quinn patricia poer

quinn patricia poer

Sunday, March 22, 2015

ginger, grapefruit, & peppermint tea: last week of winter

i took these photos last sunday when it poured rain allllllllll day long and it was extra dark grey outside.  it was a delightful final weekend of winter and a perfect opportunity to cozy up with some homemade tea one last time before spring busted through in full force.  it has actually seemed very springy for the last couple of months in seattle, but the real first week of spring has been magnificent.  when you step outside, the air constantly has a dreamy warmth to it and smells like tulips and lilacs and a hamburger sizzling on a bbq somewhere.  iloveit.









here's *some* of our pendleton loot cozying up the winter scene :)










you can't tell, but just imagine buckets of rain coming down out there.




i thought this tea was a perf winter-melts-to-spring transition tea.  some fresh grapefruit juice, freshly chopped ginger, and peppermint leaves from my herb planter.



i generally only drink hot tea in the dead of winter when it is cold as shit outside and my bones have been frozen for months.  lots of chai tea around christmas time.  last fall, pete and i visited the magical vashon island coffee roasterie and smelled all their different teas for a very long time.  they have so many cool flavors of loose leaf tea and their space is so cozy and oozes a strong neighborhood & community feel.  we still have a little bit of the loose leaf we bought there.  i was stoked when i first made plain peppermint tea with the herbs from my planter, though.  so simple, fresh, easy, and durn near free!




my aunt got me this cute little loose leaf tea kettle from japan.  or maybe in san francisco.  either way, they went to japan a couple times in the last several years, so i like to think that's where she got it.  i rarely used it until recent years when i figured out actual uses for it.  i didn't really like tea at all until college.  i steered clear of it my whole life.  total weirdo.








you could easily make this in one of those infusers or those little steel ball shaped infusers that you dunk directly in your mug.  it's just fresh peppermint leaves, chopped ginger, and a hearty squeeze of fresh grapefruit juice in the bottom of your mug.




it is refreshing, light, and zingy! and tastes like sunnier times ahead.
















add the ginger and peppermint to the infuser.  pour boiling water into your kettle until you can see it rise to the top.  cover with the lid and steep for about five minutes.  




squeeze the amount of fresh grapefruit juice that you'd like in your mug.  pour your steeped tea into the mug.  add a fresh, thin slice of grapefruit on top, and cozy up!




happy sunday.




welcome, colorful spring!









qp

Saturday, March 14, 2015

crazy hangover waffle supreme.


heyyyooo. this one goes out to all my savory-tooth peeps out there.




enjoy tots? cheese? and eggs?  well i've got an easy savory snack to rejuvenate your soul.





its a trashy meal disguised as something cool [?] looking.  it all begins with the tot waffle.




accompanied by pan fried crispy cheese







you could be extra legit and start with real live potatoes, but tater tots already have built-in crispy brown exteriors that waffle so beautifully within minutes.  this is a lazy person's dream.








throw some shredded cheddar on a pan in a circle




crack an egg in the center of the cheese




add black peppa




cover and let the egg cook until the yolk begins to slightly glaze over




when the egg is done to your liking, remove the pan from heat and let the cheese cool and get crispified.  it should begin to look like lace.




carefully plate the tot waffle straight out of the waffle iron








place the cheese & egg combo on top of the tot waffle




garnish with green onion and mow down!
















crispety, crunchety goodness




let the egg yolk be free.











add a hot sauce and/or sour cream.  become satisfied.  take a snooze.




feel the healing powers of potatoes, cheese, & the incredible, edible egg.




featured on steller




qp

Tuesday, March 10, 2015

pickled jalapeños.

i thought pretty hard [about three minutes long] about a clever phrase having to do with pickling a peck of peppers for peter.  i got nothin.  i don't even know what a peck is.


i've never pickled before!  here's my first pickling job.  i sure as hell didn't pickle an actual peck.

 jalapeños! my favorite.






i can't decide if this photo is cute or sad.








other pickling recipes that i saw called for bay leaves or other fancy leaves and herbs.  i just happened to have some new sage growing in my herb planter, so i used these instead.
























i didn't remove the seeds from the jalapeños because i like spicy things and because i *thought* the heat would tame after they'd been jarred a few days.  would you believe that they turned out super flaming hot and burn in your belly?!  yeah.  remove at least some seeds if you know what's good for you and your internal organs.









ta da! pickled peños for q & p.





Pickled Jalapeños
Recipe yields one large (4 cup) mason jar
Store in fridge for several weeks

Ingredients:

  • 1 1/2 cups white distilled vinegar
  • 1 1/2 cups water
  • 10-15 medium jalapeños
  • 20 peppercorns, slightly crushed
  • 2 1/2 TB salt
  • 6 sage leaves (or whatever fresh herbs you'd like to use-- i just had these on hand)
  • 2 garlic cloves, chopped
  • 1 1/2 TB sugar
  • dash of red chili flakes [i'm crazy.  i just thought the mixture needed a pop of color :) ]

Instructions-

Chop the garlic and place in small bowl with the crushed peppercorns and herbs.  Add the vinegar and water to a pot and boil.  Lower heat to a medium simmer and add the salt and sugar.  Whisk & simmer until these dissolve.  Add the garlic, peppercorns, and herbs to the pot.  

Carefully wash and slice the jalapeños.  Remove any or all of the seeds to reduce heat.  Wash your hands and finger nails thoroughly, right this minute!  Don't touch your face, nose, or eyes.

Use the knife or any utensil to scoot the jalapeños off your cutting board into the pot with all the ingredients.  Stir everything together and raise heat to medium for just 2 minutes. 

Remove pot from heat and let cool for 20 minutes.

Pour the entire pot of ingredients into glass jars.  This recipe filled a 4 cup mason jar perfectly!  Add the lid and refrigerate.

I waited until the following day to taste the pickled jalapeños.  They were very spicy, but also delicious.  I was happy with how the whole mixture and balance of vinegar turned out.  Next time, I will probably remove half the seeds.  One happy jalapeño eater said they liked the level of heat.  It just depends on preference and whom you are serving these to.  We've eaten these with the slaw from my last post, tacos, and udon noodle soup.  I would love these on top of nachos!



olé!




qp