Very soon LunarStar Productions (and event and wedding planning company) will soon announce a new and exciting service.  I do not want to spoil the surprise until all the details have been put together.  However, I will let you know that it involves food, wine and some other interesting surprises.  Please keep an eye on this blog and the website for LunarStar Productions for the big announcement.

Enjoy!

They also have great non-coffee items and pastries – oh – and I just saw that they have actual food now as well.

Enjoy!

Right after Christmas I started coming to Caribou Coffee on Sunday mornings to either start or end my week (which ever direction you choose to come from) with a nice cup of coffee and some calm relaxing time.  Shortly there after I was joined by friends who wanted to make it a regular event each week.  It is nice to spend time with friends – enjoy coffee or what ever beverage is chosen that morning and possible a baked good as well.

I realize each day that spending time with friends and good food is one of the most valuable things in life.  So, I encourage you all to start a group – or what ever you want to call it – just something regular that makes it possible to get together with friends and enjoy a favorite beverage and possibly even some food.

Enjoy!

DirectionsCombine rice, orange juice, water and salt in a 2- to 3-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes

While rice is cooking, melt 1 tablespoon butter in large skillet over medium-high heat. Add almonds and cook and stir until golden, about 2 to 3 minutes. Remove almonds and set aside

Melt remaining 2 tablespoons butter in skillet. Add chicken; cook until brown on both sides. Add orange marmalade to skillet and stir to coat chicken.

To serve, spoon rice onto plate, top with chicken. Sprinkle with toasted almonds and green onions

Servings:  4

Enjoy!

4 chicken leg quarters, skinned
1 Tbs olive oil
1 medium onion, cut into chunks
4 garlic cloves, minced
1 Tbs minced ginger
2 medium carrots, cut into chunks
1 cup canned chickpeas, drained
2 cinnamon sticks
1 1/2 tsp cumin
1/2 tsp tumeric
5 cups water
2 medium zucchini, cut into chunks
2 cups cous cous

Directions

In large, non-stick soup pot, place olive oil over high heat. Add chicken and cook about 10 minutes, turning to brown on all sides. Stir in onion, garlic, chickpeas, ginger, carrots, cinnamon, cumin, tumeric and water. Bring to simmer, reduce heat and cook for about 20 minutes. Stir in zucchini and simmer an additional 10 minutes. Remove cinnamon sticks. Season with salt and pepper to taste and serve. Serve in large bowls, over cous cous.

To freeze, transfer Moroccan Chicken to plastic container with tight fitting lid. Let cool, uncovered, for 20 minutes. Refrigerate, uncovered, until cold, about 40 minutes. Cover tightly and freeze until needed. To thaw, transfer from freezer to refrigerator 12 – 24 hours before needed. Reheat in a large, covered soup pot over medium-low heat. Bring to simmer and cook for 5 minutes

Servings 4-6

Enjoy!

The event has been posted by sam sullivan on facebook, called “Greensboro Loves Haiti”
http://www.facebook.com/search/?q=Sam+Sullivan&init=quick#/event.php?eid=291364021755&ref=share

Location:  1214 Grove Street, Greensboro, NC  (The Greensboro HIVE) – 5 to 8pm.

“The event is a benefit dinner for disaster relief in Haiti. We’re asking for a $5 dollar suggested donation per plate. But, don’t let that discourage you from coming. Bring whatever you can, especially a sense of solidarity

The event will include an open mic for speakers/poetry. People planning to attend are encouraged to bring their own poetry, rhymes, as well as statements and commentary. Music may be happening too, but as of now it’s T.B.A. If anyone wants to play some music appropriate for this type of event message us!

The event officially starts at 5pm but folks are welcome to come and go whenever they please.

Food will be cooked by Food Not Bombs and provided by them as well as some individual donors.”

Food not Bombs needs help collecting and/or buying food by Saturday, the 30th in order to make a delicious meal!

Best,

Food not Bombs

The event has been posted by sam sullivan on facebook, called “Greensboro Loves Haiti”
http://www.facebook.com/search/?q=Sam+Sullivan&init=quick#/event.php?eid=291364021755&ref=share

“The event is a benefit dinner for disaster relief in Haiti. We’re asking for a $5 dollar suggested donation per plate. But, don’t let that discourage you from coming. Bring whatever you can, especially a sense of solidarity

The event will include an open mic for speakers/poetry. People planning to attend are encouraged to bring their own poetry, rhymes, as well as statements and commentary. Music may be happening too, but as of now it’s T.B.A. If anyone wants to play some music appropriate for this type of event message us!

The event officially starts at 5pm but folks are welcome to come and go whenever they please.

Food will be cooked by Food Not Bombs and provided by them as well as some individual donors.”

Food not Bombs needs help collecting and/or buying food by Saturday, the 30th in order to make a delicious meal!

What we can use:

canned or dried vegetarian beans
brown or white rice
eggs
milk
fish or chicken
tofu or veggie sausage
butter
canned or fresh tomatoes
canned or fresh green beans
canned or fresh corn
chips for salsa
onions and garlic
drink mixes or juice

anything else is appreciated to continue to help stock the pantry at the HIVE so that Food not Bombs can continue to help events with low-to-no-cost food prep.!

Best,
Food not Bombs

Travis’ Baked Brie

1 round or slice of brie (however – the rounds work better if you are going to bake them)
1 cup of walnuts – then chop them up fairly fine
1 cup of honey – I buy local from Honeybee Harvest
1 shot glass of brandy

Pre-heat oven to 350 degrees.  Place brie round in the middle of an oven safe baking dish.  Spread chopped walnuts on top – cover with honey and then sprinkle the brandy over the honey and walnuts.  Bake in oven until the center of the brie is 85 degrees.  Eat with fresh whole grain bread or whole grain crackers.

Enjoy!

Sunday morning at Caribou Coffee (Friendly Center).  It is interesting to just sit and watch people coming in.  Singles, couples, friends meeting for a morning cup and then the families (now I could do without the screaming kids – LOL).

This time of year is so amazing.  Now, granted I dislike the winter more and more the older I get – however – it is still an awesome time of year.  The sky seems to be more clear – if you saw the moon last night it looked like you could reach up and touch it.  And, the food – this is the best time of year for food, soups, stews and other hardy foods that you would not normally cook in the summer time.  I just prepared two wonderful stews a week ago – and will start posting some recipes this week.  Now that the holidays are past – I promise to be better about posts this year.

If any of you have awesome winter recipes please share as well.

Enjoy!!