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Gina DiMartino

~ An Asheville Foodie, Writer, Creator & Dreamer

Gina DiMartino

Category Archives: Uncategorized

what’s going on

14 Sunday Jul 2013

Posted by ginamd in Uncategorized

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Apparently I have been horrible at keeping up with my blog. I am sorry! So many things have been happening, the days just slip by so quickly. You would think that I would have so much more free time since all I do is sit around, but I seem to keep so busy and I don’t ever get anything productive done!

This weekend we went the BBQ & Blues Fest at Highland Park. We had great food and listened to an obscure blues band that I have never heard of. It was packed and I was scared the entire time that someone was going to kick my leg. People kept stepping over it and getting so close to me. Plus the anticipation of being in a huge crowd like that with no means of escape. Interesting.

There were fireworks in Webster last night. I woke up thinking we were being bombed. They were so loud. Then I remembered there were fireworks at midnight and it was indeed midnight, so I was ok. They kept me awake though that’s for sure.

Today Allie visited our church and after church we decided to try a new coffee shop that just opened. We got there at 10:30 and they didn’t open until 11. So we just went to Javas. It was so nice outside that we just sat there for two hours and enjoyed the man playing the accordion, the sunshine, the light breeze, and the overall atmosphere of Gibbs St. We decided we could have more coffee so we went back to Fuego to check it out. Tony and Renee came from Javas and started their own place. It was great fun to see a coffee shop in the very beginning of its existence. I’m excited to see what it grows into. Then we jumped over to Revelry for some lunch. I had chicken & waffles. Never even heard of that before, but recently people have been talking about it, so I was ready to try it. Fried chicken on top of a waffle with maple syrup…interesting. It was good though. And Revelry is a great new Speak Easy on University. I loved the atmosphere and we’ll definitely be going back. They boast to have the best bar tenders in Rochester. Not sure about that, but we’ll see I guess.

And the weekend is over! Tomorrow we start again with PT. Things are progressing slowly. Nothing really new to report. At this point it’s all about strengthening my right leg (which is about 6 sizes smaller than my left) and waiting for the nerves to repair (which will take about FOREVER) I do get discouraged sometimes. Because I just want to WALK. Or be normal. Or not have to have people help me. Or not be in pain. Or have toes that always tingle. See. I’m not always happy!

I have a doctor appointment to assess the hole in my eardrum and see what we need to do with that. Peter’s doctor told him he has to have eardrum repair surgery on both ears, so I’m assuming I will need that in at least one ear, but really hoping NOT. I had tubes twice as a child and hate anything that has to do with my ears and ear pain.

Thursday I get the left foot pedal in my car so I can start driving! I passed my driving test and have a new amended license so once the pedal is installed I will be able to drive again! So excited for that. This also means that I will probably start playing in the worship band again, for which I am both anxious and apprehensive.

As I ramble on I realize this post is jumping all over and not very eloquent. But I guess that’s how I’m feeling right now. I will work this week to make some better writing. Sometimes it flows out and sometimes it doesn’t. At least you know what’s going on with me. For now.

Cherry Semifreddo

06 Saturday Jul 2013

Posted by ginamd in Uncategorized

≈ 1 Comment

Tags

cherry dessert, semifreddo

This week we picked so many cherries from our cherry tree. We pitted them for hours. Literally. We watched an entire movie whilst pitting cherries. We froze bags of them. Enough for a pie in each bag. I saw this recipe in the new Bon Appetit magazine for a Plum Semifreddo and thought it looked interesting. I decided to try it and substitute cherries for the plums. I also added dark chocolate chunks because I thought that sounded delicious. They also added some good texture. It turned out pretty well. It is not a smooth creamy consistence like ice cream. Maybe a little similar to a sorbet. I would probably add some almond extract next time.

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Cherry Semifreddo

Ingredients

  • Nonstick vegetable oil spray
  • 1 1/2 pounds red plums, cut into chunks (I used cherries)
  • 1/2 teaspoon ground cardamom
  • 1 cup sugar, divided
  • Kosher salt
  • 3 large egg whites
  • 1/2 teaspoon vanilla extract
  • 1 cup chilled heavy cream
  • 1 dark chocolate bar chopped into bite size pieces

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Preparation

  • Coat a 9×5-inch loaf pan with nonstick spray and line with plastic wrap, leaving a generous overhang on all sides.

Combine plums, cardamom, 1/3 cup sugar, and a pinch of salt in a medium saucepan. Cover and cook over medium heat, stirring occasionally, until plums release their juices, about 5 minutes. Uncover and cook until plums soften and start to fall apart, 6–8 minutes longer. Let cool slightly.

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Purée plum mixture in a blender until very smooth. Strain through a fine-mesh sieve into a medium bowl, pressing on solids. Let cool. Set aside 1 cup purée for serving.

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Whisk egg whites, a pinch of salt, and remaining 2/3 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) and set over a saucepan of simmering water (do not let bowl touch water). Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, about 4 minutes. Remove bowl from saucepan. Add vanilla and, using an electric mixer on high speed, beat until mixture is tripled in volume, glossy, and completely cool, about 10 minutes.

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Using clean beaters, whip cream in another medium bowl until soft peaks form. Fold 1/3 of whipped cream into egg-white mixture until just combined. Fold in remaining whipped cream until just combined. Fold in plum purée just until large streaks appear throughout mixture.

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Transfer mixture to prepared pan and smooth top. Fold plastic wrap overhang over top and freeze until firm, at least 8 hours.

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Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a large platter, remove plastic wrap, and slice 1 inch thick; transfer to plates and let sit at least 5 minutes to soften slightly. Serve with reserved plum purée.

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  • DO AHEAD: Plum purée can be made 3 days ahead. Cover and chill. Semifreddo can be made 3 days ahead. Keep frozen.

Taken from: http://www.bonappetit.com/recipes/2013/07/plum-semifreddo#ixzz2Y2M81rV1

slow and steady

25 Tuesday Jun 2013

Posted by ginamd in Uncategorized

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Tags

Boston Marthon, Boston Strong, Bstrong

I got a new boot. And my leg brace is at 0 degrees. Which means I can now straighten my leg all the way. If my leg would cooperate. Which it isn’t currently and it is hovering somewhere around 13 degrees. I have to stretch it every day. PAINFUL! The new boot is a walking boot. Which means…walking! Right now I can only put my toes down and barely put any weight on it at all, but my poor baby leg hasn’t had any weight on it in oh 68 ish days?? So it is a WHIMP! I started doing some muscle strengthening with it today and it was not fun. I can BARELY squeeze my quad muscle. It just twitches and dies. But I will keep working at it. Also, the best news, I don’t have to wear my brace to bed anymore! I still have to wear this huge puffy boot to keep my foot from flopping around, BUT no brace! And that is SOO much more comfortable for sleeping. So nice! I’m off all pain meds except for the nerve pain one, and I don’t have to wake up during the night anymore to take them. Also good for sleeping. I don’t notice anymore feeling in my leg, but as the doctors keep saying, it will just take time. So things are progressing, but slowly. I am anxious to be walking around like normal and not have to use crutches, but know I need to have patience. I was cleared to start swimming so I can’t WAIT to start doing some laps and water walking! I think it will feel sooooo good! Overall I’m doing great. I have lots of soreness/stiffness but I know that’s just part of the process. Next week I’m taking a class so I can start driving, which is awesome! Summer is here and I’m enjoying the hot weather and the sunshine. Can’t wait to get into the pool!

Just a quick update for you all. Thank you so much for your prayers!

perfect iced coffee

19 Wednesday Jun 2013

Posted by ginamd in Uncategorized

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Tags

iced coffee, perfect iced coffee, pioneer woman

I stole this recipe from The Pioneer Woman. It is amazing. It is smooth. It is delicious. If you like iced coffee, you will love this I promise. It takes a bit of work, but it makes a ton and it keeps really well. I only make half of this recipe, and it lasts me about a week or a week and a half. I don’t sweeten mine at all, but if you do put the sweetened condensed milk it in, it is heavenly. Try it once. I dare you!

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Mix coffee with cold water in a large container. Allow to sit overnight.

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I add some cinnamon powder to mine. Make sure you stir it all up before you let it sit overnight.

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Strain the coffee grounds into a pitcher. (I usually strain it twice to make sure all the grounds are out)

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Put some ice in a cup.

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Pour in the iced coffee…

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I add cream. And its ready to enjoy!

Perfect iced coffee

Ingredients

  • 1 pound Ground Coffee (good, Rich Roast)
  • 8 quarts Cold Water
  • Half-and-half (healthy Splash Per Serving)
  • Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
  • Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups…adapt To Your Liking!

Preparation Instructions

In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.

Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.

Place coffee liquid in the fridge and allow to cool. Use as needed.

To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.

Taken from The Pioneer Woman website:
http://thepioneerwoman.com/cooking/2011/06/perfect-iced-coffee/

meant to be

14 Friday Jun 2013

Posted by ginamd in Uncategorized

≈ 2 Comments

Tags

Boston Marathon, Boston Strong, Bstrong

A girl who checked me out at the store tonight asked me what happened to my foot. I’m always so reluctant to say “I was in the boston bombing” It just sounds weird to say. Also, then people feel really terrible for asking you. But she didn’t skip a beat. Her eyes opened wide and she said “Well, there must be a really important reason you are still here. I’m glad you’re still here”

WHAT!?

What an amazing response!

NO ONE has said that to me since the bombing. There must be an important reason I am still here. I admit I have thought about this. I could have died that day. But I didn’t. God spared my life. God spared OUR lives. How humbling to think about that. So much more pressure! Whatever he has for me to do, I need to be able to do that with excellence. I can’t wait to see what God has in store for me.

So humbling, but so, so exciting!

o happy day!

10 Monday Jun 2013

Posted by ginamd in Uncategorized

≈ 3 Comments

Tags

Boston Marathon, Boston Strong, bstron

Just a quick update to let you all know how amazing this day has been!

1. I can now wiggle my ankle. SO tiny. But I couldn’t do it before. That means stuff is working and healing and getting better and its super encouraging!

2. Peter walked across the living room without crutches! He can only do a weird hobble/shuffle, but he did it!

3. Rebekah is going home today! She has been in the hospital 9 weeks! SO thankful to God that she is getting out of there! Let the healing begin!!

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Only mostly dead

10 Monday Jun 2013

Posted by ginamd in Uncategorized

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Tags

Bostonmarathon, Bostonstrong, Bstrong, mostly dead, princess bride, wiggle your finger

Today I can wiggle my ankle. It’s really a muscle in my leg working as hard as it can to do anything, but I couldn’t do that before. I was showing Pete this morning and I felt like I was in the Princess Bride. “Look! You wiggle your finger! Doesn’t that make you happy?!” Haha I feel like I will have many more of those moments as time goes on. As my nerves hopefully heal. Some day I will have control if my ankle. It won’t just twitch awkwardly. Someday my toes will wiggle again… Someday!

Browned Butter Oatmeal Dark Chocolate Chip Cookies

08 Saturday Jun 2013

Posted by ginamd in Uncategorized

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Tags

browned butter oatmeal dark chocolate chip cookies, chocolate chip cookies, dark chocolate

I made these cookies this weekend. Everyone loved them! I love cookies with oatmeal. And we love dark chocolate. The browned butter definitely adds something special. It enhances the flavor of everything!
Browned Butter Oatmeal Dark Chocolate Chip Cookies
Ingredients
1 cup unsalted butter
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
3/4 cup sugar
3/4 cup brown sugar
1 tsp vanilla
2 eggs
1 1/2 cups dark chocolate chips
3 cups old-fashioned oats
Instructions
Preheat oven to 350. Line baking sheets with parchment paper and set aside.
Melt butter in a heavy-bottomed saucepan over medium heat, stirring constantly. Continue stirring as butter begins to simmer and foams up. Continue until butter turns a dark amber color and brown specks appear at the bottom of the pan (you will see them as you continue to whisk). Once browned (and be careful not to burn) remove from heat and let cool.
Meanwhile, mix flour, soda, salt and cinnamon in a medium bowl and set aside.
Once cooled slightly, pour browned butter into the bowl of a stand mixer. Beat in sugars for several minutes until creamy. Add eggs and vanilla and beat for another minute or two.
Stir in dry ingredients with a wooden spoon. Add dark chocolate chips and oats. Spoon by heaping tablespoon onto prepared baking sheets. Bake for 10 minutes, or until edges slightly brown. Let cool for several minutes before transferring to a cooling rack.
I found this recipe at:
http://sweettreatsmore.com/2013/03/browned-butter-oatmeal-dark-chocolate-chip-cookies/

Boston Strong in Rochester

07 Friday Jun 2013

Posted by ginamd in Uncategorized

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My friend Lindsay is inspirational!

Boston Strong in Rochester.

ABC News story

06 Thursday Jun 2013

Posted by ginamd in Uncategorized

≈ 5 Comments

Tags

13Wham, abc news, Bostonmarathon, Bostonstrong, Bstrong, dimartino siblings

People have been asking, so here’s the story from our local news that Peter and I did together. I haven’t even watched it yet. I don’t like seeing myself on videos!

DiMartino Siblings Recovering Back At Home In Webster.

Link to our fund site:
http://www.gofundme.com/dimartinofamily

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