If you live in the great state of Utah, you know that today, the 24th of July, carries nearly the same celebratory weight as the King of patriot days, July 4th. It’s the day Utahns celebrate statehood with parades, fireworks and a nod to the pioneers who walked thousands of miles until they stopped in our little valley and declared, “This is the place!”
Happy Pioneer Day! Or as us heathens who prefer to center all holidays around food prefer to call it, Happy Pie & Beer Day!
Even if you don’t readily know the name, you’ve certainly taken notice of their brightly colored hues of their noticeably durable, obviously quality cookware.
And if you’re like me, you’ve coveted the day you could add a piece to your growing kitchen collection. What cook doesn’t covet owning a quality, enameled baking vessel that performs each and every duty it’s assigned at the stove or oven and is equally presentable at the table.
If only Le Creuset® also created boyfriends worthy to take home to the parents for presentation, we’d really be in business.
While they may not be in the match making business, Le Creuset® definitely knows cookery. And now, they’ve added yet another baking beauty to their storied line of distinctly cool kitchen cooking accessories and I’m giving you the chance to win not just one, but TWO Cocottes, for yourself.
It’s mid-summer and I am soaking it in. Even my numbed-by-pain-killers-broken-wrist can’t dull the memories in my post-week-at-the-beach-where-did-the-humidity-go-summer-lovin-skin. It’s what summer’s all about and I have the tan to prove it.
With just 2 more weeks of July we’re narrowing down to the final 2 recipes for FoodieCrush Grilling Month. Break out the ticker tape because this week it’s a parade of a veggies on the grill.
Too often we get caught in our tried and true methods of steaming, baking and sautéeing when it comes to cooking veggies. But it’s summer, time to shake things up by biking rather than driving, wearing short shorts instead of maxi skirts and smiling extra sweetly at the cute barrista who always gets your name right…just because you know you can.
And when it comes to cooking, it’s time to break out of the expected because it’s summer and the grill is where the flavor. is. at.
This week started with the end of a bang-up vacation in sunny Venice, CA and flowed into the trip of a lifetime to spectacular Cordova, Alaska.
Sadly, just one day into my trip and after a spectacular view as up close and personal with a glacier that I’ll probably ever get, fisherwoman Heidi took a spill on the docks and ended up in the ER with a broken wrist and tragically no Copper River salmon in hand.
I’ll be sharing more about my (brief) trip after my return to the lower 48 and a visit to the surgeon so please excuse the one-handed type-os and daydreams of once again kneading pie dough and homemade pasta in the future.
In the meantime, you can join me in following my other blogging pals on the trip by living the trip vicariously at #copperriversalmon on Instagram. I know I will be.
Prior to my smash-up, I worked up a few Friday Faves to share, so let’s dig on in…
Meat, seafood, veggies and chicken. They’re all on the list for Grilling Month here on FoodieCrush. Last week I introduced you to this grilled pork chop, topped with grilled spicy balsamic peaches—huzzah! Week two is a chat about grilled fish.
The subject of fish couldn’t come at a more appropriate time because I’m in Cordova, Alaska on a tour of all things Copper River Salmon. I’m betting the farm that I’ll leave here with a belly-full of fish and some serious casting skills. Or fish eating skills. Either way, it all works because it’s Alaska after all.
Before I left for this trip, I prepped myself for some serious fish eating by whetting my fishy whistle with a perfectly grilled piece of swordfish. It was bathed in spicy and smokey paprika flavored butter. With rosemary. And a fresh fruit salsa. The combination of flavors, savory and sweet, all played perfectly into my fish eating plans.
Especially when my man helmed the wheel at the grill. With the help of our four legged sous chef who never misses a drop.