Have you bought your tickets yet? The concert/buffet is a special evening which benefits our local boys and girls club AND puts you in the Christmas spirit. Seating is limited.
The music is uplifting.
The talent is extraordinary.
The champagne buffet is delectable.
Generous underwriters offset the various costs for the evening allowing the full ticket price to go directly to the club. Purchase your tickets today at High’s Cafe & Store.
Apricot White Chocolate Scones
Quinoa with Roasted Butternut Squash
(recipe serves 4-6)
1 C quinoa, rinsed
2 C water
3 T olive oil
1/2 of white onion, finely diced
4-6 cloves garlic, finely chopped
1 ear of fresh corn, kernels removed
2 t chili powder
1 t cumin
1 t salt
Juice of one small lime
1/2 a bunch of cilantro, finely chopped
Try this as a substitute for Mexican rice. It is delicious and a healthier option.
In a preheated sauté pan, add olive oil. Swirl it around. It should travel easily around the pan. Add onion, a spritz of salt and cracked pepper. Sauté until onion begins to soften. Add garlic, corn kernels, chili powder, cumin and salt. Sauté until spices and garlic become aromatic. Add quinoa, water and lime juice. Bring mixture to a boil. Cover, lower heat and simmer for 12-15 minutes or until liquid has absorbed.
If serving right away, add cilantro and dig in. Quinoa can also be spread onto a cookie sheet for cooling and service later. When ready, reheat in the micro or stove top and add fresh cilantro.
So I had about a quart of locally grown/organic okra, a ripe tomato, an onion, garlic and half of a red bell pepper. What do you make with that? Okra gumbo of course. I also had some smoked basmati rice. Check it out. It really is tasty with certain foods.
Saute thin slices of onion, red bell pepper and slivers of garlic in olive oil. Add a spritz of salt and pepper.
Add a couple of tablespoons of tomato paste. Saute until some sticking occurs.
Add okra, 1 t of smoked paprika, 1 t of curry powder and 1/2 t of red pepper flakes. Add enough water to simmer.
Cover and cook over low heat until flavors meld. Add additional salt if needed.
Prepare rice according to package instructions. Add cooked rice to okra mixture. Top with fresh cilantro. This is yummy.
This is so filling that it makes an excellent one pot meal. Serve with a salad. Good use of summer okra.
humble beginnings…
10 years later…
Ma and Pa High can’t believe 10 years have rolled by. Help us celebrate this milestone. We could not have made it without you. Let us thank you with an ultimate customer appreciation BASH! Join Denise and me along with our wonderful High’s team August 30, 4-8 PM. Don’t forget the lawn chairs. Let’s turn High Street into a party scene!!!!
This annual concert/party has become the must see/hear/taste event of the year. 25 professional musicians will gather… all in excellent voice, tuned instruments ready for the downbeat, and our wordsmith Douglas Skrief performing much-loved folk tales.
Be a part of this intimate gathering (we only sell 200 seats) and allow the music to wrap you in sound, allow the words to speak to your soul…feel the energy. Every year, audiences leave with grateful hearts and big grins. Every year is a sell out. Every year musicians from all over our state come to Comfort freely giving their talents and time for a great cause…feeding people. Every year, generous host families house our performers allowing all proceeds, every dime, to go to The Comfort Table. Additional underwriters cover miscellaneous expenses.
High’s Cafe & Store, your main event sponsor, throws a big bash at the conclusion of the concert. Live music, beer, wine and great nosh – all complimentary as we continue to celebrate the evening’s many blessings. So, don’t delay. Purchase your tickets today at High’s. We can only accept cash or checks (made payable to The Comfort Table). $40 per ticket helps raise half of the annual budget for The Comfort Table. Your purchase is tax deductible.
Come see what small towns do best: we support each other, we support our worthwhile causes and we celebrate our community.
This really is just another delicious secret from Comfort! Shhh.
BUY TODAY.
My trip began at this tasty eatery in Phoenix. A small chain out of Colorado that does it right. Great decor, very tasty food, vibe, music, servers. All good.
There’s something about traveling that makes me want a Bloody Mary. Their concoction was stellar…very herbaceous and spicy.
Sweet Potato Pancakes with Maple Syrup and Candied Pecans. YUM.
Not a bad view from the hotel. Nice craft cocktails and scenery that is mesmerizing. Three cocktails later, I was glad my room was within walking distance.
Nice Quinoa Salad. Perfect afternoon snack while gazing at the big red rocks.
Took Oak Creek Canyon Drive to Flagstaff. Beautiful.
I have never heard so many different languages spoken in one location. Truly an international destination. Awesome and humbling.
Prescott, Arizona is a happening town. Great courthouse square with shops and funky cafes. I enjoyed “The Blue Cat”.
Palm Springs is an oasis in the desert. Restaurants, nightlife, mountains and a mid-century vibe. Took a great architectural tour and dined in several good places. The standout was Johannes. Delicious meal.
Coastline at La Jolla. Delicious lunch at George’s with a good friend. Spectacular view.
Best fries ever! Really. Leroy’s Kitchen in Coronado. Had two orders. Loved strolling the streets and neighborhoods in Coronado. Pricey real estate. Fabulous weather.
Farmer’s Market in Little Italy. Overflowing displays of gorgeous, organically raised vegetables. Cheese vendors, bread makers, baristas, taco vendors, beer on tap, musicians, gorgeous flowers…so much for the eye and appetite. A MUST DO.
Most of the buildings at the park were built for the opening of The Panama Canal. Beautiful, ornate carved stone.
San Diego Museum of Art
The Tony winning Globe Theatre. Three performance venues.
Beautiful succulent garden.
So many roses.
Who couldn’t spend the day here? Had a nice lunch at The Prado. Lovely patio dining.
AND MUSIC!
Spreckels Organ Pavillion. It was Flag Day and I heard patriotic fervor from the pipes. The instrument is soon to be the world’s largest outdoor pipe organ.
I guess you can tell that I was most impressed with this park. Such a treasure. Anyway, back home now and back in the kitchen. More recipes coming!!!!
(recipe serves 4-6)
*5 ounces mixed greens
*3 hard-boiled eggs
*1 pound new potatoes
Boil potatoes until just tender. Use a generous spritz of salt and 2 T of white vinegar to cooking water.
*5-6 radishes
Mandolin works best. Using a fork to hold the radish may spare your finger tips.
*1/2 pint of cherub tomatoes, halved
*1/2 red onion, thinly sliced and rinsed
*1 small package of French beans, blanched
Drop beans into salted boiling water. Once the color is vibrant green, remove beans to an ice bath. Once cooled, dry beans on a paper towel-lined baking sheet.
*1 can of boneless skinless sardines, packed in oil
Bought these at COSTCO. Delicious….REALLY.
*2 T capers
*1/3 C kalamata olives
*1/4 C of chopped parsley
*Lemon wedges
Prepped earlier in the day for service that evening.
Lightly dress vegetables first. Break up sardines and sprinkle over the top of the salad. Add chopped egg, capers, olives and parsley. Add a generous amount of cracked pepper and a spritz of salt. Lemon wedges garnish. Saltines, anyone? Pass the Fume Blanc!
(makes 12)
1 large cantaloupe, peeled and sliced into 12 pieces
12 slices prosciutto
Fresh mint leaves, thinly sliced
Cracked black pepper
EVOO
Balsamic Syrup
For balsamic syrup:
Place 1/2 C of balsamic vinegar and 1 T of honey in a small sauce pan. Bring to a boil. Reduce heat, maintaining a slow boil. Constantly swirl vinegar in pan to insure even cooking. Reduce down to a syrupy consistency. Look for big bubbles. Remove and cool. Store in the refrigerator until needed. If vinegar is too thick, allow it to come to room temperature before using. Great drizzled on salads, cheeses, meats, grilled fish…
Wrap each melon slice with one slice of prosciutto. Drizzle with EVOO, a grind of cracked pepper, mint leaves, and balsamic syrup.
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