Postino East Opens! : Dinner

It has been nearly a year that we have been waiting for Postino East to open. It truly felt like an eternity though. The long drives to Phoenix for our favorite restaurant are now a thing of the past! Rather than going to Postino East on the official opening day, we decided to go on Thursday. We thought it might be a little calmer. Well, we didn't really think that. It is just when it fit into our schedule.
Finally we have arrived to the best place on Earth! Postino East! And, yes, we took my sweet ride Vanda.

We were aware there was going to be a wait, given that it was opening week. After we put our name in we found a pretty sweet spot past the lawn, with a great view of everything that was about to happen to us lucky souls!

 

We also had a great view of the Gilbert Water Tower, which I think is definitely an East Valley gem.

We had an awesome server bring out the wine/beer list as well as a menu to look over while we were waiting. Sitting where we were felt like we were just hanging out in our back yard with good people watching.

We didn't know if the server was going to come back, so the dudes went up to the outdoor bar and ordered us some drinks. Avery delivered our wine as a nice brother-in-law would. I had the Zin and Chantele and the Red Blend. (I won)
I was such a beautiful night! We didn't mind the hour long wait at all! Once we were seated, my sister and I had to use the loo. The unisex loo that is! So, while you are waiting here is a little poster for your viewing
pleasure.

 And the toilet paper is awesome. And I always want to steal a roll, but I don't. Karma is my friend!

Here is our little AZ family. It was really a perfect night for hanging at this dope joint all night. It took us about 3 hours to get home from our Postino excursion, but it was worth every minute!

 

Girl, you salty

Another newly wed happening happened tonight. Now usually I think I am a good-enough cook, but recently my cooking has been garbage! Garbage I tell you! Tonight was no exception.
It was my intent to make a left over bratwurst, broccoli and quinoa with curry dish. Sounds pretty amazing right? And how good of me to be using left overs, right? Right.

Well, if you have ever made quinoa you know you should cook it in a stock of some sort, so I did... But I doubled up on the bouillon cubes because they were borrowed cubes and I did not have the box to tell me the water to bouillon cube ratio. And, again, if you have cooked quinoa before, you don't taste it till it is done cooking and the germ has come out.

So, unknowingly I dished my seemingly delicious dish and to the dining table we went. First bite I said "geeze, that is a little salty." Another few bites and I felt like the first time I went to the ocean and was pummeled by waves. Gag reflex set in and dinner was done for me. Pat, being the sweet husband he is, told me it was really good and finished his. This was saltier than two Ramen Noodle packets in one pack of noodles. Torture nearly. And this coming from a girl who claims to love salt and has a serious addiction to sunflower seeds.

I boiled an egg for dinner and I didn't even have to salt it, salt still very prevalent in my system.

I do, however, think this could be a delish meal if made properly. Stay tuned and I will let you know.

Curry Pancit

Ingredients:
1 Package of Rice noodles
1 Onion
3 Cloves of Garlic
1/3 of a Cabbage- Sliced
2 Cups Chicken Stock
2 Stalks of Celery Chopped
1-2 Carrots Chopped
1 Green Onion
1 Tablespoon Soy Sauce
Olive Oil
5 Tablespoons of Curry (optional)
 
Chop your onion and crush your garlic, then chop that up.
Throw some oil in your wok and toss your onion and garlic in and saute them.
The onion and garlic should pop and sizzle for some time. (My cat attacks my legs when I cook onions. It makes her eyes burn)

 

After your onions are nearly browned, add your chicken broth. 
 
Throw in the rest of your chopped and sliced veggies.
Soak your noodles for about 10 minutes until they are softened and loosen up.
Keep the vegetables cookin' until you can nearly smell the carrots sweeten up.
Add in your soy sauce and curry if you like.

Stir in your softened noodles and let your flavors meld together. Salt and Pepper to taste and serve when it is all hot and soft!

 I made this dish with Red Curry, but I think next time I will try Yellow Curry. It may suit the vegetables better.

While cooking this dish for the working P-Funk I drank my red wine and listened to Anthony Bourdain "No Reservations" in the background. I have decided he is my new cooking buddy, and one should always have a cooking buddy. Do you have one?

Spaghetti Squash Dinner Last Night

There were quite a few changes to the recipe that I listed below for the Spaghetti Squash, like add diced sauteed mushrooms*, garlic, shallots, and put the Parmesan crisps on top of the dish (as well as in the dish). And it was a hit! What I didn't do was take out the seeds... which was not pleasant. My Mother-in-Law (MIL) was over for dinner and she told P-Funk to get at $100k job so I am able to stay home and cook these amazing meals every night. I said, please do.
Because this dinner was a hit, I will be doing a tutorial on it soon, but tonight, Curry Pancit. Stay tuned!

And until then, cheers!

*This is the only way P-Funk will eat mushrooms