Archive for the ‘Food’ Category
I recently had an interesting epiphany regarding food. I have the interesting fortune to work in the kind of company that always has a fully stocked kitchen. I remember starting my first week and hearing “Everyone gains 15 pounds when they start here.” Great – exactly what any young woman wants to hear…
I’ve been here well over a year and while I haven’t gained 15 big ones I definitely have seen an increase in the numbers on the scale and a few more curves where there were none before. I’m pretty good at working out, choosing to walk places, and in general have a high energy level but there is one thing that I can’t control – I’m an eater. I love food and I have a huge appetite for someone my size (often to the complete astonishment of everyone around me). So what’s a girl to do? Starving isn’t an option.
Well, in an office full of candies, sodas, and chips, I knew the solution had to come from a different angle. I had to stop eating junk food. The temptation of going in the kitchen and grabbing one (or 6) Starbursts or a handful of chips is really high. Since the kitchen is also home to our printer, avoiding it isn’t an option.
The only way to really make a change is just to say 100% no junk food. If you read the label and there is anything you didn’t expect to be in it – it’s not food, it’s chemicals. This experiment has been more interesting that I’d originally thought it would be. It’s always fun to look at a food item and wonder if the ingredients line up with what you’d expect. The bag of almonds we get at work? One ingredient – almonds. Chocolate covered fruit? More chemicals than in a high school labratory. Egg Beaters – only have eggs.
While cutting out the junk food has been a good start to capping the weight gain, it does leave another problem – what can I snack on? Snacking is healthy and natural. It’s good for the metabolism and keeps people from over-eating at regular meals so I needed to find other things to eat. The best solutions have been nuts and a lot of fresh fruit. I’ve ordered some other natural snacks too and I’m excited to try them out.
Today I was sitting at my desk with a carton of blueberries happily munching away and thinking about how healthy can also mean delicious. That’s not what inspired this post though. As a bit of a messy eater, I unsurprisingly dropped one of my berries and watched it roll under my desk. I have no idea how many M&Ms have had the same fate but for the first time ever I stopped to think “I need to find that berry or it’s going to rot.” And then it dawned on me… isn’t there something wrong with the fact that I never thought about that with the other snacks I’ve dropped? Shouldn’t we be a little worried that we are eating things that don’t decompose? I’ve seen the forces of nature do everything from caving my expertly carved pumpkins a week before Halloween to tearing down buildings. If nature can’t handle an M&M – then what’s that candy doing in my stomach?
Food is amazing and delicious but some of the things we are eating – can we really call it food? It’s been interesting to take a step back and try to get food closer to where it comes from, with as little added to it as possible. Tying out this new way of eating started out an an experiment of sorts but it’s quickly becoming a mindset, maybe even a lifestyle change.
February 2nd is the 22nd Annual Zinfandel Festival, also known as ZAP. This lively event is the world’s largest tasting of Zinfandel, and has blossomed from just a tasting to food pairings, education, and more.
Read for more details, a discount code, and a chance to win $130 in tickets!
(1) EPICURIA – Food & Zin Pairings. Thur., Jan 31, 6-9 pm
The Concourse, 635 8th Street, San Francisco, (8th at Brannan in South Market area)
At Epicuria you will embark on a gourmet adventure exploring the versatile flavors of Zinfandel at ZAP’s informal dine-around event. Sample culinary creations from master chefs, perfectly paired with 50 top Zinfandel wines. Taste delicacies from the ZinKitchen celebrity chefs while learning their professional techniques. Immerse yourself in the Zinfandel culture as you mingle with winemakers and culinary experts.
The Zin Kitchen will provide cooking demonstrations and talk about Zinfandel and food matchings.
(2) FLIGHTS – Forums of Flavor Friday,February 1, 10:30am – 1:00pm (SOLD OUT!)
The Fairmont Hotel, Nob Hill, San Francisco
Explore the passion
Designed for the enthusiast with a passion for the legendary, this exclusive seminar-style tasting ignites your imagination for the varietal as you delve into the history, culture and science behind the many flavors of Zinfandel. Flights offers unique insight into the Zinfandel varietal and allows you to experience the true character of the wines through the eyes of experts as you revel in a sensory experience like no other.
(3) WINEMAKERS DINNER – A Benefit with Taste: Friday, February 1 5 pm – 10
A benefit with taste
The fabulous forties reign as you venture to the exotic at our Casablanca-themed VIP benefit. Premier winemaker hosts as they share the intrigue and romance behind their craft at this elegant reception and dinner, while pouring their specially chosen private selections of Zinfandel. Journey back through time as you learn about the origins of America’s Heritage Wine and the modern-day practices that make Zinfandel so legendary.
A live and silent auction features rare and one-of-a-kind lifestyle lots, with proceeds benefiting ZAP programming, education and Heritage Vineyard Projects.
(4) The Best for Last – The GRAND TASTING Saturday, February 2
The Concourse, 635 8th Street, San Francisco, (8th at Brannan in South Market area)
- Trade & Media 10 am – 1 pm
- Members: 1 pm – 5 pm
- Public: 2 pm – 5 pm
Enjoy the thrill of creating your own Zinfari at ZAP’s Grand Tasting! Make the quest for your personal Zinfandel flavor destination as you journey through the varietal’s unique growing regions to experience the diversity of America’s Heritage Grape. This expedition takes you through the world’s largest Zinfandel tasting where you can enjoy hundreds of barrel samples, new releases and premier Zinfandel wines. The return of the ZinKitchen will be a highlight.
ZAP members also have access to special features like Winemaker Workshops, Located in the Members’ Lounge : Seminars conducted by two Vintners rotating every half-hour starting at 10:30 am and continuing until 4:00 pm. Workshop Schedule & Presenters.
As well as the Heritage Club Lounge, Located next to ZinKitchen. Members enjoy table side service of select library and reserve Zinfandels while you relax in the comfortable Heritage Club Lounge at the Grand Tasting. Heritage Club Lounge
To purchase tickets, go to: here
At checkout, enter code “simple” hit apply, and Voila – save 20%!
Bonus! Enter to Win A Pair of Tickets to The Grand Tasting, a $130 Value!
Next Thursday, Feb 24, we will draw a pair of winners at random, with the correct answer.
To Enter to Win simply tell us (in comments below)
a. Your favorite food to eat with Zinfandel
b. If the producers pouring (list here) which is your favorite, or the one you want most to taste?
Enter with EACH answer for two chances to win! Watch your email and here for winners!
And in conclusion….my favorite Video on Zinfandel:
Get your Zin On – Cheers!
The brief piece we did at Thanksgiving “Our Menu for Turkey Day, and a Great Visual Site – Pi
nterest” was actually quite popular, so we thought we’d do similar for our meal today.
Pinterest holds a lot of potential as a social media site. Don’t let the fact that you have to request an account deter you – one comes fairly quickly.
This link brings you to the ‘board’ I have created, where I re ‘pinned’ things from Michelle, who put a variety of ideas on her board for me to choose from.
You can then click on each picture and pin it to your own board. You may also launch to the original source website and find the recipe.
Viral food porn and crowd sourcing all in one!
Now, back to Christmas. Warm wishes from Simple Hedonism, thanks for following us over the years. Cheers!
After a few crazy months I decided to go away the two days prior to Thanksgiving and explore Amador County, and then spend the day here, tucked away with a fire, wine, and lots of food courses to cook.
I just started using a great website social media site, Pinterest, to pin ideas. This easy to use site is a great way to quickly drop web links and pictures to share, and creates eye candy with a few drag and drops. With a few more features and social media integration, this site could be very compelling for photo blogging.
What We Are Cooking Today
The recipes were all gathered, with a visual feast, on one of Michelle’s Pinterest boards: Thanksgiving Dinner. It was my job to pick and shop.
After mimosas and some pumpkin pancakes (great mix from Trader Joes) We’ll be jumping into:
Starter: Cheese-Stuffed Dates with Prosciutto
The Bird: Cider-Glazed Turkey with Lager Gravy
Dessert!! Apple Cider Cream Pie
Now to pick the wine pairings, and enjoy a simply hedonistic day in Wine Country.
Warmest wishes and thanks today to our friends, family, and readers. Cheers!