Ted and Shay: Three Years of Awesome Eating!

If you know Ted and I, you know we love all things cooking and eating!



From shopping for food and growing food




To entertaining with binge/purge-worthy feasts

To by-any-means-necessary tactics of getting food

Special occasions are always a treat no matter which one of us takes on the cooking tasks.

For our three year anniversary, and the last of our dating anniversaries (which is a good thing cause we made the date up since neither of us could remember the actual date of our first date...July 1 sounded good enough), I came home from work to the most amazing smells of potent garlic, pungent cheeses, and creamy butter sauces.  Voila!

Home-made hummus, my favorite triple creme cheese, seared scallops, blue cheese-bacon risotto, and plenty of Founder's Cerise, Sauvignon Blanc and Prosecco to wash it all down.

Oh yeah, and he gave Penny a bath so she didn't smell too bad either!


Back off girlies, I've got this one locked down. 

Sincerely,

The luckiest gal in the world (shay)

Sea Change

We photographed Sea Change on opening night. The food is truly amazing but this shouldn't surprise you if you know anything about Chef Tim McKee. The Sea Change website should be up soon!

:: Minneapolis Farmers Market ::

After living in Minneapolis for almost 10 years I finally made it to the farmers market. I bought a weeks worth of fruits and veggies for $10!!

:: Carrot Salad...A Moroccan Twist ::

If you are bored with salads or hate lettuce like I do, you should try this carrot salad. I found it in a Moroccan cook book. I was so inspired by the recipe that I had to photograph it!!

1lbs. shredded carrots
2 dices oranges - make sure you cut the peel and all that white stuff off
3 oranges - squeeze over salad
1 lemon - squeezed over salad
3 Tbsp - orange blossom water
3 Tbsp - caster sugar
Chill
Sprinkle with cinnamon and white pepper before serving

:: Lemon Sorbet Anyone? ::

These are super easy to do and so cute!! I just suggest you freeze the hollowed out lemon halves before you add the sorbet. I learned this when I was taking this photograph and the sorbet was melting everywhere!!