Holy Honeycrisp!

Hey there-

Happy Monday Everyone! I will start off by saying that last night was one of those awesome lazy Sunday nights. Dinner was so incredibly simple and easy. It took literally 10 minutes of prep and that was it.

This mornings breakfast was certainly blog-worthy. I decided to make baked apple oatmeal. I needed a quick breakfast so I took 1/2 C Quacker oats and 1/2 C unsweetened Almond Milk in a Tupperware container with me to work. This allowed the oats to get soaked up by the milk. when I got to work I cut up a Honeycrisp Apple and put 1/4 of the apple in the oatmeal and heated it up in the microwave. Top it with some cinnamon and this is what you get.

This is what I call Wonderful!

Something else that is wonderful-HONEYCRISP APPLES! I have seen them all over the blogs, but yesterday was my very first experience with Honeycrisp Apples and I must say they are simply…AMAZING! I’ve never tasted anything like it. Now I know why people go crazy for these things. Sweet, juicy, and wonderful.

My lunch today was leftovers from last nights dinner. I made this simple stir fry with shrimp, veggies, and rice. I thawed some already cooked shrimp and used frozen veggies. I sauteed them all in my wok with some sesame oil and that’s it.

Added some Trader Joe’s Yellow Curry and ate the stir fry over Trader Joe’s Brown Rice Medley. So simple, so healthy, so delicious.

I also enjoyed some Maillard Chorey-les-Beaune Blanc 2007. I’ve been into White Burgundies lately. I think my tastes are becoming more refined.

This wine is a supple wine loaded with green apple, green pear, white pepper, nutmeg, and fresh butter.

After dinner I made some more pumpkin ice cream. Just frozen banana, low fat ricotta cheese, and organic pumpkin puree mixed in my mini food processor. I topped my ice cream with a Ghirardelli Caramel Square and had a few more slices of Honeycrisp Apple. Such a fall dessert don’t you think?

Dinner was even more wonderful because there were leftovers for my lunch today. Unfortunately it was a little bland today because there was not much sauce so I tried to spruce it up a bit. I added some Low Fat Toasted Sesame Dressing and about 2 oz cheese. I could have done with out the cheese, but it was already melted in there.

In Other News-

1. I started taking a daily Calcium supplement with Vitamin D. I bought a huge bottle at Costco last time I went, and I thought I would share with you. Remember my post on Vitamins? Well, I realized I was not getting enough calcium in my diet so I decided to take a daily supplement. Calcium is so necessary for our bones, and I definitely don’t get enough. I try to take one of these a day. I like that it has vitamin D because that helps with the absorption of the calcium from the stomach and for the functioning of Calcium in our bodies.

2. Tomorrow night is my dinner at Michel Richards Citronelle. I am so excited, and can not wait.

Check out this menu:

Menu and Wine Pairings
Pre-Dinner Tasting of Wines of Domaine Maillard Pere et Fils

This seated, classroom-style tasting and will be accompanied by Gourges (Cheese Puffs) from the kitchen of Michel Richard’s Central.

• Bourgogne Chardonnay 2006
• Merusault Vielle Vignes 2007
• Chorey Les Beaune 2006
• Pommard La Chaniere 2006
• Aloxe-Corton 1er Cru Les Grands Lollieres 2006
• Aloxe-Corton 2001
• Corton-Renardes Grand Cru 1999

Wine Dinner Menu and Pairings

Chef Richard and Olivier Daubresse have crafted a lovely four-course meal to pair perfectly with five of Pascal’s wines.

• Amuse Bouches - Chorey les Beaune 2007
• Terrine de Foie Gras - Corton Grand Cru 2003
• John Dory with Red Cabbage and Essence of Corton – Corton Grand Cru 2006
• Venison with Fall Vegetables, Mushrooms, and Reduction of Fumet of Venison Perfumed with Beaune 2002 – Beune 2002, Corton Renardes Grand Cru 2005
• Marjolaine of Chocolate - Coffee and Tea

This is going to be a spectacular dinner, and I am so very fortunate that I get to go. It’s one of the perks of the job. However-I must practice moderation with tomorrow’s dinner because it is going to be very rich, and we are being served a lot of wine. But I still can’t wait!

Tagged as: apple oatmeal, Calcium, Chorey les beaune blanc, Citronelle, Ghirardelli, honeycrisp, Michel Richard, Pascal Maillard, pumpkin ice cream, Stirfry, Vitamin D