October 24, 2021 - Has it really been a year???

In my head, it hasn’t been a year since I updated the blog. But the website doesn’t lie.

So, I’m back! I’ve been stalling because I keep going between what I want to write and what I think you might want to read. I want this space to be about cooking, connecting, and persevering. No, not “preserving” (like canned fruits and veggies), but “persevering” as in we are still going despite the uncertainty of the last 19 months!

That’s what I want to write about. Do you want to read it? Time will tell!

Favorite thing I made this week: It’s a toss up between the huckleberry buckle and pumpkin tiramisu. Dessert always wins!

Favorite thing I ate this week: My pseudo-menudo (a Mexican soup minus the tripe and pigs feet!) My sister calls my version “White Girl Menudo” and I’m okay with that. I substitute tri tip steak for the traditional tripe and pigs feet, and keep the broth spicy laden with Mexican hominy. Growing up my Dad would make the authentic version on the first rainy day. In California, that was a big deal! Here in the PNW, well, not so much! But it was tradition to serve up a bowl if someone in the house had the sniffles.

The thing I’m most looking forward to this week: I bought a ticket to see Eric Church next Saturday. Yes, I’m going solo. And yes, I’m okay with that. Being single again has it’s downside. But for every down side there is an upside. I will always choose to look at the upside of things. The upside in this instance: I got a great solo seat that wouldn’t have been available if there were two of us going! (How’s that for glass half full?)

The menu for this week’s senior meals: Pork Tenderloin with Blue Cheese & Fig with an Autumn Salad, Chicken Cordon Bleu with Balsamic Glazed Vegetables, Flank Steak with Pecan Pesto, Thyme & Olive Roasted Cauliflower, Fennel-Garlic Chicken Thighs with Acorn Squash Puree, Albondigas in Tangy Tomato Broth and Pork Chop over Spaghetti Pomodoro.

We have three private corporate events this week - each one is different and I welcome the variety!

Remember, Nourish 100% is about not just nourishing food but also connection. Who can you connect with this week over a shared meal or beverage?

In kindness and joy,

Chef Traci