Wow, it’s been a CRAZY month so far and it’s only the 20th of June! I constantly complain about the months of May & June, as every year, they completely derail me with field trips, the end of school, parties etc. This year, I threw in a couple extra new events, just to challenge my strength…or because I am crazy. I know the days have been ticking by, still no post since last month….and now that I’ve had the chance to catch my breath, I thought it would be fun to, instead of the usual post, do a little recap of my activities! Yea! Hope you enjoy the ride…….
June 2, 2012…#TECHmunch, an event I had been anxiously waiting to attend. It is a one-day conference for food bloggers, sponsored by BakeSpace.com and was held at Studio 514 in Minneapolis. You can read more about it here. Because I have never learned the art of “sitting on my hands” (like they used to say in Girl Scouts so you wouldn’t volunteer for everything!) I decided to volunteer to help with set-up the day before and during the event! All kidding aside, let me just share one piece of advise I have learned over the years…if you really want to make the most of an event you plan to attend, volunteer to help. It exposes you to (work, which oddly enough, I actually enjoy-so be prepared if signing on in this capacity) many more people than if you just came as an attendee. I met & got to know better, some really great people (Babette, Tammy, Lisa, Brenda, Meghan, Emily, Joy, Cathy, Stephanie, Scott, Molly & anyone I forgot (so sorry!) and all the food-famous speakers & panelists!) that hopefully over time, I will become better friends with! I helped with the manual labor part of set-up the day before, something of which after my years of banquet management/service I am very familiar with. The next day, I was assigned to help with AV. That stands for Audio-Visual….yeah, for those of you who know me, not exactly my forte. Ha! I managed through and the only real glitch of the day ended up not even being my fault!
The day consisted of seven different topics: Eating your way to the top; a Fireside chat with Andrew Zimmern & Jason DeRusha, Mastering your Story, with Daniel Klein of the Perennial Plate. SEO for food writing; with experts in the field of SEO Lee Odden, Joshua Unseth & Erik Deutsch. A panel discussion on creating, distributing and syndicating mouth-watering content with Shaina Olmanson, Zoe Francois, Amanda Rettke & Brenda Score. Design & Page Optimization with the Geek Girls, Meghan Wilker & Nancy Lyons. Lessons in partnerships & monetization with Babette Pepaj and Erik Deustch. And finally, a session titled, How to get on a Food Editor’s Radar, with Stephanie March, Lee Dean, Rachel Hutton & Joy Summers. It was a GREAT event and I was thrilled to have been able to attend.
Of course a food blogger conference isn’t complete without amazing food, which you see a bit of above. We had beautiful pastries donated by Patisserie 46 and gorgeous berries from Driscoll’s Berries. Fresh squeezed juices were provided by Whole Foods, Joia Life donated some of their amazing natural sodas, Bull Run coffee helped us all stay fueled up and I cannot forget that Sangria…made by Scott Pampugh. A backyard picnic lunch was catered by Tastebud Catering and included Chicken & fresh Corn off the grill (with a couple of amazing butters to spread), two awesome salads (a carrot slaw I NEED the recipe for!) and a refreshing Basil Lemonade that I am totally recreating at home! Dessert, decadent chocolate brownie like confections was sponsored by (and eaten early by many of us standing in line for lunch!) Bogart Loves. An afternoon nosh, consisting of pita breads, hummus, olives, cheese and roasted veggies was provided by Whole Foods and served along with more of that magical Sangria. We had swag bags donated by and filled with nourishing snack bars, natural produce bags and awesome coupons from Land O’ Lakes &. others. (sorry I didn’t link any of those….& hopefully I am not missing anyone but holy crap we had a lot of great sponsors that day!!!)
A geeky moment of the day, pictured below, is where I asked the legendary Scott Pampugh (who was also volunteering that day) to take a picture with me. We are both from Winona, MN (that automatically makes us kindred spirits right? Although he was a Cotter boy…I won’t hold that against him!) and if you don’t know much about Scott, he’s out to change the landscape of food as we know it. Read more about him here. The day finished off at Fulton Brewery, where attendees got to tour the facility, dine on Hola Arepa & Anchor Fish & Chips food trucks, conveniently parking outside and of course drink beer!! There’s gonna be a #TECHmunch in Philadelphia in October…hmmm maybe I need to plan a trip out to see the Pennsylvania relative contingency!
I got a day to rest up, (although I spent most of it standing in my kitchen prepping for dinner the next night!) after being on my feet at that event for 13 hours, before my Dad and his family, packed into their new RV, rolled into town. We got him for one night, and he requested his Mother’s Rhubarb Pie.
Oh that pie. What did I ever do before that pie… Want to make this pie? Check out my previous post with recipe here. And this time I made it with homemade pie crust, another first for me. He said “his Mother never made it better” which I guess means he liked it. 🙂
This is my almost 7th grader, just after finding out she tied for first place in overall books read for the year with her class. When I look at this picture I just want to wail…she is growing TOO damn fast. It truly takes my breath away. The kids last day of school was June 7th and took the day off to hang out with them. They both had carnivals, and my daughter had a 6th grade graduation picnic that I helped with. It was bittersweet watching her with her classmates. I know that next year I won’t be able to volunteer like I had this past year, going on field trips etc. I also know that Junior High is tough, not like grade school. At the beginning of this year I felt like there was no way she would be ready to take on the challenges of 7th grade, but now, I feel differently. My baby, growing up so fast…
On Sunday June 10th
, we went to our first ever Minnesota Twins
game. Yeah, I know, lame. Lame that we hadn’t gone in the last two years! I had bought tickets through the kids school and as luck would have it, ended up sitting right next to our close friends and their kids! It was a HOT
day and I worried about us actually making it through the whole game (at one point I looked over at my daughter, and if you have kids, you’ll know the look she gave me…something between “I am about to puke
or I am about to pass
out”) It was a bit terrifying, but we persevered and made it through the game! The pictures above are of my first ever Big Ginger
a delicious drink made with 2 Gingers Whiskey
& Ginger Ale (again lame, that I work at the hotel, connected to The Liffey
and haven’t had one yet!) and the Nacho Helmet
helped! (seriously $14 well spent!)
June 12th brought another day I had been looking forward to for a long time, my #OinkOutings trip! I had been so looking forward to my Oink Outing, not only because I love pigs…(loved them since Wilbur & love to eat them, in any form), but also because I had never been on a pig farm. I had no idea how pigs were birthed, raised etc. I’m happy to tell you that my expectations were met! I was well-educated that day & although it wasn’t the life I pictured, (Wilbur) I was happy to see the care taken by the Bode family both towards their pigs and staff that tends to them, 365 days a year. They are meticulous about the safety of those pigs, so that the end result, that bacon or pork loin you are cooking for your family is the best quality & safest it can be. Technology has changed pig farming; helping farmers raise pigs that are lean & delicious. Something dictated by consumer desire for leaner meat while still preserving the flavor.
It was a great day, getting to know everyone involved that advocates daily for the Pork producers of Minnesota. We started at Brackett’s Crossing where I met Chef Bryan who had cooked us delicious Pork Carnitas which we then had in that gorgeous taco shell pictured above. From there we set out to Rebco Pork, the Bode family farm. Stay tuned for a post later this month, where I share more pictures of our adventure along with some great recipes using my favorite meat, pork! We made a pit stop on our way down at Schmidt’s Meat Market were we toured their smoking facilities, sampled their delicious summer sausage & were treated to their award-winning Raspberry-Chipotle Bacon as a take home gift! Stay tuned for a post later this month, where I share more pictures of our adventure along with some great recipes using my favorite meat, pork!
brought yet another birthday
for me…sigh. I am thirty-six this year. LOL! Really though, birthday’s aren’t a big deal for me. I don’t expect to be lavished with gifts, but I do like to spend the day doing something I enjoy. And, if you know me, that’s eating, drinking & shopping! I decided We haven’t been to Stillwater
in quite some time, so I thought, because it worked out that the hubby was on vacation that day, we were free! I knew for quite some time that I wanted to check out a place called Swirl Wine Bar
. It is located in the sleepy and gorgeous little town of Afton, MN So, that was stop number one. There I purchased my first birthday present, a Redneck Wine Glass
. Yea, I know….don’t judge me. I LOVE using jam jars to drink out of. We were doing that before it was cool. We also ordered a couple of glasses of wine, and three delicious appetizers which were devoured by the four of us. I HIGHLY recommend making the trip and be sure to order the Grape & Brie Flatbread
& the Truffle Fries
We then moved on to Stillwater, ducking into a few shops after strolling along the river. One store we visited for another birthday treat was the Stillwater Olive Oil Co
. I love how these little shops have popped up all over and hadn’t actually been in one until that day! They had many different varieties of Olive Oils, some infused and Vinegars-rich, syrupy aged Balsamic’s and a great variety of flavored white Balsamic’s. We chose a bottle of Persian Lime infused Olive Oil
and Sicilian Lemon white Balsamic vinegar
. The vinegar just exploded the second it hit my tongue… I thought it would be fun to start a hashtag to chronicle my day; you can find my posts by searching for #BirthdayNosh
and the picture collage above was some of the deliciousness of the day
Gorgeous Strawberries! Ever since I was young, I wanted to learn to can. It’s been one of those things on my food bucket list, that I have been scared to try. All it really takes is patience and organization. The Strawberry Jam I made this weekend was SO good! Stay tuned for a future post on canning. I plan to do a Rhubarb Beer Jam for my next ‘Beer for a Year‘ post, and just last week, we signed up for a CSA share from Natura Farms and they have Currents and Elderberries, so hopefully I will get the opportunity to use those in future canning endeavors. I also plan this summer to make Chow-Chow; a pickled vegetable deliciousness I had back in Pennsylvania Amish country. Again posts to follow…..
And finally, June 17th, Father’s Day…..
The hubby loves ribs, so I decided that I would break out the smoker and attempt to make a scrumptious dinner for him. The weather forecasters said “a gorgeous day is on tap for Sunday” and guess what? It rained on and off ALL day! The picture above was taken by my daughter, as she came out laughing at me standing there with the umbrella. Yes, I could have let it go, but seriously at one point it rained for over an hour. I know this because I stood there that long…and for the first time ever, I was maintaining a consistent temp on the smoker and didn’t want to ruin that! The things we do for love…..
Oh yeah, his present? The gorgeous cookbook “Volt Ink” written by brothers Michael & Bryan Voltaggio of Top Chef fame. It was really a win-win gift. 🙂
So, there it is people. The last crazy 20 days of my life.…hope you enjoyed following along. I promise to get back on my regular schedule of posts, none of which hopefully will be this long!