tag:blogger.com,1999:blog-15835101844738538722024-03-12T23:28:49.221-05:00Becki MelvieCreating Community Around Food. Making Wholesome Food Convenient. beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.comBlogger247125tag:blogger.com,1999:blog-1583510184473853872.post-72450582368642257202017-04-18T10:17:00.002-05:002020-05-12T09:06:05.816-05:00Take a Cooking Class AT: https://abundantkitchen.shop<h2 style="text-align: center;">
<a href="https://abundantkitchen.shop/"><img alt="" border="0" data-original-height="301" data-original-width="693" height="275" src="https://1.bp.blogspot.com/-IuvfEUBptlM/WXbQlB8OMQI/AAAAAAAAKPY/jccKedMSYqAFkHiJ6c3MBmE2sDUUXlCagCLcBGAs/s640/AbundantKitchen_100K.png" title="https://abundantkitchen.shop" width="640" /></a></h2>
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<span style="text-align: right;">Cooking Class Schedule —>>> </span><a href="https://abundantkitchen.shop/" style="text-align: left;">https://abundantkitchen.shop/</a></h2>
beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.comtag:blogger.com,1999:blog-1583510184473853872.post-61901496333834929732017-01-20T10:24:00.000-06:002017-01-20T10:24:45.631-06:00Making Bone Broth with Grass Fed Cattle Co. <a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/32247940431/in/dateposted-public/" title="Grass Fed Cattle Co. Beef Bone Broth"><img alt="Grass Fed Cattle Co. Beef Bone Broth" height="640" src="https://c1.staticflickr.com/1/634/32247940431_92092c88c2_z.jpg" title="Beef Bone Broth" width="571"></a><br>
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<span style="font-family: inherit;">Has bone broth bleeped across your radar lately? Actually, bone broth has been bubbling in kitchens for many generations past. Considered a traditional food, making bone broth can be a satisfying way to decrease kitchen waste while increasing your health and immunity. You may have recently come across <a href="https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/" target="_blank">articles purporting why bone broth is so nutritious</a>, giving us more incentive to consume all the goodness of bone broth. Making your own broth is simple, once you take the mystery out of it, plus, so many benefits for yourself, your family, and even your pets! </span><br>
</div><a href="http://www.foodieinminnesota.com/2017/01/making-bone-broth-with-grass-fed-cattle.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com0tag:blogger.com,1999:blog-1583510184473853872.post-35106189983698149842017-01-06T14:00:00.001-06:002017-01-07T15:26:08.300-06:00Food Memories — What is a Food Memory? And how can we make them?<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/31305413224/in/dateposted-public/" title="Fresh Pasta Making Day"><img alt="Fresh Pasta Making Day" height="641" src="https://c1.staticflickr.com/1/726/31305413224_aab9000871_b.jpg" title="How To Make Food Memories" width="427"></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
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What is a food memory? A food memory is a moment in life which you vividly remember an experience around food. The experience could be positive or negative. Delicious or disgusting. Maybe it was your Father making you finish all your peas at the dinner table (peas <i>are </i>gross). Or something you ate every single time visiting Grandma. What are your food memories?<br>
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Today I'm sharing fantastic photos shot by my friend, Mary Sue Stevens. Mary Sue makes an effort in making food memories with her children by an annual special homemade birthday dinner. Plus, you'll want to read on for one of my favorite personal food memories.<br>
</div><a href="http://www.foodieinminnesota.com/2017/01/food-memories-what-is-food-memory-and.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com0tag:blogger.com,1999:blog-1583510184473853872.post-5797176954666560262016-12-09T08:12:00.002-06:002016-12-09T08:12:19.417-06:00Farm Eggs Vs. Commercially Produced Eggs + A Simple French Omelette<div>
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It's FARM EGG VS. COMMERCIAL EGG TODAY!! Let the battle begin… </div>
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Do you see any differences? One fresh from a local, holistic farm. One commercially raised for a large grocery store chain. You guess which one is the farm egg!</div>
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<a href="http://www.foodieinminnesota.com/2016/12/farm-eggs-vs-commercially-produced-eggs.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com1tag:blogger.com,1999:blog-1583510184473853872.post-66325191774555303032016-12-01T15:19:00.001-06:002016-12-01T15:19:18.436-06:00Making Lefse {Buffalo Community Education Class}<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/30536872034/in/dateposted-public/" title="Lefse - A Norwegian Flatbread"><img alt="Lefse - A Norwegian Flatbread" height="384" src="https://c3.staticflickr.com/6/5446/30536872034_52ef1bae75_z.jpg" width="640"></a><br>
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Today I am so grateful for holiday traditions! My mother-in-law, Sharon, and I have been making lefse together since my husband I were first married, now 12 years strong. <span style="font-size: large;"><i>Lefse is a Norwegian flatbread made from potatoes, flour, buttermilk and butter.</i></span> It's rolled flat on a special lefse rolling board, slapped unto a 500º griddle, then eaten slathered with butter and a dusting of sugar. At Sharon's chagrin, my lefse was sprinkled with a bit of cinnamon. </div>
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Everyone has their own traditional holiday foods, events, places to visit, treats to make, people to see. <span style="font-size: large;">What gets you most excited this holiday season? </span>I'm <span style="font-size: x-large;"><i>madly in love with food</i></span>, so cooking events really fill my happiness cup. Like this Community Education class I was privileged to teach at the local community kitchen. </div>
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<span style="font-size: x-large;"><i>Take a look at the class snapshots! </i></span></div>
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<a href="http://www.foodieinminnesota.com/2016/12/making-lefse-buffalo-community.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com1tag:blogger.com,1999:blog-1583510184473853872.post-82154295252055567892016-11-21T11:10:00.001-06:002016-11-21T13:34:37.774-06:00Accepting Feelings of Hunger… My Bone Broth Fast Experience <table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
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<tr><td class="tr-caption" style="text-align: right;"><i>No Make-up. No Filter. </i></td></tr>
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Today started as any other day, with a time of meditation and prayer, moving into my children's rooms waking them for school. Feeding them breakfast and choosing for myself a simple yogurt smoothie, which ignites a chain reaction. Was it due to the brief conversation on Sunday with a friend on her Keto Diet? Turning my own eating and exercising habits into a petri dish whose microscope is magnifying my ego. See, I've never been one for consistency - exercising when I feel like it, with no regularity. Resentfully dialing down my inclination to fried food, sweets, and other crappy food choices when my chin starts to resemble a game of connect the dots. The chain reaction started with the conversation which exploded on Monday morning, the morning of best intentions, starting with a healthy smoothie and an inspiring jog, and then, explosions: the idea of a Bone Broth Cleanse began to form.<span style="font-size: large;"><i> Unexpectedly, I decide to replace lunch with a cup of bone broth and meditation. </i></span></div>
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<a href="http://www.foodieinminnesota.com/2016/11/accepting-feelings-of-hunger-my-bone.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-38348577615615939872016-11-09T12:10:00.001-06:002016-11-14T18:58:47.411-06:00New Journey… Taking Stock Foods // Brand Ambassador<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: right;"><i>Standing in the Valley, Ready to Make the Climb to Victory! </i></td></tr>
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Are you the best version of yourself today? Asking myself the same question, I answer <span style="font-size: large;"><i>"Nope, I'm not yet where I want to be,"</i></span> but because I know God isn't done with me yet and He is full grace and mercy I'm being propelled to a path of personal transformation which I feel strongly compelled to share because maybe you, too, are going through struggles and want victory!!<br>
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<span style="font-size: large;"><i>Are you with me? Seeking Abundance… </i></span><br>
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Seeking abundance through self-love, mercy, grace, motivation, positivity, less noise, more meaningful relationships, spirituality, career contentment (no matter the path - especially SAHM!), consistency in eating and exercising and fill-in-the-blank-blank-blank-it-blank-blank??<br>
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<span style="font-size: large;"><i>Are you giving me a big fat OH, YEAZZZZZ! </i></span><br>
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Well, jump aboard this choo-choo train and read on because I'm writing a new exciting chapter!<br>
</div><a href="http://www.foodieinminnesota.com/2016/11/new-journey-taking-stock-foods-brand.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com2tag:blogger.com,1999:blog-1583510184473853872.post-80017949580248579492016-09-12T16:31:00.002-05:002016-09-16T19:32:15.603-05:002016 Community Education Classes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/29169321750/in/dateposted-public/" style="margin-left: auto; margin-right: auto;" title="At the finish line of our 10k race at 10k feet!! We did it! Timed in at 1:23. And now I feel invincible!! Running races is so inspiring! This was my first 10k + first mountain race. Nothing could've prepared me for the elevation and steep climb, but I did"><img alt="At the finish line of our 10k race at 10k feet!! We did it! Timed in at 1:23. And now I feel invincible!! Running races is so inspiring! This was my first 10k + first mountain race. Nothing could've prepared me for the elevation and steep climb, but I did" height="500" src="https://c7.staticflickr.com/9/8109/29169321750_53b1156ea1.jpg" width="500"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>When 10K training blogging is neglected. Rabbit Ears Pass in Steamboat, CO.</i></td></tr>
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Hello, Foodie Friends! <br>
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I've been very, very neglectful of my recipe writing adventures here at Foodie in Minnesota because I've been travelling, running, being a mom, being a wife, cooking at Whole Foods, running, traveling, gardening, preserving, and so so so many other things! You'll have to forgive me, but I have to <u>tell you about opportunities to hang out in person</u>! While learning about food. And cooking! And food. And eating! YES. Don't miss out! <br>
</div><a href="http://www.foodieinminnesota.com/2016/09/2016-community-education-classes.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com2tag:blogger.com,1999:blog-1583510184473853872.post-68193823620709014562016-08-07T15:21:00.000-05:002017-07-12T13:54:36.365-05:00Cold Buckwheat Sesame Noodles & CSA Veg with Carrot Ginger Dressing <div class="separator" style="clear: both; text-align: center;">
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Would describing noodles as slippery be strange? Slithery and slippery noodles with toothsome bite absolutely perfect for slurping. A buckwheat noodle with 100% buckwheat. Did you know that's kinda hard to find? Not anymore. </div>
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Give a hearty welcome to one of Minneapolis' newest local food creators, <a href="http://www.dumplingandstrand.com/">Dumpling & Strand</a> creators of freshly made noodles and pasta available at three Minneapolis area Farmer's Markets. </div>
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After meeting the proprietors of Dumpling & Strand at the <a href="http://www.midwestpantry.com/local-food-show/">Midwest Pantry Local Food Trade Show</a> Kelly and Jeff were kind enough to send over samples of their locally made carb delights for me to try and gush about. It's pretty safe to say I ended on the delicious side of the bargain. Toasted Basmati Pasta (topped with rainbow chard and an egg!), Sprouted Whole Wheat Levain Fettucine (lovely sourdough flavor!), Ramen (oh, the slurping!), Egg Fettuccine (butter and parmesan for days!). Dumpling & Strand is all things carblicious and you need to get yourself some!</div>
</div><a href="http://www.foodieinminnesota.com/2016/08/cold-buckwheat-sesame-noodles-csa-veg.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com3tag:blogger.com,1999:blog-1583510184473853872.post-19000191760498783992016-06-09T16:09:00.000-05:002016-06-09T16:09:52.796-05:00Rhubarb Compote with Lemon Verbena <a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/27449162441/in/dateposted-public/" title="Rhubarb Compote with Lemon Verbena"><img alt="Rhubarb Compote with Lemon Verbena" height="427" src="https://c2.staticflickr.com/8/7117/27449162441_6ea0075442_z.jpg" title="Rhubarb Compote with Lemon Verbena" width="640"></a><br>
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It's possible you've asked yourself since <a href="http://www.foodieinminnesota.com/2015/12/not-goodbye-ballymaloe-but-only-cheerio.html">my return from Ireland</a>: <i>"What has Becki been busy with since her epic Irish cookery adventure?"</i> Naturally, I've been happily cooking whenever the occasion may arise (Friday night backyard BBQ's! Birthday dinners for parents! Cupcakes for birthdays!) and, unfortunately, haven't found time to blog Ballymaloe inspired recipes, but Rhubarb Compote was just gorgeous enough to push me back into the blogger saddle, giving you a deserved update + a sumptuous way to eat the early summer staple rhubarb. Now, who doesn't love that?</div>
<a href="http://www.foodieinminnesota.com/2016/06/rhubarb-compote-with-lemon-verbena.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com1tag:blogger.com,1999:blog-1583510184473853872.post-33577009629839226442016-04-04T09:08:00.002-05:002016-04-07T07:21:36.683-05:00Ballymaloe Sourdough Bread + Beginning a Sourdough Starter<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/26140895685/in/dateposted-public/" title="Ballymaloe Sourdough"><img alt="Ballymaloe Sourdough" height="800" src="https://farm2.staticflickr.com/1567/26140895685_71ddfbeb08_c.jpg" title="Ballymaloe Sourdough" width="595"></a><br>
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Life After Ballymaloe is a life phase all <a href="http://www.foodieinminnesota.com/p/ballymaloe.html">past students</a> will absolutely experience after leaving The Bubble. Darina and Rory forewarned their voices would fill our thoughts as we went about our lives. Which I had a hard time believing, but they knew better. </div>
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Darina's voice fills my head when waste occurs in the kitchen. Imagine, Darina shouting across kitchen two, her hands waving wildly over her head holding the thrown out lemon destined to the hens <i>"This thrown out lemon is the difference between your vacation in the Canaries or not!!" </i></div>
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As I peruse Rory's recipes, creating menus for dinner parties and family meals, his suave elegance resonates through his writing. There are so many Ballymaloe recipes I want to share with you, so I'm going to start writing about some of my favorites. One recipe that easily can be a mainstay in every home kitchen is the maintaining of a sourdough starter and baking of Sourdough Bread. </div>
<a href="http://www.foodieinminnesota.com/2016/04/ballymaloe-sourdough-bread-beginning.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com0tag:blogger.com,1999:blog-1583510184473853872.post-64794880645567317912015-12-15T14:38:00.000-06:002015-12-16T06:09:28.650-06:00Not Goodbye Ballymaloe But Only Cheerio, Until Next Time...<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/23405209579/in/dateposted-public/" title="Shanagarry"><img alt="Shanagarry" height="640" src="https://farm1.staticflickr.com/681/23405209579_480ecf3448_z.jpg" width="480"></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br>
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Sitting down to write this Ballymaloe goodbye feels like that means it's all over. No more Buttermaloe, Doiliemaloe, or any other spoof on the cookery school on a mission to save the world from having the lights turned on when no one is around. Or does it? Maybe, it means I've only just started the journey chasing my true passion to cook, create, and inspire people in the kitchen? Surely, it means I'll embark on my own mission to save the world from the next horrible food fad, one forgotten culinary skill at a time! Yes, of course it does. Now, before I allow myself to accept Life After Ballymaloe, I'd like to draw out the honeymoon phase with a couple more reminders of my time in Ireland. </div>
<a href="http://www.foodieinminnesota.com/2015/12/not-goodbye-ballymaloe-but-only-cheerio.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com7tag:blogger.com,1999:blog-1583510184473853872.post-34837964794395425032015-12-07T09:51:00.001-06:002015-12-07T09:59:36.700-06:00Culinary Industry Advice From Ballymaloe {that I don't want to forget}<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<tr><td class="tr-caption" style="text-align: right;"><i>Darina Allen invited the students for dinner in her home.</i></td></tr>
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The students of the September 2015 12-Week Cookery Course have cooked their final exam meals for Darina's tasting, sat for four separate two hour written exams, we've finished up last goodbyes at <a href="https://flic.kr/p/yxQsWT" target="_blank">The Blackbird</a>, and knives are packed-up ready to head home destined for a new adventure. The ending, of course, is bittersweet but exciting to be headed into the unknown because, <i style="font-size: x-large;">You can't start the next chapter of your life if you keep re-reading the last one. </i>With that, I'd like to write out some learning points I don't want to forget (not that I'd be re-reading, or anything).<br>
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</div><a href="http://www.foodieinminnesota.com/2015/12/culinary-industry-advice-from.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-41018787307994372892015-11-28T05:04:00.001-06:002015-11-28T05:04:09.352-06:00Afternoon Tea at Ballymaloe House<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/22723828084/in/dateposted-public/" title="Afternoon tea at Ballymaloe House"><img alt="Afternoon tea at Ballymaloe House" height="384" src="https://farm1.staticflickr.com/777/22723828084_0848434b97_z.jpg" title="Afternoon Tea at Ballymaloe House" width="640"></a><br>
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The students of the <a href="http://www.cookingisfun.ie/" target="_blank">12 week cookery course</a> were invited to afternoon tea at <a href="http://www.ballymaloe.ie/" target="_blank">Ballymaloe House</a> as part of our culinary learning experience. We enjoyed a lovely afternoon walking the grounds, touring the wine cellar, meeting the on-premise coffee bean roaster, viewing two of the sumptuous guest suites, visiting the event center, named <a href="http://www.ballymaloegrainstore.com/" target="_blank">The Grainstore</a>, and finally, sat down for afternoon tea. As we sipped from elegant fine bone china teacups and nibbled an array of sugary biscuits, Tim Allen told the magical story of how the home became his parent's, what it was like growing up in the large country manor, and how his mother started the empire it is now. The afternoon was a refreshing change of pace for all the students and some (me) almost forgot we needed to get home and start writing up our order of work for the <a href="http://www.foodieinminnesota.com/2015/11/week-8-at-ballymaloe-cookery-school.html">next day's cookings</a>!</div>
<a href="http://www.foodieinminnesota.com/2015/11/afternoon-tea-at-ballymaloe-house.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-17759837483723691552015-11-21T10:33:00.003-06:002015-11-21T10:33:56.385-06:00Final Exam Time at Ballymaloe Cookery School<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/22782977857/in/dateposted-public/" title="Walled Gardens at Ballymaloe Cookery School turning brown in the fall."><img alt="Walled Gardens at Ballymaloe Cookery School turning brown in the fall." height="800" src="https://farm6.staticflickr.com/5740/22782977857_6b8ef37542_c.jpg" title="Showing signs of fall in the Ballymaloe Cookery School walled gardens. " width="534"></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script><br>
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Hello!! How is everyone? I miss home so bad. My bed! My car! Running on an actual path! Running! My friends! My Mom! My Dad! Sleep! Babysitters (you know who you are)! So much to say, I'm not sure where to begin. The <a href="http://www.cookingisfun.ie/" target="_blank">12 Week Cookery Course</a> students are heading into week 10 at Ballymaloe Cookery School. Last week, some of the highlights were poaching a ray wing (basically a huge sting ray with massively sharp spikes all over it and slime. So much slime.), saucing up some spicy pork ribs (going to use that recipe again!), Christmas demonstration day (<a href="https://flic.kr/p/BgMxBJ" target="_blank">Pam sure knows her Christmas Cakes</a>!), tasting <a href="http://www.lustau.es/" target="_blank">Lustau sherry</a> with <a href="https://flic.kr/p/AHhuUk" target="_blank">the actual makers</a> from the Jerez growing region in Cadiz, Spain, an olive and olive oil tasting (my belly hurt so bad that night — too many olives!), butchering a pig and helping the <a href="http://www.greencitymarket.org/farmers/farmer.asp?id=102" target="_blank">Nomad Food Company</a> throw a pop-up dinner at school, making of puff pastry, a tapas demonstration, and most loomingly, preparing for our final exams!!! Daunt, Daunt, DAAAA!!!</div>
<a href="http://www.foodieinminnesota.com/2015/11/final-exam-time-at-ballymaloe-cookery.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-52674884773384244882015-11-07T12:06:00.001-06:002015-11-09T15:17:25.355-06:00Week Eight at Ballymaloe Cookery School<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eU0cAcs2njA/Vj4TSIxO9TI/AAAAAAAAHkQ/qoCU3EzJLec/s1600/IMG_3720.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-eU0cAcs2njA/Vj4TSIxO9TI/AAAAAAAAHkQ/qoCU3EzJLec/s640/IMG_3720.JPG" title="Ballymaloe Kitchen 1" width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>How Julia Child would've sealed a classic French Paté Terrine, with fluting paste, not tinfoil.</i></td></tr>
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I'm never going to be the same again. Without sounding like an egotistical culinary snob, at this point in the <a href="http://www.cookingisfun.ie/" target="_blank">Ballymaloe 12 Week Cookery Course</a> my culinary prowess has been elevated to such heights the universe's destiny to utilize me as a scepter of cooking knowledge is certain. So much has been covered, to actually attempt processing the knowledge while still enduring the process of learning is entirely overwhelming in itself, but let me try. </div>
<a href="http://www.foodieinminnesota.com/2015/11/week-8-at-ballymaloe-cookery-school.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-43809015254773470822015-11-01T09:35:00.001-06:002015-11-01T10:39:05.482-06:00Midterm Exams at Ballymaloe Cookery School<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-EEyhEKJhcKI/VjXOWQT2qtI/AAAAAAAAHi8/rcq8idapx-w/s1600/IMG_3676.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-EEyhEKJhcKI/VjXOWQT2qtI/AAAAAAAAHi8/rcq8idapx-w/s640/IMG_3676.JPG" width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Tim and Darina Allen in the Fruit Garden at Ballymaloe Cookery School.</i></td></tr>
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We're heading into week eight at school which means almost <a href="http://www.foodieinminnesota.com/2015/10/week-four-at-ballymaloe-cookery-school.html">four weeks have past since the last update</a> on the lightening-fast-paced cookery adventures. If silence is any indicator of lacking mental energy remaining <a href="https://flic.kr/p/zECrep" target="_blank">for these</a> at the end of my day then let this be clear — I am tired. So. Tired. A teensy, weensy part of me wants the course over to allow a time of processing all I've cooked/read/learned/seen/heard/experienced. But, the other mostly large part of me says: bring it on! more. more! More! MORE!!! What else can I learn? Cook? Do? See? </div>
<a href="http://www.foodieinminnesota.com/2015/11/midterm-exams-at-ballymaloe-cookery.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com1tag:blogger.com,1999:blog-1583510184473853872.post-9658507652220650502015-10-11T10:41:00.000-05:002015-10-11T10:43:37.767-05:00Week Four at Ballymaloe Cookery School<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eEFVWKIfVCI/Vhpyw-nb_TI/AAAAAAAAHgw/yo1Z7dG8KFI/s1600/IMG_3480.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="640" src="http://1.bp.blogspot.com/-eEFVWKIfVCI/Vhpyw-nb_TI/AAAAAAAAHgw/yo1Z7dG8KFI/s640/IMG_3480.JPG" title="Marzipan Stuffed Dates in Kitchen 3 at Ballymaloe Cookery School." width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Marzipan Stuffed Dates in Kitchen 3 at Ballymaloe Cookery School.</i></td></tr>
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Things are getting real as week four has been completed at Ballymaloe Cookery School because I've scheduled myself a sit down with Darina Allen in hopes of contemplating my future in the food biz and a couple resumes are in potential employers' inboxes. One resume to Travail Kitchen & Amusements, a fine dining restaurant in Robbinsdale, MN doing a unique chef tasting menu, small plates and seriously whacky behavior during service including drinking beer from a boot. Another resume to Scripps Network in Chicago, the mother network to Food Network, for a peon sales position job. The prior submission has me refreshing my inbox with fleeting hope they've emailed me a return message. Alas, trying to stay present and not worry too much about the future, knowing it will all work out, but I'm only human and I need to worry a little bit or what else would I worry about? In two weeks we'll be tested on our knowledge thus far, so I guess I could worry about an exam about identifying twenty types of lettuces and herbs. A more productive worry.<br>
</div><a href="http://www.foodieinminnesota.com/2015/10/week-four-at-ballymaloe-cookery-school.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com0tag:blogger.com,1999:blog-1583510184473853872.post-52016368714481202202015-10-04T09:41:00.004-05:002015-10-04T09:41:55.602-05:00Week Three at Ballymaloe Cookery School<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/21702608930/in/dateposted-public/" style="margin-left: auto; margin-right: auto;" title="Sunrise over Ballymaloe Cookery School"><img alt="Sunrise over Ballymaloe Cookery School" height="427" src="https://farm1.staticflickr.com/709/21702608930_642e2fc857_z.jpg" title="Sunrise over Ballymaloe Cookery School" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Sunrise over Ballymaloe Cookery School in Shanagarry, Co. Cork, Ireland.</i></td></tr>
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<script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>On my way into school Friday morning the sunrise over the Ballymaloe Cookery School fields takes the breath away. As the third week of chef school ends and I head into week four, sitting down to write out some thoughts, I find myself needing to unbutton my jeans so I can breathe. Bread and butter in abundance (the school makes their own and it's divine), so much dairy (Irish cows make the best cream!), dessert after every meal (yes, I'll have seconds! and thirds! and fourths!). Eating comes with the culinary territory, I know, I know, and we're heading into sweater season, so I'm going to continue to eat with abandon. Because I'm probably here only once in my lifetime and if I miss one Orange Creme Scone or Smoked Haddock Fish Cake I may have missed a great opportunity to learn more about Irish culture (ahem). </div>
<a href="http://www.foodieinminnesota.com/2015/10/week-three-at-ballymaloe-cookery-school.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com7tag:blogger.com,1999:blog-1583510184473853872.post-23730455904161934492015-09-27T13:16:00.000-05:002015-09-27T13:18:21.759-05:00Week Two at Ballymaloe Cookery School<div style="text-align: justify;">
Another week down in the Ballymaloe Cookery School Book has me falling into the groove of this place. Some of the highlights of the past week were breaking down a whole chicken, filleting a fish, and learning how to butcher half a lamb. It's so empowering to know I can now go to my local butcher, buy half a lamb and I'll know how to process and make it into cuts of meat. </div>
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<a href="http://www.foodieinminnesota.com/2015/09/week-two-recap-at-ballymaloe-cookery.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com2tag:blogger.com,1999:blog-1583510184473853872.post-27351895192947181652015-09-22T14:58:00.004-05:002015-09-27T13:18:11.800-05:00Week One at Ballymaloe Cookery School<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="http://1.bp.blogspot.com/-N2yJJiDWA0U/Vf8S92gRstI/AAAAAAAAHdQ/liN7EkE3TTI/s1600/DSC_0036.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" height="426" src="http://1.bp.blogspot.com/-N2yJJiDWA0U/Vf8S92gRstI/AAAAAAAAHdQ/liN7EkE3TTI/s640/DSC_0036.JPG" title="Farmer's Market in Midleton, Co. Cork, Ireland" width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Farmer's Market in Midleton, Co. Cork, Ireland</i></td></tr>
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<a href="http://www.foodieinminnesota.com/2015/09/week-one-two-at-ballymaloe-cookery.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4tag:blogger.com,1999:blog-1583510184473853872.post-75022313021911332532015-09-14T14:25:00.000-05:002015-09-14T14:27:20.698-05:00First Day at Ballymaloe<div class="separator" style="clear: both; text-align: center;">
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-MPJctDgY_9M/Vfcc79-oX9I/AAAAAAAAHcE/NM2BYJ2cbCM/s1600/IMG_3317.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="Ballymaloe Cookery School, Shanagarry, Co. Cork, Ireland" border="0" height="640" src="http://3.bp.blogspot.com/-MPJctDgY_9M/Vfcc79-oX9I/AAAAAAAAHcE/NM2BYJ2cbCM/s640/IMG_3317.jpg" title="Reception lobby at Ballymaloe" width="414"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Reception lobby of Ballymaloe. </i></td></tr>
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Exxxxxxxxhale. First day of school, check and done. Where to start describing this surreal experience (I still don't believe this is my real life, pretty sure I'm actually in a really, really long dream)? Ok, so, at this point I'm adoring living in a European country. Spaces, cars, bathrooms, roads, everything is smaller. People don't waste like Americans do, paper cups, paper towels, paper everything is not a thing here. When you leave a room, the lights are turned off. Water is treated as gold. Europeans <i><span style="font-size: large;">talk about issues</span></i>. And they are quiet. So fucking quiet. Dam, I can easily feel like an elephant in a china shop because, first, I suffer from tinnutis making me deaf as a bat, so, I can't hear what the fuck you said anyways and second, people fucking mumble here. They are, like, mysterious and stuff. Well, hot dam, I can be mysterious, too! Back to the adoring part. So. </div>
<a href="http://www.foodieinminnesota.com/2015/09/first-day-at-ballymaloe.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com2tag:blogger.com,1999:blog-1583510184473853872.post-38067244599512008902015-09-13T08:49:00.000-05:002015-09-13T10:05:54.724-05:00The calm before the storm // Exploring surroundings of Ballymaloe<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/21195241979/in/dateposted-public/" style="margin-left: auto; margin-right: auto;" title="Penn Castle, Shanagarry, Co. Cork, Ireland."><img alt="Penn Castle, Shanagarry, Co. Cork, Ireland." height="427" src="https://farm6.staticflickr.com/5719/21195241979_e131b83fbb_z.jpg" title="Penn Castle, Shanagarry, Co. Cork, Ireland." width="640"></a></td></tr>
<tr><td class="tr-caption" style="text-align: right;"><i>Penn Castle in Shanagarry, Co. Cork, Ireland. Birthplace of William Penn, the founder of Pennsylvania State.</i></td></tr>
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It's Sunday so naturally (ha!) we went to church. Liam is getting used to walking everywhere, it was weird for him walking to church, but he did and sat through Catholic mass. Big exhale. After a little lunch and rest, tonight I (nervously/excitedly/scaredly) make the <a href="https://instagram.com/p/7dg-c8utDg" target="_blank">five minute walk</a> to meet all my classmates and have <strike>enough social lubrication to quell the butterflies</strike> a brick oven pizza. It's so unbelievable to have had this Mental Checklist of <a href="http://www.foodieinminnesota.com/2015/09/making-my-way-to-ballymaloe-morning-in.html">things I'd be doing</a> before actually cooking in their kitchen, but here I am, completing the list and rockin' it! Like a MAD WOMAN! Let's keep the confidence. Yes? Yes. YES. YES!!! </div>
<a href="http://www.foodieinminnesota.com/2015/09/the-calm-before-storm-exploring.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com2tag:blogger.com,1999:blog-1583510184473853872.post-82952747290753791342015-09-09T04:04:00.000-05:002015-09-12T04:19:22.493-05:00Making my way to Ballymaloe // A morning in Dublin<br>
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<a href="http://2.bp.blogspot.com/-i7BzKAIYnFY/Ve_o-qLzEJI/AAAAAAAAHbA/TTTAaW-UOq4/s1600/IMG_3088.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="Regency Hotel Dublin, Ireland" border="0" height="320" src="http://2.bp.blogspot.com/-i7BzKAIYnFY/Ve_o-qLzEJI/AAAAAAAAHbA/TTTAaW-UOq4/s320/IMG_3088.JPG" title="Requisite morning coffee." width="240"></a><span style="text-align: justify;"></span><br>
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Good morning from Ireland! It's surreal to be drinking coffee in a Dublin hotel restaurant, about to write a blog about my travels, amidst din of other travelers, foreign language utterances floating around me, soaking it all in before it's <a href="http://www.foodieinminnesota.com/2015/08/foodie-in-minnesota-moving-to-ireland.html">work, work, work</a>. What was a night of trying to sleep into the correct time zone, read: my eyes were brightly open after a measly two hours of sleep, staying that way for about four more hours, but thankfully fell back asleep and woke up at 8:00 am local time and *hopefully* will be on the regular sleep schedule tonight. </div>
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<a href="http://www.foodieinminnesota.com/2015/09/making-my-way-to-ballymaloe-morning-in.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com0tag:blogger.com,1999:blog-1583510184473853872.post-77586929346146541832015-09-06T10:13:00.002-05:002015-09-06T12:19:22.437-05:00Chocolate Beet Cake + Preflight Musings<div style="text-align: justify;">
<a data-flickr-embed="false" href="https://www.flickr.com/photos/99064794@N06/21000262508/in/dateposted-public/" title="Chocolate Beet Cake"><img alt="Chocolate Beet Cake" height="397" src="https://farm6.staticflickr.com/5715/21000262508_1137eb7903_z.jpg" title="Chocolate Beet Cake" width="640"></a><script async="" charset="utf-8" src="//embedr.flickr.com/assets/client-code.js"></script>
Tomorrow I leave! Goodbye house, goodbye stuff, goodbye roads appropriate for two cars, goodbye family and friends, goodbye moon, goodbye chair, goodbye noises everywhere. </div>
<a href="http://www.foodieinminnesota.com/2015/09/chocolate-beet-cake-preflight-musings.html#more">Read more here!</a>beckimelviehttp://www.blogger.com/profile/15766668402191890272noreply@blogger.com4