Book Club: Before I Go To Sleep

Cindy chose a real thriller for her book club pick. Before I Go To Sleep by S.J. Waston is full of just the right amount of suspense to keep you turning pages but not enough to give you nightmares. Everyone not only finished the book, everyone liked the book!

For her cocktail she selected a spiced carrot martini that came very darn close to the ones served at Boise’s Fork restaurant. They were made with Idaho vodka, fresh carrot juice (thanks for juicing all those carrots Josh), ginger liqueur, and homemade cinnamon simply syrup. 

Pastrami Roll-Ups for an appetizer.

I will say the cocktails were a huge hit and everyone had one or two too many!

Homemade artichoke dip with Big Wood Bakery baguette.

The evening started with Cindy’s hand-rolled pastrami roll-ups and organic Idaho sprouts followed by homemade spinach and artichoke dip and white bean turkey chili.(similar recipe here)

We added a whole chopped green pepper at the same time as the onion to sneak in more vegetables and started with dried beans cooked according to the package.

For dessert we popped open a bottle of champagne and served it with French Press Doma coffee and salted caramel toffee ice cream. 

Cheers to another wonderfully hosted book club by Cindy!














Next up is Abbie hosting  Room by Emma Donoghue!

Cocktail Friday: Rhubarb Tom Collins

This is a delicious twist on the classic Tom Collin’s using rhubarb that is just now in season and the very first of Cindy’s mint crop. This drink is perfect for spring because it is light and refreshing. 

As most of you know we are big supporters of local products so if you aren't lucky enough to have a rhubarb plant in your backyard check out your farmer's market. 

This drink turns out to be a beautiful pink color! 

Cheers!

Rhubarb Tom Collins

Makes 1 Cup

Prepare Rhubarb Simple Syrup

2 cups chopped rhubarb 

( to prepare rhubarb wash and discard any leave

Chop into 1/2 in pieces)

1 cup sugar

1 cup water

3 TBSP Fresh Squeezed Lemon or Lime Juice 

(We recommend not using concentrated lemon juice because the flavor isn't as strong)

Place all ingredients in a sauce pan and slowly bring to a boil. Reduce temperature to a simmer and cook for 30 minutes, gently stirring occasionally. Remove from burner and let cool for 20 minutes. You can speed up cooling time by placing in the refrigerator. Once the syrup is cooled strain the mix through a fine sieve or cheesecloth to remove large rhubarb pieces. 

**Don't discard the Rhubarb. It is delicious mixed into yogurt! 

Now for the drink!

2 oz high quality gin 

1 oz rhubarb simple syrup

1/2-1 oz. fresh lemon juice

ice

splash of tonic water

Fill a cocktail shaker with ice add gin, rhubarb simply syrup, and lemon juice. Shake and pour into a Tom Collins glass. Top with a splash of tonic water. Garnish with a sprig of mint. 

Enjoy!

...And if you are interested in how a Tom Collin's got its name read this short article. 

Goldie Turns 3!



The Birthday Girl

Goldie turned three in March.  Her list was short when asked what she wanted: balloons, flowers, cupcakes with sprinkles, a new party dress, a crown and lots of presents! She also wanted to go to Hawaii but unfortunately that did not happen. She is related to us, for sure!

Custom Banner by Skylar

The Two Most Serious Party Guests

The Ladies!

The Bubbly!



The salad was green leaf lettuce with cherry tomatoes, mushrooms, Ballard feta, and creamy Italian dressing.

Creamy Italian

§  ¼ Cup Extra Virgin Olive Oil

§  ¼ Cup Red Wine Vinegar

§  ¼ Cup Mayo

§  1 tsp. each dried basil, oregano, parsley

§  Dash of cane sugar and pinch of salt

*Experiment with these ingredients depending on how creamy you want your dressing to be.

The Kitchen Staff

Fettuccini Alfredo Topped with Oregon Pink Shrimp

Goldie is a huge pasta fan so when given her choice for dinner she chose a dish that we featured before.  See Ladies’ Valentine Party.

Vanilla Cupcakes with Butter Crème Frosting and Gold Sprinkles



Yes! We forgot the birthday candles! She was happy anyway!

 

Book Club: The Husband's Secret

Skylar hosted a brunch for our discussion of the page turning Husband's Secret by Liane Moriarty. This book was a thriller worth reading. On the menu for the sunny Sunday afternoon was french press Doma coffee, granola with fruit and honey, mini chicken and waffles drizzled with maple syrup and a champagne bar with fresh squeezed juices. The choices included grapefruit, orange or a strawberry consommé. It was a must to try one..or two of each! The main dish was individual spinach and bacon frittatas.

The Brunch Bar

Mini-Frittata 

Skylar's Cup and Saucer Collection

The Chronic by Doma Coffee Roasting Company

Miniature Chicken and Waffles Drizzled with Maple Syrup

Enjoying Skylar's Couch that FINALLY Arrived

FCM Book Club

Next on our agenda is Before I Go to Sleep by S.J. Watson hosted by Cindy which means there will be more champagne!

Ladies' Valentine's Day Party

Before we get too much farther behind we didn't want to forget to share a few photos and a few recipes from our Ladies' Valentine's Day Party!

Valentine's Day is one of our favorite holidays. Not because of the bad candy, the ridiculous stuffed animals, and all the other overdone items you find stocking the shelves but just because we really love the holiday. We especially like to celebrate it with some of our favorite ladies.

Gold Sugar Rimmed Champagne Glasses

What is the holiday without some delicious drinks? We started the night with a strawberry basil martini. We followed that up with some Brut Rose champagne in flutes rimmed with gold sugar.

Strawberry Basil Martini

The martinis take a little advance prep but they are worth every last drop.

Strawberry-Basil Martini

• First make the strawberry-basil sauce.
• 1 lb. strawberries, washed, hulled & sliced
• ¼ cup sugar 
• ¼ cup water
• 1 lemon, juiced
• 6-10 basil leaves 
• Combine all the ingredients in a small pot over medium heat. Bring to a boil; turn down to a simmer and add basil leaves. Simmer 20-30 minutes. Allow to cool and then blend in your food processor.

For the cocktail- 

2 oz good vodka or gin

2 oz strawberry basil syrup

1/2 oz fresh squeezed lime juice. 

Add all ingredients to a cocktail shaker over ice. Shake and then serve straight-up in a martini glass. Garnish with a basil leaf. 

The night started with small bites including a cheese and fruit plate and homemade crab dip. Dinner was homemade fettuccine Alfredo with shrimp, salad, and baguette. The night ended with fresh fruit, baked banana wontons, and pound cake dipped in milk chocolate fondue. 





It is always fun hanging out with your best girls. 

Katie has been begging for the pasta recipe so here it is! Now, it is definitely not a diet dish, but it is worth a splurge once and a while! Please do not try to substitute ingredients either. That will just lead to disappointment.

Homemade Alfredo

1 stick butter

2 cups heavy cream

1/8 tsp. garlic powder

1/8 tsp white pepper

1/4 cup grated Parmesan cheese

1 pound fresh fettuccine pasta

1 pound baby salad shrimp from the seafood counter, thawed and drained

Melt butter over medium heat. Add cream, pepper, garlic, and simmer 12 minutes stirring constantly. When mixture reaches desired consistency stir in cheese. Keep stirring! 

Cook pasta according to directions. You can also use dried pasta but we prefer fresh pasta. 

Toss pasta with sauce and gently stir in shrimp. Cook an additional 2-3 minutes or until warm. Serve immediately.