Cupping Coffee

Seattle Coffee Works hosts coffee tastings or "cuppings" every Monday and Thursday at 3:00, and I've become an unabashed fan! Check out these pictures and join me when you're in Seattle!

How to taste coffee

1) Grab a clean cup and soup spoon

2) Stand in front of a steaming bowl of coffee

3) Bend over, hovering your nose close to the bowl, open your mouth slightly and inhale, sniffing the coffee

4) Dip your spoon into the coffee, being careful not to agitate the grounds, which should have sunk to the bottom of the bowl, and withdraw a small amount of coffee onto your spoon

5) Making the most obnoxious slurping sound you can, slurp the coffee into your mouth, essentially spraying the coffee over your tongue

6) Smack your lips and taste the coffee

See if you can recall flavors that come to mind: some of them include caramel, chocolate, bright citrus, and berries. Discuss these tastes with fellow coffee tasters, and enjoy yourself!

On Mondays, Katie Shaw hosts a coffee origin tasting, and we explore different origins. On Thursdays, Ryan Miller hosts a vertical coffee cupping in which we explore different brewing methods, like vacuum pots and Tribeca! Check out their blog for explanations.

Cook Gluten Free and Win!

I'm hosting a cooking contest on my cooking blog Peas On Moss. Check it out! You could win some great samples from Pamela's Products.

Coming of Age

Last fall, when I was interviewing for a job, I found myself rounding up my age to 27. Sounds ridiculous, I know, but I have found that when looking at a potential manager, people tend to evaluate my age even before my abilities come under question. So, I would find myself rounding my age to some respectable but youthful age. Now, I don't have to do that, because I've hit that supposed respectable number. So, in my 27 years, what have I learned?

Well, I learned to gut a fish (tastes great with a balsamic reduction)


I learned that I love speed boats and sunny days

That I love to try good food


That my husband is the best partner with whom I could have picked to ride this crazy journey.





New friends, new ideas are great.

That matching outfits is hilarious and flattering. My rule of thumb is "would Brittany wear this?"



I hope this is the best year yet!

Laura Hunter's Prize Winning Lasagna

Kimberly's Comments: I've known Laura since we were both shrieking 7-year-olds scrambling around the YWAM base on Lantau Island, Hong Kong. I think I've written to her more than I've spent time in the same time zone with Laura, but there is something unique about friends that you've known as long as your memory will stretch. We saw each other during one blazing hot summer in 1997, touring around with the Mercy Ships and singing and dancing. Our parents did a better job at keeping in touch, and I would learn about her life's adventures through them. Facebook has rekindled that friendship, and she happened to follow my blog when I had a drawing for a free baking dish from Cookware.com. Since she's such a champion, she actually blogged twice about the event. Oh, and she graciously agreed to submit this blog entry as a followup for the prize. Thanks, Laura! The recipe and photo of the recipe are Laura's. Check her blog for more creative recipes and excellent photos!

Laura Hunter

Ever since the first Tupperware party to the first infomercial for the perfect knife set people have been on the continuous hunt for the perfect new addition to their kitchen. We want the latest and the greatest, but I find it hard to constantly sift through the ads and the reviews to find what I actually need. We all have different needs in the kitchen and what might be an amazing find to one person is dull and useless to the other. Over Christmas I won the Paula Deen 9" x 13" Stoneware Baker from Kimberly King Schaub’s blog, Cooking with the Schaubs. And I must say that without even knowing that I needed it I found something that is perfect for my kitchen. The greatest part of this pan is how evenly it seems to cook my food and how easy it was to clean up. The other day I made lasagna, and after the second day with leftovers in the fridge I thought I would have to soak it for a while before I could clean it. I was happy to discover that with a little bit of soapy water the dish cleaned right away, what a refreshing change. It is fun when little surprises come your way that you didn’t even know you wanted.

Lasagna
1lb of ground beef
1 cup chopped onion
5 oz can diced black olives
2 garlic cloves minced
1 14 1/2 oz can of diced tomatoes, drained
1 8oz can tomato sauce
1 tbsp dried Italian seasoning
1/4 tsp black pepper
1 package of whole wheat lasagna noodles
1 beaten egg
1 15 oz container of ricotta cheese
1/4 c. Parmesan cheese
6 oz. shredded mozzarella cheese

For sauce: In a large sauce pan cook beef, onion and garlic until meat is brown. Drain.

Stir in canned tomatoes, sauce, Italian seasoning, black olives and pepper into meat mixture and bring to a boil. Reduce heat and simmer for 15 minutes, stirring occasionally.

Meanwhile cook noodles according to package instructions being careful to cook until tender but still firm. This is key to not over cook the noodles so that your lasagna has body to it. Drain noodles and set aside.

For filling combine, egg, ricotta and the 1/4 c. of Parmesan and set aside.

Spread about 1/2 cup of sauce at the bottom of your pan and then layer with your cooked noodles, trimming or overlapping as needed. Spread 1/3 of sauce and then 1/3 of filling over noodles, top with 1/3 mozzarella cheese. Repeat layers.

Bake at 375 in oven for 30-35 minutes. Let stand for 10 minutes before serving.

* Special note from Kimberly *
Some stoneware pans, the unglazed pans, don't always require soap to clean them. Pampered Chef stones will actually be damaged, so be sure to check your manufacturer's labels.

Seared Salmon Glazed with Balsamic Vinegar and Honey with Smoked Paprika Roasted Red Potatoes and Caprese Salad

Fresh salmon is naturally sweet and creamy, and it doesn't need to be drowned out with super sauces and zippy spices. Since Joshua is on a gluten-free diet, I choose side dishes that are naturally gluten free, like red potatoes. Since the dish itself is rich, I wanted the vegetables to be simple and delicious on their own. You can choose a different side dish for your special dinner. This dish serves 2.

1 pound salmon filet, cleaned of bones, rinsed, and patted dry
1/4 cup Balsamic vinegar
2 tablespoons clover honey
1 tablespoon, divided Kosher Salt
1 tablespoon Black Pepper, freshly ground
6 small red potatoes, scrubbed
1 tablespoon smoked sweet paprika
8 tablespoons olive oil, divided
1 medium beefsteak tomato
4 fresh basil leaves
2 ounces mozzarella, sliced thinly

1. Clean the salmon filet thoroughly. Rub your fingers along the fish and check for fine bones. Even though the fish has been prepared, check to make sure the side bones are removed. Use clean tweezers and remove the bones you find. Rinse the filet and pat dry. Season with salt and pepper (approx 1/2 teaspoon each)



2. Preheat oven to 425 degrees. In a small nonstick saucepan, pour the balsamic vinegar. Place the saucepan over medium heat and bring to a simmer. Simmer for 10 minutes, but be careful not to let it boil or splatter all over. The balsamic vinegar with start to evaporate and thicken just slightly.

3. Meanwhile, slice the potatoes into large chunks. Place in a bowl, drizzle with olive oil, and sprinkle with the Kosher salt, smoked paprika, and ground pepper. Pour potatoes into a stoneware baking sheet or sheet pan. Place the pan in the oven. Bake for 20 minutes. At the halfway point, stir the potatoes, and turn them, so the other sides can also get browned.

4. While the potatoes are roasting, preheat a large nonstick skillet over high heat. When the pan is extremely hot, pour in 3-4 tablespoons of olive oil. Carefully slide the seasoned salmon into the pan - skin side up, being careful not to splash hot oil on yourself. Cover immediately with a splatter guard. Let fry for 3-5 minutes without touching it. You are creating a crispy crust for the salmon.

5. While the salmon is searing, add the honey to the balsamic vinegar and stir. Return to the heat and let simmer for about 3 more minutes.


6. Once the salmon has seared on the top side, carefully flip the salmon over and place the splatter guard back on top. Sear this side for another 5 minutes, or until the salmon is cooked through to 135-145 degrees.

7. Slice the beefsteak tomato. Then lay out on a serving plate and sprinkle lightly with salt. Top with the slices of cheese. Stack the basil leaves on each other and then roll up. Slice the basil leaves into the thin threads. Sprinkle overtop the tomato and cheese slices. Refrigerate until ready to use.

8. Remove the potatoes from the oven. Remove the salmon from the pan and place on a separate plate to cool briefly.


9. Divide onto plates and enjoy.