Author Archives: Jennie

Food Cult: Dinner at Plum

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One of the best parts of traveling is meeting new restaurants. For Tech Kid’s birthday, we went to a highly touted Oakland restaurant, Plum. I’m still struggling with my cameras, but I just had to share photos of the inventive work of Plum’s chefs.

Beet Boudin Noir, with brussel sprouts and turnip

Avocado Risotto with pistachio,lemon, and cucumber

Raviolini with mixed milk ricotta, nettles, and green shallots

One perfect raviolini

Samples from the Plum Charcuterie with pickled vegetables and violet mustard. I’ll leave you to guess what’s in these delectable morsels.

King Salmon with fava, potato, radish, and vandouvan (curry-like spice blend).

Roasted Pork and Belly with young chard, new onion, and mustard

I’m not sure what this wonderful dessert was — it was ordered specially for the birthday boy.

This lonely little turnip is all that was left on the plate when we finished this sumptuous and scrumptious meal.

If you are visiting Oakland, I highly encourage you to seek out this very good restaurant (make reservations!). The portions are on the small side, but every bite is full of interest.

Food Cult: Pasta Bake in the Grill

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This going back and forth between my two blogs is feeling kind of incestuous already…

On Saturday, my first full day of retirement, I made a nice dinner for Music Man (he actually did the grilling) and blogged about it here. Today’s post is to talk about using up the leftovers in our refrigerator for Sunday supper.

I decided to make a baked pasta dish using the leftover chicken from Saturday and some fresh mozzarella that was at the end of its useful life. I also had a pesto container that had a crack in it and I needed to get rid of the pesto. Voila! I had the beginnings of a really good supper.

Now that I’m on the cooking with the grill kick, I decided to try baking the pasta in the Weber. I remembered I had a cast iron skillet in the shed and cleaned and seasoned it. I put together the pasta dish, put it into the iron skillet, covered it with aluminum foil and baked it at 350 degrees for about an hour. Since the pasta and the chicken were already cooked, I was just melting the cheese and heating it all up. Unfortunately, I forgot to take a photo of how cute the dish looked when served in the cast iron skillet. I was just hungry!

We also needed to use up a lot of bits and pieces of veggies, so I made a chopped salad and added the last of the spring mix. Finally, we topped off dinner with a mixed fruit salad.

Easy peasy once again! The whole meal took a little more than an hour to put together including pasta boiling time, and we enjoyed sitting outside feeling the breeze come through after a scorcher of a day. We also got two meals out of that lovely $5 chicken and used up stuff in the fridge that needed to be eaten. All in all, a win-win day.

Baked Pasta with Chicken and Fresh Mozzarella

1 bag whole wheat pasta (any shape will do)

1-2 cups cubed cooked chicken

1 onion, caramelized (I used the leftovers from the roasted chicken)

8 oz. fresh mozzarella cut into cubes

4 tbs. basil pesto sauce

1/2 cup grated parmesan cheese

1/2 cup chicken broth

Directions

Cook the pasta to al dente and drain. Combine all ingredients in a baking pan, cover with foil, and bake for about 1 hour at 350 degrees. Remove aluminum foil for the last 15 minutes if you want a crispy top. Recipe serves four with good-sized portions, but we split it into two halves and froze the rest for another meal in the empty nest.

I’d also be forever grateful if you also stopped by Retirement 365 and give me some follow and comment love! Since I get about 80 hits on Got My Reservations every day because of this photo which I did not even take myself, my poor new blog is feeling very lonely over there. 🙂

A NEW START

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When I first started blogging in 2010, I had very little idea of how much my daily (or almost daily) connection with the world would come to mean to me. I have valued the opportunity to express myself, hone my craft, and try out new things on my friends.

Today represents the first day in a new chapter in my life — retirement. I will be keeping a daily chronicle of my experiences and reflections on this passage in my life. I hope you will join me at Retirement 365 as well as continuing to follow Got My Reservations.

There’s a link to Retirement 365 in the side bar of my Home Page — thanks for your support!

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Orchid Week: Thursday

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I’m in my last week of teaching — is that even possible? — and won’t have a lot of time to blog this week, so I’m leaving you with a series of photos of orchids that I took at the nursery. Enjoy!

 

Today’s teacher task: Cleaning my classroom and end-of-year luncheon. The party is always fun and will certainly be meaningful this year for me!

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Orchid Week: Wednesday

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I’m in my last week of teaching — is that even possible? — and won’t have a lot of time to blog this week, so I’m leaving you with a series of photos of orchids that I took at the nursery. Enjoy!

Today’s teacher task: Graduation rehearsal and cleaning my room, followed by graduation in the evening. It’s always bittersweet to participate in graduation festivities.

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Orchid Week: Tuesday

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I’m in my last week of teaching — is that even possible? — and won’t have a lot of time to blog this week, so I’m leaving you with a series of photos of orchids that I took at the nursery. Enjoy!

Today’s teacher task: supervising cleaning out lockers and making sure my kids don’t put usable school supplies in the trash. We donate good stuff to less affluent schools. Then they will go through their portfolios from eight years of elementary school. They absolutely love seeing their stuff from when they were little and also seeing how much they have grown in their eighth grade year with me. It’s usually a feel-good activity for the last day of classes.

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