Anonymous asked: Hi Cara. I love the sneakers you are wearing on your Coldwater Creek hike pic. The all black Nikes. Could you tell me where you got those? Thanks so much. Love your blog.
I got em from the Nike store in Chicago a couple of years ago:-). I LOVE black sneakers!!!!
Anonymous asked: Who makes those fabulous shades you're wearing on your cold water canyon park hike??
Anonymous asked: I would love the recipe for the squash please.
The squash is SOOO YUMMY!! I edited that post for you with the recipe;-). Enjoy!
Good Drinks: 2009 Cortijo Tinto
What a find!!!! I’m LOVING this Spanish 2009 Cortijo Tinto from Rioja!!! 80% Tempranillo and 20% Garnacha, this medium bodied and plummy with super silky tannins BARGIN GEM, goes with ANY type of food. Tonight was enjoyed with a bowl of popcorn and a stack of glossies:-). BUY SOME and enjoy!
Good Eats: Caesar Salad
If you ask me, Caesar Salad and Steaks go hand in hand!! I LOVED this recipe.. easy, creamy, and DELISHY!!!
recipe courtesy Ree Drummond
4 whole anchovy fillets
2 tablespoons (and up to 3 tablespoons) Dijon mustard
1 tablespoon balsamic or red wine vinegar (balsamic makes it nice and rich)
1 teaspoon Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
1/2 loaf crusty french bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Hearts of romaine lettuce
Fresh Parmesan wedge
For the dressing: Place the anchovies in a blender or a food processor. Throw in the dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
Heat the olive oil in a small saucepan or skillet over low heat.
Crush-but don’t chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp.
For the Salad:
Wash and dry the hearts of romaine lettuce. Leave them whole (I chopped mine up). Use a vegetable peeler and shave off large, thin slices of Parmesan.
Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so that you can evaluate how much more dressing you need.
Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
Good Eats: Lobster Bisque
Creamy Lobster Bisque.. with a kick! Hell yes!! So RICH and so YUM!!!
recipe courtesy food.com
1/2 lb lobster meat, cut into small chunks
2 tablespoons minced shallots
2 tablespoons chopped green onions
3 garlic cloves crushed
1/4 cup white wine
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 teaspoon dried thyme
6 tablespoons dry sherry
1 teaspoon paprika
1 cup hot water
1 teaspoon lobster base (better than boulion) (I couldn’t find this, so I went without it)
4 ounces tomato paste
2 bay leaves
2 cups heavy whipping cream
4 tablespoons butter
In a saute pan, heat a little oil over medium-high heat and saute shallots, onions, and garlic for 1 minute. Deglaze the pan with the white wine.
Add the Worcestershire, Tabasco, and thyme and saute for another minute. Deglaze the pan with the sherry.
Add the paprika, hot water and lobster base and combine well. Stir in tomato paste and add the bay leaves. Simmer 10 minutes.
Whisk in heavy cream and the butter and bring to a boil. Add the lobster and simmer until cooked through.