Ah summertime. I hope that you are finding yourself on a beach or river(or someplace you want to be) with nothing but time to relax and enjoy yourself. It’s Sunday and we all need to relax today. We deserve it.
The past week has been pretty satisfying. The house is going gang busters. We had some insulators come and blow insulation into the walls on the first floor and later next week the upstairs is going to be spray foamed insulated…. And then we can move it (No not really) but this is huge. But now got to get ready for the guys to come and finish so we have to hall ass ans finish wiring, prepping and all the good stuff that they need us to do. We got a deadline to meet, but once that’s done its on. We can start hanging sheet rock (who wants to help?) and finish the bathrooms and kitchen and everything!1 AAAAHHHHH!, but we are all good. It’s getting done and starting to seem like we might actually get to move in before the winter.
But it wasn’t all work. The days when the insulators where at the house we took off for the mountains and found some rivers. The mr went fishing, the pup went swimming (and now I don’t need to give him a bath for a while) and I played with river rocks and read. We also visited with the bees up on the roof just to check how the ladies are doing and so far this season they are doing great, buzzing along like the bees do.
Today is one of those days that could go either way. We can work, maybe we really should work, but it’s suppose to get hot and humid and I really don’t want to. What I really want to do is go to the library and pick up (and drop off) books, go see the littles that just got back from Germany and share the watermelon that has been sitting on my counter all week with them. Maybe even go for a bike ride and take a nap. Sounds nice right? Hum. We shall see. At least I know there is a carrot popsicle in the freezer with my name on it.
Stuff of interest on the internet.
– A Golden Girls-themed café….And now I have the theme song”Thank you for being a friend” stuck in my head.
– A USED CARGO VAN BECOMES A MOBILE STUDIO.
-I have all sorts of ideas for making myself a little reading nook. NOTHING QUITE LIKE A PRETTY NOOK.
–Summer Produce Guide from Saveur
-Did you know there is a naked restaurant? I don’t know about you, but IF I wanted to eat naked, I would just do it at home, for free. The Fascinating (and Infuriating) Experience of Dining in the Nude
-I feel like I have lucid dreams, but that could be just in my dreams….What to Do During the Day to Increase Your Chances of Lucid Dreaming at Night
-I want a concrete bathroom floor. The mr does not. What do you think (that I am right, right!) Raw Beauty: 14 Gorgeous Spaces with Concrete Floors
-I am getting this app just as soon as I can figure out my apple ID. THE ‘SHAZAM’ FOR PLANTS WILL IDENTIFY ANY PLANT FROM A PICTURE
-All about the shoes. Gravity-Defying Shoes Installed on the Streets of London
–Inside the World of Large-Scale Food Heists. It’s for real, even around these parts (stolen maple syrup happens more then you think)
Pictures of some of the awesome that happened this week.
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Have a great summertime Sunday.
-C
Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.
So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.
For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. (that’s what I say when people ask me why I am glowing orange)
So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.
Another win for carrots everywhere.
And popsicles.. Just in time for that hot as shit weekend we are about to have.
GO POPSICLES CO!
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The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)
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Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle
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While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.
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Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.
Dump the contents of the pot into the blender and blend blend blend until smooth.
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Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.
And into the freezer they go!
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Serious popsicle goodness right there.
Happy Popsicle Week. Go ahead and make them all!
-C
Makes about four or five 3.5 oz popsicles
- 3 medium sized carrots
- 1 orange (zest and juice)
- 1-2 teaspoons fresh ginger
- water
Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.
Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.
While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon) Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.
And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..
Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)
Freeze until frozen.
Remove from freezer and let sit until pops slip from mold.
Eat until gone.
Make more popsicle.
Whats summer without some ice cream? That is no summer, that just sounds like Hell. And this past weekend I was pretty sure I was in hell because it was so mother f*ing hot and for a while, I had no ice cream (and no air conditioner)
We used to have an air conditioner. My mom gave us one a few years back because she was worried about washer (so nice she was worried about the dog and not me, but that’s cool) And we used it, not often, but when the temps got above 90, we would bust that mother out, hang blankets from the ceiling and create a little frozen ice box. Washers bed, the couch, and the tv were the only things in the box and it was fantastic.We would spend all day hanging out in the dark little ice box, cuddled on the couch watching tv. Washer would just lay there and I am pretty sure that he loved it just as much. But a couple years ago that air conditioner broke so now we don’t have one. So now when it’s mother f*ing hot, we are just really fucking hot. As for Washer, I send him over to my moms house. She has like 10 air conditioners. And the mr and I.. we bitch and complain and sweat and eat ice cream.
So I made this is my ice cream, a Colleen approved, oh so good I want to eat it for ever meal, type of ice cream. Nice and creamy with nice coconut oatiness. Its really pretty great.
And if there was ever a time when you woke up so hot that all you for wanted for breakfast was ice cream, well that’s completely cool, especially with this kind cause it’s kinda really healthy and made with oats and so it it definitely ok.
Here’s to ice cream all day, every day.
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The stuff. We got a can of coconut milk, some old fashion oats, a few dates and salt. ( we need just a pinch) Also need a little water.
Pretty simple here, just dump the coconut milk, oats,the dates(make sure they are pitted) and a pinch of salt to a blender and blend the crap out of it. And keep blending until its all creamy smooth and oh so nice then stick the blender in the fridge.
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After about an hour or so the mixture becomes super thick. Stick it back on the blender stand and give it one last swirl to make sure it’s all mixed up.
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Pour/scrap mixture into a freezer safe container and stick it into the freezer… lick blender clean, watch you tongue and fingers.
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After a hour or so, remove the kinda frozen ice cream and give it a good whip with a stick blender or if you don’t have, scrap the ice cream back into the blender, and give it a swirl, stick back into freezer container hen back into the freezer until frozen.
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And when you are ready to eat, remove from freezer, let sit out for 5-10 minutes to soften enough to scoop and do what needs to be done.
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Look at that. So good.
And not only dessert, but this could be your breakfast tomorrow….and every day from now on.
-C
- 1 can coconut milk
- 1/2 cup water
- 1 1/2 cups oats (gluten free if needed)
- 3-5 dates*
- pinch of salt
*Note. I used 3 dates and found it sweet enough but I don’t like things too sweet. If you know you like things sweet, do 5. Also, if the dates are not super soft, soak them water for a little bit.
Grab your blender and place all the ingredients in it. Start blending and blend and blend and blend until all smooth and creamy. (It might take a few minutes.) And once it’s all blended up, stick the blender into the fridge .
After about an hour or so the mixture should have gotten nice and thick .Remove and blend the whole thing up once again and transfer the mixture to a freezer safe container. Place said container into the freezer. Let the mixture set up and get pretty close to frozen and remove from fridge and give it another good blend (I use my hand blender, but you can always scoop back into the regular blender to do it) Place back into freezer until frozen.
When you are ready for ice cream, remove for freezer and let sit out for 5-10 minutes until soft enough to scoop. It might be super hard at first but don’t worry, it soften up quick enough. I find scooping it easier with a ice cream scooper dipped in hot water….
Scoop it, add any toppings you want (toasted coconut and toasted oats are great) and then eat it.
Store left overs in freezer (duh) but place a piece of wax paper over the top to keep from freezer burn.
A week of weeks. The weather has been pretty grand, what with warm (maybe just a little too hot) days and cool nights. Stuff is growing at rapid speed and the world is in full bloom all the colors. I was sitting on the porch yesterday afternoon when it really hit me. It’s summer, like for real SUMMER. I need to start doing more of the summer things.
And to top it off, today is Fathers Day (Happy Day to you Dad, I’ll call you later and I owe you some cake or something)
As for the happening around here, nothing to crazy, well maybe a little. First off, the allergies this year are killing me and I have been in a semi permanentstage of snot nose, puffy eyes, and heady weridness all week. It’s getting old so hopefully it’s going to stop soon. Everyone is in full summer swing and we have been jumping around from here to there, babysitting, making dinner, helping out with things(I am the best). I picked up the second farm share of the year which was laden with so many greens that I pretty much have been eating only green all week. Oh, and talk about me being the best. The mr ( he is the best too) and I took Barb out for a few hours of driving and he taught her (and pretty much retaught me) how to parallel park. The next day she went and got herself a real drivers license.(hooray!) Another sister to bring us coffee during the day! (HA) We also finally got the last of the windows in and installed them at the new house which is pretty freaking fantastic. I am so in love with this house but am at the point with the house now where I am done working on it and just want to live there. Not happening yet, few more moths….
Today I think the mr and I are going to find a cure little stream where he can fish and I can read and ponder with my feet dangling in the water. You know, start doing summer stuff. And a bike tire, I need to get a bike tire ASAP. I have been riding around town with the tread of the tire duck taped on the tube (Shut up I know)
Things from the internet to read.
-One day I will have a cabin in the wood with an outdoor shower. 21 Refreshingly Beautiful Outdoor Showers
-Know what poison ivy looks like? Take this quiz on the nasty shit to test yourself…. nasty nasty
-I love this guys work, and I hope to one day see some of it in person. Christo’s Newest Project:
Walking on Water
-‘Locally Laid’: A Humorous Memoir To Cure You Of Farming Fantasies.. But I still want to be a farmer (veggies and flowers, not eggs)
-I have been thinking about a both or banquette for the kitchen. Not sure if it’s going to happen, but these are cute
-Seventh Generation and Maya Rudolph’s Singing About Vaginas. Good stuff.
-That’s right folks, Oprah Winfrey is writing a cookbook.
-In love with this kitchen.
–Does The Size Of Space Freak You Out? Yes, yes it does.
–Thousands to Descend on Green Mountains for Rainbow Family Gathering.. Are you going? I was thinking about it, I mean, why not?
Some pics from the week.
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Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.
Yes! it’s zucchini time!
You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can’t seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It’s just so dang good and can be made into just about anything.
But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer, pure and simple.
So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it’s delicious.
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Keep it cool. Keep it simple.
-C
- fresh zucchini
- salt ,pepper
- lemon juice or vinegar (optional)
cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.
Eat.
I think I am a salad wizard. Give me some greens and a few simple, maybe not conventional ingredients, and wa la.. A freaking amazing, yet simple salad to please and appease all us salad eating people.
Some might say that fruit in salad is not right (the mr says that… pa-lease dude) but those folks are wrong. Fruit for sure belongs and brings a whole new world of flavor combinations. For this bowl of salad magic, we are going with spicy arugula paired with sweet peach, a nice crisp bit and tangy onion, topped with creamy, nutty almond butter dressing It hits all the flavor note: sweet, spicy, creamy, and a little acidic with the help of a lemon. What more can you ask for? (I would like to ask for a million dollars and a pair of metallic gold high tops.. if we get to ask for more) This is another winner in the my salad game.
Sure, you are going to eat this for dinner, but as I am sitting here I am thinking this would make me happy to eat for breakfast. Think about that. (salad for breakfast is a thing)
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The stuff. A big bowl of fresh and clean arugula, a ripe, but firm peach, half a sweet onion, almond butter, a lemon, a little tamari, a bit of honey, pepper, a splash of water, and some almonds.
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The peach and onion get sliced super thin
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And tossed into the bowl with the arugula. Take half of that lemon and squeeze the juice all over and toss around with a good bit of cracked pepper.
And for the dressing, just mix together the almond butter ,the juice of the other half of lemon, the tamari, and the honey. Add in enough water to thin it out enough that you can drizzle it on to the salad
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The drizzle it all over. And go ahead and chop up some almonds and toss those in as well.
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Share it or don’t (I say don’t)
A fresh,sweet and spicy salad to get this summer started.
-C
serves 1 hungry person or 2 side salads
- A few big handfuls of fresh arugula (about 5 oz)
- 1 ripe, but firm peach
- 1/2 a vidalia (or any sweet) onion
- 3 tablespoons almond butter
- 1 lemon
- 1 teaspoon tamari. (soy, or liquid amino’s work too)
- 2 teaspoon honey or maple
- 1-2 tablespoons water
- cracked pepper
- a few toasted almonds (optional)
Place clean greens in a big bowl. Thinly slice up onion and segment and thinly slice up peach. Toss into bowl with the arugula. Squeeze in the juice of the other half of lemon, crack in some pepper, and give it all a good toss.
Now for the dressing,. Grab a small bowl and mix together the almond butter, honey , tamari, and the juice of half the lemon. Once that’s all mix together, mix in a little water until the sauce is thin enough to drizzle. (start with a tablespoon and add more if needed)
And now dress the salad. Drizzle and toss the dressing all over the salad and toss in a handful of chopped almonds. More pepper if you like.
All you need to do now is eat it.
My baby brothers graduated from high school this week, as well as two nephews from 8th grade. When the hell did these boys get so old? It all just makes me feel like an old lady. I guess I finally realized that compared to them, I am old. ( but am way cooler)
Other then graduating kids, the week has been full and hefty with the things that we do. I picked up our very first farm share of the summer season (hooray!) and wasted no time in pretty much eating it all within a two days. Good thing that as the season goes on, the amount of food doubles or even triples.(I can eat a pound of greens for a meal) I also have been harvesting the rhubarb and eating way to much of it myself. I am on a very slippery path of become a vegetable myself. I should probably eat some peanut butter for balance. We also had to bring the pup and kitty to the vets which I always dread but then after the visit remember how weird our animals are. For some reason (probably the treats) they both like going to to the vets and are always super behaved. If only they acted like that all the time. But yeah, just another week here, getting into the summertime swing.
And it’s Sunday once again. I hear that today is suppose to be a wet and cold day so, let all just embrace it and spend the day reading and making pie. (I have to make a rhubarb pie.. the mr has been patiently waiting for one)
Internet oh internet links.
-AAHHH! So many freaking mosquitoes bites. Repel Mosquitoes with These Plants
-THINK TWICE BEFORE MICROWAVING THAT ‘MICROWAVE-SAFE’ PLASTIC.. Use glass!
-Sad. Light Pollution Hides Milky Way From 80 Percent Of North Americans. Maybe we should turn some freaking lights off, hum?
-Soda is soda, diet or not,so yeah, tax that shit! Philadelphia Is About to Pass America’s First Tax on Diet Soda
–15 Novelty Pool Floats and I want them all (for what, I do not know)
–Floral Food Faces. Why buy regular flowers when you could buy edible ones?
-Picking out a toilet is serious business. A round up of affordable toilets
-Amazing street art. Hyperrealistic Paintings of Children and Animals
-I have been thinking a lot about where to pots and pans are going to live in the new kitchen. Hanging Pots & Pans Solutions in Real Kitchens
–Pantless Ducks. So cute.
An a few pics.
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Farm share started this week (Hooray!!!) and always the first few pick ups of the season are loaded with a good amount of the freshest, most fantastic greens that there ever was. And I couldn’t be happier! (well maybe if I could just take home creates of the stuff)
While I was down at the farm filling and weighing my bags, I overhead a couple talking about how last year they never ate their greens fast enough and how they always went bad by the next week. What! Fresh greens bad in one week.. no way. A bag of greens can last weeks, just as long as you take the time to store them properly. It made me sad to think about the wasted greens and so now I am determined d to make sure that everyone knows the proper way to clean and store greens so no greens go to waste.
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What you need
- Your dirty greens
- resealable gallon sized bags or large plastic containers (Bags are great for space saving if you have a tiny fridge like me and can be used over ans over again)
- a big bowl or wash bin
- A piece of clean muslin or other cotton fabric about the size of a paper towel per bag. (can use paper towels, but why not invest in reusable)
- salad spinner
- clean cold water
I know that some people might not have a salad spinner, but here is the thing. You need one!I am sure that there are people out there that have hacked a way to dry greens without one (like my aunt who is a farmer. She uses an old and very clean washing machine. so smart) but really, you should have one.
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To clean. First off, the sooner you get them home and cleaned the better. Having damp greens in a bag is not ideal and will lead to yuk. If I bring greens home and don’t have time to clean and spin them right away, I at least stick a piece of muslin into the bag until I can get to them.
My method for cleaning. Fill a big ass bowl up with cold water and, in small batches, gently dunk and agitate the greens. There are two reason I do it like this. One is that I find running greens under running water doesn’t really get them as clean and sometime can even bruise fragile greens and two, I hate water waste and running water over greens wastes a lot(once I am done with the dirty water, I water my plants with it) If you find the water has gotten really dirty fast (which it will do sometimes) dump water and refresh with clean.
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Once the greens have had a good bath, to the spinner they go. When adding greens, make sure to not over stuff the spinner and also spin once, dump water out from the bottom, then spin again. Maybe even three times to get the greens dry.
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Line a bag (or container) with muslin cloth and fill it with your clean dried greens. The cloth is important for storing, it keeps the moister away from the greens so they don’t get slimmy and gross. And don’t over pack your greens either. If you have a lot, just grab another bag.
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so fresh and so clean clean
And that’s it. Close up those bags and now you can store you greens in the fridge and they will last for a week or more, although honestly, with greens looking this good, how could you resist not eating them all right away (the nearly 2 lbs I brought home lasted about 2 days)
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THE LOVELY CRAZY
June 28, 2016 by maximios • Blog
Ah summertime. I hope that you are finding yourself on a beach or river(or someplace you want to be) with nothing but time to relax and enjoy yourself. It’s Sunday and we all need to relax today. We deserve it.
The past week has been pretty satisfying. The house is going gang busters. We had some insulators come and blow insulation into the walls on the first floor and later next week the upstairs is going to be spray foamed insulated…. And then we can move it (No not really) but this is huge. But now got to get ready for the guys to come and finish so we have to hall ass ans finish wiring, prepping and all the good stuff that they need us to do. We got a deadline to meet, but once that’s done its on. We can start hanging sheet rock (who wants to help?) and finish the bathrooms and kitchen and everything!1 AAAAHHHHH!, but we are all good. It’s getting done and starting to seem like we might actually get to move in before the winter.
But it wasn’t all work. The days when the insulators where at the house we took off for the mountains and found some rivers. The mr went fishing, the pup went swimming (and now I don’t need to give him a bath for a while) and I played with river rocks and read. We also visited with the bees up on the roof just to check how the ladies are doing and so far this season they are doing great, buzzing along like the bees do.
Today is one of those days that could go either way. We can work, maybe we really should work, but it’s suppose to get hot and humid and I really don’t want to. What I really want to do is go to the library and pick up (and drop off) books, go see the littles that just got back from Germany and share the watermelon that has been sitting on my counter all week with them. Maybe even go for a bike ride and take a nap. Sounds nice right? Hum. We shall see. At least I know there is a carrot popsicle in the freezer with my name on it.
Stuff of interest on the internet.
– A Golden Girls-themed café….And now I have the theme song”Thank you for being a friend” stuck in my head.
– A USED CARGO VAN BECOMES A MOBILE STUDIO.
-I have all sorts of ideas for making myself a little reading nook. NOTHING QUITE LIKE A PRETTY NOOK.
–Summer Produce Guide from Saveur
-Did you know there is a naked restaurant? I don’t know about you, but IF I wanted to eat naked, I would just do it at home, for free. The Fascinating (and Infuriating) Experience of Dining in the Nude
-I feel like I have lucid dreams, but that could be just in my dreams….What to Do During the Day to Increase Your Chances of Lucid Dreaming at Night
-I want a concrete bathroom floor. The mr does not. What do you think (that I am right, right!) Raw Beauty: 14 Gorgeous Spaces with Concrete Floors
-I am getting this app just as soon as I can figure out my apple ID. THE ‘SHAZAM’ FOR PLANTS WILL IDENTIFY ANY PLANT FROM A PICTURE
-All about the shoes. Gravity-Defying Shoes Installed on the Streets of London
–Inside the World of Large-Scale Food Heists. It’s for real, even around these parts (stolen maple syrup happens more then you think)
Pictures of some of the awesome that happened this week.
Have a great summertime Sunday.
-C
Not only is it the first week of summer, it’s also popsicle week! Billy over at the sweet ass blog Wit and Vinegar hosts a little (actually quite large) bloggers party that share all sorts of fun and fantastic popsicle recipes and presents that list to the world. There are popsicle flavors up the wazoo…Pretty stinkin cool right.
So my contribution to the world of popsicle eaters is one of my all time favorites (maybe the absolute best one yet).. Carrot Ginger Orange.
For those who know me, this flavor combination should come as no surprise. Carrots are my thing. I eat them all day, every day. Sure I eat a shit ton of other stuff, but always carrots. Carrots are in my breakfast,lunch, and dinner. If I need a snack, I grab a carrot. There is just something so satisfying not to mention so easy about carrots. Eaten alone, with mustard or hummus, or dipped in peanut butter of cinnamon..Carrots can do just about anything. I mean I eat so many carrots that no shit, my skin is a slight tint of orange (seriously for reals. Something about an abundance of carotene) Crazy I know, but what can I say. I really like carrots. (that’s what I say when people ask me why I am glowing orange)
So naturally the carrot made it’s way into my popscile mold. And now it’s for real. Carrots really can do anything.
Another win for carrots everywhere.
And popsicles.. Just in time for that hot as shit weekend we are about to have.
GO POPSICLES CO!
The stuff. Carrots, an orange, some fresh ginger, and some water. Simple simple and no, I didn’t forget the sweetener… these pops have no need (although if you want, go ahead and add a smidge or splash of something sweet)
Start by chopping up the carrots and sticking them into a pot with some water. Not a lot, just enough that it almost cover the carrots, and stick that pot onto the stove, cover and cook on medium heat until tender. Make sure to check that the water doesn’t completely evaporate or you will have burnt carrots which taste just fine, but not as a sweet popsicle
While the carrots are tenderizing, zest the orange then juice it and grate up some fresh ginger.
Once the carrots are fork tender, dump in the juice, the zest, and the ginger. Stick pot back on heat for just a few more minutes to meld the flavor together.
Dump the contents of the pot into the blender and blend blend blend until smooth.
Grab your mold and pour blended mixture into it.. Because the mixture is thick, you don’t have to wait to stick the sticks in so go ahead and do that now.
And into the freezer they go!
Serious popsicle goodness right there.
Happy Popsicle Week. Go ahead and make them all!
-C
Makes about four or five 3.5 oz popsicles
Note. I did not use and sweetener and did not miss it but if you really think you need it, add a little bit of honey or sugar. But really, they are sweet enough so maybe give them a chance without it.
Start by chopping the carrots up into coins and stick them into a pot with enough water to just about cover the carrots. Stick on stove on medium heat and place a lid on the pot. Cook carrots until tender.
While that’s happening, zest and juice orange and grate up the fresh ginger. (I used 1 teaspoon of ginger at first, but after I blended it, I decided that I wanted a little more so I added another teaspoon) Once the carrots are soft, dump in all the juice, zest and ginger. keep on heat for a few more minutes to let the flavors all meld together.
And now dump the pot of carrot goods into the blender and blend the crap out of it until smooth. (add in a splash or two of water if needed. Taste your puree and if you want more ginger, add it it.( can also decide now if you want any sweetener..
Now pour the mixture into you popsicle molds and follow the mold directions on how to use it (add popsicle sticks and stick it in the freezer)
Freeze until frozen.
Remove from freezer and let sit until pops slip from mold.
Eat until gone.
Make more popsicle.
Whats summer without some ice cream? That is no summer, that just sounds like Hell. And this past weekend I was pretty sure I was in hell because it was so mother f*ing hot and for a while, I had no ice cream (and no air conditioner)
We used to have an air conditioner. My mom gave us one a few years back because she was worried about washer (so nice she was worried about the dog and not me, but that’s cool) And we used it, not often, but when the temps got above 90, we would bust that mother out, hang blankets from the ceiling and create a little frozen ice box. Washers bed, the couch, and the tv were the only things in the box and it was fantastic.We would spend all day hanging out in the dark little ice box, cuddled on the couch watching tv. Washer would just lay there and I am pretty sure that he loved it just as much. But a couple years ago that air conditioner broke so now we don’t have one. So now when it’s mother f*ing hot, we are just really fucking hot. As for Washer, I send him over to my moms house. She has like 10 air conditioners. And the mr and I.. we bitch and complain and sweat and eat ice cream.
So I made this is my ice cream, a Colleen approved, oh so good I want to eat it for ever meal, type of ice cream. Nice and creamy with nice coconut oatiness. Its really pretty great.
And if there was ever a time when you woke up so hot that all you for wanted for breakfast was ice cream, well that’s completely cool, especially with this kind cause it’s kinda really healthy and made with oats and so it it definitely ok.
Here’s to ice cream all day, every day.
The stuff. We got a can of coconut milk, some old fashion oats, a few dates and salt. ( we need just a pinch) Also need a little water.
Pretty simple here, just dump the coconut milk, oats,the dates(make sure they are pitted) and a pinch of salt to a blender and blend the crap out of it. And keep blending until its all creamy smooth and oh so nice then stick the blender in the fridge.
After about an hour or so the mixture becomes super thick. Stick it back on the blender stand and give it one last swirl to make sure it’s all mixed up.
Pour/scrap mixture into a freezer safe container and stick it into the freezer… lick blender clean, watch you tongue and fingers.
After a hour or so, remove the kinda frozen ice cream and give it a good whip with a stick blender or if you don’t have, scrap the ice cream back into the blender, and give it a swirl, stick back into freezer container hen back into the freezer until frozen.
And when you are ready to eat, remove from freezer, let sit out for 5-10 minutes to soften enough to scoop and do what needs to be done.
Look at that. So good.
And not only dessert, but this could be your breakfast tomorrow….and every day from now on.
-C
*Note. I used 3 dates and found it sweet enough but I don’t like things too sweet. If you know you like things sweet, do 5. Also, if the dates are not super soft, soak them water for a little bit.
Grab your blender and place all the ingredients in it. Start blending and blend and blend and blend until all smooth and creamy. (It might take a few minutes.) And once it’s all blended up, stick the blender into the fridge .
After about an hour or so the mixture should have gotten nice and thick .Remove and blend the whole thing up once again and transfer the mixture to a freezer safe container. Place said container into the freezer. Let the mixture set up and get pretty close to frozen and remove from fridge and give it another good blend (I use my hand blender, but you can always scoop back into the regular blender to do it) Place back into freezer until frozen.
When you are ready for ice cream, remove for freezer and let sit out for 5-10 minutes until soft enough to scoop. It might be super hard at first but don’t worry, it soften up quick enough. I find scooping it easier with a ice cream scooper dipped in hot water….
Scoop it, add any toppings you want (toasted coconut and toasted oats are great) and then eat it.
Store left overs in freezer (duh) but place a piece of wax paper over the top to keep from freezer burn.
A week of weeks. The weather has been pretty grand, what with warm (maybe just a little too hot) days and cool nights. Stuff is growing at rapid speed and the world is in full bloom all the colors. I was sitting on the porch yesterday afternoon when it really hit me. It’s summer, like for real SUMMER. I need to start doing more of the summer things.
And to top it off, today is Fathers Day (Happy Day to you Dad, I’ll call you later and I owe you some cake or something)
As for the happening around here, nothing to crazy, well maybe a little. First off, the allergies this year are killing me and I have been in a semi permanentstage of snot nose, puffy eyes, and heady weridness all week. It’s getting old so hopefully it’s going to stop soon. Everyone is in full summer swing and we have been jumping around from here to there, babysitting, making dinner, helping out with things(I am the best). I picked up the second farm share of the year which was laden with so many greens that I pretty much have been eating only green all week. Oh, and talk about me being the best. The mr ( he is the best too) and I took Barb out for a few hours of driving and he taught her (and pretty much retaught me) how to parallel park. The next day she went and got herself a real drivers license.(hooray!) Another sister to bring us coffee during the day! (HA) We also finally got the last of the windows in and installed them at the new house which is pretty freaking fantastic. I am so in love with this house but am at the point with the house now where I am done working on it and just want to live there. Not happening yet, few more moths….
Today I think the mr and I are going to find a cure little stream where he can fish and I can read and ponder with my feet dangling in the water. You know, start doing summer stuff. And a bike tire, I need to get a bike tire ASAP. I have been riding around town with the tread of the tire duck taped on the tube (Shut up I know)
Things from the internet to read.
-One day I will have a cabin in the wood with an outdoor shower. 21 Refreshingly Beautiful Outdoor Showers
-Know what poison ivy looks like? Take this quiz on the nasty shit to test yourself…. nasty nasty
-I love this guys work, and I hope to one day see some of it in person. Christo’s Newest Project:
Walking on Water
-‘Locally Laid’: A Humorous Memoir To Cure You Of Farming Fantasies.. But I still want to be a farmer (veggies and flowers, not eggs)
-I have been thinking about a both or banquette for the kitchen. Not sure if it’s going to happen, but these are cute
-Seventh Generation and Maya Rudolph’s Singing About Vaginas. Good stuff.
-That’s right folks, Oprah Winfrey is writing a cookbook.
-In love with this kitchen.
–Does The Size Of Space Freak You Out? Yes, yes it does.
–Thousands to Descend on Green Mountains for Rainbow Family Gathering.. Are you going? I was thinking about it, I mean, why not?
Some pics from the week.
Summertime is here, which means the days are long and hot, the drinks are cold and sweaty, and for the most part, people seem more relaxed and happy. And it also means we are growing and getting the bestest and freshest produce, including zucchini.
Yes! it’s zucchini time!
You might remember from last summer that I am kind of a zucchini junky. As soon as it starts to grow, I am eating/ hoarding it. I grow it, get tons from my farm share, and will happily take any or all of your extra zucchini that you can’t seem to eat. (I take all veggies for that matter) All of the surfaces in my house are covered with baskets full of zucchini. Open the fridge, a few zucchini will most likely fall out. Want to sit at the table to eat, you are going to have to move the mounds zucchinis to get to it. (No joke) It’s just so dang good and can be made into just about anything.
But with all the recipes with zucchini, all the ways to add it to this or make it into that, I think people tend to forget that zucchini can be just that, zucchini. Yes it is good to noodle with sauce or puree up with lentils, but honestly I think my most favorite way to eat it is just as it is, straight up raw zucchini, maybe a sprinkle of salt and pepper and if I have it on hand, a squeeze of lemon of a splash of vinegar. Nothing fancy (although you can make it look fancy) The best of summer, pure and simple.
So not really a recipe here, just reminder that sometimes simple can be the best and that zucchini can be eat plain and raw and that it’s delicious.
Keep it cool. Keep it simple.
-C
cut zucchini (if you feel like cutting it) anyway you want. Place on a plate and sprinkle with salt, pepper and a splash of vinegar or lemon juice.
Eat.
I think I am a salad wizard. Give me some greens and a few simple, maybe not conventional ingredients, and wa la.. A freaking amazing, yet simple salad to please and appease all us salad eating people.
Some might say that fruit in salad is not right (the mr says that… pa-lease dude) but those folks are wrong. Fruit for sure belongs and brings a whole new world of flavor combinations. For this bowl of salad magic, we are going with spicy arugula paired with sweet peach, a nice crisp bit and tangy onion, topped with creamy, nutty almond butter dressing It hits all the flavor note: sweet, spicy, creamy, and a little acidic with the help of a lemon. What more can you ask for? (I would like to ask for a million dollars and a pair of metallic gold high tops.. if we get to ask for more) This is another winner in the my salad game.
Sure, you are going to eat this for dinner, but as I am sitting here I am thinking this would make me happy to eat for breakfast. Think about that. (salad for breakfast is a thing)
The stuff. A big bowl of fresh and clean arugula, a ripe, but firm peach, half a sweet onion, almond butter, a lemon, a little tamari, a bit of honey, pepper, a splash of water, and some almonds.
The peach and onion get sliced super thin
And tossed into the bowl with the arugula. Take half of that lemon and squeeze the juice all over and toss around with a good bit of cracked pepper.
And for the dressing, just mix together the almond butter ,the juice of the other half of lemon, the tamari, and the honey. Add in enough water to thin it out enough that you can drizzle it on to the salad
The drizzle it all over. And go ahead and chop up some almonds and toss those in as well.
Share it or don’t (I say don’t)
A fresh,sweet and spicy salad to get this summer started.
-C
serves 1 hungry person or 2 side salads
Place clean greens in a big bowl. Thinly slice up onion and segment and thinly slice up peach. Toss into bowl with the arugula. Squeeze in the juice of the other half of lemon, crack in some pepper, and give it all a good toss.
Now for the dressing,. Grab a small bowl and mix together the almond butter, honey , tamari, and the juice of half the lemon. Once that’s all mix together, mix in a little water until the sauce is thin enough to drizzle. (start with a tablespoon and add more if needed)
And now dress the salad. Drizzle and toss the dressing all over the salad and toss in a handful of chopped almonds. More pepper if you like.
All you need to do now is eat it.
My baby brothers graduated from high school this week, as well as two nephews from 8th grade. When the hell did these boys get so old? It all just makes me feel like an old lady. I guess I finally realized that compared to them, I am old. ( but am way cooler)
Other then graduating kids, the week has been full and hefty with the things that we do. I picked up our very first farm share of the summer season (hooray!) and wasted no time in pretty much eating it all within a two days. Good thing that as the season goes on, the amount of food doubles or even triples.(I can eat a pound of greens for a meal) I also have been harvesting the rhubarb and eating way to much of it myself. I am on a very slippery path of become a vegetable myself. I should probably eat some peanut butter for balance. We also had to bring the pup and kitty to the vets which I always dread but then after the visit remember how weird our animals are. For some reason (probably the treats) they both like going to to the vets and are always super behaved. If only they acted like that all the time. But yeah, just another week here, getting into the summertime swing.
And it’s Sunday once again. I hear that today is suppose to be a wet and cold day so, let all just embrace it and spend the day reading and making pie. (I have to make a rhubarb pie.. the mr has been patiently waiting for one)
Internet oh internet links.
-AAHHH! So many freaking mosquitoes bites. Repel Mosquitoes with These Plants
-THINK TWICE BEFORE MICROWAVING THAT ‘MICROWAVE-SAFE’ PLASTIC.. Use glass!
-Sad. Light Pollution Hides Milky Way From 80 Percent Of North Americans. Maybe we should turn some freaking lights off, hum?
-Soda is soda, diet or not,so yeah, tax that shit! Philadelphia Is About to Pass America’s First Tax on Diet Soda
–15 Novelty Pool Floats and I want them all (for what, I do not know)
–Floral Food Faces. Why buy regular flowers when you could buy edible ones?
-Picking out a toilet is serious business. A round up of affordable toilets
-Amazing street art. Hyperrealistic Paintings of Children and Animals
-I have been thinking a lot about where to pots and pans are going to live in the new kitchen. Hanging Pots & Pans Solutions in Real Kitchens
–Pantless Ducks. So cute.
An a few pics.
Farm share started this week (Hooray!!!) and always the first few pick ups of the season are loaded with a good amount of the freshest, most fantastic greens that there ever was. And I couldn’t be happier! (well maybe if I could just take home creates of the stuff)
While I was down at the farm filling and weighing my bags, I overhead a couple talking about how last year they never ate their greens fast enough and how they always went bad by the next week. What! Fresh greens bad in one week.. no way. A bag of greens can last weeks, just as long as you take the time to store them properly. It made me sad to think about the wasted greens and so now I am determined d to make sure that everyone knows the proper way to clean and store greens so no greens go to waste.
What you need
I know that some people might not have a salad spinner, but here is the thing. You need one!I am sure that there are people out there that have hacked a way to dry greens without one (like my aunt who is a farmer. She uses an old and very clean washing machine. so smart) but really, you should have one.
To clean. First off, the sooner you get them home and cleaned the better. Having damp greens in a bag is not ideal and will lead to yuk. If I bring greens home and don’t have time to clean and spin them right away, I at least stick a piece of muslin into the bag until I can get to them.
My method for cleaning. Fill a big ass bowl up with cold water and, in small batches, gently dunk and agitate the greens. There are two reason I do it like this. One is that I find running greens under running water doesn’t really get them as clean and sometime can even bruise fragile greens and two, I hate water waste and running water over greens wastes a lot(once I am done with the dirty water, I water my plants with it) If you find the water has gotten really dirty fast (which it will do sometimes) dump water and refresh with clean.
Once the greens have had a good bath, to the spinner they go. When adding greens, make sure to not over stuff the spinner and also spin once, dump water out from the bottom, then spin again. Maybe even three times to get the greens dry.
Line a bag (or container) with muslin cloth and fill it with your clean dried greens. The cloth is important for storing, it keeps the moister away from the greens so they don’t get slimmy and gross. And don’t over pack your greens either. If you have a lot, just grab another bag.
so fresh and so clean clean
And that’s it. Close up those bags and now you can store you greens in the fridge and they will last for a week or more, although honestly, with greens looking this good, how could you resist not eating them all right away (the nearly 2 lbs I brought home lasted about 2 days)