made the Dried Corn for the first time. Good job, Chris. If you want to see these photos enlarged, Left-Click them.

Lizard Butte from Marnie’s front porch.

Robin on the porch.

The turkey…

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Washington Apple Cup

An awesome party at Parma Ridge Winery in Parma, Idaho.

Treasure Valley Food and Wine Blog

Sunset at Parma Ridge Winery and Bistro It was a really beautiful night and sunset. Tis is one of those “moments in time” photos that I captured.
Many, many thanks to Stephanie and Chef Storm Hodges for opening the winery and tasting room – and their beautiful house – for this 1st Annual Apple Cup Party. (It celebrates the football game between the Washington Huskies and the Washington State Cougars. Both teams were well represented!) Hopefully, Robin and I will be included next year. Bring more wine!
Chef Storm prepared some awesome Washington Beef! Also was Brocoli Rabe, Mushrooms in Marsala, Chicken Skewers and Potatoes and Gravy. (There are photos below) If you want to see any of these photos enlarged, Left-Click them. Enjoy these photos and the delicious meal we had. Cheers!


Tables were set up in the new barrel room!

We offered these wines.

Chicken Skewers


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Two Good Meals We Made – Idaho Trout and Eggs Benedict

Yum! Recipes are included.

Boise Foodie Guild

Ah yes. This was a fun meal. Idaho Trout Papillote with Candy Heirloom Carrots and Mashed Potatoes. 2006 Douro Estacao. From Wikipedia,

En papillote (French pronunciation: ​[ɑ̃ papijɔt]; French for “in parchment”), or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminium foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of aluminum foil and parchment paper and then folding them tightly around the food to create a seal. A papillote should be opened at the table to allow people to smell the aroma when it opens.
The moisture may be from the food itself or from an added moisture source, such as water, wine…

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Robin’s Birthday Dinner at Alavita in Boise

The rule is: If it’s your Birthday, you pick where you want to eat and you can have anything on the menu. There are several photos I have of Robin, and this is one of my favorites. She is beautiful! and the Love of My Life. Happy Birthday!
She chose Alavita in Boise and it was good. One of the last times we will be able to sit on the patio – the weather is changing. Here is what we had for dinner. And thanks Marnie and Eric for joining us. And Chris and Anna were there in spirit. Left Click any of these photos to see them enlarged. Cheers!

Robin. And the shirt says

I’m a September woman. I was Born with My
Heart On My Sleeve
A fire In My Soul
and A Mouth I Can’t Control


Marnie and Eric

Chef’s House Salumeria Board
Variety of house cured meats & house-made pickles

Crispy Pork Belly
Cognac glazed apples, shallots toasted almonds & olive oil

House Salad
Organic spring mix, house-pickled vegetables, shaved parmesan & house Italian dressing

Marnie had

Heirloom Beet Salad
Rainbow of beets, shaved fennel, arugula, goat cheese feta, toasted pistachios & champagne vinaigrette

And our dinners were –

Robin had –

New Zealand Rack of Lamb
White bean puree, roasted summer peppers, house pickled radish & mint salsa verde

Eric and Marnie had –

House-made Sicilian sausage, oven blistered tomatoes, fresh basil, shaved garlic & parmesan

I had –

Angel Hair Pasta
Butter-poached prawns, tomatoes, light gorgonzola Alfredo, fresh thyme, fresh scallions & toasted garlic

And of course one cannot have a good Italian dinner without wine. Here is what we had.

Robin loves a good prosecco and here is one!

And then a hearty Neyers – friends of Robin’s – Zinfandel.

From their website –

ÀLAVITA is all about fresh pasta and local ingredients—from Tortellini to Rigatoni, Linguini to Pappardelle—created freshly every day using Northwest flour and local eggs. A restaurant whose name means “to life,” (Well actually two words– ‘alla’ ‘vita’ –that we put together to create one…ÀLAVITA) is a great place for celebrating life with good friends, business associates and family alike.
What we believe: great food needs to be fresh, uncomplicated, relatable and well executed in order to get out-of-the-way of the local ingredients and find the pleasure in their innate flavors and qualities. In the vein of a traditional Italian osteria as a casual, local gathering place (An Italian Joint) to discover locally inspired cuisine, friends, wine, and creative craft cocktails, our menu reflects a new twist on Italian fare that is inspired by local, regional ingredients. As we do at Fork (by the same creators), we firmly subscribe to our mantra of being ‘Loyal To Local.
ÀLAVITA procures many local ingredients from the Treasure Valley, Northwest and beyond to create dishes in an updated Italian presentation; hence, Locally Inspired Italian. Along with the full bar, there is a modest beer selection and wine list to choose from. ÀLAVITA is proud to provide a myriad of gluten free options upon request and 90% of our menu can be prepared gluten free. Please see the {gf} on our menu for details.
The joy of eating fresh seasonal ingredients prepared simple and well among good company is one shared by all at ÀLAVITA. It is with this simple thought in mind that we invite you to join us to celebrate life and be a part of our family.

Solar Eclipse in Boise – Aug 2017




And a good and exciting time it was. Several of us from the neighborhood watched from our front sidewalk where we had a superb view. We only had 99.6% totality, but it was still worth it. I found an inexpensive solar filter for my camera and my 500mm lens. Here are the photos. Enjoy! Left-Click any photo to see enlarged.

Tequilla Sunrise is appropriate for a solar eclipse.

Just starting

It’s “doing it”!

About halfway

About three-quarters.



96.6%. Wow!

At 96.6%, the light was strange. It was bluish and the temperature dropped about 8 degrees F.

Robin watching using eye protection.

Some of the neighborhood group.

Some Good Summertime Meals at The Captain’s Shack

Some awesome meals from The Shack this past July!

Boise Foodie Guild

Ah yes! Life in the kitchen in one of the hottest July’s on record at The Captain’s Shack (The Shack). But so much fun to make and serve. Some of these dishes are “eye candy”, too. Some have recipes; Some don’t. (If you want a recipe, just let me know. I’ll see what I can do.) As with most photos on this blog, Left Click them and see them enlarged. Enjoy these photos and if you make any of the recipes, let us know how you liked them. Thanks and Cheers!

Mango Salsa

Fruity and sweet with a moderately spicy component. Great with seafood.

Huevos con Mango Salsa and Avocado

Poached Idaho Trout Nage
Here is the recipe: Idaho Trout Nage

Eggs Florentine
Tomato and Bacon Sourdough Toast

Zucchini Galette

Crab Stuffed Zucchini Blossoms
Recipe: Crab Stuffed Zucchini Blossoms

Chicken Yakitori with Jasmine Rice
Recipe: Chicken Yakitori

We modified…

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Awesome 34th Anniversary

Awesome weekend of food. Awesome 34 years with Robin. I feel so blessed!

Boise Foodie Guild

Oh my! Such a great weekend. And such a great 34 years with the Apple of My Eye! Thank you Robin for those years. Here is a little bit of how we spent – ate – our way through the anniversary days.

On Friday, July 14th, we went to Parma Ridge Winery and Bistro. And once again, we were not disappointed! This is still a 5-Star bistro! This is their new sign along Hiway 95.

The Love of My Life and 34 wonderful years!

And for dinner, we both had a superb

Prime Rib
Garlic Potatoes
Grilled Asparagus
Storm’s Grilled Bread

And a full flight of wonderful wine. Robin and I both agree that Chef Storm’s Prime Rib is the best in the Boise area. Even better than Chandler’s in Boise. And that is not an easy task to accomplish.

And then, Saturday morning, after coming home from the Boise…

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Wonderful June Plates

Some really great meals in June. Look here!

Boise Foodie Guild

Ah yes, so much fun to make these dishes. Some of the recipes are available and printed here. Enjoy! And yes, Idaho does raise shrimp and Australian Sea Bass. Look for Garden Creek Farms, Challis – “…Natural, Fresh, Sustainable Fish and Produce Production – Aquaculture and Aquaponics …”, ID (208) 339-4326 or email at Left-Click any of these photos to see them enlarged.

Fruit Salad
Fresh Strawberry
Fresh Baby Spinach
Blackberry Balsamic (Celia’s Gourmet Food, Celia’s Gourmet Foods and Olive Oil Dressing

Herb de Provence Butter
Fresh Rosemary
Fresh Lavender Blossoms
Fresh Thyme and Thyme Flowers
Fresh Oregano and Oregano Flowers
Fresh Chives
1/2 lbs Unsalted Room temperature Butter

Mix all together

Place the butter/herb mixture on saran (plastic) wrap.

Roll into a 2″ dia log and freeze.

Idaho Shrimp Pasta
Garden Creek Farms Idaho Shrimp
(braised until just pink in the Herb de Provence Butter)

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Mother’s Day Brunch for Robin and Marnie


The Ladies in my life. Robin and Marnie at Richard’s – The Inn at 500 Capitol, 500 S Capitol, in Boise. (208) 472-1463. Well worth the phone call and definitely a 5-Star restaurant. “Eating is a necessity but cooking is an art.” – unknown author and “If you are afraid of butter use cream.”— Julia Child. “We eat for our bodies, we dine for our soul.” -Molly Langston. I think these reflect Chef/Owner Richard Langston’s cooking philosophy! Just look at what we had. Such a great time with the loves of my life! Chef Langston tries very hard to source his food products from local farmers, including the Boise Farmers Market. (Left-Click any of these photos to see them enlarged.)


Figs Stuffed with Gorgonzola, wrapped in Basil and Prosciutto with Local Honey


Fried Red Potatoes with Roasted Tomato Aïoli


Breakfast “Carbonara” Pasta tossed with Pancetta & Parmesan and topped with 2 Baked Eggs


Crab Omelet topped with Hollandaise Sauce and Acme Bakeshop Baguette Toast


Courvoisier Cognac to go with dessert


(Front) Brown Butter Tart with Seasonal Fruit (Strawberry) and House-Spun Ice Cream
(Back) Tiramisu Cheesecake with Mascarpone, Espresso, Lady Fingers, Chocolate