I can’t believe it is Sunday already. The last week has just blown by so fast. These summer days, they can do that. But they are coming to an end and I might be a tad sad about it but I caught myself longingly looking at all of my sweaters the other day… I will leave that one alone for a little longer.
Our camping adventure last week started off with us under a bridge. It was so freaking hot out that my earwax was melting so the mr found the coolest place he could think of to fish, and that was under a bridge. After that, we just headed up the mountain to our campsite. When we got there to check in we were pretty much guaranteed to see a bear because there had been so much bear activity, especially at our site. So I was a bit nervous, a lot excited, and ready and prepared. After the mr started a fire from logs he threw into the air and dropped so they would break (we forgot a saw) and ate our dinner, all traces of food were then packed away in the car. All evening every little noise we heard, I was expecting bear but nothing. So we went to bed. I had my noise maker ready at my head, my shoes untied and ready to slip on, and my camera because I would need to get a picture. Every time I woke up (I wake up a lot) I would poke my head out the tent window looking for a big fury mass, but all night I did not see one. We didn’t get a bear. So much for that.
After packing up camp super early, it was back to a river for some prime fishing and coffee and reading before heading back to the real world of noise and work and people. And we needed to get back to the cat, which I keep finding in piles of leaves next to the house looking dead. I was scared once or twice but it turns out he just likes looking like a dead cat in a pile of leaves. Yup.
Tuesday we had the littles over for a sleep over. We gardened, drew pictures, sat around and read, ate lots of corn, and walked down to the neighborhood cornerstone for creamees. After we sent the baby back to it’s mother, the littles and the mr watched another inaproperate Adam Sandler movie, I went to bed, they stayed awake all night watching cooking shows, and I had to shake them awake the next morning in order to feed them all the brightly colored pancakes before dropping them off at camp. Those guys are doing summer vacation right.
Wednesday the mr and I had to quick quick run up to see our friends in the north at Ikea. It was last minute, we needed a countertop, so no I did not have time to call everyone I knew to see if they wanted me to buy them anything. But shitty shit, when we got there, the countertop we needed was not there, so that kinda sucked. But I did end up getting a new toilet paper roller, a toilet brush, and the mr picked out a new pillow. We drove all the way up there, we couldn’t leave empty handed.
And how is your fresh farm and garden food these days? Farm share is at it’s peak and so is my food consumption. I find myself eating more then I really want to just because we have so much fresh and beautiful goodies that I just can’t stop myself. The tomatoes are so ripe and sweet, how can I not eat like 10 a day? (my acid reflux is kicking up a little) And not only are the tomatoes going gang buster at the farm, but my garden is like a tomato jungle. There is probably going to be a day when I am buried alive by the tomatoes. It so could happen.
Saturday was work at the studio. I was on fire and unloaded 2 kilns (someone piece blew up in one) and loaded a glaze kiln in record time. After that I was pretty tired, my hip was sore (to much bending over kilns) so I came home, had a snack, cleaned the shit out of my house (there was watermelon stickiness on everything) and called myself ready for bed at like 8. The days are getting shorter again so I don’t feel so bad crawling into bed earlier. HA
Today is family day. Our cousins are up in Vt at the camp so we are heading there to spend the day with them. After that, the mr and I are camping in some field somewhere (probably a baseball field?) outside of the city to each the meteor shower. It’s at it’s peak tonight and I am super excited to sleep under the stars and watch. Hopefully we don’t get any shit for illegally camping in a park. We aren’t going to have a fire (so we can see the starts, duh) so it really shouldn’t be a problem. Right?
Some reads from the internet this week.
-It’s tonight guys! How to See the 2018 Perseid Meteor Shower
–It’s Time to Admit That Iceberg Is a Superior Lettuce. I wouldn’t call it superior but I have to admit, I do like me some iceberg. It’s kind of like my junk green. Not much nutritional value but taste so mighty fine dipped in mustard. Crisp an refreshing.
-I know some people (mom..) that might have a slight buying books addiction, even when they won’t necessarily read them all. Tsundoku: The art of buying books and never reading them. I stopped buying books (or rarely do and its usually a book I have read and love so much) and just do the library. It would be very expensive if I just bought books… I read to much.
–Angry People Tend to Overestimate Their Intelligence. Ever have to deal with an angry know it all…. its enough for me to run away screaming. So frustrating.
-“If you’ve ever seen someone with testicles get kicked in the groin, then you probably know that male genitals — often portrayed as a symbol of male strength and virility — aren’t actually that tough.” hahaha, what a great opening paragraph. Boxers Or Briefs? Experts Disagree Over Tight Underwear’s Effect On Male Fertility
–What’s the Difference Between Zucchini and Yellow Squash?. One is zucchini and one is yellow squash.
–Spent $200 on a Weighted Blanket, and It’s Changed My Entire F*cking Life. I don’t think I will ever spend $200 on a blanket, but I am really into the idea of getting a weighted blanket..I think Ikea sells one for like $30.
-I could live in a state of natural silence for ever (or for a very long time) Are You Listening? Hear What Uninterrupted Silence Sounds Like
–8 Fruits and Vegetables You Shouldn’t Be Refrigerating
Pictures from the week.
We are moving into the house!!! Oh wait, no we are not, at least not for real, but we are thinking about setting up the tent and sleeping in the yard for a while. It’s summer and it’s been so freaking hot and why the hell not right?
And to prolong our move in date some more, the mr and I have decided to re-floor the entire downstairs. HA! We figured we kinda wanted to but weren’t really sure if we should. And so we said screw it, lets just do it now and get it over with. So keep that in mind if you offer to help cause we might just take you up on it.
Other then house stuff, the week has been full of all the little littles, birthday parties, flowers, and tomatoes! The farm started dishing out the fattest, juiciest, most lovely tomatoes. I have found myself on a few occasions devouring whole tomatoes by accident, like i look at them and just need to eat them. (they take away my will power) Thinking I might have to make a cake with a few of the this week (if i don’t eat them all) and frost them all twirly, whirly sparkly like the cupcakes that I made this week, (they looked so awesome) I think the mr would like that.
But for today, no baking. I would actually like to stay away from anything that creates heat (besides coffee) because it is finally not so hot and humid and my brain needs time to reform from the melt. We will probably just go floor shopping (blah) but that way I can ride with windows down and my head sticking out of the window like a dog. Fun fun.
Some stuff on the internet that isn’t about pokemon (I still don’t quite get it…)
-Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
-I want to turn a really old industrial building into a house.
-Nineteen of Roald Dahl’s Most Important Food Inventions
-This is one bad ass Nike ad. India’s first Nike ad is gorgeous, sweaty, intimidating, and totally inspiring
-And this..A Modern Day “Green Acres”: Family Home with Rustic Mid-C Trailers, Yurts & Cute Critters.. So cool. I oculd totally see doing something like this for the family. A compound of yurts. Ha
–Living Room Hammocks & Hanging Chairs.. Huh, thinking I might be needing one.
-Crazy, beautiful. OSSA: The Unwilling Dance Performance of a Deconstructed Puppet
– Not fair. Forget Beanbag Chairs. Amazon Is Giving Its Workers Treehouses.
-In love with these pieces from Henry Street Studio
-Whoa, that’s a lot of people. PHOTOS: For #WorldPopulationDay, How Earth’s 7 Billion Live
And some pictures from life this week.
I am running extremely low on food in my house, like there isn’t a can of beans or a box of pasta left. Yeah, I have a few zucchini left, but I think that mr might be getting a bit sick of it. (He has had zucchini noodles for lunch and dinner for the past few day). And I was going to go to the grocery store before dinner, but then I didn’t. Why? well because I didn’t really feel like it.
Turns out that I didn’t need to go to the store for dinner.I had a few mushrooms, an onion, and a few stalks of chard left in the fridge. (but pretty much nothing else) I just bought a 25 lb bag of flour so I am all stocked up on that and last minute I found a avocado that I thought was a beet in the fridge. All I needed to make a dinner, and a quick and easy, and really tasty one to boot. Plus being so mother F*ing hot, it was perfect because there was no need to turn on the oven.
Now the question is,now that dinner was made and being that the fridge is so empty, should I clean and defrost it? Answer is yes, yes I should, but am I going to? Probably not. I just don’t have it in me to stand in font of the fridge, hacking ice away with a large spoon and boiling water for an hour. It’s to hot. I’ll do it later.
The stuff. Flour, baking powder, olive oil, salt ans water for the skillet bread. A few humngo stalks of red chard, a couple mushrooms (I would have used a few more if I had them). an onion, and a few cloves of garlic. Missing is the pepper and the avocado and lemon that I found while rummaging the fridge.
The bread is super easy. Just whisk together the flour salt, and baking soda then add in the oil. Mix until it’s crumbly then mix in the water until it turns into a soft dough. Gather into a ball and stick in bowl then into fridge for a few minutes to let the dough rest.
After the dough has rested, take it and cut into 4 equal pieces. Roll each piece into ball and then roll out as flat as you can. Heat up a skillet to high heat and once hot, place rolled out flat onto (dry) skillet. Cook first side for about 3-4 minutes or until browned and cook, then turn heat down a bit, flip and cook other side until browned. Remove bread, turn heat back up, and repeat with remaining flats.
For the rest. Remove the leafy part of the chard and set aside .Thinly hop up the mushrooms, onion, and the chard stalk. Mince up the garlic. Toss it all (not the garlic yet)into a lightly oiled skillet , season with salt and pepper, and cook on medium heat until starting to brown. Now toss in a few splashes of water and the minced garlic, mix around, and cover wit a lid. Cook for another 8-10 minutes until the veggies are nice and soft.
Cooked and ready, but wait, chop up the chard leaves and toss them into skillet. Another splash of water and a few more minutes under a lid will wilt them up real quick.
Skillet beads are made, veggies are all nice and cooked up. The avocado and lemon where found, sliced.
Not bad for a last minute-lean out the fridge of all food-dinner. Not bad at all.
Don’t melt
-C
Make 4 flatbread
For the skillet bread
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 tablespoons olive oil
4-5 tablespoons cold water
For the rest
2-4 white mushrooms
2-3 large stalks of chard (any color)
1 sweet onion
2-3 cloves garlic
salt and pepper
olive oil
water
An avocado and a lemon (optional)
To make the skillet bread. Mix together the flour, salt, and baking soda in a large bowl. Pour in olive oil and mix until crumbly then add in 4 tablespoons of water (5 if it seems to dry) until a dough forms. Gather dough into a ball, stick in bowl and cover, and place in the fridge to rest for about 10 minutes. Once dough has chilled, remove and cut into 4 equal sized pieces. Roll each piece into a ball then, on a clean surface, roll out as flat as you can. Grab a skillet and place on high heat. Once skillet has heated up, place a rolled out dough on hot, un-oiled surface and let cook for about 3-4 minutes or until the bottom cooked with golden brown spots. Turn heat to medium and flip bread. Cook the other side for another 4-5 minutes or until browned. Remove flat and turn heat back up. Cook the rest of the bread like the first one.
For the rest. Remove leafy parts of the chard from the stalk and set aside. Take stalk and chop into pieces about 1/ 2 inch think. Slice onion and mushrooms up as thinly as you can. Mince garlic. Garb a skillet, stick on medium heat and drizzle with a little olive oil. Toss in chard stalk, onions, and mushrooms, sprinkle with salt and pepper and mix around until the stuff starts to brown a bit. Add in a few good splashed of water and the garlic and then place a lid on the skillet. Cook for about 10 minutes, giving the mixture a good stir every few minutes. Once the veggies are all soft and yummy, chop up the remaining chard leafs and place them into the skillet. Add another splash of water and place the lid back on. Cook until the leaves have wilted.
To assemble. Flat bread on plate. Scoop some of the sauteed veggie mixture on top. A few slices of avocado on top with a squeeze of lemon juice and a bit of cracked pepper…You are good to go.
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
Let’s see, what did I do yesterday?
Nothing. Well, not completely nothing. I did wake up and go to the gym, but then came home and fell asleep on the floor for more then an hour and woke up in a puddle of drool. I also continued my binge watching of the Mindy Project so I can be up to speed when season 4 started tonight on hulu!!!!!. And I cut up a cantaoplue. That’s a good amount of stuff for one day, right?
Anyway. even when I am gone from home for just a few day, I never really quite feel right when I get back until I cook something inn my kitchen.. So after my floor nap, I got up with a hankering for some of the juicy cantaloupe that I got from last weeks farm share (and forgot to stick in the fridge before we left so I came home to very ripe cantaloupe) Cut it into chunked, tossed with slightly toasted caraway seeds and then caramelized a bit more. Super fresh and clean and a very almost fall like way to eat the melon. And even though it took me about 4 minutes to do, it’s all I needed to make me feel normal again.
Ah, home and food and Mindy.. Nothing better, Now to back doing stuff all day.
The stuff. Some cantaloupe and some caraway seeds.
Place caraway seeds into a dry skillet and place on the stove on high heat. While the seeds are toasting, remove seeds and rind of the cantaloupe and cut into mouth sized chunks and place into a bowl.
Once you hear the fist pop from the seeds, dump them in the bowl with the cantaloupe and toss around. Then dump the seed covered chunks back into the hot skillet.
Sear each side until browned.
And scoop it back into the bowl.
Eat right away. IF you want to get down with a scoop of yogurt on top or maybe a bed of some green, I think you should.
Enjoy you Tuesday my friends.
-C
1/4 of a cantaploupe
2-3 teaspoons caraway seeds
Toss caraway seeds into a dry skillet and turn heat onto high. Toast seeds for about a minutes or so or until you hear the first seed pop. Dump seeds onto cantaloup chunks and toss around then dump the cantaloupe into hot skillet. Let chunks sear for 2-3 minutes on each side, or until they are starting to caramelize. Remove from pan when you are happy with doneness.
Eat right away.
My winter farm share is coming to an end this week. One more pick and then a three week stretch until the summer share starts… WHAT AM I GOING TO DO!!! Stock up as much as I can is what.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac… I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic. I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that is close to celery but so much better. I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable (I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. Perfect for spring and the change into summer…. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
The stuff….For the split pea gravy we have a carrot, a parsnip and a large onion chopped into small chunks. Salt, thyme, a bay leaf and of course the split peas. Then there is the celeriac root* sliced into 1/2 inch thick rounds and some plain old yellow mustard .
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.
Toss the chopped parsnip, carrot, onion and the spices into a pot on medium heat and let veggies sweat a few minutes until tender. Add in the split peas and enough water to cover everything. Turn pot on high and bring to a boil, then cover and turn to low. Make sure to give the pot a good stir ever few minutes and add more water if needed
While the gravy is cooking, take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Once the peas have soften, remove the bay leaf and puree until smooth and oh so creamy. Taste and add more salt and pepper if needed. If you find that the gravy seems to thick, just add in more water until it’s the consistency that you want. The gravy is made, the celeriac is roasted… now we are ready to eat!! Stick the celeriac on a plate and dump good amount of that gravy right on top. Feel free to add a bed of spinach, or a grain or anything you want, because why not, and also some chopped tomatoes for a little acid and prettiness.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
2 medium celeriac roots
6 tablespoons mustard
1 large carrot
1 medium parsnip
1 large yellow onion
2/3 cup split peas
2-3 cups water
1 bay leaf
2 teaspoons thyme or italian spice mix
salt and pepper
spinach (optional)
diced tomatoes(optional)
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
Eat with at knife and fork like a fancy person.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.
Either a bagel, 2 slices of bread, or a big chunk of baguette (use a gluten free bread if you want or need too)
Hummus- Homemade or store bought
Mustard
Something pickled like pickles, banana peppers , jalapeños or all three
Lettuce, spinach or some kind of leafy green
Tomato
Avocado
Onion
Radishes
Cucumber
Shredded Carrots
Shredded Beets
Shredded Cabbage
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard.
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.
This week was good. Two days in a row the front door was open, the window was open and the heater was off, which pretty much made me that happiest person in the world. My spring cleaning brain has kicked in and I want to clean everything (even the walls). I even spent a good part of an afternoon moving and rearranging furniture. (The house ended up basically the same as when I started) And one of the best parts of the week….most of the snow melted! I am getting super hyped to start raking, cleaning, planting and weeding and and just getting really dirty! Oh how I love the spring!
Here are a few internet things from the week
– Ancient Grains are new again About time!
– This article about the chemistry of cookies is a good one….
– Oooohh pretty. String art
-How to Do Fishtail or Herringbone Braids Step by Step I need to start doing something with my hair besides a really sloppy pony tail that I don’t take out for days on end.
-I think I want to make this Honeycomb shelves.
And some real life happy Oh Intervale Community Farm..I love you. I picked up my farm share and was especially pumped for another gigantic kohlrabi and some locally grown, locally milled wheat flour.
The trees, they are a budding
The perfect ripeness, destined for naner ice-cream!
My sister and I took this little for a sled ride through the wood where there was snow (but it was 45 degrees!) The hike ended up with me pulling her through a field of mud. It was fantastic.
One year ago today. Dinner with my favorite people.
Hope your weeks was awesome and warm..Spring is just about here to stay!
THE LOVELY CRAZY
May 20, 2019 by maximios • Blog
I can’t believe it is Sunday already. The last week has just blown by so fast. These summer days, they can do that. But they are coming to an end and I might be a tad sad about it but I caught myself longingly looking at all of my sweaters the other day… I will leave that one alone for a little longer.
Our camping adventure last week started off with us under a bridge. It was so freaking hot out that my earwax was melting so the mr found the coolest place he could think of to fish, and that was under a bridge. After that, we just headed up the mountain to our campsite. When we got there to check in we were pretty much guaranteed to see a bear because there had been so much bear activity, especially at our site. So I was a bit nervous, a lot excited, and ready and prepared. After the mr started a fire from logs he threw into the air and dropped so they would break (we forgot a saw) and ate our dinner, all traces of food were then packed away in the car. All evening every little noise we heard, I was expecting bear but nothing. So we went to bed. I had my noise maker ready at my head, my shoes untied and ready to slip on, and my camera because I would need to get a picture. Every time I woke up (I wake up a lot) I would poke my head out the tent window looking for a big fury mass, but all night I did not see one. We didn’t get a bear. So much for that.
After packing up camp super early, it was back to a river for some prime fishing and coffee and reading before heading back to the real world of noise and work and people. And we needed to get back to the cat, which I keep finding in piles of leaves next to the house looking dead. I was scared once or twice but it turns out he just likes looking like a dead cat in a pile of leaves. Yup.
Tuesday we had the littles over for a sleep over. We gardened, drew pictures, sat around and read, ate lots of corn, and walked down to the neighborhood cornerstone for creamees. After we sent the baby back to it’s mother, the littles and the mr watched another inaproperate Adam Sandler movie, I went to bed, they stayed awake all night watching cooking shows, and I had to shake them awake the next morning in order to feed them all the brightly colored pancakes before dropping them off at camp. Those guys are doing summer vacation right.
Wednesday the mr and I had to quick quick run up to see our friends in the north at Ikea. It was last minute, we needed a countertop, so no I did not have time to call everyone I knew to see if they wanted me to buy them anything. But shitty shit, when we got there, the countertop we needed was not there, so that kinda sucked. But I did end up getting a new toilet paper roller, a toilet brush, and the mr picked out a new pillow. We drove all the way up there, we couldn’t leave empty handed.
And how is your fresh farm and garden food these days? Farm share is at it’s peak and so is my food consumption. I find myself eating more then I really want to just because we have so much fresh and beautiful goodies that I just can’t stop myself. The tomatoes are so ripe and sweet, how can I not eat like 10 a day? (my acid reflux is kicking up a little) And not only are the tomatoes going gang buster at the farm, but my garden is like a tomato jungle. There is probably going to be a day when I am buried alive by the tomatoes. It so could happen.
Saturday was work at the studio. I was on fire and unloaded 2 kilns (someone piece blew up in one) and loaded a glaze kiln in record time. After that I was pretty tired, my hip was sore (to much bending over kilns) so I came home, had a snack, cleaned the shit out of my house (there was watermelon stickiness on everything) and called myself ready for bed at like 8. The days are getting shorter again so I don’t feel so bad crawling into bed earlier. HA
Today is family day. Our cousins are up in Vt at the camp so we are heading there to spend the day with them. After that, the mr and I are camping in some field somewhere (probably a baseball field?) outside of the city to each the meteor shower. It’s at it’s peak tonight and I am super excited to sleep under the stars and watch. Hopefully we don’t get any shit for illegally camping in a park. We aren’t going to have a fire (so we can see the starts, duh) so it really shouldn’t be a problem. Right?
Some reads from the internet this week.
-It’s tonight guys! How to See the 2018 Perseid Meteor Shower
–It’s Time to Admit That Iceberg Is a Superior Lettuce. I wouldn’t call it superior but I have to admit, I do like me some iceberg. It’s kind of like my junk green. Not much nutritional value but taste so mighty fine dipped in mustard. Crisp an refreshing.
-I know some people (mom..) that might have a slight buying books addiction, even when they won’t necessarily read them all. Tsundoku: The art of buying books and never reading them. I stopped buying books (or rarely do and its usually a book I have read and love so much) and just do the library. It would be very expensive if I just bought books… I read to much.
–Angry People Tend to Overestimate Their Intelligence. Ever have to deal with an angry know it all…. its enough for me to run away screaming. So frustrating.
-“If you’ve ever seen someone with testicles get kicked in the groin, then you probably know that male genitals — often portrayed as a symbol of male strength and virility — aren’t actually that tough.” hahaha, what a great opening paragraph. Boxers Or Briefs? Experts Disagree Over Tight Underwear’s Effect On Male Fertility
–What’s the Difference Between Zucchini and Yellow Squash?. One is zucchini and one is yellow squash.
–Spent $200 on a Weighted Blanket, and It’s Changed My Entire F*cking Life. I don’t think I will ever spend $200 on a blanket, but I am really into the idea of getting a weighted blanket..I think Ikea sells one for like $30.
-I could live in a state of natural silence for ever (or for a very long time) Are You Listening? Hear What Uninterrupted Silence Sounds Like
–8 Fruits and Vegetables You Shouldn’t Be Refrigerating
Pictures from the week.
We are moving into the house!!! Oh wait, no we are not, at least not for real, but we are thinking about setting up the tent and sleeping in the yard for a while. It’s summer and it’s been so freaking hot and why the hell not right?
And to prolong our move in date some more, the mr and I have decided to re-floor the entire downstairs. HA! We figured we kinda wanted to but weren’t really sure if we should. And so we said screw it, lets just do it now and get it over with. So keep that in mind if you offer to help cause we might just take you up on it.
Other then house stuff, the week has been full of all the little littles, birthday parties, flowers, and tomatoes! The farm started dishing out the fattest, juiciest, most lovely tomatoes. I have found myself on a few occasions devouring whole tomatoes by accident, like i look at them and just need to eat them. (they take away my will power) Thinking I might have to make a cake with a few of the this week (if i don’t eat them all) and frost them all twirly, whirly sparkly like the cupcakes that I made this week, (they looked so awesome) I think the mr would like that.
But for today, no baking. I would actually like to stay away from anything that creates heat (besides coffee) because it is finally not so hot and humid and my brain needs time to reform from the melt. We will probably just go floor shopping (blah) but that way I can ride with windows down and my head sticking out of the window like a dog. Fun fun.
Some stuff on the internet that isn’t about pokemon (I still don’t quite get it…)
-Slice, Dice, Chop Or Julienne: Does The Cut Change The Flavor?
-I want to turn a really old industrial building into a house.
-Nineteen of Roald Dahl’s Most Important Food Inventions
-This is one bad ass Nike ad. India’s first Nike ad is gorgeous, sweaty, intimidating, and totally inspiring
-And this..A Modern Day “Green Acres”: Family Home with Rustic Mid-C Trailers, Yurts & Cute Critters.. So cool. I oculd totally see doing something like this for the family. A compound of yurts. Ha
–Living Room Hammocks & Hanging Chairs.. Huh, thinking I might be needing one.
-Crazy, beautiful. OSSA: The Unwilling Dance Performance of a Deconstructed Puppet
– Not fair. Forget Beanbag Chairs. Amazon Is Giving Its Workers Treehouses.
-In love with these pieces from Henry Street Studio
-Whoa, that’s a lot of people. PHOTOS: For #WorldPopulationDay, How Earth’s 7 Billion Live
And some pictures from life this week.
I am running extremely low on food in my house, like there isn’t a can of beans or a box of pasta left. Yeah, I have a few zucchini left, but I think that mr might be getting a bit sick of it. (He has had zucchini noodles for lunch and dinner for the past few day). And I was going to go to the grocery store before dinner, but then I didn’t. Why? well because I didn’t really feel like it.
Turns out that I didn’t need to go to the store for dinner.I had a few mushrooms, an onion, and a few stalks of chard left in the fridge. (but pretty much nothing else) I just bought a 25 lb bag of flour so I am all stocked up on that and last minute I found a avocado that I thought was a beet in the fridge. All I needed to make a dinner, and a quick and easy, and really tasty one to boot. Plus being so mother F*ing hot, it was perfect because there was no need to turn on the oven.
Now the question is,now that dinner was made and being that the fridge is so empty, should I clean and defrost it? Answer is yes, yes I should, but am I going to? Probably not. I just don’t have it in me to stand in font of the fridge, hacking ice away with a large spoon and boiling water for an hour. It’s to hot. I’ll do it later.
The stuff. Flour, baking powder, olive oil, salt ans water for the skillet bread. A few humngo stalks of red chard, a couple mushrooms (I would have used a few more if I had them). an onion, and a few cloves of garlic. Missing is the pepper and the avocado and lemon that I found while rummaging the fridge.
The bread is super easy. Just whisk together the flour salt, and baking soda then add in the oil. Mix until it’s crumbly then mix in the water until it turns into a soft dough. Gather into a ball and stick in bowl then into fridge for a few minutes to let the dough rest.
After the dough has rested, take it and cut into 4 equal pieces. Roll each piece into ball and then roll out as flat as you can. Heat up a skillet to high heat and once hot, place rolled out flat onto (dry) skillet. Cook first side for about 3-4 minutes or until browned and cook, then turn heat down a bit, flip and cook other side until browned. Remove bread, turn heat back up, and repeat with remaining flats.
For the rest. Remove the leafy part of the chard and set aside .Thinly hop up the mushrooms, onion, and the chard stalk. Mince up the garlic. Toss it all (not the garlic yet)into a lightly oiled skillet , season with salt and pepper, and cook on medium heat until starting to brown. Now toss in a few splashes of water and the minced garlic, mix around, and cover wit a lid. Cook for another 8-10 minutes until the veggies are nice and soft.
Cooked and ready, but wait, chop up the chard leaves and toss them into skillet. Another splash of water and a few more minutes under a lid will wilt them up real quick.
Skillet beads are made, veggies are all nice and cooked up. The avocado and lemon where found, sliced.
Not bad for a last minute-lean out the fridge of all food-dinner. Not bad at all.
Don’t melt
-C
Make 4 flatbread
For the skillet bread
For the rest
To make the skillet bread. Mix together the flour, salt, and baking soda in a large bowl. Pour in olive oil and mix until crumbly then add in 4 tablespoons of water (5 if it seems to dry) until a dough forms. Gather dough into a ball, stick in bowl and cover, and place in the fridge to rest for about 10 minutes. Once dough has chilled, remove and cut into 4 equal sized pieces. Roll each piece into a ball then, on a clean surface, roll out as flat as you can. Grab a skillet and place on high heat. Once skillet has heated up, place a rolled out dough on hot, un-oiled surface and let cook for about 3-4 minutes or until the bottom cooked with golden brown spots. Turn heat to medium and flip bread. Cook the other side for another 4-5 minutes or until browned. Remove flat and turn heat back up. Cook the rest of the bread like the first one.
For the rest. Remove leafy parts of the chard from the stalk and set aside. Take stalk and chop into pieces about 1/ 2 inch think. Slice onion and mushrooms up as thinly as you can. Mince garlic. Garb a skillet, stick on medium heat and drizzle with a little olive oil. Toss in chard stalk, onions, and mushrooms, sprinkle with salt and pepper and mix around until the stuff starts to brown a bit. Add in a few good splashed of water and the garlic and then place a lid on the skillet. Cook for about 10 minutes, giving the mixture a good stir every few minutes. Once the veggies are all soft and yummy, chop up the remaining chard leafs and place them into the skillet. Add another splash of water and place the lid back on. Cook until the leaves have wilted.
To assemble. Flat bread on plate. Scoop some of the sauteed veggie mixture on top. A few slices of avocado on top with a squeeze of lemon juice and a bit of cracked pepper…You are good to go.
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
Let’s see, what did I do yesterday?
Nothing. Well, not completely nothing. I did wake up and go to the gym, but then came home and fell asleep on the floor for more then an hour and woke up in a puddle of drool. I also continued my binge watching of the Mindy Project so I can be up to speed when season 4 started tonight on hulu!!!!!. And I cut up a cantaoplue. That’s a good amount of stuff for one day, right?
Anyway. even when I am gone from home for just a few day, I never really quite feel right when I get back until I cook something inn my kitchen.. So after my floor nap, I got up with a hankering for some of the juicy cantaloupe that I got from last weeks farm share (and forgot to stick in the fridge before we left so I came home to very ripe cantaloupe) Cut it into chunked, tossed with slightly toasted caraway seeds and then caramelized a bit more. Super fresh and clean and a very almost fall like way to eat the melon. And even though it took me about 4 minutes to do, it’s all I needed to make me feel normal again.
Ah, home and food and Mindy.. Nothing better, Now to back doing stuff all day.
The stuff. Some cantaloupe and some caraway seeds.
Place caraway seeds into a dry skillet and place on the stove on high heat. While the seeds are toasting, remove seeds and rind of the cantaloupe and cut into mouth sized chunks and place into a bowl.
Once you hear the fist pop from the seeds, dump them in the bowl with the cantaloupe and toss around. Then dump the seed covered chunks back into the hot skillet.
Sear each side until browned.
And scoop it back into the bowl.
Eat right away. IF you want to get down with a scoop of yogurt on top or maybe a bed of some green, I think you should.
Enjoy you Tuesday my friends.
-C
Toss caraway seeds into a dry skillet and turn heat onto high. Toast seeds for about a minutes or so or until you hear the first seed pop. Dump seeds onto cantaloup chunks and toss around then dump the cantaloupe into hot skillet. Let chunks sear for 2-3 minutes on each side, or until they are starting to caramelize. Remove from pan when you are happy with doneness.
Eat right away.
I have been strategic about the roots and veggies that I have chosen to bring home the past few weeks.(My farm lets you pick what you want) I know what I can buy at the store, things like carrots and potatoes, so I have been passing those up, but the roots like beets and celeriac… I have been bringing home baskets of those and hoarding them in the fridge and basement in preparation for the laps in farm fresh food and knowing that if I want to by these at the store it s going to coast me a million dollars a pound. (a for real million dollars)
Yup, lots of roots around here, especially celeriac root which is fantastic. I am kind of obsessed with celeriac, with its fibrous, knobby exterior, soft but almost meaty texture inside, and a flavor that is close to celery but so much better. I don’t know why it has taken me so long to do a posting featuring this amazing root vegetable (I eat it almost every day)
So here, an amazingly tasty, hearty but not heavy, celeriac recipe. Perfect for spring and the change into summer…. Mustard roasted celeriac with an fanatic split peas gravy that will have you licking you bowl clean.
*Note. I don’t peel my celeriac root. I really enjoy the fibrous exterior but realize that some don’t(The mister does not like it) so peel it if you want.
While the gravy is cooking, take the celeriac rounds and brush each side with yellow mustard, sprinkle with pepper, and place on a baking sheet. Stick into the oven to roast for about 25 minutes, flipping the rounds after about 10 minutes.
Serve with the fanciest knife and fork you can find. Extra yellow mustard and sriracha sauce are great condiments to have close by.
Happy Tuesday!
-C
Mustard Roasted Celeriac with Split Pea Gravy
Preheat oven to 400 degrees
Small dice the carrot, parsnip and onion and throw into a large pot. Spinkle with salt and pepper, add in the thyme and bay leaf and add a splash of water. Stick on stove on medium heat and stir. Let cook until the veggies become soft and fragrant. Now add in the split peas and 2 cups of water. Bring to a boil then cover and turn heat down to medium low. Let cook until the split peas become tender (about 25 minutes) string on occasion and adding more water if the peas are not completely summered while cooking.
Once the peas are tender, let cool for a few minutes, remove bay leaf, and either dump into a blender or blend with an immersion blender until nice and creamy. If gravy seems to thick, add in more water.
Scrub or peel celeriac roots and slice them into 1/2 inch think rounds. Place on a baking sheet and brush mustard on both sides and spindle with pepper. Stick into oven for about 10 minutes, flip, then back into the oven for another 15 or so minutes, or unit the celeriac is tender.
When the celeriac is done remove from oven and stick a few rounds on a bed of spinach (or not, or any kind of grain or green you like) Top with a hearty helping of the gravy and toss on some chopped up tomatoes.
Eat with at knife and fork like a fancy person.
Yesterday I spent the entire day (ok maybe not the entire day), but a the better part of the afternoon defrosting my freezer. Sure, I do the occasional chip chop here and there, just enough from around the freezer door so it will close, but ever few months I notice that everything in the fridge is not staying cold and that the freezer is not freezing stuff. Thats when I know its for real time to defrost. So a few days ago when I noticed my bananas were turing to liquid in the freezer, I knew it what I had to do….Completely empty the fridge and melt/hack away the 2-4 inches of ice build up that accumulated. It is such a freaking pain in the ass.So on this defrosting day, I took all the stuff from the freezer, stuck it in a cooler, and the rest of the stuff, which is basically all veggies, I just tossed on the table. As I am hacking away with a metal spatual, a wooden spoon, and a constant rotation of pots of boiling water, I was thinking about dinner. I figured I might as well just eat up as much of the veggies as I could, you know, so I didn’t have to put them back in the fridge. And also, I was getting pretty annoyed because this particular defrosting session was taking way longer the anticipated, which made making dinner seem like another pain in the ass. I figured I might as well just eat everything that is already out on the table, which pretty much narrowed down the “whats for dinner” conversations because it was already all over the place. And so dinner was a humongo salad for me, and for the mister, I made him a monster of a veggie sandwich. (my salad was exactly the same stuff as the sandwich, minus the bagel) Easy, fast, super duper yummy, pretty and piled so high with tons of veggies that the fridge is pretty much empty now.
Look at the is beast. I don’t call it a monster sandwich for nothing.
The stuff included in this monster veggie sandwich..
Romaine lettuce, tomato, avocado for there is not real sandwich without them. Thinly sliced radishes, cucumber,a and onion for nice crispy crunch. Shredded beets, carrots, and purple cabbage to give more crunch and a bit of sweetness. Then of course there needs to be something pickled, so I used banana peppers cause they are the SHIT!! And lastly some hummus for a nice creamy finish (plus a bit of protein) and yellow mustard because mustard on everything is just right. Heres to a mountain if goodness that is no longer in the fridge! Served with a another mountain of roasted parsnips and carrots (more stuff from the fridge) and a tall glass of iced tea.
Lucky that today is farm share pick up cause the fridge is pretty much on empty.
Yea it’s Thursday!!!!
-C
A Monster Veggie Sandwich
Note. This is just a guide.. Feel free to use whatever veggies you fancy.
To assemble. Ready your bread.. Toast if you want, and stick it on a plate
On either side, smear the hummus and the mustard.
Pick a side, start to stack by evenly disrupting veggies on top of veggies. Place the second piece of bread on top and giving a little smooth to keep it together.
And go at it. Cut in half or don’t. Have a napkin or a long sleeve ready to wipe your face.
Here are a few internet things from the week
– Ancient Grains are new again About time!
– This article about the chemistry of cookies is a good one….
– Oooohh pretty. String art
-How to Do Fishtail or Herringbone Braids Step by Step I need to start doing something with my hair besides a really sloppy pony tail that I don’t take out for days on end.
-I think I want to make this Honeycomb shelves.
And some real life happy
Oh Intervale Community Farm..I love you. I picked up my farm share and was especially pumped for another gigantic kohlrabi and some locally grown, locally milled wheat flour.
Hope your weeks was awesome and warm..Spring is just about here to stay!
Have a great week!
-C