How to Plant Tulips Indoors

Tulips do not naturalize well in Southern Arizona, but you can plant and grow tulips beautifully indoors. Tulips are a difficult bulb to force into bloom, but forcing them indoors is the best way to grow tulips in the desert. Tulips come in a variety of bright colors, including white, yellow, pink, red, black, purple, orange, and some gorgeous and breathtaking bicolors. In the world of tulips, the circumference size of the tulip does matter. This is where the energy is stored for next year’s bloom – the bigger the bulb, the bigger the bloom. Buy quality bulbs if you want a showy centerpiece or indoor blooming garden.

Tools and Materials Needed:

• Brown paper bag
• Green moss
• 6 to 12 tulip bulbs
• 4 in. high Shallow dish
• Stones or pebbles
• Garden shears

Step 1 – Winterizing the Tulips

Place the tulips into the brown paper bag, cover them with the moss, and set them inside the fridge for six weeks. Tulips have to winterize or they will not bloom. Tulips do best in the fridge when there are no apples, grapes, apricots, or onions stored there.

Step 2 – Growing Tulips in a Dish

In Southern Arizona, you are not able to plant tulips outside because our temperatures are already too warm for them, even in January. After six weeks take them out of the fridge and place them gently into the shallow dish. This dish should have two inches of stones placed on the bottom. Plant the tulip bulbs into the stones until they are up to their shoulders and then fill the dish with water to the top of the stones. The tulips will start to grow within two weeks. Add water weekly to the dish, or more often as the water is uptaked by the plants.

Step 3 – Blooming Cycle

Each bulb typically produces one bloom with some varietals producing up to four blooms. Enjoy the tulip’s bloom period, which may last anywhere from one to three weeks, depending on the variety of tulips that you purchased. After they have bloomed, cut off the flower head with your garden shears, but do not trim the green leaves or stalk, let it die back naturally. The green stalk provides fuel for the bulb for the next growing season. Once the stalks are completely dead, cut them off too.

Step 4 – Bulb Storage

Place the tulip bulbs in a brown paper bag filled with moss. Mark your calendar to do all the steps above over again in October, November or December depending on when you want your bulbs to grace your home. Tulips can not be planted outside in Arizona because you might be able to have one bloom cycle, but more often than not, you won’t. The bulbs just wither and die in our harsh climate.

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Next Coffee ~ Not Your Ordinary Coffee Shop

By Kristi Trimmer, Guest Blogger, FoodiesLikeUs.com
This is a reprint of the original blog posted on foodieslikeusblog.com on 01/17/2010

I am the first to admit that I don’t know the difference between a latte and a cappuccino,and certainly can’t explain an espresso except perhaps, caffeine on steroids?? I have a lot of clients who enjoy meeting at coffee houses, while I secretly wish we could meet at a wine bar instead!

Early for a lunch appointment in Glendale recently, I ventured into Next Coffee to kill some time. I ordered a caramel apple cider and my dining companion ordered a latte. I was stunned when the bill was over $9. Seriously? In fact, the cider was not up to my expectations. I admit I was disappointed.

A week later I headed to Starbucks in search of free WiFi and was not treated very well by the staff when I ordered my non-coffee drink nor when I asked about their WiFi. I really wish restaurants (and coffee shops) would understand the meaning behind good customer service, a welcoming smile, and a friendly attitude. I am very conscientious as to where I spend my hard earned dollars, so I decided to head to Next Coffee and give them another chance, because although I didn’t care for what I ordered, their staff was super nice and they are locally owned.

I have to remember that independently owned places prices do tend to be a tad higher priced than chains, but that the majority of money spent locally stays within that local community. During this second visit to Next Coffee I really took in my surroundings. Big comfy couches and leather chairs were everywhere with large square tables that fit four people with laptops quite comfortably and high bars that run along the windows as well. I kept taking everything in – from the conference room that is available for rent with audio/visual equipment and a printer/scanner to the stage area that also had long cushy couches that were just waiting for me to take a nap on them. The lighting is perfect too for reading or computing ~ very sunny and natural. I just might have found my new spot to hang out.

This time I ordered a vanilla steamer and it was delicious. The barista was very cheery and made me smile. Most times I feel foolish being in a coffee place when I don’t like coffee. Not sure if you’ve noticed, coffee drinkers and baristas can sometimes be snobbish if you don’t know how to order, or even, what you are ordering. Thankfully that was not the case this day.

Happy helpful staff makes all the difference

Fortunately, I sat at a table next to the Director of Next Coffee, Lauren Fisco. I love to hear how businesses start out and what makes them tick. It really energized and inspired me. Lauren was happy to tell the tale of how Next Coffee came to grace this Glendale neighborhood. Back in 2006, Next Student was the third largest student lending marketer behind Citibank and Sallie Mae. The owners of Next Student opened Next Coffee across the street from Midwestern University to help attract students to their coffee house and to their very approachable version of student lending. Of course they did not foresee the market crash. With the lending market at a virtual stand-still, the owners looked around at their prime real estate and state-of-the-art coffee house and realized that the coffee business was now going to be their primary business.

I learned right away was that not all coffee establishments are created equal. Next Coffee’s baristas hand craft every drink. There are no push buttons here, plus, they layer and mix all the concoctions so that the flavors are exact. I had no idea that there was so much to some of these specialty drinks!I had no idea how many ingredients and complexity exist for some of these specialty drinks! They use high-end Monin syrups that are more expensive but the highest quality. One resounding concept Next Coffee strives for: to be the best and to have the best.

Lauren offered me their signature drink, the Him Ham, short for Himalayan Hammer, which is a blend of chai tea and espresso. I sampled the blended concoction and couldn’t believe that I actually loved this coffee drink! It didn’t taste like coffee at all and yet gave me the caffeine boost I so desperately need. I have returned to the Him Ham several timew now and I am happy to report that barista Rhonda blends the best!

Not only does Next Coffee strive to serve the best drinks, they have been successful in adding in some tasty treats. They posted an ad on Craigslist looking for a professional chef who could create a high-end gourmet menu that specialized in sandwiches, salads, and hand-crafted soups.

They found Executive Chef Rose Fisher, the previous personal chef to Director Steven Spielberg and who created most of the menus at New York, New York in Las Vegas. I was stunned that they found someone of such high caliber on Craigslist! Not only did she create a very yummy menu but also added handmade pastries and hearty breakfast treats.

Hand-crafted Vegetarian Minestrone Soup

I have tried quite a few things off of their menu and overall, have been pleasantly surprised by how delicious the food is. My hands down favorite is the Chicken Salad that has just the right amount of mayo and is loaded with tons of walnuts, cranberries, and uber fresh grapes. The Chicken Cordon Bleu was these little balls of chicken with a soft cheese filling – so yummy! It was quite tasty but it honestly could have used a side of dipping sauce because the outside was so crunchy. One thing that impressed me was the ready made to-go sandwiches that looked and tasted amazing. Specialty sandwiches can also be created to meet any foodie’s palate!

Yummy Chicken Salad

They also offer a unique and healthy all-you-can-eat buffet for only $5. They actually have this Monday-Friday from 3:00-8:00 pm with the purchase of any specialty coffee, wine, or beer. ($9.99 without the purchase of a beverage.) YES I did say wine or beer! I can’t believe it has taken me this long to mention it! They have specialty import beers and some really great wines on their list. I just might move in!

My Favorite ~ Wine!!!

Their buffet options vary by ethnicity. I enjoyed the Mexican with the pork carnitas and cheese enchiladas with Spanish rice. One word of caution on the enchiladas was that they were filled with jalapenos. Now I know that I think mild salsa at Taco Bell is spicy, but I honestly was not expecting jalapenos in my cheese enchiladas. I loved the lasagna on Italian night but was sad that they ran out by 6:00 pm. The lasagna was served with Italian sausage and peppers plus butter beans and garlic bread. All for $5! Next Coffee also offers full service catering.

They cater too!

Next Coffee has live music on Fridays from 8-10 and a Comedy Night the last Tuesday of every month. Clearly, this isn’t your typical coffee joint. There is no folk music here! The musicians mostly play jazz, instrumental, vocals, and contemporary music.

Next Coffee has a Loyalty Program that doubles as gift cards that when patrons spend $50 (50 points), you receive $5 back in reward bucks. Tuesdays are double points days and Wednesdays are Lotto days!If I spend more then $8 they hand me a Powerball ticket. Great promos!

I have found my new writing home at Next Coffee. If anyone needs me, I’ll be at Next Coffee!

Hours:     Monday–Thursday: 6:00 am–8:00 pm
Friday:                          6:00 am–10:30 pm
Saturday:                     7:00 am–10:30 pm
Sunday:                        8:00 am–5:00 pm

Next Coffee is located at 19420 N. 59^th Ave Glendale, AZ 85308

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New Chef and Owners at Coronado Cafe Make Dynamic Impression on Phoenix Food Scene

By Kristi Trimmer, Guest Blogger, FoodiesLikeUs.com
This is a reprint of the original blog posted on foodieslikeusblog.com on 01/15/2010

I stumbled upon Coronado Cafe over 7 years ago when it was a BYOB with old school desks and chairs for furniture and a very comfy cozy atmosphere. The whole ambiance was very eclectic and the food was amazing, which brought me and my friends back time and time again. Through the years, they acquired the much coveted liquor license and more contemporary furniture,but never lost that cozy inviting atmosphere. Although, to be honest, I really miss the uniqueness of the old school desks, I am stoked to try out the comfy patio.

One of the best new additions to Coronado Cafe are the new owners from Baltimore, Maryland. My friend Lisa and I were searching frantically for a happy hour spot before the holidays and were dismayed to hear that Lisa G’s had closed their doors. Since it was only 4:00 pm on a weekday, we weren’t certain they were open yet.

Lisa did the “Open, Open, Open” hand signs on the front glass and begged to be let in.  We promised them that we would only take up a small amount of space where we could indulge in some great wine and conversation. We were welcomed with open arms!

Unbeknown to us, the cool and zanny bartender (with some great earrings!) was actually one of the new owners. I didn’t even know they had changed ownership! I was mesmerized learning the background of this hip urban couple from Baltimore ~ Misti Jones and Executive Chef Christian Holt.

Misti runs the front end of the restaurant while Chef Christian creates masterpieces in their really small, but very productive kitchen.  Along with Chef Christian’s parents Diane and Michael Stackwick, this dynamic family-owned restaurant is ready to introduce Foodies to their east coast style of cooking.

Let me just say ~ the Maryland Crab Cakes are a must! I am normally not a fan of crab cakes because they normally remind me of wet sawdust, but these were absolutely amazing. The crab cakes were very moist and flaky with very little filler paired with grilled corn and tomatoes with a lime-cilantro remoulade for dipping. This appetizer is $14 and can easily be eaten as an entree.

Amazing Maryland Blue Crab Cakes!

Next up was the Goat Cheese Bruschetta topped with sweet chile sauce. This triple creme goat cheese is drizzled over thick bruschetta. There was a little heat on this one but it was offset by the oh-so-creamy goat cheese. I prefer soft bread as opposed to harder breads, and will remember to ask for that the next time. The Goat Cheese Bruschetta is $9 and three pieces come with each order.

I paired the Crab Cakes and the Goat Cheese Lavish with Sonoma Cutrer (Russian River) Chardonnay ($12) which is a good go-to chardonnay. It was not too buttery and had subtle hints of citrus. Lisa started with Huntington’s Petite Syrah ($9) which had a very high note and a strong bold finish. This wine is not for beginners!

Goat Cheese Lavish

I don’t typically order the fish when I am at a restaurant, but after trying the Pan Seared Halibut at Coronado Café, I realized I seriously need to reconsider that thought process. One taste of halibut, and I was sold!! I loved the presentation on this one too  ~ very colorful and full of julienne carrots, Shitake mushrooms, Napa cabbage, and red onions. The perfect bite was a chunk of the flaky halibut, plus a Shitake mushroom topped with the jasmine rice which was soaking in the Shitake ginger broth ~ I thought I had gone to Heaven. It was that good. This fish special is $24 and changes nightly.

My favorite this evening ~ Pan Seared Halibut

At this point I switched my wine to Voignier Fincala Linda (Argentina) ($9) which had a peppery kick, a bronze color, and actually tasted a bit like brandy. I really enjoyed this wine ~ very different with a unique taste that paired quite well with the New York Strip.

Chef Christian topped this perfectly prepared New York strip with a chimichurri style sauce.  The underlying notes of the tangy rice vinegar were coupled with white wine and loaded with lots of fresh herbs in olive oil. All of this tasty goodness is grilled on top of the steak and served with fresh garlic whipped potatoes. This dish is a meat lovers must have! The NY Strip is $22.

NY Strip - gotta luv meat!

The Cornbread Berry Cobbler with vanilla bean ice cream helped finish off a fantastic culinary evening.I absolutely loved loved loved this dessert. The berry compote was a splendid mixture of cherries, blackberries, raspberries, blueberries, and strawberries. It was a plate of hot yummy goodness.

Cornbread Berry Cobbler - I want this everyday!

Previously, the Stackwick’s owned a restaurant on Chesapeake Bay with their son Chef Christian at the helm. I am so grateful that they brought their recipe for their amazing Maryland Crab Cakes and Pan Seared Halibut with them out West!

Let me be the first to welcome to the new owners of Coronado Cafe to Phoenix. They brought a great New England flair to one of my favorite Central Phoenix restaurants.

Coronado Cafe is open for lunch Monday-Friday 11:00-2:30 pm and serves dinner from 5:00-10:00 pm with brunch on the weekends from 10:00-2:30 pm. They are located at 2201 N 7th St – just north of McDowell. 602.258.5149

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Understanding Cat Body Language

Sebastian ~ the King of the Castle

Understanding what cats are communicating through their body language is essential for cat parents. It enables them to more accurately read their cats and understand their feelings and motivations for doing what they do. It also helps them respond more effectively to behavior issues. Body language is made up of cats’ body postures, facial expressions, and the position and carriage of certain body parts, like ears, tail, and even whiskers. Cat body language is more subtle than dog body language and can be harder for people to interpret. Nevertheless, knowing what the basic postures mean helps cat parents deal with problems more effectively and enjoy their cat’s company more fully because they can understand a common language.

Threats and aggression can be either offensive or defensive. An offensively aggressive cat tries to make himself look bigger and more intimidating, whereas a defensively aggressive cat adopts a self-protective posture and tries to make himself look smaller. Following are some typical postures seen in feline aggression. A rule of thumb for all the postures listed is  ~ don’t touch, attempt to reassure or punish cats showing these postures!

Offensive postures include:

• A stiff, straight-legged upright stance
• Stiffened rear legs, with the rear end raised and the back sloped downward toward the head
• Tail is stiff & lowered or held straight down to the ground
• Direct stare
• Upright ears, with the backs rotated slightly forward
• Piloerection (hackles up), including fur on the tail
• Constricted pupils
• Directly facing opponent, possibly moving toward him
• Might be growling, howling, or yowling

Defensive postures include:

• Crouching
• Head tucked in
• Tail curved around the body and tucked in
• Eyes wide open with pupils partially or fully dilated
• Ears flattened sideways or backward on the head
• Piloerection (hackles up)
• In an anxious cat, whiskers might be retracted. In a fearful cat, whiskers might pan out and forward to assess distance between himself and the danger
• Turning sideways to the opponent, not straight on
• Open-mouthed hissing or spitting
• Might deliver quick strikes with front paws, claws out

Overt aggression, whether defensive or offensive, includes:

• Swatting, striking with paws
• Biting
• Fighting
• Growling, shrieking
• Scratching
• Preparing for an all-out attack by rolling onto side or back and exposing all weapons: teeth and claws
• In this position, your cat might attempt to grab your hand and bring it to his mouth to bite it

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Local Tequilas Reign at Phoenix Tequila Festival

By Kristi Trimmer, Guest Blogger, FoodiesLikeUs.com
This is a reprint of the original blog posted on foodieslikeusblog.com on 01/04/2010

Most people have heard of wine tastings, food tastings, and even more recently beer tastings, but have you ever thought of a tequila tasting? Did you know that there are hundreds of tequila makers, some that are small boutique-style as well as more well name brands? Which one tastes better? Is there a difference? These questions and more were on my mind as I ventured to my first Tequila Festival in early December in downtown Phoenix.

Most tequilas are produced in the highlands of Jalisco, Mexico. This area is renowned for being the best growing region for the blue agave plant. The pinas or the hearts of the blue agave, are harvested by hand, fermented, then distilled to make the precious tequila. Each tequila craftsman has their own process which gives their tequila its unique taste and richness. The rich red soil, ambient temperature, and consistent annual rainfall of Jalisco, Mexico produces some of the most amazing tequilas out of this unique region of the world. An astounding 300 million plants are harvested there every year!

Blue Agave Plant

Did you know that tequila was soon developed after the Spaniards brought distillation to Mexico, and is named for the town of Tequila? Tequilas labeled 100% Blue Agave are considered the absolute best. Mexican law states that tequila must be made with at least 51% blue agave with the remaining 49% being a raw ingredient and it is most commonly sugarcane, although other raw products may be used. Tequila is generally bottled at 80 proof although some of the aged versions are bottled at higher alcohol levels.

My two favorite tequilas makers this day were Senor Rio Tequila and Cruz Tequila. I for sure thought I was going to love Petron Silver, but to my amazement, I really don’t care for Silver Tequilas or for Petron. Who knew I loved repasados? Silver tequila is also known as white (blanca) or silver (plata) and is bottled soon after distillation. Its smooth, fresh flavor usually has hints of herbs including pepper. Although I am not a huge fan of silvers, Cruz’s Silver Tequila was very creamy, extremely smooth, and was absolutely heavenly in their Signature Cruz Cucumber Margarita:

* 2 oz Cruz Silver Tequila
* 1 lime, squeezed
* 2 cucumber wheels
* 1 oz Agave nectar

~~Muddle then shake with ice, splash with water, and serve over ice~~

Cruz Silver Tequila

Cruz uses hand blown glass and aluminum, and recycles all of their bottles and packaging
~ thanks for thinking of the environment!!

What is a reposado tequila? It is a tequila that may contain added flavoring and coloring but it must be aged at least 2 months and can be aged for up to a year. The wood aging (usually in oak) infuses the reposados with hints of vanilla and spice and produces character more mellow than that of tequila blanco. Some of the best reposados are aged in old brandy barrels which enhances the sweet smokey taste.

Now let’s talk about those reposados that I fell in love with. Cruz’s Reposado took 36 batches and 3 years to perfect. Boy was it yummy with its hints of vanilla and a buttery almond finish.

Senor Rio’s Reposado tequila was the hands down winner for the day for me. Senor Rio tequila begins with 100% blue agave estate grown plants that are slowly cooked in traditional stove ovens. They are fermented in open tanks that allow the fragrance from the surrounding fruit trees to blend with the tequila for natural hints of citrus. Their master distiller than double distills this premium tequila. Senor Rio’s Reposado is a true work of art ~ I loved it.

Senor Rio Tequilas ~ such gorgeous bottles!

One of my favorite drinks with Senor Rio Tequila is the Love Hangover:

* 2 oz Senor Rio Reposado Tequila
* 1 oz orange juice
* 4 oz pineapple juice
* 1 oz cream

~~Shake with ice then serve over ice in a tall glass rimmed with sugar~~

At the Phoenix Tequila Festival there were over 30 tequila craftsmen and each of the them had at least 3 tequilas including the blanco (silver), the reposado, and the most prized, the anejo. Tequila anejo is aged for at least 1 year (often 2 to 3 years). The smooth, elegant, and complex flavor of the best añejos is often compared to that of fine cognacs. My tasting partner really enjoyed the variety of anejos there. To be honest, they just didn’t sit well on my taste buds so I limited my tastings to the 30+ reposados that were there!

I really enjoyed learning about the entire tequila making process and was very surprised to find out that both of my favorite tequilas are from Phoenix-based companies! Every time I go for Happy Hour now I make sure to ask for Senor Rio and Cruz tequilas ~ I find it is the best way to make sure my favorite watering hole has the best tequila. I even wandered through my favorite place on earth (Costco!) and was stoked to see Cruz tequilas there! Support and shop local whenever possible! Cheers to great tequila by Senor Rio and Cruz!!

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