Tanya's Daily Scoop CURRENTLY TRAVELING IN: LAKE TAHOE
For the love of Skiing!
Hello out there! This week I've been coming at ya from beautiful Lake Tahoe. It's another ski week for us! There's plenty of snow and it should be cold, but the temps have certainly gone up!!!
Overlooking the Carson Valley (Nevada)
Can you imagine that we just returned from Quebec City where the temps were well below zero and with the windchill (-45). Where I found that it was a bit too cold to ski comfortably; to now being here where they have been hit with over 200" of lovely snowfall this season (getting 30" just last week). And now the darn weather is rather Spring like...but it is still only February!!!
Come on now Mr & Mrs Weather Gods - it's still very much winter and I much prefer the snow to stay nice and silky - rather than it turn to slush!
This was suppose to be a silly picture - apparently my gang didn't get the memo!
The day was still great and we were actually quite surprised at how well the snow had maintained its integrity. But some of us were really warming up in our gear...
A rather warm and uncomfortable Cosette.
I made the suggestion to Cosette that we switch jackets - knowing that my jacket (without the liner) was lightweight and that I would deal better with being warm and wearing the heavier jacket. Once we made the switch-a-roo, Cosette was a happy camper once again and we continued in search of the best snow on the mountain!
Frozen over lake
But eventually all 3 of these guys were suggesting that they were exhausted - skiing in heavy snow/slush is very trying and although my muscles were still good to go, I was starting to feel the over worked stress in my knees (I've had my share of knee injuries).
So at about a half an hour before closing we had called it a day.
Today is kinda overcast and it happens to be our planned day off (I'm pretty sure that these guys are happy about getting a day of rest). Dave B. will be arriving into town later on tonight to enjoy the slopes with us and whatever other fun is in store for us this weekend!
TRAVEL UPDATE: In one week from today, I will be heading out on my last ski trip of the season and going to Park City, Utah! Cosette has decided that she needs a break from all of our traveling and that she will not be joining us.
I'll miss my big munchkin, but I want her to be happy and I don't want to burn her out. We've got a BIG TRIP coming up in May and I want her to be excited about it and look forward to our next adventure!
That's about it from me for today. Although I am gonna attempt to post a BRAND NEW FOODIE FRIDAY later this afternoon - all about QUEBEC!
Be sure to come back to check it out! Also make sure to check out PISTACHIO DAY over on Elisa's side on the page. She's posted some fun nutty facts and lots of yummy sounding recipes! It's definitely got me in the mood to go find some pistachio goodies. And just like Elisa, I'm a huge fan of Pistachio Ice Cream - but it's gotta be vegan and finding vegan pistachio ice cream is not the easiest thing to do! But luckily I do know a few places where to find it!!!
Oki doki, I'm outta here! -T
Elisa's Daily Scoop NEXT TRIP DEPARTS IN: 22 DAYS
GREETINGS FOLKS. Happy Friday!! Well, guess what today is? It’s World Pistachio Day!
Anyone that knows me is well aware that my favorite nut and ice cream flavor is pistachio!!
And how perfect that this special day, which is celebrated every year on February 26th, takes place on “Foodie Friday, so I can totally indulge today in some great tasting pistachio treats!!
The Pistachio nut is a member of the cashew family.
The nuts are one of the oldest flowering nut trees and humans have eaten pistachio nuts for at least 9,000 years.
Pistachios are one of the only two nuts mentioned in the Bible (Genesis 43:11).
In the first century A.D. Emperor Vitellius introduced Rome to the pistachio.
California is the major producer of pistachios in the United States.
Pistachios are harvested in September by machines that shake the trees.
The red dye is added to the nuts is only due to consumer demand for the color.
A Pistachio nut’s open hull is unique.
The nut is ripe when the hull splits open.
A pistachio tree takes 7-10 years to mature.
Pistachios are the “colorful” nut, owing their green and purple hue to antioxidants.
They are a good source of protein, fiber, magnesium, thiamin, and phosphorus. They’re an excellent source of vitamin B6, copper, and manganese.
Pistachios are related to the mango and the spice sumac.
People in the Middle East call it the "smiling nut” and in China, pistachios are called the "happy nut”.
Pistachio Gelato - An Italian Favorite (credit: Flickr: davidlebovitz))
Have you noticed how many dishes are made using pistachios? Both sweet and savory.
They are a huge part of ethnic culinary traditions around the world. Interestingly enough, cooking with the pistachio has it origins mainly in countries of the Mediterranean, like Greece, Turkey, Syria, Pakistan and Afghanistan.
It is said that the native pistachio tree is said to be common among these middle-eastern nations.
History has it that Greece has a long-standing tradition of treating pistachios as an exclusively royal food, which explains why pistachios are so popular in Greek cuisine, specially used in an array of Greek pastries.
Here are 8 Pistachio Sweets from Around the World for your enjoyment!!!
Greek Baklava (credit: newrecipesforlife.com)
Greece: Baklava: Its nutty richness is from the use of ground nuts including pistachios, walnuts and pecans.
Turkey: Semolina, Saffron and Pistachio Halwa A Turkish recipe served as a Dessert
Middle Eastern Ma'amoul (credit: Pinterest)
Middle East (Jordan, Israel, Palestine, Syria, Lebanon, and other Levantine countries): "Ma’amoul" :Pistachio rosewater shortbread cookies a semolina shortbread bound with butter, orange blossom water and rose water which on the inside holds a sweet filling, such as buttery dates, or a concoction of walnuts or pistachios with sugar, more orange blossom water and rosewater.
Lebanese Knafeh (www.hadiaslebanesecuisine.com)
Lebanon: Lebanese Knafeh This dessert is a Levantine cheese pastry soaked in sweet sugar-based syrup, topped with pistachios.
Iran: Pistachio Cardamom Cake This cake contains ingredients like cardamom, rose water, rose petals, saffron ... with pistachio nuts
French Pistachio Macarons (credit: www.flickr.com)
France: Pistachio Macarons Light cake with pistachio creme filling.
Italy: Lemon Pistachio Biscotti Known also as Cantuccini, are Italian biscuits that originated in the city of Prato. They are twice-baked, oblong-shaped, dry, crunchy, and dipped in a drink. (my mouth is watering!!)
Also, Pistachio Gelato (pictured above) is an Italian favorite! Gelato is often mistakenly defined as the Italian word for ice cream. Despite their similarities, gelato and ice cream actually have a different composition and nutritional value. Gelato is more creamy and dense than ice cream and is often lower in calories, fat and sugar.
Well, I'm going to get my Pistachio on for today!! Can't wait!!