Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
How wonderful has the weather been for you? Around here, it couldn’t have been any better. Warm,%u00a0not to hot, lots of sun with some good rainy spell, even a really cool thunder storm.%u00a0Everything is growing and blooming and it is just so fantastic.%u00a0%u00a0A good spring week. We deserved it for sure.%u00a0
The week was full of all sorts of things. We finally got out taxes done after having to file an extension (well, there are still few more things were need to do, but the accountant has the pile of papers so I don’t have to look a them anymore), Now I can finally stop thinking about them and focus on anything but,%u00a0because taxes suck, like literally sucked the life out of me.(lets never speak of taxes again..until next year)%u00a0%u00a0There were stairs rebuilt, shelves moved around, mirrors hung,%u00a0so so much yard work, my first bike ride, sunburns (the mr, not me)%u00a0and best yet, we found and installed a new (to us)%u00a0bathroom faucet. Hooray!! %u00a0It’s pretty cool, one we have never seen and looks really good with the green sink.%u00a0We found it at the salvage yard attached to a sink that we did not need so we removed it,%u00a0brought it home, dragged our heavy ass sink out to the backyard, and the mr installed it. Then we brought the sink back to the bathroom and stuck it back in place.%u00a0%u00a0Now we can stop brushing our teeth and washing our hands in the bathtub. Things are going good.%u00a0
%u00a0I feel like I have been rolling in the green all week (green as in plants and stuff).%u00a0The mr bought me the coolest plant called the escargot begniioa (see picture below) and that’s the plant that made me realized that I am now obsessed and need to start the worlds greatest begonia collection.%u00a0I also got a few more house plants because I just can’t stop/won’t stop. (Our house is basically made up of chairs, books, and plants. Not a bad house if I do say so my self.)%u00a0So now the inside could be mistaken for the outside.%u00a0Outside we planted a bunch of raspberry bushes our neighbor gave us which I am so super excited about and I have a ton %u00a0more %u00a0seeds in the garden, Or I hope I do. I kept getting seed/plant robbed by the birds and squriells. All the greens that I had started inside and planted in the soil were eaten and a good chunk of the seeds I directly planted were also dug up. Little fuckers, but I think the chicken wire I placed over everything really helped. And it is still kind of early so I just planted and started more seeds because thats what we do. %u00a0I basically spent all all my time this week thinking about plants and I am ok with that.%u00a0
And it’s Sunday.%u00a0Today I am going to spend more time then I would like digging splinters out of my hands because for some reason I just don’t think about putting on gloves when doing any yard work. I know of one really big one in my thumb from a tree root that won’t come out, but all the twigs and sticks I picked up gave me quite a few little pesky ones. Other then that, as long as it is not super rainy, I ‘ll probably spend a good chunk of the day outside again, doing more yard stuff, probably without gloves on, because why would I do that? And I will %u00a0try to throw in a bike ride too. If I am lucky, once I get tired,%u00a0%u00a0it will start raining this %u00a0afternoon so I can not have to water and I can spend the rest of the day reading on the back porch with all my new plant friends.%u00a0
Internet I looked at that you can look at too.
-I am a plant lady in all the ways. My new obsession.%u00a0%u00a0Begonias.%u00a0BEAUTIFUL BEGONIAS: TYPES & CARE.%u00a0
-Yes, yes they do.%u00a0Drake%u2019s Lyrics Make The Best Cake Quotes Ever
–This house is pretty cool, but the pineapple light fixture. Amazing.
-I think I might be a sensitive person.%u00a0Everything to Know About the Highly Sensitive Person
–Now You Can Drink%u2014Yes,%u00a0Drink%u2014Hummus. Yeah, I don’t know. I think I would really like a chick pea tahini shake. %u00a0But is it really hummus? Hum.
–Vermont Wetland Types. Became I wanted to know and you might too.
-Should I make one for the mr to push me around in? Haha, but this is pretty cool,, like for the littles.%u00a0WOODEN RIDE-ON CAR DIY!
-I feel like I could really get down with the contra.%u00a0Square, Contra and Henry Ford: The History And Lasting Appeal Of Country Dancing
–TALKING BREAD AND EVOLUTION WITH JEFFREY HAMELMAN%u00a0Who doesn’t want to t talk about bread, especially a master baker from VT?%u00a0
-This seems kind of crazy and a little gross. Old cake for hundreds of dollars. How about you throw me the money and I make you a fresh cake?%u00a0%u00a0Slice Of History: Pieces Of British Royal Wedding Cakes Up For Auction.%u00a0
Pictures from the week.
House update.. Check it out! Our entire upstairs is wires, the plumbing is ran, (not hooked up to anything yet) and completely insulated. It’s freaking sea foam green crazy up there.%u00a0
%u00a0Now the next big step up hear is sheetrock! That’s going to be a bitch of a week, but for the mean timewe have left the upstairs alone because we are waiting to get a rough inspection from the city. And so we get to enjoy the green for just a bit longer.
For now we have ventured back down stairs. A few unseen things have been done likethe re- supportingof the floor with beams in the basement and running all the water lines and elecrrical from upstairs to the basement. We started tackling the clean up of the windows, there has beenlots of sheetrock patching and mudding and adding in light switched and outlets to all the boxes. And recently we have decided that we are going to either rip up the wide softwood downstairs and patch in oak or, if we cant find the right flooring to match, we are going to re-floor the entire downstairs, you know, just to make things a little harder on ourselves.
So yeah, this is where we are at. It’s all smooth sailing from here!
Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.
Yes! it’s zucchini time!
You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can’t seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It’s just so dang good and can be made into just about anything.
But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer,%u00a0 pure and simple.
So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it’s delicious.
Keep it cool. Keep it simple.
-C
fresh zucchini
salt ,pepper
lemon juice or vinegar (optional)
cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.
Eat.
Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority.%u00a0 If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.%u00a0 Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,%u00a0 although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
Start by getting those lentils and water into a pot and on the stove to cook.%u00a0 Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Happy eating.
-C
Serves 3-4 as a side. 2 as a meal
1 big head of broccoli (about 2 1/2-3 cups chopped)
1/2 cup dried green lentils
%u00a01 1/4 cup water
a small red onion
1/2 of a ripe avocado
around 1/4 cup red wine vinegar
salt and pepper
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl.%u00a0 Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,%u00a0 cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!
The bounty of spring is upon us. Asparagus is everywhere and I have been embracing it.. smelly pee and all.%u00a0 And along with all my spring veggies and smells, %u00a0I have grabbing for more springy spices. I go through seasonal spice kicks, like cinnamon and ginger in the fall, curries and chills in the winter. And for spring, I am big on sumac. If you haven’t heard of it or tasted it, it kind of taste like a tangy salty lemon..without actually having any salt. And its a really pretty, a bright red, almost purple color. I use it on a lot of things, especially veggies and bean dishes, sometimes as a lemon replacer, but mostly to add another level of tangy flavor.%u00a0It’s fantastic, really great for all those springy time dishes. Nice and bright!
%u00a0This dish is perfect made and eaten right away, but it’s one of those dishes that tastes even better the day after. Also it’s good and safe to serve room temperature. (think lunch box or a picnic!) And did I mention healthy? Protein packed quinoa and the lean green asparagus, I mean come on. You won’t feel an ounce of guilt for eating a hugmongo bowl of this stuff because you should, so it’s totally ok.
Eat away!%u00a0
The stuff of the stuff. Quinoa and asparagus for the base. Sumac, lemon, garlic, onion, salt and pepper and a little splash of oil for the dressing.%u00a0
Note. Sumac is not always the easiest spice to find. I know that its available online (what isn’t) and that some health food store or herbal apothecaries carry it, but i have ye tot see it at a conventional supermarket. And once you find it, buy a good amount cause you will also fall in love with it and use it on everything.%u00a0
%u00a0 %u00a0 %u00a0Start by making the dressing. You want to have it sit for at least 10 minutes. It will be perfect by the time the quinoa is done. Mince the garlic, dice the onion and juice the lemon. Stick it all into a jar with the sumac, a pinch of salt and pepper and about a teaspoons worth of olive oil. Stick a lid on the jar and shake shake shake. and let it sit.
Now you should make the quinoa.. Water and quinoa go into pot, high heat until boiling, %u00a0topped with a lid and set to simmer for about 15 minutes.%u00a0
When the quinoa is simmering, cook up the asparagus. Add a drizzle of oil, to a pan and a few splashes of water. Place trimmed and chopped asparagus to pan and sprinkle with salt. Cook on medium heat for about 8 minutes, or until cooked but still has a nice crunch to it. Take off heat and add the dressing to pan. %u00a0Let it sit and marinate for a few minutes.When the quinoa is tender, fluff with a fork and add to the skillet with the asparagus and dressing. Toss around to make sure all the quinoa gets dressed. Take a taste.. does it need a little salt and pepper? Add a pinch if it does.Pile into a bowl, add a bit of cracked pepper.. and eat.
Or%u2026 Idea! Make this dish and pack it into a jar. Maybe grab a baguette and some hummus os some other %u00a0tasty foods and take yourself and a friend out for a picnic.%u00a0
So much good .
Keep it real yo
-C
Quinoa and Asparagus with Sumac Dressing
serves 3-4 %u00a0as a side dish or 2 as a main meal.%u00a0
1 cup quinoa
2 cups water
8-10 asparagus%u00a0
olive oil
For the Dressing
1 tablespoon sumac
1/2 small red onion
2-3 cloves garlic
Juice of 1 jumbo lemon or 2 small lemons
2 teaspoons olive oil
salt and pepper
Start but making the dressing. Mince the garlic and finely dice the onion. Place in a %u00a0jar with the sumac, the juice of the lemon, a pinch of salt and pepper, and a little splash of oil. Top the jar and shake the crap out of it for a minute. Let sit and meld. (This dressing can be made ahead of time and is fantastic on all sorts of everything)
In a large pot, add water, quinoa and a spindle of salt. Bring to a boil, cover , and reduce heat to simmer. Let cook for about 15 minutes or until water has completely absorbed. %u00a0When the quinoa gets going, trim the woody parts of the asparagus and chop the remain asparagus into inch long pieces. Toss into a lightly oiled skillet with a few splashes of water, sprinkle with salt and put on medium heat for about 8 minutes, or until asparagus is cooked, but still crispy. Take off heat and add the sumac dressing. Once the quinoa is done, fluff it with a fork and toss it with the sumac dressed asparagus. Scoop into a bowl, add some cracked pepper. Bring food to face and eat.%u00a0
Any leftover? This dish is fantastic serves cold or at room temperature.
Pomeamole!! %u00a0That’s what I want to call it, so that’s what it is. Guacamole with the addition of tiny little pearls of sweet and tangy juice.. I mean, come one, it can’t get much better. This is what happens when avocados are on super sale, I buy a lot%u2026and then eat a lot%u2026.and then eat some more. %u00a0I start to get a little crafty and, wa la.. add pomegranate seeds. I also inflict anyone eating around me with avocado, even if they believe that they don’t like it because that’s not possible. I know this because there was a time where I believed that I didn’t like avocados%u2026 and that’s just crazy. I remember the very moment I realized I was wrong. It was the first food Nick ever made for me. I was working at a pottery studio and wasn’t able to leave because of a raku firing %u00a0and I was starving. My love saved me with a sandwich, and it was the best I had ever eaten. %u00a0A sandwich that contained hummus, greens, sun-dried tomatoes, and yup, big slices of avocado. That sandwich change my life. I knew from that moment on%u2026. %u00a0I loved avocados%u2026%u2026oh and that I loved Nick too. I know, we are so cute that you want to barf. Well go ahead, just do it before you eat the pomeamole.
It’s all pretty simple…One very tasty ripe avocado, about 1/2 cup of pomegranate seeds, %u00a0a little chopped onion, a bit of chopped tomato, %u00a0a lemon, a few cloves of garlic and a pinch of salt. %u00a0It’s what dreams are made of.
Mash it all together minus the pomegranate seeds%u2026 As smooth or as chunky as you like it%u2026.
Fold in 1/2 the seeds
And top with the rest! And another squeeze of lemon%u2026 just like that. You can eat this magic with anything you want; %u00a0chippers, rice cakes, tacos, toast, or even top a kale salad with a big scoop. %u2026..we at it with carrots and broccoli. SO GOOD!
Pomeamole! (Pomegranate Guacamole)
Ingredients
1 ripe avocado
1/2 a small red or sweet onion
1/2 a small tomato
2-3 cloves of garlic
salt
%u00a0a lemon or lime
Pit and scoop avocado into a medium bowl and smash until desired consistency. Finely chop onion, garlic and tomato and mix together with avocado and half the juice of the lemon. Fold in most the pomegranate seed. Top with the rest and the squeeze the other half of lemon on top.
THE LOVELY CRAZY
October 15, 2019 by maximios • Blog
Let%u2019s talk about how soup is the perfect food. It can be light and fresh, hearty and deep, chunky or smooth. You can eat it with a spoon, or somtime a fork if warranted, or just drink it from a mug. It%u2019s usually a one pot meal, a small pot for one, a big pot for many. Make a pot of soup and eat some now and save some for later. It freezes amazingly well. Got a few extra sad carrots and wilted greens? Toss them into a pot with whatever you have on hand, maybe those veggies scraps and you got yourself a meal. Want something more filling, just add in some grains. Feeling sick, warm soup will make it all better. Feeling fresh and springy, well soup is there for you too. Seriously soup, you can do anything. If I could, I would marry you. %u2665%ufe0f
This soup is one of this velvety smooth, light but rich, delicious beyond delicious soups. A fresh spring time soup. Not to hearty or heavily spiced. Super rich and creamy and flavorful. Bright ass green which makes it amazing in itself, but then with a nice tangy sumac tahini swirl on top, well it is just about the most perfect soup. I made to share, which I did, (and everyone licked their bowls clean) but then hoarded the little bit left over and ate it cold for a late afternoon snack. That is another thing about soup, you can eat is cold and it is still amazing.
Tasty and delicious, and nutritious. This soup does it all.
To the soup!
The stuff. Peas, chopped broccoli, and chopped cauliflower which are all frozen and slightly thawed. You can totally use fresh here too, but I just so happen to have it frozen so you might as well save the fresh stuff for fresh eating. Also have a big yellow onion, a few cloves garlic, some tahini, a lemon, sumac, and salt and pepper. You need water which I did not picture here.
A pot, some water and a roughly chopped onion and the garlic start off this soup. Bring the pot to a boil, then turn to medium and let the onion and garlic cook until very tender. I have been making a lot of soups starting with this step lately. Boiling the onion and garlic until tender and fragrant really make for a super flavorful and clean soup base. Or soup in itself.
Now add in the broccoli and cauliflower to the pot and cook until tender.
Mid soup cooking time is a good time to make the sumac tahini sauce for the swirl. Basics here, just mix the tahini, the sumac, a pinch of salt and pepper, the juice of the lemon and a tablespoon of warm water together until smooth.
Last but not least, the peas. Add them in and they just need a few minutes to cook through.
And then it all gets blended to become this green creamy goodness.
Ladle into bowls, grab the sumac tahini sauce and swirl it on in. A tablespoon or so is good. And don%u2019t forget a little more pepper and another pinch of sumac for good measure.
Just appreciate for a moment. That is one good looking bowl of soup. And it taste even better then it looks.
-C
Makes about 4 serving
1 1/2 cups fresh or frozen peas
1 1/2 cup chopped fresh or frozen cauliflower
1 1/2 cup chopped fresh or frozen broccoli
1 large onion
3-4 cloves garlic
4-5 cups water
Salt and pepper
1 teaspoon sumac
2 tablespoons tahini
2-4 tablespoons warm water
Start by removing the papery skin from the onion and chop into a few big chunks. Remove the skin from garlic too. Place into pot with 4 cups water. Turn heat on high and bring to a boil then turn heat to medium and let onion are garlic cook until tender which should take about 15-20 minutes
Once the onion is cooked, add in the broccoli and cauliflower. Turn heat back to high and bring to a boil again then turn back down to medium heat. Keep cooking until tender (another 15 minutes or so) then add in the peas. Keep on heat until peas are cooked through then remove the pot from heat and either transfer to a blender or use a immusrian blender to blend the soup until smooth. Add a little more water if needed to get to the right consistency to blend right. Or if you want a thinner soup.
For the tahini sumac swirl just mix the tahini and sumac together along with the juice of the lemon, two tablespoon warm water and a pinch of salt. Mix together until smooth. If the mixture is to thick, add another tablespoon of water.
To serve. Ladle or pour soup into bowls and drizzle and swirl the tahini sumac on top. Sprinkle with pepper and a pinch more sumac and you are good to go.
How wonderful has the weather been for you? Around here, it couldn’t have been any better. Warm,%u00a0not to hot, lots of sun with some good rainy spell, even a really cool thunder storm.%u00a0Everything is growing and blooming and it is just so fantastic.%u00a0%u00a0A good spring week. We deserved it for sure.%u00a0
The week was full of all sorts of things. We finally got out taxes done after having to file an extension (well, there are still few more things were need to do, but the accountant has the pile of papers so I don’t have to look a them anymore), Now I can finally stop thinking about them and focus on anything but,%u00a0because taxes suck, like literally sucked the life out of me.(lets never speak of taxes again..until next year)%u00a0%u00a0There were stairs rebuilt, shelves moved around, mirrors hung,%u00a0so so much yard work, my first bike ride, sunburns (the mr, not me)%u00a0and best yet, we found and installed a new (to us)%u00a0bathroom faucet. Hooray!! %u00a0It’s pretty cool, one we have never seen and looks really good with the green sink.%u00a0We found it at the salvage yard attached to a sink that we did not need so we removed it,%u00a0brought it home, dragged our heavy ass sink out to the backyard, and the mr installed it. Then we brought the sink back to the bathroom and stuck it back in place.%u00a0%u00a0Now we can stop brushing our teeth and washing our hands in the bathtub. Things are going good.%u00a0
%u00a0I feel like I have been rolling in the green all week (green as in plants and stuff).%u00a0The mr bought me the coolest plant called the escargot begniioa (see picture below) and that’s the plant that made me realized that I am now obsessed and need to start the worlds greatest begonia collection.%u00a0I also got a few more house plants because I just can’t stop/won’t stop. (Our house is basically made up of chairs, books, and plants. Not a bad house if I do say so my self.)%u00a0So now the inside could be mistaken for the outside.%u00a0Outside we planted a bunch of raspberry bushes our neighbor gave us which I am so super excited about and I have a ton %u00a0more %u00a0seeds in the garden, Or I hope I do. I kept getting seed/plant robbed by the birds and squriells. All the greens that I had started inside and planted in the soil were eaten and a good chunk of the seeds I directly planted were also dug up. Little fuckers, but I think the chicken wire I placed over everything really helped. And it is still kind of early so I just planted and started more seeds because thats what we do. %u00a0I basically spent all all my time this week thinking about plants and I am ok with that.%u00a0
And it’s Sunday.%u00a0Today I am going to spend more time then I would like digging splinters out of my hands because for some reason I just don’t think about putting on gloves when doing any yard work. I know of one really big one in my thumb from a tree root that won’t come out, but all the twigs and sticks I picked up gave me quite a few little pesky ones. Other then that, as long as it is not super rainy, I ‘ll probably spend a good chunk of the day outside again, doing more yard stuff, probably without gloves on, because why would I do that? And I will %u00a0try to throw in a bike ride too. If I am lucky, once I get tired,%u00a0%u00a0it will start raining this %u00a0afternoon so I can not have to water and I can spend the rest of the day reading on the back porch with all my new plant friends.%u00a0
Internet I looked at that you can look at too.
-I am a plant lady in all the ways. My new obsession.%u00a0%u00a0Begonias.%u00a0BEAUTIFUL BEGONIAS: TYPES & CARE.%u00a0
-Yes, yes they do.%u00a0Drake%u2019s Lyrics Make The Best Cake Quotes Ever
–This house is pretty cool, but the pineapple light fixture. Amazing.
-I think I might be a sensitive person.%u00a0Everything to Know About the Highly Sensitive Person
–Now You Can Drink%u2014Yes,%u00a0Drink%u2014Hummus. Yeah, I don’t know. I think I would really like a chick pea tahini shake. %u00a0But is it really hummus? Hum.
–Vermont Wetland Types. Became I wanted to know and you might too.
-Should I make one for the mr to push me around in? Haha, but this is pretty cool,, like for the littles.%u00a0WOODEN RIDE-ON CAR DIY!
-I feel like I could really get down with the contra.%u00a0Square, Contra and Henry Ford: The History And Lasting Appeal Of Country Dancing
–TALKING BREAD AND EVOLUTION WITH JEFFREY HAMELMAN%u00a0Who doesn’t want to t talk about bread, especially a master baker from VT?%u00a0
-This seems kind of crazy and a little gross. Old cake for hundreds of dollars. How about you throw me the money and I make you a fresh cake?%u00a0%u00a0Slice Of History: Pieces Of British Royal Wedding Cakes Up For Auction.%u00a0
Pictures from the week.
House update.. Check it out! Our entire upstairs is wires, the plumbing is ran, (not hooked up to anything yet) and completely insulated. It’s freaking sea foam green crazy up there.%u00a0
%u00a0Now the next big step up hear is sheetrock! That’s going to be a bitch of a week, but for the mean timewe have left the upstairs alone because we are waiting to get a rough inspection from the city. And so we get to enjoy the green for just a bit longer.
For now we have ventured back down stairs. A few unseen things have been done likethe re- supportingof the floor with beams in the basement and running all the water lines and elecrrical from upstairs to the basement. We started tackling the clean up of the windows, there has beenlots of sheetrock patching and mudding and adding in light switched and outlets to all the boxes. And recently we have decided that we are going to either rip up the wide softwood downstairs and patch in oak or, if we cant find the right flooring to match, we are going to re-floor the entire downstairs, you know, just to make things a little harder on ourselves.
So yeah, this is where we are at. It’s all smooth sailing from here!
Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.
Yes! it’s zucchini time!
You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can’t seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It’s just so dang good and can be made into just about anything.
But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer,%u00a0 pure and simple.
So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it’s delicious.
Keep it cool. Keep it simple.
-C
cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.
Eat.
Holy crap, I swear that everyone in my family is made up of pasta and meat. Over the past few weeks with all of the family spending so many meals together and nobody really in the mood to get fancy and do much cooking, the dinner go to’s have been either some type of pasta, potato, or bread with meat dish. Super meat and starchy as hell. (there is usually a veggie somewhere) Good thing I pack my own lettuce and carrots where ever I go.(no joke) But can’t blame them really. Food has not been top priority.%u00a0 If they will eat pasta, well then that’s what they will eat and the veggies are starting to make there way back. (I am making zucchini noodles for family dinner tonight)
But yesterday the mr and I spent the day just the two of us (it has been so long) and made dinner at home. I, as well as the mr, wanted nothing to do with pasta, potatoes, or bread. (he even passed up pizza…. what the WHAT) Just simple dinner with no one to cook for, no picky little littles to have to contend with and a fridge full of all the prettiest fresh veggies I can eat!
We (really me) went all out fresh with a hugmongo salad of broccoli and lentils.%u00a0 Super quick and easy to make, really fresh, crispy, and hardy. A salad just for us,%u00a0 although I think I might make it again for tonight to bring to the sisters house for dinner.
A salad that that makes me (and the mr) happy to eat and will make you happy too!
The stuff. A nice nig head of broccoli, a small red onion, half an avocado, some dried lentils, water, red wine vinegar and salt and pepper.
Start by getting those lentils and water into a pot and on the stove to cook.%u00a0 Bring to boil then turn to a simmer, stick on a lid and let cook until lentils are tender but not mushy. (about 20 minutes)
Once you have got those going, chop up the broccoli and the onion into little bits(various size is a ok)
Toss those chopped up veggies into anice bowl and add a good few splashes of vinegar and sprinkle with salt ans pepper. Give it a good toss and let it sit on the counter to meld while the lentils are cooking.
Oh hey, those lentils be cooked. Dump the whole pot (if there is little extra liquid, dump that in too) into the bowl of chopped veggies and toss it all around.
And lastly , slice up the avocado into chunks (smallish sized) and gently mix that in.
Hooray! A no pasta, starch, mayo smothered salad for everyone!
Happy eating.
-C
Serves 3-4 as a side. 2 as a meal
Place dried lentils into a pot with water. Bring to a boil then turn heat to a simmer and place a lid on pot. Cook for about 20 minutes or until the lentils are cooked, but still firm. If you think the lentils are still under cooked and there is not liquid in the pot, add another 1/4 cup.
While the lentils are cooking, grab a big bowl.%u00a0 Chop the broccoli into little pieces and toss into that bowl. Also chop up the red onion into thin slices then into smaller pieces (or big if you like it like that) and toss that in with the broccoli. Drizzle the chop with vinegar and sprinkle with salt. Set aside until the lentils are cooked.
Once the lentils are done and still hot, dump them in with the chop. Give a really good mix to combine it all then grab your avocado,%u00a0 cut it into little chunk and add it in and gently give it a toss. Season with more salt and pepper and if needed.
This is a salad that tastes good just made, really good 10 minutes later, but tastes best after sitting for an hour or two.
Whenever you decide to eat it, just grab a fork and dig in!
%u00a0This dish is perfect made and eaten right away, but it’s one of those dishes that tastes even better the day after. Also it’s good and safe to serve room temperature. (think lunch box or a picnic!) And did I mention healthy? Protein packed quinoa and the lean green asparagus, I mean come on. You won’t feel an ounce of guilt for eating a hugmongo bowl of this stuff because you should, so it’s totally ok.
Eat away!%u00a0
Note. Sumac is not always the easiest spice to find. I know that its available online (what isn’t) and that some health food store or herbal apothecaries carry it, but i have ye tot see it at a conventional supermarket. And once you find it, buy a good amount cause you will also fall in love with it and use it on everything.%u00a0
Now you should make the quinoa.. Water and quinoa go into pot, high heat until boiling, %u00a0topped with a lid and set to simmer for about 15 minutes.%u00a0
Or%u2026 Idea! Make this dish and pack it into a jar. Maybe grab a baguette and some hummus os some other %u00a0tasty foods and take yourself and a friend out for a picnic.%u00a0
So much good .
Keep it real yo
-C
Quinoa and Asparagus with Sumac Dressing
serves 3-4 %u00a0as a side dish or 2 as a main meal.%u00a0
For the Dressing
Start but making the dressing. Mince the garlic and finely dice the onion. Place in a %u00a0jar with the sumac, the juice of the lemon, a pinch of salt and pepper, and a little splash of oil. Top the jar and shake the crap out of it for a minute. Let sit and meld. (This dressing can be made ahead of time and is fantastic on all sorts of everything)
In a large pot, add water, quinoa and a spindle of salt. Bring to a boil, cover , and reduce heat to simmer. Let cook for about 15 minutes or until water has completely absorbed. %u00a0When the quinoa gets going, trim the woody parts of the asparagus and chop the remain asparagus into inch long pieces. Toss into a lightly oiled skillet with a few splashes of water, sprinkle with salt and put on medium heat for about 8 minutes, or until asparagus is cooked, but still crispy. Take off heat and add the sumac dressing. Once the quinoa is done, fluff it with a fork and toss it with the sumac dressed asparagus. Scoop into a bowl, add some cracked pepper. Bring food to face and eat.%u00a0
Any leftover? This dish is fantastic serves cold or at room temperature.
Pomeamole! (Pomegranate Guacamole)
Ingredients
Pit and scoop avocado into a medium bowl and smash until desired consistency. Finely chop onion, garlic and tomato and mix together with avocado and half the juice of the lemon. Fold in most the pomegranate seed. Top with the rest and the squeeze the other half of lemon on top.
Serve with food, or just eat with a spoon.
Hooray for on-sale avocados!!%u00a0
-C