Happy Birthday to new blogs, babies, and beginnings

One year ago, Zomppa was born.

Since then, we have had the honor of sharing with you our thoughts and views on food, recipes, travels, musings. Most importantly, we have met and gained a lot of wonderful foodie-friends! So thank YOU for your encouragement, support and friendship.

To learn a bit more about us,  check out our Contributors page.

In addition to year 2 of new blogs, stories, and recipes, this weekend was a happy birthday to other new phases of lives.

Cake from my sister’s shower – baked by a new baker in Massachusetts!

Happy Birthday #1: new contributors
With two new regular contributors, the Zomppa ladies bring their multiple voices from different perspectives. We have vastly different experiences and come from all backgrounds, representing every continent (except Antarctica – anyone out there?), ethnicities, religions, professions. Some are married, some have babies, some are single, some have pets, some have plants. What brings us together is our love and passion for food, and belief that, well, food is more than what we eat.

We always welcome new voices from guest contributors, so please let us know if you are interested!

Happy birthday #2: new soon-to-be-life
In addition to Zomppa, happy birthday number #2 came in the form of celebrating soon-to-be-new-life. I’m about to be an aunt for the first time. The Kid decided to keep his gender a secret until Friday (first boy in my family! Yes, my poor dad in a house full of five women….). So months ago, my little sister (aka Monkey) decided on a surprise baby shower – the theme: “It’s Under Wraps.” Get it?

Teresa and Mary, two of the most gorgeous, kind-hearted people I know, hosted. Teresa is one of my sister’s best friends and her sister, Mary, is one of my oldest friends from high school). Confused yet?

Long story short, we spend the last couple months devising a secret shower, complete with a menu of all appetizers “under wraps” (everything had to wrapped, rolled or stuffed like well-kept secrets or swaddled babies).

Unfortunately, due to another set of events , the whole thing almost fell apart because of happy birthday to #3. So instead of the menu I wanted, thank goodness for Whole Foods and their prepared foods section. I was still able to make my smoked salmon pinwheels, but adapted a few items: including sopressata wrapped with Parmagiano-Reggiano, stuffed tomatoes, orzo pasta stuffed in pita, and chicken sausage hoagies. This was topped off by Italian sodas and one of the best cakes I’ve ever had – not too sweet but perfect – baked by Mary’s friend.

For shower gifts, I pushed a bit of my agenda…I made reusable lunchbags out of old burlap coffee bags I got from Counter Culture Coffee. I included bulk items: quinoa, chocolate covered almonds, oats, cherries, sunflowers, and an Odwalla bar…trying to push healthy, economical, and environmentally friendly eating on the new mom and friends!

Although I didn’t get to make everything I wanted to, I have included a couple recipes of EASY party recipes that you can make ahead of time but sure to delight.

Happy birthday #3: new house
I didn’t get to really cook because of happy birthday #3 to new beginnings. After over 30 years, my parents decided this was the weekend to move from my childhood home to be closer to my preggers sister. Instead of hanging out and enjoying the last night, however, I spent 48 hours with 2 hours sleep moving, lifting, moving…I’m still recovering. It was kinda nice to clean out, but wish I had more time to enjoy seeing the old toys and childhood memorabilia before tossing them out.

What a weekend. New beginnings in so many areas – scary sometimes but in the end, always good.

Happy Birthday, Zomppa!

Quinoa Stuffed Pita
1 cup quinoa
2 cups chicken or vegetable broth
1 TB olive oil
1/2 cup chives, chopped
1/2 cup dried cherries
1/2 cup toasted pecans, chopped
Salt
Pepper

1. Toast quinoa in oven or skillet for a couple minutes (adds great depth)
2. Heat oil over medium heat in skilled
3. Add chives and cook until soft (about 1 minute)
4. Meanwhile, heat broth in another panel until simmers
5. Add quinoa and stir a couple minutes until dry
6. Add broth to quinoa, season with salt and pepper
7. Reduce to simmer, cover and cook for about 20 minutes until quinoa is tender
8. Add in cherries and pecans

Parmagiano-Reggiano Stuffed Dates
1 chunk Parmaginao-Reggiano
Dates
Marcona almonds

1. Simply put the three together

Smoked Salmon Pinwheels
1/2 package whole wheat Lavash bread
8 oz. smoked salmon
1/4 red onion
1/2 bunch dill
4 oz. organic cream cheese spread

1. Spread cream cheese with hands on Lavash bread
2. Add chopped dill
3. Add chopped red onion
4. Add smoked salmon
5. Roll and slice

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