Sunday, December 14, 2008


This weekend has been spent recovering. Recovering from the party I went to on Thursday. The party that my ex invited me to. Awkward! I did have fun. I think I drank too much, and I didn't get any phone numbers, but it was still a good night. I got to get dressed up and a number of my other friends were there.
Now I get to plan the holiday trip to see the family. In Colorado. By train. I think I've figured it out, what to pack and all. Gifts this year are easy, I only have one to get. For an aunt and uncle. Gift cards, visa or amex. See, they lost their home in the California fires. So instead of buying stuff that no one really needs for ALL of them, I'm going to spend about what I would have normally done. And give it all to one family. I decided to go with gift cards because I don't know what they need, and this was the best way to make sure that they could get those things.
Also in the works is a trip to D.C. for a neurofibromatosis forum. This will be the first time I will have met another person with it. And it will allow me to learn more about any clinical trials in my area. And maybe, just maybe talk to someone who knows what it's like.

Endive Spoons with Herbed Goat Cheese
1 lb soft fresh goat cheese
2 Tbsp extra virgin olive oil
2 Tbsp fresh lemon juice
2 generous Tbsp fresh lemon zest (minced)
3 Tbsp finely chopped cilantro
3 Tbsp finely chopped chives
8 long slender heads of Belgian Endive
6 grape tomatoes, cut crosswise into very thin slices, slices halved, for garnish
very small sprigs of cilantro, for garnish

Using on/off turns, blend goat cheese, olive oil, 1 Tbsp lemon juice, and lemon zest in food processor until smooth and creamy. Transfer mixture to medium bowl. Stir in chopped cilantro and chives, season to taste with salt and pepper.
Cover and refrigerate until cold (can be made a day in advance. Keep refrigerated.) If desired, transfer cheese mixture to pastry bag fitted with a small plain tip.
Cut off and discard root ends of endive. Separate leaves. Into each leaf spoon or squeeze some of the cheese mixture. Continue until out of cheese, or out of leaves. Garnish each with sliver of tomato and cilantro leaf. Serve.

--Little Bird recuperates


coyote said...

A note on the lavender chicken that I made to your recipe: I put the herb mix in the cavity, everywhere under the skin that I could reach as well as the outside. It wasn't too much of a good thing. It came out great.

Good luck on both of your trips.

SaffronButterfly said...

I made your chevre recipe for Xmas and it was delicious! I modified the presentation a bit - I rolled it up as a cheese ball instead of serving it on endive, and just had grape tomatoes on the side for snacking. Thank you for sharing this recipe - it was heavenly! And my mother (who completely intimidates me) was *very* impressed. :)