And Upon This Rock

By Deb Jenkins
Staff Writer

Last week I wrote a very short column and had a very long recipe. Sometimes it just works out that way. Either I have gone on and on about something and used up my word count, or in last week’s case had a recipe that had a million words in it. Ah, but I thought the recipe was worth it. 

In that column last week, I mentioned Jesse Rock. For those of you that do not know her, you are missing out on the experience of a lifetime when you go to the Hotel Donaldson to eat. Jesse is now the Restaurant Manager. We started at the same time at the Hotel Donaldson, when it first opened.

Jesse was there, I really want to say, before the first brick was laid. It just seems that way, which is a compliment by the way. I have enjoyed every conversation that I have had with her, and to be honest, anytime I can, I eavesdrop.

Why, you say? She knows what she is talking about. She gives great insight into things, and even if you already know, you really enjoy her opinion. 

Okay, so what does this have to do with food? EVERYTHING. Jesse is absolutely the pre-appetizer to eating at the Hotel Donaldson. If you ask her about a certain wine or food, art or music and even information on the chef, she KNOWS the answer.

And she does not simply know the answer; she delights in the explanation of everything. It does not matter if it is about a potato or the best farm-raised meat on the menu. In fact, I bet Jesse could tell you what kind of grass the animals have eaten, really! For me, this makes a meal worth eating at a fine dining establishment. She does not talk over my understanding and she is more than willing, if she does not know, which for me has NEVER happened, to get the answer.
The night we ate there, I saw there was duck on the menu. I asked her what she thought of the duck, to eat of course, and her response was “I dream every night of eating it, it is so good.” Well, that started a buzz at our table. I was the only person not ordering it. 

When Jesse explained the dish, she told us about the chef’s preparation, right down to the tea bags he uses, something you will have to ask about when you eat there. My mother-in-law was more than impressed with Jesse. As for the duck, THEY LOVED IT. 

I could go on and on. Instead I think I will have to plan another dining trip to the Donaldson. Now that Jesse’s the manager, I can only assume that all staff are in the know on the menu, wine, art, music and the chef. I sort of think they have to be.

I always thought that she had the perfect last name. Now I know she does.

Quinoa

I wanted to talk about a new, for me, grain that I am IN LOVE with!  My sister, Miss Health Queen, told me about it. It is Quinoa, and oh man I cannot believe how very tasty it is and all the ways to prepare it. I recently rejoined the FM Vegetarian and Vegan group and put out a call for a good recipe, and I received one. THANKS, ELIZA!

1 cup quinoa
1/2 cup sliced blanched almonds
1 veggie cube and 1 1/2 cups boiling water OR 1 1/2 cups boiling cranberry juice
1/2 tsp salt
1 cinnamon stick
1 bay leaf (not necessary when using cranberry juice)
1/2 cup dried cranberries

Soak the quinoa 1 hour in cold water, rinse and strain.

On medium heat, stir and toast the sliced almonds until golden.

Stir and toast the quinoa until dry and turning color.

Mix almonds and quinoa and cranberries in a 2-quart saucepan. Add boiling water, veggie cube, and bay leaf or boiling cranberry juice, salt, and cinnamon stick. Bring to a boil. Cover and turn heat to simmer; cook for 20 minutes.

Remove from heat and allow to sit five minutes with lid on. Fluff and serve

Quinoa takes a little getting used to, so try it at least twice before you decide if you like it or not!

Until next week, eat well and stay safe. Any questions, .(JavaScript must be enabled to view this email address)