I remember long ago, when I was just a little, my mom would take me to the health food store with her to get whatever new fancy snack that she was obsessed with or to stock up on way to expensive jams and her very specific boxes of teas that she could not find anywhere else. Those were the days (when mom was buying the groceries) And I loved going to the store with here because well, bulk bins! Oh the bulk section, it had all the best stuff like sesame sticks and granola chunks. It was a free for all,, grabbing a piece dried mango here or a handful of almonds there. (don’t judge, I as just a sweet little little, I don’t do that anymore…often) This store had a pretty impressive bulk section and includedtwo bins of carob covered rice cakes. One was plain, one was mint, both freaking delicious. Up until the first time I ate one of those rice cakes I had no clue what carob was or that those rice cakes were not chocolate. I just remember that they were super tasty and that my mom always got one for me. She wold buy a dozen and I might have gotten to eat another one of those too. I loved those rice cakes.
I haven’t seen a carob covered rice cake in years. I think that they stopped carrying them or maybe it’s because the store has changed a lot and I don’t often go there anymore, but either way, it’s been a while. So anyway, last week I spur of the moment bought a package of (unsalted plain) rice cakes, then realized that the mr wasn’t to into rice cakes anymore (there was a long period of time where I made him peanut butter banana rice cakes for lunch everyday). But I bought them and they need to be eaten, and that’s when it came to me.. Make the carob covered rice cakes from the old days. Something new and different for the mr and something super nostalgic for me.
And it helped that it has been way to freakin deakin hot and all the things that I have been wanting to bake (cherry pie, rhubarb cake, food in general) just wasn’t happening. . But these sweet treats take 2 minutes to make and require no heat whatsoever (my coconut was already melted.) Can you really ask for more?
![]()
The stuff. Carob powder, coconut oil and rice cakes. I should have stuck the sea salt in the picture, but it is kind of optional..
![]()
Simple as can be. Th oil and carob powder get combined in a bowl of some kind.
![]()
Mixed together until silky smooth and BLING BLING shiny.
![]()
Rice cakes all ready to get decked out ( doing this on wax paper to make life much easier)
![]()
Smothered with the carob all over. You can do one side at a time, sticking it into the freezer to set for a minute or just get a little messy and do it all at once. Up to you. But wither way, it need to go in the freezer for just a few minute to get hard.
![]()
And right before you stick them in the freezer, sprinkled with sea salt.
![]()
Uh huh.. Looking good. And taste ever better then I remembered. (it’s the salt. Salt makes everything better)
-C
Makes 2 (why make only 1)
- 2 tablespoons coconut oil
- 4 heaping tablespoons carob powder
- 2 plain rice cakes
- Sea salt
In a bowl mix together melted coconut oil with the carob powder until a smooth and shinny consistency. With a spatula, smother the top and the sides of the rice cakes with the mixture. Place on wax wax paper, un-carobed bottom down, and stick in freezer for a few minutes until carob has harden. Remove, flip, and smother remaining side. (you can do both sided at once, but it’s a little messier) Sprinkle salt on now and back into freezer until hard. Remove and eat.
Note. If you make two and have one left over for late, keep it in an air tight container in the fridge or freezer. It will melt just like chocolate.
Let’s just hit the weather for a minute here. Snow one week and 90 freaking degrees the next. Oh Vt, you can be so cray cray, but do me a favor and stop being 90..I can’t sleep, I am constantly sweating….I think I am pretty much melting, not to mention slightly bitchy. Just be 80 with a nice cool breeze. I would like that a lot. Thanks.
The past week has been one full of the fullness that comes with owning apartment buildings. . A handful of the apartments are turning over so we have been running around dealing with repairs, cleaning, and over all property maintenance. There has been lots of weeding, mowing, and tree cutting, you know, all sorts of fun stuff. The buildings are looking good but you should see our little fenced in yard right now. It kind of looks like a junk yard from all the shit we have been piling up for lack of time or space to deal with it all. That and we are also in the processes of getting a new work car. (the process being craigslist) , so until we do, moving stuff is on hold. Why is it so hard to find a working truck that doesn’t cost a million dollars and will get us from point a to point b without falling apart and being fancy.? We pretty much just need something to haul trash and lawn mowers and the occasional toilet. Is that to much to ask? Apparently it is. (we will find something, I am just being a whine ass)
Anyway, we have managed to get to the new house this week and get the rest of the metal roofing on, a temporary gate up so now Washer can roam free, and lots and lots of nails removed from the floors.Things are still moving along. I even spent some time with the plants while the mr mowed the front lawn (We do it mullet style. Short in the front yard,long in the back) And hopefully today we will have a little time to get over there as well. I really want to harvest some rhubarb and get a few more plants into the ground before it’s to late.
And hopefully you are having yourself a long and enjoyable weekend. It’s pretty much summer now so it’s time to do all the summer stuff that needs to be done.
Some internet stuff to keep you occupied if in need.
-I wonder what my rock collection would look like (I have a shit ton of rocks) A Kinetic Artwork that Sorts Thousands of Random River Stones by Age
–The Highly Anxious Herbivore’s Guide to Moral Vegetable Consumption.. hahaha.
-Fake banana flavor could actually be really banana flavor? The History of Banana Flavoring
-Let it roam..How to Make the Most of a Scattered Attention Span
–It’s about time we know exactly whats in the food. An ‘Added Sugar’ Label Is On The Way For Packaged Food
-I always kind of thought smoothies were more a dessert then a meal. Ask Well: The Downside of Smoothies
–This California House Has a Vertical, Living Succulent Wall and I love it. I would be all about something like this except I live in Vt. All the plants would die.
–Scientists Are Trying to Solve the Mystery of Awe… I think it will forever be a mystery, that’s why it’s awe.
–These mountain are like whoa.
-I have moments where I want to whitewash the entire house. This place is inspiring (and the stairs.. love love love)
Pictures from the week.
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
I know what you are thinking, you are thinking “It’s Memorial Day weekend. Unofficial start of summer. Lots of BBQ’s now I have to make a potato salad!” (it’s a law right?) and “I want a pickle, dill to be specific”. Ok, maybe you weren’t thinking that, but I was. (I often think about pickles…)
Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn’t get a chance to share with anyone. But it’s ok, cause this is definitely going into the summertime potato salad rotation.
Now you are thinking “creamy dill pickle potato salad.. this girl is a genius!” and to that, I say yes. I would have to agree with you on that. (hehe)
And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.
![]()
The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper.
Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.
![]()
Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.
![]()
While potatoes are boiling, strain the aquafaba (bean water) from the beans.
![]()
And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans. Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it’s thing.
Now it’s the sauce time. Blend up aquafaba, garlic, dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)
![]()
The potatoes are boiled until fork tender and drained..
![]()
Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.
![]()
And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper
![]()
And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it… I mean it is a pickled potato salad after all.
So now you have a great, fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.
Your welcome.
Now have a great, extra long weekend!
-C
Serve 4-6
- 5-6 red potatoes
- 1 cup pickle juice (use a good pickle juice that you like the taste of)
- A small sweet yellow onion (or half a big one)
- 1 cup navy beans
- 3-4 tablespoons aquafaba (bean water)
- 1/2 cup olive oil
- 2-3 cloves garlic
- 1 tablespoon dried dill
- a handful of fresh dill
- salt and pepper
- pickles (optional)
Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.
While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside
Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill, Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.
And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.
Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It’s ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)
I added the pickle. You should add the pickle. It is so good with the pickle
Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.
![]()
Yesterday we had a few pieces of really log ass metal roofing delivered to the new house so we can finish the little side parts of the roof off. The funny thing is we ended up with way more wood then metal. The roofing is super light and flexible so it has to be strapped to a super long wooden structure. And it was perfect. The mr and I have pretty much finished the fence except for the gate from the driveway which sucks because we still can’t bring Washer over to play without it ans we pretty much fenced the yard in for him. But the long ass wooded palette things.. IT was perfect. Well a perfect for now solution. A Already constructed tall and long (too long, we had to cut it down) wooded wall that is now our temporary gate.What a score! And now the pup can spend all day long laying around outside and not getting into any neighborhood fights with the other dogs. And look at us making use of all the scraps. We are so awesome.
Ok, so besides our awesomeness and the new temp gate, let talk about this greenest freaking soup that there ever was. It is probably the best green soup that I have ever tasted. (I know, I have habit of proclaiming all of my soups as the best soup ever, mostly because they are.) It’s one of those soups that is super fast and so simple to make and is perfect for all the spring and summer time eating that will be going on. Eaten hot or cold and out of a bowl or a drank out of a glass. A soup for any time, any place. The mr even liked it and he says he doesn’t like peas. (but he so does). Who doesn’t like the best soup ever?
Now here is how to make it.
![]()
The stuff. A big bowl of fresh spinach and a bowl of peas (fresh or frozen.. mine were frozen) Also need an onion, a carrot, a few cloves or garlic, water, olive oil, and salt and pepper.
![]()
First thing first. Get the onion and carrot all nice and chopped up and tossed into a big pot with a drizzle of olive oil, a little splash of water,and salt and pepper. Stick that pot on the stove on medium high heat and start to cook cook.
![]()
Soften and yummy carrots and onion. I am not exactly sure if my carrots turned the onion orange or if my pot because it is so stained with turmeric that it turns everything yellow. Keep the pot on low heat and mince and stir in the garlic.
And for magic. The pot is sill on low and you are going to pile all the fresh spinach right on in to the pot. Add a few splashes of water and a lid and let it cook for a few minutes. And when you go back and remove the lid..Ca bang ! All the spinach is gone (not really, it just wilted).
![]()
It’s time for the peas and water to be added.The blender comes out and the soup gets blended until super smooth.
![]()
So green, so good.. This soup is all ready to go. But here is the thing, you can eat it at any temperature and it will be amazing so if you want to heat it up a little more, go for it. Cold soup shooters, just stick it in the fridge for a while and wait until its chilled. Or both. I ate a bowl warm then had cold soup for dessert.
![]()
And to finish, you must serve with fresh lemon and if you have it, a pretty little mint plant. I love the flavor of a little fresh mint added, but not all do. So mint if you like( it really is so good) but lemon in a must!
Enjoy all the green things!
-C
serves 3-4
- 2 cup peas (fresh or frozen.. I used frozen)
- 3 packed cups fresh spinach
- a few sprigs of fresh mint (optional)
- 3 cups water
- 1 small onion
- a carrot
- 3 cloves garlic
- 1 lemon
- olive oil
- salt and pepper
Small chop onion and carrot and toss into a big heavy bottom pot with a drizzle of olive oil and salt and pepper. Stick on stove on medium heat and cook until it becomes soft and fragrant. Now mince garlic and add that it too. Stir and cook for another minute or two then add in all the spinach and a splash of water. Place o lid on pot and let until cook until spinach is all wilted. (give it a stir to get it all cooked down). Once wilted, add the peas and the water. Stir all together and let simmer for a few minutes then remove from heat. Now blend the crap out of it until silky smooth.(use your blending device of choice).
And it’s done. You can either serve right away as a hot soup or sick it in the fridge and serve cold! Just remember that you need to serve it with cracked pepper, a squeeze of fresh lemon and some chopped up fresh mint(mint it optional but so good)
Eat with a spoon or forget the spoon and slurp out a a cup like the cool kids.
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….
- 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
![]()
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
- 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.
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
![]()
THE LOVELY CRAZY
June 1, 2016 by maximios • Blog
I remember long ago, when I was just a little, my mom would take me to the health food store with her to get whatever new fancy snack that she was obsessed with or to stock up on way to expensive jams and her very specific boxes of teas that she could not find anywhere else. Those were the days (when mom was buying the groceries) And I loved going to the store with here because well, bulk bins! Oh the bulk section, it had all the best stuff like sesame sticks and granola chunks. It was a free for all,, grabbing a piece dried mango here or a handful of almonds there. (don’t judge, I as just a sweet little little, I don’t do that anymore…often) This store had a pretty impressive bulk section and includedtwo bins of carob covered rice cakes. One was plain, one was mint, both freaking delicious. Up until the first time I ate one of those rice cakes I had no clue what carob was or that those rice cakes were not chocolate. I just remember that they were super tasty and that my mom always got one for me. She wold buy a dozen and I might have gotten to eat another one of those too. I loved those rice cakes.
I haven’t seen a carob covered rice cake in years. I think that they stopped carrying them or maybe it’s because the store has changed a lot and I don’t often go there anymore, but either way, it’s been a while. So anyway, last week I spur of the moment bought a package of (unsalted plain) rice cakes, then realized that the mr wasn’t to into rice cakes anymore (there was a long period of time where I made him peanut butter banana rice cakes for lunch everyday). But I bought them and they need to be eaten, and that’s when it came to me.. Make the carob covered rice cakes from the old days. Something new and different for the mr and something super nostalgic for me.
And it helped that it has been way to freakin deakin hot and all the things that I have been wanting to bake (cherry pie, rhubarb cake, food in general) just wasn’t happening. . But these sweet treats take 2 minutes to make and require no heat whatsoever (my coconut was already melted.) Can you really ask for more?
The stuff. Carob powder, coconut oil and rice cakes. I should have stuck the sea salt in the picture, but it is kind of optional..
Simple as can be. Th oil and carob powder get combined in a bowl of some kind.
Mixed together until silky smooth and BLING BLING shiny.
Rice cakes all ready to get decked out ( doing this on wax paper to make life much easier)
Smothered with the carob all over. You can do one side at a time, sticking it into the freezer to set for a minute or just get a little messy and do it all at once. Up to you. But wither way, it need to go in the freezer for just a few minute to get hard.
And right before you stick them in the freezer, sprinkled with sea salt.
Uh huh.. Looking good. And taste ever better then I remembered. (it’s the salt. Salt makes everything better)
-C
Makes 2 (why make only 1)
In a bowl mix together melted coconut oil with the carob powder until a smooth and shinny consistency. With a spatula, smother the top and the sides of the rice cakes with the mixture. Place on wax wax paper, un-carobed bottom down, and stick in freezer for a few minutes until carob has harden. Remove, flip, and smother remaining side. (you can do both sided at once, but it’s a little messier) Sprinkle salt on now and back into freezer until hard. Remove and eat.
Note. If you make two and have one left over for late, keep it in an air tight container in the fridge or freezer. It will melt just like chocolate.
Let’s just hit the weather for a minute here. Snow one week and 90 freaking degrees the next. Oh Vt, you can be so cray cray, but do me a favor and stop being 90..I can’t sleep, I am constantly sweating….I think I am pretty much melting, not to mention slightly bitchy. Just be 80 with a nice cool breeze. I would like that a lot. Thanks.
The past week has been one full of the fullness that comes with owning apartment buildings. . A handful of the apartments are turning over so we have been running around dealing with repairs, cleaning, and over all property maintenance. There has been lots of weeding, mowing, and tree cutting, you know, all sorts of fun stuff. The buildings are looking good but you should see our little fenced in yard right now. It kind of looks like a junk yard from all the shit we have been piling up for lack of time or space to deal with it all. That and we are also in the processes of getting a new work car. (the process being craigslist) , so until we do, moving stuff is on hold. Why is it so hard to find a working truck that doesn’t cost a million dollars and will get us from point a to point b without falling apart and being fancy.? We pretty much just need something to haul trash and lawn mowers and the occasional toilet. Is that to much to ask? Apparently it is. (we will find something, I am just being a whine ass)
Anyway, we have managed to get to the new house this week and get the rest of the metal roofing on, a temporary gate up so now Washer can roam free, and lots and lots of nails removed from the floors.Things are still moving along. I even spent some time with the plants while the mr mowed the front lawn (We do it mullet style. Short in the front yard,long in the back) And hopefully today we will have a little time to get over there as well. I really want to harvest some rhubarb and get a few more plants into the ground before it’s to late.
And hopefully you are having yourself a long and enjoyable weekend. It’s pretty much summer now so it’s time to do all the summer stuff that needs to be done.
Some internet stuff to keep you occupied if in need.
-I wonder what my rock collection would look like (I have a shit ton of rocks) A Kinetic Artwork that Sorts Thousands of Random River Stones by Age
–The Highly Anxious Herbivore’s Guide to Moral Vegetable Consumption.. hahaha.
-Fake banana flavor could actually be really banana flavor? The History of Banana Flavoring
-Let it roam..How to Make the Most of a Scattered Attention Span
–It’s about time we know exactly whats in the food. An ‘Added Sugar’ Label Is On The Way For Packaged Food
-I always kind of thought smoothies were more a dessert then a meal. Ask Well: The Downside of Smoothies
–This California House Has a Vertical, Living Succulent Wall and I love it. I would be all about something like this except I live in Vt. All the plants would die.
–Scientists Are Trying to Solve the Mystery of Awe… I think it will forever be a mystery, that’s why it’s awe.
–These mountain are like whoa.
-I have moments where I want to whitewash the entire house. This place is inspiring (and the stairs.. love love love)
Pictures from the week.
I know what you are thinking, you are thinking “It’s Memorial Day weekend. Unofficial start of summer. Lots of BBQ’s now I have to make a potato salad!” (it’s a law right?) and “I want a pickle, dill to be specific”. Ok, maybe you weren’t thinking that, but I was. (I often think about pickles…)
Pickles. And potato salad. It only made sense to make a pickled potato salad. So make it I did. And oh boy oh boy, there is nothing better then a rich and creamy salad consisting of potatoes other then a rich and creamy and pickle tart salad of potatoes. I hit the nail right on the head with this one. The mr and I ate the entire salad all to ourselves and way to fast. Now it is gone and I didn’t get a chance to share with anyone. But it’s ok, cause this is definitely going into the summertime potato salad rotation.
Now you are thinking “creamy dill pickle potato salad.. this girl is a genius!” and to that, I say yes. I would have to agree with you on that. (hehe)
And to all who may not be a pickle fan, or need to make 2 potato salads, (it is always good to have a variety of potato dishes at any BBQ ) try this guacamole potato salad, another favorite.
The stuff. Potatoes of course and half a sweet onion, a cup or so of navy beans in the aquafaba ( bean water), left over pickle juice, fresh dill, dried dill, garlic, olive oil ,salt and a pepper.
Yes there is a lemon pictured, but I was actually using that to squeeze into my water so yeah, not needed in the potato salad but you should grab a lemon and a big tall glass of water and drink it. Keep yourself hydrated.
Get the potatoes going. Chop them up into small piece and place into a big pot. Cover with cold water and add in a good bit of salt. Stick the pot on the stove and boil those taters.
While potatoes are boiling, strain the aquafaba (bean water) from the beans.
And chop the onion into little pieces and stick into a big bowl along with the strained (and now rinsed) beans. Pour in half the pickle juice and give it a good toss then set aside and let the pickle juice do it’s thing.
Now it’s the sauce time. Blend up aquafaba, garlic, dried dill, a little pickle juice and pinch of salt. As your blending, pour in olive oil until the sauce becomes rich and creamy dill sauce (vegan mayo my friends)
The potatoes are boiled until fork tender and drained..
Toss the strained potatoes back into the pot and add in the bean/ onion mix and the rest of the pickle juice. Give it all a good toss and stick the pot into the fridge for about an hour until the potatoes are cool.
And now we assemble. The cooled off pickle juice infused potatoes, beans, and onions are stuck into a bowl (or just leave in the pot if you want) and slathered with the creamy dill sauce and mixed with as much fresh dill as you want and lots of freshly cracked pepper
And a pickle. If you have one, I highly, HIGHLY, recommend chopping one up and adding it… I mean it is a pickled potato salad after all.
So now you have a great, fantastic, knock your socks off, salad to make for any of your weekend BBQ needs.
Your welcome.
Now have a great, extra long weekend!
-C
Serve 4-6
Chop up the potatoes into mouth little chunks ans place into a pot . Rinse them and them cover about with about an extra inch of cold water, Ad d in a a good sprnkle of salt (like a tablespoon) and stick on the stove. Bring the pot to a rapid boil then turn heat down a bit to a low boil and cook until the potatoes are fork tender.
While potatoes are boils, strain you beans away from the aquafaba, and keeping about 3-4 tablespoons of the liquid. Rinse the beans and place into a big bowl. Chop the onion into little pieces and add that in with the beans and about 1/2 of the pickle juice. Set aside
Now grab the strained bean juice, about a tablespoon of pickle juice, the garlic, and the dried dill, Either with a hand blender or regular blender, start blending all that together while slowly pouring in olive oil (about 1/2 a cup ) until the sauce is thick and creamy. Season with salt and pepper to taste and place in fridge to hang until you need it.
And once the potatoes are cooked, strain them then add them back to the pot along with the bean/onion mixture and the rest of the pickle juice. Toss around to coat evenly and place into the fridge to cool. After about a half hour its a good idea to give it a toss to make sure the juice is getting to all the potatoes.
Once potatoes are cooled, dump into a serving bowl. (or just keep in pot) It’s ok if there is a little remaining liquid.. it will get sucked up by the potatoes. Get the sauce from the fridge and pour it and toss it around to evenly coat all those yummy potatoes. Chop up fresh dill and toss that in too (as much fresh dill as you like.. more is better!) And lately, if you have a spare pickle or two, chop it up and add it on in (or place in a bowl on the side for people add in themselves)
I added the pickle. You should add the pickle. It is so good with the pickle
Like any potato salad, serve with your favorite foods and keep in the fridge when not being eaten.
Yesterday we had a few pieces of really log ass metal roofing delivered to the new house so we can finish the little side parts of the roof off. The funny thing is we ended up with way more wood then metal. The roofing is super light and flexible so it has to be strapped to a super long wooden structure. And it was perfect. The mr and I have pretty much finished the fence except for the gate from the driveway which sucks because we still can’t bring Washer over to play without it ans we pretty much fenced the yard in for him. But the long ass wooded palette things.. IT was perfect. Well a perfect for now solution. A Already constructed tall and long (too long, we had to cut it down) wooded wall that is now our temporary gate.What a score! And now the pup can spend all day long laying around outside and not getting into any neighborhood fights with the other dogs. And look at us making use of all the scraps. We are so awesome.
Ok, so besides our awesomeness and the new temp gate, let talk about this greenest freaking soup that there ever was. It is probably the best green soup that I have ever tasted. (I know, I have habit of proclaiming all of my soups as the best soup ever, mostly because they are.) It’s one of those soups that is super fast and so simple to make and is perfect for all the spring and summer time eating that will be going on. Eaten hot or cold and out of a bowl or a drank out of a glass. A soup for any time, any place. The mr even liked it and he says he doesn’t like peas. (but he so does). Who doesn’t like the best soup ever?
Now here is how to make it.
The stuff. A big bowl of fresh spinach and a bowl of peas (fresh or frozen.. mine were frozen) Also need an onion, a carrot, a few cloves or garlic, water, olive oil, and salt and pepper.
First thing first. Get the onion and carrot all nice and chopped up and tossed into a big pot with a drizzle of olive oil, a little splash of water,and salt and pepper. Stick that pot on the stove on medium high heat and start to cook cook.
Soften and yummy carrots and onion. I am not exactly sure if my carrots turned the onion orange or if my pot because it is so stained with turmeric that it turns everything yellow. Keep the pot on low heat and mince and stir in the garlic.
And for magic. The pot is sill on low and you are going to pile all the fresh spinach right on in to the pot. Add a few splashes of water and a lid and let it cook for a few minutes. And when you go back and remove the lid..Ca bang ! All the spinach is gone (not really, it just wilted).
It’s time for the peas and water to be added.The blender comes out and the soup gets blended until super smooth.
So green, so good.. This soup is all ready to go. But here is the thing, you can eat it at any temperature and it will be amazing so if you want to heat it up a little more, go for it. Cold soup shooters, just stick it in the fridge for a while and wait until its chilled. Or both. I ate a bowl warm then had cold soup for dessert.
And to finish, you must serve with fresh lemon and if you have it, a pretty little mint plant. I love the flavor of a little fresh mint added, but not all do. So mint if you like( it really is so good) but lemon in a must!
Enjoy all the green things!
-C
serves 3-4
Small chop onion and carrot and toss into a big heavy bottom pot with a drizzle of olive oil and salt and pepper. Stick on stove on medium heat and cook until it becomes soft and fragrant. Now mince garlic and add that it too. Stir and cook for another minute or two then add in all the spinach and a splash of water. Place o lid on pot and let until cook until spinach is all wilted. (give it a stir to get it all cooked down). Once wilted, add the peas and the water. Stir all together and let simmer for a few minutes then remove from heat. Now blend the crap out of it until silky smooth.(use your blending device of choice).
And it’s done. You can either serve right away as a hot soup or sick it in the fridge and serve cold! Just remember that you need to serve it with cracked pepper, a squeeze of fresh lemon and some chopped up fresh mint(mint it optional but so good)
Eat with a spoon or forget the spoon and slurp out a a cup like the cool kids.
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.