Our Retirement In Idaho

Wine Dinner at "The Buzz"

rnryoung@cableone.net (Bob and Robin) — Wed, 11 Nov 2009 20:14:00 +0000

On Tuesday night, 10 November, the Buzz Coffee and Wine had another Wine Dinner. The wines were from Northern Italy and there were some really good ones. And the dinner .... Debbie did another awesome job. These wine dinners at The Buzz are monthly events. Reasonable and fun. Seating is limited to 40 people, so make your reservations early. You can get a complete schedule of their events at The Buzz.

So dinner by Debbie!

Sheet Pan Focaccia with Caramelized Onion

Risotto-Style Orzo with Pumpkin

Herb-Scented Tuscan Pork Loin

Broccoli Raad with Garlic

Peperonata (Mixed sweet peppers)

Autumn Fruit and Fennel Platter

Brown Sugar and Maple Panna Cota

Debbie, you really out did yourself tonight!! And then, there was wine. My choices, from favorite (20 points) to lesser.

Zonin Prosceco (20)
Zonin Pinot Grigio (19)
Castello Chianti (19)
Marotti Campi Rubice (19)
Ananti Pinot Noir (18)
Filippo Gallino Barbera d' Alba (18)
Zonin Amarone (18)
Zonin Asti Spumanti (18)
Zonin Lambrusco

What an awesome night, as usual. Hope to see you at the next Wine Dinnerr at The Buzz Coffee and Wine. Here are some recipes from previous dinners: (1) Beef Bourguignnone, (2) Chocolate Potato Cake and (3) Pears In Wine Sauce. Cheers!

What To Do?

rnryoung@cableone.net (Bob and Robin) — Mon, 09 Nov 2009 01:13:00 +0000

I had to make some more of our award winning Citrus Marmalade and, knowing how long it can take to make it, I wanted something to "snack on". And knowing that Pico de Gallo can actually be several things - an Appetizer, Side Dish or an adjunct to a Main Dish - I made a large bowl of it. We make our own recipe. Here it is:

------------------------------
Pico de Gallo

Comments: Pico de Gallo can be used as an Appetizer, Side Dish or Main Dish additive. It is a versatile component. A condiment.
Degree of Difficulty: Easy
Servings: 12

Ingredients:
6 lg Roma Tomatoes, cut into chunks
1 bunch Cilantro, chopped
1 lg White Onion, diced
1 lg Avocado, diced
6 cloves Garlic, minced
2 Jalapeno peppers, seeds removed and diced
1 T Mexican Oregano, dried
2 t Cinnamon
3 Limes juiced

Directions:

1). Dice the tomatoes and place in a large bowl. Dice the onion and add to bowl. Chop the cilantro, dice the jalapeno and mince the garlic and add to the bowl. Add the diced avocado. Mix to combine.
2). Add the spices and salt. Squeeze the limes and add the juice to the bowl. Mix until combines. Taste and adjust as necessary.
3). Place the mixture into the refrigerator for at least one hour before serving to marry the flavors. Serve cold with blue corn chips.

Cooking Times:
Preparation Time: 30 minutes
Inactive Time: 1 hour
Total Time: 1 hour and 30 minutes

-----------------------------

So there you have it, and a repeat for our Citrus Marmalade recipe. Enjoy! Cheers!

Let's Look Behind The Menu

rnryoung@cableone.net (Bob and Robin) — Sat, 07 Nov 2009 22:30:00 +0000

In the blog blip on 4 November 2009 titled, Sweetwater's Tropic Zone, there was a comment left by Michael Boss of Behind The Menu. He stated that he has done an interview with Sue Zimmerman, Owner, along with her husband Joe and Exec Chef of Sweetwater's Tropic Zone. According to the introduction on his web site, Mr Boss states that,

Pull up a chair, and let’s talk about food. More specifically, let’s talk about the culinary scene of the Treasure Valley. And while we’re at it, let’s hear from the people who create that scene. We believe that locally owned culinary businesses are an essential part of the soul of a place. They offer more than food -- they serve up big heaping helpings of regional identity. This site is dedicated to telling their stories. Through blogs, podcasts and social media, you’ll learn about the folks "behind the menu". We hope you’ll enjoy hearing these stories...and that you’ll become a part of the conversation about our local culinary scene as well.

The interview with Chef Zimmerman is an excellent example of getting the "behind the menu" perspective and you should really listen to the interview and then go to the restaurant. For example, Chef Zimmerman was asked that if someone arrives at Sweetwater's Tropic Zone for dinner, what would be her suggestion for dinner. Here are her suggestions:

Appetizer
Conch Fritters
Conch Salad

Main Course
(One of 3)
Curry Goat
Grilled Jerk Chicken
Curry Avocado Salad

Dessert
(One of 3)
Key Lime Pie
Chocolate Torte (Flourless)
Flan

Really, there are two things you as a reader of this blog should do: (1) Go to the Behind The Menu web site and explore it, and (2) Visit Sweetwater's Tropic Zone more than once! Now, we will have to start to pair some wines with these dishes. And by the way, I spent a year in India when I was a teen and we had goat probably 4 or 5 times a week. Then I lived in Giles County Tennessee in the 1960's where goat was a staple in a little place called Aspen Hill. I was not impressed at either location with the goat. Point is, at Sweetwater's Tropic Zone, the goat is Kid, not mutton. In India and Tennessee, the goat was not kid. It was mutton. Think of it as a matter of time. Young goat - kid - may be similar to young lamb - lamb - and not mutton!!! Here is my promise: I will try the Curry Goat and I will try to eliminate the epicurean baggage I carry about goat! I promise. And I will place my experience here on this blog. Cheers! That's my story and I'm stickin' to it!

Jerri's Old Fashioned Pie Shop and Bakery

rnryoung@cableone.net (Bob and Robin) — Thu, 05 Nov 2009 16:38:00 +0000

I am a very firm believer in supporting local businesses - resorts, ranches, hotels, pizza stores, restaurants, bakers, etc. Here is another local business trying to make a "go of it". Please support Jerri's Old Fashioned Pie Shop and Bakery. Wouldn't a fresh Pecan Pie or a fresh Pumpkin Pie go great at Thanksgiving?

Jerri’s Old Fashioned Pie Shop & Bakery
208-863-4768
jerri-nelson@hotmail.com

Custom order bake goods. Are you looking for that something special for your holiday gathering but don’t have the time to make it yourself? Give me a call and see if we can make that special event more memorable!

Sugar and spice and baked so nice…

PIES
$14.
<> Huckleberry-Apple

<> Cranberry-Apple

<> Huckleberry-Peach

<> Lemon Meringue

<> Washington Walnut

<> Pecan

<> Jerri-Berry w/Strawberries, Blackberries, Raspberries & Blueberries

$12.
<> Apple or Dutch Apple

<> Boysenberry

<> Peach or Dutch Peach

<> Cherry

<> Pumpkin
<> Black Bottom Banana Split

(dark chocolate ganache, banana cream, topped with a Jerri-berry glaze)

$9
<> German Chocolate

<> Coconut

<> Chocolate

<> Banana Cream

Do you have a favorite pie that is not listed above? Please ask if I can make it.

Rolls
White or Wheat Rolls $5 per dozen

------------------------------

So there you have it. We have had these goodies before and they are awesome!! Try several - You won't go wrong! Cheers!

Boise Restaurant - Sweetwater's Tropic Zone

rnryoung@cableone.net (Bob and Robin) — Thu, 05 Nov 2009 15:34:00 +0000

It is always great to see new restaurants in Boise. With that in mind, I would not think that this is the best economic time to be starting a new restaurant. But here in Boise, the Sweetwater's Tropic Zone may be the exception. At any rate, we certainly hope so! This is one awesome culturally diverse restaurant that opened about 3 months ago. And the best part? They are local!!! and they use local, Idaho products - beef and alligator for some. Here is Our Review.

Sweetwater's Tropic Zone

Ambiance
An open, "happy" restaurant that is full of color and natural light, but is not overbearing. Soft, island music in the background. There probably could be more steel drum, Bob Marley music.

Presentation
Food presentation is good and pleasant. The Curried Avocado Salad is presented quite well and in an Island style. Whereas the Pulled Pork Sandwich has a pretty standard presentation. Food quality is excellent and prepared fresh. There is a very wide variety available - Indonesian Krupuk (Shrimp Chips), Collard Greens and Black-Eyed Peas, Grilled Jamaican Jerk Chicken, Pulled Pork, Cuban Style Steak and Trinidadian Curry Goat.

Service
Service is good. Again, as with some other restaurants, it is good to see the owner talking to the clients and making sure that everything is good.

Cost
The cost ranges from $11.00 - $15.95 for dinners, $7.75 - $11.00 for an awesome sandwiches,$2.25 - $5.75 for side dishes. They also serve Alligator and Conch, which, if you have never done so, you really should try. The beef and alligator are Idaho raised and they do try very hard to use local products. Try their Homemade Ginger Beer, it is awesome. They also have a variety of Caribbean drinks, including beer.

Quality
The quality and the variety of the foods served, requires a 4-Star rating. Take your friends here for a delightful Island inspired meal. We will definitely return to Sweetwater's Tropical Zone. See you there! Let the owners know that you saw this review on the this blog. Cheers!

It is also good to see that they are local owners and this is not a chain. We do hope that you stop in to see them and to try a meal, lunch or dinner. Cheers!

Last Night's Party

rnryoung@cableone.net (Bob and Robin) — Fri, 30 Oct 2009 16:17:00 +0000

Last night, 29 October, we went and had dinner with Fredna Greene, a longtime friend. It is always nice to see her. We took her some Almond Butter Cups that Robin made and some Idaho Huckleberry Jam and Idaho Pear Jam. Robin and I met her daughter and Son-In-Law, Jerri and Willard Grible. We have met her daughter before, but not Willard.

Entertainment was provided by the Boise Banjo Group and they did a great job.

The center pieces on the tables were a delight and very "springy", considering it was cold and snowy outside.
A really delightful night out and we thank Fredna for inviting us and again, it was a pleasure to meet Jerri and Willard. Hope you enjoy the Almond Butter Cups and the jams, Fredna. Cheers!

It's Not Even All Saints Day!

rnryoung@cableone.net (Bob and Robin) — Thu, 29 Oct 2009 19:35:00 +0000

I was standing at the kitchen sink window looking out. "Looks like rain", I said. So I took Buddy outside - to guard me - to see what was happening. Guess what? It's "White Rain"!! And it's not even All Saints Day (Halloween). Temperature outside is 38 degrees and no wind to speak of. Buddy was having dreams of last years' snow, when he could play in it. Right now, "things" were "flying" in front of him. White things. He is alarmed and snaps at them. When he catches one, it disappears and there is nothing there. He is puzzled and barks at the "White Things". But they keep coming and they tickle his eyes. He rolls his eyes and looks up at me as to say, "I don't understand." And a "White Thing" lands on his black nose and he goes crossed-eyed trying to look at it and when he tries to lick it off, it is not there. He rolls his eyes and looks up at me as to say, "I don't understand. I know it was there!" Guess I should take him in before he goes completely bananas! Cheers! It's not even Halloween.

Gloomy Boise Day

rnryoung@cableone.net (Bob and Robin) — Thu, 29 Oct 2009 17:35:00 +0000

So what does one do in Boise on a cold, "looks like snow" day? We could go to Manleys for Biscuits and Gravy. Oh .... I forgot. Manleys closed about 10 or 12 years ago. Boo Hoo! 4 of their biscuits would fill a pie plate and they were probably 2" or so high. So, maybe I should make my own. No Bisquick? No problem!!

Fluffy Buttermilk Biscuits

Yield: 12 Biscuits, or so

1¼ c Cake flour
¾ c All-Purpose flour
1½ t Baking Powder
½ t Baking Soda
½ t Salt
¼ lbs Butter, cut into small chunks
¾ c Buttermilk

Procedure:
1. Preheat oven to 500° F
2. Prepare ingredients: Cut butter into small chunks, place in a bowl and return to fridge. Measure out buttermilk and set aside. Sprinkle flour on a work surface and have extra flour nearby for your hands and biscuit cutter. Have biscuit cutter and an ungreased baking sheet handy
3. Mix dough: In a medium-large bowl, whisk together flours, baking powder, baking soda and salt until very well blended. Add butter and cut into flour using a pastry blender, two knives or your fingertips, until mixture resembles coarse crumbs. Pour in buttermilk and stir lightly until dough comes together in a ball.
4. Knead dough and cut biscuits: Dump dough mixture out onto floured work surface. With floured hands, lightly knead dough a few times until it is fairly well blended. Pat out into a circle, ¾ – 1 inch thick. Dip cutter into flour and cut biscuits without twisting the cutter. Form the dough scraps into an extra biscuit-like shape instead of re-rolling the dough. Place cut biscuits together on the baking sheet so that the sides are touching. Brush tops with melted butter, if desired.
5. Bake biscuits: place baking sheet in the middle of a preheated 500° F oven and bake for 8-10 minutes until they are golden brown. Remove biscuits to a wire rack to cool for a few minutes.

------------------------------

OK, so now I have the biscuits. (I really need to cut them to 1" thick before baking. They would be higher.) How about an old stand-by: Biscuits and Sausage Gravy? Sounds good to me. Just break up some sausage links, or use ground sausage - I would not use an Italian sausage for this - some butter and flour for a roux, salt and pepper, some nutmeg and whole milk. Mix all together with the sausage until it thickens and serve on the biscuits you just made. A hearty cup of El Pico coffee and you are set!!! What a delightful way to spend this gloomy day (even Buddy is gloomy!). Make some fresh and homemade Biscuits and Sausage Gravy for my blushing Bride!! Yup! That'll work. Cheers!

Gloomy Boise Day

rnryoung@cableone.net (Bob and Robin) — Thu, 29 Oct 2009 17:35:00 +0000

Fluffy Buttermilk Biscuits

------------------------------

A Super Day In The Life Of ......

rnryoung@cableone.net (Bob and Robin) — Fri, 23 Oct 2009 03:12:00 +0000

Today really was a super day for us. We had an audition for teaching a dance program at Arts West School in Eagle, Idaho, a private school dedicated to the arts. They evidently liked our abilities and dance/teaching skills, because there will be a contract issued next week. The contract will run from January 2010 through May 2010. But then there was dinner. Wanted to celebrate in some
small way. Thought about taking Robin out for Halibut Beurre Blanc, but Andrae's closed about a year ago, so I'm not sure anyone in Boise can make it now. Except .........ME!! And if you look left, you can see the results. (Just should have let it thicken a little more)
But it really was good and the vegetable medley went well with it. The Chardonnay we had to go with it was "over the hill", a 1998 Ravenswood. It is now in the vinegar jar. (We have a wine vinegar going) Oh well, can't have everything. Cheers!

Autumn In Boise

rnryoung@cableone.net (Bob and Robin) — Wed, 21 Oct 2009 19:54:00 +0000

You know, there probably is Moonlight In Vermont, but Boise, Les Bois, The City of Trees, has a spectacular Autumn. And yes, we are on the high desert at 2900 feet. But the fall colors this year have been breath taking. Look at this slide show and see for yourselves. Don't forget to go Full Screen when prompted. Turn your volume up and listen to Tom Jones singing "Autumn Leaves". All of these photos were taken on 21 October 2009 in Boise. Hope you enjoy these.

Make a Smilebox slideshow

Appitizers for the Holiday Season

rnryoung@cableone.net (Bob and Robin) — Mon, 19 Oct 2009 19:40:00 +0000

We are quickly approaching the Party Time of the Year - that time of the year between Thanksgiving and Christmas. So let's look at some different appetizers. These are all from different sources. Enjoy!

Polenta Bites with Caramelized Mushrooms

Recipe Adapted From: Michael Chiarello

Ingredients - For the polenta:
3 c Heavy Cream
2 c Chicken Stock
1 t Sea Salt, fine grind
½ t Nutmeg, fresh ground
1 c Polenta
1 c Parmesan, fresh grated plus more for garnish

For the mushrooms:
3 t Extra-Virgin Olive oil
½ lbs Cremini mushrooms cut into quarters
Sea Salt, fine
Black Pepper, fresh ground
2 T Butter
1 T Garlic, diced fine
1 t Thyme leaves, finely chopped fresh
2 T Lemon juice, fresh squeezed
¾ c Dry White Wine
2 T Italian Parsley leaves, finely chopped

Directions:
Cook the polenta:

1). In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about ¼ cup of warm stock or cream.

Sauté the mushrooms:
1). In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.

2). Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown.

3). Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.

4). Place or pipe about 1 tablespoon of warm polenta onto a spoon, like a Chinese Soup spoon. Place about ½ teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

------------------------

Roasted Trout Bruschetta with Spicy Wine Vinaigrette

Ingredients:
1 loaf Country-Style bread
Extra-virgin olive oil, for brushing the bread
Salt and freshly ground black pepper

For the Trout:
¼ c Sea Salt
8 trout fillets, skin on
¼ c Olive Oil
¾ c Wondra Flour
12 oz roasted Red Peppers, sliced into bite-size pieces
16 oil-cured Black Olives, halved and pitted
¼ c Italian flat-leaf parsley, fresh and finely chopped

For the Vinaigrette:
3 T Garlic, minced
⅛ t Chili oil
1 c Extra-Virgin Olive Oil
¾ c Sherry Vinegar
1 t Chili Powder
1 t Sea Salt
Freshly ground black pepper
2/3 c Italian flat-leaf parsley, finely chopped and fresh

Directions:
1). Preheat the oven to 375˚ F

2). Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.

3). On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.

4). Blend the Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.

5). Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
Heat the ¼ cup extra-virgin olive oil in a large skillet over moderately high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.

6). To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

------------------------

So there you go. Ready for at least Thanksgiving - in the US - party and maybe also for the party season. Might even be good for New Years Eve. Cheers!

Flying Pie Travel Channel Program

rnryoung@cableone.net (Bob and Robin) — Tue, 13 Oct 2009 21:25:00 +0000

I just received this and maybe some of you will be interested.

Hi Robin and Bob,

Since you live in Boise, I thought you might be interested in tomorrow's episode of Travel Channel's Man v. Food. Adam Richman (the host) hits up Big Jud's for the Double Big Jud burger; tries the triple habanero pizza at Flying Pie; and visits Rockies Diner to take on the Johnny B. Goode burger. I would love your help spreading the word about this episode either on your blog or Twitter. If you're interested, I can send you a Man v. Food t-shirt for posting about this episode! Here's more information.

Man vs Food: Boise Episode Details

Adam's first stop is Big Jud’s, home of the massive Double Big Jud, a burger featuring two Frisbee-sized patties. Next, he visits Flying Pie, a staple in Boise since 1978 known for their unique pizza concoctions. But one of their most original, and definitely the spiciest, is the triple habanero pie. Each pizza is topped with eighteen insanely hot peppers, to assure that every bite is a mouth melting adventure.

Just downing one triple habanero pie is a challenge, but an even bigger challenge awaits Adam at Rockies Diner. He’s taking on their Johnny B. Goode: three burger patties topped with pastrami, a hot dog, cheese, and chili, plus a huge order of chili cheese fries and a sixteen-ounce milkshake. If Adam can finish in thirty minutes, he wins a brand new guitar. Will Adam rock out with a victory, or will the Johnny B. Goode leave him singing the blues?

Tune-in Wednesday at 10 E/P to find out. I've attached some behind-the-scenes photos from this episode for you.

On a more personal note, I hope you do not find this email offensive. I try to reach out to people who would be interested to know that Man V. Food is coming!

Happy eating,

Wendy Hofstetter
Room 214, Inc. on behalf of the Travel Channel
www.room214.com
www.travelchannel.com
http://www.travelchannel.com/TV_Shows/Man_v_Food

Chocolate Stout Cake

rnryoung@cableone.net (Bob and Robin) — Tue, 13 Oct 2009 20:37:00 +0000

OK. So here is the recipe for the Chocolate Stout Layer Cake that Marnie and Mac made yesterday for her birthday dinner. They got the original recipe from Bon Appetit. Enjoy this one ... We did!

Chocolate Stout Layer Cake with Chocolate Frosting

Cake:
3 ounces unsweetened chocolate, chopped
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
14 tablespoons (1 3/4 sticks) salted butter, room temperature
1 1/4 cups plus 3 tablespoons sugar
3 large eggs, separated
3/4 cup chocolate stout, regular stout, or porter
2/3 cup freshly brewed strong coffee

Frosting:
1 pound bittersweet chocolate (54% to 60% cacao), chopped
2 cups heavy whipping cream
1 teaspoon instant espresso powder

For cake:
Position rack in center of oven and preheat to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of each cake pan with parchment paper round; butter and flour parchment. Place chopped chocolate in medium metal bowl. Set bowl over saucepan of barely simmering water and stir until chocolate is melted and smooth. Remove bowl from over water and set aside.

Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat butter and 11/4 cups sugar in large bowl until fluffy and pale yellow, about 2 minutes. Add egg yolks 1 at a time, beating until well blended after each addition. Beat in lukewarm melted chocolate, then stout and coffee. Beat flour mixture into chocolate mixture in 2 additions just until incorporated.

Using clean dry beaters, beat egg whites and remaining 3 tablespoons sugar in another medium bowl until stiff but not dry. Fold 1/3 of egg whites into cake batter to lighten, then fold in remaining egg whites in 2 additions. Divide batter between prepared cake pans (about 3 cups for each); smooth tops.

Bake cakes until tester inserted into centers comes out clean, about 30 minutes. Transfer cakes to racks and cool in pans 20 minutes. Invert cakes onto racks; remove parchment paper and cool completely. DO AHEAD: Can be made 1 day ahead. Cover and store at room temperature.

For frosting:
Place chopped chocolate in medium heatproof bowl. Combine whipping cream and espresso powder in medium saucepan. Bring cream mixture to simmer over medium-high heat, whisking occasionally. Pour cream mixture over chopped chocolate; let stand 1 minute, then whisk until chocolate is melted and mixture is smooth. Chill chocolate frosting until slightly thickened and spreadable, stirring occasionally, about 2 hours (or for quick chilling, place frosting in freezer until thickened and spreadable, stirring occasionally, about 30 minutes).

Using serrated knife, trim rounded tops from both cake layers so that tops are flat. Place 1 cake layer, trimmed side up, on 9-inch-diameter tart pan bottom or cardboard round, then place on rack set over baking sheet. Drop 1 1/4 cups frosting by large spoonfuls over top of cake layer; spread frosting evenly to edges with offset spatula or butter knife. Top with second cake layer, trimmed side down. Spread remaining frosting evenly over top and sides of cake.
DO AHEAD: Can be made up to 1 day ahead. Cover with cake dome and refrigerate. Let cake stand at room temperature at least 1 hour and up to 3 hours before serving.

Ingredient tip:
If you can find it, use a chocolate stout (Brooklyn Brewery and Oregon's Rogue Brewery make it) in the cake batter. The chocolaty flavors in the beer come from dark-roasting the malts. Some brewers even add a little chocolate to the beer as well. If you can’t find chocolate stout, use another stout, such as Guinness. Sierra Nevada Porter and Samuel Adams Honey Porter would also work well in this recipe.

The Wedding

rnryoung@cableone.net (Bob and Robin) — Mon, 12 Oct 2009 17:14:00 +0000

On 11 October we had the pleasure to attend the wedding of Ryan and Shawn. Ryan is the daughter of my former employer, The Sprinkler Guy. Robin and I both wish Ryan and Shawn the best of luck, many children and many, many years together.

Shawn escorts the Moms into the Chapel.

Ryan is escorted into the Chapel by her Dad.

Again, our congratulations to Ryan and Shawn!! "May you always have the strength to enjoy all of your weaknesses!"

Experiment on the Moon

rnryoung@cableone.net (Bob and Robin) — Fri, 09 Oct 2009 16:39:00 +0000

It is always exciting to wake up at some un-Godly hour to watch new adventures in space. This morning, at 0400 MDT, was no different. This photo was taken (it's a screen shot) by the vehicle that was going to crash, 3500 miles above the surface and traveling at 3600 feet/second. Obviously, the vehicle was just minutes before impact. The photos that NASA captured, will probably be released later - they were not shown on NASA TV and were taken 1 1/2 minutes after the initial impact for 30 seconds. But it was exciting to watch this all unfold, and I will probably be there for the next one. I know it is exciting every time we watch the ISS fly over Boise.

Kokanee Florentine

rnryoung@cableone.net (Bob and Robin) — Fri, 09 Oct 2009 01:36:00 +0000

So I asked Robin tonight hat she wanted for dinner. I told her I was going to have a Johnsonville Cheese Brot and some soup from the other night. She did not want that, but instead she wanted some of the Kokanee I caught last summer. She wanted Kokanee Florentine with Mint Garlic Sauce (she made it earlier) and an Idaho CC Cookie, or two. (Left Click on any photo on these blogs, and get a Full Screen view.)

Yo! Her wish is my command! There is a photo of what she had. Fun to make these things "on the fly". Actually, it looked good! She ate it all and didn't ask if I wanted a taste. (Sould have tried it right from the pan!!) Oh, well!

Now I have to get ready for the "bombing of the moon" tomorrow morning at 0530 MDT. Have to get my camera set up - there may be a photo op! Cheers!

Welcome

rnryoung@cableone.net (Bob and Robin) — Thu, 08 Oct 2009 14:43:00 +0000

I just want to take a minute to let everyone know that I have added three new people to the list to receive this blog. They are, in no particular order - Al (Roby) Roberson, a friend from Newark, DE, who lived next door to us; Cinder Wood, a dance friend here in Boise; and Diana and Barry Bryant from Wapiti Meadows Ranch (see the sidebar) about 3 hours north of Boise, if you take the right road. Welcome and hope you enjoy our sojourn!

Boise Winter Moon

rnryoung@cableone.net (Bob and Robin) — Tue, 06 Oct 2009 20:27:00 +0000

A winter's night and the moonrise over Boise, Idaho.

Boise's First Snow

rnryoung@cableone.net (Bob and Robin) — Mon, 05 Oct 2009 22:47:00 +0000

Somewhere between the night of 4 October 2009 and the morning of 5 October, Bogus Basin, 15 minutes from our house and 43800 feet above the valley floor, there was snow! About 6" and I just had to take Buddy to see it and play in it. Here are some slides. Enjoy!

Find more videos like this on WildEarth.TV

Nothing But Sunsets

rnryoung@cableone.net (Bob and Robin) — Mon, 05 Oct 2009 18:30:00 +0000

Here is a short slide video of sunsets shot on the Djuma Reserve, Sabi Sands, S. Africa, that we took while on virtual safari drives over the past month. Enjoy!

Find more videos like this on WildEarth.TV

Green Tomato Relish

rnryoung@cableone.net (Bob and Robin) — Sun, 04 Oct 2009 19:38:00 +0000

So it is 41 degrees outside. It's been raining all day. Mac brought us green tomatoes - lots of 'em! And by the way, he has an excellent recipe for, of all things, Green Tomato Pie. Here's what we did with them. Green Tomato Relish, if you want a better copy of the recipe. (There are two Green Tomato Relish recipes there. This is the best one.) Otherwise, here it is:

Green Tomato Relish

Author: Bob and Robin Young

Author Notes: This is a great way to use up all of those green tomatoes that you have at the end of the season. Sweet, yet with a touch of tartness.

Degree of Difficulty: Easy
Yield: 12 Pints

Ingredients:

4 qt Green tomatoes, diced fine
6 lg Onions, diced fine
8 c Sweet Red Peppers, diced fine
1 bn Celery, diced fine
2 c Apple Cider Vinegar
1 c White Vinegar
1 c Brown Sugar
2 c Sugar
1½ c Water
1 t Turmeric
1 t Salt
1 T Mustard, ground
1 t Cinnamon
1 T Allspice
2 t Mustard Seeds
1 t Whole Cloves, ground

Procedure:

1. Dice all vegetables. Place all ingredients in a 12 quart pot and simmer for 20 minutes.

2. Place in sterilized canning jars and hot pack for 20 minutes.

Preparation Time: 2 hours
Cooking Time: 20 minutes
Inactive Time: 20 minutes
Total Time: 2 hours and 40 minutes

This really is not hard to do. It just takes some time and patience. Hope you enjoy it. Cheers!

The Boise Weather - Yuk!

rnryoung@cableone.net (Bob and Robin) — Wed, 30 Sep 2009 23:10:00 +0000

OK, so today was about 30 degrees F lower than yesterday! Yes, 30 degrees lower! Today's hi was 52 degrees and a low this morning of 41. But, look at this!! And it's not even Halloween!

...Freeze warning in effect from 4 am to 9 am MDT Thursday...

The National Weather Service in Boise has issued a freeze
warning...which is in effect from 4 am to 9 am MDT Thursday for
the Treasure valley. The freeze watch is no longer in effect...due
to being upgraded to a freeze warning.

Surface high pressure building in behind an exiting upper level
trough will lead to clearing skies and light winds Thursday
morning...allowing overnight cooling to be maximized. Low
temperatures look to range from the upper 20s in coldest spots to
the mid 30s in warmest spots such as around the Boise Airport.
Widespread temperatures of 29 to 32 are expected for a few hours
early Thursday morning in the Treasure valley.

Precautionary/preparedness actions...

A freeze warning means sub-freezing temperatures are imminent or
highly likely. These conditions will kill crops and other
sensitive vegetation.

And there is this, too.

Tonight (Wednesday) - Partly cloudy in the evening...then clearing. Lows 28 to 35. Breezy. Northwest winds 15 to 25 mph in the evening... decreasing to around 10 mph after midnight.

Thursday - Sunny. Highs 57 to 62. Northwest winds up to 10 mph.

Thursday Night - Partly cloudy. Lows 31 to 40. Northeast winds up to 10 mph in the evening...shifting to southeast around 10 mph after midnight.

Traditionally, Halloween is the first frost here in the Treasure Valley. Is this an ominous sign about this winter? Who knows!

Robin' Mother

rnryoung@cableone.net (Bob and Robin) — Sun, 27 Sep 2009 21:17:00 +0000

Jeanne Rideout, born March 26, 1920, in The Dalles, Oregon, to Robert Pemberton and Edna Frances [Remington] Robinson, died of natural causes in Stockton, California on Sunday, September 27, 2009. She was Idaho’s youngest composer at age 11. She graduated from Twin Falls High School in 1938, was Miss Twin Falls 1939. She had a walk on part in “Sun Valley Serenade” while working as a cashier in the Sun Valley Lodge, and sang soprano in a girl’s trio in the Ram. She will be remembered for her original music and popular renditions.
She attended the University of Washington on a music scholarship and was a Kappa Alpha Sorority sister, but with the advent of WWII she transferred to Linfield College in McMinnville, Oregon, for more practical secretarial studies.
She married Horton Granville (“Granny”) Haight, the first grandson of IB Perrine, her high school beau, in 1941. After a honeymoon at Niagara Falls, she set up her first of many homes in Rahway, New Jersey, while Granny completed his M.S. in Chemical Engineering at Columbia Univ., NYC. As a DuPont Co. employee, Granny worked on DDT for the war effort to combat malaria. Jeanne drove a bread delivery truck.
In 1943 she became pregnant with the first of their 5 children. During intervening years, they studied dance with Arthur and Kathryn Murray, achieved gold level in American Smooth and Rhythm, and danced together on television. Transferred by DuPont to Newark, Delaware, in 1954, together they operated and taught ballroom lessons in the first Delaware Fred Astaire franchise. Choreography for children was one of Jeanne’s favorite pastimes, and she wrote original music for dance productions. She was active in Community Theater, organizing cotillions, and creating oil paintings. Granville died in 1983.
She was social director at the Waldorf Astoria Hotel and later was asked by Mr. J. C. Penney, a long-time family friend, to be his Executive Secretary for the NYC office, while remarried to Warren Van Name, PhD physics at Pratt Institute in Brooklyn. After Warren’s death, she married a mutual bridge friend, Eugene Willis Rideout, of the NYC Harvard Club, a retired W.R. Grace Co. executive. They moved to Marin County, CA. where she eventually acquired a life-master in duplicate bridge. Eugene died in September 2000 at age 92.
She dearly loved her children: Robin Haight Young, R.N. of Boise, ID; Rhea H. Karlsson, BA Sociology of Rising Sun, MD; Leslie Carlynne H. Wilkinson, B.S. E.Ed. Of Newark, DE; Brian David Haight, caretaker and Stella Jeanne Haight, CNA of Longview, WA. Seven precious grandchildren, two great grandsons and one brother, R.P. Robinson Jr. of Gresham, OR, with many nieces and nephews survive her. Inurnment will be at Deschutes Gardens, Bend, OR at a later date.
She was a member of the Episcopal Church and loved to play golf. She kept in touch with her many friends and acquaintances and cared deeply about teaching her children acceptance of others and spreading joy.
We, her children, want to thank the staff at the Golden Living Center in Stockton, CA for being so kind and loving to her for these past 9 years as she survived brain tumor surgery with resultant paralysis.
She could always be counted on to find a mouse, wear a twinkle in her eyes and roar like a lioness. She lived her life with gusto and pizzazz. She has many people waiting for her kind of fun on the ‘Other Side’. We wave a kiss goodbye.

One of the Last Boise Farmers Market Days for 2009

rnryoung@cableone.net (Bob and Robin) — Sat, 26 Sep 2009 19:33:00 +0000

I have been using Microsoft's Movie Maker and I really don't think it has kept pace with technology. It is very slow to make the movie after editing it and you are very limited on the available formats. I guess you get what you pay for. I found another video maker/editer called Pinnacle Studuo 12. This is my first attempt at Pinnacle, so let's see what I did. I am also putting a copy on my FaceBook account.

Enjoy!! Let me know if this is any better. Video taken on the "Tryke Cam" (That's an adult tricycle with a camera mounted on it).
Update:
OK. So snow is forcast for Tuesday, Wednesday and Thursday this week. But, thanks that Boise is in the Banana Belt, so the snow will stay in the mountains where it belongs. Snow level: 5000 feet. So this video may be the last for the Farmer's Market this year. We'll see!
Cheers!