Alpacas, Pygmy Goats and Scallops with Hazelnut Vinaigrette

The weekend found TBHITW and I all alone. The girl was staying with friends and the boy was attending a two day interview at his summer camp in the hopes of being accepted into the Counselor in Training program (he made the grade!).

Two whole days with nothing to do except what we wanted to do.

And how did we choose to fill the hours?

We dreamed of course.

We talked about our future.

The land, the new house.

And for me, any future plans have to include a few animals. Yes, I'm one of those kind of people.

I am an animal lover.

We have our Holly Bear now. And some koi in a backyard pond. Do fish count as pets?

Anyway, we talked and I googled. There is a lot of information out there regarding small farm animals. Much more research and of course some solid courses are needed in the future but for now we have decided we would like:

Some Pygmy Goats AND some Alpacas

Alpacas are known to be gentle, intelligent animals and are raised for their luxurious fiber. Pygmy goats are well, just look at them, how cute are they? And their milk is sweeter and has more nutrients than cow's milk; not to mention goat cheese making is on my list of kitchen activities.

Of course we will also have some chickens. And TBHITW wants to add two Miniature Australian Shepherds to the mix as Holly will be entering her golden years (or at least middle age years) by then and may be more content laying in front of the fire instead of herding alpacas, goats and chickens.

These boys look up to the job, no?

All the dreaming and talking and planning put us in the mood for a romantic dinner for two. This is an elegant meal that is luxurious to eat, yet easy to make. While one of you tends the scallops and vinaigrette, the other can stir the polenta. While stirring, dream your own dreams.

Scallops with Hazelnut Vinaigrette over Soft Polenta: serves 2

1/2 pound fresh caught scallops

4 tablespoon butter

2 tablespoons shallots, minced

2 tablespoons hazelnuts, rough chopped

2 tablespoons white balsamic vinegar

1/4 cup arugula

First, make the polenta:

2 cups chicken broth, simmering

4 tablespoons polenta (quick cooking kind)

3 tablespoons grated parmesan cheese

2 tablespoons butter

3 tablespoons heavy cream

Bring the broth to a simmer. Whisk in the polenta (slowly, no lumps). Cook until thick (about 5 minutes). Switch to a wooden spoon. Stir in the parmesan cheese. Set to very, very low. Stir occasionally while you make the scallops.

For the scallops:

Place the butter in a large saute pan and melt over medium low heat until melted and foamy.

Pour off the butter (save). Do not wipe out the pan.

Dry the scallops on a paper towel and season with salt and freshly ground pepper.

Heat the pan over medium heat and add the scallops. Turn after 2 minutes. Cook for another 2 minutes. Remove to a warm plate and keep warm by loosely tenting with foil.

Put the reserved melted butter back in the pan and add the shallots. Saute for 1 to 2 minutes, just until soft. Add the hazelnuts and toss around to warm. Add the white balsamic vinegar and heat through - it will sizzle up. Toss in the arugula.

The finished vinaigrette is richly sweet, tangy and nutty.

Quickly, finish the polenta by stirring in the butter and cream. Ladle some polenta into two shallow bowls. Top with some scallops. Drizzle the hazelnut vinaigrette over the scallops and serve.

A Cook's Notes: of course every romantic meal needs an equally romantic dessert and what is more romantic than something chocolate? Tomorrow I'll give you the fastest, easiest make ahead recipe in the world for Individual Chocolate Lava Cakes. Until then, Bon Appetit!

Winter Dreams and Pistachio Crusted Chicken

Here we go again.

We got out early this morning for our walk, Holly Bear and I. The snow had already begun to fall and the weatherman is predicting a massive storm with snow, sleet, rain, ice and wind. When it is all said and done on Friday night we should have 16 to 18 inches of snow on the ground with a middle layer of ice and 50 mile an hour wind gusts.

"My" swan was still in the pond. Where did he come from? How long will he stay?

This morning he had some company. A gaggle of geese with snow on their backs. Bet they are wishing they had flown just a bit more south....


We closed on our land last week so we are now official owners of 12.5 acres of a dream.

We have been busy pouring over house, barn and out building plans. In March we have a meeting with a builder who specializes in geothermal heating and cooling. We are dreaming. TBHITW is dreaming of a barn and workshop, just for him.

I am dreaming of a small, one room guest house located in the woods, just beyond the main house.

When family and friends aren't visiting I'll use it for sewing and quilting and maybe a summer kitchen.

Of course we are both dreaming of building the "main" house.

We were going to go "up" to the land this weekend but the weather (just 3 hours north) is supposed to be even more intense with 30 inches of snow predicted, high winds and 6 foot drifts. Guess we'll postpone our winter picnic.

What do you dream about on snowed-in days?

This recipe is from my incredibly talented and beautiful sister, J.

Pistachio Crusted Chicken (serves 4)

1/2 cup unsalted, shelled pistachios

3 tablespoons black sesame seeds (you can use light colored seeds too)

2 teaspoons ground coriander

1 1/2 teaspoons ground cumin

1 egg

1 tablespoon water

1/4 cup flour

Salt and freshly ground pepper, to taste

4 boneless, skinless chicken breast halves (about 6 ounces each)

Cooking Spray (or butter if you prefer)

Preheat oven to 400 degrees F.

Coat a foil lined baking sheet with cooking spray (or smear with butter)

Finely chop pistachios in a food processor or by hand. Transfer to a shallow bowl and stir in the sesame seeds, coriander and cumin. In another shallow bowl beat the egg with the water. Add flour to a third bowl and season with salt and pepper- this is your breading station.

Dip a piece of chicken in the flour and shake off excess, dip in egg mixture, then pistachio mix, turn and coat both sides.

Transfer to the greased baking sheet and repeat with remaining chicken pieces. Bake for 25 to 30 minutes or until juices run clear when pierced with a knife in the thickest part of the chicken breast.

Glazed carrots will make a not only attractive, but tasty side dish.

Glazed Carrots:

1 1/2 tablespoons olive oil

1 teaspoon cumin seeds

6 carrots, sliced 1/4 inch thick on the diagonal

1/3 cup orange juice

1 1/2 tablespoons honey

2 tablespoons cilantro, chopped (optional)

Heat oil in a skillet over medium heat. Add cumin seeds and cook until fragrant (about 2 minutes). Add carrots and toss to coat with oil. Season with salt and pepper. Add orange juice, cover and cook for 8 minutes. Reduce heat to medium low and stir in honey. Continue to cook, uncovered for 4 to 5 minutes or until liquid evaporates and carrots are tender.

Yum. Stay Warm. Keep Dreaming.