Thursday the timing was right to check out the Henderson Nevada Farmers’ Market. My only previous experience with a Farmers’ Market was back in the early nineties, attending a bountiful one in picturesque Walnut Creek, California.
Walnut Creek Farmer’s Market
Wanting to avoid Henderson’s forecasted high of 106 degrees, I arrived fairly early around 10:30 a.m. Google Maps worked perfectly, and although the Events Plaza has a parking garage across the street, I chose street parking.
At first glance, the sprawling concrete patio sparsely dotted with tents, didn’t impress.
Since pickings looked slim, I left my portable cooler and fabric tote in my car, grabbed my purse, and made my way to the tents. Oh no! Not infomercial items!! I didn’t want a self-casting fishing pole, lotions, potions, hot sauce or shaved ice. I wanted fresh fruit grown locally! Only two vendors offered such. The first had melons and tomatoes. The second had pluots, plums, grapes, and strawberries. 
The helpful sales lady bagged my fruits, but when I asked her to follow me to the vegetable portion of her display, she didn’t budge. Fine. The fruit came to a whopping total of $12.00.
On the plus side, the fruit was tasty, and I helped local farmers. Right? Off I went to my next destination, Trader Joe’s.
Oh gosh, talk about your fresh fruit! Sorry, Farmers’ Market. Next time I’m heading straight to Trader Joe’s! 
I grabbed a package of pomegranate seeds, two bottles of Sauvignon Blanc, and two varieties of cheese. Tom and I sampled the cheeses last night. The New Zealand Grass Fed Cheddar was fantastic! Mild, salty, flavorful and pungent. I highly recommend!
Noon was fast approaching, and I was fortunate enough to have a lunch date.
Ring! Ring!
Hello?
Hi Jean, it’s Anje! Guess what? The twins are napping, so I’ll be solo.
Yes, I was having lunch with none other than Wonder Writer from MySpace. Anje is my hero for several reasons; she’s a loving wife, mother of four, writer of exceptional blogs, a successful business woman, a positive influence, and a private person. She is a beautiful soul with an instant smile and infectious laugh. Do you know what really cinched it for me? Cocktails and dessert! Those little pleasures that don’t always accompany a meal were easily embraced by the two of us.
• What’s your opinion of Farmers’ Markets?
• Is Trader Joe’s da bomb?
• Are you free for lunch?
My paternal grandparents immigrated to the United States from Portugal. They brought with them the clothes on their backs and this recipe, handed down by their forefathers. Foremothers, actually. I only saw grandma cooking this meal, not grandpa.
In America, this dish would be called pot roast. Simple ingredients, beef, carrots, and potatoes, transformed into cultural cuisine via spices and red wine. To me, this meal represents family. When I cook it, I feel their presence. It is a meal of celebration and good times.
Do you have a recipe that represents your family?
Ingredients:
• 1 rump roast (tied w/butcher’s string)
• 1 onion, peeled
• 8 whole carrots, peeled
• 8 russet potatoes, peeled
• 1 loaf French Bread
• water
• two 8-oz cans tomato sauce
• Burgundy wine
• Worcestershire sauce
• 1 bay leaf
• salt & pepper
• Allspice
• Ground cloves
• Garlic salt
• Ground cumin
• Thyme
• Marjoram
• Celery Flakes
Directions:
1. Place the roast in a large roasting pan.
2. Fill the pan half full of water.
3. Add 1 peeled onion (whole), and tomato sauce.
4. Fill the empty tomato sauce cans with burgundy wine, and add to the pan.
5. Add the bay leaf, and dashes (perhaps 1/4 tsp. if measured) of all of the spices except the celery flakes.
6. Top with a few splashes of Worcestershire Sauce, stir, and cover with lid.
7. Place in 325 degree oven for 3 hours. (No peeking.)
After 3 hours, add peeled carrots, potatoes, and dash of celery flakes to the pot. Cover and cook for 1 additional hour.
To Serve:
Transfer roast to cutting board and remove the butcher string with a sharp knife or scissors. Slice roast into individual servings.
Spoon the potatoes and carrots into serving dishes. (Note: The onion is for flavoring, not to be eaten.)
Slice the french bread about 1″ thick, and place in a long casserole dish. Using a strainer, pour the jus (cooking broth) over the bread.
Last night was the premier of Project Runway. What a virtual PR sandwich with it’s 2-hour All Star Challenge lead-in and it’s Models of Project Runway post show. Three and a half hours of juicy goodness!
During the show I paused the program so my girls could sketch the models.
It’s hard to give your full attention to a show, even one you adore, for 3.5 hours. We made it about 75 minutes before the first melt-down. Pearl ran out of paper, and *borrowed* Natalie’s stack, which made Nat inconsolable.
Adding in intermissions to:
1. order pizza;
2. let the pizza man in;
3. watch Tom do a slow-motion dance in front of the big screen;
4. let the kids change clothes;
5. watch the kids model
made for a very long evening indeed!
At night’s end, Heidi wished me auf vidersein, while Tom and the kids snoozed.
For adult viewers, it’s time for the
Season 6 Drinking Game!
Last year’s words included the classic Suede, Leatha and Holla atcha boy!
It’s early in the game, so let’s start with Tim Gunn saying, Designers. I’ll update the list as the season progresses. No doubt we’ll be tossing back a full beer or glass of wine by the finale!
• What word(s) would you add to the drinking game?
• What did you think of this silver honeycomb dress?
• If you weren’t watching Project Runway, what were you doing?
Thanks for reading!
Sip When They Say:
• Designers
• Make it work!
• Carry on.
Bonus Round:
• Sob story / tears – 2 shots!
