Since getting connected on Social Media and starting this blog I am usually that person at the table next to you taking a photo of every meal I eat. Especially if it is something I have never tried before.
This past weekend, for the second time in 2 months since they opened, I went to Odd Duck in Bay View. The specialize in small plates of locally sourced ingredients, with an ever changing menu. This time last year I may not have even considered eating at a place like this, with most of their plates including vegetables and sauces I can barely pronounce.
The first time I went there were 4 of us and we shared 11 small plates between us. The stand out dish of the entire night were the Gouda-stuffed Medjool Dates wrapped in bacon with Balsamic. There is no way in my recent past would you have been able to get me to put a date in my mouth, much less sit at home and salivate over the thought of when I would get to eat them again. Although Odd Duck is constantly changing their menu, I certainly hope the dates don’t go anywhere for a while.
This last time I went, the Bacon-wrapped Scallops where my Must-try! I can’t recall ever having eaten a scallop before. With such great experiences with their other dishes, I thought Odd Duck was the best place to give them a try. I didn’t really know what to expect, but I expected them to be a bit fishy tasting and rubbery. I was pleasantly surprised. They were not fishy tasting at all and seemed to melt in my mouth.
Notice the common theme between the two dishes….Yes, bacon wrapped. Is anything not Delicious that is wrapped in bacon.
My goal will be to get back to Odd Duck soon and actually get some pics of the great food I have had there. They also have a bar selection of different things they pickle in house.
A quick shout out to Odd Duck for being Gluten Free friendly. The first time I went I emailed a head of time to ask if they had a separate gluten free menu. She explained that they were working on it, but gave me a list of foods that were safe and where they could make substitutions. This second time I went, I asked again and was given a separate menu with all of the gluten free and plates able to be substituted marked.
Another new adventure I am having, is going back to school. I am signed up for the Web Design program at MATC. My first class is Social Media Marketing. One of the first assignments is to create a blog and blog about something that interests us. That is when I looked and realized I hadn’t posted anything here since the beginning of May. To be completely honest, I don’t think I have tried any thing new since then. Life has gotten in the way, mostly work and a week long road trip to Texas.
But, now I am back! Back in School, and Back to Blogging!
So, here is a post about my new back yard garden.
As someone who never ate vegetables before, I never imagined I would be excited about becoming an urban farmer. OK….so maybe I am not an urban farmer yet, but I have started a small back yard garden. Today I got Cucumbers, Tomatoes, Sugar Snap Peas and Peppers planted.
If I am able to get any of these to grow, it should give me some great stuff to blog about.
In the mean time, thanks to my new class, I am off to find some new recipes that are both gluten free and also going to give me the opportunity to try some new foods I would normally turn my nose up at.
OK…since the title of the blog is “Picky Eater Confessions” I have a confession.
I went to Ono Kine Grindz (a Hawaiian restaurant) in Wauwatosa this weekend with the Yelp International Supper Club. I always try to make a conscious effort to try something new. Rather than just sticking to my same old picky eater habits.
My confession is that I had several opportunities to try something new, and admittedly a bit scary. We had both Kim Chee and Ahi Poke at the table as an appetizer. Once I was told that the Ahi Poke was raw Tuna, I immediately said, “No Way”. I just wasn’t feeling too adventurous. But, I was willing to give the Kim Chee a try. I put a small bit on my plate and overheard someone say that it is pretty much just rotted cabbage. I was done! I stuck to my purple sticky rice, pulled pork and carrot slaw.
I didn’t have a drop of adventure seeking in me that night.
I will have to make it back there one day, when I am feeling a bit more adventurous and give them both a try.
One of the foods I have always stayed away from, and continue to struggle with are Tomatoes in anything other than sauce form. Now with El Rey 2 blocks away, I see Tomatillos every time I walk through the door. I have always assumed they were tomatoes, so I just stayed far way.
While watching television recently a show was explaining that tomatillos aren’t a tomato, but rather a fruit related to the gooseberry. I became intrigued with the little green ball covered in a paper husk.
Last night I started with the easiest of tomatillo recipe’s, Salsa verde. I simply had to boil them, and mix them in the food processor with a jalapeno, onion, cilantro and lime juice. It was Delicious. I had it on chicken last night, and on tacos tonight.
Another food to add to my list of likes!!
In my last post I questioned if salad and I could coexist, or even been in a committed relationship. Well, most relationships have to start with a first date. And, that is exactly what I did last night.
I went to The Green Kitchen in the Milwaukee Public Market and got their pear, garbanzo bean, walnut and craisin salad topped with a house made vinaigrette. With a pear, apple, cinnamon and honey juice on the side. It was as far away from a burger without the bun as I could get.
I finished the entire salad, and felt pleasantly full. I can only hope that the salads continue to impress and not start getting lazy on me. Or would that be me getting lazy on the salads?
Here is to a successful first date and a promising future.
The last few days I have been going out to eat. I have ended up at places that serve mostly burgers, sandwiches and fried food. They also had several salads to choose from. I am finding that I am defaulting to a burger with no bun and fries. After last night, I thought to myself, with all of the changes I have made eating gluten free in the last month. And, all of chances I am taking with trying new foods. Is it possible for salad and I to coexist……or even be in a committed relationship?
Instead of taking leftover chicken wings to work for lunch, is it possible for me to make a fresh, healthy salad the night before? In the past, I would have answered, Absolutely Not! But, in the last few months I have tried and liked so many new vegetables, that I really think it is possible.
Why am I trying to cut gluten out of my diet, if I am just going to replace it with hamburgers and chicken wings? Seems a bit ridiculous when I actually think about.
So, here is my declaration to the world. Beginning now, I am going to give salads a chance. I know that the options are unlimited, so there is no way I am going to fail!
If you are out to eat with me, do me a favor when I say I am going to order a burger sans bun. Give me tap and ask me if that is really my best option! Thanx in advance!!
Well…..If I had to pick between brussel sprouts and asparagus, I think asparagus would win! If I had to pick between asparagus and juicy cheeseburger with bacon and avocado…..asparagus would not be winning anything.
I took the opportunity of the holiday to cook the asparagus I had sitting on my counter waiting for me to get the nerve to try it.
Much like brussel sprouts, I was worried that if I didn’t cook the the asparagus properly they weren’t going to get a fair shake. I would hate asparagus forever, and it would only be due to my lack of knowledge on how to cook them.
A few Google searches and I came up with pretty easy instructions. Cut them in pieces, boil them for a few minutes, coat them in oil, parmesan cheese and lemon zest.
They were actually fairly yummy! A nice fresh flavor that I didn’t expect. I could definitely see adding asparagus into my regular meal rotation. I look forward to throwing them on the grill or roasting them up in the oven.
A sentence I never though I would say, “Yes, I like asparagus”.