Roasted Tomato Soup

It's my absolute favorite time of year in Charlottesville. The days are perfectly warm, the leaves are changing to hues of red and yellow, it's College Football season, and soups and stews are starting to sound appetizing again. On my way to the Farmer's Market yesterday, three hot air balloons greeted me. What a perfect start to a day! In celebration and to make use of the beautiful produce at the market, I made a Roasted Tomato Soup and Grilled Caprese Sandwiches.



Roasted Tomato Soup

5 tomatoes
3 carrots
1/2 yellow onion
1 clove garlic
3 cups veggie stock
1 bunch basil
salt and pepper
olive oil

Cut tomatoes into 1/4 inch slices and season with olive oil and salt and pepper. Roast for 25 minutes at 425 degrees until slightly browned
In the meantime, saute sliced carrots, onion, and garlic in olive oil until carrots are tender.
Add veggie stock and roasted tomatoes and simmer for 10 minutes.
Stir in basil and season with salt and pepper.
Blend soup and enjoy with crusty bread or grilled sandwiches.

Grilled Caprese Sandwiches

Whole wheat bread (preferably homemade)
Fresh mozzarella
Sliced tomatoes
Fresh basil
Olive oil

Spread bread slices with olive oil.
Fill sandwiches with cheese, tomatoes, and basil.
Grill over medium-high heat until cheese is melted.

Apples and Peaches Galore!

Blake and I have spent a wonderful Labor Day Weekend chatting with friends (both old and new), enjoying the first week of college football, golfing, and enjoying nature's bounty. Sunday morning was glorious and we met Andy for breakfast and then headed up to Carter Mountain Orchard where we picked 20 pounds of apples and bought delicious yellow peaches. I absolutely love these fruits in all forms and wanted to try my hand at making peach freezer jam, applesauce, apple butter, and apple spice muffins. Overall, it was a success and I hope you enjoy these fall recipes today and in the dead of winter.

Peach Freezer Jam
12 yellow peaches (peeled, pitted, and cut into small pieces)

1 gala apple (chopped finely)
1/2 cup raw sugar

Peel, pit and chop peaches.
Cut up one whole apple (this provides the pectin for the jam).
Add fruit to large stock pot with sugar (these peaches were very sweet so not much sugar was needed, adjust to your taste)
Boil the fruit mixture for 25-30 minutes until the jam is thick.
Fill freezer jam containers leaving 1/2 inch at top for jam to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Applesauce
12 apples (I prefer Gala)

Core and cut apples into large chunks (if you have an apple slicer, it will make the process much easier)
Add to large stockpot with 1 inch of water.
Cover and boil for 15 minutes.
Add apples to food processor or blender and process.
Fill freezer jam containers leaving 1/2 inch at top for sauce to expand.
Let cool until room temperature before placing the lid on container.
Freeze, enjoy, and share with friends!

Apple Butter
4 cups Applesauce
2 cups Apple Cider (or sugar if you want it sweet)
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon nutmeg

Place all ingredients into a Crock-pot.
Place two butter knives or wooden skewers between crock-pot and lid (this will allow steam to escape and will thicken your apple butter).
Cook for 4-6 hours on high or until desired consistency is achieved.
Fill freezer jars with butter.
Enjoy on toast, ice cream, french toast, pancakes, or any other delightful treat!

Apple Crunch Muffins

1/2 cup plus 2 tablespoons raw sugar

1/4 cup chopped walnuts or pecans

1 teaspoon ground cinnamon

1/2 cup all-purpose flour

1 1/2 cup whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup canola oil

2 large eggs

1 cup applesauce

1 teaspoon vanilla

3/4 cup lowfat buttermilk

1 gala apple, peeled, cored and cut into small pieces

Topping:

In a food processor, pulse nuts, 2 tablespoons raw sugar, and cinnamon until desired consistency.

Batter:

In one bowl, mix together flour, baking soda, and salt.

In another bowl, mix together oil, eggs, 1/2 cup sugar, applesauce, and vanilla.

Slowly add flour mixture and buttermilk to egg batter and mix until combined.

Fold in apple pieces.

Fill muffin tins that have been sprayed with Pam.

Sprinkle batter with topping.

Bake for 400 degrees.

*Adapted from an Ellie Krieger recipe

Regional Engagement---Part 1

Week one of the new job was great! I was welcomed with open arms by the Office of Engagement while we hosted the UVaExpress, coordinated transportation for First Year international students from Dulles airport to Alumni Hall at UVa. I spent the first morning helping students get oriented to their surroundings and spent the afternoon on the bus picking up a group from the airport.  I rode up to DC with two Second Year students from China who were helping with the event, and rode back with students from China, India, Malaysia, Bangladesh, and Singapore. Stephen, one of the students from a small city outside of Shanghai, spent the entire 2 hour ride peering out the window with a smile from ear-to-ear. "Carrie--beautiful mountains", he said while pointing to the Blue Ridge Mountains to the east. His enthusiasm and smile made my entire day worthwhile.

Tuesday and Wednesday was spent at Alumni Hall unloading luggage, pointing out important landmarks (where to go for an ID card, bank account, and cell phone), and chatting with the newest members of our community. I was on a natural high all day and had a spectacular time at the International Student and Parents Dinner where Blake and I met a fascinating (and extremely nice) father/son duo from the United Kingdom. Thursday and Friday provided my first glimpse into life in the office. I have a window (which is a huge bonus) but it is much quieter than my desk at Darden, where I would welcome dozens (if not hundreds) of people everyday...this will take an adjustment and I am missing my Darden family terribly. Luckily, Everette and company invited Blake and I to join them for Happy Hour on Thursday so I recieved many hugs and a much needed confidence boost from great friends!

The weekend was glorious as I revelved in Charlottesville culture: Fridays After Five, Beer Run with  our friend Jerry, Bikram Yoga, trips to local foodie shops, date night with Blake, and a Sunday afternoon wine tasting at Pollack Vineyards in Crozet. This week brings much excitment as I gain more insight into my first UVaClubs (Charlotte, Triangle, Coastal Carolinas, Winston-Salem, and Greensboro), learn more about the Development and Public Affairs community, and anticipate the arrival of our good friends, Colin and Kristen, who will be visiting from New York City.

I am very thankful for this new challenge. As I have been reminded many times this week, change is extremely difficult but it is the only way we can grow and truly become our best selves.

Top Ten Darden Memories

The last three years has been an amazing experience and Chapter 3 of my life is officially closed. My last day at the Darden School of Business, where I spent three years working in the Career Development Center and Admissions, was yesterday. My colleagues and friends gathered for a swell going away bash and I had the opportunity to tell them how much the community became my family. The quantity of people who became inspirations, mentors, and friends is unbelievable and I look back with nothing but positive admiration. While there are many great memories, here are some of my favorites.

1) Trivia Nights with Rachel, Kristen, Sarah, and Arielle. These were my first friends at Darden and we spent many nights at Mellow Mushroom Pizza and McGrady's Irish Pub participating in weekly trivia.

2) Trips to Boston and Keystone Resort, Colorado for the MBA Career Services Council Conference. On both occasions, I met a bunch of people, spent time with friends, and participated in fun events. I have fond memories of cruising on the Boston Harbor, eating at the Barking Crab, teaching colleagues how to swing a rope (yes, it's a hidden life skill), and breathing in the mountain air while participating in a poolside Yoga class.

3) International Food Festival. For the price of a good meal in Charlottesville, I filled up on delicious food prepared by our International Students (and Texans).  Some of my favorite dishes? Brazilian Empanadas, Israeli Pitas, Indian Dal, and French Crepes.

4) Iron Chef Judging. Whenever there is promise of good food, I am there! This past spring I was asked to be a judge during Darden Iron Chef, secret ingredient: beets! The goat cheese and beet risotto blew me away and I went back for thirds of this delightful dish.

5) Orientation Week. This may sound crazye but I absolutely LOVED the first day of school (even though it was the initial wave in the fall tsunami). Summer time was always lonely for me because I missed the student's energy and spirit, and I counted the days until the community was buzzing with activity.

6) Darden Book Club. Last year, I was invited by my friend Sarah to join a ladies book club. We met at lunch in one of the beautiful gardens to discuss life's struggles and opportunities, good books, and Darden happenings. It was always a highlight.

7) Day of Caring and Building Goodness in April. Service to the community is something that has always been an integral part of my life. I was so fortunate to serve with colleagues to beautify gardens, deliver meals, sort clothing, and create cookie mixes for the Boys & Girls Club. BGiA is a student-driven service project where I assisted in building a playground and renovating homes.

8) Staff Council. I was so fortunate to be elected by my peers to serve. I enjoyed our monthly meetings (I have never had so much fun in meetings), hosting the annual Cinco de Mayo party, and being a strong advocate for the staff members.

9) Darden Days. Even before I started working in Admissions, this was my favorite day of the year. Blake and I met some of our very closest friends at this annual spring yield event. Every year, I would wake up early anticipating all of the new relationships I would build and look forward to spending the evening at beautiful King Family Vineyards. Blake is already asking if we are still invited next spring.

10) Dancing with the Darden Stars. This event was the highlight of my Darden career (and it was also the scariest). The thought of dancing in front of hundreds of people was terrifying but I look back with only happiness and fond memories.

Wow, what a phenomenal experience. I cannot believe this was my first job out of college and how much I grew from the love and support of my colleagues, friends, and students. Thank you to all!

Phillips-Armstrongs Take NoCal!

Point Reyes Lighthouse

There are times in life that are simply too special for words and this past week was full of those moments. I spent two days in Sonoma County with Blake listening to the eerie hum of the Point Reyes Light House, walking on the Pacific coast picking up oyster shells, craning our necks to see the very tip-top of the Redwoods, sipping sparkling Iron Horse wine from the most beautiful spot in Sonoma, and dining on the best food of our lives (Porcini Mushroom and Ricotta Ravioli with a Gorgonzola Cream Sauce) at Mamma Tanino's. I can say without a doubt, it was one of our very best days!

Luckily, the fun was not over and my parents joined us for 4 days in San Francisco. After spending the first day sampling local fruit at the Ferry Terminal, dining on fish tacos at Don Pistos in the North End, and enjoying the game day atmosphere at 21st Amendment Brewery, Blake and I were ready to relive our wonderful day in Sonoma. We rented a car and took my parents to see all of the beautiful sights. Bodega Bay for oysters. Viking Ship Rock (my name) along the Pacific Coast Highway for beach combing. Redwoods for some soul searching. Iron Horse for their wine and amazing view. Russian River for Pleny the Elder (according to experts, this is the #2 Indian Pale Ale in the country) and delicious homemade pasta at Ca' Bianca in Santa Rosa. As we returned to San Francisco over the Golden Gate, I realized how lucky I am to have a wonderful family to share in special memories....and we still had 2 days together!

Some more highlights from our adventure:
-Sharing a loaf of Acme Company Whole Wheat Sourdough bread and local fruit on the pier gazing at the Bay Bridge
-Climbing many, many stairs to Coit Tower through the most beautiful flowers you have ever seen
-Enjoying the view from "The Crookedest Street in America"
-Cruising the Bay during a very sunny evening (after a week of 60 degrees, I was ready for some warmth)
-Drinking beer at 21st Amendment and finding Dogfish Head 90Min IPA at various places throughout the city
-Spending hours with the three most important people in my life!

I'd say we had a wonderful time and I am looking forward to another family vacation next summer...Oregon Coast to celebrate Frank's wedding? That sounds about right.

Iron Pigs, Bastille Day, and Strawberry Rhubarb Bars

Blake and I spent a glorious weekend at my Aunt Polly and Uncle Dick's house. They are artists who spend time creating beautiful shows in the Lehigh Valley, Staten Island, and Wilmington, Delaware. She is a costume designer clothing the beautiful actors/actresses and he is envisioning how the theatre set should look and move. Since they planted roots to Easton, PA in the mid-80s, they have hosted an Annual Bastille Day party for 40-60 of their closest friends. This is my 3rd Bastille Day and what a blast! The food is amazing, the wine and beer are flowing, and the conversation with their ecclectic friends (a General Manager on Broadway, a photographer for Vanity Fair, a PR Director for one of the oldest family run businesses in the country, etc) is fantastic! They spend all year thinking about the menu and fixing up the yard (you have never seen such a work of art)  to spend one night with the people they hold most dear. Now that is what I call dedication to sustaining long-lasting relationships!



FeFe and Me!

Other than Theatre, Art, and being the best tour guides of NYC (I am forever in their debt for spending days showing me around the city), they also love baseball. On Friday night, we accompanied them to Coca-Cola Park to cheer on the Lehigh Valley Iron Pigs (the AAA affiliate for the Phillies). This ball park is phenomenal and the food is delicious (Aw Shucks Grilled Corn on the Cob and Veggie Gyros) with fairly reasonable beer prices, yes please! The pigs also have the cutest mascot, FeFe, who is the biggest tease and likes to soak the littlest fans with water guns!

After a wonderful weekend with family, I returned to Darden to host an office birthday party for my colleagues with July, August, and September birthdays. This was our inagural event of trying quarterly birthdays and it worked pretty well with the help of Sticks Kebab Shop (a Charlottesville staple) and these Strawberry Rhubarb Bars. This recipe would work great with any type of seasonal fruit so stop by your local Farmer's Market today!

Strawberry/Rhubarb Bars

Crust:
1 cup oats
1 cup whole wheat pastry flour
1/2 cup white flour
1/2 cup raw sugar
1/4 teaspoon salt
4 tablespoons cold butter (cut up in small pieces)
2 tablespoons canola oil
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract

Pulse together oats, flour, sugar, and salt.
Add butter and pulse until crumbly.
Whisk together oil, egg, vanilla, and almond extract.
With the motor running, add egg mixture through the tube and combine until a ball begins to form.
Save 1/2 cup for topping and press crust into 9 by 13 greased glass baking dish.

Filling:
6 cups chopped fruit (fresh or frozen)
1/2 cup raw sugar
1/4 cup corn starch
1/2 cup orange juice
1 teaspoon vanilla

Combine 4 cups of fruit, sugar, corn starch, and orange juice over medium heat, simmer and stir constantly for 10 minutes or until mixture gets very thick.
Add additional fruit and vanilla and stir until combined.
Spread filling over crust.

Topping:
1/2 cup crust mixture
1/2 cup chopped nuts

Combine additional crust and nuts.
Sprinkle topping over filling.
Bake at 400 degrees for 15 minutes, lower temperature to 350 degrees for 30 minutes or until topping is golden brown.
Let cool completely before serving.

*Adapted from an EatingWell.com recipe

Healthy Snacks

What a great day! I hosted an Ice Cream Social at Darden with Staff Council, toasted to record breaking fundraising in the Darden Annual Fund, and picked up my CSA (plums, blueberries, onions, corn, lettuce, and brown eggs). Blake is at McGrady's Irish Pub at Happy Hour with his softball team so I thought it would be a great time to make some snacks for our road trip to see Aunt Polly in Pennsylvania.

I am a huge snacker! On a typical day, I eat at least 3-4 snacks to keep my blood sugar level and energy high. They usually consist of a variety of fruits, nuts, and seeds which are loaded with vitamins, minerals, and antioxidants. Here are a few of my very favorites.

Aunt Martha's Sherpa Bars

When I was in Colorado, Aunt Martha loaded my backpack with these gems and they tasted delicious on the trail. They pack really well so you can eat them for breakfast when traveling, as an afternoon pick-me-up at work, or during a long hike or bike ride. Plus, this recipe can be adapted to personal preference.

1 1/2 cups dried fruit (I used apricots, raisins, and dates)
1 1/2 cups nuts/seeds (I used pumpkin seeds, sunflower seed, and almonds)
1/4 cups whole wheat flour
1/4 cups oats
1/8 cups honey
1/8 cups canola oil
1/4 cups water

Pulse all ingredients in a food processor or blender until combined.
Press into a glass dish sprayed with cooking spray.
Bake for 20 minutes at 300 degrees.
Cut into bars and wrap individually in plastic wrap.
Freeze until ready to eat.

Smokey Almonds

My Mom taught me this simple trick and it changes a bland unsalted almond into a smokey treat.
Bake unsalted whole almonds on a cookie sheet for 20 minutes at 300 degrees.
Let cool and put in an air sealed container.

Chocolate Banana Smoothie

I love ice cream (especially homemade) and this concoction tastes just like this creamy treat.

Blend together:
1 frozen banana
1/2 cup skim milk
1 tablespoon cocoa powder
1 teaspoon honey (if you have a very ripe banana, you probably do not need the honey)

I love nuts in my ice cream so I stirred in some peanuts last night and it was divine!

What are your favorite healthy snacks?

Summer Specialties

Pardon the delay in blog posts, late June/early July has been a blur of traveling and special memories. I spent a week in Keystone Resort, Colorado for an MBA Career Services Conference. I spent this time doing yoga in the fresh mountain air, reconnecting with colleagues that I met last year and striking up informative conversations with new ones, broadening my knowledge of Career Services across the world, and finding my new intellectual passion: Positive Psychology (I have two new books ready to read: Flow: The Psychology of Optimal Experience by Mihaly Csikszentmihalyi and Flourish: A Visionary Understanding of Happiness and Well-Being by Martin Seligman). As silly as it sounds, I did a happy dance when they arrived from Amazon!


After the conference, my Aunt Martha, Uncle Glen, Cousin Sam, and girlfriend Caroline picked me up and took me to meet my parents and Aunt Kathy and Uncle Joe in Glenwood Springs. Not only do they have a great brewery and the gravesite of Doc Holiday, but the Hot Springs Pool is an entire city block long! My Aunt and I spent hours walking back and forth in deep discussion. We spent the next few days at Auntie M's house in the mountains outside Denver where we hiked, chatted for hours, and cooked delicious dinners (homemade ravioli with a cherry tomato sauce, tiramisu, and fresh salmon straight from the Salmon River, anyone?) Before departing for Charlottesville, we spent one night in Highlands Ranch at Aunt Kathy and Uncle Joe's. Thank you for taking us to the wonderful Mexican Restaurant (all of those years living in Tucson really paid off!)


For 4th of July weekend, Blake, Andy, and I headed to Sandbridge Beach (where Blake and I were married)for some serious beach time. We spent our days walking on the beach, reading novels, cheering on the Norfolk Tides, and finding amazing seafood restaurants. In 3 days, we dined on fresh grouper, flounder, crab, and shrimp. It was relaxing and exactly what we wanted from our beach getaway!


Since returning from the beach, there have been many happy memories. Two new fabulous ladies, Kelly and Melanie, joined our book club. Kelly is a Master's student in Biomedical Engineering (she is working on fascinating breast cancer research) and Melanie is the meteorologist for CBS19 and makes an awesome in-arena host for Women's Basketball and Baseball. We had a wonderful time at Katherine's discussing our free reads and dining on Veggie Lasagna. 


Today started off wonderfully as I attended the first yoga session of a new organization in Charlottesville, Pop Up Yoga, which was founded by one of the Darden rising Second Year students. The mission of this organization is to bring affordable yoga to public spaces around our area. This morning I practiced in the middle of the City Market (yes, there were hundreds of gawkers making comments) but I had a phenomenal time. There are other FREE yoga sessions this week at parks around the city and there will be more frequent practices available at their new studio downtown. Check them out on Facebook or www.popupyogacville.com!


This weekend, Blake and I are grilling inside-out cheeseburgers with home-grown beef from my parents stuffed with cheddar and jalepenos with homemade buns, fresh corn from the City Market, and okra from Horse & Buggy. We also have plans to visit Kate, Shane, and Baby Gracie; attend a cookout at Courtney's to celebrate her new internship in Tuscany; and look forward to another great week ahead!


Next up...Bastille Day at Aunt Polly and Uncle Dick's in Pennsylvania. This is an annual tradition that is full of family, delicious food, and at least 60 interesting and eclectic guests (they are theatre people after all!)

Life's Celebrations

I am off to Colorado tomorrow for an MBA Career Services conference in Keystone, a family reunion with my Mom's amazing siblings (except Auntie P who I will see in July) in Glenwood Springs and Denver, and (hopefully) a trip to Omaha to see my brother and root on the 'Hoos at the College World Series.

This weekend was full of life's celebrations including Molly and Chris's rehearsal dinner and wedding, both my parents birthdays, Father's Day (see previous post), spending time watching baseball with Evan and Meggie ('Hoos over Cal  4-1), and meeting Kate and Shane's daughter, Grace Elizabeth.

We met Molly and Chris in April '09 when they visited Charlottesville for Darden Days when Molly was deciding where to get to her MBA. We instantly connected to them, spent a wonderful evening chatting, and have been friends ever since. It may have been the beautiful scenery in Crozet or the delicious wine at King Family Vineyards that convinced them to pack up their Boston apartments and move to Charlottesville; but I believe it was the welcome wagon named "The Armstrongs" that really sealed the deal. Joking aside, we joined together for family dinners, Polo matches, and an annual Darden Days "anniversary" toast. This weekend we were fortunate enough to be invited to both their rehearsal dinner at Horse & Hound and wedding at Keswick Vineyards where the view and the bride were absolutely breathtaking. It was joyous and classy without being overdone; and their favors were homegrown Sanborn Farms Maple Syrup (courtesy of Chris's family) and Seattle Chocolates (for Molly's family). Congratulations and we will miss you when you move to Minneapolis. Don't forget that we will be calling about that Best Buy discount...

In other news, our best friends in Charlottesville, Kate and Shane, welcomed their beautiful daughter to the world on Wednesday, June 15. She was 9 days late and took her sweet time saying hello to her folks, but she is absolutely gorgeous. Blake and I met her yesterday and after holding her little hand and kissing her cheek, she has us hooked for life. It was a beautiful reminder that life is a miracle.

It was a full weekend and we could not be happier for those who make life truly joyous!

Lessons from my Father

It's Father's Day--a day to celebrate the man who taught me how to saddle a horse, pen a herd a cattle, shoot a left-handed layup, and love deeply. While words cannot describe the life lessons that George Phillips taught me during the last 25 years, here is a short list of the ones I hold most dear.

1. Service to Others: Dad coached basketball at the college, high school, and junior high level for 20+ years. He coached me in 7th and 8th grade, Frank throughout high school, and many many others at Challis High School/Jr. High, Utah State, Hayden High School (Colorado) and during summer ball camp. He lived and breathed basketball not for the money but for the love of children and the game. He has given his life to educating/coaching kids and I am very thankful for the service that he has given to thousands.

2. Loyalty: Who is your best friend? Are they someone you met in high school, college, or later in life? Dad has had the same best friend, Harold, since he was 7 years old. They have remained close for 45+ years while Dad attended college and played basketball at Lewis and Clark State College and Linfield College, moved to Colorado (where he met my beautiful mom), and returned to Idaho to coach and teach in my hometown. They have endured many challenges and celebrated happy moments together.  My parents have enjoyed a very strong, happy marriage for 26 years and Dad has been the primary caregiver for my Grandpa (who is 91!) Loyalty is a attribute that can not be understated and there is no one who is more loyal to his friends and family than Dad.

3. Hardwork: Frank and I have always pushed ourselves whether we were studying during high school and college, practicing basketball, or preparing for the County and State Fairs; and we have this high work ethic because of our Dad. He encouraged us to do our very best and was extremely supportive at every step. I cannot calculate the miles he has driven in the past two decades taking us to sporting events, horse shows, fairs, college visits, and life celebrations. He is truly a man to be emulated and I am so lucky to be able to call him Dad!

I will see my parents on Friday for a Family Reunion in Colorado but I am unable to spend time with him today. Luckily, when I was home in Idaho in May, he gave me multiple packages of home-grown beef. Today, in honor of my Dad (and my Grandmother), I made a hamburger casserole that takes me back to time around the dinner table with the Phillips family.

Grandma Phillips Hamburger Casserole

1 pound ground beef (local, grass-fed)
1 chopped onion
1 16-oz can crushed tomatoes
1 15-oz package of macaroni (or penne pasta)
2 tablespoons italian seasoning
1 cup cheese (I used cheddar and romano)
salt and pepper

Brown ground beef with onion and generous amounts of salt and pepper.
In medium saucepan, simmer tomatoes and italian seasoning.
Meanwhile, cook pasta until al dente.
Toss together beef, tomato sauce, and pasta.
Add casserole to 9 by 13 glass pan and cover with cheese.
Bake for 20 minutes at 350 degrees.

Passion for Baseball

Blake has one true love (other than me of course) and that is Virginia Baseball. He moved to Charlottesville in February 2007 and spent the last four years writing marketing plans, creating on-field promotions, and playing music during games. He spent the majority of his time writing down lyrics to songs to play in baseball situations, talking about Coach O’Conner and the players, and hoping  for a return trip to the College World Series. His 2009 adventure with Evan to the CWS was truly a highlight of his life (I’m still wondering if it was the baseball or the steak at Drover’s in Omaha that has given him the itch to return….)

Blake left the Athletics Department for a wonderful opportunity in University Development in March and has severely missed spending time with Andy and Chuck in the press box and rooting for his beloved team through music. Luckily, this has given him time to tailgate with Evan and be a cheering fan. We have spent the last two weekends engulfed in baseball as our team hosted Regionals and Super Regionals. We have very specific tailgating traditions…chairs set-up in the correct order, Bratwursts/Coors/Corona for the boys and veggies/hummus/cheese/crackers for me, and lucky outfits (we aren’t superstitious at all). Throughout the two weekends, we beat Navy, St. John’s, and ECU handily before meeting the Anteaters of UC-Irvine in the Super Regional. We beat the Eaters 6-0 on Saturday, lost a heartbreaker on Sunday, and nervously awaited Monday’s tie-breaker to go to Omaha.

Blake and I barely slept on Sunday night and spent all day at work with a nervous feeling in our stomachs. We met Evan at 3:30 PM for the game and all sat quietly in the stands anticipating the first pitch. UCI scored first before UVa's Kenny Swab launched a homerun over the left field wall to tie the game at 1-1.  In the top of the 8^th, our biggest nightmare began to unfold. A UCI double followed by some useful outs, forced another run across…2-1 Irvine…our dreams of another CWS run were almost over. In the bottom of the 9^th inning with two outs and two strikes on him, David Coleman lines up the middle, followed by Jared King's liner off the pitchers ankle, followed by a four pitch walk. With the bases loaded we ask, "can we do it?" Could we honestly score and win this game? No, it’s too crazy…




We're Going to Omaha!

 

Chris Taylor up to bat…a fastball for strike one…here comes another fastball…base hit up the middle (crowd is going crazy) as we tie with one run and then clinch the series with the other! The Hoos are going to Omaha!!!!!

As I hugged Blake and many strangers around me, I was reminded why I love sports…anything can happen…even with 2 outs and 2 strikes in the bottom of the 9^th inning.

Next stop? Tailgating on Sunday at 2:00 PM as Virginia takes on Cal! Let’s go ‘Hoos, I want to use my newly purchased Southwest Airlines ticket to see you in the Championship!!!!

Tre Anni Felici

Blake and I celebrated our 3^rd wedding anniversary this week! We stayed in, shared a bottle of Prosecco, created Salsa de Pomodori Freschi and Bruschetta ai Fagioli, and relived our amazing wedding week through beautiful pictures.

Beach Week 2008 was absolutely perfect! We rented a house on Sandbridge Beach, Virginia and were surrounded by our parents, siblings, aunts, uncles, close friends, fraternity brothers, and sorority sisters. For 6 days we shell hunted, kayaked, dolphin watched, drank iced tea and Dogfish Head beer on the Leto deck, played with Billy Bob teeth, and had only one agenda…have fun!  In fact, our wedding day was so low stress that Blake was body boarding an hour before the wedding.  Everyone pitched in to arrange the flowers, decorate the arch, design the seashell aisle, cool the beverages, and make the food. Our wedding was a team effort and truly a dream! As the fog rolled in, Blake and I shared our vows and then it was off to the party! We shared in great food and drinks, chased each other with eggs filled with confetti, took knee-high dips in the ocean, and spent quality time with the people we love the most! Shouldn’t all weddings be as happy?

Thank you Blake for 7 years together and being a perfect life partner!!!


Salsa di pomodori freschi


This recipe  is best in the summer when cherry tomatoes are in season at the Farmer's Market.


1 pound fresh pasta
24 oz fresh cherry tomatoes

1 clove garlic
8 Tablespoons olive oil
1 bunch fresh basil
6 oz freshly grated parmesan cheese
salt and pepper to taste


Cut tomatoes in half and simmer with olive oil and garlic for 25-30 minutes or until tomatoes begin breaking down. Cover and stir frequently.
Add the basil, salt, pepper and freshly cooked pasta and simmer for 2-3 minutes over the heat.
Garnish with fresh basil leaves and parmesan cheese.


Bruschetta ai fagoili


This is Blake's favorite dish from our cooking class and he requests it frequently. If you do not have time to soak and cook the beans, a can of rinsed cannellini beans works great.


4 oz dry cannellini beans
2 fresh sage leaves
1 clove garlic

1 tablespoon red onion

6 tablespoons olive oil (use the best quality available)

2 tablespoons red wine vinegar

1 clove garlic (chopped)

1 sprig fresh rosemary

salt and pepper

Soak beans for 24 hours with lots of water and cook with sage leaves and garlic for 35-40 minutes. Let cool in their own water.


Strain the beans and add to olive oil over low heat. Use a fork to mash half of the beans.
Add vinegar, red onion, garlic, rosemary, and salt and pepper.
Warm for 5 minutes, remove rosemary sprig, and add more olive oil if needed.
Serve over toasted baquette slices.

Beautiful Virginia and Zucchini Bread

Wow, what a wonderful day! Blake is in Idaho visiting his family so I planned many social events to fill my long Memorial Day Weekend. Kate and I met for breakfast at Bluegrass Grill and a trip to the Charlottesville City Market. Baby Gracie is due next weekend and Kate looks absolutely stunning (I can say without a doubt that she is the most beautiful mom-to-be that I have ever seen)! It was such a special treat to spend the morning with her and I am counting the days until I can meet the newest member of our Charlottesville family.

After filling my cooler with nature's bounty (strawberries, squash, zucchini, asparagus, baby red potatoes, salad greens, and raw honey), I met Sean, Pepin, Emily, Kelly, and some new friends for lunch and an afternoon at the vineyard. Sean (and Everette) have raved about the Batesville Store located in you guessed it, Batesville, a very small town 30-minutes from Charlottesville through the beautiful Virginia countryside. We sat outside in perfect 70 degree weather and enjoyed our phenomenal lunch. They are known for their down home cooking (mac and cheese, jambalaya, pork barbecue) and I treated myself to four kinds of salad beautifully assembled on bibb lettuce leaves. I enjoyed a sampling of their wild rice salad, lentil salad, cauliflower and apricot salad, and tuscany bean salad.  After lunch, we enjoyed a few hours of sunshine at Veritas Winery sampling sparkling Moussex, sweet Viognier, and dry Rose. It was a perfect day in Virginia!

After sampling delicious local fare throughout the day, I was inspired to bake succulent Zucchini Bread.

Zucchini Bread
3 eggs
1 1/2 cups raw sugar
2 cups shredded zucchini
1/2 cup canola oil
2 teaspoons vanilla
3 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 cups pecans or walnuts (optional)
1 cup raisins (optional)

Beat together eggs, sugar, zucchini, oil, and vanilla.
In separate bowl, combine all dry ingredients.
Add dry ingredients, pecans and raisins (if using) to wet ingredients and combine.
Bake in two bread loaf pans sprayed with cooking spray at 350 degrees for 1 hour.

Enjoy!

Fiesta Pizza

This pizza combines two of my favorite things...latin flavors and pizza...and uses a black bean dip as the base of the sauce. This dish is very versatile and would be delicious with any combo of veggies and cheese that you prefer. I make my own pizza dough but if you are pressed for time, any fresh pizza dough will work wonderfully.

                                                                                    
Black Bean Base

1 can black beans (rinsed)
1/2 cup salsa
1 clove garlic
2 T cumin
2 T fresh cilantro
1 jalapeno or 6 pickled jalapeno slices
Juice of 1 lime

Process all ingredients in food processor. Roll out pizza dough and spread with sauce (if you have leftover sauce, it would be delicious with chips or rolled into a tortilla).

Toppings
1 cup corn
1 cup chopped bell peppers
1 cup cherry tomatoes (sliced)
1/2 cup chopped red onion
1/4 cup fresh cilantro
2 cups cheddar cheese

Bake pizza for 500 degrees for 20 minutes or until pizza is golden brown.

Strawberry Freezer Jam

One of my earliest childhood memories is picking strawberries in the middle of the Idaho summer with Frank. We would pick for hours, eating most of them,  and then bring the leftovers into the house for Mom to make into jam. I absolutely love homemade jam on toast, biscuits, pancakes, and ice cream. It is strawberry season in Virginia so it's the perfect time for this fantastic recipe!

Here is an easy step-by-step process for making delicious freezer jam.

                                    1. Buy fresh strawberries. I used 4 quarts to make the jam.

2. Pulse strawberries in food processor. You will need 8 cups of strawberry puree.

3. Heat 2 packets of Sure-Jell (Pectin), 2 cups of water, and 3 cups of raw sugar over medium high heat stirring frequently. When sugar mixture begins to boil, stir for 1 minute and remove from heat. Add strawberry puree and stir for another minute.

4. Add jam to 8 oz freezer containers leaving 2 inches at the top for expansion. I had enough jam to fill 16 containers. Let sit uncovered for 2 hours, cover with lids and let sit at room temperature for 24 hours to set up. 

5. Share with friends and family! Jam will last 3 weeks in fridge and up to a year in the freezer. 

The Road Home

Our lives are defined by special moments.  I just spent time in Idaho with family/friends and it was a week of celebrations! Here are some of the highlights of a wonderful journey home.

     1.   Frank’s graduation: My brother joined me as a University of Idaho Alumni when he graduated with a Bachelor of Science in Biology. I was skeptical of the outdoor ceremony on the football practice field (the Kibbie Dome is being renovated) but as the sun and clouds rolled over the Idaho water tower and my brother gave us a thumbs up on the big screen, it turned out to be a very good day. Not only did I have the opportunity to return to my alma mater but I was able to give Becky (one of my bridesmaids and KD sisters ) a big graduation hug, spend quality time with Trevor, my best friend from high school (can you believe we have been friends for a decade?), and meet Whitney’s wonderful extended family.

     2. Brian’s new job: My brother and sister-in-law and niece will be returning to Moscow (Blake’s hometown and our college town) when Brian begins a new job in Annual Giving at Washington State University. I am very proud of his patience and perseverance as he followed his true passion for writing.  I also spent a few days with my in-laws before graduation and had a wonderful time lunching, cooking, and walking with my mother-in-law;  playing tea party and dancing ballet with Reese; and enjoying long conversation with Kristi.

3.     Spending quality time with family:  I have the best family in the world! We did the grand tour of Idaho and spent a total of 30 hours in the car. While I could do without the constant sitting, I cherish these moments together and we have the best conversations. I had a blast in my hometown rabbit hunting (I was the paparazzi), taking long walks with my Mom, chatting with my Dad about everything from nuclear energy to genetically modified food, creating gourmet meals using goodies from the Food Co-op, and spending hours around the table beer tasting and belly laughing. Also, since I am sharing good news, my 91 year-old Grandpa looked amazing (while his balance needs improvement, he could pass for 70 and was in the best spirits that I have seen in years).  I also spent the night with my Uncle Curt and Aunt Stephanie who were instrumental during my childhood. Thank you so much for letting me stay for weeks at a time as I attended conferences and sporting events, cooking countless meals and hosting friends, and driving me all over Boise.  The saying “It takes a village to raise a child” rang true for me and I thank everyone who supported me along the way.

4.      Great friends:  My best friend and college roommate, Christina, hosted Ladies Night when I was home. It was wonderful to spend time with her, my other best friend Jennell (congratulations lady!), and KD sisters (Norma, Robin, and Rebecca). We spent the evening reminiscing about college, sharing dreams for the future, dining on Christina’s fine cooking, and laughing so hard we cried. Does life get any better?

As you can probably infer, I had a wonderful time! Even though I moved 3,000 miles away and love my life in Charlottsville, this week confirmed that no matter what happens, my family and friends will always welcome me with open arms and a huge hug! As we all continue this journey called life, we must never forget the road that leads us home.

Mother's Day (Rhubarb/Strawberry Crisp and Bok Choy Salad)

It's Mother's Day and I get to see my mom and mother-in-law this week for Frank's graduation. The only downside of living 3,000 away from my hometown is not seeing family.  My mom and I have a very special bond (thanks to Facebook, email, and cell phones we have been able to maintain our close friendship) and I am looking forward to our morning runs and hours in the kitchen. Plus, I get to see her in Denver in June and San Francisco in July so this will be a wonderful summer!


My mom is truly someone to emulate. She is a giver and has been a high school teacher/coach for over 30 years. Do you know what they pay teachers in rural Idaho? Not much so my parents clearly don't do it for the compensation but instead to make a positive impact in this world. She is a farmer (her raised vegetable beds are very cool, her lambs/chickens/beef are grass fed and taste delicious, and her hops infuse various flavors of delicious homemade brews...Pumpkin Porter is my favorite!); an athlete (she religiously completes her daily runs and yoga practices); an artist (the sheep's wool rugs that she creates are breathtaking); and an amazing cook (I get severe cravings for freshly caught salmon, biscuits and gravy made with deer sausage, dutch oven potatoes and pork ribs, and homemade chocolate ice cream). I love you mom! Thank you for being an amazing woman, wife, mother, and friend!

In the spirit of Mother's Day, we had a wonderful lunch with our neighbors Joe and Katherine, Katherine's brother, and Andy.  Our mothers live in Idaho, Tennessee, and Ohio so we toasted them from afar (and called them of course!) and dined on a grilled london broil, asparagus, cheesy squash,  rosemary red potatoes, bok choy salad, and a rhubarb/strawberry crisp. I brought the latter two dishes because I received bok choy, strawberries, and rhubarb in our CSA from Horse & Buggy.

Strawberry/Rhubarb Crisp

Filling
1 cup strawberries
2 cups rhubarb
1/2 cup raw sugar (more if rhubarb is bitter)
1 tablespoon flour
2 teaspoons cinnamon

Topping
1 cup oatmeal
1/2 cup whole wheat pastry flour
1/4 cup chopped pecans
2 tablespoons melted butter
2 tablespoons real maple syrup
2 teaspoons cinnamon


Cut strawberries and rhubarb in bite-sized pieces and mix together with sugar, flour, and cinnamon.
If you have time, let filling sit in fridge for an hour to let the flavors incorporate.
Mix together topping ingredients and spread evenly over fruit filling.
Bake at 350 degrees for 30 minutes or until topping is golden brown.
Serve with vanilla yogurt or ice cream.

Bok Choy Salad

When I was in college, there was a wonderful little store called the Moscow Food Co-op that had the most amazing deli salads, breads, and cookies. This was one of my favorite salads and when I graduated, I bought their cookbook to I could continue to enjoy the tastes of Moscow and my time at the University of Idaho. Bok Choy is an asian cabbage and makes delicious salads and additions to stir fry. This recipe is full of nutrients and color which are perfect for a special spring/summer meal.

1 head bok choy (thinly sliced)
2 cups red cabbage (thinly sliced)
1 red pepper
1 yellow pepper
1/4 cup apple cider vinegar
1/4 cup canola oil
1/4 cup raw sugar
1/4 cup tamari (or reduced sodium soy sauce)
1/2 cup toasted almonds

Chop and toss veggies together in large salad bowl.
Whisk together vinegar, canola oil, sugar, and tamari and toss with veggies.
When ready to serve, top with toasted almonds.

Roasted Tuscan Asparagus

Spring is in the air! I am sitting out on my front porch, drinking a citrus spritzer (sparking water with lots of fresh squeezed grapefruit, lime, and lemon juice) and staring at my beautiful pink flowering bush. Blake is at a charity poker tournament benefiting the UVa Cancer Center and I just returned from a very relaxing morning of shopping at the Farmer's Market, practicing yoga outside, and taking a nature walk. Tonight we are going to open a bottle of Proscecco (as I always say, every day is a reason to celebrate so open the sparkling wine!) and make our own calzones.

Last night, after a very busy week of work and social events, we spent a special evening at home sharing a bottle of wine, recreating one of our Tuscan pasta dishes, and chatting for hours about our hopes for the future. As our appetizer, we made a Roasted Tuscan Asparagus dish with fresh local asparagus that I picked up this week from our CSA. Enjoy!


Roasted Tuscan Asparagus

1 pound fresh asparagus
4 tablespoons olive oil
2 cloves garlic
1/2 cup halved cherry tomatoes
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
2 tablespoons parmesan cheese
2 tablespoons toasted pine nuts
salt and pepper



Toss together asparagus, 2 tablespoons olive oil, minced garlic, cherry tomatoes, and salt and pepper.
On baking sheet, arrange asparagus in one layer and roasted at 400 degrees for 20 minutes.
While asparagus is baking, whisk together 2 tablespoons olive oil, lemon juice, lemon zest, and cheese.
When asparagus is done, toss with vinaigrette and sprinkle with pine nuts.

Cinco de Mayo and Citrusy Lime Bars!

I love Cinco de Mayo... in fact, it's my favorite holiday which sounds strange coming from a girl from Idaho of Danish descent but I LOVE it. As I've mentioned in previous posts and many of my recipes reflect, I enjoy latin flavors, salsa music, and the bright decorations. Blake and I throw an annual Cinco de Mayo party and Saturday night, 20 of our closest friends joined us for a fiesta. In previous years, I took a vacation day on May 5 and cooked up a storm. However, we moved the party to April 30 this year because I am planning the Darden Cinco de Mayo party as a member of Staff Council and the Admissions staff is having an evening party at Katherine's house. Therefore, in 2011 I get to celebrate Cinco de Mayo three times! Wow, that makes me happy!

In other news, this week has been packed with social events...
-- Dinner at The Local with the Second Year Admissions Committee (delicious Mushroom Ragu and awesome conversation about everyone's go-to karaoke song)
--Happy Hour with Everette, Sally, Pam, KK, and Blake at Belmont Pizza (beautiful day with wonderful people)
--Dinner at Fry Spring's Station with the First Year Admissions Committee (pizza, prosecco, and gaining approval from my big boss to go on the Amazing Race...yes, our application will be in the mail soon!)
--Teaching Jammin' Jambalaya at the Boys & Girls Club (Rex, one of our high schools breaking into an awesome dance move after tasting our Creole Concoction)

I had the opportunity to plan a 50th birthday party at work for Margaret, one of my closest colleagues and friends at Darden. She is an amazing woman with two beautiful daughters whom she adopted from Vietnam, Kylie and Macy. Margaret is an educator, caregiver, mother, and friend to many. Today,  people around the Darden Grounds joined us to celebrate this very special lady. Angela took her out to lunch so we could set-up the surprise party and I made lime bars and chocolate chip cookies while Fred and KK helped by making brownies and mint cookies (thank you all for your help!) Jack also passed down the inflatable walker to Margaret for safekeeping...Everette, are you next??

Citrusy Lime Bars

This dessert is perfect for birthdays, picnics, Cinco de Mayo parties, or anytime you are craving something sweet (no, this is not one of my traditional healthy recipes but it's for a party!)

Crust
1 cup butter
1/2 cup powdered sugar
2 cups flour
pinch salt

Filling
4 eggs
2 cups sugar (I used raw sugar)
6 tablespoons flour
1/2 cup lime juice (freshly squeezed is best)
2 teaspoons lime zest

To make crust, begin by beating sugar and butter until creamy.
Add flour and salt until combined.
Press crust into a sprayed 10 by 13 glass pan.
Bake at 350 degrees for 20 minutes and allow to cool.

To make filling, cream together eggs and sugar.
Add flour, juice, and zest until combined.
Layer over crust and bake for 20 minutes at 350 degrees.
Dust with powdered sugar.

*Adapted from a Pat and Gina Neely recipe

Mexican Stirfry

Today was a good day! It was a beautiful day in Charlottesville (85 degrees with the flowers in bloom), the CEO of Whole Foods spoke at Darden about Conscience Capitalism, I had the opportunity to host some really fun prospective students, and finished the day with one of my very favorite easy dishes: Mexican Stirfry. I have been making this dish for years and it takes inexpensive ingredients, takes no longer than 30 minutes, and is a great vegetarian meal because combining rice and beans makes a complete protein. Plus, you can get really creative with the toppings. I prefer sliced avocado, cilantro, and fresh lime juice while Blake loves cheddar cheese and sour cream.

Mexican Stirfry

2 chopped bell peppers

1 red onion

1 cup corn

1 can black beans (drained and rinsed)

1 tablespoon chili powder

1 tablespoon cumin

2 tablespoons Chalula or other hot sauce

1/2 cup medium salsa

2 cups water

2.5 cups instant brown rice

Fresh lime juice from 1/2 lime

1/4 cup cilantro (optional)

Saute bell peppers and onion until soft

Add corn, chili powder, hot sauce, and cumin and saute for 1 minute

Add salsa and water and bring to a boil

Add beans and rice

Cook until rice is tender and water is absorbed

Take pan off heat and add lime and chopped cilantro

Serve with preferred toppings

Homemade Calzones

It's been a wonderful Saturday! Blake and I joined Andy at Bluegrass Grill for breakfast, stocked up on herbs  at the City Market, and shopped at Feast, the Organic Butcher, and Whole Foods. While Blake watched UVa/NC State baseball, I got my nails done, replanted our new herbs (basil, thyme, rosemary, and sage) and took a wonderful walk around the neighborhood to see all of the beautiful tulips, daisies, and blooming trees.

I joined Horse and Buggy (a Community Supported Agriculture) here in Charlottesville and this week's share included oyster mushrooms, collard greens, bibb lettuce, sprouts, and maple syrup. We love mushrooms on pizza so I had an idea for make your own calzone night. Wow, what a hit! Not only did we spend time bonding in the kitchen, but we each could each add ingredients based on personal preference. This would be a great meal for a small dinner party with friends or a fun night at home with the kids.

Basic Dough
1 cup milk
1 teaspoon yeast
1 teaspoon olive oil
1 1/4 cups whole wheat flour
1/2 cup white flour (the gluten in white flour helps make the crust chewy and delicious)

Mix together milk, yeast, olive oil, and whole wheat flour in a bowl. On your baking sheet, make a well with white flour and add whole wheat mixture. Knead with hands for 3-4 minutes or until you have a soft, but not sticky dough. Let dough proof for 25-30 minutes. Divide dough into two pieces and roll out into a circle. Add ingredients to one side of circle, fold over other half of dough, pinch together and poke with fork (this will let steam escape). Bake in 500 degree oven for 15-20 minutes or until crust is golden brown.

The great thing about pizza and calzones is the numerous toppings, cheeses, and sauces that can be used so be creative and add any ingredients that you have on hand. Here were our creations.

Roasted Veggie Pesto Calzone
Sautéed red peppers, onions, and mushrooms
Black Olives
Pesto
Fresh Mozzarella Cheese

Sausage and Pepper Calzone
Spicy Pork Sausage (from Babes in the Woods)
Black Olives
Sautéed red peppers, onions, and mushrooms Pesto
Cheddar Cheese
Mozzarella Cheese

Tomorrow is Easter and we are hosting some close friends for an evening feast. We are making Pork Tenderloin with a Lemon Cream Sauce (one of Chef Paulo's recipes), Salmon (courtesy of Dad and the Salmon River) with Pesto, Collard Greens, Sweet Potatoes, Whole Wheat Rolls, and Homemade Vanilla Ice cream. I hope you have plans with family and friends too!

Banana Almond Butter Smoothie

This smoothie is absolutely delicious and is a great post-workout or bedtime snack. It has the consistency and taste of a milkshake and provides essential vitamins and minerals including potassium, calcium, and folic acid. If you are looking for a protein boost, this is a great go-to snack. When you have overripe bananas in your fruit bowl, break them in half and put them in your freezer. Frozen bananas provide sweetness and texture to this smoothie.

2 teaspoons almond butter (or peanut butter)
1 frozen banana
1/2 to 1 cup skim milk (depending on desired consistency and blender power)

Put ingredients in blender until smooth. Do a taste test and if you want more sweetness, add some honey or agave nectar.

Darden Days and Other Fun!

Wow, this week was a whirlwind and I cannot believe how much fun I had!

Monday: Chicas y Margaritas at Guadalajara. Once a month, the staff/faculty ladies at Darden get together for an evening of relaxation and mexican food. Not only was my conversation with Kellie and Pam refreshing and inspiring, but fajitas made with steamed veggies, guacamole, and homemade corn tortillas is simply divine!

Tuesday: Fiesta book club at my house. This month the Charlottesville Book Club discussed "The House at Riverton" at my casa where we dined on black bean and chicken enchiladas, layered salad (courtesy of Alisa), avocado/tomato salad (thank you Elizabeth), and chocolate chip cheesecake made by my beautiful neighbor Katherine. We had a delightful evening and settled on reading the recent phenomenon "Battle Cry of the Tiger Mom"

Wednesday: In celebration of one of my great friends and mentors, Karen, being at Darden to help our First Year students with some career coaching, a group of co-workers/friends gathered at Brixx for Happy Hour. We had such a great time and a delicious pint of micro-brewed Porter for $2.50 can't be beat!

Thursday-Saturday: Darden Days! For those who are not associated with Darden, this weekend was a celebration of our newly admitted students in the Class of 2013! My boss Whitney (have I mentioned how amazing she is?) and the Student Admissions Committee did a fantastic job planning and executing a great weekend filled with fun social events, workshops, and case discussions. The whole community came together to host over 200 guests. Here are some highlights:

-Judging Iron Chef: This week's Cold Call (a weekly Darden community gathering on Thursday evenings) was Iron Chef and the secret ingredient was beets! Not only do I love beets but I had the opportunity to judge the inventive creations. I was impressed with a mixed green salad with red and yellow beets in a tabasco dressing, a red velvet cake made entirely with ingredients from Whole Foods, a creamy beet gratin, and a spicy beet chutney. My favorite dish of the evening (I went back at least three times) was a beet and goat cheese risotto that was absolutely divine!

-Sunny weather at King Family Vineyards: Every year I look forward to our event at King Family Vineyards where all of our guests, current students, faculty, staff, and families gather for an evening of great wine, local beer, bbq pork, and Bluegrass music. This year I was nervous that it may rain but the weather was great (a little breezy) but the venue truly epitomizes the Virginia countryside. Everywhere you look there is green grass, blooming tulips, majestic horses, and smiling faces!

-Loving what I do: How did I get so lucky? I have a job where my main responsibility is to build relationships, spend time with people, and make them feel welcome and happy. While the hours this weekend were long, I loved every minute of it! I had the opportunity to spend time with colleagues whom I like and respect, current students who never fail to impress me with their leadership and spunk, and future students who have incredible energy and spirit! I left Darden yesterday on an emotional high and cannot wait to return tomorrow.

Sunday: Breakfast and a Bridal Shower! Today started off wonderfully with breakfast at Bluegrass Grill (refer to previous posts for recommendations of fantastic dishes) with Sara and Matt. Sara is a First Year student who is on our Student Admissions Committee and is one of my Kappa Delta ladies! She is absolutely gorgeous and I love spending time with her. Matt is an incoming student (and Sara's boyfriend) who has energy that fills a room. I knew from the moment I met him, that we would be friends (plus, Blake and Matt clicked at the SHE Auction in February) so it makes getting together easy and fun! Luckily, the fun wasn't over and after dropping Blake off for his baseball tailgate (he woke up three times in the night anticipating his date with Evan), I joined Joy, Julia, and Kristen for Molly's bridal shower at Petit Pois. We had a wonderful time celebrating Molly and Chris's June 18 wedding and my brunch salad of spring greens, asparagus, yellow beets, and goat cheese in a mustard vinaigrette was delicious!

I am one lucky lady and am looking forward to another week filled with friends, festivities and fun!

Apple Goat Cheese Spinach Salad

I am a huge advocate of brown bagging lunch. Not only do you save money over the course of a year, but if you pack correctly, you can save tons of calories and unwanted sodium. I lug a huge black lunchbox to work everyday. It was a college graduation gift embroidered with my name (is it a fashion statement? Absolutely not!) but it's large and it fits all of my meals and snacks for the day. I bring these items (with a few small tweaks depending on the season) every day to work: homemade granola, greek yogurt, salad, homemade whole wheat rolls, nuts, and two or three pieces of whole fruit. This combination of fresh, nutritious foods keeps me happy by keeping my blood sugar steady and energy level through the roof.

I found a wonderful Martha Stewart salad contraption that has a small container for dressing (nothing beats a vinaigrette of good olive oil, balsamic vinegar, and salt/pepper). The great thing about salads is you can add anything that you like so be creative, just make sure you add some protein (beans, nuts, cheese, lean meats, or eggs) and good fats (avocado, olive oil) to void off hunger pangs an hour after lunch. One of my favorite salads is an Apple Goat Cheese Spinach Salad.

Apple Goat Cheese Spinach Salad

2 cups spinach
2 whole carrots (I prefer the taste of whole carrots over baby carrots)
2 ribs of celery
1/2 red bell pepper
1/4 cup goat cheese
1/4 cup pecans (unsalted)
1 apple (pink lady or galas are my favorite)

Notes:
Bring whole apple to work and cut it up right before you dine to prevent browning (or spritz with lemon juice before adding to salad).
Bring pecans and dressing in separate containers to prevent salad from getting mushy.

Eggplant Parmesan Bake

One of my favorite dishes when eating at Italian restaurants (especially Tavola here in Charlottesville) is Eggplant Parmesan. When I was at Taste of India this weekend buying spices for my previous post (Dal Makhni), they were selling cute baby eggplants so I needed a creative way to use them. You can use any type of pasta in this dish (or omit it altogether) but I had some whole wheat penne in the cupboard and it worked great.

Eggplant Parmesan Bake

3 baby eggplants or 2 regular sized eggplants
2 cups bread crumbs (I put old bread ends in the food processor and freeze them)
1 teaspoon italian seasoning
1 teaspoon black pepper
1/2 teaspoon salt
1 egg white
1/4 cup water
3 cups tomato sauce (preferably homemade)
1/4 cup fresh basil leaves
1 ball fresh mozzarella

Toast bread crumbs by putting under the broiler for 3-4 minutes.
Cut eggplants into 1/4 inch slices.
Whisk together egg white and water on large plate.
When bread crumbs are toasted, add italian seasoning, salt, and pepper and put on a large plate.
Dredge eggplant slices in egg wash and then bread crumb mixture.
Spray roasting pan with cooking spray and cook eggplant at 400 degrees for 15 minutes on each side until eggplant is golden brown.
Meanwhile, boil water and cook pasta until al dente.
Warm tomato sauce in large skillet and add basil (if you like spicy, add one hot chili), simmer for 5 minutes.
When pasta is cooked, add to tomato sauce and simmer for 2-3 minutes.
Begin layering with 1/3 of pasta mixture, top with 1/2 eggplant slices and 1/2 fresh mozzarella ball.
Continue layering with 1/3 pasta mixture, 1/2 eggplant slices, 1/3 pasta mixture, and top with rest of mozzarella.
Cook dish for 20 minutes at 400 degrees and top with fresh basil leaves.

Enjoy!

Dal Makhni and Whole Wheat Naan

Today has been fabulous! I spent the morning running (or sprinting) the Darden 5K with Everette, one of my greatest mentors; shopping at the first day of the Cville Farmer's Market; and taking a cooking class from Priti, one of the Darden students from Delhi. The First Year students had a capstone course this week where they put their first 5 terms of business knowledge to the test. They had 3 days to create a business and raise money for charity (they raised $35,000!). Not only did I get some awesome landscaping done on our front patio, but I also purchased an Indian Cooking Class. This afternoon Priti taught me how to make Dal Makhni (a thick, spicy Lentil Soup) and I found a recipe for Whole Wheat Naan (an Indian flatbread). Blake and I just indulged on these wonderful recipes while watching the VCU/Butler Final Four game and we are both completely fulfilled by this fantastic food and wonderful entertainment.

If you haven't made Indian dishes before, you will need to invest in some spices (cumin seeds, garam masala, and maybe another masala spice mixture depending on your dish). I was unable to find some of the spices at Whole Foods so I went to Taste of India (a specialty grocery in Charlottesville). If you live in a more rural area, you can find the spices on Amazon.

Dal Makhni

2 cups lentils (black lentils are the traditional ones in this dish but I used french lentils and they worked great)
1/2 half white onion (finely chopped)
1 tomato (pureed in food processor)
1 c water
1 1/2 t ginger garlic paste
1/4 t red chili powder (this is where the heat comes from so add more or less depending on your taste)
1 t cumin seeds
1 t dal makhni masala  (or other masala spice mixture)
1/2 T garam masala
1/2 t turmeric
2 t salt
2 T oil

Soak lentils overnight and cook in a pressure cooker or boil for 35-40 minutes until tender.
Heat oil and toast cumin seeds until they pop.
Add onion and cook about 5 minutes.
Add ginger-garlic paste, tomatoes, turmeric, sabzi masala, guam masala, red chili powder, salt, and simmer for 5 minutes.
Add veggie-spice mixture to cooked lentils. Add more water if necessary and simmer until it's a desirable consistency.
Serve with Naan or over rice.

Whole Wheat Naan (Indian Flatbread)

1 t yeast
2 t raw sugar
1/2 c warm water
2 T canola oil
2 T plain yogurt
1 cup whole wheat flour
1 t salt

Mix together yeast, raw sugar, and warm water.
Let sit for 5-10 minutes to proof and add canola oil and yogurt.
Add flour and salt and knead for 3 minutes (adding more flour as needed until you have a soft but not sticky dough).
Let sit for 1 hour (it will not rise like traditional bread dough).
Divide into 4 pieces, flatten until 1/4 inch thick, and brush with some olive oil and sprinkle with salt.
Heat a non-stick skillet on high and cook Naan on each side for 3-4 minutes.

*Adapted from a Mark Bittman recipe

4-Course Tuscan Delight!

We hosted our best friends in Charlottesville for a 4-course Tuscan Dinner on Sunday. Overall, I would give us a B+ (Blake did an amazing job on the Tiramisu). I left out a few ingredients (some intentionally and some not) but we had a wonderful time! Thank you Joe, Katherine, Kate, Shane, Andy, and two babies on the way for joining us!

Here are some more recipes courtesy of Chef Paolo.

Bruschetta ai fagioli cannellini
(Brushetta with Cannellini Beans)
Antipasti Course

4 oz dry cannellini beans
1 tablespoon chopped red onion
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
toasted baguette (thinly sliced)
1 garlic clove
1 tablespoon parsley (rosemary and thyme also work great)

Soak cannellini beans for 24 hours and cook them in lightly salted water with a small piece of garlic and 2 sage leaves for 35-40 minutes, let cook in it's own water.
Strain the beans (smash them coarsely with a fork) and warm in olive oil with fresh herbs, red wine vinegar, salt and pepper, and finely chopped red onion. Serve with toasted baquette.


Farfalle alla fonduta piccante di pomodoro e mozzarella
(Butterfly pasta with blended tomato and mozzarella)
First Course

11 oz butterfly pasta
7 oz freshly made tomato sauce (see previous blog post)
5 oz fresh mozzarella (make sure you buy it in it's own water)
2 hot chilis
salt


Place the mozzarella, warm tomato sauce, salt and hot chilis in blender.
Cook pasta until al dente.
Mix sauce and pasta together in a warm pan off of the heat (otherwise mozzarella will melt)
Decorate with fresh basil leaves.

Chicken Cacciatore
Main Course

1 whole chicken (or bone-in chicken breasts or thighs)
1 tablespoon chopped onion
1 glove garlic
1 handful fresh sage leaves (the more the better)
2 oz pancetta (or bacon)
16 oz freshly made tomato sauce
1 1/2 cups white wine
2 oz dried porcini mushrooms
Olive oil
Salt and pepper

Remove the skin from the chicken, cut in small pieces, crush the garlic.
Marinate the chicken with sage, crushed garlic, half cup white wine, salt, pepper.
Soak the mushrooms in hot water for 30 minutes and drain (make sure there is no sand(
Heat the oil and add onion, chicken, and pancetta.
Fry until the chicken is white on all sides and the pancetta is cooked.
Add wine and wait 2 minutes before adding mushrooms and tomato sauce.
Stir well and reduce the heat and simmer for 30 minutes.
Stir frequently and add some chicken stock if it becomes too dry.

Serve over homemade polenta.

Note: This was my favorite dish that we made with Chef Paolo but I was trying to be healthier and left out the pancetta. It's not worth it...use it! It adds a very smoky, delicious flavor to the dish.


Tiramisu
Dolci (Dessert)

Note: This recipe uses raw eggs so use fresh farm eggs to limit the risk of food borne illness.

2 eggs
2 tablespoons sugar (raw sugar works great)
12 ladyfingers
7 oz macarpone cheese
1 glass espresso coffee (if you do not have an espresso machine, I would go to your local coffee house and get some)

Take the eggs out of the refrigerator an hour before you start.
Separate egg white and yolk.
Whisk the egg yorks with the sugar until creamy and fold in cheese.
Whip the egg whites until stiff and gently fold into the mixture.
Soak the ladyfingers briefly in warm espresso.
Begin layering with the cream mixture, then ladyfingers, then cream mixture, then ladyfingers, and top with cream mixture.
Decorate with cocoa powder or grated chocolate.
Chill in fridge for 2-3 hours.