I have been having some crazy dreams lately, especially the past few nights (spring time and the full moon will do that to me) But waking up this morning I realized that I need to know someone that has or is willing to get a weiner dog and name it Hamburger. That person will be my best friend.
Anyway, besides from the lingering illness that made me feel like complete shit and took my voice away for about a week, things have been rolling right along. I got a good clip of work done this week (making phone calls without a voice was a challenge) and the house is still standing strong. And let’s just give mother nature a high five here cause the weather has been aces, well besides the snow on Monday. Warm, but not to hot. A little rain here and there. There is green stuff every where! The lilacs are all bloomed and smelling up the world in the best way possible, my strawberry plants are starting to make their strawberries and my rhubarb patch is out of control. So much, so good. This is definitely my favorite time of the year.
And it’s Sunday, my favorite day(usually) cause it’s our day to relax, or at least pretend to, and drink all the coffee in the world. Today though, I think I am going to be productive in my free time and do a bit of yard work and some gardening. I got some veggies starts in need of dirt and am going to planting a few more things (some zinnas, sunflowers and lots of kale). I am even thinking that this is the day I give the dog a bath (he smells nasty) or maybe give the mr a hair cut. (I say he either needs to cut it or go all out and do a man bun) At least one of them has to go down today…..
Things I saw on the internet.
– Food not lawns…. Make so much sense. An All-Volunteer Squad Of Farmers Is Turning Florida Lawns Into Food
-Making one in my very near future. Everything You Need to Know About Hotdish
-The use of nails. These are all sorts of fantastic.
-I have known some craaaazy picky eaters (one of my sisters didn’t eat anything beside peanut butter sandwiches our entire childhood. She has sense grown up a bit and has included pizza and beer) Breaking Down The Science Of Picky Eating
-Something I would love to see in person. China’s Apricot Blossom
-Some serious house love. A Chic Fixer-Upper on Fire Island, Budget Edition
-Check out these tiles, they are freaking awesome. The mr and I are much inspired and thinking of doing out own screen printed tiles for the kitchen floor.
-There really is a reason why old books smell so good.
-I need good light for so many reasons. The Best Light Bulbs For Maximum Visibility in Your Kitchen
-Street art at it’s finest. Site-Specific Elephant Murals on the Streets of South Africa by Falko One
Pictures from the week.
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Now have yourself a fantastic day!
-C
Things have been a little cray cray around here, what with every day full of things, (not all so fun, and sometimes a little grueling) so I day dream and think about all the things that I want to do this summer. I want this summer to be good and fun and full of happy with the feeling of accomplishment. And so I list…My summer 2016 bucket list.
Not in any order other then the most important thing on the list…..
#1 is to finish the freaking house! and….
- relearn how to do a cartwheel
- have fresh flowers at all times
- bake a loaf of bread every week
- get on the lake in a kayak/canoe
- so many bike rides (preferably during sunset or sunrise)
- at least a couple impromptu trips to fun places
- get a real haircut
- get rid of all the shit that I don’t need
- bring my little brothers and sister camping
- spend time laying around in my backyard reading
- hike Camels Hump
- re-pot all of my 50 or so house plant
- set up my pottery studio in new house
- Stick my feet into the ocean
- give Washer ans Only baths
- learn how to fix my bike and then fix it
- plant a tree in the front yard
- finish carving a spoon and get on my way to be a first class wood carving master
Not a bad list, and I am allowed to add to or change a few things (getting a hair cut is asking a lot) but as of right now, this list is looking good and somewhat realistic.
And sure, not technically summer yet, but today the mr and I are working all day at the house and I may just bring my book and spend a little time reading in the yard.(It is such a nice yard) Getting this done on the list!
Have a good weekend and start thinking about all the fun stuff you want to do this summer… Its almost here!
-C
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I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor. Pineapple jalapeno, WHAT. I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy. It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
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The stuff for the hummus: chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins, fresh pineapple and a jalapeno pepper.
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Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
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Blended until a smooth, creamy perfection.
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Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
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Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
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Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
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Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
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Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
- 2 1/2 chickpeas
- 2-3 cloves garlic
- 2 tablespoons tahini
- 1 lemon
- 2 tablespoons olive oil
- 3/4 cup fresh pineapple
- 1-2 jalapenos
- salt and pepper
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas, tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
I am now starting to rethink my current state of feeling like crap. This can’t possibly all be allergies, I have been nearly hacking my lungs out all week and its just not right. I need it to stop, like today so that s that plan. make it STOP. That and we are borrowing my brother in laws truck today and going for a drive to the northern parts of Vermont to pick up, what is hopefully going to be, our new cast iron radiators!!! I am really excited because for one, I found them on craigslist and I love finding awesome stuff on there, and two, cause it’s suppose to be kinda crappy today so a nice drive that is also productive while I am making it (sickness) stop… Win win win! And I cannot forget to get my butt to the library and return the massive stack that has been accumulating next to the door. I have been reading a lot, but instead of returning books when I am done, I just keep taking more out.. I might be maxing out my allotted amount of books I can take out at once. And I am pretty sure there are a few overdue ones in that stack…..
How about you? Planning any super fantastic spring style fun stuff today,? Maybe getting out into the garden and doing a little planting or maybe busting out the summer clothes and spending the afternoon trying on all your old favorites that you forgot you had? Whatever you do, enjoy it, even if it involves doing absolutely nothing while eating your weight in popcorn. That is totally legit.
Internet from the internet.
-So I am kinda obsessed with finding a sweet ass retro/vintage stove like one of these right now,,,,lets see if this is a passing thing.
-A dating site to hook up Trump hating Americans with Canadians, you know, just in case we need to flee the country come November. (so smart)
-IF YOU’RE REFRIGERATING THESE FOODS, STOP
-These are some crazy shinny cakes.
–What Is ‘Natural’ Food? A Riddle Wrapped In Notions Of Good And Evil
-I have a thing for anatomically correct hearts, and these crochet wired hearts are super cool
–Colored Front doors are the best. I am thinking bright ass pink or orange for the new house.
– Sometimes being an adult sucks. 20 One-Sentence Reminders Every Reluctant ‘Adult’ Needs To Hear Right Now
– I love this. 30-Foot-Tall Dayglow Totems Places in the Desert
-Thinking about cross country trip and staying in a few tree houses, Glamping Style, on west coast (we are totally doing it1)
Loveliness in pictures.
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It was summer for a day and it was great. Then it rained a bunch the next day and that was equally as great cause I love warm rainy days. And then the weather lady said that there is a chance of snowflakes in the valley Sunday night. (really?) It’s ok, one more cool day will be kinda nice because we all know it’s going to get hot and we will be looking back on this cool weather fondly. But until then, the lilacs are blooming and the trees are like POW with so much green… It’s all happy and pretty and just what I have been needing.
With all this nice weather lately, the mr and I have been spending a lot of time working on outdoor stuff (fencing trimming trees, moving plants) When it’s as nice as it has been, I don’t feel like going inside for a long lunch to feed myself and the food that I do eat, I want to be light and fresh, you know, like summer food. Nothing heavy or that can make me feel gross in warm weather. So my go to for lunch these days. A big ass bowl (usually a jar) of shredded veggies coated in mustard, vinegar, and salt and pepper, all the best things. (the best things being that it’s quick and easy and so tasty and pretty)
And note about this salad slaw. It is great when made and eaten right away, but also travels really well. So if you need food to bring on the go (like to the beach, on a hike, or to the airport), this is what you should pack. It only tastes better the longer it sits.
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The Stuff. Zucchini, summer squash, a beet, a few carrots, onion, and some cabbage (I used red and green but one or the other is good). Also need yellow mustard, red wine vinegar, and salt and pepper.
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Shred, shave, or julienne all you veggies.. no precision, just do it.
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All the pretty colors in a big bowl ( they don’t need to be separated, I just wanted to see the pretty)
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And then it gets tossed all around. Add in a good sprinkle of salt and pepper, a glug glug of vinegar and a big ass scoop of yellow mustard. Give it another big toss.
And you good to go, or, let this sit for a while, it only ends up tasting better.
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So simple and easy, but so good. Eat it as it is or toss it with greens, some lentils, on a sandwich or into some rice. Possibilities are endless.
Summertime here we come!
-C
Serves 1 as a meal, 2-3 as a side
- a small zucchini
- a small summer squash
- a beet
- a few carrots
- a small onion
- 1/2 a head of cabbage (red or green or a little of both)
- 2 tablespoons yellow mustard
- 2-3 tablespoon red wine vinegar
- salt and pepper
Note. Feel free to add more or less of your favorite veggie into the mix, even add one that isn’t on the list. And not a fan of yellow mustard, use stone ground or dijon or some fancy kinda of your liking.
Grab a bowl and all the veggies. Shred, shave, or julienne all of them into the bowl and mix around. Add in the mustard, vinegar and season with salt and pepper and toss around until evenly coated..
Can eat right away but tastes better after sitting for at least 10 minutes.
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Every year I play this game with myself.. Is it allergies or am I sick. The past few days I have been feeling kinda crappy, waking up with itchy, gunky eyes. My throat hurts, my head is like a balloon, and I am just feeling beat..
I think it’s that I am sick (because I don’t want to have allergies) but whatever it is, it sucks, but usually goes away after a week (like every year because its really allergies). Blah.
But enough about my balloon head, lets talk these maple banana walnut oat squares. These yummy gems of the oat square world are just what you need in your life. Healthy, protein packed, nutty, and a touch sweet. No junk, just good stuff all made with little to no effort. If you like banana bread, you will be all into them. I was inspired to make these by the extremely ripe bananas that need to be eaten asap and the mr’s lack of eating a healthy breakfast (I want him to eat, and I want it be oatmeal). I know him well enough that if I make a snack like thing and leave it out to eat, that he will eat it. For breakfast.
So weather or not you are looking for a good way to get in some good stuff into your tummy or just want some good tasting stuff in your mouth, this is the breakfast/dessert for you.
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The stuff. A couple of ripe bananas, a bunch of rolled oats, some yummy walnuts, real maple syrup, cinnamon, baking soda and a wee bit of water.
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Start with the walnuts in a food processor. Turn it on and process until….
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You got this walnut butter. Do not eat it, it’s for the squares (it is so good).
Add in the oats, cinnamon and baking soda and turn the processor back on until you get a nice unified crumbly mixture.
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Now in goes the bananas and the maple syrup. And you guessed it, blend some more. While you are blending, if the mixture seems to dry, add in a splash of water, to wet, just toss in another handful of oat. The mixture should be like a muffin batter consistency.
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And that’s it. If you want some nut chunks, add in a handful more of walnuts (do it) and pulse just to get them mixed into batter.
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Then pourthe mixture into a well greased 9×9 baking pan and spread out evenly. Toss those suckers into the oven to bake.
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Oh so good bananas give off the best smell when baking. After about a 1/2hour, these bars are nice and golden brown and a fork stuck in the center comes out clean, which means, they are done.
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Cut into square , eat one or two, and save the rest. Eat for breakfast, as a snack, or for dessert. And a smear of peanut butter on top is aces too!
Later dudes.
-C
- 3 cups old fashion rolled oats (gluten free ones to keep in GF)
- 1 cup plus a a small handful walnuts
- 1/2 cup maple syrup
- 2 rip bananas
- 1 /2 teaspoon baking soda
- 1 teaspoon cinnamon (optional)
Place 1 cup of walnuts into a food processor and blend until it turns into walnut butter.. about 3 minutes. Add in the oats and blend together until it becomes a crumbly mixture. Add in the maple, baking soda, cinnamon and the bananas (break into chunks) and blend until incorporated. If the mixture seems lie its too dry, add in a splash of water, and if to wet, add in another handful of oats. The batter should resemble a muffin batter. Once blended, mix in the remaining walnuts and pulse just to mix them in.
Pour mixture into a well greased 9×9 baking pan and stick into the fridge for 10ish minutes and preheat oven 350
And after the time in the fridge, remove the pan and slide them into the oven. Bake until golden brown and a tester stuck into te middle comes out clean. (about 30 minutes)
Remove and let cool. Pop out of pan, cut into square, and eat to you face.
Squares will last 3-4 days in a airtight container or freeze them and they will last until you eat them.
Oh yes, It is Sunday and man oh boy, am I beat. Yesterday the mr and I spent the day digging 2 1/2 foot holes for fence posts at the new house. It was actually pretty great because we got to spend the day outside and it was the most lovely day, all sunny and warm. The only problem we had was that the fence line landed on top of all the most gnarly tree roots and it took about an hour of hacking away per hole. We got to 6 and have 11 more to go (Ouch!) SO yeah, a little sore, but luckily the hardest part is done and we are going to take today off from fencing and be hang with the fam (cause it;s mothers day)
Which brings me to a my, “Happy Mothers Day to all you ladies out there being mommas and all out wonderful human beings!” You have the hardest job of all and today you deserve all the breakfast, lunch, dinner, flowers, naps, macaroni necklaces and then some. Take the day and do you forget about the to do list. IT can wait until tomorrow.
As for me, I am not an actual mom, but I have enough litttles in my life that I am kinda like a part time momma. So after an afternoon of family and mom ladies and feeding them all lunch, I am going home, walking the pup (I am his momma) and taking a nap myself. I am greatly looking forward to it.
Again, Happy Mothers Day, (especially you mom.. Love you!)
The internet fun stuff from the week.
-If you are one of those people who leaves everything (the phone and computer plugged in all day, read this. Just How Much Power Do Your Electronics Use When They Are ‘Off’?.
– Funny, kinda sad, but really cool. Eat Your Heart Out. A series of words remembered
from break-ups reimagined as something sweet.
-I keep looking at these boots. The ease of off and on with all the style of a rubber sole and brown! I really want them… someday.
-Bathroom Inspiration. We are doing bathroom next!
– The broccoli is my favorite. Japanese Lego Master Builds Delicious-Looking Creations From Blocks
–Perception vs. Reality. Perception is its own reality when you’re eating.
-All sorts of pretty. Cherry Blossoms Flood the Inokashira Park Lake in Tokyo
-Check out these DUCKS!
-I am freaking obsessed with this wood flooring.If I had a million dollars to blow, I would put it throughout the whole house.
-Awesome photos from the 2016 National Geographic Travel Photographer of the Year Contest
Pictures of all the great things this week. So much color!
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Have the greatest of days.
-C
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Spring is happening, my plants are popping out of the ground, I found a gigantic rhubarb patch in the back yard of the new house…. Life is feeling fresh full of possibilities. And soon, so soon, ‘ll get some veggie plants in the ground and the farm share begins…. life will be filled with all the freshest yummy foods. I can’t wait.
But until then, I grocery shop. And this week has been a good week for shopping. Why, cause it CInco de Mayo this week ,which is one of my favorite holidays cause avocados, mangoes, and limes all go on crazy sale. I can buy 20 avocados for the price of what like 5 would normally cost. And I take full advantage of the sales (my fridge is currently housing a shit tone of avocados, mangoes, and limes) I will be eating like a queen for days!
And what does one make with all these good things? Well I made tostada! A tostada is pretty much a cross between a taco and a humngo, fully loaded nacho. Stuff all piled high onto a crispy (usually fried but I bake mine) corn tortilla. Its fantastic in all the ways and super simple to make. This particular tostada highlights all the good stuff on sale, Mango salsa , avocados cream with lots of lime, all onto a pile of the yummiest refried black beans. (my mouth is watering thinking about it),
And people, Cinco de Mayo is but once a year, but these tostada should be made all year round!
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The stuff. Precooked (or canned) black beans, a sweet ripe mango, an avocado, some shredded red cabbage one red onion, one jalapeno, and a few limes. Also need a few cloves of garlic, at least 4 corn tortillas (mine are home made but you can get store bought) some coconut oil, slt ans pepper, and a bunch of fresh cilantro.
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Start with making the mango salsa. Cut the mango into little chucks. ( I do this but halving mango, scoring each side into chunks then scooping the fruit out with a spoon..easy) Dice half of the red onion into little pieces as well as the seeded jalapeno. Toss it all into a bowl or jar, sprinkle with a pinch of salt and pepper, mix in the juice of a lime, and add in as much fresh cilantro as you like (or none if oyu don’t like)
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There is it, mango salsa.
To make the avocado cream just place the avocado (peel and pit removed) into a bowl or blender with a clove of garlic, the juice of a lime, a splash of water, and a sprinkle or two of salt. Blend until smooth, adding more water until the consistency is to you liking.
That’s it.
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And now for the beans. Start by tiny dicing up the other half of the onion and a few cloves of garlic and place into a skillet with a teaspoon or two of coconut oil. (can use any oil you like). Add in a splash of water and a sprinkle of salt an place on stove on medium heat and cook.
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After the onions have gotten nice and soft, dump in the bean (liquid and all) Keep onheat and cook until the beans are hot and the liquid starts to thicken.
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Grab a fork. Fork to beans. Mash’em up to make them officially refried.
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And lastly, a little oil rubbed onto the corn tortillas and then placed into a hot oven to get crispy.
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All the stuff, ready to go…. And go there, go there NOW!!!
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Beans, cabbage, mango salsa, and avocado cream, all piled onto a toasted, crispy tortilla. A few fresh sprigs of cilantro and a slice of lime… This is for real something all amazing.
Eat the greatness (and not just for Cinco de Mayo)
-C
Makes 4-6 tostadas
mango salsa stuff
- 1 ripe mango
- 1 jalapeno
- 1/2 a red onion
- 1 lime
- salt and pepper
- fresh cilantro*
for the refried black beans
- 2 cups (1 can) prepared black beans
- 2 cloves garlic
- 1/2 red onion
- 1-2teaspoons coconut oil (can use any oil you like)
the avocado cream
- 1 ripe avocado
- 1 lime
- salt and pepper
- a tablespoon or two of water
and the following
- 4-6 corn tortillas
- small bowl of thinly shredded red cabbage
- a little extra oil for tortillas
- fresh cilantro *
Note. Omit cilantro if you don’t like it.
Start with making the salsa cause the longer it sits, the better it tastes. Cut mango away form pit and score each half into cubes with a knife. Garb a spoon and scoop the mango meat away from the skin. Stick into a bowl. Finely chop half a red onion and de-seed the jalapeno and dice that up too and toss all that into with the mango. Sprinkle with a pinch of salt, add in the juice of a lime and add in as much or as little fresh cilantro as you like. Set aside. Also while your at it, toss the cabbage with a little salt and that that sit out as well.
Preheat oven to 400
Now on to the Avocado cream. Place avocado (sans peel and pit) into a blender (or a a bowl and use a hand blender) with the juice of a lime and a clove of garlic. Blend until smooth, adding about 2-3 tablespoons of water until nice ans creamy smooth. Add salt to taste and mix.
Next take the other half of the red onion and dice into very small little pieces. Mince up the garlic and toss both into a pan with a teaspoon or 2 of coconut oil and a few splashes of water. Cook on medium low until onion is nice and soft. Add in black beans (bean water and all) and mix together. Season with salt (if needed…canned beans are usually salty enough) and pepper. Continue to cook beans until hot and bubbly then take a fork or a potato masher and smash the beans until a the beans are all mushed and refried like. Feel free to make then smoother by sticking them in a blender if you want. Add more water to thin out as well.
And lastly, get those corn tortillas into the oven to crisp up. What I did is took a bit of coconut oil and coasted my hands with it then rubbed the tortillas on both side. Or you can brush on melted oil if you don’t want to do that. When lightly oiled, stick them into the oven and bake until crispy, flipping them after about 4 minutes and finishing after another 4-5. (you can gauge your liking on crispy)
Now compile the tostadas
Take a crispy tortilla, smother with refried beans, top with a little red cabbage then a big scoop (or two) or the mango salsa and a big spoonful of avocado cream. Add more fresh cilantro on top and serve with a slice of lime..
No utensils needed, just eat with your hands.
THE LOVELY CRAZY
May 24, 2016 by maximios • Blog
I have been having some crazy dreams lately, especially the past few nights (spring time and the full moon will do that to me) But waking up this morning I realized that I need to know someone that has or is willing to get a weiner dog and name it Hamburger. That person will be my best friend.
Anyway, besides from the lingering illness that made me feel like complete shit and took my voice away for about a week, things have been rolling right along. I got a good clip of work done this week (making phone calls without a voice was a challenge) and the house is still standing strong. And let’s just give mother nature a high five here cause the weather has been aces, well besides the snow on Monday. Warm, but not to hot. A little rain here and there. There is green stuff every where! The lilacs are all bloomed and smelling up the world in the best way possible, my strawberry plants are starting to make their strawberries and my rhubarb patch is out of control. So much, so good. This is definitely my favorite time of the year.
And it’s Sunday, my favorite day(usually) cause it’s our day to relax, or at least pretend to, and drink all the coffee in the world. Today though, I think I am going to be productive in my free time and do a bit of yard work and some gardening. I got some veggies starts in need of dirt and am going to planting a few more things (some zinnas, sunflowers and lots of kale). I am even thinking that this is the day I give the dog a bath (he smells nasty) or maybe give the mr a hair cut. (I say he either needs to cut it or go all out and do a man bun) At least one of them has to go down today…..
Things I saw on the internet.
– Food not lawns…. Make so much sense. An All-Volunteer Squad Of Farmers Is Turning Florida Lawns Into Food
-Making one in my very near future. Everything You Need to Know About Hotdish
-The use of nails. These are all sorts of fantastic.
-I have known some craaaazy picky eaters (one of my sisters didn’t eat anything beside peanut butter sandwiches our entire childhood. She has sense grown up a bit and has included pizza and beer) Breaking Down The Science Of Picky Eating
-Something I would love to see in person. China’s Apricot Blossom
-Some serious house love. A Chic Fixer-Upper on Fire Island, Budget Edition
-Check out these tiles, they are freaking awesome. The mr and I are much inspired and thinking of doing out own screen printed tiles for the kitchen floor.
-There really is a reason why old books smell so good.
-I need good light for so many reasons. The Best Light Bulbs For Maximum Visibility in Your Kitchen
-Street art at it’s finest. Site-Specific Elephant Murals on the Streets of South Africa by Falko One
Pictures from the week.
Now have yourself a fantastic day!
-C
Things have been a little cray cray around here, what with every day full of things, (not all so fun, and sometimes a little grueling) so I day dream and think about all the things that I want to do this summer. I want this summer to be good and fun and full of happy with the feeling of accomplishment. And so I list…My summer 2016 bucket list.
Not in any order other then the most important thing on the list…..
#1 is to finish the freaking house! and….
Not a bad list, and I am allowed to add to or change a few things (getting a hair cut is asking a lot) but as of right now, this list is looking good and somewhat realistic.
And sure, not technically summer yet, but today the mr and I are working all day at the house and I may just bring my book and spend a little time reading in the yard.(It is such a nice yard) Getting this done on the list!
Have a good weekend and start thinking about all the fun stuff you want to do this summer… Its almost here!
-C
I eat a lot of hummus. Like a lot. Every day, all day long. (seriously, I am always snacking on veggies dipped in hummus) So I am sorry to all around me that my breath always smells.. (I blame all the garlic in the hummus.)
Recently, during a particularly browsey grocery shop, I ended up in the hummus case (I always end up there) and found a new hummus flavor. Pineapple jalapeno, WHAT. I grabbed it right then and there, convinced that hummus gods were rewarding me for all of my hummus eating and have made me my very own flavor.
Got home, tossed all the groceries into the fridge and busted open the new hummus, a bag of carrots, and went at it. Oh man, it was good.(to often the store bought hummus flavors are not so great) The flavors were all there, sweet and spicy, and creamy. It was fantastic, I ate almost all of it and I knew I had to make my own.
And I did and you know what, it was even freaking better! (Fresh it the best!)
So If you are a hummus person of any kind, this is a fantastic exciting flavor that will make you all sorts of happy.
The stuff for the hummus: chickpeas, tahini, olive oil, garlic, and salt and pepper. And for flavor add ins, fresh pineapple and a jalapeno pepper.
Chickpeas (rinsed and drained) go into the food processor with some tahini, the juice of the lemon and salt and pepper.. The garlic I actually pulsed in the processor first (to avoid big raw hunks) and some olive oil are also going in on this.
Blended until a smooth, creamy perfection.
Now for the fun stuff. Dice up the pineapple and remove seeds (or not) from the jalapeno and dice that up too
Toss it all (minus a few little pieces of garnish if you want) into that creamy dreamy hummus.
Pulse pulse pulse until the chunks of stuff are all incorporated . Make it super chunky or super smooth, up to you. I like mine kinda chunky, but not too chunky, if you know what I mean.
Into a big bowl, topped with a few little diced up pieces of jalapeno and pineapple, you know, for prettiness. And lots of cracked pepper.. Lots.
Now eat. With whatever ( I like veggies or just give me a spoon, Ican eat hummus all by itself)
Hummus for life!
-C
Makes about 2 1/2cups
Rinsed and drain chickpeas. Add garlic and a little olive oil to the food processor and pulse until the garlic is a little minced. Add in the drained chickpeas, tahini, a sprinkle of salt ans pepper, the juice of the lemon and another tablespoon of olive oil and blend until smooth.
Dice up pineapple into smaller chunks and remove seeds (if you want) from the jalapeno and chop that into smaller pieces . Add to the hummus and pulse until combined. You can leave it chunky or blend until smooth. Just stop blending when you reach you desired consistency . Garnish with more chopped pineapple and jalapeno and lots of freshly ground pepper.
Serve with whatever you eat your hummus with.
Store left over (there probably won’t be any) in a container in the fridge.
I am now starting to rethink my current state of feeling like crap. This can’t possibly all be allergies, I have been nearly hacking my lungs out all week and its just not right. I need it to stop, like today so that s that plan. make it STOP. That and we are borrowing my brother in laws truck today and going for a drive to the northern parts of Vermont to pick up, what is hopefully going to be, our new cast iron radiators!!! I am really excited because for one, I found them on craigslist and I love finding awesome stuff on there, and two, cause it’s suppose to be kinda crappy today so a nice drive that is also productive while I am making it (sickness) stop… Win win win! And I cannot forget to get my butt to the library and return the massive stack that has been accumulating next to the door. I have been reading a lot, but instead of returning books when I am done, I just keep taking more out.. I might be maxing out my allotted amount of books I can take out at once. And I am pretty sure there are a few overdue ones in that stack…..
How about you? Planning any super fantastic spring style fun stuff today,? Maybe getting out into the garden and doing a little planting or maybe busting out the summer clothes and spending the afternoon trying on all your old favorites that you forgot you had? Whatever you do, enjoy it, even if it involves doing absolutely nothing while eating your weight in popcorn. That is totally legit.
Internet from the internet.
-So I am kinda obsessed with finding a sweet ass retro/vintage stove like one of these right now,,,,lets see if this is a passing thing.
-A dating site to hook up Trump hating Americans with Canadians, you know, just in case we need to flee the country come November. (so smart)
-IF YOU’RE REFRIGERATING THESE FOODS, STOP
-These are some crazy shinny cakes.
–What Is ‘Natural’ Food? A Riddle Wrapped In Notions Of Good And Evil
-I have a thing for anatomically correct hearts, and these crochet wired hearts are super cool
–Colored Front doors are the best. I am thinking bright ass pink or orange for the new house.
– Sometimes being an adult sucks. 20 One-Sentence Reminders Every Reluctant ‘Adult’ Needs To Hear Right Now
– I love this. 30-Foot-Tall Dayglow Totems Places in the Desert
-Thinking about cross country trip and staying in a few tree houses, Glamping Style, on west coast (we are totally doing it1)
Loveliness in pictures.
It was summer for a day and it was great. Then it rained a bunch the next day and that was equally as great cause I love warm rainy days. And then the weather lady said that there is a chance of snowflakes in the valley Sunday night. (really?) It’s ok, one more cool day will be kinda nice because we all know it’s going to get hot and we will be looking back on this cool weather fondly. But until then, the lilacs are blooming and the trees are like POW with so much green… It’s all happy and pretty and just what I have been needing.
With all this nice weather lately, the mr and I have been spending a lot of time working on outdoor stuff (fencing trimming trees, moving plants) When it’s as nice as it has been, I don’t feel like going inside for a long lunch to feed myself and the food that I do eat, I want to be light and fresh, you know, like summer food. Nothing heavy or that can make me feel gross in warm weather. So my go to for lunch these days. A big ass bowl (usually a jar) of shredded veggies coated in mustard, vinegar, and salt and pepper, all the best things. (the best things being that it’s quick and easy and so tasty and pretty)
And note about this salad slaw. It is great when made and eaten right away, but also travels really well. So if you need food to bring on the go (like to the beach, on a hike, or to the airport), this is what you should pack. It only tastes better the longer it sits.
The Stuff. Zucchini, summer squash, a beet, a few carrots, onion, and some cabbage (I used red and green but one or the other is good). Also need yellow mustard, red wine vinegar, and salt and pepper.
Shred, shave, or julienne all you veggies.. no precision, just do it.
All the pretty colors in a big bowl ( they don’t need to be separated, I just wanted to see the pretty)
And then it gets tossed all around. Add in a good sprinkle of salt and pepper, a glug glug of vinegar and a big ass scoop of yellow mustard. Give it another big toss.
And you good to go, or, let this sit for a while, it only ends up tasting better.
So simple and easy, but so good. Eat it as it is or toss it with greens, some lentils, on a sandwich or into some rice. Possibilities are endless.
Summertime here we come!
-C
Serves 1 as a meal, 2-3 as a side
Note. Feel free to add more or less of your favorite veggie into the mix, even add one that isn’t on the list. And not a fan of yellow mustard, use stone ground or dijon or some fancy kinda of your liking.
Grab a bowl and all the veggies. Shred, shave, or julienne all of them into the bowl and mix around. Add in the mustard, vinegar and season with salt and pepper and toss around until evenly coated..
Can eat right away but tastes better after sitting for at least 10 minutes.
Every year I play this game with myself.. Is it allergies or am I sick. The past few days I have been feeling kinda crappy, waking up with itchy, gunky eyes. My throat hurts, my head is like a balloon, and I am just feeling beat..
I think it’s that I am sick (because I don’t want to have allergies) but whatever it is, it sucks, but usually goes away after a week (like every year because its really allergies). Blah.
But enough about my balloon head, lets talk these maple banana walnut oat squares. These yummy gems of the oat square world are just what you need in your life. Healthy, protein packed, nutty, and a touch sweet. No junk, just good stuff all made with little to no effort. If you like banana bread, you will be all into them. I was inspired to make these by the extremely ripe bananas that need to be eaten asap and the mr’s lack of eating a healthy breakfast (I want him to eat, and I want it be oatmeal). I know him well enough that if I make a snack like thing and leave it out to eat, that he will eat it. For breakfast.
So weather or not you are looking for a good way to get in some good stuff into your tummy or just want some good tasting stuff in your mouth, this is the breakfast/dessert for you.
The stuff. A couple of ripe bananas, a bunch of rolled oats, some yummy walnuts, real maple syrup, cinnamon, baking soda and a wee bit of water.
Start with the walnuts in a food processor. Turn it on and process until….
You got this walnut butter. Do not eat it, it’s for the squares (it is so good).
Add in the oats, cinnamon and baking soda and turn the processor back on until you get a nice unified crumbly mixture.
Now in goes the bananas and the maple syrup. And you guessed it, blend some more. While you are blending, if the mixture seems to dry, add in a splash of water, to wet, just toss in another handful of oat. The mixture should be like a muffin batter consistency.
And that’s it. If you want some nut chunks, add in a handful more of walnuts (do it) and pulse just to get them mixed into batter.
Then pourthe mixture into a well greased 9×9 baking pan and spread out evenly. Toss those suckers into the oven to bake.
Oh so good bananas give off the best smell when baking. After about a 1/2hour, these bars are nice and golden brown and a fork stuck in the center comes out clean, which means, they are done.
Cut into square , eat one or two, and save the rest. Eat for breakfast, as a snack, or for dessert. And a smear of peanut butter on top is aces too!
Later dudes.
-C
Place 1 cup of walnuts into a food processor and blend until it turns into walnut butter.. about 3 minutes. Add in the oats and blend together until it becomes a crumbly mixture. Add in the maple, baking soda, cinnamon and the bananas (break into chunks) and blend until incorporated. If the mixture seems lie its too dry, add in a splash of water, and if to wet, add in another handful of oats. The batter should resemble a muffin batter. Once blended, mix in the remaining walnuts and pulse just to mix them in.
Pour mixture into a well greased 9×9 baking pan and stick into the fridge for 10ish minutes and preheat oven 350
And after the time in the fridge, remove the pan and slide them into the oven. Bake until golden brown and a tester stuck into te middle comes out clean. (about 30 minutes)
Remove and let cool. Pop out of pan, cut into square, and eat to you face.
Squares will last 3-4 days in a airtight container or freeze them and they will last until you eat them.
Oh yes, It is Sunday and man oh boy, am I beat. Yesterday the mr and I spent the day digging 2 1/2 foot holes for fence posts at the new house. It was actually pretty great because we got to spend the day outside and it was the most lovely day, all sunny and warm. The only problem we had was that the fence line landed on top of all the most gnarly tree roots and it took about an hour of hacking away per hole. We got to 6 and have 11 more to go (Ouch!) SO yeah, a little sore, but luckily the hardest part is done and we are going to take today off from fencing and be hang with the fam (cause it;s mothers day)
Which brings me to a my, “Happy Mothers Day to all you ladies out there being mommas and all out wonderful human beings!” You have the hardest job of all and today you deserve all the breakfast, lunch, dinner, flowers, naps, macaroni necklaces and then some. Take the day and do you forget about the to do list. IT can wait until tomorrow.
As for me, I am not an actual mom, but I have enough litttles in my life that I am kinda like a part time momma. So after an afternoon of family and mom ladies and feeding them all lunch, I am going home, walking the pup (I am his momma) and taking a nap myself. I am greatly looking forward to it.
Again, Happy Mothers Day, (especially you mom.. Love you!)
The internet fun stuff from the week.
-If you are one of those people who leaves everything (the phone and computer plugged in all day, read this. Just How Much Power Do Your Electronics Use When They Are ‘Off’?.
– Funny, kinda sad, but really cool. Eat Your Heart Out. A series of words remembered
from break-ups reimagined as something sweet.
-I keep looking at these boots. The ease of off and on with all the style of a rubber sole and brown! I really want them… someday.
-Bathroom Inspiration. We are doing bathroom next!
– The broccoli is my favorite. Japanese Lego Master Builds Delicious-Looking Creations From Blocks
–Perception vs. Reality. Perception is its own reality when you’re eating.
-All sorts of pretty. Cherry Blossoms Flood the Inokashira Park Lake in Tokyo
-Check out these DUCKS!
-I am freaking obsessed with this wood flooring.If I had a million dollars to blow, I would put it throughout the whole house.
-Awesome photos from the 2016 National Geographic Travel Photographer of the Year Contest
Pictures of all the great things this week. So much color!
Have the greatest of days.
-C
Spring is happening, my plants are popping out of the ground, I found a gigantic rhubarb patch in the back yard of the new house…. Life is feeling fresh full of possibilities. And soon, so soon, ‘ll get some veggie plants in the ground and the farm share begins…. life will be filled with all the freshest yummy foods. I can’t wait.
But until then, I grocery shop. And this week has been a good week for shopping. Why, cause it CInco de Mayo this week ,which is one of my favorite holidays cause avocados, mangoes, and limes all go on crazy sale. I can buy 20 avocados for the price of what like 5 would normally cost. And I take full advantage of the sales (my fridge is currently housing a shit tone of avocados, mangoes, and limes) I will be eating like a queen for days!
And what does one make with all these good things? Well I made tostada! A tostada is pretty much a cross between a taco and a humngo, fully loaded nacho. Stuff all piled high onto a crispy (usually fried but I bake mine) corn tortilla. Its fantastic in all the ways and super simple to make. This particular tostada highlights all the good stuff on sale, Mango salsa , avocados cream with lots of lime, all onto a pile of the yummiest refried black beans. (my mouth is watering thinking about it),
And people, Cinco de Mayo is but once a year, but these tostada should be made all year round!
The stuff. Precooked (or canned) black beans, a sweet ripe mango, an avocado, some shredded red cabbage one red onion, one jalapeno, and a few limes. Also need a few cloves of garlic, at least 4 corn tortillas (mine are home made but you can get store bought) some coconut oil, slt ans pepper, and a bunch of fresh cilantro.
Start with making the mango salsa. Cut the mango into little chucks. ( I do this but halving mango, scoring each side into chunks then scooping the fruit out with a spoon..easy) Dice half of the red onion into little pieces as well as the seeded jalapeno. Toss it all into a bowl or jar, sprinkle with a pinch of salt and pepper, mix in the juice of a lime, and add in as much fresh cilantro as you like (or none if oyu don’t like)
There is it, mango salsa.
To make the avocado cream just place the avocado (peel and pit removed) into a bowl or blender with a clove of garlic, the juice of a lime, a splash of water, and a sprinkle or two of salt. Blend until smooth, adding more water until the consistency is to you liking.
That’s it.
And now for the beans. Start by tiny dicing up the other half of the onion and a few cloves of garlic and place into a skillet with a teaspoon or two of coconut oil. (can use any oil you like). Add in a splash of water and a sprinkle of salt an place on stove on medium heat and cook.
After the onions have gotten nice and soft, dump in the bean (liquid and all) Keep onheat and cook until the beans are hot and the liquid starts to thicken.
Grab a fork. Fork to beans. Mash’em up to make them officially refried.
And lastly, a little oil rubbed onto the corn tortillas and then placed into a hot oven to get crispy.
All the stuff, ready to go…. And go there, go there NOW!!!
Beans, cabbage, mango salsa, and avocado cream, all piled onto a toasted, crispy tortilla. A few fresh sprigs of cilantro and a slice of lime… This is for real something all amazing.
Eat the greatness (and not just for Cinco de Mayo)
-C
Makes 4-6 tostadas
mango salsa stuff
for the refried black beans
the avocado cream
and the following
Note. Omit cilantro if you don’t like it.
Start with making the salsa cause the longer it sits, the better it tastes. Cut mango away form pit and score each half into cubes with a knife. Garb a spoon and scoop the mango meat away from the skin. Stick into a bowl. Finely chop half a red onion and de-seed the jalapeno and dice that up too and toss all that into with the mango. Sprinkle with a pinch of salt, add in the juice of a lime and add in as much or as little fresh cilantro as you like. Set aside. Also while your at it, toss the cabbage with a little salt and that that sit out as well.
Preheat oven to 400
Now on to the Avocado cream. Place avocado (sans peel and pit) into a blender (or a a bowl and use a hand blender) with the juice of a lime and a clove of garlic. Blend until smooth, adding about 2-3 tablespoons of water until nice ans creamy smooth. Add salt to taste and mix.
Next take the other half of the red onion and dice into very small little pieces. Mince up the garlic and toss both into a pan with a teaspoon or 2 of coconut oil and a few splashes of water. Cook on medium low until onion is nice and soft. Add in black beans (bean water and all) and mix together. Season with salt (if needed…canned beans are usually salty enough) and pepper. Continue to cook beans until hot and bubbly then take a fork or a potato masher and smash the beans until a the beans are all mushed and refried like. Feel free to make then smoother by sticking them in a blender if you want. Add more water to thin out as well.
And lastly, get those corn tortillas into the oven to crisp up. What I did is took a bit of coconut oil and coasted my hands with it then rubbed the tortillas on both side. Or you can brush on melted oil if you don’t want to do that. When lightly oiled, stick them into the oven and bake until crispy, flipping them after about 4 minutes and finishing after another 4-5. (you can gauge your liking on crispy)
Now compile the tostadas
Take a crispy tortilla, smother with refried beans, top with a little red cabbage then a big scoop (or two) or the mango salsa and a big spoonful of avocado cream. Add more fresh cilantro on top and serve with a slice of lime..
No utensils needed, just eat with your hands.