NUMNUMNUM

Grill Thrill

2009-07-14T19:16:00.001-07:00

Summer nummin'.

Tofu Tomato Salad

2009-07-04T10:55:00.000-07:00

I put this quick tofu salad together last with cherry tomatoes, sweet onion, garlic scapes and a few chopped pea pods. I sauteed the tofu in a little chili oil and then finished the sear with a splash of mirin and tamari. For the dressing I whisked a little more chili oil, tamari, rice vinegar, and a spoonful of white miso. It was topped with sliced nori strips and sesame seeds.

Garlic Scape and Arugula Pesto

2009-06-30T11:22:00.000-07:00

Summer is back! And so is NUMMY! Our recent months have seen a real lull in creative kitchen time- work trips, hectic schedules, and the winter that would not die. As we get things cookin'once again, may we present you with an arugula and garlic scape pesto, and light summer salad?

Pavlova

2009-03-15T20:09:00.000-07:00

Barefoot Contessa's Ina made this dessert called a pavlova for her husband Jeffery's surprise birthday party on this week's episode. It's layers of merengue, whipped cream, fresh berries and a raspberry sauce. They looked so happy eating it beach side in the Hamptons that we decided to invite a few folks over for dessert last night and give it a try ourselves. It was gooey, fruity, and decadent- a full on sugar attack! And, not so bad for my first merengue! Our pal Sarah also brought over these spicy, snickerdoodly chocolate cookies.

Wild Mushroom Ravioli

2009-02-10T13:41:00.000-08:00

Lucky for me, T. was on his homemade pasta crusade this weekend. Our friend S. joined us for a dinner celebrating 40° weather in Wisconsin in February! Along with the ravioli, we had antipasti and bruschetta, and a salad we tried to recreate from a meal we had out the evening before (ingredients were herb greens, mache, brandy poached pear, cranberry, blue cheese, fried parsnip, and a fig vinaigrette).

PB & J, Banana, and Cilantro

2009-01-30T17:42:00.001-08:00

For an extra crunch, try adding fresh herbs to your PB&J. I've tried basil, arugula, dill, and spring greens- but cilantro was a first!

Seitan Veggie Chili and Wheat Cornbread

2009-01-28T15:28:00.000-08:00

If you haven't heard, seitan is the new non-meat. I'm a big fan of it in stir-frys and sliced for veggie rubens. It also takes to bar-b-que sauce and grilling just fine, thank you.

It held its own in this veggie chili we made a few weeks ago, when the weather was dipping below zero. I sauteed it a bit with the onions and garlic in the beginning and it got nicely browned. There was a lot going in that pot at the end, including: corn, kidney beans, black beans, garbanzos, veggie stock, cilantro, crushed tomato, roasted jalapeno, red and green bell peppers, chili powder, cumin, coriander, salt and pepper. We were somehow out of white flour, so that's why the cornbread ended up on the healthy side. In fact this who meal sort of looks like it's straight out of the Age of Aquarius, huh?

"Waiter, there's a dream-catcher in my soup." A yuk-yuk.

January '09 Gourmet Stars

2009-01-14T09:02:00.001-08:00

The January '09 issue of Gourmet is devoted to all things Italiano, and I have to admit to coming very, very close to licking a few of the pages. These two dishes are just two of the many stand outs in this star-studded cast. The first is a Shaved-Fennel Salad with Orange and Pecorino, topped with a Pomegranate Vinaigrette. The second is Polenta-Crusted Chicken with a Balsamic Caper Pan Sauce. Links to both below:

http://www.epicurious.com/recipes/food/views/Shaved-Fennel-Salad-with-Oranges-and-Pecorino-351149

http://www.epicurious.com/recipes/food/views/Polenta-Crusted-Chicken-with-Balsamic-Caper-Pan-Sauce-351130

Herb Roast Chicken

2009-01-11T13:08:00.000-08:00

Herby. Roasty. Nummy.

Pure Holiday Magic

2009-01-06T13:17:00.000-08:00

T and I had a lovely holiday in Florida, at my mom's yearly Xmas extravaganza. You'll notice the dessert photos come first. During these breaks I prefer to get my workout climbing that Xmas cookie tower several times a day. I especially love in the first photo how it looks like one of the three wise men brought the cassata to the party- like "ta heck with the myrrh, I'm brangin' choc'lit cake!"

I also hung out around that antipasto plate a lot. A lot.

Oh, and Happy New Year from NumNumNum! We're officially in our third nummy year!

Chicken Romano

2008-12-29T13:21:00.001-08:00

This chilly weather has got me thinking in layers- sweater, scarf, coat, chicken, cheese, sauce. This is a take on pretty straight forward chicken parmesan, except I used romano cheese and layered in a few sauteed veggies. All we had in the kitchen for breading were whole-wheat panko flakes and which had more of a consistency like Grape Nuts. So I pounded them down a bit and added dried herbs- basil, oregano, parsley. We had homemade marinara still frozen from last summer, and which had roasted-red peppers blended in. I smothered the top of the breaded chicken breasts with sauteed onions and swiss chard, and then covered the whole lot with more sauce, mozzarella, and romano.

Arugula, Cuc, Radish and Tomato Salad

2008-12-07T13:01:00.001-08:00

Hey it's 13° outside today! Let's celebrate with a summery salad! We found these cute little blushy radishes at the winter farmer's market, along with some hothouse tomatoes and arugula. I topped it off with shavings of parmesan and for the dressing I used e.v.o.o., fig-infused balsamic, lemon juice, salt and fresh ground pepper. We had this with pasta and the last of the lamb meatballs and marinara we froze last month. Oh, and did I mention that its 13° outside today?

40 Clove Garlic Chicken

2008-11-24T11:08:00.000-08:00

We saw this recipe on Ina's show, but when I googled it there were several variations online. For a creepy and cozy Halloween dinner, what could be more perfect? The garlic gets sweet and deep, the longer it cooks. The cous-cous was tossed with lemon zest, currants, and cashews and was a great sauce-soaker to the chicken. Lovely table decorations by Beth!

Seitan Scramble

2008-11-13T08:35:00.001-08:00

Quick weekend breakfast scramble with seitan, onion, garlic, tomato, spinach, and egg.

Sweet Potato and Ricotta Soup

2008-11-08T17:29:00.000-08:00

This sweet potato soup is spicy, herby, sweet, and creamy. It starts with a combination of white onion and shallots sauteed in olive oil until soft, to which I added the cubed (and peeled) sweet potatoes (about 2 large ones). When the potatoes were a little seared, I added the spices and herbs: nutmeg, cinnamon, salt, pepper, cayenne, thyme and sage. Then I poured in 5 cans of low-sodium chicken stock and brought it up to a simmer. When the potatoes were very soft, I then pureed it with the emersion blender. When it was nice and evenly smooth, I added a pint container of low-fat ricotta cheese and 1/3 cup of grated parmesan. Then I blended to soup again to break up the cheese solids. Here it's served with a little arugula salad and a chunk of french walnut bread from out favorite farmers market vendor. Very autumnumnumnal!

Soup, Salad, Apple Crisp

2008-11-05T20:24:00.000-08:00

Salad: Pear, Red Onion and Parmesan with a Maple-shallot Vinaigrette

Soup: Butternut Squash Minestrone

Dessert: Apple Crisp (thanks Sarah!)

Pappardelle alla romanesco

2008-11-03T08:55:00.000-08:00

T and I have been eyeing these weird little green fractal things at the farmers market for the past few weeks and discovered they are called romanesco, ancient relatives to cauliflower. After a little online research, we decided to just steam them and drizzle with olive oil, parmesan, salt and pepper. They have a nutty flavor, much deeper and sweeter than I expected. They were a perfect 'meaty' accompaniment with this dish of spelt flour pappardelle (Trader Joe's) with chopped salami, garlic and olive oil.

Great description of romanesco here at Almost a Chef:
http://www.almostachef.com/2008/04/romanesco-cauliflower/

Family-Style Nummy Italiano

2008-10-26T11:23:00.001-07:00

Last night we had dinner for twelve at the N3 kitchen. It was a tight squeeze, but we love an excuse to put the leaf in the dining room table and break out the extra long linen. In the hustle and bustle of service, it was hard to get images of all the menu items. Everything was served in big bowls and platters, family-style. Here is the full menu along with the cannoli filling recipe.

Antipasto: Prosciutto, salami, sopressa, olives, roasted peppers and pepperoncini, figs, radish, provolone, and mozzarella.

Green Salad with cucumber, red onion, and tomato and a fig balsamic vinaigrette

Polenta

Lamb and Beef Meatballs with Marinara

Italian Sausage with Onions and Peppers

Baked Butternut Squash Parmesan

Roasted Golden Beets

Sauteed Kale, Spinach and Swiss Chard with Garlic and Olive Oil

Cannoli

Filling: Two small containers of skim ricotta; 1 pint heavy cream, whipped; 1/2c. powdered sugar; 1 tbsp. Cointreau; 1/2c. chocolate chips; 3/4c. dried apricots and rind of 2 lemons pulsed in Cuisinart until minced;1tbsp. lemon juice; 1tsp. cinnamon

Fold all ingredients together with a spatula and chill. Fill cannoli shells just before serving and sprinkle with powdered sugar.

5 Spice Baked Tofu and Acorn Squash

2008-10-16T08:53:00.000-07:00

The secret to deeply flavored tofu is in the pressing, prior to the marinating. We always get the extra firm style for baking or broiling cutlets like these. After you open the package, rinse the tofu block and then layer between paper towels and two plates. Weight the top plate with a heavy cookbook and let it press for about 20 minutes. After most of the water is expelled, then slice and marinate. Here we used sesame oil, mirin, soy sauce, black pepper, chili oil, and Chinese 5 spice. I marinated in the refrigerator for 2 hours, then baked them off at 450° for 25 minutes or so.

We served the tofu along with slices of steamed and braised acorn squash, rice, and arugula with a sesame, garlic, and rice vinegar dressing.

Tart and Tangy Udon Noodle Salad

2008-10-11T09:39:00.001-07:00

This fast and easy udon noodle salad (15 minutes start to finish)is a real party on the lips. While the noodles are cooking chop mizuna greens, tomato, and firm tofu, along with a few sheets of dried nori (I like to use kitchen scissors to cut the nori into strips). When the noodles are finished, drain them and rinse in luke-warm water, shake off most of the water, then toss into the other ingredients. To dress: sesame oil, fig vinegar and rice vinegar (umbeboshi would work too), a few shakes of chili oil, hot sauce, black pepper, and black sesame seeds.Yumbo deluxe.

Rustic Marinara

2008-09-29T12:58:00.001-07:00

The evening of my flight home from San Anton, TPY surprised me with this tasty rustic marinara. He oven roasted the tomatoes, eggplant, and peppers and then gave them a light pulse with the hand-held blender. I think he then added a little wine, garlic, basil, and olive oil and simmered them a bit in a shallow saucepan.

Texas Breakfast

2008-09-26T12:29:00.000-07:00

Ok, so hot on the heels of my calorie-counting pontificating I had the chance to belly up to a first rate Texas-size breakfast. What's a girl to do? Thanks to my sweet pals Joey and Riley for working the griddle!

Operation Deflation Salad Days

2008-09-19T08:08:00.001-07:00

It's no secret that the past few months of traveling, business, and general kookiness has added on a few nummy pounds. So since I got back on my home schedule, I've been on Operation Deflation. The OD is generally a calorie management thing, where I try to manage not to inhale everything that comes within orbit of my face. (You can still watch Paula and Ina on the Food Network, you just can't put that pound of butter on your morning fried-egg-chocolate-chip-sandwich-scone anymore. At least for awhile.)

So, I've turned my attention to the elegant world of frozen veggie cutlets, which I've discovered to be the perfect hearty addition to a fresh salad. This one is drizzled with a homeade dressing of dijon, fig infused balsamic, tabasco, and a swiggle of olive oil- just enough to taste, but not enough to thwart the efforts of those of us trying to keep out BMI's in the green zone.

Contemporary Quinoa Salad Art

2008-09-15T08:58:00.001-07:00

We took a weekend trip to the Windy City for art, shopping, and numnumnums. While checking out the Jeff Koons show at the MCA we had a delightful lunch at the Wolfgang Puck cafe. The presentation of the dishes we ordered lived up to the context of the location. This sculptural quinoa salad was surrounded by a little moat of a mint-laced vinaigrette. Eating it was akin to an archaeological dig, uncovering layers of micro-greens, marinated mushrooms, roasted red peppers, and purple potatoes.

We also had a great experience at this tapas bar: http://www.mercatchicago.com/

PB&J... &Basil

2008-09-07T16:10:00.000-07:00

Trust me. Num. Num. Num.

Oven Roasted Summer Veggies and Salmon

2008-09-06T09:12:00.001-07:00

The marinade for our roasted veggie mix started with lots of fresh ginger along with sesame oil, mirin, soy, rice vinegar and chopped garlic. We tossed it with baby bok choy, summer squash, and a variety of eggplant. We reserved some to also marinate the salmon. The veggies were roasted in a 450° oven for about 20-25 minutes, followed by the salmon for about 15.

Summer Mix

2008-08-31T19:22:00.001-07:00

Since we've been back in town and getting up to speed for fall, dinners have been small easy dishes of this and that. Here is a salad of mixed greens with fat slices of an heirloom tomato that had been holding court on our kitchen counter for the past week. It was dressed with a little balsamic and lemon juice. Next is sticky rice with baked tofu slices, and in the background are potstickers that TPY picked up at CostCo. (Gasp! I know! We have a total transparency policy here at N3 about the store-bought nums we occcccasionally put on the table. And we have to admit that Trader Joe's is currently rockin' our world).

We are also both currently on "Operation Deflation"- so stay tuned for lots of low-calorie, high-nutrition, numnumnum posts in the coming weeks!

Chinatown, Boston

2008-08-21T16:08:00.000-07:00

Here are another round of shots from a fantastic, memorable meal we had this summer.

Koreana

2008-08-20T08:58:00.000-07:00

These shots have been sitting on my desk top for the past 3 months and are from one of our favorite meals this summer at Koreana in Cambridge. I believe I ate so much that my eyes even gained weight. Num!

http://www.www.koreanaboston.com/

Simple Nummy Vegs

2008-08-19T19:42:00.001-07:00

Numnumnum is one year old this month! We're celebrating with a few simple veggie dishes. Num-number one is pea sprouts sautéed with garlic and red bell pepper. Num-number two is steamed baby bok choy and yellow squash tossed with nori strips and tamari.

Marinara Rustico

2008-06-10T14:55:00.000-07:00

We threw this together on our recent road trip around Iceland. Easy and quick-- a little olive oil, onion, canned crushed tomato, basil, oregano, and red chile. The black olives and hard boiled eggs get added for the final 15 minute simmer. Tossed here with arugula, salt and pepper.

Pork Chop with Mango Compote

2008-05-15T05:44:00.000-07:00

We've been out of contact for a bit, but still numming it up. Check back for regular posts on recent meals home and abroad!

French Toast Chicago-Style

2008-05-12T14:49:00.000-07:00

On a recent trip to Chicago, this french toast was so nummy my friend ordered two days in a row!

Fettucine with Ramps and Oyster Mushrooms

2008-05-06T19:26:00.000-07:00

The farmer's market opened a few weeks ago and they've had ramps, ramps everywhere! Here we tossed them with oyster mushrooms in a little butter cream sauce over fettuccine.

Chicken Green Curry

2008-04-08T14:23:00.001-07:00

We found this tasty curry paste at Woodman's of all places. We tried it out in a chicken curry with sweet potato, carrot, celery, and onion. Super!

Warm Lentil Salad

2008-04-06T18:14:00.000-07:00

This tasty salad is topped with a sauté of lentils, red onions, garlic, cherry tomatoes, cumin, olive oil, lemon juice, and a little balsamic.

Double Chocolate Pudding Parfait

2008-03-30T08:20:00.000-07:00

Parfait. Parfait. Parfait. What more can one say?

We tried this recipe from the "Quick" section of February's Gourmet Magazine for a small dinner party we had a few weeks ago. It was indeed a fast prep. We made the pudding ahead of time, but waited to whip the cream and invited our guest to help layer the parfait just before serving. We also added a tablespoon of Cointreau to the whipping cream. Thumbs up all around!

Seared Scallops with Bucatini

2008-03-25T07:55:00.000-07:00

This past week we improvised a roasted onion cream sauce to go with this scallop dish. First we roasted small yellow onions (whole, skin on, one cut side down) and garlic cloves. After they were finished and cooled slightly, they were de-skinned and lightly chopped, and added to a medium-hot skillet with two tablespoons of butter. Then we added about one cup of white wine and cooked that a bit, then a small container of skim ricotta. We brought that to a low simmer, added a little water to thin and spiced with cayenne, nutmeg, parmesan, lemon zest, lemon juice, salt and pepper.

Panko-Breaded Snapper

2008-03-19T20:53:00.000-07:00

We're optimistically welcoming the first signs of spring with one less layer of socks and a shake of Panko flakes. This Sunday's dinner included baked red snapper marinated in ginger, lemon and garlic, roasted garlic mashed potatoes, and steamed broccoli rabe.

Chicken Bean Chili and Cornbread

2008-02-26T06:50:00.000-08:00

Spicy. Corny. Nummy.

Miso-Grilled Tempeh and Kale

2008-02-19T20:57:00.000-08:00

This simple nummy combo is both healthy and macro-licious. The tempeh was marinated in a paste of sweet white miso, tamari, sesame oil, white pepper, and rice vinegar- then broiled for 15 minutes, turning every 5 minutes or so. On the side, we served spicy, steamed kale and brown rice, the prince of grains.

Hot Mess Curry Noodle Soup

2008-02-16T08:25:00.000-08:00

This party in a pot started with a little sesame oil, onion, bok choy, green beans, garlic, ginger, and mushroom. Then we added the chopped tempeh and sauteed a few more minutes on high-ish heat. Next came four cans of chicken stock, one can of lite coconut milk, half a can each of chopped tomatoes and tomato paste, a few dashes of Sriracha chili sauce, curry powder, tamari, and a little brown sugar. After bringing it to a simmer we added the rice noodles and cooked for another ten minutes. This definitely keeps the cold out.

Peanut Butter Curry Cookies

2008-02-10T18:15:00.001-08:00

A little compulsive cookie baking went down in the N3 kitchen this week. Working off and old standard peanut butter cookie recipe, we decided to take a spin on the wild side and add a little curry powder and fresh ground black pepper to the dry mix. We only had smooth peanut butter so we crunched things up by adding sunflower, sesame, and pumpkin seeds.

Sweet Potato , Carrot, and Coconut Soup

2008-02-03T20:21:00.000-08:00

This soup is one of the easiest kinds to make- simmer veggies, add spices, and puree everything together. Here we sauteed onion, garlic, fresh ginger, chopped sweet potato, and carrot in 2 tbsp. of sesame oil. Next we added enough chicken stock to cover (about 4 cans) and brought to a simmer, letting go for about 15 minutes, or until a fork easily pierced a carrot. While simmering we added a little tamari, curry powder, cinnamon, cardamon, and white pepper. After we turned off the heat, we added 1 can of lite coconut milk, 1 container of plain yogurt and chopped fresh cilantro. We used an immersion blender to finish off the puree and garnished with fresh yogurt and cilantro. This keeps well refrigerated for 3-4 days.

A Grilled Cheese to Please

2008-01-27T09:58:00.000-08:00

Cozy up with this late night snack: grilled mozzarella, parmesan, and honey crisp apple on Ezekiel sesame wheat bread. Food for life.

Linguine with Tomato Ricotta Sauce

2008-01-23T19:51:00.000-08:00

Yum pasta, num pasta. We had leftover ricotta and decided to try turning it into a quick sauce. We sauteed onion, garlic, green pepper, and Tofurkey Italian sausage (that's even fun to write) in a little olive oil until browned, and then added two cups of chicken stock. After a little simmer, we whisked in one cup of skim ricotta, one half cup of red wine, one half can of crushed tomato, red pepper flakes, and both dried oregano and basil. We brought everything back to a simmer for another 10 minutes and finished off with salt, pepper, and parmesan.

Treatin' the Body to Manicotti

2008-01-20T20:15:00.000-08:00

OK, so we watched an episode of ATK this morning and they made this pretty rad looking tray of cheesy manicotti. We fixated on it all day, so much so, that we ventured out in -4°, yes I said MINUS, to get the necessary ingredients. We riffed a bit on the filling-skim ricotta, 2 eggs, salt, pepper, basil, oregano, parsley and nutmeg, along with shredded mozzarella, parmesan, and asiago. The best tip from the show this morning was that instead of using manicotti shells, they soaked sheets of no-boil lasagna pasta in hot water for about 10 minutes and then rolled the filling in them. We defrosted our summer marinara, assembled the tray and baked at 400° on a middle rack for 25 minutes covered and 15 minutes uncovered and topped with cheese.

Maeun-Tang

2008-01-19T21:17:00.000-08:00

This spicy Korean-ish fish stew started with carrot, daikon, ginger, garlic, and onion softened in 2 tablespoons of sesame oil. Then we added 4 cans of chicken stock, 2 tablespoons of Korean red pepper paste, red miso, chopped swiss chard, hard-boiled eggs, and two raw whitefish fillets, cubed. We brought everything to a simmer for about 15 minutes and then served over brown rice.

Split Pea and Barley Soup

2008-01-15T21:48:00.001-08:00

These are the days of nourishing soups and stews. We've been experimenting with the silly idea of not adding a stick of butter to every dish, so this one is actually very low on the fat side and the salt side. We started with onion, garlic, red bell pepper, carrot, potato, and celery browned in a scant two tablespoons of olive oil. When soft we added low-sodium chicken stock to cover, thyme, rosemary, bay leaf, basil, black pepper, split peas, barley, and tofu sausage. We brought up heat and simmered for 20 minutes, then added 2 tablespoons of miso.

SUCRÉ

2008-01-13T12:30:00.000-08:00

Downtown Madison has a lovely new dessert bar and patisserie called SUCRÉ. On a recent visit we sampled thee attractive items. I'm afraid I don't remember what they all were, but it was a super-sweet time and we will be sure to return.

Also, here is a very quaint story about their wood flooring:
http://www.nbc15.com/home/headlines/13663987.html

Antipasto-ish salad

2008-01-03T15:31:00.000-08:00

Bite into 2008 with this salad topped with smoked mozzarella, hard salami, shaved carrots, kalamata olives, pomegranate seeds, and a lemon vinaigrette.

Nummy New Year!

2008-01-01T12:21:00.001-08:00

We had an impromptu Num Years Eve party last night, and floated lazily into 2008 on a river of sangria... Our mix: 3 bottles cheap Trader Joe's cabernet, 1 1/2 cups each cointreau and brandy, sliced oranges, lemons, limes and pomegranate seeds. Happy, happy, happy!

Satchel's Pizza

2007-12-30T19:26:00.000-08:00

My friend Satchel is a man of many talents, most of which glitter brightly at his jewel of the south- Satchel's Pizza. During a recent day trip to Gainesville, FL I was lucky to discover why this place is known as the pie paradise, the mozarella mecca, the shangri-la of sauce. I ordered a slice with tempeh, spinach and roasted red bell pepper. I'm partial to thin crusts and this one was at once crispy, rich and pillowy down to the last bite. The sauce was sweet and aromatic, yet did not overpower the fresh flavors of the toppings. Everything at Satchel's comes with a side of pure magic, which you're sure to experience at every turn and is 100% homegrown. Do yourself a favor: http://satchelspizza.com/

Cassata Siciliana

2007-12-29T06:05:00.000-08:00

"Cassata or Cassata siciliana is a traditional sweet from the province of Palermo, Sicily (Italy). It is similar to the French gateau, and consists of pound cake moisted with kirschwasser or an orange liqueur and layered with a ricotta, candied peel, and chocolate filling, similar to cannoli cream. Most variants are also covered with a shell of marzipan or chocolate frosting. Sicilian cassata is made with a somewhat dry, light, and delicate cake called Pan Di Spagna and is used in thin layers to support the cheese and cream. It is unlike the thick, moist and spongelike pound cake of Northern Europe. To moisten the pan di spagna rum or other liquori are used. The ricotta filling is a sheeps milk ricotta, and if whipped or sweetend cream is added, it too will be made from sheeps milk." - http://en.wikipedia.org/wiki/Cassata

Thanks mom!

Happy Nummy-days

2007-12-26T10:14:00.000-08:00

We're each off to our families this holiday, but fear not, there is plenty of eating underway. Look for highlights of some of our favorite family nummies over the coming days.

Julie's Custard Pear Tart

2007-12-21T11:42:00.000-08:00

We love having company over for dinner, especially when they come bearing nummy treats like the delicious custard pear tart.

Japanese Breakfast

2007-12-19T10:26:00.000-08:00

Here at N3, we are fortunate to be surrounded by inspired individuals who share our gastronomical passion. Of those, surely our friends LB and Michael top the list. Last Sunday we had the enviable privilege of being invited over for Japanese breakfast, which, as you can see, is like a sort of tabletop festival of loveliness. There were egg custards filled with savory treats, sea urchin roe, sautéed burdock, rich dashi, sweet inari, multi-colored pickles, delectable mushrooms, sashimi, monkfish liver, steamed daikon and more and more and more....our favorite kind of meal. We were sent off with full bellies and a jar of homemade miso! Dōmo arigatō!

Comfort Couscous

2007-12-15T21:07:00.001-08:00

If you hadn't noticed, we have an ongoing love affair with Israeli couscous. We taken to cooking it with braised root veggies in chicken stock, to make a sort of couscous risotto. Mmmm-hmmm.

Brussel Sprouts with Polenta and Aduki Bean

2007-12-11T09:28:00.000-08:00

This jazzy Macrobiotic-inspired trio will make music on your lips. These gorgeous, yes, gorgeous brussel sprouts were found at the winter farmer's market. We sautéd/steamed in olive oil, red wine, garlic, salt and pepper. At the same time, while T cooked up a batch of polenta, I simmered a can, yes, a can of organic aduki beans to which I'd added chopped onion, garlic powder, tamari, and olive oil. We piled all three together and topped with fresh arugla- a true love supreme.

Orange Butternut Soup

2007-12-10T19:44:00.000-08:00

This soup pushes the mild sweetness of the butternut squash into bold territory with strong spices and not-so-subtle heat. Begin by sautéing chopped red onion, garlic and ginger in a little vegetable oil and butter. Add chopped butternut squash and seasonings: cumin, nutmeg, cayenne, salt and pepper. Continue cooking until squash starts to sweat then add chopped roasted red pepper and chicken stock to cover. Add bay leaf and dried navel orange slices (found at Trader Joe's). Bring everything to a simmer and continue for 10-15 minutes, or until squash is soft. Remove bay leaf and oranges, scoop flesh from oranges and return to pot. Add 1/2 cup of 1/2 and 1/2 (optional) and purée in small batches. We served with thick slices of toasted walnut wheat bread and butter.

Giving Nummy Thanks

2007-11-30T11:15:00.001-08:00

We had an intimate Thanksgiving dinner with our charming friends Dennis and Stuart. They cooked all the nummy favorites, including this picture-perfect turkey, and a de-constructed greenbean casserole, which we both adored. Our contribution was an orange and butternut squash soup. Thanks D and S, for a terrific holiday!

PB and Pistachio

2007-11-28T10:49:00.000-08:00

I know! It seems we passed over the biggest eating holiday without so much as a num! But fear not, we were invited to an exquisite Thanksgiving feast with charming hosts and nummy cheer. I'll have a few photos to post in the coming days...

In the meantime, let me present this high-born peanut butter sandwich topped with ground pistachio and honey, on French walnut bread.

Spaghetti Squash Minestrone

2007-11-19T11:33:00.000-08:00

Here is a recent take on minestrone, replacing pasta noodles with roasted spaghetti squash. We started by slicing the squash in half, rubbing it with olive oil, and roasting cut side down in a 400 degree oven for 30 minutes. We also roasted a green paper, white onion and garlic on the same tray, but pulled them out after 20 mnutes. After the veggies cooled a bit, we gave them a chop and saute in a little more olive oil in a heavy soup pot, along with a bay leaf, dried basil, thyme, and oregano. The roasted garlic adds a very nice, deep aroma. Next we added chicken stock to cover, chopped kale, one can of white beans, chopped boneless chicken (we cooked in the same 400 degree oven), and the scooped flesh from the squash. I then seasoned with salt, pepper, and a few red pepper flakes. Bring to a boil, and cover and simmer low for 10 minutes, or until the kale is nice and soft. Then we turned off the heat and added the chopped tomato and let the soup sit for another 10 minutes. We served with grated asiago.

Baked Orange Roughy with Miso Glaze

2007-11-10T21:09:00.000-08:00

These tasty fillets were dressed in olive oil, lemon juice and miso sauce and then baked at 400° for 10-15 minutes. We finished them off under the broiler. However, the real standout star here is the miso sauce (the recipe for which I picked up while working at The Wildflower Café in Siesta Key, FL back in the mid-nineties). It's at once tangy, sweet, earthy and comforting like a good cup of miso soup. I've been making this for years and use it as a marinade, for salads, as a condiment, or for dipping.

Wildflower Miso Sauce
1/4 white onion, chopped (or 2-3 green onion)
1/2 cup of sweet white or mellow white miso
1/4 cup of rice vinegar or cider vinegar
2-3 Tbsp tamari or soy
1/2 cup water
1 cup canola oil

Add all ingredients (except oil) to a blender or food processor, pulse until blended. Then turn on and while spinning drizzle in the oil. Adjust to taste.

Red Radish and Daikon Quick Pickles

2007-11-09T11:26:00.000-08:00

We got a few shots of the dishes from the birthday dinner. These homemade quick pickles make a lively start- tangy, sweet, and tart- they really awaken the palate. We dressed these in an umeboshi vinaigrette for an extra punch.

Bird's Birthday Menu

2007-11-08T19:21:00.001-08:00

Numnumnum is fresh off the heels of our first catering job! We prepared a six course seasonal dinner with a medley of macrobiotic and Asian flavors. It was a lovely evening on Lake Monona with kind people, good cheer, and lots of numnumnums! The menu included:

Starter: Quick radish and daikon pickles with umeboshi vinaigrette

App: Nori roll of sweet brown rice, carmelized tempeh and green onion, with cranberry ginger relish, pistacio dust and tamari-wasabi sauce

Soup: Cream of curried butternut squash, red bell pepper, and cilantro with Chinese 5-spice cracker

Entree: Baked halibut on udon noodles tossed with shitake mushrooms, roasted carrots and miso dressing

Salad: Mesclun greens with red pear, toasted pumpkin seeds and citrus vinaigrette

Dessert: Mulled apple sorbet with candied apple slice

Curry Under Pressure

2007-11-05T10:12:00.000-08:00

Many thanks to TPY's folks for mailing us our new dreamy pressure cooker. We christened the pot with a batch of spicy beef curry. We modified a recipe from the ATK Family Cookbook (where you'll find an impressive list of pressure cooked dishes). It's naan or never!

From TV to Table: Hot and Sour Soup & Chicken Stir Fry with Crispy Noodle Cake

2007-10-29T12:14:00.001-07:00

Have I mentioned what die-hard fans we are of America's Test Kitchen? This weekend they featured their take on these Asian standards and it all looked so nummy and yummy that we had to run out and give them a try. The recipes can be found here: http://www.americastestkitchen.com/login.asp?did=3222&LoginForm=recipe&iSeason=7

And here: http://www.americastestkitchen.com/login.asp?did=3799&LoginForm=recipe&iSeason=7

Notes: The stir-fry was fantastic. Definitely do the corn starch coating on the chicken before cooking. We had a hard time finding fresh udon noodles for the cake, so we used fresh egg noodle pasta instead. Don't rinse the noodles after they boil- just drain and toss them straight into the pan. Lastly, we used a very low-sodium chicken broth for the soup, that was almost flavorless, so we ended up having to add a little extra soy and actual salt. It held up great overnight and was much more complex, heady, and nummy on day two.

Celeriac and Apple Soup

2007-10-22T20:19:00.000-07:00

This soup starts with chopped onion, potato, and a medium celeriac (peeled and chopped), sauteéd in 1/2 a stick of butter and 3 tablespoons of olive oil. After 10 minutes, add 1 chopped garlic clove, 1 chopped apple, and 2 teaspoons of thyme and ground nutmeg each. Cook another 5 minutes, then add enough vegetable or chicken stock to cover and bring to a simmer for another 5 to 10 minutes. Lastly add 1/2 cup of grated parmesan and turn heat off. Purée and adjust seasonings.

Farfalle with Tomato Cream Sauce

2007-10-16T20:34:00.000-07:00

It seems that we can't get enough butter and cream in our diet these days! Yay! We had this tasty tripoline pasta dish at Madison's Sardine* recently that involved pancetta and squash and loosely inspired this imitation. In our version, we sautéed onion and acorn squash in butter and a little olive oil until soft. Then we added 1 cup of chicken stock, 1/2 cup of red wine, and 1 tbsp. of tomato paste and simmered another 10 minutes to reduce. Next came the fresh chopped tomato and peas along with a handful of chopped fresh herbs (I pulled them randomly from the garden box outside in the dark, I'm not sure, but I think there was basil, Italian parsley, oregano, and sage). We turned down the heat and added 3/4 cup of half-n-half and some chopped Greenbush Italian sausage that we buy from a local vendor at the farmer's market. Lastly we tossed in the cooked pasta, (reserving a little cooking juice to thin out at the end). We recommend letting this sit for 10 minutes or so before serving so the sauce has a chance soak in. This also held up well to reheating and increased in complexity the following day. In the coming weeks, stay tuned for NUMNUMNUM spinoff, TUBTUBTUB!

* http://www.sardinemadison.com

PB, Honey, and Arugula

2007-10-15T12:05:00.000-07:00

This sandwich combo of savory, sweet and bitter is just downright scrumptious. I recommend unsweetened and unsalted PB, and just sprinkle a little sea or Kosher salt on the greens. NUM!

Harvest the Pearl

2007-10-08T15:02:00.000-07:00

Amazing grain, how sweet thou art. We cannot get enough of this fluffy, flexible, crowning gem of the cousous family. I think we crave it every week here at Numnumnum, and why deprive ourselves? Why, why, why?! Here we created a somewhat hearty repast with savory herbs and root veggies. We started with shallot, carrot, and parsnip chopped into small cubes and cooked in a bit of olive oil. Then we added dried thyme, oregano, salt and pepper, and the chopped yellow bell pepper, and continued cooking until everything was soft. Next came about about 1 and 1/2 cups of the cous-cous that we tossed with the veggie mixture and cooked over low heat for 1 minute. We then added enough chicken stock to cover the entire mixture and turned the heat down to a very low simmer. We stirred every few minutes, as the stock gets absorbed, then turned heat off and covered for about 10 minutes. After it had time to rest, we added 1 tablespoon of butter, fluffed with a fork and adjusted seasonings.

Cream of Spinach and Mushroom Soup with Broiled Tomatoes

2007-09-29T11:35:00.000-07:00

This entire meal takes about 45 minutes from start to finish. The soup starts with white onion and red potato sautéed in olive oil until translucent. Add some chopped garlic along with dried basil, oregano, and red pepper flakes. After 2 or 3 minutes, add chopped mushrooms and cook until soft. Then add chicken stock, 1 cup of red wine, and the spinach (we used frozen spinach that we thawed and squeezed out the excess water). Let that simmer for about 10 minutes then lower heat and whisk in 1 cup of half and half. Turn heat off, and ladle into blender to puree. When smooth to your taste, transfer back to pot, season with salt and pepper, and bring back to simmer for another 5-10 minutes. While soup is simmering, slice tomatoes into thirds, arrange on baking sheet, and drizzle with olive oil. Top with grated asiago and put under a low broiler, until cheese is bubbly and tomatoes slightly brown. We paired this with a primitivo wine from California that worked wonderfully!

Eurasian Fried Rice

2007-09-28T19:41:00.000-07:00

We love to celebrate diversity at N3, and why not with a delicious dinner? Here we fried some leftover brown rice in olive oil with garlic, red bell pepper, scallion, basil and oregano. We tossed in some fresh arugula and hard-boiled egg to finish. Allez cuisine!

Roasted Acorn Squash and Apple Mash

2007-09-26T21:51:00.000-07:00

Squash are here...hooray! We love these earthy exoctics! We roasted our first acorn squash of the season in a light sesame oil rub, tossed with apple and chopped shallot at 400 degrees for 40 or so minutes. After it cooled, we scooped out the flesh and mashed everything with a tablespoon of butter and toasted pumpkin seeds. Welcome fall with mouths open wide!

Marion's Marinara

2007-09-14T21:40:00.000-07:00

A few weeks ago we bought a bunch of San Marzano tomatoes on the cheap at the farmers market, and the sauce-fest ensued. I always go to my Sicilian grandma's recipe when it comes to marinara. Here goes: Saute onion and garlic in olive oil on low heat until transluscent. Add bay leaf and chopped fresh basil and oregano. Next add fresh chopped tomato, about 1 cup red wine, and 1/4 cup of sugar. When things start to simmer, add 1 can tomato paste, salt and pepper. Cook on low for about an hour or until the entire house smells like a kitchen in Palermo. That weekend we also made our own hand-rolled pasta, which was great with just a little olive oil, fresh garlic and parmesan.

Aubergine Dream Salad

2007-09-12T08:28:00.000-07:00

In this late, late summer season the eggplants are still in lovely abundance at the farmer's market. Each week, we've been buying several varieties- including the long, elegant Japanese and the plumpy round Thai. My favorite way to prepare them, these days, is to cube, douse with some olive oil, salt, pepper, and lemon juice, and oven roast until they are sweet and caramelish. It's great to have on hand throughout the week to add to pasta, rice, and nummy salads. Here we spooned some atop mesclun greens, encircled by thick golden tomato sentries. Beauty on the lips!

Guggenheim Molé

2007-09-09T18:55:00.000-07:00

Thanks to our sweet pal Danette for forwarding this distinctive take on chicken molé, penned by none other than art lumin-heiress Peggy Guggenheim. We love recipes that measure amounts in handfuls and half-fingers! I ended up using about an ounce of unsweetened baker's chocolate (assuming my fingers are a longer than PG's) and Alessi brand sesame bread sticks for the "grisini". All in all, we followed the recipe closely to its mouthwatering end. Though a little more Euro in flavor than some of the Texas molés I'm used to, the sauce still had a rich mix of nutty sweet and tangy bitter flavors. It was even deeper and more complex by day two, thanks Peg!

Rainbow Noodle Stirfry

2007-09-05T22:21:00.000-07:00

At midweek our hoard of farmer's market goodies are usually starting to thin, so these sorts of stirfrys tend to take shape. Here we used red bell pepper, carrot, scallion, garlic, and burdock root. We fill things out with a can of seitan or block of tofu and some noodles. While the veggies and seitan cooked in a little sesame oil, we boiled the udon noodles (about 4-5 minutes). We then used tongs to transfer the hot, al dente noodles directly to the wok. We watered down a little bit of honey in some water and added this along with tamari for our seasoning. Healthy. Easy. Num.

Baked Chicken with Almond Apricot Couscous

2007-08-29T19:33:00.000-07:00

This baked chicken is sort of a family recipe on my mom's side. T and I used boneless, skinless breasts that we pierced a few times with a fork and then rubbed with olive oil, dried basil, oregano, thyme, salt and pepper. They baked at 400 degrees for about 20 minutes. Couscous has been our favorite summer grain and here we cooked a batch in chicken stock with onion, dried apricot, chopped almond and butter. Lastly, okra's in season and we sauteed some with a little onion and spinach for a little green earthy goodness.

Gotcha' Some Focaccia Num

2007-08-26T18:37:00.000-07:00

T. baked a rosemary focaccia this weekend that turned out like a dream- a light golden outer crust with a pillowy soft interior. While he was at it, I marinated tofu and mixed veggies in a little olive oil, salt, pepper, fresh basil, and lemon zest. As the bread cooled on the rack, we got to work on the grill. This tasty stacked dinner sammy was layered high on the sliced focaccia with fresh greens, the grilled tofu and veggies, a little grated parmesan and garlic aoli.

Rosemary Focaccia (Gourmet Magazine 2002)
http://www.epicurious.com/recipes/food/views/106275

Curry-licious

2007-08-24T09:49:00.001-07:00

I've always been fascinated, if not a little intimidated, by the innumerable ways to build a curry. This one began like many of our meals at N3, by improvising with whatever is left in the fridge. Onion, garlic, jalapeno and ginger were softened in a little oil, to which we then added bell pepper, okra, tofu, and corn. When the tofu was lightly browned we added chicken stock, tomato paste, turmeric, coriander, cumin, lemon zest, salt, and pepper. Covered, the whole batch simmered for about 15 minutes, adding a little water here and there. We paired it with Israeli couscous and garnished with fresh chopped mint.

Cauliflower Pesto

2007-08-20T13:58:00.000-07:00

During my commute last Friday, I had the pleasure of hearing the delightful chef Monique Jamet Hooker on the WI Public Radio show Here on Earth: Radio Without Borders hosted by Jean Feraca. While getting me fired up over canning, pickling, and freezing summer's current garden bounty, she mentioned this recipe for cauliflower pesto that I was eager to experiment with asap. In short, we blanched a small head of cauli and then gave it a rough chop in the cuisninart. Then separately, we ground together raw almonds, garlic, and lemon juice. We then combined the cauli, nut mix, and parmesan back in the cuisninart, seasoned with salt and pepper, and blended together while drizzling in about 1 cup of olive oil. We paired it with a penne and garnished with a little fresh basil and lemon zest. The sort of aromatic rawness of the cauliflower is accented nicely by the raw garlic and almond. It's also working nicely on toasted bruscetta. Thanks Monique!

For more info: http://www.moniquescuisine.com/

Triple Hitter

2007-08-18T23:09:00.000-07:00

Today was a rainy Saturday outside, but a nummy cooking day inside. Three delicious meals came together sort of effortlessly thanks in part to today's farmer's market bounty and to T. and I's exquisite culinary 'pas de deux'. From top to bottom: 1) Poached eggs on mesclun greens and toast with a balsamic dijon vinaigrette; 2) Roasted veggie ratatouille of Thai eggplant, standard eggplant, garlic, white onion, sweet red and purple bell pepper, fresh herbs, and nutmeg; 3) Braised chicken with a red wine sauce, chilled ratatouille, steamed long beans, and pasta with a cauliflower pesto. Yes! Cauliflower- check back tomorrow when we'll take a closer look at this novel use of the white knight of the kingdom Vegetable.

Quick Pickles

2007-08-16T17:50:00.001-07:00

Back in my hardcore macrobiotic days, these quick pickles were a daily part of my diet. In the years since I loosened the reins on my yin and yang, I continued to crave these every so often when the weather is hot or I'm feeling a little hungover. This easy recipe is modified from several macro cookbooks and years of experimenting. First, find a nice selection of root and/or vine veggies such as cucumber, red radish, summer squash, red bell pepper, or red onion. For this batch I combined daikon, carrot, and bitter melon. Chop them into thin rounds or half-moons- so they'll lie flat when being pressed. Put everything in a large bowl and toss with a few tablespoons of sea salt. Next put a smaller size bowl on top of the whole mix and weight down. I keep a few 10lb. weights in the kitchen, but I've been known to pile a teetering tower of cookbooks and canned goods on top as well. (There are, of course, actual inexpensive pickle presses, but it makes me feel a little butch to have weights in the kitchen, ok?) So after about 45 minutes to an hour, the salt will have pulled much of the water from the veggies, but they'll still be nice and crispy. I like to pour off the water and give them a decent rinse in the colander (some recipes call for just pouring the water off, but not rinsing, which I find to be a bit salty). Squeeze out the excess water, a handful at a time, and return to bowl. Finally, toss them with a little rice vinegar- for a more traditional macro version- otherwise I like to also add a little brown sugar, red pepper flakes, and chili sauce (much to Michio's dismay, I'm sure!). Did I mention that these are also great digestives? Num on!

Britta's Peanut Butter Cookies

2007-08-14T09:59:00.001-07:00

We get too many magazines at N3, but some are hard to do without. For example, the July 2007 issue of GOURMET: The Magazine of Good Living is brimming with so much gastronomic goodness that the subscription nearly paid for itself in numnumnums. This weekend we tried out a PB cookie recipe featured in their article on Lummi Island, WA. We cut it in half which is where things went a little awry, and it yielded slightly drier cookies than T. and I prefer (but nothing a glass of cold soy milk couldn't fix). We decided more peanut butter and less baking time could possibly crown these true cookie royals. Christen a batch yourself here: http://www.epicurious.com/recipes/recipe_views/views/238964

Okra, Cherry Tomato, Jalapeno

2007-08-11T15:31:00.000-07:00

This is a quick veggie stir-fry a friend brought over for a group dinner. The combination of flavors and textures was truly memorable.

Cumin Seed Tofu, Garlic Greens, Sweet-Tart Beets

2007-08-09T09:32:00.000-07:00

In between our béchamels and buttercreams, we like to work in what we think of as 'clean' meals. Case in point: nothing does a body better than a simple combo of tofu, veggies, and rice after a gluttonous weekend spree. Here we slice 3/4" tofu cutlets and let them get a crispy tan under the broiler with a brush of olive oil, sea salt, black pepper, and cumin seed. Next, pea greens get a lite sauté with fresh garlic. We round out the trio with steamed beets that are dressed in rice vinegar and mirin. I feel healthier just looking at it. Num!

The Hibbs Salad

2007-08-07T13:11:00.000-07:00

So you've all heard about the Cobb Salad, but have you heard about its plucky veggie sister- the Hibbs Salad? Named for one of N3's biggest fans- this fresh medley includes arugula, romaine, grated carrots and beets, blueberries, strawberries, and thin shavings of sheep's milk cheese. Topped with an orange vinaigrette, its summer on a plate!

Potstickers

2007-08-06T18:28:00.001-07:00

Here at N3, we're big fans of America's Test Kitchen. This past episode they featured their own potstickers recipe and we were inspired to give it a try. Yeeummm.

http://www.americastestkitchen.com/login.asp?did=3332&LoginForm=recipe&iSeason=7

Who's Your Baba?!

2007-08-05T17:47:00.000-07:00

I've had the 'hunger' for eggplant all season. The strong color, the voluptuous shape, the firm skin, the pillowy flesh, all come together in such an agreeable fashion as to support the tastes of its neighbors while delivering its own mildly musky smoothness. With that tiny voice in my ear whispering 'baba', I set off this summer to really perfect my ganoush. This is my third batch in the last month and I think it's the best. This time, with T. on board, we roasted thick slices of eggplant- slathered with a little olive oil at 450° for about 40 minutes, turning occasionally. Separately in the cuisanart: fresh basil, mint, tahini, fresh garlic, lemon juice were mixed, with olive oil drizzled in while the blade's spinning. When the e.p. came out of the oven, nicely roasted and silky-soft, we scooped the flesh into a large bowl and let it cool. Then we folded in the tahini-herb mixture and seasoned with s-n-p. (In earlier batches I added the eggplant to the cuisinart, which ofcourse yielded a velvety texture, but downplayed the texture of the e.p., which I think is a nice part of this dish.)

We also made our first batches of homemade crackers. Following the easy recipe in the Bittman's How to Cook Everything, we made two kinds- cumin seed and pepper; Chinese 5 spice and sesame. NUMNUMNUM!

Farmer's Market Bounty

2007-08-04T09:43:00.000-07:00

Tempeh-Kimchee Hash 'n Eggs

2007-08-03T11:22:00.000-07:00

A friend recently gave us a jar of her homemade kimchee and, aside from looking just perfectly lovely in our fridge, it tastes delicious- a little lighter than some- piquant but not too heady. I've been looking for ways to work it into all of our meals (next attempt: the P.B. and K.C. sammy). Last night I was cooking for one and found yet another way to admire this Korean gem- sauteed with tempeh in a little sesame oil. Paired with two basted eggs and toast. Num x 3.

Spinach Protein Smoothie

2007-08-02T09:44:00.000-07:00

I was recently turned on to adding frozen spinach to my smoothies by a trainer at my gym. The leaves get nicely macerated in the blender and release their mild sweetness. Other ingredients in what's also been known as the "garbage pail" smoothie include lite or unsweetened soy milk, soy protein powder, whole flax seed, fresh or frozen banana, frozen strawberries (T and I picked this summer), and spirulina powder. Occasional add-ins include: raw sunflower seeds, raw pumpkin seeds, fresh OJ or carrot juice, fresh apple, frozen blueberries, peanut or cashew butter, tahini, or a pinch of gomasio. NUM!

Squash Blossom Salad

2007-08-01T11:47:00.000-07:00

This is actually a salad we made a few summers ago, but I've been thinking about it lately and decided to dig out the images from the NUMNUMNUM archives. My grandfather was a great gardener and I remember him preparing squash blossoms in many ways- scrambled with eggs, tossed with roasted peppers, or just sauteed on their own with a little olive oil, lemon juice, salt and pepper. That summer, we were housesitting for some friends with a great garden and picked these fresh blossoms for a yummy antipasto. We decided to make a light flour batter and give them a 'gentle' deep fry. The petals cooked just enough to render a silkiness that contrasted nicely with the crunchy coating. They topped this mixed salad of greens, blanched broccoli, hard-boiled eggs, yellow cherry tomatoes, red onions, and grated romano, dressed with olive oil, s-n-p, and lemon juice. Num!

PS. We've also done a variation of this where we stuffed the blossoms with a mixture of ground pork and red chilis- served as an appetizer- turned out very well. And lastly, if you're picking the blossoms fresh, make sure to look for bumble bees chilling out on the inside before cooking!

2007-07-31T17:00:00.000-07:00

Nummy starts.