HOMEMADE CHEVRE ~ YUM!

Picked up my weekly milk from my 'farmer' friend and made a batch of chevre last night. Decided to also use the recently acquired TEMECULA OLIVE OIL that I have been saving for noncooking kitchen creations. The taste is so buttery and divine, why heat it up and risk ruining this wonderful stuff. Packed the jar with little chevre buttons, fresh rosemary from right outside my door and sun dried tomatoes, pouring the olive oil over all as I worked my way up the jar. Can't wait to sample it! Next time I am going to try an Oregon grown and made olive oil! Who would have thunk it, Oregon? OREGON OLIVE OIL is going to be my next olive oil.

SOLJANKA ~ SUCCESS!

In eastern Europe and in Russia there is this most dee-lish soup called Soljanka (various spellings too). In my experience, the ingredient summary often leaves many Americans wondering why they would like this soup. But I'm telling you it is the best! I've never made it or recommended it to anyone who didn't become a convert to SOLJANKA.
One's own recipe will suffice though, as there are so many variations, you can't do it wrong. Near the sea it is often made with shellfish or other seafood, and in other regions organ meats (OK, I admit to liking beef tongue and using it and no one knew), beef, sausages, pork, chicken or turkey whatever is handy. As I said I don't eat a lot of meat, and my consciousness about avoiding organ meats, means I have to be VERY sure of its origin. As long as SOLJANKA has pickles, olives (I like kalmata), and capers it will be authentic. I like kraut, so I don't mind having it in the soup too. But sometimes I use fresh cabbage, if I don't happen to have kraut. Then I will add a little of the pickle brine from the pickle jar. (Homemade pickles are the best.)
I never make it the same way twice. My offspring call my soups, "Mom-cleaned-out-the-frig-soup", but they always like what it turns out to be. Here is a beginning place to look and try this wonderful, wintry, hearty soup. Look yourself for recipes. You will love SOLJANKA!
http://www.food.com/recipeprint.do?rid=351209

I FOUND LINEN TAPE...to dye for!

Thanks to another blogger, I have located linen tape!
http://www.iheartlinen.typepad.com/
I found some in Denmark, but didn't buy it as I was certain that I would find some at home. But ome I got home I was never able to find any. Thanks to Rashida Coleman-Hale's wondrous blog, I know not were to get it.
http://wmboothdraper.com/TapeLace/tapelace.htm#Linen
http://woodedhamlet.com/tapes_braids/dutch_linentape.html

"TOUT LAPIN, TOUT CANARD", DUCK & RABBIT FOR TWO

In Quebec City at 52 Rue Du Petit-Champlainthere is an exquisite little restaurant called le Lapin Sauté. We dined there this fall while staying in eastern Canada. On the menu is an offering called "TOUT LAPIN, TOUT CANARD", duck and rabbit for two. Without hesitation we ordered it! The most divine meal ever. Since returning home, I've been exploring and researching every aspect of the meal to be able to approximate a recreation. Previously I have purchased rabbit from Julia at "My Pharm" in Monroe, Oregon, so getting local farm raised rabbit is not a problem. However, since I like to shake the hand of the farmer who raises my food (if I don't already raise it), I have failed to find the needed duck.

Here are the parts of the meal that I want to recreate and following are the 2 photos (one very large plate) of the meal we shared. Shall never, ever forget it!

Preserved rabbit leg, homemade rabbit “rillettes”, rabbit sausage, preserved duck leg, duck foie gras, smoked duck fillet, with preserved carrots and onions, La Sauvagine cheese, sourdough bread with nuts, beet and apple salad, croûtons, mustard and pickles .

Of course we also shared a dessert and drank some fine French Aramis Tannat, Cabernet Sauvignon with the meal.