Raleigh and Greensboro

The flight from Sky Harbor was calm and peaceful. I am reading a mystery by Charles Todd, Legacy of the Dead, that made the whole day go fast! After picking up the rental car, I wanted to take the long way to Greensboro to see the scenery. What a gorgeous day - warm, but not too hot and trees, trees, trees! As a desert girl, I am so amazed at the amount of vegetation in other parts of the world. 

Things went well until I arrived in Greensboro! I was so lost. Because I flew in, I didn't have one of my detailed road maps and was trying to navigate with the map given to me at the rental agency. I was starving and lost and determined to stick to my dining rules (see below). I was ready to stop at a convenience mart and have a sandwich, when I spied a sign that said, Harper's Restaurant. It didn't look like a diner, but it didn't really seem like a chain so I decided an investigation was in order. So glad I did! Got to start out with some delicious Carolina Barbecue - with 2 sauces, coleslaw and baked beans. The meat was deliciously flavored and incredibly rich and juicy. It was a chain, though a local one, so I don't think I broke my rules too badly. I would have hated to have to go without Barbecue on my first day in NC!

Still lost, though! It took another hour or so to find a motel for the evening. Tomorrow we visit Alamance for a little history and then ????

Dining Rules
1. No Chains
2. Absolutely NO Fast Food
3. Try to find small diners, cafes and taverns.
4. Stay off the Interstate!

The Best Reason to Visit Glendale, Arizona

(This post was written a few months ago, but a recent visit to the restaurant reassures me that it is still wonderful!)

It's not the UofP Stadium -- although the Arizona Cardinal's do play there.
It's not Spring Training,
No -- in fact it's a new French/Swiss Restaurant that serves crepes,  tartines  and fondue.

http://lechalet-llc.com/le_Chalet/home.html

I watched the sign go up months ago for a crepe and fondue restaurant and wondered -- would it be soggy crepes smothered in bad bechamel? I waited and worried. Since the soft opening on Valentine's Day, this restaurant is serving some of the most wonderful French food available on this side of I-17 (If there is another, please, please let me know!)

I was a little worried, but the interior was lovely, very much an Alpine Chalet, which will be wonderful when valley temperatures top 100 degrees. I was seated by a very friendly hostess who shared a brief overview of the menu. Since I was alone, I decided to stick to the crepes, although some of the starters looked wonderful and I will have to visit again for happy hour. As I looked down the list, I was impressed by the choices, but I can make a soggy crepe sound good on paper. I ordered the Nordique, a glass of white Bordeaux and a glass of sparkly water. It was before a dinner rush, so I had plenty of opportunity to watch the staff prepare for dinner, they were both friendly and professional and most said hello as they passed my table. My wine was lovely, but I was pleasantly surprised by my "pre-appetizer" a little tatine that was perfectly grilled with just enough herbage to complement the cheese. It jumped off my plate!

I was still worried about the crepe, though? How good could it really be in Glendale, Arizona? I think my jaw dropped when I saw a traditional Breton buckwheat crepe folded gently over the edges of the smoked salmon filling. I saw there was a small amount of cheese on the salmon which caused me some concern, but when I tasted it - it worked. Beneath the salmon was a slightly tangy creme sauce with a hint of dill and lemon. it complemented the cheese and salmon perfectly. The crepe was just perfectly crisp on the outside surface but deliciously tender in the center. The small green salad was perfectly dressed (not to dry or to soggy) with the merest sprinkling of chopped tomatoes and sweet onion. I must admit I thought about ordering another!

So, I did something very unusual -- I decided to push my luck and order dessert and coffee. Salted butter caramel sauce with a light dessert crepe, cup of espresso and a tiny little piece of lemon peel. I will definitely return!
'

Today's Reading/Listening/Viewing

This is why I love Twitter!
ViaTim O'Reilly:

http://http://www.nytimes.com/2010/02/27/your-money/27shortcuts.html
Too many choices? I was at a huge antique store in downtown Cottonwood, AZ yesterday and ended up with nothing because I saw so many books!

http://www.boingboing.net/2010/03/19/postal-workers-in-gh.html
Make a joyful noise! A reminder to go back to work on Monday and find the music in what we do!

http://vimeo.com/3624989
A haunting piece of American History.

From the Onion:
http://www.theonion.com/content/news/sometimes_area_woman_just_feels?utm_source=onion_rss_daily
I know just how she feels ;-)

And Neil Gaiman shares this:
http://www.nytimes.com/2010/03/19/arts/19bkids.html
Some of my favorite books on stage!

Green Chile Stew!

Pork and Green Chile Stew

3 pounds of pork butt (it’s really pork shoulder so don’t worry!) cut into 1 inch cubes.

Flour, salt and pepper in a large ( 1 gallon) ziplock bag (this is to dredge the pork before roasting so it browns and helps thicken the stew). Use ½ t salt and ¼ t pepper to each ½ cup of flour.

Canola or olive oil spray.

1 pound of dried pinto beans (or 2 cans of cooked pinto beans rinsed and drained)

1 onion, chopped

2 4-ounce cans of mild green chilis, diced.

1 2-ounce can of diced jalapeños

2 teaspoons of cumin

2 teaspoons of dried oregano

1 quart of vegetable broth

2 large potatoes, diced into ½ inch cubes

1 large can of green enchilada sauce

Toppings:

Grated cheese

Pickled jalapeños

Chopped cilantro

Chopped green onions

Preparations:

Rinse and clean beans. Bring to boil with 1 qt of water. Turn heat off and allow beans to soak during the rest of the preparations.

Coat the pork cubes with the flour by shaking in the  ziplock bag with the flour and the salt and pepper. Remove cubes onto a oiled cookie sheet and spray with canola or olive oil. Roast at 450 degrees until brown (about 15 – 20 minutes).

Fill a large crock pot (10 – 12 hours on low) or a large stock pot (4-6 hours) with the pork, broth, seasonings, onions, chilies, potatoes and beans. Allow to simmer.

Stir in the can of green enchilada sauce and served with toppings and tortillas.

Catching Fire!

Part 1: I am thrilled to have a three-day weekend! Of course for all the normal reasons: I get to sleep late, be lazy, skip work ... But even better - I am going to finish the sequel to The Hunger Games by Suzanne Collins. The first novel was one of the best of the year. I will write more later, but I must stop writing and start reading.

Part 2: 3 days later and I find I am still not done with this book. It is quite intense and thought-provoking and it's not the kind of book I can fly through. The characters are so well drawn and face so many physical and emotional challenges that it's sometimes difficult to participate in this story - yet I must keep reading. Truly one of the most interesting reads I've had lately.

Books! and Food!

Two of my favorite things: Books and Food. So, to make my year more enjoyable, I am going to spend some time each week revisiting the best and worst of the books I am reading and the best and the worst of the meals I have eaten.

Stay tuned for more!