A bite from Sonoma!

So, above picture may not be exactly magazine quality like the San Diegans below :P, and yes, I brought a cutting board to my picnic, but I’d like to start off this writing venture with something simple, and perhaps show off my totally awesome Swiss army knife that everybody should really own, especially when enjoying your delights on the go.

If I am just getting home, feeling a bit lazy, yet wanting something fresh, delicious, and as quick as it takes to make a frozen meal (this may vary with cutting skill and speed) , I get however desired amount of tomatoes, feta, and avocado I may need. Cut accordingly, throw into a bowl, mix it up with some olive oil (try it with sunflower oil, NOM NOM), add a baguette, and VOILA! I am a Salami fan, so I like to have that all sliced and ready for devouring.

As you can see, I am so into this combination of ingredients that I .. we, decided to pack some tomatoes, avocados…and… my to-go bottle of olive oil, don’t judge. We ditched the car, took out the bikes and stopped at Dry Creek General Store to pick up some of Redwood Hill Farm's goat cheddar cheese, keeping it Sonoma local, and Sopressa Salami. After a malfunction with my road bike (newb), we found the lovely Preston Family Vineyards and Farm in Dry Creek Valley, whipped out that cutting board, knife, and enjoyed. No annoying plastic utensils necessary! Just that handy pocket knife, cutting board, and well, hands for ideal baguette ripping. Napkins could be a great addition, but hey, if you forgot, who cares, there are probably some grass blades around waiting for you to wipe off that tomato juice.

So there, a quick, cheap meal for those days you know you want to go for the Easy – Mac or when you don’t want to end up with soggy sandwiches for that picnic you know you’ve been romanticizing about. 

FIN.

And let there be MOCO

This is our first real blog post, the last was just a placeholder.  Please be gentle.

 So me, (Sean) and Phil picked up Keelan from work. Big surprise, he was hungry. We decided to whip up a loco moco with a twist: almond flour dusted chicken with a thai green curry sauce.
A loco moco is a traditional Hawaiian favorite that consists of rice, over easy eggs, two beef patties smothered in gravy.  We're told this is the best thing to eat before a long day of surf; Phil just eats it recreationally.
We changed a few things around, gotta watch our figures ;) I substituted the rice with steamed cauliflower to keep it low carb.  Keelan and Phil switched up the white rice for brown rice.
It was surprisingly easy to cook up, even with Keelan darting between the pots.  Just a simple process of dusting the chicken, browning it in coconut oil and finishing it in the oven.  Phil made the curry sauce with Fresh and Easy Thai green curry (can you say sponsor? Seriously, what don't we get there?) mixed with sauteed garlic, carrots, onions and coconut milk.

                                                       (^Phil, founder of Co-Spoonfools)

In the beginning...

Welcome to the Spoonfools blog.  We're just learning how to use this so in the meantime here's a little somethin we made BACON WRAPPED CHICKEN stuffed with jalepos and cream cheese and breaded with parmesan and almond flour. Plated with portebello mushrooms and asparagus. Stay tuned for restaurant reviews, recipes, meal reports and conquests.