Sean Tyler Stem. April 17, 1989- March 29, 2016
About a week and a half ago my little brother passed away of a drug overdose. Mother Fucker, fuck fucker fuck.
I am okay. I might not be in the best head space being that I am so fucking sad and feel wounded, but okay. . Everything just feels so weird. It’s like a part of me is missing but at the same time it still doesn’t seem real. So yeah. Fuck fuck fuck. (apparently I swear A LOT when I am sad)
I want people to know about Sean and what and why it happened, but at the same time I kinda don’t want to talk about it yet. It’s still really raw. Also I am not the greatest with emotions and right now I am still processing and feeling and just being. But I do want people to know that Sean may have had his problems but he was such amazing, kind, sometimes a cocky, but such a talented person. He was so full of the brightest light, laughter, generosity and so so much love. He really was a great person (and I am not just saying that cause he is dead) A person that I am so blessed and lucky to get to call my little brother. He made everyone smile, even when you didn’t feel like it. Every person that came into his life are greater for having had him here.
The rest of the family is doing. It’s so weird being together as a family without one of us, it seems so off because wealways do everything together and I keep getting that weird feeling that I am waiting for his ass to show up (he was always late for everything). Oh man, it’s a hurt that will not quit. So yeah, we have been spending all of our time together (so much togetherness it’s kinda sick). We laugh and cry and get angry and are sad, and go for walks and eat (well they eat. People keep bringing food, all meat pasta dishes so I am just nibbling on carrots… FYI people, sad people eat veggies too!) It’s been rough, but we have so much love for each other, the same sick sense of humor (the things we have been saying…and he can’t talk back. HA!) and are so close. We truly are so lucky to have each other. (even if we are driving each other crazy)
And Life, gots to keep doing it. So I am going to start trying to get a little consistency back into mine this week, start working on the house again, catch up on bills and paperwork, and clean the sheets on my bed. (it’s been 2 weeks.. gross) Also going to try and do a post or two… I miss it and the kitchen is my therapy.
I miss my little brother. He was such a shit, a good shit, but a shit no less. But just because he is dead doesn’t mean he doesn’t exist. He will always exist.
-C
Here is the obituary of Sean T Stem written by my sister Shannon with the help of her friend Hilary.
[Above photo was taken off of his facebook page. It’s one of my favorites.]
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For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)
So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.
Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.
Spicy turmeric tea. You will get addicted and feel like awesomeness.
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The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.
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Spices into a drinking vessel (I like a big jar)
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And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)
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And watch it swirl. A drink that keeps this girl happy and healthy.
Something great to look forward.
-C
- 1 tablespoon ground turmeric
- 1 teaspoon ground saigon cinnamon (can use regular, but it’s not as spicy sweet)
- 1/2 teaspoon ground ginger
- 1 1/2- 2 cups hot water (not quite boiling)
- honey to taste (I only use if my throat is sore)
- lemon juice (optional)
Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.
Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then
Holy crap, it’s Easter…. Well Happy Easter to you (if you celebrate it). And if no, happy beautiful spring day. It’s going to be so nice and warm and sunny today. I am really excited… spring is finally here!
This past week was epic for th house. The roof was ripped off and now the new addition is up! It all started on Monday when the mr got a phone call asking if he could go let the guys into the house(they were a day early). and three days later they were done, the walls and the roof were up!(not the roofing, we are doing that next week) It was like magic ad I couldn’t be happier. The upstairs is now huge and bright. Our new bedroom space is bigger then our entire living space now. I am all like Woo hoo!
When the guys were finished, the work started for us. We had to finish knocking all the walls down and ripping up all the shit floors. It’s been a hard on the body kinda week of work and every single muscle in my body is aching. (the mrs too but he doesn’t complain. He is a champ) 5 years ago I was able to rip apart a house and be like ” what what” the next day. Now I am like What what no.. creak creak” I am officially an old lady and now I need a break!
WE are taking a semi break today( although there might be a little framing and light cleaning might be in store) because it’s Sunday and it’s Easter. The family is getting together for food, fun and a egg hunt, which I am really excited about., and lots of sitting outside absorbing the warm sunshine and fresh clean springtime air. It’s going to be great. I am even planning on bringing a book and passing out on the back porch at some point.
What about you, any fantastic Easter/Sunday plans? Are you going to spend the day hunting down specially hidden Easter eggs, eating lots of chocolate eggs (and carrots I hope) and hanging with loved one?. I sure hope so. And don’t forget to get outside. We could all use the fresh air.
Some stuff to read if you get sick of all the jelly beans.
-Ever wonder how those magazines get those amazing photos of food? Well this article explains it all. Ceci N’Est Pas Ice Cream (Actually It’s Lard And Food Coloring)
-I love spring and all the pretty bloom that comes with it.
-I went and got avocados right after I saw this (haven’t tried it yet though) HOW TO MAKE AN AVOCADO ROSE
-I was thinking about making the pup a new bed. I really like this design. (and fabric)
-Did you know that Ikea sold candy? I had no clue but here is a guide for the good and the bad. Top 10 IKEA Pick & Mix Candies You Need to Try
-One mans weed is another mans salad. How to Cook with Weeds
– I sometime think I can see a few more colors then is normal….A New Study Helps Explain Why Some People Can See So Many Colors
–These plates would make me so happy.. and not just for Easter. And these molds even though I don’t need them
–Trend Alert: 8 Techno Toilets cause we all need a gadgety toilet seat(no, not really)
– Is this for real? Unicorn Kisses Seltzer Water... As a seltzer water junky, I really freaking hope so.
And a couple photos.
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As a kid, my favorite holiday was Easter. Every year my parents would fill up brightly colored plastic baskets with handfuls of neon colored plastic “grass” and top it with all sorts of candy, coloring books, bubble, and sidewalk chalk. They were beautiful and amazing. It was like getting a basket of fun and a bunch of sugary candy to keep you going to have all that fun all day long. And the egg hunts. Plastic eggs full of candy hidden all over the house ans yard. We would all have our emptied out baskets running around full of excitement, ready to take out any sibling in our path just to be the one to get the next egg. We were ruthless and I am pretty sure every year someone would end up crying. Now, as an adult, I am not allowed to participate in the egg hunt. (but I still try to make my sibling cry) Nope, now I get to hide the eggs and sit back and watch the new generation of littles tripping each other and stealing eggs from one another. The carnage!
And also at Easter there is cake. Is there a rule that says you have to make carrot cake for Easter? I think there must be because it is when everyone and their moms busts this cake out. And everyone’s carrot cake it the best because they made it the right way, like with raisins or pineapple or walnuts. There are so many things that can be added to this cake that it’s a little overwhelming. So I made a carrot cake that was mainly about the carrots. Nothing added, no nuts raisins or coconut (although you could add i if you wanted) and it’s made into a pretty bundt cake, which in turn makes mine the best.
This here cake was destined for tomorrows Easter table. I made it with no nut produces cause the nephew has the deadly nut allergy. But when I went and made the date sauce, I kinda let that slip and used almond milk. Oops. So now I have a whole big carrot cake sitting on the counter with it’s destiny shattered. So sad, but I think its will survive cause the mris really into it and has already eaten a few pieces. I figure that because it’s a carrot cake, he can eat a few more. It’s almost like eating a vegetable….almost. And now I need to make a new cake to bring over or I might just stop at the store and buy some oreos on my way over tomorrow. The littles will like that.
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The stuff. A bowl containing flour, salt, baking powder ans baking soda. Also need a few really big carrots, a bit of brown sugar, and ground up cinnamon and ginger. Coconut oil, soy milk, an orange (for it’s zest) and a little apple cider vinegar are going into this cake too.
Start by chopping up 2 of the biggest carrots and tossing the into a pot with about an inch of water. Stick the pot on the stove and cook until the carrots are nice and tender. Then blend those tender carrots up.
I had a hard time not eating all of the carrot puree, so maybe if you want, cook up a few extra carrots ans have yourself a pre-carrot cake carrot snack.
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And while the carrot puree is still warm, add in the coconut oil and the sugar. Mix it until the oil is melted ans it’s one cohesive mixture.
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And take that last carrot ans grate it up into the flour. Also add in the spices and the zest of the orange.
Note. I used a small holed grater so that the carrot shreds would be small and add texture to the cake but not make it too chunky. But use a normal grater..it’s all about your carrots chunk prefernce here.
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Now dump the wet carrot mixture into the dry and start to mix
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Adding in the soy and the vinegar to complete the batter.
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And scooped that batter into a oiled bundt pan and get it into the (preheated) oven to bake.
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After about an hour, the cake is ready, golden brown and smelling like any good carrot cake should. Remove from the oven and turn the cake out from the cake pan and stick on on a rack to cool. This cake is waiting for me to decide what, or if I want to frost, drizzle, or sauce it up….. I think it wants as little something.
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Ok, I figured it out. Date sauce.
The stuff. Fresh medjool dates, almond milk and sea salt.
Date (pits removed) into the food processor along with the milk and a good pinch of sea salt. Blend until it turns into a nice smooth, fluffy sauce.
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Take that sauce and spread it all over the cake. As much or as little as you want (you might have left over date sauce but its ok, you can just eat. It will last for about a week in the fridge and goes great with just about anything) Once fully sauced, sprinkle the cake with flaked sea salt.
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Sliced, plated, and ready. It’s carrot cake time.
Have a great weekend, eat all your candy at once!
-C
Makes a bundt cake (but could be made into a 9×13 sheet cake)
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup brown sugar
- 1/3 coconut cup oilany oil works)
- 1 tablespoon apple cider vinegar
- 3 large carrots (makes about 2 cups carrot puree and 1/2 cup of raw grated carrot)
- 1 heaping tablespoon cinnamon
- 1 teaspoon ginger
Salted Date Caramel
- 1 cup medjool dates (pitted)
- 1 cup almond milk (or any milk you want to use)
- sea salt
Start by chopping up 2 of the biggest carrots and placing them into a pot with water about an inch of water. Stick on stove and bring to a boil then reduce to a simmer until the carrots are fork tender. When done, puree them with any means nessasary (hand blender, regular blender, food processor) Add the coconut oil and sugar to the warm carrot puree and mix until oil is melted.
Preheat oven to 350
In a large separate bowl, mix together the flour, baking soda and powder, salt, and the spices. Grate the smallest carrot in with the dry.
Take the wet carrot mixture and dump into the dry and mix, adding in the soy milk and the vinegar as you mix. Once everything is completely incorporated, pour mixture into a well oiled bundt pan and stick the cake into the preheated oven
While the cake is baking, make the date sauce. Just take the dates, remove pits if they have any and place in a food processor with a good pinch of sea salt and the almond milk. Pulse a few times, scrap down the sides, and keep blended, stopping to scrap sides if needed, until a nice thick smooth sauce is formed. If you want a thinner sauce, just add more milk til you get your desired consistency.
Now check cake. Once it’s golden brown and a tester comes out clean (between 50 minutes to an hour) remove from oven. Let cool for a few minutes in pan the then turn it over onto a wire rack to finish cooling off. Once the cake is cool, dump the date sauce all over it then sprinkle with another good few pinches of the sea salt.
And now eat it. This is a cake that needs no fork, but you can go ahead and use one if you must.
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My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really, I think I kinda don’t care. So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time. I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying. As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
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The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
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Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
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And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
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Everything all ready to go.. Any extras are added to bowls.
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Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
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Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people
- 1 large beet or 2 smaller beets
- 1 orange (I used blood orange but any orange would be good)
- handful of hazelnuts (either already roasted or raw that need to be roasted)
- apple cider vinegar
- salt and pepper
- Optional – quinoa (any grain would work) and or greens
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready fo food, grab a bowl (add anything you want to add to the bottom ad fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
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I was cleaning out the fridge and found that I had a good few really ripe avocados that were in need of eating ASAP. (I bought like 8 at once… super sale!) My first thought was I wish I could freeze these and save them for later. Then I thought well why the heck don’t I freeze them. So that’s what I did. I pureed them up, added a little lemon juice and stuck a jar of tangy green creamy goodness into the freezer and all throughout the week found myself standing in front of the fridge with a spoon scraping at the jar of avocado. It was so good. I even added a little fruit to it toward the end. Avocado and fruit = oh hell yes.
And now that is is officially spring we should be eating popsicles (right?!). I figured you guys are cool enough that I would share my new found love of frozen avocados and you would be down with it.
I know, some might think that plain old frozen avocado doesn’t sound amazing, but when you add a little sweetness and swirl it around with super sweet and creamy mango. Trust me, it’s freaking amazing. The flavors go perfectly together, and the texture, it’s almost like ice cream… SO GOOD! Anyway, I know that it might not be the perfect spring weather as of today, but the beauty of these is that you make them, freeze them and leave them until the perfect moment. Say a good long day of raking up all the cat poop that the neighbors cat has left in all your spring flower beds, or picking up all the recycling that has blow into the bushes all winter long. Maybe a day of cleaning out the closet or dusting the ceilings. Make these popsicles now and treat yourself to one after doing some kind of crappy spring chores, its what you need to do.. Or better yet, bribe a little with a popsicle to do your spring cleaning….. Yeah, I might just do that.
Or just make them and eat them… no spring chores required.
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The stuff. A nice ripe mango and a nice ripe avocado. A bit of lemon juice (from half a lemon), a little maple syrup, and a some water.
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Scoop the avocado into a jar and cut up the mango ans stick into a jar…..
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Splash a little water into each jar and blend them up. (I used my hand blender. but use the blending device of your choice) Add the maple syrup to the avocado.. as much as you need, and if your mango is not super sweet, you can add a little to that too.
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Scoop the avocado puree into the mango and gently swirl it around
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Now pour/scoop the mixture into your popsicle molds. And because mine was thick enough, I was able to stick the wood sticks without them sinking.
Noe get them quick into the freezer
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A good few hours (I didn’t even check until the next day but I bet 4-5 hours in a good freezer will do) the popsicles are nowposicles!!!!!
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Pop them out of the mold (a few minutes on the counter and or a quick rinse under warm water) and do what needs to be done.
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So creamy sweet and refreshing… This is a happy spring popsicle for sure.
Have a great day!
-C
Makes four 4oz popsicles
- 1 ripe avocado
- 1 ripe mango
- 1/2 a lemon or lime
- 1-2 tablespoons maple syrup (or any sweetener of you liking)
- about 1/2 cup of water
Note.sIF your mango is not super sweet you might want to add a little maple syrup to thatto that as well. And depending on the actual size of your mango and avocado, you might find yourself with a little extra fruit puree…. so maybe an extra popsicle can be made or you can just eat it now.
Scoop avocado into a jar and cut and dice mango and place in a separate jar. Add maple to the avocado (and the mango if you want) and about 1/4 cup of water to each. With a hand blender, blend each until smooth ( or use a regular blender) Once both are blended, dump one into the other and gently swirl around. Pour mixture into popsicle molds, add the sticks and stick into the freeze. Keep freezing until frozen which should take at least 4-5 hours.
And once frozen, pop out of molds (run mold under warm water or just leave on counter for a few minutes) and eat them like it hot!
Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)
Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.
Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move. I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it.
And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.
Internet browsing from me to you.
-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!
-My new house crush.
Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair
It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds
-These 27 Solutions Could Help The U.S. Slash Food Waste
-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.
-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier
–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.
-My someday CARIBBEAN Home.
-I am really into (at the moment) using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.
-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees
And a few pics from the week.
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Have a great weekend and again, Happy Spring!
-C
THE LOVELY CRAZY
April 11, 2016 by maximios • Blog
Sean Tyler Stem. April 17, 1989- March 29, 2016
About a week and a half ago my little brother passed away of a drug overdose. Mother Fucker, fuck fucker fuck.
I am okay. I might not be in the best head space being that I am so fucking sad and feel wounded, but okay. . Everything just feels so weird. It’s like a part of me is missing but at the same time it still doesn’t seem real. So yeah. Fuck fuck fuck. (apparently I swear A LOT when I am sad)
I want people to know about Sean and what and why it happened, but at the same time I kinda don’t want to talk about it yet. It’s still really raw. Also I am not the greatest with emotions and right now I am still processing and feeling and just being. But I do want people to know that Sean may have had his problems but he was such amazing, kind, sometimes a cocky, but such a talented person. He was so full of the brightest light, laughter, generosity and so so much love. He really was a great person (and I am not just saying that cause he is dead) A person that I am so blessed and lucky to get to call my little brother. He made everyone smile, even when you didn’t feel like it. Every person that came into his life are greater for having had him here.
The rest of the family is doing. It’s so weird being together as a family without one of us, it seems so off because wealways do everything together and I keep getting that weird feeling that I am waiting for his ass to show up (he was always late for everything). Oh man, it’s a hurt that will not quit. So yeah, we have been spending all of our time together (so much togetherness it’s kinda sick). We laugh and cry and get angry and are sad, and go for walks and eat (well they eat. People keep bringing food, all meat pasta dishes so I am just nibbling on carrots… FYI people, sad people eat veggies too!) It’s been rough, but we have so much love for each other, the same sick sense of humor (the things we have been saying…and he can’t talk back. HA!) and are so close. We truly are so lucky to have each other. (even if we are driving each other crazy)
And Life, gots to keep doing it. So I am going to start trying to get a little consistency back into mine this week, start working on the house again, catch up on bills and paperwork, and clean the sheets on my bed. (it’s been 2 weeks.. gross) Also going to try and do a post or two… I miss it and the kitchen is my therapy.
I miss my little brother. He was such a shit, a good shit, but a shit no less. But just because he is dead doesn’t mean he doesn’t exist. He will always exist.
-C
Here is the obituary of Sean T Stem written by my sister Shannon with the help of her friend Hilary.
[Above photo was taken off of his facebook page. It’s one of my favorites.]
For the longest time now, I have been drinking a little turmeric with a little lemon first thing in the morning. It started as a medicinal drink, but quickly became a tasty habit. I have some stupid weird circulation condition called raynaud’s where changes in temp turn my fingers and toes into icicles. And for me, the worst time of the year for this condition is the spring (but spring is still my favorite). All the up and down of temperature and the wet cold damp weather is my trigger, not to forget to mention that those temp swings can get a girl sick. (I can’t get sick!!)
So way back when I started to drink for my health and the feeling in my fingers. Turmeric, ginger, and cinnamon , all super warming spices that help greatly with blood circulation, not to mention a whole bunch of other good things. (I could tell you and go on and on, but you can just look it up yourself) Ever since I started drinking and eating lots of these spices, my raynauds has gotten soooo sooo soooo much better. I still get cold finger and toes, but no where as severe and the way less often.
Now a few weeks ago the mr started making himself an afternoon turmeric tea. He read something on the internet about how it’s the best anti-inflammatory and good for achy joints. (Sure dude, listen to the internet and not me) Being a big guy doing construction and such, he gets really achy joints and there is only so much arnica and frozen peas a guy can do. So now he drinks this and I think he is starting to notice a difference. (less time with the frozen peas) And since he is making himself tea every afternoon, I started to make a spicy tea for myself in the afternoons too. I figured that a little extra goodness to ward off the chills and any larking illness is only a plus. It’s our after lunch treat that tastes good, is warm and soothing and is doing the body all sorts of good.
Spicy turmeric tea. You will get addicted and feel like awesomeness.
The stuff. Ground turmeric, ground ginger, saigon cinnamon and hot water. Additional yums with a little lemon and some honey if you like it sweet or have a scratchy throat.
Spices into a drinking vessel (I like a big jar)
And in goes the hot water. Give it a good stir and a squeeze of lemon (and sweeten if your gonna)
And watch it swirl. A drink that keeps this girl happy and healthy.
Something great to look forward.
-C
Note… My measurements are just guidelines. You might like a little less turmeric or more ginger so make this drink any way that tastes best for you.
Grab yourself a big mug or jar, add in the spices and hot water, honey if you want it and a squeeze of lemon juice if using. Stir with a spoon and drink. Keep spoon handy to give it a good stir every now and then
Holy crap, it’s Easter…. Well Happy Easter to you (if you celebrate it). And if no, happy beautiful spring day. It’s going to be so nice and warm and sunny today. I am really excited… spring is finally here!
This past week was epic for th house. The roof was ripped off and now the new addition is up! It all started on Monday when the mr got a phone call asking if he could go let the guys into the house(they were a day early). and three days later they were done, the walls and the roof were up!(not the roofing, we are doing that next week) It was like magic ad I couldn’t be happier. The upstairs is now huge and bright. Our new bedroom space is bigger then our entire living space now. I am all like Woo hoo!
When the guys were finished, the work started for us. We had to finish knocking all the walls down and ripping up all the shit floors. It’s been a hard on the body kinda week of work and every single muscle in my body is aching. (the mrs too but he doesn’t complain. He is a champ) 5 years ago I was able to rip apart a house and be like ” what what” the next day. Now I am like What what no.. creak creak” I am officially an old lady and now I need a break!
WE are taking a semi break today( although there might be a little framing and light cleaning might be in store) because it’s Sunday and it’s Easter. The family is getting together for food, fun and a egg hunt, which I am really excited about., and lots of sitting outside absorbing the warm sunshine and fresh clean springtime air. It’s going to be great. I am even planning on bringing a book and passing out on the back porch at some point.
What about you, any fantastic Easter/Sunday plans? Are you going to spend the day hunting down specially hidden Easter eggs, eating lots of chocolate eggs (and carrots I hope) and hanging with loved one?. I sure hope so. And don’t forget to get outside. We could all use the fresh air.
Some stuff to read if you get sick of all the jelly beans.
-Ever wonder how those magazines get those amazing photos of food? Well this article explains it all. Ceci N’Est Pas Ice Cream (Actually It’s Lard And Food Coloring)
-I love spring and all the pretty bloom that comes with it.
-I went and got avocados right after I saw this (haven’t tried it yet though) HOW TO MAKE AN AVOCADO ROSE
-I was thinking about making the pup a new bed. I really like this design. (and fabric)
-Did you know that Ikea sold candy? I had no clue but here is a guide for the good and the bad. Top 10 IKEA Pick & Mix Candies You Need to Try
-One mans weed is another mans salad. How to Cook with Weeds
– I sometime think I can see a few more colors then is normal….A New Study Helps Explain Why Some People Can See So Many Colors
–These plates would make me so happy.. and not just for Easter. And these molds even though I don’t need them
–Trend Alert: 8 Techno Toilets cause we all need a gadgety toilet seat(no, not really)
– Is this for real? Unicorn Kisses Seltzer Water... As a seltzer water junky, I really freaking hope so.
And a couple photos.
As a kid, my favorite holiday was Easter. Every year my parents would fill up brightly colored plastic baskets with handfuls of neon colored plastic “grass” and top it with all sorts of candy, coloring books, bubble, and sidewalk chalk. They were beautiful and amazing. It was like getting a basket of fun and a bunch of sugary candy to keep you going to have all that fun all day long. And the egg hunts. Plastic eggs full of candy hidden all over the house ans yard. We would all have our emptied out baskets running around full of excitement, ready to take out any sibling in our path just to be the one to get the next egg. We were ruthless and I am pretty sure every year someone would end up crying. Now, as an adult, I am not allowed to participate in the egg hunt. (but I still try to make my sibling cry) Nope, now I get to hide the eggs and sit back and watch the new generation of littles tripping each other and stealing eggs from one another. The carnage!
And also at Easter there is cake. Is there a rule that says you have to make carrot cake for Easter? I think there must be because it is when everyone and their moms busts this cake out. And everyone’s carrot cake it the best because they made it the right way, like with raisins or pineapple or walnuts. There are so many things that can be added to this cake that it’s a little overwhelming. So I made a carrot cake that was mainly about the carrots. Nothing added, no nuts raisins or coconut (although you could add i if you wanted) and it’s made into a pretty bundt cake, which in turn makes mine the best.
This here cake was destined for tomorrows Easter table. I made it with no nut produces cause the nephew has the deadly nut allergy. But when I went and made the date sauce, I kinda let that slip and used almond milk. Oops. So now I have a whole big carrot cake sitting on the counter with it’s destiny shattered. So sad, but I think its will survive cause the mris really into it and has already eaten a few pieces. I figure that because it’s a carrot cake, he can eat a few more. It’s almost like eating a vegetable….almost. And now I need to make a new cake to bring over or I might just stop at the store and buy some oreos on my way over tomorrow. The littles will like that.
The stuff. A bowl containing flour, salt, baking powder ans baking soda. Also need a few really big carrots, a bit of brown sugar, and ground up cinnamon and ginger. Coconut oil, soy milk, an orange (for it’s zest) and a little apple cider vinegar are going into this cake too.
Start by chopping up 2 of the biggest carrots and tossing the into a pot with about an inch of water. Stick the pot on the stove and cook until the carrots are nice and tender. Then blend those tender carrots up.
I had a hard time not eating all of the carrot puree, so maybe if you want, cook up a few extra carrots ans have yourself a pre-carrot cake carrot snack.
And while the carrot puree is still warm, add in the coconut oil and the sugar. Mix it until the oil is melted ans it’s one cohesive mixture.
And take that last carrot ans grate it up into the flour. Also add in the spices and the zest of the orange.
Note. I used a small holed grater so that the carrot shreds would be small and add texture to the cake but not make it too chunky. But use a normal grater..it’s all about your carrots chunk prefernce here.
Now dump the wet carrot mixture into the dry and start to mix
Adding in the soy and the vinegar to complete the batter.
And scooped that batter into a oiled bundt pan and get it into the (preheated) oven to bake.
After about an hour, the cake is ready, golden brown and smelling like any good carrot cake should. Remove from the oven and turn the cake out from the cake pan and stick on on a rack to cool. This cake is waiting for me to decide what, or if I want to frost, drizzle, or sauce it up….. I think it wants as little something.
Ok, I figured it out. Date sauce.
The stuff. Fresh medjool dates, almond milk and sea salt.
Date (pits removed) into the food processor along with the milk and a good pinch of sea salt. Blend until it turns into a nice smooth, fluffy sauce.
Take that sauce and spread it all over the cake. As much or as little as you want (you might have left over date sauce but its ok, you can just eat. It will last for about a week in the fridge and goes great with just about anything) Once fully sauced, sprinkle the cake with flaked sea salt.
Sliced, plated, and ready. It’s carrot cake time.
Have a great weekend, eat all your candy at once!
-C
Makes a bundt cake (but could be made into a 9×13 sheet cake)
Salted Date Caramel
Start by chopping up 2 of the biggest carrots and placing them into a pot with water about an inch of water. Stick on stove and bring to a boil then reduce to a simmer until the carrots are fork tender. When done, puree them with any means nessasary (hand blender, regular blender, food processor) Add the coconut oil and sugar to the warm carrot puree and mix until oil is melted.
Preheat oven to 350
In a large separate bowl, mix together the flour, baking soda and powder, salt, and the spices. Grate the smallest carrot in with the dry.
Take the wet carrot mixture and dump into the dry and mix, adding in the soy milk and the vinegar as you mix. Once everything is completely incorporated, pour mixture into a well oiled bundt pan and stick the cake into the preheated oven
While the cake is baking, make the date sauce. Just take the dates, remove pits if they have any and place in a food processor with a good pinch of sea salt and the almond milk. Pulse a few times, scrap down the sides, and keep blended, stopping to scrap sides if needed, until a nice thick smooth sauce is formed. If you want a thinner sauce, just add more milk til you get your desired consistency.
Now check cake. Once it’s golden brown and a tester comes out clean (between 50 minutes to an hour) remove from oven. Let cool for a few minutes in pan the then turn it over onto a wire rack to finish cooling off. Once the cake is cool, dump the date sauce all over it then sprinkle with another good few pinches of the sea salt.
And now eat it. This is a cake that needs no fork, but you can go ahead and use one if you must.
My fingers are almost always stained a bright pink. My cutting board and counter tops, pink. Look closely at at dish towels and you will find pink blotches all over them as with any of my light colored clothes. You would think after years of trying to remove beet stains form everything that I would have gotten a system down or at least had a designated cutting board for them, but no. That would be to easy and really, I think I kinda don’t care. So pink my things will be.
Beets. You either love them or you hate them. I love them (so much), the mr, well I am making him love them. He needs to love them because I end up putting beets in everything. If you are a hater, there is still turn into a lover. But maybe you have never even eaten a beet or haven’t in a long long time. I am actually surprised at how many people I have talked to that have never tried beets before. If you are one of those people, stop being that person and eat one already. OR if you think you hate them, why don’t you give them a second try, I bet you will change your mind. Sweet but earthy and nice and crisp but kind of juicy..they really are super tasty. And not to mention all the great health benefits(you can look those up yourself) Yup, beets be the shit!
And I love a good roasted beet, but really, I prefer my beets raw. Which brings us to this salad. A simple salad of grated up beets, orange juice and toasted hazelnuts. Fast, easy, and tummy satisfying. As long as you don’t hate beets (how could you) then you will love it.
Now you get those beets!
The stuff. A big beet, (or two smaller ones) an orange,( I bought navel oranges and sliced into this one to find it was a blood orange… not complaining), hazelnuts (raw or toasted) apple cider vinegar, and salt and pepper. Optional but also very nice, some greens and or some type of grain. (I happen to have a some quinoa in the fridge)
Hazelnuts. If yours are already toasted, then no need to do it again, but if they are raw, toss them into the oven for a few minutes (hazelnuts taste so much better toasted)
And grab the beet and a shallow dish and grate it all up.
Add to the beet the juice of the orange, a small splash of vinegar to cut the sweetness, and salt and pepper to taste. Give it a good toss and let it sit for at least 5 minutes, if not longer.
And if the hazelnuts are in the oven, take them out when they are slight golden brown. If you want to remove the skins, just stick them in a clean towel and rub it off.
Everything all ready to go.. Any extras are added to bowls.
Beets into bowls, topped with toasted nuts and a cute little orange segment.(if you happen to have one lying around)
Isn’t that just something. Beets are so pretty,, but more importantly, so freaking tasty good.
Enjoy Today!
-C
makes enough for 2 people
If you hazelnuts are raw, toss them onto a baking sheet ans place them into the oven at 300 for about 6-8 minutes until slightly golden brown and smell so nice. When done remove and if you don’t like the skins, place nuts in a clean towel and rub the skins right off.
Wash beet(s) and grate into a swallow bowl. I don’t peel mine, but peel if you must. Add in the juice of the orange, a splash of vinegar and a dash of salt and pepper. Mix around and let sit for at least 5 minutes (the longer the better)
When you are ready fo food, grab a bowl (add anything you want to add to the bottom ad fill that bowl up with the beet salad and top with roasted hazelnuts.
Grab a fork and eat.
I was cleaning out the fridge and found that I had a good few really ripe avocados that were in need of eating ASAP. (I bought like 8 at once… super sale!) My first thought was I wish I could freeze these and save them for later. Then I thought well why the heck don’t I freeze them. So that’s what I did. I pureed them up, added a little lemon juice and stuck a jar of tangy green creamy goodness into the freezer and all throughout the week found myself standing in front of the fridge with a spoon scraping at the jar of avocado. It was so good. I even added a little fruit to it toward the end. Avocado and fruit = oh hell yes.
And now that is is officially spring we should be eating popsicles (right?!). I figured you guys are cool enough that I would share my new found love of frozen avocados and you would be down with it.
I know, some might think that plain old frozen avocado doesn’t sound amazing, but when you add a little sweetness and swirl it around with super sweet and creamy mango. Trust me, it’s freaking amazing. The flavors go perfectly together, and the texture, it’s almost like ice cream… SO GOOD! Anyway, I know that it might not be the perfect spring weather as of today, but the beauty of these is that you make them, freeze them and leave them until the perfect moment. Say a good long day of raking up all the cat poop that the neighbors cat has left in all your spring flower beds, or picking up all the recycling that has blow into the bushes all winter long. Maybe a day of cleaning out the closet or dusting the ceilings. Make these popsicles now and treat yourself to one after doing some kind of crappy spring chores, its what you need to do.. Or better yet, bribe a little with a popsicle to do your spring cleaning….. Yeah, I might just do that.
Or just make them and eat them… no spring chores required.
The stuff. A nice ripe mango and a nice ripe avocado. A bit of lemon juice (from half a lemon), a little maple syrup, and a some water.
Scoop the avocado into a jar and cut up the mango ans stick into a jar…..
Splash a little water into each jar and blend them up. (I used my hand blender. but use the blending device of your choice) Add the maple syrup to the avocado.. as much as you need, and if your mango is not super sweet, you can add a little to that too.
Scoop the avocado puree into the mango and gently swirl it around
Now pour/scoop the mixture into your popsicle molds. And because mine was thick enough, I was able to stick the wood sticks without them sinking.
Noe get them quick into the freezer
A good few hours (I didn’t even check until the next day but I bet 4-5 hours in a good freezer will do) the popsicles are nowposicles!!!!!
Pop them out of the mold (a few minutes on the counter and or a quick rinse under warm water) and do what needs to be done.
So creamy sweet and refreshing… This is a happy spring popsicle for sure.
Have a great day!
-C
Makes four 4oz popsicles
Note.sIF your mango is not super sweet you might want to add a little maple syrup to thatto that as well. And depending on the actual size of your mango and avocado, you might find yourself with a little extra fruit puree…. so maybe an extra popsicle can be made or you can just eat it now.
Scoop avocado into a jar and cut and dice mango and place in a separate jar. Add maple to the avocado (and the mango if you want) and about 1/4 cup of water to each. With a hand blender, blend each until smooth ( or use a regular blender) Once both are blended, dump one into the other and gently swirl around. Pour mixture into popsicle molds, add the sticks and stick into the freeze. Keep freezing until frozen which should take at least 4-5 hours.
And once frozen, pop out of molds (run mold under warm water or just leave on counter for a few minutes) and eat them like it hot!
Happy Spring people! Aren’t you so excited? I know I am. The daffodils are starting to pop up, the birds are out like crazy with their churp churping and there is a hint of buds grazing all the tree. We are in for warmer weather, fresh green spring veggies, and lots of mud… I mean, what’s not to be happy about. (there are things but we don’t need to talk about them right now)
Yesterday the mr and I finished ripping up all the floor stuff (I managed not to hurt myself until the very last piece and stuck a nail into my hand) and then traveled the city looking at all the windows in all the stores. Window shopping is such a pain in the ass. If you never have to do it, don’t. But we have to and we need to make some decisions like now because this week a bunch of men are making their way over to the new house with their saws and hammers and a big dumpster and are going to cut the back roof off. I am so excited! The addition is going up and the best part is we decided it was just to much for the two of us to do so we hired out the hardest part. We don’t have to tear it down or frame it up anymore and oh does this make me happy. I was not to into the idea of me and the mr ripping of the roof ourselves. The mr, sure he knows what he is doing, but me, I would have probably taken the whole house down.
Anyway, going to be doing house stuff until we can’t which I am ok with because I am really starting to feel crazy and am ready to move. I know it’s still a few months away but I have this weird feeling that I can’t really stop and chill until we are in the new house and I am relaxing there.. so we better get on it.
And I can’t forget the cake. I need to make us a bunny with lots and lots of jelly beans.
Internet browsing from me to you.
-I think I might just spend my day making these. DIY GIANT ORIGAMI BUNNIES!
-My new house crush.
Pasta Hair packages are so cool. Creative Packaging Design Turns Pasta Into Hair
It works. Smart Tip: Peel an Entire Head of Garlic in 10 Seconds
-These 27 Solutions Could Help The U.S. Slash Food Waste
-Not Happy With the Candidates? Try Out a New Country. I know I have threatened to move if things go south around here.
-Of course this make all the sense. Greenery (or Even Photos of Trees) Can Make Us Happier
–LUSHNA VILLA: TINY SHELTERS FOR GLAMPING Yes! The mr and I will be making something like this for sure.
-My someday CARIBBEAN Home.
-I am really into (at the moment) using light colored wood in fun ways at the house..Even thinking about plywood floors……we will see.
-More then just a great actor with an amazing voice. -Morgan Freeman Changed His 124 Acre Ranch Into A Bee Sanctuary To Help Save The Bees
And a few pics from the week.
Have a great weekend and again, Happy Spring!
-C