Disclosure: I attended the International Food Bloggers Conference in downtown Sacramento, CA in July 2016 at a reduced rate for “citizen bloggers and social media experts” who would write three posts about their experience at the conference. This is my third post in a series, which highlights the the eateries I visitied during the weekend, within walking distance of the state capital building and the Hyatt Regency Hotel. All opinions are mine.
When I found out that the 2016 International Food Bloggers Conference would be held in Sacramento, CA, I registered immediately. Even though I had never spent any time in Sacramento, I knew that the organizers were planning tours and sessions highlighting California’s agriculture and America’s Farm to Fork Capital. And best of all, I’d have a chance to see old friends, make new ones, and explore some of the eateries in downtown Sacramento. Continue reading
Belgian Endive (pronounced “Ahn-Deev” is grown inside in complete darkness, unlike endive (pronounced N-Dive) which is grown in a field like lettuce.
You say tomato and I say “to-mah-to”, but both pronunciations of the word mean the same thing, right? Not so with “endive”! Whether you say “N-Dive” or “Ahn-Deev” makes a big difference! Although they are both members of the chickory family, they are completely different.
Belgian Endive (pronounced Ahn-Deev) on top and Curly Endive (pronounced N-Dive) at the bottom
If you say “N-Dive” you are talking about a curly edged green that is grown outside. It can be called curly endive, and other plants that are related to it are escarole and frisee. If you say “Ahn -Deev” you are describing Belgian endive, with tightly packed leaves and an elongated shape that is grown indoors in complete darkness.
Food Bloggers touring California Endive Farm (from left) Sara from My Imperfect Kitchen, Mimi Avocado, and Nancy from A Communal Table
During the International Food Bloggers Conference in Sacramento, Ca. I was thrilled to visit California Endive Farms as part of a pre-conference tour. Continue reading
Today I’m excited to share these Tangerine Blondies with you, and the story about how they happened in my kitchen. I don’t usually bake with citrus fruits, but after this latest discovery I’ll be doing more of it!
Are you a tangerine lover? It’s so hard to wait until those gorgeous little oranges are perfectly sweet and ready to eat! The Tango mandarin oranges that we grow here on the ranch are in season, so I have been looking for ways to use those sweet, seedless beauties in recipes. Continue reading
Isn’t this the cutest kitchen? A few weeks ago I was treated to lunch here, hosted by The Golden Door Resort and Spa, which is just a few miles from our ranch. I flew all the way to Chicago to attend the Eat Write Retreat food bloggers’ conference and so did Chef Greg Frey Jr. from the Golden Door! He carried ruby red grapefruit grown on the resort property in California to make those refreshing mocktails you can see on the table! A busload of food bloggers from all over the United States arrived Continue reading
Here’s the perfect brunch for a lazy morning! I’ve seen avocados with eggs baked inside, but this avocado stuffed with crab cake has the best of both worlds: Continue reading