This past Saturday Nick and I had to let Only go. One of the hardest days of our lives. It was kidney failure that progressed so fast, we barely saw it coming. Needless to say, we have been kind of a wreck ever since.
13 years old, not terrible old for a cat, but he was still an old man. We adopted him from the humane society when he was a tiny baby kitten. We went to explore the options, to see if we really even wanted a cat that could be a animal sibling to Washer. We were only suppose to look, that’s it. I remember very clearly going into the cat room and playing with like 20 cats and kittens and Only (they were calling him sergeant pepper then) was the most crazy, energetic,lovable cat there was. It was instant love and the next day he was ours. We brought him home in a carrier and the very first thing he did when we let him out into his new home was to scratch a deep gash into Washers nose (he had a scar for the rest of his life). It was fitting. Only owned Washer. He would sneak attack his tail and bite at his face while they played all the time. It was the funniest shit to watch. a 75 lb dog getting his ass kicked by a 10 lb cat. Those were some of the best time ever. After we lost Washer, it was just the three of us.
When not inside being lazy, sitting in front of the window, or hiding behinding the couch, he was outside, where he was the happiest. He loved sitting on the neighbors porch sunbathing or in hiding in the bushes in the back yard. He didn’t stray to far, he liked to be close to home. He really was most happy being outside so we let him outside all summer but made him come inside for meals, and we made him come inside for the winter months. (Which I think he was ok with. I mean, he got to lay around on heated floors. Who wouldn’t like that?)
It’s funny, not a lot of people knew Only. He was scared of the kids and hid from anyone that came into the house. He didn’t like other cats and the only dog he ever could be around was Washer. He was pretty much exactly like us, a recluse that ran away from everyone. He only really spent time with us, and honestly, more Nick. He loved Nick more then anyone. Those two, they spent a lot of time sitting around together. He would crawl into Nicks lap whenever he was in the house. It was just where he wanted to be. Those two, they always made me smile.
There is so much, so many good memories. But I think what I am going to miss most is the unexpected love. I would be sitting out on the porch reading or doing something out in the back yard and all of a sudden, there he was, just wanting to say hi and to get some love. He had a nack for knowing when I wanted company and would just show up. He really was the best cat.
Ah fuck, I miss him so much.
So yeah, we are feeling pretty sad and shitty over here. The house feels so empty and so quite. We know that it’s going to take some time, that it is still fresh, but I still can’t wrap my head around it. I keep thinking he is outside and will come home to check in (and eat) anytime. But he won’t and we need to get used to this being our new normal.
Only. The one and only.
RIP kitty. Thank you for your life. Love you.
I made baked beans last week for a side to dinner with the mr and Barb. They ate them all. I didn’t get more then a spoonful. I was sad for me, but also was like “Shit, if I had known you guys were bean fiends, I would be making baked beans like all the time.”
And maybe not all the time, but I made them again this week. And again, they ate a lot, but I got me some this time, and I will probably make them again next week too because they will be perfect for Thanksgiving. See, homemade baked beans are a thing of beauty. Sure you can buy them in a can and be just fine, but these baked beans, well these are waaaayyyy way better. These baked beans are soft (not canned bean soft) and tomatoey and a little spicy with a tang. Not sickly sweet, (not sugar added) and not too salty.. They are just about perfect. You can eat them on their own, toss them into salads or wraps, stick on some toast, serve as as side, or just eat them cold straight from a jar from the fridge right before bed. (your loved one will thank you for that). Plus they are baked in the oven and I love me a good warm oven on a cold day. And the obvious, but all the protein and all around goodness. A great dish to serve if ever you need to feed people like me who don’t eat meat. It’s a win win win win.
Baked beans in all their glory. No cans in sight.
The stuff. White beans that were soaked overnight, strained then added back to a pot with 6 cups of water. Also have crushed tomatoes. an onion, a few cloves of garlic, chili powder, mustard powder, apple cider vinegar, and some salt and pepper.
First step is to start boiling you beans. But while that is happening, mince garlic and chop the onion into really small pieces.
Toss the onion and garlic in a pan and cook on medium low until soften and fragrant.
Cooked beans. All you need to do to cook them is place the pot with soaked beans and water on high, bring to a boil, then turn heat to a medium. Let beans cook until tender. It should take about an hour and a half.
Beans are cooked and the garlic and onion are soften so now all you do is combine everything together. Don’t drain the beans, just toss in the tomatoes, the vinegar, the spices, and a few pinches of pepper and a pinch of salt. Stir in all together,
Looks like soup right? This is right before you stick it into the oven.
Now look at that, oven baked beans. The best part… The crispy sides. ALL MINE!
Not much left to do but eat them. Straight up with a hunk of bread. That is a good way to start anyway.
Enjoy your beans!
-C
Makes a big pot of beans
1 pound (2 cups) white beans soaked in water for at least 8 hours (I used great northern but navy would be good too)
6 cups water or veggie stock
3 cups (or a 28 oz can) crushed tomatoes
1 onion
3 cloves garlic
1 1/2 tablespoons chili pepper
1 tablespoon mustard powder
1/3 cup apple cider vinegar
salt and pepper
Strain soaked beans and place them into large oven safe dutch oven almond with the water and stick on the stove. Bring the beans to a boil then reduce heat to medium and cook util the beans are tender. Should take about 1 1/2 hours.
Sometime while the beans are cooking, mince garlic and chop the onion into very small pieces. Place in a skillet and cook on medium until the onion and garlic are soften and fragrant. Remove from heat and set aside until beans are cooked
Preheat oven to 425
One beans are tender, dump in the cooked garlic and onion, the tomatoes, the spices, the vinegar, and a good pinch of salt and pepper. Stir it all together and place into the oven. Bake for about 2 hours, staring about ever 30 minutes, until the bean sauce is nice and thick. If at any point you think they have gotten to dry, just add more water. Pull the beans out of oven once you are happy with the sauce consistency. Taste and season with more salt and pepper if needed.
And then eat them. As a meal, as a side, or as a snack. Beans are good anytime.
Any leftovers should be stored in the fridge. Beans can be reheated very easily on the stove top. Just place the pot back on stove, stir in a little water and cook til hot.
Beans are also fantastic eaten cold from the fridge.
Are we all ready for it? Mid November and all. The holidays are creeping up fast and furious and I am starting to feel that bit of excitement and anxiety and over all buzz that one gets this time of year. I think seeing the neighbor putting their Christmas tree up in the window the other day (Which in my opinion is way to early. You need to wait until after Thanksgiving for the tree) really hit it home for me. So I located my boxes of decorations and pulled the box of glue and glitter for holiday arts and crafts. I restocked all my flours, sugars, and chocolate chips, and I already have a few of those cake orders in. It’s go time. Now all we need is a snow storm. Or all I need anyways.
The week has been slow. Daylight savings has did a little number on me. I have been waking up at like 415 but my ass is in bed by 830. I could probably get myself to adopt a later bedtime and maybe wake up a little later, but you know what? It works for me. I am nothing, if not an old lady.
Other then a little bit of work, nothing to exciting happened. The mr and walked in the rain to vote. We went for a nice mid week hike , then stopped at the new Harbor Freight store to play with axes. I spent some time throwing, loaded kilns at the studio, grocery shopped, and scraped ice off my car for the first time this season. The littles were over for food and play. Judah and I stating making turkey hand prints that we are going to finish this week. Coco just got snot everywhere and Miley just wanted to get our nightly walk over so I would giver her candy. Then Barb came over for baked beans (amazing baked beans), and Megan stopped by one day to hang with me for a while. It’s nice getting a little human interaction once in a while. HA.
The mr and I finally trapped Only in the house, gave him a bath and even tried to brush his ratty ass out. He is pretty much 100% an outdoor cat in the summer months, but I don’t like him out during the winter so he gots to stay inside. And he hates it. Meows all night long, try to sneak in between legs out the door. But I think it’s better for him and he will get used to sitting around all day on the heated floors again. The guy is to old to be hanging out there like a young cat.
And the leaves. So many leaves. The mr has been doing battle with the trees in the driveway. He spent a day raking and mowing, all pretty much in vain because the next day the driveway was just as bad, if not worse, covered in leaves. My suggestion was just to wait a few more days, let all the leaves fall, but he is a determined man. Plus he noted that the dents in leaves actually help the over all mission.
That was the week.
Today the mr and I are heading to the mountains. We (well I) want to see some snow and really, we just want to get out of town for a few hours. I am feeling a little crazy.
Hope today finds you happy and cozy. Doing you.
Interenting from the week.
-Antarctica scientist allegedly stabs colleague for spoiling the endings of books. I do not condone violence in any way but, I mean, I kind of get it.
–The best way to deal with fall leaves. The mr needs to read this.
-Take it from someone that burns herself on a daily bases. Be prepared in the kitchen. I keep burn cream (propolis calendula salve) right next to the knives. I use it all the time. How to Soothe a Kitchen Burn, STAT
–10 Things to Clean Now Before the Holiday Season Gets Going. Add to list…A good place to hide and a good alibi if needed.
-Interesting idea. A Meat Tax Sounds Nice to Me
-Knowing your flours is important. What’s the Difference Between Cake Flour, Pastry Flour, All-Purpose Flour, and Bread Flour
-I play sudoko when I am feeling worried or anxious. Can’t Stop Worrying? Try Tetris To Ease Your Mind
–Meet the Plantfluencers. I could totally be one, I have like 70 plants and counting. And if people are liking and then getting house plants, well heck yeah. Plants are the best.
-I don’t neeeeed , but I really, really want these sheets. They are amazing.
–Does stress eating actually make you less stressed? Whats your stress eating food? Mine is cabbage. I think there is something about peeling back cabbage leaves that I find soothing, and I a weirdo.
And pictures from the week.
You know when you eat something that you haven’t had or haven’t had in a long time and it’s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it’s on my mind every time I am making food. Weird? I don’t know, but it’s sweet and savory and all fall like and comforting. It’s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like…
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it’s time. Eat what you need. Careful, it might be all of it.
-C
makes a 10 inch round skillet of bread
1 1/2 cups cornmeal
1 cup all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups soy or other plant based milk
2 tablespoon apple cider vinegar
1/3 cup maple syrup
1/3 cup neutral oil like canola
1 large onion
2 apples (macon or mac)
2 tablespoon earth balance or vegan butter
Pepper
Note. This bread is baked in a cast iron skillet. If you don’t have one, you can use a 10 inch cake pan or a 9×9 square pan.
Preheat oven to 400
Start by cutting the onion in half length wise then slice the halves into very thing pieces. Grab a 8-10 inch oven safe skillet and place on medium heat with about a tablespoon of butter. Add in the onions, stir around, and let cook. Grab the apples, remove the cores and slice into thin pieces. Add the apples to the onions and stir. Keep cooking and stirring until the apples and onions are very tender and starting to brown. Place the mixture into a bowl then coat the bottom and sides of the skillet again with another tablespoon of butter. Set skillet aside for a minute.
For the cornbread, mix together the flour, cornmeal, salt, and baking soda in large bowl. Add in the soy milk, maple, oil, and vinegar and gently mix until completely incorporated and there are no big lumps. Pour batter into the greased skillet. Evenly top with the apple onion mixture, sprinkle with a little pepper, then pop the skillet into the preheated oven. Bake for about 40-45 minutes or until it’s a nice dark golden brown and a taster stuck in the middle comes out clean. Once cooked, remove from oven and let cool for at least a half hour. The cornbread needs the time to cool or else it will cut really crumbly.
Once cooled, eat. Left overs can be stored in airtight box at room temperature for a day, but any longer it should go into the fridge.
Did you wake up at 3:30 because your body is used to waking up at 4:30 but we add an extra hour and now you don’t even really know what time it is for real? Yeah, that would be me. I look at my phone, at my computer, but don’t trust all the self resetting clocks. I have to check the kitchen stove to see what time it was yesterday before I can figure out the time today and then check the technology clocks to see if they really know. But woo hoo, daylight savings. I am one of those people that really likes it. I like the light in the morning, I like the early as shit dark. It suits my life (early to bed, early to rise) and also gives off a feeling of coziness that I can’t quite describe. Plus I am a slight creeper and love walking around the neighborhood after dinner when it is dark and seeing inside peoples house. Not like too creepy where I go an actively peer in, just looking in if their windows are open, checking out their decor, seeing what they are watching on tv, or what they are eating for dinner. Don’t judge, you know you do the same thing too.
This week was a blur. On Sunday we spent way to much time walking around Ikea, checking out the Christmas stuff and choosing a new duvet cover. We had time to kill before Barbs plane landed from Italy (and it was late). So Ikea was the natural waiting place. It wasn’t bad, the mr got to try the new veggie dogs, said they were absolutely fantastic and we actually did buy a duvet cover. But as soon as the plane landed we jumped in the car a drove circles around the terminal until the ladies appeared with smiles and bottles of wine and olive oil, which I have still yet to receive. Then a drive back home to where we stopped for drinks, I opened the trunk of the car and smacked my head on the door so hard I think I broke my skull. Anyway, she made it back from Italy and I am pretty sure I gave myself a concussion. Good stuff.
The week started. I spent the first half doing paperwork and making all sorts of phone calls about things that I don’t know anything about trying to gather information to make said phone calls and blah blah blah.
And then it was Halloween and we didn’t do a damn thing. We were suppose to take, at the very least, Judah out, but Coco got super sick again and landed himself a bed up at the hospital. Things got confusing and crazy and he ended up going with a family friend and their kids. We were pretty bummed, and so was he. What a bust. And we had only enough candy tor give 3 little kids so we didn’t do that either. Another Halloween come and gone. Meh. But the next day we had the littles over for a school night sleep over. Not as fun as a weekend sleep over because there is bedtime, homework, the need to shower, and waking up early. But those guys championed, did all their homework, took their showers, and brushed their teeth without a single rebuke, and we had a grand old time. They even went to bed and woke up without giving me any shit. Then after a humorous breakfast of dried cereal, eggs, and toast, they got themselves ready and I dropped them off at school, again, with out any complaining. Those littles… So good. On the way to school I tried to explain why we do daylight savings. Things got off topic a bit and I might have blamed all the time changing on Voldemort and magic and yeah. Someone is going to need to sort that out with them someday. OR not.
After dropping them off I worked at the studio for the rest of the day. Megan came to visit me and bring me coffee. Which probably saved my life. Then I pugged clay for way to long and had to have the mr come to the studio and help me take the bolts out of the pug machine so I could take it apart to clean it, or more like I pugged, he took it apart and he cleaned it. My mr, he be so nice.
Yesterday was a burn out day. Might be getting a head cold (or it’s the concussion) and I could barely keep my head from falling off, SO much pressure, even my eyes looked bleak and blue. But I did some stuff. The mr and I took a research drive, I got the grocery shopping done, did laundry, cleaned he house. And then went to bed early.
And now I am awake and it’s early. My head is still pretty pressurized, but I think it might be starting to deflate a little which is good because today the mr and I have some outdoor plans. What exactly the plans are is still up in the air. It is suppose to be sunny and slightly warmer so we need to get to and get us some woods. I almost want to try and convince him that we should go camping and I totally would if I hadn’t packed away everything and we had fire wood and if I wasn’t afraid of the bears coming to eat me. One last meal before hibernation. Haha. No, its not the bears I worry about, our bears don’t eat people here, it is the hunters I am actually worried about. I don’t own any blaze orange and I move like a graceful doe in the woods. Yikes!
Some internet stuff I read this week.
-The mr sent me this link. He thinks I am crazy because I said that I want to live the next day without the extra hour yet and take my extra hour on Monday around 2, for like a nap time or something. I think I can do it, but only if I don’t look at my phone clock. If I lived in the city, this guy could make it happen for everyone. The Man Who Turns Back New York City’s Clocks, Hand by Hand. What a badass job.
-You Can Wrap All of Your Friends Christmas Gifts With Your Face This Year. Hahaha. I hate gift wrap, think it is a complete waste, but this is hilarious
-Another reason to get your shut eye. How Sleep Deprivation Messes With Creativity
-Do you love or loathe coffee? Your genes may be to blame. Both my parents drink pretty much nothing else but coffee so I think I am made up of like 25% coffee. Now I have a 99% tolerance to caffeine. The only thing that is does to me (that I notice) is that I get a major headache if I don’t have it. But I am one of those people that could drink a pot of coffee and sleep like a baby for 8 hours. Same as the parents. Got to be genetic.
-If I lived in a brownstone in a loft in Brooklyn, this would be the one I would want.
–How Do You Move A Bookstore? With A Human Chain, Book By Book. This is just so fantastic.
-Just because it is not summer anymore and we are no longer gardening does not mean that there is any less produce out there to eat. Your Ultimate Guide to Fall Produce
-About That Monstrous Black Hole We’re All Orbiting. Just in case you want to know. Life and black holes. What are you gonna do?
-Do any of yo have a septic system and grow ferns on top?. Something I have been thinking about fo septic system landscaping purposes. Anatomy of Ferns
–Thick Strokes of Paint Create Featureless Portraits in Abstracted Paintings by Joseph Lee
Pictures from the week. I didn’t take very many, but I did get Barb eating so there is that.
The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do. I welcome all the squash. I am excited about all the squash. I could eat al the squash all day, everyday. And I do. But that is me. The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it.
Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. It is a brilliant combination of flavors that even the not so keen on squash person will love.
That is my opinion of course but it will be your opinion too after you make and eat these. We will brilliant together.
To the stuffed squash.
The stuff. An acorn squash, some cauliflower, cooked black beans, an onion, and a few kale leaves. Also need some cumin, chili powder, salt and pepper. salsa, and olive oil.
Start by cutting the squash in half and scooping out all the seeds.
Place the squash open side down on a baking sheet or in a skillet lightly oiled and then stick into a hot oven to roast.
After the squash goes in, dice up the onion and cauliflower into small little pieces.
Place the chopped stuff onto a baking sheet. Drizzle with olive oil and toss with the cumin, chili powder, salt, and pepper. Get that into the oven too.
Roasted, and ready. Stop, do not eat it all, but you might want too, it is so freaking good.
And once this guy in fork tender, its ready as well.
Scoop out a bit of the cooked squash from each side making the well bigger. More room to stuff.
Get everything together. Chop the kale, grab a bowl.
The black beans, salsa, scooped out cooked squash go into bowl. Add in the roasted cauliflower and onion and the chopped kale and mix.
Now stuff each side. Get as much in as you can, mound it as high as you can and place back into oven to bake for a little bit longer.
Cooked and slightly crispy in all the right ways.
These stuffed suckers are everything we all wanted and didn’t know we needed. Fantastic, and all the more when serves with extra salsa, sliced avocado, and a wedge of lime.
Go get at it.
Bye!
-C
Makes 2 stuffed halves. This recipe is very easy to fiddle with and can easily be double or tripled.
1 medium sized acorn squash
1 1/2 cups cooked black beans
1/4 head of cauliflower (about 2 cups chopped before roasting)
a small onion
a few kale leaves
1/4 cup thick and chunky salsa
2 teaspoons cumin
1 teaspoon chili pepper
salt and pepper
olive oil
Avocado, lime, extra salsa (optional)
Preheat oven to 400
Slice acorn squash in half and scoop out all the seeds. (seeds can be roasted). Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender.
Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Place into oven along with the squash. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender.
When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Dice up the kale . Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. Place cooked squash into a bowl and kind of mash it up. Add in the beans, the salsa, the kale, and the roasted cauliflower and onions. Season with salt and pepper and mix it all up. Take filling and fill the squashes, stuffing as much as you can in and mounding it on top. Place the halves back onto baking sheet or skillet and place back into oven for 10-15 minutes until nice and browned and slightly crispy on top. Pull from oven and serve. Although not necessary, extra salsa, avocado, a lime are much appreciated.
Hello friends.
The past week is kind of a blur. There was some stressful times there where I was sure I was just going to have to stay in bed for the duration of the week and call it. But I didn’t. I was good. I got up, did what needed to be done and tried to keep my head from exploding. Nothing bad, just stressful. Life things, you know?
Besides from being a crazy person all week, I did accomplish a lot. I don’t know how, but I ended up doing like 5 loads of laundry which is like 4 more loads of laundry that I normally do a week. I unpacked all the winter stuff which we have actually needed because it has snowed a few time this week. Jackets, hates, mittens, shoes. And you would think that shoes would be needed right? Well the mr is still wearing his sandals but with socks of course , so you know. Me, I had to switch to real shoes a few weeks ago. After wearing Birkenstocks for 20 years straight, all year long, I have killed my feet and they can no longer handle any kind of cold. What else… I packed the camping stuff (one of those loads of laundry were our nasty, stinky, sleeping bags) which was kind of sad because it really means that we probably won’t be camping any more this year. I cleaned my studio space in the basement (then trashed it again). Picked up the last farm share for the summer (winter share starts in 2 weeks!) and the back porch got a good cleaning and organizing. All of my plants that were outside have been moved inside and now the house looks like a jungle. I forgot just how many plants I have. I think I am nearing 40 so just call me the crazy plant lady. Ha.
As for people, no Barb this week. She ditched me for Italy. So rude right? And all week, all month, I have been planning this pumpkin carving party. It was suppose to be me and the mr plus Barb and Miley, Judah, Coco, and Sophia. Well Barb was gone so one down. Then On Thursday I was informed that So had a Halloween party Friday night so wasn’t coming. And then on Friday I get a text saying that Miley wants to go to the school dance instead and that Coco is sick…. I was so bummed. I had all this pizza party stuff, all sorts of pumpkins, rented Hocus Pocus and made cookies. I was looking forward to this night for weeks. But you know what, Judah came and we had a blast. We carved pumpkin (well he and the mr did) His pumpkin came out amazing, gourd arms and seed teeth , and all. I made pizza, We went for a nighttime walk then came home and cuddled on the couch and watched Hocus Pocus. He ate cookies and half bag of chocolate chips, and then we all went to bed without any sibling fights. Woke up, made him Judah cakes (pancakes that spelled his name), went for a walk, ran some errands, then dropped him off at home. Sure I missed the other littles, but whatever, one cool kid was awesome and bonus, my house didn’t get completely trashed!
In a few hours the mr and I are going to head to Montreal, hit up IKEA, spend some time perusing stuff that I won’t buy then maybe take a nap in a sample bed. The mr will get some hot dogs (he is going to try the veggie dogs) and then we are picking up Barb’s ass up from the airport!!! I am really excited to see the lady and hear all about how much wine she was able to throw down while in Italy. Ha hahaha. But really, how much?
Anyways. Have yourself a very fantastic week. Halloween, November, the last week of daylight savings…. We are heading into the dark months! (I am so excited!!!!)
Stuff that doesn’t suck to read from the internet
–40 Tips For The Perfect A-Frame Cabin This is exactly where my brain is spending time this week. #LIFEGOALS
-We have a few Sears houses in our neighborhood and I love them. They should return to making awesome tiny home kit houses. People would love that. Sears Is Fading, But Memories Of Its Mail-Order Homes Endure
–Rethinking the $20 I Spend a Week on Almond Butter. Yeah. I love me some almond butter, but who the hell has 20 bucks a week to spend on it. No me, although I wish.
-Hells to the no, shoes are NOT ALLOWED in my house. I flip my shit if people don’t take their shoes off.And for those who say that I walk around barefoot all the time outside and then come inside, well that is different. Lawn dirt is way different from nasty shoe grim. DO YOU WEAR SHOES IN THE HOUSE? (AND THREE REASONS NOT TO!)
-Whatever your stance on candy corn is, don’t you think they should have stuck with the name, Chicken Feed? That would have been amazing. Actually, Candy Corn Is Great. (I don’t eat candy so I don’t even remember what it tastes like…)
–Comfort Baking: Why It’s Important & How We’re Practicing It. Baking always helps clear my head, it’s like my mediation.
-Did you know a rusty nail can be ink. An Urban Ink Forager Explains How To Paint With All The Colors Of The Alley
-Don’t Let Anyone Tell You How Many Muffin Tins You Need. I needed to hear this because sometimes I think I have way more then I need, but now I just might need to get me some more. Ha
-I want one of these rugs. Hand-Tufted Rugs Celebrate the Natural Beauty of Lichen and Mold
–Doctors in Scotland Are Literally Prescribing Nature to Their Patients. Those doctors are so smart. Nature is the best medicine.
And pictures from the week. Barb eating will be back next week. A big thanks to Judah for filling in this week, he also is a great eater.
I love making cookies. There something about having to keep a close eye on the oven, the anticipation of the perfect time to pull them from the oven. Not too early, but never to late. You have to pay close attention. A cookie is not very forgiving if left in for a minutes or two too long. Those minutes can make or break a great cookie. OS baking them is , to me anyway, like a form of meditation. You can’t be distracted, thinking about things like “who came up with the name Banana Republic and then used it for a clothing store?”, or looking up “ large metal rolling balls”. No, you need to pay attention to cookies, or else your cookies might burn. But don’t let that scare you, and really, you can totally think of all the random, but important, things you want while baking, just use a timer or think those thoughts while watching the oven.
These cookies are the cookies that you want to make. A cookie yes, but almost like little soft cakes, full of chocolate chips and pumpkin seeds and warm spices to elevate the pumpkiness of the pumpkin. A perfect cookie to bake when you are freezing and want nothing else then to sit in front of a warm oven, spacing out, and revealing in the smell of a fall kitchen.
Fall pro tip. Place outwear in the kitchen while baking. I had my jacket on a stool close by while the cookies were baking and even now, a few days later, it still smell like cookies.
To the cookies!
The stuff. Brown and granulated sugar, flour with salt, cinnamon, allspice ,nutmeg, and baking soda and baking powder. Pumpkin puree vanilla extract, canola oil, chocolate chips, and toasted pumpkin seeds.
Mix the sugars, oil, vanilla, and pumpkin puree together until completely incorporated.
Whisk together all the dry
Add dry to wet. Mix gently, until just incorporated.
A now you have cookie batter. But wait, can’t forget the chocolate and seeds.
I like to give the chocolate chips a rough chop to make the chips a bit smaller. You can skip this step or just use small chips if you want.
Chocolate chips and toasted pumpkin seeds go into batter.
After a gentle mix, it’s time bake.
Scoop the dough onto a parchment lined baking sheet (important to line or use a splat mat, or else they will stick)
Into the oven and out of the oven. Bakes to a plump golden brown perfection.
All the cookies cooling on a wire rack like all cookies should.
And then thats it.
Cookies for you and cookie to share, if you are nice like that.
Happy weekend!
-C
make 2 dozen or so cookies
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 allspice
1/2 teaspoon nutmeg
3/4 cup cane sugar
1/2 cup packed brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup toasted pumpkin seeds
2/3 cup chocolate chunks or chips
Preheat oven to 350
In a large bowl, mix together the sugars, purlin puree, oil, and vanilla until completely incorporated. In a smaller bowl, whisk together the flour, baking soda and baking powder, salt, all spice, cinnamon, and nutmeg. Once whisk, dump into the bowl with the wet gas gently mix together until just incorporated. Do not over mix.
Dump your chocolate ships onto cutting board and give them a rough chop just to break some of the chips apart. (or use small chips) Add the chop chocolate and the toasted pumpkin seeds to the batter and gently fold them, just to even distribute them.
Line being sheets with either parchment or use a splat mat and scoop equal size ball of dough onto the baking sheets. Leave enough room for the cookie to rise and spread. Place baking sheets into oven and bake fir 12-14 minutes or until the cookies have risen, are golden brown, and a tester stuck into the middle of a cookie comes out clean. Remove from oven and place the cookies on a wire rack to cool.
Then you eat them.
Any not eaten cookies should be store in an air tight container and can be left out at room temperature for a day or two but should be refrigerated or frozen for longer storage. The mr likes to eat them straight out of the freezer.
THE LOVELY CRAZY
December 21, 2018 by maximios • Blog
This past Saturday Nick and I had to let Only go. One of the hardest days of our lives. It was kidney failure that progressed so fast, we barely saw it coming. Needless to say, we have been kind of a wreck ever since.
13 years old, not terrible old for a cat, but he was still an old man. We adopted him from the humane society when he was a tiny baby kitten. We went to explore the options, to see if we really even wanted a cat that could be a animal sibling to Washer. We were only suppose to look, that’s it. I remember very clearly going into the cat room and playing with like 20 cats and kittens and Only (they were calling him sergeant pepper then) was the most crazy, energetic,lovable cat there was. It was instant love and the next day he was ours. We brought him home in a carrier and the very first thing he did when we let him out into his new home was to scratch a deep gash into Washers nose (he had a scar for the rest of his life). It was fitting. Only owned Washer. He would sneak attack his tail and bite at his face while they played all the time. It was the funniest shit to watch. a 75 lb dog getting his ass kicked by a 10 lb cat. Those were some of the best time ever. After we lost Washer, it was just the three of us.
When not inside being lazy, sitting in front of the window, or hiding behinding the couch, he was outside, where he was the happiest. He loved sitting on the neighbors porch sunbathing or in hiding in the bushes in the back yard. He didn’t stray to far, he liked to be close to home. He really was most happy being outside so we let him outside all summer but made him come inside for meals, and we made him come inside for the winter months. (Which I think he was ok with. I mean, he got to lay around on heated floors. Who wouldn’t like that?)
It’s funny, not a lot of people knew Only. He was scared of the kids and hid from anyone that came into the house. He didn’t like other cats and the only dog he ever could be around was Washer. He was pretty much exactly like us, a recluse that ran away from everyone. He only really spent time with us, and honestly, more Nick. He loved Nick more then anyone. Those two, they spent a lot of time sitting around together. He would crawl into Nicks lap whenever he was in the house. It was just where he wanted to be. Those two, they always made me smile.
There is so much, so many good memories. But I think what I am going to miss most is the unexpected love. I would be sitting out on the porch reading or doing something out in the back yard and all of a sudden, there he was, just wanting to say hi and to get some love. He had a nack for knowing when I wanted company and would just show up. He really was the best cat.
Ah fuck, I miss him so much.
So yeah, we are feeling pretty sad and shitty over here. The house feels so empty and so quite. We know that it’s going to take some time, that it is still fresh, but I still can’t wrap my head around it. I keep thinking he is outside and will come home to check in (and eat) anytime. But he won’t and we need to get used to this being our new normal.
Only. The one and only.
RIP kitty. Thank you for your life. Love you.
I made baked beans last week for a side to dinner with the mr and Barb. They ate them all. I didn’t get more then a spoonful. I was sad for me, but also was like “Shit, if I had known you guys were bean fiends, I would be making baked beans like all the time.”
And maybe not all the time, but I made them again this week. And again, they ate a lot, but I got me some this time, and I will probably make them again next week too because they will be perfect for Thanksgiving. See, homemade baked beans are a thing of beauty. Sure you can buy them in a can and be just fine, but these baked beans, well these are waaaayyyy way better. These baked beans are soft (not canned bean soft) and tomatoey and a little spicy with a tang. Not sickly sweet, (not sugar added) and not too salty.. They are just about perfect. You can eat them on their own, toss them into salads or wraps, stick on some toast, serve as as side, or just eat them cold straight from a jar from the fridge right before bed. (your loved one will thank you for that). Plus they are baked in the oven and I love me a good warm oven on a cold day. And the obvious, but all the protein and all around goodness. A great dish to serve if ever you need to feed people like me who don’t eat meat. It’s a win win win win.
Baked beans in all their glory. No cans in sight.
The stuff. White beans that were soaked overnight, strained then added back to a pot with 6 cups of water. Also have crushed tomatoes. an onion, a few cloves of garlic, chili powder, mustard powder, apple cider vinegar, and some salt and pepper.
First step is to start boiling you beans. But while that is happening, mince garlic and chop the onion into really small pieces.
Toss the onion and garlic in a pan and cook on medium low until soften and fragrant.
Cooked beans. All you need to do to cook them is place the pot with soaked beans and water on high, bring to a boil, then turn heat to a medium. Let beans cook until tender. It should take about an hour and a half.
Beans are cooked and the garlic and onion are soften so now all you do is combine everything together. Don’t drain the beans, just toss in the tomatoes, the vinegar, the spices, and a few pinches of pepper and a pinch of salt. Stir in all together,
Looks like soup right? This is right before you stick it into the oven.
Now look at that, oven baked beans. The best part… The crispy sides. ALL MINE!
Not much left to do but eat them. Straight up with a hunk of bread. That is a good way to start anyway.
Enjoy your beans!
-C
Makes a big pot of beans
1 pound (2 cups) white beans soaked in water for at least 8 hours (I used great northern but navy would be good too)
6 cups water or veggie stock
3 cups (or a 28 oz can) crushed tomatoes
1 onion
3 cloves garlic
1 1/2 tablespoons chili pepper
1 tablespoon mustard powder
1/3 cup apple cider vinegar
salt and pepper
Strain soaked beans and place them into large oven safe dutch oven almond with the water and stick on the stove. Bring the beans to a boil then reduce heat to medium and cook util the beans are tender. Should take about 1 1/2 hours.
Sometime while the beans are cooking, mince garlic and chop the onion into very small pieces. Place in a skillet and cook on medium until the onion and garlic are soften and fragrant. Remove from heat and set aside until beans are cooked
Preheat oven to 425
One beans are tender, dump in the cooked garlic and onion, the tomatoes, the spices, the vinegar, and a good pinch of salt and pepper. Stir it all together and place into the oven. Bake for about 2 hours, staring about ever 30 minutes, until the bean sauce is nice and thick. If at any point you think they have gotten to dry, just add more water. Pull the beans out of oven once you are happy with the sauce consistency. Taste and season with more salt and pepper if needed.
And then eat them. As a meal, as a side, or as a snack. Beans are good anytime.
Any leftovers should be stored in the fridge. Beans can be reheated very easily on the stove top. Just place the pot back on stove, stir in a little water and cook til hot.
Beans are also fantastic eaten cold from the fridge.
Are we all ready for it? Mid November and all. The holidays are creeping up fast and furious and I am starting to feel that bit of excitement and anxiety and over all buzz that one gets this time of year. I think seeing the neighbor putting their Christmas tree up in the window the other day (Which in my opinion is way to early. You need to wait until after Thanksgiving for the tree) really hit it home for me. So I located my boxes of decorations and pulled the box of glue and glitter for holiday arts and crafts. I restocked all my flours, sugars, and chocolate chips, and I already have a few of those cake orders in. It’s go time. Now all we need is a snow storm. Or all I need anyways.
The week has been slow. Daylight savings has did a little number on me. I have been waking up at like 415 but my ass is in bed by 830. I could probably get myself to adopt a later bedtime and maybe wake up a little later, but you know what? It works for me. I am nothing, if not an old lady.
Other then a little bit of work, nothing to exciting happened. The mr and walked in the rain to vote. We went for a nice mid week hike , then stopped at the new Harbor Freight store to play with axes. I spent some time throwing, loaded kilns at the studio, grocery shopped, and scraped ice off my car for the first time this season. The littles were over for food and play. Judah and I stating making turkey hand prints that we are going to finish this week. Coco just got snot everywhere and Miley just wanted to get our nightly walk over so I would giver her candy. Then Barb came over for baked beans (amazing baked beans), and Megan stopped by one day to hang with me for a while. It’s nice getting a little human interaction once in a while. HA.
The mr and I finally trapped Only in the house, gave him a bath and even tried to brush his ratty ass out. He is pretty much 100% an outdoor cat in the summer months, but I don’t like him out during the winter so he gots to stay inside. And he hates it. Meows all night long, try to sneak in between legs out the door. But I think it’s better for him and he will get used to sitting around all day on the heated floors again. The guy is to old to be hanging out there like a young cat.
And the leaves. So many leaves. The mr has been doing battle with the trees in the driveway. He spent a day raking and mowing, all pretty much in vain because the next day the driveway was just as bad, if not worse, covered in leaves. My suggestion was just to wait a few more days, let all the leaves fall, but he is a determined man. Plus he noted that the dents in leaves actually help the over all mission.
That was the week.
Today the mr and I are heading to the mountains. We (well I) want to see some snow and really, we just want to get out of town for a few hours. I am feeling a little crazy.
Hope today finds you happy and cozy. Doing you.
Interenting from the week.
-Antarctica scientist allegedly stabs colleague for spoiling the endings of books. I do not condone violence in any way but, I mean, I kind of get it.
–The best way to deal with fall leaves. The mr needs to read this.
-Take it from someone that burns herself on a daily bases. Be prepared in the kitchen. I keep burn cream (propolis calendula salve) right next to the knives. I use it all the time. How to Soothe a Kitchen Burn, STAT
–10 Things to Clean Now Before the Holiday Season Gets Going. Add to list…A good place to hide and a good alibi if needed.
-Interesting idea. A Meat Tax Sounds Nice to Me
-Knowing your flours is important. What’s the Difference Between Cake Flour, Pastry Flour, All-Purpose Flour, and Bread Flour
-I play sudoko when I am feeling worried or anxious. Can’t Stop Worrying? Try Tetris To Ease Your Mind
–Meet the Plantfluencers. I could totally be one, I have like 70 plants and counting. And if people are liking and then getting house plants, well heck yeah. Plants are the best.
-I don’t neeeeed , but I really, really want these sheets. They are amazing.
–Does stress eating actually make you less stressed? Whats your stress eating food? Mine is cabbage. I think there is something about peeling back cabbage leaves that I find soothing, and I a weirdo.
And pictures from the week.
You know when you eat something that you haven’t had or haven’t had in a long time and it’s all you want to eat?
I am having a moment with apples and onions. Roasted and raw, it’s on my mind every time I am making food. Weird? I don’t know, but it’s sweet and savory and all fall like and comforting. It’s a good moment.
So now I am passing on my moment in the form of cornbread. Why cornbread? Well I think cornbread is a fine fine vessel for things that could be perceived sweet of savory. This cornbread is in fact not sweet, but not not sweet. It is a little both and suits the the apple and onion moment quite well.
People ate it, at first somewhat suspect that it was not going to be good, but after a bite or two they too appreciated the apple onion combination. And the cornbread. Even got a lady that doesn’t even like cornbread to like this so that is something right?
Embrace the moments.. To the cornbread!
The stuff. A couple apples, an onion, cornmeal, flour, salt, and baking soda. Also soy milk, oil, apple cider vinegar, maple syrup, pepper, Sansa little earth balance.
Start by thinly slicing the onions. Toss them into a oven safe skillet with about a tablespoon of earth balance and place on a medium heat.
Once the onions are cooking, thinly slice the apples too.
Toss the apples in with the onions and stir around wait a few minutes and stir around some more until the stuff all looks like…
This. The apples ans onions are super tender sans soft and amazing and do not eat them all, but maybe have bite or two.
Scoop the mixture out of the skillet ans melt another tablespoon of earth balance into the skillet, trying to evenly coat the bottom.
Now to the cornbread. Mix together all of the dry ingredients.
Then add in all the wet and gently mix until completely incorporated.
Pour the batter into the greased skillet
Top with the apple union mixture then pop into the oven for about 40-45 minutes to bake.
Golden crisp and amazing smelling. Check for donees with a tester stuck in the middle and when its done, its done.
Now the hard part. Let it cool. You can go right at it, but it will crumble and fall apart. This bread really needs a little time to chill.
Then it’s time. Eat what you need. Careful, it might be all of it.
-C
makes a 10 inch round skillet of bread
1 1/2 cups cornmeal
1 cup all purpose flour
1 1/2 teaspoon baking soda
1 teaspoon salt
1 2/3 cups soy or other plant based milk
2 tablespoon apple cider vinegar
1/3 cup maple syrup
1/3 cup neutral oil like canola
1 large onion
2 apples (macon or mac)
2 tablespoon earth balance or vegan butter
Pepper
Note. This bread is baked in a cast iron skillet. If you don’t have one, you can use a 10 inch cake pan or a 9×9 square pan.
Preheat oven to 400
Start by cutting the onion in half length wise then slice the halves into very thing pieces. Grab a 8-10 inch oven safe skillet and place on medium heat with about a tablespoon of butter. Add in the onions, stir around, and let cook. Grab the apples, remove the cores and slice into thin pieces. Add the apples to the onions and stir. Keep cooking and stirring until the apples and onions are very tender and starting to brown. Place the mixture into a bowl then coat the bottom and sides of the skillet again with another tablespoon of butter. Set skillet aside for a minute.
For the cornbread, mix together the flour, cornmeal, salt, and baking soda in large bowl. Add in the soy milk, maple, oil, and vinegar and gently mix until completely incorporated and there are no big lumps. Pour batter into the greased skillet. Evenly top with the apple onion mixture, sprinkle with a little pepper, then pop the skillet into the preheated oven. Bake for about 40-45 minutes or until it’s a nice dark golden brown and a taster stuck in the middle comes out clean. Once cooked, remove from oven and let cool for at least a half hour. The cornbread needs the time to cool or else it will cut really crumbly.
Once cooled, eat. Left overs can be stored in airtight box at room temperature for a day, but any longer it should go into the fridge.
Did you wake up at 3:30 because your body is used to waking up at 4:30 but we add an extra hour and now you don’t even really know what time it is for real? Yeah, that would be me. I look at my phone, at my computer, but don’t trust all the self resetting clocks. I have to check the kitchen stove to see what time it was yesterday before I can figure out the time today and then check the technology clocks to see if they really know. But woo hoo, daylight savings. I am one of those people that really likes it. I like the light in the morning, I like the early as shit dark. It suits my life (early to bed, early to rise) and also gives off a feeling of coziness that I can’t quite describe. Plus I am a slight creeper and love walking around the neighborhood after dinner when it is dark and seeing inside peoples house. Not like too creepy where I go an actively peer in, just looking in if their windows are open, checking out their decor, seeing what they are watching on tv, or what they are eating for dinner. Don’t judge, you know you do the same thing too.
This week was a blur. On Sunday we spent way to much time walking around Ikea, checking out the Christmas stuff and choosing a new duvet cover. We had time to kill before Barbs plane landed from Italy (and it was late). So Ikea was the natural waiting place. It wasn’t bad, the mr got to try the new veggie dogs, said they were absolutely fantastic and we actually did buy a duvet cover. But as soon as the plane landed we jumped in the car a drove circles around the terminal until the ladies appeared with smiles and bottles of wine and olive oil, which I have still yet to receive. Then a drive back home to where we stopped for drinks, I opened the trunk of the car and smacked my head on the door so hard I think I broke my skull. Anyway, she made it back from Italy and I am pretty sure I gave myself a concussion. Good stuff.
The week started. I spent the first half doing paperwork and making all sorts of phone calls about things that I don’t know anything about trying to gather information to make said phone calls and blah blah blah.
And then it was Halloween and we didn’t do a damn thing. We were suppose to take, at the very least, Judah out, but Coco got super sick again and landed himself a bed up at the hospital. Things got confusing and crazy and he ended up going with a family friend and their kids. We were pretty bummed, and so was he. What a bust. And we had only enough candy tor give 3 little kids so we didn’t do that either. Another Halloween come and gone. Meh. But the next day we had the littles over for a school night sleep over. Not as fun as a weekend sleep over because there is bedtime, homework, the need to shower, and waking up early. But those guys championed, did all their homework, took their showers, and brushed their teeth without a single rebuke, and we had a grand old time. They even went to bed and woke up without giving me any shit. Then after a humorous breakfast of dried cereal, eggs, and toast, they got themselves ready and I dropped them off at school, again, with out any complaining. Those littles… So good. On the way to school I tried to explain why we do daylight savings. Things got off topic a bit and I might have blamed all the time changing on Voldemort and magic and yeah. Someone is going to need to sort that out with them someday. OR not.
After dropping them off I worked at the studio for the rest of the day. Megan came to visit me and bring me coffee. Which probably saved my life. Then I pugged clay for way to long and had to have the mr come to the studio and help me take the bolts out of the pug machine so I could take it apart to clean it, or more like I pugged, he took it apart and he cleaned it. My mr, he be so nice.
Yesterday was a burn out day. Might be getting a head cold (or it’s the concussion) and I could barely keep my head from falling off, SO much pressure, even my eyes looked bleak and blue. But I did some stuff. The mr and I took a research drive, I got the grocery shopping done, did laundry, cleaned he house. And then went to bed early.
And now I am awake and it’s early. My head is still pretty pressurized, but I think it might be starting to deflate a little which is good because today the mr and I have some outdoor plans. What exactly the plans are is still up in the air. It is suppose to be sunny and slightly warmer so we need to get to and get us some woods. I almost want to try and convince him that we should go camping and I totally would if I hadn’t packed away everything and we had fire wood and if I wasn’t afraid of the bears coming to eat me. One last meal before hibernation. Haha. No, its not the bears I worry about, our bears don’t eat people here, it is the hunters I am actually worried about. I don’t own any blaze orange and I move like a graceful doe in the woods. Yikes!
Some internet stuff I read this week.
-The mr sent me this link. He thinks I am crazy because I said that I want to live the next day without the extra hour yet and take my extra hour on Monday around 2, for like a nap time or something. I think I can do it, but only if I don’t look at my phone clock. If I lived in the city, this guy could make it happen for everyone. The Man Who Turns Back New York City’s Clocks, Hand by Hand. What a badass job.
-You Can Wrap All of Your Friends Christmas Gifts With Your Face This Year. Hahaha. I hate gift wrap, think it is a complete waste, but this is hilarious
-Another reason to get your shut eye. How Sleep Deprivation Messes With Creativity
-Do you love or loathe coffee? Your genes may be to blame. Both my parents drink pretty much nothing else but coffee so I think I am made up of like 25% coffee. Now I have a 99% tolerance to caffeine. The only thing that is does to me (that I notice) is that I get a major headache if I don’t have it. But I am one of those people that could drink a pot of coffee and sleep like a baby for 8 hours. Same as the parents. Got to be genetic.
-If I lived in a brownstone in a loft in Brooklyn, this would be the one I would want.
–How Do You Move A Bookstore? With A Human Chain, Book By Book. This is just so fantastic.
-Just because it is not summer anymore and we are no longer gardening does not mean that there is any less produce out there to eat. Your Ultimate Guide to Fall Produce
-About That Monstrous Black Hole We’re All Orbiting. Just in case you want to know. Life and black holes. What are you gonna do?
-Do any of yo have a septic system and grow ferns on top?. Something I have been thinking about fo septic system landscaping purposes. Anatomy of Ferns
–Thick Strokes of Paint Create Featureless Portraits in Abstracted Paintings by Joseph Lee
Pictures from the week. I didn’t take very many, but I did get Barb eating so there is that.
The thing with having an abundance of squash in the house, and having the abundance keep growing (we get a lot of squashes at farm share) is that I need to cook just about every meal with said abundance, which I am totally on happy to do. I welcome all the squash. I am excited about all the squash. I could eat al the squash all day, everyday. And I do. But that is me. The mr and the others the I sometimes cook for, they are not as squash crazy as me and get sick of plain old roasted squash so I am trying to change it up and make new and interesting things out of the squash so no one gets bored with it.
Yes, I know stuffing an acorn squash is hardly a new idea, but this squash is not stuffed with the usual rice and stuff, it stuffed with lots of black beans and cumin and chili powder spiced cauliflower (and a few other things). The combination of all the flavors with the acorn squash really hit all the right spots for a tasty, not boring squash meal. It is a brilliant combination of flavors that even the not so keen on squash person will love.
That is my opinion of course but it will be your opinion too after you make and eat these. We will brilliant together.
To the stuffed squash.
The stuff. An acorn squash, some cauliflower, cooked black beans, an onion, and a few kale leaves. Also need some cumin, chili powder, salt and pepper. salsa, and olive oil.
Start by cutting the squash in half and scooping out all the seeds.
Place the squash open side down on a baking sheet or in a skillet lightly oiled and then stick into a hot oven to roast.
After the squash goes in, dice up the onion and cauliflower into small little pieces.
Place the chopped stuff onto a baking sheet. Drizzle with olive oil and toss with the cumin, chili powder, salt, and pepper. Get that into the oven too.
Roasted, and ready. Stop, do not eat it all, but you might want too, it is so freaking good.
And once this guy in fork tender, its ready as well.
Scoop out a bit of the cooked squash from each side making the well bigger. More room to stuff.
Get everything together. Chop the kale, grab a bowl.
The black beans, salsa, scooped out cooked squash go into bowl. Add in the roasted cauliflower and onion and the chopped kale and mix.
Now stuff each side. Get as much in as you can, mound it as high as you can and place back into oven to bake for a little bit longer.
Cooked and slightly crispy in all the right ways.
These stuffed suckers are everything we all wanted and didn’t know we needed. Fantastic, and all the more when serves with extra salsa, sliced avocado, and a wedge of lime.
Go get at it.
Bye!
-C
Makes 2 stuffed halves. This recipe is very easy to fiddle with and can easily be double or tripled.
1 medium sized acorn squash
1 1/2 cups cooked black beans
1/4 head of cauliflower (about 2 cups chopped before roasting)
a small onion
a few kale leaves
1/4 cup thick and chunky salsa
2 teaspoons cumin
1 teaspoon chili pepper
salt and pepper
olive oil
Avocado, lime, extra salsa (optional)
Preheat oven to 400
Slice acorn squash in half and scoop out all the seeds. (seeds can be roasted). Place both halves cut side down on a lightly oiled baking sheet or oven safe skillet and place in oven to roast for about 30-35 minutes or until the squash is fork tender.
Once squash is in oven, dice the onion and cauliflower into small pieces and place on a baking sheet. Drizzle with olive oil and toss together with the cumin, chili powder, salt, and pepper. Place into oven along with the squash. Roast for 15-20 minutes or until the cauliflower is lightly browned and tender.
When the cauliflower is roasted and squash is cooked, get all the rest of the ingredients ready. Dice up the kale . Take each side of squash and scoop out about an inch more of cooked squash, leaving a good sized well. Place cooked squash into a bowl and kind of mash it up. Add in the beans, the salsa, the kale, and the roasted cauliflower and onions. Season with salt and pepper and mix it all up. Take filling and fill the squashes, stuffing as much as you can in and mounding it on top. Place the halves back onto baking sheet or skillet and place back into oven for 10-15 minutes until nice and browned and slightly crispy on top. Pull from oven and serve. Although not necessary, extra salsa, avocado, a lime are much appreciated.
Hello friends.
The past week is kind of a blur. There was some stressful times there where I was sure I was just going to have to stay in bed for the duration of the week and call it. But I didn’t. I was good. I got up, did what needed to be done and tried to keep my head from exploding. Nothing bad, just stressful. Life things, you know?
Besides from being a crazy person all week, I did accomplish a lot. I don’t know how, but I ended up doing like 5 loads of laundry which is like 4 more loads of laundry that I normally do a week. I unpacked all the winter stuff which we have actually needed because it has snowed a few time this week. Jackets, hates, mittens, shoes. And you would think that shoes would be needed right? Well the mr is still wearing his sandals but with socks of course , so you know. Me, I had to switch to real shoes a few weeks ago. After wearing Birkenstocks for 20 years straight, all year long, I have killed my feet and they can no longer handle any kind of cold. What else… I packed the camping stuff (one of those loads of laundry were our nasty, stinky, sleeping bags) which was kind of sad because it really means that we probably won’t be camping any more this year. I cleaned my studio space in the basement (then trashed it again). Picked up the last farm share for the summer (winter share starts in 2 weeks!) and the back porch got a good cleaning and organizing. All of my plants that were outside have been moved inside and now the house looks like a jungle. I forgot just how many plants I have. I think I am nearing 40 so just call me the crazy plant lady. Ha.
As for people, no Barb this week. She ditched me for Italy. So rude right? And all week, all month, I have been planning this pumpkin carving party. It was suppose to be me and the mr plus Barb and Miley, Judah, Coco, and Sophia. Well Barb was gone so one down. Then On Thursday I was informed that So had a Halloween party Friday night so wasn’t coming. And then on Friday I get a text saying that Miley wants to go to the school dance instead and that Coco is sick…. I was so bummed. I had all this pizza party stuff, all sorts of pumpkins, rented Hocus Pocus and made cookies. I was looking forward to this night for weeks. But you know what, Judah came and we had a blast. We carved pumpkin (well he and the mr did) His pumpkin came out amazing, gourd arms and seed teeth , and all. I made pizza, We went for a nighttime walk then came home and cuddled on the couch and watched Hocus Pocus. He ate cookies and half bag of chocolate chips, and then we all went to bed without any sibling fights. Woke up, made him Judah cakes (pancakes that spelled his name), went for a walk, ran some errands, then dropped him off at home. Sure I missed the other littles, but whatever, one cool kid was awesome and bonus, my house didn’t get completely trashed!
In a few hours the mr and I are going to head to Montreal, hit up IKEA, spend some time perusing stuff that I won’t buy then maybe take a nap in a sample bed. The mr will get some hot dogs (he is going to try the veggie dogs) and then we are picking up Barb’s ass up from the airport!!! I am really excited to see the lady and hear all about how much wine she was able to throw down while in Italy. Ha hahaha. But really, how much?
Anyways. Have yourself a very fantastic week. Halloween, November, the last week of daylight savings…. We are heading into the dark months! (I am so excited!!!!)
Stuff that doesn’t suck to read from the internet
–40 Tips For The Perfect A-Frame Cabin This is exactly where my brain is spending time this week. #LIFEGOALS
-We have a few Sears houses in our neighborhood and I love them. They should return to making awesome tiny home kit houses. People would love that. Sears Is Fading, But Memories Of Its Mail-Order Homes Endure
–Rethinking the $20 I Spend a Week on Almond Butter. Yeah. I love me some almond butter, but who the hell has 20 bucks a week to spend on it. No me, although I wish.
-Hells to the no, shoes are NOT ALLOWED in my house. I flip my shit if people don’t take their shoes off.And for those who say that I walk around barefoot all the time outside and then come inside, well that is different. Lawn dirt is way different from nasty shoe grim. DO YOU WEAR SHOES IN THE HOUSE? (AND THREE REASONS NOT TO!)
-Whatever your stance on candy corn is, don’t you think they should have stuck with the name, Chicken Feed? That would have been amazing. Actually, Candy Corn Is Great. (I don’t eat candy so I don’t even remember what it tastes like…)
–Comfort Baking: Why It’s Important & How We’re Practicing It. Baking always helps clear my head, it’s like my mediation.
-Did you know a rusty nail can be ink. An Urban Ink Forager Explains How To Paint With All The Colors Of The Alley
-Don’t Let Anyone Tell You How Many Muffin Tins You Need. I needed to hear this because sometimes I think I have way more then I need, but now I just might need to get me some more. Ha
-I want one of these rugs. Hand-Tufted Rugs Celebrate the Natural Beauty of Lichen and Mold
–Doctors in Scotland Are Literally Prescribing Nature to Their Patients. Those doctors are so smart. Nature is the best medicine.
And pictures from the week. Barb eating will be back next week. A big thanks to Judah for filling in this week, he also is a great eater.
I love making cookies. There something about having to keep a close eye on the oven, the anticipation of the perfect time to pull them from the oven. Not too early, but never to late. You have to pay close attention. A cookie is not very forgiving if left in for a minutes or two too long. Those minutes can make or break a great cookie. OS baking them is , to me anyway, like a form of meditation. You can’t be distracted, thinking about things like “who came up with the name Banana Republic and then used it for a clothing store?”, or looking up “ large metal rolling balls”. No, you need to pay attention to cookies, or else your cookies might burn. But don’t let that scare you, and really, you can totally think of all the random, but important, things you want while baking, just use a timer or think those thoughts while watching the oven.
These cookies are the cookies that you want to make. A cookie yes, but almost like little soft cakes, full of chocolate chips and pumpkin seeds and warm spices to elevate the pumpkiness of the pumpkin. A perfect cookie to bake when you are freezing and want nothing else then to sit in front of a warm oven, spacing out, and revealing in the smell of a fall kitchen.
Fall pro tip. Place outwear in the kitchen while baking. I had my jacket on a stool close by while the cookies were baking and even now, a few days later, it still smell like cookies.
To the cookies!
The stuff. Brown and granulated sugar, flour with salt, cinnamon, allspice ,nutmeg, and baking soda and baking powder. Pumpkin puree vanilla extract, canola oil, chocolate chips, and toasted pumpkin seeds.
Mix the sugars, oil, vanilla, and pumpkin puree together until completely incorporated.
Whisk together all the dry
Add dry to wet. Mix gently, until just incorporated.
A now you have cookie batter. But wait, can’t forget the chocolate and seeds.
I like to give the chocolate chips a rough chop to make the chips a bit smaller. You can skip this step or just use small chips if you want.
Chocolate chips and toasted pumpkin seeds go into batter.
After a gentle mix, it’s time bake.
Scoop the dough onto a parchment lined baking sheet (important to line or use a splat mat, or else they will stick)
Into the oven and out of the oven. Bakes to a plump golden brown perfection.
All the cookies cooling on a wire rack like all cookies should.
And then thats it.
Cookies for you and cookie to share, if you are nice like that.
Happy weekend!
-C
make 2 dozen or so cookies
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 allspice
1/2 teaspoon nutmeg
3/4 cup cane sugar
1/2 cup packed brown sugar
1 1/2 cups pumpkin puree
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup toasted pumpkin seeds
2/3 cup chocolate chunks or chips
Preheat oven to 350
In a large bowl, mix together the sugars, purlin puree, oil, and vanilla until completely incorporated. In a smaller bowl, whisk together the flour, baking soda and baking powder, salt, all spice, cinnamon, and nutmeg. Once whisk, dump into the bowl with the wet gas gently mix together until just incorporated. Do not over mix.
Dump your chocolate ships onto cutting board and give them a rough chop just to break some of the chips apart. (or use small chips) Add the chop chocolate and the toasted pumpkin seeds to the batter and gently fold them, just to even distribute them.
Line being sheets with either parchment or use a splat mat and scoop equal size ball of dough onto the baking sheets. Leave enough room for the cookie to rise and spread. Place baking sheets into oven and bake fir 12-14 minutes or until the cookies have risen, are golden brown, and a tester stuck into the middle of a cookie comes out clean. Remove from oven and place the cookies on a wire rack to cool.
Then you eat them.
Any not eaten cookies should be store in an air tight container and can be left out at room temperature for a day or two but should be refrigerated or frozen for longer storage. The mr likes to eat them straight out of the freezer.