The Bored Vegetarian

The Drink and The Bored Vegetarian Present…
2nd Annual Gala Gala Hey! An Apple Festival Featuring Kate Lebo of Pie Stand and author of A Commonplace Book of Pie
3:00pm - 10:00pm Sunday, September 15, 2013 at The Drink FREE
Check out the FB invite We had such a blast last year, so Gala Gala Hey! is back for more! Kate Lebo will be slinging her delicious fresh baked pies by the slice, as well as reading from her book A Commonplace Book of Pie. We’ll be celebrating the almighty apple all day long with fresh pie from Pie Stand, bobbing for apples, old timey music, cider on tap, apple pairings, corn hole and the return of the creepy masks! Kate Lebo of Pie Stand will be baking up five varieties to be sold by the slice for Gala Gala Hey!  Cheddar-Crusted Apple Pie Whiskey Crumble Apple Pie Honey-Ginger Apple Pie Brandied Apple Cardamom Pie Apple Pear Pie Gala Gala Hey! is free and open to the public.About Kate Lebo  Kate Lebo is an award-winning baker and poet from Seattle, Washington. Lebo’s first book A Commonplace Book of Pie is a quirky collage of fact and fiction that combines humor, art, recipes, pop culture, and poetry to redefine America’s favorite dessert. Pie is a medium for conversation in this debut book from Chin Music Press, balancing Lebo’s technical baker know-how with lyrical ruminations on the real and imagined relationships between pie and those who love it. Kate’s writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest among other journals, and she’s currently at work on a pie cookbook for Sasquatch Books, forthcoming in 2014. She teaches creative writing at Richard Hugo House and pie making at Pie School, her cliche-busting pastry academy. She also hosts Pie Stand, a social that uses pie to create conversations across communities. For more tasty treats, visit katelebo.com.

The Drink and The Bored Vegetarian Present…

2nd Annual Gala Gala Hey!
An Apple Festival Featuring Kate Lebo of Pie Stand and author of A Commonplace Book of Pie

3:00pm - 10:00pm Sunday, September 15, 2013 at The Drink
FREE

Check out the FB invite

We had such a blast last year, so Gala Gala Hey! is back for more! Kate Lebo will be slinging her delicious fresh baked pies by the slice, as well as reading from her book A Commonplace Book of Pie. We’ll be celebrating the almighty apple all day long with fresh pie from Pie Stand, bobbing for apples, old timey music, cider on tap, apple pairings, corn hole and the return of the creepy masks!

Kate Lebo of Pie Stand will be baking up five varieties to be sold by the slice for Gala Gala Hey!

Cheddar-Crusted Apple Pie
Whiskey Crumble Apple Pie
Honey-Ginger Apple Pie
Brandied Apple Cardamom Pie
Apple Pear Pie

Gala Gala Hey! is free and open to the public.


About Kate Lebo

Kate Lebo is an award-winning baker and poet from Seattle, Washington. Lebo’s first book A Commonplace Book of Pie is a quirky collage of fact and fiction that combines humor, art, recipes, pop culture, and poetry to redefine America’s favorite dessert. Pie is a medium for conversation in this debut book from Chin Music Press, balancing Lebo’s technical baker know-how with lyrical ruminations on the real and imagined relationships between pie and those who love it.

Kate’s writing has appeared in Best New Poets, Gastronomica, and Poetry Northwest among other journals, and she’s currently at work on a pie cookbook for Sasquatch Books, forthcoming in 2014. She teaches creative writing at Richard Hugo House and pie making at Pie School, her cliche-busting pastry academy. She also hosts Pie Stand, a social that uses pie to create conversations across communities. For more tasty treats, visit katelebo.com.

I only get back to Washington about once a year to see my family and friends there.  It’s always a jam-packed visit and this trip was no different, especially with my insistence on visiting La Push on the coast.  We spent a week at La Push every summer growing up and they’re some of my favorite childhood memories.  We spent the majority of our trips back then looking for forgotten fireworks and building forts out of the piles of driftwood on the beach.  Grandpa Jack would take us out fishing in his boat during the afternoons and we’d spend the evenings by the fire roasting marshmallows.  

Though I hadn’t been back in 17 years, not a lot has changed.  The cabins are a bit nicer and without the graffitied loft ceilings and ember singed carpets, but the scent of moisture soaked, slightly rotting logs is the same.  The rocky paths are are the same, and I still know the best places to find the star fish and sea anemones.  I’m not sure there’s anywhere quite like it for me.  

Egg-In-A-Hole with Sauteed Kale, Sundried Tomatoes & Goat Cheese There are a few different name variations for “egg-in-a-hole” : Egg in a basket; Bird’s Nest; Frog in a Hole; Moon Eggs; Gas House Eggs.. the list goes on.  What did you call it growing up? 
1 slice good Bread1 Egg1/4 cup Sundried Tomatoes, chopped3 cups fresh Kale, stems removed, leaves choppedJuice from 1/2 Lemon2 Tbsp Crumbled Goat CheeseSalt & Pepper to taste1/2 Tbsp Extra Virgin Olive Oil1 Tbsp Butter 
In a sautee pan, heat olive oil.  Add kale and toss.  Salt & pepper to taste.  As you continue to cook the kale on low/medium heat, melt butter in another sautee pan.  Cut a round circle in your slice of bread and add to the pan.  As it’s browning, crack an egg into the “hole” in the middle.  Salt & pepper to taste.  Add sundried tomatoes to the sauteed kale and toss.  After a minute or to (or whenever the egg starts to firm) gently flip the egg-in-a-hole to cook the other side.  The goal is not to break the yoke, so take your time.   Let the other side of the egg firm up a little before removing from heat.  Place on a plate, with the yolk side up.   Squeeze lemon juice onto kale & tomato mixture and make sure it’s seasoned to your liking with salt & pepper.  Spoon kale mixture onto the egg-in-a-hole and sprinkle with goat cheese.  Serve hot.  
I’m headed out to LA on Wednesday to visit some friends for a few days and though we have some plans already (Disneyland!!), I would love any advice on where to eat, drink and explore.  I haven’t been to that area since I was a kid, so I have zero idea of what to expect… perhaps I can recreate this 20 years later:

If you have advice, please send me a tumblr message or email theboredvegetarian@gmail.com.  View high resolution

Egg-In-A-Hole with Sauteed Kale, Sundried Tomatoes & Goat Cheese
 
There are a few different name variations for “egg-in-a-hole” : Egg in a basket; Bird’s Nest; Frog in a Hole; Moon Eggs; Gas House Eggs.. the list goes on.  What did you call it growing up? 

1 slice good Bread
1 Egg
1/4 cup Sundried Tomatoes, chopped
3 cups fresh Kale, stems removed, leaves chopped
Juice from 1/2 Lemon
2 Tbsp Crumbled Goat Cheese
Salt & Pepper to taste
1/2 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter 

In a sautee pan, heat olive oil.  Add kale and toss.  Salt & pepper to taste.  As you continue to cook the kale on low/medium heat, melt butter in another sautee pan.  Cut a round circle in your slice of bread and add to the pan.  As it’s browning, crack an egg into the “hole” in the middle.  Salt & pepper to taste.  Add sundried tomatoes to the sauteed kale and toss.  After a minute or to (or whenever the egg starts to firm) gently flip the egg-in-a-hole to cook the other side.  The goal is not to break the yoke, so take your time.   Let the other side of the egg firm up a little before removing from heat.  Place on a plate, with the yolk side up.   Squeeze lemon juice onto kale & tomato mixture and make sure it’s seasoned to your liking with salt & pepper.  Spoon kale mixture onto the egg-in-a-hole and sprinkle with goat cheese.  Serve hot.  

I’m headed out to LA on Wednesday to visit some friends for a few days and though we have some plans already (Disneyland!!), I would love any advice on where to eat, drink and explore.  I haven’t been to that area since I was a kid, so I have zero idea of what to expect… perhaps I can recreate this 20 years later:

If you have advice, please send me a tumblr message or email theboredvegetarian@gmail.com. 

I saw a $5 psychic named Reese within my first hour of being 31.  She told me some interesting things, including that I had been experiencing stomach pains.  I’m guessing she was referring to how I full I was from dinner at Back Forty.  She also asked for my card to discuss planning her nephew’s wedding, so at least I might get a new client out of the whole thing…
Here’s what we had from the menu tonight:
Yuca Fries with Tomatillo Aioli
Pickle & Cheese Board with Daily Selection of Housemade Seasonal Pickled Vegetables, Artisanal Cheese, Preserves, Housemade Crackers
Seared Cauliflower with Ginger Aioli, Currants, Mizuna 
Swiss Chard & Farro Risotto with Whipped Ricotta, Summer Vegetables, Baby Mizuna
Fresh Doughnuts (which I am eyeing with maniac eyes)

I saw a $5 psychic named Reese within my first hour of being 31.  She told me some interesting things, including that I had been experiencing stomach pains.  I’m guessing she was referring to how I full I was from dinner at Back Forty.  She also asked for my card to discuss planning her nephew’s wedding, so at least I might get a new client out of the whole thing…

Here’s what we had from the menu tonight:

Yuca Fries with Tomatillo Aioli

Pickle & Cheese Board with Daily Selection of Housemade Seasonal Pickled Vegetables, Artisanal Cheese, Preserves, Housemade Crackers

Seared Cauliflower with Ginger Aioli, Currants, Mizuna 

Swiss Chard & Farro Risotto with Whipped Ricotta, Summer Vegetables, Baby Mizuna

Fresh Doughnuts (which I am eyeing with maniac eyes)

Indian-Spiced Hummus
Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser.  Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program.  Learn more about the event, and Craig Murphey here.    
1 can Garbanzo Beans, drained1 Tbsp Tahini Sauce1 clove Garlic1/2 tsp Fresh GingerJuice from 1 1/2 Lemons1/2 Tbsp Tumeric1/2 Tbsp Mustard Seeds2 tsp Anise Seeds1/2 Tbsp Cumin2 tsp Cinnamon1 tsp Coriander1/2 tsp Cardamom Salt to taste1 Tbsp Extra Virgin Olive Oil Naan Bread for dipping 
In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth.  Using a microplane, grate ginger and garlic into the hummus and continue to blend.  In a small saute pan, toast anise and mustard seeds.  Mix all spices in a small bowl.  Add to hummus and continue to blend.  Salt to taste.  Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges.  Serve hummus in a bowl, garnished with toasted anise seeds.
Last weekend’s Gala Gala, Hey! went amazing.  We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider.  We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced.  Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies!  I think we’re going to have to do it all again next year…

 






And of course, the apple costume  View high resolution

Indian-Spiced Hummus

Tomorrow I’ll be participating in the hummus cook-off at the 6th Annual Craig Murphey Fellowship Fundraiser.  Proceeds benefit the New York City Coalition Against Hunger and help fund the Craig Murphey Fellowship program.  Learn more about the event, and Craig Murphey here.    

1 can Garbanzo Beans, drained
1 Tbsp Tahini Sauce
1 clove Garlic
1/2 tsp Fresh Ginger
Juice from 1 1/2 Lemons
1/2 Tbsp Tumeric
1/2 Tbsp Mustard Seeds
2 tsp Anise Seeds
1/2 Tbsp Cumin
2 tsp Cinnamon
1 tsp Coriander
1/2 tsp Cardamom 
Salt to taste
1 Tbsp Extra Virgin Olive Oil 

Naan Bread for dipping 

In a food processor, blend together garbanzo beans, lemon juice, tahini and olive oil until very smooth.  Using a microplane, grate ginger and garlic into the hummus and continue to blend.  In a small saute pan, toast anise and mustard seeds.  Mix all spices in a small bowl.  Add to hummus and continue to blend.  Salt to taste.  Add more spices, lemon juice etc. if needed.Warm naan in the oven and cut into wedges.  Serve hummus in a bowl, garnished with toasted anise seeds.

Last weekend’s Gala Gala, Hey! went amazing.  We had a great turn out (both new and familiar faces) and sold completely out of pie AND cider.  We drank, we ate, we played Corn Hole, we bobbed for apples and we square-danced.  Thanks to everyone who came out, and to Kate Lebo who made every single one of those delicious pies!  I think we’re going to have to do it all again next year…

 


And of course, the apple costume

 

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