Showing posts with label Green Holiday. Show all posts
Showing posts with label Green Holiday. Show all posts

Sunday, April 4, 2010

Green Holiday: Easter

I really like Green Holidays - it's a great opportunity for me to stretch my planning and culinary preferences and see how sustainable, organic, local and ethical I can make it. This year was particularly special, since our local family farm was able to offer us a whole lamb that was bottle-fed goat's milk and humanely slaughtered.

We also made our plans to enjoy our Easter feast in the park instead of inside our homes, using up electicity and breathing recycled air. The day was beautiful, with a little breeze and mid-70s, all of us got a wonderful dose of Vitamin Daylight! We conserved energy enjoying all that beautiful sunlight and we used cloth napkins and plastic beach plates so we didn't have any waste!

Though I played with family favorites last year, this year our menu was Mediterranean:

Stuffed Grapeleaves:

Tabouli

  • organic tabouli mix (I have to admit this is cheating: I usually make it fresh with cracked wheat bulgur)
  • organic American cucumbers
  • organic tomatoes
  • local, organic parsley
  • organic lemons

Falafels

  • falafel mix (this is my favorite: we bought fresh pressed garbanzo mix from our favorite Mediterranean cafe - Baladi's)
  • peanut oil

Hummus

  • organic garbanzo beans
  • organic tahini paste
  • organic olive oil
  • organic lemons
  • organic garlic
  • white pepper

Pita Bread

  • local fresh whole wheat pita (these we purchased fresh from Baladi's - who makes them in his store each morning)

Friday, March 26, 2010

Green Holiday: Anniversary

Joshua and I just celebrated our 5th wedding anniversary this last weekend. We talked about a lot of options on where we wanted to go, but the consensus was ultimately that we wanted to try a "Stay-cation"... a Be a Tourist in Your Own Hometown idea (Google it, it's huge). Heading out to the oceanfront during tourist season is something we haven't done in the five years we've lived here, but heading down in the beginning of spring seemed like a fair idea.

Joshua and I usually see our anniversary weekend as a great way to put our feet up, relax, eat great food, soak in a spa, get a massage, enjoy a celebratory drink and take it slow. Of course, with a toddler, all these things are not usually possible, but since Aoife is so much a part of our family and a part of our love we thought it would be great to make it a family getaway. Our prayers were answered as we woke up Friday afternoon to a weekend forecast of mid-70s and all sun.

The Accommodations:

  • We really love the attentiveness and individual personalities of small business bed and breakfasts. We decided on the Beach Spa Bed and Breakfast, an eco-friendly B+B just three blocks from the Virginia Beach Oceanfront. It won awards from B+B.com as the #1 spa in America. We can totally see why after we experienced such fantastic customer service, delicious breakfasts, lovely room and amazing spa shower (not to mention extreme graciousness with us for travelling with our toddler)!

The Food:

  • We wanted to eat at local small businesses that were tasty and close to our B+B so we could leave our car parked all weekend. Here's what we came up with: We ate Friday night at Pi-Zzeria, where we shared a great huge salad and a small pizza (sans pepperoni and mushrooms, of course). They brought out a little lump of pizza dough for Aoife to play with while we waited for food since it was so busy, but the wait went quickly and the company was fantastic (as always).
  • Saturday afternoon we picked up curried chicken sandwiches from Taste Unlimited for a picnic on the beach (that was the plan anyway... we were too hungry to walk any further so we gobbled it up on site!).
  • Saturday night, Joshua and I enjoyed a really amazing intimate dinner at Zoe's. A girlfriend came by to watch Aoife so we could enjoy our anniversary dinner alone. Steaks, Scotch, edamame hummus and chocolate souffle were the orders of the night and we had a wonderful time in their really funky and comfortable dining room.
  • Sunday afternoon we stole our first taste of frozen custard for the season at Kohr's at the beach. Unfortunately, Aoife missed the taste since she was already napping, but we were too happy to be driving in the car with the windows down eating custard to notice!

The Entertainment:

  • Friday evening, we went to the Virginia Beach Convention Center to check out the sports expo for the annual Shamrock Marathon. The marathon took place on Sunday, but on Saturday they ran some shortie fun races, including an 8k. Our B+B was only two blocks from the race route, so runners and family members and friends were jogging up our street both Saturday and Sunday morning, making it exciting to sit back on our deck and enjoy our coffee.
  • Saturday morning, Aoife got to dig her little shovel in the sand and make sandcastles at the oceanfront with her favorite friend, Amanda, while Joshua and I enjoyed a couples' massage in our suite. The married couple that performed our massages made us melt into the spa tables and completely soothe away all our stress and knots. It was completely delightful.
  • Saturday afternoon, after we got Aoife all cleaned up from her beach excursion and we nibbled a bite to eat, we headed out for a round of putt-putt at Jungle Golf, just three blocks from our B+B. We loved showing Aoife the elephant, hippopotamus, rhinoceros, giraffe and gorilla! Of course the sunny weather drew out huge crowds of people, but it was fun playing around with the family!
  • After loading up Sunday, we enjoyed a little picnic in a local park and decided we weren't quite ready to head back home, so we called up our local family farmers at Pungo Naturals to see the newborn baby sheep and baby goats. There's nothing quite so sweet as newborn animals!

Saturday, November 28, 2009

Green Holiday: Thanksgiving


Trying to continue to make the most of our resources, minimize waste, eat a SOLE food diet and encourage others to have Green Holidays, I've included a little sneak peak into our November festivities. This was my first year hosting Thanksgiving and cooking a turkey without my mom, but we tried our best and made sure we were making tribute to seasonal, local food as well as traditional family favorites!

Grandma Balaban's Holiday Spinach Balls (photo above)

Mom's Olive Tapenade

  • green olives & black olives
  • toasted pecans
  • organic omega-3 mayonnaise with flax seed oil
  • water crackers

Betty Magill's Cranberry Salad

  • fresh organic cranberries (photo above)
  • organic grapes, celery, orange and tart apple
  • crushed pineapple
  • all-natural vegan gelatin
  • organic fair-trade white sugar
  • organic walnuts
  • organic cream cheese

Old-school Mashed Potatoes

Mom's Sausage Stuffing
  • organic celery, onion, apple, fresh sage
  • organic seasoned stuffing mix
  • fresh nitrate-free venison sausage (gifted to us from our Texan rancher family)
  • homemade vegetable stock (photo above)
  • organic dried cranberries

Brined Turkey with Cider Gravy

  • organic, free-range, heritage turkey
  • organic, sea-salted butter
  • fresh organic sage & rosemary
  • salt brine mix from Williams-Sonoma (photo above)
  • unpasteurized, fresh, domestic apple cider
  • organic, unbleached, unbromated flour

Drinks

  • fresh homemade chai (served both chilled and hot)
  • organic, fair-trade, shade-grown coffee
  • unpasteurized fresh domestic apple cider